Tomato Braised Ras el Hanout Chicken

Tomato Braised Ras el Hanout Chicken

Ingredients:

• 2 Large boneless chicken breasts

• 1/2 Can of tomato paste

• 1 C water

• 2 Tbs Teeny Tiny Spice Company Ras El Hanout

• 1 Tbs Fresh garlic, chopped

• 2 tsp Ghee or butter

• 1 Small sliced onion

• Optional: Chopped dates, drizzle of honey

 Instructions:

1. Preheat oven to 300℉. 

2. Coat 2 chicken breasts with Ras El Hanout.

3. In a large dutch oven or other oven safe pot with lid, melt 2 teaspoons ghee or grassfed butter.

4. Add onion and cook for about 5 minutes. Add in chopped garlic and cook for about 2 minutes, stirring so as not to burn the garlic. 

5. Place 2 coated chicken breasts into the pot and cook on each side until beginning to brown, careful not to burn.

6. While chicken is cooking, mix half a small can of tomato paste with a cup of water and mix well.

7. When chicken has been seared, pour tomato sauce overtop. 

8. Cover and bake at 300℉ for an hour. Uncover, scoop more of the sauce from the pan on top of the chicken, add chopped dates and cook for another 20 mintues.

9. If sauce is thickening, add a little water, and turn down the heat, cooking for a final 30 minutes. Total cooking time should be about 2 hours. Chicken should easily shred with a fork or spoon. Drizzle 1 tsp honey over chicken before serving. 

10. Serve over rice, on tacos or in a salad.

Pepper Turkey Burgers with a Smoked Harissa

Pepper Turkey Burgers with a Smoked Harissa

Ingredients:

• 16-20 oz Ground turkey

• 1 Red bell pepper

• 1-2 Tbs of your favorite Teeny Tiny Spice blend (Suggestions below)

• 1 tsp Salt

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix, Hot Italian Seasoning

For the mayo:

• 4 Tbs Mayo (make your own here!)

• 1-2 tsp Teeny Tiny Spice Company Harissa

• 1-2 tsp Smoked paprika

Instructions:

1. Fire up the grill real hot!

2. Very finely chop the red pepper.

3. Mix turkey, red pepper, salt, and 1-2 Tbs Teeny Tiny Spice blend of choice in a large bowl.

4. Form beef into 4 or 5 patties.

5. Brush grill with cooking oil to prevent sticking.

6. Grill burgers until done through (Pan frying these will work just as well).

7. Meanwhile, mix mayo with Harissa and smoked paprika.

8. When burgers are all done, top your burger with the mayo, some sliced onion, and even a sprinkle of feta cheese.

Enjoy!

Shrimp with Bacon & Okra

Shrimp with Bacon & Okra

Serves 2-4

Ingredients:

• 2 Rashers bacon, chopped

• 2 C Okra, chopped

• 2 lbs shrimp

• 2 tsp Teeny Tiny Spice Cajun Spice

• 2 Handfuls of chopped red pepper

Instructions:

1.Heat a pan and add the bacon, Cook for 2 minutes.

2. Add okra and cook for 2 more minutes.

3. Add shrimp and spice, cook for 2 minutes.

4. Add red pepper and cook for 2 minutes. 

5. Enjoy!

Mango Harissa Stewed Chicken

Mango Harissa Stewed Chicken

Ingredients:

• 1 lb Chicken breast, diced

• 2 Small carrots

• 1 Mango

• Handful of small tomatoes

• 1 inch Piece of ginger root

• 1/2 C Water

• 1.5 tsp Teeny Tiny Spice Company Harissa

• 1 tsp Honey

• Dash of Salt

Instructions:

1. Preheat oven to 325℉.

2. Grate carrot and ginger and set aside.

3. Chop chicken into bite size pieces.

4. Peel the mango and blend in a blender or food processor with half a cup of water until Puréed. Add 1 1/2 - 2 tsp Harissa and blend again.

5. Pour a little olive oil or fat of choice into an oven safe pot with lid. Heat oil on stove and add the ginger and carrot. 

6. After a minute, add the chicken and let each piece cook for a minute, stirring around to get all sides seared. Add a dash of salt.

