Fast forward 2 years later and here we are writing a recipe so you and your family can enjoy it as much as we do. This is what you'll need to create it yourself:
• 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.
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There is something special that happens when you pair Gorgonzola with ground beef or steak. It's like they are dancing the tango on your taste buds while you sit there and enjoy the show.
All you need to do to bring this to fruition is brush your steak with olive oil, add salt and pepper and season generously with our Gorgonzola Spice Blend. (I prefer to crush up the spice to make for a more fine seasoning) To capture the flavor even more, after seasoning your steak allow to marinate at least an hour to absorb the flavor.
]]>The key to making a great sandwich is fresh ingredients and a flavorful aioli to tie all the flavors together. To create your own aioli sauce with our spices here is what you'll need:
• 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 in 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 you are done!
Turkey on Ciabatta with Sun Dried Tomato Aoili
Spread your Sun Dried Tomato Aoili on ciabatta bread. Top with sliced turkey, provolone cheese and a handful of arugula lettuce for a fresh and tasty sandwich.
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What's a party without some classic homemade deviled eggs? We've got something even better, deviled eggs made with our Wasabi Dip! Hot? No... all the flavor of wasabi, but not the heat!
Easy to make, just need the added step of making the wasabi dip ahead of schedule... Here are the ingredients needed:
1 dozen eggs
2 cups Wasabi Dip
2 tsp yellow mustard
1/4 tsp salt
Smoked paprika for garnish
Before you boil your eggs you will need to make the Wasabi Dip first. Mix 1 packet of our Wasabi Spice Blend with 1 cup sour cream, 1/2 cup mayo and 1 tbsp. lemon juice. Thoroughly mix all the ingredients in a bowl and allow to refrigerate for 2-3 hours.
Place the eggs in a single layer in a saucepan and cover with water with about an inch or an inch and a half over the top of the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Want the eggs to peel perfectly? All you need to do is peel your boiled eggs under cold water and carefully dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork then add yellow mustard, salt, and the pre-made wasabi dip and mix well. Then fill your egg whites with a heaping spoonful of your yolk mixture, [pro tip: use a pastry bag, or a zip top bag with the tip cut - and pipe the mixture into the egg...] sprinkle the tops with paprika and enjoy!
]]>Try it at home and tell your friends that you made it yourself and watch how amazed they will be with the flavor. You may need to peal them away from the container before they fight over the last bite. These are the ingredients needed:
8 ounces softened cream cheese
8 ounces sour cream
8-16 ounces smoked salmon
1/4 cup of mayonnaise
1 tbsp lemon juice
1 packet of Sweet Hot Pepper Spice Seasoning Blend
Put all of the ingredients in a bowl and mix well. Refrigerate for 3 hours. Serve with your favorite crackers, stuff celery stalks, or spread on a bagel or try using it on a sandwich with lettuce, tomato and bacon!
]]> • 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 Bacon (optional)
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 (for best results mix an hour in advance to soften the spices). If you are using bacon in your recipe, wrap jalapenos with bacon and place in the oven. Roast for 15-18 minutes or until the peppers are tender and cheese is brown at the edges and bubbly.
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4 pounds of chicken wings
Buttermilk Soak
• 3 cups buttermilk
• 1/2 package of Ragin Cajun spice flour Dredge
Flour Dredge
• 2 cups all-purpose flour
• 1/2 package of Ragin Cajun spice (If you want your wings hot then use 1 whole packet)
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 165 degrees. About 15-18 minutes. Transfer the chicken to the paper-lined rack and let stand 5 minutes before serving.
• 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 Northwest Spices Red Pepper and Basil spice blend
• salt and pepper to taste
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 the onion mixture and stir. Pour bread mixture into a large casserole dish and cover with aluminum foil. Bake until golden brown, about an hour.
Prefer low carb stuffing? No problem! Northwest Spices are naturally low carb and keto friendly. You can ditch the carbs in this recipe with a keto friendly stuffing base, like almond flour bread cubes or commercially available keto bread in place of traditional bread.
]]>Our Garlic Parmesan Alfredo Sauce recipe takes less than half an hour to create and and is to die for over fettuccine noodles and some garlic bread. Here are the ingredients needed:
• 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.
