Bang Bang Shrimp and Grits

You can't tell me God Ain't Real! 

Ok, I'm a bit dramatic, but this recipe here is just that good. Try it for yourself and let me know what you think.

Serves 2

Ingredients for Best Damn Grits you ever had

2 cups Chicken Stock
2 cups Half and Half
1/2 stick unsalted Butter
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 Bay Leaf
1/4 tsp cayenne pepper (add more if you like it hot)
1 tsp Kosher Salt
1.5 Cups Quick Cooking Grits (not instant)
2 cups freshly grated cheese (I grated a mix of of Sharp Cheddar, Havarti, Monterey Jack)

In a dutch oven, combine half and half, stock, butter, spices, and bay leaf over high heat. Just before the mixture comes to a boil, slowly whisk in the grits, stirring constantly to avoid clumps. Turn the heat down to low and cook for about 5-7 minutes stirring constantly. Stir in the cheese until melted. If the grits get a little too thick, add more half and half to loosen it up. 

Ingredients for Shrimp
12 Jumbo Shrimp (about 1 lb), peeled and deveined
1 TBSP Spiced Living Sriracha Lime Seasoning
1 cup Buttermilk 
1/2 cup Cornstarch (may need more)
1/2 cup Sweet Chili Sauce
1/4 cup Mayo
A few dabs of Hot Sriracha Sauce based on how hot you like it

Scallions for garnish 

Canola oil for frying

For the Bang Bang Sauce, in a small bowl, whisk together the Mayo, sweet chili sauce and sriracha. Taste and adjust based on your desired heat level. Set aside.

Season the shrimp with the Sriracha Lime Seasoning. Once seasoned, submerge into a small bowl with buttermilk and let sit for about 5 minutes. Remove shrimp from buttermilk and dredge them one by one, into the cornstarch. Once all the shrimp have been coated, fry the shrimp for about 5 minutes until crispy. Immediately coat the shrimp into the Bang Bang sauce, top with scallions and serve over the grits. 


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Maryland Crab Cake Egg Roll Recipe

I'm from Baltimore, and its no surprise that we are the Crab Queens and Kings! And the jumbo lump crab meat from the Chesapeake is thee best!  We master all things crab and this recipe does just that. Its super easy to follow. And it doesn't require a million ingredients!  Watch the tutorial below, and make this at home! Share this recipe with a friend, and don't forget to subscribe to my channel!


(Watch the video to see how to put it all togther)

  • 1 package of egg roll wrappers (this recipes makes about 8)
  • 1 cup Mayo
  • 1 tsp Spiced Living Chesapeake Bay Seafood Seasoning
  • 1/2 tsp Garlic Powder
  • 2 tsp mustard
  • Dab of hot sauce
  • 1 tsp Worcestershire
  • 1 tsp lemon juice
  • 1/2 cup breadcrumbs (I use saltine crackers)
  • 1 lb jumbo lump or lump crab meat
  • 1 tbsp parsley

Sweet Chili Sauce

  • 1/2 cup Mayo
  • 1/4 cup Sweet Chili Sauce

Chesapeake Bay Aioli

  • 6 tbsp Mayo
  • 1/2 tsp lemon juice
  • 1/2 tsp Spiced Living Chesapeake Bay Seafood Seasoning
  • 1/2 tsp Dijon mustard
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Red Velvet Cheesecake Cake

Surprise your honey with this sweet treat for Valentine’s Day!

If you don’t like cheesecake, You can totally omit the cheesecake middle and just make a 3 layer red velvet cake with this recipe.

Cheesecake middle

 (I recommend making this first and chilling it)

  • Two 8 oz cream cheese blocks, softened (Philadelphia is best)
  • 1/2 cup plus 2 tbsp granulated sugar
  • 2 eggs, room temp
  • 1/4 cup sour cream
  • 1/4 tsp vanilla 


Preheat oven to 325. Beat the cream cheese until fluffy. Add sugar and vanilla and mix. Add eggs one at a time and mix well after each one. Add sour cream and mix. Pour into greased and parchment lined 9 inch pan. If you have a large roasting pan, proceed to the next step below. If you do not have a large roasting pan, go ahead and place your cheesecake in the oven.  

Set cheesecake in the large roasting pan. Pour boiled or very hot water into the pan. Enough to cover about 3/4 to one inch high. Of the sides of the cheesecake pan. Bake until almost set. It’s ok for the center to be jiggly. Start checking for done ness at the 30 min mark. However it make take up to an hour to finish. Let cool at room temp for a few hours and then cover and refrigerate overnight. When you remove it, make sure you loose the sides first with an edge like a smooth knife. 

