Keeping it Green!

With St Patrick's Day and the arrival of spring, March is all about the green.


Start with about 2 lbs of uncooked diced chicken.  Put that in the slow cooker with 1 tsp GSSP and 1 tsp GSSJ.  Add two cups of water, and a small can of green chiles, mild or hot.  (Or, if you are a crazy person like myself, you can roast a couple of poblano chiles, peel and dice them instead.) Dice and add 1/2 sweet onion and 1/2 to 1 tsp ground cumin..  Cook on high about two hours.  Next, add two cans of navy (white) beans and GSSJ to taste, usually about 1 more teaspoon.  Cook 1 more hour.  Serve over a bed of crushed tortilla chips and top with some crumbled caso fresco and a dot of sour cream.


We offer no amounts in this recipe because the sizes of skillets, families, and hungers all vary.

You'll need potatoes, bacon, eggs, your choice of frozen or fresh veggies, shredded cheese, and an iron skillet.  Dice some potatoes, place them in a safe dish, add some diced peppers and onions, broccoli, or mushrooms, cover with water, and microwave until a fork can penetrate.  Do not overcook.  While those are waving, preheat the oven to 350 degrees and start the bacon on medium-low heat in the iron skillet.  Make sure to cover the whole bottom and go slow.  When the are potatoes waving, the bacon is simmering, and the oven is heating, it's time to scramble eggs.

Mix in some GSSP for mild or GSS5P for spicier.  Add SWZ  or GMJ  to spice things up and keep the salt down.  When the potatoes and veggies are done, toss them with PHG Mix and a little olive oil butter.  Place in the skillet on top of the bacon and put the whole thing in the oven.  After ten minutes, pour the eggs right over the potatoes.  After five minutes, top with shredded cheese and place back in the oven for ten more minutes or until cheese is melted and eggs are firm.  Let stand 15 minutes before serving.



First, grill about 1 1/2 lbs chicken breast with GSSP or GSS5P.  Cool enough to handle, dice it and set it aside.  Prepare and cook a package of brown rice or two packages unseasoned ramen noodles which are then cooled and chopped smaller.  Now take a package of frozen stir fry veggies and start their cooking in a large non-stick skillet on med-high heat constantly stirring.  Add a teaspoon or so of sesame oil, 3 tbsp soy sauce, and 3-4 tbsp Sweet Dragon Spice.  Add chicken and rice/noodles and stir/toss until the rice starts to brown.


Grill boneless skinless chicken breast with GSSP or GSS5P.  Cool, dice, set aside.  Prepare a bed of lettuce on a plate.  Lay on diced chicken, Chinese Noodles, mandarin orange sections, shredded carrot, balsamic vinegar, and Sweet Dragon Spice.



What we did was pretty simple.  Take some chicken leg quarters (or another protein of choice like fish), de-skin, and rub with Old Saratoga Lime Jerk Spice.  Bake/roast in the oven at 325 degrees until done.  Strip the chicken from the bones and shred.  We then put that on soft taco shells with pico de gallo, re-fried beans, and canned corn.  Mrs Rubs and Miss Rubs added shredded cheese and a jalapeno sour cream made with G-SS-J and the 1-2-3 recipe.



Our favorite easy way to cook at is to give the whole thing plenty of GSSP or GSS5P.  Place in a 475 Deg oven for about 5 minutes per pound.  Oven must be at temp to start.  Turn oven off after needed time and leave roast in.  DO NOT OPEN BEFORE TWO HOURS OR YOUR ROAST WILL NOT FINISH COOKING.  In the end, you'll have a beautiful medium rare.


Soften 8 oz cream cheese.  Place in a mixing bowl and thoroughly combine with 8 oz finely shredded cheddar, 1 tbsp milk or cream, and 1 1/2 -2 tsp Old Saratoga Flavor mix such as HGC, GMJ, TFC, SWZ, OKMFR, or PBF.  Form into a ball and roll in more shredded cheese or chopped nuts and refrigerate until serving.


Make your usual batch of un-buttered popcorn.  Place in a mixing bowl.  In the microwave, GENTLY(!) heat 1/4 cup maple syrup, 1/2 tsp salt, 1 tsp brown sugar,  and 1 tbsp Sweet Dragon Spice and drizzle over popped kernels.  Toss and serve.


