Archive for January, 2016

Super Bowl 50 is almost here!

Oh my…only one more week to go and football fans around the world will be gathered around their televisions watching the game of the year…Super Bowl 50! Hope your team wins, be it the Carolina Panthers or the Denver Broncos! Sorry if your team didn’t make, but you can still have a great time…eating!!!

Drew fixed an amazing pulled pork or BBQ pork as my mom would have called it…don’t think the word “pulled” was used back in those days. It would be perfect for serving your Super Bowl party goers! Prepare ahead of time and then just set the crock pot out and let them help themselves.

Drew used some spectacular local pork shoulder steaks from Herman’s Happy Hogs in Lancaster, KY and of course, seasoned with our Herb’n Cowboy ! Just rub a good healthy pinch on each side and let it sit in the fridge for a few hours.

pork seasoned 1


Then throw those babies on the grill to get some great grill marks and to sear the outside.

pork grilled 2

After you’ve done this, just throw them into a crock pot with about a cup of water and seen as how we live in Kentucky…at least a quarter cup of Bourbon!

pork cp 4

Set on high for about 6 hours and this is what it should look like.

pork cp 5

Add your favorite BBQ sauce and in our case that would be from Chigger Hill Farm in Nicholasville, KY. We use the mild because Karin is a wimp!

pork cp 6

You might want to turn the temperature down to low for the next hour or so…this is what you’ll end up with…heaven!!!

pork cp 7

Put out a basket of buns and let your guests go wild!!!

We had no guests seen as how Super Bowl Sunday had yet to arrive so it was a normal, well almost normal, dinner for us. We decided that even with snow still on the ground, it was time for a picnic! Pulled pork (sorry mom) with “smashed” Herb’n Dill tater salad, semi baked beans (done on the stove top) using “Fooled Ya” peppers from Tomatoes, Etc. in Lexington, KY! And, yes, with due respect to my mom…no buns…just “pusher” white bread or should I make that perfectly clear and say Wonder White Bread! lol

pork dinner

It was delicious and guaranteed, it will be for another meal! 😀

Remember that you can find our hand blended herb seasoning mixes at


January 31, 2016 at 3:41 pm 4 comments

Super Bowl Sunday Quesadillas With Herb’n Renewal!

We’re almost there…Super Bowl 50 is fast approaching! Today, next Sunday and then it’s February 7th and may THE game begin!!!

We do not have a team that we are rooting for but we are looking forward to the eats and the commercials! Sorry, football fans…we just aren’t but we will use the day as an excuse to celebrate along with all of you!

We’ve decided to dedicate this blog to folks like us who would just as soon spend Super Bowl Sunday in the kitchen keeping our guests happy. There is nothing better than warm finger food that just keeps on making your tummy smile…a quesadilla!

Normally we would have posted a few pictures of the finished products but it seems like Mother Nature had different ideas about us going to the grocery store to replenish our tortillas! This is our driveway and as you can see, we won’t be going anywhere! But, we thought we would share some of our favorite quesadilla recipes anyway.

snow drive 2016


Chili Quesadilla

2 lb. ground beef

1 cup diced onion

1 cup diced green pepper

2 tablespoons Chili Season’n

1 14.5 oz. can petite diced tomatoes

1 12 oz. can of beer

Shredded cheese

Flour tortillas

Olive oil

In a skillet, brown ground beef while breaking it apart as it cooks. Drain and return to the skillet. Add onions and green peppers; saute’ for 2-3 minutes. Stir in the next three ingredients. Bring to a boil; reduce heat and simmer stirring occasionally, until liquid is gone…about 1 hour. Brush one side of tortilla with olive oil. Layer cheese, meat mixture and more cheese on half of the side without oil. Fold in half and place in skillet or on a griddle to slightly brown on each side. Serve warm!

Jamm’n Grilled Chicken Quesadilla

1 lb. boneless chicken breast

1 heaping tablespoon Jamm’n Jerk

2 tablespoons canola oil

2 cups shredded cabbage

1/2 cup diced onion

1/2 cup diced green pepper

1 teaspoon Jamm’n Jerk

1/2 teaspoon salt

1 12 oz. bag broccoli slaw

1 cup crushed pineapple

Flour tortillas

Pat Jamm’n Jerk on each side of the chicken breasts, let sit in the fridge for 3 – 6 hours. Grill or brown chicken in a skillet until cooked through…about 8 minutes on each side. Remove and let cool then slice thin. In a large skillet, saute’ cabbage in oil for 3 minutes on medium/high heat. Add onions and peppers; saute’ an additional 2 minutes. Add remaining Jamm’n Jerk, salt, broccoli slaw and sliced chicken. Saute’ for 3 more minutes. Add pineapple and cook until heated through and slaw is crisp tender. Lightly oil one side of the tortilla and place mixture on half of the unoiled side. Fold in half and pan fry until tortilla is slightly browned.

