Nothing enhances the flavor of chicken like smoke does... well, except maybe our new Texas Twister®! While there is often debate on what flavor wood is used to smoke the chicken, everyone can agree that smoked chicken is better than non-smoked chicken. Fortunately, Casa M Spice Co® offers a myriad of options for seasoning your smoked chicken to include Chain Reaction®, Jerked Chain®, Good Shepherd®, Free Range®, Pecking Order®, Whole Hog®, and our NEWEST blend Texas Twister®. Try them all and see which is your favorite. We're partial to all of them for different purposes (adding to cold salads, pasta dishes, tacos/burritos, enchiladas, chimichangas, etc.
Making a mayo rub with our dry rubs might be counterintuitive at first, but it helps keep the chicken moist while it's smoking and helps to lightly brown while it's cooking as well. The internal temperature of the chicken will continue to climb a little once you pull it from the smoker, so pull about 155°F and use an instant read thermometer to confirm it hits 160°F before serving.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
The mayo-rub mix helps the rub stick, but it also keeps the chicken moist while it's smoking and helps to lightly brown while it's cooking as well.
- Mike HernandezAdd the mayonnaise and Texas Twister® to a mixing bowl and mix WELL. It will look like wet sand at the beach at the end once it's fully mixed together and be slightly hard to get onto the chicken well.
Add the chicken to the bowl with the rub and mix well to coat the chicken thoroughly.
Cover and refrigerate for up to 24 hours.
Preheat the smoker to 225°F
Put the chicken into the smoker and monitor the internal temperature of the chicken. When it reaches 150°F, remove it from the smoker and throw onto a grill on HIGH heat to finish cooking the outside and get the internal temperature up to 150°F.
Serve and enjoy.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Mix the Casa M Spice Co® Texas Twister® with the mayonnaise quite well. It will turn into a paste. You'll know when it comes together and is ready to rub.
Ensure the turkey breast is 100% fully thawed. Rub the spice/mayo paste all over the turkey breast including under the skin and in the area under the skin at the neck. Put the turkey breast breast meat side up in a stainless bowl uncovered in the refrigerator overnight.
Turn on your deep fryer and set to 325F.
Place the turkey breast into the fry basket outside the oil and slowly lower it into the oil (we fried in peanut oil).
Check the internal temperature at the deepest part of the breast meat at 25 minutes. Cook until the internal temperature of the breast meat reaches 165F and the outside is golden and crispy.
Drain and cool.
Enjoy!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Mix everything well for the brine, rinse and drain your wings and put them into a large zip-top bag to marinate. Add the well-mixed brine, expel extra air, close the top, and marinate in the buttermilk brine for about 24 hours.
About 90 minutes before you plan to serve the wings, make the fry mix by combining all the ingredients and mixing well in a large, flat baking dish. This amount of fry mix will do 24 party wing pieces. Once mixed well, spread out the mix and pull individual pieces of wings and place them into the fry mix gently. Cover with mix well. Grab with your hand and press HARD. You should have enough flour on and around that you never feel wet come through. Once you have the feel, do two at a time, then when pressed well, gently knock them together to pull off excess mix, and place on a wire rack to rest. Continue for all the wings.
Once all the wings are breaded, start a 60 minute timer and let them rest on the wire rack that whole period.
Turn on your deep fryer and set to 375F.
Once the 60 minutes is up and your fryer is hot, fry the wings for 6-8 minutes total in small enough batches where they're not crowded in the basket.
Drain and cool.
While these don't NEED any additional topping, any sauces, toppings, or dippings are welcome. Enjoy!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Mix everything well for the brine, rinse and drain your tenders and put them into a large zip-top bag to marinate. Add the well-mixed brine, expel extra air, close the top, and marinate in the buttermilk brine for about 24 hours.
About 90 minutes before you plan to serve the tenders, make the fry mix by combining all the ingredients and mixing well in a large, flat baking dish. This amount of fry mix will do 24 party wing pieces. Once mixed well, spread out the mix and pull individual tenders and place them into the fry mix gently. Cover with mix well. Press with your hand HARD. You should have enough flour on and around that you never feel wet come through. Once you have the feel, do two at a time, then when pressed well, gently knock them together to knock off excess mix, and place on a wire rack to rest. Continue for all the tenders.
