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Spice Bible Purchasing Guide

Check out our Bible Below to learn about our spices. We list ingredients and our top uses!

Evry'thing But the Kitchen Sink- SALT FREE
Best used in a grinder bottle.
An excellent all-round seasoning that gives a fresh and savory flavor to any fare.
Ingredients: Black Pepper, Onion, Garlic, and other Spices.
My top uses: Eggs and Broccoli, Baked Potatoes

Tennessee Whiskey Bourbon Rub
A crowd pleaser indeed! Tennessee Whiskey add an extra dimension and punch of flavor. Rub on or marinate for best results.

Ingredients: Pepper, Garlic, Salt, Rosemary, Bourbon
My top uses: Steak, Ribs, Burgers

Mamie Lee’s Soul Seasoning
Our southern soulful blend is perfect for collard greens, friend chicken, string beans, pork chops, fried fish, BBQ chicken, ribs and other soul cuisine.
Ingredients: Salt. Sugar, Paprika, Cayenne, Onion, Garlic, Pepper, Celery Seed
My top uses: Fried Chicken (Deep Fried and Air Fried), Collards, Pork Chops

Coffee BBQ Rub
Coffee and BBQ: A match made in heaven! Freshly ground coffee and pepper adds depth to our BBQ spice rub, mixing rich flavors for steaks, salmon, lamb chops, and ribs. Addictive and fragrant!
Ingredients: Espresso, Sugar, Salt, Pepper, Onion, Paprika, Cayenne
My Top Uses: Steak, Salmon

Sweet and Spicy Memphis Rub
Sweet. Spicy. Smoky. Rube generously into meats (overnight margination preferred). Best cooked over charcoal or woodfire, 225 degrees, low and slow, no direct flame. Mist with apple juice at the end of cooking to add flavor and prevent blackening.
Ingredients: Sugar, Salt, Paprika, Chili Powder, Pepper, Cayenne, Rice concentrate (to prevent caking), and other spices
My Top Uses: BBQ Chicken, pulled pork, ribs

California Citrus Sea Salt
A blend of coarse Sea Salt, citrus, herbs and spices, ground together to awaken the flavors of seafood, salads, and vegetables.
Ingredients: Sea Salt, Lemon Oil
My Top Uses: Asparagus, Broccoli, Salmon, Sautéed Kale

N’Orleans Cajun Seasoning- SALT FREE
This no added salt historic blend from Atchafalaya River basin brings authentic flavors to your favorite Louisiana dishes.
Ingredients: Paprika, Garlic, Cumin, Pepper, Lemon Pepper
My Top Uses: Shrimp, Gumbo, Grilled Chicken

Candied Yam and Sweet Potato Seasoning
This sugar and spice flavor is essential to creating the sweetest, yet flavorful candied yams! We recommend creating a sauce consisting of this seasoning, butter, heavy cream, vanilla and maple syrup! Pour the sauce over yams and bake!
Ingredients: Cinnamon, Nutmeg, Cloves, Sugar
My Top Uses: Candied Yams, French Toast, Brulee Bananas, Apple Pie

Winner Winner Chicken Dinner
Our Balanced blend of spicy sweet flavors for chicken is now a US favorite. The days of boring chicken are over!
Ingredients: Garlic, Salt, Onion, Dehydrated Orange, Cayenne.
My Top Uses: Baked Chicken with gravy, Grilled Chicken, Roasted Potatoes

Salt Free Seasoning
Zest up almost any dish with this citrusy and herbaceous blend. Try on everything from potatoes to greens and meats.

