Warm Chicken Salad

Warm Chicken Salad

Ingredients:

• 1 ½ Lb Boneless, skinless chicken breast

• 1 8 Oz. Package cream cheese

• ½ C Butter, softened

• ¼ tsp Salt

• ¼ tsp Freshly ground black pepper

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

• Finely minced red bell pepper and red onion to garnish

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

Instructions:

1. Preheat the oven to 350°F.

2. Place the cream cheese, butter, salt, pepper and spices into a Cuisinart and blend until creamy. Set aside.

3. Cut the chicken breasts into ¾” chunks.

4. Set a pan on the stovetop over medium heat. Melt 1 Tb butter in the pan and add the chicken to quickly brown.

5. Remove the chicken from the heat and scoop it into an oven-proof baking dish. Spoon the cream cheese mixture into the baking dish and mix until the chicken is evenly coated.

6. Place a lid on the baking dish and bake for 1 hour.

7. To serve, add a bed of arugula or spinach to each plate, spoon some of the chicken on top and sprinkle on the chopped red onion and red pepper to finish.

*We recommend arugula or spinach because the warm chicken will wilt the greens and both of these choices wilt nicely.

Cheese Tuile Taco Shells

Cheese Tuile Taco Shells

Ingredients:

• 8 Oz. Shredded cheddar cheese

• Teeny Tiny Spice blend of choice, to sprinkle

• Suggested blends: Oaxacan Adobo, Tolucan Chorizo, Yucatecan Recado Rojo, Jamaican Jerk

Instructions:

1. Preheat oven to 350°F.

2. Have an inverted mini-muffin tin or thin rolling pin available for forming shells.

3. Line a baking sheet with parchment paper or Silpat.

4. Sprinkle shredded cheese in 4” circles on the baking sheet, sprinkling sparingly in the middle compared to the edges. Do not feel the need to cover all empty spaces.

5. Add a dusting of Teeny Tiny Spices to cover each taco.

6. Bake for 8-10 minutes until cheese is melted and turning golden brown.

7. Remove from the pan and allow to cool for 1-2 minutes.

8. One at a time, remove the cheese rounds from the baking sheet and lay each one either over the rolling pin or gently tuck each one in between the muffin tin cups of the inverted muffin tin in the shape of a taco shell.

9. Allow to cool until shells are crisp and holding their taco shell shape.

10. Stuff with desired fillings and serve.

Deconstructed Cheese Steak

Deconstructed Cheese Steak

Ingredients:

• 1 Large Onion, sliced

• 8 Oz. Fresh Mushrooms, sliced

• I Green Bell pepper, sliced

• 1 Orange bell pepper, sliced

• 1 Red bell pepper, sliced

• 1 Lb Sirloin steak

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

• ½ C Red wine

• 4 Oz. Provolone cheese, sliced

• 12 Oz. Butter

 Suggested Teeny Tiny Spice blends: Hot Italian Spice, Montréal Seasoning, Perfection Spice Rub, Tolucan Chorizo

Instructions:

1. In a heavy pan over medium high heat, sauté the onion in 2 Tb butter, adding a pinch of salt, until soft.

2. Remove the onion and place onto a sheet pan in a neat row. Set aside.

3. In the same pan as you cooked the onions, sauté the mushrooms in 2 Tb butter until browned. Again, add a pinch of salt while cooking. Remove to the sheet pan, laying the mushrooms next to the onions.

4. Follow the same procedure with the green, then orange and finally the red peppers, cooking each group until soft and removing each group to the sheet pan, placing them in their own row.

5. Coat both sides of your piece of steak with the 2 Tb of Teeny Tiny Spices (Whichever blend you are using).

6. Over medium heat, cook the steak in another 2 Tb of butter, 6 minutes on one side and 4 minutes on the other. Remove from heat and set aside.

7. Immediately pour the red wine into the pan to de-glaze, scraping the bottom to incorporate all of the browned goodness from the steak. Stir continuously until the volume of liquid is reduced to a couple of tablespoons and the wine has thickened into a sauce. Remove from heat.

8. Thinly slice the steak and add it to the sheet pan.

9. Cut each piece of provolone in half and lay these slices across the ingredients on the platter. Broil on high in the oven for 2-4 minutes to melt the cheese.

