Spicy Margarita and Tajin

Spicy Margarita and Tajin

Spicy Margarita and Tajin

Ingredients for margarita:

• 1 oz tequila

• 1 oz orange liqueur 

• 1 oz fresh lime juice

• 1 lime wedge

• 1/2 oz simple syrup or fresh orange juice (sweetener)

• 4 slices jalapeno

• ice

Ingredients for tajin:

• 2 tbsp dried lime zest (instructions below)

• 2 tbsp salt

• 1 tbsp sugar

• 2 tbsp Teeny Tiny Spice blend of choice

(Suggested blends: Oaxacan Adobo, WhoopAss, Jamaican Jerk, Harissa)

Instructions for margarita: 

1. Combine tequila, orange liqueur, lime juice, sweetener of choice, 2 slices jalapeño, and ice in a shaker. Shake until combined. 

2. Use a lime wedge to rim the top of a glass. Dip wet edge in the tajin to make a spicy rim. 

3. Fill the glass with ice cubes. Strain the shaker into the glass. 

4. Garnish with 2 slices of jalapeño. 

Instructions for tajin: 

1. To dry the lime zest, place a paper towel down and evenly spread the zest from about 4 limes. Place another paper towel on top of the zest and push down firmly with your hands to remove moisture. remove the top paper towel and let air dry for 30-60 minutes until dry. 

2. Combine all ingredients in a bowl and mix. 

Notes:

1. You can make this a virgin margarita by substituting with your favorite non-alcoholic tequila. 

Flatbread

Flatbread

Ingredients: 

• 170 g lukewarm water

• 14 g olive oil 

• 6 g salt

• 236 g bread flour (plus extra for your work surface)

• 1.5 tsp instant yeast 

• 1 tsp baking powder

Instructions: 

1. Combine all ingredients in the bowl of a stand mixer with the paddle attachment. 

2. Mix on medium speed for 30-45 seconds until a rough dough is formed. 

3. Flour a work surface. Transfer the dough to the floured surface. 

4. Knead for 2-3 minutes until the dough feels springy and slightly tacky. Add more flour as needed. 

5. Flip the bowl upside down and cover the dough for 30 minutes. 

6. Divide the dough into 8 equal pieces, about 55-60g each. 

7. Form each piece into a ball. Cover and let rest for 5 minutes. 

8. While the dough is resting, preheat a large skillet or griddle to medium heat. 

9. Roll 2-4 pieces of dough into a circle about 6 inches wide and ½ inch thick. You will need to roll the dough in batches and not stack them on top of each other.

10. Cook, without oil, for 2-3 minutes per side until golden brown. 

11. Repeat steps 9 & 10 until all of the dough balls are cooked. 

12. Serve warm or store at room temperature in a paper bag for up to 3 days. 

Notes:

1. You can dip this flatbread into sauces like our Mexican Tzatziki Sauce.

2. You can use this as a base for pizzas (dinner and dessert!) or for gyros/sandwiches.

Mexican Tzatziki Sauce

Mexican Tzatziki Sauce

Ingredients:

• ½ cup full fat Greek yogurt

• 2 limes, juiced, plus zest


• 1/4 cup chopped cilantro


• 1 clove of garlic, minced


• 2 tbsp extra virgin olive oil

• Salt and pepper, to taste

• 1 tbsp Teeny Tiny Spice blend of choice

(Suggested blends: Oaxacan Adobo, Yucatecan Recado Rojo, Tolucan Chorizo, or Za'atar)

Notes: 

1. You can use this as a dipping sauce for vegetables, wings, or bread. You can also top dishes with it including chicken, nachos, and wings. 

Instructions: 

1. Combine all ingredients in a jar or bowl.

2. Refrigerate for 30 minutes.

3. Serve chilled. 

Creamy Chicken Puffs

Creamy Chicken Puffs

Ingredients:

• 2 lbs chicken breasts, cubed 

• 4 sheets of puff pastry, thawed (for GF, see note below)

• Garlic Herb Spread (see notes below)

• 1 egg, beaten (this is the egg wash)

• 1 tsp Worcestershire sauce

• 1/2 tsp black pepper

• 1/2 tsp salt 

(Suggested blends: Shepherd Herb Mix and Montreal Seasoning)

Instructions: 

1. Preheat oven to 420℉. 

2. Make the Garlic Herb Spread per the instructions below. 

3. Mix cubed chicken with Worcestershire, black pepper, and salt. 

4. Cut puff pastry sheets into quarters so you have 16 squares total. 

5. Mix chicken with the Garlic Herb Spread. 

6. Evenly distribute the chicken mixture to the center of each puff pastry square, taking care to avoid the edges. 

7. Wet the edges of each square, one at a time. Take the corners and fold them together overtop of the chicken. Pinch the edges together, it will look slightly like a square dumpling. Then take each corner and gently fold those into the center and pinch together to create a ball. 

