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Pumpkin Pie Smoothie

4 oz almond milk
2 oz greek yogurt
1/2 banana
4 oz canned pumpkin      
1 tsp Far East Spain Blend
berries or whipped cream for garnish (optional)

Blend together until smooth. Feel free to add more pumpkin puree or spice blend to taste. Add berries or top with fresh whipped cream.

Spiced Cranberry Muffins

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon Far East Spain Blend
2 large eggs
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon lemon zest
1 cup milk
½ cup canola (or vegetable oil)
2 teaspoons vanilla extract
2 cups frozen cranberries (if using frozen do not thaw)
sugar for dusting the muffin tops (optional)

Instructions

Preheat oven to 425°F. Spray muffin pan with non-stick baking spray or use paper liners and set aside. In a large bowl, combine flour, baking powder, salt, and Far East Spain Blend. Whisk together and set aside. In a medium bowl, lightly whisk the eggs. Add sugar and brown sugar and stir to combine. Next, whisk in milk, oil, vanilla, and lemon zest. With a large spoon, slowly fold in wet ingredients into the dry ingredients. Be careful not to over-mix! Just slowly stir until barely combined (you will still see some flour lumps). Gently fold in cranberries. Batter will be lumpy. Spoon batter into muffin pan 3/4 full only (muffins will rise). Sprinkle muffin tops with sugar. Bake at 425°F for 5 minutes. Without taking the muffins out of the oven, reduce heat to 375° and bake for additional 22-23 minutes OR until an inserted toothpick comes out clean. Cool muffins in pan for 10 minutes before removing them.

*Toothpick test is best! Oven cooking times vary.

Recipe adapted from The Kitchen Snob

Spanish Style "Brick" Chicken with Tomatoes and Olives

1 roasting chicken, split in two
2 tsp salt
1 tsp pepper
1 tsp parsley
1 tsp garlic salt
2 tbs Far East Spain Blend
10 cherry tomatoes, halved
½ onion, chopped
½ c mixed olives, rough chopped
¼ c chicken broth

Preheat oven to 400. Rub down the chicken on both sides with the salt, pepper, parsley, garlic salt and Far East Spain Blend. In a large skillet, heat olive oil on high until smoking. Lower heat to medium high and place chicken in skin side down. Place a brick with foil on the chicken (or a few cans of tomatoes wrapped in foil to weigh it down). Cook chicken for 4 minutes on each side then transfer to oven, skin side up. Add in the cherry tomatoes, onions, olives and chicken broth, surrounding the chicken. Cook for 40-50 minutes or until the chicken reaches 180 degrees. Let it rest for 10 minutes before carving...

Credit: Recipe and Photo by Keys to the Cucina Blog

Spiced Pumpkin Bread

1 cup all-purpose flour and 2/3 cup wheat flour
1 cup sugar and 3/4 cup brown sugar
1 teaspoon baking soda
1 1/2 tbsp Far East Spain Blend
3/4 teaspoon salt
3/4 teaspoon baking powder
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
3/4 cup chocolate chips (lightly dusted with flour - this keeps them from sinking to bottom of loaf)

Directions

In a large bowl, combine the flour, sugar, baking soda, salt, Far East Spain Blend, and baking powder. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack.

Cooking times may vary (toothpick test is best)

No Bake Chocolate Tart Spiced Speculoos Crust

Ingredients

Speculoos Cookie Crust  Base:

9 oz Speculoos cookies (available at Trader Joe's)

3 oz melted unsalted butter

¾ tsp Far East Spain Blend

Chocolate Ganache Filling:

100g bar of milk chocolate chopped (any chocolate is fine – i.e. Belgian chocolate from TJ’s)

100g bar of dark chocolate chopped 

1 tsp of vanilla extract

2 tbsp organic sifted powdered sugar

200 ml heavy cream (chilled) 

Optional  garnish

Whipped cream

Chocolate shavings

Crumbled Speculoos

Directions

1. Speculoos cookie crust base: Gently melt the butter in a small pan (not in the microwave) and then put into a mixing bowl. Put the Speculoos cookies in a food processor until finely ground. Add the ¾ tsp of Far East Spain Blend and mix well. Add the Speculoos crumbs to the bowl with the melted butter. Mix by hand until the cookies have a “wet sand” texture. Pour into an 8 in springform pan and press down on the base and slightly up the sides until flat. Place in the refrigerator to cool.

