Spice Chicks Have a Home!


We have moved into our spice home inside the Westwind Milling Company! Inspection is tomorrow and we are praying all goes well. We hope to be in full production by tomorrow afternoon. Keep your fingers crossed for us!



The Way to a Man’s Heart….

Flank Steak


Shall we say spoiled?  No, I just say….another chef in training.  My middle son Andrew is a Chef, and my oldest son is a Corporate Trainer for a major food chain.  The youngest, Devon is a foodie in practice.  We are definitely a food family.  When asked this afternoon what he would like for dinner, he replied “You know those steak things that look like spirals?  Yeah, that would be good!”  Meaning:  I want flank steak, pounded, stuffed and sliced then grill…my reply…..no problem baby!  While it sounds difficult, it really isn’t.

Here’s how to make your way into a 12 year old boys heart (or much older) …

2 Lbs  Flank Steak – Sliced in half length wise and pounded with a mallet to 1/4 inch thickness

1/2 cup Cheddar Cheese, coarsely grated

6 to 8 Strips of bacon

To taste    Spice Chicks:  The Way to a Man’s Heart Steak Season’s


Cut the steak in half lengthwise and pound with a mallet until 1/4″ thick

Lay the bacon across the steak and sprinkle with the cheese

Roll the steak  and slice into 1 1/2 inch slices and skewer exposing the roll side up

Sprinkle liberally with Spice Chicks “The Way to a Man’s Heart, Steak Season”

Grill at mid-heat or bake at 4o0 degrees until browned on both sides

Don’t be offended if he doesn’t talk…it’s actually a complement!







A Chick’s visit in Northern Michigan.


Sunday June 9th. I was able to spend some time with a friend I don’t get to see very often.  We had the opportunity to enjoy the splendor of Northern Michigan at it’s finest in late spring.  We were able to do a little shopping in the quaint town of Alden right on Torch Lake.   Torch Lake is the 2nd largest inland lake in Michigan.  It is known for it exquisite beauty and it’s water is unusually clear giving  a turquoise color to it, similar to Carribean waters.  It is a popular spot for resorts as well as celebrities such as Kid Rock, Michael Moore, Eminem, Madonna and more.  In spite of the water being unseasonably cold, my friend’s  12-year old girl had the gumption to dive in and go all the way under the water.  I was not so brave this time. I only went in up to my waist, but I did stay in for a while and by the time I got out my legs were red!  We walked the beautiful wooded trail back to their house  to make dinner and they surprised me by having thawed some Venison steaks from their harvest in the fall, as they know I am an avid hunter and love game meats.  We took to the kitchen and grill like hummingbirds to nectar.  My friend had recently gotten some hand-me-down crockware from her mother and was seasoning the steaks in one of them when,  I had glanced over to see what she was doing and asked her if she was using a flower pot to stir things up.  We had a good laugh over my mistaking her vintage bowl for a flower pot and kept going.  The 3 of us were working the kitchen like we were on “Chopped”.  On the menu was Seasoned Venison Steaks with Blue Cheese topping, Caramelized Vidalia Onions & White Mushrooms, and a Fresh Chopped Salad with Pomegranate Balsimic Vinegar & Olive Oil.

Recipes as follows:

Venison Steak:

Seasoned with:

Kosher Salt

Hickory Smoke Powder

Crushed Pepper

Glamour Girl Garlic

Crumbled Blue Cheese

Coat both sides of the steaks so spices are evenly distributed.

On the grill on Med-High Place your steaks about 7 minutes each side.  Of course time can vary per grill and how well you like your steaks done.  Before your steaks are completed crumble the Blue cheese on them so it will melt in the last few minutes of cooking time.

Caramelized Vidalia Onions & White Mushrooms:

1 large Vidalia Onion sliced

1 pint sliced White Mushrooms

1Tbsp Butter

2Tbsp Olive Oil

In a skillet melt your butter and olive oil on medium heat, put your onions in first, let them reduce until they are transparent, add in the mushrooms.  Do not cover, you want the liquids to evaporate and the onions to take on a nice golden color.  It will look a little sticky when it’s done.

