Easy recipes with a touch of Jamaica
Time 2021-10-28 15:11:18Web Name: Easy recipes with a touch of Jamaica
WebSite: http://gatewaytocaribbeanfoods.blogspot.com
ID:214193
Keywords:
with,recipes,Easy,Jamaica,of,touch,Description:
keywords: description:Quick, easy and creative recipes with a little bam bam (in Emerald's voice)
Ingredients4 sections of small blue crabs
1/2 lb of Large Shrimp (I used head on but you can go for the headless ones)
2 Small Potatoes (diced and microwaved for 2 minutes)
1/2 Cup of Hominy
1/2 Cup Bell Peppers
1/2 Small Onion
Handful of Sugar Snap Peas
1/2 Can of Coconut Milk
1 Tbsp of Vindaloo Seasoning
1 Tsp of Curry Powder
1 1/2 Tsp of Chipotle Pepper
Salt to taste
Chilli Peppers to garnishMethod
Boil shrimp, crab and potatoes in a deep pan until they are fully cooked, about 6-8 minutes. Drain and leave about 1/2 cup of water in the pan, then add the curry and vindaloo seasoning, coconut milk, sugar snap peas, hominy, onion and bell pepper and let simmer for 10 minutes. You'll need to stir at least twice to ensure the flavors are evenly distributed. Finish off with chipotle pepper and salt to taste. Remove from heat and serve with your favorite bread or roti. I had this this treat with some flour roti, what will you have with yours? Do not forget to add your pepper garnish.Enjoy! BNW~No comments: Labels:coconut milk,coconut seafood curry,jamaican cook,Jamaican Cooking,Vindaloo Wednesday, March 25, 2015 Turkey Stuffed Potato Skins- Shepherd's Pie StyleMy friend Danielle B. posted a picture of a shepherd's pie on her Facebook page a few weeks ago. The bowl for the pies were potato skins which made the "dish" completely edible, inside and out. I loved the idea so much that I decided to make my own version using their technique. I present to you, turkey stuffed potato skins. This is a must try for your next dinner party. They are easy to make, inexpensive and delicious.Ingredients5 Large Russet Potatoes
1 lb Ground Turkey
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1 Small Onion
1 Tbsp Italian Seasoning
1 Tsp of Crushed Red Peppers
1 Tbsp of Olive Oil
2 Tbsp of Butter
1/2 Cup of Milk ( I used Almond Milk)
Salt to Taste
Cilantro for garnishMethodBake the potatoes until they are tender, about 40-45 minutes at 375 degrees. Allow to cool a bit and then cut the potatoes opened and use a spoon to scrape out the insides of 4 of them leaving enough along the sides to hold the stuffing. Add the 5th potato to the scrapings of the 4 potatoes and mash with milk, butter and salt and set aside.Heat olive oil and add peppers and onion, cook for 5 minutes. Add turkey and mash and stir the meat to avoid large lumps of meat from forming. Add crushed red peppers, Italian seasonings and salt. Allow to cook thoroughly, should be done in 10 minutes.Stuff skins with sauteed ground turkey and piped the mashed potato to cover the meat. Bake for 20 minutes and then broil on high for 3-5 minutes until the tops become slightly brown and toasty. Garnish with chopped cilantro, grab a glass of wine and enjoy this pretty little treat. Feel free to share with friends, they'll love you more. Sauteed ground turkey and potato skins ready to form a union. BNW~No comments: Labels:homemade potato skins,quick and easy turkey recipes,quick turkey recipes,Shepherds pie,turkey dish,twice baked potatoes Monday, February 23, 2015 1 Hour Veggie ChiliI needed a guest blogger for this month and it couldn't be more perfect. I walked in the house and smelled my friend Kelly's vegetable chili the moment I opened the door. I politely asked her if she would like to share that deliciousness with the world and here we are. She said YES, it's super simple, I make it all the time and it's quite tasty. So, world, here's Kelly's vegetable chili.Ingredients1 Can Chili Beans
1 Can Black Beans
1 Can Kidney Beans
1 Can Diced Tomatoes
2 Small Cans Hot Green Chilies
1 Red Onion
1 Red Bell Pepper
1 Orange Bell Pepper
Couple Dashes of Red Pepper Flakes
