Italian Seasoning
A quick post today on something I recently just made out of necessity: Italian seasoning.
I know all too well that Italian seasoning is the kind of thing that chefs and sophisticated cooks “never” use.
But as far as I’m concerned, I use it all the time — and I’m not afraid to say it.
Whenever I need to season a chicken breast for dinner, Italian seasoning is there to make it more savory.
I’m whipping up some cauliflower crust cheese pizza? Italian seasoning.
Need to add some extra flavor to my soup? Italian seasoning.
The other day, when I reached for the huge McCormick plastic jar of Italian seasoning to make some eggplant pizzas, it was completely empty.
I decided to pull out all of the spices that were listed on the container and figure out how to whip up some Italian seasonings of my own.
And today I thought I’d share my findings with you.
I will admit, it’s definitely easier to just buy this stuff at the store. But this one tastes infinitely better, it’s cheaper, not to mention that you can tweak it to your taste.
You can add or omit what you want.
You don’t care for rosemary? Skip it.
I like to add garlic powder, which is usually not found in classic Italian seasoning.
But if you have some trust in me give it a go: it’s right on the mark and so much better than store bought.
This is a keeper.
Italian Seasoning Print this recipe!
Ingredients
3 tablespoons dried basil
3 tablespoons dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon garlic powder (optional)
¼ teaspoon red pepper flakes (optional)
Directions
Whisk all seasonings together in a bowl until combined.
Store in an airtight jar up to 6 months.
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