Once all the tenders are breaded, start a 60 minute timer and let them rest on the wire rack that whole period.
Turn on your deep fryer and set to 375F.
Once the 60 minutes is up and your fryer is hot, fry the tenders for 3-5 minutes total (until their internal temperature is 160F) in small enough batches where they're not crowded in the basket.
Drain and cool.
While these don't NEED any additional topping, any sauces, toppings, or dippings are welcome. Enjoy!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Set Instant Pot to sauté mode. Add the oil, onions, and butter and preheat.
Once hot, add the beef and Casa M Spice Co® Cattle Drive. Stir well.
Add the Worcestershire sauce, and mustard. Mix well.
Pour in 1/2 cup of the beef broth. Stir, while scraping along the bottom of the pot, to lift the browned bits at the bottom.
Stir in the mushrooms, add the flour over the top. Stir until combined. Pour in the remaining 2 ½ cups beef broth. Close and seal the lid. Cook on HIGH pressure for 10 minutes.
When the time is up, immediately start venting the Instant Pot to quick release the pressure. Be careful not to open until thoroughly vented and open carefully.
Once the Instant Pot is vented, very carefully open and add the egg noodles.
Cover the Instant Pot, seal, and cook on HIGH pressure for another 5 minutes. When the time is up, start venting the Instant Pot to quick release the pressure.
Open the lid carefully and stir. Next, stir in the sour cream.
Move to serving bowl and garnish with fresh parsley if desired.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Preheat the oven to 450°F.
Begin steaming the clams for about 5 to 7 minutes or until they have opened. Discard any that do not open.
In a skillet, over medium high heat, cook the bacon and once it is cooked and lightly crispy, remove and set aside.
In the same skillet, add the onion and red pepper. Cook for about 1 minute while stirring.
Add Casa M Spice Co® Hooked®, stir, and add the butter and stir.
Once butter is melted, turn off the heat.
In a small bowl, combine the panko, cheese, and melted butter mixture. Make sure to mix thoroughly.
Once clams are done, you can leave them as they are or remove the top half and discard.
Arrange the clams on a baking sheet. Place a tbs or more of the panko mixture on each clam, and top with the bacon pieces.
Bake for 5-8 minutes, or until the tops of the clams are golden brown. Remove from the oven and serve immediately!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Preheat your oven to 400°F.
Wash and dry the potatoes. When dry, you have two choices. If you prefer a crispy, seasoned skin, once the potatoes are thoroughly dry, rub them with olive oil, then sprinkle Casa M Spice Co® Chain Reaction® on the skin rotating the potatoe to coat it evenly. If you prefer a soft/tender skin, skip the oil and dusting and wrap with aluminum foil.
Once prepared, put the potatoes on a baking sheet. and place into the oven. Bake for ~60 minutes testing every 10 minutes after 50 minutes until a fork can easily be inserted into the center of the potato.
Once baked, remove from the oven and prepare to dress them. Top with butter, sour cream, green onion, cheese, and bacon, then sprinkle with Casa M Spice Co® Hooked. Serve immediately!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Preheat oven to 300°F.
Place the butter, honey, and Casa M Spice Co® Jerked Chain in a small saucepan. Heat over medium heat until melted.
In a bowl, place the mixed nuts. Add the butter mixture and stir well. Make sure to coat evenly.
Roast the nuts spread evenly on a baking pan until golden, about 30 minutes, stirring every 10 minutes.
Finish with a little sprinkle of Casa M Spice Co® Chain Reaction®, if desired. Allow to cool and crisp up, about 20 minutes and enjoy.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
In a large Dutch Oven melt the butter over medium heat. Add onions and green onions. Sauté until the onions are fragrant and translucent. Add the flour and Casa M Spice Co® blends. Mix well and cook for 2-3 minutes until fragrant.
Add the seafood stock and mix well. Bring to a boil. Add cream cheese and mix until it melts and incorporates. Add both cans of corn. Return to a boil, then reduce heat to simmer for 10-15 minutes.
Add the shrimp to the pot and simmer until the shrimp are cooked through (about 3-5 minutes). Add teh half-and-half and mix well. Garnish with green onions and serve immediately!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Preheat oven to 375°F and place the chicken into a large mixing bowl.
