Feisty Spices

10/15/2026

Coconut Curry Chickpeas & Pumpkin

Featured blend: Feisty Spices Jamaican Curry
Serves: 4 · Prep: 15 minutes · Cook: about 25 minutes

Ingredients

- 2 cans chickpeas, 15 ounces each, drained and rinsed
- 1 pound peeled pumpkin, cut into 1-inch cubes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon Feisty Spices Jamaican Curry
- 1 tablespoon neutral oil
- 1 can coconut milk, 13.5 ounces
- ½ cup water
- 1 tablespoon fresh lime juice
- 2 scallions, thinly sliced
- 3 cups cooked white rice, hot

Directions

1. Heat oil in a large saucepan over medium heat. Sauté onion for 4 minutes. Add garlic and ginger; cook 1 minute.
2. Reduce heat to low. Stir in Jamaican Curry and cook for 30 seconds.
3. Add pumpkin, chickpeas, coconut milk and water. Bring to a gentle simmer.
4. Cover and simmer for 18–22 minutes, stirring occasionally, until pumpkin is fork-tender.
5. Stir in lime juice. Serve over hot rice and finish with scallions.

10/13/2026

Caribbean Braised Short Ribs

Featured product: Feisty Spices Caribbean Oxtail Seasoning
Servings: 4 · Prep: 20 minutes · Cook: 3 hours

Ingredients

* 3 pounds bone-in beef short ribs
* 2 tablespoons Feisty Spices Caribbean Oxtail Seasoning
* 1 tablespoon neutral cooking oil
* 1 medium yellow onion, sliced
* 1 red bell pepper, sliced
* 2 medium carrots, cut into 1-inch pieces
* 2 tablespoons tomato paste
* 2 cups low-sodium beef broth
* 1 tablespoon Worcestershire sauce
* 1 tablespoon brown sugar
* 1 can butter beans, 15 ounces, drained and rinsed
* 1 tablespoon cornstarch
* 1 tablespoon cold water
* 3 cups cooked white rice
* 2 scallions, sliced

Directions

1. Heat the oven to 325°F. Pat the short ribs dry and season evenly with Caribbean Oxtail Seasoning.
2. Heat the oil in a Dutch oven over medium-high heat. Sear the ribs for 3–4 minutes per side; transfer to a plate.
3. Sauté the onion, bell pepper and carrots for 5 minutes. Stir in the tomato paste and cook for 1 minute.
4. Add the broth, Worcestershire sauce and brown sugar. Return the ribs and accumulated juices to the pot.
5. Cover and braise for 2½–3 hours, turning once, until fork-tender. Add the butter beans during the final 15 minutes.
6. Remove the ribs. Mix the cornstarch with cold water, stir it into the gravy and simmer for 2 minutes. Serve over rice with scallions.

Food safety: Beef’s safe minimum temperature is 145°F followed by a three-minute rest; this braise continues cooking until the ribs are fork-tender.

10/05/2026

Sheet-Pan Jerk Chicken & Pineapple

Featured blend: Feisty Spices Jamaican Heaven Jerk
Servings: 4
Prep: 15 minutes | Cook: 25–30 minutes

Ingredients

* 1½ lb boneless, skinless chicken thighs, cut into 1½-inch pieces
* 2 tbsp Feisty Spices Jamaican Heaven Jerk
* 1 tbsp fresh lime juice
* 1 tbsp neutral oil
* 2 cups fresh pineapple chunks
* 1 red bell pepper, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 1 small red onion, cut into wedges
* 3 cups hot cooked white rice
* 2 scallions, thinly sliced
* Lime wedges for serving

Directions

1. Heat oven to 425°F. Line a rimmed sheet pan.
2. Toss chicken with the Jerk blend, lime juice and oil.
3. Arrange chicken, peppers and onion in one layer. Roast for 15 minutes.
4. Add pineapple and turn everything. Roast another 8–12 minutes, until the chicken reaches 165°F internally.
5. Serve over rice with scallions and lime wedges.

