Mitch & Tonya's Cape Breton SHORELINE Potato Salad

Or...

Mitch & Tonya's Cape Breton SHORELINE Potato Salad

Ingredients

2½ lbs Yukon Gold potatoes

3 large eggs, hard-boiled and chopped

1 cup mayonnaise

2 tbsp sour cream

1 tbsp Dijon mustard

1 tsp apple cider vinegar

2 tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning & Rub

2 celery stalks, finely diced

¼ cup finely diced red onion

2 tbsp fresh chives, chopped

2 tbsp fresh parsley, chopped

Freshly ground black pepper, to taste

Paprika for garnish

Instructions

Cook the potatoes

Place the potatoes in a large pot and cover with cold water.

Bring to a boil and cook for 10–15 minutes, until just fork tender.

Drain well and allow to cool slightly.

Do you like chunky or creamy

If you like "Chunky", move on to the next steps.

If you like "Creamy", break out your potato ricer.  This is so much easier than mashing.

Prepare the dressing

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and SHORELINE Seasoning until smooth.

Assemble

Add the potatoes, chopped eggs, celery, red onion, pickles, chives, and parsley.

Gently fold everything together until the potatoes are evenly coated.

Chill

Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Serve

Garnish with a light sprinkle of paprika, fresh chives, and an extra pinch of SHORELINE Seasoning.

Mitch & Tonya's Tip

For even more flavor, toss the warm, freshly drained potatoes with 1 teaspoon of SHORELINE Seasoning before adding the dressing. The warm potatoes soak up the herbs and spices beautifully.

Perfect alongside:

Grilled burgers

BBQ ribs

Cedar plank salmon

Fried or grilled haddock

Steak

Lobster or grilled shrimp

"Fresh from the Cape. Full of flavour. Always a repeater!"

Optional Add-ins:

2–3 slices of crumbled bacon

¼ cup shredded old cheddar

A little diced green onion

A sprinkle of celery seed (about ¼ tsp)

Or...nothing at all. A simple potato salad is often the best one.

One little trick

Instead of vinegar, squeeze in 1–2 teaspoons of fresh lemon juice. It gives the same subtle brightness without the vinegar flavor. Most people won't even notice it's there—they'll just think the potato salad tastes fresh.

Personally, I like this version better for your brand. SHORELINE is meant to let herbs and natural flavors shine, and loading it up with pickles can compete with the seasoning.

This simpler recipe keeps the focus on the creamy potatoes, eggs, herbs, and your seasoning, making it feel more like a signature Mitch & Tonya's recipe rather than a standard deli potato salad.

Follow us on Facebook 

Mitch & Tonya’s Spice Cabinet

Steamed vs Boiled Corn on the Cob

Steaming your corn on the cob will likely turn out better than boiling, especially with fresh summer corn.

Here’s why:

🌽 Steaming vs. Boiling

Steaming (your pot + insert) ✅ Keeps more of the corn’s natural sweetness and flavor

✅ Doesn’t wash out the sugars and nutrients into the cooking water

✅ Gives you a slightly firmer, “fresh-picked” texture

✅ Less chance of soggy kernels

✅ Easier to cook a batch of 8 evenly

Boiling ✅ Very simple and traditional

❌ Some flavor can move into the water

❌ Corn can become softer if left too long

My preferred method for your 8 ears:

Add about 1–2 inches of water to your pot (water should stay below the steamer basket).

Bring it to a strong simmer/boil.

Place the corn in the steamer insert.

Cover tightly with the lid.

Steam for 8–12 minutes depending on how tender you like it.

Remove and immediately add butter while it’s hot.

For extra flavor:

Add a teaspoon of salt to the steaming water (optional, steam doesn't have salt in it).

Toss a few fresh herbs (like parsley or dill) into the steamer water for a subtle aroma.

After steaming, brush with melted butter mixed with a little Mitch & Tonya’s SHORELINE All Purpose Seasoning for a Cape Breton twist.

One tip: don’t overcook it. Corn doesn’t get better after about 12–15 minutes — it starts losing that crisp, juicy bite.

For fresh Nova Scotia/Cape Breton corn in season, I’d choose steaming every time. 🌽

Tonya’s Easy No-Bake Lemon Cream Pie Bars

Tonya’s Easy No-Bake Lemon Cream Pie Bars

Makes: 12–16 bars

Pan: 9×9-inch pan

Graham Cracker Crust

2 cups graham cracker crumbs

½ cup melted butter

¼ cup sugar

Directions:

Mix crumbs, melted butter, and sugar.

Press firmly into a parchment-lined 9×9 pan.

Bake at 350°F for 8–10 minutes.

Cool completely before adding filling.

Lemon Cream Filling

Ingredients

1 (8 oz / 250 g) package cream cheese, softened

1 (14 oz / 300 mL) can sweetened condensed milk

½ cup fresh lemon juice (about 2–3 lemons)

1 tbsp lemon zest

1 tsp vanilla extract

1 cup cold whipping cream (or 1 tub whipped topping)

1 can of Whipped Cream (a little squirt before serving)

Directions

Beat cream cheese until smooth and fluffy.

Slowly add sweetened condensed milk and beat until combined.

Add lemon juice, lemon zest, and vanilla. The mixture will thicken as the lemon reacts with the condensed milk.

In a separate bowl, whip the cream until stiff peaks form.

Gently fold whipped cream into the lemon mixture.

Spread over the cooled crust.

Cover and refrigerate at least 6 hours (overnight is best).

Cut into squares and top with a little whipped cream and lemon zest if desired.

Work Lunch Tip (from Tonya’s perspective 😉)

For a cleaner “bring-to-work” bar:

- Freeze them for 30–45 minutes before cutting.

- Cut with a warm knife and wipe between slices.

- Keep refrigerated until serving.

