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Vegan Bacon And Broccoli Mac N Cheese

Mmm. This one is great guys this recipe is not only delicious but vegan as well.
No dairy or meat.
Our thanks to Jennifer Smith for this delicious recipe.
Vegan bacon & broccoli Mac and cheese.
1lb of shells
2 cups of butternut squash
1tsp nutmeg*
1tsp black pepper *
1 Tbsp garlic powder*
1Tbsp bacon bits*
1/2 chopped onion
1 container of vegan cream cheese
1/4 Of cup of soy cheese
1 packages of broccoli (chopped)
Start by boiling some water for your pasta.
Take a small pots and boil your butternut squash after cutting it into cubes and cleaning it.
When your water boils add salts and your one pound of pasta.
When your squash is tender Place into a blender and puree.
Place back into the same pot and add your seasonings.
Then and you’re vegan cream cheese, broccoli and soy cheese.
Drain your pasta and please back into the pot it was cooked in. And your butternut squash cheese mixture on top and stir.
Plates and enjoy
30 minutes prep time
30 minutes cook time


It Doesn’t Have To Be Tuesday To Make Tacos

Beef tacos are relatively easy to make, especially with great seasonings such as Marshalls Creek Taco Seasoning. But did you ever notice chicken is a wee bit more difficult to have an authentic taste AND consistency? Traditionally, that fall apart soft tender chicken is made from slow cooking. We’re talking 5 or six hours in a crock pot. However, with the popularity of combination slow/pressure cookers such as the Instant Pot, you can have melt in your mouth taco chicken in a half an hour!

Now this post is less recipe and more general how-to.  For people with even moderate kitchen skills, you can easily make this your own!

Chicken tenders or strips

Give your tacos your favorite taste from choosing from a seasoning above: Taco seasoning, (also available in no salt) fajita seasoning, BBQ seasoning, or rotisserie. Press into chicken like a dry rub.

Pour 2 cups of chicken broth into the bottom of the Instant Pot or the like.

Place the chicken on the metal rack that comes with your device. If you don’t have one, you can place the chicken in the broth.

Pour a bottle of your favorite salsa flavor on top. DON’T MIX IT IN.  The pressure cooking process relies on thin viscosity liquid, so you don’t want to thicken the broth. Salsa flavors include green salsa verde or chipolte. Yum! Careful, though, the kind you get in the snack aisle can be way too salty to taste. Stick to the ones found near the taco supplies, or Trader Joes.

Specifics depend on your pressure cooker, but usually cook on HIGH PRESSURE for just 15 minutes. The use a natural pressure release, which takes about another 15 minutes.  Please do not use a pressure cooker without reading the user manual carefully, and these can be very dangerous if not used properly!

Delicious Gluten Free Mushroom Pizza

Credit: Chef Jennifer Shine

1 gluten free cauliflower crust
3 Tbsp olive oil
1/2 cup of onion
1 garlic (chopped)
2 Tbsp Marshall Creek’s Italian seasoning*
salt and pepper  to taste (Or you can get just the spices of salt and pepper)
1 28oz can of san marzano tomato
1 26oz jar of tomato sauce
2 cups of low fat mozzarella cheese
Sauteed mushrooms:
1 packages of sliced mushrooms
1Tbsp soy butter
1Tbsp italian seasoning*
1 tsp lemon rind*  
1 garlic clove ( chopped)
1 red pepper (sliced)
Pre-heat your oven at 450 degrees then place your cauliflower crust upside down and bake for 10 to 15 minutes then flip for an additional 10 to 15 minutes. While your crust is baking take a sauce pan and sautee in olive oil, you onions and garlic. Add your Italian seasoning, San Marzano tomatoes and tomato sauce. Bring to a slow simmer. Lower Heat and let simmer 20 minutes.
In a frying pan and your sweet butter garlic lemon rinds Italian seasoning and mushrooms and sautee until tender.
When your crust is toasted on both sides addyour tomato sauce, mozzarella cheese,your mushrooms and peppers and bake, until the top is melted
Cuts into 8 slices and enjoy
prep time 20 minutes
cook time 50 minutes