For a low carb, keto friendly Alfredo dinner, substitute zoodles, cauliflower rice, or zero carb noodle substitutes like Healthy Noodle or Palmini noodles. Sometimes we just use a low carb steamed veggie mix.
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All you need to do is mix 1 packet of Greek Tzatziki by Northwest Spices with 1 cup sour cream, 1/2 cup mayo, 1/2 diced cucumber and 1 tbsp of lemon juice. Allow to settle in the fridge for at least 3 hours after mixing, for best flavor make the night before.
After allowing the Greek Tzatziki to develop it's creamy, refreshing flavor, stir it thoroughly and then spread generously on your homemade fish tacos, gyros, turkey burgers or pita bread. To make Greek Tzatziki Chicken Salad add your pre-mixed dip to drained canned chicken and stir until you have reached your desired consistency.
]]>First, you'll want make a batch of our Herb Garlic Cheese Spread. Mix 1 packet with 12 oz of softened cream cheese, 4 oz of softened butter, and 1 tablespoon of lemon juice. Mix well and allow to sit in the fridge for 4 hours - for best results refrigerate overnight.
Cut french bread loaf in half and spread the mixture generously. Broil bread until it is toasted golden brown. Add some shredded 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 Herb and Garlic Cheese Spread on both sides. Then top with a fried egg and add bacon, ham or sausage to complete your hearty breakfast sandwich.
Place potatoes in large saucepan; add enough water until covered. Then add 3/4 teaspoon salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with a fork. Drain well.
Then dump the potatoes back to the pot and mash with a potato masher or mixer until all the lumps are gone. Then add the butter, salt, milk and 1 cup of creamy garlic dip to the mashed potatoes and continue mashing until all the ingredients are thoroughly blended together.
Now you're going to want to be cautious serving these mashed potatoes because they are a game changer and will probably be requested every time after.
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Try this recipe next time you make meatloaf and let your family be the judge, here's what you'll need:
• 1 lb ground beef • 1 lb Italian sausage
• 1 package of Chipotle spice (If you prefer a more mild flavor try Oh So Onion)
• 2 tsp mustard
• 2/3 cup bread crumbs (Use almond flour as a keto/gluten free alternative)
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.
You can't go wrong pairing this with some mashed potatoes and green beans. We know this delicious meal is supposed to bring the family together, so try not to fight too much over that last slice of meatloaf!
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Mix in the following ingredients:
• 1 packet of your favorite Northwest spice blend
• 15 oz can of garbanzo beans
• Olive oil
Mix any full packet of Northwest Spice blend 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.
Allow to refrigerate for 3 hours to soak up the full, delicious flavor of the spices, or leave overnight for best results. Serve over bread, veggies or pita chips and enjoy!
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Mix the following ingredients:
• 1 cup extra virgin olive oil (EVOO)
• 1 Northwest Spice blend of your choice
• 1/2 cup red wine vinegar or balsamic if preferred
• 1 tbsp Dijon mustard
Store your vinaigrette in an airtight container in the refrigerator for at least 30 minutes to let the flavors meld and come to life. Use the vinaigrette on salads and vegetables. Your simple, home made vinaigrette will keep in the refrigerator for 1-2 weeks. Have fun experimenting with all the different spice blends to create new flavors to your heart's content.
We recommend using extra light tasting olive oil for the best result. If you prefer, you can substitute Avocado Oil or another oil of your choosing for the EVOO.
Our favorite spice blends for this easy vinaigrette recipe are Gorgonzola, Sun Dried Tomato and Garlic Parmesan.
]]>• 1/2 cup mayo
• 1 tbsp lemon juice
• 1/2 packet of our Dill Supreme spice blend
• 1 lb firm, fresh, textured fish fillets (salmon, cod or haddock)
Pre-heat broiler. Mix together mayo, lemon juice, and Dill Supreme (for the most flavor, mix 1-2 hours before cooking the fish). 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.
Our Dill Supreme Dip also makes a great sauce for fish tacos. Mix 1 packet of Dill Supreme with 1 cup of sour cream, 1/2 cup mayo and 1 tbsp lemon juice and allow to mellow in the fridge for 2-3 hours. Then, spread the dill dip on your tortilla or add a dollop right on top of your taco and enjoy!
For a perfect low carb, healthy dinner, pair with asparagus and sliced cherry tomatoes.
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