Jamaican brown stew chicken is a sweet, tangy, sticky caribbean chicken recipe that is made all the time in Jamaican homes. I had always wanted to learn how to make this dish so I sweetened up my uncle to teach me.  It was so easy, I find that I make it for my family all the time.  The best thing when making this recipe is to soak the chicken overnight in a chinese mushroom soy sauce, this will give the chicken time to saturate itself with all the flavor.  Some people like to add tomatoes and potatoes to the mix, but I opt for those out and just have the chicken and spinners, which are little boiled dumplings.

Like I mentioned before this chicken takes absolutely no time to make, just serve it with rice, plantains, or hard bread.  If chicken is on the menu for dinner tonight take a chance and make this chicken recipe, I promise you won’t be disappointed!

Brown Stew Chicken

Ingredients

• 1 lb whole chicken, chopped up
• 3 tablespoons mushroom soy sauce
• 2 cloves garlic, minced
• 2 stalks green onion, finely chopped
• 2 teaspoon garlic powder
• Salt to taste
• 2 teaspoons black pepper
• 2 tablespoons ketchup
• 2 tablespoons granulated sugar
• 2 tablespoons vegetable oil
• 2 cups water

Directions

I always ask my butcher to chop up a whole chicken, in small pieces, or aka curry style… All butchers know what that means. Wash and clean your chicken.  Chop a lemon and squeeze on chicken to clean.

Season the chicken with garlic powder, black pepper, garlic powder, chopped garlic, chopped green onions, and soy sauce.

Place in refrigerator overnight.

I haven’t been able to find this sauce anywhere in Orlando, but was fortunate enough that my Uncle brought me a bottle.

If you do not plan on cooking chicken the following day then just place in airtight ziploc bag and place in the freezer.  I always do this along with curry chicken so when I need it it’s there.

In a large rimmed skillet heat oil on medium high heat.  Start frying the chicken in batches.  Do not discard the marinade form the night before.  We will use it at the end again.

Flip the chicken pieces so that all sides are cooked.

Once the first batch is finished browning, remove the chicken and place into a dutch pot.  By removing the first batch of browned chicken and placing it in the dutch pot, all of the juices will start to run out of the chicken, which will be used to make the yummy gravy.

Continue browning the remaining chicken pieces and placing them into the dutch pot to drain.

Once all the chicken is cooked change spots on the stove top.  Add the left over marinade of the chicken from the night before along with 2 cups of water.  Allow the chicken to boil for 15 minutes.

Once you see the chicken almost finished cooking, add a little salt, sugar, and ketchup.  Cover and let simmer.

It’s spinners time… love these.

• ½ cup flour
• 1 teaspoon salt
• 5 tablespoons water

Combine all of the ingredients together in a bowl and stir until you have a stiff, smooth dough. Roll the pieces into cylinders, drop them into the simmering stew and boil.

Serve with rice, plantains, and veggies.

Enjoy!

Do you have a favorite dish to make with leftover mashed potatoes?  I do, and you wanna know what there called, potatoes cakes. The first time I had ever tried a potato cake was when i was visiting family in Atlanta and my sister-in-law made them for me, they were delicious and I knew I needed to make them for myself.  It just so happened that I had left over mashed potatoes from the other night and some spinach I was planning on making for dinner and threw it all together.  Add shredded cheddar cheese, egg and panko crumbs.  Pan fry them and voila, crispy Potato Cakes with a cheesy interior.

I even had my sister try them and she loved them!

Potato Cakes

Ingredients

• 2  cups  mashed potatoes, chilled
• 2  tablespoons shredded extra-sharp cheddar cheese
• 1/8  teaspoon  salt
• 1 egg
• 1/8  teaspoon  freshly ground black pepper
• 3/4  cup  panko (Japanese breadcrumbs)
• 1/2 cup spinach
• vegetable oil

Directions

Boil spinach for 10 minutes. Drain and set aside.

Place mashed potatoes in a medium bowl.

Add spinach, cheese, salt, pepper, and egg into mashed potatoes.

Stir it all up together.

Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko.

Heat vegetable oil in a large skillet.  Add patties and cook until golden brown and crispy….

Flip and cook other side.  Continue with remainder patties.

Enjoy!

