Spice it Up!

DreamBodies BLOG

This BLOG raffles off one FREE 2LB Tub of Whey Protein weekly! All you need to do to be included in the raffle is post your comments. You can post as often as you like, but your name can only be put into the raffle for a maximum of seven times per week. This would require posting at least once daily. To post a comment, just scroll down to the bottom of the post and click on the "comments" link. Then Scroll down after the others, and add yours. Be sure to include your email address so that we can contact you if you are the WINNER! Also, please include last name "initial" for Blog Raffle purposes.

Thursday, 25 March 2010

Spice it Up!

It's really not just about flavor. Spicing up your clean and healthy food can be a great way to break up the boredom, but also benefit your health and BOOST your metabolism. As many of you already know, I like to spend my Sunday nights preparing my 20 lbs of chicken breasts for the coming week. How do I prepare it? Well, I grill it after I spend overnight Saturday "marinating" it. My favorite foods in the whole world are Italian (DUH!), Jamaican and Haitian. And that, my friends, is how I usually prep my chicken and fish for the week. I have a killer Jerk chicken recipe that puts my Jamaican brothers and sisters to shame--No Joke! So, what I like to do is prepare my chicken with a variety of flavors. I make some with Jerk seasonings and some with Barbecue seasonings, while I also leave others untouched.

By the way, you can use the Heinz "reduced sugar" ketchup to make a great barbecue sauce.

Moving on, a recent study revealed that there may be some incredible health benefits to marinating your food.

A new study at The University of Western Ontario finds the sauces you use when firing up the barbecue may also provide a rich source of antioxidants. The research, led by Western biology and psychology postdoctoral fellow Raymond Thomas, shows common marinades may be more than just tasty sauces - they can also provide a major source of natural antioxidants.

Foods rich in antioxidants play an essential role in preventing cardiovascular diseases, cancers, neurodegenerative diseases like Alzheimer's and Parkinson's, inflammation and problems associated with cutaneous aging.

The study went on to say that diverse processing methods during manufacture, length of marinating time and exposure to various modes of cooking can significantly alter the antioxidant status of these products and, consequently, the amount of antioxidants available to consumers. That's why, in addition to marinating, it may also be good to use the same sauce to brush and accent the food AFTER you grill it.

Remember, also, that spicy "hot" seasonings can BOOST your metabolic rate. Although it may not be a whole lot, a few more calories burned are better BURNED than on my abs :)

Okay, let's get busy and start grilling our clean chicken every Sunday night with some tasty, hot and spicy, marinades.

Got any recipes you want to share?

POSTED BY: Tony AT 02:20 pm | Permalink | 28 Comments | E-mail this

Comments:

I don't have a recipe to share, but I'm hoping you might bless us with your awesome Jerk Chicken recipe....c'mon *grin*

Posted by Danene on 03/25/2010 14:43:46

Danene, Yup..I will pass it along. Send it to you as soon as I get it on paper. You know, I'm italian and so everything is by eye and love measure :)

Posted by Tony on 03/25/2010 14:45:25

It is finally warming up... makes me want to light up the grill and get to bbq'ing! I too would like the recipe!

Posted by Cori H on 03/25/2010 14:53:28

NC Style BBQ sauce: 1 C vinegar ( apple cider is best), 1/2 C water, 6 pinches of each of the following: crushed red pepper, cayenne red peppers, paprika, sea salt. Bring to a boil. Extra will keep in the fridge.

Posted by Katie on 03/25/2010 14:54:53

It sounds delicious!!! But hey, were is the recipe ;)?????. Just kidding handsome, I use a lot of spices, specially chilly powder,garlic powder,and dry dill on my chicken and it is lovely!!! oohh and dont forget a little bit of salt to taste (unless we want to compete, so then we stay away from it). Lots of love for everybody and specially for you Tony. Thanks again.

