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Adobo Lime Roasted Tomatillo Salsa

Posted by Wine & Spice on 6/16/2017 to South of the Border

This is one of my favorite salsas.  So fresh tasting with the lovely slightly roasted/charred flavor of the veggies.  I used Adobo Lime in this recipe because is adds such depth to the salsa.  This is hand blended with fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary.  It is one of Milford Spice Company’s all time best sellers.  One of my families favorite!


You can vary the peppers you use depending on how spicy you like it.  More serranos and jalapeños=more spicy.


You can use this salsa for anything.  As a topper for tacos, burritos, enchiladas, or just chips.  It is fabulous on Huevos Rancheros too!


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Adobo Lime Ropa Vieja

Posted by Wine & Spice on 4/26/2017 to South of the Border

Ropa Vieja is a one of the national dishes of Cuba.  It literally translates to “old clothes” because it resembles a heap of colorful  cloths.  This dish started as a shepherds meal in the middle ages.  It tastes even better the second day, so make a large batch ensuring you have enough for letfovers.  There are many different ways to make this fabulous meal, this is my favorite.  Simple and sooo tasty!  Definitely a family favorite!


Adobo Lime is hand blended from fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary.  It is a wonderful addition to chicken, beef, pork, fish and veggies. Adobo or Adobar (which means marinade or sauce) traditionally is cooking raw food in a sauce to enhance its flavor, then served over rice. It has been used by the Spanish/Portuguese/South American cultures for centuries and is now main stream all over the world. Adobo can be used in a sauce or as a rub.


I served this with Baked Mexican Rice.


An ice cold Tecate beer is perfect with this dish.


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Empanadas

Posted by Wine & Spice on 4/21/2017 to South of the Border

I had some pie dough that I bought on sale and decided to make Empanadas.  Quick and easy, great for the kids to help.  The pie dough makes these really flaky and delicious.


I used Mexican Blast to make this dish.  This is such a versatile spice blend, great in just about anything Southwestern.  Mexican Blast is hand blended with Mexican oregano, black pepper, ancho powder, pasilla powder, chipotle powder, cumin, granulated garlic, garlic flakes, granulated onion, onion flakes and coriander.


You can serve these with Mexican Rice and a Black Bean & Corn Salad.


An ice cold Corona light pairs very well with this meal.


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Stuffed Poblano Peppers

Posted by Wine & Spice on 3/17/2017 to South of the Border

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, but sooo 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.


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Click here to see a printable version of this recipe.

Black Bean & Corn Salad

Posted by Wine & Spice on 2/15/2017 to Veggies!


This is great side dish to go with just about any southwestern dish.  It is a salsa/salad.  You can use it to top a dish as a salsa, or serve as a salad on the side.  It stores well in fridge so it lasts for several days.  You can add tomatoes, but then it would be best eaten right away.  Tomatoes deteriorate very rapidly in fridge, refrigeration damages the membranes in the tomato and causes it to taste gritty and mealy.


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 southeastern recipe.


A glass of chilled Chardonnay is great with this meal.


I used some leftover Black Bean & Corn Salad to top a plate of Nacho's for lunch the next day.  So yummy!



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Sheet Pan Chicken Fajitas

Posted by Wine & Spice on 2/15/2017 to South of the Border


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.  Depending on your level of spice tolerance you can mix any peppers your taste-buds desire.


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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Mexican Blast Burrito Bowl

Posted by Wine & Spice on 1/26/2017 to South of the Border



My girls and I love to eat at Qdoba’s restaurant.  We always get the burrito bowl, sometimes with rice sometimes without (we like brown rice but you can also use quinoa or another grain).  We try to eat really healthy the majority of time but we admit to having a serious queso weakness!  A mix of a little bit of queso and pico de gallo makes a perfectly divine dressing.


This bowl in comprised of baked chicken thighs (which have so much more flavor than breasts, I buy frozen and bake from frozen state) liberally sprinkled with Milford’s Mexican Blast, shredded lettuce, rice if you want it, black beans and corn, pico de gallo and queso.  We topped the bowl with some baked corn tortilla strips for crunch.  This fabulous south of the border seasoning is hand blended from Mexican Oregano, black pepper, ancho powder, pasilla powder, chipotle powder, cumin, garlic flakes, granulated onion, onion flakes and coriander.  This blend is fantastic in any south of the border recipe!


We enjoyed a cold glass of chardonnay with this meal.


Enjoy!