2. Ganache filling: Gently melt the chocolates together, take off the heat and leave to cool. Meanwhile, whip the cream, powedered sugar and vanilla until it just holds itself. Then gently fold in the slightly cooled chocolate to the whipped cream mixture. Remove your cookie crust base from the refrigerator and spoon the ganache filling into the springform pan. Extend and smooth over. Cover and chill for at least 2 hours or overnight- it will keep in the fridge for up to 2 days if you want to make ahead of time!

-Recipe adapted from What Jessica Baked Next

Ingredients

See below for garlic alioli (aioli) recipe

-2 large potatoes

-n2 Hot Smoked Paprika (Pimentón)

-extra virgin olive oil

Cut potatoes into uneven bite sized cubes. In a deep fryer (using olive oil if available), cook until golden brown and tender.

For garlic aioli:

Ingredients

2 tablespoons garlic (minced then mashed)

1 egg room temperature

1 1⁄2 cups extra virgin olive oil

1 -1 1⁄2 tablespoon fresh squeezed lemon juice, to taste

1⁄2 teaspoon salt

Directions

In a blender or a food processor, puree garlic, egg, lemon juice. With motor running, add oil slowly just a little at a time.

Add salt and mix again. Taste and adjust salt if needed. Refrigerate the aioli in a covered bowl.

If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of the aioli into another container. Add 1 tablespoon water to remaining tablespoon of aioli in food processor.

With motor running, add separated mayonnaise slowly; mixture should reach right consistency which is that of mayonnaise. If not repeat these steps and try again.

This can be made a day ahead to allow the flavors to marry.

To serve: Add potatoes to a small tapas plate, top with a generous dollop of aioli and sprinkle with Hot Smoked Paprika.

Fire Roasted Red Pepper Pasta

8 oz spaghetti
4 oz fire roasted red peppers         
1/2 tsp Hot Smoked Paprika (Pimentón)
4 oz tomato sauce
1 tbsp heavy cream (optional)
1 minced garlic clove
Olive oil
Salt
Parmigiano Reggiano for garnish. Garlic bread on the side is encouraged!

Boil pasta until tender and set aside. Heat skillet with 2 tbsp olive oil, add minced garlic and peppers and sautee 3-4 min. Add tomato sauce and Pimentón, mix gently. Remove from pan and blend in food processor. Add a pinch of salt, blend and taste. If sauce is too thick, dilute with a bit of water until desired consistency is reached. Add sauce to pasta and grated parmigiano on top.

Cream of Cauliflower Soup with Pimentón

1 head cauliflower (cut florets)
1 small carton of heavy whipping cream
1 large potato (peeled & quartered)
1/2 onion chopped
2 garlic cloves diced
2 tsp Hot Smoked Pimentón (Paprika) by The Spanish Tin
Olive oil
Salt

First, boil the cauliflower and quartered potato in a large pot until cooked and soft. Drain and save the boiled water (you may need it later). Drizzle some olive oil in a heated saucepan and saute chopped onion and diced garlic until translucent brown. Then simply put boiled cauliflower, potato, sauteed onion & garlic in a food processor or blender. Add a 1/3 carton of heavy whipping cream and 1/2 cup of the boiled cauliflower water and start to pulse/blend slowly. Add another 1/3 carton of whipping cream and continue to blend until smooth. If it is still too thick, add some more of the previously boiled water until you get a thick but soupy consistency. Finally, add in the 2 tsp of paprika and salt to taste. You can always adjust the paprika for more heat. Stir and simmer for 5 minutes over low heat. Serve with a few french baquette slices.

Homemade Hummus with Pimentón

1 ½ cans of chickpeas (garbanzos)
½  tsp of lemon juice
½  tsp of Hot Smoked Paprika (Pimentón)
2 tbsp of EVOO (extra virgin olive oil)
1 garlic clove minced (optional)
salt to taste

Blend all ingredients together in a food processor until well mixed. Hummus can be smooth or chunky depending on your preference.  If hummus texture is too thick, feel free to add another tablespoon of EVOO or water to thin, blend again.  Serve in a bowl with a drizzle of EVOO on top and a dash of Pimentón. Pita chips are great for dipping!

