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Just Simply Good Stuff products can be purchased here on
our website or in the meat departments in over 80 grocery
stores, meat markets, restaurants and specialty shops in
Idaho, Washington and Montana. You can also purchase our “No
Worries Gift Boxes” online or email for special requests.
All you do is choose the Rubs, Spice Blends and/or Chile
Chili mix, then pay online! We’ll gift box your selections,
enclose a note who it’s from, then ship it off! Gift
Boxes make great Corporate gifts, Host/Hostess, Holiday ,
Birthday, Weddings, Anniversary or any occasion. Or you can
buy a Gift Certificate and let them choose! See this link for
a list of additional locations, suggested uses and recipes
ideas. Just Simply Good Stuff! Is a leader in providing one
of a kind natural Rubs, Spice Blends and specialty Salt Blends
with no MSG as
well as No Salt Blends
Just Simply Good Stuff! LLC was founded in 2004 based in Sagle, Idaho in
the beautiful Inland Northwest just minutes from Sandpoint, Idaho. Somehow
things just taste better here… ENJOY!
We offer Regular
and No Salt.
We take Credit cards through PayPal
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- 1 Grilled Chicken breast or thigh, cut into strips
- 1 Eggplant (small) sliced lengthwise into 1/2" slices.
- 1 Yellow Squash sliced lengthwise into 1/2" slices.
- 1 zucchini sliced lengthwise into 1/2" slices.
- 1 Red Onion peeled sliced into 1/4" rounds
- 3 tsp Mediterranean Medley
- 1-2 tsp Lemon Lime Salt
- 1/8 tsp Cayenne pepper
- Olive oil cooking spray
- 6 slices Pepper Jack Cheese
- 2 roasted bell peppers (see directions)
- 2 sour dough Baguettes (12inch) sliced lengthwise (remove
some of the soft dough to make room inside)
- 1 lg. Tomato sliced
- Fresh ground pepper
- 10-12 Pickled Jalapeno slices
- 6 basil leaves (fresh)
- 6 Romaine lettuce leaves (washed and pat dry)
To Roast Peppers: Slice peppers in half
,seed, put on gas grill, when peppers begin to blister turn
as needed to char all sides, remove, put immediately into
zip lock bag, close tightly let set for 20 minutes. When
cool remove and rub w/ paper towel to remove skin. Slice
into 1" strips. Peppers can also be done in oven on
Broil, but they're not as tasty.
Dressing
- 1 tsp Mediterranean Medley
- 1 cp yogurt (plain)
- 3 Tbl Spicy Brown Mustard
- Fresh ground pepper
- 2 Tbl Cottage cheese
- 3 dashes Tabasco (Green is best)
- 1 green Onion minced
- 2 garlic cloves minced
- 1 tsp fresh lemon juice
Put all the dressing ingredients in food processor blend
on low till smooth, refrigerate.
Directions:
Place cut Baguettes under broiler, toast golden, set aside.
Place Eggplant, squash, zucchini and onion on cookie sheet,
spray with Olive oil, sprinkle with Mediterranean Medley,
Lemon Lime salt and Cayenne pepper on all slices, broil
about 4-5 minutes till slightly brown, turn veggies over
and brown other side. Remove from oven and assemble. Note:
this can also be done on your grill.
To Assemble: Spread dressing generously
on insides of toasted bread, place Tomatoes in well (where
you removed the dough) sprinkle with pepper and Lemon Lime
salt, lay half Jalapenos on each baguette, layer: Chicken Strips, Basil leaves,
Romaine, eggplant, squash, pepper jack cheese, zucchini,
and onions. Drizzle more dressing on veggies; put remaining
baguette half on top. Slice into 2-4 sandwiches. Voila! |
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Slice
zucchini lengthwise and brush with olive oil. Sprinkle Mediterranean
Medley and Lemon/Lime salt lightly on both sides. Grill both
sides. Remove, sprinkle with parmesan cheese. Serve immediately
while hot.
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Brush fresh corn
with butter or olive oil. Sprinkle on any of these: Original
Mediterranean Medley. Smoky Jalapeno, Beyond the Border, Mesquite
Salt or Lemon/Lime Salt. Wrap in foil and grill or roast in
350 degree oven about 20 minutes or till done.