Ingredients: Onion, Orange, Mustard, Pepper, Thyme, Celery, Basil, Parsley, Citric Acid
My Top Uses: Eggs, Grilled or baked chicken, Fish, Potatoes

Salt and Vinegar French Fry Seasoning
Sprinkle liberally on French fries as soon as they come out of the fryer. Also use to zest up mashed potatoes, roasted potatoes, popcorn, and even veggies like squash and brussels sprouts!
Ingredients: Salt, Vinegar Powder, Granulated Onion, Aleppo Style Chili Flakes
My Top Uses: Fries, Chicken Wingettes, Roasted Potatoes, Mashed Potatoes, Popcorn, Salad, Brussel Sprouts, Squash

Chesapeake Bay Seafood Seasoning
A regional favorite which is popular in seafood casseroles, soup, and crab cakes. This is a superb seasoning that will enhance the flavor of any dish.
Ingredients: Salt, Pepper, Mustard, Paprika, Celery Seed, Cayenne, and other spices.
My Top Uses: Shrimp, Salmon, Crabs, Crab cakes, Lobster, Fried, Baked, or AirFried Chicken, Fries, Popcorn

Rotisserie Chicken Seasoning
A unique and wonderful rotisserie blend designed for long and low cook times with poultry. Its tangy sweetness work wonders on pork as well.
Ingredients: Salt, Paprika, Garlic, Onion, Pepper, Citric Acid.
My Top Uses: Chicken, Fresh String Beans, Collard Greens, Fish, Cabbage

Lamb and Poultry Rub
This aromatic and versatile blend will enhance the flavor of all wild game, lamb, poultry, and even bison. Sprinkle on burgers and steak and throw on the grill!
Ingredients: Salt, Garlic, Chilies, Turbinado Sugar, Juniper
My Top Uses: Lamb and Salmon

Blackened Seasoning
Use this seasoning by the handful to create a hot spicy dry rub for fish, chicken, steak. Lamb or pork.
Ingredients: Paprika, Salt, Garlic, Pepper, Onion, Cayenne, Thyme
My Top Uses: Grilled Chicken, Alfredo dishes

Elsie’s Fried Chicken
A classic blend of herbs and spices to season your buttermilk marinade and coating flour for Southern Fried Chicken.
ingredients: Salt, Thyme, Pepper, Paprika, Sage, Onion, Lemon Pepper, Cayenne, Garlic, Shallots and other spices.
My Top Uses: Fried Chicken (Although I prefer Mamie’s more, I tend to use this one for a lower salt content.)

Sriracha Lime
Sweet and Spicy Sriracha fused with a touch of zesty lime! Sprinkle liberally on everything from ribs, to pork chops, to tofu! This bold and versatile blend transforms simple to sensational.
Ingredients: Salt, Maple Sugar, Brown Sugar, Paprika, Lime Juice, Maltodextrin.
My Top Uses: Brussels Sprouts with Honey and Hot Sauce/Sriracha

Moroccan Berbere
A typical spice blend in the cuisines of Ethiopia and Eritrea. Ours is mild enough to use just about anywhere. Try on grilled meats or on braised lamb.

Ingredients: Paprika, Salt, Coriander, Chilis, Onion, Cinnamon, Ginger, Garlic, Pepper, and other spices.
My Top Uses: Lamb, Steak

Thai Rub
With this Thai classic blend, you have the newest flavor favorite in ethnic cuisine. Perfect on chicken, fish, and pork. Essential to Thai cooking.
Ingredients: Garlic, Citric Acid, Spices, Salt, Sugar, Tomato, Vinegar, Tamarind, Natural Flavor, Sumac, Onion Powder.
My Top Uses: Homemade Pho, or Thai Shrimp with a Chili Ginger Sauce

Spicy Chipotle
A Mexican and Southwestern seasoning that is used to flavor meats or fajita veggies. Can also be used for tacos, enchiladas, and salsa!
Ingredients: Chilis, Sea Salt, Sugar, Paprika, Garlic, Lime, Onion, Other Spices Jamaican Me Crazy
My Top Uses: Fajitas, Tacos, Chili