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Tacos Al Pastor

Posted by Wine & Spice on 1/19/2017 to South of the Border


Many years ago I was introduced to Tacos Al Pastor at a tiny, hole in the wall, Mexican restaurant in Boulder, CO.  I thought these were the most amazing tacos I had ever had. I cannot express how excited I was when Milford Spice Company introduced their version of this fabulous blend of Mexican flavors…


These are soo easy to make, just a few simple ingredients and voila, a wonderful, healthy dinner the whole family will love!  Traditionally, this pork is made on a spit and slow roasted for hours.  Juicy interior and crisp at the same time, deeply flavored by chilies with a hint of sweetness from the pineapple.  This version is much simpler and the results are fantastic.  You can keep or drain as much of the marinade as you want.  delicious either way!


Tacos Al Pastor is hand blended from chipotle, ancho and guajillo peppers, annatto, coriander, garlic, kosher sea salt, cumin, cilantro and Mexican oregano.


An ice cold Tecaté beer is terrific with this meal.


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Homemade Tamales - Tutorial

Posted by Wine & Spice on 1/10/2017 to South of the Border

Tamales are wonderful little packages of Gluten Free scrumptious yum! Once a year, my friends and I get together to make these assembly style. They are not difficult, just time consuming but well worth every second! We had so much fun, we hope you enjoy! 


We made two types of filling; red chili with pork and green chili with cheese and pork. Make the red chili sauce and the pork the day before assembling.   We used two of Milford Spice Company's best selling Mexican spice blends for these.  We used Adobo Lime for the green chili, this is hand blended from fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary; and Milford's Mexican Blast for the red chili, this is blended with Mexican Oregano, black pepper, ancho powder, pasilla powder, chipotle powder, cumin, garlic flakes, granulated onion, onion flakes and coriander.



We split the prep work and all worked together to make these fabulous… We hope this tutorial will inspire you to invite some friends over and make some memories and delicious food! 

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Mexican Blast Stuffed Chicken breast

Posted by Wine & Spice on 10/16/2016 to South of the Border



I came home from a grueling day at the Farmers' Market and did not feel up to a stop at the grocery store.  I had some chicken breasts 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.  Turned out to be really terrific, if I do say so myself!


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 with a slice of lime with this meal.


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Taquitos with Fresh Roasted Salsa

Posted by Wine & Spice on 6/29/2016 to South of the Border


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 will 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.


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Chipotle Grilled Shrimp Salad

Posted by Wine & Spice on 6/5/2016 to South of the Border

What is there not to love about Honey Chipotle!  It has a little sweet and a little heat, I use this on just about everything.  The flavor is so fantastic, natural honey marries beautifully with the smoky heat of the chipotle for a combination you can't beat on fish, chicken, veggies! Hand blended from granulated honey, sea salt, chipotle powder, granulated onion, Spanish paprika and Italian seasoning.


This salad is so refreshing and perfect for a light meal on a hot summer night.  The shrimp can be grilled outside or inside in a grill pan.


A glass of chilled Sauvignon Blanc paired very nicely with this salad!


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Grilled Chicken Taco's

Posted by Wine & Spice on 5/10/2016 to South of the Border

My family loves tacos and truly any Mexican foods.  Today I marinated some chicken breasts and thighs in canola oil and Milford’s Mexican Blast.  I grilled them and served them in corn tortillas with a quick black bean side dish.  I also served Baked Mexican Rice and substituted the Taco Tuesday for the Mexican Blast.


Milford’s Mexican Blast is a delicious blend of chile peppers, garlic, onion, cumin, Mexican oregano and other spices that makes your taste buds sing!  I love this on everything from chicken, pork, steak to veggies and shrimp!


A glass of red Sangria goes really well with this dish.


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Mojo Grilled Pork Tenderloin

Posted by Wine & Spice on 5/6/2016 to South of the Border


We love grilling all year around.  Three feet on snow, no worries!  Though there is something really special about grilling in the spring when everything in turning green and lush.  This Mojo Pork Tenderloin in the epitome of fresh tasting.  


Mojo is a Cuban marinade that uses citrus fruits, specifically sour oranges.  Since this is something we do not have readily available, my research shows that we use 1 part orange juice to 1/2 equal parts of lemon and lime juices.  The addition of Orange Zest makes the flavor pop.  Soo good!  Milford Spice Company's Orange Zest is made from only the fabulous parts of the orange peel, not the bitter pith!  Great on salad dressings, in tea, desserts and orange chicken.  I also used Cumin to enhance the Mexican flavors..  


It is ideal to let pork marinate in fridge overnight.  If you are unable to do so, a minimum of 4 hours.  Remember to remove pork from fridge and from the marinade and let warm up for about 45 minutes prior to grilling.  This ensures that the meat will cook evenly.


