Jamaican Jerk Chicken from Smokey Joe’s

I found this recipe while craving the flavor of jerk chicken and have made it several times. I’ve never been to Smokey Joe’s on Negril Beach in Aruba, but its on the bucket list. This chicken dish is full of flavor and spice.

Photo from: http://menuinternational.com/

Recipe found on: http://relish.com/

Ingredients:

1 bunch green onions, cut into 2 inch lengths

4 garlic cloves

1 (2 inch) piece peeled fresh ginger, cut into 1/2 inch discs

1 TBS heaping fresh thyme leaves

1 tsp ground allspice

1 whole cinnamon stick, broken into several pieces

1 tsp ground nutmeg

2 tsp freshly ground black pepper

1 to 3 Scotch bonnet or habanero chile peppers, stems and seeds removed (jalapenos for less heat)

2 TBS dark brown sugar

1/2 cup soy sauce

4 limes, juice equaling 6 TBS

1/2 cup canola oil

4 skin-on, bone-in chicken leg quarters or 1 (3 pnd) chicken cut into quarters

Directions:

Place all ingredients, except oil and chicken, into blender or food processor. With the blender still running, slowly add a thin stream of the oil until the mixture becomes thick. Save 1/2 cup for basting while cooking.

Marinade chicken for at least 2 hours or overnight

Remove from marinade once grill is prepped. Place chicken on grill, direct heat, searing the first side for 3-5 minutes. Turn, baste with reserved marinade and grill another 5 minutes. Move chicken to indirect heat and cook until internal temp reached 165 degrees.

 

Posted in Chicken | Tagged , , , , , | Leave a comment

Crispy Cod Sandwiches with Red Cabbage & Apple Slaw and Roasted Potato Wedges from Blue Apron

 

 

I received a gift card from Blue Apron from a family member (thank you Pat and Fred), and I decided to give it a try for a week. 2 dishes and only one was a keeper that I will continue to make on my own. My assessment of Blue Apron was, although convenient and everything was fresh, it is over priced if you don’t have a coupon. Above pictured is the 2 meals I received from Blue Apron, pork dish is not reflected here because we didn’t really like it. Here is the recipes we all enjoyed:

Ingredients:

4 cod fillets

4 potato buns

2 carrots

2 scallions

1 apple

1 lb. red cabbage

2 russet potatoes

3 TBS sweet pickle relish

2 TBS red wine vinegar

1/4 cup Old Bay Seasoning (they provided their own spices, but this one is a great substitute since I don’t know what was in there’s)

1/3 cup mayonnaise

1/4 cup sugar

Olive oil

Salt

Pepper

Directions:

Preheat the oven to 475 degrees

Cut the potatoes into 1 inch wedges

Remove and discard the core of the cabbage, thinly slice

Core the apple and cut into matchsticks

Cut off and discard the root ends of the scallions, thinly slice, separating the white bottoms and green tops

Peel the carrots and grate on the large side of a box grater, place in a bowl with 1/4 of the vinegar, season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes

Place the potato wedges on a sheet pan, drizzle with olive oil, season with salt and pepper, toss and arrange skin sides down, roast for 28-30 minutes

While potatoes are roasting make the slaw: combine sugar and  remaining vinegar and whisk until dissolves. Add cabbage and apple, stir thoroughly, season with salt and pepper, set aside to marinate for at least 10 minutes

While the slaw marinates, make the sauce: combine mayo, relish and white bottoms of scallions, season with salt and pepper

Once the potatoes have roasted for at least 10 minutes, place the Old Bay Seasoning on a plate, pat the cod fillets dry, season with salt and pepper, coat with seasoning, tapping off excess

In a large , non stick pain, heat 1 TBS olive oil on medium high, add cod fillets and cook 5-7 minutes on one side, flip and cook 2-3 minutes on reverse side, or until lightly browned

Leave browned bits in the pan as you transfer fish to a plate and set aside in a warm place

Add the buns, cut side down, to the pan you used to cook the fish, toast for 1-2 minutes, or until lightly browned

Spread a layer of sauce on the buns with the cooked fish and marinated carrots

Serve with potatoes and slaw and garnish with green tops of scallions

 

 

 

Posted in Fish, Potato, Vegetable | Tagged , , , , , , , | Leave a comment

Chow Mein (Panda Express Copycat)

 

I know, I know, when you think of Panda Express you don’t think of yummy. At least I don’t. However, my daughter brought this recipe home from her cooking class at school and I have made it several times. Its really good stuff and no MSG!

Ingredients:

1/3 cup soy sauce

2 gloves garlic, minced

1 TBS brown sugar, packed

Black pepper to taste

1 package refrigerated Yakisoba noodles, seasoning packets discarded

1 TBS olive oil

1/2 medium onion, thinly sliced

2 stalks celery. sliced diagonally

2 cups (heaping) shredded cabbage

Directions:

Combine soy, garlic, sugar and pepper in a bowl, set aside. Pierce noodles (all 3) and microwave for 1 minute. Loosen noodles and rinse in colander; place aside. Heat oil in wok or skillet. Add onion and celery until wilted (3-4 min) then add cabbage until soft and heated (2-3 min). Add noodles and soy mixture until all is well heated and mixed. Enjoy!

Posted in Asian Cuisine, Vegetarian | Tagged , , | Leave a comment

Hazel’s Fudge

img_7596

 

My best friend Georgette’s mom, Hazel, makes the best fudge I have ever tasted. I am not joking, no other fudge has compared. Well, I have the recipe and I have yet to master it. When I do, I will tell you how I did it. For now, I am going to get the recipe up and see what you can do with it.

