Badia Recipes

BADIA strives to be the strongest ethnic line of spices in the marketplace, with an exceptional selection of products. Established in 1967 in Miami, BADIA has been driven by the quest to provide consumers with delicious color and flavor in their kitchens or at their barbeque grills. With more than 40 years of experience, BADIA continues to create rich blends, quality seasonings, unique flavors, and that special zing that every kitchen craves.

Here are some delicious recipes to try at home:

Argentinian Style Grilled Chicken Breast

Ingredients:
4 Chicken Breasts 7 to 8 oz each
1/4 cup Badia Extra Virgin Olive Oil
Badia Poultry Seasoning
1 Tablespoon Badia Chimichurri

Directions: 
Tenderize chicken breasts with handheld tenderizer (This keeps juices locked in and makes the meat tender). Season the breasts. Rub 1/4 cup Badia Extra Virgin Olive Oil all over the chicken breasts. Season generously with the Badia Poultry Seasoning on both sides. Turn on the grill and set for medium high heat. When hot, grill the breasts 2 to 3 minutes on each side, or until temperature reaches 165 degrees. Plate the chicken breasts and add the tablespoon of Badia Chimichurri Sauce on each breast. Serves 4.

By: Chef Hector Morales

Chicken Breast Exotica with a Mojo Mushroom Sauce

Ingredients
4 Chicken Breasts 7 oz each
1 Cup of Badia Mojo Marinade
1 Cup Shallots (cut in half and julienne)
12oz slice mushrooms
8 oz lightly salted butter
1 teaspoon Badia Thyme

Directions:
Cut the chicken breasts horizontally and slice. Put the breasts in a small bowl and add 1 cup of Mojo Marinade. Mix well. Let the chicken marinade for 1 hour. Drain chicken and put in small pan until ready to use. In large skillet add the butter. Put the skillet at medium high heat. Once the butter is melted add the mushrooms, thyme and shallots. Saute until the mushrooms are soft. Add the chicken. Saute until the chicken strips are done. This dish will make its own sauce, so it will be great to serve with rice or mashed potatoes. Serves 4.

By: Chef Hector Morales

Oven Seared Chicken Breast with Roasted Garlic

Ingredients
4-Chicken Breast 7 to 8oz each
Badia Roasted Garlic
¼ Cup Badia Extra Virgin olive oil
2 tsp-Badia Sea Salt
1 ½ tsp Badia Spanish Paprika

Directions: 
Tenderize chicken breast with hand held meat tenderizer. (This will help make chicken breast tender and juicy) Season breast. Rub with ½ C Badia extra virgin olive oil. Sprinkle Badia roasted garlic generously over chicken breast. Sprinkle 2 tea Badia Sea Salt over chicken breast. Sprinkle 1 ½ tea Badia Spanish Paprika and rub it in. Pre-heat oven to 375* Put breast on a cooking sheet pan and bake for 30 min or until internal temperature reaches 165*. Serves 4. Serving Suggestion: Serve with rice, beans and sweet plantains.

By: Chef Hector Morales

Zesty Lemon Pepper Shrimp Skewers

Ingredients
16 Shrimps- 8 to 12 size or 16-20 size
¼ Cup Badia Extra Virgin Olive oil
Badia Lemon Pepper
4 wooden skewers

Directions: 
16  Shrimp peeled( with the tails left on) and deveined.  Soak the 4 wooden skewers in water for 1 hour.  Put 4 shrimps per skewer.  Put the shrimp skewers in a pan and pour the Badia Extra Virgin Olive oil over the top of each skewer.  Flip the skewers over to coat well with the oil.  Season generously with Badia Lemon Pepper on both sides.  Cover with film and refrigerate for 1 hour or overnight.  Turn the grill to medium high .When hot grill the shrimp 3 –minutes on  each side. 

By: Chef Hector Morales

Creole Blackened Grouper

Ingredients
Seasoning:
2 Tsp Badia Blackened Seasoning
2 Tsp Brown Sugar
1 Tsp Badia Spanish Paprika
½ Tsp Badia Ground Coriander
3 Tbs Badia Extra Virgin Olive oil

Directions: 
Mix all the Seasoning ingredients together in a bowl. Season 3-7 to 9 oz grouper fillets on both sides. Keep cool until ready to use. Pre-heat oven to 375 degrees. Meanwhile add 3 Tbs of Badia Extra Virgin Olive Oil to a large skillet. Put the skillet on the stove at medium high heat. When hot add the fillets, cook for 1 minute on each side . When done put the fillets on a cooking sheet pan into the pre-heated oven for 10 to 12 minutes.

By: Chef Hector Morales