Acorn Squash with Apple Cinnamon Pecan Topping

I made this dish for one of the thanksgiving dinners I attended with my sister Tuedy. She offered to help me out, which she did, by tasting and giving me thumbs up. This delicious, you should try it.

Acorn squash is not very popular, simply because people don't have many recipes to choose from. So, with this in mind, I'm skipping the Jamaican touch and just creating a recipe using ingredients around me.

Ingredients:

2 acorn squash

1/2 Granny Smith apple

3 tbsp of butter

3 tbsp of brown sugar

1 cup of chopped pecans

1 tbsp of honey

Olive oil
Salt
Cinnamon

Method

Cut squash in half and remove seeds. Wash and pat dry. Slice squash along the lines to make little pegs. Brush the slices with olive oil and sprinkle with salt; bake for 30 minutes or until tender.

Topping:

Melt butter and sugar in a sauce pan. Dice apple and add to the mixture. Simmer for 2 minutes to allow the apple flavor to come alive. Add the chopped pecan, honey and cinnamon and summer for another 2 minutes. Add more butter if the sauce is too thick.

Pour topping over the slices of acorn squash and serve. Yum yum.

You can also use maple and walnut instead of the brown sugar and pecan. This was my original intention but Alexis, my friend, hated both maple syrup and walnuts. So I tweaked it.

Jamaican and other Tropical Fruits and Vegetables (Updated)

I was talking to one of my besties who currently lives in Jamaica, and she could not describe a passion fruit for me. So, it's
education time for everyone. I'll add fruits as I go along.

  s

Passion Fruit- Shiny yellow or purple exterior with a very tart pulp over edible seeds. This fruit has a lot of flavor and may be eaten as is, or pureed with water and strained for a refreshing juice. Give it a try, your taste buds will have a little party, I think.



The beautiful inside of a Dragon Fruit.

Dragon Fruit

Dragon fruit tastes like an edible flower mixed with Kiwi and hint of watermelon. It's hard to describe because it so unique. Instead of reading my take on it, I encourage you to go out and try it.

Guava

 Hmmmmm....What can I say about these little gems? BOLD and "citrusy",  love them. These are packed with small edible seeds and are firm to the bite. Ripe ones can be green or yellow, depending on the origin of the fruit. We have a few in Jamaica. The yellow ones are deep pink on the inside and the green ones are yellow on the inside.

Papaya

This is great in smoothies and fruit salad. It's a bit pricey in the US, but worth the bucks if you are ever looking to try something new or unique. It's a hearty fruit with a burst of juicy goodness. Buy a small one and give it a try. The ripe ones are usually yellow or if green, will sink when you gently press into it.

Jicama

 Jicama is semi-sweet root vegetable that is quite popular in Latin America, and more so in Mexico where it is an everyday staple. One of my closest friends is from Mexico and she used to share Jicama with us during our college years; being the health nut that she is, we always had it raw and would never question its many other uses. Today, there are a ton of recipes online with different ways to prepare Jicama, be it fried, baked, boiled or sliced thinly for slaws, wraps and vegetable trays. Here is another picture to show what the inside looks like. It's cost me a $1.50 for one, and it is certainly worth the price. I will share a Jicama fries recipe with you in another post. Stay tuned.

Jamaican Jerk Chicken Wings

 

 Here is an oven cooked recipe for one of Jamaica's world renowned dishes, jerk chicken. The term "jerk" in cooking, refers to a smokey spicy rub added to meats which are cooked over pimento wood. Since we do not have the pimento wood or smoke pan to cook this dish, we'll season with pimento seeds and bake in an oven. I also recommend that you use dark meat. This is a crowed pleaser!

