Makes about 2 dozen cookies

• 1 cup coconut oil (not liquid)
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 3-4 Tblsp Queen’s Spice
•  Preheat oven to 400 degrees.

• In a medium bowl, with a hand mixer on medium speed, mix together coconut oil, sugar, and eggs. Blend for about 2 minutes until all the ingredients are thoroughly blended.
• In a large bowl stir together flour, cream of tartar, baking soda and salt. 
• Add the wet ingredients to the flour mixture. Stir by hand until it forms a soft dough. Chill the dough for 1/2 hour.
• Using a cookie scoop, or teaspoon form dough into 1” balls, roll them in 3-4 Tblsp of Queen’s Spice. Place balls on parchment lined cookie sheets, about 2” apart and bake at 400 degrees for 7-10 minutes.

1 cup coffee

1 tsp Queen's Spice

Mix well. Enjoy!

You want some of the tastiest home made whipped cream on your Pie, your Ice Cream Sundae, or your Strawberry Shortcake?  Here is the recipe.  Hard to believe so good is so simple.

1 cup cold heavy cream

2 tablespoons Queen's Spice

Using an electric hand mixer start whipping the heavy cream in a bowl. After about 20 seconds, add the Queen's Spice. Finish whipping the heavy cream until stiff.  If you want your whipped cream sweeter, add some more Queen's Spice, or less for less sweet.

Serves 4

• 1lb baby red potatoes, quartered
• 3 Tblsp olive oil
• 1 1/2 Tblsp Public Garden spice

Preheat oven to 425 degrees. Toss potatoes, oil, and Public Garden spice together in a large bowl. Mix until the potatoes are coated with the spice.

Use a large cookie sheet pan to spread potatoes out in a single layer. Roast for 15 minutes. Turn potatoes over and roast for another 15 minutes, until potatoes are golden brown and crisp on the outside and tender on the inside.

Here's a super easy way to BBQ indoors, oven or slow cooker... Mix 1 and 1/2 TBS Plymouth Spice (BBQ seasoning) with 2 heaping TBS arrowroot powder. Grind in mortar or use a fork really well. Sprinkle over rinsed, dried and olive-oiled chicken thighs (4 - 7) or breasts (2 big or 4 small) in a roasting pan or cast iron pot w/lid, or a slow cooker. Pour 3/4 cup chicken broth over all, and bake in oven at 350 F for 45 min, or in slow cooker on HIGH for 4 hours. Tender BBQ flavored chicken with lots of yummy sauce. Delish!

This recipe is from Mia one of our great customers.

Makes two bowls

• 1 can black beans
• 1 Tbsp Boston Bueno spice
• 1 medium to large tomato chopped
• 2 cups chopped lettuce
• 1 cup sharp cheddar cheese grated 
• 1/2 cup pitted olives sliced in half
• 1 cup salsa
• 1 cup sour cream
• 1 diced avocado (optional)
• 1 bag of your favorite corn chips

Drain black beans until most of the liquid is gone. Pour beans into a sauce pan and add Boston Bueno spice, stir, and heat on medium until warm. Turn heat down to low and let beans simmer.

Place about 25-30 chips in each bowl. Put 1/2 cup of the cheddar cheese in each bowl. Place chips in the microwave for about 1 minute, or until cheese is melted.

Top chips with half of the beans, tomato, lettuce, olives, salsa and sour cream. Garnish with diced avocado.

Here is a chili recipe using our Boston Bueno spice blends. 

• 1lb ground beef (or ground turkey)
• 1 can kidney beans or black beans (drained and rinsed)
  
• 1 green pepper - diced small
  
• 1 medium yellow onion - diced small
  
• 2 Tbls Boston Bueno spice blend - Adjust the amount of spice per your taste
  
• 1 can diced tomatoes ( we love fire roasted)
• 1 can tomato sauce
• 1 small can tomato paste                                    
  

• First, in a large dutch oven, you’ll saute the diced peppers and onions until they’re translucent and start to caramelize. Next, add in your Boston Bueno spice and cook for 1-2 minutes while stirring continuously. You don’t want anything to burn, so make sure you keep stirring! Add your ground meat and brown until it’s just done (drain any fat). It’s okay if it still has some pink in it before you add the rest of your ingredients because you’re going to continue cooking it. Then pour in your diced tomatoes, tomato sauce and tomato paste and bring to a simmer over medium low heat and cook for about 15- 20 minutes. Add the drained beans and cook until the beans are hot

Ingredients:

• 2 avocados
• 2 tablespoons of Green Line Guacamole spice
• 2 teaspoons lime juice
• 1 teaspoon lemon juice
• 1/4 cup finely diced red onion

1. Cut the avocados around the inside seed. Remove the seed and scoop out the avocado flesh into a small bowl
2. Add all the remaining ingredients into the bowl and mix well.
3. Enjoy!

• Take 1 lb of ground pork
• 1 Tbsp Plantation Pork spice
• Work the spice completely into the ground pork with your hands.
• Form the pork into patties. Cover with plastic wrap and let the rest in your refrigerator for at least 30 minutes, so the flavors can meld.
• Add 1 Tbsp oil to a small fry pan on medium heat (a little more oil might be needed if you make large patties.
• When the pan it hot, carefully add the pork patties.
• Fry the patties for a few minutes on one side, then flip them over to cook the other side. Be sure to thoroughly cook the patties to at least 165f degrees.
• Enjoy the best sausage patties you will ever have. You can also use the seasoned pork to stuff your own sausages. 

Here is a kick way to make some yummy Home On The Ranch buttered popcorn.

 

• 1/3 cup uncooked popcorn kernels
• 3 tablespoons butter
• 1 tablespoon Home On The Ranch spice mix

• Place the butter in a small pot or pan. Add the Home On The Ranch spice mix to the pot and melt the butter on low heat. Stirring the spice mix and butter together.
• Pop the popcorn as you normally would.
• Toss the popped popcorn with the melt butter mixture together.  Enjoy!

