Honey Glazed Pork Chops

Ingredient:
2 Pork chops
1/4 Cup honey
2 Tablespoon Butter
1 Tablespoon vegetable oil
1/2 Teaspoon fresh ginger ( grated)
1/2 Teaspoon garlic (choppes)
1 Teaspoon seasioning salt (or salt and pepper)
1Teaspoon oregano


Instructions:

1. Wash and seasoning Pork chops with seasoning salt and oregano.
2. In a pan, heat oil and sear pork chops for 3-5 minutes on each side. 
3. In an oven safe skillet, melt butter and sauté garlic for one minute. Add honey and ginger and cook until honey is completely melted.
4. Pre-heat oven to 400 degrees F
5. Add pork chops to the honey glaze then place in the oven for 30 minutes or until cooked. 
6. Remove and serve. 

Rum cake W/ Butter Rum Glaze

Ingredients:

2 1/2 Cups cake flour

1/2 Cup sugar

1 Teaspoon salt

1Tablespoon baking powder

1.5 oz vanilla pudding mix

1 Cup unsalted butter

1/4 Cup vegetable oil

1 Cup milk

1/2 Rum

1 Tablespoon vanilla extract

4 Eggs

1 Teaspoon pecan, crushed

1 Teaspoon almond, crushed

Rum Glaze:

1/2 Cup Butter

1/2 Sugar

1/3 Water

1/3 Cup Rum

Instructions:

1. Sift cake flour, salt, baking powder, vanilla pudding mix and set aside. 
2. In a mixing bowl, cream butter and sugar until light and fluffy. Add oil and eggs, adding one egg at a time. Mix in vanilla exact, milk and rum. Then, slowly add flour mixture and mix until smooth.
3. Preheat oven to 325 degrees F
4. Grease and flour brunt pan. Sprinkle crushed almond and pecan at the bottom of the bundt pan.
5. Pour cake mixture into the bundt pan, and bake fore 45-50 minutes.
6. In a sauce pan, melt butter. Add sugar, water and rum and cook on medium high heat for 3-4 minutes, then set aside.
7. Once cake is baked, poke a few holes and pour galze over top and set aside for 10 minutes.
8. Flip cake on a cake stand or plate, slice and serve.

Rosemary and Garlic Roast Beef

Ingredients:
1kg Outside Round Roast
3 Cloves garlic, crushed
1 Tablespoon rosemary,chopped
1 Tablespoon parsley, chopped
1 Teaspoon salt
1 Teaspoon black pepper
1 Teaspoon dried oregano
4 Tablespoon butter, melted
1/4 Cup vegetable oil

Instructions:

1. Wash and season roast with salt, pepper and oregano.
2. In a small bowl, combine melted butter, oil, garlic, rosemary and parsley. Set aside.
3. Place meat in a bowl or ziplock bag, pour garlic and rosemary mixture on top and marinate for at least one hour.
4. Preheat oven to 350 degrees F.
5. Place roast on a rack with a pan to catch drippings below then place in the oven for 2 1/2 - 3 hours
6. Remove and serve warm. 

Jamaican Beetroot Carrot & Carrot Juice

Ingredients: 
2 Cups carrots, chopped
3 1/2 Cups water
1 Teaspoon vanilla extract
1/4 Teaspoon nutmeg, grated
Sweeten milk
1 Teaspoon Wray and Nephew White Rum (optional)


Option two:
1 Cup Carrots, chopped
1 Cup beets, chopped
3 1/2 Cups water
1 Teaspoon vanilla extract
1/4 Teaspoon nutmeg, grated
Sweeten milk
1 Teaspoon Wray and Nephew White Rum (optional)

                                                             Instructions:

1. Wash, peel and cut carrots for blending. 
2. In the blender, add carrots and two cups of water and blend until smooth.
3. In a bowl, strain the blended portion and squeeze excess liquid from the pulp. 
4. Add pulp back into the blender, add remaining cups of water and blend for 30 seconds. Strain the blended portion and discard pulp. 
5. To the juice, add Nutmeg, vanillia extract, rum and sweeten to taste.
6. Serve chilled.

Option Two:

1. Wash, peel and cut carrots and beets for blending.  
2. In the blender, add carrots, beets and two cups of water and blend until smooth.
3. In a bowl, strain the blended portion and squeeze excess liquid from the pulp. 
4. Add pulp back into the blender, add remaining cups of water and blend for 30 seconds. Strain the blended portion and discard pulp. 
5. To the juice, add Nutmeg, vanillia extract, rum and sweeten to taste.
6. Serve chilled.