In a blender combine the canned pineapple with syrup and 2 Tablespoons Casa M Spice Co® Jerked Chain® and puree.
In a small mixing bowl, combine the 1/4 cup Casa M Spice Co® Jerked Chain® and mayonnaise and mix well until it's thoroughly combined and homogenous.
Add the Jerked Chain® mayonnaise mixture to the bowl with the chicken and mix very well. Place onto a baking dish and bake for 30 minutes.
While the chicken is cooking, make the glaze.
In a saucepan, over medium high heat, melt the butter and sauté red onion until softened, about 4 minutes. Use the apple cider vinegar to deglaze the pan and add the pineapple/Jerked Chain® mixture from the blender and mix well.
Simmer until reduced into a glaze. About 10 minutes or so. Remember, stove temperatures can vary.
When the chicken has cooked for 30 minutes, remove the baking dish and baste the chicken on all sides with the glaze and return to the oven to cook an additional 15 minutes, but bump the temperature up to 425°F. Since all ovens cook slightly differently, adjust temperatures and times to get an internal temperature of 160°F prior to resting. For color, if the temperature internally is there, you can add a couple minutes of broiling to get the caramelization of the glaze.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Break up chocolate and place in a blender.
Place cream, egg yolks, sugar, Jerked Chain® and salt in a saucepan over medium heat, whisking to combine ingredients. Continue to whisk until mixture just starts to bubble and is thick enough to coat the back of a spoon.
Pour hot mixture into blender, add vanilla, and blend until smooth.
Pour mixture into individual serving containers and refrigerate for 6-8 hours or until set.
Let sit at room temperature for 5 minutes before serving.
Top with whipped cream, chocolate shavings, fruit puree, or other desired topping.
Serve and watch them disappear!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Preheat smoker to 160°F and while you're smoking preheat the oven to 350°F. The smoke step is entirely optional. If you skip it, just preheat the oven.
Spread cashews on sheet pan.
If you're smoking, smoke for 60 minutes, then remove to the preheated oven.
Heat for 5 minutes or until natural oils are coming to the surface of the cashews, then pull out of the oven and remove them from the cookie sheet immediately (so they don't continue to cook).
While hot, pour into large bowl.
Spray lightly with oil, then sprinkle some of the Kickstart on the cashews. Repeat this process until the cashews are coated to desired taste.
Let cool, then serve.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Add extra virgin olive oil to your pan over medium high heat. Add Casa M Spice Co® Chain Reaction and squid. Stir and cook for about 3 minutes. Remove the squid to a plate and reserve.
Add onions and garlic to the pan and stir cooking for about 2 minutes. Add the red peppers and tomato sauce. Stir and cook for another 5 minutes.
Add the fish stock, saffron, and Hooked®, and the reserved squid then mix well and bring to a boil over medium high heat.
Add the rice, mussels, and shrimp and mix well allowing the pot to come back to a boil before reducing heat to simmer. Cover and let cook for 25-30 minutes or until rice is tender.
Sprinkle with parsley and serve with lemon wedges for garnish.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
In a thick soup pot over medium-high heat, brown the bacon. When it’s cooked through and just before it starts to crisp, add the garlic and onions and cook until the onions are soft and translucent.
Add the broth and bring to a boil over high heat, add the lentils, Chain Reaction®, and black pepper, reduce heat to simmer, cover, and cook for about 45 minutes, or until tender.
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt and mix well.
Stir in the tomatoes and the chopped greens and cover. Let simmer for 15 minutes. Taste and adjust the seasoning if need be. Ladle into bowls and serve with a dollop of the saffron yogurt.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Clean husks making sure that you remove all debris. Place cleaned husks in a large bowl and cover with hot water. Place a heavy item on top to keep them submerged. Leave for about 1 hour.
While they rest, char the Anaheim peppers over an open flame on your stove. Once done, place in a bowl. Cover and allow to sweat while you prepare the rest of the tamale ingredients.
In a small pot, heat up the chicken broth. It doesn’t have to boil, just needs to be hot.
