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.