The other day I got a request to create recipes for some simple seasoning blends, like garlic herb. I thought that was a fantastic idea, since having simple blends like this in your arsenal can really help you customize simple dishes and whip up tasty impromptu dinners. Garlic Herb Seasoning is one of those flavors that just about everyone likes and is so versatile you can seriously add it to just about anything. I’ve simplified this all-purpose seasoning blend so it can be made with simple spice cabinet basics, and I’ve got a long list of ways to use it below!
How to Use Garlic Herb Seasoning:
I’m not being hyperbolic when I say it goes with everything. Meat, seafood, vegetables, pasta, rice, bread, dips, sauces, BUTTER, everything. But here are a few specific ideas for you to try:
- Stir it into your mashed potatoes
- Use it to season chicken before roasting
- Mix with butter or olive oil, then coat meat, vegetables, or potatoes for roasting
- Season a batch of Oven Fries
- Stir it into sour cream for a quick chip or vegetable dip
- Add it to melted butter and toss with pasta or stir into rice
- Combine with butter and slather over crusty bread, then bake for an herb-infused garlic bread
- Add it to a hot skillet with olive oil or butter to quickly sauté vegetables or shrimp
- Mix this into your bread or pizza dough for a herby, garlicky kick
- Combine with melted butter then drizzle over popcorn
- Add to cream cheese and whip for a garlicky whipped bagel spread
See what I mean? I made three different recipes using this garlic herb seasoning today, and I’ll share those photos below.
Garlic Herb Seasoning
Servings 1 TbspIngredients
- 1 tsp dried parsley ($.10)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp onion powder ($0.02)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper* ($0.02)
Instructions
- Combine all the ingredients and use immediately, or store in an air-tight container away from direct sunlight until ready to use.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Examples for Use:
Today I roasted some potatoes and carrots with my Garlic Herb Seasoning, as well as baked some chicken.
Potatoes: 1.5 lbs. potatoes (cut into 1-inch pieces) + 1 batch Garlic Herb Seasoning + 1 Tbsp olive oil. Toss to coat, roast at 400ºF for 30 minutes, or until golden brown and crispy (stir once).
Carrots: 1 lb. baby carrots + 1/2 batch Garlic Herb Seasoning + 1/2 Tbsp olive oil. Toss to coat, roast at 400ºF for 20-25 minutes, or until tender (stir once).
Chicken: Full recipe coming tomorrow!
I also used my Garlic Herb Seasoning for a simple pasta, which would make an excellent side dish. I used 1/4 lb. pasta + 1 batch Garlic Herb Seasoning + 2 Tbsp Butter + 1 Tbsp Parmesan. SO GOOD.
To this mix I would add some dry granulated or flaked garlic. Also some Paprika to get not only flavor but also the reddish tint of the Salad Supreme mix for pasta dishes.
I an not sure parsley adds to flavor. but a bit extra garlic or what ever to add to preference I think may be a great Idea.I want to thank you for the mix of the herbs. and as for Nutrition facts. well if it taste great. do you really care? I dont.lol
I mixed this with 1 cup of oh she glows cashew sour cream and it was the bomb!!! I will definitely be making that again for a healthy satisfying veggie dipÂ
I like to use homemade greek yogurt for veggie/chip dips along with dry ranch powder which I buy in the larger containers.
I also like to substitute various seasonings like for meats, fish, chicken, fish many of which are 75% give or take salt anyway. So the additions are like salt+
Just the other day I was saying to a friend what big difference freshly ground black pepper makes. Any idea why that is? I usually make something similar but I add just a tiny bit of rosemary as well. Recently I tried this Greek all purpose mix https://altiusspice.com/shop/mediterranean-collection/greek-all-purpose-seasoning/ and while it’s not as good as being able to control the precise amount of herbs and spices in a home made mix it was honestly not bad. Are there any pre-made mixes you’d recommend?
