Table of Contents
- What's Inside the American Kitchen Mega Pack
- Sunday Herb-Roasted Chicken and Vegetables
- Backyard Steakhouse Burgers with Smoked Paprika Wedges
- Loaded Taco Night Beef Tacos
- Delizioso Italian Meatballs and Red Sauce
- Everything Seafood Salmon with Roasted Asparagus
- Slow Cooker Smokehouse Beef Chili
- Seventeen Bottles Built for the Way People Actually Cook
- FAQs
Recipes for American Kitchen Mega Pack - The Spice Cabinet That Finally Pulls Its Weight
Some spice collections are built to look impressive on a shelf. The American Kitchen Mega Pack from Tradition Spice Company is built to get supper on the table. Seventeen bottles cover the food Americans actually cook: roast chicken, tacos, burgers, pasta, seafood, chili, potatoes, vegetables and the sort of Sunday dinner that has people wandering into the kitchen asking when it will be ready. Twelve full-size bottles handle the heavy lifting, while five smaller bottles of classic herbs give you room to adjust, layer and make a dish taste like yours instead of everybody else's. If the goal is a kitchen that can handle Tuesday night, game day and a houseful of hungry relatives without blinking, this is the box.
What's Inside the American Kitchen Mega Pack
12 Large Bottles
- Zesty Chicken, Da Best! Poultry Seasoning
- Mi Taco Tu Taco, Da Best! Taco Seasoning
- Delizioso Italiano, Da Best! Italian Seasoning
- Steak & Burger, Da Best! Beef Seasoning
- Everything Seafood, Da Best! Seafood Seasoning
- Chili & Stew, Da Best! Slow Cooker Blend
- Coarse Kosher Salt
- Coarse Ground Black Pepper
- Granulated Garlic Salt
- Granulated Onion
- Smoked Sweet Spanish Paprika
- Oregano Flakes
5 Small Bottles
- Sweet Leaf Basil
- Parsley Flakes
- Thyme Flakes
- Cut & Sifted Rosemary
- Sage Leaf
Now let's put the cabinet to work. These six recipes use the blends as a starting point, then bring in the salts, peppers, spices and herbs to build another layer of flavor. That is where this pack earns its keep.
Sunday Herb-Roasted Chicken and Vegetables
Serves 4 to 6
There is something about roast chicken that makes a house feel occupied in the best possible way. The smell gets into every room, people start circling the kitchen, and suddenly nobody remembers being too busy to sit down together. Zesty Chicken gives the bird a savory head start, while Rosemary, Thyme and Sage push it toward the kind of Sunday supper that tastes familiar even the first time you make it.
Ingredients
- 1 tablespoon Zesty Chicken, Da Best! Poultry Seasoning
- 1 teaspoon Cut & Sifted Rosemary
- 1 teaspoon Thyme Flakes
- 1/2 teaspoon Sage Leaf, lightly crushed
- 1/2 teaspoon Coarse Ground Black Pepper
- 6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 4 large carrots, cut into 2-inch pieces
- 1 medium yellow onion, cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Directions
Heat things up.Preheat the oven to 425°F. Pat the chicken dry so the skin has a fighting chance at getting crisp.
Season the chicken.Mix Zesty Chicken, rosemary, thyme, sage and black pepper. Rub the chicken with 1 tablespoon olive oil, then coat it with about two-thirds of the seasoning mixture.
Handle the vegetables.Toss potatoes, carrots and onion with the remaining olive oil, lemon juice and remaining seasoning mixture. Spread them across a large rimmed sheet pan.
Roast.Nestle the chicken skin-side up among the vegetables. Roast 35 to 45 minutes, stirring the vegetables once, until the chicken reaches at least 165°F and the vegetables are browned and tender.
Give it a minute.Rest the chicken 5 minutes before serving so the juices stay where they belong.
Backyard Steakhouse Burgers with Smoked Paprika Wedges
Serves 4
A burger does not need a culinary degree. It needs good beef, a hot cooking surface and enough seasoning that the meat remembers why everybody showed up. Steak & Burger Seasoning handles the patties, while Smoked Sweet Spanish Paprika, Garlic Salt and Parsley turn potato wedges into the side dish people keep stealing off somebody else's plate.
