Our Recipes

Ingredients

• 2 lbs asparagus (approximately 2 bunches)
• 1 medium yellow onion
• 2 cloves garlic (or two tablespoons of minced garlic)
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 8 oz. grated Parmesan cheese
• America's Best Seasoning Hebetz Blend™

Directions

1. Prepare the vegetables by first trimming 1-inch off the bottom of all of the asparagus and discard. With the remaining asparagus stalks, cut into 1-inch pieces and set aside. Finely chop the onion and mince the garlic cloves.
2. Melt 2 tablespoons of unsalted butter in a Dutch oven or in a large pot over medium heat. Add the onion and sauté until softened, about 3-5 minutes.
3. Add the asparagus, garlic, 1 1/2 teaspoons of kosher salt, and 1/4 teaspoon black pepper and cook, stirring occasionally, until the asparagus is crisp and tender, about 5 minutes.
4. Add 4 cups of low-sodium chicken or vegetable broth to the pot and bring to a boil.
5. Reduce the heat to a simmer. Simmer uncovered until the asparagus is very tender, but still bright green in color, about 8-15 minutes.
6. Purée the soup by carefully transferring it to a blender (we recommend blending it in batches) and blend until completely smooth. If you have an immersion blender, you can use that instead. Return the soup to the pot.
7. Stir in 1/2 cup of heavy cream.
8. Ladle the soup into bowls and top with a heavy pinch of grated Parmesan cheese and 1/2 teaspoon of America's Best Seasoning Hebetz Blend™. Enjoy!

This recipe is based on a recipe for Stuffed Crab Mushrooms, but with a couple intentional changes. In my experience, imitation crab is much cheaper than canned or fresh crab and I believe imitation crab is healthier too. My wife isn't a fan of seafood, so when I first prepared this meal, my wife vowed to try 1 and, if she didn't like it, the rest could be leftovers for another day. She ended up eating 6 that day and now its one of her new favorite requests!

Tip: This recipe is not as tough as it looks. Lay out all of the ingredients before you start. After making this recipe for the first time, you will find it only takes an hour from start to finish.

Ingredients

• 12 large Portobello mushrooms
• Olive oil
• 8 oz. cream cheese, softened on the countertop for about 1/2 an hour
• 1/2 cup Mediterranean mini croutons (feel free to use Italian breadcrumbs or crush regular croutons to about 1/4" thickness if you cannot find the mini croutons)
• 1/2 teaspoon garlic powder
• 3-4 tablespoons sour cream
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely chopped green onions (use the green tops only and save the bottoms for a good dip!)
• 1/2 cup finely grated Parmesan cheese
• 2-3 tablespoons freshly chopped Italian parsley
• 8 oz. Imitation crab leg, cut to 3/4" length and then lightly spread with two forks
• America's Best Seasoning Hebetz Blend™
• Italian Seasoning
• Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F
2. Clean the mushrooms and remove the stems. Set the mushrooms on a plate, with the tops facing up, and liberally brush with olive oil.
3. In a large bowl, add the cream cheese, croutons, 1/2 teaspoon of garlic powder, Worcestershire saucee, green onions, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Mix with a spatula or large spoon. The mixture should be slightly chunky. 
4. Add 3-4 tablespoons of sour cream  to the bowl and stir until smooth.
5. Add the imitation crab into the bowl and lightly fold in, making sure to not lose the texture of the meat.
6. Lightly coat a cast iron skillet with olive oil. Sprinkle America's Best Seasoning Hebetz Blend™ on top of the mushroom crowns. Place the mushrooms, crown down, on the skillet. Put the skillet in the oven for 12-15 minutes.
7. Pull the skillet out of the oven. Using a spoon, fill each of the mushrooms with the imitation crab mix. I recommend overfilling the mushrooms a little bit to maximize flavor. Then add a pinch of parmesan cheese to each mushroom. Sprinkle some pepper and America's Best Seasoning Hebetz Blend™ on top of the cheese. 
8. Return the skillet with the mushrooms to the oven and bake for 17 minutes. Then set the oven to broil (450°F) and allow the mushrooms to cook for another 4 minutes on the middle rack of the oven.
9. Pull the skillet out of the oven and enjoy!

