• 1 cup extra virgin olive oil
• 1 package of spice of your choice
• 1/2 cup red wine vinegar
• 1 tbsp Dijon mustard
• 2 cups extra virgin olive oil
• 1 cup red wine vinegar
• 1 package spice of your choice
• 1 package of For The Love Of Pasta spice
• 15 oz can of garbanzo beans
• Olive oil
Mix any full packet of For The Love of Pasta spice with a 15 oz can of garbanzo beans and 2 tablespoons of the juice from the can. While blending add olive oil until the mixture has a milkshake like consistency. Allow to mellow for 2-3 hours or overnight in the refrigerator for best results.
• 1 lb ground beef
• 1 lb Italian sausage
• 1 package of Chipotle spice
• 2 tsp mustard
• 2/3 cup bread crumbs
Pre-heat oven to 375 degrees. Mix ingredients in mixing bowl but do not over mix. Transfer to baking dish and bake for 1 hour or until internal temperature has reached 165 degrees.
Creamy Garlic Mashed Potatoes
Make your homemade mashed potatoes the way you normally do. Make Creamy Garlic dip following directions on the back of the packet and mix it in with your potatoes. Add as much as you like and enjoy! Also works as a topping for your baked potato.
Creamy Ranch Crunchy Ranch Chicken
• chicken thighs, skin on (however many you need)
• 1 package of Creamy Ranch
• salt and pepper
Pre-heat oven to 400 degrees. Arrange chicken thighs in baking dish. Rub a generous amount of Creamy Ranch spice on both sides of chicken. Salt and pepper to taste. Bake in oven skin side up for 35-45 min.
Dill Supreme Broiled Lemon-Dill Fish
• 1/2 cup mayo
• 1 tbsp lemon juice
• 1/2 of Dill Supreme package
• 1 lb firm textured fish fillets ( cod or salmon)
Pre-heat broiler. Mix together mayo, lemon juice, and Dill Supreme. Place fish on rack of broiler pan and brush with half of the mayo mixture. Broil 2 to 4 inches from the heat source for 5 min. Turn fish over and brush with remaining mixture. Broil 5 to 8 min or until fish flakes easily with fork.
Dill also makes a great addition to fish tacos. Make Dill Supreme as instructed on back of package. Spread on your tortilla or add a dollop of dip on top of your taco.
Garlic and Sesame
Garlic and Sesame Chicken Marinade-
• 2 lbs of chicken
• 1/3 cup extra virgin olive oil
• 3 tbsp lemon juice
• 3 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 packet of Garlic and Sesame spice
• salt and pepper
Pierce chicken breasts with a fork all over. Place chicken in a large zip lock bag and pour in marinade. Let marinate for at least 30 min.
• 1/4 cup of butter
• 1 cup of heavy cream
• 1 1/2 cup of grated Parmesan cheese
• 1 packet of Garlic Parmesan spice
• 1/4 cup chopped parsley
Melt butter in saucepan over medium low heat. Add cream and simmer for 5 min. Add garlic, spice, and cheese and whisk quickly. Once cheese melts stir in parsley and enjoy! Serves 2 to 3 people.
This spice tastes great on steak. Simply brush your steak with olive oil and generously cover in Gorgonzola spice and a little salt and pepper. You can also marinate steak in the olive oil and package of spice in a zip lock bag to add immense flavor.
Greek Tzatziki chicken or tuna salad
Mix Greek Tzatziki as instructed on back of package. Add canned chicken or tuna and mix well. Serve on crackers, bagels or a sandwich.
Herb and Garlic Cheese spread
Broiled Garlic bread
Make Herb and Garlic Cheese spread as directed on back of package. Cut french bread loaf in half and spread the mixture generously. Broil bread until it is toasted golden brown. Add some cheese on top to make cheesy garlic bread and broil for about 30 seconds to melt.
This spread is also delicious on a bagel breakfast sandwich. Toast your bagel and spread on the Herb and Garlic Cheese. Fry up an egg and bacon or ham and make your sandwich.
Roasted Jalapeno Poppers
• 12 large jalapeno peppers
• 2 ounces feta cheese
• 4 ounces of cream cheese, at room temp
• 4 ounces of shredded smoked pepper jack, or extra-sharp cheddar cheese
• 1/2 packet of jalapeno spice
Preheat oven to 425 degrees. Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll.
