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Black Bean Portobello Mushroom Sliders w/ Bloody Mary Glaze

Serves 12
1 15oz can Black Beans
1 Garlic clove Minced
1 tbsp Lime Zest or Marshalls Creek Persian Lime Granules
1 tbsp Lime Juice
1/2 medium Red Onion
1/2 medium Red Bell Pepper
1/2 tsp Black Pepper ground*
1 Egg 🥚
1 cup Portobello Mushrooms🍄
1 tbsp Olive Oil
2 Jalapeños
1/2 cup Panko
2 oz Tomato purée
1 tsp Horseradish powder*
1 tsp Smoked Paprika*
1 tsp Cayenne Pepper
3 tbsp Honey*
2″ Tomatillos sliced

  1. In a food processor, combine oil, egg, black beans, mushrooms, onion, red bell pepper, lime zest, lime juice, garlic, black pepper, Jalapenos, and bread crumbs on a rough chop setting.
  2. You do not want to puree this.
  3. Move to a bowl and complete the formation of a loaf by using your hands to mix.
  4. In a small bowl, mix the tomato puree/juice, honey, paprika, cayenne, and horseradish to make the glaze.
  5. Form 2T size balls of filling and press into a patty.
  6. Cook for 4-5 minutes over medium-high heat on a grill or in a non stick skillet, brushing the patties with the glaze each time you turn them.
  7. The burgers will be done when the center is no longer gooey. Use a toothpick to check. It will come out clean.
  8. Assemble the sliders with the Tomatillo Pickles on top and add another drizzle of glaze.

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Recipe of the Day: Creamy Buffalo Chicken Sliders with Pickled Celery Relish

Serves 48
6 Fresh Chicken Breasts
6 tbsp Unsalted Butter
6 tbsp Tabasco Sauce
6 tbsp White Vinegar
2 tbsp Olive Oil
1/2 cup Celery diced
1/2 cup Onion diced
1/4 cup Jalapeño Peppers
8 oz Mascarpone Cheese

Bring the Chicken Breasts to room temperature and place at the bottom of your crock pot.
Place the Mascarpone Cheese in the Crock Pot over the Chicken Breasts
In a small sauce pan, melt the unsalted butter
When the butter has melted add 4T of vinegar and the Hot sauce and stir to create your wing sauce.
Pour the Wing Sauce into the Crock Pot over the Chicken and Cheese, and set your crock pot on high for six hours or until the chicken pulls into shreds easily with two forks.
Once the chicken is pulled stir it thoroughly in the sauce and cheese mix
For the Relish:
In a small bowl, mix together the celery, onion, Jalapenos, the olive oil, and the remaining 2T of vinegar.
Cover the bowl with plastic wrap and allow to “pickle” in the refrigerator while the Chicken cooks in the crock pot.
To Assemble The Sliders:
Slice the Rolls into tops and bottoms
Add 2T of Buffalo Chicken to the bottom of the roll
Add 1tsp of the relish
Cover with the top of the bun and serve.

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Pizza Seasoning- Step Up Your At-Home Pizza

There are SO many reasons to keep Pizza Seasoning in your cupboard, it may be easier to list the reasons NOT to have it on hand.

  1.  The perfect combination of spices beats anything we can concoct from scratch. The eloquent proportions of garlic, oregano, parsley, onion, black pepper, basil, paprika will also save you time and money. You don’t have to purchase & mix 7 spices.
  2. Pizza mix is available with and without salt. If you’re on a low salt diet, or simply want to control the amount that goes in your food for flavor, you will love the no salt option!
  3. This spice mix has SO many uses! Getting Dominos delivered, or bringing a pie home? Elevate the taste! Use it on frozen pizza. Making your own pizza? You won’t find a better seasoning for the sauce!

Recipe of the Day: No Salt Egg Bagels!

