Spiced Apple and Onion Stuffing

Spiced Apple and Onion Stuffing

Smokey, spicy, savory, crisp & silky, this is a great stuffing for festive occasions or for when you just want some stuffing!

Ingredients:

• 2 Tbs Olive oil

• 4 Tbs Butter, softened

• 4 Ribs celery, diced

• 1 Lg Onion, diced

• 3 Apples, diced

• 2 Tbsp Teeny Tiny Spice Company Perfection Spice Rub

• 1/4 C Parsley leaves, chopped

• 8 C Cubed stale bread or unseasoned stuffing mix

• 2-3 C Chicken stock

Instructions:

1. Preheat oven to 375°F.

2. Add the oil and butter to a large skillet over medium heat.

3. When hot, add the vegetables, apple and spice and cook for 5 minutes.

4. Stir in the parsley and stuffing.

5. Moisten the stuffing with the chicken stock until the bread is soft but not soggy.

6. Fill a well-buttered baking dish with the stuffing mixture and place in hot oven.

7. Bake until the stuffing is set and the top is crisp and golden brown, about 30-45 minutes.

Harissa Roasted Tomatoes with Mint

Harissa Roasted Tomatoes with Mint

This very simple salad combines roasted cherry tomatoes with the coolness of fresh mint and a bit of heat from the Harissa. Serve by itself as a side salad or on a piece of crusty bread or as a topping on burgers or grilled fish or chicken.

 Ingredients:

• 2 Pints cherry tomatoes

• 1 Sm Onion

• 1 Tbs Olive oil

• 1 ½ tsp Teeny Tiny Spice Company Harissa

• 1 tsp Salt

• 8 Fresh Mint leaves, torn into pieces

• Optional: Dollops of goat cheese.

 Instructions:

1. Preheat oven to 425ºF.

2. Halve the cherry tomatoes and slice the onion into rounds.

3. In a small bowl, gently toss the tomatoes, onion, Harissa, salt and olive oil to coat.

4. Slide the mixture onto a roasting pan and arrange in a single layer.

5. Cook for 40-45 minutes, until tomatoes are wrinkled and slightly browned.

6. Spoon tomatoes into serving bowl and toss in the mint leaves.

7. Add a few dollops of goat cheese if desired and serve immediately.

Curry Cauliflower Bites with Pineapple Glaze

Curry Cauliflower Bites with Pineapple Glaze

Ingredients:

• 10 oz Cauliflower

• 1 Egg

• 1/4-1/2 C Pineapple juice (or crushed pineapple packed in it’s own juice)

• 2 tbsp Coconut flour (can sub flour of choice)

• 1 Tbs green onion (optional)

• 1.5 tsp Penang Curry

• 1 tsp sesame seeds (optional)

 Instructions:

1. Rice cauliflower with a food processor or grater.

2. Transfer cauliflower to a pan on the stove top and cook until soft. Let cool.

3. Strain as much water as possible from the cooked cauliflower. You can use a nut milk bag, a cheesecloth, or even a thin kitchen towel. Wrap around the pile of cauliflower and squeeze as much of the excess liquid out as possible.

4. Add strained cauliflower to a medium sized bowl, fluff with a fork, and then add sesame seeds, onion, and 1 tsp Penang Curry. Mix well.

5. Mix in an egg, then flour and remaining 1/2 tsp Penang Curry. Stir until all is thoroughly combined.

6. Scoop out by tablespoons into palm of hand and roll into tight balls. Place each ball on a baking sheet lined with parchment paper and bake for 15 minutes at 350℉. Turn up the heat to 400℉, flip the balls over and cook 5 more minutes. 

7. While balls are cooking, take 1/4-1/2 cup pineapple juice (I used crushed pineapple in a can, packed in its own juice, and strained) and heat until boiling in a small pan.

8. Boil, stirring, as the pineapple juice will reduce to a thick syrup. When you notice the juice becoming very thick, remove from heat and spoon into a small ramekin. 

