Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Community Spice Co. Scallops and Roast Chicken Recipes

Janis Callon, Founder and CEO of the Community Spice Company, is out to save the world with flavor using heart healthy, low sodium, gluten free spices. Her goal is to get people to make slow food fast, using her spice combinations and in my opinion, she accomplishes this beautifully. A friend of hers who had a long tenure at Chez Panisse helped her develop the amazing flavors in her line. As a MARY’s secret ingredients box purchaser, you would have received one of these four blends: SNP 400, Mz. Curri, barbi Q, or ka Bobbii. (cute names, right?) I made scallops and roast chicken with two of her blends. Specifically I used Mz. Curri to make a roast chicken with a sauce that my husband said tasted like a complex, fine French sauce! It was so good! You can use any one of these spice rubs on a huge variety of meats, poultry, fish and even vegetables. Anything goes and it will taste great with CSC creations!

With Janis’s Save the World philosophy, when you make an online purchase, you get to decide which charity to support from a list of about 35 different ones they give assistance to. The charities range from food banks to national parks to Doctors Without Borders to Habitat for Humanity to the 911 Foundation. Visit their site for more info and even ways you can use her spices to raise funds for your kid’s school or club, which is a very nice idea.

On to my recipes!Scallops and pancetta with a spice rub white wine sauce.

SNP 400 SCALLOPS AND PANCETTA – serves 2 as a first course 

4 scallops
2 – 3 tsp. SNP 400 rub from Community Spice Company
1/2 of a 1/4” thick slice of pancetta
3 tbs. dry white wine
1 tsp. unsalted butter
Thyme leaves

Wash and dry the scallops. Sprinkle and rub one side with the SNP 400 and pat down on the top of the scallops. Dice the pancetta into 1/4” pieces and sauté in a small skillet on medium-high heat. Push the pancetta off to the side in the skillet and saute the scallops, rub side down first, about 3 minutes. Turn the scallops over and sauté for one minute, then add the white wine and finish cooking for 2 more minutes or until scallops are just a bit firm and done. Remove the pan from the heat and swirl in the butter. Pour sauce over scallops and garnish with the fresh thyme leaves. Serve with a slice of a good baguette so you can mop up the wonderful flavorful sauce, and be in heaven!

Roast chicken with a spice infused sauce with some asparagus risotto.

Mz. Curri roast chicken with some leftover asparagus risotto

MZ. CURRI ROAST CHICKEN – serves 4 – 5

1 3.75 lb. organic chicken 
Fine grind sea salt
½ package Mz. Curri spice mix from Community Spice Company
1 – 2 parmesan cheese rinds
1/2 cup dry white wine
1.5 tsp. unsalted butter
2 tbs. chopped parsley

Preheat oven to 450 degrees with a cast iron skillet or heavy ovenproof skillet in the center of the oven. Thoroughly wash and dry your bird, inside and out. Salt the bird all over the outside and inside the cavity. Place the Mz. Curri mix in a bowl and sprinkle it generously all over the outside of the bird and sprinkle some on the inside as well. Place the parmesan cheese rinds inside the cavity.

When the pan and oven have preheated, take the pan out of the oven and leave a hot pad on the handle immediately so you don’t forget and grab it. Quickly put the bird in the pan, breast side up (it will not stick). Remember this pan is blazing hot so be careful.

Shove the hot pan with the chicken back into the oven and roast for 35 – 40 minutes, undisturbed. Test with a meat thermometer – it should reach 155 degrees. Remove the chicken immediately from the hot pan by grabbing the cavity with long tongs and let it rest on a platter, for at least 10 minutes before carving.

Meanwhile, deglaze the pan juices with ½ cup of dry white wine. Simmer briskly for 2 minutes. Remove the pan from the heat and swirl in the butter and chopped parsley. Top the cut chicken pieces with the sauce.

Serve with LOVE and enjoy!

Chicken & Pepper Kababs with Zukali Cilantro Pineapple Salsa

Zukali Cilantro Pineapple Salsa.Zukali cilantro pineapple salsa with simply7 quinoa chips.Happy July 4th! May you all enjoy a wonderful holiday. The dish below makes for an easy BBQ so you can enjoy the fireworks!

