Sweet Potato Bread Pudding

Serves 15 (Makes half pan. If you want less, this recipe halves well) 
For a classic vanilla bread pudding, simply leave out the sweet potato.

Bread Pudding Ingredients

• 2 extra-large loaves stale/day ole French bread

• 4 cups heavy cream (1 quart)

• 1 cup whole milk (you may need a little extra depending on bread or thickness/dryness)

• 2 cups white sugar

• 2 cups light brown sugar

• 2 medium–large sweet potatoes

• 1 teaspoon pure vanilla extract

• 1 tablespoon Spiced Living Candied Yam & Sweet Potato Seasoning

• 4 large eggs

• ½ stick melted salted butter

• Half-size aluminum pan

Sauce Ingredients

• 2 tablespoons butter

• 1 cup whole milk

• 3 tablespoons real rum or 1 tablespoon pure vanilla extract or both

• 1 tablespoon cornstarch

• ½ cup white sugar

Before You Start

This is a two-day recipe.

Buy your French bread 1–2 days early so it has time to stale.
If you’re short on time, ask the bakery for “day-old” French bread — it works perfectly.

Method

Day 1: Prep the sweet potatoes & soak the bread

1. Wrap clean sweet potatoes in foil and bake at 425° until soft. Let them cool.

2. Tear the stale French bread into chunks and place them in your half aluminum pan.
   

3. In a large mixing bowl, blend the baked sweet potatoes on low until smooth.

4. To that same bowl, add the heavy cream, whole milk, melted butter (cooled) brown sugar, white sugar, vanilla, eggs, and Spiced Living Candied Yam seasoning.

5. Whisk or lightly blend everything together.

6. Pour this mixture over the bread. It should look soupy — that’s exactly right. Make sure all pieces are soaked.

7. Cover the pan tightly with foil or an aluminum lid and refrigerate at least 5 hours but preferably overnight.

Day 2: Bake

1. Preheat oven to 400°.

2. Bake the bread pudding covered for 1 hour and 15 minutes, or until the center is fully cooked and set.

Bread Pudding Sauce

1. In a small saucepan, melt the butter over medium heat.

2. Mix the sugar and cornstarch together, then stir it into the melted butter.

3. Pour in the milk and cook, stirring often, until it begins to boil.

4. Let it continue to cook until thickened, stirring constantly.

5. Remove from heat and add rum or vanilla.

6. Serve the sauce on the side or drizzle it over each serving.

Southern Corn Pudding with Candied Yam Spice

Serves 10–12 (or 8 with leftovers)
Bakes best in a half aluminum pan

Ingredients

• Six 15.25 oz cans Del Monte whole corn

• 1 stick salted sweet cream butter

• 1½ cups granulated sugar

• 5 large eggs

• 2 tsp pure vanilla extract

• 1 cup heavy whipping cream

• ½ cup all-purpose flour for a looser, creamier pudding or 3/4 cup  for more stiff corn pudding

• ½ tsp Spiced Living Candied Yam Spice (plus extra to sprinkle on top)

Method

1. Drain all the corn and add it to a large mixing bowl.

2. Melt the butter, then let it cool slightly.

3. In a separate bowl, whisk the eggs.

4. Pour the cooled butter into the corn and stir.

5. Add the sugar and mix again.

6. Fold in the whisked eggs.

7. Mix in the vanilla and heavy cream.

8. Add the flour and fold until fully incorporated with no dry pockets.

9. Add ½ tsp Candied Yam Spice and mix gently.

10. Pour the mixture into a buttered half aluminum pan.

11. Sprinkle a light dusting of Candied Yam Spice over the top for color and warmth.

12. Bake at 375 degrees for 1 hour 30 minutes to 1 hour 40 minutes.

    • Start checking at 1 hour 25 minutes

    • You want a golden top, set edges, and a soft jiggle in the center

    • If it browns too fast, tent with foil (spray the foil so it won’t stick)

13. Let it rest 40 minutes before serving so it can set up perfectly.

Candied Yams (Bourbon Option Included)

Servings: 15

Ingredients

• 6 large yams

• 1 stick salted sweet cream butter
  

• 2 cups white granulated sugar

• ½ cup light brown sugar (optional for deeper flavor)

