NEW! Lawry’s Wings and Things Chicken Wing Seasonings

Wings and Things Seasoning Blends
Lawry’s Wings and Things Seasoning Blends

Hunt Valley, MD – Lawry’s Inc announces their new line of Chicken Wings Seasonings for professional chefs. With these new seasonings chefs can quickly create exciting flavored chicken wings in a jiffy and with the same great flavors every time.

Lawry’s Wings and Things Seasoning Blends comes in four flavor blends:

  • Mango Habanero – Blends tropical sweet mango flavors with hot habanero pepper flavor to excite taste buds.
  • Sriracha – Inspired by Sriracha Hit Sauce with it’s tangy flavor, this seasoning is spicy yet not hot.
  • Spicy Buffalo – Lawry’s version of the classic original Buffalo Wings seasoning based on hot sauce. Not too hot.
  • Zesty Lemon and Pepper – Something different in the chicken wings, the delicious blend of lemon and black pepper is satisfying and delicious.

Unlike most seasoning blends, with these Wings and Things Seasoning Blends, the seasonings are added after cooking the wings (just like the classic Buffalo Wings Recipe) and just before serving. Generally, 1 to 2 tbsp of seasoning is used per 1 lb of chicken wings and pieces. Separated chicken wings seem easiest to season, plate and enjoy.

Have some Sriracha Sauce on hand to dip the Sriracha seasoned wings in for added zest, and Tabasco or Franks hot sauce for the Buffalo seasoned wings; along with Blue Cheese Dressing and veggies – including celery sticks and carrot sticks.

Read about each seasoning individually in our store: Lawry’s Wings and Things Seasoning

Homemade Chicken Broth Recipe

Homemade Chicken Broth
Golden Homemade Chicken Broth

This delicious golden Homemade Chicken Broth is versitle in the kitchen. Use this broth
as a base for Chicken Noodle Soup, in mashed potatoes, in Ramen Soup in place of the little packet of fake flavors, as the flavor in chicken gravies, use in place of water when making rice, etc.

Many years ago, we used to make one big pot of chicken soup, adding all of the ingredients and ending up with, well, a lot of chicken soup. If you make a nice flavorful chicken broth first, you get an ingredient you can use to flavor lots of other recipes. So these days, when we’re planning on making a chicken soup, we first make a broth, and strain it (reserving the chicken meat). Then we measure out enough of our magic golden liquid to make just enough chicken soup for our family’s meal, add some meat, shredded carrots, celery, onion and noodles (Matzo balls). All done, and we have a lot of Chicken Broth left over to use to flavor many more meals.

Here is our simple recipe for making tasty Homemade Chicken Broth:

  1. Rinse the chicken thighs and place in a large pot.
  2. Prepare the vegetables. Don’t fret too much about chopping them nicely. We’re only using them for flavor, and they’ll be discarded when done cooking. Add all of the vegetables to the pot.
  3. Fill the pot to within 1″ of the top lip.
  4. Cover, and bring to a boil over high heat. Reduce heat to keep the broth at a low simmer. Cook covered for 4 to 6 hours.
  5. Place a large wire mesh colander in another pot large enough to hold the liquid and strain the broth.
  6. Pick the chicken thighs from the colander and remove the bones and skin. Shred the meat by hand or use a knife to chop. It’s very tender and should fall right off of the bones. Discard the vegetables, chicken bones and skin.
  7. For a clearer broth, rinse the colander well, line with cheese cloth and restrain.
  8. If time permits, let the broth cool, then chill in the refrigerator. When completely chilled, scoop any of the solid white fat that forms on top.
  9. Use as desired.

Quick Ramen Chicken Soup

Serving of Homemade Chicken Broth with Ramen
Serving of Homemade Chicken Broth with Ramen

  • 1 1/2 cups Homemade chicken broth
  • 2 tbsp shredded carrots
  • 1 tbsp chopped celery
  • 1 tbsp chopped onion (or 1/2 tsp dehydrated chopped onion)
  • 1/3 tsp McCormick Chinese Five Spice
  • Noodles from a package of Ramen Soup (discard flavor packet)
  • 1/3 cup diced firm Tofu
  • 1/3 cup chicken meat
  1. Add the Homemade Chicken Broth to a medium saucepan. Add vegetables and bring to a boil. Reduce to a simmer, and cook vegetables for 2 minutes.
  2. Add Ramen noodles, and Chinese Five Spice. Set timer and cook noodles for 2 minutes.
  3. Remove from heat, add tofu and chicken.
  4. Pour into a boil and enjoy.

