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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It's All Greek Grilled Chicken and Radicchio

Posted by Wine & Spice on 5/25/2016 to Chicken & Poultry

I adore this time of year. It is warm outside and we want to eat healthier and lighter. This recipe is a play on a great dish by Tyler Florence. It is so light and refreshing, the roasted herb garlic dressing that accompanies this is absolutely fantastic! It is a great shade of green and oh-so good!


If you have never roasted your own garlic, you are in for a treat! It really mellows the flavor and and enhances the sweetness. So good you can just pop them in your mouth and enjoy by themselves. You can roast the garlic a day in advance if you wish. Just keep them in the fridge.


I used It’s All Greek to Me to enhance the flavors. This is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg. Also great as a dressing, on chicken, pork and fish. It brings out the Greek in you and the flavors of the Mediterranean into your home!


This pairs beautifully with a Mythos beer. Enjoy!


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Johnny’s Pizza Quinoa Bites

Posted by Gourmet Protoge on 5/18/2016 to Vegetarian

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Citrus Roasted Kale & Root Vegetables

Posted by Gourmet Protoge on 5/18/2016 to Vegetarian

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Habanero Garlic Cod

Posted by Wine & Spice on 5/18/2016 to Seafood


I was so excited to have my first crop of the season—Russian Red Kale!  



I decided to make a Cod seasoned with the fabulous Habanero Garlic Pepper. It adds such a dimension of flavor. Not overpowering, just a lot of zing on your tongue. The recipe instructions are for the oven, but these are also fantastic grilled—15-20 minutes, medium heat, do not turn over.


Habanero Garlic Pepper is hand blended from black pepper, garlic, habanero, orange zest, onion, chipotle and marjoram, this blend gives a bite backed up with lots of layers of flavor. Great on hamburgers, chicken and pork as well.


A nice cold Pinot Grigio went very well with this meal.


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Grilled Chicken Tacos

Posted by Wine & Spice on 5/10/2016 to Appetizers

My family loves tacos and truly any Mexican foods. Today I marinated some chicken breasts and thighs in canola oil and 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 Taco Tuesday for the Mexican Blast.


Mexican Blast is a delicious blend of chile peppers, garlic, onion, cumin, Mexican oregano and other spices that make 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.


Wine & Spice Makes Everything Nice!


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Orange Breakfast Muffins

Posted by Wine & Spice on 5/6/2016 to Brunch

My girls have been asking me to come up with a quick breakfast they can grab and eat on the way to school. These muffins are chock full of healthy ingredients and keep their tummies full. The Orange Zest really brings out the citrus flavors and make the muffins fantastic. Try it in marinades and dressings too! I also used a little bit of New Hudson Apple Pie Spice. This is hand blended with Korintje cinnamon, allspice, nutmeg, ginger root and cardamom. Fantastic in cookies, cakes, pies, pancakes and french toast.


You can use any nuts you like—I chose almonds because my family likes them. Walnuts or pecans would be wonderful also.


These muffins are terrific with a cup of coffee!


Wine and Spice Makes Everything nice!


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Mojo Grilled Pork Tenderloin

Posted by Wine & Spice on 5/6/2016 to Beef, Pork & Lamb


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—so 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—then 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.


Wine and Spice Makes Everything nice!


Click here to see a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]
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