Archive for July, 2017

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