The Italian Seasoning Mix is all dried herbs:
1 Part Rosemary-I don't like this much, but the herb mix isn't right without it.
3 Parts Oregano
2 Parts Marjoram
3 Parts Basil
2 Parts Thyme
1 Part Black Sage or regular if that is what you have on hand
1/4 Part Red Pepper Flakes or to taste-Grind this prior to placing in the other ingredients in the bullet in the next step.
Using the Italian Herb Mix:
It is great in spaghetti sauce.
2 Cans of Crushed tomatoes
1 Small individual serving bottle of nice dry red wine
1 scant Tablespoon of good cocoa powder (not a Nestle Quick type powder). I use Penzy's Spices; check it out here. I use this in any tomato dish to amp up the flavor.
1 Teaspoon Sugar or equivalent of sweetener or choice
1 small onion ground in a blender-I don't want to see the pieces
2 carrots
2 or more cloves of garlic-to taste
1 Bay Leaf-Again I prefer the Penzys Brand, see it here
Cook this on low, in a heavy bottom pan for at least 1 hour so the herbs cook into the sauce well. I will cook it until it reaches the desired consistency. I use the heavy bottom to prevent sticking and scorching of the sauce. You do need to stir this regularly to test the consistency.
This sauce is great warmed up, and improves after refrigeration over night. It really is almost better the next day. Serve over spaghetti. Use in lasagna, or anywhere else you would use spaghetti sauce.
About Penzy's Spices. I don't work for them, they don't pay me anything to push their spices. I just appreciate good quality, and fair prices. They have stores all over the country now, but I have been buying from them since I found them online in Chicago. I bought 1 Pound of bay leaves from them. I had no idea how much that would be, but everyone at work got some. It is a massive amount of herbs. I paid $15.00 for that then. It would have filled over 50 of the regular spice jars, and the leaves would be broken and crumbled. One ounce will fill a wide mouth quart jar and cost 7.30 now. I use these for everything. I just don't know how to cook without them. LOL
The most interesting part of this story is, that I tried to order some from them once and was told they didn't have any because they had to send the last order back to their supplier. I asked them why they sent them back, and the lady said "He just didn't approve of the quality. He wasn't going to sell that inferior product even if it meant he was going to have to tell his customers he didn't have any." This speaks volumes for they type of herbs that are sold there. I eventually got the bay leaves, and they were excellent.
Salad Dressing
This is good for Italian dressing with juice two lemons, or 1/4 C balsamic vinegar or 1/4 raspberry vinegar, and 1/2 parts oil; I prefer olive or canola oil. I use 1 1/2 teaspoons of the Italian Seasoning Mix. Shake until it emulsifies. This is sooooo easy, and sooooo much better for you than the store bought stuff. Keeps in the refrigerator for about 2 weeks. It really doesn't last long at my house. We eat salads a lot.
Making the Turkey and Chicken Rub
I just hand crush the herbs before putting them into the spice grinder. (I use my Magic Bullet with the flat grinding blade for this.) To this I add:
3 Tablespoons Italian Herb Seasoning
1 Tablespoon of Lawry's Seasoned Salt
1 Tablespoon of parsley
1 Teaspoon of dried mustard
2 Teaspoons black pepper or pepper melange or to taste
2 Teaspoons onion powder
I grind this all together until it has a slightly fine grind, but don't make it a powder. See picture above for consistency.
To use on a turkey or chicken, spray the bird with oil, I used olive oil. Rub the herb mixture on the outside skin. Lift the skin on the breast, and rub the herb mixture under the skin directly on the breast meat.
Place two bay leaves under the skin on each breast.
Sprinkle some of the rub mixture inside the bird along with a bay leaf, onion wedges, carrot, celery and a lemon or orange. Use just enough to loosely fill the cavity.
Tie up the legs and cook as directed by the package.
I put it into a shallow pan/dish with a wire rack to hold it off the bottom of the pan. I put 1 can of chicken broth in the bottom of the pan.
I use a 350 Degree oven, and tent the bird with foil until the last 1/2 hour of the cooking time.
Times will vary depending on the size of the bird. I use the pop up timers for mine, but you can find all kinds of charts giving approximate times for the size of the bird.
WARNING: This is not a complete guide to cooking poultry. Please look up recommendations from the USDA here.
I hope you enjoy the Italian Herb Mix and Rub. It really was a smash at Thanksgiving this year. Everyone loved the rub, and said it was the best ever. UhOh do I need to change the name of the other one to the Second Best?.
Thanks for stopping by.
Namaste