• 1 tablespoon pure vanilla extract

• ½ cup heavy whipping cream

• 2 tablespoons real maple syrup

• 3 teaspoons Candied Yam & Sweet Potato Spice

• 2 cups mini marshmallows (optional)

• Optional: 2 tablespoons bourbon for razzle dazzle

Method

Prep the yams

1. Wash, peel, and slice yams into ½ inch medallions.
   

2. Place them in a half aluminum pan and set aside.

Make the glaze

3. In a saucepan, melt the butter.

4. Add white sugar + brown sugar (optional) and stir until combined.

5. Pour in the heavy cream and stir until the mixture is smooth.

6. Add the Candied Yam Spice, maple syrup, and vanilla.

   • Add bourbon here if you’re using it.

7. Let this glaze cook on medium heat for 3 to 5 minutes, stirring gently.

   • It should thicken slightly and look like a loose caramel.
     

Assemble + bake

8. Pour the thickened glaze over the yams.

9. Cover with foil or a lid and bake at 400 degrees for 40 minutes.

10. Remove the cover, stir or baste the yams, and continue baking uncovered for 45 to 55 minutes, or until:

    • yams are tender

    • sauce is thick and glossy

    • glaze clings to the yams, not the bottom of the pan
      (Stir every 10 to 15 minutes to help it reduce evenly.)

Finish with marshmallows

11. Add mini marshmallows during the last 5 minutes.

12. Increase oven to 450 degrees and brown until golden, about 5 minutes.

Let it settle

13. Remove from oven and let it sit a few minutes so the glaze can thicken even more.

15 servings – makes a half aluminum pan

IMPORTANT: Please do not use pre-shredded cheese. 

Ingredients

• 1 box (16 oz) elbow noodles

• 2 boxes (32 oz each) chicken stock

• 8 oz block Gouda, hand shredded

• 8 oz block Monterey Jack, hand shredded

• 8 oz block Extra Sharp Cheddar, hand shredded
  

• 8 oz block Sharp Cheddar, hand shredded

• 8 oz block Havarti, hand shredded

• ¾ cup sour cream

• 1 stick salted sweet cream butter (plus extra for greasing the pan)

• 1½ cups heavy cream

• 1 egg — this gives a custardy texture. If you hate custardy mac, skip 

• 1 tsp smoked paprika

• ¼ to ½ tsp garlic powder (½ tsp if you love it, ¼ tsp if you’re shy about garlic… but don’t skip it)

• 1½ tsp Mamie Lee Soul Seasoning
  

Method

1. Bring the chicken stock to a boil in a Dutch oven. Once it’s rolling, pour in the elbow noodles. Boil about 10 minutes, stirring often so they don’t clump up.

2. While that’s happening, shred all your cheeses and toss them together in a big bowl. Set aside. (Thanksgiving tip: shred your cheese the day before to save time)

3. When the pasta is done, drain it and transfer it to a large mixing bowl.

4. Cut the butter into pieces and mix it into the warm noodles until melted.

5. Stir in the sour cream.

6. Add your seasonings and mix gently.

7. Add 3 cups of the shredded cheese blend and fold it in.

8. In a separate bowl, whisk together the egg (if you are using one) and heavy cream to make your custard.

9. Butter your aluminum pan, then start building your layers like lasagna:

   • noodles

   • a pour of custard (about 1/2 cup per layer)

   • a generous handful of shredded cheese
     Repeat until you’ve used everything, and make sure you finish with cheese on top.

10. Bake at 375° for about 35 minutes, or until the top is golden. I bake mine uncovered. If yours is getting too brown too soon, spray a piece of foil with nonstick spray and tent it over the top.

11. Let it rest 20–30 minutes before serving so it can set up.

Jamaican-Me-Crazy Jerk BBQ Turkey Wings

Ingredients

For the wings

• 6 to 8 turkey wings (split if they’re whole)

• 2 to 3 tablespoons olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 large onion, sliced

• 4 tablespoons Spiced Living Jamaican Me Crazy seasoning

• 3 tablespoons jerk seasoning paste (depending on how spicy you like it)

• Juice of 1 lime
  
  
• Half stick butter, cubed
  
  
• 1 Sprig each of rosemary, thyme

For the sauce

• 1 cup of your favorite barbecue sauce

• 1 teaspoon Jamaican Me Crazy seasoning

• 1 tablespoon jerk seasoning paste

• 2 to 3 tablespoons honey (go by taste)

Instructions

1. Prep and season the wings

Pat those turkey wings dry. Toss them in olive oil, Jamaican Me Crazy, and the jerk paste. Let them sit for an hour.  