 Ingredients

2-3lbs chicken Wings

Fresh Thyme

4 Stalks of Scallion 

1 Small Onion

1/2 of a Small Bell Pepper

Onion Salt

1 Tbsp of Browning (see picture above)

4-5 Tsp Jamaican Jerk Sauce (Mild or Spicy)

Method

Thaw meat and add chopped scallions, thyme, onion salt and diced bell peppers and onion. This allows the fresh seasonings to marinate before we add the jerk sauce and browning for color. I let this stand for at least an hour before I add the final two ingredients. Add the sauce and browning and allow to soak overnight or for at least 2 hours. Once marinated, bake covered in a 375 degrees oven for 2 hours. 

Check the meat after 1.5 hours, to turn each piece and drain excess liquid. 30 minutes to show time. Remove from heat after the full two hours and serve with your favorite side. I love festivals with this dish. Looks like I am going to have to post a recipe for Jamaican festival, soon :). For now, enjoy!

BNW

Chinese Chilli and Stone Ground Mustard Crab

 

Give this recipe a shot.

2lbs Jonas Crab (or whichever  you like)

2 Tbsp Chinese Chilli Sauce

1Tsp Whole Grain Mustard

1 Tsp Crushed Red Pepper

1 Cup of Water

Dash of Soy Sauce

 Method:

Buy cooked and cracked crabs or claws to ensure that the juices will get to the meat inside the shell. Combine water and all of the other ingredients and boil. Add crab and cook on medium for 15 minutes. Remove from heat and let stand for 5 minutes before you eat. This is so tasty. The soy sauce adds sodium and flavor at the same time.

BNW~

Chicken and Pumpkin Soup

Every Saturday is soup day in Jamaica. We eat kidney beans, pumpkins, broth like, or seafood based soups. I love them all, but my preference is pumpkin and yes, seafood based soups. Today, I am going to share a pumpkin and chicken soup recipe. I hope you'll enjoy it!

Ingredients

2 Chicken Breasts

2 Chicken Legs or Thighs

My mom would frown upon this, but, a can of pumpkin (we usually peel and cook the pumpkin ourselves)

4 Stalks of Scallion

2 Sprigs of Thyme

2 Gloves of Garlic

1lb Yam (not sweet potato, look for the caribbean coco)

1 Cup of Flour

2 Potatoes

2 Large Carrots

1/2 Onion

Grace Chicken Noodle Soup Base, or two chicken bouillion  

1 Whole Scotch Bonnet or Haberno Pepper

Salt

Method

Bring 1/2 gallon of water to boil. Chop chicken legs or thighs add to pot, along with garlic, onion and chopped potatoes and carrots. Cook for approximately 30 minutes. In the meantime, knead flour with a pinch of salt and let sit. Cut chicken breasts and  yam into small cubes and set aside.

Add the can of pumpkin and allow to boil. Once boiled, add chicken and yam to the pot. This may get tricky now, pull small pieces of the flour and rub between your palms to make little dumplings. Add them to the pot and cover and cook for another 30 minutes. 

Your kitchen should start smelling like a Jamaican kitchen on a Saturday afternoon :). Time to flavor your pot. Add the scallion, thyme, pepper (do not cut), and soup base or bouillion. Taste and add salt if needed. Stir and cook for another 10 minutes to allow the flavors to meet each other. Remove thyme and scallion and serve hot.

You can cut a corn cobb into 3 or 4 pieces and add to the soup with the dumplings, for a richer soup. I didn't have any on hand, but the show must go on.....

BNW~

Fun Beverages With a Caribbean Flare

These are some of my favorite punches and juices. I will continue to add recipes on this thread, so check back often.  To get started, hail to the black gold and green...RUM punch, a Jamaican favorite.




Jamaican Rum Punch

500ml (3/4 Bottle) Jamaican White Rum
750 ml  Pineapple Juice
750 ml  Fruit Punch
3 Tsp of Angostura Bitters
1/4 Cup Lime Juice

Method:
Pour contents in a large jug, stir and refrigerate.Serve chill






(Irish) Potato Punch

1lb Potato
2 Cups of Milk
1/2 Cup Condensed Milk
Sugar 
Vanilla
Nutmeg
1 Tbsp of Rum

Method:
Boil potatoes until they are tender. Drain half of the water and empty contents in a blender, add milk and puree until potato has dissolved. Sweeten and flavor with condensed milk, sugar to taste, rum, vanilla and nutmeg. Chill and serve.






