Uses of Willard's Kitchen's 3 different versatile blends - please share and enjoy!
As we are not yet in spring and summer, we thought it might be useful to see a list of uses for those Willards Kitchen Rubs and seasonings that you have in your pantry.
Check out our list below. Feel free to comment and if you have anything that you use your spices on that is not on the list, let us know and we'll create a recipe for just that. The options are endless!
ALL PURPOSE |
SEAFOOD |
BBQ |
Scrambled eggs |
Scrambled eggs |
Grilled chicken |
Broiled, grilled, baked and seared Chicken, pork, steak – Especially Grilled Steak..YUM! |
All cuts of fish including salmon, halibut, sea bass, trout, tilapia, etc. |
Brisket |
Roasted or grilled vegetables |
With sour cream, it is a great dip |
Baby back ribs |
Fish and seafood – Amazing on Seared Ahi |
Seafood chowders |
BBQ sauce |
Sauces |
Alfredo |
All roasted and smoked meats |
Spreads |
Broths |
Teriyaki sauce |
Broths, soups, chowders |
Shellfish, including lobster, crab, clams, mussels, etc. |
Steak |
Salad dressings |
Tuna salad |
Pulled pork |
Steak fries, Oven Fries, French Fries or anything right out of the fryer |
Mixed with mayo or sour cream and parmesan and broiled with white fish |
Shredded beef |
Paella and gumbo |
Grilled chicken – Lemon Dill Chicken |
Tri tip |
Guacamole |
Tzatziki sauce |
Salmon |
Braised Meats |
Soups |
Braised Meats |
EVERYTHING ELSE! |
Stews |
Short Ribs |