Chicken Mozzarella Pasta

Ingredients:
4 Skinless and boneless chicken breast
1 Cup Mozzarella Cheese
1 Cup bread crumbs, seasoned
4 Eggs, beaten
1/2 Tsp seasoning salt
1 Tsp dried basil
1 Tsp garlic powder
1 Tsp onion powders
2 Tbsp Vegetable oil
2 Cups pasta, cooked
1 Can Tomato sauce

Instructions:

1. Washed and season chicken breast with seasoning salt, dried basil, garlic powder and onion powder. Set aside.
2. Cook pasta noodles according to the instruction on the package. 
3. In a bowl, beat eggs and set aside. In a separate bowl, add bread crumbs and set aside.
4. Add chicken breast one piece at a time to beaten eggs, then coat chicken breast in bread crumbs and set aside.
5. Heat vegetable oil in a pan on medium high heat, then place each pieces of chicken breast in the pan and cook 7-10 minutes on each side.
6. Preheat oven to 400 degrees F. 
7. Drain pasta noodles and transfer noodles to a baking dish. Pour half of the tomato sauce on top of the noodles, then place cooked chicken breast on top. Layer chicken breast with mozzarella cheese and bake in the oven for 7 minutes. 
8. Garnish and serve warm.

Barbecue Ribs

Ingredients:
1 Full rack of baby back pork ribs
2 Tbsp brown sugar
1Tsp salt
1Tsp paprika
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp oregano
1/2 Tsp chili powder

BBQ Sauce
1 Cup ketchup
1/3 Cup Molasses
1 Tbsp Honey
1 Tbsp Worcestershire sauce
2 Tbsp applecider vinegar
2 Tbsp brown sugar
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp black pepper
1 Tsp mustard powder
        or
Use your favourite barbecue sauce

Instructions:

1. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, oregano and chilli powder. set aside.
2. wash, pat dry and place ribs on a chopping board. Using your fingers, remove the white membrane from the back of the ribs.
3. Preheat oven to 350 degrees F.
4. Take spice mixture and rub generously on all sides.
5. Lay one layer of foil on baking sheet and ensure to crimp edges. Lay another layer of foil (do not crimp edges) and place ribs on top of the foil and fold the edges of the foil to seal ribs inside.
6. Bake for 2 hours.
7. In a bowl, combine ketchup, molases, honey, worcestershire sauce, apple cider vinegar, brown sugar, garlic powder, onion powder, black pepper and mustard powder. set aside.
8. Remove ribs from the oven, brush with barbecue sauce and broil for 2-3 minutes. Remove ribs and brush the other side with sauce and broil for 2-3 minutes.
9. Remove ribs and serve warm. 

Seafood Lasagna

Ingredients:

1 Cup Lobster meat, cooked

1/2 Cup Bay scallops

1 Cup shrimp, chopped

1 Cup Spinach

1Cup Parmesan cheese

1 Cup Mozzarella cheese

1 1/4 Cups half and half

2 Garlic, crushed

1/4 butter

1Tablespoon Cajun seasoning

1 Tablespoon vegetable oil

9 Lasagna noodles

Instructions: 

1. Cook lasagna noodles according to the instructions on the package.
2. In a saucepan, melt butter and sauté one crushed garlic. Add half and half and cook until it almost reaches a boil.
3. Add Parmesan cheese and stir continuously until Cheese is fully melted, then set aside.
4. In a pan, add oil and sauté remaining garlic. Add scallops and shrimp and cook for 7 minutes. 
5. Add lobster meat and season with Cajun seasoning. Then add spinach and sauce, and simmer for 2-3 minutes.
6. Preheat oven to 400 degrees F
7. Drain noodles and grease baking dish. Add three noodles, spread seafood and spinach mixture, then top with mozzarella cheese. Add 3 more noodles, remaining seafood and spinach mixture and top with mozzarella cheese. Add remaining noodles and layer with remaining mozzarella cheese. 
8. Place in the oven and bake for 15-20 minutes or until the top of the lasagna is nice golden. 
9. Once done, allow to cool before cutting. Garnish and serve. 

