Carrot Cake

I'm not a big fan of carrot cake but most of my family loves it. Homemade carrot cake smells absolutely delicious, kind of makes you wonder why i don't eat it. This dessert is actually very popular and apparently very delicious as well. Enjoy!!!






Ingredients for cake:

• 3 cups of peeled, shredded carrots
• 4 eggs, beaten
• 1 3/4 cups light brown sugar
• 2 1/2 cups flour
• 1 1/2 cups oil
• 1 tsp. vanilla extract
• 1 1/2 tsps. cinnamon
• 3/4 tsps. nutmeg
• 1/2 tsp. mixed spice
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cup chopped pecans (optional)

Ingredients for cream cheese icing:

• 3 1/2 cups confectioner's sugar
• 12 oz. of Philadelphia Cream Cheese package
• 1/2 cup butter, softened
• 1 1/4 cup vanilla extract
• 1 cup chopped pecans (optional)

Preparation:

1. In a large bowl, combine carrots and sugar and mix well.
2. Add beaten eggs, oil and vanilla, then mix well.
3. Combine sifted flour, cinnamon, nutmeg, spices, baking soda, baking powder and salt.
4. Slowly add the dry ingredients with the wet mixture along with the pecans.
5. Pour into greased 13x9 baking dish.
6. Bake for 40 minutes or toothpick comes out clean at 350 degrees.
7. Allow to cool completely.
8. In a medium mixing bowl, mix sugar, butter, vanilla until smooth, then stir in pecans and apply to the cooled cake.

Curry Chicken

The #1 dish that tops my all time favorites, curry chicken. I absolutely love Love LOVE this dish. If I could, I would eat this dish at least once a week but I rather not. The more I write about it, the hungrier I'm getting so let's just get to the point. And as always, enjoy!!!






Ingredients:

• 1 whole chicken, about 3-4 lbs.
• juice of 2 fresh limes
• 3 large garlic cloves, finely minced
• 2 scallions (green onion), finely chopped
• 1/4 inch fresh ginger, peeled and finely minced
• 1 1/2 tbsp. curry powder (add more if you want more curry tastes)
• 1/4 tsp. allspice
• 1 tsp. sugar
• 2 tsp. salt
• 2 tbsp. vegetable oil
• 2 cups water
• 3 medium potatoes, washed and cubed

Preparation:

1. Cut chicken into small pieces, about 1 1/2 to 2 inches thick.
2. Pour lime juice into a large bowl of water to wash chicken then drain. (Not the 2 cups of water ingredient calls for)
3. In a small bowl, mix garlic, ginger and scallion and allow to sit for 30 minutes for flavors to blend.
4. Mix curry powder, allspice, sugar and salt. Rub onto chicken along with the garlic mixture and let it marinate for at least 1 hour.
5. In a large skillet, heat oil on medium-high heat and brown the chicken for about 5-10 minutes on both sides.
6. Add water and potatoes and bring liquid to a boil.
7. Reduce heat to medium-low, cover and simmer for 20-30 minutes until chicken is cooked stirring occasionally. Chicken should be tender and the juices should run clear.
8. Serve hot with a bed of white rice.

Plantain 2 Ways

By special request, here are two recipes with the same main ingredient with two completely different tastes, plantains. Part one of this two part ingredient session is done with a green plantain which is starchy and common found in chip bags. Also I don't recommend eating both the green and yellow plantains raw because well, its nasty. Enjoy!!!






Ingredient:

• 1 green plantain
• salt
  

Preparation:

1. Peel plantain then cut 1 in. thick slices.
2. Heat skillet with enough oil to cover the slices.
3. Fry slices for about 30 seconds on both sides until lightly golden, then take the out.
4. Using anything with a flat bottom, a mug or a small skillet or your hands, flatten the slices either between foil paper or on a cutting board. (Be careful not to break it up or flatten it to thin.)
5. Place plantains back into skillet and fry until golden brown.
6. Place plantains onto a paper towel to drain excess oil and lightly sprinkle with salt on both sides.
7. Serve hot and enjoy.

No Part 2 of this mini series is done with ripe plantains, or the yellow plantains, is much sweeter than the green plantain. These too are often seen in chip form but do not have salt on them unlike the green ones. Here is my favorite of the two and hopefully yours as well. Enjoy!!!

