Jamaican Bread Pudding

Ingredients:
340 g sliced white bread
1/4 Cups raisins
1 Tbps mixed spices or (1Tsp. nutmeg and 1 Tsp.cinnamon)
Pinch of salt
2 Cups milk, slightly warm
1 Cup granulated sugar
3 Tbps. butter, melted
4 Eggs, beaten
3 Tbps. white rum
1 Tsp. vanilla extract

Instruction:

1. Slice bread into cubes and place into a bowl. Then, mix in raisins, mixed spice and salt. Set aside
2. In a bowl, mix together eggs, milk, sugar, melted butter, rum and vanilla extract. 
3. Pour liquid mixture over bread cubes, cover and set aside for at least 15 to 30 minutes to allow bread to absorb the liquid. 
4. Preheat oven to 375 degrees F. and grease baking dish.
5. Transfer the bread mixture into already greased baking dish and bake for 35-45 minutes
6. Serve warm. 

Oven Grilled Garlic and Herb Corn

Ingredients:
5 Cobs of corn, peeled
1/4 Cup butter, melted
1 Tbps. parsley, chopped
1 Tbps. chives, chopped
1 Tsp. thyme
1 Tsp.  rosemary

Instructions:

1. Preheat oven to 425 degrees F.
2. Place each corn on a baking sheet and place in the oven for 30 minutes.
3. In a small bowl, mix together butter, parsley, chives, thyme and rosemary.
4. After 30 minutes, turn oven to broil and broil corns on high for 5-7 minutes on each side.
5. Remove corn and brush butter mixture onto each corn.
6. serve warm.

Brown Sugar & Garlic Pork

Ingredients:
2 lbs Pork shoulder
1 Tsp. salt
1.Tsp. pepper
1.Tsp. onion powder
1 Tsp. oregano
1 Tsp. Basil
1/3 Cup brown sugar
1/2 Tsp. ginger, grated
1 Tsp. garlic, crushed
1 Tsp. Parsley
Juice of one lemon

Instructions:

1. Preheat oven to 400 degree F.
2. Rinse and season pork with salt, pepper, onion powder, oregano and basil. 
3. Grease baking dish and bake pork for 2 hours and 45 minutes.
4. In a bowl, mix together brown sugar, ginger,  garlic, parsley and lemon juice. Set aside.
5. After 2 hours and 45 minutes remove pork from the oven.
6. Using a brush, generously brush the brown sugar glaze over the pork, then place the pork back into the oven for an additional 15 minutes.
7. Garnish and serve. 

Maple Balsamic Pork Chop

Ingredients:

2 Bone-in Pork tenderlion
1/2 Tsp. salt
1/2 Tsp. black pepper
1/2 Tsp. garlic powder
1/4 Cup maple syrup
2 Tbsp balsamic vinegar
1 Tsp. Dijon mustard
2 Clove Garlic, crushed
1 Tsp. Rosemary
1Tsp. Thyme
1-2 Tbsp vegetable oil

Instructions:

1. Rinse and season pork with salt, black pepper and garlic powder. Set aside
2. Preheat oven to 400 degrees F.
3. In an oven proof skillet, add vegetable oil and sear pork for 6 minutes on each side.
4. Remove from skillet and set aside.
5. In the same skillet, add maple syrup, balsamic vinegar, dijon mustard, garlic, rosemary and thyme. Then, simmer for 2 minutes.
6. Return pork to the skillet and place in the oven for 35-40 minutes or until pork is fully cooked.
7. Garnish and serve. 

Garlic Butter Steak and Potatoes

Ingredients:
1 lb Sirloin steak, strip
2 Tsp. salt
1 Tsp. pepper
1 Tsp. oregano
1 Tsp. thyme
1 Tsp. rosemary
1 Tsp. parsley
1/2 -1 Tsp. crushed pepper (optional)
4 Cloves garlic, crushed
4 Potatoes, slices
2 Tbsp. butter
2 Tbsp. oil

Instructions:

1. Rinse and place steak strips in a bowl. Season with salt and pepper, then set aside. 
2. In a skillet, add 2 tablespoon of oil and 1 tablespoon of butter. Once butter is melted add potatoes and season with 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon rosemary and 1/2 teaspoon parsley. Mix together and cook potatoes for 8 minutes or until fork tender and golden brown. Remove and transfer to a plate, then set aside.
3. In the same skillet, lay steak strips in a single layer. add chili pepper, mix in remaining butter, oregano, thyme, rosemary parsley, garlic and cook for 10 minutes. 
4. Return potatoes to the skillet, garnish and serve. 

