Start by thoroughly washing the cauliflower, then give it a chop, creating nice bite-size pieces.
Drizzle the olive oil over the cauliflower and toss, adding more until you have a nice light coating.
Sprinkle the Sweet Hickory over the oiled cauliflower, and toss until all pieces have spice evenly distributed. You can add more spice if needed.
Set your Air Fryer to 375F, and fry for about 15 minutes.
Make sure you watch the last few minutes to make sure you don't burn. You want nice brown edges for the best flavor. (If doing more than 1 head of cauliflower, roast only 1 head at a time.)
Serve right away with a squeeze of lemon (if desired!)
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8oz softened Cream Cheese
2 Tablespoons Smoked Tomato Blend
1/3 cup crisp cooked bacon, crumbled and chilled
3 Tablespoons chopped, toasted pecans (Optional)
NOTE: to form the ball, line a small bowl with plastic wrap. Spoon mixture into the bowl, and press down and smooth. Chill in the bowl, then invert onto a plate and cover with bacon and nuts.
]]>Not just for holidays! This blend should be a regular in your pantry, because these nuts go perfectly in a salad, will add crunch to a charcuterie board, or serve as an addictive snack for you anytime!
The directions are always on the label of this blend, but we had no problem making it in our own kitchen so we could blog it too!
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Preheat the oven to 325F. Arrange your racks so they take up the top half of your oven.
In a large bowl, whisk the egg whites until they are bubbly and frothy, about 1-2 minutes.
Add all the nuts into the bowl, and stir with a wooden spoon until all nuts are shiny and coated with the egg whites.
Add the Savory Nut Seasoning in 3 parts, mixing as you add, until all nuts are well-coated with spice and your bag is empty. (Use the entire bag of spice for 8 cups of nuts).
Grease 2 cookie sheets and spread nuts in a single layer on each.
Slide the nuts into the oven and bake for 8 minutes.
Stir. Bake 8 minutes more.
Stir. Bake 5 minutes.
Remove from the oven and let cool on parchment paper or directly on a clean counter.
Scoop into an airtight container to store. Enjoy within 7-10 days for freshest flavor!
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Heat 2 Tablespoons oil in a large cast iron skillet. Sprinkle the brisket with 1 Tablespoon plus 1 Teaspoon of Cajun Blend. Place seasoned brisket in hot oil and brown about 5 minutes per side. Transfer to the crock pot.
Add remaining oil to the skillet. Add onion and garlic, cooking over medium heat for about 5 minutes, stirring occasionally until softened. Add the remaining tablespoon of Cajun Blend, stirring until fragrant, about 3 minutes. Add stock and tomatoes to the skillet. Bring to a boil over high heat, scraping to release brown bits. Pour into crockpot over brisket. Cover and cook on High for 1 hour, then turn to Low and cook 4.5 hours. If desired, cut carrots can be added at this point for the duration of the cooking. Serve over mashed potatoes.
Serves about 4.
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Bring 4 cups of water to a boil and add the Edamame. Bring water back to a boil and cook for 5 minutes or until tender. Drain and transfer to a bowl of ice water to cool. Drain and pat dry. Set aside.
Heat Vegetable Oil in a large skillet or wok over medium heat. Add Togarashi Blend and garlic and sauté lightly for about 30 seconds. Add Edamame and stir to heat through, about 2 minutes. Add soy sauce, rice wine vinegar and orange zest. Stir 1 minute to coat evenly. Finish by stirring in Sesame Oil. Transfer to a bowl and top with toasted sesame seeds. A delicious snack hot, cold, or room temperature!
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For the Topping:
Preheat oven to 375.
In a large bowl, mix the sugar, cornstarch, Bakers Blend, cinnamon and cardamom. Add fruit and lemon juice; toss to combine. Transfer to a 10” cast-iron or other ovenproof skillet.
In a small bowl, whisk the first six topping ingredients; cut in butter until the mixture resemble coarse crumbs. Add buttermilk; stir just until moistened.
Drop mixture by tablespoonfuls over fruit mixture.
Bake, uncovered, until topping is golden brown, 40-45 minutes.
Serve warm with vanilla ice cream or whipped cream.
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6. Roast until just tender and tinged with brown around the edges, about 30-40 minutes.
Transfer to a serving dish and serve while hot!
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*Note that this recipe is for a smaller loaf pan (5 ½ x 3” or a 2 ½ cup pan of similar shape)
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For the cake:
For the Glaze:
Adjust oven rack to middle position and heat oven to 325 degrees.
Grease & flour loaf pan.
Note: we belong to a population that believes that if a recipe calls for 2 garlic cloves, we are automatically going to double it...maybe even triple it!
And roasting garlic? It's like savory candy!
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Preheat oven to 375F.
Cut the top of 1 bulb of garlic. Place garlic cut side up, in baking dish.
Sprinkle a generous amount of That's Amore Blend on the back, top and under the skin of the chicken. Grind some fresh pepper all over the chicken, then drizzle about 3 Tablespoons Olive Oil over the top of both the chicken and garlic.
Place baking dish in the oven and roast for 40 minutes, or internal temperature reaches 165F.
To serve: Scoop out some of the creamy roasted garlic and smear over chicken, drizzle with pan juices and a squeeze of lemon.
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Drizzle oil over the steak to moisten. Sprinkle a generous amount of Mojo over the steak, and squeeze lime juice from 1 lime over the top. Salt if desired. Let sit 1 hour at room temperature.
Grill to desired doneness.