Jamaican Me Crazy
Transport yourself to the islands with our Jamaican Seasoning, which is terrific on pork, chicken and shrimp.
Ingredients: Thyme, Allspice, Onion, Garlic, Paprika, Salt, Chilis, Mustard, Jalapeno, White pepper, Cirtic Acid and other spices.
My Top Uses: Jerk chicken, fish or shrimp

French Seafood- SALT FREE
Great choice for people on salt free diets. Use in crab cakes, seafood casseroles, soups, or as an all-purpose seasoning.
Ingredients: Onion, Coriander, Turmeric, Cumin, Cinnamon, Cayenne, Garlic, Paprika, Pepper and other spices.
My Top Uses: Seafood stew, lamb, seafood soups

Lemon Pepper
Use this versatile blend as a dry rub & seasoning, or combine with olive oil to create a zesty marinade for fish and poultry.
Ingredients: Salt, Garlic, Onion, Bell Peppers, Lemon Oil, Citric Acid
My Top Uses: Chicken, Shrimp, Veggies

Asian Beijing 
This blend can be added to Sherry and soy sauce to create teriyaki, to soy sauce and vinegar to create the flavors of Korean cuisine, and to Hoisin sauce to create Chinese BBQ.
Ingredients: Sugar, Garlic, Salt, Ginger, Cayenne, Star Anise
My top uses: Stir Fry

Backyard Burger
Comfort food at its best. Makes tasty hamburgers, meatballs, ground turkey or beef!
Ingredients: Salt, Pepper, Garlic, Sugar, Tomato, Vinegar, Tamarind, Chilis, Sumac, Hickory Smoke, onion.
My Top uses: Burgers, Meatloaf, cheesesteak (Turkey or Beef)

Ingredients: Pure Habanero Chili Powder
My Top Uses: Mexican Night

Zahtar Middle Eastern Blend
This Middle Eastern mix of dried herbs and spices is a glorious combination of earthy, nutty, zesty, and tangy flavors, and it goes on just about anything. For real.
Ingredients: Hulled Sesame Seed, Sumac, Thyme, Salt, Spices
My Top Uses: Roasted Chickpeas, Corn Medley with Peppers

Everything Bagel
Open Sesame! This is our newest and most popular blend! Suitable for bagels, but perfect for everything thing else—Fish, Chicken, Yogurt, and my favorite—Asian inspired dishes!
Ingredients: Toasted White and Black Sesame seed, Dehydrated Roasted Garlic, Dehydrated, Onion, California Sea Salt, Poppyseeds.
My Top Uses: Stir Fry, Sesame Salmon and shrimp

Ain’t No Jive Turkey
Rub a generous amount of Turkey Seasoning on the inside and the outside of Turkey prior to cooking. Can also be added to stuffing. Gather round and enjoy!
Ingredients: Salt, Sage, Pepper, Garlic, Onion, Chilies, Paprika, and other spices.
My Top Uses: Turkey Wings, Stuffing (Dressing)
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Chesapeake Bay Seafood Shrimp Deviled Eggs

Ingredients for eggs:

  • 12 boiled eggs, peeled
  • 1/2 cup Duke's Mayo
  • 1 tbsp French's Mustard
  • 1 tsp Spiced Living Chesapeake Bay Seafood Seasoning
  • 2 tsp white sugar
Ingredients for Shrimp:
  • 2 lb raw shrimp, peeled and deveined (about 24 shrimp)
  • 2 tbsp olive oil
  • 3 tbsp Spiced Living Chesapeake Bay Seafood Seasoning


Season shrimp with Seasoning. Heat olive oil in skillet. Add shrimp to skillet and saute until pink on all sides. Shrimp cooks fast, do not overcook! Set aside once done.

Slice eggs in half and place yolks in a bowl. Mash the yolks with a fork to get the larger lumps out. Some will remain. Add in mayo, mustard, seasoning and sugar and mix well. Taste it and see if you need to add more spice. Throw away your fork, no double dipping. Don't be nasty:-) 

If you are pleased with the taste, add filling to a piping bag or a sandwich baggie. Pipe down to fill each egg. Top each egg with a shrimp. Enjoy! 


