Cajun food has such a wonderful kick of flavor! We have updated our basic Chicken Marsala recipe using Kenny's East Texas Cajun seasoning to give it the wonderful flavors of the Cajun/Creole cuisine. It is great fun to play with different spices and try something new and exciting! A family favorite with amazing flavors!
We hope that you enjoy this too!
A hearty glass of Shiraz pairs beautifully with this dish!
I love the time of year when you are overflowing with fresh tomatoes, whether from the garden or Farmers Market. Amazing flavors!
Today I made a fresh tomato lasagna with fresh mozzarella and ricotta. I seasoned with Buon Appetito, this is blended by hand with Greek oregano, basil, marjoram, thyme, rosemary and sage. A wonderful salt-free blend that is terrific on just about anything.
I used a No-Boil lasagna noodle because I like how thin they are. You can use any lasagna noodle you wish, they will all work. I soaked my pasta sheets in very hot water for about 15 minutes to allow them to soften so the dish required shorter cooking time.
The flavors of fresh tomato, cheese and Buon Appetito is sure to become one of my new favorite dishes. Makes a great side dish or a main dish with a side salad.
A chilled glass of White Shiraz goes very well with this dish.
Wine & Spice Makes Everything Nice!
Sunday sauce (or gravy as some call it) is a long standing Italian-American tradition. In Italy many years ago, very poor Italian women made their sauce mostly with tomatoes and vegetables and if they were very lucky pork. After immigrating to America most found that meat here was so much less expensive, and the addition of beef to the sauce became a symbol of prosperity!
Italian Mama’s and Nona’s put the sauce on first thing in the morning and it puttered all day while the rest of the family chatted and caught up. Each family adds a little something unique to their sauce so really no two family recipes would be the same.
I used Evening in Tuscany because the delicate blend of garlic, Kosher salt, Mediterranean oregano, basil, crushed red pepper, black pepper, rosemary, onion and parleys perfect for a Sunday Sauce!
There are many varieties of pasta available to us today. Spaghetti is traditionally used, but any shape you like will work.
Today, most families are too busy to be cooking all day! This is a quicker version of a Sunday Sauce. Though tradition has it that it only gets richer the longer it simmers.
Mangia! Mangia! (eat, eat!)
This is truly a lovely dish. It is Italy’s version of comfort food and it really hits that note. So simple and easy to make for a quick family dinner or serve to guests. I got this idea from my friend Susan, who invented this version with her son. We adore this dish, yummy and very satisfying!
I used Habanero Garlic Pepper in this dish which is hand blended from black pepper, garlic, habanero, orange zest, onion, chipotle and marjoram. This blend gives a bite backed up with many layers of flavor. Habanero Garlic Pepper is fantastic on anything from steak, chicken, fish, pasta and veggies. Not too spicy, just the right bite!
A glass of Chianti went very well with this dish.
Wine & Spice Makes Everything Nice
I was in a hurry for a quick dinner tonight and wanted chicken. I also had some fresh mozzarella that I needed to use. I decided to bake the chicken with Johnny Pizza and then top with the mozzarella. The result was a wonderful tasting chicken, moist and very flavorful.
Johnny Pizza is another spice blend that is extremely versatile. It is hand blended with Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, crushed red pepper, parsley and marjoram. It is great to sprinkle on a pre-made pizza, fantastic in a sauce, or my personal favorite—bake it into a homemade crust! So good!
I served it with Italian Baked Rice. Another super simple recipe!
A glass of Chianti was delightful with these dishes.
Johnny Pizza is another spice blend that is extremely versatile. It is hand blended with Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, crushed red pepper, parsley and marjoram. It is great to sprinkle on a pre-made pizza, fantastic in a sauce, or my personal favorite—bake it into a homemade pizza crust. So good!
Today I decided to make an Italian Baked Rice. Added lots of veggies, this is so easy and very flavorful. I served this with a Baked Chicken also seasoned with Johnny Pizza and finished with some fresh mozzarella cheese.
