Honoring black history month with food is a breeze with this great combination of Caribbean and Southern flavors. This yummy catfish fillet is marinated in a spicy wet marinade and baked. Its incredibly flavorful and reflective of Jamaican cooking as a whole. The spices used in Jamaican jerk were meant to preserve meats when there was no means of refrigeration back in the days of slavery. Runaway slaves called Maroons would hide away in the thick of the forest and hunt wild board and forage for food. The wild allspice (pimento), garlic, thyme, scallions and dangerously hot scotch bonnet pepper were ground together and used as a rub to preserve the meat to keep it from spoiling. Today we apply jerk spice to a variety of food including fish. This recipe is a great sheet pan recipe if you are planning to cook for a family. You can lessen the spice by using only a tsp of my Jamaican Jerk Spice. Enjoy!
Serve with a quinoa salad, roasted squash or sweet potatoes
I'm loving this easy to prepare canapé using my Healthy On You®Jamaican Jerk Spice. You an make the shrimp a day before and warm them slightly before assembling to save time. I prepared this for my holiday event and they were a big hit! Yummmm
Wash, peel and devein the shrimp and pat dry. Add the olive oil, jerk spice, sweet chili sauce and salt. Combine so every shrimp is evenly coated. Refrigerate and allow to marinate for one hour or overnight if you have the time.
Prepare the guacamole:
Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon and add to a medium sized bowl. Mash the avocado with back of a fork, leaving it macerated but still a little chunk. Add all remaining ingredients and stir to combine. Cover and refrigerate.
Cook the shrimp:
Set the oven to broil. Remove the shrimp from the fridge and line a baking sheet with foil. Assemble the shrimp in a single layer and broil for 10 minutes. Remove from oven. Shrimp are fully cooked when the flesh color is opaque. Allow to slightly cool.
Assemble the bites with cucumber slices on the bottom, topped with guacamole then the shrimp.
One of my favorites! Whenever I take a trip back to Jamaica, the smell of jerk is in the air....I love these delicious wings, paired with an incredible jerk spiced yogurt sauce. It takes no time to prepare-just a little prep and in the oven they go.
This recipes really reminds me of my home and the reason I created my own organic jerk spice blend. The smokey, spicy smell of the scotch bonnet peppers mixed with thyme, garlic, onion and allspice bring it all home for this incredibly authentic Jamaican favorite.
When you try this recipe with the Healthy On You® Jerk Spice, envision yourself beachside, with a rum punch, feeling the soft Caribbean air blowing your hair and the hot sun warming your skin. See the beautiful aqua blue sea in the distance, smell the fresh air and take a bite of these delicious honey jerk wings! Devine....
2 tbsp. olive oil
1tbsp. Healthy On You® Jamaican Jerk Spice
2 Tbsp. liquid honey
¼ tsp. sea salt
Combine olive oil and honey in a small bowl and whisk together. Spread the oil honey mixture on the chicken and make sure all pieces are coated. Sprinkle with the Healthy On You® Jerk Spice and salt. Rub in and refrigerate for 20 minutes.
When ready preheat oven to 400°. Remove the marinating chicken the from fridge and place on a line baking sheet coated with a spray of olive oil. When the oven is ready, bake for 20 minutes, turn the chicken wings with thongs. Watch carefully so they do not burn. bake for another 10 minutes until they are a burnished brown color. Remove from the oven. Serve with the jerk yogurt dip.
Jerk Yogurt Dip
2 tsp. Healthy On You® Jamaican Jerk Spice
1 cup plain yogurt
1 tbsp. fresh lemon juice
¼ cup chopped scallion
Sea salt & pepper to taste
In a small bowl, combine the yogurt , jerk Sauce and lemon juice-mix well. Add salt and pepper and chopped scallions. Great for dipping just about anything!
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Gotta love Tuesdays! This is one of my favorite recipes and best part is you can buy the Healthy On You®Jamaican Jerk Spice at the Cardiff Seaside Market along with other spices in my line. I've taught this recipe in my cooking class and its always a hit!
1 lb. wild shrimp peeled and de-veined (21-30 count)
1½ tsp. Healthy On You® Jamaican Jerk Spice
1 tbsp. olive oil
1 small sized beet julienned or spiralized
1 small fennel bulb julienned or spiralized
16 small corn tortillas or butter lettuce leaves
Taco Jerk Sauce
2 tsp. (or more) Healthy On You® Jamaican Jerk Spice
1 cup plain yogurt or Cacique Mexican Crema
1 tbsp. fresh lemon juice
¼ cup chopped cilantro
In a medium sized bowl, combine the shrimp and jerk seasoning and olive oil. Cover and refrigerate for two hours.
If using a mandolin, thinly shave red or yellow beets into thin rounds. Stack the rounds 2-3 in thickness, and cut thinly to make julienned strips, set aside. Cut the fennel down the center and core the center out with a sharp knife. With the outer white parts only, julienne the fennel into thin strips.
To make the jerk sauce: combine the yogurt and Jerk Spice and lemon juice in a small bowl.
To cook the marinated shrimp: set broiler to 500 degrees. Line a baking tray with foil and add the shrimp in one layer. Broil for 10 minutes turning once. Remove from oven when the shrimp begins to turn opaque. Be careful not to over cook.
Build the taco by warming small corn tortillas. First add a generous spread of the prepared jerk sauce to the center of the tortilla, add the shrimp on top of the sauce and top the shrimp with fennel, beets and cilantro. Serve immediately with jerk sauce on the side. Enjoy!
Growing up, mom rarely cooked turkey at Thanksgiving. Being Jamaican, we opted for more flavorful dishes for our holiday feast. And it's no wonder, turkey is very difficult to cook. The breast and legs are a particular challenge to get moist at the same time without over cooking. So cultures that aren't familiar with the bird tend to avoid it all together. Eventually, turkey became the norm at Thanksgiving, though with plenty of other caribbean dishes to compete. Out of this scenario evolved the Jamaican Style Roast Turkey-with a touch of spice and lots of flavor. If you want to try something new with your turkey this year and step away from the ordinary, give this recipe a try. The roasted vegetables add color and beauty to the presentation and are all cooked right under the turkey.
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.