It’s “Dawg” Time!

We are grilled hot dog (aka “dawg”) lovers but they need something to jazz them up. Being a New Yorker, Karin loves them with sauerkraut and mustard. It reminds her of the Sabrett hot dog stands scattered throughout Long Island. No problem, just open a jar of sauerkraut! But Drew grew up in a different neck of the woods…Gatlinburg and Lexington, so he craves a hot dog topped with chili. Not the kind of chili that you would normally eat out of a bowl. This chili topping has to stay on the hot dog and bun! This is his favorite way to make a great “dawg” topper!

Doggone Good “Dawg” Sauce

2 lbs. ground beef

2 cups onions, diced

1 tbsp. bacon drippings

1 can of beer

3 tbsp. Chili Season’n

15 oz. can tomato sauce

2 cups ketchup

¼ cup yellow mustard

Brown the ground beef in a large pot, crumbling as you go along. Drain and remove from pot. Saute’ onions in bacon drippings in same pot for 5 minutes. Return ground beef to pot, add beer and Chili Season’n. Simmer 5 minutes. Add tomato sauce, ketchup and mustard. Simmer for 1 hour or longer, stirring occasionally. Serve on hot “dawgs!” Makes 2 quarts.

Don’t forget that you can order our Chili Season’n at www.herbnrenewal.com. The package is loaded with all sorts of recipes and yes, we are Kentucky Proud!good chili

July 7, 2017 at 4:10 pm Leave a comment

Favorites From Herb’n Renewal!

We had a customer place an order this week for our Rub’n Season Beef simply because we had given her our recipe for meatloaf and she loved it. So, it only seems logical to post it for everyone to see…simple, basic and delicious!

Herb’n Meatloaf

2 lbs. Ground beef

2 tbsp. Olive oil

1 cup onion, diced

½ cup green pepper, diced

2 heaping tbsp Rub’n Season Beef

2 eggs

½ cup ketchup

½ cup milk

1 ½ cup plain bread crumbs

additional ketchup*

Saute’ peppers and onions in olive oil for 5-6 minutes. Mix with remaining ingredients, except the additional ketchup. Shape into a loaf and bake in a pre-heated 375 degree oven for 1 hour or until the juices run clear. Drain excess grease from the pan. * See note below! Allow loaf to sit for 5 minutes before slicing.

*If desired, you can coat the loaf with additional ketchup and bake for 10 more minutes. We mix ketchup with a bit of our Cajun Wing’n Season or Hot’n Sassy for some extra zing!

We guess it is time for us to post weekly favorite recipes! Who knows which ones will pick out, so stay tuned for more deliciousness from Herb’n Renewal!

By the way, you can order any of our hand blended herb seasonings at www.herbnrenewal.com. Have to admit that the picture of the Rub’n Season Beef is very outdated…we are Kentucky Proud now. That will show you just how long we have been providing folks with the “we take the guesswork out of seasoning” herb blends. Karin just isn’t very good at computer stuff! lol

July 5, 2017 at 10:54 pm Leave a comment

Happenings at Herb’n Renewal!

We are so far behind in keeping everyone up to date with what is happening at Herb’n Renewal…our apologies. Things have been busy around here! We’ve been sending orders out via the post office, delivering to folks and creating gift baskets for special occasions. Yes, it is good to be so busy and tired after a long day in the kitchen or shop!

We thought about posting some “green” recipes in honor of St. Patrick’s Day and then realized that our only “green” herb blend was Greek’n Greens and that hardly fit. We thought about sharing our Green Beans’n Shrooms recipe but most of you know that our Rub’n Season Herb’n All never met a vegetable that it didn’t love. Then we remembered one of our favorite grilled veggies…cabbage! Yippee…something to celebrate St. Patrick’s Day and it is even green although you could use a purple cabbage too. By the way, this works great in the oven too.

Yummy Cabbage Wedges

Core cabbage and cut into wedges…rinse and pat dry. Gently lift every few leaves and spread a bit of softened butter on them…sprinkle with a wee bit of Rub’n Season Herb’n All and then place them back into a wedge shape. Wrap a slice of bacon (or two) around each wedge and then seal in foil pouches. Place on the top rack or off to the side of your grill and cook until tender. If you want to do this in your oven preheat it to 350 degrees before placing the cabbage wedge bundles in the oven. Salt and pepper as desired. It usually takes about 30 minutes with either method of cooking…depending on how soft you like your cabbage.

