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Rose Creek Farms


Tasty Recipes for Greek Oregano

Greek Oregano Uses

Having a definite affinity with tomato recipes and spaghetti sauces, oregano is a must for contributing its flavorful zing to pizza. Enhance eggplant, squash, potatoes, beans, omelets, pilaf and quiche with its assertive personality. Use as a seasoning for poultry, roasts and shellfish. For an out-of-this-herb-world open-face sandwich, top crusty Italian bread with thin slices of mozzarella cheese, a beefsteak tomato slice, chopped fresh oregano and a drizzle of olive oil. Savory dishes deliciously respond to oregano's flavor. Add its spunky energy to Mexican bean dishes. Chiles rellenos especially loves oregano. Snip into salad dressings. Add zip to marinades for grilled kabobs. Roasted vegetables welcome its spicy tang. Blend with red onions; sprinkle over steamed zucchini. Flavor vinegar and oil. This herb is an excellent substitute for fresh basil. 

How to Store Parsley, Cilantro, and Other Fresh Herbs


1. Snip off the bottom of the stems.

2 Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.

3 Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

4 If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

5 Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Nutritional Value

Oregano is an excellent source of vitamin K and a very good source of iron, manganese and dietary fiber. In addition, oregano is a good source of calcium, magnesium, vitamin A, vitamin C and omega-3 fatty acids. Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids. Additionally, oregano has demonstrated antimicrobial activity against food-borne pathogens such as Listeria monocytogenes. Both of these characteristics may be useful in both health and food preservation. 

Baby Bam Spice Seasoning Mix Recipe

Emeril is known for his spicy Cajun dishes. This spice mix is much tamer than the usual, so it will appeal to kids and those who cannot handle the fire of most Cajun seasonings.


  • 3 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery salt


Place paprika, salt, parsley, onion powder, garlic powder, black pepper, oregano, basil, thyme, and celery salt in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to three months.

Emeril says: "You fearless bammers out there can kick this up a notch by adding cayenne (I'd start with about 1/4 teaspoon, and then take it from there)."

Baked Shrimp Scampi Recipe

Making baked shrimp scampi is simple using garlic, butter, bread crumbs, lemon juice, and oregano. Use your favorite size shrimp and just go by weight. Be sure the shrimp lies in one layer. Using a bread with a dense crumb (not traditional white sandwich bread) gives the best result. This is incredibly easy and fast using few ingredients. Feel free to double the recipe using a larger pan.

Prep Time: 10 minutes

Cook Time: 25 minutes


  • 1/3 cup melted butter, plus 1 Tablespoon for greasing baking dish
  • 3 cloves garlic, minced
  • 1 pound shrimp, cleaned and deveined
  • 1 cup fresh dense bread crumbs
  • 1 teaspoon dried oregano, crushed
  • 1 lemon


Preheat oven to 350 F. Select a casserole dish capable of holding the shrimp in one close layer and grease with 1 tablespoon of butter.

Melt the remaining butter in a small saucepan over low heat. Add the garlic and gently saute until garlic softens, but does not brown. Do not overcook the garlic or it will become bitter. Set aside to cool.

Place half of the bread crumbs in an even layer in the bottom of the casserole. Sprinkle with the oregano. Place shrimp in the casserole in a single layer. Squeeze lemon juice over shrimp, then top with remaining bread crumbs. Sprinkle cooled garlic butter evenly over the top.

Bake for 25 minutes or until top is golden brown.

Yield: 3 to 4 servings