Baked Southwestern Egg Rolls

Today we’re making a hearty appetizer that you don’t have to feel guilty about eating. Our Baked Southwester Egg Rolls (based on this recipe) are delicious, healthy, vegetarian, and really fun to make!FullSizeRender (57)Unfortunately, we could not find egg roll wrappers at our local grocery store so we had to improvise a little bit. We decided to use rice wraps instead – our creation turned out to be pseudo egg rolls (as we expected) but they still tasted fantastic!


Serve these egg rolls with our homemade guacamole – we made ours extra spicy with few extra splashes of Tapatio!

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  • 2 cups frozen corn (thawed)
  • 1 15oz can black beans (rinsed and drained)
  • 1 10oz package frozen chopped spinach (thawed and dried)
  • 1 4oz can chopped green chilies (drained)
  • ½ cup chopped cilantro
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cayenne red pepper
  • 1 egg (beaten)
  • 1 package (21) rice square tortilla wraps (*NOTE: we could not find any egg roll wrappers at Ralph’s)


1. Preheat oven to 350 degrees.

2. In a large bowl, combine everything but the egg roll wrappers and egg.

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3. Coat a cookie sheet with non-stick spray.

4. Cut the wraps in half.

5. Spoon a heaping amount of the mixture near the long side of the wrapper.

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6. Fold shorter sides towards the middle and carefully roll the wrapper lengthwise. (These rice wraps are fragile, so it gets tricky!)

7. Place the uncooked ‘egg rolls’ on the cookie sheet.

8. Repeat until the entire mixture is used up or you run out of wraps – whichever comes first!

9. Brush the egg alongside the top of the egg roll and near the openings of the wrap.

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10. Bake for 15 minutes or until lightly brown.

11. Serve with our guacamole!

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Did you find egg roll wrappers? Tell us where!

Simple Roasted Vegetables

After all the eating and drinking over Thanksgiving, this is definitely a week to increase your veggie intake! Your body is craving some healthy greens and nutrients after an indulgent holiday weekend. (Which was well worth it!) So do yourself a favor and make this delicious simple roasted vegetable recipe. You can pair this recipe with our Quick and Easy Chicken or our Lemon and Dill Salmon for an easy, healthy, and very satisfying meal.

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  • Your choice of vegetables
  • Olive oil
  • Salt
  • Pepper


  1. Preheat the oven to 450.
  2. Toss your veggies on a baking sheet.
  3. Drizzle with olive oil.
  4. Season with salt and pepper and any other herbs you like.
  5. Mix everything up using your hands.
  6. Bake for about 20 minutes.

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Top 10 Spices To Have In Your Pantry


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When you first start cooking, it’s hard to know what seasonings you should buy, what to always have on hand, and what combinations go best together. In our experience, we ended up accumulating a variety of seasonings as we picked different dishes to try. Now we rarely have to purchase spices. Today we’re sharing the 10 seasonings any new cook should have on hand.

1. Mrs. Dash – Italian Seasonings

We love this because it’s a fantastic blend of Italian seasonings. Sprinkle it on meats, pastas, fish, soups, or sauces pretty much anything that you want to have an Italian flair to it. Most of the time, you don’t need to add any other seasonings when you use this. Plenty of recipes even call for ‘Italian seasonings’ because it has become so popular. Mrs. Dash seasonings are salt free which is another great additive! Less sodium means less bloat.

2. Mrs. Dash – Garlic & Herb

Another Mrs. Dash for ya! Garlic & Herb is a fantastic everyday seasoning. Like the Italian seasonings, it can go on anything and brings a ton of flavor with just a few dashes. This can be paired with a ton of different seasonings such as cayenne pepper, oregano, thyme, paprika,

3. Cayenne Pepper

As you know, we love to add a nice spicy kick to our meals! We add cayenne whenever we feel a dish needs a little spicy element. This isn’t for everyone, but in our household, we use it CONSTANTLY. It goes very well with paprika.

4. Crushed Red Pepper Flakes

Crushed red pepper flakes are not just for pizza! Kate pretty much showers any finished recipe with crushed red pepper flakes for added heat.

5. Cinnamon

Cinnamon is a seasoning that can go into savory or sweet dishes – so versatile. Cinnamon is used in recipes for chocolate, apple pie, cinnamon buns, liquor, oatmeal, chicken, lamb, and the list goes on. A definite must-have in the kitchen.