The Zukali Cilantro Pineapple Salsa is so tasty and versatile. It is not too spicy, just a great flavor of roasted peppers and cilantro with a hint of pineapple! As the owner Cesar told me, he loves entertaining and always made these great, different salsas. He was encouraged to go retail with them by his friends. Luckily, he owns a graphic design firm in real life, enabling him to create beautiful packaging. But the goods inside are lovely!

In one of the first uses, I served it plain with the Simply7 Sea Salt Quinoa Chips – a delicious, no-brainer combo from the box!

Zukali Cilantro Pineapple salsa marinating chicken.


Then I marinated boneless, skinless chicken breast chunks in it for 30 – 60 minutes, (3/4 cup of salsa worked for 5 chicken breasts), skewered those babies with some red and yellow pepper chunks (peppers in the salsa and fresh peppers – nice!) and Steve, my husband, grilled them perfectly, about 3 – 4 minutes per side on high heat on a preheated grill pan.

Zukali Cilantro Pineapple kababs hot off the grill.

See how pretty they look!!!

Cilantro pineapple chicken on a plate with potatoes and sauteed baby bok choy. Serve them topped with a bit more of fresh from the jar salsa (not the stuff you marinated in), add grilled Yukon Gold potatoes and a nice veggie (sauteed baby bok choy here) and you have a company meal. Delicious, juicy and flavorful! Thank you Cesar!

I also used it to top some simple roasted salmon to make a not so simple entrée. I imagine this would be great on eggs too!

And for those of you who have mates who don’t like fruits with meats or mains (I’m talking you, Margaret), this is not fruity or sweet at all. There is a tiny hint of pineapple but it’s mostly slightly smoky peppers and cilantro and just all goodness. Cesar makes many flavors. You can check out his website. He’s the real deal.

Mother’s Day Dinner with Cornish Hens and Sauerkraut  

We have had a consistent thread running through our celebrations lately, and that is not celebrating on the exact day – but boy do we celebrate! We’ve got our own calendar going! We celebrated Easter Sunday on the Saturday before, Zach’s birthday (which is July 10th – but he’ll be in Europe for the summer) on May 10th and Mother’s Day for us was a week later as we had to travel to Boston for business on the actual holiday. My boys, with the help of one girlfriend, once again made a spectacular meal using recipes from Jamie Oliver, Mark Bittman, and the Chocolate Covered Katie blog. Not too shabby, right?! The standout main dish, unusual but terrific, was Bittman’s Cornish Hens and Sauerkraut recipe.

My boys always ask what I want and I promptly say, “Surprise me!” I like/love nearly everything except processed food and of course they’re not going to go there because after all, they were raised by me. When the older one texted me to ask if I had juniper berries at the apartment, I knew I was in for something great. I LOVE juniper berries – as I love my gin martinis on a Friday night!roasted tomato bread soup

They started with a Jaime Oliver roasted tomato bread soup. It was different (I can always count on that from them) and delicious but was supposed to have used day-old bread which may have been better to add a bit more substance instead of the bread being so fresh as to soak everything up. No matter – that was a texture issue – the taste was fabulous! And since I was really hungry, it was substantial and great! Here’s the recipe – cute name! http://www.jamieoliver.com/recipes/bread-recipes/bread-and-tomato-soup-pappa-al-pomodoro

The next course (yes, we have courses!) was this amazing salad of really unusual ingredients – fennel, red onion, cucumber, radishes and oranges. Yes oranges! They provided a wonderful refreshing burst of flavor!Fennel cucumber red onion and orange salad

Here’s the complete recipe – they did not use the ice cubes.

 INSALATA AMALFITANA Amalfi Salad - Adapted from Jamie’s Italy.

1 bulb of fennel, washed
1 red onion, peeled
1 cucumber
a large handful of radishes, washed
2 tablespoons good-quality herb or red wine vinegar
good-quality extra virgin olive oil
sea salt and freshly ground black peper
4 oranges, peeled, segmented, and seeds removed

Optional: a small handful of ice cubes

Remove the herb-like tops from the fennel and set them aside. Then trim the fennel at both ends and take off the outer layer. Split the fennel in half and slice lengthwise as finely as possible. Put into a large bowl. Remove both ends of the onion, then halve it and slice it as finely as possible. Slice the cucumber finely into disk shapes. Leave the stems on the radishes as a grip. Then slice a little bit out of the side of the radish so it will be stable on the counter. Slice as finely as possible into disks.

