Testimonials
Dear S.G., your poultry blend has inspired me to invent a new recipe. I call it "Grilled Greek Chicken." On the outside grill, I place boneless-skinless chicken breast that has been sprinkled on both sides with your chicken seasoning. When the chicken is almost done, I add some sautéed onions and peppers seasoned with your vegetable blend. Then I add crumbled pieces and feta cheese and let the cheese get warm and soft. You need to try this dish. It is easy and fast.
G.W.
My friend sent me your 4 seasonings as a gift and I can't stop using them. I think that I'm addicted. I never knew how flavorful my food could be. I use your stuff on everything. Good thing you can order on line 'cause I'm already running low on 2 of the varieties. The meat favor is my favorite. Thanks for introducing me to Mediterranean Flavors!
I did exactly what you suggested for steak with your meat seasoning. My steak was incredible. The beauty of it is that I could only afford a cheap cut of steak. I marinated it as you recommended on your website and then I cooked the steak slowly. Much to my amazement, the steak was tender and full of flavor. I'll be eating a lot more steak in the future.
TIM
Try sprinkling your meat seasoning on homemade French fries. When the fries are draining you should sprinkle on top and let cool. They are awesome! I don't even use ketchup when I do fries this way. Trust me, you need to try it to believe it.
T. CLARKSTON, KENTUCKY
I blended your blends and it came out great! I made seafood skewers for the BBQ grill. I used shrimp/scallops/chucks of cod/onions/peppers/zucchini/cherry tomatoes. When I put the skewers together I brushed with olive oil. Since I had equal amounts of seafood and vegetables I wasn't sure which flavor to use so I used both and the results were incredible. P.S. cut the vegetables in very thin slices so that they cook evenly with the seafood which cooks up very quickly.
Holy Cow! My award winning baby-back rib recipe has now been taken up a notch or two. I can't wait until this year's rib-off contest. I won't give out my whole recipe but I will say that I put the meat blend on my raw ribs and slow roasted them in the oven for several hours. When I threw the ribs on the grill I added my own BBQ sauce (you ain't getting that recipe but it also now has some of your seasoning). Anyhow, my ribs are now worthy for bigger and better rib cook-offs.
PKC FROM THE GREAT STATE OF ARKANSAS
I have one of those home rotisseries that I use for chicken. I use your poultry blend on whole chickens and the flavor is to die for. I love your seasoning. It is the perfect blend.
G. SMITH, OHIO
I use your seafood blend mix on my baked fish and the flavor is as good as a restaurant. I buy the cheap frozen fish fillets and add your seasoning. I love it!
MARY
I'm no cook but I like to make what I call a Greek salad. I start with greens and add onions, banana peppers from a jar, black olives, tomatoes, cucumber strips and feta cheese. I add olive oil and a little vinegar and then I finish it off by sprinkling your vegetable seasoning on top. It is awesome. My salad now feels more like a real Greek salad. Thank you.
Dearest, Incredible, Spicy Greek, where have you been all of my life? Are you married? I love all of your blends and I use them on EVERYTHING!!!! I must have Greek in my blood because I never have been more excited about seasonings until now. My food now has "Zest." My husband is worried that I will start to sprinkle some of your blends on desserts. He is even more worried that I will leave him for you! I can't help myself. I love your seasonings. My whole family does. Even my Dad, and trust me, he doesn't like anything. I have already turned 4 other people onto your product. Keep up the good work."
JASMINE T
Last night I tried your Greek seasoning on my hamburgers. I simply sprinkled the meat seasoning on both sides of my hand-pack burger and then threw them on the grill. I would have mixed it in the meat and let it sit for a while but I didn't have time for that. Anyhow, I think those were the best burgers that I have ever made. I love Spicy Greek Seasonings!
DAVE ESTES, ATHENS, OH
I tried your vegetable blend on some oven roasted potatoes and it was excellent. I just cubed up some raw potatoes and then placed them in a zip-loc bag. I added enough vegetable oil to coat the cubed potables. I then added a good amount of "Seasonings of Salonica" for vegetables and I shook the bag. I then spilled the potato chucks on a cookie sheet and baked at 425 for about 35-45 minutes. Your spice has added a new "zing" to my oven roasted potatoes.
CAROL HAGEN
Dear Spicy Greek, Thanks for the jewelry—let me explain. My husband called me at 3:00 last Tuesday to tell me that he invited his new boss (from out of town) over for Dinner. After an appropriate amount of butt-chewing from me (followed by the ever popular silent treatment) I left work early and ran to the store to try to find something to make. Salmon was on sale and I purchased 3 nice fillets and a bottle of your Seafood Blend. Luckily, the deli case had all the side dishes that I needed. I had no time so all I did was splash lemon juice on the salmon and then sprinkle a generous amount of your seafood blend on each side of the salmon and placed them on the grill. I added a pat of butter on top and closed the lid to the grill. The fillets were done within 10 minutes and OMG, they were awesome. My husband's boss remarked that he has eaten salmon in fancy restaurants from coast to coast and mine was the best salmon he has ever had. Long story short: My husband got praise from his boss, his boss got a great meal, and I got a new bracelet and matching ear rings from my forgiven husband. Thanks a million Spicy Greek.
NANCY HERTEL, COLUMBUS, OHIO
My Potato salad is no longer boring. Usually I make a "Plain-Jane" potato salad. You know, potatoes, celery, eggs, onions, mayo, S&P, a dab of mustard and then mix it all up. Now I use your Seasonings from Salonica. Don't laugh, but this is what I do: I use the meat seasoning as the only spices that I use. I know it sounds weird but you need to try it. I will never make boring potato salad again.
SCB
I love the seasonings from Spicy Greek. I have all 4 favors and I use them on most everything. Instead of favoring my foods with 3 or 4 different spices I just use one blend and everything comes out perfectly. I highly recommend your product to anyone that enjoys interesting favors. Thanks!
LINDA THOMPSON
My famous oven fried chicken recipe has now been retired. For years my family has bragged about my fried chicken. All I would do is rinse my chicken pieces and then dust them in plain flour. After that I would dunk them in a bowl that had whipped eggs. I let the excess drain and then put the pieces into another bowl with flour that was seasoned with salt and pepper. I then lightly fried each side of the chicken pieces until they were golden brown. That takes only a few minutes but the chicken is still raw inside. After that I would bake the chicken at 350 for about 45 minutes. Anyhow, I used the Spicy Greek poultry blend in my second flour mix and it was incredible how well it turned out. My family has begged me to make it this way in the future
KATHY SIENICKI
I sprinkled your vegetable mix over my deviled eggs. I got rave reviews for the favor and a few request for the recipe. Also, seasoning gave a pretty color to the eggs. Your seasonings are good for transforming bland foods into exciting dishes
MARY WEBB, DALLAS, TX
Dear Spicy Greek, I tried your spices on a few different foods and I'm telling you that my taste buds were dancing. I love your product. I keep it on the table and use it instead of salt and pepper. Your seasoning gives new life to boring food. Here's an easy summer vegetable recipe for your fans. Slice up fresh summer squash, zucchini and even eggplant. Make the slices somewhat thick (1/4"-1/2"). Marinate in oil with your vegetable blend. Let sit for at least 30 minutes and then throw them on the grill and grill both sides. You can also do this with large onion pieces, asparagus, and wide slices of peppers. Make sure your vegetable pieces are big enough to not fall through the grill slots.
SHARON EDMINSON, PIQUA, OH