Ingredients
- 2 teaspoons Steak & Burger, Da Best! Beef Seasoning
- 1 teaspoon Coarse Ground Black Pepper
- 1 1/2 teaspoons Smoked Sweet Spanish Paprika
- 1 teaspoon Granulated Garlic Salt
- 1 teaspoon Parsley Flakes
- 1 1/2 pounds 80/20 ground beef
- 4 slices cheddar cheese
- 4 brioche or potato buns
- Lettuce, tomato, red onion and pickles
- 1 1/2 pounds russet potatoes, cut into wedges
- 2 tablespoons olive oil
Directions
Start the wedges.Heat the oven to 450°F. Toss potato wedges with olive oil, smoked paprika, garlic salt and parsley. Spread in a single layer and roast 30 to 35 minutes, turning once, until crisp at the edges.
Shape the burgers.Divide the beef into four loose patties slightly wider than the buns. Do not knead the meat into submission. Season both sides with Steak & Burger Seasoning and black pepper.
Cook hot.Grill or sear the patties over medium-high to high heat until browned and cooked to 160°F in the center. Add cheese during the final minute.
Build them tall.Toast the buns if you have enough patience left, then stack the burgers with lettuce, tomato, onion and pickles.
Serve with the wedges.Preferably outside, where burger juice on your shirt can be blamed on the breeze.
Loaded Taco Night Beef Tacos
4 to 6
Taco night works because everybody gets to build dinner exactly the way they want it, which is about as close to family democracy as most kitchens ever get. Mi Taco Tu Taco gives the beef its backbone. A little Granulated Onion and Smoked Sweet Spanish Paprika deepen the skillet flavor without turning a straightforward taco into a twelve-step project.
Ingredients
- 1 tablespoon Mi Taco Tu Taco, Da Best! Taco Seasoning
- 1 teaspoon Granulated Onion
- 1/2 teaspoon Smoked Sweet Spanish Paprika
- 1/4 teaspoon Oregano Flakes
- 1 1/2 pounds ground beef
- 1/2 cup water
- 12 corn or flour tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar or Monterey Jack
- 1/2 cup sour cream
- Lime wedges and salsa for serving
Directions
Brown the beef.Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through to 160°F. Drain excess fat if needed.
Season it properly.Stir in Taco Seasoning, granulated onion, smoked paprika and oregano. Add the water and simmer 3 to 5 minutes until the meat is juicy but not swimming.
Warm the tortillas.Toast them briefly in a dry skillet or wrap them in foil and warm in the oven.
Set up the table.Put out the beef, tortillas, lettuce, tomatoes, cheese, sour cream, salsa and lime. Let everybody build their own.
Delizioso Italian Meatballs and Red Sauce
6
Spaghetti and meatballs are not trying to impress anybody. That's precisely why they do. This is big-bowl, pass-the-bread food. Delizioso Italiano seasons the meatballs and sauce, then extra Basil, Oregano and Parsley make the tomatoes taste like they had more time than they actually did.
Ingredients
- 2 teaspoons Delizioso Italiano, Da Best! Italian Seasoning
- 1 teaspoon Oregano Flakes
- 1 teaspoon Sweet Leaf Basil
- 1 teaspoon Parsley Flakes
- 1/2 teaspoon Granulated Onion
- 1/2 teaspoon Coarse Ground Black Pepper
- 1 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan, plus more for serving
- 1/3 cup milk
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1 pound spaghetti
Directions
Make the meatballs.Heat the oven to 400°F. Combine beef, pork, egg, breadcrumbs, Parmesan, milk, 1 teaspoon Delizioso Italiano, granulated onion and black pepper. Mix gently and form into about 18 meatballs.
Bake them.Place on a lined sheet pan and bake 18 to 22 minutes, until browned and cooked to 160°F.
Start the sauce.Meanwhile, heat olive oil in a deep skillet. Cook onion 4 to 5 minutes. Add garlic and cook 30 seconds.
Bring in the herbs.Add crushed tomatoes, remaining Delizioso Italiano, oregano and basil. Simmer 15 minutes. Stir in parsley near the end.
Bring it together.Add the cooked meatballs to the sauce and simmer another 5 minutes while the spaghetti cooks. Serve over pasta with Parmesan.
