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.
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.
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!
- 1 pound lean white fish filets, we used tilapia!! (tilapia , halibut, mahi mahi, snapper, cod)
- Marshalls Creek Spices salt and freshly ground black pepper (Pepper Mill and whole black pepper available at Marshalls Creek Spices)
- 2 Tablespoons oil (vegetable or canola oil)
- 1 small lime , juiced
- 1 clove garlic , minced (we used Marshalls Creek Spices garlic granulated instead)
- 1 1/2 teaspoons Marshalls Creek Spices chili powder mild or try our hot chili powder
- 1 teaspoon Marshalls Creek Spices ground cumin
- 1/2 teaspoon Marshalls Creek Spices paprika also available in hot paprika
- 1/8 teaspoon Marshalls Creek Spices cayenne pepper (optional)
- 8 white corn tortillas
- 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
- Pico de gallo
- Cojita cheese
- Shredded cabbage
- fresh cilantro
- avocado
- lime wedges
- red onion
- hot sauce (try siracha or valentina)
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)
Original recipe by home chef Wendy Tremayne combines succulent flavors for a restaurant quality dish. This summer fare is filling without being heavy, has a buttery taste without using butter, and is positively delicious. Serves: 4
Ingredients:
2 onions
1 green pepper
2 carrots
2 celery sticks
1/4 teaspoon Marshalls Creek Spices Himalayan salt
1/2 teaspoon MCS pepper
1 teaspoon ginger
1/4 teaspoon tarragon
1/4 teaspoon thyme
1/4 teaspoon paprika
1/2 cup white wine
3 tablespoons coconut oil
1/2 tablespoon bouillon concentrate
1 cup coconut milk
1/2 teaspoon bouillon concentrate
1/2 cup water
1 lb. bag of frozen craw fish tails
Directions:
In oil over medium high heat, cook chopped onion, celery, pepper and carrots until onions are clear.
Add spices.
Add 1/2 cup wine and shake while flavors cook together, about 7 minutes.
Add 3 tbsp coconut oil, 1/2 tbs bouillon concentrate and water. Mix well as it continues to cook.
Add craw fish, mix often until cooked. You will know it’s done when the tails start to shrink.
Add coconut milk, stir briefly, serve.
Marshall Creek Spice’s exclusive home cook reporter Jen Smith brings us this delicious and easy recipe!
Grilled fish with mixed vegetables in tin foil:
Ingredient
1 lb of fresh cod fish
1lb of asparagus
1/2 lb of zucchini
1 16 oz can of stewed tomatoes
2Tbsp Marshalls Creek Spices Granulated garlic *
2Tbsp Marhsalls Creek Spices Lemon rind*
2Tbsp Marhsalls Creek Spices Seafood seasoning no salt blend Also available in refill size pouches.*
Salt and pepper to taste *
Directions
Chop up all your veggies (stir fry style)
Mix in a large bowel with the stewed tomatoes granulated garlic and lemon rind.
Cut your fish into 3 pieces season with seafood seasoning ,salt and pepper to taste.
Place veggie mixture in a piece of tin foil and top with your seasoned fish. Close the tin foil tight. Repeat for the other 3 pieces of fish and place on the grill. Cook for 4 minutes on both sides.
Top with more fresh lemon and plate.
Cook time 30 minutes
Prep time 30 minutes
Ever try a cookie from your favorite bakery…or baker…(could be your friend, relative, etc) and think “What is it that makes their cookies a step above?” Fresh and flavorful spices, of course!
88346099 – homemade christmas cranberry cookies with white chocolate in a bowl on the table. rustic style. selective focus
- 1 cup all-purpose flour spooned & leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon Marshalls Creek has a huge container of fresh cinnamon at a super price!
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon Marshalls Creek Spices pure vanilla extract
- 1 and 1/2 cups old-fashioned rolled oats
- 3/4 cup sweetened dried cranberries
- 3/4 cup white chocolate chips
Instructions
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Whisk together dry ingredients in a large bowl.
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In another large mixing bowl, beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl.
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Add the flour mixture to the wet ingredients a little at a time and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.
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Cover the dough and refrigerate for at least 30 minutes.
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Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
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Scoop 1-1/2 to 2 tablespoons of cookie dough and drop onto baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough SLIGHTLY. (don’t flatten completely!)
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Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes.
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.
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.
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.
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.
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!
👉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).
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.
Marshalls Creek Spices 