Spice Theory Recipe / "Fern Gully" Garlic Herb Pepper Blend by The Spice Theory

Ingredients:

• 2 boneless, skinless chicken breasts (sliced in half and pounded thin)
• 1-2 tsp. “Fern Gully” Garlic Herb Pepper Blend
• ¼ cup flour (for dredging)
• 2-3 tbsp. olive oil
• 2 tbsp. capers
• Juice of 1 lemon
• ½ - ¾ cup chicken stock (adjust to desired sauce thickness)
• Optional: finishing salt for garnish
• Serve with: cooked noodles, mashed potatoes, or rice

Directions:

1. Slice each chicken breast in half horizontally and pound to an even thickness.
2. Season both sides with “Fern Gully” Garlic Herb Pepper Blend.
3. Lightly dredge each cutlet in flour, shaking off the excess.
4. In a skillet over medium heat, add olive oil and fry chicken until golden on both sides (about 3-4 mins. per side). Remove and set aside.
5. In the same pan, add capers, lemon juice, and a bit more of the “Fern Gully” Garlic Herb Pepper Blend.
6. Pour in chicken stock and let it simmer on low until slightly reduce (about 5-7 mins.)
7. Return chicken to the pan or pour the sauce over the chicken before serving.
8. Plate with noodles, rice, or mashed potatoes. Add a pinch of finishing salt for the final touch.

Ingredients:

• 1/2 tsp "Fern Gully" Garlic Herb Pepper Blend
• 3/4 cup plain greek yogurt
• 1/4 cup mayo
• 1 tbsp lemon juice

Grilled Veggies: Red and yellow peppers and mushrooms with olive oil and our "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt. Air fried for 15 min at 425°

Directions:

1. In a small bowl or mason jar combine the yogurt, mayo, lemon juice and seasoning. 
2. Stir or shake well.
3. Dip can be made in advance and stored in the refrigerator for up to the time listed as the expiration date of the yogurt. 
4. Follow the rations to double the recipe as needed. 1 part mayo for every 3 parts yogurt. 1 tbsp lemon juice and 1/2 tsp spice for every cup of dip prepared.   

Red beans and rice is a New Orleans staple with West African roots. This dish stands out because it was traditionally served on Mondays using leftover Sunday ham, symbolizing resourcefulness and community. Over time, it has evolved with cultural influences as it traveled through the Caribbean, becoming a beloved comfort food celebrated for its simplicity and deep flavors. It is truly a testament to the enduring legacy of African culinary heritage.

Ingredients:

• 2 tbsp. "Fern Gully" Garlic Herb Pepper Blend
• 1 each red and green peppers
• 1 small white onion
• 1 celery stalk
• 1 cup dry red beans
• 4 cups chicken stock
• 2 tbsp. butter
• 3-4 sausage links
• Cayenne puree to taste
• Green onion and parsley - garnish
• Salt and pepper to taste

Directions:

1. Dice the red and green pepper, onion and celery.
2. Add the cut vegetables to an instant pot with the dry beans, chicken stock and 2 tbsp. of "Fern Gully" Garlic Herb Pepper Blend.
3. For a spicy recipe add cayenne puree to taste.
4. Cook on high pressure for 40 minutes then manually release the steam.
5. When there is 8-10 minutes left on the beans, slice the sausage and sauté in the butter until the edges brown a bit.
6. Transfer the sausage to the beans, salt and pepper to taste, and adjust the seasoning.
7. Simmer for an additional 10 minutes then serve with rice, onion, and cilantro or parsley.