baked jerk chicken

1 tbsp allspice
1 tbsp black pepper
½ tsp cinnamon
½ tsp ground nutmeg
1 tbsp  thyme
4 spring of green onions, chopped (use the white part too)
2 scotch bonnet peppers, finely chopped
2 tbsp dark brown sugar
1 tsp salt
2 tbsp  soy sauce
Juice of 1 lime or 2 tbsp of lime juice
8 chicken legs - I also used 8 wings

1/4 cup of vegetable oil

1/2 cup of orange juice

1. Put the chicken in a pan , then add everything else to a food processor or blender.  stir in the sugar, salt, soy sauce and lime juice. everything

2. Pour the marinade into a bowl then add the chicken and massage it into the meat, making sure you get it underneath the skin. Cover and leave to marinate for at least 6 hours, or overnight.  I did mine the night before.

3.put it in the oven covered in foil for 45 minutes. then uncover and bake another 30 minutes flip it over first.

or cook it on the grill flipping it every 4-5 minutes cooking for 30 minutes

Lemon Butter Cookies

 

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 2 teaspoons lemon juice
• 1 tablespoon lemon extract
• 2½ cups all-purpose flour
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 300˚F 
2. In a large bowl with an electric mixer, cream butter and sugar until fluffy.
3. Beat in the egg.
4. Add lemon flavor  and lemon juice.
5. Gradually mix in the flour until incorporated.
6. Roll dough into 1 inch balls and place on a baking sheet 
7. Using the tines of a fork, cross marks in the cookies to slightly flatten them (like my butter cookie recipe).
8. Bake cookies for 10-12 minutes or until cookies are set on top and slightly golden on bottom.
9. Transfer to cooling rack and immediately dust with powdered sugar (sugar will melt into cookies from the remaining heat).
10. Once completely cool, dust cookies again with powdered sugar.

GARLIC MASHED POTATOES

Ingredients

1 1/2 pounds red potatoes (about 8 small), quartered,  1/2 of the skin left on
1 1/2 teaspoons salt, (not to be used all at once)
1/2 teaspoon  black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into pieces

Directions

1. Place potatoes in a large pot and  Add enough water to cover the potatoes. Stir in 1 teaspoon of the salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
2. Meanwhile, place the remaining 1/2 teaspoon salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
3. When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until smooth (there might  be some lumps, but I tell my kids it's chicken). they often about at the dinner table.( Too funny)

THE GARDEN SALAD

Ingredients

• 1 bag American Blend  Salad
• 4-5 slices Red Onion
• 4-6 Black Olives
• 2-4 Banana Peppers
• 1 cup Croutons
• 1 small Tomato Diced
• Freshly grated Parmesan Cheese

Directions

1. Chill one salad bowl in freezer for at least 45 minutes.
2. Place bag of salad in bowl.
3. On top of the lettuce put red onion, black olives, banana peppers, tomatoes, and croutons.
4. Add some freshly grated Parmesan cheese if you like.
5. Add plenty of  Salad Dressing. (Recipe Follows)

 Garden Dressing Recipe

Ingredients

• 1/2 cup Mayonnaise
• 1/3 cup White Vinegar
• 1 teaspoon Vegetable Oil
• 2 tablespoons Corn Syrup
• 2 tablespoons Parmesan Cheese
• 2 tablespoon Romano Cheese
• 1/4 teaspoon Garlic powder
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon Parsley Flakes
• 1 tablespoon Lemon Juice

Directions

1. Mix all ingredients for the salad dressing in a blender until well mixed.
2. chill while dinner is being prepared

MEGA MEATBALLS

1 ½ pounds ground chuck 
1/2 cup shredded parmesan cheese 
1/2 cup bread crumbs (preferably Italian) 
2 large eggs 
1 teaspoon each of salt and pepper 
8 ounces of water 

1 ts of onion powder

1 ts of powdered chicken broth
32 ounces of authentic marinara sauce

1 tb of margarine

1 TBS OF SUGAR

Step 1: Preheat oven to 350º. In a mixing bowl, combine first 8 ingredients and mix thoroughly. Do not over mix – this will cause the meatballs to become tough. Divide into equal portions and shape into 8 meatballs I got 12. Place meatballs on a baking sheet sprayed with cooking spray. Bake until a dark brown crust forms, 13 to 15 minutes.

