Wow your family and friends with these delicious recipes using our versatile Mo’ Mint Mixes!
Mo’ Thyme Juicy Jerk Chicken
“Easy, aromatic and spicy!”
Ingredients
4 oz Mo’ Thyme Fresh Jerk Seasoning
1 (4-5 pound) whole chicken or cut into pieces
2 tablespoons olive oil
salt (if desired)
Directions
- Clean chicken thoroughly with lime juice or vinegar.
- Coat chicken with olive oil
- Add 1/2 tsp salt (or to taste – our jerk seasoning is a bit light on the salt).
- Rub Mo’ Thyme Jerk Seasoning liberally on chicken .
- Refrigerate overnight (or a few hours).
- Preheat oven to 375 degrees if you are baking
- Lay chicken parts in baking pan (do not remove seasoning)
- Cover baking pan with aluminum foil and bake covered for first half hour. Remove foil, baste chicken and return to oven for another half hour.
TIPS: Add a smoky flavor to your oven baked chicken by adding a couple drops of natural liquid smoke to jerk marinade before seasoning chicken.
Add some char to your chicken by switching oven to ‘broil’ for the last 5-10 minutes.
Mo’ Mint & Thyme Zingy Ginger™ Grilled Salmon
“Super easy, sweet and spicy!”
Ingredients
1/4 cup Mo’ Mint & Thyme Zingy Ginger
1 teaspoon garlic powder
1/3 cup reduced sodium soy sauce
1 green onion, chopped
1 1/2 lbs salmon filets
Pepper and salt to taste
Directions
- In a large zip-top plastic bag, combine first four ingredients; mix well.
- Place salmon in bag and seal tightly.
- Turn bag gently to distribute marinade.
- Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
- Turn bag occasionally.
- Lightly grease grill rack.
- Preheat grill to medium heat.
- Remove salmon from marinade; reserve the marinade.
- Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
- Brush with reserved marinade up until the last 5 minutes of cooking time.
- Discard leftover marinade.
Grilled Mo’ Mint & Thyme Ginger-Lime Shrimp
“Asian inspired treat!”
Ingredients
1/2 cup fresh cilantro leaves
1/4 cup thinly sliced green onions
4 tablespoons Mo’ Mint & Thyme Zingy Ginger
1 tablespoon olive or canola oil
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
4 garlic cloves, chopped
1 jalapeño pepper, seeded and chopped
1 1/2 pounds large shrimp, peeled and deveined (about 32 shrimp)
Cooking spray
Directions
- Combine the first 8 ingredients in a food processor, and process until coarsely chopped.
- Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.
- Prepare grill.
- Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.
(You may, alternately, pan sear the shrimp instead of grilling.)
Grilled Mo’ Mint & Thyme Mojito Shrimp
“A Caribbean Delight”
Ingredients
1/2 cup Mo’ Mint Mojito Mix
2 tablespoon extra virgin olive oil
Pepper to taste
A dash of Old Bay seasoning
1/2 teaspoon salt
16 jumbo shrimp, shelled, deveined, tails left on
Directions
- Whisk together the olive oil, mojito mix and seasoning with salt and pepper.
- Combine marinade and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 15-30 minutes.
- Prepare grill.
- Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 4 skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.
(You may, alternately, pan sear the shrimp instead of grilling.)
Sautéed Brussels Sprouts with Happy Hibiscus®
“Tender and Sweet”
Ingredients
6 cups Brussels sprouts, trimmed and cut in halves
2 1/2 oz bacon chopped (optional)
4 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 cup shallots or red onions chopped
2 cloves garlic finely chopped (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Pinch of smoked paprika (or cumin, or both if you prefer – optional)
2 tablespoons Happy Hibiscus mix
Sprig of fresh thyme
Directions
- Trim brussels sprouts and cut in halves
- Heat a large sauté pan and add the olive oil and bacon; render the fat from the bacon, until it is lightly crispy; remove bacon and reserve
- Add the shallots and garlic and cook until translucent, about 5 minutes; add butter and swirl to melt; add brussels sprouts, paprika, salt, pepper and 2 tablespoons of Happy Hibiscus mix.
- Sauté over medium heat, tossing to coat; cook until brussels sprouts are tender and bright green, about 10 minutes; fold in the reserved bacon and serve immediately.
Try a few splashes of Mo’ Mint mixes in any meat or fish dish to add a tasty sweet and slightly tart note and a touch of the Caribbean!
Happy Hibiscus® Vinaigrette
“A delicate sweet flavor and a tropical florality”
Ingredients
2/3 cup Happy Hibiscus Mix
1/4 cup white balsamic vinegar or raspberry or pear infused balsamic vinegar
1 tsp dijon mustard
1/4 tsp black pepper
1/4 tsp herbes de Provence
1/3 cup canola oil
1/3 cup olive oil
Directions
Prepare vinaigrette two days before serving.
- Pour Happy Hibiscus and vinegar in a blender and add mustard.
- Process on low speed while adding oil in a thin stream.
- Process until emulsified, about 10 seconds.
- Add Herbes de Provence and black pepper
- Pour into a container, cover, and refrigerate for 2 days to 1 week.