I have a secret ingredient.
I add it at the end of ever-so-many of our favorite recipes. When a dish is missing something . . . I add a dash of garlic salt.
Just a dash, because any measured amount would be too much. In the picture, I’m adding it to ground beef that we put on homemade pizza. Have you ever had homemade pizza that tasted homemade (and not in a good way) because the beef just tasted like . . . beef? Add a sprinkle of garlic salt.
I always put a dash in my tortilla soup and beef stroganoff.
What’s your go-to final ingredient?
And now for our menu plan this week:
Monday – Chicken and Veggies
Tuesday – Chicken Fried Rice (We made this to take to a friend last week, and Hubby and the kids were thoroughly jealous!)
Wednesday – Eat at church.
Thursday – Beef Stroganoff
Friday – Out to Eat
Saturday – Grilled Burgers
What’s on your menu this week?
I’ll be linking this up to Menu Plan Monday.
Have you liked A Slob Comes Clean on Facebook? I love the suggestions for go-to ingredients people are sharing over there, too!
I always add garlic salt too LOL
I use Lawry’s seasoning salt like you do garlic salt, just a sprinkle in almost everything. Sometimes plain salt does the trick too.
Oh I love Lawry’s. I’ll have to try that!
garlic and or onion powder!… or if its baking… vanilla ( add a dash into add water pancake mix and you could pass them off for homemade!)
Yes, Vanilla’s perfect!
I add fresh garlic to everything! In fact, we use so much garlic that we go through a whole BAG before it goes bad!
When making homemade soup with what I have on hand, before adding salt, I taste. If it tastes “watery” I add garlic or garlic powder. If it tastes “flat” I add lemon juice or “Real-Lemon” or a tiny amount of wine vinegar. Only after checking these two stand-by ingredients do I add salt. Often, the soup does not need more salt since I am using some leftover ingredients and some canned ingredients.
Garlic salt is my go-to seasoning when in doubt, too!
My go-to is paprika. I add it to just about any savory dish and ALWAYS add it to eggs.
I also have a lemon salt spice mix that uses a grinder thingy to get it out.
My mother told me (as many good mothers do) that paprika had no flavor, that it was only used on deviled eggs for color. COnsequently, I still find that I assume it has no flavor.
It tastes a little bit smokey to me. Pour some in your palm and taste it.
Your comment made me curious, so I looked at my bottle and then did some research. There are several different varieties available and mine is a strong, smoked paprika, hence the reason I can taste it in our food. ;P
I love to use natures seasoning. In fact, that is all I use if we go camping. It has a bit of everything in it. I use it in my breading, roast, and venison.
I’ll have to look for that one!
Nature’s Seasoning is my favorite! I use it on almost everything!
Wow! I’m missing the boat on this one. I don’t taste my recipes until they’re on my plate and then it’s too late to do much. I’m not much of an “experimenter”. If something is bland or missing an ingredient, I either won’t make it again or I’ll add more of something already in it. Guess I need to learn to experiment a little more!
Happy MPM!
You’re menu plan sounds so good.
Have a wonderful week!
I always add a pinch of garlic salt to tuna salad and to eggs. But just a pinch. Anymore than that and it ruins the dish.
Herbamare! I even use it instead of bouillon when I am out of broth in the freezer. 1 tsp=1 cube.
Also in that pizza meat garlic salt is great, but add a shake or two of fennel seeds to give it the sweet Italian sausage flavor. Yum! I do it in pasta with ground meat instead of buying the real stuff since one of my poor babies can’t eat peppers. It makes a world of difference.
Maggi sauce, it’s kind of like soy sauce, it seems to add that missing flavour. It does have MSG, but we don’t use much and don’t have any problem with it.
Nature’ s Seasons…..I add it to nearly everything I cook. It has just the right combo of spices for my family.
I notice you use ground beef in many places I used ground sausage (mild italian) Have you ever tried ground sausage on pizza or in lasagne? Just curious if you have tried both and prefer ground beef or of you use it just because you buy it in bulk, or if it’s just what you are used to. Sausage is one of my go tos 🙂