Yields 15
1 medium Potato 🥔
2 cups Water 💧
2 1/4 tsp dry active yeast
1 tbsp Honey
4 cups Flour
2 eggs 🥚🍳
3 tbsp Veggie Oil
3 quarts Water 💧
Poppy Seeds/Sesame Seeds for glaze

Our Everything Bagel Seasoning Blend (w/o Salt) would really compliment this recipe !


Peel the potato and slice thickly. Place slices into a medium saucepan, add 2 cups water and place over high heat to boil. Once boiling, reduce heat slightly and cook until tender, about 15 minutes. Remove from heat and drain, RESERVING 1 CUP of the liquid for the dough. Set liquid aside to cool to about 90 degrees. Potato slices will not be used in the dough; discard or consume, your choice.

Proof yeast in a small bowl with 1/2 cup of the potato water and 1/2 teaspoon of the honey. Sift the flour into a large bowl. Stir the yeast mixture into the flour, along with the whole egg, egg white, the remaining 1/2 cup of potato water, remaining honey, and vegtable oil. Blend to make a firm dough. Turn out onto a floured surface and knead about 8 minutes, until dough springs back when touched. Place dough in an oiled bowl, coat top with a small amount of oil to keep it from drying out, and cover. Place bowl in a warm place and let rise until doubled in size, about 1 1/2 hours. Dough will be ready when you push down with 2 fingers and the indentations remain. If they spring back, let it rise a bit longer.

Preheat the oven to 425 degrees. Lightly oil a large baking sheet and set aside.

Boil the 3 quarts of water in a large pot.

Turn the dough out onto your work surface. Punch down the dough and knead 2-3 minutes. Cut dough into 15 equal portions. Roll each piece between floured hands until it is about 7 inches in length and 3/4 inch thick. Coil each length into a ring, moistening the ends with water and pressing firmly so that they stick together firmly (otherwise they will come apart when boiled). Let the rings stand about 10 minutes on an oiled board or pan.

Using a slotted spoon, slide each bagel into the pot of boiling water, being careful not to crowd them too much. They will float. Boil 2 minutes per side. Remove with the slotted spoon and place them on the oiled baking sheet. They will be very slippery.

Mix the remaining egg yolk with 1 teaspoon water and glaze each bagel with a pastry brush. Sprinkle with poppy or sesame seeds, if desired. Place sheet on middle rack in oven and bake 20-25 minutes, until golden brown. Remove from oven and place bagels on wire rack to cool. Bagels taste best the same day as baking, so if you do not plan on eating them all the same day, after cooling freeze leftovers for later consumption.

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Recipe: Quick Chicken Tikka Masala

Featuring Mashalls Creek Spice of the Day: Garam Masala Blend

You CAN make your own blend of Garam Masala. But you will save a lot of time & money purchasing ours. We’ve already pre-mixed the most popular flavors of the best Indian food including: Cumin, Cloves, Black Pepper, Coriander, Cinnamon, Salt, Cardamom, Ginger  Most of all,  because we only use pure high grade spices, the taste exceeds store bought varieties.

Serves 4
Ginger Knob
1 1/2 in. Whole Ginger*
4 Garlic Cloves or Marshalls Creek Minced Garlic
1/2 Yellow Onion
1 1/2 lbs. Chicken Breast🐔
1 1/2 tbsp Garam Masala blend*
2 tbsp Olive Oil*
1 tbsp Tomato Paste
1 1/2 tsp Paprika*  We have a variety of paprika to suit your taste and fit this recipe. Sweet paprika, hot paprika, Hungarian paprika
1/4 tsp Cayenne Pepper*
1 (28oz) can Crushed Tomato🍅
1/2 cup plain Greek Yogurt
1 tbsp Lemon Juice🍋
1/4 cup Cilantro*
Cooked Jasmine/Basmati Rice for serving 🍚🍚
  • Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse until finely chopped. Toss chicken with 1 1/2 tsp garam masala and 1 tsp salt. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook, rotating halfway through cooking, until cooked through, about 6 – 7 minutes total. Transfer chicken to a plate.
  • Heat remaining 1 Tbsp olive oil in same skillet over medium-high heat. Add chopped onion mixture and saute until onions have softened, about 3 minutes. Add tomato paste, remaining 1 Tbsp garam masala, the paprika, and cayenne and cook, stirring constantly, 30 seconds. Add crushed tomatoes, season with salt to taste, and cook stirring occasionally until mixture is hot, about 2 minutes (you can let it simmer longer if needed if the canned tomatoes used were watery. If the canned tomatoes were thick you can add a few Tbsp of water if needed to thin the sauce mixture). Return chicken to pan and cook 1 minute longer. Remove from heat, stir in Greek yogurt and lemon juice. Serve warm over rice topped with cilantro.