10/03/2026

Soul Food Sunday Smothered Chicken & Gravy

Featured product: Feisty Spices Soul Food Sunday All-Purpose
Serves: 4–6 | Prep: 15 minutes | Cook: 45 minutes

Ingredients

* 6 bone-in, skin-on chicken thighs, approximately 3 pounds
* 2 tablespoons Feisty Spices Soul Food Sunday All-Purpose, divided
* 2 tablespoons neutral oil
* 1 large yellow onion, sliced
* 1 green bell pepper, sliced
* 3 tablespoons all-purpose flour
* 2¼ cups low-sodium chicken broth
* ½ cup whole milk
* 4 cups hot cooked white rice

Directions

1. Pat chicken dry and season with 1½ tablespoons Soul Food Sunday.
2. Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes; turn and cook for 3 minutes. Transfer to a plate.
3. Reduce heat to medium. Cook onion and pepper for 4–5 minutes.
4. Stir in flour and the remaining ½ tablespoon seasoning; cook for 1 minute. Gradually whisk in broth and milk, then simmer for 2 minutes.
5. Return chicken skin-side up. Cover, reduce heat to low and simmer for 25–30 minutes, until the thickest portion reaches 165°F.

10/02/2026

Pressure-Cooker Jamaican-Style Oxtail Bowls

Featured product: Feisty Spices Oxtail One Stop Meal Kit
Serves: 4–6 | Prep: 15 minutes | Cook: 60 minutes

Ingredients

* 3 pounds oxtails, trimmed of excess fat
* 1 Feisty Spices Oxtail Meal Kit packet, 4 ounces
* 1 tablespoon neutral oil
* 1½ cups water
* 1 can butter beans, 15 ounces, drained
* 4 cups hot cooked rice
* 2 scallions, thinly sliced

Directions

1. Pat the oxtails dry and coat thoroughly with the meal-kit packet.
2. Select the pressure cooker’s sauté setting. Heat the oil and brown the oxtails in batches, approximately 3 minutes per side.
3. Return all oxtails to the pot. Add the water and scrape up the browned bits.
4. Lock the lid and cook on high pressure for 45 minutes. Allow a 15-minute natural release before releasing the remaining pressure.
5. Stir in the butter beans. Simmer uncovered on sauté for approximately 5 minutes, until the gravy thickens slightly.
6. Spoon over rice and garnish with scallions.

Safe temperature: Beef must reach at least 145°F with a three-minute rest; continue cooking oxtails until fork-tender.

10/01/2026

10/01/2026

Creamy Jamaican Curry Salmon Bowls

Featured blend: Feisty Spices Jamaican Curry
Serves: 4 | Prep: 15 minutes | Cook: 25 minutes

Ingredients

* 4 salmon fillets, 6 ounces each
* 2 tablespoons Feisty Spices Jamaican Curry
* 1 tablespoon neutral oil
* 1 small onion, sliced
* 1 red bell pepper, sliced
* 3 garlic cloves, minced
* 1 teaspoon grated ginger
* 1 can coconut milk, 13.5 ounces
* ½ cup chicken or vegetable stock
* 2 cups baby spinach
* 1 tablespoon lime juice
* 3 cups hot cooked rice

Directions

1. Pat the salmon dry and rub with 1 tablespoon Jamaican Curry. Heat the oil and sear for 3–4 minutes per side; remove.
2. Cook the onion and pepper for 4 minutes. Add garlic, ginger and remaining curry; stir for 30 seconds.
3. Add coconut milk and stock. Simmer for 5 minutes. Return the salmon, cover and cook for 5–7 minutes, until it reaches 145°F.
4. Stir in spinach and lime juice. Serve over hot rice.

Feisty tip: Blooming the curry in the pan for 30 seconds wakes up its bold flavor.