Lately I find myself being obsessed with waffles… all kinds every kind.  Maybe its the golden brown color, crispy edging on the outside with the fluffy soft center that drives me wild for them but whatever it is, I’m loving it!  One day as I was searching for waffle recipes, I came across this Belgian Buttermilk Waffles, and I started drooling…. Even though traditional belgian waffles are made with yeast these waffles are made with baking powder, and you can’t beat buttermilk.

Homemade waffles are a sure way to start or end your busy work week, whether you make them for a traditional breakfast and have them drenched in maple syrup, or you can jazz them up and have them for lunch, dinner, or even dessert!  Whatever way you decide to make these waffles just enjoy them as much as I did!

Belgian Buttermilk Waffles

(Adapted by Epicurious)

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon vanilla (optional)
• 2 cups well-shaken buttermilk
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
• 2 large eggs
• Vegetable oil for waffle iron

Did you ever wonder if it was possible to eat doughnuts without the hassle of deep-frying? They may look like muffins but they are really doughnuts shaped and made as if they were muffins… Pretty ingenious, right!

Especially when they come right out of the oven hot and fresh and you roll them in melted butter and then in cinnamon sugar, mmmmmm.  I call them little “Pillows Of Heaven!”

I especially made them for my kids “Back to Teachers Breakfast” for all the teachers going back to school this past week… and YES they enjoyed them as well!

Hope you enjoy them as much as we did…

Doughnut Muffins

(Adapted from Lemanda from tasty Kitchen)

-makes 12 regular muffins or 24 mini muffins-

Ingredients

For the muffins:

• 1 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup vegetable oil
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup milk (I used almond milk but any kind will do)
• 1/2 teaspoon vanilla extract

For the coating:

• 1/2 cup (1 stick)butter, melted
• 1 cup granulated sugar
• 1 tablespoon cinnamon

Directions:

Preheat oven to 350 degrees and grease a muffin tin.

Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.

Combine oil, sugar, egg and milk, and vanilla in a large bowl.

Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. While muffins are baking, melt butter in a small bowl.

In another small bowl, combine the sugar and cinnamon.

Shake muffins out of the muffin tin while the muffins are still hot.

Dip muffins in the melted butter and then…

… into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Enjoy!

Why not start your work week differently than usual and make it a bang from the beginning!  Wrap your breakfast in a hot tortilla, with scrambled eggs, crispy bacon, and melted cheese… Sounds yummy eh…… Did you know that you can actually freeze these bad boys and just pop them out when your in a real rush… Sounds pretty easy!

It’s Monday and although you maybe rushing into the office take 5 minutes and make something that will brighten up your day and fill your tummy as well!

Happy Monday, Enjoy!

Bacon, Egg and Cheese Wrap

Ingredients

4 eggs

2 tablespoons milk

1 teaspoon butter

1 cup (4 ounces) shredded cheddar cheese

4 strips of bacon

salt/black pepper

2 flour tortillas (8 inches), warmed

Directions

Cook bacon slices on medium heat, turning every so often.  Drain and place to the side.

In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese.

Sprinkle cheese, spoon egg mixture, sprinkle more cheese, and place bacon slices down the center of each tortilla; roll up.

Serve immediately, or wrap in plastic wrap and freeze in a resealable plastic bag.

Enjoy!

To use frozen wraps: Thaw in the refrigerator overnight. Remove plastic wrap; wrap tortilla in a moist microwave-safe paper towel. Microwave on high for 30-60 seconds or until heated through. Serve immediately.

When you think of Caribbean recipes do you automatically think of HOT. FIRE…. It all doesnt have to be that way.  With this dish in particular Curry Shrimp can be made to suit your own taste buds whether that means mild or pepper hot.  Personally I LOVE my food with lots of kick and fire but not everyone has an iron stomach like me, just try my Curry Chicken and see what I’m talking about.

The best part about this recipe is that its quick, easy, and healthy for you.  Hope you enjoy it as much as I do!

Jamaican Curry Shrimp

Ingredients

2 lbs Fresh Shrimp

2 tablespoons vegetable oil

2 Medium Onions, sliced

1/4 of a scotch bonnet pepper, finely chopped up

2 cloves garlic, chopped

1/2 sweet pepper, sliced

2 tablespoons Curry Powder

1 Tomato, chopped

Fresh Thyme

1/4 teaspoon salt

black pepper

1 1/2 cups water

Directions

Peel, devein, and wash shrimp.

