Valerie Kenny, my little sister and only sibling, is super talented in the kitchen. As she has shared recipes with me I've noticed similarities between her and great- great- grandma Nellie. For one, they both handwrite notes all around their recipes. My sister showed me a recipe recently where she wrote down the day when she made it, if there were difference in the oven temperature, and even so detailed as to note the cost of each ingredient in order to come up with a price per serving for the dish. She is meticulous when it comes to this type of organization and record keeping and all I have to say is that is a trait passed down from generations before her.
It's excited to highlight one of her tried-and-true seasoning recipes on the blog. It is one of those mixes that you keep in a jar on the counter next to the salt and pepper because it's JUST SO GOOD on everything. It's especially good on roasted potatoes, and as a compound butter to spread onto bread or melt over a grilled steak.
I think it's also a great recipe to share because, when packed up in a cute jar, would make an adorable hostess gift or addition to a gift basket.
*Ingredient that you can find at your Illinois Farmers Market
INGREDIENTS:
2 1/2 teaspoons dried minced garlic
1 1/4 teaspoons onion powder
1 1/4 teaspoons garlic powder
5 teaspoons dried parsley
1 teaspoon freshly ground black pepper
1 teaspoon Maldon salt flakes or freshly ground himalayan sea salt
DIRECTIONS:
Mix all the ingredients well
Keep in a sealed jar and use however you'd like
IDEAS FOR SERVING:
Yummy Garlic Bread: add the seasoning to spreadable butter such as Country Crock or Kerry Gold Naturally Spreadable butter. Spread onto crusty bread slices, sprinkle with parmesan and mozzarella cheese. Broil until cheese is melted.
Oven Roasted Fingerling Potatoes: Wash/scrub and dry the fingerling potatoes. Toss in olive oil and sprinkle with the seasoning. Place on a baking sheet lined in foil and bake at 400 degrees for about 35 minutes.
Compound Butter: Mix one soften stick of butter (left on counter to soften) with about a tablespoon of the seasoning. Mix together. Place mixture onto saran wrap and wrap to form into a ball or log. Refrigerate for at least an hour before slicing.
Ribeye with Compound Butter: Take your cast iron skillet and place it into an oven with the broiler on high. Pat dry your ribeye and gently rub with olive oil. Pull the skillet out of the oven, lay the steak in the pan and place under the broiler for about 90 seconds on each side in order to form a crust. Then cook an additional 5 minutes on each side (depending on your level of doneness). Serve with a tablespoon of compound butter.
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