Jamm’n Pork’n Veggie Quesadilla

1 lb. ground pork

1 tablespoon olive oil

1 tablespoon Jamm’n Jerk

1 cup diced onion

4 oz. fresh mushrooms, sliced thin

3 cups cabbage, finely shredded

1/2 cup carrots, finely shredded

Shredded Cheddar cheese

Flour tortillas

In a large skillet over medium heat, brown pork in oil for about 8 minutes. Make sure you break it apart as it browns. Drain if needed and return to skillet. Add Jamm’n Jerk, onions and mushrooms; saute’ for 5 -6 minutes. Add cabbage and carrots; cook until crisp tender. Brush one side of the tortilla with oil. Layer cheese, meat mixture and more cheese on one half. Fold in half and pan fry in skillet until lightly browned on each side.

Tropical Pork Quesadilla

2 lb. ground pork

2 tablespoons olive oil

2 tablespoons Rub’n Season Pork

1/2 cup diced sweet red peppers

1/2 cup diced green peppers

1 cup diced onion

3 cups finely shredded cabbage

1 teaspoon salt

1 15 oz. can black beans, rinsed and drained

1 cup fresh or frozen (thawed) corn

2 cups crushed pineapple

Shredded cheese

Flour tortillas

In a large skillet over medium heat, brown pork in oil for about 8 minutes. Make sure you break it apart as it cooks! Stir in Rub’n Season Pork and the next five ingredients and saute’ for 5 minutes. Add beans and corn; saute’ for 5 more minutes. Stir in pineapple and turn heat off. Brush one side of tortilla with olive oil. Layer cheese, meat mixture and more cheese on one half of unoiled side. Fold in half and pan fry until both sides are slightly browned. Invite the gang…this recipe makes plenty!

We have no rules to our cooking methods other than making sure it is either heated or cooled to the proper temperature…like we always tell our customers, use your imagination and happy creating! Food is a fun thing to play with…don’t ever forget that!

You can find all of our hand blended herb seasonings at

January 24, 2016 at 4:19 pm Leave a comment

Perfect Snow Day At Herb’n Renewal!

snow jan 2016

We’re taking a Super Bowl countdown break for a snow day! Yes, it is snowing in our neck of the woods! So far we have about 6” and it is still coming down. We’re not looking forward to the 15” they are predicting. And, by the way…that is our bottle tree and I can guarantee that we will be adding a few more after this is all over! lol

So, what does one do when you are to old to enjoy playing in the snow? You make a hearty chicken soup! 🙂

I have to admit that when I make soup I am what is known as a “dumper!” I do not measure…I just dump whatever I have on hand into my favorite pot…it belonged to my mom and it has seen many years of use. It’s still my go to pot for soups and stews!

Let’s start with the basics…celery, onions and carrots sauteed in a bit of butter. I used one medium onion, two ribs of celery and three good sized carrots.

chicken soup 1

Then I added the chicken breast chunks…we are white meat eaters but admittedly, thighs would probably add more flavor. I used three large chicken breasts…boneless and skinless because it was all that I had on hand…skin would have been better! Give all of this a good stir and let cook for a couple of minutes or until the chicken is no longer raw.

chicken soup 2

Then, I covered it with water seen as how I had used all of my chicken broth a week ago. Water works, especially if you add about a tablespoon of chicken bouillon. Now comes the best part…the Rub’n Season Poultry! I used a heaping tablespoon…just dump it on top of the water and stir it in. Bring it to a boil, lower the temperature to a simmer and cover.

chicken soup 3

I like to smell my soup cooking so I simmered this pot for about three hours and then added some frozen peas…about a cup. This would be the time to add any other frozen veggies that you might want…corn, lima beans, etc. I just wanted the pea and carrot thingie this time. Bring back to a gentle rolling boil and add your noodles. Hint…Fettuccine broken into pieces makes for a great noodle!

chicken soup 4

You’re ready to serve a steaming mug of hearty chicken noodle soup once the noodles are cooked! Enjoy!!!

chicken soup 5

Don’t forget, you can find our Rub’n Season Poultry at

January 22, 2016 at 5:02 pm 1 comment

The Super Bowl Countdown Continues at Herb’n Renewal!

Only three more Sunday’s and the wait is over for football fans…it’s Super Bowl 50 time!