Ingredients:

• 1 ripe plantain (the more brown spots, the riper it is)
• cinnamon or nutmeg (optional)

Preparation:

1. Peel plantain and cut down the middle giving you 2 halves.
2. From the place you cut, cut long strings about a 1/4 in. thick.
3. Heat skillet with enough oil to cover strips. (I prefer to use butter just because it gives it more flavor.)
4. Fry until golden brown but be careful not to burn since this plantain contains sugar.
5. Sprinkle with either cinnamon or nutmeg or leave plain.
6. Serve hot with bread and butter or by itself and enjoy.

Smoked Macaroni and Cheese

Like most people around the world, with the exception of those who are lactose intolerant, share the same obcession with good ol' mac and cheese. Whether is instant or homemade, mac and cheese has always been served at someone's barbecue, party, or even dinner time. I absolutely looooooove macaroni and cheese. Since i cook all the time, I'm always trying to add an ingredient to push it over the edge. Here is a recepie I tried recently and fell in love with. You can always add more or less depending on the amount of people your serving. Enjoy!!!

Macaroni Ingredeints:

• 8 oz. of macaroni, about 2 cups
• 4 tbsps. butter
• 1/4 cp. flour
• 1 tsp. salt
• 1 tsp. dry mustard (optional)
• 2 cps. milk
• 2 cps. shredded smoked Cheddar cheese
• 1 cp. shredded or cubed American cheese

Topping:

• 1 cp. soft bred crumbs
• 2 tbsps. butter
• paprika (optional)

Preparation:

1. Lightly butter a 2 to 2 1/1 quart baking dish.
2. Heat oven to 350 degrees.
3. Cook macaroni in salted boiling water as directed on the package, then drain and rinse.
4. In a large saucepan over medium-low heat, melt butter; add flour until blended. (Do not add flour all at once. Add slowly until roux, or a ball is made.)
5. Stir in salt and mustard.
6. Gradually add milk and continue cooking, stirring until mixture is thickened. (Add more milk if you want sauce to be thinner.)
7. Stir in both chesses until melted and smooth.
8. Put sauce over macaroni and stir to blend.
9. Pour macaroni into prepared baking dish.
10. Combine bread crumbs and melted butter, tossing until crumbs are completely covered.
11. Sprinkle over macaroni, then lightly sprinkle paprika if desired.
12. Bake for 25 minutes until golden on top and bubbly.

Mango Lada

For those warm summer days when your just looking for something to take you to somewhere tropical, a Mango Lada is the answer. Nothing takes the stresses away like kicking your feet, drinking a Mango Lada to forget about everything. I'm a fan of drinks with real fruits compared to "fruit juices" which only have at most 30% juice. Here is a recipe for the Mango Lada. Enjoy!!!





Ingredients:

• 4 oz. pureed fresh mangoes
• 1/2 oz. coconut milk/creme de coconut
• 1/2 oz. pineapple juice
• 1 tbsp. condensed milk (optional)

Preparation:

1. Blend the pureed fresh mango, coconut milk/creme de coconut, and pineapple.
2. Add 10 ice cubes and blend again till smooth.
3. Add condensed milk to sweeten if necessary.

Cherry Drink

After every meal, you have to wash it down with a refreshing drink. Not only is this drink excellent on hot summer days, it tastes delicious as well. Also, with the addition of ice you can turn this juice into a slush. The best drink and my favorite of course, here is the recipe for the infamous Cherry Drink. Enjoy!!!

Ingredients:

• 1 quart ripe Jamaican cherries
• 2 1/2 quart water
• 1 lime (lemon)
• 1/4 cup sugar
• 1/4 cup cherry syrup

Preparation:

1. Puree cherry in blender.
2. Pour through strainer into container.
3. Keep juice & discard pulp in strainer.
4. Squeeze lime into juice.
5. Add syrup & mix.
6. And mix. (Add more or less sugar based on your taste)
7. Best served with crushed ice.
8. Serves 6-8.

Coconut Drops

One of the biggest things about Jamaicans is the fact that we have a very big sweet tooth. My favorite dessert growing up was a thing called drops made from coconut. Not only is coconut and ginger natural health remedies, they also taste well together with the addition of sugar. Here is a recipe of another one of my all time favorites. Enjoy!!!

