Recipes

Epis Marinated & Sautéed Chicken Breasts with Savory Pesto Pasta

Prep Time: 20 minutes    Cook Time: 15 minutes    Total Time:  Approximately 35 minutes

Chicken

Ingredients:
1 tablespoon of Perfect Blends Traditional Epis Seasoning
2 large pieces of skinless chicken breast (4-6oz)
2 tablespoons of olive oil
1/2 teaspoon of sea salt

Directions:
Step 1 - Heat oil in a large to medium skillet over medium heat. Marinate chicken with Epis, coating evenly and add salt.
Step 2 - Add chicken to hot pan. Cook evenly, turning a few times for 5-minutes on each side, till golden brown and firm.
Step 3 - Serve with your favorite side, or pair with this amazing simple recipe below.

 

Savory Pesto Penne

Ingredients:
3 cups of water
2 tablespoons of Perfect Blends Savory Pesto
1/2 teaspoon of sea salt
12oz box of Penne
Shredded mozzarella
Fresh basil
for garnish

Directions:
Step 1 - In a large pot bring water to boil. Add salt and penne to boiling water. Reduce to medium heat and let simmer to                                                                                                                                                            preferred tenderness (I use Barilla 10-minute cooking time for tenderness). Drain pasta. Put pasta in large serving bowl. 

Step 2 - Add pesto sauce mix evenly. Garnish with mozzarella and fresh basil!
*Can be served warm or cold. Cold serving (let sit to cool then put in fridge for 15min) and serve.

Enjoy!

 

Two Step Cilantro Black Bean Dip 

Prep time: 3-5 minutes    Blend Time: 1-3 minutes    Total time: Approximately 8 minutes

Ingredients:
1 can of black beans (organic, or regular)
1 teaspoon cilantro blend
½ teaspoon garlic blend
½ of a lemon
¼ teaspoon of salt
1 teaspoon olive oil 
Food blender/processor

Directions: 
Step 1 - Rinse black beans under warm water for 30 seconds (a strainer works best). 
Step 2 - Blend beans, cilantro, garlic, salt, squeezed lemon juice, and olive oil together until you get a smooth consistency. 
*Can be served with your favorite chips and veggies. Our favorites are pita and blue chips, and we recommend carrots, celery,                                                                                                                                                          and bell peppers for veggies.

Enjoy!

 

Lemon Garlic Chicken Spring Salad

Prep time: 20 minutes    Cook Time: 10 minutes, or until golden brown    Total time: Approximately 30 minutes

Ingredients:
1 pound of boneless, skinless chicken breast 
1 whole lemon (½ to cook with, 1/2 to clean meat)
1 tablespoon Perfect Blends Garlic Blend
1 tablespoon seasoning (of your choice)
1 tablespoon olive oil
1 teaspoon of salt and black pepper(optional)
1 pound of your favorite chopped salad
( bell peppers, cucumbers, cherry tomatoes--- or any salad garnishes of your choice) 

Directions:

Garlic Chicken
Step 1 - Clean chicken thoroughly with ½ lemon, then rinse 
Step 2 - Slice chicken in half, then into long strips
Step 3 - (Optional step) Tenderize chicken with a meat pounder until thin enough for your liking
Step 4 - In a small bowl mix together garlic blend, squeezed juice of ½ lemon, seasoning or salt & pepper and oil.                                                                                                                                                                                Mix until combined then pour over chicken 
Step 5 - Heat a skill at a medium to high temperature 
Step 6 - Cook each side of chicken for 7-9 minutes, or until golden brown
Step 7 - Put chicken to side, and let it cool off before serving

Spring Salad
Step 1 - In a large bowl combine chopped salad and vegetables of your choice together
Step 2 - Add chicken to the salad, add Zesty Cilantro Lime Dressing (optional)

Enjoy!

 

Epis-Marinated Chicken

Prep time: 20 minutes      Cook Time: 40 minutes, or until skin is golden brown     Total Time: Approximately 1 hour

Ingredients: 
1 whole rotisserie chicken 
2 tablespoons Traditional Epis blend
1 whole lemon ( ½ to clean chicken with ½ to marinate chicken with)
3 stems of fresh parsley
1 tablespoon Olive Oil
1 tablespoon all purpose seasoning/salt (optional)

A pair of shears
A sharp chef knife
A cutting board 

 

Directions:

Preheat the oven to 350 degrees fahrenheit (if cooking right away).

Step 1 - Place chicken on a cutting board facing downward

Step 2 - Use shears or a sharp knife to cut down the backbone, start at the head end of the bird and cut through the rib cage on one side of the backbone,                                                                                                        repeat on the other side. Optional: Reserve the backbone and neck, it makes a great chicken stock ) 

Step 3 - With the knife or shears, cut off the wings, thighs, and breasts of the chicken (you may have to add pressure on the joints).

