Garlic Herb Spread

Garlic Herb Spread

Ingredients:

• 16 oz cream cheese, softened 

• 2 cups butter, softened (or 1/4 cup if using in a recipe that is heated/cooked) 

• 1/4 cup grated parmesan

• 3 cloves minced garlic

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• salt to taste 

• 1 tbsp Shepherd Herb Mix or Montreal Seasoning

• 1 1/2 tsp Teeny Tiny Spice blend of choice (optional)

(Suggested blends: Shepherd Herb Mix, Montreal Seasoning, West African Curry, and Tolucan Chorizo)

Instructions: 

1. Add all ingredients to a large bowl. 

2. Mix by hand or with an electric mixer until combined. 

3. Serve with crackers/bread or use as a substitute for cream cheese in your favorite recipes. 

4. Store in the refrigerator for up to 2 weeks. 

Apple Streusel Bread

Apple Streusel Bread

Ingredients:

For the streusel:

• 1/3  C Packed brown sugar

• 1/3 C Crushed nuts, optional (walnuts or pecans recommended)

• 3 tbsp Butter, melted 

• 1 tsp Teeny Tiny Spice blend of choice

For the batter: 

• 1 1/2 C Apples (peeled, cored, and diced)

• 2/3 C Sugar

• 1/2 C Butter, salted, room temp

• 2 Eggs

• 1 1/2 tsp Vanilla extract

• 1 1/2 C All-purpose flour (for GF, use an all-purpose GF replacement)

• 1 3/4 tsp Baking powder

• 1/2 C Milk

For the glaze:

• 1/2 C Powdered sugar

• 3 tbsp Heavy cream 

(Suggested blends: Garam Masala, Chinese 5 Spice, French Four Spice, Jamaican Jerk)

Instructions: 

Streusel:

1. In a small bowl combine brown sugar, spice, melted butter, and nuts (optional).

Glaze:

1. Combine powdered sugar and cream in a small bowl and save for later.

Batter:

1. Preheat oven to 350 degrees F. 

2. Butter a 5x9 baking pan and line with parchment paper. We recommend a glass pan.

3. In a large bowl, blend butter and sugar. Mix in eggs, vanilla, and milk until combined.

4. Add flour and baking powder and mix until just combined. Fold in apples.

5. Place half of the batter in the baking pan. Sprinkle on half of the streusel evenly. Add the remaining batter and sprinkle the remaining streusel over top.

6. Place in oven and bake 45-50 minutes. Check with a toothpick/skewer for doneness every 5 minutes after 45 minutes. Baking times may vary slightly. 

7. Let cool in the baking pan for 30 minutes, then remove and drizzle with glaze.

Chicken and Waffles

Chicken and Waffles

Ingredients:

For the waffles:

• 2 C Flour (for GF, use and all-purpose GF replacement)

• 3/4 C Sugar

• 3 1/2 tsp Baking powder 

• 2 Eggs, yolks separated

• 1 1/2 C Milk

• 1 C Butter, melted

• 1 tsp Vanilla

• 1 tsp Teeny Tiny Spice blend of choice

For the chicken:

• Oil for frying (we used lard)

• 1/2 lb Pecans, finely chopped

• 2 C Flour (for GF, use an all-purpose GF replacement)

• 4 Chicken breasts, sliced in half

• 3 Eggs, beaten

• 3 tbs Milk

• Salt to taste

• 2 tbs Teeny Tiny Spice blend of choice

For the pimiento cheese:

• 2 C Shredded Cheddar cheese

• 8 oz Cream cheese

• 1/2 C Mayonnaise

• 4 oz Pimientos, diced and drained

• 1 Jalapeno pepper, minced

• 1/4 tsp Garlic powder

• 1/4 tsp Onion powder

• Salt to taste

• 2 tsp Teeny Tiny Spice blend of choice

(Suggested blends: Garam Masala or Chocolate Chili for the waffles, Seaside or Harissa for the chicken and pimiento cheese).

Instructions:

For the waffles:

1. Combine flour, sugar, baking powder, and spice in a bowl.

2. Separate egg white and yolks in separate bowls. Whip egg whites to stiff peaks. 

3. Add milk, butter, and vanilla to the egg yolks and mix. 

4. Add dry ingredients to the wet ingredients and stir until combined. 

5. Fold egg whites into batter. 

6. Bake in a waffle maker. 

7. Serve with chicken.

For the chicken:

1. Heat oil to temperature. 

2. Add pecans, spice, flour, and salt to a bowl and mix. 

3. Combine eggs and milk in a separate bowl. 

4. Bread the chicken by placing it in the flour mixture, then place it in the egg mixture, then place it back in the flour mixture. 

