Favorite herbs and spices?

[rosie cheeks]

I'm looking for some ideas on ways to freshen up the flavors of my proteins. I use a lot of dill, lemon, italian seasoning, salt and pepper on my fish and chicken, but that's about it. If any of you have favorites, please share.

[KKKRRR]

Oregano is good!

And Smoked Paprika- tastes like BBQ

[Kim312]

I'm a big fan of the Salt Free spice blends. I can't live without garlic powder. I don't remember the last time I didn't put it on my chicken.

I also can't live without cinnamon and pumpkin spice. I put this in my egg whites and then top it with some sugarfree syrup. Amazing... I feel like I'm eating junk.

[Cherish]

My staples are:
Cinnamon & Pumpkin Pie Spice (for protein shakes, oatmeal, etc)
Garlic powder
Cumin
Curry
Parsley
Cilantro (fresh)

[firespinner93]

I love cumin and chipotle and I grow basil, thyme, oregano, parsley and chives. I also use a lot of dried onion flakes and fresh garlic.

[brownbikerbabe]

Cilantro is my all time favourite herb and cayenne peppar my all time favourite spice!

[broadys]

I like to use fresh chives and corriander. Mix you chopped fresh herbs with cottage cheese and stuff them in a chicken breast

[carolf]

I love the Mrs. Dash blends - they're all salt free - extra spicy, tomato-basil-garlic, onion-herb, fiesta-lime tons of good choices. I also like oregano, cinnamon and pumpkin pie spice blend

[KatieKate]

My grandmother was from Beirut, so I grew up eating a lot of Lebanese dishes. My favorite spice combination is Cumin, Peppermint, Marjoram and Basil.

[Mloveb]

I use so many!
No salt added Mrs. Dash I have like 3 different flavors
I have just about every herb you can think of and will starting a Herb garden next season.
Different kinds of spices, cinnamon, nutmeg(whole), clove
Sazon
Sofrito
Chicken/beef/veggie stock - low sodium/organic
Dry mustard, cream of tartar I have about 50 different things. I used to have more when I cooked really bad fatty/carby foods.

[Mynxie]

Originally Posted by broadys

I like to use fresh chives and corriander. Mix you chopped fresh herbs with cottage cheese and stuff them in a chicken breast

Sounds delicious! Gonna have to try this.

I like Weber's Kickin' Chicken. Also the no salt added Ms. Dash spices; I have a huge spice cabinet and pick up a lot of different ones just to try. I think I'd die without cinnamon too....lol!

[sweetpeach79]

I'm not the greatest cook but how do you stuff a chicken breast? What do you do exactly? Do you use boneless, skinless???

[kittiwake]

spices:
cayenne pepper
fajita seasoning
onion salt (not much)
turmeric
garam masala
cinnamon

herbs:
dried coriander leaf
mixed herbs
sage
basil

p.s. sage is yummy mixed with minced chicken and chopped onion. Form into patties, onto a non-stick pan and devour!

[plasticRN]

You cant go wrong w kickin' chicken and another fave is Rendezvous (from sam's) I put it on everything!

[Artemisia]

Originally Posted by KKKRRR

Oregano is good!

And Smoked Paprika- tastes like BBQ

Oh I LOVE smoked paprika. I put it on so many things! Delicious!

Garlic powder, thyme, herbes de provence, cayenne, bay leaves for stews, dill, pumpkin pie spice...those are probably the things I reach for the most often. I also love using different vinegars - they have a tenderizing effect on meat, too. White wine vinegar is a staple for me.

[Mloveb]

Originally Posted by sweetpeach79

I'm not the greatest cook but how do you stuff a chicken breast? What do you do exactly? Do you use boneless, skinless???

There are 2 ways you can stuff a chicken breast.

1. is cut it in 1/2 and place what you want inside and either toothpick together, tie it together or don't do anything which is kinda messy.

I do option 2

2. Take a pairing knife and cut a small slit about the size of a silver dollar in the side then take my 2 fingers and make the pocket my breakling the meat up on the inside and then I stuff it usually using a piping bag, you can stuff by hand or if you don't want to buy a piping bag. You can make one out of zip lock bag by cutting one of the corners off.

All cuts at made lenth wise on the meat not down the center.