Wow your family and friends with these delicious recipes using our versatile Mo’ Mint Mixes!

 

Mo’ Thyme Juicy Jerk Chicken

“Easy, aromatic  and spicy!”

 

jerk_chicken

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

  1. Clean chicken thoroughly with lime juice or vinegar.
  2. Coat chicken with olive oil
  3. Add 1/2 tsp salt (or to taste – our jerk seasoning is a bit light on the salt).
  4. Rub Mo’ Thyme Jerk Seasoning liberally on chicken .
  5. Refrigerate overnight (or a few hours).
  6. Preheat oven to 375 degrees if you are baking
  7. Lay chicken parts in baking pan (do not remove seasoning)
  8. 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!”

 

recipe_ginger_zinger_salmon

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

  1. In a large zip-top plastic bag, combine first four ingredients; mix well.
  2. Place salmon in bag and seal tightly.
  3. Turn bag gently to distribute marinade.
  4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
  5. Turn bag occasionally.
  6. Lightly grease grill rack.
  7. Preheat grill to medium heat.
  8. Remove salmon from marinade; reserve the marinade.
  9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
  10. Brush with reserved marinade up until the last 5 minutes of cooking time.
  11. Discard leftover marinade.


 

Grilled Mo’ Mint & Thyme Ginger-Lime Shrimp

“Asian inspired treat!”

 

ginger shrimp

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

  1. Combine the first 8 ingredients in a food processor, and process until coarsely chopped.
  2. Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.
  3. Prepare grill.
  4. 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”

 

mojito_shrimp2

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

  1. Whisk together the olive oil, mojito mix and seasoning with salt and pepper.
  2. Combine marinade and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 15-30 minutes.
  3. Prepare grill.
  4. 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”

brussels_sprout

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

  1. Trim brussels sprouts and cut in halves
  2. 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
  3. 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.
  4. 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”

 

hibiscus_vinegarette

 

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.

  1. Pour Happy Hibiscus and vinegar in a blender and add mustard.
  2. Process on low speed while adding oil in a thin stream.
  3. Process until emulsified, about 10 seconds.
  4. Add Herbes de Provence and black pepper
  5. Pour into a container, cover, and refrigerate for 2 days to 1 week.