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. 

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.

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.

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.

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.

Chicken Cordon Bleu-ish

Chicken Cordon Bleu-ish

(1 Serving)

Ingredients:

• 1 Lg Chicken breast (About 11 oz)

• 2 Oz Mushrooms, thinly sliced

• 2 Tbs Onion, thinly sliced

• 1 Clove Garlic, thinly sliced

• ½ tsp Butter

• 2 Oz Broccolini or broccoli

• ½ C 2% Fat cottage cheese

• 1 Slice Deli ham cut into thin strips

• ½ tsp Teeny Tiny Spice Co. blend of choice (Suggested blends below)

• Salt to taste

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

Instructions:

1. Put the chicken breast in a pan with ½ inch of water over medium heat, cover and poach for 12 minutes.

2. While the chicken breast is cooking, melt the butter in a separate pan over medium heat. Add the mushroom, onion, garlic and a pinch of salt and cover to steam, for about 9 minutes.

3. After the chicken has been poaching for 9 minutes, add the broccolini on top of the chicken, re-cover and steam for the remaining 3 minutes.

4. At this time, uncover the mixed vegetables and allow the liquid in this pan to evaporate.

5. Remove the broccolini and chicken from the poach and place on a cutting board.

6. In a bowl, combine the cottage cheese, mixed veggies, ½ tsp Teeny Tiny Spice blend and spoon this mixture onto a plate. Top with the broccolini.

7. Slice the chicken breast and lay it across the broccolini. Sprinkle with sliced ham and add a pinch of spices and salt to taste.

Beef Egg White Taco

Beef Egg White Taco

(1 Serving)

Ingredients:

• 1 Tbs Fresh cilantro, chopped

• 2 Tbs Fresh tomato, chopped

• 1 Tbs Onion, chopped

• ¼ Avocado, sliced

• 6 Egg whites

• 6 Oz Steak (Ribeye, NY Strip, Flank)

• ½ tsp Teeny Tiny Spice Co. blend of choice (Suggestions below)

• Salt to taste

Teeny Tiny Spice suggested blends: Chocolate Chili, Oaxacan Adobo, Tolucan Chorizo, Yucatecan Recado Rojo)

Instructions:

1. Cook the steak to your liking and set aside.

2. Whisk the egg whites in a bowl.

3. Heat a heavy pan (such as a cast iron skillet) on medium heat and add about 1 tsp cooking fat (butter, lard, etc.) to the pan.

4. Add the egg whites to the pan, let them cook for about a minute then cover and turn off the heat.

5. While the egg whites are cooking, thinly slice the steak.

6. After about 2 minutes, lift the cover to see if the egg whites are cooked through. If not, cover and let cook for another minute.

7. Using a spatula, carefully transfer the egg white tortilla to a plate. Top the tortilla with sliced steak, veggies and spices and add salt to taste.

Bell Pepper Nachos

Bell Pepper Nachos

Ingredients:

• 6 Large Bell Peppers, mixed colors

• 1 Lb Ground beef (Black beans for a vegetarian option)

• 1 Jalapeno pepper, cut into thin rings

• 1 Finely chopped small red onion

• ½ - 1 C Shredded Monterey Jack cheese

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

• 1 tsp Salt

(Suggested Teeny Tiny Spice blends: British Curry, Perfection Spice Rub, Tolucan Chorizo, Vadavan)

Instructions:

1. Preheat oven to 375℉.

2. Add ground beef, spices and salt to a skillet and cook until browned.

3. While the beef is cooking, slice the bell peppers in half, core, scoop out the seeds and remove the white flesh. Cut each half in half again lengthwise and then again widthwise to create pieces large enough to hold scoops of the nacho mixture.

4. Line a baking sheet with parchment and lay each slice of pepper on the baking sheet in a single layer.

5. When the beef is browned, fill each slice of pepper with spoonfuls of beef. Top with the diced onion, jalapeño slices and cheese.

6. Bake until cheese is melted, about 10 minutes.

7. Top with more beef if desired upon serving.

Lamb & Barley Soup

Lamb & Barley Soup

Ingredients:

• 3 Tb Butter

• 3# Lamb, ¼” cubes

• 1# Onions, roughly chopped

• 2 Leeks, cut into ¼” rounds

• 1# Small potatoes, quartered

• 1# Turnips, cut into ½” cubes

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

• 8 C Water

• 2 C Barley

(Suggested blends: Shepherd Herb Mix, Tolucan Chorizo, Afghani Spice, Montréal Seasoning)

Instructions:

1. In a heavy pot over medium heat, melt the butter.

2. Add the onions to the pan and sweat for 5 minutes.

3. Add lamb, spices and water, bring to a gentle simmer and cook for one hour.

4. Stir in the potatoes, leeks, turnips and barley and cook at a gentle simmer until all components are tender, about 30 minutes.

