The flavor pairing of All American and Woodland Embers SmokedSalt creates a memorable meal.

Bear Creek Evening Table

Featuring All American & Woodland Embers Smoked Salt

Main Dish:

Smoky Herb-Rubbed Chicken Thighs (recipe below)

– seasoned with All American and finished with a touch of Woodland Embers Smoked Salt

Side Vegetable:

Roasted Carrots with Thyme & Woodland Embers Smoked Salt

– tossed with olive oil, fresh thyme, and a sprinkle of Woodland Embers Smoked Salt for a rustic, woodsy finish

Salad:

Baby Spinach & Apple Salad with All American Vinaigrette

– crisp greens, sliced apple, toasted walnuts, and dried cranberries with a zesty dressing made from All American spice blend

Dessert:

Baked Maple-Pear Crumble

– warm spiced pears with a crunchy oat topping, served with vanilla ice cream or whipped cream

Smoky Herb-Rubbed Chicken Thighs

Serves: 4 | Prep Time: 10 min | Cook Time: 35 min

Ingredients:

8 bone-in, skin-on chicken thighs

1tbsp Bear Creek Rubs All American seasoning

1/4 tsp Bear Creek Rubs Woodland Embers Smoked Salt

1 tbsp olive oil

Optional: 1 tsp fresh rosemary or thyme, chopped

Instructions:

Preheat oven to 400°F (205°C). Line a baking sheet with foil or parchment.

Pat dry the chicken thighs and place in a bowl or on a tray.

In a small dish, combine All American seasoning and Woodland Embers smoked salt with olive oil. Add optional herbs if using.

Rub mixture evenly over each chicken thigh, getting under the skin slightly for deeper flavor.

Arrange chicken skin-side up on the baking sheet. Roast for 35–40 minutes, or until internal temperature reaches 165°F and skin is crispy.

Let rest for 5 minutes before serving.

Pro Tip: Finish with an extra pinch of Woodland Embers Smoked Salt before plating for added aroma.

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