Home On The Ranch Dip

• 1 tablespoon Boston Spice Home On The Ranch seasoning blend
• 1/2 cup Mayonnaise or Sour Cream

Combine together and mix well. Let sit in the refridgerator for at least 30 minutes

Home On The Ranch Grilled Corn On The Cob

Ingredients:

• Corn On The Cob - still in the husk
• Boston Spice Home On the Ranch seasoning Blend
• Melted Butter
• Butcher twine
  

1. Peel back corn husks, but do not remove them. Remove as much as the corn silk as you can.
2. Put melted butter on the corn
3. Generously sprinkle Boston Spice's Home On the Ranch seasoning blend on the corn
4. Pull the corn husks back up on the corn on the cob and tie it closed with the butcher twine.
5. Place the corn on a hot grill. Turn every few minutes. If the husks start to burn, use a spray bottle of water to put out the burning husks.
6. Repeat turning for about 20 minutes.  Remove from the grill, and remove the corn on the cob from the husks.
   
7. Enjoy! Be careful the corn will be hot.
   

Ingredients:

• 5 tablespoons Red Coat Enchilada Spice
• 2 tablespoon oil (do not use extra virgin olive oil)
• 2 tablespoons flour
• 2 cups hot chicken broth

1. In a small sauce pan heat the oil over medium heat. When the oil starts shimmering, add the flour to the pan and stir constantly for about one minute
2. Add the Red Coat Enchilada Spice mix to the pan and stir until mixed with the oil flour mixture
   
3. Slowly add the chicken broth to the pan and thoroughly mix with a whisk to insure there are no lumps.
4. Reduce the heat and simmer the sauce for about 12 to 15 minutes. Occasionally stirring the sauce with a whisk. The sauce will thicken during this time.
5. Use right away or store in a sealed container in your refrigerator for up to a week

Makes almost two cups of sauce.

Ingredients:

• 2 large skinless boneless chicken breasts cut or shredded into small pieces
• 1 4oz can of diced green chilies
• 1 15.5oz can of black beans. Be sure to rinse and drain
• 8 large flour tortillas (you can use smaller ones, they are just harder to roll)
• 1 made recipe of Red Coat Enchilada Spice Sauce
• 2 to 3 tablespoons vegetable or canola oil
• 2 to 3 cups of shredded Mexican 4-cheese blend
• 1 1/2 tablespoons Boston Bueno Southwest Spice Blend

* Substitute shrimp, pork, or beef instead of chicken if you so desire

1. Add oil to a large pan. When the oil starts to shimmer, add the chicken, Boston Bueno Spice and green chilies to the pan. Saute until the chicken and chilies until the chicken is fully cooked. About 7 to 10 minutes
   

• To make your enchiladas:

1. Preheat over to 350f
   
2. Lay out a tortilla. Spread a few tablespoons of Red Coat Enchilada Sauce on the tortilla.
   
3. Place some of the chicken/green chili mixture in a line on top of the sauce
4. Place some black beans in a line on top of the chicken
5. Place some of the cheese in a line on top of the beans.
   
6. Roll the tortilla up, tucking the sides in as you roll
7. Place the seam side of the tortilla down into a greased baking pan.
8. Repeat with the rest of the tortillas. The amount of chicken, beans, and cheese is all up to you.
9. Spoon the remaining Red Coat Enchilada Sauce over the tortillas. Sprinkle the rest of the cheese over the enchiladas in the pan
10. Bake for about 15 to 20 minutes
11. ENJOY and give a rousing HUZZAH
    

Here is how to perfectly cook a "frozen" steak rubbed with Boston Spice's Salem Spell Bleckening Seasoning Blend

Porterhouse and Rib-Eye steaks are my favorite steak cuts.  Most people when they buy a steak will freeze it only to find out when they want to eat it, they have forgotten to defrost it. Here is what I do to cook a great steak while it is still frozen.

Before you freeze your steak be sure it is dry and laying as flat as you can before you wrap it in plastic wrap.

--Preheat over to 275 degrees.
--In an oven safe saute pan, large enough to hold the whole steak, add oil to about 1/8" deep. Heat the oil until it shimmers.
--Carefully add the steak to the hot oil. Sear the steak for about 1 1/2 to 2 minutes
--Flip the steak over in the pan and add about 2 tablespoons of Salem Spell Blackening Seasoning Blend to the seared side of the steak.

• 

--Sear the second side of the steak for about 1 1/2 to 2 minutes and then flip the steak over and cover the second side of the steak with about 2 tablespoons of Salem Spell Blackening Seasoning Blend
--Place the pan in the oven for about 15 to 20 minutes until the desired internal temperature is reached. A good temperature is 125 degrees. If you are not good at determining steak doneness, I suggest using a meat thermometer.
--Enjoy one of the best steaks you will ever eat.

Baby sweet potatoes combined with Boston Spice's Salem Spell spice blend will cast a flavorful spell on your taste buds.

Thickly slice about 6 to 8 baby sweet potatoes

In a bowl toss the potatoes in 2 tablespoons of regular olive oil to coat.

Add 1 1/2 tablespoons of Salem Spell spice blend to the bowl and mix well

Place the potatoes in an oven proof baking dish and baked for 45 minutes at 425f.

For those of you who have never heard of Hake now is the time to try it. It is white fish with a sweet taste. It is also quite inexpensive compared to other white fish like cod or haddock.

Here is a great recipe for Hake. This recipe works equally as good on cod, haddock, and even pollock.

• 1 lb hake fillet (cod, pollack, or haddock will do fine as well)
  
• 8 oz sour cream
• 1 1/2 to 2 TBS Boston Spice Jamaican Me Not Plain seasoning blend
• 3 to 4 TBS melted butter
• 1/3 to 1/2 cup Plain Panko bread crumbs
• 3 - 4 TBS water
  

1. Preheat over to 400f.
   
2. Rinse the fish and dry it with a papert owel
3. Sprinkle both sides of the fish with Boston Spice's Jamaican Me Not Plain seasoning blend. Save a little in reserve for later
4. Spray an oven safe dish or pan with non-stick spray and place fish in the pan. Curl the thinner tail end under so it does not burn.
   
5. Spread the sour cream all over the top of the fish
6. Mix the melted butter with the Panko breadcrumbs.
   
7. Sprinkle the top and sides fish with the Panko breadcrumbs mixture.
8. Sprinkle the remaining Boston Spice Jamaican Me.Not Plain seasoning blend over the top of the breadcrumbs,
9. Add the water around the fish in the pan
10. Bake for about 20 to 25 minutes or until the internal temperature of the fish reads 145f. Since all ovens can vary in temperature, I highly suggest you use a thermometer
11. Enjoy some of the best fish you have ever tasted..
    

The British Are Coming!

“Rice Pudding”

 

·        3/4 cup dry long grain rice

·        1 1/2 cups water

·        2 cups whole milk

·        1/4 teaspoon salt

·        1 large egg, beaten

·        1/3 cup sugar

·        1 teaspoon The British Are Coming!

·        1/2 cup raisins

         

1.  Bring water to a boil in a small pot. Add the rice and salt. Cover the pot and simmer about 20 minutes. Stir the rice occasionally. Almost all of the water should be absorbed.

2.  Add 1 1/2 cups of the milk and the sugar to the pot. Simmer uncovered about 20 minutes. Stirring occasionally until thick and creamy

3.  Add the raisins, egg, remaining milk, and The British Are Coming! to the pot. Simmer and occasionally stir for about 3 to 5 minutes.

4.  Spoon into your favorite bowl or mug. This will be very hot, so we suggest letting it cool a little bit.

5.  Top with whipped cream.

Here is a recipe for a wicked tasty Pumpkin Pie using Boston Spice's "The British Are Coming" seasoning blend.

Ingredients:

1 - Pre-made pie crust

Pie filling

2 - Cups canned pumpkin (16oz)

1 - Cups packed dark brown sugar

5 - tsp The British Are Coming seasoning blend

1/2 - tsp regular salt

2/3 - Cup heavy cream

2/3 - Cup milk

4 - large eggs

Directions:

Prick the bottom of the pie shell and cover with tin foil and place baking weights or beans on top. Pre-bake the pie crust for about 15 minutes in a 400 degree oven on the lowest position rack. Remove the weights and tin foil and bake for another few minutes until lightly brown

While the pie crust is in the oven place the pumpkin, brown sugar, "The British Are Coming"  seasoning, and salt in a food processor for about one minute.

Place the above pumpkin mixture into a sauce pan and heat for about five minutes while constantly stirring as to not scorch the mix. Whisk in the milk and heavy cream. Bring to a very low simmer

Mix the eggs in a food processor for a few seconds. While the food processor is still running, slowly add half of the cooked pumpkin mixture. When the mixture is thoroughly blends, turn off the food processor and add the remaining pumpkin mix. Process the mix for another 30 seconds.

Pour the mix into the pie crust. Bake about 25 minutes. The filling will look dry and the center barely jiggly.

Cool pie for about an hour.

Enjoy!

“The British Are Coming!”

Rice Crispy

Marshmallow Treats

• 6 cups rice crispy cereal
• 3 tablespoons butter
• 10oz bag of large marshmallows
• 1 tablespoon of Boston Spice's "The British Are Coming!" spice blend

1. Set stove top to low,  Melt the butter in a large pot
2. Add the bag of marshmallows and "The British Are Coming!" spice blend to the pot
3. Stirring often, mix the marshmallows until completely melted
4. Shut off the heat and add the rice crispies and mix well with a buttered spoon or spatula until well blended
5. Lightly coat a 9" x 12" pan with pan spray and add the mixture to the pan
6. Let cool and enjoy. HUZZAH!!!!

Mix the following together in a bowl

• 1 TBS Han'over The Dressing spice mix
• 1/2 cup Vegetable, Canola, or Peanut oil
• 2 TBS White Vinegar
• 1 TBS water

Let the salad dressing sit for about 30 minutes for the flavors to meld before using.  Give the dressing a good stir or shake before enjoying

North End Pizza Sauce

Makes enough for 2 pizzas

• 1 16oz can tomato sauce
• 3 cloves of garlic chopped fine 
• 2 TBLS olive oil
• 1 TBLS North End spice

Heat olive oil in a large skillet on medium heat. Slowly sauté the garlic for two to three minuets stirring constantly. Add tomato sauce and North End spice to the garlic and simmer on low for about 30 to 45 minuets. Top your pizza crusts with the sauce. Add your favorite cheeses and toppings to make your very own Boston Spiced up pizza’s.