Ingredients for red velvet cake:

  • 3 cups cake flour
  • 1 ½ teaspoons of baking soda
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons salt
  • 3 tablespoons of unsweetened cocoa powder
  • 3 cups of sugar
  • 1 ½ cups of canola oil
  • 3 eggs, room temperature
  • 1 ½ cups of buttermilk (1%, not whole), room temperature
  • 3 teaspoons of pure vanilla extract
  • 1-2 oz. red floor coloring (2 bottles) or ¼ cup
  • 1 ½ teaspoons of white distilled vinegar
  • ¾ cup of prepared plain hot coffee 


Preheat oven to 325. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside. In a large bowl, combine the sugar and the canola oil. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. Grease pans. Pour 3.5 cups of the batter into 2 different 9 inch pans. Bake for 30-40 minutes or until knife comes out clean. Note, you will have leftover batter! Make some cupcakes with it!  Do not over bake as cake will continue to cook as it cools. Once cake is cool, invert in on to a cake plate or you can stack them inside of a cake container until you are ready to assemble the cake. If you do stack them, use parchment to keep them from sticking to each other. 

Ingredients for cream cheese icing:

  • 2 (8 oz.) packs of cream cheese, softened
  • Only add a little milk if its too stiff
  • 1 stick salted sweet cream butter, 
  • 2 teaspoons pure vanilla extract
  • 4 cups powdered sugar (confectioners)

 Cream Cheese Frosting and assembly

Add softened cream cheese into a large bowl. Pour in milk, butter and vanilla extract. Mix until well combined. Pour in half of the powdered sugar. Mix until combined. Add the remaining powdered sugar. Mix until smooth and fluffy. Refrigerate for 1 hour. Start with ensuring red velvet cake is level by slicing off any domed parts from the top of the layers. Take one layer, and place it top side down. Ice that layer. Next, gently place the cheesecake layer on top, top side down. Ice that layer. Lastly, top with the last red velvet layer, top side down. Ice that layer and ice the sides. Make sure cake is refrigerated once the cream cheese frosting is put on.


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Queso and Chips

Ingredients for the queso:

1 tbsp butter                                                                1shallot, diced
2 cloves garlic, minced
1 1/2 cups half & half                                                    1 Chipotle pepper, in Adobo sauce, chopped 
1 jalapeño, seeded and diced
1 tablespoon cornstarch
4 ounces cream cheese
1 teaspoon yellow mustard
8 ounces smoked cheddar cheese, hand shredded
8 ounces sharp cheddar cheese, hand shredded

In a medium sauce pan, sauté the butter, shallots, and jalapeño for about 3 minutes. (Note, The jalapeños make this super spicy so if you want to control the heat, sauté those separately and serve on the side.) Add the garlic to the sauté last so you don’t burn it. Add the half & half and one chili pepper. Whisk in the cornstarch and simmer. Next stir in the cream cheese and mustard. Start adding the shredded cheese and stir until the sauce comes together. If you need to loosen it up, a little thinner, add more half.

Ingredients for Tortillas: 

1 pack of Corn Tortillas
Sea Salt for sprinkling
2 Limes                                                                       
Canola Oil for frying 

In a large skillet, Heat oil to 375F.  Cut the corn tortillas into fours. Drop gently into oil and fry until brown. Make sure they don’t burn. They cook fast. Immediately after removing, sprinkle with salt and squeezed lime juice. 

Serve with Pico de Gallo! 

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Mexican Street Corn Dip with Spicy Chipotle Lime Chicken Wings

Check out this Mexican Street Corn Dip with Spicy Chipotle Lime Cotija Chicken Wings!


Chicken Ingredients:

  • 20 chicken wingettes, cleaned and patted dry
  • Extra Virgin Olive Oil 2-4 tbsp
  • 2-4 tbsp of Spiced Living's Spicy Chipotle Lime Rub or a mix of 
    • Chipotle Chili Powder
    • Ancho Chili Powder
    • Sea Salt
    • Sugar
    • Paprika
    • Garlic Powder
    • Onion Powder
    • Lime Powder

Cotija blend ingredients:

  • 10 oz Cotija Cheese
  • 1/2 cup sour cream
  • 1/2 cup Mayo
  • 1/2 cup fresh cilantro, chopped
  • Juice from 1 lime

Corn medley ingredients:

  • 3 tbsp real butter
  • 32 oz frozen corn
  • 2 tsp Spiced Living Spicy Chipotle Lime Rub (or alternate as given above)
  • 1/2 tsp Liquid Smoke
  • 1/2 squeezed lime
  • 1/4 cup prepared cotija blend (add more to your liking but start low as cotija has strong flavor)
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp scallion

Season chicken wingettes with olive oil and Chipotle lime seasoning. Air Fry at 370F for 20-25 mins. Could be longer based on the cut of chicken you use or based on your air fryer. In a small bowl, crumble cotija cheese and mix in Mayo, sour cream, cilantro, lime juice and seasoning. Once chicken is finished, line a baking sheet with parchment and place chicken on the sheet. Spoon a small amount of the cotija blend onto each wing (or alternate if you choose). Bake for about 5 mins at 350F. In a large skillet, over medium high heat, melt butter and add corn. Add seasoning, liquid smoke and lime juice. Sauté for about 5 mins until corn is cooked. Add in your desired amount of cotija cheese. I suggest starting at 1/4 cup, then taste. Top with chicken and garnish with cilantro, scallions, and reserved cotija.


