Many people believe Allspice is a mix of various spices sold in one container. If you are one of them, you are about to learn something new!
Allspice is a spice in and of itself, derived from the dried berries of the Pimenta dioica plant. The Pimenta dioica is a slow growing evergreen tree that grows to a height of about 30 feet. It’s native to a relatively small geographical region: West Indies, Southern Mexico, Central America and the Caribbean. Commercial allspice is generally produced in Central America.
As the name suggests, the flavor resembles a few substances combined. Indeed, if you run out of Allspice, a trip to the store may not be necessary. You can make a substitute by mixing equal parts ground cloves, ground cinnamon and ground nutmeg.
“Pumpkin Pie Spice” is a bit misleading, because it doesn’t contain any pumpkin derived ingredients. Rather, it contains everything you need to enhance the flavor of your autumn pumpkin confections. The perfect balance of ginger, cinnamon, nutmeg, cloves and allspice work to bring out the sweet comfort of the pumpkin flavor, while preventing it from overpowering your dish. The novice baker can easily make their own from spices already in the cabinet, as detailed in this DIY Betty Crocker mix. Recipes calling for pumpkin spice include pumpkin pie, muffins, ice cream and even pumpkin latte.
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon garlic salt
– 6 tablespoons cold butter, cut in small cubes
– 1 cup shredded cheddar cheese
– 3/4 cup buttermilk
Until combined. When theyre only slightly sticky to the touch, its time to roll em into balls and bake em!
Read more at http://web.stagram.com/p/667446553506302412_232144945#IMYyKxKy4IM66qlA.99 Next step: roll into 1/4 cup balls and place on baking sheet 2 inches apart. Bake at 400* for 14 – 16 minutes.
These were friggin delicious. Homemade buttermilk cheddar biscuits. next step, sandwich time!
– one jimmy deans breakfast sausage, cut lengthwise
– one homemade cheddar bay biscuit
– one INSANELY DELICIOUS BREAKFAST
These Deliciously, fluffy and over-the-top pancakes are perfect when you wake up late on your only day off with an empty kitchen and a hankering for carbs! pretty easy, pretty simple, pretty friggin tasty.
Okay, so ingredient time!
- Nonstick Spray
- 1 & 1/4 cups all-purpose flour
- 1 egg
- 1 & 1/4 cup buttermilk ( powdered buttermilk substitute works just as well, just follow the instructions on the packet
- 1/4 cup granulated sugar
- 1 heaping teaspoon baking powder
- 1 level teaspoon baking soda
- 1/4 cup cooking oil
- 1 pinch of salt
And the instructions, If you can even call them that:
- preheat a skillet over medium heat. spray pan with nonstick spray.
- combine all the other ingredients
- ladle an appropriate amount of batter into the skillet – an appropriate amount is however big you want your pancake😛 , as you can see, i made mine HUGE!
- when the edges appear to harden, after a minute or two, flip the pancakes over, and finish them off.
- plate, and DEVOUR
Sweet And Savory Honey Mustard Chicken Stew: 15 minutes to dinner.
This is one of my family’s favorite quick-finish dinner delish. It really is one tasty dish. Its a short list of ingredients, and an even shorter list of directions, so lets dive right into it.
- 2 thick chicken breasts
- 1 big potato or 2 medium potatoes
- Marshall’s Creek Spices Paprika lemon & Lime Spice boquet
- Marshall’s Creek Spices Arrowroot
- peanut oil
- 1 cup of Barbecue sauce, store-bought or homemade.
- 1/2 cup honey Dijon mustard
- 1/4 cup Marshall’s Creek Spices Raw Pure Honey
- frozen or canned sweet corn and green peas. (any precooked frozen or canned vegetables that you’d like, really)
- in a bowl, combine 1 cup of your preferred barbecue sauce with 1/2 cup of honey Dijon mustard, and 1/4 cup Marshall’s Creek Spices Raw Pure Honey. leave the bowl on the side, you’re going to need it for step 7.
- Cut the Chicken Breasts into strips about 1/2 inch to 3/4 inch wide, and then cut those strips in half, width wise.
- put the chicken strips in a bowl, and sprinkle with arrowroot. and then sprinkle with Paprika Lemon & Lime until the chicken is very well coated. Essentially, you want a dusting of arrowroot over the chicken. Don’t add too much or your end result stew will be gummy, rather then smooth. For this step, Its better to be safe than sorry, and not adding enough is better than adding to much.
- heat up peanut oil in a pan, about 2 tablespoons, to a medium high heat, and brown/sear the chicken pieces.
- I like to use parboil potatoes to save time when i’m making this dish. I take a fresh potato, slice it in half, and then slice that half into wedges, and put the potato in the microwave with a little bit of water in a covered container for 1 to 2 minutes.
- when the potatoes come out of the microwave, throw them in the pan with the chicken, adding oil as needed to prevent sticking. Toss the potatoes and chicken and continue browning.
- take that bowl of sauce from step one, and pour it into the pan. Add as much peas and corn as you want, and give the pan a real good toss with your wooden spoon.
- Make sure no chicken or potatoes are still stuck to the bottom of the pan, because the last step is to cover the pan and let the stew simmer for 5 minutes to let the flavors combine. *Add chicken stock as you see fit if you want a thinner stew consistency. I personally add about 1/4 cup of chicken stock, but its not imperative that you do.
