Dip Dip Dip

Dip seasoning

One of my favorite nephews loves to Dip Dip Dip his food. And that is precisely the way he says it as he’s eating, “Dip.” “Dip.” “Dip.” It’s truly the cutest thing. J.O. is branching out into dip blends in 2015. Our first dip to debut was at Christmas when we introduced the Dill Seasoning & Dip Blend. It’s a delightful combination of lemony spice with just the right kick to it the longer it sits. Combined with mayonnaise, sour cream or yogurt and sour cream or a combination however you choose, it’s a wonderful accompaniment to crudites, potato chips, pretzels, chicken nuggets and more.

A regular customer bought one at the Facebook Christmas party and put the Dip Dip Dip blend into her hamburger meat and called the next day to say that it was the best meatloaf she’d ever made! See what a little spice can do? I’m sure it would do wonders to hamburgers or turkey burgers as well! What about spicing up chicken or pork – don’t leave out the “other” meats in your life!

The Dill Seasoning Blend is actually somewhat of a misnomer as I despise dill as much as tarragon and lima beans – all should be wiped from the planet. The Dill is not the front runner of this dip in my opinion. Actually, I know someone who was disappointed that the dill wasn’t the most prevalent taste but I’m actually quite happy that it’s just enough! The other spices deliver such a fantastic complement to yogurt & sour cream that it’s got the right heat, the right “YUM!” that makes any young kid Dip Dip Dip their veggies in earnest! Trust me! I’ve seen it. My young nephew didn’t know what a radish was and he ate it heartily…I don’t think it was because I told him it was a pretty red ball..it was all the dip he ate with it!

Wait until you see all the other fun products we come up with in 2015! The Dill Seasoning & Dip Blend is just the beginning!

Enjoy Dip Dip Dipping your veggies,

:) Pamela

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It’s all in the soup!

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On a snowy day where the roads are covered and the state has declared emergency-only driving and you stay off the roads…remember, it’s all in the soup! There are so many ways to make soup and there are so many versions of something so basic as chicken noodle, that it just takes a spice like J.O. Cajun Seasoning to make it taste completely different!

What special ingredient or spice do you use so that it’s all in the soup? I never stray from J.O. Garlic Pepper because it has the garlic, the pepper and the other ingredients that satisfy the tastebuds and add that special something to everything I am making. Sprinkling J.O. #1 in your soup is another very popular choice – it’s not just for seafood inspired soups – there’s chicken tortilla soup, butternut squash soup, potato soup, creamy chicken chowder, chili and chicken chili just to name a slight few.

It’s all in the soup today because soup is so easy. What do you have on hand? I had leftover beef and I combined that with beef broth and a package of frozen mixed vegetables, added J.O. Thyme, J.O. Marjoram and of course some J.O. Garlic Pepper and voila, there was a hearty meal that catapulted my ordinary beef into soupy spectacular!

Here’s a great soup and one you can definitely say, It’s all in the soup!

J.O. Shrimp Chowder

shrimprice
Ingredients:
  • 2 tablespoons unsalted butter
  • 1 bunch scallions, thinly sliced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon J.O. #1 All Purpose Seasoning
  • 2 cups reduced-fat (2 percent) milk
  • 1/2 cup long-grain Arborio rice
  • 1 pkg frozen corn
  • 1 pound medium shrimp, peeled
  • 1 tablespoon dry sherry (optional)
Heat the butter in a large pot over medium-high heat. Add a handful of the scallions, celery and red pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and J.O. #1 All Purpose Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque pink, about 3 more minutes. Taste. If needed, season with more J.O. #1 All Purpose, and stir in the sherry if using. Top soup with leftover scallions.

Enjoy your snow day cuz really, it’s all in the soup!