Chopped Salad:

Romaine Lettuce

Fresh Carrots

Fresh Zuchini

Grape Tomatos

Fresh Cucumbers

Chop up your favorite ingredients and add your favorite dressing.  I prefer a vinegar and oil with mine.

Ta Da!


The Spice Chicks Have Joined the West Wind Mill!

It’s OFFICIAL!  We are pleased to announce the launch of our company!  The Spice Chicks will be leasing a portion of the West Wind Mill to bring our spice blends to the public.  We will initially offer three lines of spice:  The Chicks Next Door, our everyday basic spice line, The Mixed-Up Chicks, our spice blends and the Hot Chicks, our grill and meat line.  In the fall we will be launching Wild Chicks, our game line for hunters.  Watch for our new website, which will be launching within the next two weeks!  Find us at www.spice-chicks.com soon.  We look forward to bringing spice and variety to your life.  Stay tuned to our blog and Facebook page for recipe ideas and tips on how to incorporate Spice Chicks spices into your meals.  We look forward to a long relationship with you!  Thank you for your support!

– Lesa

Two Chicks and a Dog

Let me first explain that I am no writer and I’m stepping WAY out of my comfort zone here!  But have been encouraged to share my cooking secrets so….here we go!


Lesa and I have been hatching a plan for this company for a while now and we have finally taken the leap of faith to give it a whirl.  She came to visit so we could discuss the blog and some other particulars about Spice Chicks and arrived while I was still at work…  I happen to have a 12 year old Akita named Ivy.  Ivy has a LOT of personality and has escape skills that would rival Harry Houdini.  I instructed Lesa to let herself in the house and call Ivy’s name and if she felt like she wanted to be worshipped like a God, then there was some corned beef in the fridge for the dog.  Lesa did exactly that.  After Ivy gladly took the offerings that Lesa served up to her she felt the need to test her limits.  Lesa turned her back to the front door and was settling in and realized that Ivy had let herself out completely undetected.  Lesa called me in a panic after arriving at my house a short 20 minutes prior to inform me that she had lost my big fluffy dog.  I assured her that she would be back, she is no spring chicken and will only be gone for about 15-20 minutes before she decides she has seen enough of the neighborhood.  As per her schedule, Ivy returned with her tongue hanging out and panting and tired out from her freedom fun run.  All was well with Lesa and the neighborhood again.

I had decided to do a test run on a pulled pork recipe and had the makings ready to go (recipe to follow).  Lesa and I did some great experimenting in the kitchen and the house was smelling so good!  Ivy was anxious to try whatever it was we were making and we believed that she would be a good girl and wait her turn (yep, you guess it).  We finished making our plates for lunch and decided to take advantage of the beautiful weather that we have finally been blessed with and took our plates outside to enjoy the fresh air and sunshine.  When we came back inside to clean up, Ivy had taken the bowl of pulled pork off the kitchen table with mastery (NOTHING SPILLED) and had eaten more than half of a pork rump roast.  Seeing as she enjoyed it so very much, and no one in their right mind would eat it, I decided to let her finish it off!  What a great day for that dog!

Pulled Pork in the Crock Pot:

1 Pork Rump Roast 

I made a dry rub and coated the entire roast and let it rest in the refrigerator for 24 hours.


3 Tbls. Granulated Garlic

3 Tbls. Granulated Onion

1 tsp. Salt

2 tsp. Pepper

2 tsp. Celery Seed

1 1/2 Tbls. Paprika


Put the dry rub on and let it sit in the refrigerator for 24 hours. 

1/4 C. White Vinegar in the crock pot.

Cook on low for 8 hours.  When this is done it should be falling apart.  Remove the fat and shred up the meat and add your favorite bbq sauce.  Mine is Sweet Baby Ray’s.

Ta Da!