Heat oil in a large pan or dutch pot.  Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt, pepper, garlic and thyme.

Then add water, bring the water to a boil then reduce. Add shrimp.  You can add more thyme as well, I always do.   Heat and

simmer for 10 minutes or until shrimp is cooked.

Serve with white rice, veggies, and fried plantains.

Enjoy!

What would you say if I told you about a little secret, that’s right a itty bitty little secret!

Do you wanna hear it????

Ok here it goes, I’m gonna just show you… how about that!

Just imagine all of your favorite toppings you ask for on your pizza, well…. Now imagine it all stuffed inside a Panini! I know pretty amazing right… and it gets better… it only takes a few minutes to make and cuts more than the half a time it would take to actually order a pie.

The possibilities are endless with what you can add inside so put on your thinking cap and get creative!

Preheat a panini grill or a heavy-bottomed pan over medium heat.

Any bread can be used, foccacia or baguette are the best.

Slice the bread in half…

Now if you have left over homemade pizza sauce, or the jarred stuff is good as well, spread it on bottom half of bread.

Add sliced mozzarella cheese…

Then the pepperoni….

Then some more mozzarella cheese….

Spread the the other half of your bread with pizza sauce…

Time to close it up, doesn’t that look pretty…

Place panini in sandwich press. If using a pan on the stovetop, place another heavy skillet or a brick wrapped in foil on top of the sandwiches to press them down.  Add a little butter on top and watch the magic work.

Press until cheese is melted and bread is crisp on both sides, about 2-3 minutes on each side.

Enjoy!

Pizza Panini

Ingredients

1 large, store-bought focaccia, round or square or baguette

1 cup homemade marinara or homemade pizza sauce (jarred can be used as well)

Your favorite pizza toppings, such as:

Sliced pepperoni

Mozzarella cheese, thinly sliced

Fresh Basil

Fresh Spinach

Sliced Tomatoes

Sliced Black Olives

Directions

Cut the foccacia into 4 equal sections, then split each section in half so it opens up like a sandwich.

Spread a thin layer of marinara or pizza sauce on each slice of foccacia (or, if you prefer, serve the marinara on the side for dipping).

Layer the foccacia with any combination of your favorite pizza toppings and place the halves back together to make sandwiches.

If using a pan on the stovetop, place another heavy skillet or a brick wrapped in foil on top of the sandwiches to press them down.

Press until cheese is melted and bread is crisp on both sides, about 2-3 minutes on each side.

Enjoy!

I have been gathering different recipes to incorporate for my kids snacks and lunch boxes.  As you are all well aware school is almost back in session and come August 23rd I will be having to make 2 school box lunches for my pumpkin and princess.  I don’t know about you but muffins have always been exciting make and eat in our house, they are so easy to just grab and go.  That’s when I knew when I saw I had extra milk chocolate chips in my pantry I would try these babies out and see if they would be a winner…

What do you think?!?!

You betcha they were, and I even had little hands as assistance in the kitchen!

Preheat oven to 375 degrees F, make sure to position rack in center of oven.  Butter, or line with muffin paper liners in muffin tin.

In a large bowl, whisk together melted and cooled butter, eggs, milk and vanilla extract.

In another large bowl, mix together the flour, sugar, baking powder and salt.

add chocolate chips…

Stir them up, you see the little hands helping

With a spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.

Do not over mix the batter.

Now it’s time to fill up the muffin tins…

Fill the muffin cups with batter 2/3 full.

Once the muffins are all poured into their cups, make the cinnamon sugar.

Sprinkle the top of the batter with 1 tablespoon sugar and 1/2 teaspoon ground cinnamon.

Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Transfer to a wire rack and allow to cool for five minutes.

Enjoy!

Chocolate Chip Muffins

(Adapted from Joy of Baking)

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk chocolate chips
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F, make sure to position rack in center of oven.  Butter, or line with muffin paper liners in muffin tin.

In a large bowl, whisk together butter, eggs, milk and vanilla extract.

In another large bowl, mix together the flour, sugar, baking powder and salt. Stir in the chocolate chips.

With a spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Fill the muffin cups with batter 2/3 full.