Salt to tasteMethodCombine all of the ingredients in a deep pan, cover and let simmer for an hour. Remove from heat and serve hot with rice or your favorite bread and a glass of vino rojo.No comments: Labels:chili,vegetable,Vegetables,veggie chili Sunday, January 4, 2015 Korean Style BBQ Pork RibletsI love having friends from all over the world. I got the secret to a simple Korean BBQ Sauce from my dear friend Judy. Growing up with a Korean mom, she documented the skillful cooking styles and ingredients that makes Korean dishes so tasty and easy to prepare. I asked her for a quick recipe for a BBQ and she said, simply use brown sugar, soy sauce, ginger and scallions and add whatever you want to it. Well, needless to say, I added my twist to the base of the classic Korean BBQ sauce in a subtle way, and here it is. Give it a shot and tell me what you think.Ingredients2lbs of Pork Riblets- cut to bite sized chunks2 Tbsp of Grated Ginger plus 1 tsp for garnish2 Stalks of Scallion (Green Onion) plus 1 for garnish1/4 Cup Brown Sugar1/4 Cup Soy Sauce2-3 Tbsp of Warm Water1 Tbsp Garlic1Tbsp Sesame Oil1 Tbsp Toasted Sesame Seeds plus 1 tsp for garnish6 Jamaican Allspice Berries (Pimento Seeds)2 Tsp CornstarchMethodDissolve brown sugar in warm water and stir in soy sauce. Pour over meat and mix in with your fingers (I always wear gloves when I work with meat). Add garlic, scallion, sesame oil, pimento seeds and ginger. I used the regular soy sauce so it was nice and salty, and eliminated the need for more salt. Allow to marinate for at least an hour or overnight.Preheat oven to 375 degrees. Remove the meat from the marinade and arrange on a foil covered cookie sheet. Bake for 50 minutes, flip each piece after 30 minutes. Pour the marinade in a saucepan and add 1/2 cup of water and 1/2 of the sesame seeds. Simmer until the sauce starts to thicken. Dissolve cornstarch in cold water and add to sauce. Stir and allow to thicken for 5 minutes and then remove from heat. Place Riblets on a dish and garnish with fresh ginger, sesame seeds and scallions. Pour remaining sauce in a souffle cup or small bowl for dipping. This is lovely, so I hope you'll enjoy it.
I love meat!~BNW1 comment: Labels:Asian cooking,Asian food,BBQ,Caribbean,food,Jamaican,Korean,Korean BBQ,Pork Riblets Recipe,Riblets Sunday, November 30, 2014 9 Beans, Sweet Potatoes and Chicken SoupHere's to fall, and here's to Jamaica. In previous posts with soup recipes, you would have seen my note about our Saturday tradition in Jamaica. We eat one of the many variations of soups to get our Saturday fill, but no doubt, everyone has a pot of soup bubbling in the neighborhood close to 5 pm or so. This a twist on our Pumpkin and chicken soup that my mom makes EVERY Saturday. I used sweet potatoes instead of the pumpkin and a high protein base of a 9 bean mix. So, if you want to go meatless, simply leave out the chicken and you will still get complete nutrition from this meal.Ingredients2 Large Sweet Potatoes1.5 Cups of 9 Beans Soup Mix2 Seasoned and Cooked Chicken Breasts (Diced)2 Corns On the Cob (Cut into 3 pieces each)1 Packet of Chicken Noodle Soup1/4 Cup Chopped Onion2 Medium or One Large Carrot -(Cut into small circles)1 Sprig of Fresh Thyme2 Stalks of ScallionSalt1 Small JalapenoI Can of Chicken or Vegetable StockWater1 Cup of Flour for Dumplings(knead flour with 1/3 cup of water and a pinch of salt. Pull little pieces of dough, about the size of a grape, and rub between your hands to form the dumplings. Add to soup)MethodWash beans and pour into a pot with 4 cups of water and soak overnight. This will significantly reduce the cooking time. Rinse and add another 4 cups of fresh water to the pot. Add carrots, onion, jalapeno, scallion, corn and sweet potatoes and bring to boil. Allow to cook for at least 35 -45 minutes. When the water reduces, add 1 more cup of water and the can of chicken stock, diced chicken, chicken noodle packet, dumplings, and fresh thyme and stir. Allow to cook until it thickens and the potatoes have completed dissolved. Stir occasionally to ensure that the potatoes do not stick to the bottom as they soften.Finally, add salt to taste and remove from heat. Let stand for 10 minutes before you serve.Enjoy~BNWNo comments: Labels:9 Bean Soup Mix,9 Bean Soup Mix Recipe,Caribbean Soup Recipe,Chicken Soup Recipe,Fall Soups Recipe,jamaican cook,Jamaican Cooking,Jamaican Dumplings,Jamaican soups,Soup Sunday, November 9, 2014 Caribbean BBQ Chicken LegsMy take on a tropical BBQ flavored chicken. I made these with liquid smoke, pineapple juice, passion fruit sauce, spices and seasonings. I hope you'll enjoy it and make it your own.
