Recipe of the Day (with many thanks to mathuaerknedam)

Oh yum! THANK YOU mathuaerknedam for the jerk seasoning!!! If someone wants to try it, I’ll share but ask quick! 😉 I used about 1/4 – 1/3 c. of it tonight, I’m guessing — I don’t measure this kind of thing. What’s really amazing is the twinkies liked it too. Thing 2 said — oh, wow, this tastes like the seasoning on the Mexican Pizza that we get at Dos Reales! Hey! This is *GOOD*! 😀 At least they will occasionally be appreciative of something besides hot dogs and macaroni and cheese!

So this is what I did with it — I feel bad calling it a ‘recipe of the day’ but wanted to publicly express my gratitude to mathuae for sharing with me.


I cooked 1 c. of white rice with some olive oil and 1/2 of a large, chopped onion.

Meanwhile in a skillet I cooked some cubed chicken breast and added in the other half of the onion and some jerk seasoning. Then I added more seasoning. And a little more. Mmm, that smells good!

Once the rice was about done, I stirred in some chopped green chiles. I have no idea why I opened a can of them b/c I have some fresh roasted Anaheims, Cubanelles and Poblanas sitting the fridge for this purpose! *Duh!* At the same time, I stirred in a drained can of black beans. I added some jerk seasoning and stirred it and sniffed. Mmm, add a little more. I stirred the chicken in on top of that. No fruit this time. I served it with some nuked frozen veggies and some cantaloupe. Quick and easy and very tasty.

Child #3, who also happens to be 3 yrs old, asked for seconds!

9 Responses

  1. Oh, I was going to add . . . if you have a gas stove or a gas grill, do you know how easy it is to have fresh roasted green chile? I put a chile on a metal kebob skewer and turn on a burner to high and rotate it for a few minutes over/in the flame and it’s quick and easy. For the grill I put them on and turn them every few minutes until they are black all over the outside. Once the skin is blackened, put them in a paper sack for a few minutes and it will loosen the skin very nicely. Then you can pull them out and peel the skin off very easily. For someone who lived in NM, the smell of fresh roasted green chile is something akin to an aphrodisiac, I think! 😉 But don’t just take my word for it . . . try it yourself.

  2. Glad you like it. I’ve only used very slight quantities of it. Either you have a much higher tolerance than I or it functions differently as a kitchen spice than as a table spice.

    I obviously need to sit at your feet and learn how to use real peppers. I’ve only been successful with the dried and ground variety.

    If anyone actually reads my blog (which now contains a recipe) I’ll post more and request suggestions. Actually, this might be a great way for me to figure out what to do with some of my “experimental” recipes!

  3. It is definitely hotter on the second day — I reheated some leftovers and it had heat it didn’t have the first day and I doubt the kids would like it as much on the reheat. Also, b/c of the different sizes and densities of the spices I notice that it separates to some degree. When I shook it up before adding to the rice, it had a different taste/smell — it made me sneeze after I shook it. Maybe if I had shaken it well before using it I would have used less? But it’s good. Yum!

    In NM they put green chiles on everything — I think you can get them on your pizza at the Pizza Hut there and everyone eats them on hamburgers and sandwiches, etc. The Husband loves it when I fresh roast some and put them on ham or turkey deli meat sandwiches or in grilled cheese. The perfect hamburger in our house is a patty that has onion and seasoning in the meat topped with cheese and a layer of ham or turkey, another layer of cheese and finally topped with seeded roast green chile slices. I definitely use fresh peppers differently than dried, not interchangeably. I’m no expert (just cook what we like) and we generally like milder chiles than hotter — for instance, I don’t roast habanero or scotch bonnet!

  4. MK I looked for the recipe on your blog and didn’t find it. Are you still using LJ?

    Whats in this magical mixture?

  5. MobileOak,

    Am I MK? And if so, are you referring to the Jerk Seasoning that Fruit Tart referred to in her post? If so, it’s this:

    Frontier’s stuff is great, relatively inexpensive (Alice’s mom pays wholesale, so we pay less than the prices on the site), and they list all of the ingredients!

  6. Well I’m definately not going to try to spell out MatherKneedom every time I reply. 🙂

    And that stuff sure has a lot of organic in it.

  7. Oh, and are you moving to wordpress, or staying on LJ? I may need to figure out RSS readers with all these people not appearing my friends page.

  8. So what’s the dried green stuff in it? I couldn’t equate it with anything on the list unless it’s onion tops. It’s yummy, in case you couldn’t already tell my opinion. Do you want to try it? I can share 🙂

  9. MO:

    Feel free to just say MN or “Matthew”. : )

    And yeah, Frontier is all about natural products, so they tend to have organic versions of most everything. The have a version of this mix that’s not certified organic, but the one I have is organic.

    For the time being, I plan on keeping both. The LJ has primarily been a tool for communicating with college buddies (the duckosphere), but it’s possible I’ll merge the two someday.

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