I think freshly ground pepper has so much more of a punch because when you break those peppercorns open the oils are fresh. That’s why if you grind your other spices from whole instead of buying them pre-ground they are also more pungent. For other spices it’s not convenient for me to be always grinding them, but the pepper grinder is just so super easy. :) As for buying pre-made mixes, I usually buy my curry powder pre-made and sometimes Italian seasoning just because I use it so often that it’s easier to just shake shake shake from one bottle instead of pulling out six other bottles one by one. :)
Consider investing in a coffee grinder. Basic models should cost less than $20, and you might even be lucky and find one at a garage sale. But even a nice model with a removable cup only costs about $25. That’s IMHO worth it for the long-term savings when buying whole spices in bulk: https://www.amazon.com/dp/B076VVP5W3
And honestly, it takes me almost zero time to freshly grind my spices. The extra step only takes a few seconds. And my spices taste so much more fragrant.
I do buy some seasoning blends – I recommend anything from Penney’s, especially their Fox Point Blend and their Brady Street garlic cheese blend.  I’m going to try this blend, but I confess that I object to dried parsley as being nothing more than green sawdust..  I’ll substitute 2t of Penzey’s italian herb blend for the parsley, basil and oregano.  A little more herby, but that not bad.
Oops -spell check strikes again.  It’s PENZEYS that I recommend, not Penny’s!
I used this season on some diced Idaho potaotes for a potluck today. Several compliments on your seasoning mix. The ladoes at the YWCA liked the seasoning even though I had to buy and use store brand products.
I will be trying this herb mix in sour cream, let sit in fridge over night and see if it good for a relish tray.
Way too little garlic powder for my taste! Haven’t tried it yet but I’ll do probably 2 teaspoons and maybe keep the rest according to your nice recipe. I’ll check in about that!
Love this idea!
Are you ever going to include the nutrition facts for your recipes? If not I am very sorry to say I will have to unsubscribe because I have to have that information.
You can use the link to directly import into myfitnesspal and it will give you all the nutrition information! That’s what I’ve been doing and it doesn’t take long at all.Â
General thank you to all who recommended using MyFitnessPal! Had no idea it was that easy to upload a recipe. Thank you!
Betty, there are many apps or websites which can help you with this. I import BudgetBytes recipes into MyFitnessPal all the time. Hopefully you do not have to unsubscribe from great recipes.
Betty, I’m not sure what your specific nutritional information needs are, but there are a number of websites that take online recipes and provide the data for you. I use Myfitnesspal.com, but there are also verywellfit.com and nutritiondata.self.com/mynd/myrecipes/.
As this blog is dedicated to the budgetary breakdowns of recipes, I can understand why Beth isn’t able to provide nutritional information as well – that’s just too much data to have to gather, and not the main reason her readers are here. I hope one of the above websites are helpful to you!
Great tips, Ellen– totally agree! Although I am also interested in the nutritional information, I use MyFitnessPal to calculate the recipes. Lots of other cooking blogs do include the info, but I’ve never found a site that has the reliably excellent recipes, format, and step-by-step instructions that Budget Bytes does, so, to me, it’s worth the extra 5-10 minutes of work to figure out the nutrition facts on my own (especially since a lot of it depends on the brand of product I use and any modifications made to the recipe)! With MyFitnessPal, you can also save the recipe that you build so you can reference it in the future.
I agree with all of above and for Beth
Hi Betty, No, I’m sorry, I will not be including nutritional information because I do not have a reliable source for that data. Other websites that include that data are using nutrition calculators, all of which have a high degree of inaccuracy. I do not feel comfortable providing information that I can not verify and has a high likelihood of being inaccurate. Instead, I prefer to leave it up to the reader to decide which calculator they trust to calculate their own nutrition information. Also a word of caution: when you see nutrition information on a website, just know that the website author can literally type in any number they want, so you’re much better off calculating it yourself.
Imagine threatening to unsubscribe from a blog if the writee doesn’t post the info that they want. ..Guess we need to change the name of the site to BettysBytes next.
You are so right. How much would dried herbs add to caloric intake. Seriously!😳
Are you ever going to include the nutrition facts for your recipes? If not I am very sorry to say I will have to unsubscribe because I have that information.
Betty you seem to be very picky. It’s a bunch of spices thrown together. Who cares about the nutritional value. Just knowing that it’s not full of a bunch of chemicals is good enough for me
All-Purpose Garlic Her Seasoning.
Should read as Herb Seasoning.
No need to post this comment.