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Behind Every POWERHOUSE Flavor is
the ARCHITECT That Builds The Experience:

Welcome to my world of all things flavor! Having struggled with weight
issues more than half of my life I dispel the myth that healthy food
is lifeless and bland. Enjoy your epicurean journey as you
explore the globally inspired flavors, ingredients and recipes
that deliver healthier ideas sending your taste buds
into a state of sublime.




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The Steve Harvey Show Season 4


Celebrity Chef, Judson Todd Allen Delivers Innovative, Flavorful & Healthy Meals to Steve Harvey’s Palate.
Follow Judson Todd Allen via social media and his website to get an the inside scoop, including recipes and videos on what Harvey eats on a daily basis, keeping him healthy and full of energy.

Chef Judson’s Featured Recipe

It’s Grilling Season and Chef Judson is Bringing “HEALTHY BACK” with BOLD SPICES & FLAVOR

Jerk Seafood Mac & Cheese

Give these recipes a try and share it with others!!! Follow me on Instagram and Twitter @ Judson Todd Allen

Jerk Mac & Cheese

Jerk Seafood Mac & Cheese

By: Chef Judson Todd Allen

Serves: 5-6
Preparation Time: 20 minutes
Cook Time: 25 minutes


Cooking Instructions
  • 1 lb. penne pasta

    1 lb. medium shrimp, cleaned, peeled and deveined

    1 lb. lump crab

    1/4 cup, red bell pepper, finely diced

    1/4 cup, green bell pepper, finely diced

    1 teaspoon garlic, finely minced

    2 tablespoons olive oil

    1 1/2 cup 2% milk

    2 cups half & half

    1 tablespoon flour

    2 tablespoons light sour cream

    1/3 cup herbed goat cheese

    3/4 cup parmigiano-reggiano

    1 1/2 cup sharp cheddar cheese, shredded (reserve some for topping)

    1 tablespoon jerk spice blend seasoning

    1 teaspoon jerk marinade

    1 tablespoon Chef Judson’s – CHEF BLEND Hot Sauce

    1/4 teaspoon sea salt

    1 teaspoon, lemon zest

    2 tablespoons parsley, finely chopped

  • Preheat oven to 400 degrees F.

    Cook the penne pasta in boiling salted and oiled water until al dente and set aside.

    In a large skillet, heat 1 tablespoon of olive oil over a medium heat and add vegetables and ½ amounts of seasonings. Add shrimp and sear for 1-2 minutes on each side.

    In the stock pot over medium heat, add 1 tablespoon of olive oil and flour and whisk to cook the roux. Add remaining seasonings and marinade. Add cream and milk and whisk to full combine. Add in cheese and whisk well. Add hot sauce and lemon zest. Add shrimp and vegetables and simmer.

    Combine cooked pasta, crab meat and parsley with the cheese sauce and stir to combine. Pour your mac and cheese in a ceramic/non-stick casserole dish and top with reserved sharp cheddar on top. Bake for 15-20 minutes or until golden and bubbly. Garnish with finely chopped parsley.