The Spice Trunk Recipes

Entrées

Turmeric Chicken & Vegetables

  • 2 large chicken breasts, cut into 1” pieces
  • 1 small, yellow squash, sliced & quartered
  • 1 small zucchini, sliced & quartered
  • 1 cup button, portobello mushrooms, quartered
  • 2 – 3 tbsp extra virgin olive oil
  • 3/4 tbsp flour
  • 1 3/4 tsp turmeric
  • salt and pepper to taste

Preheat oven to 400 degrees.

In a large mixing bowl, combine flour, The Spice Trunk’s Turmeric, and salt & pepper if using. Whisk until completely combined.

Drizzle extra virgin olive oil on diced chicken and vegetables. Add chicken and vegetables to mixing bowl with seasonings. Mixed diced chicken and vegetables until thoroughly coated.

Coat a large baking sheet with non-stick cooking spray and spread seasoned chicken and vegetables on pan, making sure not to overcrowd.

Bake for 18-20 minutes, remove from oven and serve. *I like to sprinkle red pepper flakes to give a slight bit of heat.

This is a great meal to eat on its own, however, rice or pasta will make an excellent addition.

Berkshire – Pembroke Italian Roasted Pork Tenderloin & Vegetables

  • 1-1.5 lb pork tenderloin
  • 3-4 cups small, red potatoes
  • 1 lb baby carrots
  • 8 oz button mushrooms
  • 1 small, sweet onion (quartered)
  • 2 tsp Pembroke Classic Italian
  • 1 tsp Berkshire Seasoning Salt
  • 3 c beef broth
  • 1 c red wine
  • salt & pepper to taste

Preheat oven to 325 degrees.

In a large bowl, combine beef broth, red wine, Pembroke Classic Italian, & Berkshire Seasoning Salt and mix well.

In a large roasting pan, add the pork tenderloin and vegetables. Pour beef broth mixture into dish with pork tenderloin & vegetables and cover with aluminum foil.

Bake for 70-80 minutes or until pork tenderloin reaches 165 degrees.

*To sear the tenderloin before roasting, coat the tenderloin with extra virgin olive oil, salt & pepper. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat and cook on each side for 2-3 minutes.*

Baked Pembroke Italian Scalloped Potatoes & Ground Chicken

Ground Chicken:

  • 1 lb ground chicken
  • 1/2 tsp garlic salt
  • 1 tsp Pembroke Classic Italian
  • 1 tbsp extra virgin olive oil

Heat extra virgin olive oil in a large skillet over medium high heat. Add the ground meat and cook for about 5 minutes, breaking it up with the back of a wooden spoon. Add the garlic salt & Pembroke Classic Italian seasoning and stir to combine. Continue to cook the ground meat for an additional 5-10 minutes or until completely browned. Sit the cooked ground chicken to the side.

Potatoes & Cream Mixture:

  • 8 medium red potatoes, peeled and sliced an 1/8 of an inch
  • 2 c heavy cream
  • 1 1/4 tsp Pembroke Classic Italian
  • 1 tsp garlic salt
  • 2 tbsp butter
  • 1 1/2 c mozzarella cheese, shredded
  • 1/3 c parmesan cheese, shredded
  • salt and pepper to taste

Preheat oven to 425 degrees. Peel and slice red potatoes an 1/8 of an inch and place in a large bowl. In a saucepan, bring heavy cream, Pembroke Classic Italian, Garlic Salt, and 2 tbsp of butter to a simmer, stirring frequently. Once the cream has simmered for 3-5 minutes over medium heat, add the cream mixture to the bowl containing the potato slices. Add the cooked, ground chicken to the same bowl and lightly stir to coat.

Spray a large baking dish with nonstick cooking spray.

Add one layer of potatoes & ground chicken mixture to the bottom of the baking dish. Top with a layer of shredded mozzarella cheese. Add another layer of potatoes & ground chicken mixture; top with shredded mozzarella cheese. Repeat these steps until all potato slices and ground chicken have been used.

Pour the rest of the cream mixture into the baking dish with the potatoes and ground chicken. Top with remaining shredded mozzarella cheese and shredded parmesan cheese.

Cover and bake for 35-40 minutes. Uncover and bake for an additional 10-15 minutes to brown cheese.

Turmeric – South of the Border Shrimp Tacos topped with Lemon Turmeric Slaw

Shrimp:

  • 1 lb medium to large shrimp (whichever you prefer)
  • 1 tbsp olive oil
  • 1 tsp Turmeric
  • 1 1/4 tsp South of the Border

Slaw:

  • 1/2 lemon (juice from)
  • 7 oz of bagged mix slaw (fresh cabbage will work too)
  • 1/4 tsp turmeric
  • 1/4 tsp smoked paprika
  • salt & pepper to taste
  • 3 1/2 tbsp Mayonnaise (highly recommend Duke’s Mayo – it’s a Southern thing)

In a medium mixing bowl, combine shrimp, olive oil, turmeric, and south of the border. Coat thoroughly.

In a large skillet, add 1 tbsp extra virgin olive oil, 1 tbsp butter and heat on medium to medium high. Once butter has melted, add shrimp. Cook on medium to medium high for approximately 5 minutes or until pink and slightly crisped.

While the shrimp is cooking, make the slaw by adding slaw, turmeric, smoked paprika, lemon juice, mayonnaise, salt & pepper to a medium size bowl. Stir all ingredients until mixed completely.

Add shrimp to preferred taco type (hard/soft/corn/flour), top with the homemade slaw (a little cheese is good too) and enjoy a healthy, easy, delicious taco. Can be served with rice, corn, or black beans.