EVERYDAY SEASONING (Net Wt. 81g)

R E C I P E S

To prepare as Fajitas, pat dry and thinly slice 3 boneless, skinless chicken thighs.  Season with Everyday Seasoning.  Heat a 10-inch cast iron skillet over medium-high heat with a good drizzle of a high-heat cooking oil.  Cook the chicken in about 3 batches until they’re just cooked through, then remove and set aside in a bowl.  In the same pan, saute a sliced onion and a couple sliced bell peppers with some Everyday Seasoning until tender crisp, adding oil if necessary. Reduce heat to low, and add all the chicken back to the pan.  Add a good splash of chicken broth (about 1/4 cup) to deglaze the pan, scraping up the brown bits. Serve on soft tortillas with fresh pico de gallo, guacamole, cilantro and lime wedges.  This works great as steak fajitas as well!

To prepare as Cast Iron Roasted Chicken, preheat a 12-inch cast iron skillet to 450 degrees F.  Pat dry 6 bone-in, skin-on chicken pieces and season each side with Everyday Seasoning.  When preheated, add 2 tablespoons butter to skillet and place chicken skin side down and roast for 15 minutes.  Then flip chicken so it’s skin side up and continue to roast until  fully cooked, about 15 minutes longer.  Let chicken rest in skillet for 10 minutes.  Spoon juices over top and serve.

To prepare with Roasted Asparagus Spears, drizzle one bunch of asparagus with 2 tablespoons olive oil and season with 1 teaspoon Everyday Seasoning.  Roast on rimmed sheet pan until tender-crisp and beginning to char, about 10 minutes. Sprinkle with grated Parmesan cheese before serving.

To prepare with stove top Salsa Verde Chicken, heat 1 tablespoon of oil in a large skillet at medium-high until shimmering.  Pat dry 8 boneless, skinless chicken thighs and season both sides with Everyday Seasoning.  Working in batches, add chicken and sear on both sides for about 3 minutes each, or until golden.  Place all chicken back in skillet and add 1 cup of salsa verde  and cover with a lid; reduce heat to a simmer and let it cook 15 minutes.  Then flip chicken, cover and cook an additional 5-10 minutes, until cooked through.  Turn heat off and shred chicken with forks.  Stir and serve with tacos, burritos, enchiladas, etc.

To prepare with Roasted Potatoes Wedges, slice 3 large Russet potatoes into wedges.  Drizzle with 3 tablespoons olive oil and season with 2-3 teaspoons Everyday Seasoning.  Roast on a rimmed sheet pan until tender and golden, about 20 minutes. Flip potatoes and continue to roast another 5 minutes to brown the other side. Pairs well with the Little Sioux Kitchen’s Dill Dip.

This product was produced at a Licensed Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.