Years ago, my husband and I were at an event and sampled the chili made with this blend and their recipe on the back. WOW!!! I cannot make chili any longer without this seasoning and The Zesty Moose recipe. I put it in my slow cooker and let it cook all day. The best chili you will ever eat. We have tried many of their blends, and all of them are out of this world delicious.
Anita P.
For the last five years, I have religiously used the Chili Lime Finishing Salt. I use it on everything! I use it on steaks, chicken tacos, pasta, other meats and even in my crock-pot mac & cheese. Not only does this stuff taste amazing but it's so much more than a finishing salt. I typically by three at a time and freak out anytime I am getting low on supply. Do yourself a favor and buy this! You won't be disappointed.
Michele G.
We loved this dip - we used half the first sitting and a week later finished off the bag! I have tasted lots of spinach dips in restaurants and from recipes but this is by far the tastiest and easiest to make! Enough in half portion to feed 2-4 depending on appetite and side dishes. The flavors are spicy yet not overwhelming, and the touch of cayenne and red pepper flakes is only enhanced by the worchestershire-unusual but delightful!
Carrie S.
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This easy at-home version of one of my favorite Asian dishes will satisfy any appetite and goes way beyond the takeout container. This full flavored marinade uses basic on-hand ingredients which is a real time-saver here. One of our versatile selections in our Signature Seasoning Collection is the Hair Raisin’ Asian Blend. So take a culinary trip around Asia right from your very own kitchen!
For years I have always called them brussel sprouts only to find out recently that they are indeed Brussels Sprouts; Brussels with an s that is! My husband always referred to them as sulfur bombs and we never liked them until I realized that placing them into a boiling pot of water isn’t conductive to achieving great flavor. Roasting them however, creates a caramelized finish on the outside with a tender finish on the inside. Roasting them also brings out their deep nutty flavor. In fact, I’ve seen roasted brussels sprouts convert more than one avowed brussels sprouts-hater into a brussels sprout-lover, and I am one of them! This simple and decadent side dish is the perfect addition to serve with your holiday meal! I suggest using fresh sprouts, but the frozen ones will work for this as well. The Lemon-Thyme Salt added to the flavor and really gave a nice finish to the dish!
Grilled Skirt Steak. Skirt steak can be a difficult cut to decipher at first. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking.