Sweet Potato Quiche

Posted by Wine & Spice on 10/12/2018 to Vegetarian

Sweet potatoes are generally available all year round, but tend to become really popular during late fall. Today I decided to make a light lunch using sweet potatoes as the crust for my quiche. That makes this a low carb and low calorie lunch, light and delicious!

I chose Fish Delish to season the dish. It is hand blended with thyme, Greek oregano, basil, rosemary, sage, orange zest, lemon zest and fennel. This blend is fantastic as the "ultimate fish seasoning" of fennel and then the added citrus twist of lemon and orange zest. Fish Delish is also fabulous on chicken and pork. It also makes a wonderful salad dressing. To make 1 cup of dressing mix 1-2 tbsp seasoning in 2 tbsp water, let stand 5 minutes. Whisk in 1/3 cup red wine vinegar and 1/2 cup olive oil. Place any left over dressing in refrigerator.

Enjoy this quiche as a delightful brunch dish or cut into squares as an appetizer.

A cool glass of Chardonnay pairs beautifully with this dish.

Wine & Spice Makes Everything Nice!

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Everything Better Smoked Salmon Flatbread

Posted by Wine & Spice on 6/14/2018 to Appetizers

It has been ridiculously hot in my neck of the woods, almost 100 for weeks! As someone who loves to cook I was trying to be creative for a fun and delicious cool meal, yet not too filling! My family loves lox and bagels, so this is a play on that breakfast favorite.

This would be fantastic on a brunch table as it is amazing at room temperature, or as a light lunch or dinner.

I bought a blend called Everything Better. Wow, so good! This is made by hand blending delicious California grown and roasted garlic, onion, poppy seed, both white and black sesame seeds and kosher salt. Really tastes just like a bagel. This blend is great sprinkled on chicken, avocado toast, eggs, veggies and salads.

A chilled Mimosa would be a perfect match for this dish.

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Heirloom Tomato Tart

Posted by Wine & Spice on 8/10/2016 to Brunch

I love going to the Farmers Market! It is so much fun to walk around and see what is new and what I must try. Today I decided that tomatos are my must have. Todd from Todd’s Heirloom Tomatoes is a tomato aficionado! He and his wife Tonya are delightful and full of knowledge. Their tomatoes (and other produce) are the top of the line quality and just amazing flavor. I visited them at the Parker Sunday Market on Main Street.

I am making a Tomato Ricotta Tart. This a simple but oh so tasty dish. Because there are so few ingredients, the quality of these ingredients are imperative. Please get the best you can possibly find and you will not be sorry. Use a full fat Ricotta, imported from Italy if you can find. My beautiful friend Stephanie (she is Italian) went on a luxury Italian cruise this summer, lucky girl! She was spoiled with the local ricotta and went on a quest to find a similar quality product here. Her verdict is Trader Joes! Check it out if you have one locally.

I used Buon Appetito, a salt-free balanced mix of Greek oregano, basil, marjoram, thyme, rosemary and sage. This is wonderful in any Italian dish.

Hope you have fun adventuring at your local Markets!

A glass of Champagne pairs beautifully with this dish.

Wine & Spice Makes Everything Nice!

Orange Breakfast Muffins

Posted by Wine & Spice on 5/6/2016 to Brunch

My girls have been asking me to come up with a quick breakfast they can grab and eat on the way to school. These muffins are chock full of healthy ingredients and keep their tummies full. The Orange Zest really brings out the citrus flavors and make the muffins fantastic. Try it in marinades and dressings too! I also used a little bit of New Hudson Apple Pie Spice. This is hand blended with Korintje cinnamon, allspice, nutmeg, ginger root and cardamom. Fantastic in cookies, cakes, pies, pancakes and french toast.

You can use any nuts you like—I chose almonds because my family likes them. Walnuts or pecans would be wonderful also.

These muffins are terrific with a cup of coffee!

Wine and Spice Makes Everything nice!

Click here for a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

Scalloped Mexican Potatoes

Posted by Wine & Spice on 4/24/2016 to Vegetarian

Today I wanted to try something new and different. Potatoes can be a little bland so I kicked it up a notch! I used Milford's Mexican Blast to season the potatoes that added such an amazing favor. Mexican Blast is a delicious blend of chile peppers, garlic, onion, cumin, Mexican oregano and other spices.

