Mitch & Tonya’s Chicken Fried Rice Using Basmati Rice & Cape Breton SHORELINE All Purpose Seasoning

Basmati rice makes excellent chicken fried rice—especially if you cook it ahead and chill it. The grains stay separate, so you get that nice restaurant-style fried rice rather than something mushy.

This a great Mitch & Tonya’s Spice Cabinet version. 😋

🍗 Mitch & Tonya’s Chicken Fried Rice

Using Basmati Rice & Cape Breton SHORELINE All Purpose Seasoning 

Serves: 4–5

Best pan: Your large cast-iron skillet or wok

Ingredients

Rice & chicken

3 cups cooked, cold basmati rice — preferably cooked the day before

2 cups cooked chicken, diced small

2 Tbsp vegetable oil

1 Tbsp butter

Vegetables

1 cup frozen peas and carrots

½ cup finely diced onion

2 green onions, sliced

2 cloves garlic, minced

Eggs

3 large eggs

1 Tbsp butter or oil

Seasoning

1½ tsp Mitch & Tonya’s SHORELINE All Purpose Seasoning

½ tsp black pepper

½ tsp garlic powder

½ tsp ground ginger

Sauce

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 tsp sesame oil

½ tsp brown sugar

🔥 Let's make it

1. Get the rice ready

If you're cooking the basmati specifically for fried rice, cook it with slightly less water than you normally would. Spread the cooked rice onto a large baking sheet and let it cool completely.

Cold rice is the secret. Warm, freshly cooked rice tends to steam instead of fry.

2. Make the egg

Heat your skillet over medium-high/high heat.

Add 1 Tbsp butter or oil.

Beat the eggs and pour them into the hot skillet. Scramble them until just cooked, then remove them to a plate.

3. Fry the chicken

Add the 2 Tbsp oil and the chicken.

Let the chicken sit against the hot skillet for a minute or two so it gets a little colour.

Add the onion and garlic and stir-fry for about 1–2 minutes.

4. Add the vegetables

Add the peas and carrots.

Cook for about 2 minutes until heated through.

5. Here's where the magic happens

Add your cold basmati rice.

Break up any clumps and spread the rice across the skillet. Let it sit undisturbed for about 30–45 seconds, then toss/stir.

Repeat that a couple of times.

You're trying to get some of those beautiful little toasted bits of rice.

6. Season it

Sprinkle over:

1½ tsp SHORELINE

½ tsp black pepper

½ tsp garlic powder

½ tsp ginger

Toss everything together.

7. Add the sauce

Mix together the soy sauce, oyster sauce, sesame oil and brown sugar.

Drizzle it around the hot sides of the skillet, rather than dumping it all in one spot.

Then toss the rice through it.

That gives the sauce a chance to caramelize slightly before coating the rice.

8. Finish

Return the scrambled egg to the skillet.

Add the green onions.

Toss everything together for another minute.

Taste before adding any more salt—the soy sauce and SHORELINE will already bring plenty of seasoning.

⭐ One thing I do differently with my spices

I actually keep SHORELINE as the main seasoning rather than using a traditional Chinese five-spice blend.

Your SHORELINE has that versatile savoury profile that would work beautifully with the chicken, egg and vegetables without making the fried rice taste like a completely different dish.

If you want a little Mitch & Tonya's kick, though, I'd put ¼ tsp of FORGE into the sauce.

That would give you a Chicken Fried Rice with a Cape Breton kick without making it painfully hot. 🔥

And if you're using leftover roasted or BBQ chicken, that's even better—the little smoky bits of chicken mixed through the basmati rice would be fantastic.

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Freezer Pasta Sauce Kit Bags

Freezer Pasta Sauce Kit Bags

Make homemade pasta night even easier with these simple freezer-ready sauce kits! Fill each bag with fresh ingredients, freeze, and when you’re ready for dinner, just thaw, blend, and simmer into a delicious homemade sauce. Customize every bag to fit your family’s favorite flavors.

Yield: 6 family-size freezer bags

Ingredients

12 cups cherry or grape tomatoes

3 medium onions, cut into wedges

12 garlic cloves, peeled

20 fresh basil leaves

1 Tbsp Italian seasoning

1½ tsp dried oregano

¾ tsp cracked black pepper (optional)

Instructions

1. Divide the tomatoes evenly among the freezer-safe bags.

2. Add the onion wedges, garlic cloves, and basil leaves to each bag.

3. Sprinkle in the Italian seasoning and oregano. Add black pepper if desired.

4. Remove as much air as possible, seal or vacuum seal the bags, and label with the date.

5. Lay the bags flat and freeze until solid.

To Make Homemade Pasta Sauce

1. Thaw one freezer bag overnight in the refrigerator or under cool running water.

2. Pour the contents into a blender or food processor and blend until smooth.

3. Transfer to a saucepan and simmer over medium heat for 20–30 minutes, stirring occasionally.

4. Taste and adjust with additional herbs, salt, pepper, or a pinch of sugar if desired.

Storage

Store flat in the freezer for 6–10 months for the best flavor and quality.

Delicious Ways to Use

* Homemade spaghetti sauce

* Lasagna

* Pizza sauce

* Ravioli or tortellini

* Baked pasta dishes

* Meatball sauce

* Tomato soup

* Dipping sauce for garlic bread

Tip: These freezer kits are easy to customize! Add bell peppers, mushrooms, hot peppers, or extra herbs before freezing to create your own signature pasta sauce whenever you’re ready to cook. 🍅❄️

Homemade SPAM

Homemade Spam

Homemade Spam is one of my favorite convenience foods! It’s tender, full of flavor, and so much better than the store-bought canned version. I recently made a big batch and ended up with about 50 slices. The top portions were vacuum-sealed and frozen for later, while the bottom went straight into my husband’s lunches for the week. (And yes — there’s even a little heart-shaped slice for extra love!)