Sprinkle the top of the batter with 1 tablespoon sugar and 1/2 teaspoon ground cinnamon.

Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Transfer to a wire rack and allow to cool for five minutes.

Enjoy!

Have you ever tried Oatmeal Pancakes before?

If your shaking your head and saying No then you don’t know what you’ve been missing…

I made Oatmeal Pancakes this past weekend for the kiddies because I wanted to make something different.  Now we are a house that absolutely LOVES pancakes and I thought well lets shake it up a bit and make them this time with oatmeal.  Even though these pancakes need for you to soak the oatmeal in buttermilk the night before its well worth it.

Just trust me on this… You need to make these ASAP…. especially when there smothered in butter, maple syrup and fruit! Mmmmm Mmmmm Good!

Have I ever stared you wrong….

In a bowl, mix oats and buttermilk; place in the refrigerator overnight.

In a small bowl, mix flour, sugar, baking soda, baking powder, and salt.

In a large bowl, beat eggs, milk, and vanilla to blend.

Stir in flour into the wet ingredients.

Making sure its all combined together…

Then add in the oat mixture, that you prepared the night before.

Place a nonstick frying pan over medium heat, when hot, coat lightly with oil, I used vegetable oil, and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes.

Flip the pancake with a wide spatula and brown other side, for about 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Enjoy!

Oatmeal Pancakes

(adapted from MyRecipes)

Ingredients

Directions

In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.

Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.

In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened.

Place a nonstick frying pan over medium heat, when hot, coat lightly with oil and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto pan and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes.

Flip the pancakes with a wide spatula and brown other side, for about 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Enjoy!

Do you ever walk into the kitchen, open the refrigerator and sometimes only see eggs, milk, and butter?  I sometimes find myself in that same predicament and then it dawns on me that I have a meal in minutes… Scrambled eggs.

There isn’t a time of the day that eggs don’t taste good, especially when you throw in fried bacon and toast… Mmmmmm mmmmm good!

All you need to do is gather your equipment which should constitute of a small bowl for cracking the eggs, a bowl for mixing the eggs, a whisk, rubber spatula, and a non-stick pan.

Once you have all of the essentials assembled its time to get a crackin….

Make sure to check the egg carton before you purchase your eggs.  Cracked eggs are a definite no no.

Wash the eggs and then place them into the small bowl.

Begin by cracking each egg individually into the small bowl. Check the egg to see that it looks okay and that there are no shells. Then add the egg to the mixing bowl, along with the milk.

Beat the eggs with a whisk, in a vigorous elliptical motion until the yolks and the whites are all a nice bright yellow and completely blended together.

Melt the butter in the nonstick pan over medium-low heat.

When the butter has melted, add the eggs to the pan.

Do not stir immediately. Wait until the first hint of setting begins with the eggs.  Add salt and black pepper.

As the eggs begin to cook, GENTLY move them around with the spatula so that they cook evenly.

Continue cooking the eggs to your liking…

Add shredded cheese or whatever you choose to your eggs while they are cooking.

Some like their scrambled eggs dry, like my husband and some may like them soft like my children and I, whatever your choice cook them accordingly.

Transfer the eggs to the plate and serve them immediately.

Enjoy!

Perfect Scrambled Eggs

Ingredients

2 large eggs

2 teaspoons of milk

1 tablespoon butter

salt

black pepper

shredded cheddar cheese

Directions

Begin by cracking each egg individually into the small bowl. Check the egg to see that it looks okay and that there are no shells. Then add the egg to the mixing bowl, along with the milk.

Beat the eggs with a whisk, in a vigorous elliptical motion until the yolks and the whites are all a nice bright yellow and completely blended together.

Melt the butter in the nonstick pan over medium-low heat.

When the butter has melted, add the eggs to the pan.

Do not stir immediately. Wait until the first hint of setting begins with the eggs.  Add salt and black pepper.

As the eggs begin to cook, GENTLY move them around with the spatula so that they cook evenly.

Continue cooking the eggs to your liking… Add shredded cheese or whatever you choose to your eggs while they are cooking.

Some like their scrambled eggs dry, like my husband and some may like them soft like my children and I, whatever your choice cook them accordingly.

Transfer the eggs to the plate and serve them immediately.

Enjoy!