Ingredients:

4 1/2 cups sugar

1 can evaporated milk

8 ounce marshmallow cream

2 cups softened butter

2 cups chopped walnuts (I prefer no nuts, so I omitted this)

2 tsp vanilla

Directions:

Use a deep pot and bring sugar and milk to a boil. Stir constantly for 15 minutes. Remove from heat and add all additional ingredients, use a hand mixer for this (that’s one of her secret moves that makes this recipe so tasty). Pour into a buttered pan and refrigerate.

 

Posted in Dessert | Tagged | Leave a comment

My Mom’s Butter Tarts

I wanted to share this recipe again because I am just about to make them for Christmas and they are just that good. Try this one and your loved ones will thank you. Merry Christmas!!

Chez Starz

My mom is from Canada, and a popular dessert in Canada is Butter Tarts. They are so delicious and you cannot find them in the USA. One of the key ingredients is starting out with my moms pastry passed down through the generations and it calls for lard. If you don’t want to use lard, that is fine, but it will change the taste. I have tried many butter tarts while visiting Canada and I have never found one comparable in taste to my mom’s.

Ingredients:

Mom’s pastry (recipe follows)

½ cup brown sugar

¼ cup syrup (Use golden syrup, Cost-Plus has great stuff imported from England or Scotland).

3 tbsp. butter

1 egg beaten well

½ tsp vanilla

Pinch of salt

1 ½ tsp white vinegar

1/3 or ½ cup raisins

Directions:

Roll out pastry and cut pastry to fit muffin pan. Paper baking cups will help avoid sticking…

View original post 180 more words

Posted in Dessert | Leave a comment

Basic Bread Recipe

img_0935

 

My first try at baking bread actually turned out good. Now I have visions of cinnamon rolls and other sweet breads in my head. This recipe is from King Arthur’s website (the flour, not the king).

Ingredients:

Starter:

1 cup cool to lukewarm water (90 to 100 degree F)

1/2 tsp active dry or instant yeast

1 1/4 cup unbleached bread flour

1/4 cup white whole wheat flour or premium whole wheat flour

Dough:

The above starter

1 cup lukewarm water (100-115 degree F)

3/4 tsp active dry or 1/2 tsp instant yeast

1 TBS sugar

3 3/4 to 4 cups unbleached bread flour

1 1/2 to 2 1/4 tsp salt to taste

Instructions:

Make the starter: stir all of the starter ingredients together to make a thick pudding-like mixture. Cover with plastic wrap and let rest for 2 hours and up to overnight (16 hours preferably).

Make the dough: stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups flour and salt. Let it rest for 12-15 minutes, then stir again. Knead the dough, adding more flour as necessary. The result should be a soft dough, 10-12 minutes. Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap and let rise to almost double (1-2 hours). Deflate the dough gently but don’t knock all the air out. Form the dough, place it on a piece of parchment paper dusted with semolina or cornmeal, seam side down. Cover with lightly greased plastic wrap and let rise to almost double again (45-90 minutes).

Preheat oven to 475 degrees F and spritz the oven with water every few minutes for the first 15 minutes of baking. Bake the bread for 25-30 minutes or until its golden brown and interior registers 190 degree F. Remove from oven and cool on a rack.

 

Posted in Breads | Tagged , | Leave a comment

Vegan Thanksgiving Wrap

img_0804

The holidays are upon us so I am going to try to start being more diligent with adding recipes to this blog. For all my vegetarian and/or vegan friends out there, this is recipe I made for my daughter during our last Thanksgiving celebration. There is a lot of moving parts to it, so of course, omit what sounds good to you and reinvent this wrap anyway you please. Original recipe found on http://www.minimalistbaker.com.

Ingredients:

Sweet Potatoes:

2 large sweet potatoes

1 TBS grape seed oil

1 tsp fresh thyme

1/4 tsp ground cinnamon

1/2 tsp sea salt

optional; pinch of cayenne pepper

Chickpeas:

1 15-oz can chickpeas, rinsed, drained and thoroughly dried in a  towel

1 TBS grape seed oil

1 tsp fresh or dried thyme

Pinch ground cinnamon

1 tsp ground cumin

1/2 tsp smoked paprika

scant 1/2 tsp sea salt

optional: healthy pinch each ground coriander and cardamom

For serving:

4 flatbreads; homemade or store bought, use your imagination

Some type of delicious sauce (I personally love tzatziki, Greek/cucumber yogurt sauce) but it isn’t vegan. If you want to stay true to the vegan lifestyle you will have to pick something else.

Toasted sunflower or pumpkin seeds

Dried cranberries (chopped)

Directions:

Preheat oven to 400 degrees.

Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds or pieces.

Add to a mixing bowl with oil, thyme, cinnamon, salt and cayenne. Toss to coat then arrange in a single layer on a baking sheet.

To the same mixing bowl, add rinsed, dried chickpeas and oil with thyme, cinnamon, cumin, paprika, salt and coriander/cardamom if using.

Toss to coat then add to the same baking sheet with potatoes if there’s room, if not, use a second baking sheet of course.

Bake for 25 minutes, flipping once at the 15 minute mark. They are done when the potatoes are fork tender and the chick peas are golden brown and slightly crispy.

Warm your bread, add the baked ingredients and top with sauce and any optional goodies you are using. Enjoy!

 

 

 

 

 

Posted in Potato, Vegetable, Vegetarian | Tagged , , , , | Leave a comment