Pumpkin Bread W/Cream Cheese Filling

Ingredients:
3 cups flour
1/2 Cup brown sugar
1/2 Cup granulated Sugar
1 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon pumpkin spice
1/2 cup butter
3 Eggs
1 Teaspoon vanilla extract
1 Can pumpkin puree
1 1/2 - 2 cups milk

Cream Cheese Filling:
1 cup cream cheese
1/2 Cup powdered sugar
1 egg

Instructions:

1. In a bowl, add cream cheese and powdered sugar and mix well. Then, add egg and mix until smooth.
2. In a separate bowl, sift flour, salt and baking powder and set aside.
3. In another Bowl, add brown sugar, granulated sugar and butter and mix together. Add eggs one at a time and mix until smooth. Add pumpkin spice and vanilla extract and mix. 
4. Mix together half of the flour mixture and one cup of milk. Then, add the remaining flour and milk to the bowl and mix until smooth.
5. Preheat oven at 325 degrees F. and grease baking pan.
6. Add half of the bread mixture in the baking pan, then add cream cheese filling, then pour the other half of the bread mixture on top of the cake filling. Smooth the top for an even baked bread and bake for one hour or until fork is no longer moist. 

Chicken Breast Stuffed w/ Shrimp & Lobster

Ingredients:

2 Chicken breast, butterfly cut
6 Medium size shrimp, uncooked
1/3 cup lobster meat, cooked
1/3 cup spinach, chopped
1/2 cup Gouda cheese, shredded
1/3 cup cream cheese
1 clove garlic, chopped
1/2 teaspoon Salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/3 teaspoon all purpose seasoning

2 tablespoon vegetable oil

Toothpicks (optional)

Instructions:

1. Wash and season chicken breast with salt, black pepper, garlic powder, onion powder and paprika, then set aside.
2. Heat 1 teaspoon of vegetable oil in a pan and saute garlic. Add shrimp and cook for 5 Minutes then add lobster and season with all-purpose season. Cook for an additional 2 minutes.
3. In a bowl, add spinach, cream cheese and Gouda cheese and mix until combined.
4. Stuff chicken breast with spinach and cream cheese mixture, then add lobster and shrimp  mixture and seal with 2-3 toothpicks.
5. Preheat oven to 350 degrees F.
6. Heat remaining oil in a pan and sear chicken breast 5 minutes on each side.Then, place in the oven and bake for 30-40 minutes.
7. Serve warm. 

Buffalo & Honey Garlic Cauliflower Bites

Ingredients:

1 Cauliflower (Medium size)

1 1/2 cups flour

1 cup coconut milk

1 cup honey garlic sauce

1 cup buffalo sauce

1 tsp Paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp salt

Instructions:

1. Wash and cut cauliflower into bite size pieces.
2. Pre-heat oven to 350 degrees F. line baking sheet with parchment paper and spray with olive oil.
3. Place coconut milk in a bowl and set aside.
4. In a separate container combine flour, paprika, garlic powder, onion powder, black pepper and salt.
5. One at a time, place cauliflower bites into coconut milk, coat in flour mixture then place on baking sheet.
6. Bake for 25 minutes, then coat half of the bites in honey garlic sauce and the other half in buffalo sauce. 
7. Bake for an additional 5 minutes.
8. Serve warm

Vegan Soup/Ital Soup

Ingredients:
6 Cups coconut milk
2 Cups water
1 Cup red kidney beans
1 Cup okra
1/2 lbs yellow yam
1 Caribbean sweet potato
2 Potatoes
1 Cup pumpkin or butter squash
2 Green onion
1 Spring thyme
1 scotch bonnet pepper
1 Maggie pumpkin soup mix
1 Dried coconut


Coconut Milk:

1. Break coconut,  pour out coconut water, then separate the meat of the coconut from the hard outer shell.
2. Cut coconut into small pieces to help with the blending process 
3. Add coconut into the blender and pour 1-11/2 cups of water into the blender and blend until smooth.
4. Strain the blended portion through a strainer. continue to add water to the coconut trash and strain until you get the disired amount.
5. The less water you add the richer the coconut milk will be.                                                          

Instructions:

1. Add water and red kidney beans to pot and cook for 30 minutes.
2. Add coconut milk, pumpkin and scotch bonnet pepper to pot and bring to a boil.
3. Add Caribbean sweet potato, potatoes and yellow yam to pot and cook for 20-25 minutes.
4. Add soup mix, okra, green onion and thyme to the pot and cook for 10-15 minutes.
5. serve warm. 

