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Perfect Chicken Soup


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!


Wine & Spice Makes Everything Nice!


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Instant Pot Green Chili Chicken Soup

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!

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Barb's Beef Barley Vegetable Soup



We had such an exciting group of Soups that were entered into our Souptober Contest!    


Congratulations Barb on winning 1st place, a Vitamix and $100 gift card to Milford Spice Company!  It seems that she is a Chef at heart and we hope to be able to share more of her beautiful recipes.  Thank you Barb!


Barb chose to use Ravensview Rosemary Garlic.  Ravensview Rosemary Garlic is a black pepper blend made with sea salt, black pepper, garlic, chive and rosemary. It is a real winner for lamb and other red meats. Great on beef ribs, roasts and soups. We use it on roasted potatoes and other veggies too.  Think Holiday Standing Rib Roast!


Please click here for a printable version of this recipe!

 


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Harvest Butter Potatoes


I wasn’t planning on making anything like this today, but a heavy dose of energy and patience and I’m so glad I did!  These are so flavorful and just downright amazing!  Thanks to Milford Spice for their Harvest Soup mix – it’s not just for soup, folks!


Marie's website is MilfordKitchen.com.


Click here for a printable version of this recipe.


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Farmers' Market Parmesan Chicken Noodle Soup


The Farmer’s Market Veggie Soup mix from Milford Spice is perfect in this delicious soup!  Nick was nursing a cold all weekend and this soup perked him right up!


Marie's website is MilfordKitchen.com.


Click here for a printable version of this recipe.

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Awesome Onion Persian Herb and Chickpea Soup


Milford Spice’s Awesome Onion Soup is so flavorfully perfect as a soup starter!  Hand blended from minced onion, parsley flakes, turmeric, onion powder, celery salt, sugar and black pepper!  


This is also fantastic on roasted potatoes, veggies and as a dip for veggies.  Just mix with a little bit of sour cream.  Yummy!


Marie with Milford Kitchen is a wonderful chef and a photographer.  Marie's website is MilfordKitchen.com.



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Ribeye Cooked in Cast Iron Skillet


I made the most amazing Ribeye steaks for dinner!  I introduced you guys to Gourmet Gary earlier in the summer.  He works with local ranchers and sells the most amazing beef!  He also sources the best seafood around.  

Mark’s Espresso II is the perfect rub to use on a 1st class piece of beef. This is hand blended with ancho chile powder, brown sugar, Spanish paprika, ground espresso beans, sea salt, black pepper, yellow mustard, coriander, ginger root, de arbol chile powder and Mexican oregano.  The espresso ends up complimenting the beef perfectly, enhancing not overpowering.  


I decided to cook these in a cast-iron skillet with an herbed butter finish.  Cast iron cooked steaks are perfectly browned with a crisp crust and moist interior.  Melts in your mouth.  Gourmet Gary has a special for our customers.  Scroll down to see.  Free box of amazing prawns with order!


I made a smashed new potatoes and a side of oyster mushrooms to with this gorgeous Ribeye.


A glass of Petit Syrah is perfect with this dish.


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.


Gourmet Gary’s Special:


FREE WILD CAUGHT GULF PRAWNS!!!!!!!


Gourmet Garys is a family ran Colorado company. We work directly with ranchers and distribute their beef. We are half the price of the store/butcher and deliver to your door.


We’re doing a crazy deal on our Grass Fed/corn finished Black Angus steak case. The case is 40 cuts that is normally 489.00. But online pay only 329.50 and also receive FREE 2lb box of Wild Caught Gulf Prawns. A 50.00 value. This is $7.00 and change a meal!!! Can’t even get a #1 at Chick-fil-A for that.


Our beef is 3x’s cheaper than your local butcher. We have hundreds of customers and dozens of five star reviews!!!!!!


Order here!!!!

https://www.gourmetgarys.com/?aff=6

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Bourbon Molasses Shrimp


Big Easy Bourbon Molasses is truly one of my absolute favorites!  It is flavorful and bold with the smoke of bourbon barrel smoked salt, a touch of bitter sweet with natural granulated black strap molasses from New Orleans, and other flavors to give you a unique taste of Louisiana. 


Today I decided to immerse myself in the South.  I made Bourbon Molasses Shrimp, succulent and so flavorful!  I served with white cheddar cheese grits and sautéed collard/mustard greens.


Any iced cold Iced Tea is perfect with this meal.


Wine & Spice Makes Everything Nice!


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Blackened Prawns


We have a new partnership with Gourmet Gary’s Natural Foods.  He has the most amazing beef and seafood, sustainably raised without any hormones, antibiotics, or any GMO's.  To see Gary's introduction, chick here.

Today I used the Prawns.  They are huge, plump and sweet.  You get two, 2 lb frozen sleeves in a box.  I seasoned them with our new Louisiana Blackened Seasoning.  This is a SALT FREE mix hand blended from paprika, garlic, yellow mustard, onion, black pepper, oregano, cumin, cayenne, thyme, bay leaves and celery seed.  It has a touch of heat and is great as a traditional blackening seasoning or as a dry rub.  It has an amazing complex flavor.