7. Pour the blended purée over the chicken and stir well to coat the chicken.

8. Cook for an hour at 325℉ and carefully remove. Halfway through the cooking, you can check to make sure your purée isn’t burning. If it is becoming too thick, you can add a little more water. 

9. Serve atop rice, riced cauliflower or veggies of choice. 

10. For another burst of flavor, add a sprinkle of cilantro.

Poached Chicken Breast with Sundried Tomatoes

Poached Chicken Breast with Sundried Tomatoes

Ingredients:

• 2 Boneless, skinless chicken breasts

• 6 Halves sundried tomatoes

• 4 Tbs Hot water

• 1 C White wine

• 2 Tbs Teeny Tiny Spice Company Harissa

• Optional: A few thin slices Monterey Jack or favorite cheese

 Instructions:

1. Slice horizontally into each chicken breast to make a pocket.

2. Blend Harissa, sundried tomatoes and hot water to make a paste.

3. Stuff each chicken breast pocket with the paste.

4. If using cheese, thinly slice and add to each pocket.

5. Poach in a saucepan with white wine for about 15 minutes or until cooked through.

6. Serve with wilted greens for a super yummy meal.

Shepherd Herb Spring Lamb Roast

Shepherd Herb Spring Lamb Roast

Amy Love generously allowed me to share this recipe from her website, www.realfoodwholehealth.com. It is a lovely springtime creation using our Shepherd Herb Mix. We cooked it this past weekend when my brother was visiting from Colorado. It was so easy to prepare, the house smelled heavenly all day as it slow-cooked, and to say it was delicious would not do it justice. Please enjoy and I also highly recommend checking out Amy’s website.

This recipe makes 4 servings, but as Amy says, it is easy to adjust to however many you are serving.

To make the roast:

3 to 4 Lb Pastured lamb roast
3 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix
1 Lg Onion (any color), roughly chopped
1 C Homemade stock (or wine) 

1. Season the lamb with a generous amount of Shepherd Herb Mix and place in slow-cooker.

2. Add onion and stock

3. Place lid on slow-cooker and set to low for approximately 6-8 hours. Time may vary by cooker and roast size. Optionally, set on high for 2 hours and then low for 2-3 hours.

Pan sauce and serving:

1. Remove lamb roast from slow-cooker and place on a serving platter.

2. Carefully pour juices/drippings from the slow-cooker into a medium saucepan and set over medium heat on the stove top.

3. Allow mixture to boil, stirring often, until it is reduced by approximately half (about 5 minutes).

4. Add fresh herbs if desired.

5. Delay adding salt until the end, as the saltiness of the sauce will concentrate as it reduces. Taste and adjust seasonings accordingly.

6. Pour over lamb on platter.

7. Serve alongside a large, simply dressed salad and/or roasted asparagus with butter and lemon.

Thanks, Amy! Enjoy.

Picadillo

Picadillo

Ingredients:

• 1 Lb Ground meat

• 1 C Onion, chopped

• 2 Tbsp Teeny Tiny Spice blend of choice (Suggestions below)

• 1 C Diced apple

• 1 C Diced potato

• 2 C Crushed tomato

• ¼ C Raisins

• 1 Tbsp Apple cider vinegar

• Optional: Spicy peppers (like jalapeno)

Suggested Teeny Tiny Spice blends: Chocolate Chili, Tolucan Chorizo, Oaxacan Adobo

Instructions:

1. In a large skillet over medium heat, brown turkey without stirring.

2, Stir in onion and Teeny Tiny Spice, breaking up the turkey and scraping up any browned bits from the pan.

3. Stir in diced apple, diced potato, crushed tomatoes, raisins, vinegar and hot peppers if using.

4. Simmer, covered, for 15 minutes.Uncover and cook until the liquid is almost all absorbed.

5. Serve with rice, by itself, or as a filling for tacos or burritos.

Spiced Stuffed Winter Squash with Apples

Spiced Stuffed Winter Squash with Apples

Ingredients:

• 1 lb Ground turkey

• 1 Tbs Butter

• 2 Whole honeynut, acorn or other small winter squash

• 1 Tb Olive oil

• 1 Med Onion, diced

• 1-2 Tbs Teeny Tiny Spice Company blend of choice (Suggestions below)

• 1 Whole apple, diced

• 1 Stalk celery, diced

• Optional: ¼ C Currants, cranberries and/or shredded cheese

• Salt to taste

Suggested Teeny Tiny Spice blends: Perfection Spice Rub, West African Curry, Jamaican Jerk

Instructions:

1. Preheat oven to 350°F.

2. Halve each squash lengthwise and scoop out seeds.

3. Melt butter in a pan.

4. Brush butter around inner rim of each squash and sprinkle ¼ tsp of whichever spice blend you are using inside each squash.

