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My family LOVES Mexican food! It can be really heavy though, especially around summertime. My goal is 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.

Wine & Spice Makes Everything Nice!

Grilled or sautéed fresh pineapple is one of the most amazing things I can put into my mouth!  Add perfectly seasoned shrimp, avocado sauce and turn it into taco, it becomes a truly amazing flavor sensation!

Today I used Fabulous Fajitas.  This blend is created using cumin, Mexican oregano, sea salt, cayenne pepper, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram and cardamom.  Soo great on steak, pork, chicken, seafood or just veggies.  

You can also use Easy Enchiladas or Taco Tuesday in this recipe!

I enjoyed this meal with an ice cold Tecate Beer.  Mmmmm!

Wine & Spice

Click here for a printable version of this recipe.

We love our small town of Milford, Michigan. Everyone supports one another, there is a parade for nearly every occasion, stands are packed at the football games, and if anyone is experiencing trying times, you can bet a meal train is in the works. For years a group of committed individuals have been laser focused on building a skate park in the village, a place for the youth to go and get out to enjoy the fresh air and a little exercise. We are super proud and excited to announce Milford Spice Company has donated 1000 packs of our best selling HONEY CHIPOTLE, and we hope it will raise at least $1,000 for the cause. The Honey Chipotle is our best seller for good reason, it's incredible on salmon, chicken, shrimp, in soups, on sweet potatoes. Will you consider supporting the Milford Skate Park? 100% of your purchase price will be given to support the park. You'll receive a two ounce pack, with a nifty skate park label, as seen in the above photos.

Here is a new recipe from Marie at Milford Kitchen.  Check out her website here MilfordKitchen.com.

Click here for a printable version of this recipe.

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.

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!

We eat a lot of chicken in our home and I love coming across new and different spice blends. The Recado Rojo is from Mexican cuisine, especially of the Yucatán and Oaxaca areas. You may be surprised at the flavor quality that the achiote provides—this is sometimes added to tamales and empanadas for added color and flavor.

You can mix Recado Rojo with vinegar and a little orange or lime juice until your desired thickness is reached. Hand blended from achiote, coriander, cumin, allspice, Mexican oregano, sea salt, black pepper, garlic, cinnamon, lemon peel and whole cloves.

For this recipe I marinated chicken thighs (with skin) overnight in a little oil and Recado Rojo. The color and flavor of this blend is truly something special—fantastic! You can use chicken breasts if desired. It does not get much easier than this!

I served the Marinated Recado Rojo Chicken with our Bean Salad with Honey Chipotle Vinaigrette. Hope your family enjoys this as much as we did!

Happy cooking!

A glass of Argentinian Shiraz went very well with this meal.

Wine & Spice Makes Everything Nice!

Ropa Vieja is 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 shepherd's 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 very 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.

Wine & Spice Makes Everything Nice!

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.

Wine & Spice Makes Everything Nice!

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. You can create your own mix of peppers depending on your preference and level of spice tolerance.

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.

Wine & Spice Makes Everything Nice!

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!

Wine & Spice Makes Everything Nice!

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!

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.

Wine & Spice Makes Everything Nice!

I came home from a busy day at the Farmers' Market and wanted to make something easy for dinner. I had chicken breasts on hand 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. I was pleased it turned out so well!

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 and a slice of lime with this meal.

Wine & Spice Makes Everything Nice!