Recipes Archives | Page 16 of 37 | SpiceBreeze

30

Jun, 2021

Chilaquiles

Mexican Chilaquiles

Chilaquiles

Mexican Chilaquiles

SpiceBreeze

Chilaquiles is a beloved Mexican dish with roots tracing back to the Aztecs. Popular in various forms across Mexico, this flavorful meal features crispy, deep-fried tortilla chips smothered in a delicious tomato sauce. With your spice kit, you'll enjoy the subtle heat of fruity, mild ancho peppers for an extra layer of flavor. Indulge in this rich, crunchy delight!

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hands-on time 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

1 lb chicken breast shredded*
1 cup frozen corn kernels optional
12 tortillas cut into strips or triangles
2 cups tomato puree not seasoned
1/2 cup broth vegetable or chicken
oil
salt & pepper

Suggested Toppings

1 onion sliced
1 cup sour cream or Mexican crema
1 cup shredded cheese or Mexican queso fresco
1 avocado sliced
4 lettuce leaves thinly sliced

Chilaquiles Culinary Spice Kit

Ancho chili, garlic, onion, cumin, oregano, cloves

Instructions

Chilaquiles Sauce

In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
Cover. Bring to a boil. Turn heat to low.
Cook over low heat for 30 minutes.
Add chicken and optionally corn.
Cook for another 5 minutes.
Turn off and let it rest for 15 minutes.

Tortilla Chips

In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
Pay close attention. They can burn easily.
Transfer each batch of tortilla chips to a PLATE lined with a paper towel.

Finish

In a large PAN, reheat the sauce over medium heat.
Carefully, stir in the tortilla chips. Cook for about 3 minutes.

Serve

Serve chilaquiles with your preferred toppings.
Enjoy!

Notes

* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.

Substitute chicken with beef or pinto beans.
Omit chicken and place sunny-side-up eggs on top.

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15

Jun, 2021

Caribbean Coleslaw

Caribbean Coleslaw

Caribbean Coleslaw

Coleslaw, a beloved cabbage salad, takes on many local variations across the globe. In the Caribbean, it’s the vibrant bell pepper and fragrant thyme that set this version apart.

Ingredients

1 head green cabbage, finely shredded
2 carrots, grated
1 medium onion, finely chopped
1/2 red or green bell pepper, finely diced
0.5-1 cup frozen corn kernel, defrosted
1-1.5 cup mayonnaise
1 tsp ground thyme
salt & pepper to taste

Optional

1 or more chili pepper, preferably scotch bonnet or habanero, finely chopped
1 tbsp agave syrup or honey
Substitute 1/2 cup of mayonnaise with yogurt or crème fraiche.

Vegan without mayonnaise

2 limes for the juice
1 tbsp peanut or olive oil

Instructions

In a SALAD BOWL, mix mayonnaise (vegan: lime juice and oil) with spices and optional sweetener.
Add cabbage and carrots and mix well.
Add remaining ingredients and mix well.
For the vegan version, let it rest in the fridge for 24 hours.

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15

Jun, 2021

Caribbean rice and beans

Caribbean Rice and Beans

Caribbean Rice & Beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

1 can of beans (*), drained and rinsed
2 cups of rice
1 medium onion, finely chopped
1/2 inch of ginger, whole
2 sprigs thyme, whole
Salt to taste

Optional

2 cloves garlic, whole
1 scotch bonnet or habanero chili, whole
For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

In a POT, add all ingredients and 4 cups of water.
Cover and bring to a boil. Reduce the heat to low.
Let it simmer for about 20 minutes until the rice is cooked.
Let it rest for 10 minutes.
Scoop out the whole spices.
Serve this side dish with one of our Caribbean recipes.
Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.

Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

SpiceBreeze

Sukuma Wiki is a celebration of Kenyan cuisine and culture. Green leaves are cooked with aromatic spices, delivering a delightful and nutritious dish. Sukuma Wiki, meaning "stretch the week," suggesting that this affordable and easy-to-make dish can stretch your meals throughout the week. Try it today and transport your taste buds to East Africa!