Here is a great tasting recipe using our Boston Spice "Muster Day - Gingerbread Spice"

Ingredients:

• 2 TBS Muster Day - Gingerbread Spice
• 1 Egg
• 1 1/2 cups All purpose flour
• 1/2 tsp Vanilla extract
• 1 stick Butter (room temperature)
• 1 cup Plain applesauce
• 1 cup Sugar
• 1 tsp Baking soda
• 1 tsp Table salt

1. Preheat over to 350f
2. Using an electric mixer, cream together the sugar and butter together
3. Beat into the butter/sugar mixture the vanilla and egg, then add the applesauce and blend well.
4. Mix together the flour, baking soda, salt, and Muster Day spice. With your mixer on low, slowly add this to the above batter, and mix until full incorporated.
5. Spray the inside of a 9" x 5" loaf pan with non-stick cooking spray. Lightly sprinkle some flour in the pan, moving the pan around so all parts of the pan are flour. Empty any excess flour.
6. Pour the Gingerbread batter into the loaf pan and bake for about 50 - 55 minutes. Insert a toothpick or knife into the center of the Gingerbread and if it comes out clean, it is done. If not, cook for a few more minutes and repeat the doneness test again.
7. Let cool completely before removing it from the pan

To make the frosting:

• 2 cups Confectioners sugar
• 1 tsp Vanilla extract
• 4 oz Neufchâtel cream cheese (at room temperature)
• 3 TBS Chopped walnuts
  

1. Using an electric mixer, mix together the cream cheese and vanilla.
2. Then add the confectioners sugar and beat together until creamy.
3. Frost the top of the gingerbread and sprinkle on the walnuts.

Enjoy Boston Spice's "Muster Day Gingerbread"

This is a great side dish to serve when you want to get those green veggies in with your meal.

 

• 1 broccoli crown medium size
• 1 tbsp olive oil
• 4 oz parmesan cheese finely grated
• 2 tsp Green Monstah herbal spice blend

 

1. Preheat oven to 375

2. Line a large baking sheet with parchment paper

3. Cut broccoli crown into florets and place in large bowl. Drizzle with olive oil.    

    Add Green Monstah herbal spice blend and toss.

4. Place broccoli on the pan in a single layer and sprinkle with parmesan cheese.

5. Bake for 20-25 minutes or until tender.

6. Serve immediately.

This easy make-ahead foil packet is a great summer time grilling and chilling recipe for those hot summer nights.

serves 4

 

• 1-12oz pkg smoked sausage, Kielbasa or Andouille, sliced in 1/4” slices
• 1 1/2 lbs large shrimp, peeled and deveined
• 1lb baby red potatoes, halved
• 2 ears of corn, cut into 4 pieces
• 1 large crown of broccoli
• 4 tsp It’s All Greek To Me spice
• 2 tbls olive oil

 

1. Preheat a gas or charcoal grill over high heat.

2. Cut 4 sheets of foil, about 12” long. Divide sausage, shrimp, potatoes, cornand broccoli in 4 equal portions on the foil squares. Spread the ingredients out into a single layer in the center of each foil piece.

3. Fold up all 4 sides of each foil packet. Add the olive oil, and It’s All Greek To Me spice. Toss to combine all the ingredients. Fold the sides completely over the ingredients and seal the packets.

4. Place foil packs on the grill and cook until just cooked through, about 12-15 minutes. ( or, bake in your oven at 425 degrees for 15-18 minutes )

5. Serve immediately.

It's All Greek Dressing To Me

• 1/2 cup oil
• 3 TBS White Vinegar
• 1 TBS Water
• 2 TBS It's All Greek To Me Spice Blend

Combine all ingredients together and mix well. Let sit at least 30 minutes for the flavors to bloom.

It's All Greek To Me Boom Chick-amame Salad

• 1 - 15oz can of Chick Peas (drained and thoroughly rinsed)
• 1 medium crown of fresh broccoli (cut into small bite size pieces)
• 1/2 large fresh red pepper, diced small
• 3/4 cup shelled edamame
  
• 1/3 cup golden raisins
• 1/2 cup cooked quinoa
• 1/2 cup It's All Greek To Me Salad Dressing recipe
  

Combine all the ingredients together. Let sit in the refrigerator for at least 30 minutes for the flavors to meld. Add some salt and pepper to taste (optional)

Combine all ingredients together and mix well. Let sit at least 30 minutes for the flavors to bloom.

This is a great quick and easy recipe for Pan-seared Cod in a wine sauce with fresh cherry tomatoes.

serves 4

 

• 1 1/2 lbs fresh cod loin cut into 4 fillets
• 1 pt cherry tomatoes
• 2 tbsp lemon juice
• 1/4 cup white wine, dry
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 tbsp Herbs De Boston spice
• 3 cloves of minced garlic
• 4 tbsp olive oil

 

1. Preheat oven to 375 degrees.

2. In a large non-stick pan heat 2 tbsp of the olive oil over medium heat. Add 

    crushed red pepper flakes and garlic and saute for 1 minute or until garlic is

    fragrant. Add the cherry tomatoes and cook, stirring occasionally until they are

    soft and blistering, but still hold their shape, about 12 minutes. Next, add the

    white wine, stir and allow the mixture to simmer for about 1 minute. Add the

    lemon juice and Herbs De Boston spice, simmer for 2 minutes. Transfer the

    sauce into a bowl until needed.

3. In a large non-stick pan with oven safe handle, heat 2 tbsp of the olive oil over

    medium heat. Season both sides of the fish with salt and pepper. Place the

    cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the

    cod over and place the pan into the oven to cook for another 5 minutes or until

    cooked through.

4. Pour the white wine, Herbs De Boston sauce over the cod and serve.

Boston Hahbah Islands Alfredo

 

This spicy Alfredo is a great dish to make for the weekend. Double the recipe for great leftovers for the week.

Serves 4

• 1 8oz pkg cream cheese cubed, room temperature
• 1 stick unsalted butter cubed, room temperature
• 1-1 1/2 cups milk
• 3/4 cup Parmesan cheese
• 1 8 oz pkg Portobello mushrooms
• 1 10 oz pkg baby spinach
• 1 tbsp Boston Hahbah Islands spice
• 1/2 lb medium to large shrimp, peeled and deveined
• 4 tbsp olive oil
• 1 lb penne pasta

 

1. Fill large pot with water add salt and bring to a boil. Add pasta and cook 

    according to the package directions; drain and set aside.

