Copycat Lawry’s Seasoned Salt

Copycat Lawry’s Seasoned Salt

posted in: Food, Ingredients | 2 | This post may contain referral links. See privacy policy for more.

We are big fans of the Food Network and one of our favorite tv chefs is Ree Drummond, aka The Pioneer Woman. If you watch the show, then you know that one of Ree’s favorite ingredients is Lawry’s Seasoned Salt.

We have seen it at the grocery store many times, but never felt compelled to grab a bottle and put it into our cart. However, one fine day last week, we decided to make breaded pork chops and saw Ree’s version used seasoned salt. We didn’t want to run to the grocery store, so decided to look up a copycat and version. It was so good, we have already added it to all of our favorite savory dishes and it adds a great punch.

The effect is subtle, but definitely there! It has that savory taste, that “umami.” Wikipedia says that umami means “brothy or meaty.” Basically, it’s our new favorite thing in the kitchen!

Copycat Lawry’s Seasoned Salt

Copycat Lawry’s Seasoned Salt


  • 2 tablespoons salt
  • 2 teaspoons sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cornstarch


  1. Combine all ingredients and pour into a glass or plastic container.
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Two more new seasoning secrets we are keen to try are Kitchen Bouquet and Gravy Master. These are both supposed to enhance the meatiness of dishes.

Do you use Lawry’s Seasoning Salt? Have you tried Kitchen Bouquet or Gravy Master? We’re eager to know, so please share below! 🙂

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Scrumptious Shrimp and Vegetable Okazu (GIFT #6)

Scrumptious Shrimp and Vegetable Okazu (GIFT #6)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Our last Grandma-Inspired Fantastic Treat (GIFT) was for a Perfect Rich and Sweet Blueberry Crumble. Today’s GIFT is for Scrumptious Shrimp and Vegetable Okazu. In Japanese, the traditional definition of okazu is a general name for anything that is served with steamed rice. Growing up in our house, okazu was defined as a meal consisting of some kind of meat cooked with a mix of vegetables covered in a sauce served over steamed rice. It was and still is a family favorite.

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Our grandma would cook this dish for us at least once a week. She never had a written recipe for her okazu, she used whatever meat and veggies she had on hand. The only consistent part of this dish was the sauce and the white rice. Even then, replicating the sauce was difficult since she was like every other grandma and just mixed things together, tasted it and that was it. No measurements were ever done. It took a lot of practice to perfect the sauce to taste the same as how it tasted when she made it. The recipe below is a loose guideline. Feel free to take liberties and change it up to make okazu how you like it.

First, slice up your veggies. For this recipe, we used celery, carrots, onion, and cabbage.

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Heat some olive oil in a large frying pan and add the sliced veggies.

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Cook veggies for about ten minutes on medium heat. Then add chopped shrimp. The shrimpies cook fast – they only need about two minutes.

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In a large bowl, combine the chicken stock, soy sauce, ginger powder and cornstarch (for thickening). Yummy yummy sauce.

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Add the sauce to the pan and cook until sauce has thickened and mixture is bubbling.

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Serve with rice!

Scrumptious Shrimp and Vegetable Okazu

Scrumptious Shrimp and Vegetable Okazu


  • 3 T olive oil
  • 1 large onion, sliced
  • 2 medium carrots, thinly sliced
  • 3 celery ribs, thinly sliced
  • 4 c sliced cabbage
  • 2 lbs shrimp, cut into pieces
  • 1 1/2 T garlic, minced
  • 1 1/2 c chicken stock
  • 1/3 c soy sauce
  • 2 t ginger powder
  • 1 1/2 T cornstarch


  1. Heat large fry pan and olive oil to medium heat.
  2. Add onion, carrots, celery and cabbage.
  3. Cook vegetables until almost done then add shrimp.
  4. Mix stock, soy sauce, ginger powder and cornstarch.
  5. Cook until shrimp are pink.
  6. Increase heat to medium high, add liquid mixture and cook until bubbling and thick.
  7. Serve over steamed rice.
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Perfect Rich and Sweet Blueberry Crumble (Grandma Inspired Fantastic Treat #5)

Perfect Rich and Sweet Blueberry Crumble (Grandma Inspired Fantastic Treat #5)

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 2 | This post may contain referral links. See privacy policy for more.

Our grandma was born in Oregon, the third highest cultivator of blueberries in the US, behind Michigan and Georgia. But that is not the only reason this recipe reminds us of our grandma.

Grandma Inspired Blueberry Crumble

The second reason was her dentures. She had “soft teeth” from an early age and consequently, she was sporting dentures before her twentieth birthday. She wasn’t bashful about it either. She considered it a talking point and even a point of pride, for no one else she knew had been wearing dentures for so long.

Anyway, whenever we would go grocery shopping with her, we would pass the blueberries. Then we would joke and ask her if she wanted some, and she would exclaim, “NOOOO, they turn my teeth BLUUUUE!” and then she would laugh, which in turn made us laugh.

We actually have a love-hate relationship with blueberries ourselves. Like Forrest Gump said, “You never know what you’re going to get,” and that is a disconcerting fact about these little indigo orbs. Sometimes they can be so squishy. That being said, blueberries have been proven to have several health benefits, including being high in antioxidants and a low Glycemic Index.

This Grandma-Inspired Fantastic Treat is a deliciously sweet blueberry crumble. It manages to make blueberries delicious and brings a smile to our faces with memories of our grandma.

For the Crust and Crumble

Combine sugar, flour, baking powder, diced butter, egg, and salt in a food processor. Mix until roughly the size of peas.

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Here is the texture we’re looking for.

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Press half of the crumb mixture into the bottom of a 9 x 13 pan.

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For the Filling

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Whisk together lemon juice, granulated sugar, vanilla and cornstarch. Then pour over the blueberries, giving them a gentle stir to coat. The cornstarch will help keep the filling together.

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The blueberries are ready for action. Pour them over the bottom layer of crumble and tilt the pan around for even liquid distribution.

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Top with the other half of the crumb topping. It’s ready to go into the oven!

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Bake for 35 minutes in a 350°F preheated oven.

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And there you have it, perfect blueberry crumble. Serve warm with vanilla ice cream for yummy deliciousness.

Mind the dentures though, this stuff stains. ?

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Blueberry Crumble

Blueberry Crumble


  • 1 c granulated sugar
  • 3 c flour
  • 1 t baking powder
  • 1 c butter, cut into pieces
  • 1 large egg
  • 1/2 t salt
  • 4 cups blueberries
  • 1/4 c lemon juice
  • 1/2 c granulated sugar
  • 1 t vanilla
  • 4 t cornstarch


  1. Preheat oven to 350°F
  2. Grease 13x9 pan with butter
  3. Using a food processor, mix first 6 ingredients
  4. Pour about 1/2 of the crumb mix into the prepared pan
  5. Press crumb mix with fingers to compact the bottom layer
  6. Whisk together lemon juice, granulated sugar, vanilla and cornstarch
  7. Pour liquid mixture over blueberries and gently fold to coat all the berries
  8. Pour blueberry mix into pan over the crumb layer
  9. Tilt pan slightly to move the liquid all over the crumb layer
  10. Maneuver blueberries into a uniform layer
  11. Pour remaining crumb mix over the top
  12. Bake about 35 minutes, until top is golden brown
  13. Let cool and store in refrigerator
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