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Hands-on time 30

Course Main Course

Cuisine Kenyan

Servings

Ingredients

Fresh Produce

1 lb collard greens, kale, or chard cut into 1/2 inch strips
1 medium onion finely chopped
2 medium tomatoes chopped
1 lemon for juice

Packaged Goods/Staples

oil
salt & pepper

Culinary Spice Kit

1 pouch Coriander, green bell pepper, smoked paprika, carrot, onion, tomato, spinach, celery stalk, red bell pepper, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro, ginger, yellow mustard, cinnamon, cardamom, black peppercorn

Suggested Sides

Ugali(a polenta-like dish) see recipe in notes
Rice
Beans (kidney or pinto) cooked or fried, see recipe link in notes
Chicken or beef (good to use up leftovers) fried or stewed

Instructions

Stew - 1. Fry Aroma-Veggies

In a large POT, heat 2 tbsp oil over medium heat.
Fry the onions until they turn golden brown, stirring frequently.

Stew - 2. Add Spices

Add the tomatoes and Sukuma Wiki spices. Mix well.
Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 3. Add Main Veggies & Water

Add the greens one handful at a time, stirring constantly.
Season with salt & pepper to taste.
Add 1/2 cup of water. Bring to a boil.
Cover and cook for 15 to 30 minutes, until the greens are tender. Stir occasionally. Add a little water if necessary. Turn off the heat.
Add 1-2 tbsp lemon juice and mix well.

Serve

Optionally, garnish the plated dish with fresh chopped tomatoes.
Enjoy!

Notes

Ugali

Making Ugali — Making Ugali

1 cup of corn flour
salt

In a POT, bring 2 cups of lightly salted water to a boil.
Add corn flour. Reduce heat to low.
Stir constantly, while pressing the mixture to the sides of the POT to remove any lumps.
If there are no more lumps, stop stirring and let it cook for about 10-15 minutes. Stir occasionally.
Form the mixture into a round shape by bringing together the dough from the sides of the POT to the mixture. Turn the POT over on top of a flat plate
If need be, the ugali can be cut into smaller chunks.

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Caribbean Rice & Beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

1 can of beans (*), drained and rinsed
2 cups of rice
1 medium onion, finely chopped
1/2 inch of ginger, whole
2 sprigs thyme, whole
Salt to taste

Optional

2 cloves garlic, whole
1 scotch bonnet or habanero chili, whole
For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

In a POT, add all ingredients and 4 cups of water.
Cover and bring to a boil. Reduce the heat to low.
Let it simmer for about 20 minutes until the rice is cooked.
Let it rest for 10 minutes.
Scoop out the whole spices.
Serve this side dish with one of our Caribbean recipes.
Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.

7

Jun, 2021

American Espresso BBQ

American Espresso BBQ

American Espresso BBQ

American Espresso BBQ

SpiceBreeze

Coffee blends are widely popular. The trend for the dark beans didn't stop at the coffee shop. Creamy espresso beans mixed with mild ancho chilies add unexpected flavor dimensions to grilled meat. Or give it a try on grilled vegetables. Our blend is made with high-quality Italian espresso for an aromatic flavor without bitterness.

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hands-on time 30

Course Main Course

Cuisine American

Servings

Ingredients

Protein

1 lb ribeye or sirloin beef steak, about 1 inch thick

Vegetables

1 lb frozen (sweet) potato fries
1 lb vegetable mix, roughly cut onions, zucchini, cherry tomatoes

Seasoning

1-2 tbsp (balsamic) vinegar
oil
salt & pepper
1 tsp (brown) sugar optional

Culinary Spice Kit

1 pouch Espresso BBQ spices ancho chili pepper, onions, espresso beans, black mustard, cinnamon, cumin, chipotle pepper

Instructions

Steaks

Preheat OVEN to 400°F.
On a PLATE, let steaks rest 30 minutes at room temperature. Dry them with a paper towel. Brush each side with oil. Season with (smoked) salt to taste. Optionally, mix the Espresso spices with sugar. Rub the spices into both sides.
Heat a PAN over high heat. Fry the steaks one minute on each side.
Transfer the steaks to a RACK on a BAKING SHEET. Cook them in the oven to your desired doneness, about 2-3 minutes per side.
Transfer the steaks to a PLATE, cover with aluminum foil, and let rest for 5 minutes.

