Honey Chipotle Corn Chowder

Posted by Marie - Milford Kitchen on 5/1/2019 to Soup


One of my favorite things about Spring & Summer is sitting out on our back patio eating BBQ and corn. The Honey Chipotle spice pack from Milford Spice is perfect for this Corn Chowder recipe. It's sweet and spicy and brings a comfort food feeling to this light dish.  


Marie's website is MilfordKitchen.com.


Click here for a printable version of this recipe.

Vegan Tikka Masala

Posted by Wine & Spice on 4/27/2019 to Vegetarian



I am beginning to really love Vegetarian and/or Vegan entrees once or twice a week. It makes you feel soo good! My daughters and I adore Indian food and decided to try a vegan version of Tikka.

MSC Tikka Masala is hand blended from guajillo chili powder, bay leaves, smoked sweet paprika, turmeric, roasted garlic, cayenne, black pepper, ginger, cumin, fenugreek, cardamom, nutmeg and cloves.

A lot of recipes call for a can of coconut milk and yogurt. I chose to make mine without. The result is a light and delicious Tikka Masala. But, you certainly can add one or both, but not needed.

The flavor is amazing! A touch of heat, just enough to tickle your taste buds.

A lovely glass of Pinto Grigio pairs beautifully with this dish. 

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Baked Zucchini Coins

Posted by Wine & Spice on 4/27/2019 to Vegetarian

Who doesn’t adore the bounty towards the end of summer? Zucchini has been plentiful and delicious. I tried something similar to this recipe at a restaurant years ago and thought it would be fun to replicate.


Today I used Louisiana Red Beans & Rice, this is hand blended from onion, garlic, parsley, celery, cumin, cayenne, bay leaf and red pepper flakes. The name is deceiving as you can use this very versatile blend in just about anything! It is a bit smokey with just a hint of heat and is great in anything from beans (check out Instant Pot Baked Beans) to salad dressing.


This is great as an appetizer on warm summer nights! I used a ranch dressing to dip the coins in, but you can use any type of dipping sauce you wish.


An iced cold Blue Moon beer paired really well with this.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Moroccan Couscous Salad with Spring Vegetables

Posted by Sandy on 4/26/2019 to Vegetarian
Recipe courtesy of Marie Kelly, Milford Kitchen.

This fantastic salad with couscous and spring vegetables was created by Marie Kelly from Milford Kitchen. The recipe uses asparagus and spring onions which are excellent this time of year. The chickpeas (a.k.a. garbanzo beans or chi-chi beans) complement this healthy salad with their crunchy goodness and are also high in fiber and protein.


The dressing is seasoned with Moroccan Vegetable Rub from Milford Spice Company. This spice blend is blended from cumin, coriander, chili powder, smoked sweet paprika, cinnamon, allspice, ginger, cayenne and cloves. It will add a delicious pop of flavor to the salad.


Click here for a printable version of this recipe.

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.

Click here for a printer friendly version of this recipe.

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.

Click here for a printable version of this recipe.

Meatless Mushroom Lasagna

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

Lasagna are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese.

Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions. Here is a recipe for a delicious Meatless Mushroom Lasagna, incorporating the versatile Milford Spice Company's An Evening in Tuscany.

Slow Cooker Beef Brisket

Posted by Sandy on 4/14/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Brisket is a cut of meat from the breast or lower chest of beef or veal. It is usually sold boneless. Because brisket is a tough cut of meat, it's best when braised (that is, simmered in a small amount 
of liquid), either in the oven, the slow cooker, or on the stove top. Two different cuts of brisket are available. The beef brisket is one of the nine beef primal cuts, though the precise definition of the 
cut differs internationally. The meat must be cooked correctly to achieve a tender result.

Russian Beef Stroganoff

Posted by Sandy on 4/8/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular
around the world, with considerable variation from the original recipe.

This recipe uses Milford Spice Company's It's all Greek to Me which is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg.

Shepherd's Pie Casserole

Posted by Sandy on 3/31/2019 to Beef, Pork & Lamb

Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

The recipe has many variations, but the defining ingredients are minced red meat ("cottage pie"
refers to beef filling and "shepherd's pie" refers to lamb), cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. The pie is sometimes also topped with grated cheese to create a layer of melted cheese on top. Pie name refers to a top and bottom crust. This recipe is a casserole as there is just a topping of potatoes.

Shepherd's Pie Casserole is made with Milford Spice Company's It's all Greek to Me which is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg.

Dillicious Potatoes Anna

Posted by Wine & Spice on 3/30/2019 to Side Dish

Dillicious is a bright and flavorful blend of onion, garlic, salt, parsley, black pepper and dill weed. Fantastic on veggies, fish, chicken or as a dip and salad dressing. See the product info on website for a great ranch dressing recipe!


This potato dish is great with anything that you would serve potatoes with. It is crispy and crunchy on the outside, soft and wonderful on the inside. I served with Sous Vide Lamb Chops and Asparagus.


I highly recommend using a cast iron skillet for this dish. The heat generated creates such a wonderful crust! You can use a large one or a couple (or more) small ones. It is kind of fun for everyone to get a mini Pommes Anna each!


A lovely glass of Petite Sirah pairs beautifully with this dish. 




Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe

Pepperoni Bread with Dipping Sauce

Posted by Sandy on 3/29/2019 to Appetizers
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

This bread I grew up with as a kid and it is great. This is not re-purposed pizza dough. Use bread dough for the right feel. It's really popular in West Virginia where they sell it everywhere as pepperoni rolls.
The Dipping Sauce can be used for sauce on pizza as well.

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. 

