Lemon Garlic Roasted Chicken

Lemon Garlic Roasted Chicken

Ingredients:

Whole chicken 

1 Tsp. Salt 

1 Tsp. Ground pepper

1 Tsp. Allspice 

1 Tsp. All purpose seasoning

1 Tsp. Dried thyme

4 Tbsp. Unsalted butter

3 Cloves garlic, chopped

3 Stalks escallion, chopped
1 Onion

1 Spring thyme

3 Potatoes

1 Lemon, halved
1 Tsp. olive oil

Instructions:

1. Wash chicken, dry thoroughly with paper towel and set aside.
2. Peel and cut potatoes in 6 pieces. Rough chop garlic, escallion and onion and set aside. 
3. Melt butter and add chopped garlic, salt, ground pepper, allspice, all purpose seasoning and dried thyme and mix well. 
4. Preheat oven to 375 degrees F.
5. Brush or Pour butter mixture all over the chicken, including cavity. Cut lemon in half and place one half of the lemon inside the cavity of the chicken. Take the other half and squeeze lemon juice all over the chicken.
6. Take chopped escallion, onion and thyme and place in the cavity of the chicken. 
7. In a heavy-duty roasting pan, place chicken in the center and add potatoes around the sides of the pan. Sprinkle olive on the potatoes. 
8. Place in the oven and bake for 1 hour and 20 minutes. Ensure to baste chicken 15-20 minutes with the juices at the bottom of the roasting pan.
9. Allow chicken to rest for 15 minutes before cutting. Serve hot

Cinnamon Roasted Butternut Squash

Ingredients:
1 Large butternut squash, cubed
2 Tsp. olive oil
1 Tsp. ground cinnamon
1 Tsp. salt
1 Tsp. ground pepper
2 Tsp. sugar

Instructions:

1. Peel, wash and cut butternut squash in cubes.
2. Add butternut squash and all remaining ingredients in a bowl and mix well.
3. Preheat oven to 400 degrees F.
4. Place butternut squash on a single layer baking sheet and bake for 30 minutes or until golden brown.
5. serve hot. 

Jamaican Pumpkin Chicken Soup

Ingredients:

6-8 Cups water

4-6 Skinless chicken thighs

2 Cups pumpkin or butternut squash

2 Chayote (cho cho)

1 lbs. Jamaican yellow yam

2 Potatoes

3 carrots

1 Spring thyme

2 Escallion

1 Green scotch bonnet pepper

1 tsp. salt

1 tsp. allspice

1 Grace or maggi Chicken soup mix (optional)

Spinners

1 Cup flour

1 Tsp salt

Water to make dough

Instructions:

1. Mix ingredients together to make dough (not too soft, not too hard)
2. Take a small piece of the dough and roll in the palm of your hands to form a long, thin dumpling.

                                                            Instructions:

1. Bring water to a boil. Add chicken and pumpkin and cook for 30 minutes.
2. Peel, cut wash yellow yam, potatoes and cho cho and add to the pot along with escallion, scotch bonnet pepper, thyme, carrots and allspice.
3. Bring water to a boil then add spinners and grace chicken soup mix. Cook for 15 minutes or until soup thickens.
4. Add salt to taste and serve hot. 

Beer-Steamed Crabs

Ingredients:

7 Live crabs

2 (12-oz) large beer

2 Tsp. salt

2 Tsp. all-purpose seasoning

2 Tsp. garlic powder

2 Tbsp. Unsalted butter

3 Green onion, chopped

2 Tsp.thyme

1 Scotch bonnet pepper, chopped (optional)

 Instructions:

1. Rinse crab in lemon juice and water.
2. Add pan to stove and melt butter. Add salt, all-purpose seasoning, garlic powder, green onions, thyme and scotch bonnet pepper and sauté.
3. Pour beer in pan and bring to a boil. Add crabs and cook for 10 minutes.
4. Serve hot.