Grilled Keego Harbor Kickin' Chicken

Posted by Marie - Milford Kitchen on 6/5/2019 to Chicken & Poultry

Skillet Fried Chicken

Posted by Sandy on 4/23/2019 to Chicken & Poultry
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. 

What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well-made fried chicken.

Summer Chicken Zing is a zesty blend of traditional spices with hints of heat and citrus. Use it to spice up your chicken on the barbie, or season whole poultry, poultry sections and boneless poultry. It's great on pork as well! Heck, we use it on just about everything. Even makes a quick dip for veggies or crackers when added to a little cream cheese and/or sour cream.

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Ground Chicken Sandwich with Taleggio Cheese

Posted by Sandy on 4/22/2019 to 20 Minute Skillet
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Ground chicken is just as versatile as ground beef. It’s lighter in taste than other ground meat and
has less fat and calories, so it’s a healthier option but still easy to use and economical too. 

Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Our Ground Chicken Sandwich uses Milford Spice Company's Summer Chicken Zing for a delectable taste.

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Baked Chicken

Posted by Sandy on 3/27/2019 to Chicken & Poultry
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

A true classic home-cooked dish. This recipe tastes like Mom's chicken. Using the right whole chicken is key. I used an Air-chilled Chicken. No need to worry about it being dunked in chemicals or injected with solutions and no antibiotics used. Add what you need under the skin. It will taste like real baked chicken should. 

Arborio Rice Dressing

Posted by Sandy on 3/21/2019 to Chicken & Poultry
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

This recipe is my mom's Rice Dressing and it's a great side dish. She would make a strong tasting homemade Chicken Broth for this recipe. There is lots of chicken fat that adds a smooth richness to this dish. I changed the rice from a standard rice to Arborio. It is great with Baked Chicken or Pork Roast. You can use the leftover rice by making rice balls or patties with Panko bread crumbs the next day.

Instant Pot Tikka Masala

Posted by Wine & Spice on 1/22/2019 to Chicken & Poultry


Tikka Masala is an amazingly flavorful chicken dish that is loosely based on Indian Butter Chicken. It is said that Tikka was invented in Britain to be a less spicy version. Bottom line is that this dish is so simple to make and the layers of flavor is simply, WOW! Even my hubby who is not a fan of Indian foods, LOVED this dish.


MSC’s Tikka Masala is hand blended with guajillo chile powder, bay leaves, smoked sweet paprika, turmeric, roasted garlic, cayenne, black pepper, ginger, cumin, fenugreek, cardamom, caraway, nutmeg and cloves. It is also fantastic on roasted veggies, such as cauliflower steak and potatoes. 


I served my Tikka Masala with a Cumin Spiced Rice, also called Jeera Rice, made in the Instant Pot. The first time I tasted this rice I was blown away! Crazy that cumin seed makes such a difference…  Yummmm.



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Greek Lemon Garlic Chicken with Potatoes

Posted by Wine & Spice on 8/10/2018 to Chicken & Poultry


Mediterranean foods are so fantastic, and good for you! What is there not to love about this simple one sheet pan dinner? Chicken thighs, lemon, garlic, olive oil and It’s All Greek to Me. So simple and so flavorful! This is a dish sure to please the entire family.


It’s All Greek to Me is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg. This blend creates a wonderful gyros sauce or use it for marinating your Mediterranean style chicken gyros or beef, lamb, chicken or pork shish kabobs. Similar to our Mediterranean Dry Rub this blend is outstanding on grilled or baked chicken and fish.


We enjoyed an ice-cold glass of Biblia Chora Ovilos White with this meal.


Wine & Spice Makes Everything Nice!


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Baked Mozzarella Crusted Chicken

Posted by wine & Spice on 6/7/2018 to Chicken & Poultry

I was in a hurry for a quick dinner tonight and wanted chicken. I also had some fresh mozzarella that I needed to use. I decided to bake the chicken with Johnny Pizza and then top with the mozzarella. The result was a wonderful tasting chicken, moist and very flavorful.


Johnny Pizza is another spice blend that is extremely versatile. It is hand blended with Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, crushed red pepper, parsley and marjoram. It is great to sprinkle on a pre-made pizza, fantastic in a sauce, or my personal favorite—bake it into a homemade crust! So good!


I served it with Italian Baked Rice. Another super simple recipe!


A glass of Chianti was delightful with these dishes.



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Baked Italian Rice

Posted by Wine & Spice on 4/28/2018 to Vegetarian

Johnny Pizza is another spice blend that is extremely versatile. It is hand blended with Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, crushed red pepper, parsley and marjoram. It is great to sprinkle on a pre-made pizza, fantastic in a sauce, or my personal favorite—bake it into a homemade pizza crust. So good!


