Good-For-You Orange Chocobutter NoBake Treats
I also added Orange Zest to the mix which adds a really deep and rich orange flavor plus vitamin C which adds to all the other goodness.
These are best when kept in the freezer. This does not make them too hard, just gives them a really nice bite!
I hope you enjoy as much as I do!
Wine and Spice Makes Everything nice!
Orange Shrimp Scampi
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.
Enjoy!
Wine and Spice Makes Everything nice!
Scalloped Mexican Potatoes
Today I wanted to try something new and different. Potatoes can be a little bland so I kicked it up a notch! I used Milford's Mexican Blast to season the potatoes that added such an amazing favor. Mexican Blast is a delicious blend of chile peppers, garlic, onion, cumin, Mexican oregano and other spices.
Adding the poblano peppers made the dish colorful and taste fantastic! Mexican Crema is available at regular grocery stores and is richer that regular cream.
I paired this with Grilled Mexican Blast Carne Asada. Really delicious!
Wine & Spice Makes Everything Nice!
Grilled Mexican Blast Carne Asada Steak
Cinco de Mayo is such a fun Holiday to cook for! I adore Mexican flavors and this dish has it in spades.
I made a wet rub and let the meat marinate in the fridge for a couple of hours—24 hours is best if you can.
Milford's Mexican Blast is a delicious blend of chile peppers, garlic, onion, cumin, Mexican oregano and other spices. It has an amazing flavor profile and is great with veggies, chicken and pork too. I served this with Scalloped Mexican Potatoes and Poblano Chilis. It went well with the Carne Asada Steak.
An ice cold Dos XX pairs beautifully with this meal.
Wine & Spice Makes Everything Nice!
Baked Churros
Cinco de Mayo needs a sweet addition! The mini Baked Churros have all the flavor and crunch but not the fat and calories. This healthier version is baked instead of fried and they are bite size.
Saigon Cinnamon has the highest natural oil content of any cinnamon (nearly 5%) giving this a magnificent flavor and aroma. It is amazing! You can use cinnamon in savory cooking as well as sweets, soups and stews.
Mexican Coffee would be perfect with this dish.
Wine & Spice Makes Everything Nice!
Rolled Omelette
This is a really fun way to serve an omelette at your Brunch—perhaps on Mother’s Day! You can fill it with almost anything you can think of. Just keep in mind that you are rolling it, so not too much filling.
I made a very spring-like Herbes de Provence pea and swiss cheese omelette. It was light and so flavorful. Herbes de Provence and eggs are truly made for each other. It is blended with thyme, basil, savory, rosemary, and lavender, among other spices. Use it in soups, stews, salads, grilled vegetables, sauces or in fish and meat dishes. Fantastic with poultry. Also makes a wonderful dip for breads when added to extra virgin olive oil.
A nice glass of Champagne pairs well with this dish.
Wine & Spice Makes Everything Nice!