8. Place each ball a few inches apart on a baking sheet with the seam side down (they will double or triple in size). 

9. Brush each ball with the egg wash.

10. Bake for 20-25 minutes until the tops are golden brown and crispy. 

11. Let cool and serve. Enjoy! 

Notes:

1. Follow the recipe for the Garlic Herb Spread with these modifications: 

• Use only 1/4 butter as this recipe is heated/cooked

• Use 1 tbsp Montreal Seasoning

• Add 1 1/2 tsp Shepherd Herb Mix or other Teeny Tiny Spice blend of choice (optional)

2. This recipe can be halved for a smaller amount. Use only half of the Garlic Herb Spread if so. 

3. For a gluten free version, just add the chicken and garlic spread mixture to a 9x9 baking dish and bake. Top with Parmesan or your favorite cheese. 

German Potato Salad

German Potato Salad

Ingredients:

• 3 cups potatoes, peeled and diced

• 1 small onion, diced

• 6 slices bacon 

• 1/4 cup white vinegar

• 2 tbsp water

• 1.5 tbsp sugar

• 1 tsp salt 

• 1/2 tsp black pepper

• 1 tbsp chopped parsley

• 1.5 tbsp Teeny Tiny Spice blend of choice

(Suggested blends: Za'atar, Montréal Seasoning, and Shepherd Herb Mix)

Instructions: 

1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10 minutes. You should be able to easily spear them with a fork. 

2. While the potatoes are cooking, cook the bacon in a large skillet until crisp then place on a paper towel to cool. Leave the bacon grease in the pan.

3. Drain potatoes and set aside to cool. 

4. Add the onion to the pan with the bacon grease. Cook on medium heat until browned. 

5. Add the white vinegar, water, sugar, salt, pepper, and spice to the pan. Bring to a boil. 

6. Once boiling, add the potatoes and crumble half of the bacon on top. Cook for 3-4 minutes, stirring occasionally. 

7. Put in a serving dish and top with the remaining bacon and parsley. 

8. Serve while warm.

Spiced Chocolate Mousse

Spiced Chocolate Mousse

Ingredients:

• 3 eggs, separated

• 125 g dark/bittersweet cooking chocolate

• 10 g butter

• 1/2 cup cream

• 3 tbsp powdered sugar

• fruit of your choice for garnish

• 1-3 tsp Teeny Tiny Spice blend of choice (you will need to add more if you want a stronger spice flavor)

(Suggested blends: Chocolate Chili (our personal favorite), Garam Masala, French Four Spice)

Instructions: 

1. Whisk egg yolks until smooth. 

2. Add chocolate and butter to a small saucepan over a double boiler. Melt together, stirring frequently. Once combined and melted, turn off heat and let cool. 

3. Add cream to a bowl and whip to stiff peaks. 

4. Add egg whites and sugar to a separate bowl. Whip until it forms stiff peaks. 

5. Fold egg yolks into whipped cream with a maximum of 8 folds (it's okay if it's not fully combined). 

6. Add chocolate (95-104 degrees) to egg yolk/cream mixture. Fold in chocolate with a maximum of 8 folds (some streaks are okay). 

7. Add 1/2 whipped egg whites into the chocolate mixture. Fold in with a maximum of 10 folds. 

8. Add the remaining whipped egg whites into the chocolate mixture with the spice. Fold in spice and egg whites for about 12 folds (a few extra folds may be required to make sure there are no white chunks remaining). 

9. Divide into serving containers and refrigerate for 6 hours or overnight. 

10. Garnish with your choice of berries, whipped cream, or chocolate shavings. This is best made the day of but can be refrigerated for 48 hours (it might lose some fluffiness though). 

