Sweet Potato Quiche

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

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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Eggs in Purgatory

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

This 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 at the same time….  Have a devil of a good time!

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

Wine & Spice Makes Everything Nice!

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Rolled Omelette

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

This is a really fun way to serve an omelette for your Brunch.  Say Mother’s Day for instance!  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 is 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 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!

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Spider Deviled Eggs

Posted by Wine & Spice on 10/16/2015 to Appetizers


Halloween is the time to play with your food! This is a simple deviled egg recipe that is brightened by using Adobo Lime. This is such a versatile spice blend. You can use it on anything from vegetables, fish, poultry and beef. I made little spider to sit on top using olives. Scary fun!

Awesome as an appetizer for you spooktacular Halloween party!

We enjoyed a glass of Pinot Grigio with this appetizer!

Wine and Spice Makes Everything nice!

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Deviled Eggs

Posted by Busy Barbie on 10/26/2014 to Appetizers

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Chicken Soup with Egg

Posted by Busy Barbie on 10/26/2014 to Egg Dish

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Mediterranean Vegetable Frittata

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

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

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