Surprise Soup!

When I first married my ex in 1970, I was like many young brides…scared to death! To make it even more frightening, I was married to a soldier in the United States Army and he was going through flight school. I had no idea what it would be like to be what my new title would be…not just Mrs. but I was soon to become an “officer’s lady!” Apparently the Army did not think any of us new wives knew how to fit that title so we were given weekly classes. We learned everything from how to properly address another officers wife and how to act in the presence of the upper ranks! But, we also learned some practical things too…like how to repel off of a cliff and eat grubs and ants! lol

One class really stuck with me over the years…it was how to shop at the commissary. Our instructor informed us that we would now be buying #10 cans of vegetables and we would have loads leftover because most of us had no children to feed…just the two of us and you can only eat so many green beans in a weeks time. So, what do you do with all of those leftovers? She told us that we would be invited to numerous Tupperware parties and she was correct! We didn’t want to purchase a bunch of bowls with lids because we all knew that we would be moving shortly when our husbands received their inevitable orders to Vietnam. She told us to buy two large stand up containers so we could store the leftovers in the freezer. We all thought that two of them would not be enough…you need one for each different item. Nope, one was supposed to be labeled “meats” and the other one “veggies!” She went on to explain that we should just dump that one tablespoon of corn, limas, green beans, etc. into the “veggie” container and any meats…it didn’t matter if it was one hot dog, just not fish, into the “meat” container. By the way, rice and pasta is considered a vegetable for this freezing process…they go into the “veggie” one. lol

Okay, it’s the last week of the month and you are broke…believe me, we always were. But, you’ve got to keep that soldier fed so what’s a gal to do? You make “end of the month soup!” To this day I still keep leftovers dumped into zip lock bags in our freezer. My Tupperware has long since been tossed so gallon freezer bags work great. Drew just laughs at me as I dump stuff into the bags. We might not be as needy as those many years ago but I still hate wasting food so this is perfect and what the heck, we both love soup! I have changed the name of it to “surprise soup” though. 😀

So, how does one go about making a pot of “surprise soup?” Simple and easy…dump both the “meat” and “veggie” bags into a large pot and cover with some broth or better yet, vegetable juice! Chances are you won’t have to season it much because you had already seasoned those leftovers with those wonderful Herb’n Renewal herb blends…but I usually add a good pinch of our Cheese’n Season because I like to see the herbs floating in my soup. Let it simmer until everything is warmed up, remember, everything is already cooked so no long hours on the stove top. 😀 Guess what you end up with? A pot of tummy warming deliciousness and who knows what’s in it except it sure does taste good!

This bowl of “surprise soup” had Italian sausage, chicken, pork chop pieces and even a bit of grilled steak in it. The veggies were limas, green beans, corn, potatoes, carrots, peas, onions, green peppers and who knows what else was hiding in the bottom of that “veggie” bag! lol Oh, yes, some ditalini pasta and Rice-A-Roni! Once again, we had a hit for dinner last night and Drew just laughed in between saying this one is really good!

end of month soup 002

You can find our hand blended herb seasoning at

P.S.  My proud U.S. Army ex would have wiped the bowl before taking a picture…I was hungry!  lol


November 12, 2017 at 4:24 pm Leave a comment

Fall Is Almost Here!

Wow, these cooler mornings sure have brought the realization that Fall is just around the corner. It’s time for soup! Here’s a recipe for one of our favorites…


1-2 lb. chicken, cooked & diced

1 cup celery, chopped

1 cup onion, chopped

2 tbsp. olive oil

4 qt. chicken stock

1 lb frozen mixed veggies

1 ½ cups rice

2 tbsp Rub’n Season Poultry

Roux, for thickening, optional

In a large pot saute’ celery and onions in olive oil for 5-10 minutes. Add chicken stock; bring to a boil then add remaining ingredients…except Roux…bring back to a boil. Reduce heat and simmer till the veggies and rice are tender, about 1 hour. Thicken with Roux (equal parts butter & flour) if desired.


You can find our hand blended Rub’n Season Poultry here

September 8, 2017 at 3:01 pm Leave a comment

Labor Day and Tater Salad!

Labor Day is just around the corner and that means barbecues and picnics with family and friends. Whether you’re the host/hostess or have been asked to bring a dish, one thing that is a must is the crowd favorite…potato salad! You’d be hard pressed to find anything that it does not compliment! And, it’s not like you have to spend hours preparing it. Yes, everyone probably has a recipe that has been handed down for ages but here’s a few new ones you might want to try…they have all been hits with our friends. 🙂

If you want to add a little zing try this one…

Cajun Potato Salad

5 lbs potatoes

½ cup red bell pepper, diced

½ cup green bell pepper, diced

½ cup green onion, sliced

½ cup purple onion, diced

3 hard boiled eggs, peeled and chopped

2 ½ cups mayonnaise

¼ cup pickle relish (optional)

1 ½ tbsp Dijon mustard

2 tbsp Cajun Wing’n Season

salt to taste

Cook potatoes (peeled or with skins left on). Cut into chunks and set aside. Mix mayonnaise, mustard, Cajun Wing’n Season and relish. Mix in remaining ingredients except for the potatoes! Toss mixture with warm potatoes. Salt to taste and chill overnight.

How about a summer garden favorite like Dill? This one is great!