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Oysters Bechamel Recipe

Featuring Spice of the Day: Emeril’s Essence Blend
This blend based off of Emiril’s famous blend consists of Salt, Paprika, Garlic, Black Pepper, Onion, even Oregano, Cayenne, and Thyme. It can be used as an all purpose blend, and the combination will elevate your food creations.

Serves 4-6
1/2 lb Sliced Bacon
1/2 cup Chopped Onion
1 tbsp Butter
1/4 cup Flour
2 cups Heavy Cream
Essence of Emeril Blend*

(Essence also available in a no-salt mix!)
1 cup Spinach
Ground Black Pepper*
24 Raw Oysters
Parmesan Bread Crumbs

  • In a medium skillet, render the bacon until crispy. Transfer the bacon to paper towels to drain until cool, then chop and reserve separately. To the fat remaining in the skillet, add the onions and sauté on low heat until the onions are caramelized. Season with salt and pepper. Add the butter and the flour to the sautéed onions and cook, stirring, for 2 to 3 minutes, to form a blond roux. When the roux looks like a wet beach, whisk in the heavy cream. Bring the mixture to a simmer and cook for 5 to 10 minutes, until any grainy texture of the flour has cooked out of the roux. Season with Creole Seasoning to taste. Add the chopped crispy bacon and set aside to cool. Add the spinach and mix well.
  • Preheat the oven to 400°F. Line a large baking sheet with kosher or rock salt and set aside.
  • Place the oysters (on their shells) about 1 to 2 inches apart on the baking sheet. Top the oysters with the cooled spinach mixture. Sprinkle each oyster with some of the Parmesan Bread Crumbs and bake until golden brown and bubbly, usually about 20 minutes. Serve immediately.

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Recipe: Vegan Picadillo

Featuring MarshallsCreekSpices Spice of the Day: Clove

Splash of water/oil
1 Onion diced
4 cloves of Garlic minced
2 tbsp Tomato Paste🍅
1 tsp Cinnamon*
2 tsp Cumin ground*
2 tsp Oregano*
A pinch of Cloves ground*
A pinch of Nutmeg*
2 Bay Leaves*
28oz Can of Tomatoes
1 Potato diced 🥔
1 Red Pepper diced
1 1/2 tbsp Red Wine Vinegar
4 cups cooked lentils
1/2 cup Green Olives sliced
1/4 cup Raisins
1/2 tsp Salt
Some Black Pepper*
White/Brown rice
Small bunch of Cilantro/   Parsley*

  1. Heat a large saucepan over medium heat. Add a splash of water or oil, the onion and garlic and sauté until soft. Add the tomato paste and all the herbs and spices and fry for a couple of minutes, stirring, until the tomato paste darkens in colour and the spices are fragrant.
  2. Add the whole tomatoes and break them up a bit with your spoon. Add the potato, pepper and vinegar and cover the pan. Simmer until the potatoes are tender.
  3. Uncover the pan and add the lentils, olives, raisins, salt and pepper and cook for a couple of minutes to warm everything through. If you like a bit of a sauce, you can add some of the reserved tomato juice.
  4. Serve the picadillo with rice and garnish with some cilantro or parsley.