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Red Velvet Brownies

Need a quick holiday dessert that is so easy, anyone can make it? Try this out!

Makes 9 brownies


Wet mixture
1/2 cup canola or vegetable oil (or real butter. I actually prefer the taste of butter more than oil, but the oil makes for a more vibrant color)
1 cup white sugar
2 large eggs
1 tsp white distilled vinegar
2 tbsp red food coloring
1 tbsp pure vanilla extract

Dry mixture
3/4 cup flour
1/2 tsp salt
1/4 cup cocoa powder

Cream Cheese mixture
8 oz cream cheese, softened
1/2 cup white granulated sugar
1 egg
1/2 tsp pure vanilla extract 


Preheat oven to 350 degrees. In a mixing bowl, whisk the canola oil, sugar, eggs, vinegar, red coloring, and vanilla extract together. Once well combined, add in the flour, salt, and cocoa powder and whisk until well combined. Set aside.

In another mixing bowl, use a hand mixer to cream the softened cream cheese, white sugar, egg, and vanilla extract. Mix it until smooth and creamy.  

In an 8x8 casserole dish, pour most of the brownie batter, but reserve about 1/4 cup. Layer the cream cheese mixture on top of the brownie batter. Pour the remaining brownie batter over the cream cheese mixture. Take a knife and make swirls by literally swirling the knife through the batter. I definitely get carried away during this part:-)

Bake uncovered for about 30 minutes at 350 degrees. Let cool slightly before cutting. Enjoy!


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Chai Coquito


This Puerto Rican style eggnog is sure to set your party off!


  • 14 oz can of coconut cream
  • 24 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 14 oz unsweetened coconut milk
  • 1 cup rum- I love Malibu Coconut Rum 
  • 2 tsp Spiced Living India Chai Spice
  • 1 tbsp. Pure Vanilla Extract
MethodPlace all ingredients in a blender and mix well. Chill overnight.
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Thai Curry Meatballs

Hey Y'all!

You have to try this meal! I swear its easy, and beyond flavorful. I make it monthly because its such a hit in my home. Although its Thai Curry, its not super spicy, so the kids can partake too. If your kids are like mine, they are the captains of the Super Picky Squad. Enjoy!


Makes About 15 meatballs and sauce


  • 1.5 pounds ground chicken or turkey.
  • 1 egg, beaten 
  • 1 cup panko
  • 1/2 bunch green onion, chopped
  • 3 cloves garlic, minced
  • 1.5 tablespoons grated ginger or ginger paste
  • 1 tablespoon soy sauce or fish sauce
  • 1 tablespoon red curry paste
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepperp

Curry Sauce

  • 2 tablespoon olive oil
  • 1/2 red bell pepper sliced into thin strips 
  • 1/2 yellow onion sliced into thin strips 
  • 2 tablespoon ginger paste
  • 1 tablespoon red curry paste
  • One 13.5 ounce cans unsweetened coconut milk
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon brown sugar

Chopped cilantro , for garnish and optional Thai seasoning 


In a large bowl, combine the egg, green onion, garlic, panko, ginger, red curry paste, soy sauce and salt and pepper. Add Thai Seasoning if desired and season to taste. Once combined well, add the turkey in and continue to combine well. Use a 1/4 cup measuring cup to measure out the balls and form into a balls. Make sure to spread a few inches apart. Place on a parchment lined baking sheet. Bake for 25 mins at 425 degrees. 

In a large skillet, over medium high heat, add olive oil, onion and red pepper. Cool until translucent about 3 minutes. Add in ginger, curry paste, soy sauce, brown sugar, and mix well. Then add in coconut milk and slowly combine. Heat until thickened. If you desire to add Thai Seasoning, you can do so now. Make sure to taste the sauce and adjust your seasonings accordingly. For a more red color, add more Red curry paste. Finish off the dish with adding cilantro as desired! Serve sauce and meatballs over rice, zoodles, quinoa, or couscous. Even cauliflower would be good. Enjoy! 

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Spice Bible Purchasing Guide

Check out our Bible Below to learn about our spices. We list ingredients and our top uses!

