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Seasoned Roasted Vegetables

By the time winter rolls around, many of us are tired of salads and raw vegetables. You are just 40 minutes away from a tasty, nutrient dense, belly warming veggie dish!

oven roasted vegetables

1/4 cup olive oil

1 Zucchini sliced thin

2 Onions, quartered then layers separated

1 Yellow squash sliced thin

3 small vine tomatoes

1 Eggplant sliced

3 Red peppers

1 tablespoon ground rosemary

1 tablespoon garlic powder

1/2 teaspoon Himalyan pink salt

pepper to taste

1 teaspoon ground thyme

Preheat oven to 425 degrees.

In a large bowl, mix vegetables, olive oil and spices. Add more oil if needed to make sure veggies are well coated. Spread evenly over baking sheet. Roast for 40 minutes, or until vegetables start to caramelize, stirring once. Serve as a side dish, or over rice as a meal. Serve with warm fresh Mozzarella cheese for extra sustenance.

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Homemade Apple Pie Bread Pudding

Exclusive recipe by Marshall Creek Spices Chef Jennifer Smith!
Old traditions are like a warm blanket, something to curled up with. This one comes from merry old England.

Ingredient:

1 large sweet potato
3 Apple’s
1Tbsp MCS Apple pie spice
1/4 cup almond butter
2 eggs
1/4cup sugar
3 cups whole grain flour

1 can of spiced Apple’s
3 eggs
4 cups milk

Directions
Start by peeling you’re sweet potatoes and apples. Core the apples. Dice both and place in a small pan with lemon juice and apple pie spice cook until tender.
In a large bowl mix your almond butter, sugar, eggs, and flour.
When your apples and sweet potatoes are tender and falling apart place in a blender and puree them down with a little bit of water.
Incorporate into the large bowl after it cools.
Spray a bread pan with cooking spray
Place mixture into pan and bake at 350 degrees for 45 minutes, or until a knife comes out clean.
After bread cools cut into 1-inch cubes and place in a crock pot.
In a small ball mixed together your eggs milk and spiced apples pour over bread in Crock-Pot and let cook for 2 hours.
Total cooking time. 2hours,45 min
Cooking time 2 hours
Prep time 45 mins.

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Creamy Sweet Potato Soup

Whether you are hosting the big feast or you are a guest bringing a side dish, it’s TIME TO START PLANNING FOR THANKSGIVING if you haven’t already! Make sure your cupboards are stocked up with ingredients and spices, and get your recipes in order. Here’s a nutritious, gut warming, delicious Potato Soup recipe.

Ingredients:

2 large sweet potatoes, peeled & cubed

1 tbsp butter

1 onion diced

3 cloves garlic diced

4 cups chicken stock

1/2 teaspoon Marshalls Creek Spices ground cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

1 teaspoon ground ginger

Directions:

Saute onions and garlic until tender, about 5 minutes. Add chicken stock, sweet potatoes, ginger, cumin, pepper flakes and salt. Bring to boil. Lower heat & cover. Let simmer until potatoes are soft, about 20 minutes. Puree in food processor in small batches. Serve warm. This versatile dish can be garnished with cilantro, parsley, diced tomatoes and even bacon!

 

Chicken Shawarma

This delicious and healthy Middle Eastern dish is roasted in your oven, but tastes like it was cooked on a rotisserie.

 

Ingredients:

Directions:

  1. For marinade, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, shawarma, turmeric, cinnamon and red pepper flakes in a large bowl and whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
  2. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  3. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice, etc.

Original recipe in NY Times. 

Homemade Halloween Treats- Candy Corn Fudge

This Candy Corn Fudge Recipe LOOKS like candy corn, but tastes like vanilla fudge. It’s a fun, sweet treat if you’re having a Halloween party, or just want to make something festive for your family.

Yellow Layer

12 oz (1 cup) white chocolate chips
1/3 can sweetened condensed milk
1 tbsp Marshalls Creek Spices pure vanilla extract
yellow food color

Orange Layer

12 oz (1 cup) white chocolate chips
1/3 can sweetened condensed milk
1 tbsp vanilla extract
orange food color (You can mix red food coloring with the yellow)

White Layer

12 oz (1 cup) white chocolate chips
1/3 can sweetened condensed milk
1 tbsp vanilla extract

Instructions
Starting with the white layer:
Line a loaf pan with foil or parchment paper, making sure there’s extra to hang over the side to grab when removing fudge from pan.
Combine and melt together white chips, sweetened condensed milk, and vanilla extract. This can be done over low heat in a sauce pan, or in the microwave 30 seconds at a time on high heat. Melt until smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly into the prepared pan and chill 30+ minutes.

Yellow Layer:
Repeat, adding the yellow food coloring after the mixture is melted and smooth. Again chill for at least 30 minutes.