Throw a few ice cubes in the bowl and toss the salad with them for a few minutes. Jamie says that this makes the vegetables get crunchier. I’m not sure why it works, but it really does.

Remove the ice cubes. In a bowl, mix together 2 tablespoons of good herb or red wine vinegar and about 6 tablespoons of extra virgin olive oil. Mix well, and taste. If your oranges are super sweet, you may want some extra vinegar. Add salt and pepper to taste. Toss the salad with the dressing, then add the orange segments with their juices. Sprinkle the reserved fennel tops over the salad right before serving.

And then we had the amazing main course of the Cornish hens with sauerkraut served with some sliced, crispy roasted Yukon gold potatoes.Roasted Cornish hens with sauerkraut and sliced roasted potatoes

From the How to Cook Everything Essentials® app

An elegant but straightforward dish and an excellent introduction to sauerkraut. But steer clear of the canned stuff; instead, look for a bottled brand that contains no more than cabbage, salt, and water. This preparation also works well with pheasant, chicken, and duck.

4 Cornish hens, about 1 pound each
4 slices bacon, diced, or 3 tablespoons extra virgin olive oil
2 pounds sauerkraut
2 cloves garlic
1 teaspoon juniper berries, crushed with the side of a knife
1 sprig fresh thyme or a pinch dried thyme
1 bay leaf
1 cup dry white wine
Stock or water as needed
Salt and freshly ground black pepper

Remove the backbone of the hens by cutting along their length on each side. Separate breast and leg quarters. Cook the bacon over medium heat in a large, deep ovenproof skillet until crisp, about 10 minutes, or heat the oil until it shimmers. Remove the bacon with a slotted spoon and reserve. Add the hen pieces to the bacon fat or olive oil and brown them on all sides. Meanwhile, rinse the sauerkraut in a colander and heat the oven to 300°F.

When the bird is nicely browned, add the sauerkraut, cloves, juniper berries, thyme, bay leaf, and white wine to the skillet. Cook over medium heat until about half of the liquid has evaporated, about 10 minutes; move the skillet into the oven.

Bake for about 30 minutes, stirring occasionally and adding liquid as needed to keep the sauerkraut just moist, until the legs are tender and the sauerkraut is slightly browned. Remove the skillet from the oven, then remove the cloves and bay leaf. Taste the sauce, adjust the seasoning, garnish with the bacon pieces (oops – they forgot that) and serve hot or warm.Chocolate mousse garnished with raspberries and strawberries

And for dessert, they made this amazingly rich, decadent chocolate mousse topped with fresh raspberries and strawberries, that had this secret surprise ingredient that not one of us could guess – it was tofu!!! Yes tofu was used instead of cream. Can you imagine?

It was delicious – and no doubt a whole lot healthier for you!

Here it is from the Chocolate Covered Katie blog. She apparently specializes in healthy chocolate desserts. How cool is that?!


Chocolate mousse with raspberries and strawberries half eaten

I couldn’t eat the whole thing!

 I know I’m lucky. Hope all you moms out there enjoyed a fantastic Mother’s Day, filled with LOVE too!

Spicy Brined Chicken and Pork

The wonderful bottle of brine from Sweetwater Spice Company, included in the MARY’s secret ingredients spring box, makes for a super easy way to tenderize and flavor meats. You would have either received the Tres Chilies Fajita Bath or the Pineapple Habanero Jerk BBQ Bath Brine. Both of these flavors are great to make spicy brined chicken and pork or even seafood. If you didn’t order a spring box, you can click on their ad on the right rail here and go directly to their website and order some bottles.

We have received amazing positive and enthusiastic comments and reviews on the box. Such excitement! You can see those reviews here:


Best of all, sales of boxes help to feed hungry children worldwide as 10% of our annual profits will be donated to Feed The Children. Because of these great reviews, the summer box is selling fast, as well as the other seasons too, so if you want to get in on the fun, place your order now. Use the promo code 4LOVE when checking out for $4.00 off for a total cost of $21.95.

