LEGENDARY RECIPES

Ingredients:

• 2 lbs. chicken thighs (deboned, skin on for that crispy goodness)
• 1 tsp olive oil
• 2 tbsp O&C Money Spice (flavor jackpot!)
• 2 tbsp O&C Honey Pot Spice (sweet heat perfection)
• 4 tsp Dijon mustard
• ¼ cup water

Instructions:

1. Spice Things Up
   Pat those chicken thighs dry, then sprinkle them generously with O&C Money Spice. Let them sit for a minute while you heat things up.
2. Sizzle Time
   Heat a skillet over medium heat with 1 teaspoon of olive oil. Once it’s hot (but not smoking), lay those seasoned chicken thighs in. Pan-fry them on both sides until golden and cooked through. Once they’re done, remove them from the skillet and set aside.
3. Sauce Boss
   In a small saucepan, combine O&C Honey Pot Spice, Dijon mustard, and water. Stir until it’s all smooth and blended, then bring it to a slow boil over medium heat. This is the sauce that’ll take your chicken to the next level.
4. Reunite and Elevate
   Pour the sauce into the skillet, making sure it coats all the delicious brown bits left behind from the chicken. Nestle the thighs back in, turning to coat them in the sauce. Simmer for about 5 minutes, letting the flavors meld.
5. Check the Temp and Feast
   Make sure your chicken hits that perfect 165°F internal temperature, then remove from heat. Plate it up, drizzle on extra sauce if you’re feeling fancy, and enjoy the sweet, tangy, spicy magic!

Notes:

• Pair this with roasted veggies, rice, or a crusty baguette to soak up all that sauce.
• For even crispier skin, sear the chicken thighs a little longer before adding the sauce.

This dish is a bold blend of Oinks & Cluckers signature flavors—sweet, savory, and downright irresistible. Perfect for dinner parties or just treating yourself to something amazing!

Ingredients:

For the Salmon:

• 2 tsp chili powder
• 1 tbsp O&C Honey Pot Spice (sweet heat magic)
• 24-28 oz raw salmon fillet (skin on for crispy perfection)
• 1 tbsp olive oil

For the Crema:

• ½ cup full-fat plain Greek yogurt (2-5%)
• ½ cup packed cilantro leaves and stems (yes, stems—don’t be shy)
• 2 tsp smoked paprika
• 1 green onion, chopped
• Juice of ½ lime
• 2 tbsp water
• Salt (to taste)

Instructions:

1. Preheat
   Crank that oven to 425˚F. Time to get serious.
2. Spice It Up
   Mix the chili powder and O&C Honey Pot Spice in a bowl. Go full Viking mode and rub it all over the salmon. Be bold—this isn’t the time for light seasoning.
3. Sear It Right
   Heat olive oil in a large cast-iron pan (or any oven-safe skillet) over medium-high heat. Once the oil’s shimmering like it’s ready for action, place the salmon in, skin side down. Let it sear for 2 minutes to get that glorious crust. Then carefully flip it over.
4. Oven Magic
   Kill the heat and slide the pan into the oven. Bake for 8-10 minutes, or until the salmon flakes easily with a fork. You’re aiming for tender, juicy, and perfectly cooked.
5. Crema Dreams
   While the salmon bakes, toss all the crema ingredients into a blender—Greek yogurt, cilantro, smoked paprika, green onion, lime juice, water, and a pinch of salt. Blend until it’s smooth as silk and ready to drizzle.
6. Plate Like a Rockstar
   Pull that salmon from the oven, top it with the cilantro lime crema, and serve it like the culinary champ you are. Add extra drizzle if you’re feeling fancy.

Notes:

• Pair with roasted veggies, rice, or a fresh salad for the perfect balance.
• If you don’t have a cast-iron skillet, use any oven-safe pan or transfer to a baking dish after searing.

This isn’t just salmon—it’s a sweet, spicy, smoky, and creamy flavor explosion that’ll have everyone asking for seconds.

