House seasoning

I refer to house seasoning a lot in my recipes and posts, probably because I use it a lot! It has pretty much replaced plain salt/pepper in most all of my cooking and its good on everything. Meat, fish, veggies, you name it. If salt and pepper is good on it, house seasoning is better on it.

I cannot take credit for this one. I discovered it a few years ago in a Paula Deen cookbook. It's just 4 parts salt, one part ground black pepper, and one part garlic powder. Mix it up, put it in a container in the cabinet, and use it wherever you would use salt and pepper. It will keep for as long as the garlic keeps - but we've never had one get stale.

You can use any salt you want, I suppose. We've tried it with several types, and table salt is my favorite, mostly because it stays mixed up better and tends not to settle. If you make it with a larger salt like Kosher or flake, remember to shake it up before each use.