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Egg Nog French Toast

The key to perfect French Toast is the bread! I prefer Challah. I love to purchase the loaf and cut it myself. Thick is better!


  • 1 loaf Challah bread, sliced to desired thickness
  • Half gallon egg nog
  • 2 eggs
  • Real Butter for coating pan
  • Spiced Living Candied Yam and Sweet Potato Spice


In a bowl, whisk egg nog, eggs and the spice together. Turn flame on large skillet to medium. Once heated, add about a teaspoon of butter. Dredge bread into liquid mixture and place into buttered skillet. Check for browning after a few short minutes and once brown, flip over. I LOVE butter, so I actually butter the skillet again before the flip, but that's matter of preference. Cook other side until brown. Serve with berries, maple syrup and real whipped cream. Sprinkle with powdered sugar as well.

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Honey Lemon Pepper Fried Chicken and Cornbread Waffle Sliders

We've been eating this same ole chicken and waffle since Roscoe and Gladys Knight were born. Let's reinvent it. There are so many variations for this brunch staple. I'm going to give you one of my favorite. This recipe serves 4 people. 

Ingredients for Cornbread Waffle

  • 1 1/2 cups of cornmeal
  • 1 1/2 cups of flour
  • 2 tsp white granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups buttermilk
  • 2 eggs
  • 6 tbsp butter, melted but cooled.

Method for Waffles
in a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the buttermilk, butter, and the eggs. Add the wet ingredients to the dry ingredients and mix until combined. 

Heat your waffle maker to medium heat. Fill your waffle maker with the batter and cook until brown and crispy. 

Ingredients for Honey Lemon Pepper Chicken

  • 4 large chicken breasts, cut into 8 pieces
  • 6-8 tbsp Spiced Living Lemon Pepper Seasoning
  • 2 cups Flour
  • 1 cup Cornstarch
  • Canola Oil for frying, use enough to completely cover chicken
  • Drizzle of honey


Method for Honey Lemon Pepper Chicken 

Wash and pat dry chicken. Season chicken with 5 tbsp of seasoning. Set aside. In a small bowl, mix flour, cornstarch and remaining lemon seasoning. Heat grease over medium high heat. Dredge chicken in flour, lightly shake off excess. Cook in oil in a skillet until done. Use a digital thermometer to verify temperature of chicken registers at 165 degrees. As soon as chicken is removed from grease, drizzle in honey. 


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Caramel Apple Sangria with Pomegranate

Sangrias are not just for Spring and Summer! There are multiple Fall and Winter Sangria recipes. Try this one. Its my personal favorite! 


  • 1 bottle of your favorite white wine: Pinot Grigio, Moscato, etc. 
  • 3 apples, diced
  • Half Gallon of Apple cider 
  • 1 cup Caramel Flavored Vodka. I love Crown Royal Salted Caramel Vodka because I'm adventurous. But I am mindful that everyone does not like salted caramel. (Who are these boring people anyway)
  • 2 cups pomegranate seeds 


  •  Stir the wine, cider, and vodka together in a large pitcher. Top with the diced apples and pomegranate seeds. Served chilled. Make sure you use a cute pitcher. This drink looks marvelous and really decorates your feast. Presentation is everything!
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Candied Cajun Bacon

Ladies and Gentlemen! Let me tell you! Once you get a taste of this bacon, you won't want regular shmegular bacon again. Its sweet, crunchy, and smoky all in one. And best of all, its easy to prepare!


  • 12 strips of thick cut bacon
  • 1/3 cup Light Brown Sugar
  • 1 tbsp Spiced Living N'Orleans Cajun Seasoning


Preheat oven to 400 degrees. Place bacon (separated one by one and lay flat)  on a cooling rack and place it over a baking sheet. Line the bottom of the sheet with foil or parchment to catch the bacon grease drippings. If you don't, you will have a mess on your hands! Cook bacon until it is almost done, about 10 minutes. In a small bowl, combine brown sugar and Cajun spice. Remove bacon from the oven and sprinkle sugar spice blend over the bacon. Put back in oven for another 5 minutes.

