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!
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!
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.
1 tbsp District Spice Ranch blend
1 cup plain yogurt
- Combine District Spice Ranch blend and yogurt, and whisk until well-blended.
This can be prepared right before serving, but tastes best if prepared the day before, and kept in the fridge until serving. Occasional stirring may be necessary to maintain consistency, due to not using emulsifiers or other preservatives.
Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Ranch, SouthWest, Sriracha, Taco/Taco Heat, Tuscan/Tuscan Heat, Za’atar
1 tbsp District Spice blend (see above for recommended blends, use 1/2 tbsp for Sriracha), plus 1 tsp for garnish (1/2 tsp for Sriracha)
2 cans (15 oz each) chickpeas
3 tbsp tahini
2 tbsp olive oil
Juice from 1/2 lemon
1 tsp salt
- Drain chickpea cans, saving the reserve for use later.
- Combine District Spice blend of choice, chickpeas, tahini, olive oil, lemon juice, and salt in a blender or food processor, and puree. While mixing, incrementally add chickpea reserve chickpea until you reach your desired creamy consistency. Throw away unused liquid.
- Transfer to bowl, and lightly sprinkle 1 tsp District Spice blend over top for garnish. Serve, or chill for later use.
Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Montreal, Pork Barrel, Ranch, SouthWest, Sriracha, Taco/Taco Heat
2 tsp recommended District Spice blend (1 tsp if using Sriracha, then increase to taste)
1 Dozen eggs, boiled and peeled
1/2 cup plain Greek yogurt (full fat recommended)
1 tsp mustard
1/2 tsp black pepper
Dash of salt (optional)
- Slice all eggs in half lengthwise, place all yolks in a bowl.
- Add District Spice blend, Greek yogurt, mustard, and black pepper. Mix until well-blended. Add more Greek yogurt, if desired, for creamier consistency.
- Fill egg whites with mixture. You will probably have some left over, which is delicious on its own.
Optional: Sprinkle a bit of salt over the top of the eggs.
Optional: Add a pinch of spice over the top of eggs, for a bit of extra color and flavor.
Recommended blends: BBQ, Chili Dust, Congressional Grilling, Currying Favor, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha
District Spice blend (see above for recommendations)
Russet potatoes, julienne (Mandolin slicer recommended)
Peanut oil for frying
Soak julienne potatoes in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.
Heat oil in fryer or deep skillet.
Add julienne potato to oil, in batches, and fry until brown and crisp. Remove fries using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.
While fries are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste. Serve hot.