Orange Layer:
Again, repeat instructions, mixing in orange food coloring after mixture is melted smooth. Spread evenly over previous layer. Chill for 2+ hours before serving. Cut into strips, then into triangles, so it looks like Candy Corn!

Leftovers can be kept in an airtight container for up to 1 week.

Home Made Ramen Noodle Recipe

Ramen noodle restaurants have been popping up all over, reminiscent of the sushi boom of the late 1980’s. With a mix of ingredients that include broth, protein meat, spices, and a variety of vegetables, it makes a healthy, nutritious, low calorie and well balanced meal.

Easy & Delicious Ramen Noodle Recipe

This is easy to make, but tasty, and uses fresh Marshalls Creek Spices.

  • 1 tbsp sesame oil
  • 2 teaspoons Marshalls Creek Ground Ginger
  • 2 teaspoons MCS Cilanto
  • 3 tbsp MCS minced garlic
  • 4 soft boiled eggs, peeled
  • 6 cups chicken stock
  • 2 packages Ramen noodles (throw out packets; use only the noodles)
  • 1 tbsp soy sauce
  • 1/2 cup sliced scallion
  • 2 cups baby spinach
  • Pat of butter per serving (optional, adds creamier taste to broth)
  • Sriracha powder to taste

Directions:

  • Heat sesame oil. Add garlic & ginger. Stir until fragrant, about 2 minutes.
  • Add chicken stock and soy sauce. Bring to boil.
  • Add Ramen noodles. (**If adding meat, cook BEFORE adding noodles) Cook noodles until soft, about 5 minutes.  Add baby spinach 2 minutes before the Ramen is done.
  • Divide, topping each serving with halved eggs, cilantro, scallion.
  • Add pat of butter for creamier taste (optional)
  • Sprinkle Sriracha powder to taste (optional)
  • **For chicken Ramen: BEFORE adding noodles, boil chicken breasts in the broth, cook through (about 10 minutes), remove chicken and shred. Add chicken later when noodles are done. Pork belly is also popular in Ramen dishes. The preparation is time consuming, so we recommend purchasing a pre-prepared pork belly at the grocery, such as Trader Joe’s.

Incredible Slow or Pressure Cook Brisket

This brisket recipe is a culmination of trials combining elements of family recipes as well as online recipes to yield the fullest, multi dimensional flavor that can best be described as smokey, sweet & spicy. It’s braised outside and tender throughout for perfect consistency.

2-4 pounds brisket, cut into 2-4 pieces, so that it just fits in pot for desired cooking method.

Dry rub: (found on https://heatherlikesfood.com/instant-pot-brisket/)

3 1/2 tablespoons Marshalls Creek smoked paprika
3 tablespoons brown sugar
2 tablespoons kosher salt
1 1/2 tablespoon garlic powder
1 1/2 tablespoon onion powder
1 tablespoon ground black pepper
3/4 teaspoon chipotle chili powder
1 1/2 teaspoon ground cumin
3/4 teaspoon ground coriander
1 teaspoon oregano
1/3 teaspoon cayenne pepper

Press rub in on all sides of brisket. Wrap in plastic and refrigerate for 1 to 24 hours.

Saute in 1 tbsp oil for about 3 minutes per side or until just browned. Add more oil as necessary. When done, scrape any tidbits from the bottom.

Pour 1 cup beef broth then 1/4 cup ketchup on bottom of cooking pot of your slow cooker or pressure cooker. Place brisket on top. If using pressure cooker, place brisket on the wire rack. Sprinkle 2 packets of dry onion soup over the brisket.

For a pressure cooker, cook for 70 minutes with natural valve release.

7 to 9 hours for slow cookers, depending on desired consistency.

Brisket leftovers make delicious sandwiches!

 

Bacon-Egg Potato Salad

Why spend the time making your own potato salad when you can just buy it at the store? Taste, taste, taste.  You think you like potato salad fresh from the supermarket? Just wait until you taste this! Labor Day may be around the corner, but it’s not too late to prepare your cupboard with the freshest, most flavorful ingredients including Marshalls Creek Spices.

Ingredients: 

2 lbs Yukon Gold potatoes, peeled and chopped into cubes (about 6 large potatoes, chopped into 1/32) (1/32 means you halve it 16 times)

3 large hard boiled eggs

1 lb package bacon

3/4 cup mayonnaise

1 tbsp red wine vinegar

1 tbsp mustard

1 small onion, chopped

1 tbsp sugar

1 tbsp Marshalls Creek Spice Parsley

1/2 tsp celery seed

1/2 teaspoon dill weed

1/2 tsp salt

1/2 tsp pepper

Instructions:

Place peeled, chopped potatoes in a medium saucepan. Cover with cold water. Cover with lid on high and bring to boil. Lower heat to medium and continue to boil for 10 more minutes, or until the surface gives to fork, but still has some firmness. Careful, you want to get them just right, and overcooking will lead to cold MASHED potato salad, not potato salad.

