The combination of herbs, cinnamon, smoked sweet paprika and cumin make the nose dance, the taste buds sing, and your meal a special occasion! This blend can be added to almost anything that you can cook, meats, poultry, vegetables, and some have added this to rice for that extra added punch of flavor!
And here's the Kicker.... It's salt free!
A fan's favorite is to wash and pat dry chicken breast and arrange on a non stick cooking sheet. Preheat your oven to 425 degrees. With a basting brush, brush either a thin layer of sour cream onto the top of the chicken. In a separate microwavable bowl, melt about 1-2 tablespoons of butter or olive oil till just melted. Mix in about 1/2 cup to 1 cup of Panco bread crumbs, and tablespoon of Auntie Arwen's Bird and Beast blend till well mixed. Taking each breast, press the brushed side into the bread crumbs till it is well coated. No need to do the other side. Place the chicken unbreaded side down on the non stick cooking sheet and place in the center of the oven and bake for 20-25 minutes or until the chicken is 165 degrees in the meatiest part of the breast.
Serve with roasted carrots and salad!
l've also been reminded that it's a great rub on london broil for the grill... Wash and pat dry your roast. Rub about tablespoon's worth on each side and let sit for about 1/2 hour before grilling or broiling. In a microwavable bowl, melt 2 tablespoons of butter and add about 1 tablespoon of Auntie Arwen's Ultimate Garlic Insanity salt free blend. mix that well and chill till just hard.
In a baking dish, place the london broil in and place on top several pats of the Garlic butter. Broil on high with the london broil just about 5 inches from the element. Broil for 5-6 min on one side, flip over and baste a little melted butter over the top. Broil for another 3-4 minutes or until the roast reaches 125 degrees for medium rare or 135 for medium.
Take it out and remove the roast to a cutting plate and let rest for about 5 minutes. Pour off the juices and butter to a gravy boat or pourable cup to serve on baked potatoes or crusty italian bread.
Slice and serve while warm.
(also makes great leftovers for Steak salad!) (like there's going to be any left!)
And here's the Kicker.... It's salt free!
A fan's favorite is to wash and pat dry chicken breast and arrange on a non stick cooking sheet. Preheat your oven to 425 degrees. With a basting brush, brush either a thin layer of sour cream onto the top of the chicken. In a separate microwavable bowl, melt about 1-2 tablespoons of butter or olive oil till just melted. Mix in about 1/2 cup to 1 cup of Panco bread crumbs, and tablespoon of Auntie Arwen's Bird and Beast blend till well mixed. Taking each breast, press the brushed side into the bread crumbs till it is well coated. No need to do the other side. Place the chicken unbreaded side down on the non stick cooking sheet and place in the center of the oven and bake for 20-25 minutes or until the chicken is 165 degrees in the meatiest part of the breast.
Serve with roasted carrots and salad!
l've also been reminded that it's a great rub on london broil for the grill... Wash and pat dry your roast. Rub about tablespoon's worth on each side and let sit for about 1/2 hour before grilling or broiling. In a microwavable bowl, melt 2 tablespoons of butter and add about 1 tablespoon of Auntie Arwen's Ultimate Garlic Insanity salt free blend. mix that well and chill till just hard.
In a baking dish, place the london broil in and place on top several pats of the Garlic butter. Broil on high with the london broil just about 5 inches from the element. Broil for 5-6 min on one side, flip over and baste a little melted butter over the top. Broil for another 3-4 minutes or until the roast reaches 125 degrees for medium rare or 135 for medium.
Take it out and remove the roast to a cutting plate and let rest for about 5 minutes. Pour off the juices and butter to a gravy boat or pourable cup to serve on baked potatoes or crusty italian bread.
Slice and serve while warm.
(also makes great leftovers for Steak salad!) (like there's going to be any left!)