Today I decided to make an Italian Baked Rice. Added lots of veggies, this is so easy and very flavorful. I served this with a Baked Chicken also seasoned with Johnny Pizza and finished with some fresh mozzarella cheese.


A glass of Chianti was delightful with this meal.



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Recado Rojo Marinated Chicken Thighs

Posted by Wine & Spice on 3/30/2018 to Chicken & Poultry

We eat a lot of chicken in our home and I love coming across new and different spice blends. The Recado Rojo is from Mexican cuisine, especially of the Yucatán and Oaxaca areas. You may be surprised at the flavor quality that the achiote provides—this is sometimes added to tamales and empanadas for added color and flavor.


You can mix Recado Rojo with vinegar and a little orange or lime juice until your desired thickness is reached. Hand blended from achiote, coriander, cumin, allspice, Mexican oregano, sea salt, black pepper, garlic, cinnamon, lemon peel and whole cloves.


For this recipe I marinated chicken thighs (with skin) overnight in a little oil and Recado Rojo. The color and flavor of this blend is truly something special—fantastic! You can use chicken breasts if desired. It does not get much easier than this!


I served the Marinated Recado Rojo Chicken with our Bean Salad with Honey Chipotle Vinaigrette. Hope your family enjoys this as much as we did!


Happy cooking!


A glass of Argentinian Shiraz went very well with this meal.


Wine & Spice Makes Everything Nice!


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Need a spice blend, that's showing out of stock? Contact [email protected]

Perfect Chicken Soup

Posted by Wine & Spice on 1/28/2018 to Chicken & Poultry

This cold/flu season has been brutal! Lots of runny noses and coughing at my house, so I decided to make a healing, feel-better soup. My Instant Pot is one of my new favorite kitchen tools. Not only does is cook quick, but it infuses so much flavor. The cooked chicken is tender and juicy, practically falling off the bones.


You can also make this soup in a crock pot or on the stove top. In a crock pot it takes 8-10 hours on low, stove top simmer for 1 1/2 hours. Use the same directions.


For my soup today I am using Perfect Chicken Soup Mix (Perfect Poultry). It is hand blended with just the right balance of freshly ground marjoram, thyme, oregano, sage and rosemary. One of my favorite salt-free blends.


You can literally use any combination of veggies that you wish. I used a traditional blend of carrots, celery, onion and peas. I made the noodles separately and placed in my bowl before the soup itself. I find that if you add the noodles as part of the soup, the soup gets gummy and the noodles mushy.


I think you will love this soup!


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Parmesan Chicken with Roasted Marinara

Posted by Wine & Spice on 10/28/2017 to Chicken & Poultry

I had an abundance of end of the season tomatoes and needed to use them.  



I adore a Roasted Tomato Marinara and decided to make it with Chicken Parmesan and using South Lyon's Own Spaghetti Sauce blend. This is hand blended using minced onion, Mediterranean oregano, red pepper flakes, sweet basil, garlic flakes, parsley flakes and sea salt. Fantastic mediterranean flavor and great in any Italian dish.


A great Tip: 


When roasting veggies use a tomato to cup the garlic. This actually prevents the garlic from burning and as a bonus really infuses the tomatoes with flavor.



A glass of Montepulciano d'Abruzzo is perfect with this dish.


Wine & Spice Makes Everything Nice!


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Baked Turkey Meatballs with Roasted Marinara Sauce

Posted by Wine & Spice on 10/4/2017 to Chicken & Poultry

My family loves spaghetti and meatballs. So today I am making ground turkey baked meatballs with a roasted tomato marinara sauce. Roasting the veggies for the marinara produces a richness that is fantastic. I used Buon Appetito for this because it has the perfect Italian flavor in both the meatballs and the sauce. Buon Appetito is hand blended with Greek oregano, basil, marjoram, thyme, rosemary and sage.


Baking the meatballs produces a caramelized crust and juicy meatballs. I used a mini-muffin tin to cook my meatballs. Perfect tool for this job! This dish is sure to become a family favorite.


A glass of Italian Chianti is perfect with this dish!


Wine & Spice Makes Everything Nice!


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Chicken Provencal

Posted by Wine & Spice on 7/19/2017 to Chicken & Poultry

This is an elegant version of comfort food! Juicy chicken thighs paired with cherry tomatoes, mushrooms, olives, and a creamy sauce. Yum…


I used Wordhouse Wow in this dish because of the lovely blend of granulated garlic, white lemon pepper, parsley flakes, tarragon and chervil. Very sophisticated and absolutely delicious.


This is one of my favorite blends for egg dishes, salads and dressings, dipping oil, fish and chicken.


A nice cold glass of White Shiraz pairs really well with this dish.


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 Caprese Salad

Posted by Wine & Spice on 6/15/2017 to Chicken & Poultry

Caprese Salad is one of my favorite summer dishes. Homegrown tomatoes and basil with fresh mozzarella, that is what I love!


