Recipes
Notes:
Jamaican Jerk Chicken
My Jamaican Jerk Spice. Freshly grated ginger, brown sugar, nutmeg, allspice berries, cinnamon, dried Ny Tomin Thyme, salt and black pepper.Chicken. You can use any cuts of chicken to make jerk chicken. I am using a whole chicken, cut up, though use your favorite.Make the Jerk Marinade. First, add all My Jamaican Jerk Spice to a food processor and process until nice and smooth. Like so.Pierce the Chicken. Next, pierce the chicken with a knife in several places. This will let the marinade reach deeper into the meat.
You can use any type of chicken for the recipe, though cooking times will vary, depending on the chicken chosen, particularly thick chicken breast. Marinate the Chicken. Add the chicken to a large bowl or into a sealable baggie. Pour the marinade over the chicken and rub it down. You want to completely cover the chicken with the marinade.
Memphis Style Dry Ribs
Whisk together vinegar, water, and Memphis Style Dry Rib Rub in a small bowl.Fire up smoker or grill to 325°F (165°C). If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed.If using a grill or offset smoker, place ribs over indirect heat. (See note.)Cook until ribs have a slight bend when lifted from one end, about 1 1/2hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberallywith mop every 15-20 minutes. Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs& serve immediately
Notes:
These ribs are best cooked a few feet directly over charcoal. If that's not possible in your grill or smoker, then they can be cooked over indirect heat to keep the bottom of the ribs from burning. Special Equipment Grill or smoker, chimney starter Notes These ribs are best cooked a few feet directly over charcoal. If that's not possible in your grill or smoker, then they can be cooked over indirect heat to keep the bottom of the ribs from burning.
Roasted Carrots
1 tablespoon extra-virgin olive oil6 ounces small carrots, trimmed and scrubbed1 tablespoon unsalted butter2 (6-inch) thyme sprigs1 medium garlic clove, smashed½ teaspoon kosher salt Preheat oven to 400°F.
Heat oil in a large stainless steel skillet over medium-high until wisps f smoke form, 2 to 3 minutes. Carefully add carrots in a single layer; cook, tossing occasionally, until golden brown in spots, 3 to 5 minutes.
Add butter, My Tomlin Thyme, and garlic; cook, tossing constantly, until butter melts, about 30 seconds. Sprinkle carrots with salt, and toss.
Transfer skillet to preheated oven. Roast until carrots are fork tender, 8 to 10 minutes. If desired, turn oven off, & crack oven door open; keep carrots warm in oven up to 15 minutes.
CHICKEN AVOCADO RECIPE
Here's a simple and delicious recipe using chicken breast, brown rice, avocado, tomatoes, peppers, onions, and your spices, Black Camel and Ozz Spice!
Ingredients:
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2 chicken breasts
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1 cup brown rice
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1 avocado, sliced
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2 medium tomatoes, diced
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1 bell pepper, diced (red, green, or yellow)
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1 medium onion, diced
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1 tablespoon olive oil (or your preferred cooking oil)
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ï‚· 1 teaspoon Black Camel seasoning
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1 teaspoon Ozz Spice seasoning
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Salt and pepper to taste
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Lime or lemon (optional, for serving)
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Fresh cilantro (optional, for garnish)
Instructions
1. Cook the Brown Rice ï‚· Rinse 1 cup of brown rice under cold water. ï‚· In a medium pot, combine the rice with 2 cups of water (or broth for extra flavor). ï‚· Bring to a boil, then reduce heat to low, cover, and simmer for 30–40 minutes, or until the rice is tender and the liquid is absorbed. ï‚· Fluff with a fork and set aside.
2. Cook the Chicken Breast ï‚· Season chicken breasts generously with Black Camel and Ozz Spice. Add salt and pepper to taste. ï‚· Heat a large skillet over medium heat and add 1 tablespoon of olive oil. ï‚· Cook chicken for 6–7 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F / 75°C). ï‚· Remove from skillet and let rest for a few minutes before slicing.