Everything Seafood Salmon with Roasted Asparagus
4
Fish has an unfair reputation for being fussy. Salmon would like a word. Everything Seafood does most of the work here, with Thyme, Parsley and a little Coarse Ground Black Pepper adding the sort of visible herb and pepper finish that makes a simple sheet-pan dinner look like you meant business.
Ingredients
- 2 teaspoons Everything Seafood, Da Best! Seafood Seasoning
- 1/2 teaspoon Thyme Flakes
- 1/2 teaspoon Parsley Flakes
- 1/4 teaspoon Coarse Ground Black Pepper
- 4 salmon fillets, about 6 ounces each
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, half sliced and half reserved for juice
- 1 tablespoon melted butter, optional
Directions
Heat the oven.Preheat to 425°F and lightly oil a rimmed baking sheet.
Season the salmon.Pat the fillets dry. Brush with a little olive oil, then season with Everything Seafood, thyme and black pepper.
Prep the asparagus.Toss asparagus with the remaining olive oil and arrange beside the salmon. Scatter lemon slices around the pan.
Roast.Cook 10 to 14 minutes, depending on thickness, until the salmon flakes easily and reaches 145°F at the thickest part.
Finish bright.Squeeze fresh lemon over the salmon, brush with melted butter if using, and sprinkle parsley over the top.
Slow Cooker Smokehouse Beef Chili
6 to 8
A pot of chili is less a recipe than a social arrangement. Put one on before kickoff, before chores, or before people start arriving and everybody eventually finds their way to it. Chili & Stew lays down the savory foundation, while Smoked Sweet Spanish Paprika, Granulated Onion and Oregano make the pot taste like it has been thinking about supper all day.
Ingredients
- 2 tablespoons Chili & Stew, Da Best! Slow Cooker Blend
- 1 teaspoon Smoked Sweet Spanish Paprika
- 1 teaspoon Granulated Onion
- 1/2 teaspoon Oregano Flakes
- 1/2 teaspoon Coarse Ground Black Pepper
- Coarse Kosher Salt, to taste
- 2 pounds ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 15-ounce cans kidney beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- Shredded cheddar, sour cream and sliced scallions for serving
Directions
Brown the beef.Cook the beef and diced onion in a large skillet over medium-high heat until the beef is browned and cooked through. Drain excess fat. Stir in garlic for the final 30 seconds.
Load the slow cooker.Add beef mixture, beans, crushed tomatoes, diced tomatoes, broth and tomato paste.
Season the pot.Stir in Chili & Stew, smoked paprika, granulated onion, oregano and black pepper.
Let time do the work.Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Stir well and taste before adding kosher salt.
Set out the good stuff.Serve with cheddar, sour cream and scallions so everybody can doctor their bowl according to local law.
Seventeen Bottles Built for the Way People Actually Cook
These six recipes are only the beginning. The American Kitchen Mega Pack is built around the meals that keep showing up because people genuinely like eating them: chicken on a sheet pan, burgers off the grill, tacos with too many toppings, spaghetti and meatballs, seafood that doesn't need a reservation, and chili that somehow tastes better from a big pot.
The real advantage is what happens after you stop following recipes. Zesty Chicken can meet extra rosemary on a roast. Steak & Burger can wake up meatloaf. Smoked paprika can find its way onto potatoes, eggs or corn. Basil, oregano, parsley, thyme, rosemary and sage give you the building blocks to adjust a dish instead of settling for whatever came out of a packet. That is how a well-stocked spice cabinet starts pulling its weight.
And because all 17 bottles arrive together, the Mega Pack makes a mighty practical gift for a wedding, housewarming, graduation, Mother's Day, Father's Day, Christmas or the friend who finally moved into a kitchen larger than a microwave. Gadgets get shoved into drawers. Good seasoning keeps showing up at dinner. Around here, that's a gift with considerably better job security.
FAQs
What kinds of meals can I make with the American Kitchen Mega Pack?
This bundle works for burgers, chicken, soups, pasta, casseroles, grilled meats, roasted vegetables, and everyday dinners. It’s built to cover the meals most people cook every week.
Is the American Kitchen Mega Pack good for beginner cooks?
Yes. It includes versatile everyday seasonings that make it easier to cook flavorful meals without needing a huge spice collection.
Why buy a spice bundle instead of individual bottles?
A bundle saves time, money, and guesswork by giving you the core seasonings used in a wide variety of recipes. It’s an easy way to stock a kitchen all at once.
