Spicing it up in Littleton

Penzeys is far from a new player in sugar and spice and everything nice. It has locations across the United States as well as a website from which you can order all of their fresh, fragrant seasonings. I have been ordering their products for years. Penzeys soup bases are unparalled and the best I have ever found; not too salty like bouillon and no tinny aftertaste as some bases have. Their proprietary herb and spice blends are expertly crafted to enhance whatever you are cooking. For example, the pasta sprinkle has a welcome addition of fennel making it perfect for pizza and pasta sauce alike.

Savory Spice Shop offers its own delectable special blends as well as a wide array of top quality herbs and spices. The shop has a nice offering of sea salts, including black lava Hawaiian sea salt. Try sprinkling it sparingly on top of deviled eggs instead of paprika for a tasty unique change. The salt really is black. Savory’s Cambodian lemongrass curry is excellent in Thai inspired and other curry dishes.

Both Penzeys Spice and Savory Spice Shop are laid out thoughtfully and are very well organized. The staffs are friendly and helpful. The good folks at Savory Spice Shop in Littleton even helped a gentleman take his hot buttered rum recipe from delicious to exquisite by recommending exactly the right cinnamon.

Not all spice shops are alike. Be sure to visit both and discover your own favorites at each.  Can't make it to the stores?  You can buy all they have to offer at their websites.

Curry Chicken Casserole
Adapted from a RecipeLand.com recipe
Serves 6

2 cups chicken – cooked, cubed (cooked chicken from the deli aisle works great for this)
1 cup rice
1 cup milk
¼ cup green onions, sliced, white and light green parts only
2 teaspoons Savoy Spice Shop Cambodian lemongrass curry or your favorite curry blend
one clove garlic, minced
1/8 teaspoon red pepper flakes
10 ¾ ounce can condensed cream of celery soup
2 ounce jar chopped pimentos, drained
1 hard cooked egg, peeled and sliced for garnish
1/3 cup sliced almonds, toasted for garnish
¼ cup raisins for garnish

Directions
Heat the oven to 350 degrees. Mix all of the ingredients, except the garnishes, together in an ungreased 2-quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and raisins.