Gaby

Saigon Cinnamon Streusel Coffee Cake

Is there really anything better than having a nice leisurely breakfast with a cup of coffee and a slice of coffee cake? Or three slices of coffee cake if you’re like me and can’t stop after one! It’s really a great way to start your day.

While I really enjoy eating this cake for breakfast, it’s really an all-day kind of experience. Lately I’ve really been into creating food memories and moments. I think a great option would be to have a piece of coffee cake and a cup of coffee ready to serve to some friends on a random afternoon. With the weather being super chilly this fall, it’s a lovely way to spend a few hours with your friends and catch up on life during the busy holiday season by enjoying a Spice Islands Ground Saigon Cinnamon-spiked treat!

And what makes this coffee cake better than all the other ones out there is the combination of the streusel topping and the Spice Islands Ground Saigon Cinnamon. Saigon cinnamon is one of the most fragrant and sweet cinnamons out there, and it really steps it up above all other cinnamons. I make the streusel topping that is laced with this aromatic spice, and then use the streusel as a layer in the cake and then the topping. That way you get a double punch of cinnamon to complement your coffee!

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Posted in Breakfast, Cinnamon, Gaby Dalkin, Holiday, Sea Salt, Vanilla Extract | 3 Comments
Lindsay Landis and Taylor Hackbarth

Chorizo Frittata

True Spanish-style chorizo (a dry-cured meat product with a fiery red color and flavor to match) can be hard to find here in the States. More commonly available Mexican-style chorizo just isn’t the same; it’s more akin to taco meat in our minds. In this dish, we’ve opted to re-create the good stuff with ground pork and a savory mix of spices most prominently featuring Spice Islands Smoked Paprika. The gorgeous red hue of this spice, one of the most oft-used in our kitchen, rises to the top of the tortilla as it bakes a bloom of fiery red amid the melting, bubbly cheese.

While we’ve never been to Spain (it’s next on our travel bucket-list along with its neighbor, France), it’s dishes like this that make us hope to get there sooner rather than later.

Spanish-Style Potato & Chorizo Tortilla Continue reading “Chorizo Frittata” »

Posted in Breakfast, Cayenne Pepper, Holiday, Love & Olive Oil, Paprika, Sea Salt, Thyme | 1 Comment
Gaby

Chili and Lime Roasted Cashews

I’m so excited to be the latest Spice Islands Flavor Explorer. Spice Islands is the best spice company out there, hands down. And I’m so excited to share some of my favorite recipes with you over the next few months. So let’s get started!

Let’s talk spiced nuts: they are the best. My husband and I just got back from our honeymoon a few weeks ago. We spent a long week in Mexico eating and drinking our way through Cabo San Lucas. Before each and every meal, we would get a dish of spiced nuts. They were sprinkled in chili powder, then doused with lime juice and they were 100 percent addictive. I couldn’t get enough. So once we made our way back to our home in Los Angeles, I hopped right into the kitchen and re-created this flavorful dish with Spice Islands Ground Chipotle Chile and Spice Islands® Ground Ancho Chile. These spiced nuts would be perfect for a little snack before any upcoming holiday festivity!

Mexican Chili and Lime Roasted Cashews Continue reading “Chili and Lime Roasted Cashews” »

Posted in Ancho Chile, Chipotle Chile Powder, Gaby Dalkin, Holiday, Sea Salt, Snacks | 3 Comments
Spice Islands

Welcome, New Flavor Explorers Gaby and Lindsay & Taylor

I hope everyone had a great summer! It’s hard to believe fall is already upon us, and the holidays are right around the corner. This is an exciting time at Spice Islands®, as we are always looking for new recipes and ideas for holiday dinners and family gatherings.

First, I would like to take this opportunity to thank Caroline Lubbers for the amazing job she did for us this past year. Who could forget her homemade Vanilla Marshmallows and Honey Cinnamon Graham Crackers? Or her mouthwatering Spinach and Feta Phyllo Triangles? We truly appreciate having such talented bloggers to share their stories and recipes with us.

