Gluten Free Friday: Round Up

I had intended to post my gluten free adaptation of my favorite poppyseed chicken recipe today, but it turned out…incredibly bland.  So that one absolutely needs more work before I release it to the world. The original version takes a lot of its flavor from the canned cream of chicken soup.  The gluten free alternative I used was absolutely the right consistency but didn’t add a great deal of flavor to the casserole.  But I have NOT GIVEN UP!

In any event I wanted to share a few things.

The gluten free cream of chicken soup I made came from Adventures of a Gluten Free Mom.  I bookmarked this recipe and the companion cream of mushroom soup recipe MONTHS ago and am only just now getting around to actually making some.  As I said, the consistency was SPOT ON, and I think in recipes where there are many other flavors this would be a perfectly acceptable gluten free alternative to make traditional southern casseroles that your gluten eating friends won’t recognize as being any different than regular.  For a more flavorful cream of chicken, I think I’d use homemade stock (I didn’t have any on hand) reduced to concentrate the flavor of the chicken more instead of the juice from the canned chicken.  I haven’t made the cream of mushroom yet, but when I do, I intend to use the juice from some reconstituted dried mushrooms as the stock.  Which should make for a flavorful soup that totally knocks the canned stuff on its butt.

Fair warning: MAKE THIS IN ADVANCE.

Poppyseed chicken is usually a fast dish.  It uses leftover rice, a rotisserie chicken, and assorted other stuff that’s easy to mix up and toss in the oven.  Last night I forgot to make the rice.  Cooked the chicken in the crock pot all day, which meant I had to let it cool before I could debone and shred it.  And started making the cream of soup mix.  A normally 20 minute prep took nearly 2 hours (which was not at all helped by the fact that my dishwasher’s drain line is clogged again and I had to do copious amounts of dishes by hand).  It’ll never be as fast as opening a can, but having the Magic Mix (FYI, I used Jeanne’s GF all purpose mix for my GF flour in this recipe and chose Carnation powdered milk) prepped and in the fridge, and cubes of your chicken or mushrooms and broth as recommended by Heidi (the Gluten Free Mom) all ready, I think will significantly shorten the prep time.

Also of note, when I was at the grocery yesterday I came across Gluten Free Rice Krispies.  Now regular Rice Krispies are something that sound like they ought to be gluten free anyway.  I mean, it’s puffed rice cereal.  Where’s the wheat?  But sadly, no, they aren’t safe.  They’ve got…I think it’s malt as flavoring.  It’s not like we actually ate a lot of regular Rice Krispies before we went gluten free, but it just seemed like a ridiculous thing.  Another one of those foods that gluten has no business being in.  Same with Corn Flakes.

So when I saw the officially gluten free version yesterday, I picked up a box.  And a bag of marshmallows.  Of COURSE I have to make Rice Krispy treats.  Of note is that the gluten free version is made of brown rice rather than white.  I have no idea whether this will make them more filling or not, but on the surface it makes me feel like I’m making a healthier choice.

I’m thrilled that there are more gluten free products appearing in the normal, small town grocery store.  What I’d REALLY like, though, is to see the FDA take on the food industry and have them remove gluten from products that don’t naturally have them in it to begin with.  I think that’d go a long way toward helping with America’s obesity epidemic.

Birds Eye Chef’s Favorites: Creamy Primavera Risotto

I am full of so much food blogger fail the last two weeks.  Y’all, I swear I’ve been cooking.  I’ve even been cooking new stuff.  But I’ve also been in the middle of launching my latest book (a YA paranormal called Red–more on that here, if you’re interested), and almost breaking my nose (more on THAT here, if you want to be entertained by my ludicrous klutziness).  My brain’s been kinda addled.

In the middle of all the crazy, I got the fabulous opportunity through the Foodbuzz Tastemaker’s program to try out Birds Eye Chef’s Favorites.  Now these aren’t out yet (they hit stores next month), but you should be sure to keep your eyes peeled.  They’ll be in the freezer section near the nifty steamer veggies you already know and love (because how awesome is it to throw something in the nuker and have actual GOOD vegetables come out in five minutes when you don’t feel like cooking and are trying to avoid take out?). Well, Birds Eye has upped their game with the Chef’s Favorites.  Same concept as the steamer things–a good side ready in about five minutes–but with a little extra kick.

Can you imagine RISOTTO in FIVE MINUTES?  Let that sink in for a minute.  FIIIIIIIIVE MINUTES.

