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Making Spices

Fiesty Onion Cheese Log

Hillary R.

  • 1 Tbsp Butter
  • 3/4 cup finely chopped onion
  • 1 8oz pkg cream cheese - softened
  • 8 oz shredded Cheddar Cheese
  • Fiesty Onion Kick'n

Melt butter and saute onions until lightly golden brown. Mix together sauteed onions, cream cheese, and cheddar cheese until smooth. Spoon mixture onto a sheet of wax paper, and cover with plastic wrap. Refrigerate one hour. Remove mixture from frig and mold into a 10 inch log.
Roll log into Fiesty Onion Kick to cover evenly. Wrap log in plastic wrap and refrigerate at least 2 hours. Serve with crackers.


Bloody Deviled Eggs

Dave A.

Hard boil eggs and allow to cool. Peel shells and cut eggs in half. Remove yolks and set in bowl. Mash egg yolks until fine. Add a couple of shakes of worcheshire sauce and about 2 tbsp of yellow mustard. Stir in one capful of Bloody Rub'n Kick. Add mayonnaise to desired spreading consistency. Fill eggs or chill as a spread to serve with crackers.


Holiday Shrimp Dip

Gail S.

Chop shrimp fine, add to sour cream, and stir in Mayonnaise. Add Maple Garlic Kick, and stir vigorously. Refrigerate a least an hour. Serve with chips or crackers. (can also substitute Original Spice Kick or Bloody Rub'n Kick for a little spicier dip)


Buttery Kick'n French Fries

P4th

Cook frozen French fries in oil, remove and drain onto paper towel. Place in bowl and drizzle lightly with melted butter. Lightly sprinkle with Original Kick. Serve hot. (Another recipe that you can substitute almost any of the Kitchen Kick'n spices)


Smoke'n Garlic Pinwheels

Char B.

  • 1 8oz pkg. cream cheese, softened
  • 1-2 tbsp. Smoke'n Garlic Kick
  • 1 sheet of puff pastry (thawed)

Mix cream cheese and Smoke'n Garlic, and then spread evenly over pastry sheet. Roll up jelly roll style and refrigerate for at least an hour. Slice into 1/4-inch slices, place on a baking sheet that has been lightly sprayed with non-stick spray. Bake in preheated oven at 375° for about 15 minutes, or until golden. Serve hot or cold.


Fast Italian Sauce

Darryl H.

For those on the go, just mix the two ingredients, simmer and serve with pasta, or meat dishes. Simple and gives a nice little kick.


Bourbon BBQ Kick'n Ribs

Marc L.

  • Full rack baby back ribs
  • BBQ Rub'n Kick
  • 2 shots of your favorite bourbon
  • 1/2 cup maple syrup (preferably the real stuff!)

Generously coat the ribs with BBQ Rub'n Kick, and refrigerate for at least 45 minutes. While you are waiting, preheat oven to 250°. Mix together maple syrup and one shot of bourbon, and set aside. Drink the other shot of bourbon (if you haven't already). Place rack of ribs on wire roast rack in a roasting pan (I suggest you line the pan with foil, for easy clean up). Slow roast for 30 minutes.

To finish in the oven:
Baste with bourbon-maple glaze every 10 minutes for the next 40 minutes.

To finish on the grill:
Transfer ribs to grill (gas — medium heat; charcoal — indirect heat), and grill for 20 minutes. Then baste 2-3 times over the next 15 minutes.

Enjoy!


Italian Dijon Roasted Potatoes

Joanne C.

  • 6 medium red potatoes (quartered)
  • 5 tbsp. Country Dijon Mustard
  • 3 tbsp. olive oil
  • 2 cloves garlic (chopped or minced)
  • 2 tbsp. Italian Boot'n Kick
  • 3/4 tsp. salt

In a large bowl, mix together mustard, oil, garlic, and spices. Add potatoes, toss until well coated. Place in a shallow lightly greased baking dish and bake at 425° for 35-40 minutes.


Kick'n Rice

John R.

This is too simple. When preparing rice, put 1 or 2 tsp. of a blend into the rice water and let the flavor be absorbed by the rice. This is great with each of the Original Spice Kick, Salt-Free Spice Kick, Mex-a-Kick'n, and Spiedie Mix'n.


Pork Tenderloin

Steve G.

Take a couple of garlic cloves, slice then into thin pieces, slit the pork, and place garlic slices into each slit. Sprinkle the outside of roast with either Italian Boot'n Kick, Fiery Jerk'n Kick, Original Spice Kick, or Smoke'n Garlic Kick. Sear in a little olive oil and margarine to seal, then roast in oven or rotisserie.