After you form- but before you bake your gingerbread men and women this year, give them a quick shake of Sweet Dragon Spice.  Depending on how much you use, they can have a little kick or kick like Rockettes.  The choice is yours.


If you have seen us at an event, you may try to make one of the sample dips you tasted.  A reminder of the 1-2-3 Recipe, whether you are using sour cream, greek yogurt, salsa, hummus, or tofu:  1 teaspoon of the dry mix, two thirds of a cup of the base.


Turkey-  First, let me say I'm a breast down guy.  Stays way moister and lets the thighs cook thoroughly.  Flip right side up with about 30-45 minutes to go.  Season the inside of the cavity well with Garlic, Smoked Salt, Pepper or 5P and season the skin with PHG Mix after the flip.

Potatoes-  Dice and roast with PHG

Bake.  Remove flesh from skins.  Mash with cream cheese, milk, and GSSP.  Place back in half skins.  Dust with HGC, GMJ, or OKMFR (for the crazy hot crowd) and serve.

Make two or three varieties of flavored sour creams or cheese sauces to give your guests a choice of toppings.  HGC, GSSJ, 5 Pepper, and PHG are our favorites.

Stuffing-  add our PHG mix to any lower sodium stuffing mix for more robust flavor.  Add GMJ, SWZ, or OKMFR to spice it up.  Making your own?  Season with PHG and either GGSP or GSS5P.

Soup- Use our GSSP, or GSS5P to season oven roasted squash and sweet onion for soup.

Gravy-  use some turkey fat to make your roux, and add GSSP and PBF mix for that savory flavor.



2 lbs ground beef (@ $3.50 a pound)

3 regular size cans Rotel diced tomatoes with green chiles 

(@$1.29 EA)

2 large cans tomato sauce (@$ 1.69 EA)

1/2 chopped sweet onion (@$ 0.50 worth)

1 tbsp Old Saratoga TFC Mix (@$1.75 worth at $5.00 per bottle)

1- 1 1/2 tsp Old Saratoga SKS (@$0.50 worth at $5.00 per bottle)

1 large (40 oz) can kidney beans (@$1.99 EA)

1 bag corn chips (@$1.99 EA)

Brown ground beef, add onion, salt and TFC Mix.  Next add sauce, beans, and diced tomatoes.  Reduce to a simmer, let go a couple of hours stirring occasionally.  Serve over a bed of crushed corn chips.

Total cost @ $20.98 (depending on where you shop) for about for 14-16 servings of chili.  Another $4.00 to top with shredded cheese, more chopped onion, and sour cream.  Freeze what you don't eat right away in good freezer bags.



For your shells, use 6 inch flour tortillas and two muffin pans.    Spritz a muffin tray with baking spray.  Moisten the tortillas press them in place.  Sprinkle with Old Saratoga TFC Mix.  Bake at 350 degrees until edges are golden brown.  (You can choose to fill before cooking as long as your filling isn't too wet.)

For filling, we grill a chicken breast (split to 3/4 inch), about a half pound of haddock, and a small steak (less than 1 lb).  Alternately, you could use 2 lbs ground beef, cooked, drained, and seasoned.  We grill the protein with either GSSP or GSS5P and dice.

De-seed and dice 1 cup of tomato, 1/4 cup sweet onion, and one de-seeded jalapeno and mix with 1 tbsp lime juice, chopped cilantro, and OSSR Smoked Kosher Salt (to taste).

Flavor your sour cream-  1 teaspoon of the dry mix added to 2/3 of a cup of whatever you are mixing it with whether it's sour cream or greek yogurt.

Have your shredded cheese and shredded lettuce standing by.  Sprinkle on some added personal heat on yours with GMJ, SWZ, or OKMFR.

BREAKFAST-  I know this will sound crazy to some, but we recently enjoyed Sweet Dragon Spice on French toast, pancakes, and waffles- all with a touch of syrup.  Trust me on this one.


Our new flavor, Hot-Que, is an extra spicy barbecue dry rub.  Registers a solid 5.5-6.5 on the heat range.  Not as hot as GSSD or OKMFR but definitely not for the faint of heart.  That said, one of the best spicy flavors available.  Beef, chicken, salmon or other fish, chops, pulled pork, grilled vegetables, all are in play.