As you know by now, we are more into the food and commercial aspect of the day but that doesn’t mean we still don’t enjoy ourselves. It’s a chance to prepare foods that we don’t usually have on our regular menu…with the exception of one or two, like the Herb’n White Bean’n Sausage Soup and the Not Your Average Egg Salad! The other ones always seem to make an appearance on special occasions and we’re gonna say Super Bowl 50 is one of those days!

These recipes are all make ahead so if you are throwing a party, you’ll have plenty of time to spend with your guests! They all use our Rub’n Season Herb’n All which is one of our best sellers! It has never met a vegetable that it doesn’t love…especially any bean, including green beans!

Let’s start out with a warmer upper that you can keep in a crock pot and allow guests to serve themselves…put a basket of crusty warm bread next to it!

Herb’n White Bean’n Sausage Soup

2 lb. Great Northern dried beans

2 qts. water

1 lb. breakfast sausage

1 cup onion, diced

2 ribs celery, diced

1 cup carrots, diced

2 tbsp. Rub’n Season Herb’n All

1 tsp (or one cube) each beef & chicken bouillon

Soak beans overnight in enough water to cover them; drain and rinse. In a 6 quart pot, bring water and beans to a boil; reduce heat, cover and simmer for 1 hour. Stir occasionally. Brown sausage in a skillet; when almost browned, add veggies and saute’ for 5 to 10 minutes. Once beans have cooked, add sausage & veggie mixture, Herb’n All and bouillon. Return to a boil, reduce heat and simmer uncovered for 1 hour or more. Stir occasionally. Soup will thicken as it cooks!

Here’s another easy one that loves that crusty warm bread…

Herb’n Dipping Oil

1 cup extra virgin olive oil

1 teaspoon minced garlic

1 tablespoon Rub’n Season Herb’n All

1 tablespoon Balsamic vinegar

Blend all ingredients and let sit for 30 minutes so herbs can do their thing! Serve on a plate with warm crusty bread to dip into the mixture.

Now comes the ones that we serve with a basket of assorted crackers…

Spinach’n Ham Spread

1 10oz. pkg. frozen spinach, well drained

1 cup red onion, diced

1/2 lb. thinly sliced ham, chopped

1 cup mayonnaise

1cup sour cream

1 8 oz. pkg. cream cheese

2 tablespoons Rub’n Season Herb’n All

Allow frozen spinach to thaw and drain well; pat or squeeze till dry. Let cream cheese soften. Mix mayonnaise and sour cream. Add cream cheese and beat till somewhat smooth…a few lumps are okay! Add the Herb’n All and mix well. Add the onion, spinach and ham; stir well. Cover and refrigerate overnight if possible. Serve with crackers.

Not your Average Egg Salad

6 hard boiled eggs, peeled and chopped

1/3 cup mayonnaise

1 heaping tablespoon ketchup

1/3 cup celery, diced small

1 heaping teaspoon Rub’n Season Herb’n All

Blend mayonnaise, ketchup and Herb’n All in a small bowl. Toss eggs and celery together. Add mayonnaise mixture and stir to blend evenly. Let sit in the fridge for an hour or more before serving with crackers.

And, for those veggie and salad lovers, this is perfect as a side dish!

Not Rocket Science Veggie Salad*

1 1/2 cups cucumbers, chopped 1/4”

2 cups tomatoes, chopped 1/2 “

1/4 cup purple onion, sliced thin and then chopped

2 tablespoons olive oil

1 tablespoon Balsamic vinegar

2 teaspoons Rub’n Season Herb’n All

Blend olive oil, vinegar and Herb’n All and set aside. Mix chopped vegges and toss with dressing mix. Serve with crusty bread and a sprinkle of mozzarella or Parmesan cheese.

*It truly is not rocket science…use any chopped veggie including zucchini, squash, eggplant, etc.

And, we hope your team wins! Remember that you can find our Rub’n Season Herb’n All at

Herb'n All

January 17, 2016 at 3:37 pm Leave a comment

Starting The Countdown At Herb’n Renewal!


We realize that there are still a few more weeks before one of the biggest events to happen in the world of football…the Super Bowl!!! Yup, on February 7, 2016 fans will be able to celebrate Super Bowl 50.

Okay, I have to admit that neither of us are big sports fans but that doesn’t mean that we don’t get excited about the chance to eat “fan food!” lol Yes, we have been known to fix various dishes using the excuse that it “is” Super Bowl Sunday. Do we watch the actual game…probably not, but do we enjoy the great snacks? You bet we do! And, of course the commercials…love them! 🙂

So, for those of you who fall into our category of not real sports fans but still enjoy the excitement of the day and want to celebrate with the fans, we’ve decided to dedicate our next few posts to recipes that are sure to make you and your guests smile whether you’re cheering on a team or just there for the “eats!” We know there are those of you who fully understand where we are coming from…so let’s party!!!