Spicy brined chicken salad on a plate

Using the Austin, Texas, Sweetwater Spice Company brines, I created this wonderful dinner salad by marinating skinless, boneless chicken breasts in the Pineapple Habanero Jerk Brine and then grilling them. The beauty of this product is that the brining time (30 minutes) is quick and the results produce really juicy flavorful meat. This is not a sweet dish, don’t let the pineapple in the name fool you. It is spicy with just a hint of pineapple on the back end. Here’s the recipe, super easy – use any leftover vegetables you have or grill some fresh.


4 boneless, skinless chicken breasts, washed, dried and trimmed of all fat
Sweetwater Spice Company Pineapple Habanero Jerk BBQ Bath Brine - follow instructions on the bottle to dilute the brine and marinate for 30 minutes or more. Do not strain the spices and add on unless you like things super firey hot!
Boston lettuce, washed and air dried
Radicchio leaves, washed and air dried
2 vine ripened tomatoes, cored and washed
16 asparagus spears, washed and trimmed of woody stem parts
1/2 lb. okra, washed and tops trimmed
2 tbs. olive oil
Vidalia or other sweet onion, very thinly sliced
Croutons – homemade preferably
Sherry vinaigrette salad dressing

Marinate chicken in the brine for 30 minutes or more – up to 2 hours.

Wash and dry the lettuce and radicchio. Toss asparagus and okra in olive oil and season with salt and pepper. Cut the tomatoes into wedges. Make the salad dressing. Remove the chicken from the brine and pat dry. Discard brine. Grill the chicken until just done. Let rest for 5 -10 minutes before slicing on an angle. While the chicken is resting, grill the vegetables until nicely done.

Arrange the lettuce and radicchio on the plates. Place the grilled vegetables, tomatoes and the sliced onions on the sides, leaving the center area clear for the chicken. Slice the chicken breasts and place in the middle. Scatter croutons on top. Drizzle dressing overall to taste. Serve with LOVE.

Enjoy! close up of spicy brined chicken

Just look at how juicy that chicken is!spicy brined thick pork chops

I also used the Tres Chilies Fajita Bath to brine big thick pork chops and they turned out divine! I brined them for 3 hours and grilled them – really wonderful! 

Tea and Honey Marinated Chicken Breasts

Tea and honey marinated chicken on a plate

The Calmer Sutra Peppermyntle Tea and Ginger Infused Honey from Australia, which were in the spring box of MARY’s secret ingredients are, of course, divine as a cup of tea with honey. Lovely before going to bed at night, the peppermint is a digestive aid as is the ginger in their ginger infused honey. Add the lemon kick from the myrtle and you’ve got a flavor explosion in your cup. I LOVE the ginger honey! The ginger adds a kick of heat perfectly combined with the sweet honey, the combo is quite nice! (Please remember to refrigerate your honey after you’ve opened it.) With the myrtle being indigenous to Australia, a little research came up with a lot of dessert recipes for this herb. So of course I could have followed in that direction which would also work well with the honey, but I chose to go the savory way instead with this Tea and Honey Marinated Chicken Breasts recipe.

This is my first time marinating with tea and this resulting dish was just delicious! Besides the chicken being juicy, tender and subtly flavored, the browning was beautiful and I do believe that was because of the tea and honey!

Here’s the recipe:


3/4 cup of water
1 tbs. Calmer Sutra Peppermyntle Tea
4 scallions, white and pale green only, chopped
3 tbs. canola oil, divided
Zest of one lemon
Juice of 1/2 lemon
1 tbs. low salt soy sauce
1 tbs. Calmer Sutra Ginger Infused Honey
1 tbs. chopped fresh ginger root
3 garlic cloves, minced
4 boneless, skinless chicken breasts

Heat the water over high heat to a simmer. Pour over the tea leaves and steep for 5 minutes. Strain the tea mixture through a fine sieve into a bowl, and discard the tea leaves. Add the scallions, 2 tbs. canola oil, lemon zest and juice, soy sauce, honey, ginger and garlic. Stir to combine and place over a bowl of ice water to cool. Make 4 to 5 diagonal cuts 1/4” deep across each chicken breast half. Pour marinade into a zip lock bag, add chicken and massage the chicken with the sauce, turning occasionally and refrigerate overnight.

