Scarborough Blend…..? Parsley, sage, rosemary and thyme-ring a bell? Good Old Simon and Garfunkel knew what they were singing about. These herbs were meant to be blended together. I love this blend in marinades, on roasts and just about everything. Basic directions: Use one tablespoon in stocks, stews, soups, sauces. Sprinkle on meats, fish, poultry and pasta. Blend in marinades and salad dressings or butter and cheese spreads.
Serving size: 1 Tablespoon -Contains: 5 servings. Net wt .5oz (14g)
Free Recipe Included: Grilled Marinade Kebobs
Prep time: 45 minutes
Cook time: 10-20 minutes
Making Kebobs is a fun thing to do with your family and you can make these up ahead of time. The flavor is fantastic!
1 lb Pork or lamb tenderloin, sirloin or chicken breast
1 basket cherry tomatoes
2-3 yellow peppers
1 lb fresh portabella mushrooms
2-3 Vidalia onions
1 Tbsp. Souper Spices-Scarborough Blend
1/2 c olive oil
1/4 c balsamic or red wine vinegar
1-2 Tbsp. Butter (optional)
Wood skewers soaked for an hour
Cut meat into 1 1/2 inch cubes, place in a zip lock bag with Souper Spices-Scarborough Blend, olive oil and vinegar. Marinade in refrigerator overnight or at least 8 hours. In order to have the meat and vegetables done at the same time, either parboil the peppers and onions (which I think takes a lot of the flavor out) or what I do is skewer each item separately. Ex. onions with onions, meat with meat, peppers with peppers, etc. This way everything can cook in it’s own times. The onions and peppers take the longest. Place over hot coals. Add the butter, if you wish, to the left over marinade and heat. Baste each side as you turn the skewers. Serve with wild rice.
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