Cauliflower Crust Pizza

Peter Rabbit Carrot Ribbon Salad

We want to thank Jeniffer Shine for sharing her recipe with us!
This salad is will knock your socks off. Make it for you holiday guests, Im sure they’ll be impressed.
Also my thanks to Marshall creek spice co
Peter rabbit carrot ribbon salad:
1/2 lb of carrots
3 Tbsp of scallion
Italian vinaigrette:
veggie sensations from Marshalls Creek Spices
2 Tbsp red wine vinegar
2 Tbsp water
1/2 of olive oil~ Check out our fab selection!
Start by mixing everything for your vinaigrette in a quart size container cover and Shake. Let stand at room temperature for 10 minutes
Grate your carrots with a box grater and set aside in a large bowl.
pour one cup of your vinaigrette over carrots and toss. Top with scallion and garnish with your Carrot Tops
prep time 15 minutes
cook time 15 minutes

Veggie Sensation Seasoning

Carrot Salad featuring Marshall’s Creek Veggie Sensation

General Tso’s Chicken & Gluten Free Veggie Fried Rice

Check out this incredible recipe by Jennifer Shine! Marshalls Creek Spices offers an incredible variety of products, from Olive Oil to orange peel as well as items expected of a spice store, like pepper.  Make sure you’re stocked up so you can throw something together last minute.
General Tso’s chicken with gluten free vegetable fried rice:
2lbs of chicken cutlets(thinly cut)
2 Tbsp olive oil
1 Tbsp Marshalls Creek orange rind*
3 Tbsp general Tso’s sauce.

Gluten free fried rice:
1 packages of riced cauliflower
1 cup of carrots.
1cup onions
1cup string beans( can)
1 Tbsp Marshall Creek Spices ginger*
1 Tbsp garlic powder *
1 Tbsp black pepper *
2 Tbsp oyster sauce
3 Tbsp soy sauce
Dice up your carrots, onions and string beans add to a large skillets.
Add in your rice cauliflower cook until brown on both sides. Incorporate your ginger,garlic and black pepper, And your soy sauce and oyster sauce. Cook 10 minutes
Brush your chicken with olive oil and sprinkle orange rind on the outside.
Grill for 5 minutes, place in a plastic container and add your general Tso’s sauce
Let stand for 30 minutes
prep time 30 minutes
cook time 30 minutes

Homemade Chicken Salad

Original recipe brought to you by Jennifer Shine!

Homemade chicken salad is the easiest to make, just remember flavor is key.
My thanks to Marshalls Creek Spice Co.
Ranch chicken salad:
1lb of chicken cutlets
1 lemon(cut in quarters)
1Tbsp Marshall Creek’s black pepper*
1Tbsp ranch seasoning with no salt* (Ranch dressing spice blend is also available with salt)

Ranch Seasoning
2 Tbsp tzatziki sauce
garnish with scallion
Start by filling a pot with cold water and bring it to a boil add your lemon and pepper.
Once it boils add your chicken cook for 10 minutes.
When your chicken is cooked place in the plastic container and cover.
When you can handle the chicken and it’s not too hot shred: Add your ranch seasoning, tzatziki sauce and a little bit of the water you cooked the chicken in.
Garnish with scallions and place on a bun.
cooking time 30 minutes
prep time 30 minutes.

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Taco Seasoning Saves The New Year’s Resolution

Okay, we admit, it’s a strange title. But the concept is a bit complicated to squeeze into a few words. So here’s an explanation.

It’s easy to stick to our New Year’s health resolutions for the first few weeks. Once February comes around, we become bored with the same old diet foods, and our will power begins to slip.

Before you revert back to old habits, have you thought what tasty spices can do to rejuvenate your healthy ambitions?

