(702) 8-SPICES
Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM
(702) 8-SPICES
Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM
Asian Marinated Pork Loin Strips Asian Marinated Pork Loin Strips are as lean or leaner than boneless skinless chicken breast and just versatile as chicken since it takes the flavor of your spices and herbs very nicely. We cook these type of recipes using center cut pork chops or better yet, cut our own from […]
Celery Seed Cole Slaw Cole Slaw is a standard Summer dish served at picnics, family and other gatherings. Our Celery Seed Cole Slaw has both chopped celery and celery seed. Even with the chopped celery in our recipe, the celery seed adds a little extra flavor. This flavor combination takes us back to our family […]
Chicken Stuffed with Chive and Garlic Cream Cheese Our Chicken Stuffed with Chive and Garlic Cream Cheese is a twist on a traditional Chicken Cordon Bleu, since it uses Cream Cheese. You can use the cream cheese version of your choice, whether regular, low or no-fat, or other soft, farmers-type cheese. Butterflying the bacon to […]
Chicken Tagine with Lemon & Olives Chicken Tagine with Lemon & Olives is a great recipe to make first if you have never made a tagine recipe before. Chicken, lemon and olives are found in many Moroccan recipes. This recipe has them all, and the flavor is outstanding. This was originally a Tofu-based recipe, so […]
Chicken with Prosciutto and Sundried Tomatoes Our Chicken with Prosciutto and Sundried Tomatoes recipe is my version of a recipe I used to find in an Italian restaurant many years ago. I’ve made it with more sundried tomatoes than what is in the recipe if I want a fuller, more robust tomato flavor. The Prosciutto […]
Cajun Jambalaya There are subtle differences between Cajun and Creole food. Some are who is doing the cooking, the cultural influences, both of which have French roots and whether it’s considered “City” or “Country” cooking. We’d rather not create a fracas, so suffice to say that our Cajun Seasoning can be used with either Creole […]
Garlic Roasted Brussels Sprouts Garlic Roasted Brussels Sprouts are one of our favorite vegetables. And pan-roasting is an easy way to get the oven roasted flavor in a few short minutes. That’s why we will buy extra Brussels Sprouts in the Fall and freeze them when they are in season. Then we can enjoy them […]
Garlic Tomato Basil Soup Garlic Tomato Basil Soup is a twist on a classic tomato basil soup, by adding a bit more garlic than many recipes and some red pepper flakes for a bit of spiciness. Not hot, but just enough to let you know it’s there. This recipe is easy and while 30 Roma […]
Grilled Skirt Steaks with Chimichurri Sauce Our Grilled Skirt Steaks with Chimichurri Sauce will become a favorite recipe of yours. It is easy, yet has a great flavor. The Chimichurri Sauce is also easy to blend. The Mexican Oregano and Crushed New Mexico Red Chile as part of the Chimichurri Sauce adds extra layers of […]
Hungarian Goulash Hungarian Goulash has always been part of our lives, since we both have European lineage in our families. We’re not Hungarian, but recipes and foods tend to cross borders freely. Our families also passed recipes back and forth in the neighborhood where we grew up, so both of our mothers had similar recipe […]
London Broil and Blue Cheese Butter London Broil and Blue Cheese Butter is a very savory steak. Blue Cheese butter is commonly used in French Bistros and other cuisines as a steak topping. As a French Bistro Steak, it is served with frites. You can also serve the London Broil with roasted redskin potatoes, garlic […]
Marinated Tomatoes with Lemon and Summer Savory Marinated Tomatoes with Lemon and Summer Savory is a very simple recipe, yet when you can find fresh, great-tasting tomatoes, you need to have a recipe ready worthy of good tomatoes. Anyone can salt and pepper them, or even just pour a bit of Italian Dressing on them, but […]
Rick’s New Mexico Green Chile Sauce New Mexico Green Chile Sauce is Rick’s favorite of all the chile sauces, which he has enjoyed on all his travels throughout New Mexico. He has enjoyed hundreds of versions, both Red and Green. While there are many variations, they all have one thing in common, the Red Sauce […]
Oven Fried Chicken Our Oven Fried Chicken is our adaptation of a recipe passed down through at least 3 generations to Cheryl. The only change are the spices we use. Way back, both of our families and probably many of yours, only used salt and pepper to season many of their foods. Back in Europe, […]
Pork Roast with Thyme Who doesn’t love a good, juicy pork roast? Our Pork Roast with Thyme is such a roast. Pork has been a staple in many cuisines, like German, British, French and Asian. It is very versatile. You do so many things with it, and by changing the seasoning, it travels the world […]
Roast Provencal Chicken Roast Provencal Chicken is such an easy, classic French chicken recipe. The Herbs de Provence with its touch of lavender adds the right flavor you find across the Provence region of France. We blend our Herbs de Provence with the herbs found in the Provence region. The result is a roasted chicken […]