2. In a large non-stick pan heat 2 tbsp of the olive oil over medium heat. Add the 

    shrimp and cook for about 5-6 minutes or until cooked through; set aside.

3. In the same pan add 2 tbsp olive oil heat over medium heat. Add the

    mushrooms and cook until tender, about 5-6 minutes. Add the spinach and

    continue to cook just until spinach is wilted, about another 2-3 minutes; set

    aside.

4. Place the butter and cream cheese in a large sauce pan over medium heat.

    Stir while melting, add 1 cup of milk to melted butter and cream cheese. 

    Continue to stir for about 5 minutes. Add the Parmesan cheese and continue to 

    stir. For a smoother sauce use a hand blender and add more milk a little at a

    time until the sauce reaches desired thickness. Add 1tbsp Boston Hahbah

    Islands spice to the sauce; stir until blended. Remove the sauce from the

    heat.

5. Add the pasta, shrimp, mushrooms and spinach back into the non-stick pan.

    Pour the sauce over the pasta; mix until combined. Heat over medium for

    3-5 more minutes.

6. Serve and top with Parmesan cheese, if desired.

Bada Bing Bada Boom Italian Subs   

These subs are a great for those weekend picnics and hikes in the woods. Pack them up and enjoy.

Serves 2

•  2 large sub rolls
• 1 tbsp red wine vinegar
• 1/4 cup oil
  
• 1/2 tbsp Bada Bing Bada Boom spice
• 1/4 lb prosciutto          
• 1/4 lb capicola                      
• 1/4 lb genoa salami    
• 1/4 lb hot soprassata salami         
• 1/4 lb sharp provolone cheese, thinly sliced    
• 1 large tomato, thinly sliced                              
• 1 small onion, thinly sliced                      
• 1/4 cup iceberg or romaine lettuce, shredded
• 1/4 cup hot cherry pepper spread

1. Slice the rolls lengthwise, cutting only half way through. Remove the thick, fluffy dough center of the bread and discard it. Set rolls aside.

2. In a small bowl whisk together the Bada Bing Bada Boom spice and vinegar; slowly add in the oil, whisking as you pour to emulsify the mixture.

3. Drizzle a small amount of the oil/vinegar mixture on the rolls, then layer the cheese and meats.

4. Top with the tomatoes, onions, lettuce, then peppers. Drizzle with additional oil/vinegar, cut in half, and serve.

• Add 1 1/2 teaspoons of Bada Bing Bada Boom - Boston Dipping Spice to about 1/4 to 1/3 cup of olive oil
• Stir everything together
• Cover it with plastic wrap, let it sit for about 15 minutes
• Dip some nice fresh crusty bread
• Enjoy the best bread dipping oil you have ever had

• Add 1 tablespoon of Bada Bing Bada Boom - Boston Dipping Spice to 1/2 cup of sour cream
• Stir it everything together
• Cover it with plastic wrap and let it sit in your refrigerator for about 30 minutes
• Enjoy the best chip dip in the colonies

The Big Dig

Stuffed Clams and Seafood Stuffing Recipe

Ingredients:

• 1 cup cooked chopped clam meat
• 1/2 diced sweet onion
• 1 1/4 cup clam juice
• 1 Loaf French baguette
• 3 TBS “The Big Dig” spice blend
• 1 TBS melted butter

       

1. Let the bread sit for about a day or two at room temperature. Rip the bread into small pieces and add to a food processor. Pulse a few times until the bread pieces are small but not too small. Add the clam juice, onions, chopped clams, melted butter, and “The Big Dig” seasoning to a bowl and mix well.
2. Spoon mixture into empty clam shells or into a lightly greased oven-safe casserole dish.
3. Bake at 350f for about 25 minutes or until the internal temperature reaches 165f.  Garnish with lemon if desired

You can use this recipe as a general seafood stuffing.  Leave out the chopped clams and substitute them with cooked shrimp or nothing at all. Top your baked fish with the above stuffing mixture.

Here is how to make some WICKED NUTS

• 2 cups mixed unsalted nuts
  
• 1/4 cup Boston Spice Wicked Nuts spice blend
• 1 Large Egg white
• Preheat oven 325F
  

1. Whip the egg white in a large bowl until it becomes slightly foamy. About 30 seconds to a minute
2. Add the mixed nuts to the same bowl and toss them around with a spoon until they are evenly coated with the egg white.
3. Add the Boston Spice Wicked Nuts spice blend to the bowl and toss them around with a spoon until they are evenly coated.
4. Spread the spiced nuts evenly onto a large baking sheet that has been lightly coated with cooking spray
5. Bake the nuts for about 20 to 25 minutes, stirring the nuts around every 4 to 5 minutes.
   
6. When done and the nuts appear dry, leave them to cool on the baking sheet before eating.

Black Oak Jerky

Ingredients:

2 lbs Beef Round (trimmed of fat)

1/4 Cup Boston Spice Black Oak Jerky spice blend

 

·  Cutting with the grain of the beef, slice it into strips around 3/4" to 1" thick

·  Combine the sliced beef and Black Oak Jerky Spice Blend in a bowl and mix well. Be sure all the surfaces of the meat are coated with the spice.

·  Cover the bowl and refrigerate for 18 to 24 hours.

·  Place the beef in a single layer onto a wire rack lined baking sheet and place it into a preheated 250f degree oven. Try to keep the beef from touching each other.

·  Bake for about 6 to 7 hours. Around the 6 hour mark, check the texture to see if it is to your liking. If not, return the pan to the oven and bake for the remaining time. Check every once in a while for the texture you want. The longer you cook it, the dryer it will be.

·  Remove from the oven and let cool on the wire rack. Eat and enjoy!

* Feel free to substitute Venison or Duck for the Beef.  If you slice your beef thinner, then reduce the baking time.