5. Place each squash half upright in a baking dish. Pour 1 C water in bottom of baking dish.

6. Bake for 50 minutes or until soft.

7. Meanwhile, sauté onions, celery and apple in oil for 3 minutes.

8. Add ground turkey, the remaining 1 Tb spice and currants or cranberries if using, and cook until turkey is lightly browned.

9. Remove squash from oven and fill each half with turkey mixture.

10. Top with shredded cheese if desired and serve.

Spiced Braised Lamb Shanks

Spiced Braised Lamb Shanks

Ingredients:

• 6 Lamb shanks

• 1 Onion, chopped

• 1/2 lb Mushrooms

• 1 lb Potatoes, chunked or small potatoes cut in half

• 4 Tbsp Teeny Tiny Spice Blend of choice (we suggest Montreal Seasoning or Hot Italian Spice)

• 2 C Red wine or broth

Instructions:

1. In an oven proof pan bring the ingredients to a boil on the stove top.

2. Cover with a lid or tightly with foil and place into a 275º-300ºF oven.

3. Allow to cook for 6-8 hours, until the meat is falling off the bone.

Yucatecan Recado Rojo Spaghetti

Yucatecan Recado Rojo Spaghetti

Ingredients:

• 1 Small Green zucchini

• 1 Small yellow summer squash

• 3 to 6 oz Grass fed ground beef

• 10 Cherry tomatoes

• Fresh guacamole or an avocado

• 1-2 tsp Teeny Tiny Spice Yucatecan Recado Rojo

• Cilantro, green onion, cheese or other desired topping

Instructions:

1. I used my handy spiral slicer to make some zucchini and summer squash “noodles”. You can use a julienne peeler or julienne with a knife.

2. Cover your veggies with some fresh guacamole or chopped avocado and mix well (with your hands. It’s fun!).

3. On the stove top, cook some grass fed beef with the Yucatecan Recado Rojo, then add in halved cherry tomatoes.

4. As you chop the meat with a fork while cooking, press the tomatoes so the juices will cook and tomatoes will soften a bit.

5. Top your guacamole covered “noodles” with the meat/tomato sauce, then sprinkle on cilantro and green onion.

Other suggested spice blends: Harissa, Montréal Seasoning, Perfection Spice Rub, Jamaican Jerk, Oaxacan Adobo.

Spice Rubbed Chicken

Spice Rubbed Chicken

Ingredients:

• 1 Lb Boneless, skinless chicken breast

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

• 1 Tbsp Oive oil

• Salt and pepper to taste

Suggested Teeny Tiny Spice blends: Perfection Spice Rub, Montréal Seasoning, Oaxacan Adobo

Instructions:

1. Cut chicken breast into 1 inch chunks.

2. Toss with spice.

For baking:

1. Preheat oven to 350° F.

2. Lightly oil the bottom of a baking pan.

3. Bake for 25-30 minutes, covered.

4. Add salt and pepper to taste.

To sauté:

1. Add 1 Tbs olive oil to a sauté pan.

2. Add spiced chicken to pan and sauté until chicken is cooked through, stirring frequently.

3. Add Salt and pepper to taste.

For the grill:

1. Leave chicken breasts whole and coat evenly with spices.

2. Brush a thin coat of olive oil on a hot grill.

3. Place chicken breasts on grill and cook about 7 minutes on each side.

4. Add salt and pepper to taste.

Herb and Spice Pork Chops

Herb and Spice Pork Chops

Ingredients:

• 4 Pork chops

• 2 Tbsp Teeny Tiny Spice Company blend of choice (Suggestions below)

• 3 Tbs Butter

• ½ C White wine

• Salt and pepper to taste

Suggested Teeny Tiny Spice blends: Szechuan Spice, Penang Curry, Xinjiang Spice

Instructions:

1. Generously rub spice on pork chops with a sprinkle of salt and allow to sit while a heavy skillet comes to medium heat.

