Recipes - N'Orleans Spirit

Non-Dairy Corn and Walnut Dip

• 16 oz. plant-based cream cheese (Philadelphia Brand makes a nice one)
• ¼ cup lime juice
• 1 Tbls Backyard Patch N’Orleans Spirit
• ½ tsp salt
• Dash of pepper
• 1 can whole kernel corn, drained
• 1 cup chopped walnuts, toasted
• 1/3 cup finely chopped onion
• Tortilla Chips

In a small bowl, combine the cream cheese, lime juice, cumin, cayenne, salt and pepper. Stir in the corn, walnuts and onion. Refrigerate until serving. Serve with tortilla chips.

Maple Glazed nuts

• 6 cups raw nuts (we used almonds, cashews, and pecans)
• 4 tsp. Backyard Patch N'Orleans Spirit Herb Mix
• 1/2 cup maple syrup
• 3 Tbs. olive oil
• 4 sprigs of thyme

Directions

Heat oven to 325F. Place nuts in a large mixing bowl, add N' Orleans Spirit, maple syrup and olive oil and toss to combine, making sure that the nuts are evenly coated. Place nuts on a parchment-lined sheet pan and spread out in an even layer. Place thyme sprigs on top. Bake 30-35 minutes, stirring every 10 minutes. Remove from oven and stir nuts well. Remove thyme sprigs. Let nuts cool to room temperature before serving. Nuts will seem soft while they are warm but they will crisp up as they cool. If you live in a climate with high humidity, store the nuts in a tightly sealed container at room temperature. If exposed to humidity for a prolonged time, the nuts may get sticky.

Jamaican Jerk Chicken 

Jerk basically refers to a type of meat, whether it is chicken, pork, beef, fish, goat, fruit or vegetables that are cooked in strips and are drier and highly flavored.  Jamaican jerk is referring to how the food is cooked. This delicious style of cooking uses a paste or marinade to give the meat a vivid flavor.  This is my version of Jerk Chicken in the marinade style.

• 3 Tbls BYP N’Orleans Spirit
• 1 Tbls BYP Salt-free Beauy Monde
• 2 Tbls salt
• 1 Tbls sugar
• 1 1/2  tsp rubbed sage
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 3/4 cup white vinegar
• 1/2 cup orange juice
• 1/2 Tbls lime juice
• 1 scotch bonnet pepper, seeded and finely chopped (you can substitute habanero if you want)
• 1 cup white onion, chopped
• 3 green onions, finely chopped
• 4 chicken breasts (6 to 8 oz.)

Directions:

In a large bowl, combine spices and herbs, sage, salt, and sugar.  With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.

Add the peppers, onion, and green onion and mix well. Add the chicken breast and marinate for at least one hour or longer if possible.

Preheat an outdoor grill.  Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.  While grilling, baste with the marinade.  Heat the left-over marinade and serve on the side for dipping.