Posted by Karina Morales on 03/25/2010 14:56:04

Thanks Katie for the recipe! Promise I will post my Jerk recipe soon. Crazy as it sounds, I have been using it for years and have never, ever written it down. Karina, you are so right, spices--spices--spices!!! I throw those in my brown rice. Yummy :)

Posted by Tony on 03/25/2010 15:17:55

That sounds yummy Tony!!

Posted by aprilj on 03/25/2010 15:25:25

I love this! Anything for some variety in my chicken! I did a marinade a few months ago with lemon juice, red wine vinegar, pepper, garlic, splenda and jalapenos, it was pretty good, it sounds weird I know but I used what I had on hand :) It needed more spices I think though. I can't wait to find out your recipe Tony! I know what you mean about not writing it down, all my family recipes are like that, its so hard to tell someone how to make them, because its a handful of this, a pinch of that, and you just know by looking at it that you got it right :)

Posted by YvetteR on 03/25/2010 15:54:13

I'm positive that I would eat more grilled chicken if I marinated it in something exciting!

Posted by Danielle S on 03/25/2010 19:13:57

Another thing that can be done is to make what I call, "dirty" chicken. Obviously, fried cutlets are a no-no. But, find a good high fiber, whole wheat bread crumb and lightly toast the bread crumbs in some olive oil. Then throw your grilled chicken into the same pan and let the toasted crumbs cling to the chicken. Yummy! I also make my veggies that way..Dirty :)

Posted by Tony on 03/26/2010 07:34:45

Thanks for the 'dirty' idea Tony, I'm going to try it :) I LOVE cooking w/ lots of spices and herbs, I mostly cook the same way as Tony though- without a recipe. One of my favorite new things is to grill jalapenos, peel off the skin, then chop/grind with garlic, tomatoes, onion, bell peppers and then mix in some olive oil/lemon juice- it comes out like a salsa and I eat it with any dish.

Posted by Katalin on 03/26/2010 15:57:33

Have a couple of Seasoning that I like to use that I will share. Taco Seasoning 1 cup minced onion 1/3 cup chili powder 2 tablespoons Cumin 4 teaspoons red pepper flakes 1 tablespoon oregano 4 teaspoons garlic powder 2 teaspoon onion powder I sprinkle a generous amount of this in on my cut up chicken or my ground turkey! I love it and use it weekly. I usually grind up the minced onions in a coffee grinder.

Posted by Kathi B on 03/26/2010 17:00:39

Fajita Seasoning 1 1/2 teaspoon cumin 1/2 teaspoon oregano dried, crushed 1/4 teaspoon salt 1/4 teaspoon red pepper, ground 1/4 teaspoon black pepper, ground 1/8 teaspoon garlic powder 1/8 teaspoon onion powder I like to cut up chicken and the seasoning and add peppers and onions.

Posted by Kathi on 03/26/2010 17:02:48

Blacked Seasoning 1 heaping tablespoon paprika 1 teaspoon salt 1 heaping teaspoon garlic powder 1 heading teaspoon onion powder 1/4 to 1/2 teaspoon ground cayenne pepper 2 teaspoon black pepper 1/2 teaspoon thyme 1/2 teaspoon oregano I like to sprinkle this on my fish. I heat a nonstick pan with cooking spray sprinkle the seasoning on both sides of the fish and cook up. You could also add a little oil to the pan before cooking the fish.

Posted by Kathi B on 03/26/2010 17:05:37

FRANKS RED HOT!! I love it! lol I marinade with it overnight and bake the meat in a slow cooker OR in the oven on a low temp. Comes out tender and delicious! YUM!