Garlic Herb Spread

Garlic Herb Spread

Ingredients:

• 16 oz cream cheese, softened 

• 2 cups butter, softened (or 1/4 cup if using in a recipe that is heated/cooked) 

• 1/4 cup grated parmesan

• 3 cloves minced garlic

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• salt to taste 

• 1 tbsp Shepherd Herb Mix or Montreal Seasoning

• 1 1/2 tsp Teeny Tiny Spice blend of choice (optional)

(Suggested blends: Shepherd Herb Mix, Montreal Seasoning, West African Curry, and Tolucan Chorizo)

Instructions: 

1. Add all ingredients to a large bowl. 

2. Mix by hand or with an electric mixer until combined. 

3. Serve with crackers/bread or use as a substitute for cream cheese in your favorite recipes. 

4. Store in the refrigerator for up to 2 weeks. 

Apple Streusel Bread

Apple Streusel Bread

Ingredients:

For the streusel:

• 1/3  C Packed brown sugar

• 1/3 C Crushed nuts, optional (walnuts or pecans recommended)

• 3 tbsp Butter, melted 

• 1 tsp Teeny Tiny Spice blend of choice

For the batter: 

• 1 1/2 C Apples (peeled, cored, and diced)

• 2/3 C Sugar

• 1/2 C Butter, salted, room temp

• 2 Eggs

• 1 1/2 tsp Vanilla extract

• 1 1/2 C All-purpose flour (for GF, use an all-purpose GF replacement)

• 1 3/4 tsp Baking powder

• 1/2 C Milk

For the glaze:

• 1/2 C Powdered sugar

• 3 tbsp Heavy cream 

(Suggested blends: Garam Masala, Chinese 5 Spice, French Four Spice, Jamaican Jerk)

Instructions: 

Streusel:

1. In a small bowl combine brown sugar, spice, melted butter, and nuts (optional).

Glaze:

1. Combine powdered sugar and cream in a small bowl and save for later.

Batter:

1. Preheat oven to 350 degrees F. 

2. Butter a 5x9 baking pan and line with parchment paper. We recommend a glass pan.

3. In a large bowl, blend butter and sugar. Mix in eggs, vanilla, and milk until combined.

4. Add flour and baking powder and mix until just combined. Fold in apples.

5. Place half of the batter in the baking pan. Sprinkle on half of the streusel evenly. Add the remaining batter and sprinkle the remaining streusel over top.

6. Place in oven and bake 45-50 minutes. Check with a toothpick/skewer for doneness every 5 minutes after 45 minutes. Baking times may vary slightly. 

7. Let cool in the baking pan for 30 minutes, then remove and drizzle with glaze.

Chicken and Waffles

Chicken and Waffles

Ingredients:

For the waffles:

• 2 C Flour (for GF, use and all-purpose GF replacement)

• 3/4 C Sugar

• 3 1/2 tsp Baking powder 

• 2 Eggs, yolks separated

• 1 1/2 C Milk

• 1 C Butter, melted

• 1 tsp Vanilla

• 1 tsp Teeny Tiny Spice blend of choice

For the chicken:

• Oil for frying (we used lard)

• 1/2 lb Pecans, finely chopped

• 2 C Flour (for GF, use an all-purpose GF replacement)

• 4 Chicken breasts, sliced in half

• 3 Eggs, beaten

• 3 tbs Milk

• Salt to taste

• 2 tbs Teeny Tiny Spice blend of choice

For the pimiento cheese:

• 2 C Shredded Cheddar cheese

• 8 oz Cream cheese

• 1/2 C Mayonnaise

• 4 oz Pimientos, diced and drained

• 1 Jalapeno pepper, minced

• 1/4 tsp Garlic powder

• 1/4 tsp Onion powder

• Salt to taste

• 2 tsp Teeny Tiny Spice blend of choice

(Suggested blends: Garam Masala or Chocolate Chili for the waffles, Seaside or Harissa for the chicken and pimiento cheese).

Instructions:

For the waffles:

1. Combine flour, sugar, baking powder, and spice in a bowl.

2. Separate egg white and yolks in separate bowls. Whip egg whites to stiff peaks. 

3. Add milk, butter, and vanilla to the egg yolks and mix. 

4. Add dry ingredients to the wet ingredients and stir until combined. 

5. Fold egg whites into batter. 

6. Bake in a waffle maker. 

7. Serve with chicken.

For the chicken:

1. Heat oil to temperature. 

2. Add pecans, spice, flour, and salt to a bowl and mix. 

3. Combine eggs and milk in a separate bowl. 

4. Bread the chicken by placing it in the flour mixture, then place it in the egg mixture, then place it back in the flour mixture. 