Jalapeno Popper Chicken Cassorle

Ingredients:
3 Chicken Breast
1 Tsp. Salt
1 Tsp. Black pepper
1 1/2 Tsp. Garlic powder
4 Bacon strips
2-3 Jalapeno peppers, chopped
1 Green onion, chopped
1/4 Cup milk
8 oz Cream cheese
1/2 Cup Gouda cheese, shredded
1/2 Cup cheddar cheese, shredded
1/2 teaspoon parsley, chopped

Instructions:

1. Cut bacon strips into pieces about 1/4 inch wide.
2. In a frying pan, add bacon and fry over medium heat until crispy. Remove bacon and place on a paper towel to remove any excess oil. Set aside.
3. Preheat oven to 350 degrees F.
4. Rinse and season chicken breast with salt, pepper and 1 teaspoon of garlic powder.
5. Place each chicken breast on a broiling rack and bake for 40 minutes or until chicken is fully cooked.
6. once chicken is fully cooked, allow to cool, and shred chicken in a bowl using two forks.Set aside.
7. In a small bowl, mix together cream cheese, milk, green onion, jalapeno peppers and 1/2 teaspoon garlic powder.
8. Spray baking dish with a non-stick spray. Layer shredded chicken at the bottom, pour cream cheese mixture, then layer Gouda and cheddar cheese on top.
9. Bake for 8 minutes or until cheese is fully melted.
10. Garnish with bacon and parsley.
11. Serve warm.

Honey Orange Glazed Chicken

Ingredients:
6 Bone-in Chicken Thighs    
1 Tsp salt
1 Tsp. ground Pepper
1/2 Tsp onion powder
1/2 Tsp. garlic powder
3 Tbsp. vegetable oil
1 Tsp. Cornstarch
1 Tsp. water

Orange sauce:
1 Cup fresh squeezed orange juice
1 Tbsp. honey
1 Tbsp. vinegar
1 Tbsp. sugar
1/2 Tsp. red pepper flakes
1 Garlic, crushed
1 Tsp. fresh ginger, Grated

Instructions:

1. Rinse, remove excess skin from chicken thighs and season with salt, pepper, onion powder and garlic powder. 
2. Heat oil in a pan over medium heat, add chicken thighs skin side down and sear for 5 minutes on each side.
3. In a saucepan, add orange juice, honey, vinegar, sugar, red pepper flakes, garlic, ginger and bring to a boil. 
4. Pour orange sauce over chicken and cook for an additional 25 minutes or until chicken is fully cooked. 
5. In a small container, mix together cornstarch and water, then pour into sauce to thicken. Cook for for an additional 3 minutes. 
6. Garnish and serve warm.

Blueberry Cheesecake Muffin

Ingredients:
2 Cups Flour
1Tsp. Baking powder
1/2 Tsp. Salt
1/2 Cup cream cheese
1/2 Cup granulated sugar
1 Tbsp. vanilla extract
 1 Cup Milk
1/2 Cup Vegetable oil
2 Eggs
1 Cup blueberries
1/2 tsp. Lemon Juice

Instructions: 

1. In a bowl, whisk together flour, salt and baking powder. Set aside. 
2. In a separate bowl, add cream cheese, lemon juice and sugar. Mix until you get a smooth texture. Then, add eggs, vanilla extract, milk and vegetable oil.
3. Preheat oven to 400 dregrees F. and line muffin tray with muffin cups.
4. Add flour mixture to wet ingredients and mix with a spatula until combined. Do not over mix . Fold in blueberries, leaving about 10-20 berries aside for later. 
5. Divide the batter between muffin cups, add remaining berries on top of each muffin and bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. 
6. Cool and serve.  