2. Layer the pan

Grab a roasting pan or deep baking dish. Mix your onions and peppers along with the wings so the seasoning coats the onions and peppers too. Spread your sliced peppers and onions across the bottom and lay the wings right on top. Squeeze lime juice on top and place butter and herbs on top as well (thyme, rosemary)

3. Cover and bake

Cover with foil and bake at 400°F for 1 hour covered. After the first hour, pull the wings out, uncover them and baste them with their own sauce. Spoon some of the peppers and onions on top so they caramelize. Bake for another hour until tender. Once tender, brush with the BBQ sauce (recipe below) and bake uncovered for 10 mins to brown.

Sauce Recipe

Whisk together the BBQ sauce, Jamaican Me Crazy, jerk paste, and honey under medium heat. Bring sauce to a low boil for 3 minutes and remove from heat.

Taste it. If your shoulders dance, you did it right. Adjust to your liking. 

Ready to turn up the flavor on your next meal? Say hello to Creamy, Dreamy Chesapeake Drip Corn—where sweet meets spice, and butter meets bold. I took classic corn on the cob and gave it the ultimate glow-up with a luscious, honeyed cream sauce seasoned to perfection with our Spiced Living Chesapeake Bay Seafood Blend.

This sauce isn’t just a drizzle—it’s a drip. Rich, savory, slightly sweet, and packing just enough coastal heat to make your taste buds dance. Perfect for cookouts, weeknight dinners, or whenever you want your sides to slay.

Here’s how to bring the drip to your table:

Ingredients:

• 6–8 ears fresh corn
• Water
• 1/4 cup milk
• 2 tbsp butter
• 1 tbsp Chesapeake Bay Seafood Seasoning
• 1/2 cup heavy cream
• 3 tbsp honey
• 2 tbsp butter
• 1 tbsp more Chesapeake Bay Seasoning
• 1 tsp Dijon mustard
• Fresh Parsley for garnish

Instructions:

1. Boil corn with enough water to cover the corn , milk, butter, and Spiced Living Chesapeake Bay Seafood seasoning for 10–12 minutes.
2. In a saucepan, melt together cream, honey, butter, seasoning, and Dijon. Simmer until slightly thickened.
3. Drizzle it all over your corn and garnish with fresh parsley (if you’re feelin’ fancy).

Get the blend behind the drip:

Shop Chesapeake Bay Seafood Seasoning now

Trust me—once you taste this, you’ll never serve plain corn again.

Note- this recipe requires a pressure cooker.

10-15 Servings

Ingredients:

3 lbs. collard greens, washed (You can buy these fresh-fresh, but I usually buy the “fresh in the bag”)

1 large smoked turkey legs, OR 2 wings, OR 3 turkey tails (make sure its smoked)

3 tbsp extra virgin olive oil

½ medium yellow onion, diced

2 garlic cloves, minced

1 cup of water

4 cups chicken stock (make sure its stock not broth)

3 tbsp Spiced Living Rotisserie Chicken Seasoning

1 tsp Kosher salt

1 tbsp Apple Cider Vinegar

2 tsp Liquid Smoke

**1 tsp hot sauce is optional if you like it hot. You can also add 1 tsp of red pepper flakes

Instructions 

In a skillet, add in 2 tbsp of olive oil and sauté the onions for 3 minutes. After 3 minutes, add in the garlic. Sauté for another 2 minutes. Add mixture to the bottom of the pressure cooker.

Next, add all of the ingredients except the greens. Set on high pressure for 20 minutes. Once, that is done, let the pressure out and add the collards. Cook on high pressure cook setting for 15 mins.

After 15 minutes, open the pressure cooker and mix the greens up very well. Cover again with the lid and cook on high for an additional 15 minutes.

Enjoy!!