Vegetables

Prepare fries per package instructions.
For the fresh vegetables, in a PAN, heat 2 tbsp oil over medium heat.
Fry onions until translucent, zucchini until soft, and tomatoes until the peel starts to separate.
In a BOWL, mix vegetables with vinegar and (smoked) salt to taste.

Serve

Serve steak with fries and vegetables.
Enjoy!

Notes

Substitute steak with your preferred chicken pieces.
Substitute meat with 1 lb evenly cut grill vegetables. Season with 2 tbsp oil, and salt and 1 tbsp Espresso spices. Grill or roast 15 to 30 minutes in the OVEN at 400°F.
Optionally, cut meat in strips before seasoning. Stir-fry quickly to your desired doneness.

*A cast-iron or steel skillet is recommended.

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2

Jun, 2021

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jamaican Jerk Chicken

SpiceBreeze

When visiting Jamaica or the Caribbean Islands, you'll most likely be invited by a lovely aroma coming from these little traditional houses called Jerk huts. In a casual outdoor dining setting, you can experience jerk chicken grilled the traditional way over green pimento wood. Enjoy the authentic taste of Jamaican pimento at home with our jerk chicken spice blend.

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hands-on time 30

Course Main Course

Cuisine Jamaican

Servings

Ingredients

2 lbs chicken legs or thighs with skin
2 tbsp soy sauce or tamari
2 shallots roughly cut
3 cloves garlic
1 tbsp vinegar
1-2 tbsp brown sugar to taste
1 lime or lemon quartered
oil
salt

Jerk Culinary Spice Kit

Pouch [1] Allspice (Jamaican pimento), thyme, black peppercorn, ginger, cinnamon, nutmeg
Pouch [2] Habanero chili very hot!

Suggested Sides

Cooked rice or baked potatoes.
Slices of fresh mango or papaya.
Caribbean rice & beans (recipe link in the notes)
Caribbean coleslaw (recipe link in the notes)

Instructions

Marinate

In a BLENDER, add garlic, shallots, tamari, vinegar, sugar, 2 tbsp oil, Jerk [1] spices, and a pinch of salt.
Add Jerk [2] spices to taste.
Blend into a smooth paste.
In a CONTAINER, add the chicken pieces and mix them well with the marinade.
Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Bake

Preheat OVEN to 400°F. Place chicken pieces on a greased BAKING SHEET.
Bake in the center of the OVEN, turning occasionally, for 20-30 minutes until all chicken pieces are cooked through.
When they are browned enough on the outside, turn the heat down to 350°F.

Serve

Sprinkle the jerk chicken pieces with lime juice to taste and serve them with your preferred sides. Enjoy!

Notes

Grill the marinated chicken at your next BBQ.
For a darker skin, brown the chicken pieces over high heat on a greased GRIDDLE or PAN before you bake them in the OVEN until cooked through.
Caribbean rice and beans recipe
In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.Caribbean Coleslaw

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2

Jun, 2021

Indian Chicken Tikka

Indian Chicken Tikka

Indian Chicken Tikka

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade.

Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty.

Dip the grilled goodness into a mint chutney from fresh herbs.

Indian Chicken Tikka

Indian Chicken Tikka

SpiceBreeze

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.

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hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

1.25 lb chicken breast cut into 1-inch pieces
2/3 cup yogurt plain
1 cup fresh mint leaves chopped
1/2 cup fresh cilantro leaves chopped
12 skewers*)
1.5 inch ginger
3 cloves garlic
1 lemon for juice
1-3 fresh chilies finely sliced (opt.)
salt
oil

Tikka Culinary Spice Kit

Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander

Suggested Sides

basmati rice
flatbread (e.g. naan, roti, chapati)
lettuce or cucumber salad

Instructions

Marinade

In a BLENDER, add yogurt, Tikka spices, 2/3 of the garlic and ginger, salt and chilies to taste. Blend into a smooth paste.
In a CONTAINER, add the chicken pieces and mix them well with the marinade.
Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Mint chutney

In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, and salt and chilies to taste. Add water as needed to create a thick sauce.
Cover and keep cool until serving.

Preheat OVEN to 425°F.

Thread the chicken pieces onto skewers.
Place the skewers on a BAKING SHEET lined with greased aluminum foil.
Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

Serve tikka with the mint chutney and your preferred sides.

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.

Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
Substitute cilantro with parsley.