Ingredients:

• 1 lb fresh Brussels sprouts
• Olive oil spray
• 1 tbs O&C Money Spice
• Bang Bang Sauce (see below)

Bang Bang Sauce:

• ¼ cup sweet chili sauce
• 2 tbsp mayo
• 1 tbsp honey
• 1 tsp sriracha (optional for extra heat)
• 1 tsp smoked paprika

Instructions:

1. Prep the Brussels Sprouts
   Preheat your oven to 425°F. Trim the bottom stems off the Brussels sprouts and slice them into halves or quarters (if they’re extra chunky).
2. Set Up for Success
   Line a large baking sheet with parchment paper. Spread the sprouts evenly—give them space to crisp up! Crowding leads to steaming, not roasting.
3. Season and Roast
   Lightly coat the Brussels sprouts with olive oil spray. Sprinkle with money spice.
   Roast in the oven for 12–15 minutes, or until they just begin to brown.
4. Flip and Sauce Prep
   Give the sprouts a toss for even cooking and roast for another 5–8 minutes. While they’re finishing up, whisk together the Bang Bang Sauce ingredients until smooth.
5. Coat and Finish
   When the Brussels sprouts are golden brown with crispy edges (around the 18–20-minute mark), remove them from the oven. Toss them with about half the sauce (just spoon it over and mix).
   Return them to the oven for 5 more minutes to caramelize the sauce.
6. Final Touches
   Pull the sprouts out, give them a taste, and adjust the seasonings as needed. Add more sauce if desired for that extra sweet-and-spicy kick.

Final Notes:

• These sprouts are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
• Avoid freezing—they’ll lose their crunch.
• Want to use an air fryer? No problem! Follow the same prep and sauce steps, and air fry for about 15 minutes, shaking halfway through.

Enjoy these irresistible sweet bang bang Brussels sprouts as a side dish or snack, perfect for any occasion!

Ingredients:

• 2 lbs pork belly
• 1 tbsp olive oil
• Salt and pepper (to taste)
• 2 red onions, quartered
• 2 apples, cored and wedged
• 4 tbsp O&C Honey Pot Spice (the flavor MVP)
• 1 cup vegetable stock
• 1 cup apple cider
• Fresh tarragon (to top it all off)

Instructions:

1. Prep That Pork
   Cut the pork belly in half and score the skin in a crosshatch pattern—don’t skimp, this is key for crispy, flavorful skin. Drizzle with olive oil, season generously with salt and pepper, and rub it in like you mean it.
2. Sear to Perfection
   Heat a large pan over high heat. Sear each piece of pork belly for about 6 minutes per side until it’s golden and irresistible. (Don’t nibble yet—you’re almost there!)
3. Build the Flavor Base
   In a baking dish, scatter some of the red onion quarters and apple wedges. Sprinkle with O&C Honey Pot Spice. Lay the seared pork belly on top like the king it is.
4. Layer It Up
   Add the rest of the onion and apple wedges around the pork belly. Pour in the vegetable stock and apple cider—it’s bath time for your pork! Season again with more O&C Honey Pot Spice for good measure.
5. Bake the Magic
   Cover the baking dish with a lid or foil and bake at 340°F (170°C) for 2 hours. Let all those flavors mingle and transform into something glorious.
6. Slice and Serve
   When the pork is done, take it out and let it rest for a few minutes. Slice it up, plate it with the tender apples and onions, and garnish with fresh tarragon.

Notes:

• Serve this with mashed potatoes, crusty bread, or even a fresh salad for a complete feast.
• Want extra crispy pork? Pop the skin under the broiler for a few minutes before serving.
• Leftovers (if you have any) make epic sandwiches the next day.

This pork belly is the ultimate comfort food—sweet, savory, and absolutely unforgettable. It's the kind of dish that makes people say, “Wow, you really outdid yourself!” Enjoy!