Heat the remaining tablespoon of oil in a large skillet over medium high heat. Tea and honey marinated chicken breasts in a raw  state

Remove the breasts from the marinade and pat dry. Place the marinade in a small saucepan and bring to a boil over high heat. Reduce to a simmer. Add the chicken to the skillet without crowding and cook until browned, 3 – 4 minutes. Tea and honey marinated chicken breasts browning in the pan

Turn the breast and continue cooking until the juices run clear when pierced with a knife, an additional 3 to 4 minutes. Set aside on a platter to rest for 5 minutes. Serve the chicken topped with the sauce.Tea and honey marinated chicken breasts plated

I served this with fluffy Jasmine rice, topped with the sauce and a side of the Eggplant Tomato Yum.

Eggplant Tomato Layered YUM! with Greek Oregano

There is oregano and then there’s Greek OREGANO!  The oregano in our spring box from Harmonian, straight from Greece, is so fragrant, so flavorful and unlike any store bought oregano you’ll find in grocery stores here. Now of course you can use this just like you would use oregano in any recipe, but I have 2 suggestions for it here, one with a nod to Greece using lemon, as my memories of Greece and Greek food always include lemon. The main recipe, Eggplant Tomato Layered Yum! is a go-to meal for us on our meatless nights. I have another version posted before, but since I have noticed that this is an often searched-for recipe, I thought I’d spice up your repertoire and add this version as well!Eggplant tomato layered yum ingredients


4 small Italian eggplants, trimmed and cut into 1/4” slices
5 large cloves of garlic, minced
1 bunch of scallions (with large bulbs if you can find) or 2 large shallots, thinly sliced
2 tsp. Harmonium Greek oregano
1/2 of a ball of mozzarella cheese, thinly sliced
8 slices of provolone cheese, torn to fit
6 plum tomatoes, cored and cut into 1/4”slices
1 cup panko bread crumbs
2 tbs. olive oil
2 tbs. grated Pecorino Romano cheese
1 tbs. chopped chives

Preheat oven to 425 degrees. Slick a 15” x10” glass Pyrex pan with olive oil. Lay eggplant slices to cover the bottom. Eggplant tomato layered yum with eggplant and scallionsSprinkle on sea salt and fresh ground pepper. Spread out garlic and sliced scallions or shallots to cover. Eggplant tomato layered yum with Greek oregano onThen sprinkle on the Greek oregano and take a moment to breathe in the wonderful aroma. Lay on top any leftover extra eggplant slices. Swirl a little bit of olive oil all over the top. Eggplant tomato layered yum with mozzarella cheese layered on

Lay on the mozzarella, Eggplant tomato layered yum with provolone

then cover with the Provolone, tearing slices to make a nice even covering. Spread out tomatoes on the top. Lightly salt and pepper the tomatoes.

Eggplant tomato layered yum breadcrumbs in bowl

In a small bowl, mix together with a fork, the panko, olive oil, Pecorino Romano, chives and salt and pepper to taste. Eggplant tomato layered yum  ready for oven

Spread crumb mixture on top. Bake in the oven, uncovered, for 35 minutes. Let sit 10 minutes before cutting up to serve.

Eggplant tomato layered yum plated on ww pasta

Cut into 6 rectangles and serve on top of whole wheat pasta for a delicious vegetarian meal!!oregano lemon chicken on pasta w broccolli rabe

For this delicious LEMON OREGANO ROAST CHICKEN, refer to this recipe, but instead of shoving garlic and thyme sprigs under the skin, cover lemon slices with oregano and slide underneath the skin, oregano side down.lemon slices covered with Greek oregano

Use 2 slices for each breast and one slice for each back side of the thighs. Also use the parmesan cheese rinds in the cavity and you’ll have a delicious roast chicken!

I served this on top of fusilli with sautéed broccoli rabe.