Jamaican Style Carrot Juice

1lb Carrot
2 Cup of Milk
1/2 Cup of Condensed Milk
Sugar
Vanilla
Nutmeg

Method:
Boil carrots until tender. Let cool (do not drain). Transfer to your blender, add milk and blend until carrots have completely dissolved. Sweeten with condense milk, sugar to taste, vanilla and nutmeg. This is a preferred drink to accompany your Sunday dinner.

This recipe was one of my favorites with Sunday dinners. Some of my friends, not so much, they prefer to get the nutrients instead of having them destroyed in the boiling of the carrots. This taste better to me, so I am sacrificing the nutrients here and I will seek them from the solid portion of my meal. If you want to get the full nutrients however, see the recipe below.




Carrot and Beet Root Juice

1lb Carrot
2 Beets
3 Cups of Water
1 Tin of Condensed Milk
2 Tsp Vanilla
1Tsp Nutmeg (optional)
1 Tsp Almond Flavor

Method:
Wash and cut carrots and beets into small cubes. Add to blender with water and puree until the vegetables have completely shredded. Strain into a jug and sweeten with condensed milk, vanilla, nutmeg and almond flavor. Refrigerate and enjoy with a yummy dish.




Papaya, Mango and Orange Punch

1 Lg Ripe Papaya
1 Lg Ripe Mango
2 Cups of Orange Juice
2 Cups of Water
Juice of 1 Lime
Sugar to taste


Method:
Gotta have my mango. Dice mango, and papaya and add to blender with orange juice, lime juice and water and blend until the fruits have completed dissolved. Pour contents into a jug and sweeten to taste. Refrigerate and serve chilled. Yum :)



Pineapple Ginger Zinger

2 Cups of Fresh Pineapple chunks
3 Cups of Water
1/3 Cup of Fresh Ginger Sliced
1 Lime or Lemon Juice
Sugar
Sprite or Ginger Ale ( optional)

Method
Blend pineapple water and ginger until the chunks have Liquified. Pour through a strainer into a large jug, add lime/lemon juice and sweeten to taste. Top off with some soda for a nice little fizz (optional). Refrigerate and enjoy chilled.





Pumpkin Punch

My mom used to make this at least once a month. It is so rich and creamy and easy to make.Since the country is in a pumpkin frenzy, I think it is a good time to share this one.

1 Small Pumpkin (scale if you wish to make a bigger batch)
4 Cups Almond Milk ( sweetened vanilla)
Sweetened  Condensed Milk
1/2 Bottle Guinness or Any Dark Full Bodied Stout
Grated Nutmeg
Vanilla
Salt
Water

Method:

Boil Pumpkin in salt and water. When tender, remove from heat and let cool. Blend with water, almond milk and Guinness. Sweeten to taste with condensed milk and flavor with nutmeg and vanilla.

Jamaican Mango and Black Bean Salsa

Veggie time. I am a BIG mango lover. Mango in my meat dishes, vegetable dishes, chutney, by itself....all fantastic on my taste buds.  If you are not a fan, you can replace it when your favorite hardy tropical fruit.


Ingredients:
1 Large Mango
1 Cup of Corn
1/2lb Uncooked Black Beans or 1 Can of Cooked Black Beans
1/2 Green Bell Pepper
1 Tbsp of Olive Oil
1Tsp of Sugar
1Tsp of Lime Juice
Salt and Cayenne Pepper


Method:
If you choose to cook your beans, start off by cooking them ahead of time, drain and set aside. Dice the mango, and pepper and add to the beans. Add all of the remaining ingredients, stir and refridgerate for a couple of hours. Serve chilled.

Variations:

After you've created the colorful side dish above, you can add tomatoes, and carrots for crunch. I did both versions, but the simply black, green, and gold was more pleasant on my palate.