A glass of Chianti was delightful with this meal.
I had an abundance of end of the season tomatoes and needed to use them.
I adore a Roasted Tomato Marinara and decided to make it with Chicken Parmesan and using South Lyon's Own Spaghetti Sauce blend. This is hand blended using minced onion, Mediterranean oregano, red pepper flakes, sweet basil, garlic flakes, parsley flakes and sea salt. Fantastic mediterranean flavor and great in any Italian dish.
A great Tip:
When roasting veggies use a tomato to cup the garlic. This actually prevents the garlic from burning and as a bonus really infuses the tomatoes with flavor.
A glass of Montepulciano d'Abruzzo is perfect with this dish.
My family loves spaghetti and meatballs. So today I am making ground turkey baked meatballs with a roasted tomato marinara sauce. Roasting the veggies for the marinara produces a richness that is fantastic. I used Buon Appetito for this because it has the perfect Italian flavor in both the meatballs and the sauce. Buon Appetito is hand blended with Greek oregano, basil, marjoram, thyme, rosemary and sage.
Baking the meatballs produces a caramelized crust and juicy meatballs. I used a mini-muffin tin to cook my meatballs. Perfect tool for this job! This dish is sure to become a family favorite.
A glass of Italian Chianti is perfect with this dish!
Eating healthier in the new year! Trying some new things to lighten up some of our favorite dishes. Cauliflower is surprisingly similar in texture to rice and can be substituted for this usually high carb side. Today I made a “risotto” by pulsing the cauliflower in food processor, then sauteéing and adding mushrooms, chicken broth and parmesan/romano cheese. Very flavorful and satisfying. Even my uber-picky hubby loved it.
I used one of my absolute favorite spice blends—An Evening in Tuscany. This amazingly flavorful blend is hand blended from garlic, Kosher salt, Mediterranean oregano, basil, crushed red pepper, black pepper, rosemary, onion and parsley. Fantastic on just about anything.
I paired this wonderful risotto with some easy baked jumbo shrimp—low calorie and waist friendly.
Hope you enjoy!
It is always fun to recreate a favorite dish with a different flavor profile. I decided to play around with Shrimp Scampi. Lemon, garlic, butter and wine—what is not to love! I replaced the lemon with Orange Zest and the wine with an orange liqueur. You can use any good quality orange liqueur like Dry Orange Curaçao or Grand Marnier. The sauce this creates is luscious, glistening and so pretty! Using dried Orange Zest adds a richer, more concentrated flavor over fresh zest.
As with most shrimp entrees you will want to purchase the larger shrimp. They will have a “meatier” texture than the smaller shrimp. A trick that I recently learned is to “dust” the shrimp with baking soda which plumps them up and makes them more tender.
I served the shrimp with pasta tossed in a little butter and parmesan cheese.
A glass of Pinot Noir went very well with this dish.
Wine and Spice Makes Everything nice!
I adore the cooler weather and making soups from scratch! It is so healthy and fresh! I have been playing around with different spices and found that Johnny Pizza is amazing not only in soup, but for all my Italian dishes. The crushed red pepper adds just a little heat and the mix of Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, parsley and marjoram is an wonderful combination!
I served this soup with crostini.
A glass of Chianti pairs so well with this meal.
This is a fabulous seasoned pizza dough! Use it for pizza or calzone! Your tastebuds will thank you!
Click on recipe title to see recipe!
My family loves pizza and calzone. Now that the weather is getting a little cooler a comfort dinner is just what the doctor ordered! This is such a fun meal to prepare together as a family. The kids love this because they can choose all of their own fillings and help build their very own calzone.
In this recipe I chose to infuse the dough with some Evening in Tuscany. It adds such an amazing depth of flavor. I made the dough but you can achieve the same flavor profile if you knead the seasoning into a store bought pre-made dough. Just let the refrigerated dough warm to room temperature first.
