Seasoned Salt

$14.00

Use on meat, potatoes, vegetables, eggs and more!  A very versatile seasoning for your spice cabinet.  Comes in a high quality reusable glass spice jar with bamboo lid.  See below for ingredients, instructions, and recipe ideas.
SEASONED SALT (Net Wt. 100g)
INGREDIENTS: Himalayan Pink Salt, Sugar, Paprika, Fine Ground Black Pepper, Granulated Garlic (Dehydrated Garlic), Granulated Onion (Dehydrated Onion), Cornstarch, Turmeric, Cayenne Pepper (Red Pepper)
To prepare with Roasted Asparagus Spears, preheat oven to 425 degrees F and line a rimmed sheet pan with parchment paper.  Rinse 1 bunch of asparagus and make sure they’re dry by rolling on paper towels.  If they’re wet, it will be mushy and you will be sad!  To remove the woody stems, bend each asparagus spear until it naturally snaps apart.  Place asparagus spears in a single layer on prepared pan.  Drizzle with about 2 tablespoons of olive oil and sprinkle with about 1-2 teaspoons of Seasoned Salt, tossing to combine.  Roast on center rack until tender-crisp and beginning to char.  Begin checking for doneness around 10 minutes, as it depends on the thickness of the spears.  Give the pan a little shake while you check on them.  Season with extra seasoning to taste.  Sprinkle on some grated Parmesan cheese before serving.  Alternatively, you could grill the asparagus over medium heat until tender-crisp and charred.
To prepare with stove top Salsa Verde Chicken, heat 2 tablespoons of oil in a large skillet at medium-high until shimmering.  Meanwhile, pat dry with paper towels 8 boneless, skinless chicken thighs.  Season on both sides with Seasoned Salt.  Add chicken and sear on both sides for about 3 minutes each, or until each side is golden.  Add 1 cup of salsa verde  and cover with a lid; reduce heat to a simmer and let it cook 15-20 minutes.  Then flip chicken, cover and cook an additional 10 minutes.  Turn heat off and shred chicken with forks.  Stir and serve with tacos, burritos, enchiladas, etc.
To prepare with Roasted Potatoes Wedges, preheat oven to 425 degrees F and line a rimmed sheet pan with parchment paper.  Scrub about 3 large Russet potatoes clean, then slice into wedges.  Place potato wedges in a single layer on prepared pan.  Do not crown the pan or they will not get crispy.  Drizzle with about 3 tablespoons of olive oil and sprinkle with about 2-3 teaspoons of Seasoned salt, tossing to combine.  Roast on center rack until they are tender with crispy, golden brown edges.  Begin checking for doneness around 20 minutes, as it depends on the thickness of the wedges.  Flip the wedges over when you check on them to ensure even browning.  Season with extra seasoning to taste.  Pairs well with the Little Sioux Kitchen’s Dill Dip.
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.