9. When cauliflower bites are done, drizzle with pineapple glaze and dig in.

Curry Pickled Eggs

Curry Pickled Eggs

Ingredients

• 1 Medium to large jar

• 4-8 Hard boiled eggs, peeled

• 3 C Water

• 1.5 C Apple Cider Vinegar

• 1/4 C Salt

• 2 Tbsp Teeny Tiny Spice Company British Curry or Tandoori Masala

Instructions

1. Hard boil eggs, cool, and peel.

2. Place as many eggs in your jar as will fit.

3. In a large pitcher, mix vinegar, water, and salt. Stir until salt is dissolved.

4. Scoop the spices into the jar atop the eggs, then fill to the top with the vinegar mixture.

5. Put the lid on the jar and refrigerate for at least 48 hours before enjoying. Shake each day to distribute any spice that has settled

Homemade Kale Chips

Homemade Kale Chips

Ingredients:

• 1 Bunch Kale

• 1-2 Tbs Coconut Oil

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

• 1 Tbs Nutritional yeast (optional)

• 1 tsp Salt

Suggested Teeny Tiny Spice blends: Za’atar, Vadavan, Tandoori Masala, British Curry

Instructions:

1. Preheat oven to 250-275℉. 

2. Pull kale from stem into handful size pieces, and place them into a large bowl.

3. Melt the coconut oil on low, then drizzle over the kale. 

4. Massage oil into the kale, then sprinkle with spice, salt and nutritional yeast (adds a cheesy flavor).

5. If dry, add a little more melted coconut oil and bake low and slow for 30-40 minutes until all chips are crisp.

I used some of our British Curry with this batch and they are absolutely delicious! A great way to use up greens, and perfect for keeping on hand for a healthy snack.

Recado Rojo Mini Meatloafs

Recado Rojo Mini Meatloafs

For about 8 small cups

Ingredients:

• 1 lb Ground beef

• 1/2 Small onion, chopped

• 1/2 Red pepper, chopped

• 1 Egg

• 1/4 C Almond flour (or coarse flour of choice)

• 2 Tbs+2 tsp Yucatecan Recado Rojo

• Salt, Pepper and Garlic

• 3 Tbs Tomato paste

• 1 Tbsp Honey

• 2 tsp Apple cider vinegar

Instructions:

1. Preheat oven to 350℉.

2. In a large bowl, mix together beef, onion, red pepper, 2 tbsp Yucatecan Recado Rojo, salt, pepper, a sprinkle of garlic powder, 1 egg and 1/4 cup of a coarse flour. 

3. Grease a muffin tin and scoop mixture to lightly pack each cup full.

4. Bake for 10 minutes at 350℉. 

5. Meanwhile, mix 3 tbsp tomato paste, 1 tbsp honey, 2 tsp Yucatecan Recado Rojo, and 2 tsp vinegar, in a small bowl.

6.After 10 minutes of baking, brush the tomato paste mixture onto the top of each meatloaf cup. 

7. Bake another 10-15 minutes until done through. The fat may be visible around the edges as it cooks out, but it won’t effect the flavor. Just brush off any large pieces after cooking.

8. Serve with some sliced avocado, cilantro, or top with your favorite salsa.

Grilled Chicken Salad Sweet Potato Sliders

Grilled Chicken Salad Sweet Potato Sliders

Serves 2 large portions or 4 small

Ingredients:

• 2 Medium chicken breasts

• 2 Tbs Teeny Tiny Spice Oaxacan Adobo (or spice of your choice, this one is great with the guac!)

• 1/4 C Guacamole

• 2 Tbs Chopped onion

• 2 Tbs Chopped cilantro

• 1 Medium sweet potato

Instructions:

1. Fire up the grill! A frying pan will work, but the smokiness and char of a grilled chicken breast adds some dimension to this dish.

2. Coat chicken breasts in 2 Tbs of our Oaxacan Adobo, and grill until done. Let the outer skin crisp up a bit, and char a little for some extra smokiness in the flavor.

3. Remove from grill when done and cool for a bit in the fridge.

4. Fifteen minutes before you’re ready to serve, preheat oven to 350℉ and slice your sweet potato into thick “chips”, about half an inch in thickness. Coat with olive oil and a sprinkle of salt. These will act as your mini slider buns. 