That’s one of the things Birds Eye has given us.  Below you will see their Creamy Primavera Risotto.  This is one of two risottos I got to try (the other being a green bean and mushroom, which was fine, I just really hate the texture of frozen green beans, so that didn’t work for me).

As the name suggests, it’s creamy and studded with carrots and peas.  While it will never hold a candle to real, homemade risotto (of which I am a huge fan), it’s a lovely and flavorful side and a marvelous option when you don’t want to hang out stirring a pot for 30-40 minutes for the real deal.  A must for busy families every where.  And best of all, it’s gluten free, so it’s also a lovely FAST side dish for those of us with dietary restrictions.

Lay’s Dip Creations: Review

So my latest Tastemaker opportunity from Foodbuzz was for Lay’s Dip Creations.  I’ve had these for quite a while, but like everything else, when we listed the house for sale, stuff got put out of sight and I can no longer find squat.  So it took me a while to actually use them.  There are three flavors: Country Ranch, Garden Onion, and Guacamole.  I got 2 packets of each to try.  These are dry mixes.  The Country Ranch and Garden Onion are intended to be mixed with sour cream for a lovely dip, and of course the Guac is to be mixed with avocados.  They’re all nice, straight up dip mixes that are gluten and MSG free (thank you Frito Lay).  We tried the guac mix on our End of the World Nachos for dinner on Saturday, and it was lovely.   But this is, of course, a food blog, so I’m not going to just stop with the conventional uses for this product.

The Country Ranch Dip I opted to try for dinner on pork chops and roasted potatoes.  Half a pack got tossed with some olive oil and diced potatoes, roasted at 425 for 35 minutes.  The other half coated a couple of center cut pork chops that huddled at the other end of my baking dish for the same period of time.  The end result?  TASTY!  It was a great one dish meal (awesome when you don’t feel like doing the dishes).

The Garden Onion makes a marvelous pot roast (sorry, no pics of this one).  Just sear your roast, rub it with the dip mix, and chuck it in the crock pot for 8-10 hours on low.  Easy peasy and a nice variation on the classic Onion Soup mix pot roast.

The Guac mix, I confess, I have not used in anything but actual guacamole, though I can imagine it would go well on chicken or in some other Mexican style dish.  I’ve got one packet left to try, so we’ll see what I come up with.

Other uses for these could be mixing with Greek yogurt instead of sour cream for a lovely and lighter dip with a tang.  Great for veggies or chips.  Either the Country Ranch or Garden onion would go quite well in a pasta a salad.  I think the Country Ranch would make an interesting twist on chicken salad.  The Garden Onion might be good in a potato salad.  The sky’s the limit.  Just think outside the box!  Either way, these are some great, pre-mixed flavor packs that can be put to all kinds of uses.

Living Cookbook Software

Nope, this isn’t a recipe.  I know you’re due one.  Life is a little nuts here and we’re leaving town to finish dismantling my grandmother’s house at the end of this week, after which things should return to normal.  Or as normal as they ever are here.  But today’s my birthday and I just got THE COOLEST GIFT from my critique partner.  It’s called Living Cookbook and it’s a recipe management software for Windows (sorry Mac folks).  OMG, people!  THE NUTRITION INFORMATION IS CALCULATED AUTOMATICALLY!!!!  Do you have any idea how much time I spend doing that on these recipes when I write them?  And how hard it is for these million ingredient, gluten-free baking recipes in particular?  Because they’ve said it much more clearly than my rhapsodizing might, I’m shamelessly swiping the feature info from their website.  This is just so flipping cool, I can’t even…