Jamaican Rice and Peas (Kidney Beans)

Every Sunday in Jamaica, you know what your neighbor is cooking...yes, rice and peas. Across the country, we have our little secret ways of making our rice and peas. From a spoon of sugar, an uncut scotch bonnet pepper, a packet of season all, etc. no matter what it is, we all end up with a sumptuous version of half of our week's best dinner. The other half depends on the meat of choice for that day, mostly chicken or fish, but whatever the heart desires may be paired with this side and go damn well with it.

Ingredients:
2 Cups of Rice
1Cup Kidney Beans Uncooked or a Can of Cooked Bean
1 Can Coconut Milk
2 Stalks of Scallions (Green Onions)
1 Slice of Onion Chopped Finely
1 Tsp Sugar
1Tsp Salt
1 Tsp Thyme
1 Clove of Garlic
1Tsp of Coconut Oil 
All Purpose Seasoning

Method:
Boil kidney beans in 4 cups of water until tender if you chose this option. Add coconut milk, 1 cup of water, salt, sugar, scallion, onion, garlic and thyme, and cook for 15 minutes. Wash and add rice and all purpose seasoning and coconut oil, stir to distribute the flavors, and cook on low - medium heat for 10-30 minutes.Add water if needed after a few minutes. The time depends on the type of rice you use. I used basmati rice in the picture above and it took about 12 minutes. If you choose long grain it will take about 20-25 minutes, brown rice will set you back a good 30 minutes. For best results, follow the cooking instructions as it relates to the time on the package of the rice that you use.

If you chose the pre-cooked beans, empty can in two cups of water and add all ingredients except the rice. Cook for 15 minutes and then add rice, coconut oil, and all purpose seasoning. Stir and cook for 10-30 minutes. Follow instructions above regarding the time differences. Add more water if needed. Let rice and peas sit for 5 minutes before you serve.

This pairs well with plantain, and any meat you are in the mood to cook (cough cough,  delicious oxtail).

Happy eating!

BNW~

Jamaican Oxtail Stew -Crockpot and Pressure Cooker Recipes

Sunday Dinner

Check out my new blog called Jamaica Mixed In for more fun and exciting recipes, along with this amazing crockpot stew.www.jamaicamixedin.com

This is my most popular recipe so far so I am including a step by step process as it does require some TLC to get a great tasting finished dish. Growing up in Jamaica, this was prepared on Sundays and definitely a dinner to look forward to, we love oxtail. Similar to Osso Bucco, the meat surrounds a center bone and falls off tender when properly cooked. Unlike the other recipes, this will take a while to prepare, but if you have a slow cooker you are in good shape. You will need a full 7-9 hours to make this dish. If you have a pressure cooker, there is also a quicker recipe below. You will cut down the time significantly. This stew is best served with rice and peas (kidney beans). See recipe for this Rice and Peas dish and some Coleslaw to add some crunch and color to your dish.

Ingredients: 
3lbs of Fresh Oxtail
Powdered Steak Seasonings
All Purpose Seasoning (Goya has good ones)
1 Bunch of Scallions
2 Tomatoes
1 Green Pepper
2 Large Onions
Thyme (fresh is best, but I used dried in this recipe)
16 Ounces of Beef Broth
Seasoned Salt
8 Cloves Garlic
Black Pepper
1 Tablespoon Vinegar
10 Pimento Berries (Allspice)
1 Can Butter Beans
2 Tablespoon Browning Sauce

Methods:

Crock Pot Bath:

Add beef broth, thyme,  1/2 scallion, pimento berries, green pepper,  4 cloves of garlic, 1 onion sliced or chopped and allow to heat. Wash meat with vinegar and water. Generously season with salt, pepper, steak and all- purpose seasonings. Let marinate for at least an hour, covered in a Tupperware. Heat oil in a frying pan, and add browning sauce to meat. Transfer meat to pan and brown on each side for about 4 minutes. Once all of the pieces have been browned for color and texture, transfer to the crock pot "bath." Cook on high for 5 hours or on low for 9 hours using all of the seasonings you used to marinate the meat. Re-season with tomatoes, onion, steak seasoning, remaining scallion and garlic, thyme, seasoned salt, and pepper to taste. Add butter beans and cover; cook on high for another 45-60 minutes. Test the meat for tenderness, it should be falling off the bone tender.