5. Fry chicken in oil until golden brown and temperature is above 165 degrees. 

6. Serve with waffles and pimiento cheese.

For the pimiento cheese:

1. Combine all ingredients in a large bowl. 

2. Store in the refrigerator for 30 minutes to an hour to chill. 

3. Serve with chicken. 

Mango Jerk Hot Sauce

Mango Jerk Hot Sauce

Ingredients:

• 4 Red jalapeños

• 1 Green jalapeño

• 2 Habaneros

• 1 Mango

• 3 Limes, juiced + zest

• 8 Cloves of garlic

• 1 Tbs Honey

• 1 C Apple cider vinegar

• 1/2 C water

• Salt to taste

• 2 Tbs Teeny Tiny Spice blend of choice

(Suggested blends: Jamaican Jerk, Seaside, Yucatecan Recado Rojo, Oaxacan Adobo)

Instructions:

1. Add all ingredients to a blender and blend until smooth.

2. Pour into a saucepan and bring to a boil.

3. Reduce heat and simmer for 15 minutes.

4. Cool and pour into sterile 4 oz mason jars or hot sauce jars. Store in the refrigerator for 6 months to one year.

Tomato Bacon Jam

Tomato Bacon Jam

Ingredients:

• ½ Lbs Smoked bacon

• 2 Lbs Ripe tomatoes, chopped,

• 1 Yellow sweet onion, finely diced

• 1 C Sugar

• 2 ½ Tbs Apple cider vinegar

• ½ tsp Salt

• 1 Tbs Teeny Tiny Spice blend of choice

(Suggested blends: Ethiopian Berberé, Harissa, Tolucan Chorizo, Vindaloo)

Instructions:

1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned.

2. Drain off bacon grease and dry slices on a paper towel. Crumble when cool and set aside.

3. Stir tomatoes, onion, sugar, apple cider vinegar, salt and spices in a saucepan and bring to a boil, stirring constantly to dissolve the sugar.

4. Add in the crumbled bacon and cook over medium heat, stirring often until it reaches a thick consistency, about 1 hour.

5. Adjust salt and spices.

6. Cool and spoon into 8 oz. mason jars. Store in refrigerator for one week or in freezer for up to two months.

Peach and Tomato Caprese Salad

Peach and Tomato Caprese Salad

(Serves 4)

Ingredients:

• 2 Tbs Extra virgin olive oil

• 1 Tbs Balsamic vinegar

• I tsp Flaked salt

• Teeny Tiny Spice blend of choice (Suggested blends below)

• 2 Large Heirloom tomatoes

• 2 Ripe peaches, pitted and sliced into crescents

• 1 8 Oz Ball fresh mozzarella

• 6 Leaves fresh basil

(Suggested Teeny Tiny Spice blends: Hot Italian Spice, Montréal Seasoning, Perfection Spice Rub, Shepherd Herb Mix).

Instructions:

1. Whisk together olive oil, balsamic vinegar, a pinch of the flaked salt and a pinch of Teeny Tiny Spice blend of choice in a small bowl.

2. On a round platter, working from the outside of the rim to the inside, make a ring of tomato slices, then a ring of mozzarella slices, then a ring of peaches and top with fresh basil.

3. Drizzle dressing over top and sprinkle on the remaining flaked salt and another pinch of spices.

4. Serve.

Smoked Chicken Legs

Smoked Chicken Legs

Ingredients:

• 12 Chicken legs

• Olive oil to coat

• Teeny Tiny Spice Company blend of choice

• (Suggested blends: Cajun Spice, Jamaican Jerk, Perfection Spice Rub, WhoopAss)

• Salt and pepper to taste

Instructions:

1. Brush chicken legs with enough olive oil to coat well.

2. Sprinkle spices, salt and pepper on each leg.

3. Set smoker to 275°F,

4. Smoke for 1½ hours or until internal temperature reaches 175°F.

5. Adjust seasoning if needed.

6. Serve with a drizzle of sriracha.

Chaffles (Cheese Waffles)

Chaffles (Cheese Waffles)

Serves 2

Ingredients:

• 3 Eggs, beaten

• 2 Oz Cheese, grated (Monterey Jack, Cheddar or Mozzarella)

• ½ tsp Teeny Tiny Spice of choice

Instructions:

1. In a bowl, combine all ingredients well.

2. Pour ½ C of batter onto a heated waffle iron.

3. Cook until done.

(Suggested Teeny Tiny Spice blends: French Four Spice or Garam Masala for a sweet chaffle; Montréal Seasoning or Shepherd Herb Mix for a savory waffle.

Serving suggestions: As a savory waffle, top with ground meat, lettuce, tomatoes and sriracha. For a sweet waffle, top with fresh blueberries, whipped cream and maple syrup.

