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Super Bowl Party Food

Super Bowl Sunday is right around the corner, and if you are hosting a Super Bowl LI party, you know that the food is one of the most important aspects of the day. We have a few traditional recipes and a few unique spins on old favorites that will keep your guests happy no matter what team is winning.

Game Day
Sunday, February 5, 6:30 PM on FOX

NRG Stadium, Houston, Texas
New England Patriots vs Atlanta Falcons 

 

Pita Chips

 

Here is something a little different for your Superbowl party that you can make in place of potato chips. These pita chips are also great with hummus, dips or on their own.

Ingredients
2 pita breads (get the thicker, Greek style)
2 tbs. water
3 tbs. olive oil
¼ tsp salt
1 tbs. VSpicery’s Za’atar

Preheat oven to 350 degrees. Slice pita into bite-size squares and place them in a small salad bowl. Drizzle with water and olive oil; season with salt and Za’atar. Toss gently to mix and coat. Place on a baking sheet and bake for 20 minutes or until golden brown. (serves 4 – 6)

 

Crab Dip with Bacon

This delicious dip is great with the pita chips or regular crackers. Either way, your guests will gobble it up and may ask for more after the dip bowl is empty.

 

Ingredients
6 oz crab meat
1/3 cup shredded Parmesan cheese
8 oz cream cheese
1/3 cup sour cream
1 tablespoon Fines, plus more for garnish
1/4 teaspoon Fresh Bay Seasoning
Crumbled bacon
Crackers for serving

Directions
In medium bowl, beat cream cheese and sour cream on medium speed until smooth and fluffy. Shred the crab and stir in all remaining ingredients except for the bacon. Cover and chill for two hours. Sprinkle with bacon pieces and additional chives right before serving. Serve with pita chips or crackers.

 

Cha Cha Chili

Our award-winning Cha Cha Chili seasoning includes 5 different varieties of chili peppers along with cumin, paprika and a number of other ingredients. This blend has a pleasant, mild-to-medium heat and is big on flavor.

Ingredients 
16 oz can tomatoes, chopped
8 oz can tomato sauce
1 onion, diced
1 small green pepper, diced
1 small red pepper, diced
2 cloves garlic, finely diced
1 lb ground beef
2-3 tbls Cha Cha Chili
16 oz can beans (optional)
1 cup chicken stock
1 tbls olive oil
salt
pepper
garlic powder

Directions
Season ground beef with salt, pepper and garlic powder, then brown meat over medium heat. Remove from pan when cooked through and drain fat.

Heat oil in large pot and saute onions and peppers until soft, then add garlic and cook for 1 minute. Add browned ground beef to the pot, then add tomatoes and chicken stock and stir until well combined.

Bring chili back to a low boil over medium to medium high heat and add Cha Cha to taste. Add beans (if using) and let simmer for 30 – 40 minutes.

Taste before serving and adjust spices to your liking. If you want to bump up the heat level, use our Habanero or Ghost Pepper Salt in place of regular salt. Taste as you go to make sure it’s not too hot for everyone. Serve with chips, cheese and sour cream, if desired.

 

Smoked Wings

Tasty Tango and Ale & Herbs are two very different blends that love the grill, and it do amazing things to grilled or smoked chicken.

Put wings, or chicken breasts into a bowl or ziplock bag, add enough olive oil and seasoning to evenly coat the chicken. Marinate from 1 hour to overnight, and grill or smoke until done.

Anytime we smoke chicken wings for a party with either of these delicious blends, they never last more than an hour after they come off the grill. Become an instant gourmet with a simple and delicious way to get big flavor in your wings with our seasoning blends!

 

 

 

 

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30 Days of Flavor: 03/23/11 – Flavor Effects

Dip Blends

We will be discussing flavors this month in our “30 Days of Flavor” blog series. Every day this month, VSpicery will select a spice, seasoning, salt, etc., as the flavor of the day, giving you it’s history, flavor profile, and uses. We hope you enjoy these flavors and their unique stories.

We have carried a few different dip blends that we found from other companies over the years, but we were never thrilled with any of them, finding that most were lacking in flavor or had to be refrigerated for long periods of time after mixing to get decent flavor. So, about a year ago, we began developing our own line of dip spice blends, and after a few months of testing, perfection was achieved. All of our herbs and spices are extremely fresh and more potent in flavor than you will find in any grocery store, which only enhances the quality of our Flavor Effects line. We called them Flavor Effects because as we were testing these blends, we found that they could be used for so much more than just dips, great for oil or cream sauces, making compound butters, or to use as a flavor enhancers for any dish, especially store bought prepared food that may be lacking in flavor. We came up with five blends for you to choose from: BHT (Bacon, Horseradish & Tomato), Forest Mushroom, Garden Veggie, Garlic Aioli, and Zesty Lemongrass.

VSpicery’s Bacon, Horseradish & Tomato Flavor Effects blend has a smoky overtone and savory finish, with just enough horseradish to give it a zing. It is wonderful as a dip for chips, raw veggies, or any fried appetizer, and mixes into mayo or cream cheese for a great sandwich, wrap or bagel spread. Make it into a dip as a tasty topping for baked potatoes, crab cakes, jalapeno poppers, fried mushrooms or stuffed peppers. For a creamy salad dressing, mix with milk and mayo until well blended and drizzle on your salad. The possibilities are virtually endless!

Savory, earthy, and delicious, VSpicery’s Forest Mushroom Flavor Effects Dust is great as a compound butter, which can be used to top grilled steaks, chicken or pork. Add to sour cream or heavy cream and make a sauce to mix into pasta or rice. Also works nicely as a dip for prime rib, chicken, salmon or veggies. Mix into mayo for a spread on Mushroom & Swiss Burgers or mix into a savory custard or bread pudding. Blend into goat cheese to top grilled steaks or portabellas. Jazz up chicken breasts by blending the dust into mascarpone or ricotta cheese, add chopped spinach and stuff into chicken breasts, then bake on 350 for 30-45 mins. You can also sprinkle the dust into sautéed mushrooms for a nice flavor enhancement.

Our Garden Veggie Flavor Effects Dust is made with dried vegetables and spices, this mix can be used for many dishes. Blend it with sour cream and mayo for a dip that compliments raw veggies, pretzels, and chips. Mix with sour cream for a tasty baked potato topping. Blend with unsalted butter until well mixed, roll into a log, wrap in plastic wrap, and chill, then slice for topping steamed veggies, baked potatoes, pasta, rice, fish or chicken. Make a cream sauce with this dust for pasta or rice dishes or mix into cream cheese to top your bagel.

There are so many uses for our fabulous Garlic Aioli Flavor Effects Dust, we don’t know where to begin! Awesome when used as a compound butter for veggies, seafood, poultry, beef or pork. Use as a dip for baked potato topping, veggies, crab or fish cakes, and grilled shrimp. Make a butter sauce with it for pasta or rice. Mix with mayo for a wrap or sandwich spread. Use with oil and vinegar for a vinaigrette, or mayo and milk for a creamy, ranch-like dressing.

A combination of lemongrass and herbs gives our Zesty Lemongrass a bright, grassy, slightly spicy flavor. Great as a dip for crab or fish cakes, grilled shrimp or fish. Also makes a great alternative to plain sour cream for baked potatoes. Make into a compound butter for chicken, pasta, rice, or seafood.