Marinated Portabello Mushrooms

Marinate about 30 minutes and sauté or grill – out of this world!

Mango Chicken (microwave)

Layer chicken and mango fruit in a dish, season to taste, and pour mango poppy dressing over chicken.  Let marinate at least 20 minutes, then add onions and green or red bell peppers.  Season again to taste and pour mango poppy over vegetables.  Microwave for 18-20 minutes.  Serving Suggestion:  great served over brown rice.

Mango-Poppy Salmon 

Bake salmon for a few minutes, then pour on the Mango Poppy Dressing.  Broil on one side a couple minutes; remove from oven, turn over the salmon, and pour on more Mango Poppy Dressing.  In a bowl, combine bread crumbs, butter, seasonings to taste, and some tiny shrimp.  Sprinkle this crumbly mixture on top the salmon & dressing, then return to the oven and broil a few more minutes until done.

Mango Chicken


KLHM as Dippin’ Sauce

Great as a dipping sauce for gator bites, chicken tenders, conch fritters, and many other fried foods. A favorite at sports bars/restaurants.

Chicken Sandwich with Key Lime Honey Mustard Spread

Fry, grill, or broil a boneless chicken breast. Place in a bun and simply spread on the KLHM. That bit of horseradish makes this a favorite - again and again. Try this with ham and leftover turkey, too.

Baked Fresh Ham  

Trim excess fat from a ten ounce ham. Mix two tablespoons of Key Lime Honey Mustard dressing with two whole garlic cloves(minced), ½ teaspoon dried rosemary, and ½ teaspoon ground thyme. Rub the mixture all over ham. Bake at 350 degrees for 30-35 minutes per pound of meat, until meat thermometer registers 185 degrees.


Caribbean Shrimp Cocktail

Serve shrimp cocktail with Caribbean Garlic dressing rather than the traditional cocktail sauce. At a party, offer both and see which sauce disappears first!

Caribbean Garlic Tossed Pasta

Boil your favorite pasta. Cook chicken, or warm-up leftover chicken or turkey meat, toss with the Caribbean Garlic dressing and the pasta. If desired, add strips of red bell pepper and Cubanelle peppers, sliced black olives, onions, and sliced water chestnuts. Meatless variation: simply omit the meat and substitute your favorite steamed or stir-fried vegetables. (Hint: 4 chicken breasts and one pound of uncooked pasta will require 8-12 ounces of Caribbean Garlic dressing/sauce.)

Caribbean Garlic as Marinade  

Cover beef or even fish with several tablespoons of Caribbean Garlic for at least 10-15 minutes, then cook as desired. Try this with beef stroganoff, salmon, mahi-mahi –discover for yourself how the creamy garlic gently enhances flavors.

Pesto Sauce 

Grate six ounces of Parmesan cheese in food processor or blender and add ½ cup- ¾ cup of Fresh Caribbean Garlic dressing. Set aside. Meanwhile, wash and dry thoroughly basil and parsley. Add herbs to mixture in food processor/blender and puree. Add 2 tablespoons of dried pignolias, grated cheese, and additional dressing, if needed. Toss with favorite hot pasta.

Shrimp with Angel Hair Pasta  

Combine ¼ to ½ pound of fresh peeled shrimp with ¼ to ½ cup of ‘Island Breeze’ Fresh Caribbean Garlic into a skillet, browns in 6 minutes. Boil and drain your angel hair pasta. Add ½ cup of frozen peas in the garlic & shrimp mixture. Toss and serve over pasta. Top with Parmesan cheese and serve with garlic bread. VARIATION: Combine ¼ cup olive oil, fresh ground basil blended with Romano and Parmesan cheese. Add this mixture to the garlic & shrimp.

Garlic Chicken


Sweet Heat Turkey Tenderloins

Rub turkey tenderloins with garlic spices. Sauté in olive oil. Brush turkey with Sweet Heat and let simmer. Suggestion: Serve over brown rice and mushrooms.

