Greek Seasoning is a mouthwatering blend of Mediterranean flavors!
Greek Seasoning is a complex blend of spices and fresh herbs that's bold, but not overpowering, and memorable without leaving a lasting taste in your mouth.
See below for some ideas on using Greek Seasoning.
Our Favorite Use of Greek Seasoning!
We love to make homemade gyros and gyros meat!
Just combine the Greek Seasoning, onion, lamb and beef and pulse in a food processor.
Pack in a loaf pan, fill half way with boiling water and bake for about an hour.
Drain, slice thin and serve! ENJOY!
Nutritional Information:
ENJOY!
BOIL IT!
MICROWAVE IT!
GRILL IT!
Serve immediately.
C’mon…..microwave popcorn isn’t as good and you know it! Don’t be lazy….make some REAL popcorn!
Real popcorn is MOUTHWATERING and DELICIOUS! But to make it you'll need to master a few subtle techniques. Once mastered, your popcorn will be the stuff of LEGEND! You'll be the ultimate SNACKMASTER!
Real popcorn is made on the stove top in a large sturdy pot. Unlike what’s out there on the internet, real popcorn actually requires some subtle finessing.
Here’s how to do it:
1. Use a large sturdy pot, like the one you use to boil water. Anything from a 6-quart to a 12-quart pot will do (you don’t want to use anything too heavy because you’ll need to lift and shake a few times). The pot just has to be large enough for the popcorn to percolate to the top as it pops, similar to a movie theater popcorn machine. The pot needs to be big enough to create space for popped kernels to rise, while the un-popped kernels stay in the oil on the bottom.
2. Now fill your chosen pot with enough oil to completely cover the bottom of the pan with about 1/4 inch of oil (or the thickness of your popcorn kernels).
3. Next, add popcorn so that the kernels are just barely above the level of the oil. This is the secret technique to make the popcorn extra crispy.
4. After you’ve added the popcorn and oil, turn the heat to HIGH.
5. When the popping starts, you’ll need to pay attention so make sure your popcorn bowl and seasoning are handy.
6. Put the lid on the pot, listen and watch. Don’t mess around with the pan yet, leave it undisturbed until the popped popcorn almost reaches the top.
7. Action time! Lift the pot and quickly tilt it over the popcorn bowl. Remove the lid as soon as the popcorn reaches the top and allow the top layer of popcorn to spill over into your popcorn bowl.
8. Place the lid on pan and place the pan back on the heat. Shake vigorously.
9. This technique allows the un-popped kernels to move back to the bottom of the pot. In addition, the popped popcorn won't sit and burn, or get soggy, while the remaining kernels pop.
10. Now, repeat this process until there are few kernels left. Let the popcorn pop undisturbed until it reaches the top of the pot, then take the lid off, dump some out, and replace the lid back and shake vigorously. After a few minutes, turn the heat down to MEDIUM so the popcorn doesn’t burn.
11. Now it’s time to season the popcorn! When it comes to popcorn seasoning, we know a thing or two because we run a popcorn seasoning company! See: https://junemoonspicecompany.com/collections/popcorn-seasoning
12. Whatever seasoning you choose, you MUST apply it in layers. Each time you pour the top of the popcorn off, season it. When you’re finished, you’ll have perfect layers of seasoned popcorn and a consistent taste from top to bottom.
Learn these techniques and you’ll be the legendary popcorn SNACKMASTER!
ENJOY!
June Moon Spice Company
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The better approach is to briefly heat a small amount of oil and your seasoning in the pan before putting in the other ingredients. This will make your seasoning bloom! Beyond making your kitchen smell awesome, there’s a couple of reasons to bloom your seasoning:
If you don’t believe me, experiment yourself with two separate pans. You’ll quickly see the flavor upgrade from blooming your seasonings is profound!
Enjoy!
]]>How about a POPCORN BAR? Everyone loves popcorn! Especially when you roll out the yummy toppings! Here’s how to set up an awesome, lip smacking, crowd pleasing popcorn bar:
First, of course, you’re going to need fresh popcorn and lots of it! You can make it or buy bags of it.
Once you have your popcorn, you can surround it with festive holiday bowls filled with delicious toppings such as sweet mix-ins, salty additions, salts, melted butter, melted chocolate, and more!