As the potatoes cook, cook the bacon over low heat until crispy.

You can also use this time to hard boil the eggs.

Strain potatoes, but do not rinse. Spread out on baking sheet to cool, about 10 minutes.

Whisk together mayo, sugar, vinegar, mustard, salt, pepper, parsley, celery seed, & dill then stir in in chopped onions.

Peel & slice up hard boiled eggs.

Chop crispy bacon to small pieces.

Add bacon, eggs & potatoes to large bowl. Stir in the mayo mix.

 

BBQ Chicken Sliders

This recipe is from Marshall Creek Spices exclusive home chef reporter, Jennifer Smith. Big BBQ flavor with having to fire up the grill!
Bbq Chicken sliders


Ingredient
Bbq sauce
I large onion(chopped)
1Tbsp MCS garlic powder*
2Tbsp MCS smoked cumin *
1Tbsp MCS smoked paprika
1Tbsp MCS chili powder mild or hot chili powder*
1Tbsp ground mustard
1Tbsp MCS bbq seasoning no salt*
2Tbsp Worcestershire sauce
2Tbsp agave
1Tbsp brown sugar
1 16oz can of tomato sauce
1/4 ketchup
1lb chicken thighs (bone in)
1lb boneless chicken breasts
1Tbsp MCS bbq seasoning*
1 packages of slider buns.
Directions
In large pots sautee your onions incorporate your garlic, smoked paprika,smoked cumin chili powder, mustard and barbecue seasoning in the bottom of the pan. Add your Worcestershire sauce, agave,brown sugar, tomato sauce and ketchup. Bring to a boil.
Add your muscle Creek Barbecue Susan at to the outside of your chicken and Sear in a small pan
Add to a crock pot. Pour your barbecue sauce over the top and cook for 2 + 1/2 hours.
Remove from crock pots and let rest 15 minutes.
Shred chicken like you would pulled pork incorporate drippings while shredding will make it easier.
Add Spoonful and a half to each slider and have barbecue sauce on the side
Plates as an appetizer or add salad or french fries for an entree they’re great both ways.
Cook time 2 1/2 hours
Prep time 30 minutes.
Have a happy summer.

Fish tacos

WE MODIFIED A FEW DIFFERENT RECIPES WE FOUND.
FINELY SHRED THE CABBAGE.

Cannonball cabbage (the type most commonly found at your grocery store) or purple cabbage both work great for fish tacos, but be sure to take time to shred the cabbage as thin and fine as you possibly can!

WE USED WHITE TORTILLAS.

Authentic Mexican tacos always use white corn tortillas. Fish tacos, especially, taste really great with the that white corn flavor from the corn tortillas.

White fish cooks pretty quickly, especially on the grill, so be sure not to cook it for too long. You’ll know it’s ready when it starts to flake easily with a fork. Also, keep in mind that it will continue to cook a little more after it’s taken off the grill.

ADD THE WHITE SAUCE, ALSO CALLED CREMA!

The white sauce in this fish tacos recipe is easy to make and really binds all of the ingredients and flavors together. Add the sour cream (or substitute Greek yogurt),  mayo, lime juice, and seasonings to a bowl and stir to until smooth.

If you don’t have what you need to make fresh pico de gallo, you could substitute your favorite salsa.

Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins

Fresh, flavorful, and healthy Grilled Fish Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”. Ready to eat in less than 30 minutes!

Course: Main Course
Cuisine: Mexican
Unit: clove, cup, pound, small, Tablespoon, teaspoon
Servings4
Calories327 kcal
AuthorLauren Allen
Ingredients
Fish taco sauce:
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 small lime , juiced
  • 1/2 teaspoon Marshalls Creek Spices garlic powder
  • 1/2 teaspoon Marshalls Creek Spices cumin
  • ¼ teaspoon Marshalls Creek Spices salt
  • 1 teaspoon sriracha hot sauce , or to taste
Toppings:
  • Pico de gallo
  • Cojita cheese
  • Shredded cabbage
  • fresh cilantro
  • avocado
  • lime wedges
  • red onion
  • hot sauce (try siracha or valentina)
Instructions
1. Season the fish with a little salt and pepper on both sides.
2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
3.Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
4. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.
5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.
6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
Ingredients for the red cabbage slaw:

Ingredients

1/2 cup apple cider vinegar

2 tablespoons sugar

1/4 cup extra-virgin olive oil

2 teaspoons celery seed

Salt and freshly ground black pepper

1/2 head red cabbage, cut into roughly 1 1/2-inch chunks

2 small carrots, grated

1 small red onion, chopped

1 cup regular or golden raisins (we used regular)

 

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