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.