You can make you own marinara sauce. To make this a quick and easy weeknight dinner, you can use your favorite store bought. You can kick it up a notch by adding a little Evening in Tuscany to freshen and enhance the flavor. I always serve the marinara on the side so it does not make the calzone soggy.
This is a truly easy meal to make and the calzone is a blank slate, your imagination can take it anywhere.
I hope you enjoy. A glass of Shiraz pairs beautifully with this meal!
This time of year the grill beckons! We love to cook almost everything outdoors. I think it is natural to want to eat lighter and healthier dishes during the warm spring & summer months. This simple and elegant meal fits that bill.
Today I used Evening in Tuscany, this is a delicate blend of garlic, Kosher salt, Mediterranean oregano, basil, crushed red pepper, black pepper, rosemary, onion and parsley. This blend is fantastic in any Italian recipe and wonderful as a dipping sauce. Simply mix a little Tuscany in olive oil and let soften and dip your favorite crusty bread!
This skirt steak is fantastic and would be great on a salad. Today I served it with a pasta tossed with a fresh tomato “sauce”.
I enjoyed a glass of Shiraz with this meal.
It is wet and cold outside and I was in the mood to have something special. This Tuscan Pasta Pescatore is super simple and quick to make. An Evening in Tuscany is my absolute favorite Milford Spice Company blend—absolutely gorgeous!
I used a frozen seafood mix containing shrimp, scallops and calamari. You can also add clams or mussels towards the end of cooking and it is done when the shells have opened.
A simple Gremolata tops this dish and really brings all the fresh flavors together.
Some crusty bread is all you need to serve this with.
We enjoyed a glass of Chianti with this meal.
Hope you enjoy!!
Click on recipe title to see full recipe.
I am trying to make sure my family eats healthier. Today I made a spaghetti sauce using ground chicken and Johnny Pizza seasoning. It is a fabulously flavorful spring version of the heavier meat spaghetti sauce. I ran out of my favorite Italian seasoning, Evening in Tuscany, so I used Johnny Pizza. Wow, what a great choice! Really made the flavors pop!
At the end of last summer I had a ton of cherry tomatoes that I didn't know what to do with so I decided to just rinse them and freeze them raw. Much to my surprise it worked wonderfully! Adding these is like tasting summer! I will show the recipe to use canned tomatoes, but if you have the chance, freeze fresh ones when you can. Yummy!
Hope you enjoy as much as we did.
Focaccia Bread is an early form of pizza as we know it today. The original version is thought to have come from the Ancient Greeks. This earlier version did not contain yeast and was flatter and crisper. The Romans added the yeast to the dough. The name Focaccia is believed to derive from the Roman words “panis focacius”. The Roman word “pan” means bread and “focacius” means fireplace.
This flat bread was cooked on hot stones. The baker used their fingers or a handle of a utensil to poke holes on the top of the bread before baking. Then they brushed the top with olive oil to help preserve it.
We are most familiar with the savory version topped with olive oil, salt, rosemary, garlic sage and sometimes cheese. You can also adapt the topping for almost any style of cooking. A South American version might contain sliced jalapeños and cheddar cheese. Your culinary imagination is the limit!
The Italians also made a sweet version that contained sugar or honey, orange or lemon peel and eggs. Now you can find Sweet Focaccia recipes containing everything from Figs, Plums and Hazelnuts to Cinnamon Sugar Focaccia Sticks.
Today we are making a basic Focaccia recipe, topping it with our fabulous Fleur de Sel Salt and using the An Evening in Milan in olive oil as our dipping sauce.
We hope you enjoy this recipe!
Like most of America, I am trying to eat lighter after the holidays. This Tuscan Turkey Spaghetti Sauce is easy on the hips and delightful on the lips. If you want an even lighter meal you can use spiralized zucchini (or shredded) instead of the pasta noodles. Perfect for a chilly winter night.
A glass of Malbec pairs very well with this meal!
Wine and Spice Make everything nice!