Author: Matthew Schroebel Author: Matthew Schroebel

Zatarain’s Jambalaya with 40% Less Sodium Recipe

Prepared serving of lower sodium Zatarain's Jambalaya Mix
Serving of Less Sodium Zatarain's Jambalaya Mix

Zatarain’s NEW Lower Sodium Jambalaya Mix is rich and tasty and has less salt to boot. This Jamablaya Mix has only 410mg sodium per 1/2 cup serving. Plus it’s another one pan meal from Zatarain’s. This recipe is for a family size stovetop meal.

A note about Andouille Sausage. We used packaged Hillshire Farms Andouille Sausage which is not too hot. Some Andouille Sausages have a lot of heat, so if you are using another type of Andouille that you are not familiar with, it’s wise to test the sausage flavor after cooking and before adding the rice mix. You might have to cut the quantity of Andouille back if it’s really spicy.

  • 1 Cup Zatarain’s Jambalaya Mix, 40% Less Sodium
  • 2 Cups Water
  • 1 tbsp butter
  • 1 Cup of Hillshire Farms Andouille Sausage thinly sliced
  • 1 Cup of Boneless Skinless Chicken Breast (or Thigh), cut up into 1/2″ chunks
  1. In a very large skillet, cook the chicken and Andouille Sausage until done.
  2. Add 2 cups of water and butter, cover, and bring to a boil.
  3. Meanwhile mix the Jamabalya Mix together well, and measure out 1 cup. Seal remaining mix in a reclosable plastic bag.
  4. Add the Jamabalya Mix to the sauce pan, stir well. Return to a boil, then cover and simmer for 20 to 25 minutes (until water has absorbed). Remove from heat and let sit for 5 minutes. Fluff the mix and serve.

Author: Matthew Schroebel Author: Matthew Schroebel

Spatini Turkey Meatloaf Recipe

Prepared Spatini Turkey Meatloaf
Cooked Spatini Turkey Meatloaf

Spatini Seasoning is a versatile mix of Italian seasoning typically used for preparing Spaghetti and other pasta sauces. Yet, Spatini Seasoning is widely used as a “secret ingredient” in many other meals. Today’s secret recipe is for a lean Turkey Meatloaf with no fillers. Just meat, seasoning, green pepper, onion, and Campbell’s Tomato Soup. It’s simplicity doesn’t portend the great taste of this recipe – we think you’ll be pleasantly surprised. While there are lots of recipes that use Campbell soups and it sort of feels like cheating, this Spatini Meatloaf Recipe is different, as the Tomato soup is used as a topping only — that is, it’s not incorporated into the Meatloaf mix. Plus, this recipe takes what is usually thought of as bland ground turkey and really jazzes it up.

Campbell's Condensed Tomato Soup
Can of Campbell's Condensed Tomato Soup

  • 2 pounds lean ground turkey (or lean ground chicken breast)
  • 1 medium green bell pepper (membrane removed), finely diced
  • 1 medium onion, finely diced
  • 2 tbsp Spatini Seasoning
  • 1/2 tsp McCormick Italian Seasoning
  • 1 egg
  • 1 can Campbell’s Tomato Soup
  1. Preheat oven to 350° F.
  2. In a large bowl combine to ground turkey, green bell pepper, yellow onion, Spatini, Italian Seasoning and egg. Mix well. An excellent way to do this is to wear a pair of disposable latex of nitrile gloves and dig in with your hands, mixing the meat mixture like you are kneading bread.
  3. Place in a lightly oiled bread loaf pan.
  4. Top with 1/3 to 1/2 can of Campbell’s Tomato Soup (cover and retain extra soup for leftovers)
  5. Bake for one hour or until internal temperature reaches 165° F. Remove from oven. Let stand for 5 to 10 minutes.
  6. Remove from pan to a serving plate. Serve with a fresh steamed vegetable and mashed potatoes.

This recipe makes about Eight 1/4lb servings, so you may have some leftovers. For a quick lunch, you may place a heated slice of meatloaf (cut in half to fit the roll) on a submarine roll, top with some of the leftover Tomato soup, (lettuce, sliced tomato, onions, and mayonnaise, if desired) and serve with potato or popcorn chips.

Spatini Turkey Meatloaf Submarine Sandwich
Serving of leftovers as Spatini Turkey Meatloaf Submarine Sandwich

Author: Matthew Schroebel

Zatarain’s Creole Rice Mix with Chicken Recipe

Zatarain's Creole Pilaf Mix with Chicken Recipe
Serving of Recipe for Zatarain's Creole Pilaf Mix with Chicken

If you are looking for an easy and tasty dinner then this recipe using Zatarains’s Lower Sodium Creole Rice Pilaf Mix is something to consider. Easy to make and delicious, low in sodium, and on the table in 30 minutes.

First, measure 2 1/3 cups of water into a 3 quart saucepan. Cover and bring to a boil.

