top of page

Recipe of the month. Always something delicious. ​You can find all these spices on our website and at our store.


  • 4 skinless, boneless chicken breast

  • halves

  • 1 onion, chopped

  • 1/2 pint sour cream

  • 1 cup shredded Cheddar cheese

  • 1 tablespoon dried parsley

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon salt (optional)

  • 1 (15 ounce) can tomato sauce

  • 1/2 cup water

  • 1 tablespoon chili powder

  • 1/3 cup chopped green bell pepper

  • 1 clove garlic, minced

  • 8 (10 inch) flour tortillas

  • 1 (12 ounce) jar taco sauce

  • 3/4 cup shredded Cheddar Cheese

Cocoa Herbs



Apple Cider


• 3 Tbsp. Mulling Spices
• 1 gallon apple cider or apple juice
• 1 muslin bag
• Cinnamon sticks  
• Orange slices for garnish


  1. 1. Preheat oven to 350 degrees F (175 degrees C).

  2. 2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

  3. 3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.



Place Mulling Spices in the muslin bag (a large tea ball or cheesecloth also works) and simmer in 1-2 cups water for 20-30 mins.  This will reconstitute the spices.  Discard the water but keep the spices.  Pour the gallon of cider over the spices and warm the mixture.  The spices will flavor the cider in about 15 mins.

To dress it up, serve with cinnamon sticks and oranges slices.  You can also use a coffee urn to make mulled cider in larger batches for parties.  Place the mulling spices in the top of the urn where the coffee would normally go (using 3 Tbsp. per gallon of juice).  Pour the juice in the bottom of the urn and let percolate to mull the cider.

Serving Suggestions



• 1-1/2 lb. whole Turkey
• 3/4 cup olive oil
• Sea salt for cleaning turkey
• 2 teaspoons dried basil                    
• 2 cups water

• 1 teaspoon ground sage
• 1 teaspoon sea salt
• 2 tablespoons garlic powder
• 1/2 teaspoon black pepper 





This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!

bottom of page