Spice Chicks Bahama Mama Chicken


If you follow us at the farmers markets you know that we introduced 9 new blends 2 weeks ago.  This blog is about our new Bahama Mama Lime Rub (oh yes!).  In the test kitchen we decided to try this brand new baby as a marinade and introduce her to the grill, add a zipped up coleslaw and serve with our La Bella Donna Tuscan Blend with olive oil on some gorgeous market fresh tomatoes.  It turned out beautifully.

We actually served this to two kids….one of them grew a size overnight (in other words, even your kids will love it!)

Bahama Mama Chicken Marinade

In a Ziploc bag, combine the following:

5 Boneless, skinless chicken breasts

The juice of 2 fresh limes

3 Tablespoons white balsamic vinegar or white wine

3 Tablespoons EVOO

1/3 Cup Water

2 Tablespoons Spice Chicks Bahama Mama Lime Rub

Blend well and let sit in the fridge for 2 or more hours

Preheat the grill to medium, add the chicken and another dash of Spice Chicks Bahama Mama to both sides.  Grill to perfections (about 6-7 minutes per side depending on the thickness of the chicken.

Slice and serve hot.  BAM POW!



An anniversary to remember

This weekend I had the pleasure of visiting my longtime friend and his family in the thumb of Michigan. We had made plans to celebrate his sister and brother in laws 10th anniversary up at my cabin in Northern Michigan but due to an injury we had a change of plans and decided to do it at my friends home for the ease of the happy couple. Coincidentally another friend of mine lives only 15 minutes from them. So I took the opportunity to get all the friends together new and old and make it a great night. I took to the kitchen like a woman on a mission. I felt that due to the combination of an anniversary, old and new friends meeting, summer, and enjoying the splendor of the beautiful farm country of the thumb of Michigan that we needed some traditional dishes along with something very special with some robust flavor.  We had a lovely visit enjoying getting to know each other. The conversation flowed from one subject to another but always seemed to come back to how good the food was.  It was fabulous being able to enjoy the late summer evening in mild temperatures with a beautiful sunset of late summer out on the deck with a backdrop of a carefully manicured lawn and a sky that sailors would be jealous of.

On the menu was:

Delectable Marinated Chicken (recipe to follow)
Homestyle Potato Salad
Homestyle Baked Beans
For the finisher- Homemade Cheesecake with Strawberry Glaze

Delectable Marinated Chicken:Delectable Marinated Chicken

2 Tablespoons Worcestershire Sauce

2 Tablespoons Low Sodium Soy Sauce

1 teaspoon liquid smoke flavoring

1 Tablespoon molasses

1 Tablespoon Dark Brown Sugar

1 teaspoon of Spice Chicks Chicka Smoked Paprika

1/2 teaspoon of Spice Chicks Vampire Slayer Chopped Garlic

2 teaspoons of fresh minced garlic

1/4 Cup of canola oil

5 bone/in skin on chicken thighs


1. Mix together worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a re-sealable plastic bag until the molasses has dissolved.  Add brown sugar, Chicka’s Smoked Paprika, Vampire Slayer Chopped Garlic, minced garlic, and canola oil and mix well.  Coat chicken thighs with the marinade, seal and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.

2. Preheat an outdoor grill for medium heat.

3. Remove chicken from marinade and shake off excess.  Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F and is firm and opaque.  Occasionally baste the leftover marinade onto the chicken while cooking.  Take caution as the oil in the marinade can cause flare-ups.

Ta Da!

Enjoy this!


Spice Chicks Pasta La Bella Donna & Herbs of Provence Summer Squash


Hello Everyone!

If you follow our Facebook page, you know that we were at the Owosso Farmers Market this past weekend.  This recipe is based on some beautiful produce we picked up there, as well as some local specialty store finds.  We would like to thank the produce vendor across from our booth, Roger Hall for incorporating our Tuscan Blend into his weekly gift to the market leaders tent as a sample.  His beautiful heirloom tomatoes combined with our spices were such a hit that we sold out of this blend (and we are so glad everyone loved it!).   Heirlooms were not the only amazing produce he was offering, the sweet corn, zucchini, summer squash and his amazing heads of cabbage were equally as beautiful.

Inspired by the market beauty, we developed this dish.  We hope you enjoy it and if you are in the area this Saturday, please stop by and see what the market has to offer.  All of your local growers and producers appreciate your support!

Without further ado….Pasta La Bella Donna

The Pasta Base:

2 Cups      Your favorite rotini cooked al dente, strained and shaken dry in the colander

1 TBSP     Unsalted butter

1/3 Cup    Freshly grated parmesan cheese

Kosher Salt & Fresh Ground Pepper to Taste

The Topping:

3                Links chicken sausage with sundried tomato and basil (grilled to perfection)

1/3 Cup    Sundried tomatoes packed in olive oil (homemade are preferred)

1/2 Cup    Red bell peppers (Julian sliced)

1 Cup       Button mushrooms (the smaller, the better)

4 tsps.      Spice Chicks An Offer You Can’t Refuse Minced Garlic

2 tsps.      Spice Chicks La Bella Donna Tuscan Blend

Olive Oil

Kosher Salt & Freshly Ground Pepper to Taste

8 Fresh Basil leaves, finely sliced

Parmesan Flakes

Zucchini & Summer Squash Side Dish
1 Small zucchini (sliced)
1 Small summer squash (sliced)
Olive Oil
1 tsp. Butter
1/2 tsp. Spice Chicks Vampire Slaying Garlic
1 TBSP. Spice Chicks Femme Fatale Herbs of Provence

Kick up your grill to high heat, scrape your burners and then turn down to low heat.  Add the chicken sausage and roll frequently to brown on all sides.  Bring pasta water to a boil, add salt and a splash of olive oil to prevent the pasta from clumping.

In a large skillet over a medium-high flame, add a splash of olive oil and a tablespoon of butter.  Once the butter is melted and bubbling, toss in the mushrooms, sundried tomato, red bell pepper and spices.  Sauté until lightly browned on the edges.  Pull your sausage off the grill, slice into 1/2 inch pieces and add to the veggie mix.

Slice the zucchini and summer squash into 1/3″ pieces, heat olive oil to high heat and add the veggies to the pan.  Sprinkle with Spice Chicks Vampire Slayer, granulated garlic to taste and 1 tablespoon of Spice Chicks Femme Fatale, Herbs of Provence that has been ground in your palms (to release the oils and flavors).  Sauté until lightly cooked (tender crisp).

We hope you enjoy!