Meanwhile, cut up 3 boneless and skinless chicken thighs into 1/2 inch cubes (this is easiest to do if the chicken is 1/2 thawed and so is still a little stiff from being frozen).

When the water is boiling add 1 tbsp butter and 1 1/3 cups of Zatarains’s Lower Sodium Creole Rice Pilaf Mix. Return to a boil, stir and shake the pan to level the rice to the water, then reduce heat to a simmer, cover and cook for 20 minutes.

While the rice cooks, cook the chicken in a non-stick skillet lightly oiled with olive oil. Turn often and cook through until the chicken is done. Set aside until the Zatarain’s Creole Pilaf Mix is cooked and no water is remaining.

Add the chicken to the Creole Rice Pilaf Mix, stir in well, then recover and set aside for 5 minutes. Then serve. Makes 4 servings.

Author: Matthew Schroebel Author: Matthew Schroebel

Twice Cooked Thai Chicken and Fruit Recipe

Serving of Twice Cooked Thai Chicken and Tropical Fruit

This recipe takes a little effort but the rewards in flavor makes the effort worthwhile.

First Cooking

  • 7 or 8 chicken thighs
  • 1 tbsp Thai Kitchen Thai Seasoning
  1. Season Chicken Thighs evenly with Thai Seasoning
  2. Place in a 1/2 size aluminum steam table pan lined with non-stick aluminum foil
  3. Cover pan with foil and bake in a 300° F oven for 1 to 2 hours. Remove cover for last 1/2 hour.
  4. Allow to cool. Then remove skin from thighs and discard.
  5. Shred the chicken meat by hand and place in a large bowl.

Seasoned Chicken Thighs for Twice Cooked Thai Chicken
Seasoned Chicken Thighs for Twice Cooked Thai Chicken


Shredded Chicken
Shredded Chicken


Second Cooking – Curried Coconut Sauce with Shredded Chicken

  1. Combine all ingredients in a large sauce pan (large enough to hold ingredients plus chicken).
  2. Heat and blend Curried Coconut Sauce.
  3. When well blended, fold in the shredded chicken, and stir to blend well.
  4. Cook for 15 minutes, stirring often.
  5. Serve 1 cup Twice Cooked Thai Chicken over 1 cup of fresh cooked Honey Cumin jasmine or basmati rice (recipe below).

Honey Cumin Rice Recipe

  1. Bring water to boil. Add rice, cover, reduce heat and cook until water is absorbed, about 20 minutes (less time for basmati)
  2. Remove from heat. Let sit for 5 minutes. Fluff with a fork.
  3. Sprinkle ground cumin evenly over top of rice, and drizzle with honey.
  4. Stir well

Dole Tropical Fruit Blend
Dole Tropical Fruit Blend

Author: Matthew Schroebel

Asian Seasoned Grill Chicken

Asian Seasoned and Grilled Chicken
Asian Seasoned and Grilled Chicken

A unique and delicious taste sensation results from this recipe which is flavored with a large variety of Asian flavors. These tastes include McCormick Chinese Five Spice, Hoisin Sauce, Vietnamese Fish Sauce and Sesame Oil. If you’re a regular here, you’ll know we like to marinate our grilled foods before cooking and this recipe is no exception.

Ingredients
1/4 cup sugar (we like the Sugar In The Raw Style)
2 tsp Chinese Five Spice
2 tbsp Sesame Oil
1 tbsp Hoisin Sauce
1 tbsp Lawry’s Seasoned Pepper (or equal portions black pepper and crushed red pepper)
1 tbsp Pick-A-Pepper sauce (Jamaican Sauce similar to A-1. Use A-1 if you can’t find Pick-A-Pepper)
1 tbsp Vietnamese Fish Sauce
1 tsp Corn Starch
1/2 cup water
1 tbsp olive or canola oil

1 Pick of the Chicks package of cut up chicken (2 breasts, 2 thighs, 2 drumsticks)

Combine all of the ingredients (except chicken in a small bowl. Mix, then microwace for 1 minute. Mix, and microwave again for 30 seconds. Mix, and microwave one more time for 30 seconds. Whip well with a fork. Set Aside.

Wash and rinse chicken well then place in a one gallon sized zipped style heavy duty plastic storage bag. Pour the seasonings over top of the chicken. Place in refrigerator for 1 to 4 hours.

Heat grill (We’re old fashioned an enjoy charcoal grilling. Use your gas grill if you like). Remove chicken from marinade and save marinade in a paper cup or ceramic cup to use during cooking. Cook chicken using indirect heat (i.e. coals on one side of grill and chicken on other). Cook for one hour to one hour 15 minutes, turning meat and marinating with reserved marinate at 15, 30 and 45 minutes. Test doneness with meat thermometer to 165° F. Discard any remaining marinade. Do Not add marinade after 45 minutes because it’s touched the raw chicken.