Step 2: Transfer meatballs to a baking dish. Combine marinara sauce sugar, margarine and water, and pour over the meatballs. Cover the dish with aluminum foil and bake until meatballs are cooked through, 25 to 35 minutes. Place the meatballs on a platter. Skim the oil from the top of the marinara and ladle it over the meatballs.

I made a pot of  spaghetti- cook according to package. one done rinse pasta and add margarine and a cup of sauce so it does not dry the pasta.

salt and pepper to tase

CROCK POT PINTO & RED BEANS W/ SMOKED SAUSAGE OVER RICE

1. 
   
2. 1 onion, diced
3. 1/4 cup of bacon fat
4. 1 lb. bag Pinto Beans
5. 1 cup of red beans
6. 2 tsp. chicken bullion- I love the powdered
7. 1 tsp. onion powder
8. 1 tsp. garlic powder
9. Pinch of salt and pepper (more depending on taste)
10. 8 cups water
11. 1 lb. smoked sausage, sliced thin
12. 
    
13. 2 cups rice
14. 4 cups water
15. add salt pepper and margarine

add to pot and bring to a really good boil for 2 minutes , cover with a lid and simmer for 25 minutes

1. add diced onion , seasonings and bacon fat to crock pot .
2. Rinse beans .
3. Add beans, seasonings, onion and diced sausage, and water to the Crock Pot.
4. Cook on low for 6-8 hours.
5. While beans are cooking prepare rice on stove top according to package directions.
6. Serve pinto beans over rice.
7. 
   

CHEESY ROTINI PASTA

INGREDIENTS:


1 box of Rotini   or elbow Pasta  
1 TB Olive Oil
1 Large Onion, diced
1 1/2  lbs of Lean Ground Beef 
1 can  Tomato Soup
1 can of tomatoes
1 cup Milk
Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley
1 ts of powdered chicken broth
1 1/2 cups of velveeta cheese shredded

DIRECTIONS:

1.)  spray a large oven dish with cooking spray. and shred cheese.
2.) Cook the Pasta, in a large pot, as per the instructions on the packet.
3.) Meanwhile, saute the Onion in the Olive Oil until soft - add the tomatoes and  Ground Beef and cook until done. 
4.) As soon as the Pasta is done - drain and return to the pot.
5.) Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta - stir through - season to taste with Salt & Pepper. add cheese  and mix well.
6.) Transfer to the  dish - sprinkle with Paprika and Parsley - bake 15 minutes. (uncovered)
remove and cover 5 minutes.

HOPPIN JOHN

Ingredients

• 2 cups uncooked rice
• 3 15.5 oz black-eyed canned peas
• 4 slices of bacon diced
• 2 cans of tomatoes
• 1 cup chopped green onions
• 8 oz freshly shredded cheddar cheese
• salt and pepper to taste

Instructions

1. Cook rice according to directions.2 cups of rice to 4 cups of water- bring to a boil and simmer for 25 minutes for best results with a tight lid
2. Meanwhile, cook the diced bacon then  add  the  canned black-eyed peas in their liquid with the tomatoes , cook 20 minutes on a low simmer.
3. add Salt and pepper to taste.
4. Layer black-eyed peas over cooked rice.
5. Layer cheese over black-eyed peas.
6. Layer tomatoes over cheese.
7. Layer green onions over tomatoes.
8. Salt and pepper to taste again.

BATTER FRIED CHICKEN

8-10 pieces of chicken thighs and legs
2 cups of pancake mix
1 teaspoon ground oregano.
1 teaspoon chili powder.
1 teaspoon ground sage.
1 teaspoon dried basil.
1 teaspoon dried marjoram.
1 teaspoon pepper.
2 teaspoons season salt.
2 teaspoons paprika.

