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Flavor Blast - Recipes

Flavor Blast - Lemon Chicken


4 - Boneless skinless chicken breasts

1 - Lemon juiced (1/2 cup)

2 - Tablespoons extra virgin olive oil

2  - Teaspoons JORVIC Flavor Blast – LEMON

¼  - Teaspoon of Salt Granulated.



Place chicken breasts in a gallon-size re-sealable plastic bag. Pour in lemon juice, olive oil, JORVIC Flavor Blast – LEMON and salt granulated. Shake it so all the chicken tenders get covered.

Let marinate in the fridge for 30 minutes or up to 8 hours. the more the better!!.

Heat a heavy skillet over medium high heat. Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade. Cook chicken 6 to 7 minutes per side, Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit. and looks nice and grill roasted. Serve hot. Garnish with freshly Chopped Parsley or Cilantro and lemon slices. 

Flavor Blast - Everything Mix

Roasted Salmon


4 (5-oz.) salmon fillets

1 tablespoon honey

1 teaspoons Olive Oil

2 tablespoon JORVIC Flavor Blast - Everything Bagel Mix



Preheat oven to 400°F. Arrange fillets on rimmed baking sheet lined with parchment paper. Combine honey and Olive Oil in a small bowl and brush over salmon.  Sprinkle our Flavor Blast – Everything Bagel Mix evenly over the fillets.

Bake in preheated oven until salmon flakes easily with a fork, about 12 to 15 minutes. Serve with a Fresh Spinach Salad with slice radishes and lemon slices. Garnish with Fresh Cilantro.

Flavor Blast - Cajun Crabs


16 Blue Crabs, large, whole

2 Gallons of  Water

1/4 cup Kosher salt

4 ears Corn, peeled, cleaned, cut in half

3 lb Potatoes, red bliss, medium, skin on

2 cups Onions, large dice

6 Garlic, whole cloves

1 cups Celery, large dice

1 cups Green peppers, large dice

1/2 cup JORVIC Flavor Blast - CAJUN

3 Bay leaves

1/4 cup Vinegar

2 Lemons halved

1 qt Ice

Combine water, corn, potatoes, onions, garlic, celery, green peppers, JORVIC Flavor Blast - CAJUN, bay leaves, vinegar and lemon halves. Bring to boil and simmer until potatoes are tender (about 20 minutes). Add all the Crabs and simmer additional 10 minutes.


Add enough ice to pot to bring temperature down and stop cooking process. Cover and let soak for 30 minutes to 1 hour (the longer the soak, the spicier the crabs will be). Remove corn and potatoes from pot and place in large bowl to serve. Serve crabs on large platter. Serve as you preferred.

Flavor Blast - Jerk Chicken


¾ cup Caribbean Jerk - Flavor Blast

3 garlic cloves - Crushed

1 bunch of fresh chives - cut big pieces

¼ cup of Jamaican Rum 

¾ cup soy sauce

6 to 8 pieces skin-on, chicken legs (about 6 pounds total), drumsticks and thighs.


Blend Our Caribbean Jerk - Flavor Blast with the soy sauce, rum, chives and garlic cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. NOTE: Puncture chicken thick parts to a better flavor penetration

Turn all chicken pieces several times to coat. Cover bowl and let it chill in your fridge at a temperature bellow 40 Fahrenheit, keep turning chicken pieces once, at least every 2 hours for at least 8 hours, (taste better if leave longer to marinade).

Remove chicken from marinade, wiping off any excess. Discard remaining marinade.
Prepare grill:
Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 10–15 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant read thermometer inserted into the thickest part of your chicken registers 165°, continue to grill for 20–25 minutes more.
Transfer chicken to a platter and Enjoy.

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