Working with recipes

  • Enter recipes with as much or as little detail as you like.
  • Add images to recipes. In fact you can add multiple recipe images, a source image and an image for every recipe procedure step, if you want to.
  • Scan images directly from your flatbed scanner or digital camera.
  • Copy recipes from the Internet.
  • Calculate recipe nutrition from the recipe ingredients or enter the nutrition data manually.
  • Calculate recipe costs.
  • Share recipes with others, even if they don’t own Living Cookbook. You can export or e-mail recipes in all of the major recipe file formats.
  • Import recipes from MasterCook, Big Oven, Cook’n, Meal-Master and other recipe management programs.
  • Add ratings and reviews to recipes.
  • Add audio or video files to recipes.
  • Add file attachments (any file type) to recipes.
  • Assign recipe types and categories.
  • Enter the recipe’s oven temperature in either Celsius or Fahrenheit.
  • Choose from five degrees of difficulty.
  • Use a recipe as an ingredient in another recipe.
  • Enter preparation time, cooking time, inactive time and total time.
  • Organize recipes into cookbooks, chapters, sub-chapters, etc. according to your needs.
  • Customize recipe displays using your choice of fonts, background colors, headings and more.
  • Add any number of tips to a recipe to record recipe variations, serving suggestions, wine pairings, etc.
  • Enter author, source, web page, copyright and author notes for any recipe.
  • Print your recipes on any paper format: US letter, legal, A4, 4×6 index card, 3×5 index card and more.
  • Scale recipes to any number of servings.
  • Convert recipe units to and from Imperial or metric units.
  • Eliminate duplicate recipes automatically.
  • Compare any two recipes side-by-side.
  • Enter custom recipe data (i.e. user-defined recipe attributes). Living Cookbook 2011 lets you customize 5 text columns, 5 numeric columns and 5 link (URL or e-mail) columns.

Publishing

  • Publish your cookbooks with tables of contents and indexes.
  • Print your publication from within Living Cookbook or export it as a Microsoft Word document.
  • Format your publication using your choice of fonts, colors, spacing and layouts.

Working with ingredients

  • Choose from over 8000 ingredients with nutrition data provided by the USDA.
  • Enter your own custom ingredients or copy them from the Internet.
  • Import new USDA nutrition as it is made available by the USDA. Living Cookbook 2011 ship with version SR-22 (the most current version of the nutrient database).
  • Add ingredient images and source images.
  • Add file attachments (any file type) to ingredients.
  • Add any number of custom measures (units) for each ingredient.
  • Assign costs, grocery aisles and preferred stores to ingredients.
  • Enter ingredient nodes to describe the ingredient, record uses and preparation information, etc.
  • Share ingredients with other Living Cookbook users.
  • Organize ingredients into folders and sub-folders.
  • Customize ingredient displays using your choice of fonts, background colors, headings and more.
  • Eliminate duplicate ingredients automatically.
  • Compare any two ingredients side-by-side.
  • Copy ingredients from the Internet.
  • Enter custom ingredient data (i.e. user-defined recipe attributes). Living Cookbook 2011 lets you customize 5 text columns, 5 numeric columns and 5 link (URL or e-mail) columns.

Working with menus

  • Create your own menus using any combination of recipes, ingredient, headings and text.
  • Add menu images and source images.
  • Calculate menu nutrition from the menu items or enter the nutrition data manually.
  • Calculate menu costs.
  • Share menus with other Living Cookbook users.
  • Add audio or video files to menus.
  • Add file attachments (any file type) to menus.
  • Assign menu types and categories.
  • Organize menus into folders and sub-folders.
  • Customize menu displays using your choice of fonts, background colors, headings and more.
  • Add any number of tips to a menu to record menu variations, serving suggestions, wine pairings, etc.
  • Enter author, source, web page, copyright and author notes for any menu.
  • Scale menus to any number of servings.
  • Eliminate duplicate menus automatically.
  • Compare any two menus side-by-side.
  • Enter custom menu data (i.e. user-defined recipe attributes). Living Cookbook 2011 lets you customize 5 text columns, 5 numeric columns and 5 link (URL or e-mail) columns.

Working with meals

  • Add recipes, ingredients, menus, headings and text to meals.
  • Choose from nine different meals each day (breakfast, lunch, dinner, brunch, snacks, nightcap, etc.)
  • Add meal headings to organize meals into courses (e.g. Appetizer, Main Course, Dessert, etc.)
  • Use drag and drop or copy and paste to add ingredient, recipes or menus to a meal.
  • Use drag and drop or copy and paste to move or copy a range of days, a single day, a meal or individual meal items.
  • Calculate nutrition for meals, days or a user-defined range of days.
  • Calculate meal and day costs.
  • Share meal data with other Living Cookbook users.
  • Customize calendar displays using your choice of fonts, background colors, headings and more.
  • View nutrition and cost summary information for a day or a range of dates.
  • View meal calendar in month, week or day mode.

