Thursday, October 10, 2013

How to handle raw chicken safely

With all the news about Salmonella in chicken in the news in recent days it prompts the question - how should you safely handle raw chicken in the kitchen?

Although the Foster Farms outbreak has come to the publics attention, raw chicken can often carry the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen.

Fresh chicken is kept cold during distribution in order to extend its shelf life as well as to prevent bacterial growth. Packages of chicken should feel cold to the touch when you select them, and should be among the last items you put in your cart before checking out.

Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your grocery cart. Most grocery stores have plastic bags near the poultry sections for you to use.
Once you're home, you should immediately place your chicken in your refrigerator  and use it within 2 days. Otherwise, it should be frozen.

Thawing Frozen Chicken & Poultry Safely

NEVER defrost chicken on the counter or the microwave!
The correct way to thaw frozen poultry is in the refrigerator. This will take planning ahead of time. Whole chickens may take up to 2 days to fully thaw in this way, while boneless breasts should thaw overnight. Once the product thaws, it should be kept in the refrigerator no more than a day before cooking it.

Safe Handling of Chicken & Poultry

Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain bacteria. These bacteria can cause illness in large numbers.
Therefore, to avoid illness we need to limit bacteria's ability to multiply, or kill them altogether. Limiting their ability to multiply requires making sure that food products are not left at room temperature for more than an hour. The only way to kill food-borne pathogens is by thoroughly cooking the food.

Another concern is cross contamination between raw product and other foods, especially ones that are already cooked or ones that will be eaten raw, such as salad vegetables or greens.
An example of how this can happen is if a cook were to cut raw chicken on a cutting board and then later slice fresh tomatoes on the same board without washing it first. Different cutting boards and knives should be used for raw poultry and other products. All utensils should be adequately cleaned with hot water and detergent.

Chicken Cooking Times

A rule of thumb is 20 minutes per lb plus an additional 20 minutes.

Although raw chicken and under cooked chicken is the most common cause of food poisoning, many cases could be avoided by more diligent handling in the kitchen.

Thursday, September 12, 2013

Why Omega 3s?

We've all read about how fish and seafood is good for us, and we've all heard about 'Omega 3s'

But what is Omega 3 and why is it good for us?

Several studies have indicated that these fatty acids can prevent a range of medical issues. It's been shown that they can reduce inflammation in the body, can prevent thickening of arteries and can help ward off cancer cell growth, and may other benefits as well.

The top three sources of Omega 3 fatty acids are ground flaxseed, walnuts and salmon.

By introducing 2 servings (yes, ONLY 2) of baked or boiled fish (especially salmon or halibut) into your diet every week, can significantly increase your levels of Omega 3s in your blood.

Salmon, as well as being a great source for Omega 3s, also contains bioactive peptides (support joint cartilage, insulin effectiveness and can control inflammation in the digestive tract). Salmon also has high levels of Vitamin B12 and Vitamin D.

Shrimp is another good source of Omega 3s, Vitamins D, & B3 and zinc. It's also low in calories - an added bonus!

Another bonus - salmon and shrimp taste FANTASTIC!!!!!

                                  Salmon fillet sprinkled with Scott's Java Chili Rub and grilled!

Thursday, August 29, 2013

Are you making your kids fat?

Recently a company in Canada partnered with Ontario's Ministry of Health to help parents of children 12 and under deal with obesity.
This program is very different as it focuses on the parents NOT the children. (The children, however, will have small group sessions with clinical social workers, and will be focused on issues such as depression, anxiety, bullying, self-esteem, anger management and body image.)

This program really shouldn't be too surprising as it's the parents who make those kids' lifestyle choices for them, and it's the parents who provide the role modeling the kids carry with them the rest of their lives as these kids are less than 12 years old!

What is surprising is that most of the parents tried to direct the responsibility for sensible, healthy eating onto their kids. Are they really old enough?
It's not that these parents don't adore their children. It's that we as a society have bought in - hook, line and sinker - to the notion that obesity is a simple personal choice.