Ingredients4 Chicken Leg QuartersSalt and Pepper to taste1 Powdered Chicken Bouillon1 Tbsp Minced Garlic1 Teaspoon All Purpose Seasoning
BBQ Sauce1/2 Cup of Pineapple Juice1/2 Cup Ketchup2 Teaspoon Worcestershire Sauce4 Cloves of Garlic- Mashed1/4 Cup of Onion- Chopped2 Tablespoon of Brown Sugar1 Tablespoon of Passion Fruit Sauce1 Tablespoon of Liquid SmokeSalt to taste1/4 Teaspoon Crushed Red Pepper Flakes1/4 Cup of Water1 Teaspoon of CornstarchFresh Parsley for garnish
MethodSeason chicken with garlic, salt, pepper, all purpose and powdered chicken bouillon. Allow to marinate for at least two hours or overnight for best results. Preheat oven to 375 degrees. Once heated, bake for 40-45 minutes and let stand.In a deep saucepan, combine all of the ingredients for the sauce, except the cornstarch and half of the water and cook for 10 minutes on medium heat. Mix cornstarch with remaining water and add to the sauce to thicken. Add baked chicken to the sauce, lower the heat and simmer until the liquid reduces to a glaze, turning the chicken at least once. Remove from heat and serve with rice and veggies. Garnish with fresh parsley.Dinner is ready. Enjoy~BNWNo comments: Labels:BBQ,Caribbean Chicken,Caribbean dishes,Chicken Leg quarters,Jamaican Dinner,Tropical BBQ Sauce Saturday, October 4, 2014 Cracker Stuffed Lobster TailWelcome to heaven on a plate. When I was eating this lobster, I could hear a chorus singing sweet melodies in my ear. It was a peaceful 30 minutes that I would have held on to if I could. At some point during this meal, I eventually put the knife and fork to the side and got down and dirty with my fingers just pulling the meat from every corner of the shell. Can't do that in a restaurant, now can you? Any who, my taste buds were very happy and since this was a fraction of the price of restaurant lobster meal, my pockets were equally happy, too. Let's go!Ingredients2 Lobster Tails2 handfuls of crushed saltine crackers2 Tablespoons of Chopped Onion2 Tablespoons of Chopped Bell Peppers1/2 Packet of Chicken Bouillon (powdered form)1 Tablespoon Parsley3 Tablespoon Butter1/4 Cup of Water1 Lemon- slicedMethodPreheat oven to 400 degrees. Boil lobster tails for 6-7 minutes, or until the color of the shell turns light orange. I used rock lobster so they are not red like the Maine lobster shells. Once cooked, remove from hot water and place in a bowl of cold water to stop the cooking process and to cool quickly. In a saucepan, melt butter and spoon out a tablespoon and set aside. To remaining melted butter, add onion and pepper and parsley and cook for 5 minutes. We are getting there, just exercise patience. Add the crackers, bouillon and water and cook for 5 minutes and stir frequently. You should have a homemade stuffing consistency at this point. Cut the lobster tails open with a pair of scissors. I had to stuff mine from the belly because the shells were so damn hard to crack. Brush the inside of the lobster tails with the melted butter that was set aside and season with salt and pepper. Pack the stuffing inside the tail to the point where you have some extra stuffing on the top. Bake for 20-25 minutes until the top is golden and the center is nice and hot. Roast the lemon slices for 10 minutes and use to garnish the plate and sprinkle over lobster..Allow to cool for a few minutes and serve with your favorite sides. I whipped up some garlic mashed potatoes and broccoli to go with this. Looks like my job here is done, go on, eat up your homemade lobster tail and come back to leave your comment. Peace out.BNW~No comments: Labels:broccoli,cracker stuffing,garlic mashed potatoes,Jamaican,Lobster,seafood,stuffing for lobster tail Older PostsHomeSubscribe to:Posts (Atom)If you know me, this is not a shocker, I LOVE food. So, world, enjoy my recipes!UnknownView my complete profileBlog Archive 2015(4) June(1)Vindaloo and Curry Coconut Seafood Stew March(1) February(1) January(1) 2014(28) November(2) October(1) September(3) August(6) July(1) June(1) May(2) April(5) March(4) February(3) 2013(13) December(2) October(2) September(1) August(1) June(2) April(1) March(1) January(3) 2012(20) December(2) November(2) October(2) September(1) August(2) July(3) June(3) May(5)
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