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Chai Cocquito

This Puerto Rican style eggnog is sure to set your party off!


  • 14 oz can of coconut cream
  • 24 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 14 oz unsweetened coconut milk
  • 1 cup rum- I love Malibu Coconut Rum 
  • 2 tsp Spiced Living India Chai Spice
  • 1 tbsp. Pure Vanilla Extract
MethodPlace all ingredients in a blender and mix well. Chill overnight.

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Ain't No Jive Turkey

Ain’t No Jive Turkey

Servings will depend on your size turkey.  A 16lb turkey serves about 10 people.

Heavy duty Turkey Roaster Aluminum Pan
2 packs Turkey Size Oven bags Baster (optional) Gloves

12-16lb turkey- Make sure the turkey was not pre-brined
1 gallon whole buttermilk
8 tbsp kosher salt
2 tbsp Rotisserie Chicken Seasoning (or a poultry seasoning)
1 tbsp black pepper
6 garlic cloves, crushed
1 white onion, chopped

After brine for the cavity:
1 tsp black pepper
1 tsp iodized (table) salt
1 orange, whole, peeled
1 apple, whole
Fresh herbs- Thyme, rosemary, sage- just a few sprigs

Outside of Turkey Butter Mixture
1 stick of salted sweet cream butter, softened
2 tbsp olive oil
1 tsp N ’Orleans Cajun seasoning
1 tbsp Rotisserie seasoning (or Poultry seasoning)
2 tsp Ain’t No Jive Turkey Seasoning (Or a mix of sage, pepper, garlic powder, paprika)


In large roasting aluminum pan, line pan with turkey roasting bag.

Thaw and remove neck and giblets from turkey. Rinse turkey and pat dry with paper towels. Place turkey in roasting bag inside of the aluminum pan, breast side down.

In an extra large mixing bowl, combine the brine ingredients. Mix well. Pour brine over top of the turkey.  Make sure turkey is breast side down. Seal bag tightly and make sure no air is filling the bag. Refrigerate overnight.

The next day, rinse off brine with water. Do not brine longer than 24 hours. Pat dry. Discard turkey bag. Place turkey in Roaster Pan. Stuff cavity with peeled orange, whole apple, fresh herbs, and salt and pepper (rub that around, but be careful not to hurt your hand. In a small bowl make butter mixture by mixing all the butter ingredients together. With gloves on, slather butter all on the turkey, except the cavity.

Place in oven uncovered on 325 degrees (bottom rack) until the popper rises or internal turkey temperature reaches 185 at the innermost part between the thigh and wing. Halfway through cooking, cover your turkey with foil. You can also baste your turkey once halfway through cooking. Basting is optional because we brined the turkey already. Once done, let cool so all the juices can even distribute before carving. Reserve drippings for gravy.


  • Turkeys come in various sizes. Use an online Turkey Calculator to determine the size of the turkey you need, how long you need to thaw, how long it will take to cook, etc. I like the calculator on Butterball’s website https://www.butterball.com/calculators-conversions
  • Your Turkey will need time to thaw the turkey before the brining process begins. Turkeys take hours to thaw and brining should take last overnight
  • Purchase a heavy duty Turkey Roaster Aluminum Pan and 2 packs Turkey Size Oven bags
  • Buy gloves. This will get messy.
  • You will need room in your fridge for the turkey to be brined overnight. Plan ahead.
  • Don’t forget to bleach kitchen sink and surrounding area after both the brining and rinsing the brine off.