Herb’n Dill Potato Salad

2 lbs new potatoes, cubed 1/2”

1 rib celery, diced

2 tbsp mild banana pepper rings, diced

¼ cup purple onion, diced

3 hard boiled eggs, peeled and chopped

1 cup mayonnaise

1 tbsp Herb’n Dill

1 ½ tsp salt

1 tsp black pepper

Boil potatoes for 15 minutes or until just fork tender; drain and let cool 15-20 minutes. Combine potatoes with the next 4 ingredients. In a separate bowl, mix remaining ingredients. Combine mixture with the potatoes, cover and refrigerate overnight…stirring 1 or 2 times to blend.

Or maybe you’d like something a bit different…a warm tater salad! By the way…this herb blend has no cheese in it…it’s dairy free! Long story, for another time, on how it became named this. lol

Cheese’n Season Warm Tater Salad

2 lbs new taters cut into 1/2” chunks…peel if you want to.

1 tsp salt

½ cup vegetable oil

1 tbsp Cheese’n Season

1 cup onion, diced

½ cup celery, diced

½ cup carrots, shredded

¼ cup mayonnaise

2 tbsp white vinegar

Par boil the taters in salted water until fork tender…about 10 minutes. Drain and rinse with cold water; drain well. In a large skillet heat oil over medium/high heat; add taters, Cheese’n Season and veggies. Cook about 10 minutes, stirring occasionally, until veggies are crisp tender. Stir in mayo and vinegar. Salt to taste. We sprinkle ours with crumbled bacon for an added treat! Serve warm.

All three of these herb blends are available on our website at Please remember that they are all hand blended, not like the stuff available at your local grocery store, so it might take a day or two before we mail your order out.

August 22, 2017 at 5:58 pm Leave a comment

It’s Veggie Time At Herb’n Renewal!

It certainly is that veggie time of the year! Gardens, markets and grocery stores are loaded with all sorts of summer goodness. Our Rub’n Season Herb’n All is in all of its glory…it has never met a vegetable that it doesn’t love! Whether you are grilling zucchini, cooking a mess of green beans or a platter of marinated fresh veggies, Rub’n Season Herb’n All is the way to go. Here’s one of our favorite recipes…

Veggie’n Spaghetti Saute’

½ lb. thin spaghetti, broken into thirds

1 tbsp. olive oil

1 cup diced onion

1 cup diced bell peppers (we used assorted colors)

2 cups diced tomatoes

1 medium zucchini, quartered and sliced bite size

1 tbsp. Rub’n Season Herb’n All

shredded Italian cheese…your choice

Cook pasta according to package directions; rinse in cold water, drain and set aside. In a large skillet, over medium/high heat saute’ onions and peppers in olive oil for 4 minutes. Add tomatoes, zucchini and Rub’n Season Herb’n All. Saute’ for an additional 4 minutes. Stir in reserved spaghetti and continue to saute’ until pasta is heated through. Serve with cheese sprinkled on top.

Visit our website at or give us a holler at (859) 548-3516 to place an order.

August 10, 2017 at 2:59 pm Leave a comment

Garlic Galore!

Folks often ask us what our favorite Herb’n Renewal blend is. It’s very hard to answer. No, we don’t love them all! lol But, we do have our favorites and one of them would be Good’n Garlicky. If you haven’t shopped with us at a farmers market, chances are you have not tried this blend. It is not listed on our website because I am a computer boob and have no idea how to add it. But, I will tell you that folks that have tried it are hooked just like us. It is a garlic lovers delight! Garlicky and herby all in the same sprinkle! So, how does one go about getting our Good’n Garlicky? You can give us a holler at (859) 548-3516 or email us at or if you are ordering any of our other blends, just add it to the comments section on the order form at P.S. Make sure you recycle a spice shaker jar to store it in because it comes packaged in a plastic zip lock bag and of course it comes with hints, tips and recipes. 🙂 A 3 oz. Package is only $4 and believe me it will go a long way because it is freshly hand blended!

So, what the heck do you do with Good’n Garlicky? Just about anything that you want to add a garlic flavor to. We sprinkle it on our chicken breasts, pork chops, steaks, burgers etc. before grilling. We add it to our soups and stews. We sprinkle it on our baked or fried taters. It goes on our pasta and in our veggies. I was trying to think of things we do not add it to and honestly, other than sweet stuff Good’n Garlicky goes into or on just about everything!

This is one of our favorite ways to use Good’n Garlicky…

Good’n Garlicky Parmesan Swiss Chard

2 tablespoons butter

2 tablespoons olive oil or use bacon drippings instead!

1 teaspoon Good’n Garlicky

1/2 small onion, chopped

1 bunch Swiss chard with center ribs/stems cut out and chopped separate from the leafy part. Chop the ribs and center into 1/2” chunks. Chop the leaves coarsely. Keep the ribs and stems separate from the leaves.

1/2 cup white wine or chicken broth

1 tablespoon lemon juice

2 tablespoons Parmesan cheese…at least!

salt & pepper to taste

Melt butter and olive oil (or bacon drippings) in a skillet over medium-high heat. Add onion and saute’ for two minutes, stirring often. Add the Swiss chard ribs and stems, Good’n Garlicky…give it a good stir and then add the wine or broth. Simmer until they just begin to soften and are almost fork tender…about 5 minutes. Stir in the Swiss chard leaves, lemon juice, salt and pepper if needed…cook while stirring until wilted; sprinkle with the Parmesan cheese…toss and serve!

July 25, 2017 at 5:59 pm Leave a comment

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 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 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

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