Let’s start with our Cajun Wing’n Season! Who doesn’t love a little spice in their life. It’s not just about the “heat,” you have to have great flavor too!

These are three of our favorite game day munchies…bust out the crock pots for two of them!

Cajun Seafood Spread

8 oz. cream cheese

1/2 cup mayonnaise

2 tablespoons dried chives

4 oz. can crab meat

2 oz. salad shrimp

2 teaspoons Cajun Wing’n Season

Cream together the mayonnaise and cream cheese. Fold in the chives, crab meat, shrimp and Cajun Wing’n Season. Refrigerate overnight. Serve with crackers and/or raw veggies.

Cajun Wing’n Season Cheese Dip

2 lb. Velveeta cheese, cubed

1 15 oz. can mild chili beans

1 10 oz. can diced tomatoes and green chiles, drained well

1 bunch green onions, sliced

1 tablespoon Cajun Wing’n Season

Place all ingredients in a double boiler and stir until melted and well blended. You can also place ingredients into a microwave safe bowl and microwave; stirring occasionally until melted. Serve warm with tortilla chips.

Cajun Wing’n Wieners

2 12 oz. bottles chili sauce

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

1 cup grape jelly

1 heaping tablespoon Cajun Wing’n Season

4 tablespoons Bourbon

3 lbs. hot dogs, sliced 1/2″ thick

Bring first 6 ingredients to a boil in a 4 qt. pot, stirring constantly. When well blended, add hot dogs and return to a boil. Reduce heat; cover and simmer one or more hours…stirring occasionally. These are great kept warm in a crock pot!

Hope your team wins! Stayed tuned for more game day taste bud tempters! Our Cajun Wing’n Season is available at




January 12, 2016 at 5:08 pm Leave a comment

Mushrooms and More!

What’s a gal supposed to do with a pound of mushrooms marked down to $1.59? Well, heck…saute’ those darlings in some butter, white wine and Good’n Garlicky.

Okay they are great but what else can she do with them? Well, her motto is never pass up a bargain so you can guarantee that she will find a way to use them even if it isn’t for dinner tonight! Mushroom soup? Well, that would be if there are any leftover after she keeps “testing” them! lol Possibly throw them over that hunk of beef out in the freezer and slow cook it all day.

Decisions, decisions!

Dilemma solved…into the freezer they go for future use seen as how the menu is already planned for the next few days and it does not include anything that you would use mushrooms in.

By the way, I would normally have used a red wine but I drank the last drop last night so white it was!

How to create this…

1 lb. fresh mushrooms

1/4 + cup of butter…we love butter

1/2 cup wine…red is best, white is good and Bourbon is great!

Several good shakes of Good’n Garlicky…I mean good shakes!

Wipe mushrooms with a damp paper towel to remove any dirt. Slice off the bottom of the stem….you know the browned part. Slice into about 1/4 inch thick slices. Melt butter in skillet and add Good’n Garlicky and then the booze…dump in the mushrooms and stir to coat.

Here’s the beginning of something delicious!

mushrooms 1


Simmer, covered, over low/medium heat until desired tenderness.

Now is when you want to cool them down to freeze.

mushrooms 2

This is when you want to just stand over the skillet with a fork and say what the heck I didn’t want bust out the vacuum sealer anyway! lol

mushrooms 3

And, this is what made them taste so great…Good’n Garlicky!

good'n garlicky


Wish I had a big juicy steak to pour them over but chili is on the menu tonight. Doesn’t really matter because they never made it to the freezer and the few that survived ended up in the chili!

I am so glad that I am fairly adept in the kitchen because I sure am no good on this thing they call a computer and updating our website. Hence, you will not find our Good’n Garlicky there. 😦 But if you’ll email us at we’ll get right back to you. The 3 ounce package is $4 plus exact shipping…we cover the handling! 🙂

January 8, 2016 at 1:51 pm Leave a comment

TII at Herb’n Renewal!

It’s TBT…Throw Back Thursday! How about some TII! I know you are asking yourself…what the heck is that! lol It’s Throw It In! That’s right this recipe is a throw it in and squish it up, form a loaf and bake, then you get to enjoy!

Herb’n Meatloaf

2 tbsp. olive oil

1 cup diced onion

1/2 cup diced green pepper

2 lbs. ground beef

2 heaping tbsp. Rub’n Season Beef

2 eggs

1/2 cup ketchup

1/2 cup milk

1 1/2 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!

Available at

January 7, 2016 at 2:16 pm Leave a comment

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