Happy Election Tuesday!
I thought in honor of a day that tends to make people all sorts of spicy… 😉 I would share three recipes I shared on my stories recently that you all have been asking for! A few weeks ago, I shared about my new favorite spice company I’ve connected with, Spiceology. These guys are the real deal! A chef-owned and operated spice company, real deal to be exact! I love that their spices are made with 100% quality ingredients, and they hold freshness as one of their top priorities, so all spices are ground and packed fresh to give you the very best tasting spice (kinda what you want when you’re adding it to anything you’re cooking, right?). The price for premium spices is worth it to me, especially when I want to use it to enhance the food I’m making! If you want to give these spices a try, you can use code COURTNEY10 for 10% off your purchase over at Spiceology!
Another reason I love this brand is… their branding! Their periodic table of flavors labeling system is so easy on the eyes, you could easily keep these spices out in your kitchen as a decor element, too. As I mentioned, they have so much more than just spices, too. They offer over 200 spices, blends, herbs, chiles, salts and modernist ingredients. One of my favorites I ordered was the espresso chile rub. It smells (and tastes!) amazing! Here’s what I made with it recently that several of you asked about:
i n s t a n t p o t c h i c k e n & b e e f b i t e s
The first time I used this blend was all over a whole chicken I got at Costco. All I did to marinade my whole chicken was lather Avocado Oil + the Espresso Chile Rub all over the whole chicken. I added it to the Instant Pot and just did the normal setting on the chicken option. It cooked for about 25 minutes total and the entire chicken was totally done! What?! Blew my mind! If I had to do this chicken over, I would’ve definitely used the sauté option on the Instant Pot first to blacken the skin and make it crispy before I cooked the entire chicken using the pressure cooker option. Or I would’ve cooked it in the oven instead for an hour and a half or so to get the skin nice and crispy! I think it would’ve made the blend become even more flavorful that way.
I used this same process for the beef bites as well. I marinated the 2.5 pounds of beef bites in avocado oil + Espresso Chile Rub (I just eyeball the amount for both until I think it has enough spice all over the meat!) for several hours in a sealed bag. I cooked it in the Instant Pot under the normal setting on the meat/stew option. About 25 minutes and the beef bites were completely finished! That just amazes me about the Instant Pot! I served it with a simple mixed veggie blend + a brown rice/quinoa blend, and it was a hit! Then… I used the leftover beef bites for shredded beef tacos the remainder of the week! It was a great flavor for the tacos, too! I am anxious to try the Jamaican Jerk blend soon using both chicken and beef!
Next up. . .
c r e a m y o v e r n i g h t o a t s
I shared this recipe earlier this summer, but I added in the Spiceology Chia Seeds this time + wanted to share it here again for you! These are SO delicious and a great grab and go breakfast. If you want to add a little festive twist to these… add in a spoonful of pumpkin purée to this recipe before you mix and pop them into the fridge overnight!
In a mason jar or refrigerator-safe jar/glass:
2/3 cup almond milk or coconut milk
1/3 cup old fashioned oats
1/3 cup greek yogurt – I use vanilla!
1 tbsp flax seed meal
1 tbsp chia seeds
1 tbsp PB
Mix all ingredients together in jar until combined completely, cover with mason jar lid or tinfoil, place in fridge, & enjoy in the morning with your choice of toppings! It’s that fast and easy! We like to do: Purely Elizabeth granola, blueberries, raspberries, strawberries, goji berries, and mini chocolate chips to top ours!
And last but not least…
a p p l e c i d e r
I shared with you all my MIL’s amazing apple cider recipe over on my Instagram stories the other week when I was making it before we were having friends over for the evening! It is such a simple twist to classic apple cider, but I promise you it is a GAME changer. It’s so delicious! She usually uses Cinnamon sticks in it, but told me that cinnamon spice works just fine too, so I used my Spiceology Ground Cinnamon I had just ordered! Spiceology does have two different kinds of cinnamon sticks as well, though! I also halved the recipe since I wasn’t making it for a ton of people, but the full recipe is as follows:
1 gallon apple cider
3-4 small cans pineapple juice (comes in a 6-pack at the store if you get the Dole brand!)
honey (to taste)
cinnamon sticks or ground (to taste)
I love that you can take this where you want to with the honey and cinnamon, but the key is the pineapple juice added into it. It adds a slightly tangy yet sweet element to the cider, and it is my favorite, along with a family favorite. We’ll be having it shortly here at deer camp again this weekend, I’m sure of it! A great fall staple!
I hope you enjoy these recipes! I encourage you to check out Spiceology’s page to see all of the amazing blends and spices they have. I bought the bulk size, but they have a variety of sizes you can purchase if you want to give it a go. And, don’t forget to use COURTNEY10 for 10% off at checkout!