Login | My Account | View Cart     

Great flavorful meals are just minutes away
Whether you’re a gourmet cook looking for time savers or you don’t know a pinch from a dash, you can be a master at ethnic cooking. Start with our Spice Blends and then check Little Village Spices recipes for what’s next. These recipes are tried and tested in our own kitchens, so we know they’ll make you a star in yours.


Entertaining just got easier
You love to invite friends over for a great meal, and now you don’t have to worry about what to fix. Our spice blends give you lots of options to whip up something easy, unique and fast. Not sure what to cook? Little Village Spices offers great recipes guaranteed to delight and amaze your guests.


Spread your good taste to others
Of course, you don’t have to use our recipes, because we know some of you love to experiment with new flavors. If fact, we’d love to hear about your kitchen successes with our spice blends. Submit your original recipe at info@littlevillagespices.com and we’ll share it with all our customers.


Watch for seasonal recipes and check out our cooking tips for some insider hints.



Steak Fajitas (4 Servings)
INGREDIENTS:
  • 1 pound lean steak, cut into strips
  • 1/2 cup fresh lime juice
  • 1 tablespoon Little Village Spices Fajita Seasoning
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons vegetable oil
  • 1 large onion, cut into thin strips
  • 1 julienned red bell pepper
  • 1 julienned green bell pepper
  • 2 lemons, quartered
  • salt and pepper to taste (optional)
  • 6 (12 inch) flour tortillas


DIRECTIONS:
1. Combine the lime juice and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.

3. Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in red and green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas (warmed in oven, wrapped in foil) and lemon wedges on the side.

Shrimp Fajitas (4 Servings)
INGREDIENTS:
  • 1 pound medium shrimp, shelled and butterflied
  • 1 cup chopped cilantro
  • 2 cloves minced garlic
  • 1/3 cup lime juice
  • 1 tablespoon Little Village Spices Fajita Seasoning
  • 4 (9-inch) flour tortillas
  • 1 tablespoon olive oil
  • 2 large bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 1/2 cup plain yogurt


DIRECTIONS:
1. Stir together shrimp, cilantro, garlic, lime juice, and Little Village Spices Fajita Seasoning. Let stand at room temperature for 20 minutes.

2. Wrap tortillas in aluminum foil and place in a 350 degree F oven until hot.

3. Heat olive oil in non-stick frying pan over medium-high heat. Add peppers and onion and cook until limp. Remove vegetables and keep warm. Add shrimp mixture to pan and cook on high heat until shrimp are opaque in center. Return vegetables to pan, mixing in with shrimp.

4. Spoon shrimp mixture into tortillas, top with yogurt, and roll up.

Cajun Shrimp & Andouille Sausage Bowtie Pasta (6 to 8 servings)
INGREDIENTS:
  • 1 ½ lb. Fresh peeled & deveined Louisiana gulf shrimp, butterflied
  • 1 Cup Smoked Andouille Sausage (1/4 “ slices)
  • ¼ cup Minced Yellow Onions
  • 1 julienned Red Pepper
  • 1 julienned Yellow Pepper
  • 1 Tbs. Minced Garlic
  • 1 ½ Tbs. Little Village Spices Cajun Seasoning
  • 1 Large Pinch Fresh Basil (torn into pieces)
  • 2 Tablespoons Olive Oil
  • 2-4 Cups Heavy Cream (Can be replaced with low fat cream, but will change consistency)
  • ½ Cup Fresh Grated Parmesan Cheese
  • 3 ½ - 4 Cups Cooked Bowtie Pasta
  • Salt and Pepper to taste


DIRECTIONS:
1. Brown Andouille sausage, onions, red peppers, and garlic in olive oil. Add shrimp.

2. Mix in Little Village Spices Cajun Seasoning.

3. Add basil, cream, and bowtie pasta. Cover, reduce heat, and simmer.

4. Top with parmesan cheese (fresh, long cut is best) and serve with side of French bread.

Broiled Red Snapper with Cajun Seasoning (2 to 4 servings)
INGREDIENTS:

DIRECTIONS:
1. Preheat broiler. Lightly brush broiler pan rack with oil or spray with olive oil spray.

2. Brush or rub the skin side of the fillets with a little olive oil then lightly sprinkle with a little salt and pepper and Little Village Spices Cajun Seasoning.

3. Place fillets, skin-side down, on the broiler rack. Season the top with salt, pepper, Cajun Seasoning, and drizzle with a little more olive oil. Place the fillets under the broiler, about 5 to 6 inches from the heat, and broil until the fish is done or starts to flake, about 10 minutes.