Ingredients (Makes 1 large loaf ≈ 2.5–3 lbs)

* 2¼ lbs ground pork (80/20 lean-to-fat ratio)

* ¾ lb ground ham (or finely chopped ham)

* ⅓ cup potato starch (or cornstarch)

* ⅔ cup ice water

* 2½ teaspoons kosher salt

* ¾ teaspoon pink curing salt (Prague Powder #1) — optional but recommended for color and longer keeping

* 2½ tablespoons sugar

* 1½ tablespoons garlic powder

* 1¼ teaspoons onion powder

* ¾ teaspoon white pepper

* ¾ teaspoon paprika

Instructions

1. Grind the pork and ham together until very fine (almost paste-like) using a food processor or meat grinder.

2. Mix the potato starch with the ice water to make a slurry. In a separate bowl, combine all the dry seasonings.

3. In a stand mixer or large bowl, add the ground meat, slurry, and seasonings. Mix thoroughly for 3–4 minutes until the mixture becomes very sticky and well emulsified.

4. Press the mixture firmly into a greased loaf pan (or several smaller pans). Smooth the top and cover tightly with foil.

5. Bake in a water bath at 325°F (165°C) for about 1½ hours, or until the internal temperature reaches 160°F (71°C).

6. Cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours (overnight is best) so it firms up for clean slicing.

7. Remove from the pan and slice thinly (about ⅛-inch thick for classic Spam-style slices).

Storage

* Refrigerator: Up to 2 weeks in an airtight container.

* Freezer: Vacuum-seal the slices or portions and freeze for up to 6 months.

To Serve

Fry the slices until crispy and golden. Enjoy in sandwiches, fried rice, breakfast with eggs, musubi, casseroles, or right from the pan!

This homemade version is more affordable, fresher, and incredibly versatile. Perfect for meal prep and stocking the freezer!

Loaded Pepperoni Pizza Dogs

Loaded Pepperoni Pizza Dogs

Serves: 4
Prep time: 10 minutes
Cook time: 15–20 minutes

Ingredients

• 4 hot dogs

• 4 hot dog buns

• ½ cup pizza sauce

• 1½ cups shredded mozzarella cheese

• 24–32 slices pepperoni

• 2 tbsp butter, melted

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 2 tbsp grated Parmesan cheese

Optional Loaded Toppings

• Sliced black olives

• Diced green peppers

• Sautéed mushrooms

• Diced onions

• Crushed red pepper flakes

• Extra pizza seasoning

Instructions

1. Preheat your oven to 375°F (190°C).

2. Place the hot dogs in the buns and arrange them in a baking dish.

3. Spoon pizza sauce over each hot dog.

4. Top with a generous handful of mozzarella.

5. Layer 6–8 pepperoni slices on each dog.

6. Sprinkle on any optional toppings you'd like.

7. Mix the melted butter with the garlic powder and brush it over the tops of the buns.

8. Sprinkle the buns with Parmesan and Italian seasoning.

9. Bake for 15–20 minutes, until the cheese is melted, bubbly, and the buns are lightly toasted.

Serving Suggestions

Serve with:

• French fries or curly fries

• Caesar salad

• Dill pickle spears

• Potato wedges

Mitch & Tonya's Spice Cabinet Twist

If you're making these with your seasonings:

• Sprinkle SHORELINE over the cheese before baking for a buttery garlic pizza flavor.

• Or use a light dusting of FORGE if you want a smoky, slightly spicy pizza dog with extra kick.

These also work great in the air fryer at 350°F for 5–7 minutes once assembled, just until the cheese is melted and the buns are toasted.

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Mitch & Tonya's Corn Chowder Made with Cape Breton SHORELINE All Purpose Seasoning

Mitch & Tonya's Corn Chowder

Made with Cape Breton SHORELINE All Purpose Seasoning

Serves: 6–8

Ingredients

6 slices bacon, diced (optional)

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

3 cloves garlic, minced

4 cups corn kernels (fresh or frozen)

4 medium potatoes, peeled and diced

4 cups chicken broth

2–3 tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning (or to taste)

1 cup heavy cream (or half-and-half)*

2 tbsp butter

Fresh chopped parsley or green onions for garnish (optional)

Directions

In a large soup pot, cook the bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.

Add the onion, celery, and carrots. Cook for 5–7 minutes until softened.

Stir in the garlic and cook for another minute.

Add the potatoes, corn, chicken broth, and Cape Breton SHORELINE All Purpose Seasoning.

Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork tender.

Remove about 2 cups of the chowder, blend until smooth, and return it to the pot. Alternatively, use a potato masher to lightly mash some of the potatoes right in the pot for a thicker, heartier chowder.

Stir in the butter and heavy cream. (* if you don't have heavy cream, or half and half, in a microwave safe dish/bowl/cup, add 2 Tbsp butter and melt in the microwave, once melted, add a cup of milk and using a whisk, combine the melted butter and milk) Heat gently for about 5 minutes, but do not let the chowder boil.

Taste and add a little more Cape Breton SHORELINE All Purpose Seasoning if desired.

Serve hot, topped with the crispy bacon and a sprinkle of parsley or green onions.

Mitch & Tonya's Tip

For an extra Cape Breton touch, serve with warm biscuits or fresh homemade bread. The sweetness of the corn paired with the savory flavor of Cape Breton SHORELINE All Purpose Seasoning makes this chowder a comforting meal that's perfect any time of the year.

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