Signs of spring are everywhere! In spite of two recent storms, the daffodils are poking up from under the snow, the birds are singing in the morning, and there’s mud everywhere. Really, everywhere! I’ve got my seeds ready to go, and I’m really looking forward to getting back out into the garden. I’ve learned my lesson, though; it really doesn’t pay to try to plant too early. I’m doing my best to be patient.
I had quite a list of seasoning blends I’d planned on working out this winter. Somehow, I only managed to get to a few. The changing seasons reminded me that it won’t be too long before I want to make Buttermilk Chicken Salad for dinner. Both of the seasonings I’ve used in it were among those that got tossed, so I knew I’d need a new one. The problem with a packaged blend is that if you only use it occasionally, it loses its flavor long before you use it up. Then ya gotta toss it. So my goal is to develop my own blends to replace the packaged ones. I use up single-ingredient jars much faster, so everything stays fresher, and can tailor the seasoning to my own liking. Plus, it leaves me more room on my spice shelves to splurge on something new every now and then. Poultry seasoning for the chicken salad could have waited, but it got moved up to the top of the list when I suddenly had a hankering for Chicken & Wild Rice Soup. Stay tuned, that recipe is coming soon! Poultry seasoning can also be used as a dry rub for grilled or roasted chicken, to season stuffing, and probably a million other things I haven’t thought of yet. There’s no rush to think of them because with this recipe I can just make as much as I need without worrying about trying to use up a whole jar or box. Yeah, I get the irony of using “Adobo Seasoning” to make a seasoning blend to help me get away from buying seasoning blends. Someday I may tackle that one, too. But for now, I use Adobo so frequently that replacing it is low priority; it’s earned its place on my shelf.
What do you use poultry seasoning for? Let me know in the comments below!
¼ teaspoon freshly ground black pepper
⅛ teaspoon celery seed
⅛ teaspoon dried rosemary
⅛ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon adobo seasoning
⅛ teaspoon ground dried ginger
⅛ teaspoon dried marjoram
⅛ teaspoon dried oregano
⅛ teaspoon ground sage
1.) Place first four ingredients (black pepper, celery seed, rosemary, & thyme) in a mortar. Grind with the pestle until uniform. Stir in remaining ingredients. Grind lightly to break up the marjoram and oregano leaves, if that’s what you have. Just a stir will do if they’re already ground. Alternatively, you can just dump everything in at once and grind away!