Tip: There may be some leftover imitation crab mix. I recommend refrigerating the leftover mix as it makes a great dip for multigrain crackers. Enjoy for up to three days and then throw out any remainder.

Over the years, I have seen grilled cheese sandwiches made a variety of ways. This recipe is my take on the grilled cheese sandwich. This is a go-to for me because the way I prepare and cook the bread in this recipe works for so many other sandwiches, as you will see in my "Tuna Melt with a Twist" recipe.

Tip: Lay out all of the ingredients before you start; you will have a tasty grilled cheese in no time!

Ingredients

• Sourdough bread
• Spreadable butter (olive oil is my favorite). Set out a few minutes in advance to allow it to soften before use
• Garlic powder
• Onion powder
• Dried parsley
• Sliced cheddar cheese
• Sliced mozzarella cheese
• Grated parmesan cheese
• America's Best Seasoning Hebetz Blend™
• Bacon, optional
• Tomato, optional

Directions

1. Take 2 slices of sourdough bread and spread butter on all sides. Set the pieces aside on a plate.
2. Sprinkle garlic powder, onion powder, and dried parsley on all sides of the bread.
3. Heat a skillet over medium heat. Spray the skillet with cooking oil once it is up to temperature.
4. Place the bread in the skillet and cook until the first side is golden brown. Flip both pieces over.
5. Place 1 slice of cheddar cheese on one piece of bread and place 1 slice of mozzarella cheese on the other piece. Add parmesan cheese on top of the mozzarella. Cook until the cheeses start to melt. Fold the two pieces of bread onto each other.
6. Make sure both sides of the sandwich are golden brown before removing the skillet from the heat and transferring the sandwich to a plate. 
7. Sprinkle America's Best Seasoning Hebetz Blend™ on top of the sandwich and enjoy!

Optional: You can add a sliced tomato and/or bacon to the sandwich right after you place the cheese on the slices of bread. I recommend preparing the bacon and tomato prior to turning the cooktop on for the grilled cheese.

This is a tasty and healthy way to have flavorful carrots with low sodium, low calories, and no MSGs. 

Ingredients

• 3-4 large carrots, or one 8 oz. bag of baby carrots
• 2 tablespoons olive oil
• America's Best Seasoning Hebetz Blend™
• Dried parsley, optional

Directions

1. Preheat the oven to 400°F
2. For large carrots, peel them and cut them into 3" long segments. Cut each of these segments lengthwise into halves. I recommend cutting these halves again if the carrots are thick. If you are using baby carrots, cut in half lengthwise
3. In a mixing bowl, add the carrots and 2 tablespoons of olive oil. Toss until the carrots are completed coated with oil. 
4. Spread the carrots evenly across a baking sheet. Sprinkle America's Best Seasoning: Hebetz Blend™ liberally over the carrots. Top with dried parsley, if desired.
5. Place the carrots in the oven for 7 minutes. Flip the carrots before returning them to the oven for another 7 minutes. You may need to add an additional minute or two depending on the thickness of your carrots
6. Enjoy!

Tip: If you feel there isn't enough flavor on the carrots, we recommend adding more America's Best Seasoning Hebetz Blend™ to taste!

Note: This side dish can also be prepared in an air-fryer!

These crispy smashed potatoes are a flavorful, savory, and cheesy side dish! They are great right out of the oven or as next-day leftovers!

Ingredients

• 2 lbs. small yellow potatoes
• 2 teaspoons sea salt
• 2 tablespoons extra virgin olive oil, additional oil will be used to grease the baking sheets
• Freshly ground black pepper
• America's Best Seasoning Hebetz Blend™
• Shredded parmesan cheese, optional

Directions

1. Preheat the oven to 425°F. Liberally coat two baking sheets with olive oil. I recommend laying down aluminum foil first and using a silicone brush to apply the olive oil for easy clean-up. Sprinkle sea salt across the baking sheets.
2. Place the potatoes and one teaspoon of salt in a large pot. Fill the pot with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, between 15-20 minutes.
3. Drain the potatoes and let them cool for 5-10 minutes. Place the potatoes onto an oiled baking sheet. Using the bottom of a measuring cup, push down on each potato until they are about 1/4 inch thick. Drizzle olive oil across the potatoes. Sprinkle America's Best Seasoning Hebetz Blend™ liberally. Add black pepper to taste. Add a pinch of shredded parmesan cheese on top of each potato, if desired.
4. Roast the potatoes for 25-35 minutes, or until golden brown and crispy around the edges. Rotate pans halfway through the baking period.
5. Eat these smashed potatoes fresh out of the oven or let cool and refrigerate. I recommend eating them within three days. Enjoy!

