Asparagus Soup

Asparagus Soup

Ingredients:

• 1 Small onion, chopped

• 3 Cloves garlic, chopped

• 1# Fresh asparagus, chopped

• 2 Tbs Butter

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

• 1 C Sour Cream

• 2 C Milk

• Salt & pepper to taste

(Suggested Teeny Tiny Spice blends: French Four Spice, Hot Italian Spice, Montréal Seasoning, Shepherd Herb Mix)

Instructions:

1. In a pan, sauté the onion and garlic for 5 minutes.

2. Add the asparagus and spices and cook over medium low heat, covered, until the asparagus is soft.

3. Remove from heat, let cool a bit and in a blender, puree with milk and sour cream until smooth.

4. Pour the soup back into a pan, add salt and pepper to taste and heat before serving.

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.

Roasted Red Onion Salad

Roasted Red Onion Salad

Ingredients:

For the salad:

• 4 Medium Red Onions

• 1 ½ Tbs Olive oil

• 1 ½ C Baby arugula

• ½ C Flat leaf parsley leaves, whole

• 2 Oz Soft goat cheese, broken up into ½” chunks

• 2 tsp Teeny Tiny Spice Company Hot Italian Spice

• S&P

For the salsa:

• ½ C Walnuts, coarsely chopped

• 1 Red chili pepper, seeded and finely chopped

• 1 Clove Garlic, crushed

• 3 Tbs Red wine vinegar

• 1-2 Tbs Olive oil

Instructions:

1. Preheat oven to 425º F.

2. Peel the onions and cut off the tops and bottoms. Slice each one into 3 pieces, cutting across the onion so that the rings show.

3. Lay the onion chunks on a baking sheet and drizzle with olive oil. Sprinkle each with salt, pepper and Hot Italian Spice.

4. Bake for 40 minutes or until the onions are golden brown.

5. While the onions are roasting, combine all of the salsa components in a small bowl and set aside.

6. When the onions are done, remove them from the oven.

7. In a large bowl, combine the arugula, parsley leaves, goat cheese and half of the salsa and combine well. Divide the salad onto serving plates, top each plate with 2 to 3 onion chunks and drizzle over the remaining salsa to 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.

Garlic Soup with Harissa

Garlic Soup with Harissa

Ingredients:

For the paste:

• 2 Tbs Teeny Tiny Spice Company Harissa

• 2 Tbs Fresh lemon juice

• 1 Tbs Tomato paste

• 1 Tbs Olive oil

For the Soup:

• 4 Shallots, finely chopped

• 3 Celery stalks, finely diced

• 3 Tbs Butter

• 3 Tbs Olive oil

• Cloves of 3-4 bulbs of garlic, finely chopped

• 1” Piece of ginger, peeled and finely chopped

• 1 tsp Fresh thyme, chopped

• 1 C White wine

• 1 Pinch saffron

• 4 C Chicken or vegetable stock

• 4 Tbs Fresh parsley, chopped

Instructions: 

1. Sauté shallots and celery in butter and oil until translucent, about 10 minutes.

2. Add garlic and cook 5 minutes, stirring.

3. Add ginger, thyme and wine and simmer for 5 minutes.

4. Add saffron and stock and simmer 10 minutes.

5. Check seasoning and add salt if needed.

6. Remove from heat, let cool a bit before transferring the soup to a blender. Add the parsley to the blender and purée quickly, leaving the soup coarse.  

7. Warm the soup before transferring to bowls for serving. Add a dollop of Harissa paste and a drizzle of olive oil to finish.

Muhammara (Red pepper and Walnut Dip)

Muhammara (Red Pepper and Walnut Dip)

Ingredients:

• 2  Red bell peppers, roasted

• 1 ½ C Raw walnuts

• 3 Cloves garlic

• ¼ C Fresh lemon juice

• 2 tsp Paprika

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

• 1 Tbs *Pomegranate molasses (You can substitute honey)

• 2 Tbs Olive oil

• ½ tsp Salt

• Black pepper to taste

*Pomegranate molasses can be found in international markets

Suggested blends: Afghani Spice, Hairissa, Ethiopian Berberé, Ras el Hanout

Instructions:

1. Place peppers on a baking sheet and put on top shelf of oven on high broil.

2. Broil, turning the peppers every two minutes until they are charred black all over, about 10 minutes.

3. Remove from oven and place in a brown paper bag to steam for a few minutes.

4. While the peppers are steaming, turn oven temperature to 350°F

5. Place the walnuts and garlic cloves on a parchment lined baking sheet and bake on the middle oven rack until the walnuts are golden brown, about 10 minutes.  Remove from oven and set aside to cool.

6. While the nuts and garlic are cooling, remove the peppers from the bag, peel off the charred skin and de-seed.

7. Combine all of the ingredients in a food processor and blend until smooth.

8. Adjust seasoning and serve with slices of pita bread, vegetable strips or crackers.

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.

Spiced Apple Cake (GF)

Spiced Apple Cake (GF)

Ingredients:

• 2 Eggs

• ¾ C Sugar

• ½ C Olive oil

• 1/3  C Orange juice

• Zest of 1 orange

• 1 tsp Vanilla

• 2 Medium apples, diced (Macoun or your favorite cooking apple)

• ½ C Walnuts, chopped

• 1 C Cassava flour

• ½ C Almond flour

• 1/3 C Arrowroot powder

• 1 tsp Baking soda

• ½ tsp Baking powder

• ½ tsp Salt

• 1 ½ tsp  Teeny Tiny Spice Company Garam Masala

**For a non-gluten free version, replace the cassava, almond and arrowroot flours with 1 1/2C white flour and eliminate the baking powder.

Instructions:

1. Preheat the oven to 350°F.

2. Grease a 6 cup bundt pan or an 8”x8” baking pan.

3. Either in the bowl of a stand mixer or with a hand beater, blend the eggs, sugar and orange zest until smooth.

4. In a separate bowl, whish together dry ingredients, add the wet to the dry and blend again until smooth.

5. Add in apples and walnuts and combine well.

6. Pour batter into the greased pan and bake for 45 minutes.

7. Remove from oven and cool on a rack. If using a bundt pan, cool for 15 minutes before turning onto a serving plate.

8. If you are using applying the optional glaze, cool completely before mixing the glaze and drizzling over the cake.

Optional glaze

• 1 Tbs Milk

• ½ C Podered sugar

• 1 tsp Vanilla

• ¼ tsp Teeny Tiny Spice Garam Masala

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.