Jamaican Beef Soup

Ingredients:

7 Cups water

1 lb stewing beef

2 Carrots, Cubed

1 Scotch bonnet pepper (whole)

1 Choco/ Chayote, Cubed

1 Cup Pumpkin or Butternut squash

1 lb yellow yam, Cubed

2 Sweet corn, cut into 3 pieces each

2 Potatoes, Cubed

2 Tsp. fresh thyme

2 Green onions

1 Package soup mix

1 Tsp all spice

Instructions:

• Bring water to a boil then add stewing beef and pumpkin. Cover and cook for 30-40 Minutes.
• Add carrots, scotch bonnet pepper, choco, yellow yam, sweet corn, thyme, green onions, all spice and potatoes. Then cook for 20 minutes.
• Add soup mix and cook for an additional 10-15 minutes. 
• Serve Warm.

Jamaican Soursop Juice

Ingredients:
1 Soursop
3 Cups water
1 Tsp Nutmeg
Sweeten Milk

Instructions:

1. Wash, peel and place soursop in a large bowl.
2. To the bowl, add 1 cup of water and use hands to extract the juice from the pulp. 
3. Strain and return pulp to the bowl.
4. Add remaining cups of water and continue to extract the juice from the pulp. Strain and discard pulp.
5. Add nutmeg and sweeten with sweeten milk.
6. Chill or serve with ice.  

Coconut Curry Shrimp

Ingredients:

31-40 uncooked shrimp, peeled
1 onion,diced
2 green onion, diced
1 garlic clove, diced
1/2 scotch bonnet pepper, diced
1/2 Cup coconut milk
1 Tsp. Salt
1 Tsp. Black pepper
2 Tsp. Jamaican curry powder
2 Tbsp. Vegetable oil

Instructions:

1. Peel, rinse and season shrimp with salt, pepper and one teaspoon of curry powder. Set aside. 
2. In a skillet, heat vegetable oil and burn/fry remaining curry powder for 2 minutes. 
3. Add onion, green onion, garlic and scotch bonnet pepper and sauté for one minute. 
4. Add shrimp and cook for 2 minutes. Then, add coconut milk and cook for an additional 5 minutes.
5. Garnish and serve warm. 

Strawberry Cream Cheese French Toast Casserole

Ingredients:
1 French Bread
6-8 Eggs
10 Strawberries, Sliced
1 Teaspoon Cinnamon powder
1/2 Cup granulated sugar
1 Tablespoon Vanilla extract
1/2 Cup Milk

Cream Cheese:
1 Cream Cheese
1/2 Cup Milk
1/2 Cup Granulated Sugar
1 Tbsp. Lemon juice

Instructions:

1. Cut French bread into bit size pieces.
2. In a bowl, beat together eggs, cinnamon powder, sugar, vanilla extract and milk. Set aside.
3. In a separate bowl, mix together cream cheese, milk, sugar, and lemon juice until you get a creamy texture.
4. Preheat oven to 350 degrees F. and spray/grease baking dish.
5. Place bread mixture in the baking dish and layer strawberries and cream cheese on top. Then place in the oven to bake for 30-35 Minutes.
6. Removed and serve warm. 

One Pan Chicken and Potatoes

Ingredients:
1 lbs Chicken thighs
1 Cup broccoli
1 Red onion, cut in quarters
1 Tsp salt
1 Tsp black pepper
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp dried thyme
1 Tsp paprika
1/8 Cup vegetable oil

Potatoes:
3 Potatoes, Cubed
1 tbsp vegetable oil
salt and pepper to taste

Instructions:

• In a small bowl, combine salt, black pepper, garlic powder, onion powder, dried thyme, paprika and vegetable oil. Mix and set aside.
• Rinse chicken and pat dry. Pour vegetable oil mixture over the chicken ensuring to coat each piece and marinate for at least one hour. 
• Preheat oven to 400 degrees F. and grease baking tray. 
• Peel and cut potatoes in cubes, then combine potatoes with vegetable oil, salt and pepper. set aside.
• On a baking tray, add red onion, chicken and potatoes, cover with aluminum foil and bake for 1 hour. Then, remove foil, add broccoli and place the tray back in the oven for an additional ten minutes. 
• Remove and serve warm. 