Salmon stuffed with Spinach and cream cheese

Ingredients:

2 Salmon fillets, Sliced in half (not all the way through)

¼ cup cream cheese

¼  cup parmesan cheese

1 cup spinach

1 teaspoon blackened seasoning

1 teaspoon olive oil

1/2 teaspoon salt (optional)

Instructions:

1. Slice salmon in half to create an opening to add the stuffing.
2. wash salmon and season with blackened seasoning and salt, then set aside.
3. Add spinach, cream cheese and parmesan cheese in a bowl and mix together well.
4. Heat olive into an ovenproof skillet.
5. Add spinach mixture in the opening you created for the salmon then sear for 5 minutes on each side. 
6. Transfer skillet to the oven and bake at 350 degrees C for 15-20 minutes.

Crispy Potatoes W/ Japaleno Aioli

Ingredients
6 Yukon gold potatoes
2-3 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoon parsley, chopped

Aioli Sauce
1-2 Jalapeno peppers, seeds and membrane removed
2 tablespoon mayonnaise (or vegan mayonnaise)
½ lime. juiced
2 cloves garlic

Instruction:

1. Add water to a large pot and bring to a boil.
2. wash potatoes and set aside.
3. Once water gets to a boil place potatoes in the pot and cook until fork tender. once potatoes are cooked set aside and let the potatoes cool for 5 minutes.
4. In the meantime, add jalapeno, garlic, mayonnaise and lime juice and blend to get a smooth consistency, then set aside.
5. Lightly grease baking sheet then place potatoes on the baking sheet.
6. Using the base of a mug, press down on each potato until each potato is flattened.
7. Drizzle olive on top of each potato, then season potatoes with salt, black pepper and garlic powder.
8. Place potatoes in the oven and bake at 425 degrees celsius for 25 minutes.
9. Once complete, drizzle aioli sauce on top and garnish with chopped parsley.

Jamaican Jerk Chicken (Baked)

Ingredients:
6-8 Pieces of Chicken
1 tsp Black Pepper
1 tsp All purpose seasoning (Optional)

Jerk Marinade
2 tsp allspice
½ tsp grated nutmeg
1 tsp salt
1 tsp black pepper
1 tsp sugar

1 tsp thyme
2 green onions
1 onion
½-1 scotch bonnet pepper
2 tbsp. oil

Instructions:

1. Wash, dry and season chicken with black pepper and all purpose seasoning. 
2. Add jerk marinade ingredients to blender and blend. Add jerk marinade to chicken, mix together and marinate chicken for at least an hour.  
3. Preheat oven to 400 degrees celsius. Spray baking pan, place chicken in the pan and bake for one hour. 
4. Broil Chicken one each side for 5-10 minutes for extra colour.
5. Serve warm.

Jamaican Beef Stew

Ingredients:

1 ½ lb beef stew
2 Potatoes, cubed
1 Onion, chopped
2 Green onions, chopped
3 Carrots, cubed
1 Tbsp. thyme
1 Tsp. all spice, whole
1 Tsp. salt
1 tsp seasoned salt
1 tsp black pepper
½ tbsp soya sauce
1 tbsp oil
½ cup water
½ scotch bonnet pepper (optional)

Instructions:

1. Wash and season beef with salt, seasoned salt, black pepper and soya sauce.
2. In a pan, heat oil and brown beef evenly on both sides. Save a bit of the fat left over from browning the beef,  add water and pour into the slow cooker. 
3. Add beef, potatoes, onion, green onions, carrots, thyme, all spice, and scotch bonnet to slower cooker.
4. Cook for 3-4 hours on high or 7-8 hours on low.
5. serve warm.  

Garlic Parmesan Mac & Cheese

Ingredients:
1 lb pasta 

½ cup mozzarella
½ cup cheddar
1 cup parmesan
½ cup milk
2 tbsp. butter
1 tbsp.breadcrumbs
2 tbsp.flour
3 Cloves garlic (crushed)
1 tsp salt
1 tsp black pepper




Instructions:

1. Cook macaroni according to package directions; drain and return to pot.
2. melt 1 Tbsp. of butter and add breadcrumbs; stir until golden brown.
3. In the meantime, melt the remaining butter in a pan over medium heat and sauté garlic. Whisk in flour to form a paste. Ensure to stir consistently for one minute.
4. Slowly stir in milk and bring to a boil.
5. Add mozzarella, cheddar and 2/3 cup of parmesan, salt, and pepper to milk mixture. Stir until cheese is melted.
6. Pour cheese sauce over cooked macaroni and mix well to coat.
7. Preheat oven to 325 degrees F.
8. Top macaroni and cheese with remaining cheese and breadcrumbs mixture.
9. Place in the oven for 5-7 minutes or until golden brown.
10. Serve.