Italian Seasoning Recipes

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Balsamic Marinated Olives
8 ounces ripe olives, drained
7 ounces kalamata olives, drained
7 ounces pimiento stuffed olives, drained
1/2 cup each olive oil and balsamic vinegar
1 tablespoon Spice Barn Italian Seasoning

Combine all ingredients, cover and chill 8 hours or more. Let stand at room temperature 30 minutes before serving.

Herbed Cheese Ball
8 ounces softened cream cheese
1 cup shredded mozzarella cheese
1/2 cup sliced green onions
1 small jar diced pimentos, drained
1/2 teaspoon Spice Barn Italian Seasoning
1/2 teaspoon Spice Barn Parsley Flakes
1/8 teaspoon Spice Barn Ground Red Pepper
1 cup finely minced pecans

Combine all ingredients; mix well. Refrigerate, covered, 30 minutes. Shape into ball; roll in pecans. Refrigerate, covered, overnight. Note: May be served as miniature, bite-sized cheese balls.

Pizza Fondue
29 ounce jar meatless spaghetti sauce
8 ounces Mozzarella cheese
1 1/2 teaspoons Spice Barn Italian Seasoning
1 loaf French bread
1/4 cup Parmesan cheese

Combine sauce, cheeses, and seasoning. Cut bread into cubes being sure there is crust on each piece. Heat fondue in chafing dish or fondue pot until cheeses are melted. Dip with bread cubes.

Parmesan Spinach Spread
1 package frozen spinach
1 1/4 cup freshly grated parmesan cheese, divided
1/4 cup finely chopped onion
3 ounces cream cheese
3/4 cup mayonnaise
1 teaspoon hot sauce
1 teaspoon Spice Barn Italian Seasoning
1/2 teaspoon Spice Barn Garlic Powder
1/4 teaspoon freshly ground pepper
1 teaspoon Spice Barn Paprika

Drain spinach well. Combine with 1 cup parmesan cheese and remaining ingredients. Spoon into a 1 quart baking dish. Bake at 350 degrees for 10 minutes. Sprinkle with remaining parmesan cheese and paprika. Bake an additional 10 minutes. Serve with crackers or party rye.

Chicken and Chive Fettuccine
8 ounces spinach fettuccine
salt
1 tablespoon olive oil
1 cup cooked chicken
1 cup grape tomatoes, halved
3 ounces chive and onion cheese, softened
1 tablespoon Spice Barn Italian Seasoning

Cook fettuccine in large pot of boiling salted water to al dente stage; drain, reserving 1/3 cup cooking liquid. Heat oil in pasta pot over low heat; add cooked fettuccine and toss with oil. Add chicken, tomatoes, cream cheese, seasoning, and reserved cooking liquid stirring until blended.

Herb-Cheese Bread
1/2 cup mayonnaise
1 1/2 teaspoons Spice Barn Italian Seasoning
1 loaf French bread
1 cup freshly grated parmesan cheese

Combine mayonnaise and Italian Seasoning. Cut bread in half lengthwise and place on baking sheet. Spread mayonnaise mixture on cut side of each bread half; sprinkle with cheese. Bake at 400 degrees for 10 minutes or until cheese melts. Cut into slices.

Garlic-Cheese Bread
3/4 cup butter, softened
1/2 cup mayonnaise
12 ounce shredded Cheddar cheese
1/2 cup grated Parmesan cheese
3 green onions, chopped
1 teaspoon Spice Barn Italian Seasoning
1-2 cloves garlic, minced
1 loaf French or Italian Bread

Combine butter and mayonnaise until blended. Stir in cheeses, onions, seasoning, and garlic. Half bread lengthwise; spread butter mixture over cut sides. Place on ungreased baking sheet. Broil 3-5 minutes until brown and bubbly. Cut into 2 inch slices and serve.

Pasta Salad
1 pound uncooked pasta of your choice
1/4 cup white wine vinegar
2 tablespoons chopped fresh parsley or 1 tablespoon Spice Barn Parsley
1 1/2 teaspoons Spice Barn Italian Seasoning
1 teaspoon salt
1/2 teaspoon Spice Barn Garlic Powder
1/2 teaspoon pepper
3/4 cup olive oil
1 cup parmesan cheese
1/3 cup diced onion
4 ounces chopped pimento
2 ounces sliced ripe olives

Cook pasta and drain. Blend vinegar and next 5 ingredients in a bowl. Add olive oil in a steady stream whisking constantly until blended. Add pasta, cheese, and remaining ingredients tossing to coat.

Roasted Vegetables with Couscous
1 large red bell pepper
1 large orange bell pepper
1 medium yellow squash
1 medium zucchini
1 teaspoon salt
1/4 teaspoon Spice Barn Ground Black Pepper
3/4 teaspoon minced garlic
3/4 teaspoon Spice Barn Italian Seasoning
2 tablespoons olive oil
3 tablespoons balsamic vinegar
4 ounces crumbled feta cheese
1 cup couscous

Preheat oven to 425 degrees. Prepare couscous according to package directions. Cut peppers into 1/2" wide strips. Cut squash and zucchini into 1/4" slices. Combine salt, pepper, garlic, seasoning, olive oil, and vinegar; toss with vegetables. Spread onto baking sheet covered with foil, reserving marinade. Roast 12-14 minutes or until soft. Toss vegetables with couscous, reserved marinade, and cheese.

Seasoned Corn on the Cob
1/4 cup butter, melted
1/4 cup grated Parmesan Cheese
1/2 teaspoons Spice Barn Italian Seasoning
4 ears corn on cob
1/4 cup water

Combine butter, cheese, and seasoning. Prepare corn by removing husks and silks. Place in microwave dish, add water. Cover and microwave on high for 10-13 minutes, turning once. Let stand for 5 minutes, drain. Brush with butter mixture and sprinkle with salt.