:) Pamela

 

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Engraving done in-house!

life is better at beach  square ornament  crab blue glass  Stemless Crab Wine glasses

There’s a lot More Than Spice happening at J.O. !  We get all the engraving done in house! We do not send out jobs. We can actually do it right here, sometimes right now. In a nutshell, you walk into the retail store, see what you like, if the machines are free you get it within 5-10 minutes* and since you are browsing anyway, it’s a win-win.

All engraving is done right here at J.O.’s house! We don’t have to send out the mallet, cutting board, picture frames, or glass jobs because they are all done here -we have two graphic designers in house ready to work on your unique ideas or brainstorm until a great idea hatches. All of us contribute to a great idea because small family business is what we know, what we do and who we are ~ and that makes the unique, the extra-ordinary and the best gifts happen!

Whether you need pint glasses, jars or stemless wine glasses engraved, oyster or paring knives, medium – to -large cutting boards, ornaments (New for the holidays!) or a mallet, we do it all and we create new and exciting products everyday.

If you have a great idea, we make it happen.

If you have no idea but just a few thoughts, we make it happen.

If all you have is cash and come in with absolutely no thoughts whatsoever… **smile** …we can still make it happen!

I put an * by the 5-10 minutes because cutting boards run longer.

What do you need engraved?

Let us take the stress out of gift giving,

:) Pamela

 

 

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Spice up the boring!

bbq spice shrimp

Tired of the same old, same old? Find yourself eating the same things, week after week? Spice up the boring! All it takes is a little taste test to find your favorite or to try something new.

Ginger knows how to spice up the boring! She steamed shrimp in J.O.’s BBQ Spice. It was so delicious that she added it to her salad for lunch ~ topped salad greens with BBQ spiced shrimp, feta, and honey mustard pretzel bits and balsamic dressing.

We are well known for our seafood seasonings but did you know we have all kinds of specialty spices? BBQ, Caribbean Jerk, Rib&Chicken, Rotisserie, and more all online and under the specialty tab! Unsure of how to use a spice? We are here to help! We all love certain spices and we all love to spice up the boring.

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Do you have a favorite? Ginger loves the Rotisserie & the BBQ, Kathleen loves the Rib & Chicken, I love the Caribbean Jerk & Blackened and my brother in law loves the Cajun! Between all of us, we’re not only spicing up the boring, we’re spicing up the world!

What about a favorite recipe you’d care to share? Leave a comment below or on Facebook!

Spice up the boring!

:) Pamela

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Blackened steamed shrimp w/Mexican rice and veggies!

corn salsa and shrimp

Blackened steamed shrimp w/Mexican rice and veggies is super fun to make! The best part is that it’s to your taste and to your liking. What we put in our recipe could be completely different from you!

We steamed shrimp in J.O.’s Blackened Seasoning. DELICIOUS and spicy if you use too much so be careful while sprinkling it on. We steamed some rice and then we made a Mexican salsa dicing up avocados, cherry tomatoes, black beans, corn, cilantro, tri colored peppers, Scallions, fresh lime juice, cucumbers, olive oil, balsamic vinegar and sea salt! DELICIOUS and healthy.

Stepping outside your comfort zone of tried and true recipes is new and exciting. The best part about not working with a recipe is that it’s to your taste, to your liking and the more you do it, the better you become at perfecting just the right recipe…and then you write it down!

Blackened steamed shrimp is just the beginning. Why not try steaming shrimp in lemony seafood? J.O. #1 50% Less Salt? Just modifying one spice can make all the difference to your taste buds.

Try something new tonight! It’s just dinner.

Enjoy more of Ginger’s recipe posts on Facebook…Like Us today and don’t forget to share pictures of using J.O. Spice in your meals! We love pictures and we love our fans! Thank you!

:) Pamela

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More J.O. in the news!

truck

More J.O. in the news is a great way to start a Monday!

I couldn’t explain lacrosse, don’t joust and have no idea what county I live in but I do know that I didn’t like steamed shrimp or steamed crabs until I learned all about #18 and that’s all right by me!

http://www.movoto.com/md/things-people-from-maryland-have-to-explain/

Another fun read!