5. Bake for 5 minutes on each side, until slightly softened but still stable and sturdy to pick up by an edge.

6. While your “buns” are cooling, in a medium bowl mix cooled grilled chicken, diced onion, cilantro, and stir in 1/4 cup of guacamole. Sprinkle on a little salt and pepper to taste.

7. Top a slice of the potato with a spoonful of the chicken salad, then top with another slice.

Paleo Falafel

Paleo Falafel

Ingredients

• 1/2 Head cauliflower, riced in food processor (chopped very fine)

• 1/4 C Minced carrots (food processed)

• 1 Tbs Chopped scallions

• 1/4 C Cassava Flour (or any wheat flour substitute)

• 1 egg

• 1-2 tsp Teeny Tiny Spice Za’atar

• 1-2 tsp salt

• 1/2 tsp garlic

Instructions

1. Steam your riced cauliflower in a covered pan until soft, then place it in a dish towel to wring out any excess water. Let it cool a bit first so as to not burn your hands.

2. Mix all ingredients in a bowl, making a dough.

3. Scoop out heaping tablespoons of the dough and roll into a ball in your hands, slightly flatten, and add a tiny bit of extra flour to the outsides before placing on a well greased sheet pan.

4. Bake for about 50 minutes to an hour at 350℉, flipping halfway.

5. Serve with some delicious hummus, tahini, yogurt dip, or your favorite dressing.

“Chipless” Nachos

“Chipless” Nachos

This recipe is fun to make and absolutely delicious! Instead of traditional chips, I used a yucca root, which is a tropical tuber, as my base.

Ingredients
For the “chips”:

• 1 Yucca root (about 9 inches long)

• 2 Tbs Olive oil

• 1 tsp salt

For the topping:

• 1 lb Ground meat

• 1 Tbs Tolucan Chorizo, Chocolate Chili, Yucatecan Recado Rojo, or Oaxacan Adobo Spice

• 1/3 C Crushed tomato or tomato sauce

• 1 tsp Salt

• 1/4 C Chopped onion

For the garnish:

• 1 Tbs Shredded cheese

• Cilantro

• Green Onion

• Avocado

Instructions:

1. Preheat oven to 400℉ and put a large pot of water on to boil.

2. Chop the ends off the yucca. Carefully peel the thick bark from the root, leaving a potato like veggie. Slice the yucca into desired chip thickness (about the thickness of a nickle). Try not to slice them to thin or they will burn easily.

3. Boil your chips for about 10 minutes.

4. Toss the drained chips in olive oil and salt, and lay on a well greased baking dish. Bake for 10 minutes or so on each side until chewy and slightly crispy.

5. While your chips are baking, sautée your onions in some olive oil or ghee on the stovetop, then add in the ground meat and spices. Combine well and cook through. Pour in some tomato sauce or chopped tomato and mix well, simmering until chips are finished.

6. Top your finished chips with your meat sauce, cheese, cilantro, green onion, and some fresh avocado.

Enjoy!

Scallops with Slow Roasted Tomatoes

Scallops with Slow Roasted Tomatoes

Ingredients

• 2 lb Tomatoes

• 1 Tbs Teeny Tiny Spice Blend of your choice (Suggestions below)

• 8 Large scallops

• 2 Tbs Butter

• Oil for roasting

• Salt to Taste

Suggested Teeny Tiny Spice blends: Yucatecan Recado Rojo, Oaxacan Adobo, Perfection Spice Rub

Instructions:

1. Slice tomatoes 1/2 inch thick. Sprinkle with some salt and pepper and slow roast in a single layer on an oiled sheet pan at 275ºF for 2 hours (or until they are wrinkly and starting to carmelise).

2. Remove tomatoes from oven and set aside.

3. Toss scallops with Teeny Tiny Spice blend to coat.

4. Sauté scallops in butter, 2 minutes on one side, flip and cook for 1 minute on the second side.

5. Finally, place slow roasted tomato goodness on a bed of greens, add scallops, drizzle with any butter from the pan. Enjoy!