10. Remove the sheet pan from the oven, drizzle the wine reduction overtop and serve.

Smoky Frittata

Smoky Frittata

Ingredients:

• 2-3 C Cooked cauliflower, sausage, potato, broccoli (Any or all of these)

• 2 Tbs Olive oil or butter

• 6 Eggs

• 4 Tbs Sour cream

• 2 Tbs Mustard

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

• 3 Tbs Finely chopped chives

• 8 Oz Smoked Mozzarella, grated

• (Suggested blends: Perfection Spice Rub, Tolucan Chorizo, Harissa, Ethiopian Berberé)

Instructions:

1. Preheat oven to 375°F.

2. In an oven-proof skillet over medium heat, heat the pre-cooked filling ingredients in olive oil or butter.

3. Combine the eggs, cream, mustard, Teeny Tiny Spices chives and ¾ of the cheese.

4. When the filling is heated through, pour in the egg and cheese mixture, stirring to evenly distribute all of the ingredients

5. Cook for 5 minutes.

6. Remove from stove, sprinkle remaining cheese overtop and place in the oven.

7. Bake for 10-12 minutes, until the frittata is set and golden brown.

8. Remove from oven and let sit for 10 minutes.

9. Serve warm or cold.

Pizza Bianca

Pizza Bianca

Ingredients:

Dough for 2 Pizza crusts (regular or gluten free)

6 ½ Oz New potatoes, washed and unpeeled

3 Tbs Olive oil

¾ C Mascarpone cheese

1 ½ Oz Romano cheese, grated

4 Anchovy filets, finely chopped

8 Fresh sage leaves, finely chopped

Zest of 2 lemons

5 Green onions, finely sliced at an angle

1 Tbs Teeny Tiny Spice Company spice blend of choice

(Suggested blends: Hot Italian Spice, Shepherd Herb Mix, Seaside Spice, Perfection Spice Rub).

Instructions:

Preheat oven to 475°F.

Prepare your pizza dough and set aside to rise.

Using a mandoline or a sharp knife, thinly slice the potato into disks.

Place the potato slices into a small bowl and add 1 Tbs olive oil, a pinch of salt and a grind of fresh black pepper. Mix to coat the potato slices with the oil and transfer to a parchment lined baking sheet, laying the slices flat so that they do not touch each other.

Bake for 5-7 minutes or until golden brown.

Remove from oven and set aside.

In a small bowl, combine the mascarpone, romano, lemon zest, anchovies, spices and sage with a pinch of salt and freshly ground black pepper.

When your pizza dough has risen, separate it into 2 equal balls and roll each one out on a lightly floured surface. Transfer each to a parchment lined baking sheet.

Spread the cheese mixture evenly onto each round of dough.

Sprinkle the green onions over each pizza and then layer the potato slices on. Drizzle each pizza with olive oil and bake for 9 minutes, until the cheese is slightly brown.

Serve hot and enjoy!

Green Pea Fritters with Za'atar

Green Pea Fritters with Za’atar

(Makes 12 fritters)

Ingredients:

• 1 Lb Frozen green peas, thawed

• 4 Oz Ricotta cheese

• 3 Eggs, beaten

• Zest of 1 lemon

• 3 Tbs Teeny Tiny Spice Company Za’atar

• 2/3 C All purpose flour (Cassava flour for gluten free)

• 1½ tsp baking powder

• 1 C Fresh mint leaves, finely chopped

• 8 Oz Feta cheese, crumbled into ¾” pieces

• 2 Tbs Oil mixed with 2 Tbs melted butter for frying, adding more as needed

Instructions:

1. In a food processor, coarsely pulse the peas and transfer to a large bowl.

2. Add the ricotta cheese, lemon zest, eggs, ¼ tsp salt and freshly ground black pepper and mix well.

3. Add the Za’atar, flour and baking powder to the mixture and mix until well combined.

4. Fold in the feta and mint leaves, being careful not to break up the chunks of feta.

5. In a saucepan over medium heat, pour in the melted butter and oil mixture.  Using two spoons, scoop balls of the mixture and drop into the oil. Cook for about 1½ minutes on each side or until each side is browned.