* If you have a food dehydrator, follow the drying instructions with your particular machine.

Ingredients:

• 2 TBS New World Nane spice blend
• 3/4 cup Plain Greek yogurt
• 1/4 cup Sour cream
• 2 TBS Olive or vegetable oil

Directions:

Combine all the ingredients together in a bowl. Mix well. Cover and refrigerate for about 30 minutes. Now dip away and make your mouth happy!

Ingredients:

• 2 TBS New World Nane spice blend
• 1/2 Cup Olive or Vegetable oil
• 1/3 Cup White Vinegar
• 2 TBS Water

Directions:

Combine all the ingredients into a small bowl and mix well. Cover and refrigerate for about 30 minutes for the flavors to meld. Serve on your favorite salad or use as a marinade for beef, lamb, or chicken.  Try drizzling some on your just grilled or roasted vegetables.

This is a great recipe that used to make some very tasty Speculaas Cookies using Boston Spice "Dutch Trade" spice blend.

• 2 tsp real vanilla extract
• 1 cup sugar
• 1 cup unsalted softened butter
• 1 1/4 cup dark brown sugar
• 3 1/2 cups regular flour
• 2 large eggs
• 2 tsp baking soda
• 1 tsp kosher salt
• 2 1/2 TBL Boston Spice Dutch Trade spice blend

An electric mixed works best. Add the butter, both sugars, and butter to a large mixing bowl and cream together until light and airy. Mix in the eggs and blend well.

In another bowl, mix the flour, baking soda, Dutch Trade, and kosher salt together.

Slowly add the dry mix to the wet mix, combining as you add a little at a time. The dough will pull away from the sides of your bowl when done.

Divide the dough in half, wrap in plastic wrap and chill in your refrigerator for about 30 minutes to an hour.

Using a rolling pin, roll the dough to around 1/4" thick. Using your favorite cookie cutters or the top of a drinking glass, cut out your cookie and place them on a parchment lined baking sheet and bake in a preheated 350 degree over for about 10 to 12 minutes. Depending on your oven and cookie thickness, these times may vary. The cookies with crisp up a little as they cool.

Here is a great tasting recipe from one of our customers using our popular Dutch Trade speculaas spice blend

• 1 cup organic unsweetened applesauce
• 1 scoop vanilla protein powder
• 1-2 tsp Dutch Trade spice blend
• 8 oz water
• handful of ice cubes

Blend and enjoy!

"The Dutch Trade - Rice Crispy Marshmallow Treats"

• 6 cups rice crispy cereal
• 3 tablespoons butter
• 10oz bag of large marshmallows
• 1 tablespoon of Boston Spice's "The Dutch Trade" spice blend

1. Set stove top to low,  Melt the butter in a large pot
2. Add the bag of marshmallows and "The Dutch Trade" spice blend to the pot
3. Stirring often, mix the marshmallows until completely melted
4. Shut off the heat and add the rice crispies and mix well with a buttered spoon or spatula until well blended
5. Lightly coat a 9" x 12" pan with pan spray and add the mixture to the pan
6. Let cool and enjoy. HUZZAH!!!!

Revolutionary Clam Chowdah

Makes 2 large bowls

Ingredients:

• 2 slices hickory smoked bacon, diced small

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 large garlic cloves, crushed or minced
• 1 teaspoon Revolutionary Clam Chowdah blend
• 1 - 6.5 oz can of clams (reserve the liquid)
• 1 cup of clam juice
• 1.5 cups of half and half cream
• 2 medium sized diced and boiled red potatoes, skin on or off

     

Instructions:

In a 2-quart pot, melt the butter on low, then add bacon, Revolutionary Clam Chowdah spice blend, and garlic to the pot. Sauté on medium-low for about 10 minutes, stirring often. Do not allow the butter or garlic to burn. Add the flour and cook another 2 minutes, stirring often.  Add the reserved clam juice and cup of clam juice to the pot and bring to a boil. Stirring often. Add the cream and simmer for 20 minutes. Add the clams and potatoes and simmer for a few minutes. Serve and enjoy Boston Spice’s “Revolutionary Clam Chowdah”

 

Enjoy!

Like that cold night of March 5, 1770, fire some vodka shots (2oz) into your glass, along with 2 teaspoons of our Bloody Rebellion Seasoning Spice, and 6 oz of your favorite vegetable juice, add a squeeze of lime, ice cubes, and mix all the ingredients together. Now you can get your own flavor revolution started and win the rebellion against the ordinary.

Here is a chili recipe using our Faneuil Fiesta spice blends.

• 1lb ground beef (or ground turkey)
• 1 can kidney beans or black beans (drained and rinsed)
  
• 1 green pepper - diced small
  
• 1 medium yellow onion - diced small
  
• 2 Tbls Faneuil Fiesta spice blend - Adjust the amount of  spice per your taste
  
• 1 can diced tomatoes ( we love fire roasted)
• 1 can tomato sauce
• 1 small can tomato paste     
  

                                    

• First, in a large dutch oven, you’ll saute the diced peppers and onions until they’re translucent and start to caramelize. Next, add in your Faneuil Fiesta spice and cook for 1-2 minutes while stirring continuously. You don’t want anything to burn, so make sure you keep stirring! Add your ground meat and brown until it’s just done (drain any fat). It’s okay if it still has some pink in it before you add the rest of your ingredients because you’re going to continue cooking it. Then pour in your diced tomatoes, tomato sauce and tomato paste and bring to a simmer over medium low heat and cook for about 15- 20 minutes. Add the drained beans and cook until the beans are hot

Abigail Adams Gingersnap Cookies

Makes about 3 dozen cookies

• 2 tablespoons Boston Spice’s “Abigail Adams” baking Spice
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 3/4 cup shortening
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/4 cup granulated sugar, for rolling
• 1 teaspoon baking soda
• 1/4 teaspoon salt

 

1.       Add shortening, brown sugar, and the 1/3 cup sugar to a large bowl and beat until well blended.

2.       Beat in the egg and molasses

3.       In another bowl, add flour, Abigail Adams baking spice, baking powder, baking soda, and salt. Whisk these ingredients together.