Serve with Steamed Corn on the Cob, Cole Slaw, and/or a tomato/cucumber/onion salad.

Lime Pepper Seasoned Chicken Wings

Durkee Lime Pepper Seasoned Chicken Wings
A unique seasoning we carry at Spice Place is Durkee Lime Pepper Seasoning. We’re not aware of another seasoning like it and we use if for all sorts of recipes. Today, we’re making Lime Pepper Seasoned Chicken Wings.

Since we’re ALWAYS concerned about eating healthy, we have to add this part: Chicken wings are the fattiest part of a chicken so should be eaten in moderation. This recipe doesn’t add much fat to the wings (unlike buffalo wings which are often deep fried after being dipped in a fatty sauce.)

Ingredients
2 Pounds Chicken Wings, rinsed well
2 tbsp Durkee Lime Pepper Seasoning
1/2 cup Lime Juice
2 tbsp Olive Oil

Directions

  1. Combine Lime Pepper, Lime Juice and Olive Oil in a Pyrex cup.
  2. Place chicken wings in a large self closing (i.e. Ziploc®) bag.
  3. Pour seasoning mixture over wings.
  4. Refrigerate for 1 hour or more, turning over occasionally to allow flavor to permeate the wings.
  5. Heat oven to 475° F.
  6. Place Lime Pepper Seasoned Wings in a baking pan that has been covered with non-stick aluminum foil.
  7. Cover pan with aluminum foil, and bake for 40 minutes. Remove foil, and back another 20 minutes. Serve hot.

Italian and Pepper Seasoned Chicken

italian-pepper-seasoned-chicken

Here’s a recipe we cooked up the other day that (we feel) was unique, tasty and wholesome. We thought we’d experiment around with Italian Seasoning and ended up with something we’d never have thought of. The result was sensuous … Italian Seasoning mixed with Lawry’s Seasoned Pepper along with the citrus flavor from Lime Juice. Try this recipe. It’s a keeper.

1 Pound Chicken Parts (your favorite)
1 tbsp Italian Seasoning
2 tsp Lawry’s Seasoned Pepper
1/2 cup Lime Juice

In a large skillet place 1 tbsp olive oil. Add chicken pieces. Season with Italian Seasoning and Lawry’s Seasoned Pepper. Add 1/2 of the lime juice. Simmer. Cover and cook. Turn occasionally to cook chicken thoroughly — about 20 minutes. Add the remaining lime juice and cook, turning often to season, for another 5 minutes.

Note: It’s important that the chicken is cooked through to an internal temperature of at least 165° F. Use a meat thermometer to verify the chicken is done.

Making a Monterey Seasoned & Grilled Whole Chicken

Barbecued Monterey Style Seasoned Chicken

McCormick’s Big and Bold Monterey Style Seasoning has become a favorite seasoning of ours. It’s a mix of coarsely ground garlic, red bell pepper, roasted garlic, red pepper, and contains tumeric and annatto for adding a yellow color to foods. We find that the yellow color adds a pleasing and appealing look to chicken. So today we’re going to share our recipe for making a barbecued whole chicken seasoned with McCormick’s Monterey Style Seasoning along with a little bit of chili powder.

Monterey Seasoned Chicken Recipe
a 4 pound whole chicken
2 tbsp McCormick Monterey Style Seasoning
1 tsp chili powder
1 tbsp sugar
2 tbsp vinegar
1/2 cup water

  1. Wash the chicken under cold water and set on a plate to allow excess water to drain off.
  2. Place the Monterey Style Seasoning and Chili Powder in a cup. Add sugar, water and vinegar. Stir to mix well.
  3. Put the whole chicken in a one gallon size freezer zip-loc storage bag.
  4. Dump the seasonings over top of the chicken, seal the bag, and flip over a few times to distribute the seasonings. Place the chicken in the refrigerator and marinate for about 2 hours turning over every 1/2 hour so the seasonings evenly infuse the chicken.
  5. Since this is a whole chicken, it needs to be cooked indirectly so it cooks slowly and completely. So place the charcoal on only one side of the grill. Light grill.
  6. Remove the chicken from the zip-loc bag, and place into a disposable heavy-duty aluminum pan that has the bottom lined with non-stick aluminum foil. We use the disposable pans because the smoke from cooking will permanently mark a real roasting pan.
  7. When the grill is ready, place the chicken on the side away from the heat, cover and cook for 1 to 1 1/2 hours or until the internal temperature of the chicken is about 170° F. For proper food safety, it’s very important that a meat thermometer is used to make sure the chicken it cooked thoroughly to prevent illness from under cooked chicken.
  8. Let the cooked chicken sit for 10 minutes before carving or else you’ll find you have shredded chicken (instead of sliced chicken).