Signature Spices Blog

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

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.

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

I add one tablespoon of the Louisiana Creole Seasoning to my rice while it cooks to make a wonderful side dish.