1. Place chicken in a mixing bowl. Cover with lime juice and water.
2. In a blender or food processor, place spice mix and oil together. Blend well, then mix in onions, green onions, garlic, and habanero peppers until almost smooth.
3. Pour 3/4 of the marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat the grill to medium heat
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to 165F. 

Pre-heat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Use food processor to pulse cauliflower into powder (you should have about 2 1/2 cups). Transfer cauliflower to a microwave-safe bowl and cover. Microwave 3 to 5 minutes until soft. Transfer onto a clean, dry kitchen towel for cooling.

Once cooled, wrap the cauliflower in towel and wring out moisture. In a large bowl, stir together the Cauliflower, Italian Seasoning, Parmesan Cheese, Salt, Egg and 1 Cup of Mozzarella Cheese until well combined. Transfer to the prepped baking sheet and press into a 10-in. round. Bake until golden brown, approx. 10 to 15 minutes.

Remove the crust from the oven and top with Sauce (see recipe below) and remaining 1 cup mozzarella and top with tomato slices. Bake until the cheese is bubbling, roughly 10 minutes. Chop basil leaves and top before serving before serving.

• Get your big skillet, warm it up on medium heat! Add EVOO.
• Add halved Brussels, flat side down, do not touch them for 3 minutes, or when they are golden on the bottom. Seriously, just don’t touch them. Shake the pan after 3 minutes and cook for an additional 2 minutes.
• Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes.
• If the pan dries out, add in 1 tbsp. of water at a time.
• Remove sprouts from skillet and set aside.
• KEEP YOUR POT HOT.
• Add vinegar, honey, mustard, and ROASTED GARLIC BLEND and whisk to combine.
• Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat and heat through, 2 to 3 more minutes.
• Serve them now or cover with foil, put on your ugly Christmas sweater and head to the party.

1. Preheat oven to 325 degrees F.
2. Cut the onions and vegetables into similar sizes, around 2x2inches.
3. Use paper towels to dry the skin of the turkey and clean inside the cavity.
4. Slide your (clean) hand between the skin and the breast meat beginning at the cavity opening and slowly separating them into a pocket.
5. Slide three knobs of butter under the breast skin on both sides of the turkey. Try to spread them around evenly.
6. Using the Perfect Turkey spice rub, work the mix into the skin all over the entire bird. Use your hands to press spice rub into the skin and into the cavity. The specially selected ingredients like smoked paprika, salt, garlic, spices, lemon peel, orange peel, red bell pepper, green bell pepper, and sugar will marinate and infuse into the bird’s meat and caramelize for a crispy skin.
7. Stuff the cavity with the onion halves, citrus, and garlic cloves.
8. Move the turkey to a roasting pan with a rack to avoid a soggy bird.
9. Use a large piece of foil, just big enough to fully cover the turkey breast and mold it over the entire breast area.        (This will ensure the breasts don’t overcook and become dry)
10. Roast the turkey for 2 hours and then carefully remove the foil from the turkey breasts. Then, increase the temperature to 400 F and cook the bird for another hour. Using an instant-read thermometer, check the internal temperature by getting a reading from the meatiest part of the thigh. The ideal temperature is 165 degrees F. Make sure the skin has crisped up and become a deep golden color.
11. Remove the turkey from the oven (remember it is heavy and hot!) and let it rest for the appropriate time for the weight. Then carve.