signaturespices.com Blog

8 eggs
¼ cup milk
½ cup cheese, shredded
salt and pepper to taste
 

Optional: Italian seasonings, herbes de province, fine herbes, bacon, ham, peppers, onions, mushrooms, tomatoes, olives, dried tomatoes, pepperoni, sausage, asparagus, broccoli, steak, seafood, zucchini,
 

Preheat oven to 400 degrees.  Spray a pie pan with cooking spray.  In a large bowl mix eggs, milk, cheese, salt and pepper and any additional ingredient.  Place in pie plate and bake for 20 minutes until egg mixture is set.
 

Suggestion:  Pizza Frittata: ½ tsp Sicilian Pasta Seasoning, Mozzarella cheese, pepperoni and dried or fresh tomatoes
 

8 eggs
¼ cup milk
½ cup cheese, shredded
salt and pepper to taste
 

Optional: Italian seasonings, herbes de province, fine herbes, bacon, ham, peppers, onions, mushrooms, tomatoes, olives, dried tomatoes, pepperoni, sausage, asparagus, broccoli, steak, seafood, zucchini,
 

Preheat oven to 400 degrees.  Spray a pie pan with cooking spray.  In a large bowl mix eggs, milk, cheese, salt and pepper and any additional ingredient.  Place in pie plate and bake for 20 minutes until egg mixture is set.
 

Suggestion:  Pizza Frittata: ½ tsp Sicilian Pasta Seasoning, Mozzarella cheese, pepperoni and dried or fresh tomatoes
 

8 eggs
¼ cup milk
½ cup cheese, shredded
salt and pepper to taste
 

Optional: Italian seasonings, herbes de province, fine herbes, bacon, ham, peppers, onions, mushrooms, tomatoes, olives, dried tomatoes, pepperoni, sausage, asparagus, broccoli, steak, seafood, zucchini,
 

Preheat oven to 400 degrees.  Spray a pie pan with cooking spray.  In a large bowl mix eggs, milk, cheese, salt and pepper and any additional ingredient.  Place in pie plate and bake for 20 minutes until egg mixture is set.
 

Suggestion:  Pizza Frittata: ½ tsp Sicilian Pasta Seasoning, Mozzarella cheese, pepperoni and dried or fresh tomatoes
 

Tired of the same old potato?  Seasoned roasted potatoes make a tasty side dish, and it only takes a few minutes to prepare.

Seasoned Roasted Potatoes

5-6 potatoes (red skinned or any baking potato), washed and peeled

2 TB vegetable or olive oil

Salt to taste

1 TB Signature Spices seasonings or herb blends*

Coat the potato with the oil and then coat with salt and seasoning.  Place in a roasting pan.  Roast in a 375 degree oven for 45 minutes, turning once.

*Our favorites:  Old World Greek Seasoning, New England Seafood Seasoning, Herbes de Provence, Caribbean Rub, Mild Curry, Aztec Rub, Sonoma Valley Seasoning, Mediterranean Rub

Easter is such a fun holiday, it seems more relaxed than any of the other big holidays.  Our family gets together for the day to share a great meal, hunt Easter eggs, and eat the  candy out of the kids baskets.   I always like to make a few new dishes to go with the traditional ones for the meal, and I love to “jazz-up” the ham a little. 

A few ways I do this is by glazing Signature Spices Harvest Raspberry Mustard over the ham the last 30 minutes of baking.  It adds a sweet by savory glaze everyone loves.  

If you are a little more adventurous, another favorite glaze of mine is made by mixing a jar of apricot preserves and 1 teaspoon of Signature Spices Garam Masala.  Microwave the mixture until the preserves melt and turn into a glaze, then  pour the glaze over the ham the last 30 minutes of baking.  Garam Masala is a traditional sweet Indian blend that has cloves, cinnamon, cardamon and other spices that smells amazing and complements the ham great.  It really is exceptional.

Signature Spices Apple Butter and Brown Sugar Rub also makes a great ham.  Just sprinkle it on and bake.  It will add flavor throughout the ham when it mixes with the juices from the ham.

I hope you have a great holiday with lots of good food and family to share it with. 

This recipe makes a quick and delicious shrimp scampi.  I made it for Christmas Eve this year for my family and friends and they just loved it.  It reminds me of Red Lobsters Shrimp Scampi.

1 TB Signature Spices New England Seafood Seasoning, 2 lbs of shrimp (peeled, not cooked), 3 cloves of garlic (crushed), 1/2 cup of butter cut into pieces.  Combine all the ingredients in a shallow baking dish.  Bake at 400 degrees for 15 minutes until shrimp is opaque.

For special “Groumet” Burgers, add 2 tsp of your favorite seasoning to ground beef or turkey.  Mix together and form into patties.  Let it sit in the refrigerator for 20 minutes or longer to allow the flavor to develope before cooking.  A few of my favorites are:

Chili Burger – add Wild West Chili Seasoning

Southwest Burger – add Aztec Rub

Barbecue Burger – add Pig Powder

Salsa Burger – add Cantina Salsa Seasoning

Gyro Burger – add Old World Greek Seasoning

California Burger – add Sonoma Valley Seasoning

Bourbon Burger – add Sweet Bourbon Coffee Rub

I used to add dried parsley to my dishes, but now I use the Classic Herb Blend.  It not only adds color, but a great flavor that enhances the flavor of your dish.  I use it in my chicken soups, gravy and buttered potatoes.  It’s so good.

“I use the Mandarin Habanero Rub for my baked salmon!  It’s outstanding.  I love to serve your Classic Herb scalloped potato recipe with the salmon.  It’s almost a sin.”   Vikki M., Edmonds WA.

I made chili this weekend and added your chipolte blast…whew it gave it a great, great kick.  Here’s the recipe….I love it.  I make it vegetarian for my friends and they both really like it as well.

Vikki’s Chili 
 3 oz.  Dried California Chilies
1- 2 oz.  Dried Ancho Chilies
2 lb. Beef (top round steak is a good choice); if vegetarian I use the ground soy burger (Of course, no need to let it simmer and get tender!)
1 large sweet onion
1 TBS Cumin
1 TBS Chili Powder
1 TBS Signature Spices Chipotle Blast
1 15 oz. can Black Beans, drained
1 15 oz. can Dark Red Kidney Beans, drained
Salt & Pepper to taste
Pull stems from chilies; cover with water and bring to boil.  Turn off heat and let sit 20-30 minutes until very soft.  Put into food processor or blender with 1/2 cup of water used for soaking, puree until smooth.  (Note:  I put aside 1 cup of soaking water for use when cooking to “thin” chili if necessary as it simmers.)
Chop onion and meat into 1/2 to 3/4″ dice.  Over medium heat brown meat with onion and allow onion to penetrate meat flavor.  Salt and pepper to taste.  Add pureed chilies to meat and onion mixture.  Add cumin, chili powder and CHIPOLTE BLAST seasonings.  Simmer for 1-1/2 to 2 hours or until meat is very tender.  You can also add additional spices just before serving to refresh (”kick-up”) the seasonings.  I probably add another teaspoon of each.
It’s great chili and it really freezes well (if any is left over!)

Vikki M, Edmonds, Wa