Working with grocery lists

  • Add recipe, ingredients, menus or meals grocery lists or enter the grocery list items manually.
  • Create a grocery list for multiple stores.
  • Calculate grocery list costs and subtotal by store.
  • Automatically organize the grocery list by aisles.
  • Customize grocery aisles by store, including grocery aisle order.
  • Customize grocery list displays using your choice of fonts, background colors, headings and more.
  • Share grocery lists with other Living Cookbook users.
  • Create a grocery list to restock inventory.
  • Create a grocery list for a range of meal plan dates.
  • Automatically combine like grocery list items (e.g. “1 cup milk” and “1 pint milk” will be combined automatically to read “1 1/2 pints milk”.
  • Compare any two grocery lists side-by-side.
  • Add file attachments (any file type) to grocery lists.

Working with inventory

  • Manage your kitchen inventory.
  • Control the ordering properties of any inventory item (minimum order quantity, order at level, order up to level, etc.).
  • Share inventory data with other Living Cookbook users.
  • Customize inventory displays using your choice of fonts, background colors, headings and more.
  • Create a printable inventory worksheet to help you take stock of your kitchen.
  • Compare any two inventory items side-by-side.

Working with glossary items

  • Enter your own glossary items or copy them from the Internet.
  • Add glossary item images and source images.
  • Add file attachments (any file type) to glossary items.
  • Share glossary data with other Living Cookbook users.
  • Customize glossary displays using your choice of fonts, background colors, headings and more.
  • Eliminate duplicate glossary items automatically.
  • Compare any two glossary items side-by-side.

Working with techniques

  • Enter your own techniques or copy them from the Internet.
  • Add an image to each technique step.
  • Add audio or video files to techniques.
  • Add file attachments (any file type) to techniques.
  • Share techniques with other Living Cookbook users.
  • Customize technique displays using your choice of fonts, background colors, headings and more.
  • Eliminate duplicate techniques automatically.
  • Compare any two techniques side-by-side.

Working with the Internet

  • Browse the Internet with Living Cookbook’s built-in web browser.
  • Save references to web pages you like in Living Cookbook’s database.
  • Share saved web pages with other Living Cookbook users.

Working with RSS feeds

  • View RSS feeds with Living Cookbook’s built-in RSS feed aggregator.
  • Save RSS feeds in Living Cookbook’s database.
  • Share RSS feeds with other Living Cookbook users.

Other features

  • Backup your Living Cookbook database.
  • Configure Living Cookbook to backup your database every time you close the application or Living Cookbook can prompt you to backup periodically (you choose how often).
  • Verify the integrity of a backup file before restoring it.
  • Restore Living Cookbook backup files from any version of Living Cookbook.
  • Compact the Living Cookbook database to shrink it to its smallest possible size.
  • Search, filter and saved searches
  • Choose from basic or advanced search modes to find the recipes, ingredients, meals and other data you need.
  • Save advanced searches in your database for future use.
  • Drag one or more saved searches onto Living Cookbook’s filter bar to filter all search results.
  • Use Living Cookbook’s search and replace feature to replace text anywhere in the database.
  • Use copy and paste to duplicate recipes, ingredients, meals, and more.
  • Use drag and drop to move or copy recipe, ingredients, meals, etc.
  • Use Living Cookbook’s undo and redo to undo almost any action.
  • Browse Living Cookbook’s comprehensive help file with more than 480 indexed and searchable help topics.
  • Use Living Cookbook’s unique Kitchen Calculator tool to convert between units.
  • Flag recipes, ingredient, etc. using one of six color flags.
  • New users can use Living Cookbook’s Launchpad feature to help them see all of the actions that can be performed on the selected item.
  • Check the spelling of recipes, ingredient, meals, glossary items and techniques. Choose either standard or as-you-type (wavy red line under misspelled words) spell-checking.
  • Use the Back and Forward toolbar buttons to back and forth to recently viewed items.
  • Use Living Cookbook’s built-in database repair tools to fix any potential database problems.
  • Copy and paste or drag and drop recipes to other applications that accept plain text from the Windows clipboard (e.g. drag a a recipe to an e-mail).
  • Open multiple recipe workspaces at the same time.
  • Create links to your favorite or most-viewed recipes, ingredients and other data.
  • Customize and print any list (e.g. recipe lists, ingredient lists, etc.).
  • Print multiple recipes, ingredient, etc. at once.
  • Export to any list to Excel.

Product Review: Gluten Free Bisquick

So in pursuit of gluten free baking (while I wait for my assortment of weird flours to get here from Amazon), I picked up a box of Gluten Free Bisquick from Walmart (I also saw it in Kroger).  This thing was about a third of the size of a regular box of Bisquick and twice the price.  But hey, it was worth a try to see if we can ease the transition.