WhoopAss Barbeque Chicken

WhoopAss Barbeque Chicken

Ingredients:

• 6 oz Tomato paste

• ½ C Apple cider vinegar

• ½ C Water

• 1/3 C Maple syrup

• 2 Tbs Teeny Tiny Spice Company WhoopAss

• 2 Lbs Chicken parts of choice for grilling

 Instructions:

1. Combine tomato paste, cider vinegar, water, maple syrup and WhoopAss in a sauce pan and simmer for 10 minutes to combine the flavors.

2. Place chicken parts on a medium hot grill.

3. Every 5 minutes, flip the chicken, generously brushing the new top surface with WhoopAss BBQ sauce.

4. Total grill time is about 20 minutes for breasts; 30 minutes for thighs and drumsticks.

5. Season with salt to taste.

Super Sized Meatballs Stuffed with Cheese

Super Sized Meatballs Stuffed with Cheese

Ingredients:

Meatballs

• 2 Lg Onion, diced

• 2 Tbsp Olive Oil

• 2 Lb Ground Meat

• 2 Tbsp Teeny Tiny Spice blend of your choice

• 2 Eggs

• ⅔ C Bread Crumbs

• 4 tsp Mustard

• 1 Jalapeno, seeded and finely chopped

• 8 oz Cheese, shredded

• Salt and Pepper to your liking

Sauce

• 2 Bell Peppers, seeded and chopped

• 10 clovesGarlic, crushed

• 2 Jalapeños, seeded and cut into rings

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

• 1½ C Coffee

• 1½ C Tomato, crushed

• 2 Tbsp Mustard

• ⅓ C Cider Vinegar

• ¼ C Maple Syrup

• 2 Tbsp Fresh Herb of your choice (e.g. Basil, Parsley, Cilantro), chopped

Suggested Teeny Tiny Spice blends: Perfection Spice Rub, Montréal Seasoning, Jamaican Jerk

 Instructions

1. Preheat and oven to 450˚F.

2. In a medium pan over medium heat, sauté the onion in olive oil until translucent, about 10 minutes.

3. Remove the pan from heat and place ½ of the cooked onions into a large bowl, with the ground meat, onions, Teeny Tiny Spice blend, eggs, jalapeño, bread crumbs mustard and any desired salt and pepper.

4. Thoroughly combine these ingredients, then divide into 8 parts and shape into balls about the size of a tennis ball.

5. Poke your thumb into the center of the meatball, push in about an ounce of cheese and then pinch the meat back around to seal the hole.

6. Place the stuffed meatballs into a roasting pan and then into the oven to cook for 25 minutes.

7. While the meatballs are cooking, put the pan with the onions back onto medium heat, add in the bell peppers, garlic and jalapeños and cook for 10 minutes, stirring as needed to prevent burning.

8. Stir in the Teeny Tiny Spice, coffee, tomato, mustard, vinegar and maple syrup, and simmer.

9. Season the sauce with additional salt or spice to your taste.

10. When the meatballs have cooked for 25 minutes, pull the pan from the oven, spoon the sauce over the meatballs and top with a sprinkling of cheese if you like.

11. Put the pan back into the oven for 10 more minutes.

12. Place the meatballs and sauce on a serving platter and sprinkle with chopped herbs.

Asian Chicken Satay

Asian Chicken Satay

A fantastic sweet, salty and spicy dish that can be done on the BBQ, oven-roasted or pan seared.

Ingredients:

• 1-2 Lbs Skinless & boneless chicken thigh or breast

• 2 Tbsp Teeny Tiny Spice Penang Curry or Szechuan Spice

• 2 Tbsp Olive oil

• 3 Tbs Tamari (soy sauce) or coconut aminos

• 4 Tbs Fish sauce

• 4 Tbs Brown sugar or maple syrup

Instructions:

1. Cut the chicken into strips.

2. Combine the remaining ingredients in a bowl to create a marinade.

3. Add the chicken to the bowl, mix to coat the meat with the marinade, and allow to marinate for at least one hour.

4. When ready to cook, place the chicken on skewers. If you are using bamboo skewers, you may want to soak them in water first to prevent them from burning.

