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.

Curry Casserole

Curry Casserole

Ingredients:

• 1 Medium spaghetti squash, baked

• 1 Small head of broccoli, steamed or roasted

• 1/2 C Peas

• 1 Large Carrot, slices or julienned

• 1-2 Tbsp Teeny Tiny Spice British Curry

• 2 Eggs

Instructions:

1. Preheat the oven to 400℉.

2. Slice the spaghetti squash in half lengthwise, scoop out the seeds and place it face down in a baking dish. Add a bit of water to the pan (this will keep it from drying out during cooking).

3. Bake squash for about 40 minutes or until a fork slides through the flesh easily. Remove from oven and scoop flesh into a bowl.

4. To the bowl with the squash, add in 1/2 cup peas, julienned carrot, broccoli, and any other veggies you would like to include.

5. Mix in 2 large eggs.

6. Add 2 Tbsp of Teeny Tiny Spice British Curry and stir until combined.ee.

7. Pour mixture into a greased baking dish and bake at 350℉ for about 30-45 minutes or until firm.

8. Slice and serve.

Creamy Za’atar Chicken Salad

Creamy Za’atar Chicken Salad

Ingredients:

• 4 Small Chicken breasts

• 2/3 C Full fat coconut milk

• 2 Tbsp Teeny Tiny Spice Co. Za’atar

• 1 Large Bunch of kale

• 2 Carrots, shredded

• 1/2 Cucumber, 1/2 in dice

• 1/2 C Cherry tomatoes, halved

• 1 Tbs Sesame seeds

• 2 Tbs Raisins

• 1 Tbs Olive oil

• 2 tsp Lemon juice

• Salt and pepper to taste

Instructions:

1. In a medium bowl, mix coconut milk with 2 Tbsp of Za’atar.  Place chicken breasts in the bowl, cover and marinate overnight in refrigerator.

2. When ready to cook, remove from refrigerator and transfer the chicken to a baking dish.

3. Bake chicken at 350℉ until done, flipping halfway through, about 10 minutes on each side.

4. Pan finish the chicken, frying in a small amount of oil to give a light crust.

5. Massage the chopped kale with oil and lemon juice to bruise. Combine kale and chopped vegetables to make the salad. I usually do this about 30 minutes ahead of time to let the kale soften. 

6. Slice finished chicken and top salad. Sprinkle with S&P, raisins, sesame seeds, and a final pinch of Za’atar.

Fig, Goat Cheese, and Prosciutto Frittata

Fig, Goat Cheese, and Prosciutto Frittata

Ingredients:

• ½ C Cherry Tomatoes

• 2 Tbs Butter

• 8 Lg Eggs

• 1 C Cream

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

• 4 oz Dried figs, chopped

• 4 oz Prosciutto, chopped

• 4 oz Chevre, crumbled

Suggested Teeny Tiny Spice blends: Za’atar, Ras el Hanout, Harissa

 Instructions:

Preheat the oven to 400˚ F.

1. Heat a heavy oven-proof pan over medium heat.

2. Add the tomatoes to the pan and cook for 5 minutes, stirring occasionally.

3. While the tomatoes are cooking, whisk together the eggs, cream and spice.

4. When the outside of the tomatoes is slightly charred, add the butter to pan, allow it to melt, and then pour in the spiced egg mixture.

5. Cook for 3 minutes until the eggs begin to firm up around the edge, then sprinkle in the figs, prosciutto and goat cheese.

6. Place in the oven and bake until the center of the frittata is set and cooked through, about 20 minutes.

7. Serve warm or cold with a nice salad.

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.

African Peanut Curry

African Peanut Curry

Ingredients

• 2 Large Boneless, skinless chicken breasts

• 2 Tbs Teeny Tiny Spice Company West African Curry

• 2 Tbs Olive oil

• ½ C Peanut butter

• 15 oz Diced tomatoes

• 1 C Water

• 1 Tbs vinegar

• 1 Tbs Scallions, chopped

• Salt to taste

Instructions:

1. Cut chicken breasts into 1 inch cubes.

2. In a bowl, toss the chunked chicken and West African Curry and blend until chicken is evenly coated.

3.. Sauté the chicken breast in olive oil for 4 minutes.

4. Incorporate peanut butter, tomatoes, water and vinegar.

5. Gently simmer for 20 minutes, stirring occasionally.

6. Season with salt to taste.

7. Garnish with chopped scallions.

Sweet Potato Curry

Sweet Potato Curry

This dish can be made vegetarian by omitting the chicken, and using vegetable broth instead of chicken broth.