My tomatoes are not quite ready yet so I made do with vine ripened tomatoes from the grocery store. Fresh mozzarella is a must, the drier aged version is not the same by a long shot. My basil however, is raring to go! I decided to make a salad today using these ingredients and paired with a chicken thigh layered with basil, tomato and mozzarella. Topped with a really great balsamic vinegar.


I used Buon Appetito to season my chicken. This wonderful salt-free blend is a balanced mix of Greek oregano, basil, marjoram, thyme, rosemary and sage. Perfect addition to tomatoes, tomato sauces, fish, poultry, meat and salad dressings.


A glass of slightly chilled Chianti is a perfect pairing with this dish.


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Stuffed Poblano Peppers

Posted by Wine & Spice on 3/17/2017 to Chicken & Poultry

Stuffed peppers of any kind is always fabulous! I adore Mexican foods so I thought I would put a southwestern flair on this concept.


I used Poblano peppers which have a wonderful flavor, not spicy at all and very good! I stuffed them with shredded chicken, black beans, roasted corn, Mexican blend shredded cheese and sour cream. I seasoned this with Taco Tuesday. This mix is hand blended from chili powder, domestic paprika, granulated onion, cumin, granulated garlic, Mexican oregano, brown sugar, black pepper medium, and cayenne pepper. This is a spice blend that should be a pantry staple, one of my favorites!


An ice cold Corona beer went very nicely with this meal.


Wine & Spice Makes Everything Nice!


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Chicken & Mushroom Casserole

Posted by Wine & Spice on 3/16/2017 to Chicken & Poultry

This is super easy dinner that will bring everyone to the table for some family time. Very little prep and clean up. Great for the kiddos to help. Play a game before dinner while this fabulous casserole wets the appetite for the whole family.


Cream of Mushroom soup is very versatile and is a great item to keep in the pantry for a quick sauce. I used Buon Appetito which is a balanced mix of Greek oregano, basil, marjoram, thyme, rosemary and sage. It really enhances the flavors of tomato sauces, fish, poultry, meat, and salad dressings. Truly a great addition to almost anything.


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Sheet Pan Chicken Fajitas

Posted by Wine & Spice on 2/15/2017 to Chicken & Poultry


I am loving the quick and easy sheet pan dinners! Today I made a chicken fajitas sheet pan dinner. I used two 1/2 sheet pans for this but you can combine on one. I chose to use a mix of peppers—jalapeño, poblano, anaheim and bell pepper. You can create your own mix of peppers depending on your preference and level of spice tolerance.


Taco Tuesday is such a wonderful blend of chili powder, domestic paprika, granulated onion, cumin, granulated garlic, Mexican oregano, brown sugar, black pepper medium and cayenne pepper. It is fantastic in just about any southwestern recipe.


I served this with Black Bean & Corn Salad. Healthy and light!



A glass of Sangiovese is great with this meal.


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Sumac-Mediterannean Sheet Pan Chicken

Posted by Wine & Spice on 2/10/2017 to Chicken & Poultry

I love cooking dinner on a sheet pan. It doesn't get much easier than that. This recipe uses Sumac which is very common in the Middle East and other countries around the world. Cooks in those regions use Sumac instead of lemon zest or lemon juice. It has an acidic lemony flavor that really enhances the flavors of what you are making.


I marinated the chicken in olive oil and Sumac for a couple of hours. You can do this in the morning and let it marinate until you get home from work. Throw it on a sheet pan and voila—dinner is prepared!  


I served this with our Israeli Chopped Salad and Zahtar sprinkled on pita bread. Lightly brush olive oil on pita and sprinkle with Zahtar. Bake at 350º until golden brown, around 5 minutes.




A glass of slightly chilled Pinot Noir is great with this meal.


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]

Mexican Blast Stuffed Chicken Breast

Posted by Wine & Spice on 10/16/2016 to Chicken & Poultry



I came home from a busy day at the Farmers' Market and wanted to make something easy for dinner. I had chicken breasts on hand and decided to play pantry roulette! I found some tortilla chips, pepper jack cheese, frozen roasted corn and eggs. I decided to try stuffed chicken breasts with the jack cheese, encrusted with crushed tortilla chips and seasoned with Milford’s Mexican Blast. I was pleased it turned out so well!


Milford’s Mexican Blast is salt-free and is hand blended from Mexican oregano, black pepper, ancho chili powder, pasilla chili powder, chipotle powder, cumin granulated garlic, garlic flakes, granulated onion, onion flakes and coriander. As the name implies, it is BLAST of fantastic Mexican flavors!


I made Baked Mexican Rice and added the frozen roasted corn to rice and tomatoes, before baking.


We enjoyed an ice-cold Corona Beer and a slice of lime with this meal.