Mash the feta, cream cheese, shredded cheese, and Jalapeno spice together and stuff the peppers with mixture. Roast for 15-18 minutes or until the peppers are tender and cheese is brown at the edges and bubbly.
Oh So Onion
This spice is super universal. We use it to season scrambled eggs, spread on our sandwiches, potatoes, or any kind of meat. It's also a really good spice to add in homemade chicken noodle soup. Just make your own homemade chicken noodle soup recipe and add a package of Oh So Onion.
Ragin Cajun chicken wings
4 pounds of chicken wings
• 3 cups buttermilk
• 1/2 package of Ragin Cajun spice flour Dredge
• 2 cups all-purpose flour
• 1/2 package of Ragin Cajun spice
In a large bowl, combine the buttermilk with 1/2 package of Ragin Cajun. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or in the fridge for 4 hours.
In a large zip lock bag mix the flour with the Ragin Cajun spice. Set a rack on a baking sheet. Remove the chicken from the buttermilk soak and dredge the chicken in the flour mixture. Transfer the coated chicken to the rack and let stand for 30 minutes.
In a deep skillet, heat 1 inch of oil to 350 degrees. Set another rack over a baking sheet and line with paper towels. Fry the chicken in batches turning once until golden brown and inside temperature is 160 degrees. About 15-18 minutes. Transfer the chicken to the paper-lined rack and let stand 5 minutes before serving.
Red Pepper and Basil
Red Pepper and Basil Stuffing
• 1 cup butter
• 3/4 cup chopped onion
• 1 1/2 cups chopped celery
• 9 cups soft bread cubes
• 1 tsp poultry seasoning
• 1 package of Red pepper and Basil spice
• salt and pepper
Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Saute onion and celery in hot butter until onion is soft, 5-10 minutes.
Put bread cubes in a large bowl. Season with salt, pepper, poultry seasoning, and Red Pepper and Basil spice. Add onion mixture and stir. Pour bread mixture into a large casserole dish and cover with aluminum foil. Bake until golden brown, about an hour.
Spinach and Artichoke dip
• 1 cup fresh spinach
• 1 1/2 cups artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 tsp red pepper flakes
• 1 tablespoon of lemon juice
• 1 package of our Spinach spice
Mix 1 package of Spinach spice with the sour cream, mayo and lemon juice. Let sit for 3 hours in fridge to let the spice hydrate.
Boil spinach and artichokes in 1 cup of water until tender and drain. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and sour cream mixture and serve hot.
Sun Dried Tomato
Sun Dried Tomato Aioli
• 1 whole egg
• 2 large garlic cloves
• 1/2 tsp mustard
• 1/2 tsp salt
• 1 cup olive oil
• juice of 1 lemon
• 1/2 package of Sun Dried Tomato spice
Put everything except the olive oil i the bowl of the food processor. Process at high speed for 2 minutes. While the machine is running, pour the olive oil into the pierced food pusher. Let the oil drip in for about 2 minutes then your done!
Turkey on Ciabatta with Sun Dried Tomato Aoili
Spread Sun Dried Tomato Aoili on ciabatta bread. Top with sliced turkey, provolone cheese and a handful of arugula lettuce.
Sweet Hot Pepper
Sweet Hot Pepper Smoked Salmon Spread
• 8 ounces cream cheese
• 8 ounces sour cream
• 8 ounces smoked salmon
• 1/4 cup of mayo
• 1 tbsp lemon juice
Put all of the ingredients in a bowl and mix well. Let stand for 2 hours. Serve with your favorite crackers, stuff celery stalks, or spread on a bagel.
Vegetable Garden spice tastes really great in any crock-pot recipe. Prepare pot roast like you usually would and pour a whole package in the crock-pot to add extra flavor. Vegetable Garden also makes a yummy cream cheese spread. Just mix a packet with 16 ounces of softened cream cheese and a tablespoon of lemon juice. Let sit for 3 hours, then enjoy over crackers, french bread, or bagels.
Wasabi Soy Chicken
• 3 pounds of chicken thighs
• 1 package of Wasabi spice
• 1/2 cup soy sauce
• salt and pepper
• Parmesan cheese
Preheat oven to 400 degrees. Place Wasabi spice and soy sauce in a zip lock bag. Place chicken thighs in bag and shake so chicken is completely covered. Add chicken and marinade to a baking sheet. Salt and pepper to taste. Bake skin side up for 35-45 minutes until internal temp is 165 F. When chicken is ready sprinkle Parmesan cheese on top and place back in oven for 5 minutes.