The Super Bowl Countdown Continues at Herb’n Renewal!

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

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


Entry filed under: Food, herbs and spices, recipe, Uncategorized. Tags: , , , , .

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