Posted by Blondell D on 03/26/2010 19:00:50

Katalin, Kathi and Blondell...GREAT stuff,Thanks! I found a "honey" alternative that i'm waiting to try out this week. If it's good, I can't wait to pass it along here. It's going to be perfect for honey-mustard dressings and all sauces. I will let everyone know :)

Posted by Tony on 03/26/2010 20:03:09

Oh yum! Thank you Tony and everyone who contributed to this blog! I've been using Mrs. Dash... a good start, but I've needed something more in the way of taste/variety and spices when it comes to my boneless skinless chicken breasts and fish! I love using dill weed on my chicken and fish... Just recently bought onion powder, curry powder, and looking to buy cajun powder/spice. I'm so thankful for this blog b/c I've needed some help in this area!!! Thank you everyone! Looking forward to trying something new with my cooking this weekend!!!!

Posted by Sarah on 03/26/2010 21:51:25

Great post! Yummy recipes! Can't wait to try some of them! Looking forward to the recipe from you too, Tony!

Posted by Evelyne L. on 03/27/2010 07:28:40

You makin me hungry !!!!! I can't wait to try some of these ideas! I'm always experimenting with spices and I usually love everything I make, but I'm not sure I should share... I like strange tasting things and can never tell if others will think it tastes good. Like I love glutamine on my chicken... see what I mean :)

Posted by Tina E on 03/27/2010 09:16:36

I usually like things simple, but yummy. Any of you guys have 3-4 ingredient recipes? Do you guys make these in big batches or do you make it often? I'm starting to wonder how you guys find time to do the gourmet-like cooking! :D

Posted by Blondell D on 03/27/2010 13:14:18

Wrap your favorite veggies, chicken and spices in parchment paper and then bake. It gives it a whole different flavor and taste so yummy! Asparagus is great this way.

Posted by s.garrison on 03/28/2010 09:46:33

Thank you everyone.... going shopping after church, can't wait to try 'em out!!!!!!!!!! Happy cooking! :)

Posted by Sarah on 03/28/2010 10:02:02

so I am THE spice and taste/texture kid... EVERYTHING I cook has flavor... one of my "new" favorite spices also increases your trace minerals... it is called BRAGGS SEA KELP DELIGHT... OMG this stuff is amazing... here is a like to a picture I found it at VITAMIN COTTAGE http://www.amazon.com/Bragg-Organic-Kelp-Delight-Seasoning/dp/B000VDNXVO I also love using BRAGGS Liquid Amino's Spice Hunter has a TON of sodium free flavors that just ROCK the house.... and then there is CINNAMON... I'd die if I didn't have cinnamon daily.... also..1 TBS of Cinnamon will assist in balancing blood sugar levels for any Type II Diabetics out there... Have fun creating ~Doc Nadine

Posted by Dr Nadine on 03/28/2010 10:16:27

Tony, this makes so much sense, but most importantly it sounds delicious, that my mouth started watering just reading about it. Ingredients would be just fine for Jamie and I to kick it around to our tasting. Jamie agrees that she too cooks by eye and plenty of loving. Again, thank you for your post--it brings up great ideas to write down and use as a reference.

Posted by Rob on 03/28/2010 13:34:53

everyone's recipes sound delish! I'm sure i will try a few. Just remember this saying everyone "variety is the 'spice' of life!"

Posted by angie on 03/28/2010 13:48:23

thanks for the great recipes.. nadine i will have to find that sea kelp delight - it sounds wonderful. for me i dont care as long as it is fully cooked but still moist- i hate dry A$$ chicken. :) my husband flash cooks the outside then slow cooks it until it is done- yummy no mater what flavor

Posted by Lori R on 03/28/2010 14:00:08

Oh, and I love to use balsamic vinegar on my meals! I just need to find some place that sells it in large quantities... Sam's Club doesn't carry it. Tina.... glutamine on your chicken???? Do you sprinkle it on before you put it in the oven?? I'm curious.

Posted by Sarah on 03/28/2010 17:14:57

Tony, can you post the spices you use for the jerk seasoning? That sounds tremendous.

Posted by Mark on 03/30/2010 08:38:50

Listen to DreamBodies BTS Body Xtreme on internet talk radio