One young mother who was interviewed seemed somewhat confused by the notion that personally managing weight was beyond the reach of her pre-teen, still Barbie doll playing daughter! Unbelievable:(

 Kids today are just normal kids living in a world where there's a torrent of calories directed at them every day; where governments dupe consumers by lax front of package labeling laws that allow brightly colored breakfast cereals to boast about its nutritional benefits; where schools serve no-name junk food and teach kids that if a chip is baked, it's suddenly good for them; where young parents may be two generations away from regular home cooking and nightly family dinners; and where what were once portions designed for fully grown adults now featured on kids' menus. And that is just the start!!!!

Parents should stop the finger wagging and teach by example not lecture. Take some exercise, start COOKING at home. Then, as a family you will become healthier for now, and for the future.

Thursday, August 15, 2013

Happy Birthday Julia Child!

Today would have been Julia Childs'  birthday - she would have been 101!

The American chef is known for bringing French cuisine to America in a way that was simple enough to understand.  Her book 'Mastering The Art of French Cooking' became a best seller and has since become a standard guide for the culinary community.
Following the success of her book, a TV series - The French Chef - followed, and continued to educate the American public, and change how they related to food.

The success of the TV series and Childs exuberant personality made her a celebrity!

She had many famously quoted quotes - these are just some of my favorites!

The only time to eat diet food is while you're waiting for the steak to cook.”

I was 32 when I started cooking; up until then, I just ate.”  

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”

If you're afraid of butter, use cream.”

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it.”  

Wednesday, July 31, 2013

Chabelita - a new line from Scott's Food Products

Scott's Food Products have launched a new line of products specifically aimed at the carniceria markets. These products will be manufactured under the Chabelita Foods label.

Firstly there is Citrus Marinade -
"Lemon, orange, and hand chosen Latino spices gives you a Citrus Marinade that is incredibly mouthwatering! Marinate chicken,pork or seafood in a zipper type bag. Add slices of lemon, orange and lime for an unbelievable taste sensation! Toss on the grill and serve with rice and beans for a taste like Comida de Casa!"
Secondly, Chipotle Marinade -
"Experience the fiery flavor of Chipotle Asada; the perfect taste combination of aged smoked chili peppers, and the authentic spices of Mexico. Marinate beef, pork, chicken or seafood. Enjoy a fresh outdoor experience at home."

Last but not least, Vaquero Seasoning -
"Vaqueros get mighty hungry tending cattle and riding the range. When it comes time for dinner they prepare food fit for a King! Vaquero Asada Seasoning is full-bodied and flavorful with the spices of Mexico. Mama’s special recipe will make your beef, pork and chicken succulent! Close your eyes and you’re at a Mexican fiesta!"

Tuesday, July 30, 2013

Pork Belly with Java Chili Rub

I never knew that Pork Belly was such a 'delicacy'!
Seems everyone LOVES this recipe. Thank you Annette Legaspi (San Diego Rep) for this fabulous recipe

Java Chili Pork Belly Sandwich
Dry a Pork Belly and top with Java Chili.
Cook in oven to render off some fat.
Slice and made a sandwich with Toasted Bun, Arugula Tomatoes and Avocado mixed with Wasabi to give a nice kick!

Thursday, May 16, 2013

Key points for successful grilling!

Summer is just around the corner and it's time to dust off that barbeque!
Here are some tips for successful grilling-
The Four Keys to Successful Barbecuing
  • Good preparation of the equipment and appropriate utensils
  • Good marinades/seasoning - Scott's Food Products!!!!!.
  • Good cooking - not burned or undercooked.
  • Good accompaniments - salads, dressings, sauces, veggies.
Recommendations and Warnings
  • Open the barbecue lid before starting the gas to avoid gas build-up 
  • Never use the barbecue inside or in a confined space without adequate ventilation.
  • Always keep water on hand in case of fire.
  • Propane tanks must always be kept upright even when stored.
  • When storing the barbecue at the end of the season, leave the propane tank outdoors because of the risk of explosion.
  • Never start a charcoal barbecue with fuel or paraffin.

