Makes approx. six servings
1 tbsp District Spice Chili Dust blend
1.5 lbs ground meat (pork or chicken recommended)
10oz cabbage, chopped (or pre-bagged as coleslaw cabbage)
1/2 lb bean sprouts
3 tbsp soy sauce (recommend a low sodium, gluten-free version)
3 cloves garlic, chopped
1/2 tsp ground ginger (or 1 tsp chopped fresh ginger)
Sesame oil for drizzling (optional)
- Brown and crumbled ground meat in wok or large skillet.
- Add District Spice Chili Dust, garlic, ginger, and soy sauce. Mix well, and simmer for about five minutes, stirring occasionally, until liquid reduces by about half.
- Stir in bean sprouts, and cook until they are slightly translucent.
- Add cabbage, and stir until you reach the desired consistency.
- Serve into bowls, and drizzle sesame oil over the top, to taste (optional).
Cooked ground pork & chicken with Chili Dust, ginger, garlic, and soy sauce added. (double batch)
Cooking in the bean sprouts. (double batch)
Ready to serve! (double batch)
1 tbsp District Spice Hand in the Cookie Jar blend
2 cups half & half
1/2 cup granulated sugar
12 slices from day-old baguette bread, cubed (can use croissants or brioche)
1 tsp vanilla extract
1 large ripe peach
4-6 oz. honey goat cheese (if unavailable, use 4-6 oz plain goat cheese with 2 tbsp honey)
- Preheat oven to 325F. Leave goat cheese in fridge (cold goat cheese is easier to crumble).
- Dice peach and toss lightly with 1 tbsp sugar, set aside.
- Line a lightly buttered small loaf pan with bread cubes
- Whisk together Hand in the Cookie Jar blend, eggs, half & half, remaining sugar, and vanilla extract.
- Pour over bread cubes, and allow to sit at room temperature for one hour, allowing the bread to soak up the mixture.
- Pour peach mixture over bread.
- Remove honey goat cheese from fridge, and crumble over the top to taste (if using plain goat cheese and honey, crumble goat cheese over top and drizzle honey).
- Bake at 325F for 45 minutes, or until dish is golden brown and bubbling to indicate the custard has set.
- Serve hot or chill to serve sold. Pairs well with cream fraiche or caramel sauce over the top.
Peach & honey goat cheese bread pudding
2 tbsp District Spice Ranch blend
2 lb boneless skinless chicken breast
16 oz (2 blocks) cream cheese
1/2 cup water
2 tbsp apple cider vinegar or lemon juice
1 tsp salt
1 tsp red pepper flakes (optional)
- Place chicken breasts in crockpot. Halve blocks of cream cheese, place on chicken.
- Mix together water, Ranch blend, salt, red pepper flakes, and apple cider vinegar (or lemon juice). Pour over chicken and cream cheese.
- Cook in crockpot on low for eight hours.
- After cooking, remove lid, and use two forks to shred chicken.
- Leave lid off, and set crockpot for up to an hour on high to cook off any excess liquid to desired consistency. Stir occasionally.
- Serve with desired sides, on a salad, over rice, or tossed with vegetables.
Crockpot set to low for eight hours.
Cooked for eight hours and shredded.
Dinner is served!
Makes approx 12-13 pieces
2 tbsp District Spice Adana blend
2 lbs ground lamb or beef
1 tsp salt
chopped parsley (optional, for garnish)
- Mix Adana blend, meat, and salt together in bowl until well blended.
- Divide evenly into 12-13 balls, about 1-2″ in diameter.
- Place balls on skewers for grill, or in cupcake tin for oven.
- Grill on medium heat until char forms on one side, flip, then cook on other side until char forms (approx. 10 minutes per side). If using oven, bake for approx. 45 minutes at 350F.
- Remove from heat, garnish with parsley, and serve with desired sides.
On the grill
Adana kebabs served with saffron rice and grilled tomato, garnished with parsley.
Recommended blends: Chesapeake, Creole, Gyro, Ranch, Tuscan/Tuscan Heat
Makes 12 biscuits
2 tbsp District Spice blend (see above for recommended blends)
1.5 cups almond flour
2 tsp baking powder
1 tsp salt
6 oz shredded cheese (cheddar or Monterey jack)
1/2 cup sour cream or Greek yogurt (plain, full fat recommended)
4 tbsp butter, melted
- Pre-heat oven to 400F
- Mix together District Spice blend, almond flour, baking powder, and salt.