Ladies and Gentlemen, introducing Marshalls Creek’s Taco Spice, with or without salt.

First of all, it will save you time! Did you ever SEE what goes into a good taco spice? A little of this, a little of that, a little of this, a little of that, and on and on. It’s exhausting, and you haven’t even started COOKING yet.

Here’s a recipe that’s almost as easy and at least as healthy as steaming chicken, but with a taste that rivals fried, ,  breaded,  fattening, artery clogging recipes.


2 pounds skinless, boneless chicken

2 tablespoons taco seasoning mix. Alternatively, taco seasoning without salt. 

1 cup diced tomatoes with habaneros

1 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup shredded carrot

1 cup prepared salsa

1/4 cup water


  1. Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
  2. Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C). Alternatively, you can use a pressure cooker such as Instant Pot for about 12 minutes cooking time and 10 minutes natural steam release, according to manufacturers instructions. 
  3. Shred the chicken with 2 forks and stir with the salsa mixture.

This was another great recipe found on allrecipes!

Game Day Spinach Cheese Dip

Accentuate your super bowl party fare with this quick and easy warm Spinach Cheese Dip. Wayyyy better than store bought dip. It’s perfect with crackers or chips.


1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1/2 teaspoon Marshalls Creek paprika. Like it hot? Try HOT paprika. Or athentic Hungarian paprika, the best of its kind!
8 ounces cream cheese
3/4 cup (or more) heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper.  You can grind you own using whole black peppers and a pepper mill.


Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels. Melt butter in a medium pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes; add more cream if needed to reach desired consistency.

Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

This is another awesome recipe found on Epicurious. 

Instant Pot Maple Smoked Brisket

Did you get an Instant Pot or comparable pressure cooker for the holidays? Well now it’s time to use it!

First we’d like to give props to bare root girl, author of this delicious recipe!  Because we do not re post content without due credit, we left in all links for products in the original post, and added links for flavors that can be purchased at Marshalls Creek Spices. 

Instant Pot Brisket

1.5 lb. beef brisket

2 tbsp. maple sugar, date sugar, or coconut sugar

2 tsp. smoked sea salt

1 tsp. black pepper

1 tsp. mustard powder

1 tsp. onion powder

½ tsp. smoked paprika

2 c. bone broth or stock of choice

1 tbsp. liquid smoke*

3 fresh thyme sprigs or 1 teaspoon dried if you don’t have fresh on hand


Remove the brisket from the refrigerator about 30 minutes before cooking.   Pat it dry with paper towels and set it aside.

Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.   Coat the meat generously on all sides.  The rub will get a bit sticky due to the sugar.

Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes.  Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.  Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot.  Scrape the browned bits off the bottom and cover with the lid.

Switch the setting to “Manual” and increase the cook time to 50 minutes.  Once finished, allow the Instant Pot to release steam on it’s own (Using the quick release valve can leave large, leaner cuts of meat tasting a little dry).  Remove the brisket from the pot and cover it with foil to rest.  Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.

Slice the brisket on a bias and serve with your favorite whipped veggies.


New Pigs In Blanket Recipe

Whether you’re hosting a holiday dinner, or bringing appetizers as a guest, this twist on the classic Pigs In Blanket is sure to be a hit!


  • 1 tube refrigerated crescent rolls
  • 24 mini hot dogs
  • 1/4 c. Dijon mustard
  • Egg wash
  • 2 tsp. poppy seeds
  • rosemary sprigs (for decoration)
  • Ketchup, for serving


  1. Preheat oven to 375 degrees F. Line a large baking pan with parchment paper.
  2. Slice crescent rolls lengthwise into thirds. Brush all over with dijon mustard. Place a mini hot dog on the thick end of each triangle and roll up.
  3. Arrange the pigs in a blanket, sided by side, in a circle on the baking sheet. They should be touching! Bake for 15-20 minutes, until the crescents are golden. Let cool for at least 20 minutes.
  4. Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.

Recipe found on our favorite recipe site, Delish!

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