Cajun Chicken and Sausage

Ingredients:
1 Pound boneless chicken thighs
3 Italian sausage
2 Cups rice
1 Onion, diced
1/4 Bell pepper, diced
1 Green onion, diced
1 Tomato, diced
2 1/8 Cups Chicken stock or water
2 Tablespoon Cajun seasoning
1 Tablespoon butter
Vegetable oil
Salt to taste

Instructions:

1. Rinse Chicken thighs, cut chicken into bite size pieces, season with Cajun seasoning and marinate for at least 30 minutes.
2. Heat one tablespoon of vegetable oil in a pan and brown Italian sausage for 3 minutes on each side, cut into bite size pieces and set aside.
3. In a separate pan or in the same pan add one tablespoon of vegetable oil, brown chicken thighs for 5 minutes on each side then set aside.
4. In a sauce pan, add one tablespoon of vegetable oil and sauté diced onion, bell pepper and green onion for one minute. Then, add rice, diced tomato, salt and chicken stock or water  to pan. Cover the pan and cook on medium low heat for 20 minutes or until rice is completely cooked.
5. Garnish and serve.

Shrimp and Callaloo Lasagna

Ingredients:
2 Cups callaloo, chopped
10-15 Medium shrimp
1 Onion, chopped
1 Green onion, chopped
1 Tomato, chopped
2 Garlic cloves, chopped
1 Teaspoon fresh thyme
1 Cup mozzarella Cheese
1 Teaspoon breadcrumbs
Lasagna noodles
Salt and pepper to taste

Sauce:
1 Cup half and half
1 Tablespoon butter
1/2 Cup Parmesan Cheese
Salt and pepper to taste

Instructions:

1. I’m a saucepan, melt butter, add half and half and bring to a boil. Then,  add Parmesan cheese, season with salt and pepper and cook until sauce thickens. This is optional, but cornstarch or flour can be added to thicken the sauce. Set aside.
2. Cook noodles according to the instructions on the package.
3. In a skillet, sauté one garlic, add shrimp, season with salt and pepper and cook for 5 minutes.
4. In a separate skillet, sauté remaining garlic, onion, green onion, tomato, thyme and cook for one minute. Add callaloo, season with salt and pepper and cook for 5 minutes. 
5. Preheat oven to 400 degrees F. 
6. In a baking dish, layer cooked lasagna noodles, spread sauce evenly on top of the noodles, add callaloo, shrimp, and Mozzarella cheese. Repeat steps for the second layer. Add breadcrumbs and remaining mozzarella cheese on top, bake for 30 minutes. 
7. Remove, and serve warm.

Bruschetta Chicken Breast

Ingredients:
2 Chicken Breast
1 Teaspoon crushed garlic
1 Teaspoon salt
1 Teaspoon Italian seasoning
1 Teaspoon black pepper
2 Tablespoon olive oil

Bruschetta:
1 Small red onion, chopped
1  Tomato, chopped
2 Tablespoon fresh basil, chopped
1/2 Teaspoon salt
1Teaspoon balsamic vinegar
1 Tablespoon olive oil

Instructions:

• Wash and season chicken with crushed garlic, salt, black pepper and Italian seasoning, then place in the refrigerator to marinate for at least 1 hour. 
• In a bowl, combine red onion, tomato, basil, salt, balsamic vinegar and olive oil. Mix well and place in the refrigerator until chicken is completely cooked. 
• Pre-heat oven to 350 F
• In a skillet, heat oil and brown chicken breast for 5 minutes on each side, then bake for 10- 15 minutes.
• Remove chicken and place on a serving plate, add bruschetta on top and serve.

Creamy Garlic Lobster pasta

   

Ingredients:
4 Lobster tails
1 Tablespoon Butter
2 Garlic cloves  (chopped)
1 Small onion (diced)
1/2 Cup Spinach
2 Tablespoon Sundried tomato
1/2 Cup Half and half
1/4 Cup Parmasen Cheese (grated)
1/2 Teaspoon salt
1/2 Teaspoon black pepper
1/2 Teaspoon oregano
1/2 teaspoon dried thyme leaves
Pasta

Instructions:

• Cook pasta according to the instructions on the package.
• Remove lobster from the shell, remove vein and digestive tract from the tail, rinse lobster tail with lemon juice and water, cut lobster tails in bite size pieces and season with salt, pepper, oregano and dried thyme leaves.
• In a skillet, melt butter and sauté garlic until it becomes fragrant. Add lobster and cook for 10 minutes.
• Once lobster is cooked, remove lobster from the pan and set aside. Sauté onion and sundried tomato for 1 minute, add half and half and Parmesan cheese, then cook until sauce comes to a boil. Return lobster to the skillet and add spinach and cook for an additional 5-7 minutes or until sauce becomes thicken. Add pasta to the skillet and mix well, ensuring each pasta is coated with the sauce.
• Serve warm.