Tonya's Fix Cape Breton COAL Pineapple Brown Sugar Lil' Smokies

Tonya's Fix Cape Breton COAL Pineapple Brown Sugar Lil' Smokies

Ingredients

2 (14 oz) packages Lil' Smokies sausages

1 cup packed brown sugar

1 cup pineapple juice

1 cup pineapple chunks, drained (reserve the juice)

2 tablespoons Mitch & Tonya's Cape Breton COAL BBQ Seasoning

1 tablespoon soy sauce

1 teaspoon Dijon mustard (optional, but adds a nice tang)

1 teaspoon apple cider vinegar (balances the sweetness)

Directions

Add the Lil' Smokies to the slow cooker.

In a bowl, whisk together:

Brown sugar

Pineapple juice

Soy sauce

COAL BBQ Seasoning

Dijon mustard

Apple cider vinegar

Pour over the sausages.

Stir in the pineapple chunks.

Cook:

Low: 3-4 hours

High: 1½-2 hours

Stir before serving.

Why it works

Your COAL BBQ Seasoning already brings smoky, savory depth, garlic, onion, pepper, and balanced sweetness, so it replaces several individual ingredients while adding a richer barbecue flavor. The pineapple caramelizes with the brown sugar into a glossy sauce that's excellent for parties.

Optional "Forge" Version 🌶️

If people like heat, make it with:

1½ tablespoons COAL BBQ Seasoning

1 teaspoon FORGE BBQ Spice

The FORGE adds a pleasant kick without overpowering the pineapple.

I think this has the potential to become another great Tonya's Fix recipe for your Facebook page. The combination of sweet pineapple, smoky BBQ, and those little sausages is exactly the kind of appetizer that tends to disappear quickly at potlucks and game-day gatherings.

Mitch & Tonya's Western SHORELINE Omelet

Here's a classic Western Omelet that works great for breakfast, brunch, or even supper.

Mitch & Tonya's Western SHORELINE Omelet

Ingredients (1 large omelet)

3 large eggs

1 tbsp milk or water

1 tbsp butter

¼ cup diced ham

¼ cup diced green bell pepper

2 tbsp diced onion

¼ cup shredded cheddar cheese

½ to 1 tsp Mitch & Tonya's Cape Breton SHORELINE Seasoning (or salt and pepper to taste)

Instructions

Whisk the eggs with the milk (or water) and SHORELINE seasoning until well combined.

Melt the butter in an 8-inch non-stick skillet over medium heat.

Sauté the ham, onion, and green pepper for 3–4 minutes, until the vegetables soften.

Remove the ham and vegetables to a plate.

Pour the egg mixture into the skillet. As the eggs begin to set, gently pull the cooked edges toward the center, allowing the uncooked egg to flow underneath.

When the eggs are almost set, spoon the ham and vegetable mixture over one half of the omelet.

Sprinkle the cheddar cheese on top of the filling.

Fold the other half of the omelet over the filling and cook for another 30–60 seconds, until the cheese melts.

Slide onto a plate and serve immediately.

Great with:

Buttered toast

Hash browns or home fries

Fresh fruit

A little ketchup or hot sauce if you like

Using your SHORELINE Seasoning gives the omelet a savory boost with herbs and spices, so you often won't need to add any extra salt. It also makes a fantastic filling for a breakfast wrap or sandwich.

FYI, Tonya said: it's a repeater

If she were to say: you don't have to make this again, it means it was terrible.

It's just our way of not insulting the cook.

Mitch & Tonya’s Cape Breton SHORELINE Muscles Cooked in White Wine

Mitch & Tonya's Cape Breton SHORELINE

Mussels Cooked in White Wine

Fresh Atlantic mussels, garlic, butter, and a splash of white wine come together with the light coastal flavor of Cape Breton SHORELINE Seasoning for a simple meal that tastes like the East Coast.

Ingredients

2 lb (900 g) fresh mussels, cleaned and debearded

2 Tbsp butter

1 Tbsp olive oil

3 cloves garlic, minced

1 small shallot (or ½ small onion), finely diced

1 cup dry white wine (Pinot Grigio or Sauvignon Blanc work well)

1 Tbsp Mitch & Tonya's Cape Breton SHORELINE Seasoning

2 Tbsp fresh parsley, chopped

Juice of ½ lemon

Freshly ground black pepper, to taste

Instructions

Rinse the mussels well and discard any that are cracked or remain open after being tapped.

In a large pot with a lid, melt the butter with the olive oil over medium heat.

Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Pour in the white wine and stir in the Cape Breton SHORELINE Seasoning. Bring to a gentle simmer.

Add the mussels, cover the pot, and steam for 5–7 minutes, giving the pot an occasional shake.

When the mussels have opened, stir in the parsley and lemon juice. Season with black pepper if desired.

Discard any mussels that do not open during cooking.

Serving Suggestions

Serve with warm crusty bread to soak up the delicious white wine broth, or spoon the mussels over buttered linguine for an easy seafood dinner.

Tonya's Tip: Add a splash of heavy cream at the end for an extra-rich, silky broth that's perfect for dipping bread.

This recipe would also make a great

Facebook post with the tagline:

"Simple ingredients. Fresh Atlantic mussels. One unforgettable East Coast meal with Mitch & Tonya's Cape Breton SHORELINE."

Follow us on Facebook at:

Mitch & Tonya’s Spice Cabinet

Tonya's Fix Cape Breton SHORELINE Creamy Lobster Corn Chowder

🦞 Tonya's Fix Cape Breton SHORELINE Creamy Lobster Corn Chowder

This version showcases Mitch & Tonya's Cape Breton SHORELINE Seasoning instead of Old Bay, letting the seafood shine while adding a savory Cape Breton coastal flavor.

Ingredients

Seafood

1 lb large dry sea scallops, side muscles removed

1 cup cooked lobster meat (about 5–6 oz), cut into bite-size pieces

1 tsp Mitch & Tonya's Cape Breton SHORELINE Seasoning, divided

¼ tsp black pepper

1 tbsp neutral cooking oil

Chowder

3 tbsp unsalted butter

1 small yellow onion, finely diced

2 cloves garlic, minced

2 tbsp all-purpose flour

3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes

3 cups low-sodium seafood stock (preferred) or chicken broth

1 cup whole milk

1 cup heavy cream

2 cups sweet corn kernels (fresh, frozen, or canned and drained)

1 tsp Mitch & Tonya's Cape Breton SHORELINE Seasoning

½ tsp smoked paprika

1 tbsp fresh lemon juice

Finish

2 tbsp fresh parsley, chopped

Optional: 2 tbsp chopped green onions

Extra SHORELINE Seasoning for serving

Instructions

1. Season the Seafood

Pat the scallops dry and season with ½ tsp SHORELINE Seasoning and black pepper.

