Well, with pre-made spice mixes that you make per your family's tastes, you can indeed sprinkle at will. No measuring, no getting out multiple spice jars, no buying expensive (and salty) packets at the store or panicking when you're out of "fajita seasoning." If you make a recipe frequently, consider making a custom spice mix for that recipe (something like your own chili seasoning mix perhaps). Figure out how much you need to measure (or eyeball) for a given recipe and it will be ready to go when you want to throw that meal together. If your family likes things hot, add more "kick." If you need to reduce your salt intake, then cut the salt out. We don't like storebought taco seasoning because we don't like the chili powder in it--I now just sprinkle in adobo seasoning because it's got much less chili powder in it. Here's what I've made up so far (with some suggestions as to how I use them; all can be sprinkled over boneless, skinless chicken breasts and baked/stir-fried/sauteed/roasted for a quick entree).
- Paula Dean's House Seasoning: so basic, you can use it anywhere, but it's dynamite on roasted sweet potatoes.
- Emeril's Essence (Cajun-type seasoning): blackened fish/chicken, pasta dishes with kick, jambalaya, etc.
- Adobo Seasoning: the BEST and easiest fajita quesadillas, good in black bean dishes, too
- Curry Spice Blend: pretty much any dish where you want a good "curry" flavor
- A Middle Eastern mix is calling my name... I'll update this if we try it.
- Italian seasoning: good in egg salad, tuna salad, roasted veggies, on baked potatoes, as well as usual "Italian" dishes
- Herbes de Provence: also good with eggs, on roasted veggies, on baked potatoes, ....
- Lemon Pepper Seasoning: great on roast pork!!