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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Israeli Chopped Salad

Posted by Wine & Spice on 8/13/2018 to Exotic Spices


Mediterranean food always tastes so fresh and healthy! This chopped salad is no exception. Luscious cucumber, tomato, red onion, feta cheese, parsley mixed with Zahtar, lemon juice and olive oil. So delicious. My kiddos adore this. Great for a quick meal on its own or serve with Sumac-Sheet Pan Chicken.


Zahtar is a middle-eastern/mediterranean spice mix that is hand blended from sesame seeds, coriander, sumac, thyme, cumin and black pepper. This is fantastic on chicken, fish, vegetables, bread and dips (mix with Feta cheese and olive oil for a great dip with pita chips).


We enjoyed a cold glass of chablis with this salad.


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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.


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Click here for a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact Gaby@milfordspice.com.

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 Gaby@milfordspice.com.

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.


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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.


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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.


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Click here for a printable version of this recipe.

Zahtar Middle Eastern Taco's

Posted by Wine & Spice on 11/30/2015 to Chicken & Poultry

I enjoy playing with new spices! Zahtar is a Middle Eastern spice blend that has become a new favorite. It is hand blended from sesame seeds, coriander, sumac, thyme, cumin and black pepper. It has a distinctive lemony flavor that is derived from the berries of the Sumac bush that grow in the Middle East and in Italy. This is great on veggies, fish and chicken.


Today I made a fun taco that is so delicious with a new flavor profile. So fun to experiment!


We sipped an ice cold beer with this meal.


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Moroccan Sweet Potato & Chickpea Soup

Posted by Gourmet Protoge on 10/29/2015 to Vegetarian

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Stuffed Poblano Peppers with Easy Mole Sauce

Posted by Wine & Spice on 9/8/2015 to Chicken & Poultry

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This time of year, we can harvest the vegetables we have taken such loving care of all summer. All of the peppers are ripe and I adore Poblano peppers. I decided to stuff the poblano and make a fabulous Mole sauce using It’s a Mad, Mad, Mole seasoning. Mole sauce is something that usually is very time consuming and complicated to make. Using Milford Spice’s Mole seasoning made this a breeze and fantastic!


I hope you enjoy!


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Need a spice blend, that's showing out of stock? Contact Gaby@milfordspice.com.

Korean BBQ Sirloin Skewers

Posted by Wine & Spice on 6/1/2015 to Asian

I used Seoul City BBQ to marinate a thick sirloin steak and made into skewers for grilling. This turned out fabulous! The flavor was fantastic—sweet and spicy with a great Asian flair.


This is really easy to make on the grill. A light, family meal that's fresh and cool—perfect for a warm summer day. I served this with short grain white rice and a slaw of cucumbers, cabbage, fresno pepper and Seoul City BBQ.


I enjoyed a cold Cass Korean beer with this meal.


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Moroccan Lamb & Lentils

Posted by Wine & Spice on 5/22/2015 to Beef, Pork & Lamb

I am having so much fun learning to cook with new and unusual spices! Zahtar is one of my new favorites. It originates in Middle Eastern cuisine and prior to trying this from Milford Spice Company had never heard of it. I really like it on Naan or as a finishing touch on soups and Middle Eastern dishes like this one. I also used the Moroccan Vegetable Rub which is fabulous on much more than vegetables!


This May in Colorado has beed really wet and cold! This is a light dish but hearty enough for for a cold day. It is also a super quick and easy meal to make! My hubby and girls loved this dish, I hope your family will too!


I served Naan with this, simply prepared with garlic butter and Zahtar. Really yummy!


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