The first thing we tried was the pancakes.  This is a pretty straight forward recipe involving eggs, oil, milk, and the mix itself.  Much like regular Bisquick.  Naturally I can’t NOT fiddle, so I replaced the oil with applesauce and added Greek yogurt (1/4 cup), then cooked them using some oil on my griddle.  I am thrilled to report that these tasted like real pancakes.  The recipe said it would make 8 4″ pancakes.  I got 10.  We had real maple syrup and applewood smoked bacon with them for a DELICIOUS Sunday morning breakfast.

The next thing we tried with this mix was the recipe for pizza crust.  Now I am a pizza crust snob.  I make mine from scratch and it’s damned good, so I have, shall we say, discerning taste when it comes to pizza crust.  But, as I said earlier, I’m still waiting on my assortment of alternative flours to get in so that I can try the gluten free pizza crust recipe in Healthy Bread in 5 Minutes A Day, and we wanted pizza tonight, so Bisquick it was.

When I mixed things up as directed (using oil, eggs, water, and the mix), the dough itself was a really STRANGE texture IMO.  Very gloppy, not at all stiff in any way.  You could never use this on a pizza stone, so I hauled out a shallow pyrex casserole dish and pressed it along the greased bottom of that.  You do a prebake of this crust for 15 minutes, then add all your toppings, and bake another 15.

The verdict: Um…no.  The crust itself was very crumbly.  You could never pick this up as a slice.  It absorbed all the sauce so that even I–who am not a big sauce fan to begin with–found it too dry.  It was, all in all, like eating pizza on very thin cornbread.  I had a quarter of the pizza.  Hubby had a quarter and another half quarter.  The dogs ate the rest.  What we did eat is now sitting in our stomach like lead.  I do NOT recommend this for pizza crust.

So overall impressions of the product…I think it’s probably perfectly fine for breakfast items–which is what Bisquick is best at, after all.

Will I buy it again?  Mmm, maybe.  I find it prohibitively expensive.  The two meals we had today used all but 1/4 cup of the mix.  I’m much more interested in trying out some homemade versions like this one from Ginger Lemon Girl: Gluten Free Master Baking Mix

Hickory Farms Sampler

I hope everybody had a fantastic Thanksgiving!  I’m surfacing from a nasty sinus infection and lots of family time.  We’re in holiday decorating mode around here and that means snack time!  As part of the Foodbuzz Tastemakers program, I got the fantastic opportunity to try out Hickory Farm’s Beef Hickory Sampler gift box.  As you can see, it came with Smoked Cheddar, Beef Summer Sausage, Cracked Wheat Crackers and an Italian Herb cheese spread.  Oh and mustard too, but who eats that with cheese and crackers?

This was absolutely delicious.  We actually wound up eating the sausage and cheese on Special K crackers and the combination was delightful.  It’s the perfect gift set for a small party–not too much, not too little, and very reasonably priced at $16 for the set.   The cheese spread was a bit too heavy on the basil for my taste, but overall I highly recommend it.  There are oodles of other combinations available and I’m eager to try some others!

Review Nature’s Pride Oven Classics

One of my favorite parts of being a food blogger is getting the chance to try products that I can’t find in my regular grocery store.  Through the Foodbuzz Tastemaker’s program, I recently had the opportunity to try two different varieties of Nature’s Pride Oven Classics line–the Oatmeal and Honey Wheat with Fiber.

I can’t tell you how much I love this bread.  In a previous post I talked about their buns, which were amazing.  Their sandwich bread doesn’t disappoint.  It is soft, delicious, with a thick crumb that holds up well to any kind of fillings or toppings.  Hubby declared that they made the best grilled cheeses (next to the stints when I make homemade sourdough), and I’m inclined to agree.  The other bonus is that it doesn’t mold quickly.  With only two of us, unless we’re both on a sandwich kick for lunch, we often don’t get through a regular loaf of bread before it starts to get fuzzy.  Not so with this bread.  I don’t know why it stays fresh for so long, but it does and it’s fabulous.  I’m sad that none of my local stores carry this brand, but I encourage you all to go out and pick up a loaf.