We have to admit that we have heard so much about roasted cabbage slices and have wondered why the heck this would not work too…except we’d miss the bacon wrap! lol

Okay, it’s not exactly a St. Patrick’s Day recipe but it is green, it is cabbage and it is delicious…what more could you ask for! 🙂 Rub’n Season Herb’n All is available on our website at www.herbnrenewal.com.

Happy eating from the herb folks at Herb’n Renewal…we take the guesswork out of seasoning!

Drew and Karin 🙂

March 6, 2017 at 4:44 pm Leave a comment

Attitude Adjustment!

There comes a time when you have to start thinking about yourself instead of worrying about others. Both of us have sadly, reached that point. 2016 started out with high hopes for the farmers market. As always, we had ordered all sorts of goodies to giveaway to the kiddos…young and old.

Then came the kick in our guts! Herb’n Renewal was denied membership in the Bluegrass Farmers’ Market. This is a market that we have worked our butts off trying to help each and every farmer…we promoted the market as a whole! If one of us did good, we all did good. Keep the customers engaged and smiling…make it so they want to return each week. We did our best at no expense to the market…we paid for stuff out of our own pocket.

We searched for a location to set up each week and were very thankful to receive three offers. We choose going back to Pedal the Planet and went one Saturday. It was great to see so many of our return customers! But, the comments we received from them concerning our apparent health issues, got us thinking. We’ve spent so much time worrying about the market and helping the farmers that we forgot about ourselves and what is good for us. Well, we are the most important people right now…we are going to be selfish and worry about each other for a change.

So, we have decided that we are not ready to make a commitment to a weekly market right now. Herb’n Renewal is still going strong and we will deliver orders, mail orders…anything that it takes to keep our customers happy. Just give us a holler at 859 548-3516 or email us at herbnrenewal@aol.com

Both of us have various appointments that we hope will start our journey to a healthier life!  Yes, it is attitude adjustment time for both of us!

June 14, 2016 at 4:51 pm Leave a comment

Just musing…that’s all!

And, it has nothing to do with food and recipes!!!

I’m musing today about my life and why I am what I am. I was the “product” of two very talented, smart and loving parents. And, I keep coming to the conclusion that I inherited a bit of both of them…thankfully! They were a great pair yet different as day and night. My mom was a superb “wing it” cook, my dad couldn’t boil water. Mom was also an unbelievable artist…she could capture an animals feelings on her canvas. My dad was a master cabinet maker/engineer and a nit picker from the word go…I learned quickly not to ask him for help with my homework. That man always wanted to know why 1 + 1 equaled 2! It just does…not good enough for him! Lol

I was reminded of how wonderful my childhood was today when my dear hubby asked a simple question. He thought we had some leather around the house and asked me if I knew where it might be. Okay, odd question but I fully understood where he was coming from and asked him what he planned on doing with the leather. Mom entering my brain as a new artistic creation…dad entering as something to steady or balance something. See what I mean…they were so different and I guess I can count my blessings because I knew exactly what my hubby wanted…a piece of leather to hang a cherished bear claw given to him by a dear friend, but it had to include a fastener. Yup, both mom and dad filled my brain. Artistic and yet mechanical!!!

I told hubby where I had the leather strips stored in my shop…even gave him explicit directions on where to find the box that they were stored in. Five minutes later, it dawned on me that the poor dear would be searching for hours on end and still never find my “stash” of leather goodies. Lol So, off I go to the shop and he quickly tells me there is no reason for me to be there…he can find it. Yeah right!!! Two minutes later I open a few boxes and ask what he wants out of them. Honestly, he would still have been searching for the boxes, let alone the contents.

That brings me back to musing about my childhood. I grew up knowing that I was always welcome in the kitchen to help mom chop, dice, whip, etc. I also grew up knowing that every night dad would come home, have his usual can of Shaefer beer and head down to his shop and his bellow would be shortly there after…”who’s been in my shop?” lol Yes, dad, it was me who used your screwdriver and I could have sworn I put it back in the exact same space…nope, he knew I had touched them. But, he always smiled because he knew how much I enjoyed using those screwdrivers, pliers, saws, etc. Mom didn’t care where I put the pots and pans after I dried them…she would find them when needed.

The end of my musing…I found exactly what my dear hubby was looking for in minutes and he just grinned knowing that I am the product of Sally and Larry! And, he never had the chance to meet them…he just knows that I come from two wonderful people who loved me very much and taught me about life and how to make the best of it.