Pressure cooker method:
Follow the steps above for seasoning, marinating and browning the meat, and Instead of transferring to a crockpot after it has been browned, add to pressure cooker along with beef broth and two cups of water and cook for 1 hour. Remove lid after you’ve carefully allowed the pressure cooker to cool down. Re-season with onion, butter bean, steak seasoning, scallion, thyme, green pepper,  seasoned salt, garlic and pepper to taste and cook for another 20 minutes until the sauce is thick. Use with a regular pot cover, as you do not need to pressure the meat any further. Your meat should look like the pictures below for the re-seasoning and for the big ending.

Jamaican Style Sweet and Sour Sauce

I ran out of sweet and sour sauce and decided to make some from scratch. This is a little different from the ones that are sold in the supermarket, I added my spices and manipulated the ingredients to satisfy my taste buds. I don't know if it is cheaper than the supermarket ones, but it is fun to make and use with a variety of meats and veggies at home.

Ingredients:

 6 Cherries
1/4 Cup Pineapple Chunks
1/4 Cup Sugar
1/4 Cup Ketchup
2 Tbsp Cornstarch
2 Tbsp Vinegar (you can add another spoon if you like vinegar)
1/2 Tsp Powdered Ginger
1/4 Cup Water

Method:

Add water and pineapple chunks in a saucepan and bring to boil. Add ketchup, cornstarch (mix in cold water first), sugar, vinegar, ginger and cherries and stir until all of the ingredients dissolve and sauce thickens. Remove from heat and let cool. Yup, that's it, sweet and sour sauce from scratch ready in no time.

You can also substitute the water with pineapple juice and make the sauce without pineapple chunks. I didn't have pineapple juice at home, but luckily there were some pineapple pieces hanging out in the fridge. Make this sauce your B%@*!, change the amount of sugar one way or the other, and other items to satisfy YOUR taste buds.

Enjoy!

BNW~

Lime and Chilli Shrimp Fettuccine

Here is my twist on Shrimp Fettuccine. Dinner in 30 minutes, for less than $10.

Ingredients:

1lb Cooked Large Shrimp
1/2 box Fettuccine (the whole box for more than 2 people) 
1 Cup White Wine
1 Tbsp Minced Garlic
3 Tbsp Butter
2 Tbsp Lime Juice
2 Tbsp Olive Oil
1Tbsp Chilli powder
1Tsp Adobo or Seafood Seasoning
Dried Parsley
Your Choice of Pepper (black pepper, white, crushed dried, fresh scotch bonnet, jalapeno)

Method:

Thaw and season shrimp with chilli powder. Bring water to boil in a deep pot and add pasta, cook for 6 minutes. Heat olive oil and saute garlic, wine, butter, and lime juice for 3-4 minutes. Add shrimp and let simmer for 4 minutes. Be sure to flip the shrimp to heat evenly. Drain pasta and save a cup of the water in case you want more sauce in the end.  Add pasta, adobo, pepper and parsley to shrimp, stir and cover for another 2 minutes. Add pasta water if needed and simmer until you get your desired amount of sauce.

I hope you'll enjoy this quick and easy meal. This pairs well with a glass of Pinot Grigio or Riesling.




 

Baked Pork Nuggets

Yum! This is another favorite of mine. I am a hardcore carnivore, and here is a recipe to prove it. I made this for dinner last week and will be making it again soon. Give it a shot if you'd like.