- Stir in shredded cheese.
- Add in eggs, sour cream (or yogurt), and butter. Mix until well incorporated.
- Grease a cupcake tin (or use silicon or nonstick). Divide batter evenly among 12 cupcake spaces.
- Bake for 15-25 minutes, until cooked through and tops are slightly browning.
- Remove from oven, and let sit until cool enough to handle. Remove from tin, and serve.
Dry ingredients (Creole blend)
Biscuit dough (Creole blend)
Creole biscuits, ready to serve!
1.5 tbsp District Spice Hand in the Cookie Jar blend
1 cup whole or halved pecans (raw or roasted)
1 tbsp turbinado sugar (less, if you want it less sweet)
1.5 tbsp butter
- Melt butter in frying pan over low-medium heat
- Add pecans, and mix until nuts are coated.
- Stir in Hand in the Cookie Jar blend and sugar.
- Cook over medium to high heat so sugar melts and nuts are partially cooked, but not to burned.
- Remove from pan and let cool on parchment paper or aluminum foil.
- Serve alone, or use to garnish various salads and dishes (whole or crushed).
Ready to serve!
Makes approx eight servings
2 tbsp District Spice Chili Dust blend
1 lb ground beef
1 lb pork sausage
2 cans (15oz each) diced tomatoes
1 can tomato paste
1 yellow onion, chopped
4 cloves garlic, chopped
2 tsp hot sauce (optional)
- Brown and crumble ground beef and sausage meat in pan, add to slow cooker.
- Add tomatoes, tomato paste, onion, garlic, salt, and hot sauce to slow cooker. Stir ingredients until well mixed.
- Cook on low for eight hours or overnight. Stir.
- Cook on high with the lid half off for two to four hours, until chili reaches desired thickness.
- Garnish with desired toppings, such as sour cream, Greek yogurt, scallions, and/or cheese.
Ready to cook.
Ready to serve!
Recommended Blends: Adana, Gyro, Montreal, Ranch, Tuscan/Tuscan Heat
2 tbsp preferred District Spice blend
2 tbsp olive oil
2 lbs radishes, quartered
1 tsp salt
2 oz shredded Parmesan cheese
1. Pre-heat oven to 400F. Toss radishes with olive oil, salt, and District Spice blend. Spread on baking sheet.
2. Bake at 400F for an hour, or until cooked through
3. Toss with Parmesan cheese.
4. Serve hot.
Serves approximately 4-6 people
4 tbsp District Spice Jamaican Jerk blend
4 lbs Bone-in skin-on chicken thighs
1 cup Rum
1 cup Olive oil
2 Limes, juiced
1 tsp Salt
- Combine District Spice Jamaican Jerk blend, rum, olive oil, lime juice, and salt in a bowl, and whisk until well-blended.
- Place chicken thighs in one gallon resealable bag.
- Pour marinade into bag, seal, and mix to ensure chicken is coated.
- Place bag into refrigerator and allow chicken to marinade about 24 hours. Flip bag about halfway through and ensure chicken is coated in marinade.
- Warm up grill, or pre-heat oven, to about 400 degrees Fahrenheit, and place chicken bone side down on grill, or arrange on a grill pan for baking in oven. Carefully pour excess marinade over top of chicken.
- Grill chicken on medium heat (or bake in oven) for about 30-40 minutes, until a nice charring forms on the underside, and the chicken feels firm.
- Remove chicken from grill or oven, cover with aluminum foil, and allow to rest for approximately 5 minutes.
- Serve hot.
Fresh off the grill!
Serves 6-8 people
District Spice Poultry blend
6-8 Boneless skinless chicken thighs
1 tbsp Olive oil
Less than 1/4 cup Port or dessert wine
- Cut ends off the orange, and slice off four large wheels. Place at the bottom of a marinade pan or gallon-size freezer bag.
- Sprinkle District Spice Poultry blend over chicken, place in bag, and refrigerate for 24 hours. For best results, vacuum seal marinating container.
- Add olive oil to saute pan.
- Place chicken in pan, top with orange wheels from bag.
- Add a splash of port or dessert wine over each orange wheel.
- Cover and simmer chicken over low heat for 45 minutes.
- Check chicken to ensure it is cooked thoroughly. Remove from heat, and leave covered for five minutes.
- Serve hot.