Tonya’s Fix SHORELINE Basmati Rice

🌊 Tonya's Fix SHORELINE Basmati Rice

A simple, buttery side dish that's perfect with chicken, pork, seafood, or grilled vegetables.

Ingredients

1 cup basmati rice

2 cups low-sodium chicken broth (or vegetable broth)

1 tbsp butter

1 tbsp olive oil

¼ cup onion, finely diced

2 cloves garlic, minced

1½ tsp Mitch & Tonya's Cape Breton SHORELINE Vegetable Seasoning

1 tbsp fresh parsley, chopped (optional)

Lemon wedges, for serving (optional)

Directions

Rinse the basmati rice under cold water until the water runs mostly clear. Drain well.

In a medium saucepan, melt the butter with the olive oil over medium heat.

Add the onion and cook for 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the SHORELINE Vegetable Seasoning and stir for about 15 seconds to bloom the flavors.

Stir in the rice and cook for 1–2 minutes, coating every grain.

Pour in the broth and bring to a gentle boil.

Reduce the heat to low, cover, and simmer for 15 minutes.

Remove from the heat and let the rice rest, covered, for 10 minutes.

Fluff with a fork, sprinkle with parsley if desired, and serve with a squeeze of fresh lemon.

Tonya's Tips

-For richer flavor, replace ½ cup of the broth with coconut milk when serving with grilled shrimp or curry-style chicken.

-Add ½ cup frozen peas during the last 5 minutes of cooking for extra color and nutrition.

-Stir in sliced green onions just before serving for a fresh finish.

This recipe would make a great "Meatless Monday" or "Side Dish Saturday" post on your Mitch & Tonya's Spice Cabinet Facebook page. 

It also showcases SHORELINE as more than just a vegetable seasoning—it's an easy way to season rice without needing a cupboard full of spices.

Cock Soup (Jamaica 🇯🇲)

Mitch & Tonya's Knockoff Cock Soup

A friend of ours is dating a gentleman from Jamaica and she says this is the absolute best soup she has ever had.

Ingredients

2 cups fine egg noodles, broken into small pieces

4 Cups water

1Cup finely diced chicken (shredded)

1/4 Cup Cock Dry Soup Mix

1 medium grated carrot

1 small diced onion

1 small stock celery, diced

Directions

Add everything to a pot and burner to medium heat.

Simmer for 5–7 minutes, stirring occasionally, until the noodles are tender.

Tonya’s Fix - Spanish Rice

Cape Breton Spanish Rice (Corn Version)

Serves: 4–6

Ingredients

2 tbsp butter or vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 cup long-grain white rice (uncooked)

1 can (28 oz / 796 mL) diced tomatoes (with juice)

1 can (14 oz / 398 mL) corn, drained

1 cup chicken broth

1 Tbsp ketchup (replaces tomato paste)

1 Tbsp Cape Breton Vegetable Seasoning

1 tsp paprika

½ tsp chili powder

½ tsp cumin

½ tsp oregano

¼ tsp black pepper

Instructions

Heat butter or oil in a large skillet or pot over medium heat.

Sauté onion for 4–5 minutes until soft.

Add garlic and cook 30 seconds.

Stir in uncooked rice and toast for 2–3 minutes, stirring often.

Add diced tomatoes, chicken broth, ketchup, Cape Breton Vegetable Seasoning, paprika, chili powder, cumin, oregano, and pepper. Stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.

At the 10-minute mark, stir in the drained corn, then re-cover and continue cooking.

Once rice is tender and liquid is absorbed, remove from heat and let sit 5 minutes.

Fluff with a fork and serve.

Notes (Cape Breton twist)

The Cape Breton Vegetable Seasoning replaces the need for extra salt-heavy seasoning blends — it does most of the flavor lifting here.

The corn adds sweetness, so the ketchup works nicely as a mild tomato base without needing paste.

Creamy Seafood Salad

Here's a creamy seafood salad that's perfect for sandwiches, croissants, crackers, or served on lettuce.

Creamy Seafood Salad

Ingredients

• 1 lb (450 g) imitation crab meat (pollock), chopped into bite-sized pieces

• 1 lb (450 g) shrimp, cooked, devined and tailed

• ½ cup celery, finely diced

• ¼ cup red onion, finely diced

• 2 tbsp green onion, sliced

• 2 tsp dried dill

• 1 tbsp fresh parsley, chopped

• ½ cup mayonnaise

• 2 tbsp sour cream

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• ¼ tsp black pepper

Optional Add-ins

• 1 chopped hard-boiled egg

• 1 tbsp sweet pickle relish

• A pinch of cayenne pepper or your favorite seafood seasoning

Instructions

1. In a large bowl, combine the seafood, celery, red onion, green onion, dill, and parsley.

2. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, paprika, and pepper.

3. Fold the dressing into the seafood mixture until everything is evenly coated.

4. Cover and refrigerate for at least 1 hour to allow the flavors to develop.

5. Serve chilled.

Serving Ideas

• On toasted sandwich bread

• In buttery croissants

• Stuffed into pita pockets

• Over crisp lettuce

• With crackers as an appetizer

Mitch & Tonya's Twist

Try stirring 1–2 teaspoons of SHORELINE into the dressing instead of the garlic powder, onion powder, and paprika. It adds a bright seafood-friendly flavor with very little effort. 

If you're using real shrimp or lobster, a squeeze of fresh lemon just before serving makes it even better.

This recipe serves about 4–6 people and keeps well in the refrigerator for 2–3 days.

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Mitch & Tonya’s Spice Cabinet

Boiled Corn - Simplified

Boiling corn on the cob is simple—but there’s a right way if you want juicy, sweet, not-waterlogged corn.

🌽 What You’re Going For

🔥 The Best Way (Simple + Reliable)

1. Bring water to a boil first

Use a big pot

Enough water to fully cover the corn

2. Don’t salt the water

Salt can toughen the kernels

If anything, add a teaspoon of sugar if your corn isn’t super fresh

3. Add husked corn

Drop it in once the water is already boiling

4. Cook for 4–6 minutes

That’s it. Overcooking = mushy corn

Fresh corn can be done in as little as 3–4 minutes

5. Pull it out and serve immediately

Butter, salt, and you’re in business

🧠 Pro Tips (This is where it gets good)

The fresher the corn, the shorter the cook time

(Sweet corn doesn’t need much help)

Milk + butter trick (optional upgrade)

Add:

1 cup milk

2 tbsp butter

to the boiling water for slightly richer flavor

Keep it hot without overcooking

Turn off heat and leave corn in the hot water for up to 10 minutes if timing is tight

⚠️ Common Mistakes

- Starting corn in cold water → uneven cooking

- Boiling 10–15 minutes → kills texture and sweetness

- Salting the water → tougher kernels

💥 “Tonya’s Fix” Style Upgrade

After boiling:

Brush with butter

Hit it with your FORGE or COAL seasoning

Finish with a light sprinkle of parmesan or a squeeze of lime

That turns basic corn into “why is this so addictive?” corn.