What are your secret sauces and spices?
Rhody_Hoosier
Posts: 688 Member
What do you like to throw on your food? Any food?
I put these two on just about anything from scrambled eggs, chicken breasts, sausage, to salads and vegetables.
McCormick Sriracha Black Pepper Seasoning
Tabasco Green Pepper Sauce
Post your favorites and suggestions below! Share your ideas for fellow MFP users. Much appreciated.
I put these two on just about anything from scrambled eggs, chicken breasts, sausage, to salads and vegetables.
McCormick Sriracha Black Pepper Seasoning
Tabasco Green Pepper Sauce
Post your favorites and suggestions below! Share your ideas for fellow MFP users. Much appreciated.
1
Replies
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I'm an avid cook and have a whole cabinet full of spices...no way I could list them all.3
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I've been doing stuff with Tofutti Sour Supreme, salsa, and sweet pickle relish. Occasional sriracha too, especially on eggs. I also have a lot of spices.1
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cwolfman13 wrote: »I'm an avid cook and have a whole cabinet full of spices...no way I could list them all.
Anything in particular you go to? Or a certain brand you recommend? I use a little bit of Penzy and some Wild Tree spices, but will pick up just about anything off the shelf.0 -
I'm a simple girl and head for Tony Chachere's for most things.3
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Balsamic vinegar!!! The really good, aged stuff that is deep, dark and viscous. From salads (combined with EVOO and a bit of dijon to emulsify) to deglazing reductions over meat or roasted veg, it is simply amazing.
I also am a huge fan of dry white wine-lemon reduction, and love freshly squeezed lime over many things. I keep a variety of salts (Celtic gray, Dead Sea, smoked, etc) and peppers on hand. I also use a lot of fresh herbs that I grow in the garden: chives, dill, rosemary, thyme, lemon thyme, savory, oregano.
For the most part I season things very lightly and simply to let the flavor of the "star" shine through.5 -
What do you like to throw on your food? Any food?
I put these two on just about anything from scrambled eggs, chicken breasts, sausage, to salads and vegetables.
McCormick Sriracha Black Pepper Seasoning
Tabasco Green Pepper Sauce
Post your favorites and suggestions below! Share your ideas for fellow MFP users. Much appreciated.
I agree with the Green Tabasco but to be honest, Green Cholula is even better!!! I'm totally addicted!
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My local spice shop has a hot smoked Spanish paprika that I use on everything from chili, to tacos, and soup. They also have an orange pepper seasoning that I use to roast most of my veggies (it's the best on brussel sprouts) .1
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bigislandgrrl wrote: »What do you like to throw on your food? Any food?
I put these two on just about anything from scrambled eggs, chicken breasts, sausage, to salads and vegetables.
McCormick Sriracha Black Pepper Seasoning
Tabasco Green Pepper Sauce
Post your favorites and suggestions below! Share your ideas for fellow MFP users. Much appreciated.
I agree with the Green Tabasco but to be honest, Green Cholula is even better!!! I'm totally addicted!
I will reach for that one next time around and give it a whirl!!! thanks for the reply!0 -
I have an obsession with Piri Piri Sauce and Seasoning. It is great on any protein and veggie. You can make your own (what I do) or buy. I see Nando's in most stores. The sauce is spicy raw but mellows when cooked. The seasoning is smoky and bright. It has smoked paprika and lemon pepper in it.
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html
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I love piri piri and I also love harissa.1
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I have an obsession with Piri Piri Sauce and Seasoning. It is great on any protein and veggie. You can make your own (what I do) or buy. I see Nando's in most stores. The sauce is spicy raw but mellows when cooked. The seasoning is smoky and bright. It has smoked paprika and lemon pepper in it.
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html
Thank you very much I have them both bookmarked and will try them!0 -
1/2 c Zesty Italian dressing, 3T Balsamic vinegar and 2T Honey in a pan. Stir together while heating, add back into the pan with the sauce cooked chicken, saute'd mushrooms, and green beans. Stir all together, add cherry tomatoes cut in half at the end. Even my kids love this.
