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Sweet Heat spices from tsp spices! Handy and yummy!
I read about tsp spices in Gourmet Magazine; you must try these! These spices are organic and each teaspoon of spice is packaged in it's own little sleeve! Stays fresh and delicious! Katie and Sara, co-founders of tsp spices, nicely sent along their "Sweet Heat" twin set - cinnamon and ancho chili - for me to try and try I did in the following recipe:
Barbecue Roasted Chicken
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 chicken breast halves (or 2 breasts and half them yourself!)
2 tablespoons brown sugar
4 teaspoons ancho chile powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon true (Saigon) cinnamon
Cooking spray
Lemon slices (optional)
Put chicken breast halves between sheets of waxed paper and gently flatten to an even thickness, between 1/4 and 1/2-inch thick.
Combine chicken with pineapple and lemon juice in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°...or better yet, get your grill ready!
Remove chicken from bag; discard marinade. Combine sugar through cinnamon in a bowl. Rub over chicken. If using your oven, place in an 11 x 7-inch baking dish coated with cooking spray and bake for 20-25 minutes; if using your grill, start grilling!
You can also use salmon in place of the chicken. Use four 6-ounce fillets, and cook in oven for 12 minutes or until fish flakes easily when tested with a fork, or on your grill. Serve with lemon slices and some roasted asparagus...YUM!
Next up will be spicy fudgy brownies...stay tuned!
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Posted by Janet on August 23, 2007
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