Sweet Glazed Chicken

Cook chicken strips. If desired, stir fry some vegetables. During the holidays, this is an ideal recipe for leftover turkey meat. In skillet, mix together 50/50 the Sweet Heat and a fruit preserve (like peach, apricot, or mango preserves). Add the cooked poultry over medium heat and glaze in the sweet sauce until warm. If vegetables were stir fried, you can either stir into the glazed poultry or serve on the side. Serving Suggestion: an egg roll or fried rice will add just the right touch!


Lime Juice Concentrate

The true Key Lime, also commonly called Mexican or Caribbean Lime, is small and yellow-skinned. Great for Key Lime cheesecake, Key Lime pie, & drinks. Substitute ‘Island Breeze’ Key Lime Juice anywhere that you would use lemon or lime.

Award-Winning Key Lime Pie

A favorite Key West dessert, this recipe was a winner for three straight years with the Miami Herald.

PIE SHELL: Graham cracker crust (some prefer a flour/butter pie crust, prebake).

FILLING: 4 egg yolks, pinch of cream of tartar, 2 cans sweetened condensed milk, and 1 5-oz. bottle of Island Breeze Key Lime Juice.

BLEND thoroughly the Filling ingredients above and pour into large pie shell . Bake at 350 degrees for 5 minutes. Chill 3-4 hours. Garnish with whipped cream.

VARIATION #1 - Frozen:

Same as above, but freeze and serve with vanilla ice cream.

VARIATION #2 - with Meringue:

Same as first recipe but add a meringue by whipping 4 egg whites with ¼ cup of sugar and a pinch of cream of tartar. Whip until stiff peaks form. Spread over filling and bake at 350 degrees for 5 minutes (until peaks are light brown). Chill for 3-4 hours.

Cuban Marinade  

Combine ¼ cup Key Lime Juice, 1 onion, and 8 cloves garlic crushed. Makes enough for one chicken or one pork roast (refer to recipes below).

Cuban Chicken  

Mix together in large skillet a cut-up chicken and one recipe of Cuban Marinade. Simmer covered over medium heat for 40 minutes, then remove lid and simmer additional 20 minutes. Suggestion: serve with yellow rice, black beans or fried plantains.

Cuban Pork 

Combine one recipe of Cuban Marinade with pork roast. Simmer for two full hours. Add water if needed. For the cook who works during the day, double the marinade recipe and place all in the Crock-Pot, then simmer on LOW for 8-10 hours. Serving Suggestion: serve with black beans & rice.


The Perfect Margarita

Mix 3 oz. Florida Keys Moonshine, 1 oz. of Triple Sec, and 1 ½ oz. of Tequila in blender with ½ cup of ice. Pour into salt rimmed glass. Garnish with a lime slice. Or, skip the blender and pour over ice. This recipe is sure to have you howling at the moon!!


Barbecued Oven Spareribs

Bring 12 oz. of S.O.B. Barbeque, Hot or Regular, to a boil. Wipe 2 pounds of spareribs with damp paper towels. Brush sauce on both sides of ribs. Place in a shallow, open roasting pan and bake for 1 ½ hours, basting frequently with remaining sauce and turning to glaze.


Afternoon Snack

In the Keys we take a block of cream cheese and pour ‘Island Breeze’ West Indies Peppa Sauce over it. Serve with crackers(Club or Ritz)…sounds weird…tastes great!!


Chicken Diablo

Dip the chicken breast into an egg-milk combination.Crush saltine crackers and mix it with flour. Cover your chicken breast with that flour and cracker mixture. Cover with aluminum foil and brown the chicken on medium heat. Bake for 25 minutes at 350 degrees. Serve with yellow rice and black beans and garlic bread. After baking, top chicken with cheddar cheese and finish baking for 2 minutes. Top the chicken with ‘Island Breeze’ Tropical Salsa. Not too hot and great tasting!!


Honey-Jalapeno Catfish

Lightly bread with flour and bread crumbs, catfish fillets (or any white, light fish). Pan fry in either butter or Pam 3 minutes on each side. In a separate pan put 1/3 cup honey and ½ chopped jalapeno..cook for 5 minutes on low. This will be drizzled over the fillets. Serve with a rice pilaf and black beans.