1 tablespoon ground cumin
1 tablespoon kosher salt
1 1⁄2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground allspice
1 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
1 pinch cayenne powder
4 boneless skinless chicken breasts
Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil.
Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes.
Flip over and continue cooking for 3 to 5 minutes.
1 cup plain dried bread crumbs
2 teaspoons five-spice powder
1 teaspoon dried thyme, crumbled
1 teaspoon ground allspice
1 teaspoon kosher salt
1/8 to 1/4 tsp. cayenne pepper
1 1/2 pounds small red snapper or grey sole fillets
6 tablespoons vegetable oil, for frying
4 firm bananas
Lime wedges, for serving
In a shallow bowl, toss together bread crumbs, five-spice powder, thyme, allspice, salt and cayenne. In a second shallow bowl, beat eggs with a fork. Turn fish fillets one at a time in crumbs, then dip them in beaten eggs to coat and then coat again with crumb mixture; place on a plate.
In a large skillet, heat 2 Tbsp. oil over medium heat until hot. Add half of fish and cook until golden and crisp on bottom, 2 to 3 minutes; turn and cook until crisp on other side, 2 to 3 minutes more. Transfer fish to a plate and keep in a warm oven while you repeat with remaining fish and 2 Tbsp. more oil.
In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Slice bananas 1/3-inch thick and pan-fry until golden on both sides, about 4 minutes. Serve bananas and lime wedges with fish.
1 cup nonfat dry milk powder
1 cup non-dairy powdered coffee creamer
1 cup french vanilla-flavored non-dairy powdered coffee creamer
2 cups white sugar
1½ cups unsweetened instant tea
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon ground white pepper
In a large mixing bowl, whisk together milk powder, coffee creamers and sugar until evenly distributed. Set aside.
In a medium mixing bowl, whisk together tea and spices.
Using a spice grinder or food processor, pulse tea mixture in approximately one cup batches until a fine powder is formed.
Add tea powder to dairy mixture and whisk until fully combined.
Using a spice grinder or food processor, pulse entire mixture in approximately one cup batches until well incorporated and a fluffy powder consistency is reached.
Transfer to airtight containers to store or gift.
Mix two heaping tablepoons per 8 ounces of boiling water and enjoy!
3 tablespoons vegetable oil
2 tablespoons plain low-fat yogurt
2 tablespoons ketchup
2 tablespoons prepared mustard
1 1/2 teaspoons garlic powder
2 teaspoons paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
3 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt
In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.