Artisan Spices and Seasonings, Dry Rubs, Healthy Seasoning Blends
Black Rice peanut mango and orange salad

Forbiden City Salad – Vegan, Vegetarian, Ominivores!

This came from my good friend Kim. She is always cooking up something delicious. This salad is fabulous, especially on a hot, summer day. Great for taking to a gathering ...

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Groovey Pork Chops

4 Center Cut Pork Chops

Flower Power

EVOO – extra virgin olive oil

2 ripe Peaches

1 tablespoon butter

Rinse chops in cold water and pat dry


Peel peaches and slice thinly. Set in a bowl.

Melt butter in saucepan and add peaches. Saute’ for a minute. Add a pinch of nutmeg. Set aside.

Brush with EVOO and then shake Flower Power on both sides

Grill on medium high for 2 minutes each to get hatch marks.

Reduce grill to medium and cook until juices run clear. Do not over cook or chops will be tough.

Let stand 10 minutes. Divide peaches equally and spoon over the chops.



Jammin’ Salmon Cakes – Serves 4


Prep Time: 18 minutes

Cook Time: 6 minutes

Total Time: 24 minutes

Yield: 4 cakes



  • Salmon Cakes
  • 2 cans ( oz.) traditional pack Alaska salmon skinless, boneless salmon, drained and chunked
  • 1 egg
  • 1/4 cup small-curd nonfat cottage cheese
  • 1 Tablespoon chopped fresh dill
  • 1 heaping tablespoon Jammin' Salmon
  • 1/4 cup sliced green onions
  • 3 Tablespoons plain Panko
  • Olive oil and a little Vegetable oil
  • Yogurt Dill Sauce
  • Prep Time: 5 minutes Makes about 3/4 cup
  • 1/2 cup nonfat yogurt or sour cream
  • 1-1/2 teaspoons finely minced fresh garlic
  • Pepper
  • 1 Tablespoon chopped fresh dill
  • 1/4 cup grated, and squeezed dry, cucumber
  • Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.


  1. In a medium bowl, whisk egg lightly. Add cottage cheese, dill, Jammin Salmon and green onions, and mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into 4 patties, 1/2- to 3/4-inch thick and 3 inches in diameter.
  2. Heat a skillet over medium-high heat and add 3 tablespoons of the oil skillet. Fry the salmon cakes for about 2-1/2 to 3 minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. Serve with Yogurt Dill Sauce.
  3. Cook’s tips: For a crunchy coating, lightly dust salmon cakes with fine cornmeal before frying.

Chicken Quesadillas – Serves 6

If you are looking for an easy dish, this will really satisfy you. Just the right blend of spice without blowing your top off.

1 pound grilled chicken breasts – I usually make this with left over grilled chicken – sliced into strips

2 teaspoons Wow-A Chihuahua

1 sweet onion – slice into rings and saute’ until slightly caramelized

1 bag of shredded Mexican cheeses

2 Cuban L peppers – washed, sliced, seeds removed and saute’

Ripe avocado

flour tortillas

Saute onions and Cuban L peppers until slightly caramelized. Add chicken and stir until warm through.

Nuke tortillas for 40 seconds until warm and pliable.

Add chicken mixture to tortillas and add 2 spoonfuls of the cheese and fold over. Place tortillas on a cookie sheet and top with remaining cheese. Warm in 350 oven for about 8 minutes until cheese melts.

Serve with garnish of sliced avocado, salsa and sour cream on the side.