4. Serve with a cream sauce or a lighter fruity salsa.

Szechuan Beef Stir Fry (serves 2-4)
INGREDIENTS:
  • 2 lb. Steak, sliced in thin strips
  • 1/4 Cup Soy Sauce (use low sodium if available)
  • 3/4 Cup Sliced Green Onions
  • 4 Tb. Canola Oil
  • 4 Tb. Cooking sherry
  • 4 Tsp. Little Village Szechuan Seasoning
  • 1 Tsp. Garlic Powder (or substitute 1-2 cloves fresh minced garlic)
  • Rice (4-6 cups cooked)


DIRECTIONS:
1. Sauce: Combine soy sauce, green onions, cooking sherry, Little Village Szechuan Seasoning, Canola Oil and Garlic Powder and set aside.

2. Spray skillet with nonstick cooking spray and stir fry meat. Drain juices.

3. Add sauce to skillet. Bring to a boil, reduce heat, and simmer a few minutes. Serve over rice.

Garlic Mashed Potatoes (6 servings)
INGREDIENTS:
  • 3 pounds large Yukon Gold potatoes, peeled and cut into 2-inch uniform chunks
  • 6 cloves garlic, peeled but left whole
  • ¾ cup milk
  • 2 tablespoon Little Village Spices Potato Magic
  • 1 to 6 tablespoons unsalted butter, at room temperature
  • Salt and pepper to taste


DIRECTIONS:
1. Place the potatoes and garlic in a saucepan, cover with cold water, bring to a boil, decrease the heat to medium, and simmer for about 20 minutes until potatoes are tender.

2. In a separate saucepan, heat the milk over medium heat until small bubbles appear along the edges of the pan.

3. Drain the potatoes and garlic and mash together. Return the potatoes to the saucepan and add the hot milk, desired amount of butter, and Little Village Spices Potato Magic, fluffing the potatoes with a fork. Season to taste with salt and pepper.

Heavenly Potatoes (6 to 8 servings)
INGREDIENTS:
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch uniform chunks
  • 1 pound cooked bacon (optional)
  • ¼ cup butter
  • ½ cup sour cream
  • ½ cup milk
  • ¼ fresh chives
  • 1 cup shredded cheddar cheese
  • 4 tablespoons Little Village Spices Potato Magic


DIRECTIONS:
1. Place potatoes in a saucepan, cover with cold water, bring to a boil, decrease the heat to medium, and simmer for about 20 minutes until potatoes are tender.

2. In a separate pan, cook bacon until crispy. Set aside.

3. In a separate saucepan, heat the milk over medium heat until small bubbles appear.

4. Drain the potatoes and then add in hot milk, butter, sour cream, chives, bacon, shredded cheddar cheese, Little Village Spices Potato Magic and mash together. Fluff potatoes with a fork and serve.

Northwoods Potato Wedges (4 servings)
INGREDIENTS:

DIRECTIONS:
1. Rub olive oil over cut potatoes.

2. Sprinkle Little Village Spices Northwoods Steak Seasoning over cut potatoes.

3. Wrap in aluminum foil, bake in oven at 400 degrees Fahrenheit for 45 minutes then unwrap and bake 15 minutes more.

Grilled Northwoods Sirloin Steak (2 to 4 servings)
INGREDIENTS:

DIRECTIONS:
1. Preheat outdoor grill.

2. Rinse steaks and pat dry with a paper towel.

3. Rub olive oil and then rub Little Village Spices Northwoods Steak Seasoning on the steaks.

4. Place steaks over the hottest spot of the grill. Grill the first side for 4 to 5 minutes, flip over and grill other side for another 4 to 5 minutes. Move steak over to cooler part of the grill and cook until done to your satisfaction. To check for doneness, cut ¼ inch into the thickest part of the steak and take a peek.

5. Served with grilled asparagus and a small mixed greens salad (O Heavenly Potatoes!).

Grilled Jamaican Jerk Chicken (Serves 4 to 6)
INGREDIENTS:

DIRECTIONS:
1. In large bowl, combine olive oil, soy sauce, white vinegar, orange juice, lime juice, Little Village Spices Jamaican Jerk V “Not too Mild” Seasoning, green onions, and yellow onion and mix well. Set aside some of the marinade to use for basting.

2. Add Chicken breasts, cover and marinade for 1 hour (24 hours is best if time allows).

3. Preheat outdoor grill.

4. Grill chicken for 6 minutes on each side or until fully cooked. While grilling chicken, baste with the marinade that was set aside.

5. Serve with rice, grilled vegetables, and fresh pineapple-mango salsa.

Jamaican Pork Chops (Serves 6)
INGREDIENTS:

DIRECTIONS:
1. Place water, lemon juice, yellow onion, green onion, canola oil and Little Village Spices Jamaican Jerk V “Not too Mild” Seasoning in blender and puree until smooth. Set aside ½ cup of the marinade to use for basting and refrigerate.

2. Place pork in shallow dish and mix with the rest of the marinade. Cover and refrigerate for 12 hours.

3. Preheat outdoor grill.

4. Cover and grill pork 4 to 5 inches from heat. Turn chops frequently and baste with reserved marinade. Cook for about 8 to 11 minutes or until medium done.

5. Serve with rice and grilled vegetables.