Basic Preparation Techniques
  • Clean the barbecue grill after each use with a metallic brush to remove any food that may have stuck during cooking. Cleaning avoids the risk of contamination.
  • Keep the meat in the refrigerator until time to cook it.
  • Preheat grills for about ten minutes and oil them lightly to avoid food sticking to them.
  • Place the grill as far as possible from the heat source to avoid flaming. Before cooking the food on a charcoal barbecue, wait until the briquettes are white hot.
  • Degrease your meats and drain well to avoid splattering.


Wednesday, May 8, 2013

Eat yourself skinny!

Eat yourself skinny may sound like a contradiction, but, it's true!!!

Your BASAL METABOLIC RATE is the key to weight loss. The higher your metabolic rate the faster, and more efficiently your body utilizes the food you put into it.

Now, you cannot expect to lose weight by eating fast food all day long, but if you eat healthily and have 6 small meals spaced out during the day, this will go along way to speeding up your metabolism and making your digestive system more efficient. Stick to high protein, high fiber and low fat foods, snack on nuts, fruits (almonds, carrots, raisins etc)

To help increase your metabolic rate further include regular exercise. You don't have to go out and run a marathon everyday!!!! a brisk 30 min walk is sufficient to increase your heart rate and help boost metabolism. Walk to the store and carry home those shopping bags. Use the stairs at work. Small changes added into your daily routine all add up to making a BIG change to your metabolic rate and ultimately your health and weight.

Thursday, April 25, 2013

You are what you eat!

 What you eat today can affect how you feel, and how you may feel years from now.
Some foods help the body’s natural disease-fighting abilities, other foods can make you lethargic and impair your digestive system.

Vitamin A helps maintain healthy teeth, bones, soft tissues, and skin. It can help prevent infections and will help keep nails and hair looking their best!
Foods that are particularly high in vitamin A include: sweet potatoes, carrots, spinach, kale, and collard greens, cantaloupe, apricots,winter squash. Some spices are also high in this nutrient, including paprika, red pepper, cayenne, and chili powder.

Vitamins B6, B12, and folic acid (B9) all assist nerve function, the synthesis of DNA, and the making of red blood cells. They also help to prevent anemia.
Foods particularly high in vitamins B6 and B12 include meat, poultry, and fish, seafood, including mussels and oysters, eggs,milk.
Foods particularly high in folic acid include leafy green vegetables,poultry and certain fruit juices, including orange and grapefruit.

Vitamin C (ascorbic acid) is a powerful antioxidant that protects the health of cells and improves iron absorption. It’s also important in promoting healthy teeth and gums, healing wounds, and helping the body resist infection.
Foods particularly high in vitamin C include papaya, citrus fruits, strawberries, bell peppers, broccoli, Brussels sprouts, dark leafy greens like kale, mustard greens, and chard.

Vitamin D is a unique vitamin because it can also be created by the body from sunlight. It’s critical for bone health, immune system health, and calcium absorption. According to the National Cancer Institute (NCI), this vitamin is also associated with a possible decreased risk of colorectal cancer. .
Foods particularly high in vitamin D include some seafood such as salmon, herring, catfish, oysters, trout, milk, eggs, shiitake mushrooms.

Vitamin E is a powerful antioxidant that protects cells from damage, helps the body use vitamin K, and repairs muscle cells.
Foods particularly high in vitamin E include sunflower seeds and almonds, spinach, Swiss chard, turnip greens, bell peppers, asparagus

Vitamin K is critical for the clotting of blood. 
Foods particularly high in vitamin K include kale, spinach, collard greens, Swiss chard, turnip greens, mustard greens, Brussels sprouts, asparagus, parsley, romaine lettuce, broccoli

Eating a healthy diet with all the nutrients your body requires can be a struggle.
Most nutrients are available in vegetables, leafy greens, fruits, nuts, and seafood. If you incorporate a variety of these options into your diet on a daily basis, you’re likely to get all of the nutrients you need for optimum health and wellness.