    Turkey Gravy


    Pan Drippings from Turkey
    4 cups chicken broth or stock
    2 smoked turkey necks
    ½ white onion
    2 celery sticks
    1 garlic clove
    1 stick butter, salted
    ½ cup of all-purpose flour


    In a large pot, add in chicken broth, smoked turkey necks, celery, onion and garlic. Bring to a boil and then reduce heat to a simmer. Cover and simmer for about 45 mins. Strain the broth and set aside. You can discard the onion, celery and garlic. Take your pan drippings and measure them. Add the pan drippings to some of to the broth mixture to make about 4 cups total. If you have more broth than you need, you can save it for something else or discard. Use all your pan drippings, add the broth to make 4 cups.

    Melt butter in a large saucepan over medium heat. Add in flour very slowly, while whisking consistently.  Whisk for about 4 mins. Add in your broth mix and keep whisking until the mixture is thick and remove from the heat.


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    One of my Go-To Buttermilk Pancake Recipes

    Have you ever met someone that didn't like pancakes? Yeah, me neither! I have several recipes that I like, but I wanted to highlight one that I know you will find extra special! This recipe is from Divas Can Cook. While you are there, browse around! I guarantee you will stay a while!


    2 cups all-purpose sifted
    2 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon baking soda
    2 tablespoons sugar
    2 eggs
    1 cup warm buttermilk
    1 cup warm whole milk
    ¼ cup real butter, melted
    1 teaspoon vanilla extract


    In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
    In a medium bowl beat eggs until fluffy and uniform in color.
    Whisk in buttermilk and whole milk.
    Stir in melted butter and vanilla extract.
    Make a well in the center of the dry ingredients.
    Pour the wet mixture into the well.
    Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)
    Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best temp for your griddle)
    Place ⅓ cup worth of pancake batter onto the hot griddle. (I spread the batter out a little as I'm pouring it on since the batter is thick if it has sat for a while.)
    Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. (see note)
    Spread melted butter on top of each pancake and place in a stack.
    Serve hot with syrup and whipped butter.
    If your pancakes are pale on the underside yet bubbles are breaking on the surface then your heat is too low.
    If your pancakes are golden or brown on the underside before bubbles begin to break on the surface then your heat is too high.

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    Chai Spiced Cake- Easy!

    I live for a good Chai Tea Latte! Most of us love to drink Chai, but we neglect to experience the greatness of Chai when we don't cook with it! Here is an easy recipe for a Chai Spiced Cake with Cream Cheese Icing. I can eat this for breakfast or a snack!

    Ingredients for cake:
    1 cup Vegetable Oil1 1/2 cups of buttermilk (lowfat, not whole)
    2 cups of white sugar
    1 1/2 cups of brown sugar
    2 large eggs
    1 tablespoon of pure vanilla extract
    1 teaspoon of salt
    2 tablespoons chai spice
    3 cups of cake flour

    Ingredients for the Cream Cheese Icing:
    1- 8oz blocks of cream cheese, softened
    1/2 stick of butter, softened
    1/4 cup whole milk
    1 teaspoons pure vanilla extract
    2 cups confectioners sugar

    Method for Cake:

    • Preheat the oven to 350 degrees. In a large bowl, mix together the oil, buttermilk, and sugars until sugars are dissolved.
    • Mix in eggs and vanilla until combined.
    • Mix in salt, flour, chai spice and baking soda until well combined.
    • Spray your bundt pan with Bakers Joy or Wilton's Bake Easy. Some people like to butter and flour their pans, but I prefer the spray. Do not use regular non-stick cooking spray.
    • Pour batter into the pan and Bake until knife comes out clean, about 45 mins. (check halfway)
    • Once cake cools a little (10 minutes), invert it onto flat surface. Let cool completely before applying the icing.

    Method for Icing:

    • Add softened cream cheese and softened butter into bowl, blend until mixed.
    • Add in milk and vanilla. Blend.
    • And in half of the confectioners sugar, and blend.
    • Add in remaining confectioners sugar, and blend, making sure you scrap the sides of the bowl to get up any loose ingredients. Ice the cake to your liking!