5. Season with additional spice/salt to taste.

6. Serve hot.

Garlicky Chili

Garlicky chili

Ingredients:

• 2 Tb Butter or cooking fat

• 2 Lb Ground meat

• 1 Bulb Garlic, chopped

• 2 Large Onions, chopped

• 8 Oz Mushrooms, chopped

• 1 C Strong coffee

• 2 C Pepper Sauce or crushed tomatoes

• 2 Tb Teeny Tiny Spice Co. Chocolate Chili

• S&P to taste

Instructions:

1. Sauté onions in cooking fat until browned.

2. Add chopped garlic and cook another 3-5 minutes, stirring frequently so as not to burn the garlic.

3. Add chopped mushrooms and cook 3-5 minutes, stirring as they cook.

4. Add in ground meat, pepper sauce or crushed tomatoes, Chocolate Chili and coffee. Stir until well combined and gently simmer, partially covered, for an hour. Stir occasionally.

5. Add salt and pepper to taste and serve.

Lamb & Lentil Stew

Lamb & Lentil Stew

Ingredients:

• 3 Tb Butter

• 2½ Lb Lamb cut into ¾ inch cubes

• 2 Lg Onions, chopped

• 3 Carrots, diced

• 6 Cloves garlic, smashed

• 1 Bunch collard greens, stems removed and cut into wide ribbons

• 2 Quarts Water

• 2 C Black lentils

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

• Salt to taste

(Suggested blends: Ras el Hanout, Ethiopian Berberé, Harissa, French Four Spice)

Instructions:

1. In a heavy pot over medium heat, melt the butter.

2. Brown the lamb chunks.

3. Add onions and garlic and cook for 2 to 3 minutes, stirring as they cook.

4. Stir in the collard greens, carrots, spices and water, bring to a simmer and gently cook until meat is tender, about 2 hours.

5. Stir in the lentils and cook until soft.

6. Adjust seasoning, add salt to taste and serve.

Winter Squash with Blue Cheese & Sage

Winter Squash with Blue Cheese & Sage

Ingredients:

• 2 Small winter squash (acorn, buttercup, etc.)

• 4 Oz Butter

• 4 Oz Blue cheese

• Handful of fresh sage leaves

• Teeny Tiny Spice Co. blend of choice

(Suggested blends: Harissa, Montréal Seasoning, Shepherd Herb Mix, Za’atar)

Instructions:

1. Cut squash in half and remove seeds

2. Set a pot of water to boil and add the squash. Boil until squash flesh is easily pierced with a fork, about 20 minutes.

3. Remove squash from water and place in a baking dish.

4. In a frying pan, melt the butter over medium heat and fry the sage until crisp, about 3 minutes. Remove the leaves and set aside.

5. Spoon the melted butter into each squash half, sprinkle with Teeny Tiny Spice blend of choice and top with blue cheese.

6. Broil in the oven on low until cheese is melted, about 4 minutes.

7. Remove from oven and top with the sage leaves to serve.

Seafood Rice Noodle Bowl

Seafood Rice Noodle Bowl

Ingredients:

• 8 Oz Shrimp, peeled and de-veined

• 8 Oz, Squid, cleaned and cut into ½” pieces

• 8 Oz Mushrooms, whole or halved

• 6 Garlic cloves, peeled

• 1 Red or yellow bell pepper, cored and diced

• 2 Oz Butter

• 8 Oz Rice noodles

• 8 Oz Crushed tomatoes

• 1 Tbs Teeny Tiny Spice Company spice blend of choice

• Sprouts or micro greens to garnish

• Salt and pepper to taste

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

Instructions:

1. Bring a large pot of salted water to a boil.

2. Add rice noodles to the boiling water and cook for 6-8 minutes until tender. Rinse and drain the rice noodles under running water when done.

3. While the noodles are cooking, melt the butter in a saucepan over medium heat. Add garlic and mushrooms and cook for 4 minutes, stirring frequently.

4. Add squid and cook 1 minute.

5. Add shrimp, peppers and spices and cook 1 minute.

6. Add tomatoes and allow to come to a simmer. Add the rice noodles to the bowls while this is simmering.

7. After a few minutes, remove from stove and top the noodles with the fish and sauce.

8. Season to taste and add micro greens to garnish.

Baked Beans with Smoked Option

Baked Beans with Smoked Option

Ingredients:

• 2 C Dry beans

• 4 Tb Butter

• 1 Tb Teeny Tiny Spice Co. Perfection Spice Rub

• ¼ C Brown Sugar

• 24 Oz Vegetable or chicken broth

• Optional: 1 ½ C Chunked , cooked meat (sausage, chicken breast, smoked pork, etc.)

Instructions:

1. Soak dried beans overnight in water, making sure the beans are covered with the water by at least an inch.

2. Rinse and drain the beans.

3. Put beans, butter, brown sugar and broth into a crock pot and cook on low until beans are tender, 20-24 hours. Stir every few hours.

4. If you are not going to smoke the beans, they are done at this point and you can add in cooked meat or leave as is to serve.

5. For a smoking option, remove the beans from the crock pot and place them in an ovenproof baking dish (with or without the cooked meat addition). Add enough broth to cover the beans.

6. Place the beans in a smoker with the temperature set at 225ªF and smoke for 3 to 4 hours. During the smoking time, add more broth as needed to keep the beans covered with the liquid.

7. Remove from the smoker and serve.

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.