Cook time: 45 minutes Ingredients: 8 chicken thighs Salt and pepper 1 head of garlic separated into whole, unwrapped cloves 3 tbsp olive oil 1 tbsp butter 2 tsp OBTC Herbs de Provence 1 tsp flour ¼ cup chicken stock ½ lemon, juiced 1 box couscous Fresh Chives & parsley (finely chopped) Directions: 1) Preheat the oven to 350℉. 2) Pat dry chicken, salt and pepper liberally and allow it to come to room temp on a cutting board while you prepare the garlic. In a large oven-proof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter until lightly golden, about 10 minutes. Remove garlic from the pan and set aside. Increase heat to...
THE FIFTY-THREE HOUR RUM: A TEA COCKTAIL FEATURING BELIZEAN SORREL GUAYUSA AND MALIBU CARIBBEAN RUM WITH COCONUT 🍹 The idea for this cocktail came while sipping cocktails on the tropical coasts of Belize and Mexico - and we think it is the perfect beach drink! The sweetness of the Malibu Caribbean Rum with Coconut helps mellow out the tartness of the hibiscus of the Belizean Sorrel Guayusa! It is so tasty and simple to make! Check it out below!👇 WHAT YOU NEED: Belizean Sorrel Guayusa Tea Malibu Caribbean Rum With Coconut Ice Sweetener (optional) DIRECTIONS: Make a serving of Belizean Sorrel Guayusa tea as you normally would. Add a shot of Malibu Caribbean Rum With Coconut Add sweetener to taste (we recommend raw and unfiltered honey!) Ice down and...
SEPTEMBER 2019 September is a wonderful midpoint between the end of summer and the start of Autumn that eases us into the colder months. As temperatures start cooling down, now is the perfect time to start transitioning from your favorite iced teas to hot teas! Our September Tea of the Month is a great transitional tea! Read more below! 👇 Tea of the Month: Bee Pollen Black & Vanilla Rooibos Bee Pollen Black & Vanilla Rooibos is an incredible blend when served iced or hot with a spoonful of honey and a dash of cream! It tastes a little like birthday cake and cocoa! This blend is immune boosting, rich in antioxidants, a natural pain reliever, an anti-inflammatory, and it promotes neurological health!...
| Cook and Prep Time: 30 minutes |Ingredients:
2-3 Salmon steaks
2-3 tbsp OBTC JAMAICAN JERK
½ cup pineapple juice
2-3 tbsp butter
¼ cup brown sugar
½ teaspoon Sriracha
Pineapple Glaze Directions:
Add all the ingredients in a saucepan; pineapple juice, butter, brown sugar, and Sriracha.
Cook on medium heat, stirring occasionally until thick and syrupy, about 6 to 10 minutes.
Salmon Steak Directions:
Brush salmon lightly with the oil, then season with salt and pepper. Followed by the Jamaican jerk seasoning
Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes.
Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached
(Cook and Prep Time: 45 minutes)Ingredients: ¼ c finely chopped onion 2 tbsp chopped parsley leaves 1 lb cooked lump Crab meat or Dungeness crab meat, drained of any liquid (with ½ shredded and ½ lump meat) ¼ - ½ c fine dry bread crumbs 1 tbsp all-purpose flour 1 tsp dijon mustard 1 egg ½ tsp Worcestershire sauce ¼ tsp paprika powder 1 tsp OBTC ELLIOT BAY SEASONING Salt and pepper, to taste butter 2 tbsp mayonnaise Instructions: Heat skillet with some butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in parsley leaves, crab meat, bread crumbs and flour. In a small bowl whisk together mayonnaise, egg, dijon mustard, worcestershire sauce, paprika and Elliot...