Evry'thing But the Kitchen Sink- SALT FREE
Best used in a grinder bottle.
An excellent all-round seasoning that gives a fresh and savory flavor to any fare.
Ingredients: Black Pepper, Onion, Garlic, and other Spices.
My top uses: Eggs and Broccoli, Baked Potatoes

Tennessee Whiskey Bourbon Rub
A crowd pleaser indeed! Tennessee Whiskey add an extra dimension and punch of flavor. Rub on or marinate for best results.

Ingredients: Pepper, Garlic, Salt, Rosemary, Bourbon
My top uses: Steak, Ribs, Burgers

Mamie Lee’s Soul Seasoning
Our southern soulful blend is perfect for collard greens, friend chicken, string beans, pork chops, fried fish, BBQ chicken, ribs and other soul cuisine.
Ingredients: Salt. Sugar, Paprika, Cayenne, Onion, Garlic, Pepper, Celery Seed
My top uses: Fried Chicken (Deep Fried and Air Fried), Collards, Pork Chops

Coffee BBQ Rub
Coffee and BBQ: A match made in heaven! Freshly ground coffee and pepper adds depth to our BBQ spice rub, mixing rich flavors for steaks, salmon, lamb chops, and ribs. Addictive and fragrant!
Ingredients: Espresso, Sugar, Salt, Pepper, Onion, Paprika, Cayenne
My Top Uses: Steak, Salmon

Sweet and Spicy Memphis Rub
Sweet. Spicy. Smoky. Rube generously into meats (overnight margination preferred). Best cooked over charcoal or woodfire, 225 degrees, low and slow, no direct flame. Mist with apple juice at the end of cooking to add flavor and prevent blackening.
Ingredients: Sugar, Salt, Paprika, Chili Powder, Pepper, Cayenne, Rice concentrate (to prevent caking), and other spices
My Top Uses: BBQ Chicken, pulled pork, ribs

California Citrus Sea Salt
A blend of coarse Sea Salt, citrus, herbs and spices, ground together to awaken the flavors of seafood, salads, and vegetables.
Ingredients: Sea Salt, Lemon Oil
My Top Uses: Asparagus, Broccoli, Salmon, Sautéed Kale

N’Orleans Cajun Seasoning- SALT FREE
This no added salt historic blend from Atchafalaya River basin brings authentic flavors to your favorite Louisiana dishes.
Ingredients: Paprika, Garlic, Cumin, Pepper, Lemon Pepper
My Top Uses: Shrimp, Gumbo, Grilled Chicken

Candied Yam and Sweet Potato Seasoning
This sugar and spice flavor is essential to creating the sweetest, yet flavorful candied yams! We recommend creating a sauce consisting of this seasoning, butter, heavy cream, vanilla and maple syrup! Pour the sauce over yams and bake!
Ingredients: Cinnamon, Nutmeg, Cloves, Sugar
My Top Uses: Candied Yams, French Toast, Brulee Bananas, Apple Pie

Winner Winner Chicken Dinner
Our Balanced blend of spicy sweet flavors for chicken is now a US favorite. The days of boring chicken are over!
Ingredients: Garlic, Salt, Onion, Dehydrated Orange, Cayenne.
My Top Uses: Baked Chicken with gravy, Grilled Chicken, Roasted Potatoes

Salt Free Seasoning
Zest up almost any dish with this citrusy and herbaceous blend. Try on everything from potatoes to greens and meats.

Ingredients: Onion, Orange, Mustard, Pepper, Thyme, Celery, Basil, Parsley, Citric Acid
My Top Uses: Eggs, Grilled or baked chicken, Fish, Potatoes

Salt and Vinegar French Fry Seasoning
Sprinkle liberally on French fries as soon as they come out of the fryer. Also use to zest up mashed potatoes, roasted potatoes, popcorn, and even veggies like squash and brussels sprouts!
Ingredients: Salt, Vinegar Powder, Granulated Onion, Aleppo Style Chili Flakes
My Top Uses: Fries, Chicken Wingettes, Roasted Potatoes, Mashed Potatoes, Popcorn, Salad, Brussel Sprouts, Squash

Chesapeake Bay Seafood Seasoning
A regional favorite which is popular in seafood casseroles, soup, and crab cakes. This is a superb seasoning that will enhance the flavor of any dish.
Ingredients: Salt, Pepper, Mustard, Paprika, Celery Seed, Cayenne, and other spices.
My Top Uses: Shrimp, Salmon, Crabs, Crab cakes, Lobster, Fried, Baked, or AirFried Chicken, Fries, Popcorn

