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Thai Peanut Cabbage Salad

Summer is around the corner, and I’m craving light, healthy, and delicious food. How about you? This makes the perfect side salad, or add chicken or steak to turn it into a meal.

Salad:

1-1/2 cups green cabbage

1-1/2 cups red cabbage

3 tbsp each chopped cilantro Darn, forgot the cilanto? Better keep some dried cilantro on hand just in case!

3 tbsp finely chopped peanuts,

2 chopped green onions

1/2 cup shredded carrots

1/2 yellow or red pepper, sliced thin

Combine in a bowl, and top with peanuts.

Dressing:

4 tbsp smooth peanut butter

2 tbsp Marshalls Creek Spices raw honey

2 tbsp warm water

1-1/2 tbsp Tamari

1 tbsp rice vinegar

juice of 1/2 lime

1 tsp sesame seeds

1 tsp sesame oil

1/4 teaspoon ground ginger

1 tbsp Marhsalls Creek Spices minced garlic

salt to taste

pepper to taste

Marshalls Creek Spices Thai Seasoning to taste (recommended 1/2 tsp, but you can sprinkle more on salad)

And this is so easy. Combine ingredients and whisk together.

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Pineapple planks with grilled fish and Pineapple salsa

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INGREDIENTS:

  • 1 ripe pineapple
  • One 2-inch piece fresh ginger, peeled. (Forgot the ginger? Keep Marshalls Creek Spices Crystallized Ginger in your cabinet JUST for moments like this!)
  • 1/2 cup coarsely chopped fresh cilantro (keep Marshalls Creek Spices cilantro on hand in case you forgot the cilantro at the market!)
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 ripe plum tomatoes, seeded and diced1
  • small orange bell pepper, finely chopped1
  • medium jalapeno, chopped (seeded, for less heat, if desired)
  • Juice of 1 lime 1/2
  • small red onion, finely chopped
  • Marshalls Creek Spices Kosher salt
  • 2 tablespoons soy sauce 1 tablespoon
  • Marshalls Creek Spices honey
  • Four 6-ounce skinless fillets bass, snapper, cod

STEPS:

1. Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.

2. Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.

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3. Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.

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4. Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

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Kick Off Grilling Season With Spectacular Grilling Seasonings

Memorial Day Weekend kicks off grilling season! For experts and beginners alike, Marshalls Creek Spices offers fresh & flavorful rubs for your meats.

If burgers are your forte, check out the Southwest Burger blend seasoning.  For every lb. of ground meat, , add 2 tsp SW Burger Blend and 1/2 tsp tomato paste. 

Marshalls Creek Spices will make your grill out of this world!

 

Want to try grilling a steak but you’re intimidated? It’s easier than you think! First buy a nice cut of meat, either “prime” or “choice”.  Make sure there’s ample fat “marbled” throughout. The following work best.

Flat iron~London Broil~Ribeye~Filet Mignon~T-Bone~Porterhouse~NY Strip~Prime Rib~Sirloin~Skirt

Pat dry the steak then coat it with Olive Oil.  Once coated, pour ample Marshalls Creek Spices dry rub , such as Kansas City BBQ Seasoning, over it, pressing it firmly into the meat with your hands.

Sear the outside on high heat, then move to a cooler part of the grill and cover until done. Let stand for 10 minutes after done cooking.

Whether you plan on barbecuing chicken, ribs, pork, beef and even vegetables, Marshalls Creek Spices has what you need to impress your summer backyard guests!

