Parsley is not just a Denny’s decoration


When I say the word “Parsley”, what comes to mind? Do you picture the curly dark green leaf that is featured on sub-par restaurant’s fruit buffets? When you were younger, do you remember your mother telling you not to eat the curly leaf and that it was only “decoration for the food”?


If you do indeed recall these childhood memories about a dark green, curly, “non-edible” leaf then you do know what parsley is. Or rather, you know ONE TYPE of parsley.


Magical Seasoning

I had a friend at Culinary school introduce me to Johnny’s seasonings.
 Like the label says, it’s pure magic.
 I mainly use Johnny’s when cooking meat but its uses extend to vegetable, home made fries, soups and burgers.
It’s important to salt and season your meat before cooking; it helps the seasoning become part of the meat rather than have it taste like meat with salt. I like to sprinkle Johnny’s on just before I start to cook the meat. You can also use other spice rubs but this one is already mixed! It works well on any kind of meat- beef, pork, chicken, and fish.
Simply seasoning the meat before cooking makes a big difference in the dish. Try it for your next meal and wow your tasters with its’ depth a flavor!