PrescottSpiceDev

Enjoy tasty, juicy and delicious chicken breast every time by using the flavorful spices Prescott Spice Company provides! Simply coat your chicken breasts 1-2 days before cooking with Smokey Southwest. For a higher heat coat with Chipotle Dust. For a great rub enjoyed by everyone coat with equal parts of Smoked Salt and freshly ground black pepper. Wrap them tight and refrigerate. Pull them out of the fridge one hour before cooking. Grill on high for 8 minutes. Flip and insert probe thermometer. Cook until temp reaches 163°. Remove from grill and cover with foil. Let them rest 10 minutes

Delicious homemade croutons will help your salads burst with flavor and are super easy to make! Ingridients: - Half loaf of Texas toast white bread - 3/4 sick melted butter - 1.5 Tbsp PSC Chipotle Dust Directions: - Cut bread into small, crouton sized pieces - Mix Chipotle Dust into melted butter - Pour butter mixture over bread and toss well - Roast in a 275° oven for about 45 minutes, tossing every 10 minutes Smokey Garlic Variation: Instead of Chipotle Dust, mix 6 chopped cloves of garlic, 1 Tbsp of PSC smoked salt, 1 tsp granulated garlic and 2

Chipotle Dust lime vinaigrette finishes this southwest salad complete with PSC's Chipotle Dust Grilled Chicken and Chipotle Dust Croutons. Chipotle Dust Lime Vinegrette: - Whisk together 1/3 cup lime juice, 1/3 cup blood orange olive oil, and 1.5 Tbsp PSC Chipotle Dust - Whisk for several minutes vigorously and it will begin to emulsify - Shake before using - Pairs well with queso fresco!

We seasoned the eggs with PSC Chipotle Dust and added cilantro, black beans, crema, and cheddar, wrapped them up in a tortilla blanket then gently toasted it on a skillet for a great start to the day!

Beautifully cooked, tender, delicious, savory pork loin topped with a sweet and spicy twist on Pico de Gallo. Perfect for your next BBQ or having friends and family over. Ingredients: Pork Loin: - ~5lb Pork Loin - 2 Tbsp PSC Smoked Salt - 2 Tbsp freshly ground black pepper Tropical Chipotle Pico: - 2 cups fresh diced mango - 2 cups fresh diced pineapple - 2 cups fresh diced strawberry - 2 jalepeños, cored, seeded and diced - ~1 Tbsp PSC Chipotle Dust - A goodly amount of finely chopped cilantro (maybe about a quarter cup) For the Pico, mix

This guac combines the complex flavors of carmelized onions, jalepeños, poblano peppers, and roasted garlic with classic guac tradition of lime and cilantro to bring you an outstanding guacamole full of depth and flavor. Ingredients: - 6 large avocados - Juice of three limes - 4 Roma tomatoes, diced - Half a bunch of cilantro, chopped - 1 tsp pepper - 2 tsp PSC Smokey Southwest Peppers and onions: - 1 large sweet onion, finely diced - 2 poblano peppers - 4 jalepeños, cored, seeded, finely diced - 2 tsp PSC Smoked Salt - 2 tsp PSC Whiskey Smoked Sugar

T-Bone steak reverse seared topped with caramelized mushrooms and onions. This steak is incredible as it combines the wonderful NY strip coming from the short loin with the filet coming from the tenderloin. Doesn't get much better than this! Start by seasoning you steak several days prior to the cook.  We like to use smoked salt and black pepper.  On the day of the cook, pull out of refrigerator 1-2 hours before cooking.  Heat a cast iron skillet on high.  With just a touch of oil, sear each side for no more than a minute.  Allow steak to rest for

Great steaks take preparation. By a nice quality filet from your butcher. Sprinkle Smoked Salt all over and wrap in paper towels. Let this sit in the refrigerator for up to 10 days but at least a few. On the day of the cook, pull out of the refrigerator and let warm up for 1-2 hours before cooking. Wrap in a slice of thick cut bacon. Using a cast iron pan, heat to high heat. Sear sides of the steak enough to cook the bacon. Then sear the top and bottom for no more than a minute. Let steak rest

Potatoes are delicious and they are made fun with this simple and incredible recipe to serve them in an impressive way! Two ways for you here - Yukon Gold potatoes with Chipotle Dust and Sweet Potatoes with Southwest Cinnamon Sugar. Directions: Cut the potatoes in small slices using knives or chop sticks to ensure you don't cut all the way through the potatoes. Wish together butter, oil, and seasonings. Brush on butter and oil mixture making sure to get in between each cut. Bake at 425° for about 1 hour and 20 minutes until the potatoes are cooked through and