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Oven Roasted Garlic Sauteed Mushrooms



 1/2 package Oven Roasted Garlic

1 pint mushrooms (white or baby bellas are best)
1/2 stick of butter
1 Tablespoon Olive Oil
1/4 Teaspoon salt



Melt butter over medium heat until bubbly, add olive oil and mix well. Sprinkle in the Oven Roasted Garlic and salt, let the spices saturate completely on a low heat. Once the spices are completely saturated turn the heat to medium high (just to get it bubbly again) stirring occasionally. Add the cleaned dried mushrooms and saute until tender (about 15 minutes). As the mushrooms cook with the spice blend, the spice mixture will adhere to the mushrooms a caramelize as they cook. Enjoy!


Best Ever Taco's



2 Lbs lean ground beef

1 Can Rotel (medium)

1 cup water

1 Package Jumpin' Hot Jalapeno or Tango Taco, Beat The Heat Habenaro or Cha Cha Chipoltle (Depending on flavor preference)



Brown ground beef in a large skillet, drain excess fat.  Pour the Rotel, water and Spice package in a blender a mix until smooth.  Pour over the ground beef and bring to a boil, reduce heat and simmer for 20 - 25 minutes or until the liquid has cooked off.  Let the meat cool slightly and server with your favorite taco fixins'.  



Easy Tomato Basil Pasta


1/2 package of the Tuscan Tomato Basil

1/2 cup olive oil
4 boneless skinless chicken breasts or 1 lb Italian sausage
1/2 package angel hair pasta
1/4 cup freshly grated parmesan cheese



Place the spice mix in a bowl and pour the olive oil b over and blend,  allow the spice to saturate for about 30 minutes.


If you are using chicken,  wash the chicken and pat dry.   Cut in to 1/2" uniform pieces,  salt and pepper to taste.   Add 2 tablespoon of olive oil in a frying pan and heat to medium heat.  Add the chicken pieces and cook stirring occasionally 10 to 12 minutes until golden brown.

For sausage: Cut the sausage into 1/2" pieces and cook over medium heat 14 to 16 minutes or until sausage is evenly browned.


Cook pasta according to package directions and lightly drain.


Toss the chicken, pasta and olive oil mixture in a large bowl.  Sprinkle with the parmesan and serve.  Serves 4.




Delightfully Dilly Potato Salad


6 large russet potatoes (washed, peeled and cut into 1/2" pieces)

1 small white onion (fine chopped)

3 eggs

1/2 teaspoon oil

dash of salt




3/4 cup mayonnaise (you may substitute plain greek yogurt for a lower calorie options)

1 tablespoon vinegar

1 1/2 teaspoons yellow mustard

1/4 teaspoon celery salt

1 tablespoon Dilly Delight or to taste

Salt and pepper to taste



Place the potatoes on a large pot and cover with very cold water, bring to a boil and then reduce heat to medium.  Cook until potato chunks are tender but still firm, about 9 to 10 minutes.


Place eggs in a saucepan and cover with cold water add 1/2 teaspoon of oil and a dash of salt to water.  Bring to a boil; cover and remove from heat and let the eggs set in the hot water for 10 to 12 minutes.  Rinse the eggs with cold water in the pan fro about 1 minute, remove from pan and let cool; peel and chop.


In a medium bowl mix mayonnaise, vinegar, mustard, celery salt, Dilly Delight, salt and pepper.  Set aside to allow the flavors to fuse for about 15 minutes.


In a large bowl place potatoes, onions and eggs.  Toss gently to mix.  Be careful not to over mix so that the potatoes do not become mushy.  Then pour the dressing over the mixture and gently toss again until the dressing covers the salad, again mix gently and slow.


Refrigerate until chilled.