Ingredients – Chicken & Rice

• 5 lbs chicken thighs, cleaned and patted dry

• 4 tbsp Spiced Living Jamaican Me Crazy Seasoning

• 3 tsp green Jamaican seasoning

• 1 green bell pepper, diced

• 1 yellow bell pepper, diced

• 1 orange bell pepper, diced

• 1 red bell pepper, diced

• 1 onion, diced

• 2 cloves garlic, minced

• 3 tbsp extra virgin olive oil (plus more for cooking)

• 1 cup basmati rice, rinsed

• 1 (16 oz) box chicken stock

Ingredients – Cabbage

• 1 head of cabbage, chopped

• 2 tbsp Spiced Living Jamaican Me Crazy Seasoning

• 1 green bell pepper, julienned

• 1 yellow bell pepper, julienned

• 1 orange bell pepper, julienned

• 1 red bell pepper, julienned

• 1 onion, julienned

• 2 cloves garlic, minced

• 2 tbsp extra virgin olive oil

Instructions: Chicken & Rice Skillet

1. Preheat oven to 400°F.

2. In a large bowl, season the chicken thighs with Jamaican Me Crazy Seasoning, green seasoning, and 3 tbsp of olive oil.

3. Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat and coat with olive oil.

4. Sear the chicken for about 3 minutes per side, then remove and set aside.

5. In the same skillet, add the diced bell peppers, onions, and garlic. Sauté until vegetables are soft and translucent.

6. Return the chicken to the skillet. Add the rinsed rice and pour in the chicken stock.

7. Cover tightly and place in the oven. Bake for 45 minutes, or until the rice is fully cooked and the liquid is absorbed.

Instructions: Sautéed Cabbage

1. In a large skillet over medium heat, add olive oil.

2. Add chopped cabbage, julienned peppers, onion, garlic, and Jamaican Me Crazy Seasoning.

3. Sauté, stirring often to coat everything evenly.

4. Cover and cook until the cabbage is tender but still vibrant—about 10–15 minutes.

Serve hot and enjoy this flavorful, island-inspired comfort meal packed with vibrant veggies and bold Jamaican spices. 🇯🇲✨

Ingredients – Chicken:

• 4–5 lbs chicken drumsticks, cleaned, patted dry, and scored down the middle

• 3 tbsp Spiced Living Mesquite BBQ Seasoning

• Extra virgin olive oil (enough to coat the chicken)

Ingredients – BBQ Sauce:

• 2 cups ketchup

• 1/4 cup apple cider vinegar

• 1 cup light brown sugar

• 2 tbsp Worcestershire sauce

• 2 tbsp yellow mustard

• 2 tbsp Spiced Living Mesquite BBQ Seasoning

Instructions:

1. Preheat your oven to 400°F.

2. Coat cleaned and scored chicken with olive oil, then season generously with Mesquite seasoning. Toss to evenly coat.

3. Line a baking sheet with parchment paper and arrange the chicken in a single layer.

4. Roast for 35–45 minutes, or until fully cooked.

5. Meanwhile, combine all BBQ sauce ingredients in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes.

6. Once chicken is nearly done, remove from oven and generously brush with BBQ sauce. Return to oven for another 5 minutes to caramelize the glaze.

Creamy Roasted Garlic Mashed Potatoes

Ingredients:

• 5 lbs yellow potatoes, peeled and quartered

• 16 oz chicken stock

• 8 oz water

• 8 oz block Philadelphia cream cheese

• 1 garlic bulb (roasted – see below)

• 1 tbsp extra virgin olive oil

• 1–2 sticks salted butter (yes, it’s worth it!)

• 1/4 cup half & half

• Salt, to taste

Instructions:

1. Preheat oven to 450°F. Slice off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 20 minutes. Set aside.

2. Boil the potatoes in a mixture of chicken stock and water until fork-tender.

3. Drain and transfer potatoes to a mixing bowl.

4. Using a hand mixer, blend potatoes while warm until smooth.

5. Add in cream cheese, butter, 4 cloves of roasted garlic, and half & half. Mix again until creamy.

6. Taste and season with salt if needed.

Chesapeake Corn on the Cob

Ingredients:

• 8 ears of fresh corn

• Enough water to cover corn

• 1/4 cup milk

• 1 stick butter

• 1–2 tbsp Spiced Living Chesapeake Bay Seafood Seasoning

Instructions:

1. In a large pot, combine all ingredients.

2. Bring to a boil and cook for 15 minutes.

3. Serve hot and buttery with that perfect Chesapeake kick.

Sautéed Garlic Green Beans

Ingredients:

• 2 lbs fresh green beans, washed and trimmed

• 4 cloves of roasted garlic (from earlier)

• 2 tbsp extra virgin olive oil

• 2 tbsp Spiced Living Goddess Veggie Blend (salt-free)

• Pink Himalayan salt, to taste (optional)

Instructions:

1. Heat a large skillet over medium-high heat. Add olive oil.

2. Add green beans and sauté for a few minutes.

3. Season with Goddess Veggie Blend and toss well.

4. Add in the roasted garlic cloves and cook until beans are tender and flavorful, about 8–10 minutes or to your liking.

Serve everything together for a comforting, flavor-packed meal made with love—and a whole lot of spice. 

This decadent double chocolate cake can be made into a two layer round cake or cupcakes! My mom gave me this recipe years ago and it is a classic in my household. The kids and my hubby absolutely live for this cake.

Ingredients for cake

• 2 cups white sugar
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Ingredients for chocolate buttercream 

• 1 cup unsalted butter, softened
• 3 and 1/2 cups confectioners’ sugar
• 3/4 cup Hershey’s cocoa powder
• 1/4 cup milk or heavy cream room temperature (may need more or less, depending on your preference of buttercream thickness)
• dash of salt
• 2 teaspoons pure vanilla extract

Instructions for cake 

Preheat the oven to 350°. In a mixing bowl, whisk together all of the dry ingredients-Flour, sugar, baking soda, baking powder, cocoa powder and salt. With an electric mixer, mix in your eggs, one by one. Next, mix in your vegetable oil, milk and vanilla extract. Mix until well combined. Once that is combined, add in your boiling water. Mix entire batter until combined. If you are making cupcakes with this recipe, you may take your cupcake tins and fill each one 2/3 full. Which is about 1/4 cup each. If you are baking a cake, take two 9-inch pans and spray them with a baking spray and then fill them evenly. Bake the cake about 30 minutes or until a toothpick comes up clean. If you are baking cupcakes, it may take around 20-25 minutes to come up clean. Let cool.

Instructions for chocolate buttercream 

In a mixing bowl, Use an electric mixer to beat the butter until smooth. Add in your confectioners sugar and beat together until smooth. Add in your cocoa and once again, beat until smooth. Note that I prefer to use a sifter to sift my cocoa before mixing. That is not absolutely necessary, but it’s a preference of mine. Add in your salt, vanilla extract, and milk and continue to mix until smooth. Depending on your icing preference, you may decide to add more milk to make it less thick, or if you want it to be very thick, you can add more confectioners sugar. You should also taste it to determine if you want to add more cocoa to make it more chocolatey. 

Once your cakes have cooled, invert them on to a cake plate flat side up. Apply your first layer of buttercream and then place your second layer on top and apply icing to that. Enjoy!

Fried Chicken- Bmore Chicken Box Style

This recipe is for about 10 whole wings

Ingredients for Chicken

• 2-3 lbs. chicken parts of choice- I prefer whole wings
• 2 tbsp Spiced Living Bmore Chicken Box Seasoning or Spiced Living Mamie Lee Soul Seasoning- See note below regarding optional salt** (May use more or less depending on if you have the fat wings or the bird wings)
• 1 tbsp yellow mustard

Ingredients for Coating Chicken

• 1.5 cups flour
• 1/2 cup cornstarch
• 1.5 tbsp Spiced Living Bmore Chicken Box Seasoning or Spiced Living’s Mamie Lee Soul Seasoning
• Canola Oil for deep frying (the amount will depend on your method of frying. If you are using a skillet, you need enough oil to halfway submerge each piece of chicken. I prefer a deep fryer which requires a lot more oil, but more precise cooking. I usually use 5 quarts when deep frying)

Instructions

Make sure your chicken is thawed, cleaned, feathers removed and patted dry. Let sit at room temperature for about an hour.

Heat oil to 375. Season chicken with seasoning. Pour mustard onto chicken and rub it in evenly on all pieces. In another bowl, add flour, cornstarch and 1.5 tbsp of seasoning. Whisk together. Dredge chicken in the flour mix and shake off slightly. Let sit for a minimum of 5 mins to allow the coating to adhere. Then fry on both sides until internal temp reaches 165F.

