McCormick spices sells these cute little kits of spices, just enough for making a batch of a particular dish.



I almost bought one once because it just seemed like such a great idea, the little squares were so cute, and I wondered if their recipe was going to be better than any of mine. Then I realized that these are all spices that I have more than enough of at home.



These would be great for vacationers staying in a cabin with a kitchen, so they wouldn't have to shell out for a whole bottle of an herb or spice when they only need a teaspoon.

At my rentals I provide basic spices and they could borrow from me if there was something else they needed. I suppose some people might be fastidious about using someone else's spices, in which case these little kits would be perfect for them.



Here's a roasted potato recipe these products have inspired me to locate and paste here.

3 large baking potatoes
1/4 cup melted butter
2 tbsp olive oil
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp lemon pepper
1/2 tsp salt
(can substitute rosemary or another herb for the lemon juice and lemon pepper)

Scrub the potatoes well and slice each in half lengthwise and cut each half into three wedges. In a bowl combine butter, oil, garlic, lemon juice, lemon pepper, and salt. Toss the potatoes in this mixture and place on a greased shallow-rimmed baking pan. Pour any remaining mixture over the potatoes. Cook at 375 degrees for 20 minutes. Turn over the potatoes and continue cooking until golden brown and tender, 15 to 20 minutes more.

This next recipe is from Gourmet Magazine. Ajillo means garlic in Spanish.

Chicken Ajillo Iberian

1 2 1/2 pound to 3 pound chicken, cut into 10 pieces
13 garlic cloves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/8 teaspoon sweet paprika
1/4 cup olive oil, preferably Spanish
1/4 cup dry white wine

In a large skillet, cook the chicken, patted dry, with garlic, black pepper, cayenne, and paprika in the oil, covered over moderate heat for 15 minutes on each side. Drain off all but 2 tablespoons of the fat fro the skillet, add the wine, and cook the chicken, covered, for 1 minute. Transfer the chicken to a serving dish, napkin it with the sauce, including the garlic cloves, and serve with Yellow Rice.

Yellow Rice
(from Emeril Lagasse)

3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
Pinch cinnamon
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
1 1/2 cups long grain or basmati rice
2 tablespoons sliced scallions
In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.

Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.

Herb Coated Pork Chops
Cooking spray
1/4 cup garlic-herb bread crumbs
2 tablespoons grated Parmesan
1 teaspoon dried sage
2 tablespoons mayonnaise
1 egg white
4 (3 to 4 oz) boneless pork loin chops
1 tablespoon flour

Preheat oven to 375 degrees. Spray a 12 by 8 inch (2 quart) pan with cooking spray. In a shallow bowl, combine bread crumbs, cheese and sage. Mix well. In another shallow bowl combine mayonnaise and egg white and beat until smooth. Coat each pork chop with flour, tapping off the excess. Dip each pork chop into mayonnaise mixture and then into bread crumb mixture, coating all sides. Place chops in the baking dish in a single layer. Spray each one lightly with cooking spray. Bake 35 to 40 minutes or until pork is no longer pink in center. Meat should reach 160 to 170 degrees.