Chicken Stroganoff

Chicken Stroganoff

Ingredients:

• 1 Lb Chicken breast, chunked

• 10 Oz Mushrooms, sliced

• 1 Onion, sliced into rounds

• 1-2 Garlic cloves, minced

• ½ C White wine or broth

• 3 Tbs Butter

• 2 tsp Teeny Tiny Spice Co. blend of choice (Suggestions below)

• ½ C Sour cream or heavy cream

• ¼ C Fresh parsley or other herbs

(Suggested blends: Hot Italian Spice, Montréal Seasoning, Shepherd herb Mix, Perfection Spice Rub)

Instructions:

1. Over medium heat in a saucepan, melt the butter.

2. Add the chicken, mushrooms, garlic and onions and cook, stirring occasionally, until the onions are soft and chicken is almost cooked through, about 10 minutes.

3. Pour in the wine or broth and scrape any bits from the bottom of the pan, then stir in the spices.

4. Allow wine and any cooking liquid to reduce by 50%.

5. Stir in the sour cream and simmer gently, stirring often until sauce is thickened enough to coat the meat and vegetables.

6. Stir in chopped fresh herbs and serve.

Whipped Ricotta with Berries

Whipped Ricotta with Berries

(Serves 4)

Ingredients:

• 16 Oz Ricotta cheese

• 6 Oz Fresh berries (Raspberries, blueberries or blackberries)

• Teeny Tiny Spice Co. Garam Masala

• Optional: 1/2 tsp Vanilla extract

Instructions:

1. In a medium bowl using a hand mixer (or stand mixer), blend the ricotta cheese (and vanilla if using) until fluffy.

2. Spoon ricotta into small serving bowls, top each with berries and add a sprinkling of Garam Masala to finish.

3. Serve.

Smoked Chicken Cacciatore

Smoked Chicken Cacciatore (or oven roasted)

Ingredients:

• 1 Whole Chicken split in half or parted out

• 1 Large onion sliced into thick rings

• 2 C Plum tomatoes sliced in half

• 4 Oz Mushrooms, quartered

• 2 Tbs Butter or olive oil

• 2-3 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• Optional: Fresh herbs or edible flowers for garnish

Suggested blends: Jamaican Jerk, Shepherd Herb Mix, West African Curry or Xinjiang Spice

Instructions:

1. Set a smoker or oven at 225°F and allow to heat up.

2. In a heavy pan over medium flame, sauté the onion in butter or olive oil for 5 minutes.

3. Add in the mushrooms and half of the spices and stir to mix well.

4. Remove from heat, place the tomatoes in a layer on top of the onion and mushrooms, lay the chicken on top of the tomatoes and sprinkle with remaining spice.

5. Place into the oven or smoker and cook for 2-4 hours until the meat is cooked through (Leg joints should be loose and mobile) and the onion is golden brown.

6. Top with optional herbs and/or edible flowers to garnish.

7. Serve.

Smoked Confit Lobster Tail

Smoked Confit Lobster Tail

Ingredients:

• 4 Lobster Tails 

• 2 Sticks butter 

• 1 1/2 tsp Teeny Tiny Spice blend of choice (Suggestions below)

• Salt to taste 

• Juice of 1 Lime 

(Suggested blends: Chocolate Chili, Oaxacan Adobo, Perfection Spice Rub, Yucatecan Recado Rojo)

Instructions:

1. Cut lobster tails down the spine, not cutting through the bottom.

2. Put tails in a pan and place the other ingredients on top.

3. Smoke at 225°F. Baste and flip every few minutes until internal temp reaches 140°F.

4. Serve.

Creamed Arugula

Creamed Arugula

(2 side servings)

Ingredients:

• 1 tsp Butter

• 2 Oz Onion, diced

• 4 Oz Arugula, coarsely chopped

• 2 Oz Cream cheese

• 2 Oz Heavy cream

• 1 tsp Teeny Tiny Spice blend of choice (Suggestions below)

• Salt to taste

Suggested blends: French Four Spice, Shepherd Herb Mix, Montréal Seasoning

Instructions:

1. Over medium heat, soften the onions in butter.

2. Add the arugula, cover and allow to steam for 2 minutes

3. Uncover, add the cream cheese, cream and spices and stir until the cream cheese and cream are incorporated into a smooth sauce.

4. Allow to cook down on low heat until the sauce has thickened enough where it is not watery.

5. Salt to taste and serve.

Cucumber Feta Salad

Cucumber Feta Salad

Ingredients:

• 2 Cucumbers, peeled and diced

• 1 Large block feta cheese, diced

• 1 Tbs Olive oil

• 1 Tbs Balsamic vinegar

• 1 Sm Onion, finely diced

• ⅓ C Mayonnaise (I use avocado based mayo)

• 1 Tbs Fresh chopped dill

• Juice of ½ a lime

• 2 tsp Teeny Tiny Spice Company Shepherd herb Mix

Instructions:

1. Combine all ingredients in a bowl.

2. Serve with extra fresh dill for garnish.