5. Cook them for 10 to 20 minutes, turning them occasionally, basting with the remaining marinade after about 5 minutes of cooking. They can be grilled, cooked in a dry or oiled pan on the stove top over medium heat or, cooked in the oven at 400º F.

6. When the meat is cooked through, enjoy them hot or chilled.

Spiced Stuffed Peppers

Spiced Stuffed Peppers

Ingredients:

• 3 Lg Red, green or yellow bell pepper

• 1 Lb Ground meat (pork, beef, lamb, chicken, turkey)

• 1 Tbs Butter

• ½ C Wild mushrooms, finely chopped

• 1 Med Onion, finely diced

• ½ C Chevre

• 1 C Crushed tomatoes

• 1 Tbs Fresh cilantro, chopped

• 2 Tbs Teeny Tiny Spice of choice (Suggested blends below)

• Shaved fresh Parmesan over top

• Salt & pepper to taste

Instructions:

1. Preheat oven to 350ºF.

2. In a medium saucepan, sauté the onion in butter until translucent, about 3 minutes.

3. Add in the ground pork, spice and brown.

4. Add the mushrooms and cook for another 3 minutes.

5. Stir in the crushed tomatoes and fresh cilantro.

6. Remove from stove and stir in the chevre.

7. Taste, add salt and pepper if needed and set aside.

8. Cut the bell peppers in half lengthwise, core, de-seed and then stuff with the pork filling until slightly mounded.

9. Top with grated Parmesan.

10. Lay the peppers in a baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and cook another 10 minutes or until the top is browned and the peppers look wrinkled.

Notes

Suggested Teeny Tiny Spice Blends: Afghani Spice, Ethiopian Berberé, Harissa, Jamaican Jerk, Perfection Spice Rub, Persian Adwiya, Ras el Hanout, Szechuan Spice, Za’atar.

Refried Black Bean Dip

Refried Black Bean Dip

Ingredients:

• 2 Cups Prepared black beans

• 1 Tbs Fat or cooking oil of choice

• 1 tsp Teeny Tiny Spice Oaxacan Adobo

• 1 tsp Salt

• 1 Handful fresh cilantro

Instructions:

1. Add cooking fat or oil to a skillet and heat on high. Add the prepared black beans, adjust heat to medium, and stir. Cook for about 5 minutes until beans are slightly softer.

2. Add salt and spice, continuing to stir.

3. Meanwhile, in a small food processor, add cilantro and chop finely. 

4. Add beans to the food processor along with a few tablespoons of water, then pulse to blend. 

5. You can make this a well-blended purée or you can leave the mixture chunky. 

6. Scrape out and serve. 

Seaside Spice Drumsticks with Caramelized Onion Dip

Seaside Spice Drumsticks with Caramelized Onion Dip

Ingredients:

For the chicken:

• 2 lbs Chicken drumsticks

• 2 Tbs Ghee or butter

• 2 Tbsp Teeny Tiny Spice Seaside blend

• 1 Tbs Honey

• 1 tsp Salt

For the dip:

• 1 Cup Avocado oil or light tasting olive oil

• Juice of 1/2 lemon

• 1 Egg

• 1 tsp Salt

• 1 tsp Onion powder

• 1 tsp Garlic powder

• 1/2 Diced yellow onion

• 1/2 tsp Vinegar

• Oil for frying

• Cilantro, parsley, or green onion

 Instructions:

1. Preheat oven to 375℉.

2. Place the chicken in a baking pan. Melt 1 tablespoon of ghee and pour over chicken, then sprinkle with 1 teaspoon of salt and 1 tablespoon Seaside Spice.

3. Bake, covered, for 35 minutes.

4. For the last 10 minutes of cooking, uncover the chicken, increase the cooking temperature to about 400℉, then brush the drumsticks with a mixture of the remaining tablespoon of ghee, honey, and spice. 

5. Remove from oven.

For the dip (best made between steps 3 and 4 from above):

1. Start by cooking your very finely diced onion in some cooking oil or fat. We're going to cook these low and slow! You don't want to burn them, but instead get them caramelized and browned to bring out their sweetness. Stir occasionally and adjust heat as necessary.