Ingredients:

1 1/2lbs of boneless pork chops
1 Egg
1 Tsp of Soy Sauce
2 drops of Liquid Smoke (Optional)
A few dashes of Adobo Seasoning or your favorite All Purpose Seasoning
1 Cup of Seasoned Bread Crumbs
Cooking Spray

Method:

Preheat over to 350 degrees. Cut pork into small chunks and season pork with Adobo seasoning. Transfer pork into a tupperware with cover and let marinate for at least 30 minutes. Beat egg with soy sauce and liquid smoke and pour over the seasoned pork and shake to distribute evenly. Once distributed, add bread crumbs and repeat the shaking process to cover meat with a nice golden coating.  (Oven should be ready by now) Empty pork on a sprayed cookie sheet, and bake for 20-22 minutes, enjoy with your favorite sauce.

I made some sweet and sour sauce to accompany this meal, but you can use honey mustard or BBQ sauce or whatever your heart desires. I will upload the recipe for my sweet and sour sauce later.

ENJOY~

Coconut Banana Fritters

This is a classic Jamaican breakfast, Banana Fritters! I am not a fan of bananas that are too ripe, they usually  end up in banana bread, banana fritters, or in the garbage can. Unlike banana bread, though, banana fritters is great with both bananas that are just ripe or over ripe. Check out this yummy treat.

Ingredients:

2 Ripe Bananas
1/4 Cup of Flour
1/4 Cup of Milk
3 Tbsp of Sugar
1 Tsp of Cinnamon
1 Tsp of Vanilla
1/2 Tsp of Almond Extract
Vegetable Oil
Coconut Flakes (Optional)

Method:

Mash banana with a fork until it is all pulp. This should take about 2 minutes. Add sugar and milk, vanilla and almond and stir the mixture until it is evenly distributed. Combine cinnamon and flour and add to liquid mixture. The batter is now ready. Heat oil on medium heat and pour large spoons of batter in hot oil. Turn fritters after a 2-3 minutes and fry the other sides for the same amount of time. I used coconut flakes in the remaining half of the batter for coconut lovers (me).  When you remove the fritters from the pan, I recommend that you a paper towel lined plate ready to pull the excess oil. So there you go, plain and coconut flavored banana fritters.

Enjoy!

Live life to the fullest :) http://www.youtube.com/watch?v=TVXdFKsqvMU

Cornmeal and Breadcrumbs Cod Dinner

Seafood, yet again! I promise to give the ocean a break after this recipe. In the meantime, I hope you'll enjoy this simple, quick and easy dinner.

Ingredients:

1lb Fresh Cod Fillets
1/2 Cup of Breadcrumbs
1/2 Cup of Cornmeal
1 Lg Egg
1 Lg Jamaican Sweet Potato (Oriental Potato)
1Tbsp Butter
1lb Broccoli, Cauliflower, Carrot mix
1Tbsp Seafood Seasoning
Parmesan Cheese
Dried Parsley
Salt and Black Pepper

Method:

Preheat oven to 350 degrees. Wash potato and cut into four pieces, opening in the potato in half and then again cutting across. Place the potato in the preheated oven with the inner sides facing the grill for 25 minutes. Season cod with, seafood seasoning, salt and pepper and set aside. Beat egg, and combine the breadcrumb and cornmeal mix to form an assembly line with a cookie sheet at the end. Drench cod in egg wash and then roll in breadcrumb and cornmeal mix. Once all of the cod pieces have been coated, top with Parmesan cheese and parsley. Bake for 17-20 minutes.

Cut vegetable into small pieces and add to a pan with butter, salt and 2tbsp of water and simmer for 5 minutes on medium heat.

Sweet potato should be tender, and sweet with a waxy texture. Cod should be golden brown and meat flaky when done.

If you like spicy food like me, you can substitute cayenne pepper for the black pepper. And, dinner is ready, just like that.

BNW~

Ginger Steak and Broccoli

This is a yummy, quick and easy recipe! I made this for dinner on Friday 6/1/12 after work, and I was eating dinner in no time. Try it and let me know your thoughts.