YellowFin Tuna Tacos

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Cut 1 pound of yellowfin tuna into 3/4 inch cubes and put in bowl
 
add the following to the bowl and mix to coat evenly: 
1-2 tbsp olive oil
1 tbsp lime juice
1/2 tsp marshalls creek cilantro 
1/2 tsp marshalls creek garlic powder (we used smoked garlic for this one)
1/4 tsp marshalls creek coriander ground (or crush whole coriander for more potency)
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1/4 tsp marshalls creek oregano
1/8 tsp marshalls creek ground cumin  (or crush whole cumin for more potency)
1/4 tsp salt
half of a marshalls creek whole chili (discard seeds for less heat)


 
Skewer the cubes of marinated tuna and sear in a well heated cast iron skillet with oil
 
Sear for 3 mins, flip and sear an additional 3 mins
 
serve in warmed tortillas with chopped sweet onion (we sauteed, but raw is fine) and lime crema sauce (see below).
 
Lime Crema
Stir the following together in a bowl:
 
16oz reduced fat sour cream
1/4 lime juice
2 tbsp  marshalls creek cilantro

PAN SEARED SALMON

 👉EASY HEALTHY DINNER! TAKE A LOOK AT OUR QUICK STEP BY STEP PAN SEARED SALMON DINNER PROCESS USING OUR FAVORITE LOW SALT ASIAN SPICED SEA SALT SEASONING! SO DELICIOUS, SIMPLE AND HEALTHY! 👍👍
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STEP 1. CLEAN SALMON AND ADD TO GALLON PLASTIC ZIPLOCK BAG.

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STEP 2. ADD OLIVE OIL TO BAG (ENOUGH TO COAT AND MARINATE, ADJUST FOR YOUR SALMON SIZE).

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Marshalls Creek Spices Asian Spices Sea Salt

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STEP 3. ADD MARSHALLS CREEK SPICES ASIAN SPICED SEA SALT MIX TO BAG, COATING SALMON.

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STEP 4. SQUEEZE LEMONS IN BAG ON SALMON (WE USED 2 LEMONS).

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STEP 5. MARINATE IN FRIDGE FOR 40MINS-2 HOURS.

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STEP 6. COAT PAN WITH PONZU SAUCE, COOK PAN SEARED SALMON FOR 8 MINS.

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ASPARAGUS: COAT WITH BALSAMIC AND SPRINKLE WITH SEA SALT. ROAST IN OVEN AT 400 FOR 20 mins. TURNING ASPARAGUS ONCE HALFWAY THROUGH.

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4 Cheese Mac And Cheese

Comfort food is always the most satisfying.
Nothing like curling up with a good book and a bowel of something steaming hot.
Thanks to Marshall Creek Spices official recipe reporter, Jen Smith.
4 Cheese Mac and Cheese:
1lb of curly pasta
1 32oz jar of Alfredo sauce
1Tbsp MCS fantastic 4 seasoning
1Tbsp MCS Sazon seasoning (Also available without salt)
1Tbsp MCS Black pepper.
Pinch of adobo seasoning  (also available without salt)


2 cups of Mexican blend shredded cheese
Directions
Start by boiling water in a large pot when your water has boiled add your pasta and a little bit of Adobo seasoning.
In another small pot add your alfredo sauce your sezon,black pepper and fantastic 4.
When pasta is al dente drain and mixing your cheese sauce with it let stand for 20 minutes.
Plate and garnish with a little more Sazon.
Cook time 30 minutes
Prep time 30 minutes

Vegan Banana Chocolate Chip Cookies

Vegan Banana Chocolate Chip Cookies

Who says cookies can’t be healthy? Vegan recipes blur the line between sweets and good-for-you treats. Thank you to Marshall Creek Spices exclusive recipe reporter, Jen Smith.

