Tag Archives: entree

Eggroll Bowl

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)

  1. Brown and crumbled ground meat in wok or large skillet.
  2. 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.
  3. Stir in bean sprouts, and cook until they are slightly translucent.
  4. Add cabbage, and stir until you reach the desired consistency.
  5. Serve into bowls, and drizzle sesame oil over the top, to taste (optional).

eggrollbowl1
Cooked ground pork & chicken with Chili Dust, ginger, garlic, and soy sauce added. (double batch)

eggroll bowl2
Cooking in the bean sprouts. (double batch)

eggroll bowl final
Ready to serve! (double batch)

Ranch Crockpot Crack Chicken

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)

  1. Place chicken breasts in crockpot.  Halve blocks of cream cheese, place on chicken.
  2. Mix together water, Ranch blend, salt, red pepper flakes, and apple cider vinegar (or lemon juice).  Pour over chicken and cream cheese.
  3. Cook in crockpot on low for eight hours.
  4. After cooking, remove lid, and use two forks to shred chicken.
  5. Leave lid off, and set crockpot for up to an hour on high to cook off any excess liquid to desired consistency. Stir occasionally.
  6. Serve with desired sides, on a salad, over rice, or tossed with vegetables.

ranch crack chicken 1
Crockpot set to low for eight hours.

crack chicken cooked
Cooked for eight hours and shredded.

crack chicken
Dinner is served!

Drunk & Jerked Chicken Thighs

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

  1. Combine District Spice Jamaican Jerk blend, rum, olive oil, lime juice, and salt in a bowl, and whisk until well-blended.
  2. Place chicken thighs in one gallon resealable bag.
  3. Pour marinade into bag, seal, and mix to ensure chicken is coated.
  4. Place bag into refrigerator and allow chicken to marinade about 24 hours. Flip bag about halfway through and ensure chicken is coated in marinade.
  5. 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.
  6. 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.
  7. Remove chicken from grill or oven, cover with aluminum foil, and allow to rest for approximately 5 minutes.
  8. Serve hot.

drunkjerkthigh
Fresh off the grill!