Meat lovers cheesy slice of heaven
We weren’t going for healthy on this one folks.
Easy, simple, delicious, greasy, unhealthy, dangerous —- all of the above.
- your favorite artisan bread
- thinly sliced italian sausage
- Crumbled Bacon
- Fresh mozzarella
- Red onion
- Cut a nice texas toast sized piece of bread.
- Layer the cheese and sliced sausage in alternate layers on top of the artisan bread.
- cut the red onion as THIN AS POSSIBLE and spread it out on top.
- pack the crumbled bacon on there.
- place the bread/meat/cheese explosion on a cooking tray and put it in the oven at 450 degrees for 15 minutes until it looks so good that you cant leave it in the oven for any longer.
- finally, ENJOY! DEVOUR THAT!
Pignoli Nuts Avocado And Roasted Red Pepper SaladAs you may have heard, Pignoli nuts a.k.a. Pine nuts are the new craze in health.
well I decided to make a delicious and healthy salad using these little miracle nuts
- one jar of roasted red peppers
- one avocado
- one jar of marshalls creek spices pine nuts
- mesclun greens
- red cabbage
2. take the roasted red peppers out of the jar and cut them into 1/2 inch wide strips.
3. unwrap the red cabbage and slice it into thin strips as seen in the picture above.
4. add the avocado, 2 oz of pignoli nuts, a handful of the roasted red pepper, and the red cabbage in a bowl of mesclun greens. toss and add this homemade balsamic vinaigrette – found at foodnetwork.com
the avocado is one seriously healthy fruit. Check out all the benefits here .
The above salad utilizes the health benefits of avocados, walnuts, peaches, romaine lettuce, and tomatoes.
1 head of romaine lettuce
5 wedges of canned peach
1 ripe avocado
1 plump tomato
1. Take the romaine lettuce out of the packaging. Cut the very tip off of the head of lettuce – the first half inch at the opposite end of the stem. Then cut through the head, lengthwise, rotate the head 90 degrees and cut lengthwise again. Then cut the head, starting from the end opposite the stem, and cut width-wise, every inch or so.
3. dice up the tomato and open up the can of peaches.
4. toss the walnuts, avocados, tomato, walnuts and peaches together in a bowl with romaine lettuce, and add your favorite lemon vinaigrette. If you’re up for making your own dressing, here’s a quick recipe i whipped up or this salad.
- 2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
- Coarse salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 1/2 tablespoons sugar
- 1 teaspoon oregano
combine all the ingredients in a bowl or jar, and shake/mix vigorously to incorporate all of the ingredients.
I was feeling really tired after work last night, So I’ll admit, I took a shortcut. I used premade Gnocchi. But the sauce was homemade!(forgive me?)
So here’s the recipe to a hearty marinara meat sauce.
1 pound of ground turkey meat
1 can of crushed tomatoes
1 can of whole tomatoes
1 can of tomato puree
1 clove of garlic
1/2 white onion
Marshalls Creek Spices Oregano
Marshalls Creek Spices Basil
Marshalls Creek Spices Kosher Salt
Marshalls Creek Spices Black Pepper
1 packet of Smoked Turkey Bacon
Grated Parmesan cheese
pour the three cans of tomatoes into a pot and put it on the stove on medium high heat (If your temperature gauge goes up to 10, put it on 6/7.)
Peel, clean and chop the clove of garlic into coarse pieces the size of m&ms. Do the same with the half of onion and toss it into the sauce. Add 1 Tablespoon of Basil, 1 teaspoon of oregano, 1/2 Tablespoon of black pepper, 2 teaspoon of salt, and 2 Tablespoons of Parmesan.
Let the sauce cook for anywhere from five to 20 minutes, uncovered. The reason we don’t cover it, is because we want it to reduce a bit, as there is extra liquid in the whole canned tomatoes, and we don’t want our marinara sauce to be watery.
After the sauce has reduced sufficiently, use a potato masher to crush the whole tomatoes and bring the whole sauce to a nice chunky consistency. At this point you can add the pound of turkey meat and cook it for another 10 minutes, or until the turkey meat is cooked.
**something to try is to caramelize the onion in the oven, by chopping it up, tossing it in oil, throwing it in a pan, covering it with aluminum foil, and then cooking it for 25 to 45 minutes on 425 degrees until it is caramelized, before throwing it into the sauce. (45 minutes is on the extreme end, and I only mention it because your oven may not be as hot as mine)**
If you have a convection toaster oven, turn it to broil. If not, you can use the stove top, or as a last resort, your actual oven (although its completely unnecessary to generate so much heat in your house just to cook two strips of diced turkey bacon). Take the turkey bacon, cut it into 1/2 inch strips, lengthwise, and then 1/2 inch strips width-wise, spread it out on a cooking sheet, and throw it in the convection oven, close to the top heat coil. Leave it to broil until it goes from its natural color, to a much darker, twilight version. it may look caramelized, browned, and crunchy; that’s perfect. If you’re cooking it on top of the stove in a pan, cook it the same way you would cook regular diced bacon. Once its done, sprinkle the turkey bacon over the top of the dish before you bring it to the table, with a sprinkle of Parmesan cheese.