I served the Blackened Prawns with a Lemon Risotto.  Amazing flavor combination!



To check out Gary's Crazy deals, click here: HTTP://WWW.GOURMETGARYS.COM?AFF=6

A light Chianti went beautifully with this dish.

Wine & Spice Makes Everything Nice!

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Lemon Risotto


I wanted to make a side dish that made my Blackened Prawns sing.  What complements Prawns better than a Lemon Risotto!  Creamy, lemony, luscious risotto!

I seasoned this risotto with our Citrus Sea Salt.  This is hand blended from smoked sea salt, ginger, lemon, lime and orange zest, and a hint of black pepper.  It is incredible on green beans, fresh or roasted tomatoes and asparagus.  Also great on fish and chicken.   We love to squeeze a little fresh lemon, lime or orange juice first and then add the salt.

While this dish takes a little time, it is really easy and well worth the effort.

Any ice cold Italian Moscato works great with this dish.

Wine & Spice Makes Everything Nice!

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Introduction to Gourmet Gary



I have had the pleasure of working with Gourmet Gary for the past 4 years.  It is great to work with someone who is as passionate about his products as I am about ours.  Once you taste his meat and seafood, you will see why!   Our partnership is an organic one, as our products are literally made for each other!  I have seen customers come back and just rave over the quality of his products, and after using them for our family, I can certainly see why!  Amazing!  Below is his introduction from his website and you will also find a link to sample these products for you and your family.

Click this link to see his crazy deals!  http://www.gourmetgarys.com?aff=6





About Me, Gourmet Gary

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Best Burger Ever!


Nothing says summer like grilling burgers!  Juicy, cheesey and flavorful!  This is a mini tutorial on how to make the Best Burgers Ever!


A couple of key points!  1) Buy freshly ground meat from the butchers counter-needs to be 80/20, anything leaner is too dry. You want beef that has been processed as little as possible and that is loosely packed.  Anything in a tube in too tight.  The extra effort is totally worth it!  2) Minimal handling when mixing at home!  3) Indentation. Make a thumb print in the middle of each patty.  This helps cook it evenly.  4) DO NOT press down with spatula!  This makes the juices flow out (bad) and compresses the meat (bad).


These are truly the best burgers that I have made.  As with seasoning any  dish, you can use any spice blend that sounds good.  Same with burgers, your imagination is the limit.  Play with the toppings, buns, condiments and cheeses.  Some ideas to try are:


Brighton’s Burger Blast:

 - Cheddar, Lettuce, Tomato, Onion.  Basic Condiments


Mark’s Expresso II:

- Blue Cheese, Lettuce, Tomato, Onion & Whole Grain Mustard


Cow Conditioner:

- Swiss and Caramelized Onions, Dijon Mustard 


Kenny’s East Texas Cajun:

- Pepper Jack with Caramelized Onion and Green Peppers, Mustard


Tantalizing Thai:

- Jack Cheese, Fresh Pineapple & Teriyaki Sauce


Pontiac Trail Pig Powder:

- Smoked Gouda, Caramelized Onions & BBQ Sauce


Big Easy Bourbon Molasses:

- Brie, Roasted Red Bell Pepper & Fig Jam


Evening in Tuscany:

- Fresh Mozzarella, Tomato & Pesto


Fabulous Fajitas:

- Queso Cheese & Salsa


Mix and match the toppings too!  Some fun thoughts:


Assorted Cheeses

Lettuce

Tomato

Onion

Onion Rings

Pineapple

Caramelized Onions

Roasted Red Bell Pepper

Over Easy Egg

Bacon

Mornay Sauce


Also play with the condiments:


Various Ketchups

Assorted Mustards

Sriracha Sauce

Mayo

Salsa

Teriyaki Sauce

Sweet & Sour Sauce

Pesto

BBQ Sauce


Any iced cold beer works with this dish!


Wine & Spice Makes Everything Nice!


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Super Sun Bowl


A combination of turmeric, ginger, Vietnamese cinnamon, and black pepper, Milford Spice Company's Sun Powder blend makes this salad pop with flavor. As an added bonus, it’s super healthy. It’s also delicious in coffee, yogurt, and shakes, too! 


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Grilled Keego Harbor Kickin' Chicken


Milford Spice’s Keego Harbor Kickin’ Chicken Rub is so flavorfully perfect for grilled chicken!  You’ve got to get some now!


Marie's website is MilfordKitchen.com.


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Honey Chipotle Corn Chowder



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.
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Vegan Tikka Masala




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!

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Baked Zucchini Coins


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!


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Moroccan Couscous Salad with Spring Vegetables

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.

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Skillet Fried Chicken

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

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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Meatless Mushroom Lasagna

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.
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Slow Cooker Beef Brisket

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.

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Russian Beef Stroganoff

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.
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Shepherd's Pie Casserole


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.
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Dillicious Potatoes Anna


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!


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