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    Chesapeake Bay Asiago Crab Dip

    4 to 6 servings

     2 tablespoons butter
    1 shallot, finely chopped
    3 cloves garlic, finely chopped
    1 cup half-and-half
    8 ounces cream cheese, at room temperature
    8 ounces grated mozzarella cheese
    1 pound crabmeat, picked through

    1/4 cup chopped scallions
    2  teaspoons Chesapeake Bay Seasoning
    Whole-wheat pita chips, for serving

    Preheat the oven to 350 degrees F.

    Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the mozarella cheese in handfuls and whisk until melted. Mix in Chesapeake Bay Seasoning. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped scallions. Pour into a 1 1/2-quart casserole dish.

    Sprinkle 1/4 cup grated cheese on top, along with a sprinkle of the Chesapeake Bay seasoning.  Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.


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    N'Orleans Shrimp and Grits

    Shrimp & Grits
    4 entrees or 8 appetizers

    2 tablespoons canola oil
    2 teaspoons N' Orleans Cajun spice
    2 tablespoons unsalted butter
    1 1/2 pounds shrimp, peeled and deveined
    Green onions, chopped, for garnish

    Cheesy Grits:
    1 ¼ cups Half & half
    1 ¼ cup Stock
    4 tablespoons unsalted butter
    2 teaspoons kosher salt, plus more for seasoning
    1 bay leaf
    ¼ teaspoon cayenne pepper
    1 teaspoon ground black pepper, plus more for seasoning
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 1/2 cups quick-cooking grits
    2 cups shredded sharp Cheddar
    Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and N'Orleans spice and simmer until the shrimp are just cooked through, 5 to 6 minutes.

    Cheesy Grits:
    Combine the milk, stock, butter, and spices in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.


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    Spicy Peri-Peri Chicken

    Warning! If you don't like a little "kick" in your food, you might want to keep scrolling! This recipe will give you the most flavorful Peri-Peri chicken and glaze you have ever tasted, guaranteed. Packed with a punch, Peri-Peri is just another term for African Bird Pepper, a hard to find African Chili. In our Spice Shop, you can find the Peri Peri spice in ground form. Try out this recipe and let me know what you think!
    Serves 4-6

    3 tablespoons butter
    3 tablespoons chopped fresh cilantro
    2 garlic cloves, minced
    1 tablespoon Spicy African Peri-Peri
    2 tablespoons fresh lemon juice

    1/4 cup chopped fresh cilantro
    1 2-inch piece fresh ginger, peeled, thinly sliced
    1 large shallot, peeled, quartered
    3 garlic cloves, peeled
    1 tablespoon Spicy African Peri-Peri
    1/4 cup extra-virgin olive oil plus additional for brushing
    1/4 cup fresh lemon juice
    1 teaspoon coarse kosher salt
    1 teaspoon freshly ground black pepper
    4-pounds chicken (Can be a whole chicken, wings, wingettes, breast tenderloins, legs, etc.)

    Pre-heat oven to 350 degrees.

    For glaze:
    Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add peri-peri and lemon juice. Reduce heat to medium-low; simmer 2 minutes.

    For chicken:
    Finely chop cilantro, ginger, shallot, and garlic in processor or blender. Add peri-peri, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
    Pour half of marinade into 11x7x2-inch glass baking dish. Mix well with chicken. Spread the rest of the marinade over chicken. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
    Remove chicken from marinade. Arrange chicken in an oven save dish and cook until skin is browned and instant-read thermometer inserted into thickest part of chicken registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

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    End the Cycle of Boring Food

    Let's end the cycle of boring food! With so many ingredients at our disposal, it's time to be creative in the kitchen. Lets try out easy Pesto Quinoa!



    • Cook quinoa as directed on package
    • In a small food processor or small blender, blend the spinach, garlic, olive oil, and sea salt until liquidy.
    • Mix liquid mixture into cooked quinoa. Squeeze lemon into quinoa as desired. 
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    Chicken Enchiladas

    Serve with Brown Rice or cilantro lime rice.