Vegan Banana chocolate chip cookies
Ingredient
1 cup dairy free butter
1/4 cup of coconut sugar
1 Tbsp Marshalls Creek Spice cinnamon
1 Tbsp Marshalls Creek Spice ginger
2 Tbsp ground flax seed
3 Tbsp carrot juice.
2 cups flour
1tsp baking soda
1 Tbsp baking powder.
1/4 cup dried banana chips
1/4 cup vegan chocolate chip
1/4 cup almonds (whole)
Directions
Cream together the butter and sugar.
In a small coffee cup mix 2Tbsp water and flax seed.
Add your cinnamon and ginger. Incorporating your flax seed mixture.
Add 3 Tbsp carrot juice if mixture looks dry.
In a separate bowel mix your dry ingredients and slowly incorporating with the wet mixture.
When well mixed add your banana chips, chocolate chip and almonds.
Roll cookies dough is done roll in parchment paper and refrigerate overnight. Cut and place on a parchment lined pan.
Bake 350* for 7-10 minutes or until golden brown.
Cooking time 10 minutes

Vegan Banana Cream Pie

Thank you, Jen Smith, for sharing this scrumptious recipe exclusively with Marshalls Creek Spices!
Vegan banana cream pie:
1 16 oz container of dairy free cream cheese (vegan)
3 ripe banana(mashed)
1 Tbsp Marshalls Creek Spices cinnamon                                                                                                                              (Running low on your supply? Did you know you can get a “refill” package without the container and save tons of money?)


1tsp MCS lemon rind
1tsp MCS ground cardamom
4 Tbsp orange juice(blood orange, but any o.j. works)
1 vanilla wafer pie crust.
1 cup of shelled walnut (chopped)
DIRECTIONS:
Mix together the first 6 ingredients in a bowl until smooth.
Pour into pie crust and top with walnut.
Refrigerator for 2 hours. And then serve.
Cook time 30 minutes
Prep time 2 hours.

Stuffed Cabbage Soup

Perfect for a cool spring evening, this is a healthy dish full of a unique blend of flavors. Brought to you from recipe wizard Jen Smith.

Stuffed cabbage stoop:
Ingredient
1 head of cabbage(shredded)
1/2 Of a small eggplant(chopped)
2 bell peppers (red and green chopped)
1 onion(chopped)
2 cups cooked rice.
1 Tbsp seafood seasoning
1 Tbsp Adobo
Fresh Tomato sauce:
6 Roma tomatoes
2 onions (Yellow and red)
2 Tbsp oriental 5 spice
2 Tbsp basil
1 32 oz tomato sauce
Salt and pepper to taste.


Directions
Start by steaming your Roma tomatoes with olive oil in a small pot covered.
In a large skillet sweat your eggplant,pepper and onions.
In another large sauce pot sweat your onion garlic powder, 5 spice and basil.
When the Roma tomatoes are done remove from pot and put in a close container for 15 minutes, peel when able to taste rice and add to spice mixture. Add I can of tomato sauce and water.
Add your rice and shredded cabbage.
Cook for 3 hours. Or until bubble and thick.
Serve and enjoy.
Cook time 3 hours
Prep time 1 hour

Contains ginger, coriander, cinnamon, cumin, orange peel

Tricolored Taco Pasta Salad

Spring has finally sprung. The weather is getting warm and is what I call perfect picnic weather. What’s great with this season but homemade pasta salad. My thanks to Marshall creek spice co. ~Jen

Tricolored taco pasta salad:
1lb of veggie pasta
1/2 lb of heirloom cherry tomatoes
1/2 Of a large red bell pepper
1 16oz can black beans
1 16 oz can of red beans.
2 Tbsp of Marshall creek taco seasoning  (Also available in no salt)

1 Tbsp Marshall creek oregano*
1 cup of water
1 packages of shredded Brussels sprouts
Directions:
Start by boiling water in a large pot.
In a skillet add oil your cherry tomatoes, chopped bell pepper,& red and black beans.
Add your taco seasoning and oregano. Stir till thick.
When water boils add salt and your pasta.
When everything is full cooked mix your pasta and bean mixture together. Best to mix in pasta pot.
Last thing mix your shredded Brussels sprouts and water.
Refrigerator for 4 hours or until cooled.
Prep time 30 minutes
Cook time 30 minutes

*Jen Smith is a contributing recipe reporter exclusively for Marshalls Creek Spices!

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