Vices with Spices

Vices with Spices Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Vices with Spices, Food & Beverage, Eagles Nest Drive, Killeen, TX.

03/01/2020

Menu This Week (March 2-6)
Everything’s Better Between 2 Slices of Bread

Monday – Shrimp Po’Boys
Cornmeal battered fried shrimp lightly spiced with creole seasoning and served between fluffy Italian bread with a homemade remoulade topped with shredded lettuce, tomatoes, and pickles served with french fries and green beans.

Tuesday - Chicken, Pesto, and Sundried Tomatoes
Juicy chicken breasts marinated in a delicious house-made pistachio pesto between chewy ciabatta bread with an herb mayo, arugula, basil, sundried tomatoes, and melted fresh mozzarella served with sweet potato fries and asparagus.

Wednesday – Philly Cheesesteaks
Thinly sliced skirt steak topped with melted provolone and cheddar cheeses with sautéed onions, bell peppers, and mayo (or chipotle mayo for a kick) served with potato crowns and roasted brussel sprouts.

Thursday – Cubanos
Garlicky slow roasted pork in mojo sauce, swiss cheese, and old-fashioned sliced ham wedged in between delicious Cuban bread with mustard and deli pickles pressed and cooked until golden and crispy served with Cuban-style black beans, rice, and sweet corn.

Friday - Fried Chicken Sandwhich
Buttermilk and tapatio brined chicken thighs battered and fried until crispy and juicy then served between lightly toasted potato bread buns smeared with chipotle mayo (or plain if you don’t want spice) topped with lettuce, tomato, and pickles served with buttermilk coleslaw and waffle fries.

02/23/2020

Menu This Week (Feb 24-28)
Celebrating the Humble Potato

Monday – Gnocchi
Light and airy potato gnocchi tossed with a creamy parmesan and garlic cream sauce seasoned with thyme and basil topped with succulent jumbo shrimp served with roasted asparagus and garlic and herb bread.

Tuesday - Pulled Pork Baked Potato
Jumbo Russet potatoes baked with sea salt and rosemary until tender and creamy then topped with slow roasted pulled pork, barbecue sauce, shredded cheese, chives, and pickled jalapenos served with creamy black beans and sweet corn with a side of sour cream.

Wednesday – Shepherd’s Pie
Combination of ground beef and ground lamb stewed with red wine, onions, garlic, carrots, thyme, rosemary, and beef stock then topped with creamy mashed potatoes that are smothered in sharp cheddar cheese then baked until golden and delicious.

Thursday – Country Fried Chicken and Mashed Potatoes
Juicy chicken thighs pounded thinly, marinated in buttermilk then battered and fried until crisp served with buttery mashed gold potatoes and covered in a creamy, pepper white gravy with a side of garlic green beans.

Friday - Wings and Sweet Potato Fries
Ten plump chicken wings fried until crisp and golden tossed with your choice of sauce and served with crunchy sweet potato fries tossed in a homemade garlic and herb butter served with roasted broccoli florets. Sauce choices from mildest to hottest: Plain, Garlic and herb, Buffalo sauce, Korean style sweet and spicy sauce or a combination.

02/17/2020

Menu This Week (Feb 17-21)
My Favorite Fried Dishes
(All air fried for less fat and longer crispiness)

Monday – Coconut Shrimp
Juicy shrimp battered with coconut flakes and panko breadcrumbs and fried until golden and crispy served over coconut lime jasmine rice with sweet peas and a side of sweet chili sauce.

Tuesday – Southern Buttermilk Fried Chicken Chicken (one thigh and one drumstick) marinated in buttermilk and spices then fried until crisp on the outside and juicy on the inside served with creamy, buttery mashed potatoes and a side of garlicky green beans.

Wednesday– Spicy and Crispy Beef Bowls
Korean style beef bowl made with strips of fried flank steak tossed with a medium heat, salty, and slightly sweet sauce made of gochujang, soy, and mirin with onions, bell peppers, ginger, and garlic over sticky jasmine rice served with a side of roasted asparagus.

Thursday – Cajun Deep-Fried Ribs
Cajun spiced ribs slow roasted until tender and almost falling off the bone, then battered and deep fried served with a classic style potato salad and a fresh and tangy buttermilk coleslaw.

Friday – Chimichangas
Chicken, cheese, and mild green chili stuffed flour tortillas deep fried and smothered with a sour cream sauce served with creamy refried pinto beans, pico de gallo, sweet corn, lime slices, and cilantro.

02/09/2020

Menu This Week (Feb 10-14)
My Favorite Vegetarian Dishes

Monday – Spanakopita
Lightly wilted greens and sweet, tender herbs tossed with sour trahanas, salty feta cheese, and garlic then wrapped in crispy, flaky phyllo dough and baked until golden and delicious served with Greek-style white beans made with onions, garlic, and tomatoes.

Tuesday – Stuffed Shells
Jumbo pasta shells stuffed with creamy ricotta, spinach, garlic, and fresh herbs smothered with a rich, hearty marinara sauce and topped with shredded mozzarella, fresh mozzarella pearls, and parmesan cheeses baked until gooey and delectable served with toasted garlic bread.