2. Sear the chops in the skillet with 1 Tb of the butter, 2 minutes per side for each ½ inch of chop thickness. Cover the pan while searing the second side.

3. Remove the chops and cover to keep warm while making the pan sauce.

4. De-glaze the pan with white wine, reduce volume by half and whisk in remaining 2 Tb of butter.

5. Transfer chops to serving plate, pour sauce over top, adjust seasoning and serve.

Yogurt Marinated Grilled Chicken

Yogurt Marinated Grilled Chicken

Ingredients

• 2 Boneless, skinless chicken breast

• ½ C Plain yogurt

• Juice of ½ Lemon

• 2 Tbsp Teeny Tiny Spice Company blend of choice

• 2 Cloves Garlic, crushed Salt to taste

Instructions

1. In a bowl, mix together the yogurt, garlic, lemon juice, spice and honey. Make 3 evenly-spaced diagonal slits across each of the chicken breasts, being careful not to cut all the way through.

2. Pour a thin coat of marinade on the bottom of a baking pan, place each chicken breast in thebottom of the pan and pour the rest of the marinade over them. Push marinade into the slits in the chicken.

3. Cover and place in refrigerator for 1 hour to overnight.

4. Remove chicken breasts from pan and place on a hot grill; brush remaining marinade over the top of each piece while cooking.

5. Cook for about 7 minutes on each side or until cooked through. Add salt to taste if desired.

Tandoori Chicken

Tandoori Chicken

Full fat yogurt coats the meat well, creating a sort of paste for the marinade. You do not need a traditional tandoor pot/oven to achieve an authentic tasting tandoori chicken. The tandoor’s searing effect can be mimicked by placing the chicken on a grill or very hot griddle for a couple of minutes after removing it from the oven. Or you can just serve it straight out of the oven.  Either way, it is a delicious dish. Serve over rice or with a side of roasted potatoes.

Ingredients:

• 4 Whole chicken legs, skin on or off

• Juice of 1 whole lemon

• 2-3 Tbs Teeny Tiny Spice CompanyTandoori Masala

• 4 Tbsp whole milk, organic plain yogurt

• 1 Lg Onion, sliced

 Instructions:

1. Cut three deep diagonal slits on each side of each chicken leg.

2. Combine the lemon juice with the Tandoori Masala blend and rub well on each leg, making sure to push the mixture into each slit.

3. Place spiced legs in a bowl and toss with the yogurt to coat.

4. Cover and marinate in the refrigerator for 2-12 hours, or go straight to cooking.

5. Place the chicken on a bed of sliced onion in a baking pan.

6. Bake in preheated 450℉ oven for 35-45 minutes, or until golden brown and the juice runs clear when you prick the meatiest part of the leg.

7. Serve dressed with the cooked onions.

Shepherd Herb Pesto Chicken

Shepherd Herb Pesto Chicken

Super fast, super simple and super delicious!

Ingredients:

• 2 Tbsp Olive oil

• 1 Lb Chicken breast, cubed

• 2-3 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix

• 1/3 C White wine

• 1-2 oz Parmesan or romano cheese, grated

• 1/2 Sweet red pepper, chopped fine

 Instructions:

1. In a pan over medium-low heat, gently cook the chicken in the olive oil, stirring occasionally.

2. When the chicken has been cooked so that all surfaces are no longer pink (about 5 minutes), add the wine and Shepherd Herb Mix.

3. Cover and simmer for 7 minutes.

4. Remove cover and stir in the cheese and sweet red pepper.

5. Serve by itself or over pasta, hot or cold.

Asian Spiced Pork Chops

Asian Spiced Pork Chops

Ingredients:

• 6 Pork Chops

• 2 Tbs Teeny Tiny Spice Company Szechuan Spice

• ½ C Soy sauce or coconut aminos

• ½ C Sake

• ¼ C Apple cider vinegar

• 1 Tbs Maple syrup

• 1 Clove garlic, crushed

Instructions:

1. In a small bowl, mix the soy sauce, sake, apple cider vinegar, maple syrup, crushed garlic and Szechuan Spice together.

2. Lay the pork chops next to each other in a shallow pan and pour the marinade over them to cover.

3. Refrigerate for 2 hours to overnight.

4. On a very hot grill, cook the pork chops 2 minutes each side per ½ inch of thickness. Close the grill top for cooking the second side.