Season the lobster with the remaining ½ tsp SHORELINE Seasoning and set aside.

2. Sear the Scallops

Heat the oil over medium-high heat.

Sear the scallops for about 2 minutes per side until beautifully golden.

Remove from the pan and set aside.

3. Build the Chowder

Reduce heat to medium.

Melt the butter and sauté the onion for about 5 minutes until softened.

Add the garlic and cook for 30 seconds.

Sprinkle in the flour and cook for 1 minute, stirring constantly.

Slowly whisk in the seafood stock until smooth.

Add:

- Potatoes

- Corn

- 1 tsp SHORELINE Seasoning

- Smoked paprika

Bring to a gentle simmer and cook for 12–15 minutes, until the potatoes are fork tender.

4. Make It Creamy

Stir in the milk and heavy cream.

Heat gently for about 5 minutes. Do not boil.

5. Finish

Add the lobster and seared scallops.

Simmer gently for 2–3 minutes just until everything is heated through.

Stir in the lemon juice and most of the parsley.

Taste and add a little more SHORELINE Seasoning if desired.

Serve

Ladle into warm bowls and garnish with:

- Remaining parsley

- Green onions

- A light sprinkle of SHORELINE Seasoning

- Serve with warm biscuits, fresh rolls, or crusty bread.

Mitch's Tip 🦞

For an extra-rich Cape Breton seafood chowder, stir in ½ cup shredded aged white cheddar during the last few minutes of cooking. It melts beautifully into the chowder without overpowering the sweet lobster and scallops, while the SHORELINE Seasoning ties all the coastal flavors together.

Follow us on Facebook 

Mitch & Tonya’s Spice Cabinet

Tonya’s Fix Cape Breton SHORELINE German Cucumber Salad

Since Cape Breton SHORELINE All Purpose Seasoning & Rub already contains savory herbs and spices, it can replace the plain salt and pepper while adding a little more depth without overpowering the fresh cucumber and dill.

Tonya's Fix Cape Breton SHORELINE German Cucumber Salad 🥒

Ingredients

2 large cucumbers, thinly sliced

½ red onion, thinly sliced

½ cup sour cream

2 Tbsp white vinegar

1 Tbsp fresh or dried dill

1 Tbsp lemon juice

1 tsp sugar

1½ tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning & Rub

Instructions

Slice the cucumbers and onion as thinly as possible.

In a large bowl, whisk together the sour cream, vinegar, lemon juice, dill, sugar, and SHORELINE seasoning until smooth.

Add the cucumbers and onions, tossing until everything is evenly coated.

Cover and refrigerate for at least 30 minutes (1–2 hours is even better) to let the flavors blend.

Give it one final stir before serving. If desired, sprinkle a little extra SHORELINE seasoning and fresh dill over the top.

Serving Suggestions

This salad is excellent alongside:

Grilled steak

BBQ chicken

Burgers

Smoked sausages

Fried haddock

Grilled salmon

Tonya's Tip: Because SHORELINE already contains herbs and seasonings, taste the salad after it has chilled before adding any extra seasoning. The flavors become more pronounced as it rests.

This would make a fantastic "Tonya's Fix" Facebook recipe because it's simple, refreshing, and showcases SHORELINE as more than just a BBQ rub.

Follow us on Facebook 

Mitch & Tonya's Spice Cabinet

Mitch & Tonya's Cape Breton KITCHEN Meatloaf Seasoning

For every 2 lb (900 g) of ground beef:

2 tbsp Mitch & Tonya's Cape Breton KITCHEN Meatloaf Seasoning

1 tbsp Worcestershire sauce

2 eggs

1 cup breadcrumbs

½ cup milk

Optional: ½ cup finely diced onion

Tonya's Fix Cape Breton COAL Cowboy Butter Shrimp Linguine

Tonya's Fix Cape Breton COAL Cowboy Butter Shrimp Linguine

Creamy, buttery, smoky, and loaded with juicy shrimp, this easy pasta dish brings steakhouse flavor to your dinner table. Mitch & Tonya's Cape Breton COAL BBQ Seasoning replaces several individual spices, making this recipe simple while adding a bold Cape Breton twist.

Ingredients

12 oz (340 g) linguine

1½ lbs (680 g) large shrimp, peeled, deveined, tails removed

2 tbsp olive oil

4 tbsp unsalted butter

5 cloves garlic, minced

2 tbsp Mitch & Tonya's Cape Breton COAL BBQ Seasoning

½ tsp Mitch & Tonya's Cape Breton FORGE BBQ Spice (optional, for a little heat)

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

½ cup heavy cream

¾ cup freshly grated Parmesan cheese

2 tbsp fresh parsley, chopped

¼ to ½ cup reserved pasta water

Extra Parmesan and chopped parsley, for garnish

Lemon wedges, for serving (optional)

Directions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water. Drain and set aside.

2. Season the Shrimp

Pat the shrimp dry with paper towels.

Sprinkle with:

2 tbsp Cape Breton COAL BBQ Seasoning

½ tsp Cape Breton FORGE BBQ Spice (optional)

Toss until evenly coated.

3. Sear the Shrimp

Heat the olive oil in a large skillet over medium-high heat.

Cook the shrimp in a single layer for 1 to 2 minutes per side, just until pink and lightly browned.

Transfer to a plate.

4. Make the Cowboy Butter

Reduce the heat to medium.

Add the butter to the skillet.

Once melted, stir in the garlic and cook for about 30 seconds until fragrant.

Whisk in the Dijon mustard and fresh lemon juice.

5. Make the Cream Sauce

Pour in the heavy cream and stir well.

