@spiceology

When Portland Leather meets Spiceology, lunch breaks get a serious upgrade.?Pack your bag with flavor (literally) — this Black Magic Chicken Pasta Salad with Pink Peppercorn Lemon Thyme Dressing is made for tossing in your tote and sneaking in a little vacation mode between meetings. ?? Full recipe below! Black Magic Chicken Pasta Salad with Pink Peppercorn Lemon Thyme Dressing Ingredients: 2 lbs Chicken Breasts 1/8 cup Spiceology Black Magic Cajun Blackening blend 1 Tbsp Spiceology Pink Peppercorn Lemon Thyme blend 4 cups Romaine Lettuce (chopped) 2 cups Rotini (cooked) 1/2 cup Parmesan (shredded or shaved) 1/4 cup Croutons 1 cup Duke’s Mayo 2 Tbsp Olive Oil 1/2 cup Rice Vinegar Directions: - In a medium bowl combine chicken breasts and Spiceology Black Magic blend. Wrap the chicken, place in the fridge, and let it marinate overnight. - In a medium mixing bowl, combine Spiceology Pink Peppercorn Lemon Thyme blend, mayo, rice vinegar, and olive oil. - Whisk thoroughly to combine. Pour into container for refrigeration and place into fridge. - Preheat grill to 450 degrees. - Grill chicken to 155 degrees. Remove from grill and let rest covered until they reach 165 degrees internal. - Slice chicken breasts. - In bento or lunch container, place a handful of lettuce, as many croutons as you prefer, parmesan, and 1/2 cup of cooked pasta. - Place 2 oz of the Pink Peppercorn Lemon Thyme dressing in a lunch or bento sauce container. Pack into your Portland Leather bag and you’re ready for the day. - Stop for lunch. Treat yourself.

2025-08-21

Wontons have the best crunch-to-filling ratio - and these hold a fully deconstructed Cubano: ham, pork, pickle, cheese - then tossed our Black Magic. The Rosemary Dijon crema? Balanced, bright and made to dip. Spiceology.com/recipes

2025-08-21

??Pork gets hit with heat and citrus from our Chile con Limon, pineapple cools it down, and salsa ties it all together. Full recipe by Chef Christian below–exclusive @walmart jar now available in-store and online nationwide. Ingredients 2 lbs Pork Tenderloin (small dice) 2 cups and 2 cups (4 cups total) Fresh Pineapple (small dice) 2 Tbsp Spiceology Chile Con Limon seasoning available at Walmart 2 Tbsp Brown Sugar 1 Tbsp Soy Sauce 2 Tbsp Your Favorite Taco Sauce 12-14 Flour or Corn Tortillas 1/2 cup White onion (small dice) 1 1/2 cup Cilantro (mince with stems) Kosher Salt to taste Directions In a medium mixing bowl, combine Spiceology Chile Con Limon seasoning, brown sugar, soy sauce, and your favorite taco sauce. Whisk thoroughly to combine. In a one gallon Ziploc storage bag, combine diced pork tenderloin and Chile Con Limon marinade. Zip to seal the bag and massage to evenly distribute the marinade through all the diced pork. Refrigerate for no more than 20 minutes. Heat a high-heat neutral fry oil to a shimmer in a large sauté pan. Sear 2 cups of diced pineapple in batches until lightly browned from caramelization and fragrant. Set aside. In the same sauté pan, apply neutral high-heat oil again and sauté diced marinated tenderloin in small batches until all of the pork is cooked. Combine seared diced pineapple and cooked pork into a bowl and cover. In a medium bowl, combine remaining diced pineapple, diced white onion, 1/2 cup of minced cilantro and toss thoroughly. Salt to taste and continue to toss until evenly seasoned. Toast tortillas if you wish, add pork and pineapple filling, then pineapple pico de gallo, and your favorite taco sauce. Enjoy!

2025-08-20

?Buffalo Lemon Pepper Mozzarella Sticks with a Buffalo Lemon Pepper Ranch Dipping Sauce - so easy even the kiddos could cook this one. Full recipe below and Buffalo Lemon Pepper now available at Costcos in the Midwest! Ingredients 2 Tbsp Spiceology Buffalo Lemon Pepper blend 6 Mozzarella Sticks (we used Petite Cuisine from Costco) Parsley Chopped for garnish For the Buffalo Lemon Pepper Ranch Dressing Dipping Sauce 1/4 cup Homestyle Ranch Dressing (we used Ken’s) 1 Tbsp Tabasco Buffalo Sauce 1 Tbsp Spiceology Buffalo Lemon Pepper Blend 1/2 Lemon, juiced Directions Follow the directions on the Petite Cuisine box to cook the mozzarella sticks. (We fried these at 350 degrees for 2.5 minutes in canola oil.) When the sticks are done place in a bowl and toss with Spiceology Buffalo Lemon Pepper blend. Mix together the Ranch Dipping Sauce ingredients well in a small bowl and serve with the finished sticks.

2025-08-18

?Buffalo Lemon Pepper is now available at @costco stores throughout the Midwest for the first time ever. LINK IN BIO to see if your local store has this or our Greek Freak, Black Magic, Smoky Honey Habanero, Nashville Hot, or Cowboy Butter blends in stock! Spiceology.com/costco

2025-08-15

?Togarashi Black Sesame Tahini. In the next installment of our Condiments We Keep series Chef Chrisitian makes a Tahini - but made from black roasted sesame seeds infused with real orange peel, seaweed, tamari granules, chili peppers, and pureed into a smooth and rich condiment. Worth keeping, worth using, worth making again. Add to your chocolate chip cookie recipe. Brownies, spreads, marinades, sauces. Go buck wild. Full recipe below: Ingredients 3 cups Black Sesame Seeds 2 tbsp Spiceology Togarashi 1/3 cup Grapeseed Oil Directions In a large sauté skillet, toast black sesame seeds until fragrant. Transfer to a food processor add Togarashi, and slowly drizzle oil in. The more oil the thinner the tahini will be. Store in a mason jar in the fridge until use.