Ingredients

4-6 chicken legs/thighs

1 green bell pepper (cubed)

1/2 onion (diced)

3 garlic cloves (diced)

crushed tomatoes (either homemade or canned = 1 1/2 cans or 12 oz)

water

salt

n2 Hot Smoked Paprika

Directions

Start with a deep saucepan or deep pot big enough to hold all the chicken and sauce. You'll be making a tomato "sofrito" sauce here and then adding chicken later. 

In a deep saucepan with a little olive oil, add the cubed bell pepper and allow to soften (4 min), then add diced onion and garlic. Allow to soften and brown (4-6 min). Add crushed tomato sauce, salt, Hot Smoked Paprika, and taste test. Then, let simmer on low heat.

In a another skillet, heat 1/4 inch of olive oil. Salt and pepper the chicken thighs and legs. Place into skillet on medium high and brown both sides. Do not cook through - they will continue to cook in the tomato 'sofrito' sauce.

Add the chicken to the pan or pot with the tomato "sofrito" sauce. If the sauce doesn't cover the chicken at least half way, add 1/2 a cup of water or more if needed. Let this cook with lid slightly open for another 30-45 minutes on low heat. It will be tender and juicy! Always check to make sure there is still enough sauce or liquid.

Grilled Portobello Mushroom Tacos

2 large portobello mushrooms (or 4 medium) diced
1/2 red bell pepper diced
1/4 can sweet corn
1 tsp Nora Chiles
tortillas
olive oil
salt

In a heated pan, add 1 tsp of olive oil. Add mushrooms and cook 3-4 minutes until softened and salt to your liking. Sprinkle 1/2 tsp of your Nora Chiles onto the mushrooms and let the flavors combine. In a separate pan, add just a bit of olive oil and cook bell peppers until softened 5-6 minutes. Next, add in the corn about 4 minutes in and brown slightly to release their nutty flavor. Warm your tortillas on a skillet. Brush them lightly (with either butter or olive oil) - this will help soften and brown them. Put your tacos together - layer the mushrooms, peppers, corn. Add a side garnish of something crunchy like radishes and feel free to add dash of Nora.

Recipe inspired by The Fit Fork Feed Blog

Mini Faux Paella - Serves 1-2 people

1 cup Long grain rice or similar

Spanish Chorizo sliced ( about 4 oz)

1 tablespoon Piquant Rice Blend

1 tsp tomato paste

2 cups water

salt

Pan fry sliced chorizo in a couple of drops of olive oil (optional) for 4-5 minutes or until heated through/crisp. Bring 2 cups of water to a boil. Stir in 1 cup of rice, pan fried chorizo, Piquant Rice Blend, tomato paste, and salt (optional to taste). Reduce heat to low, cover and simmer for 20 minutes. Remove from heat. Let it stand covered for 2-3 minutes or until water is absorbed. Fluff with a fork and serve as a side or eat as is.

Recipe can also be made in a rice cooker.

Easy Grilled Vegetables

Use your favorite seasonal veggies:

Squash, zucchini, heirloom tomatoes, asparagus, bell peppers, etc.

EVOO (extra virgin olive oil)

Mediterranean Grill Blend

sea salt (optional)

Take all of your favorite vegetables and slice them a bit thick as you'll be putting them on the grill. Tip: A great item to have for grilling veggies is a 'grill basket' - this is helpful but not required. Drizzle a bit of EVOO on the sliced veggies and then sprinkle them with our Mediterranean Grill Blend

Put them on your preheated grill and cook until tender. Remove and serve. Add sea salt if desired.

Coming soon

Healthy Salmon Dinner

Salmon (1 piece per person)

Mediterranean Grill Blend

Asparagus

Green Cauliflower (half head cut into florets)

Olive oil

Salt

Salmon can be baked or grilled. Cut your salmon fillets to desired size (or 4-6 oz portions). If baking in oven, arrange salmon fillets on foil lined baking sheet. Brush fillets with olive oil, and sprinkle with Mediterranean Grill Blend. Bake in preheated (325 F) oven for 10 to 14 minutes, or until flesh flakes easily with a fork. If placing on grill, repeat prep steps and then grill until flaky.