Enjoy,

:) Pamela

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Cinnamon in the air…smells like fall!

pumpkinautumn

 

The smell of cinnamon evokes the scent of fall…apple pie or cobbler baking in the oven, hot toddies, hot cider simmering on the stove with lots of cinnamon sticks and cinnamon inside your slow-cooker chili! Don’t forget there’s also snickerdoodles baking, gingerbread and cinnamon spiced cake straight from the oven! Got whipped cream?

Here at J.O. we have the wonderful Apple Pie Spice and Pumpkin Pie Spice. These spice blends have the right combination of cinnamon and other spices that you can use for so many recipes, not just pie! Cookies, pound cake, ice cream, cider and coffee drinks, add some to whipped cream, sprinkle some on top of your chili, your butternut squash soup, your hearty lamb stew or any stew that has the flavors of curry or cumin, coriander, chili or fall!

Even if you just have a pork or chicken to roast in the slow cooker, adding onion, peppers, 1 can of diced tomatoes, J.O. Garlic Pepper, J.O. Cumin/J.O. Cinnamon and/or Cinnamon Sticks to the mix, and cook on low for about 6 hours ~ the smell of cinnamon in the air makes coming home on that first fall day feel like a cozy hug! It’s the first day when you are attacked by the cold after just wearing shorts and you’re like, “Whoa. Where did fall come from?” You just need a hug of cinnamony warm goodness after that!

Then when you are ready, make some snickerdoodles -have you ever tried it with the J.O. Apple Pie Spice or the J.O. Pumpkin Pie Spice? That adds a nice and different zing to the cookies and makes the hot apple cider, and/or hot toddies a welcome treat!  Don’t forget to sprinkle the whipped cream with some added spice!

How do you enjoy a cold, fall day? What does the smell of cinnamon in the air evoke in your memories?

Happy Spicy Memories,

:) Pamela

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What’s on your crabs?

the great debate

So you think you know what’s on your crabs? Isn’t it funny how a spice can just add so much to a meal? I’m not sure people even realize the difference a sprinkle of spice makes…I just love to cook so I forget that some people don’t like to experiment with spices and flavors and the combinations that can make the difference between an okay meal to a fabulous meal. It can get overwhelming if you have no idea what coriander or celery seed or marjoram or crushed red pepper can do – even what J.O. #1 or J.O. #2 can do!

Someone just told me that she learned all about celery seed when she ate her neighbor’s potato salad. She never knew that was what made the difference and why she preferred her neighbor’s to her own! Another person said she could never get her mom’s noodle burger casserole just right until she learned that it was oregano, rosemary and marjoram – the spice that alluded her! What is the spice you love and didn’t know? I didn’t know I could make chili better with cumin, coriander, and cinnamon!

A lot of people think they are eating a certain brand on their crabs and go to the store, buy it and yet can’t get the combination just right when they steam…it’s because the spice is J.O.! Most crab restaurants use  J.O. #2 when steaming or preparing crabs. There is a difference. You can taste it and you can see it! Do you know how to tell the difference?

Become a fan of J.O. on Facebook. Let us know how you know what you are eating on your crabs and spread the word!

We love J.O. Crabby Fans,

:) Pamela

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Smoked Pork Tenderloin Recipe!

ribnchicken pork       potatoes with garlic pepper

 

It’s nice and cool and what better way to spend a lazy Sunday than with a Smoked Pork Tenderloin roasting in the oven while you settle into a good book, your favorite marathon on television or a 1500 piece puzzle?!

All you need is some spice – what’s your favorite J.O. Specialty Blend? We have used the J.O. Rib and Chicken on many occasions around here….try it on a pork tenderloin for the perfect smoked pork tenderloin! Just get a 1-2 LB tenderloin, rub the spice all over the meat, and let set for 20 minutes while the oven heats to 375 degrees. Roast the loin for about 45 minutes or until the internal temp reaches 140 degrees (covered). Remove from oven and keep covered, let stand for about 15 minutes.