Thursday, April 4, 2013

Blackened Shrimp over Angel Hair Pasta
2 Garlic Cloves, puréed
1 ½ tablespoon Strictly Pepper
½ teaspoon Thyme
1 tablespoon Oregano
2 tablespoons Butter
¾ pound Mushrooms, cleaned and cut in 3
2 Green Onions, chopped
1 ½ pounds Fresh Shrimp, shelled and deveined
1/3 cup Shrimp Stock (see below)
2 tablespoons Beuree Manié (see below)
Santa Maria

 Shrimp Stock
2 cups Water
Shrimp Shells 
·         Pour water into saucepan.  Add shells from shrimp and season with Santa Maria Seasoning.  Boil 15 minutes.  Strain liquid.

Beuree Manié

5 tablespoons Butter (softened)
2 tablespoons

·         Blend butter with flour to make Beuree Manié and set aside.


·         Grind Garlic, Thyme and Oregano together in mortar.

·         Heat Butter in pan over medium heat.  Add spice mixture, Strictly Pepper and cook 1 minute.

·         Add Mushrooms and Green Onions.  Season with Santa Maria Seasoning, stir and cook 4 minutes.

·         Add Shrimp and cook 3 minutes.  Stir once during cooking.  Remove Shrimp from pan and set aside.

·         Increase heat to high and pour in Shrimp Stock.  Bring to boil and cook 2 minutes.  Whisk in Beuree Manié.

·         Return Shrimp to pan and cook 1 minute over low heat.  Serve over Angel Hair Pasta.




Spring cleaning!!!!!

Spring is here! Time to clean out every room, closet, cabinet and the refridgerator! Who knows what is lurking behind that deceptively white/pure door?! Maybe an old jar of mayo, a half jar of olives, a hard chunk of cheese?

While there are some things that have to be tossed! (they can be downright dangerous) there are many things that can be used up in tasty dinners by adding one of your favorite Scott's seasoning!.

Whip up some eggs, toss in cheese, deli meats and veggies and season. Cook in a skillet or bake. Makes a great light dinner served with a salad.

Not a lot can go wrong with a pasta dish. Almost anything can be tossed with your cooked pasta and sauce to create a satisfying dinner.

Same goes for stir-fry. Almost any veggies and meats can be stir fried together with seasoning and served with rice to create another delicious dinner alternative

Chop up those left over meats, grate the cheese, chop up veggies and toss everything together with chopped lettuce leaves. Add your favorite dressing and 'Voila' - a fabulous salad!

Veggies are best to make soup, but you can also add rotisserie chicken and other chopped meats to make a hearty soup.

Have fun using up those leftovers seasoned with Scott's seasonings and marinades. Your refridgerator will love you for it!

PS - don't forget to wipe down your refridgerator surfaces with baking soda in water. This will clean the surfaces and get rid of any unwanted odors!

Tuesday, April 2, 2013

Strictly Pepper Seasoning - for a bit of 'ZAP' in your food!

Strictly Pepper Shrimp over Angel Hair Pasta

2 Garlic Cloves, puréed
1/2 teaspoon Strictly Pepper (adjust to taste)
½ teaspoon Thyme                                                                                                  
1 teaspoon fresh Oregano
2 tablespoons Butter
¾ pound Mushrooms, cleaned and cut in 3                                                             
2 Green Onions, chopped
1 ½ pounds Fresh Shrimp, shelled and deveined
1/3 cup Shrimp Stock (see below)
2 tablespoons Beuree Manié (see below)
Santa Maria 

Shrimp Stock
2 cups Water
Shrimp Shells 
·         Pour water into saucepan.  Add shells from shrimp and season with Santa Maria Seasoning.  Boil 15 minutes.  Strain liquid.