4.       Mix a little of the dry ingredients at a time into the wet ingredients. Stir until a dough begins to form.

5.       Cover the bowl with the dough with plastic wrap and place into your refrigerator for 2 hours

6.       Heat over to 375f degrees

7.       Using a small ice cream scoop or tablespoon, scoop the chilled mixture and roll into small balls.

8.       Rolls these ball in the 1/4 cup of granulated sugar and place on a parchment-lined baking sheet about 2 inches apart

9.       Bake cookies for about 13 to 15 minutes

10.   Allow to cool slightly before removing them from the baking sheet.

Enjoy!!!

Abigail Adams Indian Pudding

(This is not her recipe, but we are sure she would be jealous)

• 2 tablespoons Boston Spice’s “Abigail Adams” baking spice blend
• 1/2 cup granulated sugar
• 1/2 cup molasses, unsulfered
  
• 3 large eggs, beaten
• 1/2 cup of butter, 1 stick softened
• 6 cups whole milk
• 1/4 all-purpose flour
• 1/2 cup yellow cornmeal, not polenta
• 1 teaspoon salt
• 9” x 12” non-stick baking pan

 

Preheat your oven to 250f degrees

Add the butter and the milk to a pot and heat on your stovetop to 181f degrees. This will scald the milk. Small bubbles will start to form around the edges of the pan. Do not allow this to boil.  When the temperature is reached, reduce the heat to keep the mixture warm.

In a medium-size bowl, mix the flour, salt, and cornmeal. Slowly stir in the molasses. Gradually add 1/2 cup of the heated milk mixture to this bowl a little at a time. Stirring as you go. After you have added the 1/2 cup of milk mixture, slowly add this back to the scaled milk pot. Stirring occasionally, for about 3 to 4 minutes. The mixture will thicken as during this time.

Gradually add 1/2 cup of the hot milk/cornmeal mixture to the 3 beaten eggs, whisking constantly. Then add this mixture back into the cornmeal mixture and stir to combine

Stir in the sugar and “Abigail Adams” spice blend until smooth. Pour this into the baking pan

Bake for 2 hours. Allow to cool before enjoying.

The Indian pudding will not bake solid like a cake or brownie. It will be moist like a pudding.

Top with ice cream or whipped cream or both.

It will taste wicked good.

Chai-Licious

Here is the perfect Chai-Licious drink recipe.

Makes 8oz:

• 1/2 cup milk
• 2 tsp CHAI-LICIOUS Spice mix
• 1/2 cup water
• 1 to 2 tsp sugar
• 1 tsp loose tea

Combine all the above ingredients into a saucepan and place over medium heat. Heat the pan until you start to see small bubbles around the edge. Stir the chai to avoid scalding the milk. Turn off the heat and stir well when the mixture comes to a boil. Bring to a boil one more time, turn off the heat, and mix well. Allow all the flavors to meld together for a few minutes. Strain into a cup and enjoy our Boston Spice Chai-Licious. Also, try adding some to your baked goods, protein shakes, coffee, hot chocolate, fudge, and more!

https://cdn.shopify.com/s/files/1/1439/8660/files/Plymouth_Rocks_The_Brine_Chicken.JPG?v=1615922616

Have you always had trouble cooking the perfect turkey or chicken for your family feast? If you have, Boston Spice has come up with a simple solution, our "Plymouth Rocks The Brine" dry brinning spice. Our brine is a specialty blend of kosher salt, maple sugar, orange peel, sage, rosemary, thyme, and other delicious spices. If possible, use poultry with no added water. Pat dry inside & out. Using about 2-3 TBS of "Plymouth Rocks The Brine" per 5lbs of poultry, season the cavity, under the skin, and rub all over the outside. Cover it in your fridge for 12 hours with plastic wrap. Uncover and let sit in the fridge for 12 more hours. Trust us, he will be worth the wait! Roast your bird as you normally would, do not baste. Get ready for the best tasting turkey, chicken, quail, or duck you’ve ever had.

Also, use this on poultry legs, wings, thighs, and breasts

Ingredients:

·  2 - 3 tablespoons of Boston Spice "Wicked Sloppy" spice blend.

·  1 - medium onion, diced small

·  1 - red bell pepper, seeded and diced small

·  1 - cup plain tomato sauce

·  1/4 - cup of water

·  1 - tablespoon gluten-free or regular soy sauce

·  2 - teaspoons apple cider vinegar

·  3 - tablespoons real maple syrup

·  1 - tablespoon molasses

·  1lb - raw ground chicken, turkey, pork, beef, or a plant-based protein

     

Wicked Sloppy Joe’s

1.      In a medium pot, skillet, or enameled Dutch pot saute sauce the onion and pepper in a little oil until soft. About 5 to 8 minutes. Do not burn.

2.      Add the protein of your choice above to the pot along with the Boston Spice " Wicked Sloppy" spice blend. If using beef, chicken, turkey, or pork, cook in the pot until thoroughly cooked through. If using a plant-based protein, cook until well heated. Either choice, be sure to stir occasionally.

3.      To the pot, add the water, soy sauce, tomato sauce, molasses, apple cider vinegar, and maple syrup. Bring to a boil, then lower to a simmer for about 10 minutes.,

4.      Serve on a nice ciabatta or Kaiser roll. Or serve over some pasta.

Make some Wicked Sloppy Joe Barbecued Pork Ribs

Make some Wicked Sloppy Pork Ribs that are NOT sloppy, but very very tasty.