Make some oven browned potatoes while you have the oven on – if you don’t like peeling, use red potatoes or the white new potatoes and cut them into chunks – sprinkle with J.O. Rotisserie Seasoning or J.O. Garlic Pepper and J.O. Rosemary or J.O. Caribbean Jerk Seasoning…either add some butter or some oil and roast alongside the pork until tender. If you leave uncovered, they will brown up nice and yummy. If you cover them, they will create their own steam and cook a bit faster but if you want the appealing brown and yummy look, uncover the last 20 minutes! Add some green beans and you have the best Sunday Smoked Pork Tenderloin Dinner in the family!

How do you Spice up your Sunday Dinners?

Have a great dinner idea? Let us know – jospicepamela@yahoo.com or jospiceginger@yahoo.com…we love to hear how you spice up your life!

Enjoy,

:) Pamela

 

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A great slow cooker spiced recipe!

The Camping Bucket DSC_0729

With Fall on the weather map and the holidays not too far away, spice baskets and bundles are becoming a hot item again! And fall always brings great slow cooker spiced recipes!

I have to try this new recipe in the slow cooker. It’s a 5 spice powder meatball concoction! I don’t have any 5 spice powder but I looked it up and thought it wouldn’t be too hard to try to concoct -

I do have 1 tsp. J.O. Spice Cinnamon, 1 tsp. J.O. Spice ground cloves, 1 tsp. J.O. Spice Fennel Seed*, 1 tsp. J.O. Spice star anise*, and 1 tsp. ground Szechwan pepper which are the ingredients for Chinese 5 spice powder. I have read that when you don’t have Szechwan pepper, just use regular black pepper or the 5 peppercorns blends…J.O. does sell both green and pink peppercorns, too, FYI. Some people also substitute allspice for the anise…I think it’s all in what you have, what you want to taste and your tastebuds. Either way, give your tastebuds a party!

*You will need to toast and then grind both of these.  Place some seeds on a baking sheet or saute pan, let heat until you can smell the seeds, then either grind in a mortar and pestle or in your blender. Star Anise is hard to grind down manually but it can be done. It’s worth all the hard work for the flavor!

After you have prepared the J.O. Fennel Seed and the J.O. Star Anise, combine them with the other 3 spices -blend them together in the blender or mortar and pestle.

(Store the remaining spice in an air tight container.  Some  more 5 spice powder recipe ideas:

  • Sprinkle over fish fillets, add brown sugar and soy sauce
  • Use on top of chicken, bake with soy sauce and rice wine vinegar
  • Sprinkle over vegetables in your stir fry

I think you’ll find that a little bit of work amounts to huge TASTE payoffs!)

5 Spice Powder Meatball Concoction a’ la J.O. Style!

Make your meatballs:

  • 1 1/2 pounds  ground meatloaf mix (beef, pork and veal)
  • cup  panko bread crumbs
  • eggs, lightly beaten
  • scallions, sliced, plus more for garnish
  • tsp. J.O. Spice ginger
  • teaspoon  J.O. onion powder
  • teaspoon Chinese five-spice powder (just a side note, this can be bought in the store but they say it’s fresher to do yourself.)
  • tablespoon  reduced-sodium soy sauce

Make these meatballs big -about a 1/3 cup each.

Combine these ingredients:

  • cup  beef broth
  • 1/2 cup  ketchup
  • can (8 oz) tomato sauce
  • tablespoons  rice vinegar

Pour into the bottom of the slow cooker. Add the meatballs. Cover and cook on high for 6 hours or low for 8 (make sure to check the meatball temp before eating~160 degrees).

It’s just a small way to fall back in love with slow cooker recipes. This recipe might seem like a lot of work…but you can cheat by buying the pre-made 5 spice powder or you can experiment as there are so many spices that can make a great meal.

What are you cooking this weekend in your slow cooker?

:) Pamela

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