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 Shawarma

Posted by Wine & Spice on 9/4/2016 to Chicken & Poultry


Another new exotic spice blend to try! Shawarma is a Middle Eastern, Mediterranean spice mixture that is hand blended with cumin, coriander, garlic, paprika, tumeric, black pepper, cloves, cayenne and cinnamon. This truly captures the fabulous flavors of authentic Shawarma.


I chose to make a salad with the marinated and roasted chicken and added hummus, cucumber and tomatoes, cabbage and a cilantro dressing. So delicious, healthy and amazingly fresh tasting. Perfect salad for dinner on a warm night or serve hot in pita bread for a cold night. Everyone loved this!


We enjoyed an ice-cold glass of Pinot Grigio with this meal.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.


Chicken Bahn Mi Sandwich

Posted by Wine & Spice on 8/25/2016 to Asian


Trying new and exotic spice blends is so much fun! I've never tried making a Bahn Mi Sandwich before. This sandwich is "street food" in Vietnam. I have seen them on menus at restaurants and in many cooking magazines. They looked great, but seemed very exotic to make—too many spices I would never use again. When Milford Spice Company introduced the Easy Bahn Mi blend—I jumped in.


The Easy Bahn Mi is salt-free and hand blended from demerara sugar, ginger, coriander, clove, cinnamon, red pepper flakes, sesame, black pepper and lemongrass. Great as a dry rub or marinade.


The final result was a sandwich with a complex layers of flavors—fresh, flavorful and delicious. This is easily a new family favorite. I marinated the chicken and made some quick pickled veggies.


We enjoyed an ice-cold beer with this sandwich.


Wine & Spice Makes Everything Nice!


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Panzanella Salad

Posted by Wine & Spice on 7/11/2016 to Chicken & Poultry


Yesterday was a record breaking hot day. 102º in Denver, yikes! Hot or not, I still love to cook. I decided to make a Panzanella Salad. I used my first tomatoes from the garden, with homegrown oregano, basil and parsley. My neighbor Lori had some fantastic arugula that I also added. This salad is the quintessential summer meal!



Panzanella is a tomato and bread salad. A lot of recipes call for day-old bread but I like the flavor and texture of fresh better. Use a crusty bread, like Ciabatta, to make the hearty croutons.  Let the tomatoes and croutons sit at room temperature and the tomato juices and dressing soak into the croutons. You end up with a chewy/crunchy texture and flavor that is amazing!


I also added some chicken (you can skip if you want vegetarian) seasoned with An Evening in Tuscany. This is the first blend I tried from Milford Spice and now I am addicted to all of their fantastic products! This is hand blended with garlic, Kosher salt, Mediterranean oregano, basil, crushed red pepper, black pepper, rosemary, onion and parsley. To make a classic bread seasoning dip, mix 2 tablespoons An Evening in Tuscany with 1/2 cup of your favorite olive oil.


Do you know that you are never supposed to refrigerate tomatoes? Doing so changes the texture of the tomato and weakens the flavor. Leave them in a bowl on the counter. Not only will they taste better, they look so pretty and colorful.


A cool glass of Chianti paired perfectly with this meal.


Wine and Spice makes everything nice!


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Taquitos with Fresh Roasted Salsa

Posted by Wine & Spice on 6/29/2016 to Chicken & Poultry


I know that I am repeating myself, but I LOVE MEXICAN FLAVORS!!! The fresh, roasted salsa is made with Taco Tuesday and literally sings in your mouth. So flavorful! Taco Tuesday is hand blended from chili powder, domestic paprika, granulated onion, cumin, granulated garlic, Mexican oregano, brown sugar, black pepper medium and cayenne pepper.


I rarely fry anything, but I was in the mood for something crispy. If you make sure that your oil is nice and hot, the food you are frying will absorb less oil. Also make sure that you heat up (in a microwave or skillet) the corn tortillas before you try to roll them. Otherwise, they will crack and fall apart. You will need two long kabob or bamboo skewers to hold the taquito’s while frying.


An ice cold Corona Light with lime paired perfectly with this meal.


Wine and Spice makes everything nice!


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Seoul City BBQ Chicken Lettuce Wraps

Posted by Wine & Spice on 5/26/2016 to Asian


Seoul City BBQ is such a fun spice blend to play around with. This mix is hand blended with demerara sugar, garlic, onion, sea salt, black pepper, sesame, soy sauce, ginger, Korean chile flakes, orange, turmeric and chives. It is really great on chicken, beef, pork and fish. Also excellent on roasted vegetables. Using it is like traveling with your taste buds. Quickly becoming another favorite!


My kids have been begging me to make Chicken Lettuce Wraps, we love this at P.F. Changs. This is my version of that dish. Depending on your love of spicy, use more or less of the sriracha sauce.


An ice cold glass of Chardonnay is very tasty with this dish.


Wine & Spice Makes Everything Nice!



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