Signature Spices Blog

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

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I serve the Tropical Coconut Cheeseball with vanilla wafer cookies, strawberries, fresh pinapple or graham cracker sticks.

Please let us know if you have a question about Signature Spices.

The Strawberry Dried Fruit Tea makes a wonderful iced tea.  It’s naturally decafinated too.

I use the Harvest Raspberry Mustard for a dipping sauce for chicken.  It’s sweet with a dijon undertone.

To make healthy and quick chicken fingers that kids will love, sprinkle Pig Powder, a dry barbecue rub, on chicken tenders and bake them in the oven for 15-20 minutes @ 350 degrees.  It makes a sweet and tangy barbecue glaze on the chicken that kids just love.