Orange Bundt Cake (GF)

Orange Bundt Cake (GF)

Ingredients:

For the cake

• 1 C Cassava flour

• ½ C Almond flour

• 3 Tbs Arrowroot powder

• 1 tsp Baking powder

• ½ tsp Baking soda

• ¼ tsp Salt

• 1 Tbs Teeny Tiny Spice Company Persian Adwiya

• ½ C Unsalted butter at room temperature

• ¾ C Sugar

• Zest of 1 orange

• 2 Lg Eggs

• 1 tsp Vanilla extract

• ¼ C Sour cream

• ½ C Orange juice (I used the juice of the zested orange and it was 1/2C)

For the glaze

• 1 Tbs Milk

• ¼ tsp Vanilla extract

• ½ C Powdered Sugar

Instructions: 

1. Preheat oven to 350°F.

2. Grease a 6 cup bundt pan with butter.

3. In a medium bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, salt and spice.

4. In a large bowl of a stand mixer (or you can use a hand mixer), beat together the butter, sugar and orange zest until smooth.

5. Add in the eggs, sour cream, vanilla and orange juice and blend again until smooth.

6. Pour batter into the bundt pan.

7. Bake for 40 -45 minutes or until the cake is golden brown and springs back to the touch.

8. Cool on a rack for 10-15 minutes before turning onto a serving plate.

9. Let cool completely, mix the glaze together and drizzle over top.

10. Slice and serve.

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

Homemade Hot Sauce

Homemade Hot Sauce

Makes five 8 oz jars

Ingredients:

• ½# Hot peppers, stemmed & roughly chopped

• ¾# Sweet peppers, stemmed, seeded & roughly chopped

• ½# Tomatoes, stemmed & roughly chopped

• ¼# Onion, peeled & roughly chopped

• 6 Cloves garlic

• 1 ½ tsp Black pepper

• 1 ½ tsp Allspice

• 1 ½ tsp Cumin

• 1 Tbs Juniper berries

• ½ tsp Cinnamon

• 1 ½ tsp Salt

• 1 Tbs Sugar

• 2 C Apple cider vinegar

Instructions:

1. Combine the vegetables, spices and salt in a pan. Cook over medium heat, covered, until the vegetables are soft.

2. In a blender, combine vegetable/spice mixture with vinegar and blend until smooth.

3. Pass through a sieve to remove seeds and skin bits. Set aside while preparing water bath.

4. Fill a large pot with enough water to cover the top of the 8 oz jars by an inch.  Bring the water to a rolling boil.

5. While waiting for the water to boil, heat the jars and lids in a 250°F oven for about 5 minutes to sterilize.

6. Using potholders, carefully remove the jars from the oven and place on a counter.  Spoon the pepper sauce into each jar, leaving about 1/2” space from the top of the jar.

7. Tighten the lids on the jars and, using canning tongs, carefully lower each jar into the boiling water. Boil for 15 minutes, then turn off the heat and let the jars sit in the hot water for 10 minutes before removing to the counter to cool.  Store in your pantry or cabinet. Refrigerate after opening.

*If you don’t want to can the sauce, you can store jars in the refrigerator or freezer.

Blueberry Habanero Jam

Blueberry Habanero Jam

Makes 5 jars (8 oz.)

Ingredients:

• 3/4 C White vinegar

• 3 Habanero peppers, seeded

• 3 C Sugar

• 1 Lb Fresh blueberries

• 2 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. Set a large pot of water on the stove with enough water to cover the 8 oz. jars by at least 1 inch. Bring this water to a boil while preparing the jam.

2. Heat oven to 250℉ and place 5 empty 8 oz. canning jars and lids on the rack in the oven to sterilize, at least 5 minutes.

3. In a blender, blend vinegar and peppers until smooth.

4. Add 1/2 of the blueberries to the blender and blend until smooth.

5. Combine all the rest of the ingredients and the vinegar/pepper/blueberry mixture in a large pot.

6. Bring the mixture to a boil.

7. Cook over medium heat, stirring occasionally, until the mixture no longer drips from a spoon, but rather falls off of the spoon in sheets.

8. Remove the jars and lids from the oven (using pot holders) and ladle the hot jam into each jar, leaving 1/2” of space from the top of each jar.

9. Lower each jar into the hot water bath using a pair of canning tongs. When the water is at a rolling boil, set a timer for 15 minutes. When the timer goes off, turn off the heat but let the jars sit in the water for 10 minutes before removing. Let cool before storing.

10. Serve over cheese and crackers on a cheese board, atop vanilla ice cream or on a piece of toast with butter.

Roasted Tomatoes

Roasted Tomatoes

Ingredients:

• Fresh garden tomatoes, as many as you want to roast

• Olive oil, to drizzle

• Teeny Tiny Spice blend of choice (Suggestions below)

• S&P 

Instructions:

1. Preheat your oven to 275°F.

2. Grease a large baking pan with olive oil.

3. Slice tomatoes into ¼ inch disks. You can use any size tomatoes, from itty-bitty cherry to huge.

4. Lay the tomato slices on the pan in a single layer. Sprinkle Teeny Tiny Spice, salt and pepper evenly over the tomatoes.  

