Curry Goat

Ingredients:

3 lbs goat meat, cubes

1 tsp. salt

1 tsp black pepper

¼ tsp ground allspice

1 tsp meat seasoning

1 tsp onion powder

1 onion, chopped

2 garlic cloves, chopped

1 escallion, chopped

2 tsp thyme

1 scotch bonnet pepper, chopped

2 potatoes, cubes

Instructions:

1. Washed and season goat meat with salt, black pepper, all spice, onion powder, onion, garlic, escallion, thyme and scotch bonnet pepper. Marinate for at least 2 hours.
2. Add oil to pan, set aside onion, garlic, escallion, thyme and scotch bonnet pepper and brown goat meat.
3. Once the meat is browned add 2 cups of water and cook until meat is tender. (Add more water if necessary)
4. Add onion, garlic, escallion, thyme, scotch bonnet pepper and potatoes to pan and simmer until cooked.
5. Serve hot. 

Turkey Sausage Breakfast Casserole

Ingredients:

1 lb ground turkey sausage
Tater tots
6 Eggs

¼ Green bell pepper

¼ Cup red bell pepper

½ -1 Cup cheese, shredded
1 Onion
1 Green onion
¼ Tsp. salt
¼ Tsp. black pepper
¼ Cup milk
1 Tbs. oil

Instructions

• In a pan, heat oil and cook turkey until evenly brown.  
• Place eggs, milk, salt, pepper and beat together.
• Preheat oven to 375 degrees F and spray baking dish. 
• Evenly place tater tots in the bottom of the baking dish and layer with turkey, onion, bell peppers, green onion and eggs.
• Place in the oven for 40 minutes.
• Serve hot.

Oxtail

Jamaican Oxtail 

Ingredients

3 lbs oxtail

2 Onions, chopped

½ Cup escallion, chopped

1 Can Lima Bean 

2 Tsp. Thyme

1 ½ tsp. salt

2 Cloves garlic

1 Scotch bonnet pepper

Soya sauce or browning (optional)

Oil for browning

Instruction: 

1. Wash and season oxtail with onion, escallion, thyme, garlic, salt and scotch bonnet pepper. Marinate for at least one hour.
2. Heat oil in a heavy sauce pan and brown oxtail on medium heat. (Set aside vegetables)
3. Add oxtail in a pressure cooker for 30-45 minutes or until oxtail is tender or pour off oil and add water a little at a time until meat is tender.
4. Remove pressure cooker cover. Add vegetables and lima bean and allow meat to cook for 25 minutes or until gravy thickens.
5. Serve with Rice

Jamaican Christmas Cake / Rum Cake

Ingredients:

1/2 Cup butter

1/2 Cup brown sugar

1 Tbsp. browning

2 Tsp. lime juice 

1 Tsp. lime zest

2 Tsp. vanilla extract

1 Tsp. almond extract 

8 Eggs

2 Cups flour

1 Tsp. baking powder

1/4 Salt 

1 Cup white rum

1 Cup port wine

3 Cups mixed fruits (raisins, prunes, citron, currants, cherries and dates)
3 Cups water

Prepare fruits:

1.  Cut prunes raisins and currants in halves. 
2. Place fruits in a glass jar with tight-fitting lid.
3. Cover fruits with a mixture of rum and port wine. 
4. From time to time, examine fruits and add more rum and wine if necessary.

* Fruits can be soaked anywhere from overnight up to a year. 

Instructions:

1. Blend soaked fruits, citrons, cherries and dates and set aside. (Blend in port wine and rum left over from the jar. Add more rum and wine mixture if necessay)
2. In a mixing bowl, cream butter and sugar until light and fluffy.
3. Mix in browning, vanilla extract, almond extract, lime juice and zest. 
4. Add eggs one at a time and mix well. Add blended fruits and incorporate well.
5. Mix flour, baking powder and salt.
6. Prepare baking pan by lining bottom and sides with parchment paper and grease with margarine.
7. Preheat oven to 300 degrees F. 
8. Pour cake mixture in baking pan 3/4 way and bake for 1hr 45 to 2 hours.
9. In a separate pan, add water and place in the oven under the cake. 
10. Serve by itself or with wine. 

Ranch Pork Chops

Ranch Pork Chops

Ingredients:
4-6 Pork chops, bone in
1 Tsp salt
1 Tsp black pepper
4 Potatoes

Ranch Seasoning
1 Tsp. dried chives
1 Tsp. dried dill weed
1 Tsp. onion powder
1 Tsp. garlic powder
1 Tsp black pepper

¼ Cup mayonnaise

¼ Cup milk 

Instructions:

1.  Wash and season pork chops with salt and pepper.
2.  Mix all the ingredients for ranch seasoning and set aside.
3. Wash, peel and cut each potatoes into 4-6 pieces and set aside. 
4.  Preheat oven at 375 degrees F. and spray baking sheet with nonstick spray. 
5. Pour ranch seasoning onto pork chops and ensure to get each sides. (Add more or less depending on how creamy you would like your pork chops to be.)
6. Place pork chops and potatoes in a single layer onto the prepared baking sheet.
7. Place in the oven and bake for 1 hour or until golden brown. 
8. Serve hot. 

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