Seasoned Salt Garlic Pepper

$14.00

Extra garlic and pepper are added to my Seasoned Salt for this blend.  Created when I frequently found myself adding those ingredients to chicken or steak to make fajitas–topped with fresh toppings like pico de gallo and guacamole.  It is a very versatile seasoning and can be used on meat, potatoes, vegetables, eggs and more!  Comes in a high quality reusable glass spice jar with bamboo lid.
SEASONED SALT GARLIC PEPPER (Net Wt. 81g)
INGREDIENTS: Seasoned Salt (Himalayan Pink Salt, Sugar, Paprika, Black Pepper, Granulated Garlic, Granulated Onion, Cornstarch, Turmeric, Cayenne Pepper), Granulated Garlic (Dehydrated Garlic), Fine Ground Black Pepper
To prepare as Fajitas, I must apologize as I do not measure anything when I make these, so bear with me!! Thinly slice 3 boneless, skinless chicken thighs.  I like them sliced very thin!  Pat them dry and then season with Seasoned Salt Garlic Pepper.  Heat a 10-inch cast iron skillet over medium-high heat with a good drizzle of a high-heat cooking oil (like vegetable/avocado/grapeseed).  I quickly cook the chicken in about 3 batches, so I don’t overcrowd the pan to ensure I get a cook char on them.  Cook until they’re just barely cooked through, then remove and set aside in a bowl.  Then repeat with the other two batches of meat.  Then 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.  You want just enough broth to scrape up the brown bits but still be absorbed by the chicken without any sauce left in the pan. Remove chicken from heat and set aside.  Saute a sliced onion and a couple sliced bell peppers in the same pan with some Seasoned Salt Garlic Pepper, adding oil if necessary. Saute them until tender-crisp. Then toss altogether with the chicken.  Add extra seasoning to taste. 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, place 12-inch cast iron skillet in oven and preheat to 450 degrees F.  Pat dry 3 lbs. bone-in skin-on chicken pieces (approximately 2 breasts, 2 drumsticks, 2 thighs, 2 wings) with paper towels and season each side liberally with Seasoned Salt Garlic Pepper.  When oven is preheated, add 2 tablespoons butter to skillet; when it has melted place chicken pieces skin side down and roast for 15 minutes.  Remove skillet and flip chicken so it’s skin side up.  Continue to roast until  breasts register 165 and drumsticks/thighs register 175; about 15 minutes longer.  Let chicken rest in skillet for 10 minutes.  Spoon juices over top and serve.
This product was produced at a 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.