Smoke'n Chicken Salad

Chris H.

One of my favorite recipes which I probably make once a week is to prepare a coating for chicken tenders for a salad. I mix some Smoke'n Garlic Kick with a little bit of flour and coat the chicken and sauté it in a pan with a little butter until it's cooked all the way through. I cut it up and serve it over romaine lettuce with a balsamic vinaigrette. Yum!


Fiery Shrimp

C.L.B.

Toss about 1/2 lb. of shelled, deveined shrimp (tails removed) with 1 tbsp. Fiery Jerk'n Kick. Let stand for about an hour. In a hot sauté pan, add a little olive oil and one shallot, finely chopped. Add shrimp and saute about 2-3 minutes. Add 1/2 cup white wine, 1 cup heavy cream, and 1/2 cup parmesan cheese, and stir together. Cook on low heat for a couple of minutes. Serve alone or over a bed of angel hair pasta or fettuccine.

Note: You can also add mushrooms and/or thin shreds of prosciutto ham.


Kick'n Burgers

Eric V.S.

Making your own hamburger patties just got wildly exciting. Last night I sprinkled some Original Spice Kick on a patty and threw it on the grill. Delicious! I've also used Mex-A-Kick'n and Smoke'n Garlic Kick in my hamburger mixes. Your spices give great taste and great variety.


Shaved Cabbage with Kielbasa

Teri A.

Shave cabbage julienne style; prepare to fry in butter in large skillet. Add Fiery Jerk'n Kick (according to your tastes) to cabbage while sautéing. Add sliced kielbasa to this after about 15 minutes. I like it hot, so be careful adding the "kick" to this one. It is delicious!


Smoke'n Cheese Spread

Darlene R.

Take 8 oz. of cream cheese and 4 oz. of butter and let soften to room temperature. Place both in a food processor, add 2 tbsp. Smoke'n Garlic Kick, plus 1 tsp. Worchestire sauce. Blend in processor fitted with the steel blade until there is a smooth consistency. Refrigerate at least an hour. Serve with your favorite crackers


Beer Can Chicken with BBQ Rub'n Kick

Nancy R.

Rub a whole roasting chicken both inside the cavity and outside with BBQ Rub'n Kick. Let stand for about 1/2 hour.

Open a 12 oz. can of beer (your favorite brand will do). Pour half of it into a glass and drink it. (This can be done while the chicken is absorbing the spices.)

Carefully insert the can with the rest of the beer into the cavity and stand it on the grill grate using the can and legs of the chicken as a tripod. (Use a drip pan to catch the juices if you would like to use them as a sauce.) Cook chicken on grill over indirect heat and cover with grill lid. Cook about 20 min. per lb. or until chicken reachs an internal temperature of 180° on a meat thermometer. Remove from grill and use tongs to remove the can. Be very careful, as the can and any remaining beer will be extremely hot! Great flavor, and really moist.


Carribean Jerk Marinade

Marc L.

  • 1 cup oil
  • 2 tbsp. Fiery Jerk'n Kick
  • 1/3 cup soy sauce
  • 1/3 cup pineapple juice
  • 2-3 scallions (green onions)

Combine spices, soy sauce, pineapple juice, and scallions in food processor, and blend. Slowly add the oil while processor is blending (this will help to emulsify the marinade).

Use marinade on favorite beef, chicken, pork, or vegetables. When marinating proteins, allow at least 4-12 hours. If time is short, add a little cornstarch to the marinade — this will help speed the process. Roast, grill, or rotisserie to desired doneness. Enjoy!


Kick'n Roasted Potatoes

Marc L.

  • Potatoes cut into wedges (I prefer red size B, or Yukon golds)
  • 1/4 cup oil
  • Original Spice Kick (to taste — how hot do you like it???)

Whisk together oil and Spice Kick in a mixing bowl, add potatoes, and toss to coat potatoes evenly. Using a slotted spoon, spoon potatoes into a roasting pan or cookie sheet (with raised edges — no fires please).

Roast in a 375° oven for 20-30 minutes, or until potatoes are tender and golden. Time will vary, depending on type of potato and size of wedges.


Grilled Sprinkle'n Bananas

Tracy L.

Thin the honey with the lemon juice. Remove stems from bananas, but leave the peel attached. Slice bananas lengthwise, but not all the way thru. Open carefully and brush with the honey mixture. Sprinkle with "Maple Sprinkle'n."