6. Transfer cooked fritters to a plate lined with paper towel.

7. Add more oil/butter as needed to cook all of the fritters.

8. Serve with wedges of lemon.

Asian Braised Lamb

Asian Braised Lamb

Ingredients:

• 2# Lamb, any cut

• 8 oz Shitake Mushrooms

• 1 Tbs  Fresh Ginger, minced

• 1 Lg  Onion, chopped

• 2 Tbs Teeny Tiny Spice Company blend of Choice (Suggestions below)

• 1-2 Tbs Tamari

• 2 Tbs Vinegar

• 1 Tbs Fish sauce

• 1 Tbs Sesame oil

• 1 Tbs Molasses

• 2 C Water

• 1 Green pepper, cored and thinly sliced

• 6 Scallions, thinly sliced crosswise

Suggested blends: Chinese Five Spice, Penang Curry, Szechuan Spice, Massaman Curry

*If you are using Szechuan Spice or Massaman Curry, start with 1 Tbs tamari because these two blends contain salt, whereas the Penang Curry and Chinese Five Spice are salt-free. You can always adjust up if needed.

Instructions:

1. Combine all of the ingredients in an oven-proof pan with a lid.

2. Bring to a boil on the stove top and then place into a 350º oven for 3 hours.

3. Remove from the oven, separate any bones from the meat, and place uncovered back into the oven for 1 hour.

4. Add the green pepper and scallions and allow to cook for 10 minutes.

5. Adjust seasoning to taste and serve hot alone, over noodles or rice.

Chicken Cauliflower Cheese Bake

Chicken Cauliflower Cheese Bake

Ingredients:

• 1 Head Cauliflower, broken into florettes

• 8 oz Mushrooms, sliced

• ½ Lg Onion, chopped

• 2 Skinless chicken breasts, cubed

• 2 Tbs Butter

• 8 oz Ricotta cheese

• 4 oz Cream

• 8 oz Jack or Cheddar cheese, grated

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

Instructions:

1. Preheat oven to 350ºF.

2. Steam the cauliflower until very tender.

3. Sauté the mushrooms, onions and chicken in the butter until cooked.

4. Combine spice, ricotta, cream and 2/3 of the shredded cheese in a large bowl.

5. Stir the cooked cauliflower, mushroom, onion and chicken into the cheese batter and then transfer it all to a baking dish.

6. Top with the remaining shredded cheese.

7. Bake until the cheese on top is turning golden brown, about 45 minutes.

8. Serve hot or cold.

Recommended Teeny Tiny Spice blends:  Sherpherd Herb Mix, Hot Italian Spice, Vadavan, Harissa

Shrimp with Garlic Scapes

Shrimp with Garlic Scapes

Ingredients:

• 1# Shrimp, shelled and deveined

• 8 oz Garlic scapes, cut into 1” pieces

• 4 oz Mushrooms, thinly sliced

• 3 Tbs Butter

• 1-2 Tbsp Teeny Tiny Spice Co. blend of choice

Suggested blends: Yucatecan Recado Rojo, Hot Italian Spice, West African Curry, Shepherd Herb Mix

Instructions:

Combine and sauté shrimp, garlic scapes, mushrooms and spice in butter until cooked through, about 4 minutes.

Country Style Pork Ribs with Rice

Country Style Pork Ribs with Rice

Ingredients:

• 3# Country style pork ribs (sometimes called Pork Back Bones)

• 1 Lg  Onion, chopped

• 4  Celery stalks, chopped

• 5 C Water

• 1 tsp Salt

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

• 1½ C White rice

• 4  Scallions, chopped

• 1 Sweet red pepper, cored and sliced

Suggested blends:  Cajun Spice, Jamaican Jerk, Seaside Spice, Perfection Spice Rub

Instructions:

1. Combine the pork, onion, celery, salt, spice and water in a pot.

2. Bring to a boil, cover, reduce heat and simmer for 40 min.

3. Uncover, stir in the rice and boil for 10 min

4. Add the scallions, sweet red pepper, cover and simmer for 10 min.

5. Adjust seasoning to taste and serve hot.

Sausage and Onion Quiche

Sausage and Onion Quiche

Ingredients:

For the crust:

• 1¼ C Gluten-free all purpose flour

• 1 Tbs Sugar

• ½ tsp Xanthan gum

• ½ tsp Salt

• 6 Tbs Cold butter

• 1 Egg

• 2 tsp Lemon juice or vinegar

For the filling:

• 1½ C Cooked sausage

• 2 oz Cream cheese

• ½ C Cheddar cheese, grated

• 1 Green onion, chopped (can sub in red onion)

• ½ tsp Worcestershire sauce

• 3 Tbs Greek yogurt

• 1 Pinch Baking soda

• 1 C heavy cream

• 3 Eggs

• 1-2 Tbs Teeny Tiny Spice of choice

Suggested blends: Shepherd Herb Mix, Seaside Spice, Montréal Seasoning, Harissa

Instructions:

1. Preheat the oven to 350°F.

2. Lightly grease a pie plate.

3. In a medium bowl, whisk flour, sugar, xanthan gum and salt.

4. Slice cold butter into smaller pieces and work into the flour mixture until it is crumbly with pea-sized chunks of butter.

5. Whisk the egg and lemon juice or vinegar until very foamy and mix into the flour mixture. Stir until the mixture holds together, adding 1-3 Tbs of cold water if necessary.

6. Shape into a ball and chill for 1 hour or overnight.

7. Allow the dough to rest at room temperature for 10-15 minutes. Roll the dough out onto a floured surface and then invert the crust into the prepared pie plate.

8. Combine the sausage, cream cheese and Worcestershire sauce and pour into the pie crust. Top with cheddar cheese and onion.

9. Whisk together the eggs, Greek yogurt, baking soda, spices and heavy cream and pour this over the sausage mixture.

10. Cover the edges of the pie crust with aluminum foil to prevent burning.

11. Bake for 45 minutes, remove foil and bake for another 15 minutes.

12. Serve warm.

Chicken Cooked in a Tandoor

Chicken Cooked in a Tandoor

Ingredients:

• 3-4 Lb  Whole Chicken

• 1 C  Plain yogurt

• 2-3 Tbs Teeny Tiny Spice Company Tandoori Masala

• ½ tsp Salt

Instructions:

1. Combine the yogurt, Tandoori Masala and salt in a large non-reactive bowl.

2. Cut deep slashes across the breast and legs of the chicken, about 1” apart, so that you can rub the yogurt mixture deep into the flesh.

3. Put the chicken in the bowl of yogurt mixture, cover with the mixture and work it under the skin and into the slashes.

4. Marinate from 15 minutes to overnight.

5. Roast the chicken in a 375º F oven until the internal temperature of the thick meat is 160º-165º F, about 1-1.5 hours.

If you are going to try to make a tandoor, see below:

Making the Tandoor

A tandoor is basically an insulated clay oven.  We saw some homemade ones on Youtube built with terracotta pots inside a larger flower pot with the space between insulated with vermiculite or perlite.  We tried this method, and it works, but the terracotta pots fractured due to the high heat.  An alternative would be to use clay chimney flue tiles or, as we chose to do, use clay bricks stacked in a circle.  The chimney flue is smooth inside, so that could be used for making Indian breads whereas the brick cannot.

What you will need:

• 1 Ridiculously large decorative clay flower pot

• 2 Cement blocks

• 49-50 Clay bricks

• 1 Old barbecue grill or wire mesh to fit in the bottom of the large pot

• perlite or vermiculite

Instructions:

The only tool used was a grinder with a masonry cutting wheel to cut a 4”x4” hole in the bottom of the large flower pot in order to let air in the bottom.  The cut out square was saved and placed inside the pot, rotated at a 45º to the hole, covering some of it but still allowing air up through the bottom and ash out the bottom.  If you don’t have a grinder, a drill with a masonry bit or hole saw could also work.

After cutting the larger hole in the bottom of the pot, we put the pot in its final location, resting on two concrete blocks (you could use bricks) allowing air access to flow in through the bottom and external access to clear out ashes from below.  Four bricks were placed on edge around the hole, leaving enough room to place the pot bottom cutout as described above.

