Jerk Seasoning

Jerk seasoning is a favorite here at K2.0 because of its spiciness, but my husband is also a huge fan of allspice, cinnamon and nutmeg. It’s a win-win! We make our jerk spice blend at home, because most pre-packaged seasoning blends are loaded with salt. Cayenne, black and red pepper give it a great punch, but they can be eliminated if the heat is too much for you. Penzey’s has a wonderful, mild jerk seasoning you can purchase through their website, here.

We make a mason jar of this seasoning and keep it in the pantry for the nights when we just don’t feel like going to a lot of trouble, but we still want a great meal.

Jerk Seasoning:

  • 1 tablespoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper, if desired.
  • 1/2 teaspoon dried crushed red pepper, if desired.
  • 2 to 3 teaspoons cayenne pepper, if desired.

We coated our chicken in the spice and let it sit for about 30 minutes. Grilled up some corn and made a corn-tomato-red onion-avocado salad.

Dressing for Corn Salad:

  • 1 tablespoon olive oil
  • 4 tablespoons white balsamic vinegar
  • 1 teaspoon mustard powder
  • 1 tablespoon freshly squeezed lemon juice
  • freshly ground pepper to taste

We come back to this dressing time and time again, for green salads, as a marinade, and a few nights ago we splashed it on Blueberry Spinach Salad. It’s a great ratio of acid/fat that complements vegetables and fruits of all kinds.

Prepare the salad dressing in a bowl big enough to soak your avocados in for a few minutes before adding them to the salad. As a result, the acid in the lime juice and vinegar will keep the avocados from browning.

Grilled corn is delicious. (We did this head of time, so dinner prep was a snap.) Black beans would make a great addition to this salad for a vegetarian lunch the next day, or as a main dinner dish.

We grilled up the watermelon as well, and then chilled it. It was a perfect summer dinner, enjoyed outdoors, with a glass of wine and my hubby. Please, summer, stay here forever.

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