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Uses of Willard's Kitchen's 3 different versatile blends - please share and enjoy!

February 10, 2015

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




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