For the masa, add lard to the stand mixer. Mix for about 5 minutes. Add baking powder and Casa M Spice Co® Chain Reaction®. Then add about 1/3 of masa. Start mixer on medium. Add about 1/3 of the chicken broth. Continue to add bits of the masa and chicken broth until all is in the mixer. Mix for 15 minutes.
While masa is mixing, peel the charred peppers. Remove stems and most of the seeds. Once done, chop finely.
Add butter to a skillet over medium high-heat. Once butter is melted, add onions, garlic and Casa M Spice Co® Chain Reaction®. Add corn and chopped peppers. Mix well. Cook until heated through.
While its heating through, grate the cheese. Set aside for assembling tamales.
Remove husks from water and quickly pat dry. Add about 2 to 3 tablespoons Masa mixture over about ¾ of the top of the corn husk. Make sure you are placing it on the softer side of the husk. Add about 1 tbs cheese and desired amount of green corn mixture. Roll tamale and tuck the bottom upwards.
Place tamales upright in a steamer pot. Cover with husks and steam for 2 hours.
Once done, remove husks on top and remove the tamales to a plate for serving. Open tamales when ready to serve and top with desired toppings.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
In the Instant Pot, set to sauté mode.
Add the oil. When hot, add the onions, celery, carrots, and garlic. Stir constantly for 5 minutes.
Add the beans, and Casa M Spice Co® Chain Reaction® and cumin. Stir well.
Add the water and stir.
Cover the Instant Pot and set on High Pressure. Cook for 40 minutes.
Once done, allow the pressure to release naturally for 20 minutes. Then open the release valve and vent manually.
Keep 2 cups of the bean’s liquid in a cup. Drain the rest of the liquid and return the beans back to the pot.
Using an immersion blender, blend the beans to your desired consistency adding some of the reserved liquid as you go.
Adjust seasoning with additional Chain Reaction®, black pepper, and cumin as desired.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
In a large skillet, over medium high heat, combine the lime juice, oil and garlic.
Season the chicken with a little Casa M Spice Co® Chain Reaction® and the Casa M Spice Co® Pecking Order®. Add the chicken to the skillet and cook until it is no longer pink. About 8 minutes.
Once chicken is done, place on a cutting board and chop finely. Set aside.
Place pizza crust on a baking sheet or a pizza pan.
Spread salsa over the pizza crust. Top with the chicken, red bell pepper, red onion, black beans and cheese in the order preferred.
Bake at 450°F for about 10 minutes or until cheese is melted and ingredients are heated through.
Top with desired garnishes.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Season the fish with lime juice, salt, pepper, and Casa M Spice Co™️ Chain Reaction® on both sides.
In a nonstick skillet, over medium heat, add oil.
Cook garlic, stirring frequently, until they are lightly golden. If you overcook, the garlic will become bitter so be sure to watch it while it cooks.
Remove garlic from skillet and set aside.
Add fish to the skillet and cook for about 3 minutes on each side or until cooked through. Once done, remove from skillet. Top with garlic and chopped parsley. Serve with desired sides.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Wrap each hot dog in one strip of bacon. Tuck in the ends.
Season the bacon wrapped hot dogs liberally with Casa M Spice™️ Whole Hog® on both sides.
Grill the wrapped hot hogs or cook them on a skillet. Make sure the bacon is cooked through and crispy. In the meantime, warm up the buns.
Place the cooked hot dogs in their buns. Top with the beans, green chiles, ketchup, mayonnaise, pico de gallo, cotija cheese, Mexican crema, or your other preferred toppings.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Add the pork chunks to a large mixing bowl and season well with Casa M Spice Co® seasonings and garlic. Mix well and cover and let sit for 4 hours or up to overnight in the refrigerator.
Set up your Instant Pot on Sauté mode, add the olive oil, and let it come to temperature.
Once it's up to temperature, add the onions and chiles. Mix and cook for 3-5 minutes. Add the chicken broth and mix well. Add the pork from the refrigerator including ALL the seasoning (scrape the bowl well), the orange juice, and the apple cider vinegar and mix well.
Cook on Pressure Cook mode (high pressure) for 45 minutes. Let it cool and then vent itself completely (carefully).
While the Instant Pot is venting, preheat your oven on HIGH BROIL.
Once the Instant Pot is vented and pork is safe to handle, remove it to a flat surface and shred it with a fork.
