Kitchen Witch's Meat Paste & Dressing Mix

I wanted to make something a bit different and yet tasty and of course I was in a hurry so it had to be fast.

I combined in my food processor:

1 packet of my Kitchen Witch’s Italian Dressing Mix (dry)***recipe follows
1/2 c. fresh packed basil leaves
1/2 c. fresh Italian parsley - you can use regular
1/4 c. balsamic vinegar
1/4 olive oil
2 T. Dijon-style mustard

Pulse forming a coarse paste. Using a spatula, remove to bowl. Using fingers, rub mixture into poultry, meat or fish; cover and refrigerate at least 4 hours or up to 24 hours before grilling. Sometimes I splash balamic vinegar on the cooked meat/fish and serve.

For a bit of heat - grind some red pepper flakes and add to paste before rubbing onto meat/fish.

Kitchen Witch's Italian Salad Dressing Mix (dry):

1 1/2 teaspoons garlic powder
1 tablespoon garlic salt
1 tablespoon onion powder
2 tablespoons oregano, ground or oregano leaves
1 tablespoon dried parsley
1 tablespoon sugar
1 tablespoon salt  
1 teaspoon black pepper
1 teaspoon ground basil or basil leaves
1/4 teaspoon ground thyme or thyme leaves
1/2 teaspoon dried celery leaves or dried celery flakes

Combine and store airtight.

To make the salad dressing:

Combine 2 T. mix, 1/4 c. white vinegar or red or white wine vinegar, 2 T. water and 5/8 c. olive oil (can use canola).  Shake before using.

NOTE:  You can substitute an envelope (dry) of Good Seasons Zesty Italian Dressing, if desired.

My dry mix can be used to flavor bread crumbs for coating chicken as a breading as well. Soak chicken pieces in buttermilk (2 hours to overnight - whatever your preference); shake off excess and dredge in flavored crumbs. Fry or bake as desired.