6. Lawry’s Salt

The perfect seasoning for red meat and french fries! It’s actually surprising how fast you can go through a container of Lawry’s. It is delicious and adds a fantastic salty flavor to any dish, particularly proteins such as fish, red meat, and chicken.

7. Paprika

Paprika is a unique spice – it is made from air dried fruits of the chili pepper family. Paprika adds a smokey element to the dish; almost an earthy flavor. It is great to pair with cayenne.

8. Oregano

Oregano is prominently known for being an Italian ingredient but it is also used in many Mexican and Mediterranean dishes, as well. Oregano is spice that is fairly strong so the sensitive taste buds probably prefer to go easy on the oregano, but we love it.

9. Thyme

Thyme is another strong flavored herb like oregano but much more diverse. It is used both dried and fresh and we use both but we definitely keep the dried thyme on hand at all times. It is used in soups, french fries, meats, vegetables, etc.

10. Nutmeg

Nutmeg may seem random but it is surprising how often nutmeg is called for and you will kick yourself if you don’t have it.

There you have it – a list of 10 spices we recommend having on hand at any given time. Are there any spices you deem as must-have? Tell us in the comment section below.


Southern Peach Cobbler

Thanksgiving is only a few days away! Are you still looking for the perfect dessert to impress your family or to share at Friendsgiving? Today we’re sharing a great alternative to the traditional pumpkin pie.

Kate’s mom bought too many peaches on a trip to Costco one weekend. What do you do when you have too many peaches? Make peach cobbler of course! Kate has made her fair share of cobblers – after trying a variety of different recipes she finally came up with THE perfect one.

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  • ½ cup unsalted butter
  • 1 cup flour
  • 2 cups sugar (divided)
  • 1 Tbsp baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups fresh peach slices
  • 1 Tbsp lemon juice
  • Ground cinnamon
  • Insert ingredients photo


1. Preheat oven to 375 degrees.

2. Combine flour, 1 cup sugar, baking powder, and salt. Add milk and stir until just moistened.

3. In a medium saucepan, bring 1 cup sugar, peach slices, and lemon juice to a boil over high heat. Stir the whole time!

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4. Cut butter into small cubes.

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5. Pour the stovetop peach mixture in a greased casserole dish.

6. Stir in the butter cubes into the batter.

7. Pour batter (with butter cubes) on top.

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8. Bake for 45 minutes or until golden brown on top.

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9. Serve with a scoop of vanilla ice cream or whipped cream and enjoy!!


Traditional Turkey Chili

Brrr… it’s cold out there! Whether you’re here in LA enjoying this crisp autumn weather or shuddering in disbelief at the sight of Snow-vember, we hope you’re staying warm! Today we are featuring our ‘Traditional Turkey Chili’! One of the most quintessential fall menu items. We tried following a recipe from The Pioneer Woman, but became quickly disappointed by the flavor of the dish. (We love her and all of her recipes! Not quite sure what we missed.) We scoured the fridge and cabinets to find the missing flavor. Sometimes it’s acidity, sometimes it’s salt, and sometimes it’s a random spice.

We added a few more spices and extra ingredients to give our dish that traditional chili taste and feel. We hope you enjoy the final product as much we did! Despite being full from all the taste-testing, we devoured our bowls. 🙂

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  • 2 lbs ground turkey (note: you can also make this with ground beef)
  • 5 minced garlic cloves
  • 1 8oz can tomato sauce
  • 3 tbsp ground cumin
  • 2 tbsp ground oregano
  • 2 tsp Mrs. Dash garlic and herb
  • 3 tbsp chili powder
  • 3 tsp salt
  • 1 tbsp cayenne pepper
  • 1 tbsp paprika
  • 1 15 oz can kidney beans (drained and rinsed)
  • 1 15 oz can pinto beans (drained and rinsed)
  • ½ cup Louisiana hot sauce
  • 1 cup ketchup
  • Maseca (corn masa mix found in the Mexican food section of most supermarkets) – see directions for use
  • Shredded cheddar & lime for serving


1. Place the ground turkey and garlic in a large pan or wok. Use a wooden spoon to break up the meat. Cook over medium heat until browned.

FullSizeRender (37)2. Drain off the excess fat. (Note: ground turkey will not have as much fat as beef.)