1 teaspoon garlic powder

Combine pancake mix, all spices and herbs in large bowl. 
Coat chicken well with dry mixture; shaking off any excess mix. 
Heat oil in a deep-fat fryer or large deep skillet to 375° F.
 Fry 3-4 pieces at a time in hot oil about 10-15 minutes or until golden brown and internal temperature is 165° F.

Catch A Husband Cake

Ingredients :

For the Cake:

1 can condensed milk

1 can evaporated milk

1 cup coconut milk

500 grams flour (2½ cups)

1/2 cup sugar

3 large whole eggs

3 tablespoons margarine

For the Icing:

1 cup coconut milk

2 tablespoons sugar

1 cup shredded coconut

Directions :

For the Cake:

Blend all ingredients for cake in a blender.

Place in a greased and floured Bundt pan.

Bake at 350?F until golden brown, 30 to 60 minutes depending on the oven.

Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.

For the Icing:

Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.

BEST CHICKEN SALAD EVER

Ingredients :

4 boneless chicken breast, or chuicken tenders cooked and chopped/shredded

1/2 C. onion, chopped

1/2 C. celery, chopped

Salt to taste

Pepper to taste

Dressing:

1 C. mayonnaise

1/2 C. sugar

1/4 C. vinegar

1 tsp. prepared mustard

1 tsp. salt to taste

1/4 tsp. pepper

1 ts onion powder

1/2 c sour cream

Directions :

Combine cooked chicken, onion and celery, salt and pepper and onion powder. Mix all dressing ingredients together and pour over chicken.   Serve with crackers or as a sandwich.

Ingredients :

4 boneless chicken breast, cooked and chopped/shredded

1/2 C. onion, chopped

1/2 C. celery, chopped

Salt to taste

Pepper to taste

1/2 C. to 1 C. dried cranberries

Dressing:

1 C. mayonnaise

1/2 C. sugar

1/4 C. vinegar

1 tsp. prepared mustard

1 tsp. salt to taste

1/4 tsp. pepper

Directions :

Combine cooked chicken, onion and celery, salt and pepper. Mix all dressing ingredients together and pour over chicken.

Note: Add more dressing if chicken salad is too dry. White meat tends to "soak" up the dressing.

Lemon Pound Cake

MAKING THE CAKE

For the Cake

4 lemons

3 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter

3 cups superfine sugar

6 eggs

1 cup sour cream

For the Glaze

2 lemons

2 cups powdered sugar

Directions :

Preheat oven to 300 F.

 (clean) lemons – only the yellow , not the white .

Chop the top and bottom of the lemons to reveal the flesh of the lemons and continue with carefully removing the rest of the pith.

Cut the naked lemons to small Cubes and remove seeds and put in a bowl.

In a small bowl, mix together sugar and the zest, cover and let it sit.

Add to a bowl the Baking soda, flour and salt, mix and let is sit.

In a mixer – mix the butter and sugar for few minutes until well blend. Start adding the eggs one by one slowly.

Gently mix the rest of the ingredients, lemon juice and lemon cubes.

Grease a 16-cup tube pan. Transfer the mix to the pan.

Bake for about 30 minutes and test, bake longer if necessary.

Take out of pan and let cool down.

Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but GIGGLY.

Pour the glaze over the cake and let it harden.

CHICKEN AND DRESSING W/ GRAVY

Ingredients :

cornbread (about 4 C. crumbled)

1 whole chicken , cooked and cubed

1 10.5 oz. can cream of chicken soup

1 tsp. poultry seasoning 

2 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

3 celery stalks, diced

2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

Gravy:

1/2 C. unsalted butter

1/2 C. all purpose flour

1 quart chicken stock

1/3 C. heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper

melt butter then add flour and pepper , cook for 2-3 minutes
add stock cream and til it thickens for 5-6 minutes on low heat.
salt to taste.