Adding the poblano peppers made the dish colorful and taste fantastic! Mexican Crema is available at regular grocery stores and is richer that regular cream.

I paired this with Grilled Mexican Blast Carne Asada. Really delicious!

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

Chicken Enchiladas with Tomatillo Sauce

Posted by Wine & Spice on 4/6/2016 to Brunch

My family LOVES Mexican food! It can be really heavy though, especially around summertime. My goal is to serve healthier versions of our most liked dishes.  

Adobo Lime is one of my all time favorite spice blends. It is hand blended from fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary. It is so versatile to use on anything from veggies to grilling.

The tomatillo sauce is really fresh and light. You control the cheese to your liking!

An icy cold Corona is delightful with this meal.

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Eggs in Purgatory

Posted by wine & Spice on 4/4/2016 to Brunch

This egg dish is so good! Super easy to make and tastes decadent. Devil’s Dust is just as it sounds, HOT! A little bit goes a long way. It is hand blended from ghost pepper, jalapeño and habanero flakes. It is also great on steaks, chicken and even as a little kick of heat to a cool margarita. I recommend using it in a grinder.

This makes a wonderful Mother’s Day brunch item. You can use a larger skillet and make it for a group. Have a devil of a good time!

A nice cold Margarita or Champagne would pair beautifully with this meal.

Wine & Spice Makes Everything Nice!

Click here to see a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

Rolled Omelette

Posted by Wine & Spice on 4/4/2016 to Brunch

This is a really fun way to serve an omelette at your Brunch—perhaps on Mother’s Day! You can fill it with almost anything you can think of. Just keep in mind that you are rolling it, so not too much filling.

I made a very spring-like Herbes de Provence pea and swiss cheese omelette. It was light and so flavorful. Herbes de Provence and eggs are truly made for each other. It is blended with thyme, basil, savory, rosemary, and lavender, among other spices. Use it in soups, stews, salads, grilled vegetables, sauces or in fish and meat dishes. Fantastic with poultry. Also makes a wonderful dip for breads when added to extra virgin olive oil. 

A nice glass of Champagne pairs well with this dish.

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Baked Churros

Posted by Wine & Spice on 4/4/2016 to Brunch

Cinco de Mayo needs a sweet addition! The mini Baked Churros have all the flavor and crunch but not the fat and calories. This healthier version is baked instead of fried and they are bite size.

Saigon Cinnamon has the highest natural oil content of any cinnamon (nearly 5%) giving this a magnificent flavor and aroma. It is amazing! You can use cinnamon in savory cooking as well as sweets, soups and stews.

Mexican Coffee would be perfect with this dish.

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Saigon Cinnamon Roll Danish Pancakes

Posted by Wine & Spice on 8/25/2015 to Brunch

This tasty breakfast has quickly become a family favorite! It is somewhat time consuming but well worth the effort. They are very rich and such a special treat.

What is there not to love about a pancake that is stuffed with Saigon Cinnamon, brown sugar, butter and drizzled with a heavenly cream cheese frosting? 

The Saigon Cinnamon is so bright and fabulous—it will spoil you from using any other kind!

I do use an Ebelskiver (Danish name for the dish) pan to make these. It is an inexpensive tool to add to your kitchen basics. You can make many new sweet and savory versions of this dish.

Ridiculously good!

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Barbie’s Famous Cheesy Potatoes

Posted by Busy Barbie on 1/3/2015 to Brunch

It’s a well-known fact that cheesy potatoes can vary from family to family. There is always a debate as to the topping and the contents. My recipe uses a topping with corn flakes and others will disagree and insist on using potato chips. Mine also features the shredded Ore-Ida potatoes while many will argue they prefer the cubed frozen potatoes. All I know is I tried this recipe in 1979 and will swear that my recipe is by far the best you’ll ever eat. I have made this countless times. I have tasted many a variety of cheesy potatoes at potlucks and have never found one I like better. With that being said, let me also mention a recent addition to the long-time recipe—Milford Spice Company’s Awesome Onion Soup (which isn’t a soup, but a spice blend). 

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Mediterranean Vegetable Frittata

Posted by Wine & Spice on 10/24/2014 to Vegetarian

This Frittata uses Mediterranean Blend and is delicious for breakfast or dinner! Pair with a salad and toast and it will make your day.

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