5. Fry chicken in oil until golden brown and temperature is above 165 degrees. 

6. Serve with waffles and pimiento cheese.

For the pimiento cheese:

1. Combine all ingredients in a large bowl. 

2. Store in the refrigerator for 30 minutes to an hour to chill. 

3. Serve with chicken. 

Mango Jerk Hot Sauce

Mango Jerk Hot Sauce

Ingredients:

• 4 Red jalapeños

• 1 Green jalapeño

• 2 Habaneros

• 1 Mango

• 3 Limes, juiced + zest

• 8 Cloves of garlic

• 1 Tbs Honey

• 1 C Apple cider vinegar

• 1/2 C water

• Salt to taste

• 2 Tbs Teeny Tiny Spice blend of choice

(Suggested blends: Jamaican Jerk, Seaside, Yucatecan Recado Rojo, Oaxacan Adobo)

Instructions:

1. Add all ingredients to a blender and blend until smooth.

2. Pour into a saucepan and bring to a boil.

3. Reduce heat and simmer for 15 minutes.

4. Cool and pour into sterile 4 oz mason jars or hot sauce jars. Store in the refrigerator for 6 months to one year.

Tomato Bacon Jam

Tomato Bacon Jam

Ingredients:

• ½ Lbs Smoked bacon

• 2 Lbs Ripe tomatoes, chopped,

• 1 Yellow sweet onion, finely diced

• 1 C Sugar

• 2 ½ Tbs Apple cider vinegar

• ½ tsp Salt

• 1 Tbs Teeny Tiny Spice blend of choice

(Suggested blends: Ethiopian Berberé, Harissa, Tolucan Chorizo, Vindaloo)

Instructions:

1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned.

2. Drain off bacon grease and dry slices on a paper towel. Crumble when cool and set aside.

3. Stir tomatoes, onion, sugar, apple cider vinegar, salt and spices in a saucepan and bring to a boil, stirring constantly to dissolve the sugar.

4. Add in the crumbled bacon and cook over medium heat, stirring often until it reaches a thick consistency, about 1 hour.

5. Adjust salt and spices.

6. Cool and spoon into 8 oz. mason jars. Store in refrigerator for one week or in freezer for up to two months.

Peach and Tomato Caprese Salad

Peach and Tomato Caprese Salad

(Serves 4)

Ingredients:

• 2 Tbs Extra virgin olive oil

• 1 Tbs Balsamic vinegar

• I tsp Flaked salt

• Teeny Tiny Spice blend of choice (Suggested blends below)

• 2 Large Heirloom tomatoes

• 2 Ripe peaches, pitted and sliced into crescents

• 1 8 Oz Ball fresh mozzarella

• 6 Leaves fresh basil

(Suggested Teeny Tiny Spice blends: Hot Italian Spice, Montréal Seasoning, Perfection Spice Rub, Shepherd Herb Mix).

Instructions:

1. Whisk together olive oil, balsamic vinegar, a pinch of the flaked salt and a pinch of Teeny Tiny Spice blend of choice in a small bowl.

2. On a round platter, working from the outside of the rim to the inside, make a ring of tomato slices, then a ring of mozzarella slices, then a ring of peaches and top with fresh basil.

3. Drizzle dressing over top and sprinkle on the remaining flaked salt and another pinch of spices.

4. Serve.

Smoked Chicken Legs

Smoked Chicken Legs

Ingredients:

• 12 Chicken legs

• Olive oil to coat

• Teeny Tiny Spice Company blend of choice

• (Suggested blends: Cajun Spice, Jamaican Jerk, Perfection Spice Rub, WhoopAss)

• Salt and pepper to taste

Instructions:

1. Brush chicken legs with enough olive oil to coat well.

2. Sprinkle spices, salt and pepper on each leg.

3. Set smoker to 275°F,

4. Smoke for 1½ hours or until internal temperature reaches 175°F.

5. Adjust seasoning if needed.

6. Serve with a drizzle of sriracha.

Chaffles (Cheese Waffles)

Chaffles (Cheese Waffles)

Serves 2

Ingredients:

• 3 Eggs, beaten

• 2 Oz Cheese, grated (Monterey Jack, Cheddar or Mozzarella)

• ½ tsp Teeny Tiny Spice of choice

Instructions:

1. In a bowl, combine all ingredients well.

2. Pour ½ C of batter onto a heated waffle iron.

3. Cook until done.

(Suggested Teeny Tiny Spice blends: French Four Spice or Garam Masala for a sweet chaffle; Montréal Seasoning or Shepherd Herb Mix for a savory waffle.