• We took a rack of ribs and cut them into 2 bone segments.
• Generously rub the ribs with Wicked Sloppy Joe spice blend and wrap them tightly in plastic wrap and place in your refrigerator for at least 24 hours.
• Remove the plastic wrap and wrap the ribs in tin foil. Place into a 225f oven for 1 1/2 hours. If there are any "juices" from the ribs in the tin foil, save that.
  
• Fire up the grill. Remove the tin foil. Place the ribs on the grill around medium to medium-low heat and grill for about 30 minutes or so, turning every few minutes. Every once in a while, baste with any of the rib "juices."
  
• Enjoy your "Wicked Yummy Sloppy Ribs!!!"
  

General Gingerbread Marshallow Treats

• 6 cups rice crispy cereal
• 3 tablespoons butter
• 10oz bag of large marshmallows
• 1 tablespoon of Boston Spice's "General Gingerbread" spice blend

1. Set stove top to low, Melt the butter in a large pot
2. Add the bag of marshmallows and the "General Gingerbread" spice blend to the pot
3. Stirring often, mix the marshmallows until completely melted
4. Shut off the heat and add the rice crispies and mix well with a buttered spoon or spatula until well blended
5. Lightly coat a 9" x 12" pan with pan spray and add the mixture to the pan
6. Let cool and enjoy. HUZZAH!!!!

Makes about 3 dozen cookies

• 2 tablespoons Boston Spice’s “General Gingerbread” baking Spice
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 3/4 cup shortening
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/4 cup granulated sugar, for rolling
• 1 teaspoon baking soda
• 1/4 teaspoon salt

 

1.       Add shortening, brown sugar, and the 1/3 cup sugar to a large bowl and beat until well blended.

2.       Beat in the egg and molasses

3.       In another bowl, add flour, "Boston Spice General Gingerbread" baking spice, baking powder, baking soda, and salt. Whisk these ingredients together.

4.       Mix a little of the dry ingredients at a time into the wet ingredients. Stir until a dough begins to form.

5.       Cover the bowl with the dough with plastic wrap and place into your refrigerator for 2 hours

6.       Heat over to 375f degrees

7.       Using a small ice cream scoop or tablespoon, scoop the chilled mixture and roll into small balls.

8.       Rolls these ball in the 1/4 cup of granulated sugar and place on a parchment-lined baking sheet about 2 inches apart

9.       Bake cookies for about 13 to 15 minutes

10.   Allow to cool slightly before removing them from the baking sheet.

Enjoy!!!

General Gingerbread Cookie Recipe

General Gingerbread Cookies

(It is always best to weigh your ingredients )

• Ingredients:
• 3 tbs "Boston Spice General Gingerbread" spice blend
• 1/2 tsp kosher salt
• 2 cold large eggs
• 2 1/2 cups (20oz / 560 grams) light brown sugar
• 4 cups (17oz / 476 grams) All-purpose flour
• 2 sticks (8oz / 224 grams) very cold unsalted butter cut into small cubes
• 2 Cookie sheets lined with parchment paper or a silicon baking mat
• Hand or stand mixer
• Rolling Pin
  
• Set over temperature at 350 f

1. Using a hand mixer or a standup mixer with a paddle, mix the cold butter and brown sugar together in large bowl for about 2 - 2 1/2 minutes until combined well.
2. To the above mixture add the eggs, "Boston Spice General Gingerbread" spice mix, and salt. On medium speed, mix this all together for about 45 seconds to 1 minute. Make sure everything is well blended. Scrape down the sides of the bowl. Turn your mixer on low speed and slowly add the flour. Mix until combined. The finished dough will be thick, so if needed, used your hands to bring any pieces together and form a ball. Divide this dough ball in half.
3. Lightly flour your work surface and with a rolling pin, start to roll out one of the half dough balls. Lightly flour the top of your dough if it starts to stick. Continue rolling until the dough is about 1/4 inch thick. Using your favorite cookie cutters or the top of a mug or drinking glass, cut out your desired shapes and place them on the prepared baking pans.
4. Bake for about 10 to 13 minutes. Check the bottom of the cookies for a nice golden brown. If you wish chewier cookies, roll them a little thicker. Adjust cooking time by a minute or two depending on your cookies thickness and desired crunchiness.

General Gingerbread

Ingredients:

• 2 TBLS Boston Spice "General Gingerbread" spice blend
• 1/2 cup (1 stick) unsalted butter, softened

  1/2 cup plus 2 tablespoons (4.5 oz) packed dark brown sugar
  

  1 cup molasses (not blackstrap molasses)
  

  2 3/4 cups (14 oz) all-purpose flour, sifted
  

  2 large whole eggs and 2 large egg whites, lightly beaten

  1/4 cup orange juice

  1 tablespoon orange zest

1. Preheat your oven to 350f
2. Using an electric mixed, in a large bowl, mix the butter and brown sugar together until fluffy.
   
3. Add the molasses to the bowl and beat together until combined well
4. Sift together the flour and Boston Spice "General Gingerbread" spice blend.
   
5. Add some of the egg mixture to the bowl and mix well. Add some of the flour and mix well. Add the rest of the egg mixture to the bowl and mix well. Add the rest of the flour to the bowl and mix well.
6. Add the grated orange zest and orange juice to the bowl and beat until the batter is smooth.
7. Grease an 8" x 8" pan with butter.
   
8. Pour the batter into the pan, place into your oven for about 35 to 40 minutes. Test doneness with a toothpick or skewer into the center of the gingerbread pan. If it does not come out clean, place the pan back in the oven for a few more minutes. Repeat if necessary until it comes out clean.
9. Remove your General Gingerbread from the oven and let cool.
10. Slice and enjoy!  HUZZAH!!!!