Lamb Loin Chops with Garlic and Lemon

Posted by Sandy on 3/23/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Lamb loin chops contain part of the backbone. Muscles include the eye of the loin, separated from the tenderloin by T-shaped finger bones, and the flank. Lamb loin chops are bigger than rib chops. They do very well with hot, fast, dry methods of cooking, such as grilling or broiling. This recipe uses Milford Spice Company's It's All Greek to Me and are best cooked in a cast iron skillet.

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.

Shredded Beef Enchiladas

Posted by Sandy on 3/20/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

An enchilada (en·chi·la·da) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or a combination. Originating in Mexico, enchiladas are a popular dish throughout Mexico and the American Southwest. This recipe has a different twist. We use Beef Short Ribs that are cooked Sous Vide. The meat is very tender and flavorful.

New York Strip Steak

Posted by Sandy on 3/19/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender. It is good cooked on the grill or equally good in a cast iron pan.   

Espresso Beef Salad

Posted by Sandy on 3/12/2019 to Beef, Pork & Lamb
Recipe courtesy of Judy Toth, Simply Impressive Cooking School.

This salad is a great way to use up leftover beef. The espresso pecans were made using
Mark's Espresso Rub II as was the vinaigrette. The flavors meld nicely on this salad and everything
can be made beforehand so it’s a perfect weeknight dinner. No specified amounts were given so
you can make this salad as large or small as you want.

Simply Impressive Minefagiole Soup

Posted by Sandy on 3/10/2019 to Italian

Recipe courtesy of Judy Toth, Simply Impressive Cooking School.

Two of my favorite soups are minestrone and pasta fagiole and sometimes I like to make one soup that encompasses the flavor of both soups. That is how minefagiole (pronounced mini fa golie) was born.

I used fresh carrots, but you can use frozen crinkle carrots if desired. You can also swap out the crushed tomatoes for bottled spaghetti sauce, but if you do that, you will want to adjust your seasoning a bit. This is my choice of vegetables, but if you prefer spinach, that’s a great substitution. Zucchini can be eliminated if you are not a fan. 

As you can see, this soup is flexible. Use what you like or what you have available at home. This recipe is really good as written, however you can also use it as a canvas to make it exactly as you like.

Easy Enchiladas

Posted by Wine & Spice on 2/6/2019 to South of the Border

Easy Enchiladas is one of MSC’s newest blends. It is hand mixed with paprika, onion, chili powder, garlic, Serrano chiles, cumin, salt, sugar, coriander and Mexican oregano. It is fantastic as a Mexican rub, in a salad dressing and best of all enchilada sauce! It is amazingly easy to make. The flavors are so complex and rich, it is hard to believe we did not add the whole veggies into this sauce. Fabulous!


I ran into this lovely Mexican woman at the grocery store and she was kind enough to let me pick her brain in making this dish very authentic. She said when buying the corn tortillas, find the thinnest ones you can. They won’t fall apart like the thicker tortillas, which was very true. Also, finish the dish with Queso Fresco (Mexican crumbling cheese) and Mexican Crema, kind of a mix of sour cream and cream—delicious!


I chose to make a chicken, spinach and mushroom filling for my enchiladas. But, you can literally use whatever combo of veggies and/or meats that you wish.


You can also use this wonderful sauce for Huevos Rancheros, Burritos, steaks, chicken and fish. This would be great on just about anything.


My family loved this dish. I am sure yours will too.


An iced cold Tecate beer pairs beautifully with this dish. 


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

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.



Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Air Fryer Tikka Crunchy Garbanzo Beans

Posted by Wine & Spice on 1/14/2019 to Vegetarian

I received an Air Fryer for Christmas and absolutely love it! I look forward to sharing many recipes that are light, healthy and delicious.


I have made crunchy garbanzo beans in the oven before for a healthy snack. They took almost an hour to make. In the air fryer—15 minutes. Perfectly crunchy and seasoned to perfection! You can use any seasoning that sounds good to you.  


Today I used Tikka Masala. This mix 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's wonderful. Use this in a traditional Tikka Masala dish but it's fantastic on roasted potatoes, popcorn, fish, chicken and veggies.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Instant Pot Green Chili Chicken Soup

Posted by Wine & Spice on 1/4/2019 to Instant Pot/Pressure Cooker
Instant Pot Green Chili Chicken Soup

After the holidays we all like to eat a little lighter. I had some green chilies in the freezer and decided to try a soup (if you do not have frozen green chilies, canned from the grocery store is fabulous as well). Cooking in the Instant Pot is so amazingly easy! This soup is light, flavorful and great on a cold day. Freezes great!


I decided to use Adobo Lime. I love this in my Green Chili Stew, perfect complement to the green chilies. Adobo Lime is hand blended with fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary. Fantastic on beef, chicken, seafood and veggies.

An ice cold Corona Light with a lime is perfect with this dish!

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.

Roasted Pumpkin Seeds

Posted by Wine & Spice on 10/30/2018 to Vegetarian

Pumpkin seeds are the perfect blank canvas for any seasoning. So simple to make and they are healthy and delicious. Great with a cold beer as you are passing out candy, or fantastic as a part of your Thanksgiving appetizer spread.


Today I chose to use Honey Chipotle. This is hand blended with granulated honey, sea salt, chipotle powder, granulated onion, Spanish paprika and Italian seasoning. Wonderful on salmon, shrimp, veggies, chicken, pork and popcorn! Sweet with a little bit of heat! Absolutely fantastic!


Mix raw cleaned pumpkin seeds with olive oil if you are using a savory spice and melted butter if you are going to the sweet side.


The most important part of getting crispy, crunchy seeds is to clean them really well and to boil them. It seems like an unnecessary step but this actually par cooks the seeds and ensures that they cook fully, when baked. Make sure to display your pumpkin!



Any cold beverage is fantastic with this treat!


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

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!


Click here for a printable version of this recipe.

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