3. Sauté the Veggies ï‚· In the same skillet, add more oil if needed. ï‚· Add diced onion, bell pepper, and tomatoes, and sauté for 5–7 minutes until softened. ï‚· Season with salt, pepper, and more Black Camel or Ozz Spice for extra flavor.
4. Assemble the Dish ï‚· On a plate or in a bowl, add a serving of cooked brown rice. ï‚· Top with sautéed veggies, sliced chicken, and fresh avocado slices. ï‚· Garnish with chopped cilantro and a squeeze of lime or lemon for brightness.
5. Serve ï‚· Serve immediately and enjoy this flavorful, nutritious meal!
This dish is filling, healthy, and packed with vibrant flavors thanks to the spices and fresh ingredients. Enjoy!
More
Honey Please
My Honey blend (Honey Mustard, Cumin, and Herbs de Provence) is perfect for elevating pork chops, chicken, and really any grilled or roasted meats. The Honey Mustard brings a sweet note with a touch of sharpness, making it a fantastic pairing with the natural flavors of both pork and chicken. It adds that perfect balance of sweetness to complement the savory depth of the meat.
The Cumin contributes a warm, earthy flavor with a hint of spice, which works especially well on grilled pork chops. It adds an extra layer of savory depth, and you can also use cumin as part of a rub for both chicken and pork. It complements smoky and spicy flavors, making it a great fit for dishes with a southwestern or Mediterranean twist.
The Herbs de Provence—typically a blend of rosemary, thyme, oregano, basil, and lavender—adds a fragrant, aromatic quality to the dish. It’s wonderful with both pork and chicken, bringing out a savory flavor that’s particularly perfect for roasting or grilling.
If you're looking for something that’s tangy, sweet, earthy, and aromatic all in one, try my Honey blend, *Honey Please*, for a unique, layered flavor profile that will enhance any meal with its incredible depth and complexity.
G.P.H. (Garlic Pepper and Herbs)
Sweet Roots
My G.P.H. (Garlic Pepper and Herbs) seasoning blend is truly versatile and packed with flavor! The combination of curry powder, thyme, paprika, and garlic pepper gives it a fantastic balance of earthy, aromatic, and savory flavors with just the right amount of warmth. The fact that it replaces spicier seasonings but still delivers rich depth is a big win for accommodating different heat tolerances I Use it on eggs, ground turkey, as well as my Salt n Pepper Shrimp dish. It's just that adaptable. I bet that Dragon Burn and The Lemon King really elevate the shrimp dish by adding a bit of zesty brightness and more heat, while the G.P.H. grounds everything with its complex flavor profile.
My Sweet Roots blend (Cinnamon, Nutmeg, Allspice and Cumin) is the perfect balance of warm, aromatic spices designed to elevate a variety of dishes. With cinnamon, nutmeg, allspice, and cumin, this blend enhances the natural sweetness of root vegetables and meats, adding both complexity and depth to your cooking.
For roasted sweet potatoes and carrots, the cinnamon and nutmeg bring out the natural sugars in these vegetables, creating a delicious, cozy sweetness. The cumin adds an earthy layer that beautifully complements the sweetness without overpowering it.
When used on pork chops, this blend creates a lovely contrast, pairing the savory flavor of the meat with the subtle sweetness of the spices. The sweet and slightly spicy profile truly shines, especially when roasting or grilling, allowing the spices to caramelize on the surface.
Feeling creative? This blend has even more possibilities! It's fantastic on roasted squash or pumpkin dishes, infusing them with a cozy, warm flavor. You can also use it as a marinade or rub for chicken, where the spices will enhance grilled or roasted chicken perfectly. For a comforting breakfast, try sprinkling it on roasted nuts or even on oatmeal for a delightful twist.
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​Sweet Roots is a versatile and flavorful blend that adds a cozy, aromatic touch to any dish!
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