What kind of homemade "pre-made" seasonings recipes do you use often and love?

[Anonymous]

I have only two seasonings recipes that I make in big batches and freeze to use to marinate meat/chicken. My go to pre-made seasoning is a mix of tons of fresh cilantro, tons of garlic and salt blended together.

It makes the chicken and meat taste really good, but I need new combos for variety's sake.

Any suggestions or recipes you would like to share?

[Anonymous]

I make a lot of hot sauces, chutneys and relishes.

[Anonymous]

I like this dry rub from Smitten Kitchen. You can use it on just about any protein, even something quick-cooking.

http://smittenkitchen.com/blog/2013/07/slow-and-low-dry-rub-oven-chicken/

[Anonymous]

I make big batches of pesto every summer. It freezes well. Toss with pasta, use it to marinate/bake chicken, or add in to soups.

Also carmelized onions, if that counts. Big batch in the crockpot, freeze in ice cube trays.

[Anonymous]

I make big batches of dry moroccan seasoning that is really amazing on chicken. You can find some blends online but mine includes: cumin, corriander, pepper, cinnamon, tumeric, paprika, salt, garlic, ginger.

[Anonymous]

Anonymous wrote:I make big batches of pesto every summer. It freezes well. Toss with pasta, use it to marinate/bake chicken, or add in to soups.

Also carmelized onions, if that counts. Big batch in the crockpot, freeze in ice cube trays.

How do you use it?

[Anonymous]

Mmmm.

I always have a giant batch of taco seasoning on hand, as well as a jerk seasoning usually. Makes getting chicken or other meat ready to cook so much easier! Less thinking!

[Anonymous]

Ginger-garlic paste, garam masala.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make big batches of pesto every summer. It freezes well. Toss with pasta, use it to marinate/bake chicken, or add in to soups.

Also carmelized onions, if that counts. Big batch in the crockpot, freeze in ice cube trays.

How do you use it?

I mostly add it to soups or sauces - makes a great chicken/mushroom gravy. Or I thaw them out, drain off some liquid, and spread it on top of focaccia or naan before baking. Or I'll just spread them on top of roasted chicken breasts or thighs, or serve them with steak. Or make a pasta sauce.