2. While these are cooking, in a large mason jar add 1 egg, salt, juice of 1/2 a lemon, then grab your immersion blender (a food processor should work for this too!).

3. While blending, slowly pour in avocado oil until your mayo forms. 

4. When initial sauce is complete, add garlic powder, onion powder, vinegar, cilantro (or greens) and stir. 

5. When onions are sweet, tender, and cooked through, add to dip and stir. 

6. Refrigerate while wings are finishing.

Spiced Bacon Wrapped Dates with Hazelnuts

Spiced Bacon Wrapped Dates with Hazelnuts

Ingredients:

• 1 Package bacon (or as many pieces as you'd like to make)

• Pitted dates, equal to the number of slices of bacon

• Hazelnuts, almonds, walnuts, pecans, or your favorite nuts, enough to put one in each date

• Teeny Tiny Spice French Four Spice (or blend of choice)

• Salt

 Instructions:

1. Preheat oven to 400℉.

2. Coat bacon with spice and a pinch of salt (A teaspoon or two should work). Fry bacon strips in a skillet first, to get them halfway cooked before wrapping the dates.

3. While bacon is cooking, stuff the dates with nuts of choice

4. When bacon is halfway cooked through, carefully remove from the skillet, let cool for a moment until it's cool enough to work with, then wrap around each date, securing with a toothpick. 

5. Bake for 10-15 minutes until done and crispy, making sure the bacon doesn't burn.

6. Optional: drizzle a little maple syrup or honey on the bacon for the last minute or two of baking.

7. Let cool and serve.  

Fig Jam

Fig Jam

Ingredients:

• 1/2 Pound of fresh figs

• 2/3 C Water (divided into 1/3 cups)

• 1/3 C Coconut sugar

• 1 tsp Teeny Tiny Spice Garam Masala

• Juice of half a lemon

 Instructions:

1. Remove stems then chop and dice figs. Add to a pot on the stove and turn heat to medium.

2. Add 1/3 cup of water and 1/3 cup of coconut sugar and bring to a low boil.

3. Figs should begin to break down and thicken up as they cook. Add lemon juice and continue to stir. 

4. When most of the water has evaporated and figs and sugar have thickened, add 1/3 cup more of water and boil low until it's almost gelled.

5. Remove from stove and let cool before processing. Empty contents into a food processor and blend. Scrape into a jar and refrigerate to store.  

Masala Sweet Potato Fries

Masala Sweet Potato Fries

Ingredients:

Serves 2

• 1 Large Yam (sweet potato)

• 1/2 tsp Teeny Tiny Spice Garam Masala

• Oil

• Salt to taste

For Honey Ginger Ketchup:

• 1 Tbsp Store-bought or homemade ketchup

• 1/2 tsp honey

• Ground ginger to taste

 Instructions:

1. Start by heating your oven to 450℉. 

2. Slice the potato into spears, soak for 10 minutes in cold water, drain, and coat in oil of choice.

3. Roast for about 10 minutes on each side, adjusting the temperature down if they begin to brown too quickly.

4. Let slightly cool. While cooling, mix ketchup ingredients and serve. 

Curry Deviled Eggs

Curry Deviled Eggs

Ingredients:

Serves 8

• 4 Hard boiled eggs

• 2 Tbs Mayo (I love homemade or I use Primal Kitchen Avocado based mayo)

• 1 Tbs Mustard mixed with 1/2 tsp of honey

• 1/2 to 1 tsp Curry Blend of choice (I love our British Curry, or Tandoori Masala in this recipe)

• Optional: chives, green onions, cilantro and paprika to top

 Instructions:

1. After hard boiling and cooling your eggs, slice down the center and remove the yolks carefully. Place yolks in a bowl with mayo, mustard, and honey.

2. Mix mayo, mustard, honey, and hard boiled yolks, then stir in your curry spice. 

3. Whip until creamy, then spoon into your egg white halves. You can also use a pastry bag to pipe the filling into the eggs.

4. Top with paprika for color, or your choice of cilantro, onions, or chives