Honey Dijon Salmon

Ingredients:
2 lbs Salmon
1/4 Cup Honey
1/4 Dijon Mustard
1 Tsp Salt
1 Tsp Black pepper
1 Tsp Onion powder
1 Tsp Paprika
1 Tsp Cayenne pepper
1/2 Tsp Chilli pepper

Cauliflower Mash:
Cauliflower
1/4 Cup Milk
1 Tbsp Butter
Salt to taste

Garlic Parmesan Asparagus:
1/2 Pound asparagus
1 Clove garlic, crushed
1/4 Cup parmesan Cheese
1 Tbsp olive oil
Salt to taste

Instruction:

1. Rinse salmon with lemon juice and water, then season with salt, black pepper, onion powder, paprika, cayenne pepper and chilli pepper.
2. In a bowl, mix honey, dijon mustard and garlic then marinate for at least one hour.
3. Preheat oven to 350 degrees F.
4. Lay one layer of foil on a baking sheet and ensure to crimp edges. Lay another layer of foil and place Salmon on top of the foil and fold edges to seal salmon inside. Bake for 25 Minutes and Broil salmon for an additional 5 minutes. 
5. Garnish and serve.

Cauliflower Mash:

1. Steam cauliflower for 20 minutes on low heat.
2. In a food processor, add cauliflower, milk, butter and salt and blend until you get a creamy texture.
3. Garnish and serve.

Garlic Parmesan Asparagus:

1. Preheat oven to 350 F
2. Wash and place asparagus on a baking sheet.
3. Add oil, garlic and Parmesan cheese and mix well.
4. Bake for 10 minutes
5. Serve warm

Bacon & Egg Breakfast Pizza

Ingredients: 

1 Package refrigerated pizza dough
3 Eggs, beaten
1/4 cup bacon, cooked and chopped
1/4 Cup milk
1/4 Cup mozzarella cheese, Grated
1/4 Cup marbled cheese, Grated
1 Tablespoon Red bell Pepper, chopped
1 tablespoon Green Bell pepper, chopped

 Instructions

1. Fry bacon until half cooked, then place bacon on a paper towel to drain excess grease. 
2. Flour a large work surface and roll out pizza to desired shape.
3. Preheat oven to 400 degrees F. and set aside baking sheet. 
4. In a bowl, whisk eggs and milk together then set aside. 
5. Slide the dough onto the baking sheet, add mozzarella cheese on top, pour eggs and milk mixture, add green and red bell peppers, bacon and marbled cheese. 
6. Bake for 20-25 minutes on the middle rack.
7. Remove and serve warm with desired sauce. 

Seafood Stuffed Fried Cod Fish

Ingredients:
2 Cod Fish fillet
1/4 Cup flour
1/4 Cup cornmeal
1 Teaspoon fish seasoning
1/2 Teaspoon paprika
1/2 Teaspoon salt
1/2 Teaspoon Black pepper
1/2 Teaspoon cayenne pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon oregano
Oil for frying
Toothpicks

Stuffing:
2 Tablespoon crab claw meat
6 Medium shrimp, chopped
1 Green onion, chopped
1/4 Cup cream cheese
salt and pepper to taste

Instructions:

1. Rinse Fish with lemon juice and water.
2. Season fish fillets with fish seasoning and set aside. 
3. In a bowl, add flour, cornmeal, paprika, salt, black pepper, cayenne pepper and oregano. Mix and set aside. 
4. In a separate bowl, add crab claw meat, shrimp, green onion, salt and pepper. Mix together and set aside. 
5. On medium high heat, add oil to pan and allow oil to heat up. 
6. Lay fillets flat on a cutting board, place stuffing on one side of the fillet, fold fillet to create a sandwich and secure with toothpick. Coat fillet in cornmeal and flour mixture and fry for 7-10 minutes on each side. 
7. Once complete, remove toothpicks and serve warm.