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Giada De Laurentiis Seasoning Set

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Sugg. Price $29.95 Sale $10.99
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Summary

Discover modern Italian flavors with Giada De Laurentiis – award-winning Food Network star and best-selling cookbook author. Crafted using Giada's signature recipes, our trio of seasoning blends makes it easy to whip up authentic Mediterranean dishes at home.

  • Meatball Seasoning: A classic combination of garlic, oregano and lemon zest – plus crushed red chiles for a spicy kick. (2 oz.)
  • Cacciatore Rub: A rich, Italian-style blend of fragrant smoked paprika, onion, oregano and fennel seeds. (1.8 oz.)
  • Chicken & Turkey Rub: Inspired by the island of Capri, this savory-sweet rub blends brown sugar and Dijon mustard, highlighted by garlic, cumin, oregano and allspice. (2.4 oz.)
  • Trio includes Meatball Seasoning, Cacciatore Rub, Chicken & Turkey Rub.
  • Made in USA.
Ingredients
  • Meatball Seasoning: Garlic, kosher salt, cane sugar, lemon peel, Mediterranean oregano, crystallized lemon (citric acid, evaporated cane juice, lemon oil, lemon juice, ascorbic acid [vitamin C]), California onion, crushed red pepper, safflower oil. This product is prepared and packaged using machines that may come in contact with wheat/gluten, milk or milk products, tree nuts, fish, shellfish, eggs, soy.
  • Cacciatore Rub: Kosher salt, fennel seed, onion, smoked paprika, Mediterranean oregano. This product is prepared and packaged using machines that may come in contact with wheat/gluten, milk or milk products, tree nuts, fish, shellfish, eggs, soy.
  • Chicken & Turkey Rub: Kosher salt, brown sugar, Dijon mustard powder [Dijon mustard (distilled vinegar, mustard, salt, white wine [contains sulfites], citric acid, tartaric acid, spices), maltodextrin, modified food starch, natural flavor], brown mustard seeds, black pepper, tangerine juice powder (tangerine juice, orange oil, citric acid), New Mexico chile, Turkish cumin, garlic, Jamaican allspice, Mediterranean oregano, silicon dioxide. This product is prepared and packaged using machines that may come in contact with wheat/gluten, milk or milk products, tree nuts, fish, shellfish, eggs, soy.
Shipping

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Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

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Recipes

Pepper-Rubbed Steak

Recipe courtesy of Giada De Laurentiis

1 thick porterhouse steak, about 2 lb. (1 kg) and 1 1/2 inches (4 cm) thick

1 tsp. olive oil

1 Tbs. Giada De Laurentiis Red Pepper Steak Seasoning, mixed well

1/2 lemon

 

Preheat a grill pan over medium-high heat. Preheat an oven to 400°F (200°C).

Rub the steak with the olive oil and season both sides evenly with the steak seasoning. Place on the grill pan and cook without moving until the bottom is deep brown and has formed a crust, about 5 minutes. Turn and repeat on the second side. Put the steak on a small rimmed baking sheet and transfer to the oven. Roast until an instant-read thermometer inserted into the steak registers 130° to 135°F (54° to 57°C), about 15 minutes, or until it reaches your desired doneness.

Transfer to a carving board and squeeze the lemon half over the top. Let rest 10 minutes before carving into slices and serving. Serves 2.

 

Roasted Chicken Cacciatore

Recipe courtesy of Giada De Laurentiis

3 Tbs. Giada De Laurentiis Cacciatore Rub, mixed well

3 Tbs. tomato-vegetable juice, such as V8

1 chicken, about 4 lb. (2 kg), cut into 10 serving pieces

3 Tbs. extra-virgin olive oil

For the salad:

3 cups (6 oz./185 g) bread cubes

3 Tbs. olive oil, plus more for drizzling if necessary

1 1/2 cups (6 oz./185 g) freshly grated Parmesan

1 cup (6 oz./185 g) cherry tomatoes, halved

1 large fennel bulb, cored and thinly sliced

1/2 cup (1/2 oz./15 g) fresh basil leaves, torn

1 Tbs. fresh lemon juice

 

In a small bowl, whisk together the cacciatore rub and tomato-vegetable juice. Rub the chicken pieces evenly with the mixture. Place the chicken in a resealable plastic bag. Seal the bag and let marinate in the refrigerator for at least 4 hours, or preferably overnight.

