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.

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.