**Note- Bmore Chicken Box seasoning has less salt content than Mamie Lee Soul Seasoning, which allows you to control your own level of salt. If you use the Bmore Chicken Box Seasoning, and you typically like your chicken on the salty side, add 1-2 tsp of salt as you season the chicken. If you use Mamie Lee Soul Seasoning, DO NOT add more salt. (Cuz I will not be responsible for your pressure😊)

Need a quick holiday dessert that is so easy, anyone can make it? Try this out!

Makes 9 brownies

Ingredients: 

Wet mixture
1/2 cup canola or vegetable oil (or real butter. I actually prefer the taste of butter more than oil, but the oil makes for a more vibrant color)
1 cup white sugar
2 large eggs
1 tsp white distilled vinegar
2 tbsp red food coloring
1 tbsp pure vanilla extract

Dry mixture
3/4 cup flour
1/2 tsp salt
1/4 cup cocoa powder

Cream Cheese mixture
8 oz cream cheese, softened
1/2 cup white granulated sugar
1 egg
1/2 tsp pure vanilla extract 

Method:

Preheat oven to 350 degrees. In a mixing bowl, whisk the canola oil, sugar, eggs, vinegar, red coloring, and vanilla extract together. Once well combined, add in the flour, salt, and cocoa powder and whisk until well combined. Set aside.

In another mixing bowl, use a hand mixer to cream the softened cream cheese, white sugar, egg, and vanilla extract. Mix it until smooth and creamy.  

In an 8x8 casserole dish, pour most of the brownie batter, but reserve about 1/4 cup. Layer the cream cheese mixture on top of the brownie batter. Pour the remaining brownie batter over the cream cheese mixture. Take a knife and make swirls by literally swirling the knife through the batter. I definitely get carried away during this part:-)

Bake uncovered for about 30 minutes at 350 degrees. Let cool slightly before cutting. Enjoy!

Check out this Mexican Street Corn Dip with Spicy Chipotle Lime Cotija Chicken Wings!

Chicken Ingredients:

• 20 chicken wingettes, cleaned and patted dry
• Extra Virgin Olive Oil 2-4 tbsp
• 2-4 tbsp of Spiced Living's Spicy Chipotle Lime Rub or a mix of 
• Chipotle Chili Powder
• Ancho Chili Powder
• Sea Salt
• Sugar
• Paprika
• Garlic Powder
• Onion Powder
• Lime Powder

Cotija blend ingredients:

• 10 oz Cotija Cheese
• 1/2 cup sour cream
• 1/2 cup Mayo
• 1/2 cup fresh cilantro, chopped
• Juice from 1 lime

Corn medley ingredients:

• 3 tbsp real butter
• 32 oz frozen corn
• 2 tsp Spiced Living Spicy Chipotle Lime Rub (or alternate as given above)
• 1/2 tsp Liquid Smoke
• 1/2 squeezed lime
• 1/4 cup prepared cotija blend (add more to your liking but start low as cotija has strong flavor)
• 2 tbsp chopped fresh cilantro
• 1 tbsp scallion

Method
Season chicken wingettes with olive oil and Chipotle lime seasoning. Air Fry at 370F for 20-25 mins. Could be longer based on the cut of chicken you use or based on your air fryer. In a small bowl, crumble cotija cheese and mix in Mayo, sour cream, cilantro, lime juice and seasoning. Once chicken is finished, line a baking sheet with parchment and place chicken on the sheet. Spoon a small amount of the cotija blend onto each wing (or alternate if you choose). Bake for about 5 mins at 350F. In a large skillet, over medium high heat, melt butter and add corn. Add seasoning, liquid smoke and lime juice. Sauté for about 5 mins until corn is cooked. Add in your desired amount of cotija cheese. I suggest starting at 1/4 cup, then taste. Top with chicken and garnish with cilantro, scallions, and reserved cotija.

Enjoy!