Serving suggestions: As a savory waffle, top with ground meat, lettuce, tomatoes and sriracha. For a sweet waffle, top with fresh blueberries, whipped cream and maple syrup.

Chicken Stroganoff

Chicken Stroganoff

Ingredients:

• 1 Lb Chicken breast, chunked

• 10 Oz Mushrooms, sliced

• 1 Onion, sliced into rounds

• 1-2 Garlic cloves, minced

• ½ C White wine or broth

• 3 Tbs Butter

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

• ½ C Sour cream or heavy cream

• ¼ C Fresh parsley or other herbs

(Suggested blends: Hot Italian Spice, Montréal Seasoning, Shepherd herb Mix, Perfection Spice Rub)

Instructions:

1. Over medium heat in a saucepan, melt the butter.

2. Add the chicken, mushrooms, garlic and onions and cook, stirring occasionally, until the onions are soft and chicken is almost cooked through, about 10 minutes.

3. Pour in the wine or broth and scrape any bits from the bottom of the pan, then stir in the spices.

4. Allow wine and any cooking liquid to reduce by 50%.

5. Stir in the sour cream and simmer gently, stirring often until sauce is thickened enough to coat the meat and vegetables.

6. Stir in chopped fresh herbs and serve.

Whipped Ricotta with Berries

Whipped Ricotta with Berries

(Serves 4)

Ingredients:

• 16 Oz Ricotta cheese

• 6 Oz Fresh berries (Raspberries, blueberries or blackberries)

• Teeny Tiny Spice Co. Garam Masala

• Optional: 1/2 tsp Vanilla extract

Instructions:

1. In a medium bowl using a hand mixer (or stand mixer), blend the ricotta cheese (and vanilla if using) until fluffy.

2. Spoon ricotta into small serving bowls, top each with berries and add a sprinkling of Garam Masala to finish.

3. Serve.

Smoked Chicken Cacciatore

Smoked Chicken Cacciatore (or oven roasted)

Ingredients:

• 1 Whole Chicken split in half or parted out

• 1 Large onion sliced into thick rings

• 2 C Plum tomatoes sliced in half

• 4 Oz Mushrooms, quartered

• 2 Tbs Butter or olive oil

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

• Optional: Fresh herbs or edible flowers for garnish

Suggested blends: Jamaican Jerk, Shepherd Herb Mix, West African Curry or Xinjiang Spice

Instructions:

1. Set a smoker or oven at 225°F and allow to heat up.

2. In a heavy pan over medium flame, sauté the onion in butter or olive oil for 5 minutes.

3. Add in the mushrooms and half of the spices and stir to mix well.

4. Remove from heat, place the tomatoes in a layer on top of the onion and mushrooms, lay the chicken on top of the tomatoes and sprinkle with remaining spice.

5. Place into the oven or smoker and cook for 2-4 hours until the meat is cooked through (Leg joints should be loose and mobile) and the onion is golden brown.

6. Top with optional herbs and/or edible flowers to garnish.

7. Serve.

Smoked Confit Lobster Tail

Smoked Confit Lobster Tail

Ingredients:

• 4 Lobster Tails 

• 2 Sticks butter 

• 1 1/2 tsp Teeny Tiny Spice blend of choice (Suggestions below)

• Salt to taste 

• Juice of 1 Lime 

(Suggested blends: Chocolate Chili, Oaxacan Adobo, Perfection Spice Rub, Yucatecan Recado Rojo)

Instructions:

1. Cut lobster tails down the spine, not cutting through the bottom.

2. Put tails in a pan and place the other ingredients on top.

3. Smoke at 225°F. Baste and flip every few minutes until internal temp reaches 140°F.

4. Serve.

Creamed Arugula

Creamed Arugula

(2 side servings)

Ingredients:

• 1 tsp Butter

• 2 Oz Onion, diced

• 4 Oz Arugula, coarsely chopped

• 2 Oz Cream cheese

• 2 Oz Heavy cream

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

• Salt to taste

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

Instructions:

1. Over medium heat, soften the onions in butter.

2. Add the arugula, cover and allow to steam for 2 minutes

3. Uncover, add the cream cheese, cream and spices and stir until the cream cheese and cream are incorporated into a smooth sauce.