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1-2 lbs Mahi- Mahi (or
fish of your choice)
- 2-3 Tbls Mediterranean Medley
- 1/2 tsp Lemon Lime Salt
- 3- 4 Roma Tomatoes chopped coarse
- 3 Tbls fresh Parmesan grated
- 4 Tbls Butter
- 1 Lemon cut into wedges
- 1 Tbl each fresh chopped Parsley & Basil
Directions
Preheat the oven to 375°. Melt 3 tablespoons butter in
a skillet. Add the chopped tomatoes and 1/2 Mediterranean
Medley, 1/2 Lemon Lime Salt & Parsley, sauté for
30 seconds. Remove from heat and stir in the grated parmesan.
Put Mahi-Mahi on a buttered 9x12 inch baking dish. Sprinkle
remaining half of Mediterranean Medley and Lemon Lime salt
on Mahi-Mahi, squeeze 1-2 lemon wedges over Mahi-Mahi .Dot
the Mahi-Mahi with the remaining butter.Put in oven 5-7 minutes,
remove from oven spoon Tomato/cheese mixture over top, Bake
additional 15-20 minutes or till done. Sprinkle Basil on
tomatoes, Garnish with lemon wedges. Enjoy!
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Squeeze fresh
lemon or lime on boneless chicken breast shake on Mediterranean
Medley and Lemon Lime Salt, rub in, dredge lightly in flour,
fry in 1 tablespoon Butter or Olive Oil till done. Serve with
Rice Pilaf or Medley Potatoes!
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Bake 1 large Russet or Yukon Gold Potato till done (leave
oven on 350), Cut in half length wise, scrape potato from
shell within half-inch of peel. Put shells in small baking
dishes or pan set aside (be careful to not damage shell).
Put potato in bowl with 2 tablespoons sour cream, 1 tablespoon
each: Green onion, Mediterranean Medley, diced mushrooms,
bell pepper (microwave mushrooms and bell pepper in 1 tsp
butter for 1 minute to pre cook), 1/4 tsp Lemon lime salt,
1/2 cup grated cheddar cheese (reserve small amount of the
cheese and onion for garnish). Mix all ingredients together.
Spoon into potato shells, garnish with cheese and onion,
put back in oven at 350 degrees for 20 minutes or until heated
through.
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- 4 med. Yukon Gold or Russet Potatoes
- 4 Green Onions sliced
- 2 dill pickles diced small
- 2 Celery Ribs sliced 1/8"
- 3 Eggs boiled and diced
- 1/2 Red Bell Pepper diced
- 2-3 Tbls. Pickle Juice
- 1 tsp. Dill Weed
- 1 tsp. Lemon / Lime Salt
- 1 Tbls. Mediterranean Medley
- 1/2 cup Mayo w/ 1 tsp. Mustard mixed in.
Directions:
Boil potatoes till fork tender. In a large bowl dice potatoes,
eggs, onion, pickles, celery and bell pepper. Add pickle
juice, sprinkle dill weed, Lemon and Lime Salt and Mediterranean
Medley over all. Stir, mix mayo mustard mixtures together,
add to salad stir thoroughly. Refrigerate 2 - 3 hours or
overnight. Stir again before serving.
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Prosciutto
Wrapped Chicken
2-4 Chicken Breasts (boneless/skinless)
Prosciutto Ham (3 pcs. Per breast)
2Tbl Butter
¼ - ½ cp fresh Mushrooms chopped
(Crimini’s are best)
Mediterranean Medley
Lemon/Lime Salt
2-4 slices Swiss Cheese
White wine (optional)
Non-stick cooking spray
Directions:
Spray baking pan with non-stick spray. Lay chicken
in pan.
Lightly butter top of each breast, sprinkle with Mediterranean
Medley & Lemon/Lime salt, sprinkle on mushrooms and press
into butter so they stick. Layer one slice of Prosciutto lengthwise & tuck
under breast, next layer swiss cheese then layer the 2 additional
Prosciutto slices over cheese & across (width) breast.
Pour a small amount of wine in pan, cover with foil and bake
@ 400 for 20 min. Remove foil bake additional 15 min. till
done.
Description |
Price |
Buy |
5 ounce bottle4 ounce bottle
(No Salt) |
$5.99 |
|
12 ounce bottle |
$10.50 |
|
24 ounce bottle |
$19.50 |
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