Ingredients:

1lb Sliced Sirloin- stir fry style
2 Tbsp of Marinade
Steak Seasoning
1 Large Head of Broccoli
1 Onion
1 Tbsp of Powdered Ginger (fresh is better, but I only had the powder this week)
1 Tbsp of Brown Sugar
1 Tbsp of Cornstarch or 2 Tbsp of Flour
1 Tbsp of Soy Sauce

Vegetable Oil

Method:

Cut steak slices in half so that you have bite size pieces. Pour marinade over the meat and add steak seasoning, let stand for 20-30 minutes. Slice onion, and cut broccoli into small pieces. Heat pan on medium and add oil. Empty meat into hot pan, be careful not to cause a splash. Stir until meat until is brown, about 3 minutes. Add onions, ginger, soy sauce, sugar and stir for about 2 minutes. Mix cornstarch in a 1/2 cup of water and add to pan, and then add broccoli and cover for 2 minutes. There you go, another dinner in the bag!

You can serve this steak over brown rice or angel hair pasta. For crunch, you can top with salted peanuts.

Sweet and Sour Shrimp

 Seafood, yet again!

I made this sweet and sour shrimp for dinner last week. Very quick and easy and healthy...the theme for most of my dishes. Check out the recipe below:

Ingredients:
1lb De-veined Cooked Lg. Shrimp (Thawed or fresh)
3 Tbsp Sweet and Sour Sauce
1/2 cup Pineapple Cubes
I Small Head Broccoli
1lb bag of Frozen Vegetables
Dried Pepper Flakes
1/2 Tsp Salt

1Tbsp of Hoisin Sauce (optional)

Method:
Thaw frozen vegetables and add to pan on medium heat. Simmer until heated, and then add the shrimp, pineapple cubes, and fresh broccoli and cook for approximately 5 minutes. We are almost done :)...Add the sweet and sour sauce, and salt and pepper, and stir. Leave the pan covered for 2-3 minutes and then, dinner is ready, enjoy!

Varieties: You may add some al dente pasta to the shrimp and vegetables for a complete meal in a pan.
 I had this fiesta with some vegetable brown rice. (See the salmon and kale recipe)

Jamaican Seasoned Rice with Salmon, Kale and more Veggies

Salmon fell apart as I was plating.

I love seafood!
For starters, here is a salmon dish with lots of veggies, and some Jamaican Style seasoned brown rice. This is a quick recipe, 40 minutes top, including prep time.

Ingredients:
1lb of fresh Salmon
1lb Brown Rice
1/2lb Baby Carrots
1/2 Bunch of Kale
1 Head of Broccoli
1 Packet of Jamaican Maggi All Purpose Seasoning
Lemon juice
Garlic Salt
Olive Oil
1 Tbsp of Butter
Pepper

Method:
Preheat over to 400 F. Wash rice then add 2 cups of water (water should be approximately 1 inch above the rice). Season with all purpose seasoning mix. Cook on medium for 20 minutes and then lower heat an cook for 5-10. I like my rice al dente so an additional 5 minutes would work for me, if you like it soft, go for the 10 extra minutes.

Salmon:
Rinse salmon with lime or lemon juice, and pat dry. Lightly season with salt and pepper and sprinkle with Olive Oil, bake for 15 minutes or until flaky in preheated oven.

Broccoli and Carrot:
Cut broccoli into small pieces and add to pan along with carrots. Add butter, 2 tbsp of water and a dash of salt. Simmer for 10 minutes on low-medium heat.

Kale:
Rough chop kale into small pieces and add to pan, along with lemon juice, garlic salt, pepper and Olive Oil. Steam for 6-8 minutes on low -medium heat.

Clearly you need at least 3 burners and an oven for this meal. I use a toaster oven whenever I have a small dish to bake, so the salmon can relax on the top shelf while I prepare the other items. If you follow this order, you'll have dinner ready in no time.
I have also made the rice with some frozen veggie mix, I will add that picture another time. But you simply add the corn, green beans and peas mix, and a spoon of soy sauce about 10 minutes before you turn off the stove, stir well and let simmer.