Ingredients:

• 1 medium coconut
• 5 tbsp of ginger minced or shredded
• 3 cups of dark brown sugar
• 1 cup water

Preparation:

1. Use a sharp point to puncture the 3 holes on top of the coconut.
2. Use a hammer to break open the coconut.
3. Using a small knife, separate the meat from the husk and chop into 1/2 x 1/4 inch cubes.
4. Combine the coconuts and ginger.
5. Put coconut into a deep pot with sugar and water.
6. Turn stove on high and let it boil until water evaporates and the sugar is the consistency of caramel and sticky.
7. Using a big spoon, scoop some of the coconuts onto wax paper or a greased pan.
8. Let it cool and harden then serve.

Festival

A favorite snack of mines to munch on during the day when there's nothing else to eat are sweet dumplings called festivals. Festivals are a big hit during barbecues because it goes well with whatever you're eating. They are a great appetizer and a excellent crowd pleaser. Enjoy!!!

Ingredients:

• 2 cups of flour
• 1 tsp. salt
• 1 tbsp. brown sugar
• 1 cup cornmeal
• 2 tsp. baking powder
• 1 cup water
• 1 qt. vegetable oil for frying

Preparation:

1. Mix dry and wet ingredients together.
2. Add water to make the dough soft.
3. Divide into 5x3 inch long dumplings.
4. Heat the oil to 350 degree sauce pan.
5. Fry the dumplings until golden brown, about 2 to 3 minutes.
6. Drain oil on paper towel and serve hot.

Rice and Peas

To make a dish from good to absolutely delicious there has to be a partner with the main ingredient. For example, eggs go well with pancakes, or chicken with mac and cheese. With most Caribbean dishes, rice accompanies most of our dishes. Here is a personal favorite of mine and hopefully yours as well. I normally use a rice cooker due to the fact it won't burn the rice but a pot is fine, just keep a cloe eye on it. Enjoy!!!

Ingredients:

• 1 medium sized can red kidney beans
• 1 can coconut milk
• 3 cups of rice
• 1 small Scallion, chopped (More commonly know as green onion)
• 2 clove garlic, chopped (Add more if desired, and garlic powder works as well)
• 1/4 teaspoon dried thyme
• 1 scotch bonnet pepper (whole, do not chop up)(optional)
• 2 cup water

Preparation:

1. Add both the beans and coconut milk into a pot along with the water, scallion, garlic, and thyme.
2. Turn stove to medium-high heat and bring to a boil.
3. Add rice and pepper, then cover.
4. Cook until rice is set and most of the liquid is gone.
5. Turn stove to low and let it cook for another 10-15 minutes until rice is soft.
6. Take pepper out and serve.

Jerk Chicken

Growing up with a Jamaican background, I've always loved the tastes of Caribbean food. The various spices and techniques to get the true flavor have always intrigued my taste buds and wanting more. In today's blog, here's a recipe of a personal favorite of mines, jerk chicken. Enjoy!!!

Ingredients for the rub:

• 1 tablespoon Ground allspice
• 1 tablespoon Dried thyme
• 1 1/2 teaspoons Cayenne pepper
• 1 1/2 teaspoons Freshly ground black pepper
• 1 1/2 teaspoons Ground sage
• 3/4 teaspoon Ground nutmeg
• 3/4 teaspoon Ground cinnamon
• 2 tablespoons Garlic powder or fresh
• 1 tablespoon Sugar
• 1/4 cup Olive oil
• 1/4 cup Soy sauce
• 3/4 cup White Vinegar
• 1/2 cup Orange juice
• 1 Lime juice
• 1 Scotch bonnet pepper (habanero)(Depending on how spicy you like it, i recommend removing the seeds)
• 3 Green onions -- finely chopped
• 1 cup Onion -- finely chopped
• 4 to 6 chicken breasts
  

Preparation:

Take the spices and rub it into the chicken and let it marinate overnight for the seaning to really penetrate the meat. To get the best flavors, I prefer to grill the chicken but baking it in a 350 degree oven works as well. Cook till the chicken looks blackened but not burnt. Serve hot and with any side you want.