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Lamb Shank with Soft Polenta and Persian Lime Pesto

Featuring Marshall Creek’s Spice of the Day: Persian Limes

Serves 4
4 Lamb Shanks🐑
120ml Yogurt
2 Persian Limes ground*
3 Sprigs of Rosemary ground*
To Cook–
1 Leek
2 Carrots*
2 Shallots*
1 Fennel*
300ml of Red Wine (available as powder)*
300ml of Chicken Stock
Some Olive Oil*
For Polenta–
600g of Chicken Stock
150g of Polenta
3 tbsp Yogurt
1 tbsp Lemon zest*
50g of grated Parmesan (also available as powder)*
Some Salt*
For Pesto–
2 Persian Limes*
1 bunch of Parsley*
5 Garlic Cloves Minced*
2 Limes

1. Make the marinade by combining the yogurt, lime and rosemary. Thoroughly cover the lamb shanks with the marinade, cover and leave to marinate in the fridge for 12 hours, removing 1 hour before cooking

  • 120ml of yoghurt
  • 2 Persian limes, ground
  • 3 sprigs of rosemary, finely chopped
  • 4 lamb shanks

2. Preheat the oven the 150˚C/gas mark

3. Place a large, heavy-based, ovenproof saucepan on a high heat and add a good dash of olive oil. Add the marinated shanks to the pan to seal, cooking until dark and golden all over. Once ready, remove from the pan and set aside

  • olive oil

4. While the shanks are browning, place a separate pan on a medium heat, add a dash of olive oil and sweat the leek, carrot, shallot and fennel for 10-15 minutes, until soft but with no colour. Remove from the heat and set aside

  • 1 leek, finely diced
  • 2 carrots, finely diced
  • 2 shallots, finely diced
  • 1 fennel, finely diced

5. Deglaze the shank pan with the red wine, scraping all of the caramelised crust from the base of the pan as this will contain a lot of flavor from the marinade

  • 300ml of red wine

6. Add the dark chicken stock and cooked vegetables to the shank pan, followed by the lamb. Bring the liquid to the boil, cover with a lid and place into the oven to braise for 90-120 minutes. When the shanks are ready the meat will be soft, tender and just beginning to come away from the bone. Remove from the oven and allow the shanks to cool in the liquid

  • 300ml of dark chicken stock, or veal stock

7. When cool, remove the shanks and return the pan to the heat. Bring to the boil then turn down and simmer until the liquid has reduced by half

8. Transfer the contents of the pan to a blender and blitz until smooth. Season to taste and return to a clean saucepan along with the lamb shanks, ready to re-heat later

9. To make the pesto, combine the parsley, dried limes, lime juice and garlic in a food processor and blitz to form a paste. Transfer to a dish and set aside until required

  • 1 Persian lime
  • 1 bunch of parsley
  • 1 garlic clove
  • 1 lime

10. For the polenta, bring the stock to the boil and slowly pour in the polenta, whisking continuously. Be careful as the hot polenta thickens, as it will bubble and spit

  • 600g of chicken stock
  • 150g of polenta

11. Cook for 5-10 minutes until the polenta is soft and smooth. Remove from the heat, stir in the yoghurt, preserved lemon and Parmesan and season to taste. Keep warm

  • 3 tbsp of natural yogurt, heaped
  • 1 tbsp of preserved lemon, chopped
  • 50g of Parmesan, grated
  • salt, to taste

12. To serve, reheat the lamb shanks in the sauce at a gentle simmer. Add a good helping of soft polenta to the base of a shallow bowl or small cast iron dish. Add the hot lamb shank, the sauce, a good dollop of the pesto and sprinkling of toasted almonds and parsley

  • 30g of flaked almonds, toasted
  • 1 handful of parsley, chopped

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Blueberry Chamomile Donuts

Featuring Marshalls Creek Spice of the Day: Chamomile
Chamomile is great for its simple aromatic characteristics, but did you know that it also doubles as a digestive relaxant? Use it in loose-leaf for a relaxing Chamomile Tea! It is also an ingredient in fragrant sweets, such as these donuts and Chamomile Lemon Bavarian Cake