Add to regular baked beans to make spicy.  Combine with crushed tomatoes, roasted garlic, and diced onion for a Diavalo sauce.  Add to plain BBQ sauce or when you make the family the regular mild pulled pork, have a bottle standing by to sprinkle onto just your sandwich.


Combine 1- 12 oz container of sour cream with 1- 8 oz brick of cream cheese.  Can replace with a like amount of hummus.  Drain and chop a small jar of roasted red peppers.  Add peppers to dairy mix or hummus and add 1 1/2 to 2 tsp Hot-Que.  Refrigerate for at least one hour before serving.  Enjoy on crackers, bagels, sandwiches or roasted chicken.


Start with enough fat.  Go for 80/20 or 85/15.  Press out your own 3/4- 1 inch thick 5-8 oz burgers when you can.  (Most frozen patties can only stay juicy if the middle is under cooked.)  Sprinkle on a light touch of Smoked Kosher Salt on one side and pat on before you cook.  Season after the second flip before you lay on the cheese.  If you are seasoning with one of our G-SS- flavors, make sure to leave "enough room" for the added salt.

Lay on some PBF Mix for an easy Mushroom-Swiss burger

A good layer of HGC is the base of a Horseradish-Cheddar burger

OKMFR and Pepper Jack cheese will make the fire eaters happy little boys and girls.

BACON-  Season fresh cooked thick cut bacon with GMJ, HGC, SWZ, PBF, or OKMFR.  Then place the seasoned bacon on your salad, burger, or BBQ chicken sandwich.

TOMATO or AVOCADO- season slices with SKS, GSSP, GSS5P, or GSSD.

BUNS!!!!- lest we forget the delicious toasty-ness of lightly roasted bread, put a little olive oil butter on a bun before sprinkling on your favorite flavor before grilling.  PHG, Sugar free BBQ, GSSP, GSSJ, GSS5P, any of the lower salt flavors, they all work.


When you can, use lower sodium breakfast meats or butter to leave room to add better tasting salt!

EGGS-  scrambled, fried, poached, or in a fritata- SKS is the way to go.  Recommendation #1:  A little of each- SKS, GMJ or SWZ, and GSS5P or GSSD.  Mix in before cooking.  #2:  SKS sprinkled on the egg frying in the pan, HGC between the egg and the cheese.

HAM, SAUSAGE, BACON:  Sprinkle any of the following on as soon as the meat is pulled from the pan while it is still sizzling-GMJ, SWZ, OKMFR, HGC, (Sugar Free) BBQ.  Imagine horseradish or jalapeno bacon or super spicy sweet Virginia ham.

HOME FRIES- Dice small potatoes, onions, and peppers.  Place in micro safe bowl, cover with water, and zap 10-12 minutes on high.  Drain, go to a non-stick pan with unsalted butter, and then the floor is yours.  Herb and garlic?  Spicy with smoked salt? Classic with GSSP?  Sweet Dragon on sweet potato home fries?

PANCAKES:  Add GMJ, Sweet Dragon, or Sweet & Smoky to your pancake mix for a twist on the same old- same old.


Because HGC is low salt, it is very versatile.  Here are some of our favorite ways to enjoy:

Almost any SANDWICH with MAYONNAISE (cold sandwiches from roast beef to leftover chicken or breakfast sandwiches)

Use as a condiment on tuna, potato, or macaroni SALADS or on a BAKED POTATO

Mix with EGG salads, deviled eggs, scrambled eggs, or egg sandwiches

DAIRY- sour cream or Greek yogurt for DIPS; cream cheese for SPREADS; melted cheddar or American for cheese SAUCE or nachos or mac and cheese; cottage cheese

MEATS- put a good shake between your cheese and your BURGER; sprinkle on just cooked, still hot BACON or PRIME RIB


Here is a list of things I added GMJ to in the last couple of months:  

Stewart's and McD's breakfast sandwiches

Wendy's and Sonic burgers

Pizza slices

Diner home fries

Mac and cheese and tuna salad

Tenderloin (with SKS)

Boneless leg of lamb- I added 1/2 tsp garlic powder and 1/2 tsp SKS to 1 tsp GMJ and coated the outside.