Add the Parmesan cheese and cook for 1 to 2 minutes until smooth and creamy.

If the sauce becomes too thick, stir in a little reserved pasta water until silky.

6. Bring Everything Together

Add the cooked linguine to the skillet and toss until coated.

Return the shrimp to the pan and gently toss to combine.

Add additional pasta water if needed to achieve your desired consistency.

7. Serve

Sprinkle generously with chopped parsley and extra Parmesan.

Serve immediately with fresh lemon wedges, if desired.

Tonya's Tip ❤️

For an extra layer of smoky flavor, sprinkle a light dusting of Cape Breton COAL BBQ Seasoning over the finished dish just before serving. It adds a beautiful aroma and makes every bite taste like it came from a coastal steakhouse.

Prep Time

10 minutes

Cook Time

20 minutes

Serves 4

"One pan, one pot, and one unforgettable Cape Breton meal."

This is one of those recipes that I think will really showcase your Cape Breton COAL BBQ Seasoning.

Tonya's Fix Cape Breton COAL Sausage & Pepper Gnocchi Sheet-Pan Dinner

Tonya's Fix Cape Breton COAL Sausage & Pepper Gnocchi Sheet-Pan Dinner

A quick, one-pan supper loaded with smoky Cape Breton flavour! Crispy gnocchi, juicy Italian sausage, and colourful roasted vegetables come together in under 40 minutes with the bold taste of Cape Breton COAL BBQ Seasoning.

Ingredients

1 lb (454 g) shelf-stable potato gnocchi

12 oz (340 g) spicy Italian sausage links, sliced into ½-inch rounds

2 bell peppers (any colour), sliced

1 medium red onion, sliced

2 tbsp olive oil

2 tsp Mitch & Tonya's Cape Breton COAL BBQ Seasoning

½ tsp garlic powder

Optional: Fresh parsley, chopped

Optional: Freshly grated Parmesan cheese

Instructions

Preheat your oven to 400°F (200°C).

Line a large sheet pan with parchment paper or lightly grease it.

Add the gnocchi, sliced sausage, peppers, and red onion to the pan.

Drizzle with the olive oil and sprinkle with the Cape Breton COAL BBQ Seasoning and garlic powder.

Toss everything together until evenly coated and spread into a single layer.

Roast for 25–30 minutes, stirring halfway through, until the sausage is browned, the vegetables are tender, and the gnocchi are lightly crisp around the edges.

Garnish with chopped parsley and freshly grated Parmesan, if desired.

Serve hot and enjoy!

Tonya's Fix

For even more smoky flavour, switch the oven to Broil for the last 2–3 minutes to lightly char the peppers and crisp the gnocchi.

Serves: 4

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Mitch & Tonya’s Spice Cabinet

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 All Purpose 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".

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.

Follow us on Facebook at:

Mitch & Tonya’s Spice Cabinet

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.

Follow us on Facebook at:

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.

SHORELINE Creamy Chip Dip

Alright, this is right in your wheelhouse — simple, addictive, and perfect for pushing SHORELINE. Let’s build it like something people will keep asking you for.

🌊 SHORELINE Creamy Chip Dip

🧂 Ingredients

1 cup sour cream

1/2 cup mayonnaise

1 to 1½ tbsp SHORELINE All Purpose Seasoning

1 tsp lemon juice (optional, but brightens it up)

1 tsp dried parsley (optional for color & light herb note)

👨‍🍳 Instructions

Mix sour cream and mayo until smooth.

Stir in SHORELINE seasoning.

Add lemon juice and parsley if using.

Let it sit in the fridge for at least 30–60 minutes

→ This is key. The seasoning blooms and the flavor deepens big time.

🔥 Pro Tips (this is where you elevate it)

Want it thicker? Add a spoon of cream cheese.

Want it sharper? Splash of pickle juice instead of lemon.

Want it next-level addictive? Add:

Finely diced green onion

Crumbled bacon

Want a “restaurant-style” vibe? Hit it with a pinch of garlic powder + onion powder.

🧠 Flavor Profile

Think:

Creamy + tangy base

Savoury coastal vibes from SHORELINE

Slight herbal, slightly zesty, very snackable

💬 “Warning: This dip doesn’t last long.

SHORELINE + sour cream + mayo = the kind of chip dip people hover around.  You’ve been warned.”

Follow us on Facebook at:

Mitch & Tonya’s Spice Cabinet

Taco

This is a really popular recipe.  Of course you can modify it to make it your own family recipe.

Ingredients 

6 x Flat bread

1 pound ground beef

3 Tbsp Taco seasoning * see notes

1/2 cup water

Shredded Tex/Mex cheese

Shredded lettuce

Diced red onion

Diced tomato

Sour cream or salsa

Directions

Brown your ground beef, breaking up any chunks.  If you have a meat masher, this make your job a lot easier.

Add Mitch & Tonya’s Taco Seasoning plus the water and simmer for about 10 minutes.  It will thicken nicely.

Add your ground beef and as much of the toppings as you like.

You can have hard shell tacos.

Taco bowls.

Open face tacos.

Tightly wrapped tacos.

It is really your choice.  

Yes, wrapped tacos are sometimes called burritos.  I like them wrapped so the fillings don't fall out.

Note: I make my own taco seasoning.  It has about half the salt in commercial bought seasoning, plus no fillers.

Follow us on Facebook at:

Mitch & Tonya’s Spice Cabinet

Cape Breton MAPLE COAL Teriyaki Chicken Stir-Fry

Cape Breton MAPLE COAL Teriyaki Chicken Stir-Fry

Ingredients

2 boneless, skinless chicken breasts, sliced into thin strips

2 tsp Cape Breton MAPLE COAL BBQ Seasoning

2 tbsp vegetable oil

1 small onion, sliced

1 red bell pepper, sliced

2 cups broccoli florets

1 cup sliced carrots

1 cup mushrooms, sliced (optional)

3 cloves garlic, minced

1 (340–400 g) package chow mein or stir-fry noodles, cooked

½ cup teriyaki sauce

1 tsp sesame oil (optional)

Sesame seeds and sliced green onions for garnish (optional)

Directions

Season the sliced chicken with the Cape Breton MAPLE COAL BBQ Seasoning.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Cook the chicken for 5–7 minutes until browned and fully cooked. Remove from the pan.