Since we sell popcorn seasoning, we’re shamelessly partial to including all June Moon’s 13 different popcorn seasoning flavors! Whatever you choose, we’ve found that the key to success is providing a mix of savory and sweet.
Some magical topping ideas:
Gum drops
Jelly beans
M&Ms
Junior Mints
Melted butter
Honey Roasted Peanuts
Almonds
Chopped cilantro
Sun-dried tomatoes
Pine nuts
Corn nuts
Parmesan
Reese’s Pieces
Cinnamon sugar
Chocolate sauce
Caramel sauce
Shredded coconut
Cheese sauce
Diced jalapenos
Honey
Colored sprinkles
Bacon
With the right seasoning and topping mix, you're sure to please ALL your party guests. Happy munching!
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INGREDIENTS:
2 pounds baby red potatoes
1.5 tbsp extra virgin olive oil
2 tsp of June Moon’s Smoked Paprika Seasoning (or, sigh, if you don’t have any: 1.25 tsp smoked paprika, 1 clove fresh finely minced garlic, 3/4 tsp sea salt and 1/4 tsp black pepper)
INSTRUCTIONS:
1. Preheat oven to 450 degrees. Wash and rinse the potatoes. Slice into symmetrical wedges about an inch thick.
2. Toss the potatoes in a bag with olive oil. Shake well until all the potato slices are lightly coated.
3. Add the spice to the bag and shake until all the potatoes are evenly coated with seasoning.
4. Grease a baking sheet and spread the potatoes out in an even layer. To get them crispy, make sure that the flat surfaces of the potato touches the sheet.
5. Roast the potatoes in the oven for about for about 20 minutes, stirring once halfway through. They should be crisp on the outside, fluffy and soft inside. Season with additional June Moon Smoked Paprika Seasoning, if desired. Serve piping hot.
Enjoy!
]]>Buy a Quality Turkey
Buy a quality turkey without artificial flavors or added preservatives.
Some turkeys are labeled self-basting and often come injected with a solution that has artificial flavors. We shamelessly like to use our own premium seasoning!
Smaller turkeys tend to be more tender. If you have numerous guests, make 2 smaller turkeys. We try to keep all our turkeys under 9 pounds.
We’ve found that female turkeys (hens) tend to have better flavor than male turkeys (toms).
Keep an eye on the expiration date. If buying fresh, you should have at least several extra weeks prior to expiration.
We can’t tell the difference between a frozen turkey (properly brined at home) and fresh. However, keep in mind that frozen turkeys may take several days to thaw.
Brine and Season
Brine the turkey overnight in water by using ¾ cup of salt and ¾ cup of vinegar.
Make sure the turkey is fully submerged in water and leave it sit on the counter, in a tightly covered pan, overnight. The salt and vinegar will prevent it from spoiling. If leaving it out of refrigerator worries you (and it shouldn’t) you can take it out at least 6 hours prior to cooking.
It’s critical to bring the turkey to room temperature prior to baking. If it’s still cold on the inside, you’ll need to almost burn the outside to get the inside done. Ugg.
It’s time to season the turkey (our favorite part)! Liberally rub your seasoning ALL over the turkey including the legs and the inside cavity. As a fair amount runs off during cooking, every square inch of the turkey should be densely coated with seasoning. Turkey is naturally bland. Thus, it’s a PERFECT spice delivery vehicle!
Bake Correctly
Bake the turkey in a broiler pan at 325 degrees until the internal temperature reaches 145 degrees.
If you don’t have a broiler pan, put carrots or potatoes or something under the turkey. The point is: you don’t want the bottom of the turkey touching the pan. It will get soggy and not cook properly.
Take the turkey out of the oven and let it sit covered with a towel for at least 30 minutes.
During this time, the internal temperature will continue to rise and reach about 165 degrees and the juices will disperse evenly throughout the turkey.
It’s very important to make sure your meat thermometer is placed in the right position. It needs to be in the thickest part of the turkey thigh. BTW - don’t rely on those pop-up things that some companies put in the turkey. They never work right and are calibrated at too high a temperature resulting in an over done bird.
That’s it. Enjoy! Just remember June Moon’s “BBB” method and your meal will undoubtedly be spectacular!
Happy Thanksgiving!
June Moon Spice Company
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