Looking to the holiday season, we would like to welcome our new Flavor Explorers, Gaby Dalkin of What’s Gaby Cooking and Lindsay Landis and Taylor Hackbarth of Love & Olive Oil. They will be creating a full new lineup of exciting appetizers, dishes and desserts.

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Posted in Gaby Dalkin, Love & Olive Oil, Papao Saisnith | Comments Off
Caroline

Minty Ginger Bourbon Cooler

Lately I’ve been trying my hand at mixology. When I first came of age, I seem to remember bars offering only beer, wine and the usual mixed cocktails like a gin and tonic. Then we moved into the martini era. Perhaps originally stoked by Sex in the City, suddenly every hip restaurant offered a slew of brightly hued cocktails strained into martini stemware.

These days, cocktails have become a true art form. There are bartenders and then there are mixologists. The latter don’t just sling drinks, they pay attention to every detail from the aroma of the garnish to the size and shape of the ice cube.  What’s old is new again as the young generation of cocktail artists put their own spin on classics: Old Fashioned, Manhattan, Sidecar and Sazerac.

Inspired by some top-notch sips in the past year, I’ve been putting my cocktail shaker to good use at home sampling new concoctions. I’ve ventured beyond my comfort zone and have been experimenting with bourbon, tequila and flavored syrups. Since we have two little girls that are in bed early, we don’t get out much anymore. Instead, we have been making some weekend fun on our own front porch!

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Posted in Caroline Lubbers, Ginger | Comments Off
Caroline

Beau Monde Bloody Mary

Two of the things I enjoy most about cooking and baking are working with unknown ingredients and tackling challenges. Creating this Beau Monde Bloody Mary recipe provided both.

As a Spice Islands® Flavor Explorer, it has been a pleasure to work my way through the treasure trove of Spice Islands® spices and herbs. Each bottle, especially those with less familiar contents, captures my imagination with all its possibilities. I admire the color, remove the lids, inhale the aroma and let the magic flavors within guide the course.

When I first acquainted myself with Spice Islands® Beau Monde Seasoning, I was a bit stumped. Upon lifting the lid, a strong celery aroma wafted through my nostrils. It was my husband who suggested that I try my hand at making a Bloody Mary with it and perhaps even use the Spice Islands® Beau Monde Seasoning on the rim.

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Posted in Beau Monde, Breakfast, Caroline Lubbers, Cocktails, Paprika, Sea Salt | Comments Off
Casella Okulaja

Italian Bread with Roasted Red Pepper Spread

Here is the final recipe from Flavor Fan Alvin Hicks for Italian Bread with Roasted Red Pepper Spread. This is a perfect appetizer to serve up at your next summer bash.

Italian Bread with Roasted Red Pepper Spread

Posted in Casella Okulaja, Chipotle Chile Powder, Paprika, Sea Salt | Comments Off
Casella Okulaja

Grilled Vegetables

Here is another winning recipe from Flavor Fan Alvin Hicks for Grilled Vegetables. These make a fresh and flavorful side dish for weeknight dinners from the grill.

Grilled Vegetables

Posted in Casella Okulaja, Garlic, Old Hickory Smoked Salt, Summer Savory | 1 Comment
Casella Okulaja

Black Bean Burger

Here is Alvin Hicks’ winning recipe for a Black Bean Burger. These bean burgers are so good, even meat lovers will be impressed!

Black Bean Burger

Posted in Chili Powder, Chipotle Chile Powder | Comments Off
Casella Okulaja

Announcing Our First Flavor Fan

Thanks again to all of our culinary pioneers who submitted recipes for our first Spice Islands® Flavor Fan contest.  I would also like to congratulate Alvin Hicks, our Flavor Fan contest winner! His Black Bean Burger recipe was our favorite dish, and we are excited to be able to feature all three of his recipes on our Flavor Explorer blog throughout the month of June.

Alvin is from Bentonville, Arkansas, so it’s no surprise that he was raised on Southern soul food like grits, mac and cheese, and collard greens.

Alvin’s passion for cooking began at the age of 5. That’s when his parents first showed him the ropes in the kitchen. Alvin says they started off teaching him the basics of breakfast, and he remembers diligently stirring the pancake batter and helping his mom pour it on the hot pan.

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