5. Let pork chops rest for 5-10 minutes before serving

Lemony Pasta

Lemony Pasta

Ingredients:

• 1 lb Spaghetti

• ¼ C Extra virgin olive oil

• 1 Shallot

• ¼ C Heavy cream

• 2 tsp Lemon zest

• ¼ C Lemon juice

• 1 oz Finely grated parmesan cheese

• 2 Tbs Fresh basil leaves, shredded

• 2 Tbs Teeny Tiny Spice Company Persian Adwiya

• Salt & pepper

Instructions:

1. In a large pot, bring 4 quarts of water to a boil.

2. Add 1 Tbs salt & pasta.

3. Cook, stirring frequently, until al dente.

4. Reserve 1¾ C of the cooking water, drain the pasta in a colander and set aside.

5. Heat 1 Tbs oil in the now empty pot.

6. Add shallot and ½ tsp salt.  Cook until shallot is softened, about 2 min.

7. Whisk 1½ C reserved pasta water & cream into pot; bring to a simmer & cook for 2 min.

 8. Remove the pot from heat, add in pasta & stir until coated.

9. Stir in the remaining 3 Tbs of oil, lemon zest, lemon juice, cheese, Persian Adwiya & ½ tsp pepper.

10. Cover & let the pasta stand 2 minutes, tossing frequently.

11. Stir in the basil.

12. Adjust seasoning if needed & sprinkle with cheese if desired.

Spicy Burgers

Spicy Burgers

Ingredients:

• 1 Lb Ground beef, lamb, turkey, chicken or bison

• 2 Tbsp Teeny Tiny Spice Company Perfection Spice Rub, Montréal Seasoning, Shepherd Herb Mix or any of our other blends!

• Toppings: Lettuce, tomato, sautéed mushrooms, red or white onion, cheese of choice

Instructions:

1. Mix Perfection Spice Rub or blend of choice with ground meat until well combined.

2. Form into patties.

3. Add additional spice to each side of each burger (This will form a nice crust on each burger so juices will be sealed in).

4. Place on hot grill or griddle or pan and cook to your liking.

5. Add whatever toppings you like and eat.

Marinated & Grilled Steak

Marinated & Grilled Steak

Ingredients:

• 3-4 Rib eye steaks

• 1 Tbs Olive oil

• 3 Tbs Dijon mustard

• 1 Tbs Maple syrup

• ¼ tsp Salt

• 1 tsp Lime juice

• 2 Tbs Teeny Tiny Spice Oaxacan Adobo, Perfection Spice Rub, Montréal Seasoning, Jamaican Jerk or any of our other spice blends!

Instructions:

1. In a small bowl, mix together the olive oil, mustard, maple syrup, salt, lime juice and Oaxacan Adobo (or blend of choice).

2. Using a brush or spoon, coat each side of each steak well with the marinade, cover and refrigerate for 2 hours to overnight.

3. On a very hot grill, cook the steaks (for medium rare) 2 minutes on each side per 1/2” of thickness. Close the grill when cooking the second side.

4. Let steaks rest 5-10 minutes before serving.

Pulled Pork

Pulled Pork

Ingredients:

• 5 Lb Pork shoulder

• 1 Lg Onion, sliced

• 4 Tbs Teeny Tiny Spice Jamaican Jerk

• 28 oz. Crushed tomatoes

• 2 Tbs Maple syrup

• ¼ C Lime juice

 Instructions:

1. Preheat oven to 350°F.

2. Place pork shoulder in an oven-proof pot over medium heat with the fat side down.

3. Cook on stove-top for 10 minutes, allowing the fat to render off.

4. Remove meat from the pan.

5. Add sliced onion into the pan and allow it to cook for 5 minutes, stirring frequently.

6. Stir in the Jamaican Jerk spice, tomatoes, maple syrup and lime juice.

7. Place the pork shoulder back into the mixture and add additional water until the meat is covered.

8. Cover the pot and place in oven. Cook for about 5 hours.

9. Remove pork shoulder from broth.

10. Take meat off the bone and shred.

11. Add the meat back to the sauce and cook on stove top to reduce liquid if it is too runny.

Serve on a toasted bun as a sandwich or with a side of mashed potatoes or coleslaw.