Rotisserie Chicken Seasoning
A unique and wonderful rotisserie blend designed for long and low cook times with poultry. Its tangy sweetness work wonders on pork as well.
Ingredients: Salt, Paprika, Garlic, Onion, Pepper, Citric Acid.
My Top Uses: Chicken, Fresh String Beans, Collard Greens, Fish, Cabbage

Lamb and Poultry Rub
This aromatic and versatile blend will enhance the flavor of all wild game, lamb, poultry, and even bison. Sprinkle on burgers and steak and throw on the grill!
Ingredients: Salt, Garlic, Chilies, Turbinado Sugar, Juniper
My Top Uses: Lamb and Salmon

Blackened Seasoning
Use this seasoning by the handful to create a hot spicy dry rub for fish, chicken, steak. Lamb or pork.
Ingredients: Paprika, Salt, Garlic, Pepper, Onion, Cayenne, Thyme
My Top Uses: Grilled Chicken, Alfredo dishes

Elsie’s Fried Chicken
A classic blend of herbs and spices to season your buttermilk marinade and coating flour for Southern Fried Chicken.
ingredients: Salt, Thyme, Pepper, Paprika, Sage, Onion, Lemon Pepper, Cayenne, Garlic, Shallots and other spices.
My Top Uses: Fried Chicken (Although I prefer Mamie’s more, I tend to use this one for a lower salt content.)

Sriracha Lime
Sweet and Spicy Sriracha fused with a touch of zesty lime! Sprinkle liberally on everything from ribs, to pork chops, to tofu! This bold and versatile blend transforms simple to sensational.
Ingredients: Salt, Maple Sugar, Brown Sugar, Paprika, Lime Juice, Maltodextrin.
My Top Uses: Brussels Sprouts with Honey and Hot Sauce/Sriracha

Moroccan Berbere
A typical spice blend in the cuisines of Ethiopia and Eritrea. Ours is mild enough to use just about anywhere. Try on grilled meats or on braised lamb.

Ingredients: Paprika, Salt, Coriander, Chilis, Onion, Cinnamon, Ginger, Garlic, Pepper, and other spices.
My Top Uses: Lamb, Steak

Thai Rub
With this Thai classic blend, you have the newest flavor favorite in ethnic cuisine. Perfect on chicken, fish, and pork. Essential to Thai cooking.
Ingredients: Garlic, Citric Acid, Spices, Salt, Sugar, Tomato, Vinegar, Tamarind, Natural Flavor, Sumac, Onion Powder.
My Top Uses: Homemade Pho, or Thai Shrimp with a Chili Ginger Sauce

Spicy Chipotle
A Mexican and Southwestern seasoning that is used to flavor meats or fajita veggies. Can also be used for tacos, enchiladas, and salsa!
Ingredients: Chilis, Sea Salt, Sugar, Paprika, Garlic, Lime, Onion, Other Spices Jamaican Me Crazy
My Top Uses: Fajitas, Tacos, Chili

Jamaican Me Crazy
Transport yourself to the islands with our Jamaican Seasoning, which is terrific on pork, chicken and shrimp.
Ingredients: Thyme, Allspice, Onion, Garlic, Paprika, Salt, Chilis, Mustard, Jalapeno, White pepper, Cirtic Acid and other spices.
My Top Uses: Jerk chicken, fish or shrimp

French Seafood- SALT FREE
Great choice for people on salt free diets. Use in crab cakes, seafood casseroles, soups, or as an all-purpose seasoning.
Ingredients: Onion, Coriander, Turmeric, Cumin, Cinnamon, Cayenne, Garlic, Paprika, Pepper and other spices.
My Top Uses: Seafood stew, lamb, seafood soups

Lemon Pepper
Use this versatile blend as a dry rub & seasoning, or combine with olive oil to create a zesty marinade for fish and poultry.
Ingredients: Salt, Garlic, Onion, Bell Peppers, Lemon Oil, Citric Acid
My Top Uses: Chicken, Shrimp, Veggies

Asian Beijing 
This blend can be added to Sherry and soy sauce to create teriyaki, to soy sauce and vinegar to create the flavors of Korean cuisine, and to Hoisin sauce to create Chinese BBQ.
Ingredients: Sugar, Garlic, Salt, Ginger, Cayenne, Star Anise
My top uses: Stir Fry

Backyard Burger
Comfort food at its best. Makes tasty hamburgers, meatballs, ground turkey or beef!
Ingredients: Salt, Pepper, Garlic, Sugar, Tomato, Vinegar, Tamarind, Chilis, Sumac, Hickory Smoke, onion.
My Top uses: Burgers, Meatloaf, cheesesteak (Turkey or Beef)