Add the onion, broccoli, carrots, peppers, mushrooms, and garlic. Stir-fry for 4–5 minutes until the vegetables are crisp-tender.

Return the chicken to the pan.

Add the cooked noodles and pour in the teriyaki sauce. Toss everything together until evenly coated and heated through.

If desired, drizzle with sesame oil and garnish with sesame seeds and sliced green onions.

Mitch & Tonya's Tip

The subtle maple sweetness and smoky BBQ flavour of Cape Breton MAPLE COAL BBQ Seasoning pair perfectly with teriyaki sauce, creating a delicious East-meets-East Coast twist on a classic chicken stir-fry.

Serves: 4

Follow us on Facebook at:

Mitch & Tonya’s Spice Cabinet

FORGE Butter-Basted Scallops

FORGE Butter-Basted Scallops

FORGE already has the garlic, onion, pepper, paprika, and a little heat that works beautifully with scallops.

Ingredients

1 lb sea scallops

2 Tbsp melted butter

1½ tsp FORGE

Lemon wedges

Directions

Pat scallops completely dry.

Toss with melted butter and FORGE.

Sear in a screaming hot cast iron pan for 2-3 minutes per side.

Finish with fresh lemon.

Why it works The slight cayenne and smokiness in FORGE creates a restaurant-style scallop without overpowering the sweetness.

"If you've only used FORGE on steak, you're missing out. These scallops might just steal the show."

MAPLE COAL Maple BBQ Mussels

MAPLE COAL has maple sweetness, smoky notes, garlic, onion, pepper, and a touch of heat, it pairs exceptionally well with fresh mussels.

🍁 MAPLE COAL Maple BBQ Mussels

Ingredients

2 lbs fresh mussels, cleaned and debearded

2 tbsp butter

1 tbsp olive oil

3 cloves garlic, minced

¼ cup pure maple syrup

2 tbsp MAPLE COAL BBQ Seasoning

½ cup apple cider (or apple juice)

1 tbsp Dijon mustard

1 tsp lemon juice

2 tbsp chopped parsley

Lemon wedges for serving

Directions

Rinse and scrub the mussels, discarding any that stay open after tapping.

Heat the butter and olive oil in a large pot or cast-iron pan over medium-high heat.

Add the garlic and cook for about 30 seconds.

Stir in the maple syrup, apple cider, Dijon mustard, lemon juice, and MAPLE COAL BBQ Seasoning.

Bring the sauce to a gentle simmer.

Add the mussels, cover with a lid, and cook for 5–7 minutes, shaking the pot once or twice, until the mussels open.

Remove from the heat and sprinkle with fresh parsley.

Serve with

Crusty bread for dipping

Grilled garlic bread

Fries for a "mussels and fries" meal

A cold local craft beer or crisp cider

Sweet. Smoky. Atlantic Fresh. 🍁🔥

Fresh Atlantic mussels steamed in a buttery maple BBQ sauce made with our MAPLE COAL BBQ Seasoning. Smoky, slightly sweet, and packed with flavour—don't forget plenty of bread to soak up every last drop!

What would you dip in that sauce first? 🦪🍁🔥

Follow us on Facebook 

Mitch & Tonya’s Spice Cabinet

Cape Breton COAL Blackened Haddock

Cape Breton COAL BBQ Seasoning is a natural fit for blackened haddock. The coarse pepper, garlic, onion, smoky notes, and balanced salt create a beautiful crust without overpowering the fish.

🐟 Cape Breton COAL Blackened Haddock

Ingredients

4 haddock fillets (5–6 oz each)

2 tbsp melted butter

2–3 tbsp Cape Breton COAL BBQ Seasoning

1 tbsp olive oil

Lemon wedges

Fresh parsley (optional)

Directions

Pat the haddock fillets dry with paper towel.

Brush both sides generously with the melted butter.

Coat each fillet evenly with Cape Breton COAL BBQ Seasoning, gently pressing the seasoning onto the fish.

Heat a cast-iron skillet over medium-high heat and add the olive oil.

Place the haddock in the hot skillet and cook for 3–4 minutes per side, depending on thickness, until the fish flakes easily and the seasoning forms a dark, flavourful crust.

Finish with a squeeze of fresh lemon juice and garnish with chopped parsley.

Serve With

Roasted baby potatoes

Buttered seasonal vegetables

Creamy coleslaw

Rice pilaf

Grilled asparagus

Mitch's Tip 🔥

For an extra Cape Breton touch, finish the haddock with a small pat of garlic butter just before serving. As it melts over the blackened crust, it creates an incredible smoky, buttery finish.

Simple. Smoky. Unforgettable. 🔥🐟

Turn fresh Atlantic haddock into a restaurant-quality meal in under 15 minutes with our Cape Breton COAL BBQ Seasoning.

A little butter, a hot cast-iron pan, and COAL are all you need for a perfectly blackened crust that's packed with bold BBQ flavour while letting the haddock shine.

Fresh haddock can be sourced from Gillis Seafood.

Would you serve yours with roasted potatoes or fries? 👇

Question:  Is it the spices that "burn" to give the "blackened" effect?

Great question. The short answer is not exactly.

The "blackened" effect comes from a combination of the seasoning, the butter (or oil), and very high heat, not from the spices simply burning.

Here's what's happening:

Butter or oil helps the seasoning adhere to the fish and promotes browning.

Paprika, black pepper, garlic, onion, and any sugars in the seasoning darken quickly as they toast.

The proteins on the surface of the fish undergo the Maillard reaction, creating deep brown, complex flavours.

If the pan is hot enough (typically cast iron), the crust becomes very dark—almost black—while the fish stays moist inside.

With your Cape Breton COAL BBQ Seasoning, the coarse black pepper and paprika will contribute most to that signature dark crust. If your blend has very little sugar (which I believe it does), it's actually less likely to burn than many commercial blackening seasonings. That means you get a rich, smoky crust rather than a bitter, burnt one.

