Unapologetic promotion of St. John Spice

I know, I know, this isn’t a food blog.  But it is Winter Break, and I am in Michigan and I am cooking. So, instead of relying on other people’s recipes, I made up my own today (well, adapted, and used Ruth’s amazing spices).

When Monkey Man and Gorilla Girl gobble up everything in front of them and it is NOT grilled cheese, mac n’ cheese, or chocolate, you know it is damn good. I not-so-humbly admit that this is the best meal I’ve produced this break.

What is so worth writing about, you ask?

Well, here it is.

Looks mouth-watering, right?

Here is what you need, roughly:
2-3 sweet potatoes, peeled and cut into long wedges
olive oil
St. John Spice Cruz Bay Grill Rub
Pepper
Salt
About 1/4 onion cut in big pieces
Five chicken thighs (bone in, skin removed)
Soy Sauce
Worcestershire Sauce
Broccoli florets
1/2 pound mini bella mushrooms

Method:
Pour 3 tablespoons to 1/4 cup olive oil in a big bowl and add salt and pepper (ground) to taste. Add a generous spoonful of St. John Spice Cruz Bay Grill Rub. Add the sweet potatoes and mix to coat the potatoes completely with the oil and spice mixture. Pour potatoes onto a cookie sheet and bake for about 25-30 minutes at 400 degrees (or hotter for crispier fries).

In a bowl, mix olive oil, a bunch of soy sauce and a dash of Worcestershire sauce and about five generous spoons of St. John Spice  Cruz Bay Grill Rub. Throw in the skinned chicken thighs (or whatever kind of chicken floats your boat). Coat and let it marinate for at least 30 minutes. When ready, heat a skillet at medium high and cook the chicken with the marinade, turning frequently. When the potatoes are almost ready, and the chicken needs about five more minutes, take the chicken out of the skillet, and throw in the 1/4 onion with about 1/2 pound of mini bella mushrooms (or whatever mushroom you like). Cook for about 5 minutes. Add the chicken for a minute or two.

In the meantime, steam the broccoli.

When it is all done, serve with cheer! And watch the kiddos gobble it up like it was candy!

Ruth, the owner of St. John Spice, is my sister-in-law, and we have enjoyed her concoctions all through our break. We had been drinking her Hazelnut Spice coffee until we ran out.

I promise to be back to non-cooking posts soon.

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