Visiting Cuba is on our “bucket list.” The sooner we can get there the better, as it seems that time may catch up with them after all. Have you seen travel shows and colorful images? All the streets are filled with 1950s-era cars, intoxicating Buena Vista Social Club music wafts out of clubs and the food – oh, the food. Give me a plate dressed with black beans and sweet plantains any day.

Ropa Vieja is a slow-cooked meat dish that I often make in my slow cooker. But, for something faster, perhaps on a weeknight, Cuban Picadillo is an easy choice. It is one of the tastier ground meat recipes I’ve tried. The briny olives juxtaposed with the sweet raisins make a more complex meal than any American hamburger dish.

This recipe makes a batch big enough to feed four to six people when served over rice. You can also use the meat as a filling for tacos or inside empanadas. Black beans and fried plantains make perfect sides. Wash it all down with a few mojitos, and you may be able to close your eyes and imagine yourself in Cuba for just a moment or two.

I do most of the daily cooking in our house. Often, I feel like a short-order cook making breakfast for myself and for the kids, and preparing lunches while I check what ingredients we have on hand for dinner. My husband doesn’t cook often, but when he does, he pulls out all the stops. He has the patience and diligence to perfect and execute bigger projects. One of his specialties is homemade sausage.

Shortly after we announced our engagement (over a decade ago), a family friend told us she had already bought us a KitchenAid stand mixer, so we need not add one to our registry. When the gift arrived, we realized the extent of her generosity. We have the 6-quart professional version, along with a number of additional attachments including a meat grinder. Our benefactor told us, “You just never know when you’ll want to grind some meat.”

Admittedly, the meat grinder stayed in its package for a number of years. After a trip to a local butcher, where my husband ogled the freshly made sausages, he decided to add encased meats to his repertoire.

Finding sausage casings and completing the sausage-making process from start to finish is quite an undertaking. If you don’t have the equipment or the desire to deal with it, you can still make delicious sausage by combining meat freshly ground by your butcher with the high-quality spices. Either sauté the meat immediately for use in sauce or on pizza, or press the meat into patties and freeze them for later. You will definitely notice improved flavor from an average store purchased link.

Thanks to all of our culinary comrades who submitted recipes for the first Spice Islands® Flavor Fan contest! We loved seeing your creations, and we’re excited to get started testing recipes. We’ll announce the winner of the June contest on this Flavor Explorer blog on Monday, June 4.

Until then, round two of the Flavor Fan contest starts today!  We’re now accepting submissions for our July contest, and the theme is “Travel Dishes from Vacations.”

We want to know what you make in your kitchen that reminds you of past trips. Do you have a special recipe for Jerk Chicken? A salsa recipe that makes you reminisce about a trip to Mexico? Or, what about a spicy Gumbo dish that makes you crave the streets of New Orleans?

To enter this month’s contest, just create 3 unique recipes using any Spice Islands® spices. The winner will receive a complete library of Spice Islands® spices and extracts! We’ll also post the winning recipes on this blog.

So, if you’re a creative, adventurous cook who could use a fully stocked spice cabinet, we want to hear from you.

To enter, follow these 3 simple steps:

1. Create 3 recipes that remind you of a past trip.
2. With each recipe, include at least one Spice Islands® spice or extract. (There are no restrictions on which spice to use. Select whichever you’d like.)
3. E-mail the following to spiceislands@c-k.com:
   1. A photo of each recipe.
   2. Cooking directions and a list of ingredients (including measurements).

Entries must be received by Sunday, June 3.  So, break out the pots and pans, and get cookin’!

Good luck to everyone!

Best dishes,
Casella
Brand Team, Spice Islands®

A wonderful perk of being a Spice Islands® Flavor Explorer is having the freedom to experiment with new-to-me spices and herbs.  Stocked with a treasure trove of Spice Islands® products, my curiosity for familiarizing myself with each one often results in developing new recipes late at night – a tasty job I absolutely love.

Recently I found myself opening a bottle of Beau Monde Seasoning.  I knew right away there I was going to like this seasoning blend just from the smell.  Reminiscent of spices commonly found in comfort food, I can only imagine the possibilities of using Beau Monde Seasoning in dishes like stuffing, cream based casseroles, soups, homemade croutons, popcorn, and other recipes like this one for Beau Monde Cheddar Chive Scones.

Savory scones are a favorite of mine, and this recipe is exceptional.  The combination of cheddar cheese, chives, garlic salt and Beau Monde Seasoning, makes for delicious scones perfect for serving with dinner or as an afternoon snack.

I encourage you to give this recipe a try.  Once you do, I have a feeling you’ll love it as much as I do.

Beau Monde Cheddar Chive Scones

Makes 8 scones

It’s no secret that Spice Islands® Flavor Explorers create irresistible, flavor-packed dishes. There’s Caroline Lubbers’ secret to creating homemade Honey Cinnamon Graham Crackers and Vanilla Marshmallows for the ultimate S’mores treat. And Alice Currah’s infamous recipe for Spiced Roasted Chickpeas.

