This is Nona again. Lindsey missed out on the goodies today. Another nice promotional package arrived from McCormick. This big box was stuffed with various grill rubs, marinades and a Montreal steak seasoning grinder.

Bounty for the guest bloggers!

I have used the McCormick’s Montreal steak seasoning before and I highly recommend it. Lindsey gave me the smokehouse pepper they sent her last week, and I used it this weekend and loved it. It added a nice smoky flavor without being overpowering.

My hubby and I joined Weight Watchers last night, so I am looking for ways to add more flavor to food as I try to whittle away fat and calories and keep to our daily points goals. Of course, I have to be careful with sauces and marinades that can actually add too many calories to what otherwise would have been a lean, low-cal dish.

I want to try the seafood rub, which contains chili pepper, lemon peel, garlic, tomato and brown sugar. Sounds pretty tasty for some salmon filets that want to get out of my fridge and onto my grill.

I promise we will save some of this spice swag for Lindsey.

So what’s grilling at your house this hot and steamy weekend?

Here you see the latest new product from McCormick, the spice company. It’s a “crusting blend” made with panko bread crumbs.

The blends come in three flavors: French onion, pepper and herb; Italian herb and cheese and garlic, lemon and rosemary.

The blends are used for creating a tasty crust on chicken, fish, pork or beef. I pried mine open and took a wiff and it smelled pretty good.

Since I’ve been covering food, I’ve noticed that the McCormick folks always seem to be riding the wave of the latest trend in spices. I know that’s their job, but I have grown to appreciate the way they try to bring gourmet spice options to the grocery store at a fairly affordable price for everyday cooks.

First, they had the smoked paprika everyone’s using. Then, they introduced a line of gourmet salts and salt blends. I have some of their French grey salt and Mediterranean spiced sea salt in my cabinet at home.

Panko is an extremely popular breading ingredient these days, so I’m not surprised to see this product. I do think that at 6.5 oz., the containers are a little small. How many chicken breasts do you suppose that’ll coat?

When I tasted a pinch of the Italian herb and cheese, I noticed that it is quite pungent. Perhaps one could mix the crusting blend with a little plain panko to stretch it further.

If anyone tries one of these blends, please let us know what you think!