Ingredients for the queso:

1 tbsp butter                                                                1shallot, diced
2 cloves garlic, minced
1 1/2 cups half & half                                                    1 Chipotle pepper, in Adobo sauce, chopped 
1 jalapeño, seeded and diced
1 tablespoon cornstarch
4 ounces cream cheese
1 teaspoon yellow mustard
8 ounces smoked cheddar cheese, hand shredded
8 ounces sharp cheddar cheese, hand shredded

In a medium sauce pan, sauté the butter, shallots, and jalapeño for about 3 minutes. (Note, The jalapeños make this super spicy so if you want to control the heat, sauté those separately and serve on the side.) Add the garlic to the sauté last so you don’t burn it. Add the half & half and one chili pepper. Whisk in the cornstarch and simmer. Next stir in the cream cheese and mustard. Start adding the shredded cheese and stir until the sauce comes together. If you need to loosen it up, a little thinner, add more half.

Ingredients for Tortillas: 

1 pack of Corn Tortillas
Sea Salt for sprinkling
2 Limes                                                                       
Canola Oil for frying 

In a large skillet, Heat oil to 375F.  Cut the corn tortillas into fours. Drop gently into oil and fry until brown. Make sure they don’t burn. They cook fast. Immediately after removing, sprinkle with salt and squeezed lime juice. 

Serve with Pico de Gallo! 

Ingredients for Brine:

• 4 lbs chicken wings, cleaned (you can use drumettes, or whole wings, but make sure the wing tips are removed)
• 6 cups of your favorite sweet tea
• 1/3 cup Bourbon
• 1⁄4 cup Kosher Salt
• 1 tbsp lemon juice
• 1 sprig Rosemary
• 1 sprig Sage
• 1 sprig Thyme

Ingredients for Sweet Tea Bourbon BBQ Sauce:

• 1 1⁄2 cups ketchup
• 3⁄4 cup Sweet Tea
• 1⁄2 cup dark brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire
• 2 tsp Yellow Mustard
• 3 tsp Spiced Living’s Mamie Lee Soul Seasoning
• 1 tbsp Bourbon (more can be added according to your preference)

Ingredients for Coating Chicken:

• 4 cups self rising flour
• 1 cup cornstarch
• 4 tbsp Spiced Living Mamie Lee Soul Seasoning Canola Oil for frying

Instructions
First, let’s make the brine. In a large bowl, stir together the sweet tea, bourbon, salt,
lemon juice, and herbs. Make sure the salt dissolves. Add the chicken and cover with clear wrap. Brine overnight in the refrigerator for 24 hours (optimal).
After brining, discard the brine and pat the chicken dry.

For the BBQ Sauce, add the ketchup, Sweet Tea, dark brown sugar, apple cider vinegar, Worcestershire, Yellow Mustard, and the Mamie Lee Soul Seasoning to a sauce pan. Simmer on low and whisk for about 5 mins. Add in the bourbon and taste. Add more bourbon if you choose. Continue to simmer for 1 more minute. Let Cool.
To fry the chicken, using a large cast iron pan or deep fryer, heat oil to 325°. Using a Large bowl, add flour, cornstarch and Soul Seasoning. Mix well. Dredge chicken in the flour and shake excess off. Let sit for a minimum of 5 mins to allow the coating to adhere. Fry each piece until super crispy, golden brown and temperature reaches 165°.

Once chicken is done, immediately brush with BBQ Sauce. Enjoy!

I'm from Baltimore, and its no surprise that we are the Crab Queens and Kings! And the jumbo lump crab meat from the Chesapeake is thee best!  We master all things crab and this recipe does just that. Its super easy to follow. And it doesn't require a million ingredients!  Watch the tutorial below, and make this at home! Share this recipe with a friend, and don't forget to subscribe to my channel!

Ingredients:

(Watch the video to see how to put it all togther)

• 1 package of egg roll wrappers (this recipes makes about 8)
• 1 cup Mayo
• 1 tsp Spiced Living Chesapeake Bay Seafood Seasoning
• 1/2 tsp Garlic Powder
• 2 tsp mustard
• Dab of hot sauce
• 1 tsp Worcestershire
• 1 tsp lemon juice
• 1/2 cup breadcrumbs (I use saltine crackers)
• 1 lb jumbo lump or lump crab meat
• 1 tbsp parsley

Sweet Chili Sauce

• 1/2 cup Mayo
• 1/4 cup Sweet Chili Sauce

Chesapeake Bay Aioli

• 6 tbsp Mayo
• 1/2 tsp lemon juice
• 1/2 tsp Spiced Living Chesapeake Bay Seafood Seasoning
• 1/2 tsp Dijon mustard