Place the pork on a baking sheet in a single layer and broil until you get the caramelization you prefer. Sprinkle some of the reserved cooking liquid over the top of the pork and serve immediately.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Preheat the oven to 350°F.
On a lined baking pan, lay the salmon, skin down. lightly coat the salmon with olive oil and sprinkle the Casa M Spice Co® seasonings onto the salmon. Bake for 20 minutes.
While the salmon cooks, heat 2 Tablespoons of the olive oil in a skillet over medium high heat. When it's hot, add the vegetables, sprinkle them with the Casa M Spice Co® seasonings and mix well. Add the water and cover to steam. Once the vegetables are tender remove them from the heat. Add parsley and mix in.
After baking for 20 minutes, switch the oven to broil and brown the top of the salmon.
Layer vegetables onto a plate and then place a salmon filet on top of the vegetables. Serve immediately.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Once shrimp is prepped, place on a plate and sprinkle with Casa M Spice Co® Hooked® and Chain Reaction® and then turn the shrimp over to season the other side.
Wrap the corn tortillas in a wet paper towel and heat in microwave for 30 seconds.
Quickly cut the stack in half, cover and start wrapping each shrimp, leaving the tail exposed, in the tortilla halves. Secure with a toothpick and set aside. Move quickly as the tortillas will cool down and rip as you wrap them. You can also reheat them again in the wet paper towel.
Once all the shrimp are prepped, heat corn oil over high heat in a small saucepan. Make sure the heat is hot. Then add 2 to 3 prepped shrimp at a time. Fry until the tortilla is golden and shrimp cooked through. About 3 to 4 minutes. Remove shrimp and set aside.
In small individual serving platters (in this recipe we are making 4). Spread desired amount of shredded romaine lettuce at the bottom of each platter. Follow with desired amount of pico de gallo. Place 5 shrimp on each (removing the toothpicks first) and top with Mexican crema and Cotija cheese.
Feel free to add more toppings if desired and enjoy!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Add the beef, oil, and Casa M Spice Co® blends to a mixing bowl and mix well to evenly coat the beef.
Preheat your Air Fryer to 400°F. Cook the beef to your preferred temperature. Typically this is 5-7 minutes.
While the beef is cooking, fry the cubed cheese. When it's finished, strain it and put it onto paper towels to drain.
Into the center of a molcajete (or a large, wide bowl) spoon all the guacamole in a mound in the middle.
When the beef is cooked remove it from the air fryer and layer it onto the mound of guacamole in the molcajete.
Place the fried cheese around the beef in a semi-circle leaving room for some tortilla chips on one side.
Garnish with cilantro, onions, etc. and serve with tortillas and salsas.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Chop up the beef.
Add water, beef, and Casa M Spice Co® blends to a large soup pot and bring to a light boil over medium heat skimming off foam as needed.
Add the head of garlic and onion. Return to a boil and reduce heat to low. Cook for 90 minutes. Add water as needed to maintain volume over the 90 minutes.
Add all the remaining vegetables except the zucchini. After 10 minutes, add the zucchini and tomato bouillon and cook for another 10 minutes.
Test the vegetables to ensure they are tender. Taste the broth and season as needed. Garnish with lime and cilantro leaves. Serve with tortillas and white rice.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Add the beef to a large mixing bowl. Sprinkle the beef with the flour and toss to evenly coat the beef.
Turn the Instant Pot to Sauté mode and when it comes to temperature, add the oil. When the oil is hot, add a few pieces of meat at a time browning them, then removing them to a plate to brown the rest until you have browned all sides of all the beef. Be careful not to over-crowd or the pot will lose heat and browning will take much longer.
In a skillet, dry toast the chiles, black peppercorns, and cinnamon stick over medium heat. Turn them often and once they smell fragrant, they are toasted. 1-2 minutes.
Set the Instant Pot back to Sauté mode. Once it's hot add these toasted items, onion, garlic, and oregano to the Instant Pot, then add enough water to just cover these ingredients, cover VENTING, and let cook on Sauté for about 15 minutes VENTING steam. Turn off the Instant Pot and let it vent entirely before opening.
Pour the contents through a strainer. Discard the cinnamon stick. Save 1 cup of the liquid.
