Cuban Spiced Brisket

Posted on January 30, 2013 by Anne Milneck | 0 comments

Start this in the morning, and you'll have perfectly spiced brisket wtih an amazing dipping sauce ready to eat when you return in the evening. And you'll have enough for leftovers...well, maybe.

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Meaux Betta Redfish

Posted on January 29, 2013 by Anne Milneck | 0 comments

What's better than Redfish? Meaux Betta Redfish from customer Lynn Debrow. Super simple. Super Delicious. What's meaux betta than that?...

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Balsamic Chicken Salad

Posted on January 27, 2013 by Anne Milneck | 0 comments

Our Balsamic Chicken Rub is one of our favorites becuase of its versatility. Obviously, it's great as a rub on chicken, but it's equally as good in salad dressing or as a marinade. Here, we use it as both and the result is no ordinary grilled chicken salad! Ingredients: 2 boneless, skinless chicken breasts

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Venetian Blend: Five Ways Under Five Minutes

Posted on January 27, 2013 by Anne Milneck | 0 comments

Venetian Blend is the hands-down favorite blend at Red Stick Spice Company. It's versatility is the main reason. Venetian is a blend of Mediterranean flavors--think garlic, onion, fennel, spices--with Romano Cheese. Delicious! Here are five ideas for...

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Greek Chicken Salad

Posted on January 27, 2013 by Anne Milneck | 0 comments

This is a great twist on grilled chicken salad.  Our It's Greek to Me Blend is a combination of Greek flavors including oregano, thyme and basil.  It makes for wonderful bread dipping and marinating.  Here, we combine it with our Rosemary Olive Oil (our personal favorite) and use it for a salad dressing and marinade.


2 boneless, skinless chicken breasts

4 cups salad greens

2 Tbl “It's Greek to Me Seasoning Blend

2 Teaspoons of “18 Year Balsamic Vinegar

4 Teaspoons of Orange Juice

pinch of sea salt

1/2 cup Rosemary Extra Virgin Olive Oil

1/4 cup crumbled Feta Cheese


Combine It's Greek to Me Blend, 18 Year Aged Balsamic Vinegar, Orange Juice and salt.  Slowly drizzle in the Rosemary Olive Oil whisking to combine.  Spoon the mixture over two boneless skinless chicken breasts and refrigerate for 30 minutes or up to 12 hours. Reserve the remaining mixture to dress the salad greens.

Heat a nonstick pan over medium-high heat. Sear the chicken breasts on one side until golden brown. Flip and lower heat. Continue cooking about 7-10 minutes until chicken is cooked through--when pierced, the juices should run clear. Set aside to rest for about five minutes. Toss the salad greens in the reserved dressing. Slice the chicken breasts and serve atop salad greens. Enjoy!

Easy as Apple Pie...Apple & Cream Cheese in Puff Pastry

Posted on January 27, 2013 by Anne Milneck | 2 comments

Apple Pie is always a crowd pleaser. Canned pie filling makes this recipe a breeze. Bring this to a party, and you will definitely be invited back! Ingredients...

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Coffee BBQ Pork Tenderloin

Posted on January 27, 2013 by Anne Milneck | 0 comments

Our Coffee BBQ Rub is a favorite among our customers. During tailgate season, it's hard to keep in stock. Don't be surprised to smell coffee on the grill if you're walking through Death Valley at LSU during football season.

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