Tip: If you feel there isn't enough flavor on the smashed potatoes, we recommend adding more America's Best Seasoning Hebetz Blend™ to taste!

I really enjoy a fresh piece of tuna seared on the grill, but more often than I'd like, time and bad weather steals that moment from me. This recipe reinvents the classic tuna melt by using canned tuna and a delicious, flavorful twist.

Ingredients

• Sourdough bread
• 1 can of tuna (I prefer tuna in spring water)
• Spreadable butter (I prefer butter with olive oil)
• Sliced tomato
• Sliced cheddar cheese
• Grated or shredded parmesan cheese
• Onion powder
• Garlic powder
• Dried parsley
• 1 tablespoon mayonnaise
• Dill pickles
• 1/2 teaspoon America's Best Seasoning Hebetz Blend™

Directions

1. Butter two pieces of sourdough bread, making sure to spread butter on both sides. 
2. Sprinkle onion powder, garlic powder, and dried parsley on both sides of each piece of bread.
3. Open the can of tuna and drain under running water. This will help remove a lot of the tuna smell.
4. In a mixing bowl, add the whole can of tuna, 1 tablespoon of mayonnaise, and 1/2 teaspoon of America's Best Seasoning Hebetz Blend™. Mix well.
5. Heat a skillet over medium heat. Spray the skillet with non-stick cooking oil.
6. Place the bread in the skillet and cook until the first side is golden brown, checking occasionally to ensure it doesn't burn. Flip over both pieces.
7. On one piece of bread, place a slice of cheddar cheese. On the other piece, put some grated parmesan cheese and the tuna mix. 
8. Take three dill pickles and sear them in the skillet for about 2 minutes. Flip and sear the other side for a minute. Place the pickles on the slice of bread with the tuna mix.
9. Add a slice of tomato on top of the pickles and close up the sandwich. Toast until golden brown on both sides.

Tip: Lay out and prepare all of the ingredients before turning on the cooktop. This will make the cooking process easier and you won't be rushed when toasting and flipping the bread.

This recipe is off the wall. I asked my wife to try a spoonful of vanilla ice cream with America's Best Seasoning Hebetz Blend™ and at first she rolled her eyes. The next thing I know, she grabbed a bowl and now its one of her favorite light and tasty snacks.

Ingredients

• Good quality vanilla ice cream
• America's Best Seasoning Hebetz Blend™
• Chocolate covered raisins or cranberries, optional

Directions

1. Scoop some vanilla ice cream into a bowl
2. Add a small handful of chocolate covered raisins or cranberries. This step is optional.
3. Sprinkle America's Best Seasoning Hebetz Blend™ to taste. Enjoy!

This is a really simple recipe that I like to highlight because it was the first food I tried America's Best Seasoning Hebetz Blend™ on, 2 years after I created the seasoning for homemade potato chips.

Ingredients

• 1/2 cup cottage cheese
• Handful of seedless grapes, optional
• America's Best Seasoning Hebetz Blend™

Directions

1. Scoop 1/2 cup of cottage cheese into a serving dish.
2. If desired, cut several seedless grapes into quarters and stir them into the cottage cheese. This step is optional.
3. Sprinkle 1/4 teaspoon of America's Best Seasoning Hebetz Blend™ on the cottage cheese and stir. Feel free to add more seasoning to taste.

Tip: Sliced canned pears are another great addition to this cottage cheese. This recommendation comes from elementary school, where for lunch they would serve a halved pear and a spoonful of cottage cheese. I have tried it and it goes very well together!

A sweet and spicy twist on a classic appetizer. Naturally gluten-free.