For the best results:

Pat the haddock dry.

Lightly coat it with melted butter or a high-smoke-point oil.

Preheat a cast-iron skillet until it's very hot.

Cook about 3–4 minutes per side, depending on thickness.

The crust should be deep mahogany to nearly black, not charred to the point of tasting bitter.

I actually think COAL is well suited to blackened fish because it already has that smoky BBQ profile, so it produces a bold crust without needing the heavy cayenne that's common in traditional Cajun blackening blends.

Follow us on Facebook 

Mitch & Tonya’s Spice Cabinet

Tonya's Fix: SHORELINE Garlic Butter Pizza Crust

I think this could become a signature Mitch & Tonya's Spice Cabinet idea. The key is to make SHORELINE the thing people smell when the pizza comes out of the oven — buttery, garlicky, coastal, and comforting.

I would call it:

🌊 Tonya's Fix: SHORELINE Garlic Butter Pizza Crust

"The little coastal touch that takes pizza night to the next level."

Ingredients

2 tbsp unsalted butter, melted

1½ tsp Mitch & Tonya's SHORELINE All Purpose Seasoning and Rub

1 tsp olive oil (optional — helps spread the butter)

1 tbsp grated Parmesan cheese (optional)

1 tsp chopped fresh parsley (optional)

Instructions

Prepare your pizza

Build your favourite pizza on your dough or prepared crust.

Bake according to your pizza dough instructions.

Make the SHORELINE butter

Melt butter in a small bowl.

Stir in SHORELINE seasoning.

Add olive oil if you want a smoother brushing mixture.

The Tonya's Fix

When the pizza has about 2–3 minutes left in the oven, brush the outer crust generously with the SHORELINE garlic butter.

Return to the oven to finish baking.

Finish like a restaurant

Remove pizza from oven.

Brush the crust one more time with a light coat of SHORELINE butter.

Sprinkle with Parmesan and parsley if desired.

One Pot Spicy Sausage Rigatoni

This one pot spicy sausage rigatoni is rich, creamy, a little spicy, and tastes like it took way more work than it did.

RECIPE:
Ingredients
▪Olive oil, for searing
▪680g (1½ lbs) hot Italian sausage
▪250g (1 large) onion, grated
▪20g (5–6 cloves) garlic, minced
▪50g (3½ tbsp) Calabrian chilies, chopped
▪15g (2½ tsp) fine salt, divided
▪1 28oz can (794g) crushed tomatoes
▪5g (1 tsp) granulated sugar
▪1000g (4 cups) water
▪454g (1 lb) dry rigatoni pasta
▪100g (7 tbsp) heavy cream
▪50g (1 cup) aged Parmesan, finely grated, plus more for serving
▪10g (¼ cup) fresh basil, minced

For Serving:
▪Cracked black pepper
▪Extra Parm
▪Olive oil

Instructions:

Preheat oven to 425°F/220°C.

Heat long drizzle of olive oil in dutch oven over medium-high. Add the sausage and brown it, crumbling as fine as possible until nearly cooked.

Add grated onion, minced garlic, Calabrian chilies, and half of the salt. Cook for 2-3 mins, til softened.

Add tomatoes, water, remaining salt, and sugar. Stir and bring to a simmer.

Stir in the rigatoni until fully submerged.

Bake uncovered for 20 minutes, stirring every 5 minutes.

CAREFULLY pull from the oven. Stir in basil, cream, and parm. Adjust seasoning with salt. Let rest at least 10 mins.

Serve topped with grated parm, red pepper flakes, cracked black pepper, and olive oil.​

FORGE Smokehouse Pepperettes

Perfect—you’ve got exactly the setup to make killer pepperettes. I’ll convert your FORGE Jerky Formula into simple kitchen measurements and tune it specifically for jerky gun sticks (pepperettes).

🔥 FORGE Pepperette Formula (Kitchen Version)

🧂 Ingredients

2 lbs Ground Beef (Jerky Gun Batch)

2 Tbsp FORGE seasoning

1 tsp SHORELINE seasoning (sleeper hit)

1 Tbsp + 1/2 tsp brown sugar (maple sugar)

1 tsp Morton curing salt (Tender Quick*) ⚠️ 

1 tsp black pepper

2 Tbsp soy sauce

1 Tbsp Worcestershire sauce

¼ cup cold water

1 tsp liquid smoke

⚠️ IMPORTANT – About Your Morton’s Cure

There are two common types:

If you have Morton Tender Quick

✅ Use 1 tsp per 2 lbs (as listed above)

If you have Morton Prague Powder #1 / Insta Cure #1

👉 Use ½ tsp per 2 lbs instead

Do NOT mix these up—they are different strengths.

🔧 Mixing (This matters more than people think)

Mix everything really well (2–3 minutes)

You want it to become:

Sticky

Slightly paste-like

👉 This gives you that proper pepperette “snap” texture

❄️ Resting (Your vacuum sealer = advantage)

Vacuum seal or cover tightly

Rest in fridge 12–24 hours

👉 Vacuum sealing = deeper, faster flavor penetration

🔫 Forming

Load into jerky gun

Use round tip for pepperettes

Keep thickness consistent

🌡️ Dehydrator Settings

155°F (68°C)

4–6 hours

✅ Done When:

Firm with a slight bend

Not greasy on the outside

Internal temp hits 160°F (important for ground beef)

🔥 Flavor Tweaks (Worth experimenting)

Slight Maple Twist (huge potential for you)

Replace brown sugar with maple sugar

👉 This could easily become a MAPLE COAL pepperette line

💡 Real Talk (From experience)

80/20 will work—but you’ll see grease during drying

90/10 is your sweet spot for:

Texture

Shelf life

Clean bite

🧠 What You’ve Got Here

With:

KitchenAid Stand Mixer ✅

Jerky gun ✅

Dehydrator ✅

Vacuum sealer ✅

👉 You’re basically set up to produce a legit small-batch pepperette product, not just a hobby batch.