But what about you – our Flavor Fan? You’re an avid cooker and baker, and we’re curious about new creations that you make in your own kitchen.

That’s why we’re announcing a Flavor Fan contest to our culinary comrades. This June, July and August, we’ll feature a new Spice Islands® Flavor Fan on this blog! To enter each month’s contest, just create 3 unique recipes using our spices. Each month’s winner will receive a complete library of Spice Islands® spices and extracts! We’ll also post the winning recipes from each month’s champion on this blog.

So, if you’re a creative, adventurous cook who could use a fully stocked spice cabinet, we want to hear from you.

We’re accepting submissions now for the June contest, and the theme is grilling!

To enter, follow these 3 simple steps:

1. Create 3 unique grilling recipes. (We have a theme going on here, so it must be a grilling-related recipe.)
2. With each recipe, include at least one of the following spices: Old Hickory Smoked Salt; Chipotle Chile Powder or Spicy Seafood Seasoning. (You don’t have to use all 3 spices in each recipe. Just 1 spice per recipe will do!)
3. E-mail the following to spiceislands@c-k.com:
   1. A photo of each recipe.
   2. Cooking directions and a list of ingredients (including measurements).

Entries must be received by Sunday, April 29, and the recipes must be your own creation.

We can’t wait to see what dishes you’ll cook up! Good luck to everyone!

Best dishes,
Casella
Brand Team, Spice Islands®

There are some recipes that nag at me because I can’t get them quite right. For years, my ideal cream cheese brownie recipe was just beyond my grasp. Finally, after dozens of tweaks, I have finalized a batch that properly satisfies my sweet tooth.

When I was in high school, I dated the same guy for a number of years. His mother was a wonderfully warm woman who had beautifully manicured nails, perfect makeup and sometimes wore “princess Leia” buns on the sides of her head and pulled them off. One of her specialties was chocolate cream cheese brownies. After school, we would descend upon the pan of rich brownies dotted with tart cream cheese reservoirs and speckled with chocolate chips. Ahh… a teenage metabolism. I ate multiple brownies without a second thought.

For years, I tried various cream cheese brownie recipes in an attempt to re-create those that ignited my after-school binges. I realized after a number of attempts that my quest was hindered by nostalgia and that I wasn’t satisfied by any batch of brownies because they didn’t deliver the carefree days of my past.

Some months ago, I reset my goals and began making chocolate cream cheese brownies with a fresh attitude. I considered what qualities I like in a brownie and tweaked recipes until I came upon the best result. These brownies are more fudgy than cakey with a bit of a higher ratio of cream cheese swirl than some. I use high quality dark chocolate and cocoa powder (try Valrohna or Callebaut) for the richest flavor. Be sure not to over mix the batter to keep a moist, gooey crumb. And finally, consider enjoying one these alongside a tall glass of milk.

Chocolate Cream Cheese Brownies

Ingredients

• 8 Tablespoons unsalted butter
• 8 ounces semi-sweet chocolate
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon ARGO® baking powder
• ½ teaspoon salt
• 1 1/3 cup sugar
• 2 teaspoons Spice Islands® Pure Vanilla Extract
• 3 large eggs
• 8 oz. cream cheese

Instructions

1. Preheat oven to 350 degrees. Prepare a 9-inch square baking pan by buttering the bottom and then using two pieces of parchment paper criss-crossed over the bottom and up over the sides.
2. Chop the semi-sweet chocolate into small chunks. Reserve ¼ cup to sprinkle over the top of the brownies. In a double boiler, melt the butter and the chocolate over simmering water.
3. Meanwhile, in a bowl, combine flour, cocoa powder, baking powder and salt. Use a whisk to combine the dry ingredients well.
4. When the butter and chocolate are melted, remove them from heat and stir in the sugar.
5. Lightly beat 2 eggs in a bowl and then mix them into the bowl along with the vanilla extract.
6. Stir the dry ingredients into the wet ingredients using a rubber spatula or spoon mixing just until incorporated. Do not over mix or use an electric mixer!
7. To prepare the cream cheese mixture, mix softened cream cheese with 1/3 cup sugar. Add the egg and mix well.
8. Put dollops of brownie mixture in the pan and follow with spoonfuls of cream cheese mixture. Use a knife, moving it back and forth to swirl the two mixtures.
9. Sprinkle reserved chocolate pieces on top.
10. Bake in the oven for 40-45 minutes or until a toothpick inserted comes out with moist crumbs. It should not be dry.
11. Cool in the pan for 15 minutes. Use the overhanging parchment paper to remove the brownies and let cool completely before cutting.
12. Run a large knife under hot water and cut brownies into 16-inch squares.

In my book, there are a few important qualities that are needed in a perfect, passed appetizer. You should be able to do most of the work ahead so that when your guests arrive, you are able to greet them properly instead of being stuck in the kitchen.

Second, the individual servings should be easy to handle and, if possible, held with one hand. Most guests will have a cocktail and it is best not to create the awkward juggling act needed to deal with something like a sloppy meatball.