You could try the sauce with lots of other meat and veggie combinations as well.2 -
Instead of soy sauce braggs organic amino is good. Lower sodium but tastes similar and way healthier.1
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Lemon zest
Caramelized onions
Garam masala4 -
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Thyme. I think dried thyme is not that great - it can make things taste like dirt, but fresh thyme right out of the garden is amazing.1
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My secret ingredient? Baking cocoa in anything with tomatoes- chili or spaghetti sauce, just a rounded teaspoon in a big pot. It adds a depth and richness, coordinating well with both chili powder and balsamic vinegar.
My second secret ingredient is a sprinkle of cinnamon on chicken and in chicken soup. When not combined with sugar, cinnamon brings a savory delight.4 -
I'm a salt and pepper type of gal. Since doing the Whole 30, I've learned to rely solely on Salt pepper and various Mrs. Dash's.1
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smoked paprika
Cholula -Chili Lime and Chili Garlic
fresh herbs & lemon3 -
Cumin + chilli + onion powder + sage will make anything taste good.
Pour a bottle of dark beer into whatever meat you're making in your slow cooker. Trust me.
Balsamic vinegar. Put it on things.2 -
I love McCormick Maple Bacon on bacon wrapped chicken.
It's soo good! Add a splash of maple syrup while grilling and it's fantastic.
I've never seen the sriracha black pepper, I wonder if it's available in Canada!
Love the McCormick Italiano seasoning as well.
Another fave is the McCormick Vegetable seasoning- No salt added.1 -
Great question!
I've been using a lot of pepper or garlic pepper lately, and i put red pepper on EVERYTHING.
I LOVE Chipotle's Hot Tomatillo Red Chili Salsa - I always get extra if I can and then dip my raw veggies in it. I'm constantly looking for a similar smooth store-bought version, so if anyone knows anything let me know!1 -
Cayenne pepper, curry powder, pumpkin spice, white pepper, hot sauce, himalayan salt, sugar free toranI syrups in coffee.1
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A great combination for beans, split peas, or lentils: garlic + allspice + rosemary + salt and pepper.2
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I have an unhealthy level of obsession with McCormick Montreal spicy steak seasoning.
Also I love marinating chicken, shrimp, or pepper strips in Kraft Zesty lime vinaigrette.1 -
Spice Islands Hickory Smoked Salt on anything beef or pork.
Zhenders chicken spice on all chicken
Herbs from my garden (chives, oregano, basil, thyme, garlic chives, garlic, rosemary) in just about everything. Fresh in season but I freeze them for use over the winter.
Auntie Arwens Ultimate Garlic seasoning and Applewood Smoked salt for roasts.
Light Zesty Italian dressing for potatoes.1 -
Ta Dang chili paste is amazing with rice and veg dishes.
za'atar is a nice mix to add to Moroccan curries or to roasted veggies.
For Indian curries I make my own mix of spices - curry powder, turmeric, cumin, cayenne pepper, garlic, ginger.
Sriracha makes everything taste better.1 -
Nature's Kitchen Fresh Salsa.
I purchase the 32oz container from BJ's for ~$6. We use it on everything from eggs to ground turkey wraps to baked potato.
Ingredients
Tomato, Onions, Green Pepper, Cucumber, Red Pepper, Chili Peppers, Cilantro, Tomato Juice, Lime Juice, Salt, Garlic.
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Cholula hot sauces...all of them.
I also use so many different spices from Penzeys. My favorites are fajita, chili powder, forward, cumin, mural of flavor and fox point.
I also use Za'atar frequently. It's pretty much the only spice I use that isn't from Penzeys as I don't care theirs.1 -
Kimchi - just a couple of tablespoons really zings up virtually anything from eggs to steak. You can puree it and add it to soups or use it as a sauce.1
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