Scrambled eggs and omelets- 1/2 tsp per every three eggs

Bloody Mary (also with a little SKS)

Baja Chicken Breast- 2 tsp GMJ Mix, 2 tbsp brown sugar, 2 tsp lime juice, 1/2 bunch cilantro chopped small.  Combine and marinate chicken breast 2-24 hours before grilling.

MARCH 2018


Both recipes call for chicken breast filleted so the pieces are about 3/4 inch thick but the same would apply to cut up pieces.  Each can be applied before freezing, before refrigerating for a couple of hours, or right before cooking. (It's always better to give them some time together.)  For Sweet Dragon Chicken just sprinkle on.  For teriyaki, mix equal parts Sweet Dragon Spice, brown sugar, and soy sauce.  Apply to the bird.  Grill/roast/bake


Peel and dice 3-5 sweet potatoes.  Toss in 1 tbsp canola oil and SWEET DRAGON SPICE to taste (for us just a little more than a tbsp).  Place on a parchment paper covered baking sheet at 350 deg until tender and slightly browned.  Serve as is or mash with butter or a little cream.


Too easy.  Lightly spray your slow cooker so things don't stick.  Place a pork roast fat side up in the bottom and sprinkle with a good dose of SWEET DRAGON SPICE.  Surround with sauerkraut and cook until the pork is tender.


(Great for poultry, pork and fish)  Peel (or not) and dice 3 sweet peaches.  Combine with 1/2 med red onion, diced, and about 2 tsp SWEET DRAGON SPICE and 1/2 tsp salt.  Simmer 15-20 minutes.



Two small or one large prepared yellow rice (can substitute with prepared pasta or potato dishes) prepared as directed

1 1/2-2 lbs pork or chicken cubed small

1  14 oz can corn

1  4-6 oz can green chiles

1/2 pkg frozen onion and pepper strips

1-2 tsp Old Saratoga GMJ, SWZ, or OKMFR

1 tsp Old Saratoga GSSP, GSSJ, GSS5P, or GSSD

Start water for rice.  Start Fry Daddy and set on 350 deg or use a well oiled iron skillet.  Rough chop onions and peppers and cook in the microwave with a pinch of the GSS-- seasoning.  Cook rice to instructions.  Cook meat in small batches with NO FLOUR.  That way it absorbs very little oil.  Place cooked meat in a large paper towel lined mixing bowl.  After last batch, remove paper towels and add drained corn and chile peppers along with cooked onions and peppers and remainder of GSS-- spice.  Combine.  Add GMJ to cooked rice and then add to meat and veggies in mixing bowl.  Serves 5-7.





Use a boxed corn bread mix and add a small can of drained Mexican style corn and 1/2 tsp OSSR Southwest Zest Mix for each box of cornbread mix.  Prepare  according to instructions.  These will be the base.


If you have tried our pulled pork at an event, this is how we do it.  This requires one pork butt and one pork picnic (uncooked ham)  Using as small knife, remove the "sleeve" from the picnic.  Set sleeve aside while both pieces get a good coat of dry rub, either Sweet BBQ or Sweet & Smoky.  We use a big disposable pan and place the butt, the picnic, and the sleeve all in.  We place them in dense oak smoke for about 1 hour.  (Remember, you can use a gas grill as a smoker if you have a pan for your wood and put that on the hot side, meat on cooler side. It may take a bit longer than a regular smoker to get good smoke flavor.)  Remove to an oven or turn the smoke off and finish.  Keep the pan bottom covered in liquid so the juices can be used in the sauce.  When the bone pulls out easily, it is done.

Before they cool off, we start pulling by hand and fork and yes, I do sometimes burn my fingers.  The sacrifice of art.  We remove any fat, bones, or other material that we don't want to eat.  When they are pulled and mixed, add sauce.  Our recipe for this much is 1- 28 oz can tomato sauce,1- 12oz jar molasses, 3/4 cup honey, 1/2 cup spicy brown mustard, 2 tbsp dried minced onion, and 1 1/2 tbsp OSSR BBQ rub and 1 cup hot water.  Combine in a sauce pan and turn off once thoroughly heated.  Add back to pork, combine well, and place back in the oven for 1 hour at 350 deg.  We call this "Happy Hour".  We will cool this off and store in 2 lb bags in the freezer between parties.


