“When you photograph a face… you photograph the soul behind it.” – Jean-Luc Godard

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Fashion you'll love...

We've officially launched! Apparel Collection ready for the Summer. Sol y Sal encompasses freedom like the ocean. Sol y Sal translates to "sun & salt" in Spanish and a great representation of it's designs. A resort wear for women: Beach Dresses, Accessories & Jewelry. Inspired by the Caribbean beach lifestyle with transformational pieces for any outdoor occasion. Shop Now!

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The double S chicken (sweet and spicy) Caribbean chicken

  Ingredients: 2 teaspoons olive oil 4 boneless, skinless chicken breasts sliced in 1/2" strips 3 minced cloves garlic 1/2 cup chopped onion 1/4 cup peach chutney 2 Tablespoons of 2 peasTropicana Spice 1-1/2 cups low sodium chicken broth 3 tablespoons dry white wine 2 Tablespoons Unsweetened coconut flakes Directions: In a large skillet, heat oil to medium high, and saute chicken pieces until browned Remove chicken and set aside Saute garlic and onion in skillet until golden Stir in chutney and spices and cook one minute Add broth and wine while stirring constantly until heated through Reduce temperature to simmer Return chicken to sauce and simmer 15 minutes Stir in coconut flakes Serve over hot rice

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Buttermilk chicken

Ingredients: 1 cup low fat buttermilk 2 Tbsp WorldSpice chicken seasoning 2 whole bone-in chicken breasts, about 2 lbs Directions: In a small bowl, combine the buttermilk and World Spice seasoning. Mix to combine. Pour the seasoning buttermilk into a zip top bag large enough to hold the chicken and the marinade. You can also use a shallow glass dish covered with plastic wrap. Just make sure the marinade covers the chicken completely. Close the bag and massage the marinade into the chicken pieces. You can do the same thing with the glass dish, it's just a little messier. Place chicken and marinade in the refrigerator for at least an hour and as long as 8 hours. Preheat grill to medium high...

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Roasted Carrots with Za'atar and Feta (OUR SPICE GIVE ME PEACE OF THE THE MIDDLE EAST BLEND)

This is one of our favorite side dishes and  I love how roasting the carrots concentrates and intensifies their natural flavors. The sweetness of the carrots paired with za'atar and the bite of the feta cheese really give make this dish unique. This recipe also works well with sweet potatoes. Za'atar is traditionally consumed with Arabic bread (the pita) which the pita is dipped in olive oil and then the seasonings. It is commonly sprinkled over chicken, fish and vegetables. Some cooks swear that it brings out a spectacular flavor in any Mediterranean dish.This is a simple Israeli version of Za'atar that is hand blended from toasted sesame seeds, coriander, sumac, thyme, cumin and black pepper.    Ingredients: 4-6 carrots, peeled...

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