3. Pour in the tomato sauce, chili powder, cumin, oregano, salt, cayenne pepper, paprika, and Mrs. Dash garlic and herb.

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4. Stir together and reduce heat to low. Let cook for 45 minutes (stirring occasionally). (Note: If the mixture becomes dry, add ½ cup water at a time as needed.)

5. After 45 minutes, place ¼ cup Maseca in a small bowl. Add ½ cup water and stir together with a fork. Pour the mixture into the chili. Stir well.

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6. Add ketchup and hot sauce. Let cook for 10 minutes.

7. MUST: taste and adjust the seasonings accordingly until you get your preferred chili taste. If it is missing the corn flavor, add more corn masa mix. We added the Maseca mixutre 3 more times.

8. Add both beans and let simmer for 15 minutes.

9. Serve with shredded cheddar, lime wedges, and CORNBREAD 🙂

10. Enjoy enjoy enjoy! 


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Chili is not complete without cornbread! We didn’t want to spend a lot of time making homemade cornbread, so we opted for Marie Callender’s mixture. You just add water!

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  • Water
  • Marie Callender’s cornbread mixture


Follow the directions on the package 😉

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*Tip: We made our own honey butter. A few tablespoons of room temperature butter with a drizzle of honey. If you have cold butter, heat it up in the microwave for 10 to 12 seconds.

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Zucchini Noodles with a Light Bolognese Sauce

IMG_6530Remember back in October when we told you about our new zucchini spiralizer? Well, we have fallen in love with it and are officially on a zucchini noodle – or “zoodles” as we like to call them – kick! This inexpensive little tool is super simple to use and creates zoodles in a matter of minutes. Zucchini noodles are a great substitute for pasta if you have a gluten allergy or are looking to cut carbs (like us). Our first time putting the spiralizer to the test was a month ago when we made Zucchini Noodles with Roasted Tomatoes & Kale Pesto. You can find the full recipe with instructions here. This dish was delicious AND healthy! If you haven’t tried it yet, what are you waiting for?! 🙂

Today, we’re topping our zoodles with a light bolognese sauce. Like many of our recipes, this one is incredibly easy – pretty much fool proof – so don’t be afraid to give it a try! And let us know what you think in the comments below. Now keep scrolling for ingredients and directions.

For the Zoodles…


  • 3 Large Zucchinis


1. Wash the zucchini.

2. Stick the front end into the spiralizer (hold the end with the thick harsh bottom)

3. Spin the zucchini and watch the ‘noodles’ come out. (*Tip: Make sure to do this over a big bowl so the zucchini noodles have a place to fall.)

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They don’t need to be perfect.

4. Steam the noodles for 10 minutes. Use tongs to toss every few minutes.

For the Light Bolognese Sauce…


  • 1 jar Prego Light Smart Traditional Marinara Sauce
  • 20 oz Ground Turkey Sausage
  • White Mushrooms (sliced)
  • Olive Oil
  • 1 Chopped Onion
  • 3 Garlic Cloves (minced)
  • Mrs. Dash Italian Seasonings
  • Oregano
  • Dried Thyme
  • Salt & Pepper
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All you need is zucchini, sauce, ground turkey, mushrooms and a few Italian seasonings. It’s that easy!


1. Heat olive oil in a saucepan over medium heat and sauté the garlic and onions. (Don’t you love that smell?!)

2. Place the turkey sausage in the pan and use a wooden spoon to break it up.

3. Add Italian seasonings of your choice (basil, oregano, thyme, etc.). There is a lot of meat in there so make sure to a few tablespoons.

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4. Once the meat is completely cooked, add the jar of marinara sauce and the mushrooms. Cook on low to medium heat for 15 minutes.

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5. Place a serving of zoodles on a plate bowl (our favorite!) and use a ladle to add the sauce. Sprinkle as much parmesan as you would like, serve and enjoy!

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Happy Hour Series: McCormick & Schmick’s

Welcome back to Spice Love Life’s Happy Hour Series! Today we are featuring McCormick & Schmick’s happy hour in downtown Los Angeles. Kate’s mom forwarded her an email she received from the restaurant saying every Wednesday they feature $1 oysters. No need to say more, we are there! McCormick & Schmick’s, established in the 1970s, has more than 80 locations across 20 different states. Known for their seafood and steaks, the menu also includes poultry, entrée salads, and pasta. Let us be honest, what really caught our eye (other than the oysters) was that their happy hour lasted from 3PM – 10 PM Monday through Friday. Often times, happy hour ends before we’re even off work. Where’s the fun in that?!