5. Bake for about 1 hour and forty minutes or until the tomatoes are wrinkled.

6. Remove from oven and enjoy as a condiment or make into a sauce or salsa.

Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, Hot Italian Spice, Yucatecan Recado Rojo or Perfection Spice Rub.

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.

Spiced Fruit Parfaits

Spiced Fruit Parfaits

Serves 4

Ingredients:

• 1 C  Whipping cream

• 3 C Mixed fresh blueberries, chopped strawberries, peaches, apricots or fruit of choice

• 1 Tbs Sugar

• 1 Tbs Confectioners sugar

• 1 Tbs Liquid flavoring (Suggestions below)

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

Instructions:

1. Place a bowl and beaters of a hand mixer in the freezer to chill for five minutes.

2. Remove the bowl and assemble your beater.

3. Combine the whipping cream, sugar, confectioners sugar, liquid flavoring and spice and beat to firm peaks, about 3 minutes.

4. Layer fresh fruit and whipped cream in a glass and enjoy.

Suggested spice blend and liquid combinations:

French Four Spice and whiskey

Chinese Five Spice and orange liqueur

Garam Masala and black coffee

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.

Egg in a Cloud

Egg in a Cloud

• Ingredients:

• 1 C Chopped deli ham or cooked bacon

• 8 Lg Eggs

• 1 C Shredded cheese (Parmesan, monterey jack or cheddar)

• 1 Tbs Teeny Tiny Spice Company Za’atar

• 1 Tbs Fresh chopped parsley

• S&P to taste

Instructions:

1. Preheat oven to 450°F.

2. Grease a cookie sheet with butter.

3. Separate the egg yolks from whites and place in separate bowls.

4. With a hand mixer, beat the egg whites into stiff peaks.

5. Into to egg whites, gently fold in the cheese, meat and spices.

6. Scoop out 8 mounds of egg whites onto the baking sheet. Press each center of the egg whites to make a nest.

7. Bake the whites for 4 minutes. Remove from oven and spoon the egg yolks into the center of each nest.  Bake for another 4 minutes until the yolks are set but still runny.

8. Garnish with a pinch of Za’atar, chopped parsley, add salt and pepper to taste and serve.

Chimichurri Sauce

Chimichurri Sauce

Ingredients:

• 1 C Bell pepper, small dice

• ½ C Onion, minced

• ½ C Parsley or cilantro, finely chopped

• 2 tsp Teeny Tiny Spice Company Yucatecan Recado Rojo

• Juice of 1 lime

• 1 tsp Balsamic vinegar

• 2 tsp Olive Oil

• Salt to taste

• Optional: 2 Cloves finely chopped fresh garlic

Instructions:

1. Mix all ingredients together in a bowl until well combined.

2. Use as a condiment with cooked beef, chicken, pork or fish.

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.

Creamy Blue Cheese Sauce

Creamy Blue Cheese Sauce

Ingredients:

• 4 oz Blue Cheese

• 4 oz Heavy Cream

• 4 oz Sour Cream

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

Instructions:

1. Melt the blue cheese in a pan over medium heat, stirring.

2. Stir in the cream, sour cream and spice.

3. Stir until heated and smooth.

4. Serve over meats or veggies.

Suggested bends: French Four Spice, Shepherd Herb Mix, Montréal Seasoning, Oaxacan Adobo

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.

Chewy Chinese Five Spice Brownies

Chewy Chinese Five Spice Brownies

Ingredients:

• 1 C Almond Flour

• 2 Tbs Cocoa powder

• ½ tsp Baking powder

• ½ tsp Salt

• 2 tsp Teeny Tiny Spice Co. Chinese Five Spice

• 1 C Chopped walnuts

• ½ C Butter

• 1 1/3 C Chocolate chips

• 4 Egg yolks, beaten

• 4 Egg whites, beaten to stiff peaks

• 1 C Sugar

• 1 Tbs Cointreau 

Instructions:

Preheat Oven to 350°F.

1. Butter a 9” square baking pan and line the bottom with parchment paper.

2. Combine and set aside the almond flour, cocoa powder, baking powder, salt, chopped walnuts and Chinese Five Spice.

3. Over low heat, melt the butter then mix in the chocolate chips, stirring constantly until completely melted.

4. Remove from heat and blend in the egg yolks.

5. In a separate bowl, beat egg whites to stiff peaks, then whip in the sugar and cointreau.

6. Slowly pour the melted chocolate and butter mixture into the egg whites and sugar while beating.

7. Fold the egg white mixture into the dry ingredients, pour into the baking dish and bake for 30-40 minutes until a toothpick inserted in the center comes out clean.

8. Cool completely before serving.

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.