Wrap each banana in a lightly greased piece of aluminum foil, and place on barbecue grill (low heat) for 2-3 minutes.

Remove from grill, unwrap, remove the peel, and re-sprinkle lightly with "Maple Sprinkle'n." Eat it as is with a spoon, or top with a scoop of your favorite ice cream.


Barbecued Maple Garlic Shrimp

Melissa P.

  • 8 Jumbo Shrimp (deveined, shell on)
  • 2 skewers

Marinade

Place 2 shrimp each on skewers. Wisk together marinade ingredients, and pour over shrimp. Refrigerate at least 6 hours.

Grill on medium to high heat, turning once until shrimp are pink.


Sprinkle'n Baked Apples

Tracy L.

Core each apple, but do not peel. Pierce each apple with a fork several times. Spray each apple with butter spray, and then roll it in some Maple Sprinkle'n. Wrap in a piece of lightly greased aluminum foil, and bake it on a covered grill over medium heat for about 5-7 minutes. Serve it hot with a scoop of vanilla ice cream.


Kick'n Macaroni Ring Salad (For a Group)

Tom L.

  • 1 lb box of macaroni rings (P&R)
  • 1/2 red onion
  • 1 carrot
  • 1 stalk of celery
  • 1/2 green or red pepper
  • 4 harded boiled eggs
  • Original Spice Kick
  • 3 cups mayo
  • Salt and pepper to taste

Boil entire package of macaroni rings in large pot according to package directions. Drain and rinse in colander. Set aside.

Cut and finely dice vegetables, place in a large bowl. Finely chop eggs and add to veggies. Add about 11/2 tbsp of Original Spice Kick and mix well.

In a large bowl mix rings and veggie mix together. Once mixed, stir in mayo to desired consistency (I like a lot of mayo). Add additional Original Spice Kick if you want a little more heat.

Spoon into an extra large bowl or a disposable half-hotel roasting pan. (Refrigerate.) Great to bring to picnics or group gatherings.


Rebel's Chili

Char R.

  • 1 lb. ground beef
  • 1 medium onion
  • 1 medium green pepper
  • 2 cans stewed tomatoes
  • 2 cans baked beans
  • 2 cans red beans
  • 2 cans light red beans
  • 2 cans white beans
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 2 1/2 tbsp Mex-A-Kick'n
  • 1 tbsp chili powder (for hot types only)
  • 1 tsp Cayenne pepper (for hot types only)
  • Salt and pepper to taste

Dice onion and pepper, then on low heat in deep fry or saute pan, brown the first 3 ingredients. Once the meat is browned, and the vegetables are soft, add the remaining beans, and stewed tomatoes. Stir in ketchup, BBQ sauce, brown sugar, Mex-A-Kick'n, and other spices. (For mild family-friendly dishes, omit the chili powder and cayenne powder.)

Cook slowly, covered 1-2 hours or 8 hours on low in crock pot. Serve with grated cheese.


Grilled Salmon

Charlotte B

Brush each salmon fillet with a little olive oil. Sprinkle Maple Garlic Kick on both sides.

Grill over medium coals approximately 6 minutes for each inch of thickness, turning once.


Kick'n Vidalia

Christine H.

Take a Vidalia Onion, slice off the top, peel off the skin, and carefully cut off the bottom leaving the core intact. Cut the onion downward in diagonal slices but not all the way through. Carefully spread the onion to allow space between the slices and place on a sheet of aluminum foil. Drizzle a little melted butter over the onion and sprinkle some Original Spice Kick over the slices.

Wrap in the foil and place on the grill on low heat. Great to do alongside any meat dish that you may be grilling, but not over any direct flame. You could easily substitute with Maple Garlic Kick, Italian Boot'n Kick, or Mex-A-Kick'n.


Fingerling Potatoes

Char B.

  • 8-10 mixed fingerling potatoes (red and yellow) cut in half length ways
  • 1/4 cup olive oil
  • 1-1/2 tbls. Feisty Onion
  • Heavy duty aluminum foil

Toss potatoes, olive oil, and feisty onion to coat. Seal in heavy duty foil, place on a pre-lit grill, turn once after 15 minutes, and continue for another 10-12 minutes until potatoes are tender.



The possibilities are truly endless for those who are creative in the kitchen, and you've given a foolproof spice blend for those that may consider themselves cooking-challenged...I can't say enough about them — they're wonderful.
 — A.M.D.,
South Troy, NY