For the veggies, these can be steamed for 6-7 minutes or until tender. Toss in a bowl with a tablespoon of extra virgin olive oil and a sprinkle of sea salt.

Smoky BBQ Party Wings

1 package of party wings (6-8 wings)
1 tbsp of Smoky Spanish BBQ Rub
2 tsp of olive oil

In a bowl, add 1 tbsp of Smoky Spanish BBQ Rub and 2 tsp of olive oil and mix together until blended. Add the party wings to the bowl and rub the spice mixture onto the wings, making sure they are all evenly coated. Feel free to take these straight to the grill or if you have more time, cover the bowl and refrigerate for 45 minutes. Allowing them to marinade will pack them with even more flavor.

Grill until cooked 25-30 minutes (poultry 165 F). Serve with your favorite sides such as roasted corn or coleslaw.

Dipping sauce: Mix Hot Smoked Paprika (Pimentón) and mayonnaise until thoroughly mixed.

Serves 4

1/2 cup hot pepper jelly (Mrs. G's Jellies are great!)
1/2 tsp Smoky Spanish BBQ Rub
1 lb boneless good quality steak, pork or chicken, cut into 1 inch cubes
Baby (patty pan) squash
Cherry or grape tomatoes

Instructions

For glaze, combine jelly with the BBQ Rub and warm until the jelly is melted. Remove from heat.

In a small, covered saucepan, cook squash in boiling water for 1 minute. Alternately thread meat, squash and tomatoes on skewers. Grill skewers according to your gas or charcoal grill instructions, glazing the skewers with the reserved glaze during the last 5 minutes of grilling.

-In collaboration with Mrs. G's Jellies...Photo and recipe by Mrs.G's Jellies.

Lemon Rosemary Almond Olive Oil Mini Bundt Cakes

1 cup dark rye flour
1 cup almond flour
1 tsp baking powder
pinch of sea salt
1 cup brown sugar
3/4 cup extra virgin olive oil
zest of 2 lemons
1/4 cup lemon juice
3 eggs
2 tbs rosemary, finely chopped

Rosemary salted caramel sauce for garnish:
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon Mediterranean Rosemary Salt
1 teaspoon vanilla extract

Preheat your oven to 350 deg F and grease your 6 cup bundt pan with olive oil spray.

Combine the almond flour, dark rye flour, baking powder and sea salt. Stir thoroughly, to remove any lumps.

In a large bowl combine the brown sugar, olive oil, juice and zest, eggs and rosemary. Beat for a few mins on a low speed using a hand mixer or a large whisk until the mixture is well incorporated for about 2-3 minutes.

Add the dry mixture to the wet mixture and whisk until well incorporated and pour the batter into the bundt pan. Bake for 30 mins or until a skewer inserted comes out clean.

Leave the cake in the pan for 5 mins before removing it and let it cool on a wire rack. Invert gently on a flat surface to remove the bundt cakes.

For the caramel sauce: in a small saucepan, add the brown sugar, heavy cream, and Mediterranean Rosemary Salt and whisk on medium heat. Let it heat up for about 4-5 min until it is bubbling away. Switch off the heat. Let it sit for a minute. Add in the vanilla extract and whisk gently.

Drizzle the caramel sauce over the bundt cakes. Top with thin lemon rinds for decoration!

Credit: Photo and Recipe by The Jam Lab Co Blog

French Fries a la Rosemary

2 large (russet) potatoes
olive oil
Mediterranean Rosemary Salt

Peel potatoes and evenly cut fries into 1/4" strips of equal length. Heat olive oil in sautee pan or use a deep fryer if you have one. Cook until golden and tender. Remove from pan and onto a plate with a paper towel underneath to catch excess oil. Sprinkle Mediterranean Rosemary Salt immediately while fries are still hot and glistening so that the infused salt can be absorbed.

This same recipe can be used with our Black Truffle Sea Salt. Follow the same instructions but use this particular finishing salt at the end (in place of the Mediterranean Rosemary Salt). Both amazing, both different flavor experiences.