The restaurant was designed to be a high quality dining experience in a relaxed atmosphere, while the bar is much more casual and low-key. The happy hour prices are GREAT on both food and drinks, but more importantly, everything tasted fantastic! Check out the full happy hour menu here, and take a look at what we ordered below. If you have a McCormick & Schmick’s in your area, we definitely give the green light on this one!

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$7 Martini’s and $6 Wine

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$1 oysters… give us 12!

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$4.99 Calamari with Roasted Tomato Sauce. (Delicious! You really can’t go wrong with calamari.)

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$5.99 Baja Fish Tacos with a Southwest Jicama Slaw. (These were our favorite! The fish was perfectly crispy on the outside and slaw complemented the flavor perfectly.)

Have a happy hour suggestion for us? Please let us know in the comments below!

Greek Marinated Chicken

It’s Monday again and if you’re anything like us, you’re looking for a meal that you can throw together after work tonight. When we first stumbled across this recipe, we had nearly all ingredients on hand. Decision made – we’re all about a delicious dish that requires minimal work. (We followed this recipe.)

Marinate the chicken while you’re at work to decrease the prep time later. Otherwise, allow about 30 minutes for the chicken to marinate before grilling. If you don’t have a grill, you can bake the chicken in the oven like we did. All you’ll need is one bowl, one casserole dish, and a handful of ingredients. This dish is easy, healthy and full of flavor. We served it with our Roasted Parmesan Asparagus for a healthy meal that was lean, clean and green.


  • 1 cup Plain Greek Yogurt
  • 1 Tbsp Olive Oil
  • 4 cloves Minced Garlic
  • ½ Tbsp Dried Oregano
  • 1 Lemon (a small layer of zest and half the juice of the lemon will be used)
  • ¼ Bunch of Parsley
  • 4 lbs Chicken
  • Salt & Pepper


1. For the marinade, combine yogurt, olive oil, garlic, salt, pepper, lemon juice, and lemon zest into a bowl. Chop up the parsley and stir into the marinade.

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2. Place chicken in a large casserole dish and spread marinade all over. Refrigerate for 30 minutes.

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3. Preheat oven to 375 degrees and bake chicken for 45-60 minutes.

4. Serve and enjoy!

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Sur La Table Cooking Class

Happy (flashback) Friday! Today, we’re reminiscing about the first cooking class we took together. For Mallorie’s birthday in May (yes, this was a while ago but we still need to share it with you guys!) Kate bought us two tickets to a Sur La Table cooking class. She was going back and forth on what to do – wine and painting class, cooking class, wine class, Disneyland tickets… too many options! She wanted to choose something we could together, and we had been talking about taking a Sur La Table Cooking Class for a while. Decision made – cooking class it is!

The great thing about the Sur La Table classes is the seasonal variety. (Click here for the list of classes!) Right now we are eyeing the ‘Pie + Tart Workshop’ and ‘Incredible Holiday Soups.’ Kate opted for the ‘Delicious Mediterranean Cooking’ since they never cooked pork together or used rhubarb. (At least Kate hadn’t… apparently rhubarb is one of Mallorie’s favorite ingredients and Kate had no idea!).

The menu for the evening was:

  • Endive salad with pecorino and pine nuts
  • Pork medallions with prosciutto, arugula, and tomatoes
  • Roasted asparagus with lemon-caper vinaigrette
  • Rhubarb and raspberry crostata
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Sur La Table at The Grove

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Class in session.

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Prepped and ready to make the rhubarb and raspberry crostata.

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Freshly cut rhubarb and a handful of fresh raspberries.

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Crostata ready to go in the oven. (We made dessert first, so it could bake while we made the main entree.)

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Salad toppings.

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Completed endive salads.

Moving on to the roasted asparagus.

Moving on to the roasted asparagus.

Prosciutto and tomatoes for the pork medallions.

Prosciutto and tomatoes for the pork medallions.

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Frying the prosciutto the same way you fry bacon.

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Sautéing the tomatoes in a little olive oil.

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Dinner is served!

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Dessert ready to be devoured.

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Chefs in training 🙂 We had so much fun!