Back in the day when the first cooking shows started popping up, I was a huge fan. These days, there are networks filled with cooking shows of all kinds and I watch them several times a week. One of the first shows was Paula Deen’s. She used her own house seasoning in so many of her recipes and it looked so simple. In time, she bottled it and sold it and it was a staple in our home.
Because it was so easy to use and I went through it so fast, I decided to make my own from scratch so it was readily on hand. Google saved the day when I found so many recipes for it! In the meantime, I have been tweaking it through the years to make it my own. I also make it in bulk and make enough to give away for hostess gifts and as party favors.
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Since the holidays are over, I have plans to share several recipes with you in the coming months, and my house seasoning is a fundamental part of most of my recipes. The ingredients are so typically used in most savory recipes and in similar proportions.
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It is important to choose a fine grain of the salt rather than a course ground salt. With regard to the pepper, I use a fine grind rather than a table grind. The texture works better with the fine grain of the sea salt. For the garlic, I have found that garlic GRANULES works better than garlic POWDER. It balances better with the textures of the salt and pepper.
These are the products I used for this recipe, but when I make larger batches of my house seasoning, I
This is my spin on Paula Deen’s House Seasoning that I have been using for years. It is perfect for seasoning poultry, fish, meats, vegetables, eggs, dressings and more.
Mix all ingredients together and store in an airtight container for up to one year.
I keep a ramekin bowl filled with my Holliday’s House Seasoning right next to my stove and near my other condiments on my counter for easy access. This way, I am not having to pull out my salt, pepper and garlic powder every time I am cooking. Easy peasy!
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