Beuree Manié

5 tablespoons Butter (softened)
2 tablespoons flour
·         Blend butter with flour to make Beuree Manié and set aside.
·         Grind Garlic, Thyme and Oregano together in mortar.
·         Heat Butter in pan over medium heat.  Add spice mixture, Strictly Pepper and cook 1 minute.
·         Add Mushrooms and Green Onions.  Season with Santa Maria Seasoning, stir and cook 4 minutes.
·         Add Shrimp and cook 3 minutes.  Stir once during cooking.  Remove Shrimp from pan and set aside.
·         Increase heat to high and pour in Shrimp Stock.  Bring to boil and cook 2 minutes.  Whisk in Beuree Manié.
·         Return Shrimp to pan and cook 1 minute over low heat.  Serve over Angel Hair Pasta.


Tuesday, March 19, 2013

Spring is almost here.....

Spring is almost here, although someone has forgotten to tell the weather that!

Now's the time to start to look at healthy spring vegetables and salads. More produce will start to be in stores and it's great to experiment with things you haven't tried before.

While perusing some spring photos and recipes I came across 'panzanella'. I'd never heard of it - probably because I am from England! Looks yummy though, so I thought I would share.

If you have any great spring recipe ideas please let me know.

Spring Panzanella
For the croutons:
1/4 cup Scott's Garlic Oil
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Scott's Santa Maria
For the vinaigrette:
Half a red onion, finely diced
2 to 2 1/2 tablespoons champagne or white wine vinegar
Juice of half a lemon
1/4 cup olive oil
1/2 teaspoon Dijon mustard
For the salad:
4 large leeks
2 teaspoons salt
1 pound asparagus
1 x 19-oz can of white beans, rinsed & drained or 1.5 cups cooked white beans
Preheat oven to 400°F.
Mix the bread cubes with the Garlic Oil, parmesan, Santa Maria in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with Santa Maria. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.
Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.
Without draining the cooking water (you will reuse it for the asparagus), transfer leeks to a bowl of ice and cold water to stop cooking, then pat the leeks dry with paper towels. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry.
Cut the leeks and the asparagus each into one-inch segments–the leeks will be especially slippery and prone to separating; hold firm and use a sharp knife! Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with Santa Maria.

Wednesday, March 6, 2013

Gluten free - or not?

Thirty percent of adults are interested in avoiding or cutting down on gluten in their diets, says a survey from the NPD Group, a consumer research firm. NDP has been following gluten-free issues since 2009 and its January 2013 survey revealed the highest interest in gluten-free diets yet.

For many years health was about avoiding fat, cholesterol, sugar and sodium in our diet. While we still strive to cut down or eliminate those items from our diets, many more now want to avoid gluten - right now it is nearly 30 percent of the adult population ... and it’s growing.

The gluten-free food market has grown and interest has extended to the restaurant industry as well. ago. The majority of people going gluten-free are not doing so out of medical necessity but for health reasons. Although there have been many surveys conducted on gluten free diets, the results aren't conclusive.

Having said that, being 'gluten free'  is not a fad that is going to go away overnight, as people see it as a healthier way of life.

Luckily for us all of our seasonings are gluten free, and natural and always have been! You don't have to skimp on flavor to be healthy!

Tuesday, March 5, 2013

New ways with Mediterranean Garlic Marinade

Recently we asked our fabulous sales reps to come up with some new serving suggestions for Mediterranean Garlic Marinade.
What an amazing response and incredible recipes they produced! Here are just a few for you to try.......

Mediterranean Garlic Clam Pizza  courtesy of Annette (San Diego Sales Rep)
Simmer some Mediterranean Garlic Marinade with some butter & then spread onto pizza dough.
  Add clams & top with mozzarella & parmesan cheese then bake.