Step 4 - Squeeze the first half of lemon over chicken, then rub it on chicken, then rinse off.

Step 5 - Place chicken in a large bowl. Add two tablespoons of Traditional Epis blend, and squeeze the other half of lemon over chicken.

Step 6 - Add all purpose seasoning, salt, and/or pepper (optional).

Step 7 - Drizzle olive oil over chicken and add thyme and parsley throughout.

Step 8 - Let chicken sit and marinate in refrigerator anywhere between 4 to 24 hours, or cook right away.

Step 9 - Cook chicken for 40 minutes or the skin is golden brown in 350 degree oven.

Optional: Roast/fry/grill/stew the chicken

Optional: Freeze marinated chicken for up to 6 months. Once the chicken is marinated, it is able to freeze longer due to the lemon and seasoning!

Enjoy!

 

Exquisite Caribbean Dish

Check out the video on our Youtube channel at https://youtu.be/eTX4R1gLXcc

Prep time: 30 minutes   Cook time: 30 minutes    Total time: 1 hour

Yield: 6 people

PSA: This recipe is based on the amount of people in my family. You can definitely change the amount of food you’re making based                                                                                                                                                   on the amount of people you want to feed. This specific recipe, feeds about 6 people, with leftovers.


Fried fish

Ingredients:
5 whole snapper fish
1 lemon
2 tablespoons Traditional Epis Blend
2 tablespoons Fiery Pepper blend
Optional: Dry seasoning
1 cup all-purpose flour
1 sprig of parsley, scallions, and thyme (optional)
3 cups vegetable oil (you can play it by ear)

Directions:
Step 1- In a small bowl mix together lemon juice,Traditional Epis blend, Fiery Pepper blend, and dry seasoning. Rub this mixture all over the fish.
Step 2 - Coat each fish evenly with flour.
Step 3 - In a large pan, heat oil on medium heat
Step 4 - Fry each side for 3-4 or until golden brown
Your fish is ready to serve!

Optional: Stewed fish for those who don’t want to fry

Ingredients:
2 tablespoons olive oil
½ of an Onions,
2 small bell peppers
1 sprig parsley
2 sprig thyme
½ clove garlic
1 tablespoon tomato paste
1 tablespoon all-purpose seasoning
1 cup water

Directions:
Step 1 - Pour oil in a medium-size pan, and put to medium-heat
Step 2 - Put thyme, garlic, parsley and onions in the pan. Next add the tomato paste, seasoning, and water and stir together. Cook this for 1 minute.
Step 3 - Add fish to the pan. Bring the stove to low heat, cover the pan, and let the fish simmer for 5 minutes.
Step 4 - After 5 minutes, flip fish to the other side. Add bell peppers to fish, and cover and cook for 5 more minutes.

Your fish is ready to serve!


Carrots and Peas Rice

Ingredients:
4 cups of jasmine rice
4 tablespoons of olive oil
2 tablespoons of Zesty Cilantro blend
2 tablespoons of all purpose seasoning/salt (of your choice)
Optional: 1 sprig of thyme and parsley
A 16oz bag of frozen peas and carrots

Directions:
Step 1 - In a large pot, pour 4 tablespoons of olive oil, and bring to medium heat. Add peas and carrots, Zesty Cilantro blend,                                                                                                                                                          all-purpose seasoning, thyme, and parsley. Stir together, cover the pot, and let cook for 3 minutes.
Step 2 - Add 6 cups of water to the pot, raise the temperature to high heat, and bring water to a boil.
Step 3 - Add in the rice, and let cook until rice absorbs the water.
Step 4 - Lower heat to low temperature, and cover for 10 minutes.
Step 5 - Uncover rice, stir, and taste. Your rice should be fluffy and tasty
Step 6 - Your rice is ready to serve!


Fried Plantains

Ingredients:
2 sweet plantains
3 cups vegetable oil
Salt (to taste)

Directions:
Step 1-  Pour oil into a medium-size pan, and heat on medium heat for 2 minutes
Step 2 - Add sliced plantains to the pan and fry each side for 1 minute.
Step 3 - Remove plantains from pan, and place on a plate with 2 paper towels (to absorb excess oil). Make sure to keep the oil on,                                                                                                                                                      you will need to re-fry the plantains after you flatten them.
Step 4 - Flatten plantains. If you don’t have a plantain flattener, you can press the bottom of a cup or small bowl on each plantain.
Step 5 - Put plantains back onto the pan, and fry each side for 1 minute on medium-heat. Remove from the pan, and your plantains are ready to serve.

Enjoy!

Tropical Summer Dish

Check out the video on our YouTube channel at https://youtu.be/t2FgOeL_RXc

Recipe coming soon!