4. Allow to cook down on low heat until the sauce has thickened enough where it is not watery.

5. Salt to taste and serve.

Cucumber Feta Salad

Cucumber Feta Salad

Ingredients:

• 2 Cucumbers, peeled and diced

• 1 Large block feta cheese, diced

• 1 Tbs Olive oil

• 1 Tbs Balsamic vinegar

• 1 Sm Onion, finely diced

• ⅓ C Mayonnaise (I use avocado based mayo)

• 1 Tbs Fresh chopped dill

• Juice of ½ a lime

• 2 tsp Teeny Tiny Spice Company Shepherd herb Mix

Instructions:

1. Combine all ingredients in a bowl.

2. Serve with extra fresh dill for garnish.

Snap Peas with Creamy Relish

Snap Peas with Creamy Relish

Ingredients:

1 to 2 Lbs Fresh snap peas

For the sauce:

• 4 Parts Ketchup

• 3 Parts Yellow mustard

• 4 Parts Relish

• 3 Parts Mayonnaise (Garlic mayonnaise is best)

• Salt and Teeny Tiny Spice blend of choice to taste

(Suggested blends: French Four Spice, Harissa, Vadavan, Yucatecan Recado Rojo)

Instructions:

1. Combine all sauce ingredients well.

2. Chill in refrigerator for an hour before serving.

3. In the meantime, chop ends off of the snap peas and sauté in butter for just a minute or two, until bright green and still crunchy.

4. When the sauce is chilled, drizzle on snap peas and serve.

5. Use the sauce as a vegetable dip or as a dressing, serve on burgers, steak or fish. Store leftover sauce in the refrigerator.

Flounder with Nori and Pickle

Flounder with Nori and Pickle

Ingredients:

• 10 Oz Flounder filet, skin removed

• 2 Oz Mushrooms, sliced

• 2 Oz Cherry tomatoes, halved

• 2 Oz Radishes, quartered

• 2 Oz Broccoli flouretnes

• 2 Oz Onion, chopped

• 1 Tbs Butter

• 1 Sheet Nori torn into pieces

• 1 Tbs Capers or pickled garlic scapes

• 1 tsp Teeny Tiny Spice blend of choice

Suggested blends: Harissa, Ras el Hanout, Vadavan, Vindaloo

Instructions:

1. Put an oven rack in the middle of the oven and turn the broiler on high.

2. On a baking sheet, place the fish, mushrooms, tomatoes, radish and broccoli all in a single layer.

3. Sprinkle the fish with the spices and broil for 10 minutes or until the fish is browned. Check before the 10 minutes is up as broiler times can vary with different ovens.

4. In a small pan on the stove, melt the butter and cook the onions until translucent.

5. Remove butter and onions from the heat and stir in the nori and capers or pickled garlic scapes.

6. To serve, place fish and veggies on a plate and top with the nori & pickle mixture. Add salt to taste.

Chicken Egg Drop Soup

Chicken Egg Drop Soup

(Serves 2)

Ingredients:

• 4 Boneless, skinless chicken thighs cut into bite sized chunks

• 3 Oz (4 medium) Mushrooms, sliced

• ½ Medium red or green bell pepper, sliced into strips

• 2 Oz Bok choy, roughly chopped

• 2 Large eggs, whisked

• 2 C Chicken broth

• ½ tsp Salt (More to taste)

• 1 to 2 tsp Teeny Tiny Spice blend of choice

(Suggested blends: Chinese Five Spice, Penang Curry, Szechuan Spice, Xinjiang Spice)

Instructions:

1. Heat 2 pans over medium heat.

2. In one pan, place the chicken thighs, mushrooms, 2 Tbs of water and cover to steam.

3. Pour the chicken broth into the second pan and bring to a simmer.

4. After about 3 minutes, sprinkle the salt and spices on the chicken thighs and mushrooms, stir and add in the peppers and box choy. Cover loosely with a lid to keep the heat in and to allow most of the steam to escape.