Ingredients: Pure Habanero Chili Powder
My Top Uses: Mexican Night

Zahtar Middle Eastern Blend
This Middle Eastern mix of dried herbs and spices is a glorious combination of earthy, nutty, zesty, and tangy flavors, and it goes on just about anything. For real.
Ingredients: Hulled Sesame Seed, Sumac, Thyme, Salt, Spices
My Top Uses: Roasted Chickpeas, Corn Medley with Peppers

Everything Bagel
Open Sesame! This is our newest and most popular blend! Suitable for bagels, but perfect for everything thing else—Fish, Chicken, Yogurt, and my favorite—Asian inspired dishes!
Ingredients: Toasted White and Black Sesame seed, Dehydrated Roasted Garlic, Dehydrated, Onion, California Sea Salt, Poppyseeds.
My Top Uses: Stir Fry, Sesame Salmon and shrimp

Ain’t No Jive Turkey
Rub a generous amount of Turkey Seasoning on the inside and the outside of Turkey prior to cooking. Can also be added to stuffing. Gather round and enjoy!
Ingredients: Salt, Sage, Pepper, Garlic, Onion, Chilies, Paprika, and other spices.
My Top Uses: Turkey Wings, Stuffing (Dressing)
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Chesapeake Bay Seafood Shrimp Deviled Eggs

Ingredients for eggs:

  • 12 boiled eggs, peeled
  • 1/2 cup Duke's Mayo
  • 1 tbsp French's Mustard
  • 1 tsp Spiced Living Chesapeake Bay Seafood Seasoning
  • 2 tsp white sugar
Ingredients for Shrimp:
  • 2 lb raw shrimp, peeled and deveined (about 24 shrimp)
  • 2 tbsp olive oil
  • 3 tbsp Spiced Living Chesapeake Bay Seafood Seasoning


Season shrimp with Seasoning. Heat olive oil in skillet. Add shrimp to skillet and saute until pink on all sides. Shrimp cooks fast, do not overcook! Set aside once done.

Slice eggs in half and place yolks in a bowl. Mash the yolks with a fork to get the larger lumps out. Some will remain. Add in mayo, mustard, seasoning and sugar and mix well. Taste it and see if you need to add more spice. Throw away your fork, no double dipping. Don't be nasty:-) 

If you are pleased with the taste, add filling to a piping bag or a sandwich baggie. Pipe down to fill each egg. Top each egg with a shrimp. Enjoy! 


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Egg Nog French Toast

The key to perfect French Toast is the bread! I prefer Challah. I love to purchase the loaf and cut it myself. Thick is better!


  • 1 loaf Challah bread, sliced to desired thickness
  • Half gallon egg nog
  • 2 eggs
  • Real Butter for coating pan
  • Spiced Living Candied Yam and Sweet Potato Spice


In a bowl, whisk egg nog, eggs and the spice together. Turn flame on large skillet to medium. Once heated, add about a teaspoon of butter. Dredge bread into liquid mixture and place into buttered skillet. Check for browning after a few short minutes and once brown, flip over. I LOVE butter, so I actually butter the skillet again before the flip, but that's matter of preference. Cook other side until brown. Serve with berries, maple syrup and real whipped cream. Sprinkle with powdered sugar as well.

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Honey Lemon Pepper Fried Chicken and Cornbread Waffle Sliders

We've been eating this same ole chicken and waffle since Roscoe and Gladys Knight were born. Let's reinvent it. There are so many variations for this brunch staple. I'm going to give you one of my favorite. This recipe serves 4 people. 

Ingredients for Cornbread Waffle

  • 1 1/2 cups of cornmeal
  • 1 1/2 cups of flour
  • 2 tsp white granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups buttermilk
  • 2 eggs
  • 6 tbsp butter, melted but cooled.

Method for Waffles
in a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the buttermilk, butter, and the eggs. Add the wet ingredients to the dry ingredients and mix until combined. 

Heat your waffle maker to medium heat. Fill your waffle maker with the batter and cook until brown and crispy. 

Ingredients for Honey Lemon Pepper Chicken

  • 4 large chicken breasts, cut into 8 pieces
  • 6-8 tbsp Spiced Living Lemon Pepper Seasoning
  • 2 cups Flour
  • 1 cup Cornstarch
  • Canola Oil for frying, use enough to completely cover chicken
  • Drizzle of honey


Method for Honey Lemon Pepper Chicken 

Wash and pat dry chicken. Season chicken with 5 tbsp of seasoning. Set aside. In a small bowl, mix flour, cornstarch and remaining lemon seasoning. Heat grease over medium high heat. Dredge chicken in flour, lightly shake off excess. Cook in oil in a skillet until done. Use a digital thermometer to verify temperature of chicken registers at 165 degrees. As soon as chicken is removed from grease, drizzle in honey. 


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Caramel Apple Sangria with Pomegranate

Sangrias are not just for Spring and Summer! There are multiple Fall and Winter Sangria recipes. Try this one. Its my personal favorite! 


