Jamaican Jerk Chicken

Ingredients:

• 4-6 bone-in chicken thighs or legs
• 2 tbsp CraftPost Jamaican Jerk Seasoning (adjust to taste)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp lime juice (or lemon juice)
• 1 tsp brown sugar (optional for a hint of sweetness)
• 1 scallion, chopped
• 1 tsp fresh thyme (or ½ tsp dried thyme)

Instructions:

1. Prepare the marinade: In a small bowl, mix the Jamaican jerk spice blend, olive oil, garlic, soy sauce, lime juice, brown sugar (if using), scallions, and thyme.
2. Marinate the chicken: Place the chicken in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Grill or bake:
4. Optional: Finish the chicken under a broiler for 3-5 minutes for extra crispy skin.
5. Serve: Let the chicken rest for 5 minutes before serving.

Jamaican Rice and Peas

Ingredients:

• 1 cup long-grain rice (basmati or jasmine works well)
• 1 can (15 oz) coconut milk
• 1 cup water or chicken broth
• 1 can (15 oz) red kidney beans, drained and rinsed
• 2 cloves garlic, minced
• 1 scallion, chopped
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• 1 Scotch bonnet pepper (whole, optional for heat)
• Salt and pepper to taste

Instructions:

1. Rinse the rice: Wash the rice in cold water until the water runs clear, then drain.
2. Cook the rice and peas: In a medium saucepan, add the coconut milk, water (or broth), garlic, scallion, thyme, Scotch bonnet pepper (if using), and kidney beans. Bring to a boil over medium heat.
3. Add the rice: Once boiling, add the rice and stir. Reduce the heat to low, cover, and let simmer for about 18-20 minutes until the rice is tender and the liquid is absorbed.
4. Season: Remove the Scotch bonnet pepper (if used) and fluff the rice with a fork. Season with salt and pepper to taste.
5. Serve: Pair the rice and peas with your jerk chicken for an authentic Jamaican meal.

Ingredients:

  - 4 salmon fillets

  - 2 tbsp CraftPost Adobo Lime
Blend

  - 2 tbsp olive oil

- Instructions:

  1. Rub salmon
fillets with olive oil and Adobo Lime Blend.

  2. Bake at 400°F for
12-15 minutes until the internal temperature reaches **145°F** and the salmon
flakes easily.

  3. Serve with a side
of roasted vegetables or a fresh salad.

Ingredients:

  - 2 lbs pork loin

  - 2 tbsp Al Pastor
Blend

  - 1/2 cup pineapple
juice

- Instructions:

  1. Marinate pork
loin in Al Pastor Blend and pineapple juice for 1 hour.

  2. Roast at 375°F
for 45-60 minutes or until internal temperature reaches 145°F.

  3. Let rest for 5-10
minutes before slicing.

Ingredients:

  - 2 lbs beef
tenderloin

  - 2 tbsp CraftPost Brazilian
Steakhouse Blend

  - 2 tbsp olive oil

- Instructions:

  1. Rub beef with
Brazilian Steakhouse Blend and olive oil.

  2. Roast at 400°F
for 25-30 minutes for medium-rare (internal temperature of 130°F to 135°F).

  3. Let rest for 10
minutes before slicing.

Ingredients:

  - 2 large sweet
potatoes, diced

  - 2 tbsp CraftPost Chili Lime
Blend

  - 2 tbsp olive oil

- Instructions:

  1. Toss sweet
potatoes in olive oil and Chili Lime Blend.

  2. Roast at 425°F
for 25-30 minutes until crispy.

  3. Serve as a side
dish.

Ingredients:

  - 1 lb thinly sliced
beef (sirloin or flank steak)

  - 2 tbsp CraftPost Korean Beef Blend

  - 2 tbsp sesame oil

- Instructions:

  1. Stir-fry beef
with Korean Beef Blend and sesame oil in a hot pan until beef reaches an
internal temperature of 145°F.

  2. Serve over rice
with sautéed vegetables.

Ingredients:

  - 1 lb ziti pasta,
cooked

  - 2 cups marinara
sauce

  - 2 tbsp CraftPost Naples
Italian Blend

  - 2 cups mozzarella
cheese, shredded

- Instructions:

  1. Mix cooked ziti
with marinara sauce, Naples Italian Blend, and half of the cheese.

  2. Place in a baking
dish, top with remaining cheese, and bake at 375°F for 25 minutes until bubbly
and hot throughout.

  3. Serve hot with
garlic bread.

Ingredients:

  - 1 whole chicken
(4-5 lbs)

  - 2 tbsp CraftPost Smoked
Hickory Salt

  - 2 tbsp olive oil

- Instructions:

  1. Rub chicken with
Smoked Hickory Salt and olive oil.

  2. Roast at 375°F
for 1.5 hours or until the internal temperature reaches 165°F.

  3. Let rest for 10
minutes before carving and serving.