Tag Archives: Southernmost Blend

Recipe Delicious & Healthy Spinach Hummus

Hummus is easy to love. What’s even more to love are all the different variations of hummus. Spinach Hummus gives you the texture of a not too creamy hummus with a nice green flavor from the spinach. It’s very nutritious, it can be a snack, a meal, or just something to share, and it’s also […]

Key West Spice Company Recipe Sweet & Savory Spiced Cocktail Nuts

This recipe is one I will never get tired of sharing. Seems everyone who gives these nuts a try ends up being hooked. They make a perfect gift to share and are almost impossible to turn down. It’s also quick and easy recipe. Most any nuts will do, a favorite combination is pecans, almonds, and […]

Turkey for a Smaller Crowd

Thanksgiving and turkey, it’s hard to think of one without the other. It’s a holiday known for people gathering to enjoy one of the most traditional feasts of the year. But what if you aren’t cooking for a crowd this year?

Which is usually the case for us anyway, 2-4 people + Maverick. Turkey always takes the center stage and it keeps its leading roll.

This recipe is a great way to enjoy the star of the show without cooking a lot more than you need.

Recipe- Turkey Breast Pot Roast


*Turkey Breast, typically 3-4 lbs., all natural & organic if possible

*Key West Spice Company® Southernmost Blend, 1/2 cup all together

*Butter, 1/2 stick unsalted softened

*Red or Gold Potatoes, Scrubbed and cut in half

*Large Carrots, Peeled and coarsely chopped

*Vidalia Onion, Cut in large slices

*Celery Stalks, two coarsely chopped Garlic Cloves, 4-5


*Oven and stove top,

*Heavy roasting pan,

*Small bowl

*Cutting board

*Good knife

Directions- Preheat oven to 350° F Rinse turkey breast under cold water and pat dry with paper towels. In a small bowl mix ¼ C of the Southernmost Blend with the softened butter Rub the turkey breast all over with the seasoned butter, getting under the skin and inside the cavity.

If you have a roasting pan that also works on the stove top fine, if not just use an extra pan to brown the turkey breast.                             

Place pan on large stove top burner, turn to medium high heat.

Once hot place seasoned turkey breast skin side down on to the pan.

Allow breast to brown on as much of the surface as you can by rotating and turning the breast.

After about 5 -7 minutes of browning, you should have the desired color and beginning crispness that you are looking for.

Season your vegetables with some of the remaining SOUTHENMOST BLEND.

Remove pan from burner, if you are using a separate pan for roasting, place your onions, celery, and garlic on the bottom of the roasting pan.

If using one pan, remove breast from pan and place on a plate while you add the onions, celery and garlic.

Then place the turkey breast skin side up in the pan, add the potatoes and carrots then sprinkle with any of the remaining SOUTHENMOST BLEND.

Place roasting pan in the oven and bake for about 1 hour or 20 minutes per pound.

Turkey is cooked when an instant read meat thermometer reads 165°F (65° C). Let rest at least 10 minutes before digging in. Any pan drippings make for a great gravy.

Serve with the usual suspects such as stuffing, sweet potatoes, mashed potatoes, and your favorite vegetables.

Share the Love!

Recipe Crawfish Gumbo

“Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although ingredients might vary greatly from one cook to the next, and from one part of the […]

Recipe Jambalaya

Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. Jambalaya is soul food at its finest – hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, but this sausage, shrimp, and chicken version is one of my […]

Recipe Grilled Sweet Potato Fries

This is a great way to enjoy sweet potatoes that doesn’t require much work in the kitchen. Just three ingredients and you have a great vegetable side dish that plays well with almost everything. Cutting them into long narrow wedges speeds up the cooking time and you get 1-2 servings per potato. Recipe- Grilled Sweet […]

Recipe Veggie Burgers- Going beyond beyond

Veggie burgers, unlike traditional burgers, are anything but meat and the ingredients can vary greatly. They can also be a bit of work and made from an array of ingredients. They do freeze well so if you are going to make them, why not make a batch. There are characteristics that great veggie burgers must […]

Recipe Seafood Sausage

Growing up it was easy to recognize the difference good sausage makes when incorporating into a dish. Mom would go to the Hispanic Grocer Johnny’s Market on SW Blvd. for chorizo when making her delicious chili and all the way to Scimeca’s Grocery on E 8th st. for Italian Sausage whenever it was time to […]

Chicken & Waffles with Chef Norman Van Aken at the Green Parrot

Sharing the Love is Chef Norman Van Aken & Tony Lazarus, honoring Key West born jazz legend Theodore “Fats” Navarro Jr. at the Green Parrot (p.2013). Southernmost Blend was on hand for rimming Bloody Mary’s  while Chef Van Aken prepared his fried chicken and waffles featured in his book “My Key West Kitchen” for the […]

Recipe Seafood Lasagna

I love lasagna and I love seafood, so why not? Wanting something that is decadent, but not too heavy. Layers of goodness and not blobs of mess. Rich, but lite at the same time. So, for the seafood, its lobster season, so why not lobster, and then some scallops & shrimp. For the sauce, a […]

Recipe 24 Hour Pork Shoulder

Cooking a pork shoulder for 24 hours allows for a tender, moist, flavorful, delicious significant amount of meat for without breaking anyone’s piggy bank. It’s easy and can all be done inside. 24 hours also means you need to plan ahead. This recipe calls for brining the pork shoulder, so if you want to enjoy […]