The Perfect Accompaniment to Our Cornish Game Hen Recipe

What goes better with Cornish game hens than long grain and wild rice???? Nothing. Here is the balance of the recipe and the best part is….they bake in the same dish! We like to call this a “One Pan Wonder” and we hope you do too!

What you’ll need:
1 Package Long grain and wild rice mix
1/2 Orange, peeled and cut into small pieces
1/2 Cup Cranberries
1/4 Cup Pecans

Sprinkle all of the ingredients around the game hens to include the rice, seasoning package, chicken stock or water (according to the package directions), skip the butter or olive oil, the juices from the game hens will cover this. Add the cranberries, orange pieces and the pecans.




Spice Chicks Rosemary Orange Cornish Game Hens

In mid-Michigan last night, we received a snow storm that left a beautiful, fluffy coat of white that was about 5 inches deep and on a night like this, the oven is your best friend. Not only does it heat the house, but it also brings amazing aromas from whatever you are roasting. I thought it was the perfect opportunity to break out some Cornish game hens that I had been saving in my freezer for just such an occasion.

Here’s what you’ll need….
2 (or more) Cornish game hens (rinsed and pin feathers removed)
1 Spanish Onion, coarsely diced
1/2 Cup Orange marmalade
1 1/2 TBSP Spice Chicks Tuscan Temptress – Rosemary Orange Blend
1/2 Orange cut into wedges

Pre-heat your oven to 375 degrees
In a large baking dish, place the diced Spanish onions into a “bed” for the Cornish game hens. Place Cornish game hens on top and stuff cavities with orange wedges. Place orange marmalade in a microwave safe container and heat until it turns to liquid. Coat game hens with melted marmalade and then sprinkle with Spice Chicks Tuscan Temptress Rosemary Orange Blend. Place in the oven and roast for approximately 1 hour, or until cavity and thigh juices run clear.



Spanish-Style Quinoa

QuinoaI am always looking for a side dish that is low in carbs. I believe we have a great one here! If you love Spanish rice then you’ll love this healthier option!

Spanish-Style Quinoa


2 Tablespoons olive oil

1 Cup uncooked quinoa

1 medium onion, finely chopped

3 cloves garlic, minced

1 green bell pepper, chopped

1- 15oz can diced tomatoes

2 1/2 Cups water

2 teaspoons of Spice Chicks Spicy Senorita Tex-Mex Blend


Heat the olive oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5-10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the diced tomatoes and water, then season with the Spice Chicks Spicy Senorita Tex-Mex Blend. Bring to a boil, then reduce heat to medium-low, cover and simmer until the quinoa is tender and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks. I have found that this particular dish is delicious the second day, so don’t be afraid of the leftovers or to make it a day ahead of time.




Turkey and Quinoa Meatloaf

In my quest for a healthier diet, I have learned about Quinoa.  I had never heard of it before one of my friends that has a gluten allergy introduced me to it.  I have been trying to incorporate this into my low carb diet and have found that this is one great way to do so!


Turkey and Quinoa Meatloaf


1/4 Cup quinoa

1/2 Cup water

1 teaspoon olive oil

1 small onion, chopped

1 large clove garlic, chopped

1 (20 ounce) package lean ground turkey

1/2 Cup ketchup

1 Tablespoon hot pepper sauce (I like Frank’s Red Hot)

2 Tablespoons Worcestershire sauce

1 egg

1 1/2 teaspoons salt

1 teaspoon black pepper

2 teaspoons of Spice Chicks La Bella Donna Tuscan Blend

2 Tablespoons brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon water


1. Bring the quinoa and water to a boil in a saucepan over high heat.  Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15-20 minutes.  Set aside to cool.

2. Preheat oven to 350 degrees F

3. Heat the olive oil in a skillet over medium heat.  Stir in the onion, cook and stir until the onion has softened and turned translucent, about 5 minutes.  Ass the garlic and cook for another minute, remove from heat to cool.

4. Stir the turkey, cooked quinoa, onions, ketchup, hot sauce, 2 Tablespoons Worcestershire, egg, salt, pepper and Spice Chicks La Bella Donna Tuscan Blend in a large bowl until well combines.  The mixture will be very moist.  Shape into a loaf on a foil lined baking sheet.  Combine the brown sugar, 2 teaspoons Worcestershire and 1 teaspoon water in a small bowl.  Rub the paste over the top of the meatloaf.

5.  Bake in the preheated oven until no longer pink in the center, about 50 minutes.  An instant-read thermometer inserted into the center should read at least 160 degrees F.  Let the meatloaf cool for 10 minutes before slicing and serving.






