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jerk-chicken-veggies

Jamaican Jerk Chicken w/ Veggies

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Need an easy new recipe for your I’m A Jerk rub & seasoning? Try making this delicious Jamaican Jerk Chicken w/ Veggies.

Ingredients

  • 2 pounds chicken drumsticks – skin on optional
  • 4 tbsp of I’m A Jerk rub
  • 4 tbsp – soy Sauce
  • 4 tbsp Extra Virgin Olive oil
  • 1 medium red onion, coarsely chopped
  • 1 pounds red potatoes, 3/4-1″ pieces
  • 1 cup chopped carrots – 1/2″ Pieces
  • 3-4 celery stalks, chopped 1/2″ Pieces
  • 1 cup reduced sodium chicken broth
  • 1 cup Fresh Orange Juice (Not From Concentrate)
  • 1tbsp of Fresh Thyme (Optional)

Instructions:

1. Preheat oven to 400°F.

2 Chop vegetables

3  Put Chicken and chopped vegetables in big mixing bowl with I’m a Jerk, Soy Sauce, EVOO and Orange Juice to Marinate for 1-4 hours.

4.  Spread the veggies  at the bottom of a 9X13 inch pan. Pour chicken broth over, then sprinkle with thyme

5. Lay chicken on top of the veggies. Scrape off any remaining seasoning/marinade into the pan.

6. Bake for 50 minutes. Turn once halfway through.

7. Last 5-10 minutes Broil to brown and crisp chicken skin (omit this step if using skinless chicken) 

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JAMAICAN JERK SCALLOPS + RED BEANS AND BROWN RICE + PLANTAINS AND STEAMED ASPARAGUS.

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Today we are featuring a very talented chef & blogger who runs the site streetandspice.com. Sheridan has great recipes as well as hilarious comments. She should be creating our product names & cool descriptions… she’s way better than we are! Sheridan came up with this Jerk Scallops plate using our Jamaican Jerk rub & seasoning. To check out the recipe in more detail, head over to her site.

FOLLOW HER RECIPE AND WE KNOW YOU’LL BE SATISFIED!

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INGREDIENTS: (1-2 SERVINGS)

  • 5-1o Scallops.
  • 1 bunch of Asparagus (fresh).
  • 1 whole Plantain.
  • 1 can of red beans.
  • Brown Rice (I used 2 cups, cooked).
  • 1/4 red onion (chopped and sautéed).
  • Fresh chopped parsley (garnish).
  • SPICES: “I’m a Jerk” by @legionofspice seasoning, seasoning salt, garlic salt, paprika, fresh ground pepper, red pepper flakes, shredded coconut, EVOO.

DIRECTIONS:

  1. Start by cooking your rice and boil it with you 1/4 red onion in the water.
  2. While your rice is cooking, marinate your scallops with “I’m A Jerk” rub and seasoning.
  3. In a hot sauté  pan lined with EVOO, place your scallops, flipping them over to sear, and lock in the flavor.
  4. In another pan/pot with low water and boiled high temp,  steam your asparagus.
  5. In another frying pan, heat  EVOO to high heat. Drop in your sliced plantains and  deep fry. Flip them a few times sprinkling in garlic salt to season them lightly. The sweet and garlic make a GREAT compliment, trust! Once done, remove them from the oil and drop them in a bowl lined with a paper towel to remove excess oil.
  6. Once your rice is done (or
  7. Heated up), add in your strained red beans and add: red pepper flakes, black pepper, seasoning salt, and a few pinches of I’m A Jerk”  seasoning to kick it up! Stir occasionally to mix all ingredients together and lock in the flavors.
  8. Add a little bit of water to your scallops and cover with a lid to steam them out and finish them to buttery soft perfection.
  9. Time to plate and enjoy!
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Cajun Fried Green Tomato BLT

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Today we are featuring an awesome & very talented chef & blogger who runs the site lifesambrosia.com. Des always has great recipes with eye popping photos of the food. She came up with this Cajun Fried Green Tomato BLT using our Bayou Black rub & seasoning. To check out the recipe in more detail, head over to her site.

FOLLOW HER RECIPE AND WE KNOW YOU’LL BE SATISFIED!

Instructions:

  1. Cook bacon until browned and cooked through. Reserve pan drippings.
  2. While bacon is cooking set up an assembly line to prepare the tomatoes. Place flour on one plate. Whisk together milk and egg in a bowl. Combine panko bread crumbs, granulated garlic and salt together on another plate.
  3. Dredge the tomatoes in the flour, dip in the milk/egg mixture and then dredge in the panko bread crumbs. Continue until all tomatoes are coated.
  4. Transfer bacon to a paper towel lined plate and loosely cover to keep warm.
  5. Heat reserved pan drippings over medium heat. Fry tomatoes, in batches if necessary, until golden brown about 2 minutes per side. Transfer to a paper towel lined plate and sprinkle lightly with salt. Repeat until all tomatoes are fried.
  6. Turn on oven broiler and toast hoagie rolls.
  7. Make the Cajun mayonnaise by whisking together Cajun seasoning and mayonnaise.
  8. To assemble the sandwiches: Spread cajun seasoning on the toasted hoagie rolls, lay 2 – 3 fried green tomatoes on the bottom of the hoagie roll, top with bacon and lettuce. Repeat until 4 sandwiches are made. Serve immediately.

ENJOY!

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Jerk Pot Roast + Buttered Rice

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Today we are featuring two sisters who run an amazing site called SoulFullSisters.com. You can find mouthwatering recipes on their blog which all contain fantastic pictures! They came up with this wonderful recipe for their Jerk Pot Roast using our I’m A Jerk rub & seasoning. To check out their recipe in more detail, head over to their site.

FOLLOW THEIR RECIPE AND WE KNOW YOU’LL BE SATISFIED!

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chicken-meal-prep

Chicken Meal Prep Video:

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Chicken Meal Prep:

Easy as 1,2,3,…4 seasonings!

Ingredients:
2lbs of chicken breast
coconut oil spray
2tbsp of IM A JERK seasonings
2tbsp of THIS IS SPARTA seasoning
2tbsp of Black n’ Bluesy seasoning
2tbsp of BAYOU BLACK seasoning

Cook on 400 degrees F for 20-25min
Add veggies in the oven at the same time for sides.

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Roasted Chickpeas Recipe Video:

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Roasted Chickpeas Recipe Video:

Recipe for a healthy snack. Done two ways!

Ingredients:
Part 1:
1 can of chickpeas [or Garbanzo beans] 1 second of olive oil spray
1.5 tbsp Blue Cheese Seasoning [I used Legion of Spice]

Part 2:
1 can of chickpeas [or Garbanzo beans] 1 second of olive oil spray
1.5 tbsp Bayou Black Seasoning [I used Legion of Spice]

Bake on 400 degrees for 25 minutes

Nutrition: 53 Calories, 5g Carbs, 1g Fat, 3g Protein, 0g Sugar

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