An old grill grate was placed on these bricks, and the space between the bricks and pot was filled with vermiculite.  We then built up a tower of brick circles on top of the grate, creating our clay oven space.  When we got to the top of the pot, we covered the brick circle with a pan lid to keep vermiculite from falling down into the oven, and then filled the space between the bricks and the pot with vermiculite up to about an inch from the top of the bricks.  That last inch was filled with coarse and fine gravel to prevent the vermiculite from blowing away on our windy hillside.

We are on a learning curve of cooking in this style of oven.  Just a small amount of charcoal will get the internal temperatures super hot.  The best strategy so far has been to build a moderate charcoal fire in the tandoor and let it burn down to almost nothing, thoroughly heating the bricks but not leaving a lot of fire heat from below.  With the chicken, we skewer one end or the other and hang it in the tandoor to cook.  You can tent some foil over the top if you want to keep in more heat.  After 10-20 minutes we remove it, skewer the other end, and re-hang it the other end down.  Use an instant read thermometer, and cook it until a thick part of the meat reads 160º-165º F, remove and serve.

You can also make kebabs or koftas on long skewers and either place them across the top or rest them down into the oven, allowing the skewer point to rest on a brick and the handle protrude from the top.  If you want to do regular old grilling, just place a grate over the top of the oven and go to town.

Halibut Cheeks

Halibut Cheeks

Ingredients:

• 3-4 oz of Halibut cheeks per person

• 1 Tbs Butter

• Teeny Tiny Spice blend of choice (Suggestions below)

Instructions:

1. Melt butter in a medium hot pan.

2. Add the halibut cheeks and cook for 1-2 minutes.

3. Turn the halibut cheeks over in the pan, sprinkle with Teeny Tiny Spice blend of choice and cook for 1 more minute.

4. Serve over a bed of greens with a splash of olive oil, a dash of balsamic vinegar and a pinch of salt.

Suggested Teeny Tiny Spice blends: Tolucan Chorizo, Cajun Seasoning, Seaside Spice or Ethiopian Berberé.

Irish Fish Pie

Irish Fish Pie

Ingredients:

For the topping (Champ):

• 2 Lbs Floury Potatoes, peeled and chunked

• 1 Bunch Scallions, chopped

• 8 oz Half + Half

• 2 oz Butter

• Salt to taste

For the filling:

• 1½ Lbs of Fish (salmon, cod, snapper, haddock, shrimp, scallops) in chunks

• 2½ C Milk

• 2 oz Butter

• 2 Tbs Flour (for GF, I use cassava flour)

• 2 Tbs Parsley, chopped

• 2 Tbs Teeny Tiny Spice blend of choice (suggestions below)

• 2 oz Cheddar cheese, grated

Suggested Teeny Tiny Spice blends: West African Curry, British Curry, Tandoori Masala, Vindaloo

Instructions:

Topping:

1. Boil potatoes until soft.

2. Drain water from the potatoes.

3. Mix in and mash potatoes, butter, half + half and scallions.

4. Season with salt to taste.

Filling:

1. Prepare the fish by skinning, shelling, de-boning and cutting into bite sized chunks.

2. Add the fish to a deep pie dish.

3. In a saucepan, melt the butter, add the flour and cook gently while stirring for 2-3 minutes without allowing it to brown. Gradually add the milk, parsley and spice to the pan, stirring the whole time to eliminate any flour lumps.

4. Bring to a simmer and cook for 4 minutes, stirring the whole time.

5. Add additional salt or spice if needed.

6. Pour the sauce over the fish mixture.

7. Top with the champ to make a mashed potato crust.

8. Sprinkle with the cheddar cheese.

9. Bake at 400°F for about 30 minutes until lightly browned.

Dublin Coddle

Dublin Coddle

Ingredients:

• 6-8 Potatoes, peeled & sliced

• 2-3 Onions, sliced

• 1 Lb Sausage links

• 1/2 Lb Bacon slices

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

• 1 Pint water

• Large handful of chopped parsley or scallions

Suggested blends: Shepherd Herb Mix, Perfection Spice Rub, Montréal  Seasoning, Jamaican Jerk