Review Special K Red Berries

Special K Red Berries
Image by theimpulsivebuy via Flickr

I know, I know, I promised to have more recipes this month.  They’re coming, I swear.  My husband and I are currently sharing a camera, which prolongs the process of getting posts ready.  I’ve got smoked cheddar burgers, blueberry white cheddar stuffed pork chops, and red beans and rice coming.  But in the meantime I thought I’d tell you about Special K Red Berries cereal, which I got to try through the Foodbuzz Tastemakers program.

I’m not a big cereal person.  It’s not that I don’t LIKE cereal, but more that it doesn’t keep me full for longer than an hour or so, so usually it’s a snack item in our house rather than breakfast.  I’m a scrambled eggs and toast every morning girl (I know, so exciting).  But when this came in yesterday, I knew I had to give it a try.

At 150 calories per 1 cup serving (with 1/2 a cup of skim milk) and no fat, it definitely fits the bill as a healthy, low cal breakfast that isn’t going to break the calorie bank (which is important when you’re saving your calories for awesomeness like the aforementioned smoked cheddar burgers).  It reminded me a bit of Raisin Bran Crunch, but tangier because of the strawberries instead of raisins.  It’s light and crunchy, with just enough natural sweetness that you don’t need to add sugar or any kind of sweetener.  And of course then you have a nice sweet treat when you get to the milk at the bottom of the bowl (don’t tell me I’m the only person who drinks that).  Overall, I recommend this as a dieter’s friend because, as they say, breakfast is the most important meal of the day.

Review Buitoni Riserva Ravioli

As part of the Foodbuzz Tastemaker’s program I got an opportunity to try out Buitoni’s new Riserva pasta.  I’ve actually had the coupon  for a couple of months but kept forgetting to put it on the list and didn’t realize that it was in the freezer section instead of the fridge case with all the other Buitoni fresh pastas.  There were several varieties, but I opted for the Braised Beef and Sausage Ravioli.  The coupon I had was for a complimentary box up to the manufacturer’s recommended price of $5.69.  Um, yeah…expect to pay dearly for this pasta.  Walmart had it for $7.88 and Kroger for over $8.00.  While this is absolutely cheaper than a meal out at an Italian restaurant, it’s a little expensive for what amounts to an easy, I don’t wanna cook night, freezer meal.

It comes together in minutes, taking only 5 minutes more than it takes to bring water to a boil.  Prep was easy.  At first glance I was skeptical that this would really feed two people.  I felt sure I’d have to supplement with a salad and some garlic bread (which I didn’t have in my calorie budget), but actually this was perfectly adequate as a meal for two.  The flavor was far more sophisticated than your standard freezer ravioli and the lovely cream tomato sauce was light and tasty.   If you’re not into making your own pasta or sauce and are still looking to impress, this will do the trick.  Word to the wise, serve on a plate.  We had ours in bowls and it was difficult to cut into bite sized pieces.  And at 590 calories and 19 grams of fat, it’s a very reasonable size portion for dinner on any diet.  Certainly more reasonable than the ginormous portions you’d get in a restaurant.

BAM! It’s All About Emeril

One of the perks of being a Preferred Publisher with FoodBuzz is that I get the opportunity to participate in the Tastemakers program.  It’s a chance to try out assorted products.  My first package arrived last week, and it was all kinds of Emeril products.  The box had (as you can see) his all natural chicken stock, the chicken rub, a general spice mix called Emeril’s Essence, and some horseradish mustard (not pictured because it’s the only one I haven’t tried yet).

I’ve been playing with these all week.  The stock I used in my black beans and rice and in a batch of green beans.  It’s rich and flavorful and almost matches the stock I make myself at home.  If you’re not into making your own stock, this is far superior to the store brand or Swanson’s.  Well worth the flavor if you’re in a hurry.

The Emeril’s Essence I’ve put on fish (awesome), in green beans (less awesome), on my beef and mushroom kebabs (awesome), and in a beef and vegetable stew (awesome, recipe coming on Thursday).  I found this to be a really wonderful all around spice, and of the lot, it’s the thing I’m most likely to buy again once I run out.

The chicken rub I used, predictably, on some grilled chicken breasts.  My husband and I both thought that it had a good flavor, but was a little too much of…something.  Possibly I just over-seasoned the chicken. I would actually really like to try this again on pork.

Finally, there’s the horseradish mustard which I haven’t yet tried.  Frankly, I’m not sure what to do with it.  Neither hubby nor I are big fans of horseradish, though just from smell, it smells a lot like dijon mustard.  I’m inclined to try it mixed with something as a glaze on a pork roast.  I’ll keep you updated once I finally try it.