Follow us on Facebook 

Mitch & Tonya’s Spice Cabinet

Carrot and Cheese 4 Ingredient Biscuits

Carrot & Cheese Crackers Recipe 

Ingredients

* 1 small carrot, peeled and finely grated

* 1/2 cup shredded cheese, about 50 g

* 3/4 cup all-purpose flour, about 95 g

* 2 tablespoons melted butter, about 28 g

* 2–3 tablespoons cold water, as needed

Instructions

1. Peel the carrot and grate it using the small side of the grater.

2. In a bowl, add the grated carrot, shredded cheese, all-purpose flour, and melted butter.

3. Mix everything together, then add the cold water little by little, just until the dough starts to come together. You may need 2–3 tablespoons, depending on how dry the mixture feels.

4. Use your hands to bring the dough together and form a ball.

5. Roll out the dough on a lightly floured surface.

6. Cut into shapes using cookie cutters, or simply cut into small squares if that’s easier.

7. Place the crackers on a baking sheet lined with parchment paper.

8. Bake at 350°F / 175°C for 10–12 minutes, or until the edges are lightly golden.

9. Let them cool before serving. 

They will firm up a little more as they cool.

Homemade Hamburger Helper 3x Pantry Kits

Why spend money on boxed Hamburger Helper when you can make your own pantry kits for pennies? These are perfect for busy nights — just add ground beef and a couple fresh items. Stock your pantry and enjoy quick, comforting meals anytime!

Here are the full recipes for three favorite homemade versions:

1. Cheeseburger Macaroni Helper

Pantry Kit (makes 1 meal):

* 1½ cups uncooked elbow macaroni

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * 1 tsp each: onion powder, garlic powder, sugar, paprika

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* 1 cup shredded cheese

Instructions:

Brown the ground beef in a large skillet and drain the grease. Add hot water, uncooked macaroni, and the sauce packet. Bring to a boil, then cover and simmer on low for about 12 minutes, stirring occasionally, until pasta is tender. Stir in the shredded cheese during the last few minutes, cover, and cook until melted. Remove from heat and let sit uncovered for 5 minutes to thicken.

2. Taco Helper

Pantry Kit (makes 1 meal):

* 1 cup instant brown rice

* 1 cup diced canned tomatoes (drained when cooking)

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * 2 tsp taco seasoning

    * 1 tsp each: onion powder, garlic powder, sugar

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* 1 cup shredded cheese

* Optional: tortilla chips

Instructions:

Brown the ground beef and drain. Add hot water, instant rice, drained tomatoes, and sauce packet. Bring to a boil, cover, and simmer on low for about 20 minutes until rice is tender. Stir in cheese during the last few minutes, cover until melted. Remove from heat and let sit 5 minutes to thicken. Serve with tortilla chips if desired.

3. Salisbury Beef Helper

Pantry Kit (makes 1 meal):

* 1½–2 cups uncooked egg noodles

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * ½ tsp black pepper

    * 1 tsp each: onion powder, garlic powder, sugar

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* ½ tsp Worcestershire sauce

Instructions:

Brown the ground beef and drain. Add hot water, egg noodles, sauce packet, and Worcestershire sauce. Bring to a boil, cover, and simmer on low for about 12 minutes until noodles are tender. Remove from heat and let sit uncovered for 5 minutes to thicken the sauce.

These kits store beautifully in airtight jars or bags in your pantry. They’re a huge money-saver and taste so much better than the store-bought versions!

Tonya’s Fix: Homemade Canned Tomato Sauce (SHORELINE Edition)

Tomato sauce is acidic, delicate, and easy to overpower. The trick is choosing the blend that complements instead of bulldozing the tomatoes.

For this, your best weapon is SHORELINE. It’s the most balanced and versatile—less smoky aggression, more “kitchen-ready” flavor.

🍅🔥 Tonya’s Fix: Homemade Canned Tomato Sauce (SHORELINE Edition)

Ingredients

2 kg ripe tomatoes

1 medium onion, chopped

3 cloves garlic, minced

2 Tbsp olive oil

1 tsp salt (SHORELINE has no salt)

½ tsp black pepper

1 tsp sugar (SHORELINE has no sugar)

2 tsp Cape Breton SHORELINE All Purpose Seasoning & Rub

½ tsp red pepper flakes (optional heat)

1 Tbsp lemon juice (for canning safety)

Directions

1) Build your base Heat olive oil over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic and cook another minute.

2) Tomatoes go in Add tomatoes and crush them down. Bring to a gentle simmer and cook uncovered for 25–30 minutes until it starts to thicken.

3) Tonya’s Fix moment Stir in:

SHORELINE seasoning

sugar

black pepper

red pepper flakes

Let it simmer another 5–10 minutes.

👉 Taste before adding extra salt—you likely won’t need much.

4) Texture it your way Blend smooth or leave it chunky depending on your style.

5) Canning

Add lemon juice to jars (or directly to the pot before jarring)

Water bath for 30 minutes at a rolling boil

Let sit 10 minutes before removing

Lids should pop within ~30 minutes

🔥 Why SHORELINE Works Here

Built-in herb balance replaces oregano + basil

Spice blend keeps it simple

Doesn’t overpower the natural tomato sweetness

Lets you cut ingredient count without cutting flavor

💡 📣 Facebook-Ready Caption

“Tonya’s Fix 🍅🔥”

When your sauce needs a little something… you don’t reach for 6 spices—you reach for one.

Small-batch tomatoes. Big flavor.

Finished with our SHORELINE seasoning for that “what did you put in this?” moment.

Follow us on Facebook 

Mitch & Tonya’s Spice Cabinet

Beef Jerky

Ground beef jerky is one of the easiest and most budget-friendly ways to make your own jerky at home! This cracked pepper version has the perfect balance of savory, smoky, and spicy flavor. It’s tender, protein-packed, and perfect for snacks, hiking, road trips, or lunchboxes.