Another meal I love so much. I hope you will enjoy it, too.

Good 'Ole Jamaican Curry Chicken

This is a crowd-pleaser! The biggest secret to cooking your curry thoroughly and still have some tender bites of chicken......dark meat, legs and thighs can withstand longer cooking times without getting tough, and they have the most flavor.

Ingredients:
2lbs of Chicken Thighs (boneless if you prefer to eat without worries of biting into bones)
2 Large Yukon Gold Potatoes (the waxy types will stay firm longer in the stew)
12 Baby Carrots
Fresh thyme
1 Onion
1 Green Bell Peppers
2 Tablespoons of Jamaican Curry Powder
Jamaican Chicken Seasoning (Goya chicken bouillon works as well) 
1 Tablespoon of Vegetable Oil
Salt

Scotch bonnet pepper (optional)

Method:

Chop chicken thighs into small pieces and season with salt, 1/2 of the green pepper, 1/2 of the onion, 1/2 of the fresh thyme, chicken bouillon and rub well. Let stand for at least 30 minutes. Add curry powder, using a large spoon to mix well. Pour oil in a frying pan and heat for 5 minutes, and then add the seasoned chicken. Cover and let cook for 2-3 minutes and turn and then cook for another 2-3 minutes.
Dice potatoes and carrots and add to the chicken with a cup of water. Simmer for 15 minutes and then add the remaining bell pepper, onion and thyme. This is where the optional scotch bonnet pepper comes in, add if you can manage the heat. Cover and simmer for another 5 minutes, and there you go, a home-cooked -pleaser awaits! Oh Yeah, You're Welcome, No Biggie.

BTW, this is served with plain brown or white rice.

Apple and Onion Jerk Pork Chops

This was a fun dish to prepare! I love that I can transfer and marry my Jamaican flavors with so many recipes. The heat was nicely balanced with the sweet tart taste of a fresh apple slices. Here is the recipe:

Pork
2-3lbs of Pork Chops
Dry Jerk Seasoning Rub
1 onion
1 Apple (Granny Smith is best, but I used a McIntosh in this dish and it worked just fine)
Dried Parsley

Sides
1Medium Butternut Squash (This is one of my faves, you will see it a lot on here)
1/2 lb Green Beans
Butter
Garlic Salt
Salt
Olive Oil

Method:
Add a tablespoon of vinegar to water, and rinse pork, then pat dry. Add jerk rub and let marinate for at least an hour, or overnight. Preheat oven to 400 F. Transfer pork chops to cookie sheet after spraying with vegetable cooking spray. Place in oven once heated. Cook for 25-30 minutes

Peel and chop butternut squash into cubes. Arrange on another cookie tray and sprinkle with Olive Oil and Parsley and salt. Place in oven and cook for 20 minutes, or until tender.

Remove the ends of the green beans, wash and place in a small pot. Add garlic salt and butter and simmer for 6 minutes.

The first picture has the dishes straight from the oven, and the second one is my suggested serving. Share this with your friends and family members.

Yummy Peppermint Marshmallows

I made this tasty treat last Christmas! So quick and easy and with the homemade touch, you know that the ingredients are real, and preservative free. Check out the recipe. (I found this on YouTube):

Ingredients:

2 cups Granulated Sugar
2/3 Corn Syrup
3 unflavored gelatin packets
Peppermint flavor
1 Tbsp Vanilla
Salt
1/2 cup water
Red food coloring

Method:

Add gelatin to water and let sit. In a pan, add water, corn syrup, and sugar and stir until it reaches a rolling boil (about 165 degrees F). Transfer boiled ingredients to the gelatin mixture, add salt and whip for 10-14 minutes or until it reaches stiff peaks. Add flavors while you mix. Pour mixture into a greased paper lined pan and swirl in red food coloring.Let sit for 6 hours or overnight, and dust with powdered sugar as you slice.

Other varieties could include, a dusting of shredded coconut, or dip in chocolate magic shell flavors, enjoy!