Instructions:

1. Toss the potatoes and onions with the spice and put them in a heavy bottomed, deep pan.

2. Place the bacon strips and sausage on top of the potatoes and onions.

3. Pour the pint of water over all, cover and bring to a very gentle simmer.

4. Cook for 2-3 hours.

5. Serve hot with chopped parsley or scallions and a beer or whiskey.

Slow Cooked Chicken Legs

Ingredients:

• 2# Chicken Thighs or Drumsticks, bone in

• 1 lg Onion, coarsely chopped

• ½# Mushrooms, halved

• 2-3 Tbs Teeny Tiny Spice Co. blend of choice (See suggestions below)

• Herbs, chopped as optional garnish

Suggested blends: Seaside Spice, Montréal Seasoning, Hot Italian Seasoning, Tolucan Chorizo Spice

 Instructions:

1. Heat oven to 275ºF

2. Place the onion, mushrooms and chicken into an oven proof lidded pot and sprinkle with spice.

3. Bake for overnight or all day until the meat is falling off of the bone.

Rustic Terrine

Rustic Terrine (Pâté de Campagne)

Ingredients and Supplies:

• 1 lb Ground Pork

• 1 lb Pork Shoulder, chopped into small pieces

• 1 lb Lamb, chopped into small pieces

• ¼ - ½ lb Chicken Livers, minced

• ½ lg Onion, minced

• 2 Garlic cloves, minced

• ¼ C Parsley, minced

• ¼ C Dried fruit such as currants or sour cherries (optional)

• ½ -1 tsp Salt

• 1-2 tsp Teeny Tiny Spice Co. blend of choice (see suggestions below)

• 2 lg Eggs

• 1½ Tbsp Flour (wheat or cassava)

• 1½ Tbsp Whiskey or Cognac

• ¼ C Heavy Cream

• ½ lb Bacon

• Optional Hard boiled eggs or cooked mushrooms

Loaf pan

Roasting pan

Two pieces of cardboard cut to fit into the loaf pan

Aluminum foil

Parchment paper

Something about the size of a brick weighing a couple of pounds….perhaps a brick!

Instructions:

1. Combine in a bowl the salt, spice, eggs, flour, whisky/cognac, and cream.  This should be a loose batter, not a dough; add additional cream or booze if needed.

2. In a second bowl, mix together the ground pork, chopped pork and lamb, chicken livers, onion, garlic, parsley and dried fruit.

3. Combine the batter with the meat mixture.

4. Line a loaf pan with parchment paper so that the parchment extends above the sides (don’t worry about the ends).

5. Lay strips of raw bacon down one side of the pan, across the bottom, and up the other side to form a bacon “crust” for the terrine.

6. Fill the pan with the pâté mixture, pressing down as you fill to remove any air pockets.  If you are using the optional mushrooms or hard-boiled egg, fill the pan ½ way, place the mushrooms or eggs along the center of the loaf and continue filling with the pate mixture.  If there is any overhanging bacon along the edge, fold it across the loaf.

7. Seal the loaf pan with a tinfoil top.

8. Heat the oven to 300º F.

9. Place the loaf pan into a larger roasting pan and fill the larger roasting pan with hot water to about ½ way up the side of the loaf pan.

10. Place into the oven and cook to an internal temperature of 140ºF about 1½ hours.

11. While the terrine is cooking, take the two pieces of cardboard, layer them together, and wrap with tinfoil to “waterproof” them.  Make sure your brick is clean.

12. Remove the loaf pan from the roasting pan, place onto a plate or rimmed cookie sheet, remove the tinfoil cover, top with the cardboard platen and set the brick on top to gently but firmly compress the terrine loaf. 

13. Refrigerate weighted overnight.

14. To remove the loaf, run a knife along the ends to loosen, invert the loaf pan onto a plate or cutting board, and gently tug on the parchment paper that is peaking out from under the edges of the loaf pan and it will plop right out.