 Ingredients:

• 1 ½ Lb Sweet potato, 1½” chunks

• 1 Medium Onion, chopped

• 1 C Green Peas

• 1 Lb Cubed chicken breast

• 2 Tbsp Teeny Tiny Spice blend of choice

• 2 Tbs Olive oil

• 15 oz Can coconut milk

• 1 C Chicken or vegetable broth

• Salt and pepper to taste

• Optional: fresh mint, scallions or peanuts, chopped, for garnish

Suggested Teeny Tiny Spice blends: Ethiopian Berberé, Ras el Hanout, West African Curry

Instructions:

1. Cook the spices in oil for 1 minute, stirring. Add the onions to the pan and cook for 5 minutes.

2. Stir in the chicken and cook for 5 minutes until browned.

3. Stir in the rest of the ingredients, except for the peas and garnish.

4. Gently simmer, partially covered, for about 30 minutes or until the sweet potato is soft and the chicken is cooked through. Stir occasionally as it cooks.

5. Add the green peas and cook for about 2 more minutes before removing from heat.

6. Season with salt and pepper to taste.

7. Serve alone or with rice.

8. Garnish with chopped scallions, mint or peanuts if desired.

Vegetable & Chicken Curry

Vegetable & Chicken Curry

Ingredients:

• 1 Lb Boneless, skinless chicken breast

• 1 Tbs Coconut oil

• 1 Lg Carrot, large dice

• 4 oz Crimini mushrooms, sliced

• 1 Med Yellow onion, small dice

• 15 oz Coconut milk

• 15 oz Diced tomatoes

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

• Salt to taste

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

 Instructions:

1. Cut chicken into 1 inch chunks and in a small bowl, toss with  Teeny Tiny Spice blend.

2. Sauté onion in oil for 3 minutes.

3.. Add carrots and mushrooms and cook 2 minutes, stirring frequently.

4. Add spiced chicken to the pan and cook another 2 minutes, stirring frequently.

5. Add diced tomatoes and coconut milk, stir to cream together, turn heat to low and simmer, covered for 30 minutes.

6. Serve alone or over rice or couscous.

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.

Cranberry and Butternut Squash Curry

Cranberry and Butternut Squash Curry

Ingredients:

• I Lg Onion

• 2 Cloves garlic

• 2 Tbs Olive oil

• 1 Lb Butternut squash, cut ½ to ¾ inch chunks

• 2 Tbs Teeny Tiny Spice Company Penang Curry

• 1 C Coconut milk

• ½ C Dried cranberries

Instructions:

1. Sauté onions and garlic in oil.

2. Toss chunked squash with Penang Curry to coat.

3. Add spiced squash to pan, tossing a few times to sear sides.

4. Add coconut milk and cranberries.

5. Bring to a boil, turn down heat to simmer & cook until squash is tender, about 15-20 minutes.

6. To reduce down for a thicker sauce, take the lid off for the last few minutes.

Enjoy.

Southeast Asian Curry

Southeast Asian Curry

Rich and creamy without heaviness, this dish is great on a hot evening or to warm you on a cold day.

Ingredients:

• 1 1/2 Lbs Meat or firm tofu, cubed

• 4 Tbs Teeny Tiny Spice Penang Curry

• 2 tsp Fish sauce (or 1/2 tsp salt)

• 2 Tbs Peanut butter

• 1 C Coconut milk

• 1 c Water

Optional additions:

• 1-2 Carrots, julienne

• 2 Scallions, sliced thinly

• 1 C Sugar snap or snow peas, stemmed

• 1 Sweet red pepper, diced

Instructions:

1. In a saucepan, combine meat or tofu, Penang Curry, fish sauce, peanut butter, coconut milk and water.

2. Gently simmer, covered, until the meat is tender or tofu is cooked through.

3. Add any additional optional ingredients that you choose and cook uncovered until these are cooked but still crunchy.

4. Season with additional salt to taste.

Serve alone or over plain rice.

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.

Black Beans and Sweet Potato

Black Beans and Sweet Potato

Ingredients:

• 1 Medium onion, diced

• 1 Small sweet potato, small dice

• 1 Sweet red pepper, diced

• 1 Tb Olive oil

• 2 C Cooked black beans

• 1 Tbs Teeny Tiny Spice Company Oaxacan Abodo

• 1 Tbs Apple cider vinegar

• ¼ tsp Salt

• ¼ C Broth or water

Instructions:

1. Sauté onion, sweet potato and red pepper in olive oil until tender (5-10 minutes).

2. Add black beans, Oaxacan Adobo spice, apple cider vinegar, salt and broth or water.

3. Heat through, stirring occasionally.

4. Serve over rice, by itself or use as a filling for burritos or tacos.