Fuego Margarita

Spain meets Mexico in this fiery concoction. Happy Cinco!

-3 oz fresh squeezed lime juice

-2 oz Patrón Silver Tequila

-1 3/4 oz simple syrup

-1 tbsp hot pepper jelly at room temp (Mrs G's Ja-Ha jelly is our fave)

-1/4 tsp The Spanish Tin n10 Salud Spicy Cocktail Salt (buy it here)

-Salud Spicy Cocktail Salt on a plate for the cocktail rim

-a slice of lime

-ice

-extra jalapeños (if you have time in advance, slice them and put them into ice mold before making ice)

Run lime wedge around rim of glass. Dip into plate of Salud Spicy Cocktail Salt and turn until well rimmed. In a cocktail shaker, combine lime juice, tequila, hot pepper jelly, 1/4 tsp cocktail salt, and ice. Shake well for at least 2-3 minutes so that the jelly mixes thoroughly. It is very helpful if the jelly is at room temperature - everything will blend more easily. Strain. Add jalapeño ice cubes, and enjoy!

Salud!

Bloody Mary "Shooters" - Serves 2

1 oz vodka
2 oz spicy tomato juice
1/2 tsp lemon juice
1/4 tsp Tabasco
a dash of Worcestershire sauce
a dash of salt
Salud Spicy Cocktail Salt
lemon wedges for garnish
2 small celery stalks
crushed ice

Take a lemon wedge and run it along the rim of both shot glasses. Pour a bit of Salud Spicy Cocktail Salt onto a small plate, dip the moistened rim into the salt, and repeat on second shot glass. Put all the ingredients into a shaker with ice and shake well. Pour cocktail mix into the spicy salt rimmed shot glasses and garnish with lemon wedge and celery stalk. Drink as you would a shot. Cheers!

Cucumber Margaritas on the Rocks - Serves 2

1/2 medium cucumber peeled diced

3 oz tequila

2 oz triple sec

8 oz margarita cocktail mix

Salud Spicy Cocktail Salt

2 tsp lime juice

lime wedges for garnish

ice

Run a lime wedge along the rim of both glasses. Pour a bit of Salud Spicy Cocktail Salt onto a small plate, dip the moistened rim into the salt, and repeat on second glass. Muddle the cucumber in a shaker. Add ice, tequila, triple sec, lime juice, and margarita cocktail mix and shake well. Pour margarita mix into your glasses and enjoy! Salud!

Coming soon

Grilled Salmon Fillet - Easy Prep

4-6 oz salmon fillet*

Seafood Pescadora Salt

Olive oil

Lemon (optional)

Season fillet on both sides with Seafood Pescadora Salt. Heat a tablespoon of olive oil in saute pan. Place fish skin side down in pan. Cook over medium heat until flaky or desired texture. (Some like salmon more under and others well cooked throughout.) Garnish with lemon.

*Salmon can be substituted for any other fillet such as sea bass, tilapia, hake, or similar.

Coming Soon!

Watermelon Agua Fresca with Patrón

2 cups diced watermelon

1 tsp lime juice

2 shots of Patrón

Salud Smoky Hibiscus Cocktail Salt

Blend watermelon, lime juice and Patrón together in food processor. Set aside. Run lime wedge along rim of glass. Dip into plate with cocktail salt and rim both glasses. Then pour cocktail mixture into glasses. Cheers!

Serves 1

2 oz gin

6 oz tonic water

hibiscus petals

n13 Salud Smoky Hibiscus Cocktail Salt

lime twist and lime wedge

large ice cubes

Take lime wedge and run around rim of glass. Pour a little Salud Smoky Hibiscus Cocktail Salt onto a small plate and dip rim all the way around. Twist the lime twist to bring out the essence and oils, rub the twist on the inside of the glass. Add large ice cubes (these melt slower which affects the flavor). Then add the gin and tonic, and top with hibiscus petals and the lime twist as garnish.

Luxurious Saffron Tea

6-7 Saffron Threads
Water
Honey
Mint (optional)

Add 6-7 threads in a cup with a little warm water and let it soak for 10 minutes. Then pour boiling water over it and add a little honey to taste. Remove threads with a spoon. Add a mint garnish (optional).