5. At this point, trickle the beaten eggs into the simmering broth while whisking.

6. Pour the broth and egg into two soup bowls and top with the chicken and vegetables.

7. Adjust seasoning and salt to taste before serving.

Breakfast Lettuce Taco Bowl

Breakfast Lettuce Taco Bowl

(Serves 2)

Ingredients:

• 2 Oz Bacon

• 4 Oz Mushrooms, sliced

• 1 Small Onion, sliced

• 2 Eggs

• 4 Egg whites

• 4 Romaine lettuce leaves

• 2 Oz Cherry tomatoes, chopped

• 1 tsp Apple cider vinegar

• ¾ Oz Feta cheese

• 1 Tbs Teeny Tiny Spice blend of choice

Suggested blends: Oaxacan Adobo, Seaside Spice, Tolucan Chorizo

Instructions:

1. Cook the bacon over medium heat until crispy. Remove from heat and set aside.

2. Cook the mushrooms and onions in the bacon fat until crispy.

3. In a bowl, whisk the eggs and spices and pour mixture over the mushrooms and onions in the pan. Cover and allow to cook for 5 minutes.

4. While the egg mixture is cooking, combine the vinegar and chopped tomato in a small bowl.

5. Create a lettuce bed in 2 serving bowls with either whole or chopped leaves of romaine.

6. Remove the eggs and veg to a cutting board and slice into long strips.

7. Pile the lettuce bowls with egg strips, crumbled bacon, crumbled feta cheese and top with the chopped tomato salsa.

Egg Muffin Cups

Egg Muffin Cups

(Makes 10 Muffins)

Ingredients:

• 10 Slices Deli sliced ham

• 8 Eggs

• ¾ C Cottage cheese

• 1 ½ C Chopped vegetables (I used onions, mushrooms, broccoli)

• 2 tsp Teeny Tiny Spice blend of choice

Suggested blends: British Curry, Ethiopian Berberé, Harissa, Ras el Hanout

Instructions:

1. Preheat oven to 350°F and grease 10 muffin cups of a muffin tin.

2. Combine the eggs, cottage cheese and spices and blend until smooth.

3. Stir in the vegetables.

4. Place one piece of ham in each muffin cup, folding slightly to roughly fit the shape of the cup.

5. Use a measuring cup to ladle the egg and vegetable mixture into each ham-lined cup.

6. Bake at 350°F for 45 minutes.

7. Add salt to taste

Salmon en Papillote

Salmon en Papillote

(Serves 2)

Ingredients:

For the salmon

• 12 Oz Salmon filet, skin removed

• 2 Oz Asparagus, pencil thin and tough base removed

• 2 Oz Mushrooms, sliced

• 1 Small Onion, thinly sliced

• ½-1 tsp Teeny Tiny Spice blend of choice

Suggested blends: Hot Italian Spice, Seaside Spice, West African Curry

For the sauce

• ½ C 2% Fat cottage cheese

• 1 tsp Horseradish

• 1 tsp Apple cider vinegar

• 1 Tbs Fresh dill

• ½ tsp Teeny Tiny Spice blend (Use same one as used for the salmon)

• 1-2 Tbs Milk

Instructions:

For the Sauce

• Combine cottage cheese, horseradish, vinegar, dill and spices in a small food processor or with a stick blender. Add milk, ½ Tbs at a time to reach desired thickness.

For the Salmon

1. Preheat oven to 400°F.

2. On a baking sheet, lay out a piece of parchment paper that covers the tray. Cut a second piece of parchment the same size and set that one aside.

3. Lay the asparagus in the center of the parchment on the baking sheet. Place the salmon on top of the asparagus then top that with the onions and mushrooms. Sprinkle ½ to 1 tsp spices on top.

4. Lay the second piece of parchment over the top of the first piece, matching up the edges. Going around the edge, roll the two pieces of parchment together to create a sealed paper envelope containing the salmon and vegetables.

5. Place in the preheated oven and bake for 18 minutes. Vegetables will be tender and the fish still moist. For more crunchy vegetables, bake for 14 minutes.

6. Remove from the oven, tear open the top piece of parchment being careful of any escaping steam and top with the sauce to serve.