    For the enchilada sauce:

    • 2 garlic cloves, minced
    • 1-2 tbsp chipotle chilis in adobo sauce
    • 1-1/2 cups tomato sauce
    • 1/2 tsp Spicy Chipotle Lime Rub
    • 1/2 tsp ground cumin
    • 3/4 cup chicken broth
    • kosher salt and fresh pepper to taste
    For the chicken:
    • 1 tsp vegetable oil
    • 2 cups poached chicken, shredded
    • 1 cup diced onion
    • 2 large clove garlic, minced
    • 1/4 cup cilantro
    • kosher salt
    • 1 tsp cumin
    • 1/2 tsp dried oregano
    • 1 tsp Spicy Chipotle Lime Rub
    • 1/3 cup chicken broth
    • 1/2 cup tomato sauce
    For the enchilada:
    • 8 (7-inch) low-carb whole wheat flour tortillas
    • 1 cup shredded low fat Mexican cheese
    • non-stick cooking spray
    • 2 tbsp chopped scallions or cilantro for topping


    In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chipotle lime rub, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

    Preheat oven to 400 degrees.

    Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chipotle lime rub, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

    Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

    Place on baking dish seam side down, top with sauce then top with cheese.

    Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions

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    Crab Cakes- Bobby Flay Style

    Crab Cake


    This recipe is from my chef idol, Bobby Flay. I made some minor adjustments, but when I tell you its awesome, it is awesome!


    1 pound lump crabmeat (I used blue crab)
    1 egg, beaten
    3 teaspoons yellow mustard
    1/2 cup mayonnaise
    1/4 teaspoon Worcestershire sauce
    1/2 cup diced onion or chopped green onion
    1/2 teaspoon ground black pepper
    1 teaspoon Chesapeake Bay Seasoning 
    3/4 cup fresh grated bread crumbs (To make these, take 5 slices of bread, depending on the type of bread you use, and break it apart into crouton sizes, place it on a cooking sheet, and bake at 250 degrees until crispy. Once cooled, blend into crumbs using a food processor or blender. I used a Nutribullet.)

    Add all ingredients to the bowl except crab and Mix lightly. Then add crab and mix lightly. Form the crab cake mixture into the desired size. Let crab cakes sit in refrigerator for 1 hour. Line baking sheet with parchment paper. Place crab cakes on baking sheet and low broil until browned.

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    Flank Steak with Chimichurri Sauce


    For steak

    For the Chimichurri Sauce:

    • 2 packed tbsp parsley, finely chopped (no stems)
    • 2 packed tbsp chopped cilantro
    • 2 tbsp red onion, finely chopped
    • 1 clove garlic, minced
    • 2 tbsp extra virgin olive oil
    • 2 tbsp apple cider vinegar
    • 1 tbsp water
    • 1/4 tsp kosher salt
    • 1/8 tsp fresh black pepper
    • 1/8 tsp crushed red pepper flakes, or more to taste


    Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.  Season both sides of the steak with Steak Spice.

    For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together.

    Prepare the grill on high heat. Grill the steaks to desired doneness. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

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    1 cup dried chickpeas
    1/2 large onion, roughly chopped (about 1 cup)
    2 tablespoons finely chopped fresh parsley
    2 tablespoons finely chopped fresh cilantro
    1 teaspoon salt
    1/2-1 teaspoon dried hot red pepper
    4 cloves of garlic
    1 teaspoon cumin
    1 teaspoon baking powder
    4-6 tablespoons flour
    Soybean or vegetable oil for frying
    Chopped tomato for garnish
    Diced onion for garnish
    Diced green bell pepper for garnish


  • Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade or a nutrabullet. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  • Form the chickpea mixture into balls. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Garnish falafel balls with chopped tomatoes, onion, green pepper.

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