Finally, it should be delicious and somewhat impressive since your passed appetizers will likely be the first thing your guests eat. Those first bites will set the tone for the quality of the food that is to come. And, what if your appetizer also fills the house with a buttery, mouthwatering aroma? Well, that’s just extra credit.

Spinach Feta and Phyllo Triangles pass my test and fill all the above requirements and for that reason, I keep a bag of them in the freezer. I must admit they have one Achilles heel. The phyllo can be crumbly and slightly messy, but it isn’t enough of a reason for me to turn my back on these popular bites.

Some say that phyllo is hard to work with. I find it very forgiving. Follow the instructions and keep the sheets covered while working. Don’t be afraid of a little tear in the sheet, just keep folding. Once you get the hang of it, you’ll be able to whip these up faster than you can say Spanakotiropitakia.

We don’t eat many processed foods in our house. Though treats are plentiful, they are usually in the form of homemade baked goods. One regular exception is the famous blue box that lives in the lowest cupboard of the kitchen where little hands can reach it – graham crackers.

Not long ago, I discovered graham flour in a food catalog and the light bulb went off – I could make my own graham crackers! I ordered a few bags of organic graham flour and my research began.

I come from a family of educators. My parents were the type who encouraged us (as our eyes rolled) to “look it up.” Before the Internet, there were encyclopedias and ours got plenty of use, often finding its way to the dinner table. Because of this, I am in the habit of learning about the history or origin of a food before I seek out recipes.

My search into graham cracker history yielded an unexpected tale from the early 19th century. I learned that the crunchy snacks are named for a minister, Sylvester Graham, who created the biscuits as a healthy addition to a diet he preached to his devoted followers. The base of the cracker, graham flour, is comprised of ground white flour with coarsely ground wheat bran and wheat germ. Today, commercial graham crackers are made with refined, bleached white flour, which was precisely what the Rev. Graham valiantly opposed!

In my search for graham cracker recipes, I found a considerable amount of variation. Some include eggs while others do not, and sweeteners vary between molasses, honey and sugar. Many do not use graham flour, but I decided to stay true to the cracker’s roots and feature the flour for which it was originally named.

After three batches and a number of tweaks to the recipe, my 4-year-old daughter, and best critic, announced that this version was yummy and “just as good as the blue box.”

Honey Cinnamon Graham Crackers

Makes about 2 dozen 2 ½-inch square crackers

From the moment I first lined up my large collection of Spice Islands’ glass jars, I was titillated by the vibrant colors and textures of the various contents within. One particular jar entranced me with its possibilities – the Spice Islands® Crystallized Ginger. I left it out against my kitchen backsplash with a few others that I knew would make it into my early culinary explorations.

Each day, the bottle of ginger caught my eye. With their slightly dusty finish and unique, rough shapes, the golden nuggets resemble a pile of treasure from a lucky prospector’s pay dirt. My first taste of the little gems revealed a soft texture, just enough sweetness and the aromatic flavor from the Australian ginger root.

One evening while cooking dinner, my attention was inexplicably called to the jar of ginger pieces and I knew that they must find their way into a blond, cookie bar. I pulled the necessary ingredients out of the pantry, (my favorite thing about Blondies is that you almost always have ingredients on hand), and made my first batch of Ginger Blondies.

I added a sprinkling of Spice Islands® Ground Ginger to the batter so that my precious, crystallized nuggets would feel more at home in their new surroundings. The finished bars delivered the buttery heaven of a Blondie, a touch of warmth from the Spice Islands® Ground Ginger and an occasional surprise when you discover a piece of Spice Islands® Crystallized Ginger hidden within.

Try these alongside a cup of tea or after a big meal to help quench a sweet tooth and soothe your stomach. Even if you aren’t normally a ginger lover, just one bite, you may catch the fever.

Ginger Blondies

Makes 16 2-inch squares

Ingredients

• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons Spice Islands® Ground Ginger
• ½ cup unsalted butter
• 1 cup brown sugar
• 1 large egg, lightly beaten
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1/3 cup Spice Islands® Crystallized Ginger

Instructions

1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure the foil is tucked into all corners and that there is at least 1 inch overhang around the top of the pan on all sides. Grease the foil.
2. In a small bowl, combine flour, baking powder, ground ginger and salt. Use a whisk to combine the dry ingredients thoroughly.
3. In a small saucepan over medium heat, melt the butter. Remove it from the heat and with a wooden spoon, stir in the brown sugar. In a small bowl, use a fork or whisk to lightly beat the egg. Add the vanilla to the egg. Stir the egg and vanilla mixture into the butter and brown sugar mixture. Stir the dry ingredients and mix just until combined, mixing as little as possible. Stir in the crystallized ginger pieces.
4. Pour into the baking pan. Bake blondies for 30-35 minutes until they are just set in the center. Let the pan cool completely. Using the foil, pull the blondies out of the pan. Pull the foil back from the sides and cut into 16 squares.