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.

Holliday’s House Seasoning

In my years of tweaking this recipe, here are my findings. Instead of Kosher salt or iodized salt like other recipes call for, I have settled on using Himalayan Pink Sea Salt for several reasons.

For centuries, Himalayan fine sea salt has been used as remedies for a variety of health issues. Sea salt is known for its healing properties and is used by health professionals, spas and individuals who are interested in utilizing natural products to heal the body and relax the mind. Stimulating circulation, lowering blood pressure and removing toxins such as heavy metals from the body are just a few of the many benefits of Himalayan Pink Sea Salt. It also contains up to 84 trace minerals and iron. A very healthy choice!

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 typically buy my supplies from Costco or Walmart in bulk, which is even more economical.

   

 

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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!