We hope you enjoy!


A glass of Pinot Grigio pairs beautifully with this meal.


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Grilled Mexican Blast Carne Asada Steak

Posted by Wine & Spice on 4/24/2016 to South of the Border


Cinco del Mayo is such a fun Holiday to cook for!  I adore Mexican flavors and this dish has it in spades.


I made a wet rub and let the meat marinate in fridge for a couple of hours, if you are able 24 hours is fantastic.


Milford's Mexican Blast a delicious blend of chile peppers, garlic, onion, cumin, Mexican oregano and other spices.  It has an amazing flavor profile and is great with veggies, chicken and pork too.  I added it to a Scalloped Mexican Potatoes with Poblano Chilis dish which is what I served with this Carne Asada. 


An ice cold Dos XX pairs beautifully with this meal.


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Chicken Enchiladas with Tomatillo Sauce

Posted by Wine & Spice on 4/6/2016 to South of the Border


My family LOVES Mexican food!  It can be really heavy though, especially now before bathing suit season, it is nice 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!


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Baked Churros

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


Cinco del 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 sweet, soups and stews to name a couple.


Mexican Coffee would be perfect with this dish!


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Fish Tacos

Posted by Wine & Spice on 3/29/2016 to South of the Border


Fish Tacos are a staple in our menu rotation.  I love to use almost any type of fish, light and healthy.  This time I used a beautiful fresh Cod.  It has a great firm texture and hold up really well.


I paired Fabulous Fajitas with the cod.  This blend is hand crafted from cumin, Mexican oregano, sea salt, red pepper, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram, cardamom and basil.  This is delicious on veggies, chicken, steak and seafood.


Serve with warmed corn tortillas and a blender salsa…  Sooo delicioso!


A cold mug of Corona Beer tastes so good with this taco!


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Perfect Vegetarian Chili

Posted by Gourmet Protoget on 10/29/2015 to Veggies!

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Stuffed Poblano Peppers with Easy Mole Sauce

Posted by Wine & Spice on 9/8/2015 to South of the Border

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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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Honey Chipotle Flank Steak

Posted by Wine & Spice on 8/7/2015 to South of the Border

Grilled flank steak is a family favorite!  It is so quick and easy and so very delicious.  Like the accompanying Polenta the flank steak is a blank canvas and can be flavored in infinite ways.  Your imagination is the limit!  I love the Honey Chipotle and Smoked Honey Chipotle.  It is a little sweet with a little heat and very flavorful.  


I served this with a Cha Cha Cha Chipotle Polenta, click here to see that recipe.


This is quick, easy and so good!


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Chipotle Polenta

Posted by Wine & Spice on 8/6/2015 to South of the Border

Polenta is such a fantastic and easy side dish.  You can use different spices and cheeses to complement whatever main course you desire!  Today I decided to try a Chipotle southwestern twist.  MSC Cha Cha Cha Chipotle is rich and smokey in flavor and not spicy.  Really delish!


I served this with a Honey Chipotle spices flank steak, click here to see that recipe.


This is quick, easy and so good!


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Black Bean Fajita Burgers

Posted by Gourmet Protoge on 6/5/2015 to Veggies!

Fantastic vegetarian south of the border burgers!


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Crockpot "Carnitas" Style Chicken Taco's

Posted by Wine & Spice on 4/29/2015 to South of the Border

Who doesn’t love carnitas!  Tender and crispy and full of flavor.  I love this recipe because it super easy and so delicious.  Using chicken makes it leaner than pork or beef but equally as flavorful.  I used frozen chicken breasts and frozen chicken thighs, seasoned with Taco Tuesday, cooked in the crockpot all day and finished in the oven. 


A family favorite to be sure!  Great weekday meal!


Serve it up with all the usual taco accompaniments.  I made a quick blender salsa using a can of chopped tomatoes, 1 bunch cilantro, 3 jalepenos and 1/2 onion.  Blend well, I used a big pinch of Lemon Sea Salt to finish.  Yum!


I also made a quick black bean side dish.  Recipe inside using Honey Chipotle to season beans.  So good!


A bottle of Tecate did this meal justice!


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Crockpot Turkey Chili

Posted by Wine & Spice on 4/15/2015 to South of the Border

Chili has to be one of the most perfect comfort foods!  It is so versatile and simple to make!  If freezes really well so I always make a very large pot of it and freeze in family size portions for a quick meal when I need it!


A glass of your favorite beer will pair great with this!


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