Mediterranean Garlic Alfredo Shrimp Pasta  courtesy of Brandi (Senior Sales Executive LA)

Boil pasta of choice (angel hair, linguine)
Make alfredo sauce using heavy cream, a stick of butter, and Parmesan Cheese.
Sautee shrimp in butter and Mediterranean Garlic Marinade
Spoon shrimp with Med Garlic over the pasta and sprinkle grated Parmesan Cheese
Add some red pepper flakes if you like a little 'heat'


Mediterranean Garlic Baked Potatoes  courtesy of Jenifer (LA Sales Rep)

Cut red skinned potatoes into 6-8 pieces  
Toss potatoes with Mediterranean Garlic. Spread potatoes onto a foil lined cookie sheet.
Season with Santa Maria and roast in oven at 400 aprox 30 min or until outsides are crunchy. 
Serve as a side dish to grilled meat or chicken


Mediterranean Garlic Tilapia  courtesy of Shari (OC Sales Rep)

Marinate the fish filets in Mediterranean Garlic for 24hrs
Dip each piece of fish in plain bread crumbs
Fry each piece in Scott's Garlic Oil for about 2/3 mins each side
Served with green beans and mashed potatoes.  


Tuesday, February 12, 2013

Happy Heart's Day!

This thursday is Valentine's Day but you still have time to marinade that special piece of meat for that special meal for your sweetheart.

Marinade a filet mignon in Bourdelaise marinade in a zippered bag overnight in the refridgerator  - 1 day is good, 2 days is better, 3 days is awesome!

Remove meat from bag and wrap in bacon. securing with a skewer. Grill until bacon is crisp and meat is done to your liking.

Serve with seasonal vegetables and make sure there are lots of flowers and candles on hand!!!!!!

Friday, January 25, 2013

Safer to make your own burgers?

There has been much talk in the press lately of horse meat being found in store burgers in the UK, which has sparked concerns around the world.

Although some countries don't think anything about eating horse meat, and regularly do, here in the US it's not something that's done or accepted.

How do you really know what kind of meat is in the burgers you have bought? We don't all have DNA analysers at home!!!!!

BUT if you make your own burgers then that's a different story!

Add some Scott's Bourdelaise Marinade to ground beef/turkey and you will have the tastiest burgers ever!!!!!!!

Gluten Free Seasonings!

Did you know that ALL Scott's Food Products Seasonings are GLUTEN FREE!!!!!!!?

Eating a Gluten Free diet is becoming more popular by choice not just by necessity due to a medical condition.

The Gluten Free market place is growing rapidly and we are please to say that all our seasonings are GLUTEN FREE!!!!!

They can be purchased from our website

Braised Pork Tacos

Braised Pork Tacos

Here's a tasty Taco recipe for Taco Tuesday dinner!

Braised Pork Tacos

1 (4 to 5 pound) boneless pork shoulder
Scott's Santa Maria seasoning
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 cups chicken stock
4 oranges, juiced about 2 cups
1/2 jar Scott's Chipotle Marinade
2 limes, juiced
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 warm corn or flour tortillas
Preheat the oven to 325 degrees F. Season the pork generously with Scott's Snata Maria & let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil. Put the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to med-high. Add the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the Scott's Chipotle Marinade and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
To serve, put the chipotle pulled pork on a platter (garnish with pickled onions and pickled jalapeno slices if desired). Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

Tuesday, January 8, 2013

Wishing everyone a Happy, Healthy New Year

This is the time of year when we all make those resolutions to lose weight, get healthy and fit etc!
It's easy to eat healthier without losing flavor by cooking with one of Scott's Food Products seasonings. All the seasonings are gluten free and calorie free!

Here are a couple of suggestions to get those taste buds going!

Lemon Pepper Salmon - Rinse salmon and sprinkle with Lemon Pepper Seasoning. Bake, broil or grill the salmon, adding freshly sqeezed lemon juice. serve with salad or veggies.

Monterey Mesquite Lime Chicken - Mix ¼ cup lime juice, 2 tbsp Scott’s Monterey Mesquite Seasoning, 2 tbsp oil, and 2 tbsp honey in a bowl. Add chicken breasts, turning to coat on all sides. Marinate in refrigerator at least 2 hrs. or longer for extra flavor. Remove Chicken from marinade, and grill over medium heat for 4 to 6 minutes per side or until done. Discard leftover marinade