  • 1 bottle of your favorite white wine: Pinot Grigio, Moscato, etc. 
  • 3 apples, diced
  • Half Gallon of Apple cider 
  • 1 cup Caramel Flavored Vodka. I love Crown Royal Salted Caramel Vodka because I'm adventurous. But I am mindful that everyone does not like salted caramel. (Who are these boring people anyway)
  • 2 cups pomegranate seeds 


  •  Stir the wine, cider, and vodka together in a large pitcher. Top with the diced apples and pomegranate seeds. Served chilled. Make sure you use a cute pitcher. This drink looks marvelous and really decorates your feast. Presentation is everything!
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Candied Cajun Bacon

Ladies and Gentlemen! Let me tell you! Once you get a taste of this bacon, you won't want regular shmegular bacon again. Its sweet, crunchy, and smoky all in one. And best of all, its easy to prepare!


  • 12 strips of thick cut bacon
  • 1/3 cup Light Brown Sugar
  • 1 tbsp Spiced Living N'Orleans Cajun Seasoning


Preheat oven to 400 degrees. Place bacon (separated one by one and lay flat)  on a cooling rack and place it over a baking sheet. Line the bottom of the sheet with foil or parchment to catch the bacon grease drippings. If you don't, you will have a mess on your hands! Cook bacon until it is almost done, about 10 minutes. In a small bowl, combine brown sugar and Cajun spice. Remove bacon from the oven and sprinkle sugar spice blend over the bacon. Put back in oven for another 5 minutes.

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Ain't No Jive Turkey

Ain’t No Jive Turkey

Servings will depend on your size turkey.  A 16lb turkey serves about 10 people.

Heavy duty Turkey Roaster Aluminum Pan
2 packs Turkey Size Oven bags Baster (optional) Gloves

12-16lb turkey- Make sure the turkey was not pre-brined
1 gallon whole buttermilk
8 tbsp kosher salt
2 tbsp Rotisserie Chicken Seasoning (or a poultry seasoning)
1 tbsp black pepper
6 garlic cloves, crushed
1 white onion, chopped

After brine for the cavity:
1 tsp black pepper
1 tsp iodized (table) salt
1 orange, whole, peeled
1 apple, whole
Fresh herbs- Thyme, rosemary, sage- just a few sprigs

Outside of Turkey Butter Mixture
1 stick of salted sweet cream butter, softened
2 tbsp olive oil
1 tsp N ’Orleans Cajun seasoning
1 tbsp Rotisserie seasoning (or Poultry seasoning)
2 tsp Ain’t No Jive Turkey Seasoning (Or a mix of sage, pepper, garlic powder, paprika)


In large roasting aluminum pan, line pan with turkey roasting bag.

Thaw and remove neck and giblets from turkey. Rinse turkey and pat dry with paper towels. Place turkey in roasting bag inside of the aluminum pan, breast side down.

In an extra large mixing bowl, combine the brine ingredients. Mix well. Pour brine over top of the turkey.  Make sure turkey is breast side down. Seal bag tightly and make sure no air is filling the bag. Refrigerate overnight.

The next day, rinse off brine with water. Do not brine longer than 24 hours. Pat dry. Discard turkey bag. Place turkey in Roaster Pan. Stuff cavity with peeled orange, whole apple, fresh herbs, and salt and pepper (rub that around, but be careful not to hurt your hand. In a small bowl make butter mixture by mixing all the butter ingredients together. With gloves on, slather butter all on the turkey, except the cavity.

Place in oven uncovered on 325 degrees (bottom rack) until the popper rises or internal turkey temperature reaches 185 at the innermost part between the thigh and wing. Halfway through cooking, cover your turkey with foil. You can also baste your turkey once halfway through cooking. Basting is optional because we brined the turkey already. Once done, let cool so all the juices can even distribute before carving. Reserve drippings for gravy.


  • Turkeys come in various sizes. Use an online Turkey Calculator to determine the size of the turkey you need, how long you need to thaw, how long it will take to cook, etc. I like the calculator on Butterball’s website
  • Your Turkey will need time to thaw the turkey before the brining process begins. Turkeys take hours to thaw and brining should take last overnight
  • Purchase a heavy duty Turkey Roaster Aluminum Pan and 2 packs Turkey Size Oven bags
  • Buy gloves. This will get messy.
  • You will need room in your fridge for the turkey to be brined overnight. Plan ahead.
  • Don’t forget to bleach kitchen sink and surrounding area after both the brining and rinsing the brine off.

