From Pop's kitchen to yours
Deliciously Simple with Pop's
Welcome to our kitchen, where simple recipes, family traditions, and great flavor come together. Every dish shared here is made even better with Pop’s All-Purpose Seasoning and created by family, friends, and people who simply love good food. From quick weeknight meals to favorite comfort foods, these recipes are meant to be easy, delicious, and shared around the table.
By Michaelyn Haddock Kurtz
Ripe avocados mashed with fresh lime juice, diced tomato, and onion, then seasoned with Pop's to taste. Serve it right away with tortilla chips and stand back.
By Katie Goutoufas
Black-eyed peas, hominy, black beans, and Rotel tossed with green onions, Italian dressing, and Pop's. Chill it overnight so the flavors settle in, then serve with corn chips.
By Michaelyn Haddock Kurtz
Ripe tomato slices topped with fresh mozzarella and basil, seasoned lightly with Pop's and finished with balsamic glaze. Chill for half an hour and serve cold.
By Laura Lovell
Firm green tomatoes dipped in milk, coated in flour, breadcrumbs, and Pop's, then fried in butter until golden brown on both sides. Serve them warm and watch them disappear.
By Katie Goutoufas
Jalapeño halves filled with Pop's-seasoned cream cheese, topped with shrimp and a strip of bacon, then baked low and slow until the bacon is done and the peppers are tender.
By Monica Haddock McLendon
A simple, hearty quiche of eggs, cheese, and cubed ham baked in a deep dish crust, easy to customize with your favorite protein and veggies. Makes two, because one never lasts long.
By Angie Haddock (Mrs. Henry Haddock III)
Grouper or mahi-mahi marinated in a lemon butter sauté with onions and mushrooms, then blackened in a hot cast iron skillet and finished with the reserved sauce. Worth every minute.
By Michaelyn Haddock Kurtz
Salmon fillets brushed with olive oil, brightened with fresh lemon, seasoned with Pop's, and baked until they flake easily with a fork. Supper is on the table in twenty minutes.
By Michaelyn Haddock Kurtz
Tenderized venison wrapped in maple bacon, marinated overnight in Dale's and Italian dressing, then sprinkled with Pop's and grilled hot until the bacon crisps. They go fast.
By Laura Lovell
Firm tofu cubes browned in olive oil and finished with Pop's. Great in wraps, salads, and grain bowls, or straight out of the skillet as a snack.
By Michaelyn H. Kurtz
Red and Yukon Gold potatoes tossed in olive oil and Pop's, then roasted until fork tender and golden around the edges. Stir in cheddar and sour cream for the cheesy casserole version.
From Pop's kitchen
Fresh green beans sautéed in olive oil with a couple teaspoons of Pop's until tender and lightly browned. Keep them just a little crisp.
From Pop's kitchen
Brussels sprouts browned in olive oil with Pop's, then finished with a drizzle of balsamic glaze. Let them sit still in the pan a minute so they get good and crisp.
By Michaelyn Haddock Kurtz & Katie Goutoufas
Zing Zang, Tito's, and a half teaspoon of Pop's, shaken and poured over ice in a glass with a seasoned rim. Add olives, celery, bacon, or dill pickles, and garnish like you mean it.
A friendly reminder
Remember your everyday favorites. Common foods like eggs, grits, mashed potatoes, rice, pasta, fresh salads, popcorn, pizza, grilled chicken, shrimp, fish, seafood, steak, ribs, pork chops, Italian sausage, venison, Thanksgiving turkey, boiled peanuts, sautéed onions and mushrooms, buttered corn on the cob, and most any vegetables (boiled, sautéed, grilled) can all be elevated with Pop's All-Purpose Seasoning.