Sometimes we use canned with GMJ added.  Other times we take canned navy beans, add molasses, ketchup, cooked bacon, and minced raw onion, along with GMJ or GSS5P.  Combine in a sauce pan and bring to a simmer.  Turn off after the first few bubbles.  It just needs to come together, not be cooked.


1 pkg Slaw Mix

1 cup Mayo

1/4 cup white sugar

1/8 cup white vinegar

1 `1/2 tsp Old Saratoga GSSP Mix 

Combine mayo, sugar, vinegar, and GSSP and pour over mixing bowl of Slaw Mix and stir together.  Best if refrigerated 1 hour before serving.



1 lb shredded cheddar

1 lb American cheese slices

1 pint whole milk

1/4 sweet onion grated or food processed

1/2 tsp GSSP Mix (Spicy versions use GSSJ, GSS5P, or GSSD)

1 tsp OSSR Flavor Mix  (GMJ, HGC, SWZ, TFC, PBF, or OKMFR)

1 lb uncooked pasta

Gently cook shredded onion and set aside.  We use a microwave for that.  Slowly heat milk and add cheese stirring regularly until melted.  We use either the microwave or the oven on about 200 deg for that step.  Once cheese and milk have combined for a basic sauce add the onion and divide in half. Flavor half the sauce and save the other half for a different meal or snack.  Cook the pasta and combine with flavored half of cheese sauce.

Classic:  Use only GSSP to season

Portobello:  Use PBF Mix and add sliced cooked mushrooms

Taco:  Use TFC Mix, add cooked and drained ground beef

Jalapeno:  Use GMJ, add finely diced, cooked poblano pepper

Horseradish:  Use HGC and add optional bacon

Southwest:  Use SWZ and add drained corn and black beans

CRAZY HOT:  Use OKMFR, cooked poblano and ground beef


Use regular pancake mix.  Add 1/2 tsp of seasoning per cup of mix and prepare as normal.  Own favorite flavors to use are GMJ, SWZ, HGC, and OKMFR.  Cover with this sauce:

1/2 lb uncooked breakfast sausage

1 cup milk

1/4 cup shredded cheddar

Crumble sausage in a pan and cook.  Drain excess fat.  Add milk and cheese and stir over low heat until melted.  Pour this over your pancake stacks, throw on a spoon of salsa to cut the fat taste, and then top with a fried egg and maybe a little Smoked Kosher Salt.


For dips or spreads made with cream cheese, sour cream, mayonnaise, hummus, or salsa, add about 1 tsp of the dry mix to 1/2 to 2/3 cup of the base.

S-K-S-   Use just like regular salt on meats, poultry, fish, vegetable, potatoes, eggs, anything.

G-SS-P-   grilled or roasted anything (veggies, potatoes, meats, poultry, fish, use as garlic/salt/pepper base for any dish and add herbs or other spices.

G-SS-J-  popcorn, cheese spreads, Ranch style dressing, dip

G-SS-5P-  SPICY popcorn, spreads, dips

G-SS-D-  VERY HOT  Burgers, popcorn, eggs, dips,hot chili

HGC-  steak, salmon, popcorn, spreads or dips, baked potatoes, oven fries, dressing

GMJ-  anything with eggs, macaroni, or dairy, spreads, dips, prepared mac & cheese, leftover chicken sandwich

TFC-  taco or fajita meat, chili or meat sauce (for hot dogs), popcorn, dips, oven fries or tots

PHG-  poultry, fish, roasted potatoes, vinaigrette dressing, microwave veggies, dips, spreads

SWZ-  dips, spreads, Ranch dressing, cornbread, store-bought salsa

PBF-   eggs, dips, potatoes, steak, chicken, burgers

OKMFR-  EXTREMELY SPICY!  Dips, eggs, chicken or tuna salad, steaks, popcorn

BBQ, Sweet & Smoky, Sweet & Spicy:  any BBQ application, homemade (sweet) potato chips, most fish, grilled veggies

Sweet Dragon:  to make teriyaki flavor, mix equal parts Sweet Dragon Spice, brown sugar, and soy sauce (suggestion 1 tbsp each), popcorn or popcorn balls, pumpkin bread, apple pie slice