Taco Turkey Crockpot Chili

3 tbsp District Spice Taco or Taco Heat blend
1 lb ground turkey
2-3 cups chicken broth
2 15 oz cans white northern or navy beans (drained)
1 15 oz can pumpkin puree
1 small white onion, chopped
3 cloves garlic, minced
4.5 oz chopped green chilies

Brown and crumble the turkey in a pan. Add everything into a crockpot and cook either 8 hours on low or 4 hours on high. Serve.

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Ranch Dip

1 tbsp District Spice Ranch blend
1 cup plain Greek yogurt
Juice from just less than ½ a lemon

  1. Combine District Spice Ranch blend, Greek yogurt, and lemon juice, 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.

cucumberranch

Pumpkin Spice Dessert Dip

1 tbsp District Spice Pumpkin Spice blend
1 8oz packet of cream cheese
1 cup powdered sugar
Half a 15oz can of canned pumpkin (plain pumpkin, not pumpkin pie mix)

Combine all ingredients in a bowl using a Kitchenaid mixer or beaters until well-blended.

Serve in bowl with dippers, such as Nilla wafers or graham crackers.  Sprinkle a pinch of District Spice Pumpkin Spice blend over the top for added color.

For extra festivity, serve the dip in a small, hollowed-out pumpkin.

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Traditional Plov

Serves 4-6

3.5 tbsp District Spice Plov blend
1 cup basmati rice
1 1/4 pounds boneless leg of lamb, fat left on, cubed into 1 1/2-2 inch pieces
2 heads of garlic
1/2 pound carrots
1 1/4 large white onions
1 1/2 cups boiling water
1/4 cup water
3 tbsp dried barberries (can substitute dried currants if unable to find barberries)

Peel most of the skin off the garlic heads, ensuring at least one layer remains. Wash and cut the top off each head so the cloves are exposed. Set aside.

Add lamb chunks to a large stock pot or dutch oven and heat on medium for about 7 minutes, occasionally stirring to brown the meat.

Add the carrots and onions, stirring occasionally for about 10 minutes until the vegetables soften.

Add District Spice Plov blend, barberries, and 1/2 cup of water and mix well. Cover pot, turn heat to low and let simmer for 25 minutes.

Stir everything and create a flat layer. Add the rice evenly over the meat and vegetables.

Push the garlic heads into the mixture, exposed clove side down, so only the bases of the garlic heads are visible.

Slowly add the three cups of boiling water, poke a few holes in the rice layer with a spoon handle, cover, and let simmer for 25 minutes.

Uncover to check the rice, and give it more time if there is still water.

When done, remove garlic heads, stir everything together and present in a big dish using the garlic heads as garnish, allowing people to serve themselves.

The cloves will be soft and taste great with the rest of the plov.

Plov Dish
(The above picture is the Plov recipe tripled)

District Spice Mashed Potatoes

Recommended blends: Chesapeake, Creole, Currying Favor, Ranch, SouthWest

Serves 6-8

1-2 tbsp District Spice blend (see above for recommended blends)
2-3 russet potatoes
heavy whipping cream, as needed (usually approx. 1 cup)
pinch of salt

Boil or roast potatoes, until soft.
Mash with District Spice blend of choice and salt.
Slowly add heavy cream, while continuing to mash, until desired consistency is reached.

Memphis BBQ Chili

Serves 8-12

2.5 tbsp District Spice Memphis BBQ blend
2 cups mixed beans (black beans and navy work great)
3 strips bacon
1 bottle beer
1 small can tomato paste
1.5 lb ground meat (beef or turkey)
1 diced white onion
1 tbsp molasses (optional)

Cook the bacon, saving the grease in pan. Chop bacon and set aside.

Caramelize onions in the bacon fat. Add ground meat and brown. Add to a pot when finished.

Add beans, bacon, tomato paste, molasses, Memphis BBQ blend, and beer to pot. Simmer on low for 20-30 minutes and serve hot.

Gyro

Serves 8-12

3 tbsp District Spice Gyro blend
1 lb 85/15 ground beef
1 lb ground lamb
1 tsp kosher salt

Place ground meats in the freezer for 30 minutes before starting. This ensures the fats will remain suspended within the loaf while mixing which helps keep the meat from drying out during cooking.

Pre-heat oven to 300 on Bake. Combine all ingredients until well-blended. Place a sheet of tin foil on a rack in a baking pan.

Form the meat into a mound and place on tin foil, and place in oven. This will allow the fat that cooks off to drip and move away from the meat.

Bake for two and a half hours.

Slice/shave thin pieces off the mound and serve with pita, cucumber, tomatoes, onions, and tzatziki.