2025-08-12

@mochifoods waffle mix creates the ideal chew, encasing smoky Black Magic andouille, sautéed aromatics, and molten mozzarella. Finished with a buttery maple Crystal hot sauce drizzle, it’s crispy, spicy, savory, and sweet all at once. Recipe by @foodbrushninja below: Ingredients 1.5 cups Mochi Foods Pancake and Waffle Mix 2 tbsp and 1 tbsp Black Magic Blackening Blend 1/2 cup Milk 1/4 cup Vegetable oil 2 Whole Egg 2 cups Andouille Sausage (small dice) 1/2 cup Shredded Mozzarella 1 Large Yellow Onion (small dice) 1 cup Red Bell Pepper (small dice) 1 Serrano Pepper (Sliced) 2 tbsp Garlic (minced) 1 cup Unsalted Butter (melted) 1 cup Real Maple Syrup 1/4 cup Crystal Hot Sauce 1/2 cup Green Onion (thinly sliced) 1/8 cup Flat Leaf Parsley (fine chop) Directions In a large skillet, bring 2 tbsp of neutral cooking oil to a shimmer. Add diced onions and garlic and sauté for 2 minutes. Add diced and sliced peppers and diced andouille sausage and sauté over medium high heat for five minutes. Add 2 tbsp of Black Magic Blackening Seasoning to the mix and continue to cook for 5 more minutes stirring often. Remove from heat and let cool to room temp. In a medium mixing bowl, combine maple syrup, melted butter, and Crystal hot sauce. Whisk until thoroughly combined. Set aside. Preheat waffle iron and season with nonstick spray. In a large mixing bowl, whisk eggs till scrambled. Add Mochi Foods Waffle mix 1 tbsp Spiceology’s Black Magic, vegetable oil, milk. Whisk until just together. Fold in mozzarella and 1.5 cups of the sausage mix until just together. Spoon mix onto waffle maker until bottom grill is covered. Close and cook for 2 minutes. Remove from skillet and plate. Smother in green onion, parsley, and Maple Hot Sauce Butter. Enjoy

2025-08-08

Citrus laden, sizzling, summertime skillet–that’s all you need to know about this seared chicken crescendo of flavor. Chile Con Limon available at Walmart online and in stores nationwide: Ingredients Spiceology’s Chile Con Limon 2lbs Boneless Skinless Chicken Thighs 1 Mango (sliced) 1 Avocado (sliced) 2 Poblanos (cored and sliced) 1 cup White Onion (diced) 1 cup White Onion (julienned) 6 Limes (halved) 1 cup Shredded Mexican 4 Cheese Blend 4 Whole Garlic Cloves (sliced) 2 cups Roma Tomatoes (diced) ⅓ cup Cilantro (rough chopped with stems) 2 tbsp Kosher Salt 1 cup Your Favorite Salsa Directions Preheat broiler in oven to high. Rinse chicken thighs off and pat dry. Place on baking sheet and dust with 2 tbsp Chile con Limon until lightly covered on both sides. Follow with 1 tbsp of kosher salt and the juice of two limes. Set chicken to the side to rest for 10 minutes. While chicken is set aside, in a large mixing bowl, combine diced roma tomatoes with diced white onion and 2 tsp of kosher salt. Mix thoroughly and squeeze the juice of one lime into the pico de gallo. Set aside. Heat 2 tbsp of neutral oil in a saute pan to a shimmer. Gently lay chicken thighs in hot oil. Cook 3 minutes per side over medium high heat.Once cooked on both sides, remove chicken from the skillet and aside to rest so juices redistribute internally. In a large cast iron pan, saute julienned white onion, poblano peppers, and sliced garlic with 1 tbsp of Chile con Limon for approximately 2 minutes just until the edges of the onions start to soften and become fragrant. Spread onions and poblanos out evenly in the skillet. Slice chicken into 1 inch slices and place on top of peppers and onions. Cover with shredded 4 cheese blend. Place under broiler until cheese is melted. Remove from the oven and garnish with pico de gallo, avocado slices, mango, more lime halves, and cilantro. Top with your favorite salsas and enjoy.

2025-08-07

?When the Berbere Tri-Tip is tip top. Full recipe by Chef Christian below: Ingredients 2.5 lb Tri-Tip ½ cup Berbere 1/8 cup SPG ¼ cup Aleppo Pepper Flakes 2/3 cup Olive Oil ¼ cup Red Wine Vinegar 1/8 cup Fish Sauce 2 tbsp White Sugar Directions Combine dry spices in a medium bowl and mix well. Remove tri-tip from packaging and pat dry. Liberally coat tri-tip in Berbere based spice mix and place inside 1 gallon ziploc freezer bag. Add liquid ingredients to bag and seal. Place in secondary 1 gallon freezer bag and seal. Massage and gently flip bag to work the flavors into the meat evenly. Place in the refrigerator and let marinate 12-24 hours. Preheat grill to 425 degrees. Remove tri-tip from the bags and pat fairly dry. Place on the grill directly over the coals and let sear for 3-4 minutes or until a light char and caramelization forms. Flip and repeat on opposite sides. Move to cool zone of the grill and let finish to an internal temp of 135. Remove from the grill and let rest for ten minutes before slicing. Serve!

2025-08-06