With the holiday season in full swing and all the parties and gatherings we are either hosting or attending I have come up with a dessert that will not completely derail your diet.  Personally I am a fan of the super food pumpkin and I can’t wait to share this sugar free, fat free delightful dessert with you!Image

Spice Chicks Pumpkin Delight


1-3oz. package instant sugar-free vanilla pudding mix

1 1/2 Cups of skim milk

1- 15oz can of pumpkin puree

2 teaspoons of Spice Chicks Pumpkin Pie Spice

1 2/3 container of sugar free frozen whipped topping


1. In a mixing bowl, beat the pudding mix and milk until well blended.  Blend in the pumpkin puree, pumpkin pie spice. 

2. Fold in the sugar free whipped topping

3. Spoon into individual serving dishes and chill.  You can also put this into a low fat graham cracker pie crust if you desire.





Lasagna Soup

lasagna-soupWe had an amazing customer this summer at the Grand Blanc market (Peggy!) that shared her recipe for lasagna soup with us and claimed that our spices were perfect for it. We also need to thank So we thought….What do you do for dinner when the family comes into town and you need something delicious and simple??? Well thanks to Peggy, here is the perfect solution! This beauty of a soup is gorgeous with our focaccia roll (bread) recipe and can be easily put into the Crock Pot in the morning on low and be ready when everyone gets home at night. Couple with a salad, and bam pow! Dinner is done, and beautifully done by the way.

1 Pound Ground beef, turkey, sausage or a combination of all
1 Onion Diced
1 Can condensed tomato soup
1 Can petite diced tomatoes
15 Oz Marinara (we used Prego)
2 Beef bullion cubes
1 Cup Chicken stock
3 Cups water
8 Lasagna noodles broken into small pieces
2 TSP Spice Chicks Ciao Mama Italian Blend
1 TBSP Spice Chicks Intoxicating Onion with Parsley
2 TSP Spice Chicks Gossip Queen Garlic Powder
8 Oz Ricotta cheese
12 Oz Mozzarella (topping)

Onion, soup, diced tomatoes and marinara and pour into the crock pot
add bouillon and spices
add chicken stock and water
break lasagna noodles into small pieces and sprinkle over top
break meat into small chunks (raw) and add to crock pot

Cook on low for 6 to 7 hours or on high for 4 to 5 hours. When soup is nearly done, add the ricotta cheese and cook for another 30 minutes. Garnish with mozzarella and serve with a smile, salad and bread

Ciao Mama!!!

Focaccia Dinner Rolls


I had the opportunity to meet Vickie Sebastiani when traveling to the heart of wine country in Sonoma, California.  We sat and talked over a glass of wine in my favorite winery in all of Sonoma…Viansa.  I later found this recipe of hers in Holiday Cooking and added our Spice Chicks twist.  Beautiful for your holiday celebration, baked in the Tuscan country-style way.  Here we go and thank you Vickie!

1 package of active dry yeast

2 cups warm water (105 to 115 degrees)

5 3/4 to 6 1/4 bread flour or all purpose flour

1 tablespoon Spice Chicks, Rosemary without the Baby

2 teaspoons Spice Chicks, Arm Candy Oregano

2 teaspoons Spice Chicks, Never Enough Thyme, crushed

2 teaspoons kosher salt

1/4 cup olive oil

1 egg, beaten

Kosher salt


The yeast in warm water in a small bowl: let stand for 5 minutes.


2/12 cups of the flour, the herbs, and the 2 teaspoons of kosher slat in a large mixing bowl.  Stir the yeast mixture again and add it to the flour mixture.  Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.  With mixer on medium speed, drizzle in the oil and continue beating for 3 minutes.  Stir in as much of the remaining flour as you can with a wooden spoon.


Dough out onto a floured surface.  Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes).  Place dough in a lightly greased bowl, turning once to grease surface.  Cover the dough; let rise in a warm place till double in size (45 yo 60 minubets).


Oven to 400 degrees.  Punch dough down.  Turn dough out onto a lightly floured surface.  Cover and let rest 10 minutes.  Divide the dough into 16 equal pieces, and shape into balls.  place the dough balls on a greased baking sheet, cover and let rise again in a warm place till nearly double in size (about 45 minutes).


Rolls with the beaten egg and sprinkle lightly with additional kosher salt.  Bake in preheated oven for 20 minutes or till golden.  Immediately remove rolls from baking sheet; serve warm.  Makes 16 rolls.


These rolls may be made ahead and frozen.  To reheat, wrap in foil and bake at 325 degrees for 10 minutes, or until warm.