Ok the name is strange but the flavors are great. This seasoning can be used on pork as well so get out the barbecue and fire it up. We LOVE this stuff and put it on our chicken and our grilled veggies. It’s delicious on potatoes too. Try it you’ll like it! I made it a little too fine in my grinder but wanted to get this out ASAP since summer is on the way. Next time I will not pulse it as much so I’ll have nice chunks!
You can use dry or powdered herbs when doing this. The dried are nice since they can stay in rough form! I made this recipe for about 1/4 cup ground. Use the adjustment icon for increasing the ingredients and then your’ll have plenty around for when you need it. Make sure it is stored in an air tight jar.
CICK’N CHICK’N SEASONING
May 22, 2016
: 0.2 cups
: 15 min
: 15 min
Ingredients
- 2 tbsp himalayan salt
- 1 tbsp dried onion flakes
- 1 tsp dried garlic flakes
- 1 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp paprica or more...I LOVE the smokey brand
- 1 tsp dried chives
- 1/4 tsp dried sage
- 1/4 tsp dried thyme
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1/4 tsp ground nutmeg
Directions
- Step 1 Place in a coffee grinder and pulse until you get the right consistency you desire.
- Step 2 Store in an airtight jar for 6 months! If it last that long…
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.