Garlic Slow Cooker Pot Roast




  5 - 6Lbs Roast (any cut will work)

  12 baby red potatoes; washed skins on

  2 yellow onions quartered

  1 small package whole cremini mushrooms

  1 1/2 cups baby carrots

  1 1/2 cups water

  1 package Oven Roasted Garlic

  Salt and pepper to taste




Place the roast in the center of the slow cooker crock (fat side up; if applicable).   Place potatoes, onions, carrots and mushrooms (in that order written) around the roast.  Salt and pepper to taste, sprinkle the package of Oven Roasted Garlic over all ingredients.  Pour the water into the slow cooker, try to avoid washing the garlic mixture from the other ingredients.


Set the slow cooker to low and let cook for approximately 8 hours.


Remove all ingredients from the slow cooker and place on a large serving platter.  Remove liquid from the slow cooker and drizzle over the platter. Place the remaining liquid in a gravy boat and serve as a au ju sauce with the meal.



Salad Dressings



1 cup mayonnaise

1 cup milk or buttermilk

1 package of your favorite "A Spice Above" blend (Western Ranch, Danish Blue Cheese, Over Roasted Garlic, Alpine Aged Asiago, Dilly Delight are my favorites for salad dressing).




Mix mayonnaise and milk/buttermilk in a medium bowl.  Mix until mixture is smooth, add your choice of spice package and mix well.  Set in the refrigerator and let chill for a couple of hours before serving.  If you do not want to make the full two cups of dressing you may do a half batch by reducing the ingredients by half and only using a half package of the spice blend.





Here are the recipes for oil and vinegar dressings.



3 tablespoons extra virgin olive oil

2 tablespoons white or cider vinegar  (not balsamic).

1/2 teaspoon of your choice of A Spice Above  blend.  (My favorites are: stuffed artichoke, roasted garlic, asiago, spring garden vegetable, onion, blue cheese, tomato basil, habanero,  jalepeno, cha cha Chipotle and kickin' tomato horseradish).  Blend well with a whisk, let stand about 15 minutes before serving (whisk again before serving, as spices will settle while the dressing is resting).  This will allow all the flavors to blend well and for all spices to become hydrated.


Bacon ranch dressing:

Use the basic recipe above with Western Ranch add 1 tablespoon crumbled bacon.


Garlic parmesan dressing:

Use the basic recipe above with Oven Roasted Garlic and add 2 tablespoon parmesan cheese flakes or you can greted).  I like my dressing really cheesey, you can lower the cheese to 1 tablespoon of you don't want it as cheesey. 


Creamy Asiago dressing:

Use the basic recipe from above, with Alpine Aged Asiago,  add 1  1/2 tablespoons of mayonnaise, Greek yogurt or sour cream.  


Balsamic Vinaigrette:

3 Tablespoons extra virgin olive oil 
1 Tablespoon balsamic vinegar 
1/2 teaspoon of your favorite A Spice Above blend.  (My favorites for this variation are: Western Ranch, Asiago, 
Oven Roasted Garlic and Tuscan Tomato Basil). 

Blend  well with a whisk, let rest for 15 minutes before serving. (Whisk again before sreving, as the spices will settle when they are resting).


Creamy French Onion Tarragon dressing:

3 Tablespoons extra virgin olive oil 
2 Tablespoons white or cider vinegar 
11/2 Tablespoons sour cream, yogurt or mayonnaise.
1/2 teaspoon Caramelized French Onion spice blend
1/8 teaspoon crushed tarragon 
Black pepper to taste.

Blend  well with a whisk, let rest for 15 minutes before serving. (Whisk again before sreving, as the spices will settle when they are resting).  Enjoy!


Creamy Cucumber Dressing:

3 Tablespoons extra virgin olive oil 
2 Tablespoons white or cider vinegar 
11/2 Tablespoons sour cream, yogurt buttermilk or mayonnaise.(I think buttermilk with this one)
1/2 teaspoon Cool as a Cucumber spice blend
1/2 teaspoon minced red onion
Black pepper to taste.
























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