Food for Thought: Jerk Seasoning

I hear a lot of times that people want to spice up their meal rotation, but feel limited by their knowledge of paleo options. Here is a great recipe for jerk seasoning from The Clothes Makes the Girl that you can make to have on hand without any much fuss.

Jerk Seasoning from Well Fed 2

Ingredients:
1 tablespoon salt
1 tablespoon allspice
1/2 tablespoon dried thyme leaves
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:
1. Measure all of the spices into a medium bowl and mix with a fork until combined.

2. Transfer the spice blend to an airtight container and sprinkle it on meat and veggies when (1) someone has been a jerk to you and you’d like to put a voodoo curse on them; or (2) you want to add a spicy-sweet-hot kick to whatever’s on your plate.

Tasty Ideas

Jerky Chicken Thighs: Place a wire rack on top of a foil-covered baking sheet, generously sprinkle Jerk Seasoning on chicken thighs, place them on the wire rack with a little breathing room around them, and roast in a 425F oven for 20-30 minutes until they’re crispy and brown. They are so so so good fresh out of the oven,  and then leftovers…

Jerky Chicken Salad: Make a delicious chicken salad with leftover chicken tossed with homemade mayo and your favorite mix-ins: diced apple, celery, scallions, chopped nuts, even cubes of cooked winter squash are tasty in there!

Jerky Rice and/or Plantains: Leftover jerk chicken is great diced and stir-fried with veggies and cauliflower rice — or sautéed with slices of ripe plantain and ghee. Add a little extra Jerk Seasoning for additional zing.

Jerky Eggs: Jerk Seasoning is delicious sprinkled on fried or hard-boiled eggs.

Jerky Balls: Mix 1 tablespoon into a pound of ground beef or pork for jerky meatballs. Bake at 425F for 20 minutes or pan-fry until brown all over.

Jerky Potatoes: Follow the recipes for Crispy, Oven-Baked Sweet Potato Fries or Classic Home Fries and add 1-2 teaspoons Jerky Seasoning.