Move the solids from step 5 into a blender. Add the chipotles in adobo, tomatoes, cumin, the Casa M Spice Co® blends, and the reserved liquid from step 5. Blend well until the mixture is very smooth.
To the bowl of the Instant Pot add the meat, the sauce you just blended up, the bay leaves, apple cider vinegar, and beef broth. Lock the lid (closed and not venting) and set it to Pressure Cook (High Pressure). Cook for 60 minutes and let it cool and vent completely.
Remove the meat from the pot to a baking sheet and let cook enough to handle, then shred with a fork, and serve immediately with tortillas.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Preheat the oven to 350°F. Grease a 13" x 9" roasting pan.
Add the corn, mayonnaise, sour cream, chili powder, Casa M Spice Co® blends, and 3 oz of the queso fresco into a large bowl.
Pour the contents of the bowl into the greased roasting pan.
Bake for 45 minutes or until it's heated through and the cheese is bubbly on the edges.
Remove from the oven and top with the remaining cheese, cilantro, and a dusting of Chain Reaction®. Serve immediately.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Wash the mussels well under running cold water and brush them well to remove any remaining dirt. Set aside in a strainer to drain.
In a large, deep skillet melt the butter over medium-low heat. Add the garlic and Casa M Spice Co® Chain Reaction® and cook until the garlic is fragrant and translucent.
Add the tomatoes, wine, and Casa M Spice Co® Hooked. Stir well and let simmer for 5 minutes.
Add the mussels to the pot in a single layer, if possible, and cover with a lid. Let the mussels steam for about 10 minutes until all the mussels have opened. Any unopened mussels at this point should be discarded and not served.
Pour in the heavy cream and mix well. Simmer for 1-2 minutes.
Sprinkle in the chopped parsley and serve with crusty bread.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
Rinse, then remove stems and seed the chiles. Add about 4 cups of water to a pot and bring to a boil. Add the chiles and reduce heat to simmer. Let simmer for about 10 minutes to let the chiles soften.
Carefully transfer the chiles to a blender along with 2 cups of the water from the pan, the onion, garlic, and Casa M Spice Co® Chain Reaction. Blend for about 30 seconds.
Add the oil to a skillet and heat over medium heat. When the oil is hot, strain the sauce into the pot using a spoon to help get the sauce through the strainer if needed.
Add the chocolate powder to the skillet and mix well. Reduce heat to simmer, and let simmer about 15 minutes.
Remove from the heat, let cool, and use immediately or refrigerate for later service.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
In a medium bowl stir together the oil, lemon juice, and Casa M Spice Co® Chain Reaction®. Add the corn, chile, onion, cilantro, and tomatoes. Stir well, and let sit in the refrigerator.
Heat the grill or a skillet on high heat.
Pat the filets dry with paper towels, spray gently with olive oil, then add the Casa M Spice Co® Hooked® to each filet.
Cook the tilapia about 3 minutes per side or until it is 140F internal temperature.
Serve the filets and top with the chilled salsa.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
Rotisserie chicken is a good starting point for this recipe, shredding as much as possible.
Preheat the oven to 350°F and grease a 13" x 9" baking pan.
To a large bowl add the shredded chicken, 3/4 cup of the Monterey Jack, the Casa M Spice Co® spices, and the cream cheese. Mix well so everythign is thoroughly combined.
In a saucepan, melt the butter and then stir in the flour cooking for 1 minute. Add the broth and whisk until smooth. Add 1/2 cup of the Monterey Jack and heat over medium heat until thick and lightly bubbly. Stir in the sour cream and green chiles. Remove the pot from the heat immediately after adding these. Mix well.
Lay the tortillas flat. Add some of the chicken then spoon some sauce over the chicken, fold it over and place it into the baking pan. All 10 of these should fit into one pan.
In a saucepan, combine the ingredients for the spicy sauce over medium high heat, allow it to come to a boil, then reduce the heat so it simmers. Let simmer while the meatballs finish cooking.
Pour the remaining sauce over the enchiladas and top with the remaining Monterey Jack cheese.
Bake for 25 minutes, then switch to broil-high and let the cheese brown for about 3 minutes.
Top with chopped cilantro and onions and enjoy!