Arrange one rack in the middle of the oven and another in the top third. Preheat the oven to 425°F (220°C).

Remove the chicken from the bag and discard the marinade. Place the chicken on a rimmed baking sheet and drizzle with the olive oil. Place in the oven on the middle rack and bake for 25 minutes.

Meanwhile, prepare the bread cubes for the salad: In a large bowl, toss the bread cubes with the olive oil and 1/2 cup (2 oz./60 g) of the Parmesan. When the chicken has cooked for 25 minutes, remove the baking sheet from the oven and scatter the bread cubes around the chicken pieces. Return to the oven, this time on the top rack, until the bread is toasted and the chicken is golden brown and an instant-read thermometer inserted in a breast, away from the bone, registers 160°F (71°C), 15 to 20 minutes. Transfer the chicken to platter and let rest for 10 minutes.

Meanwhile, assemble the salad. Return the toasted bread cubes to the large bowl. Add the tomatoes, fennel, basil, lemon juice, the remaining 1 cup (4 oz./125 g) Parmesan and all of the juices from the baking sheet used to cook the chicken. Add a bit of olive oil if needed to finish dressing the salad (it will depend on the amount of juice from the chicken). Toss well to coat.

Serve the chicken pieces hot with the bread salad alongside. Serves 4.

 

Spiced Turkey Burgers

Recipe courtesy of Giada De Laurentiis

For the avocado spread:

1 avocado, peeled, pitted and mashed with a fork

1 tsp. grated lemon zest

2 Tbs. fresh lemon juice

1/3 cup (1/3 oz./10 g) fresh basil leaves, chopped

For the burgers:

1 lb. (500 g) ground turkey

2 1/2 tsp. Giada De Laurentiis Chicken and Turkey Rub, mixed well

4 potato buns, split and toasted

4 Bibb lettuce leaves

1 tomato on the vine, sliced

 

Preheat a grill pan over medium-high heat. Oil the grill.

To make the avocado spread, in a small bowl, stir together the avocado, lemon zest and juice, and basil. Set aside.

To make the burgers, divide the turkey into 4 equal portions and form into patties. Season the patties generously all over with the chicken and turkey rub. Place the patties on the grill pan and cook, turning once, until nicely browned and cooked through, 4 to 5 minutes per side.

On the bottom of each bun, place a lettuce leaf, a turkey burger and a slice of tomato. Spread the avocado mash on the cut side of the top of each bun, dividing it evenly. Place the tops of the buns on top of the burgers and serve. Serves 4.

 

Orzo Meatballs

Recipe courtesy of Giada De Laurentiis

2 slices white bread, crusts removed and cut into 1-inch (2.5-cm) pieces (about 1 1/2 cups)

1/2 cup (4 fl. oz./125 ml) milk, at room temperature

1 egg, lightly beaten

1 Tbs. extra-virgin olive oil

2 1/4 tsp. Giada De Laurentiis Meatball Seasoning, mixed well

1 cup (4 oz./125 g) freshly grated Parmesan cheese, plus more for serving (optional)

1/4 cup (1 1/2 oz./45 g) dried orzo

1/2 lb. (250 g) ground pork

1/2 lb. (250 g) ground beef

4 cups (32 fl. oz./1 l) purchased marinara sauce

 

In a bowl, combine the bread, milk, egg and olive oil. Using your hands, mix to combine. Set aside to allow the bread to absorb the liquid, about 5 minutes.

Add the meatball seasoning, Parmesan and orzo to the bread and, using a rubber spatula, stir to combine. Add the pork and beef to the bowl and, using your hands, gently mix until just combined, being careful not to overmix. Using a small scoop or a tablespoon, form the mixture into bite-sized balls.

In a fry pan over medium heat, bring the marinara sauce to a simmer. Add the meatballs to the sauce and cover the pan. Reduce the heat to medium-low and simmer, turning the meatballs occasionally, until the orzo in the meatballs is tender and the meatballs are cooked through, about 20 minutes. Transfer to a bowl, sprinkle with more Parmesan, if desired, and serve. Makes about 24 meatballs.

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