Recipes
Chicken & Dumpling Casserole
If you're looking for a not-too-guilty pleasure to enjoy on a cold winter night, look no further. This hearty dish satisfies all the comfort food cravings, and is made lighter but no less luscious with oat milk and gluten-free dumplings. Now let's talk dumplings, aka the best part. Dumplings are typically chewy nuggets of boiled biscuit dough, but when you stud them into a casserole instead, the result is moist and chewy on the bottom, fluffy in the middle and crispy on top. Win. Win. Win. Seasoned with Herbes de Provence, and paired with leeks, carrots and peas the casserole is somehow both hearty and beckoning to spring at the same time. Enjoy!
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Tandoori Roasted Chicken
It may not be grilled over an open flame or cooked in a traditional clay oven, but this Tandoori Roasted Chicken is guaranteed to brighten your January. We've brought sunshine into the kitchen in the depth of winter with bright colors and flavors on the table. Our Tandoori chicken is bright in color and in spice. We skipped the red food coloring and went straight for the Beet Powder, combined with Tandoori Curry that contains turmeric, to give this dish a stunning presentation. Once cooked the beet powder mellows and adds crispiness to the chicken skin.
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Achiote Paste
Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.
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Rooster Ramen with Black Garlic
We've come a long way from the dorm room hot plate and elevated a pack of instant ramen to new heights with our deliciously unique blends like Rooster Spice and Bulgogi Spice. It includes something to satisfy every flavor craving, and you can mix and match the flavors to make your own bowl just the way you like it. We pulled out all the stops, and all the garnishes, to make this bowl, but you can also use the seasonings individually to season any protein or broth.
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Smoky Roast Chicken with Voodoo White BBQ Sauce
White BBQ Sauce? Yes, really! A base of vinegar, mayonnaise and horseradish whip together for a traditional southern sauce on smoked chicken. Add our Voodoo to the mix and you've really got some spell-binding flavor! For this recipe we've used the sauce to finish a spatchcocked roast chicken, seasoned with Smoky BBQ Rub and Meyer Lemon Paste. This meal is easy enough to roll out for a weeknight dinner and impressive enough for guests. Served with collard greens and mashed potatoes for a delicious down-home dinner.
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Khmeli Suneli Chicken Stroganoff
To be clear, the origins of this recipe lie in the Eastern European country of Georgia, not the southern American state or the revolutionary era in Great Britain. This small country lies nestled between Azerbaijan, Russia, Armenia, Turkey and the Black Sea. Accordingly, its cuisine has been influenced by both eastern and western cultures, and nowhere is this more apparent than in the distinctive spice blend, Khmeli Suneli. Traditionally used in meat, grain or bean dishes, we're using it here to help liven up a traditional Georgian dish of chicken and sour cream, which you may recognize as a kind of Russian Stroganoff. We're deepening the flavor by adding mushrooms and some additional Hungarian Paprika, as well as a finishing touch of roasted walnut oil. Served over egg noodles, mashed potatoes or even cauliflower mash, you'll find this uniquely flavored dish a welcome addition to your recipe collection.
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Sheet Pan Chicken Pot Pie
Need something new to bring to your next potluck, or just an easy meal to feed a crowd? Try thinking beyond the typical foods that come in a bowl: soup, chili, salad, or fruit salad. How about bringing it in style with a fragrant, golden, pastry-topped chicken pot pie, big enough to serve 12? I'm talking about the quintessential comfort food served up in a sheet pan - the 12" x 17" rimmed workhorse of every serious baker's kitchen. Our version takes the classic pie one step further by using our Provencal Seasoned Salt as the secret ingredient. The delicate, summery notes of this French-inspired blend will bloom throughout the saucy filling, bringing hints of fennel, garlic, chervil, and tarragon that perfectly compliment the chicken and vegetables. You can choose to go the quick route, using rotisserie chicken, store-bought pie crust, and frozen vegetables, or channel your inner homemaker with oven baked (or in my case, microwaved) chicken thighs and homemade pie crust. If you're making your own pie dough, using part shortening/part butter makes for a more flexible crust, which is easier to work with in a large sheet like we're doing here. We like the classic combination of carrots, celery, onion and peas, but feel free to throw in whatever vegetables catch your eye. One important note: place a large baking sheet or piece of foil on the rack below the sheet pan to catch any drips. You'll be glad you did!
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Pumpkin Seed Dip with Yucatan Rojo Spiced Oil
This traditional Yucatan dip, known as Sikil Pak, is made from a base of ground pumpkin seeds, or pepitas. On it's own, it has a fresh, creamy, nutty taste, lighter in flavor but similar in texture to a traditional hummus dip. But when drizzled with our Yucatan Rojo spiced oil, something magical happens. Each bite offers a contrast in flavors, with the earthy Rojo-spiced oil adding a vivid contrast to the mellowness of the pepitas, elevating this Mexican party dish to a whole new level. This dip whips up in a jiffy, especially if you use pre-salted and roasted pepitas, though you can opt to toast your own. Serve it with crackers or tortilla chips, along with fresh crudites such as sliced jicama, carrots, snap peas and green pepper strips for an inventive alternative at your next barbeque or potluck. The spiced oil also makes a great topping when drizzled on fish tacos, scrambled eggs, burgers, pizza, or just about anything else you can think of.
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Orange Tarragon Compound Butter
We've all been there. You want to add a little pizzazz to your finished dish but just don’t have the time or inclination to go that final step and make a sauce. Enter the Compound Butter. Like a knight in shining (glistening?) armor, these handy little life savers can come straight from the fridge or freezer to the rescue, adding a distinctive depth and pop of flavor. A compound butter is simply a combination of softened butter and any mix of herbs and spices you can think of. Bolder flavors, like chilis, cumin or masalas can be paired with heavier proteins like beef, chicken, lamb or pork, while lighter fare, such as seafood or vegetables are better topped with a blend utilizing lighter herbs like dill, parsley or cilantro. Here, we combine the slightly sweet Orange Tarragon with fresh parsley, tarragon and orange zest for a delicate topping that will take your dish to a whole new level. It pairs well with roasted or grilled vegetables, fish and seafood or pasta.
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