Serves 8
1/4 cup Water💧
2 tsp Marshalls Creek Chamomile*
1/2 cup Coconut Cream
Dash of Apple Cider Vinegar
1 tbsp Chia Seed*
1/2 cup Oil
1/3 cup Rice Malt Syrup
1/2 cup Blueberries
1/2 cup Banana Flour
1/2 cup Brown Rice Flour
1/2 tsp Baking Powder
1/4 cup Coconut Sugar
Pinch of Salt*
1/2 cup Blueberries
1/2 cup Coconut Butter

  1. Preheat an oven to 180C.
  2. For the wet ingredients, steep the chamomile tea in hot water and set aside. Mix the coconut cream with the apple cider vinegar and set aside. Mix the ground chia seeds with the water and set aside.
  3. For the dry ingredients, sift all ingredients into a bowl and create a well in the centre.
  4. Remove the chamomile tea from the hot water. In a separate bowl, combine all wet ingredients, including the chamomile tea but excluding the blueberries. Pour wet ingredients into dry ingredients and mix until combined
  5. Divide mixture into a donut pan. Sprinkle and press blueberries into each donut.
  6. Bake donuts for 15-20 minutes or until a skewer can be inserted into and comes out clean.
  7. For the frosting, bring the blueberries to a boil on the stovetop. Reduce to a simmer until most of the liquid has evaporated. Puree with a whizz stick and stir in coconut butter until it has softened.
  8. When the donuts have cooled, dip each donut into the icing. If desired, sprinkle some chamomile leaves on top. Enjoy immediately or keep in the fridge in an airtight container for up to 3 days. If you want to eat them later, you may need to let the donuts come back to room temperature or warm it up in the oven/microwave briefly.

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Chamomile Lemon Bavarian Cake

Featuring Spice of the Day: Chamomile

Chamomile is great for its simple aromatic characteristics, but did you know that it also doubles as a digestive relaxant? Most people who know it as a tea would be surprised by the delicious, unique recipes that utilize Chamomile.

About 1 cup of Biscuits
About 1/2 cup of Butter
Little over a cup of Heavy Cream
1 cup Milk🐮
1/4 cup of Sugar
2 tbsp of Honey*
4 Egg Yolks🍳
2 Lemons Zest* & Juice🍋
10 grams Gelatine Leaves
2 tsp Chamomile*

  • Grease the bottom and sides of a 20 cm (8 inch) springform cake tin with a knob of butter and line it with parchment paper.
  • In a food processor crush the digestive biscuits until they form fine crumbs. Put them in a large bowl. Melt the butter in the microwave or in a little pot and mix this into the digestive biscuits crumbs, stir to combine.Transfer the mixture into the springform pan and use a spoon to press it evenly into the bottom. Put it in the fridge for 20-30 minutes.
  • Put the lemon zest and the milk in small saucepan over medium heat and slowly bring to a boil.
  • Remove pan from heat, add chamomile. Let steep 1 hour.
  • Place the gelatine leaves in cold water, leave to soak for about 10 minutes.
  • Meanwhile, in a saucepan, whisk sugar, honey and egg yolks together.
  • Strain chamomile and lemon milk through a fine-mesh sieve to remove lemon zest and chamomile flowers.
  • Warm the milk again and pour it in the yolks mixture, a little at a time, stir it well, then place the mixture on medium heat setting keeping temperature below the boiling point (about 80° C), and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and let cold slightly.
  • Squeeze the water out of the gelatine leaves, than add to the pan and stir until the gelatine has dissolved, add the juice of 1 lemon too. Leave to cool completely.
  • In a bowl, using an electric mixer, beat the cold heavy cream until soft peaks begin to form.
  • Gently fold the whipped cream in the eggs and milk mixture, using a spatula.
  • Pour the bavarian cream into the springform pan, above the crust. Place into the fridge for at least 5-6 hours, until set.
  • Decorate with edible flowers, lemon slices and strawberries.
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