Jazzy Glaze Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add ice cubes, oranges, pineapple and orange juice concentrate. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate overnight or until firm. , Just before serving, unmold onto a serving plate. Fill center with grapes and garnish with mint if desired.

Steps:

• Make the marinade: In a large bowl, add the Jazzy spice blend, salt, pepper, and buttermilk and whisk to combine.
• Add the chicken to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate 8 hours, or overnight.
• Make the breading: In a large bowl, add the salt, pepper, Jazzy spice blend, and flour and whisk to combine.
• Dip the marinated chicken in the flour mixture until fully coated. Transfer to a plate or baking sheet.
• Heat 1 inch (2 ½ cm) of oil in a large cast iron skillet over medium-high heat until it reaches 350°F (180˚C).
• Working in batches, fry the chicken for about 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165˚F (75˚C). Transfer the chicken to a wire rack set over a baking sheet to drain.
• Enjoy!

Steps:

• In a bowl, dredge chicken in flour, turning to coat all sides. In large sauce-pan, heat oil over medium heat: brown chicken, about 8 minutes per side. Transfer to a plate.
• In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, allspice, and cayenne, stirring occasionally, for 10 minutes or until peppers are softened. stir in rice. Add stock and bay leaves.
• Nestle chicken into rice, bring to a boil. Reduce heat, cover and cook for about 20-25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Remove bay leaves. Serve sprinkled with parsley. Garnish with lemon wedges.

Steps:

• Melt the butter and add to rest of ingredients. Mix until creamy.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a small bowl, whisk together the orange marmalade, sambal olek, kosher salt. Set aside.
• Season the drumsticks all over with the Jazzy spice blend and place on the prepared baking sheet.
• Bake the drumsticks for 35-40 minutes, brushing liberally with the marmalade mixture during the last 10 minutes of cooking, until well-glazed and the internal temperature reaches 165°F (75°C).
• Enjoy!