Cracked Pepper Ground Beef Jerky

Ingredients:

* 2–3 lbs lean ground beef (90/10 or 93/7 recommended)

* 2–3 Tbsp cracked black pepper (adjust to taste)

* 2 Tbsp soy sauce or Worcestershire sauce

* 2 Tbsp liquid smoke

* 2 tsp salt

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp smoked paprika

* ½ tsp cayenne pepper (optional, for extra heat)

Instructions:

1. In a large bowl, combine all the seasonings, soy sauce/Worcestershire, and liquid smoke. Mix well.

2. Add the ground beef and mix thoroughly with your hands until the seasonings are evenly distributed. (Wear gloves if desired.)

3. Cover and refrigerate for at least 4–6 hours (overnight is best) to let the flavors develop.

4. Prepare your dehydrator or oven. If using an oven, preheat to the lowest temperature (usually 170°F) and use a wire rack over a baking sheet.

5. Form the meat into thin strips or flat sheets (about ⅛-inch thick) using a jerky gun, rolling pin between parchment paper, or by hand.

6. Dehydrate at 145–165°F for 6–10 hours, or until the jerky is dry, leathery, and bends without breaking. Check frequently after the 6-hour mark.

7. Let cool completely before storing.

Storage:

* Store in airtight containers or vacuum-sealed bags.

* Room temperature: up to 1–2 weeks

* Refrigerator: up to 1 month

* Freezer: up to 6+ months

This homemade jerky is so much better than store-bought — no weird preservatives and you control the spice level! The cracked pepper gives it that perfect bite.

Beer Cheese Dip

This Beer Cheese Dip is rich, creamy, loaded with bold Cajun flavor, and perfect for pretzels, chips, burgers, or game-day snacking. One scoop and you'll be coming back for more.

Ingredients:

1/2 cup unsalted butter

5 cloves garlic, minced

1 tbsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 tbsp lemon juice

2 tbsp fresh parsley, chopped

1 cup beer

2 tbsp all-purpose flour

2 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

Directions:

1. Melt the butter in a saucepan over medium heat.

2. Add the garlic and cook for 1 minute until fragrant.

3. Stir in Cajun seasoning, smoked paprika, onion powder, salt, pepper, and red pepper flakes.

4. Whisk in the flour and cook for 1 minute.

5. Slowly pour in the beer while whisking constantly until smooth.

6. Simmer for 2–3 minutes until slightly thickened.

7. Reduce heat to low and gradually add the cheddar and Monterey Jack cheeses.

8. Stir until the cheese is completely melted and creamy.

9. Mix in the lemon juice and parsley.

10. Serve warm with pretzels, tortilla chips, toasted bread, or vegetables.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6–8 people

Creamy Lobster Alfredo Pasta

Creamy Lobster Alfredo Pasta

This Creamy Lobster Alfredo Pasta from deesviral is rich, buttery, and restaurant-style delicious — tender pasta coated in a creamy Parmesan sauce with sweet lobster in every bite.

Ingredients

• 12 oz spaghetti or fettuccine

• 1½ cups cooked lobster meat, chopped

• 2 tbsp butter

• 3 cloves garlic, minced

• 1½ cups heavy cream

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 1 tbsp fresh parsley, chopped

Directions

Cook pasta until al dente, then drain. In a skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream, Parmesan, mozzarella, salt, pepper, and paprika. Simmer until smooth and creamy. Stir in lobster meat and cooked pasta, tossing until fully coated.

Garnish with parsley and serve warm. Save this recipe and follow deesviral for more creamy seafood favorites.

Tonya’s Fix: Million Dollar Steak & Shrimp Rice (FORGE Edition)

This one’s begging for one of your blends—but not all of them will land the same.

If you want that rich, buttery, steakhouse-style “million dollar” vibe without fighting the shrimp… FORGE is your winner. It brings depth and peppery punch that plays perfectly with steak and garlic butter rice.

🥩🦐🔥 Tonya’s Fix: Million Dollar Steak & Shrimp Rice (FORGE Edition)  🥩🦐🍚🧄✨

🍴 Ingredients

1 lb sirloin steak, cubed

1 lb large shrimp, peeled & deveined

2 cups cooked white rice (day-old is best)

1 small onion, diced

4 cloves garlic, minced

6 tbsp butter

2 tsp Cape Breton FORGE BBQ Seasoning (divided)

Salt & black pepper, to taste

Optional: squeeze of lemon + fresh parsley

👩🏽‍🍳 Instructions

1) Season the steak (don’t hold back)

Toss steak with 1½ tsp FORGE seasoning

Add a touch of black pepper

Let it sit while you prep everything else

2) Sear like you mean it

Melt 2 tbsp butter in a hot skillet

Sear steak until browned with a crust

Remove and set aside

👉 You want color here—that’s where the “million dollar” flavor starts.

3) Shrimp gets the quick kiss

Add 1 tbsp butter

Toss shrimp with remaining ½ tsp FORGE

Cook just until pink (1–2 minutes per side)

Remove immediately

4) Build the flavor base

Add another 2 tbsp butter

Cook onion until soft

Add garlic and cook until fragrant

5) Garlic butter rice magic

Add rice and toss in the butter

Let it sit a bit to lightly crisp

Taste → adjust salt if needed

6) Bring it all together

Return steak + shrimp

Toss everything together

Finish with:

1 tbsp butter

Optional squeeze of lemon

Cook 2–3 minutes until hot and glossy.

🔥 Why FORGE Wins Here

Built for beef → enhances the steak bite

Pepper-forward → replaces Cajun without clashing

Deep, savory profile → makes the butter + garlic pop

Still balanced enough not to overpower shrimp

💡 Want to Experiment?

SHORELINE → lighter, more coastal vibe (great if you want shrimp to lead)

MAPLE COAL → tiny touch (½ tsp max) for sweet-savory contrast

COAL → heavier smoke = better if you’re going for a grilled/outdoor feel

📣 “Tonya’s Fix 🥩🦐🔥”

Steak. Shrimp. Garlic butter rice.

This isn’t just dinner… this is million dollar flavor made in one pan.

Finished with our FORGE seasoning for that deep, bold, “what is THAT?!” bite.

No shortcuts. No bland bites.

Follow us on Facebook 

Mitch & Tonya's Spice Cabinet