Wednesday– Roasted Vegetable Bibimbap
Korean style crispy rice bowl with roasted butternut squash, mushrooms, carrots, and greens in a Korean-style sauce with soy sauce, brown sugar, and gochujang served with quick pickled cucumbers kimchi, bean sprouts, scallions, and 2 fried eggs (can sub out fried eggs for extra vegetables if desired).
Add extra eggs $0.50 each

Thursday – Roasted Ratatouille Lasagna
Layers of pasta, fresh basil and mint, sundried tomatoes, marinara sauce, and roasted vegetables (zucchini, yellow squash, eggplant, peppers, onions and garlic) topped marinara finished with a layer of cheeses - fresh mozzarella, shredded mozzarella, and nutty parmesan then baked until lightly browned and bubbly served with garlic and herb toasties.

Friday – Mushroom Bourguignon
Vegetarian take on the classic French stew made with a variety of mushrooms, pearl onions, leeks, garlic, fresh herbs, and a dry red wine to make a filling stew that’s served over creamy mashed gold potatoes with a side of roasted Brussel sprouts.

Grits with bbq bacon ribs
02/04/2020

Grits with bbq bacon ribs

02/02/2020

Menu This Week (Feb 3-7)
Bacon-tastic

Monday – Tacos al Pastor
Succulent pork shoulder, layered with fatty bacon, and then slow-roasted thinly sliced served with corn tortillas, pineapple salsa, cilantro lime rice, charro beans (also with bacon), sliced limes, crema and sweet corn.

Tuesday – Ribs with Bacon Bourbon Barbecue Sauce
Juicy slow-cooked ribs slathered with a bacon bourbon barbecue sauce and served with creamy, cheesy corn grits and roasted asparagus.

Wednesday– Bacon-wrapped meatloaf
Ground beef bacon wrapped meatloaf glazed with a slightly sweet tomato glaze with a touch of hot sauce served with fluffy garlic mashed potatoes and fresh green beans.

Thursday – Chicken Bacon Pasta
Mini shell pasta tossed with a creamy sauce made with bacon and parmesan with butter poached sliced chicken and served with sweet green peas.

Friday – Bacon-wrapped Tenderloin
Tenderloin seasoned with roasted garlic and fresh rosemary wrapped with salty bacon and served with creamy parmesan polenta and roasted rosemary carrots.

Honey walnut shrimp
02/01/2020

Honey walnut shrimp

Chicken pesto with chicken caprese
01/30/2020

Chicken pesto with chicken caprese

Pork chops with pistachio salmuera, creamy polenta and sweet corn.
01/28/2020

Pork chops with pistachio salmuera, creamy polenta and sweet corn.

01/26/2020

Menu This Week (Jan 27-31)

Nuts for Nuts

Monday – Pork Chops with Salmuera (Pistachio)

Succulent, extra thick pork chop smothered in a tangy, crunchy, colorful, herbaceous salmuera sauce made with pistachios served over creamy polenta with parmesan and side of sweet corn.

Tuesday – Chicken Pesto Pasta (Pistachio)

Juicy chicken breasts stuffed with beefsteak tomatoes, basil, sliced fresh mozzarella and balsamic vinegar (caprese style) served with corkscrew cavatappi pasta tossed with a pesto made of pistachios, basil, garlic, olive oil, and lemons served with a side of baby sweet peas.

Wednesday– Pork Sandwich with Romesco (Walnut)

Thinly sliced, roasted pork loin medallions layered with arugula, tomatoes, and a walnut romesco - made from walnuts, sherry vinegar, and piquillo peppers served with loaded baked potatoes and oven-roasted carrots.

Thursday – Honey Walnut Shrimp (Walnut)

Plump shrimp battered in egg whites and lightly fried then tossed with a sweet and salty honey walnut sauce served with garlicky green beans and jasmine rice.

Friday – Kung Pao Chicken (Peanuts) (Med-spice)

Thinly sliced chicken thighs, sweet bell peppers, celery, red chilies, and peanuts stir fried in a sweet, sour, and slightly spicy sauce made from Shaoxing wine, dark soy sauce, vinegar, and roasted sesame oil served with sticky long grain rice.

Shrimp and grits.
01/21/2020

Shrimp and grits.

01/19/2020

Menu This Week (Jan 20-24)
Celebrating Sausage

Monday - Pasta with White Sausage Sauce (Italian Sausage)

Crumbled mild Italian sausage serves as the base for this creamy sauce flavored with nutmeg and Parmigiano Reggiano cheese tossed with Rotini pasta and roasted mushrooms and served with a side of roasted broccoli and cauliflower florets.

Tuesday – Shrimp and Grits (Andouille Sausage)

Creamy grits with melty cheddar cheese topped with spicy andouille. sausage, sweet Key West shrimp, juicy chicken, onions, garlic and peppers served with a side of garlicky green beans. (Medium spice)

Wednesday– Kielbasa and Cannellini Bean Stew (Kielbasa Sausage)

Browned, crispy slices of Kielbasa sausage stewed with salt pork, kale, cannellini beans, onions, and garlic for a soulful, hardy Polish-inspired stew served with toasted garlic and herb bread and roasted carrots.

Thursday – Spanish Rice (Chorizo)

Sliced chorizo sausage pan fried until crispy mixed with onions, bell peppers, spicy peppers, garlic, and Spanish style white rice served with black beans and sweet corn. (Medium Spice)

Friday – Beer Braised Brats

Lightly grilled bratwursts braised in mustard, beer, and sauerkraut served with a bright buttermilk coleslaw, grilled peppers and onions, and roasted rosemary red potatoes.

Address

Eagles Nest Drive
Killeen, TX
76549

Telephone

+12547020877

Website

Alerts

Be the first to know and let us send you an email when Vices with Spices posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Vices with Spices:

Shortcuts

Share

Category