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PepperMary Recipes


Blackened Chicken Pesto over Linguini Island Jerk Pork Tenderloin Jerked Mango Chutney
Cajun Corn on the Cob Island Jerk Honey Rum Glaze Spiced Nuts
Chipotle Spiced Snow Peas and Red Bell Peppers Jerk Chicken Roulades Spiced Rum Hollandaise

We use PepperMary in everything! Please email us at PepperMary with your favorite recipes.


Blackened Chicken Pesto over Linguini


4 (6 to 8 ounce) boneless chicken breast

2 tablespoons olive oil

PepperMary Cajun Blend to taste

1 large tomato diced

1 package (8 ounces) of crumbled feta cheese

4 tablespoons of "Classico or Knorr's" Pesto Sauce

1 package (8 ounces) of linguini


Brush the chicken breast with olive oil and coat to taste with PepperMary Cajun Blend. Grill the chicken until cooked and move to a platter to rest for 5 minutes. After rested, slice chicken into 1/2 inch strips. Cook pasta to al dente, drain and return to pan. Toss pasta with pesto. Serve pasta on plate and top with diced tomato, feta cheese,and Cajun chicken. Makes 4 servings.

Cajun Corn on the Cob


PepperMary's Cajun Blend

Fresh Corn on the Cob with Husks On



Prepare your sweet corn to your liking. For a quick method, cook corn with husks on in the microwave for 3 minutes per ear. They will be very hot to handle, but will stay hot for 15 minutes in the microwave.

Coat the corn with butter and sprinkle with PepperMary Cajun Blend to taste. This brings out the sweetness of the corn and adds the heat of the Cajun Blend. One of PepperMary's favorite recipes. Enjoy!

Chipotle Spiced Snow Peas and Red Bell Peppers


1/2 pound snow peas

1 large red bell pepper julienne into thin strips

2 tablespoons extra virgin olive oil

2 teaspoons to 1 tablespoon of PepperMary Chipotle BBQ Rub

1/2 fresh lemon


In a large non-stick saute pan over medium heat, add olive oil, snow peas, and bell peppers. Toss vegetables in oil to coat. Add Chipotle BBQ Rub. Cook to desired tenderness ( Best if al dente). Before removing from heat , finish off with a good squeeze of lemon.

Serves 4

Island Jerk Pork Tenderloin


2 whole pork tenderloins (trimmed of fat and silverskin)

2-3 tablespoons olive oil or spray with non-stick spray

PepperMary Island Jerk Rub


Coat tenderloins with Island Jerk Rub, cover and refrigerate for 2 hours to overnight. Preheat oven to 400 degrees F. Place tenderloins side by side, thick end next to opposite thinner end in an appropriate roasting pan. Drizzle with olive oil. Bake uncovered on middle rack at 400 degrees F. for 12 minutes. Reduce heat to 325 degrees F. for an additional 12-15 minutes or until desired temperature is reached. Allow tenderloins to rest a few minutes, slice and serve. This is great served with Mango Chutney or Spiced Rum Hollandaise.

Island Jerk Honey Rum Glaze


2 tablespoons of PepperMary Island Jerk Seasoning

3/4 honey

2 tablespoons dark rum


Combine seasoning, honey, and rum by whisking together in a small bowl. Brush on meat before and during grilling. Cover and keep up to 1 month in refrigerator. Great on meats, fish, shrimp and vegetables.

Jerk Chicken Roulades


6 boneless skinless chicken breasts

8 ounces of cream cheese

1 large roasted red pepper diced

4 tablespoons Island Jerk Spice


Pound out chicken breast between 2 pieces of plastic wrap until uniform thickness of 1/2 inch.

In a small bowl, mix 2 tablespoons of the Island Jerk Spice with the cream cheese, blending well.

Place equal amounts of cream cheese mix on each chicken breast. Divide the diced red pepper over the cream cheese mixture. Roll up the chicken breast, closing off the ends and place in a shallow baking dish that has been coated with a cooking spray. Spray or brush olive oil on chicken and sprinkle with remaining jerk spice. Cover with foil and bake in a preheated 350 degree oven for 25 minutes. Let rest and slice.

Serves 6

Jerked Mango Chutney


1 mango 1/2 inch dice

1 medium onion quartered and sliced thin

1 tablespoon butter

1 tablespoon vegetable oil

1 12oz. mango nectar (located in the Spanish food section)

1/3 c. dried cranberries (or raisins)

1/4 c. honey

1 tablespoon PepperMary Island Jerk Rub

1/3 c. nuts coarsely chopped (macadamia, pecan, walnuts, or hazelnuts) Optional


Saute onion over medium heat until just translucent (do not brown) Add diced mango, dried cranberries and toss well with onions (about 2 minutes). Add mango nectar, honey, nuts, and Island Jerk Rub. Bring to a boil over medium high heat. Reduce heat to low and simmer until liquid is a jam like consistency. Cool and serve at room temp. Refrigerate up to 2 weeks. Great with pork, chicken, or fish.

Spiced Nuts


2 pounds unsalted mixed nuts

1/4 to 1/2 cup real maple syrup or honey

PepperMary Island Jerk, Cajun Blend, or Chipotle BBQ Rub


Toss mixed nuts in a large bowl with the maple syrup or honey (a little goes a long way, you don't want the nuts to be wet). Spread nuts on a cookie sheet that has been sprayed with cooking spray or use parchment paper for easy clean up. Sprinkle with the PepperMary spice of your choice. Bake in a preheated 325 degree oven for 10 to 12 minutes until golden brown. Watch carefully not to burn.

Spiced Rum Hollandaise


Knorrs Hollandaise Sauce

1 mini bottle of Captain Morgan Spiced Rum


Follow package directions for the Hollandaise. Add spiced rum when you add the milk.

This unique flavor add a hint of vanilla. Great with PepperMary jerk pork tenderloin.


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