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Visit our sister-site, aPinchof.com, for more than 100 pages of information about herbs and spices.  You'll find articles, recipes, kitchen tips, books and posters along with the ever-popular Question and Answer section.

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Quick Links to Products

Beef It Up

Blue Ribbon Chili Powder

Ciao! Italian Herbs

Chicken Salad Plus

Pork Power

Seed Explosion

Something's Fishy

Sometimes Coffee Spices

Tempting Potato Spice

Veggie Variety

Yankee Cajun Spices

Zesty Meatball

15-Spice Curry Powder

Recipes with Chicken Salad Plus

Chicken Salad

1 chicken breast, cooked (roasted or poached) and finely chopped

2 green onions with about 3 inches of the green part, minced

1 stalk celery, minced

1 large carrot, grated

1 boiled egg, chopped fine (optional)

1/3 cup mayonnaise (or more, to taste)

2 teaspoons Chicken Salad Plus spice blend

Salt, to taste

Combine all ingredients. Serve on toast with lettuce and tomato for sandwiches or heap the salad into an avocado half and serve on a bed of greens.

Makes about 2 cups chicken salad.

Fried Chicken Strips

Try these crispy strips atop a garden salad!

               1 pound boneless, skinless chicken breasts

               1/2 cup all-purpose flour

               2 teaspoons Chicken Salad Plus spice blend

               3 Tablespoons vegetable oil, or as needed

                  Cut chicken breasts into strips about 1 1/2-inches wide. 

               Combine flour and spice blend on a sheet of waxed paper.

Heat 2 Tablespoons of the oil in a medium skillet over medium-high heat.  When the oil is very hot, but not smoking, dredge the chicken strips through the seasoned flour to coat well and add to the skillet.  Fry about 10 strips at a time but don't crowd them. Cook until golden brown, about 4 minutes; turn and continue cooking until browned and the chicken is cooked through, about 3 minutes more. Continue cooking remaining strips, adding more oil if necessary.  Serves 3-4. 

 

Overstuffed Turkey Omelet

Even without the filling, these seasoned eggs are tasty!

 

1/2 cup (1.5 ounces) shredded turkey

1/4 cup minced roasted red pepper

2 Tablespoons cream cheese

1 Tablespoon chopped black olives

2 eggs

1 teaspoon Chicken Salad Plus spice blend

1 teaspoon water

 

Thoroughly mix the turkey with the red pepper, cream cheese and black olives; set aside.  Heat an 8-inch non-stick skillet over medium heat. Preheat broiler.

In a small bowl, whisk the eggs with the spices and the water. Coat the hot pan with a non-stick spray, if desired.  Pour the eggs into the pan, stirring with a flexible spatula.  As the eggs begin to set, lift the edges and allow the liquid egg to run underneath.  When the omelet is set underneath but still a bit runny on top (depending on your preference), remove from heat.  Spread turkey mixture over half of the omelet. Place under the broiler to finish cooking the eggs and heat the filling, about 3 minutes.  Remove from heat, fold unfilled side over the filling and slide onto a plate.  Serves 1.    

Other Ideas for Chicken Salad Plus

¨      Use to season egg salad or old-fashioned ham salad spread.

¨      Sprinkle over chicken pieces before baking.

¨      Mix with melted butter or olive oil and pour over chicken before broiling.

¨      Season pounded chicken breasts and sauté. Make a sauce of butter, lemon juice and capers for Chicken Picatta.

¨      Try it with fish, vegetables or tofu.

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A Pinch of Blends

P.O. Box 281

Lynden, WA 98264

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