    Turkey Gravy


    Pan Drippings from Turkey
    4 cups chicken broth or stock
    2 smoked turkey necks
    ½ white onion
    2 celery sticks
    1 garlic clove
    1 stick butter, salted
    ½ cup of all-purpose flour


    In a large pot, add in chicken broth, smoked turkey necks, celery, onion and garlic. Bring to a boil and then reduce heat to a simmer. Cover and simmer for about 45 mins. Strain the broth and set aside. You can discard the onion, celery and garlic. Take your pan drippings and measure them. Add the pan drippings to some of to the broth mixture to make about 4 cups total. If you have more broth than you need, you can save it for something else or discard. Use all your pan drippings, add the broth to make 4 cups.

    Melt butter in a large saucepan over medium heat. Add in flour very slowly, while whisking consistently.  Whisk for about 4 mins. Add in your broth mix and keep whisking until the mixture is thick and remove from the heat.


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    One of my Go-To Buttermilk Pancake Recipes

    Have you ever met someone that didn't like pancakes? Yeah, me neither! I have several recipes that I like, but I wanted to highlight one that I know you will find extra special! This recipe is from Divas Can Cook. While you are there, browse around! I guarantee you will stay a while!


    2 cups all-purpose sifted
    2 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon baking soda
    2 tablespoons sugar
    2 eggs
    1 cup warm buttermilk
    1 cup warm whole milk
    ¼ cup real butter, melted
    1 teaspoon vanilla extract


    In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
    In a medium bowl beat eggs until fluffy and uniform in color.
    Whisk in buttermilk and whole milk.
    Stir in melted butter and vanilla extract.
    Make a well in the center of the dry ingredients.
    Pour the wet mixture into the well.
    Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)
    Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best temp for your griddle)
    Place ⅓ cup worth of pancake batter onto the hot griddle. (I spread the batter out a little as I'm pouring it on since the batter is thick if it has sat for a while.)
    Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. (see note)
    Spread melted butter on top of each pancake and place in a stack.
    Serve hot with syrup and whipped butter.
    If your pancakes are pale on the underside yet bubbles are breaking on the surface then your heat is too low.
    If your pancakes are golden or brown on the underside before bubbles begin to break on the surface then your heat is too high.

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    Chai Spiced Cake- Easy!

    I live for a good Chai Tea Latte! Most of us love to drink Chai, but we neglect to experience the greatness of Chai when we don't cook with it! Here is an easy recipe for a Chai Spiced Cake with Cream Cheese Icing. I can eat this for breakfast or a snack!

    Ingredients for cake:
    1 cup Vegetable Oil1 1/2 cups of buttermilk (lowfat, not whole)
    2 cups of white sugar
    1 1/2 cups of brown sugar
    2 large eggs
    1 tablespoon of pure vanilla extract
    1 teaspoon of salt
    2 tablespoons chai spice
    3 cups of cake flour

    Ingredients for the Cream Cheese Icing:
    1- 8oz blocks of cream cheese, softened
    1/2 stick of butter, softened
    1/4 cup whole milk
    1 teaspoons pure vanilla extract
    2 cups confectioners sugar

    Method for Cake:

    • Preheat the oven to 350 degrees. In a large bowl, mix together the oil, buttermilk, and sugars until sugars are dissolved.
    • Mix in eggs and vanilla until combined.
    • Mix in salt, flour, chai spice and baking soda until well combined.
    • Spray your bundt pan with Bakers Joy or Wilton's Bake Easy. Some people like to butter and flour their pans, but I prefer the spray. Do not use regular non-stick cooking spray.
    • Pour batter into the pan and Bake until knife comes out clean, about 45 mins. (check halfway)
    • Once cake cools a little (10 minutes), invert it onto flat surface. Let cool completely before applying the icing.

    Method for Icing:

    • Add softened cream cheese and softened butter into bowl, blend until mixed.
    • Add in milk and vanilla. Blend.
    • And in half of the confectioners sugar, and blend.
    • Add in remaining confectioners sugar, and blend, making sure you scrap the sides of the bowl to get up any loose ingredients. Ice the cake to your liking!

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    Chesapeake Bay Asiago Crab Dip

    4 to 6 servings

     2 tablespoons butter
    1 shallot, finely chopped
    3 cloves garlic, finely chopped
    1 cup half-and-half
    8 ounces cream cheese, at room temperature
    8 ounces grated mozzarella cheese
    1 pound crabmeat, picked through

    1/4 cup chopped scallions
    2  teaspoons Chesapeake Bay Seasoning
    Whole-wheat pita chips, for serving

    Preheat the oven to 350 degrees F.

    Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the mozarella cheese in handfuls and whisk until melted. Mix in Chesapeake Bay Seasoning. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped scallions. Pour into a 1 1/2-quart casserole dish.

    Sprinkle 1/4 cup grated cheese on top, along with a sprinkle of the Chesapeake Bay seasoning.  Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.


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