Thank you mom and dad…you are always in my thoughts and heart. You both brought organized chaos into my life and I love you for it!

P.S. Bones, Drew has your bear claw around his neck again!

February 27, 2016 at 8:18 pm Leave a comment

Super Bowl at Herb’n Renewal means WINGS!

Tomorrow is the big day! Super Bowl 50 is finally here and everyone is looking forward to the good eats! I know, some of you are looking forward to the game too. lol

Normally, I would say that we would be looking forward to the commercials and the finger food but it seems as though we have managed to catch a bit of a stomach bug so it looks like chicken broth, ginger ale and crackers for us. 😦 Oh well, we can celebrate later on…for now we are just trying to feel normal again.

The fact that we are under the weather does not mean that everyone else can’t enjoy some Super Bowl favorites…chicken wings! And, nobody said they had to be difficult to make or fried in oil! Our baked or grilled wings give you the same great flavor without all of that usual grease!

Our first recipe was a natural seen as how we named this blend Cajun Wing’n Season! Keep in mind that no matter what we named this blend it does so much more than just those delicious wings. This recipe is featured on the back of each package…Baked Wings…Simply coat 4 lbs of chicken wings in 3 tbsp. olive oil, then coat with 3 tbsp. Cajun Wing’n Season…marinate for 1 hour or more. Bake in a 400 degree oven till done…about 45 minutes.

If you’d like to try some different flavors, try our Jamm’n Jerk, Herb’n Cowboy or Chili Season’n! The recipes are about the same for each of them…

Basic Baked Wings

12 chicken drummies or wings

1 tablespoon Jamm’n Jerk, Herb’n Cowboy or Chili Season’n

1 tablespoon olive or vegetable oil

Place chicken in a plastic bag and coat with oil. Throw in the seasoning of your choice and toss. Refrigerate for at least 1 hour…the longer the better! Make sure you give the bag an occasional squish. Bake in a 400 degree oven for about 45 minutes or until cooked through. If you want crispier chicken, drain after 20 minutes. By the way…these are great grilled!

Hope your team wins! 🙂

You can find all of our wonderful, hand blended herb seasonings at http://www.herbnrenewal.com

February 6, 2016 at 3:21 pm Leave a comment

Pondering About Bacon!

Pondering…an interesting word. And, it’s something that I do often. Usually it’s about something inane though…like cooking bacon! But to me cooking bacon, the old fashioned way in a skillet, is a time for me to ponder about many things. Today my pondering was about nothing more than bacon! lol

I wondered why some folks, my hubby included, prefer baking it on a sheet pan in an oven. Sorry, but you miss the excitement of watching those strips sizzle and curl up as they brown. Then you have the people who add water to it to prevent shrinkage…that’s what bacon is supposed to do…shrink!!!

I am sorry but cooking bacon is a magical experience and should be savored. You need to put those raw strips into a cold skillet and then turn the heat to medium. Stand back, with your fork or tongs (if you must) in hand and wait for the magic to happen. Now comes the best part…once you notice the shrinkage and a bit of browning, flip the strip! I don’t care what anyone says…flipping bacon strips is therapeutic! I don’t want to hear anyone tell me to only flip them once…not happening!

bacon pan

That first strip of heaven comes out of the skillet and on to some paper toweling to absorb some of that stuff that they say is bad for you…grease! And you find yourself having to resist eating it immediately…any bacon lover has been there and done that, we have the right to burn our fingers and tongue!

bacon done

Just keep replacing the heavenly strips with more as you remove them…oh my, be still my heart!

Now, about that “bad for you stuff…grease!” I am sorry but no respectable kitchen can survive without a container of bacon drippin’s…that’s the respectable name for that goodness! Have to admit that this is today’s goodness, so it hasn’t quite set up yet.

bacon drippins

So let me ask you folks who do not save the “drippin’s”…how the heck do you make fried taters? How about a big bowl of that good for you stuff called collard greens or kale? And, who can resist a huge bowl of wilted lettuce…notice that there is green stuff in it so it must be good for you! BTW, it’s what’s for lunch today! lol

Okay, I have pondered enough for one day. I have to admit that I always feel better after I cook up a “mess” of bacon! To all of the bacon lovers out there…keep pan frying those strips of heaven!!! 🙂

February 3, 2016 at 7:00 pm Leave a comment

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