15. Remove the parchment, slice and serve as is or with mustard, pickles, greens, etc.

Suggested blends: French Four Spice, Hot Italian Spice, Ras el Hanout, Za’atar

Stuffed Whole Boneless Chicken

Stuffed Whole Boneless Chicken

Ingredients:

3-5 Pound whole chicken

For the stuffing:

• 1 C Mushrooms, chopped

• 1 C Onion, chopped

• 4 Cloves garlic, minced

• 1 C Parsley, chopped

• 3 Tbs Butter

• 2-4 Tbs Teeny Tiny Spice blend of choice (See suggestions below)

• Salt

Butcher's string

For the roasting pan:

• 1 C Mushrooms whole or cut in half

• 1 Lg Onion cut into eighths

• A few chunked root vegetables of your choice

• 1/2 C Heavy cream

 Suggested Teeny Tiny Spice blends: Za’atar, Shepherd Herb Mix, Perfection Spice Rub

Instructions:

1. Debone a whole chicken.  See either or both of the following videos for instruction:    

   https://www.youtube.com/watch?v=dworCHCm3ts                                  https://www.youtube.com/watch?v=0MBYdoSMk1Y

2. In a pan on the stove, sauté the mushrooms, onions, garlic, parsley, and 1-2 Tbs of Teeny Tiny Spice in the butter until soft.

3. Salt the vegetable mixture to taste.

4. Allow the vegetable mixture to cool to about room temperature.

5. Lay the chicken out, skin side down and place the vegetable mix down the center of the bird.

6. Pull the meat around the vegetable stuffing mix, and truss with butcher's twine.

7. Place the stuffed and rolled chicken into a roasting pan, breast side up, on top of the chunked root veggies, mushrooms and onions for the pan.

8. Rub/sprinkle the chicken with 1-2 Tbs of Teeny Tiny Spice.

9. Roast in a 350º F oven until a thermometer placed into the thickest part of the meat reads 160º-165º F, about an hour and a half.

10. Remove the chicken from the oven, allow to rest for 10 minutes before cutting into 3/4"-1" thick slices (remember to remove the butcher's string!).

11. While the chicken is resting, combine the juices from the roasting pan with the heavy cream and cook them down, stirring regularly, until the sauce coats a spoon. Season to taste.

12. Serve the stuffed chicken slices with the roasted vegetables and cream sauce.

Stuffed Eggplant

Stuffed Eggplant

Ingredients:

• 1 Large eggplant

• 1/2 Large onion, finely diced

• 1 Red pepper, finely diced

• 3-4 Cloves garlic, minced

• 3 Tbs Teeny Tiny Spice Company Vadavan

• Salt to taste

• Olive oil

• 1 Can coconut milk

 Instructions:

1. Preheat oven to 400°F.

2. Slice eggplant in half lengthwise and cut slits into the flesh to create diamond shapes.

3. Place on a baking sheet with the cut face up, drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until softened.

4. When the eggplant is finished roasting, remove and let cool slightly. Carefully scoop out most of the flesh from the center, leaving “boats.”

5. In a large pot, cook the ground meat.

6. When the meat has browned, mix in the garlic, onion and red pepper and cook until the veggies are softened.

7. Add the scooped eggplant, coconut milk and Vadavan into the meat mixture and cook until the sauce has thickened.

8. Stuff the eggplant boats with the meat and veggie mixture and serve.

Grilled Spatchcock Chicken

Grilled Spatchcock Chicken

Ingredients:

• 1 Whole chicken

• Teeny Tiny Spice blend of choice

  Suggested blends: Perfection Spice Rub, Shepherd Herb Mix, Jamaican Jerk, Oaxacan Adobo

• S&P

Instructions:

1. With kitchen shears or a knife, cut along both sides of the backbone and remove it. Open the carcass and cut longitudinally into the breast bone. Place the opened chicken onto the counter, cavity side down, and press to crack the breast bone and create a spatchcocked chicken.

2. Heat one side of the grill.

3. Rub the chicken with 2-3 Tbs of spice and some extra salt and pepper.

4. Place the chicken on the cool side of the grill open side down and cook until a meat thermometer placed in the thigh reads 155°F. It will take about 45 minutes for a 3# bird and 60 minutes for a 4# bird.

5. Flip the chicken, skin side down, onto the hot side of the grill and cook for 10 minutes.

6. Serve.