Ingredients

• 12 hard-boiled eggs
• 3 tablespoons mayonnaise (gluten free)
• 3 tablespoons plain hummus
• 2 teaspoons prepared horseradish
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/2 teaspoon peper
• Sweetener of choice: 1-2 teaspoons of sugar, honey, or agave nectar
• America's Best Seasoning Hebetz Blend™
• Optional additions: Finely shredded cheese, fresh parsley, sweet pickle relish, and bacon

Directions

1. Prepare the eggs: Peel the hard-boiled eggs and cut in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. Prepare the filling: Mash the yolks with a fork until smooth or crumbly, depending on your preferred texture. Add mayonnaise, humus, prepared horseradish, ground mustard, salt, and pepper to the bowl and stir.
3. Sweeten the filling: Stir in 1-2 teaspoons of your chosen sweetener. Sample the filling and adjust the amount of sweetener and horseradish to achieve your desired sweet and spicy balance.
4. Using a spoon or piping bag, transfer the filling into the egg whites.
5. Garnish and serve. Sprinkle the deviled eggs with America's Best Seasoning Hebetz Blend™ to your taste prior to serving.

My wife, Nicole, came up with this recipe and I have to admit, it took me a while to try it. Mornings on the farm are busy, so I usually reach for a quick cup of coffee. But when I finally sat down and tried it, I was impressed by how simple and delicious it was; a perfect complement to my morning cup of coffee!

Ingredients

• 1 English muffin
• Spreadable butter
• Shredded cheddar cheese
• America's Best Seasoning Hebetz Blend™

Directions

1. Split the English muffin and toast it to your desired level of doneness.
2. Using a knife, spread butter onto both halves of the English muffin.
3. Sprinkle shredded cheddar cheese on on both halves of the English muffin. Place the muffin into the microwave for 12-15 seconds to melt the cheese, or use a toaster oven.
4. Remove the English muffin once the cheese has melted and sprinkle America's Best Seasoning Hebetz Blend™ to taste.

Tip: The more America's Best Seasoning Hebetz Blend™ you add, the more savory and flavorful the English muffin will be. Enjoy!

America's Best Seasoning Hebetz Blend™ is a fantastic addition to your favorite popcorn! With a savory, cheesy touch, this seasoning will elevate your snacking experience. Pair with small chunks of mozzarella cheese for a flavorful bite!

After coming up with America's Best Seasoning Hebetz Blend™ I decided to create my own trail mix since I wasn't a fan of the options at the grocery store. I combined my favorite trail mix ingredients with America's Best Seasoning Hebetz Blend™ and the result was delicious - I've never looked back. In making my own trail mix, I've found I can create a mix custom tailored to my preferences that is also significantly cheaper than premade mixes,  especially if you purchase ingredients in bulk.

Ingredients

These are just suggestions. Mix together ingredients that you like and leave out those you don't!

• 32 oz. Honey-roasted peanuts or mixed nuts
• 16 oz. Pepitas (can be salted or unsalted)
• 32 oz. Dried cranberries
• Salted pretzel sticks
• Chocolate or yogurt covered raisins
• Cheddar snack crackers
• Dried fruit (apples, mango, pineapple, banana chips)
• Pine nuts or sunflower seeds - adds a light earthy taste

Directions

1. Mix your desired trail mix ingredients together in a large bowl. Add America's Best Seasoning Hebetz Blend™ to taste. Mix.
2. Transfer the trail mix into an airtight container or use the original ingredient packaging. Enjoy!

Tip: I like adding chocolate to this mix because it works well with the cheesy, savory flavors within the seasoning. Don't knock it until you try it; be bold and creative!

In creating America's Best Seasoning Hebetz Blend™, I wanted to create a no-nonsense product that has clear nutritional information and no harmful additives. Oftentimes, when we go out to eat, we don't know the nutritional facts or ingredients going into the mystery sauce on our plates. America's Best Seasoning Hebetz Blend™ changes that.

Whether you are stopping by your favorite local wing joint or exploring new restaurants on a road trip, this seasoning is a must. It pairs well with grilled or fried fish, chicken, and shrimp. It is a delicious addition to a hamburger, baked and fried potatoes, and your favorite crunchy snacks. It pairs phenomenally with eggs, no matter how they are prepared. This seasoning truly elevates it all, making it a great substitute if, like me, you are leary about the mystery sauce on your plate. 

Through America's Best Seasoning Hebetz Blend™, I have tried to offer a healthier alternative to the seasoning world that is also flavorful and distinct.

Thank you and enjoy!

Greg