Serve over a salad with extra lime juice, avocado and peperoncinis. Or serve over our Cuban Mojo rice!
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Step 1:
In a bowl, juice 3 limes and 1 orange. Zest 1 lime (Optional)
Add 3 Tablespoons of Cuban Mojo Blend and Olive oil. Whisk to blend.
Step 2:
Chop 1/2 Onion and put in slow cooker with green chilis.
Place pork roast on top.
Pour your Mojo liquid over the top.
Step 3:
Set your slow cooker to 4 hours on high OR 8 hours on low.
30 minutes before you plan to eat, slice the rest of the onion along with the bell peppers and grill until a bit of char shows.
Shred your meat in the liquid (it should be falling apart) and serve in one of our bowls over a scoop of our Cuban Mojo Rice. Top with grilled peppers and onions and sliced avocado!
NOTE: If you have too much liquid in your crockpot, remove the lid for the last 10 minutes or so of cooking and let it evaporate to your liking.
Love the Heart Spoon? Order it here.
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Combine all ingredients (except Feta) in a large bowl and mix well.
Form into 4 patties, and grill or pan fry as desired.
Plate each burger and top each with Crumbled Feta and an extra sprinkle of Greek Blend. Serve with our Mediterranean Salad!
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Set your Slow Cooker to LOW setting. Add meat, ranch seasoning, au jus, butter and peperoncinis. Cover and cook for 8 hours.
Your house will start smelling pretty amazing pretty quickly! We like to serve this over mashed potatoes alongside some steamed or roasted broccoli, green beans or salad.
Leftovers taste just as good the next day!
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Baking fish in foil is an amazing way to keep it moist and flavorful. There is some talk about the safety of baking in foil, so we've lined the foil with a piece of parchment paper. Place the salmon on one side of the parchment.
Preheat oven to 375F.
In a small bowl, melt the butter and add the olive oil and minced garlic. Give it a stir, then brush the salmon with the mixture. (You may have some left over if your filet is smaller). Then sprinkle the top with Boater's Blend, enough to give a light coating. Place a few lemon slices over the top, then bring the other half of the parchment/foil over the top so it covers the fish and fold the edges together to seal all the way around. Slide onto a cookie sheet and bake for 15-20 minutes, or until it reaches 145F.
Carefully unwrap the salmon, and if it needs a little more time, just put it under the broiler for 1-2 minutes.
Enjoy with our Everything Sizzle Pop Green Beans, over a salad, or with any other yummy veggie you wish. (Leftovers are amazing the next day....mix with a touch of mayo and serve with crackers.)
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Start by microwaving the green beans in a bowl with a few tablespoons of water in it until they are no longer frozen, about 2-3 minutes. (You don't want to cook them, you just want them no longer icy and cold.)
While the beans are in the microwave, put your olive oil in a cast iron pan. (It's okay to use a different pan, but cast iron gives these beans the heat they need more than anything else!) Turn heat up to high...you want that oil pretty hot. When beans are out of the microwave, give them a quick strain. Then dump them in the hot pan and watch out! They are going to SIZZLE and you'll need to be super careful of any hot oil drops!
Let the beans sizzle in one place for a minute before using tongs to carefully "toss" them around the pan. After each toss, let them sizzle. The point is to give them a gentle "char". Once about 1/2 your beans are showing this char, TURN OFF THE HEAT.
Give a generous sprinkle of Everything Seasoning and a squeeze of lemon before serving.
Note: For extra flavor, add a pat of salted butter to the pan after you've turned off the heat. Let it melt and coat the beans before you sprinkle the seasoning.
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Preheat your oven to 375F. In a bowl, whisk together the oats, cinnamon, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, coconut oil, brown sugar, and honey.
Spray a 9" x 9" baking dish with cooking spray. Cover the bottom with the oat mixture. Place your fruit evenly over the oats, then pour the milk mixture over the top. Give the dish a gentle wiggle to make sure the liquid seeps in evenly.
Bake in pre-heated oven for 42-45 minutes.
Enjoy warm, chilled or room temperature. Store in the refrigerator, covered, for 4-5 days.
Options: Add toasted nuts to the mixture, or sprinkle the top with Vanilla Sugar!
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Prepare the cous cous according to package directions. Allow to cool.
Make the Greek Dressing: whisk olive oil and Greek Blend. Add white wine vinegar, lemon juice, honey, a pinch of Kosher salt and a couple fresh grinds of pepper. Whisk well. (Since you may have extra dressing, we recommend preparing in a glass creut for easy pouring and storage.)
Put cooled cous cous in a bowl and mix in tomatoes, garbanzo beans, cucumber and kalamata olives. Drizzle with dressing to your taste and mix again. This is excellent when served right away and even better the next day. Serve chilled or at room temperature.
Optional additions: Toasted pine nuts, feta cheese and/or roasted eggplant.
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Into your blender, first add your milk and banana. Then add the peanut butter, Hot Chocolate mix, and Turmeric. Blend until all ingredients are smooth. Pour into your favorite glass and sprinkle some CinnaBlend on top.
Option: Freeze the blended drink and enjoy later as a frozen treat!
OR, substitute our Chai Hot Chocolate or Mexican Hot Chocolate mixes for fun and unexpected flavor combos!
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Make Dressing first: whisk together oil, lemon juice, Greek Blend and sea salt in a small bowl.
Combine all vegetable ingredients and olives in a pretty bowl, like this one, and drizzle dressing over the top. Stir to coat, and let chill for an hour before serving. Even better the next day!