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. 

Seafood Lasagna

Ingredients:

1 Cup Lobster meat, cooked

1/2 Cup Bay scallops

1 Cup shrimp, chopped

1 Cup Spinach

1Cup Parmesan cheese

1 Cup Mozzarella cheese

1 1/4 Cups half and half

2 Garlic, crushed

1/4 butter

1Tablespoon Cajun seasoning

1 Tablespoon vegetable oil

9 Lasagna noodles

Instructions: 

1. Cook lasagna noodles according to the instructions on the package.
2. In a saucepan, melt butter and sauté one crushed garlic. Add half and half and cook until it almost reaches a boil.
3. Add Parmesan cheese and stir continuously until Cheese is fully melted, then set aside.
4. In a pan, add oil and sauté remaining garlic. Add scallops and shrimp and cook for 7 minutes. 
5. Add lobster meat and season with Cajun seasoning. Then add spinach and sauce, and simmer for 2-3 minutes.
6. Preheat oven to 400 degrees F
7. Drain noodles and grease baking dish. Add three noodles, spread seafood and spinach mixture, then top with mozzarella cheese. Add 3 more noodles, remaining seafood and spinach mixture and top with mozzarella cheese. Add remaining noodles and layer with remaining mozzarella cheese. 
8. Place in the oven and bake for 15-20 minutes or until the top of the lasagna is nice golden. 
9. Once done, allow to cool before cutting. Garnish and serve. 

Pumpkin Bread W/Cream Cheese Filling

Ingredients:
3 cups flour
1/2 Cup brown sugar
1/2 Cup granulated Sugar
1 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon pumpkin spice
1/2 cup butter
3 Eggs
1 Teaspoon vanilla extract
1 Can pumpkin puree
1 1/2 - 2 cups milk

Cream Cheese Filling:
1 cup cream cheese
1/2 Cup powdered sugar
1 egg

Instructions:

1. In a bowl, add cream cheese and powdered sugar and mix well. Then, add egg and mix until smooth.
2. In a separate bowl, sift flour, salt and baking powder and set aside.
3. In another Bowl, add brown sugar, granulated sugar and butter and mix together. Add eggs one at a time and mix until smooth. Add pumpkin spice and vanilla extract and mix. 
4. Mix together half of the flour mixture and one cup of milk. Then, add the remaining flour and milk to the bowl and mix until smooth.
5. Preheat oven at 325 degrees F. and grease baking pan.
6. Add half of the bread mixture in the baking pan, then add cream cheese filling, then pour the other half of the bread mixture on top of the cake filling. Smooth the top for an even baked bread and bake for one hour or until fork is no longer moist. 

Chicken Breast Stuffed w/ Shrimp & Lobster

Ingredients:

2 Chicken breast, butterfly cut
6 Medium size shrimp, uncooked
1/3 cup lobster meat, cooked
1/3 cup spinach, chopped
1/2 cup Gouda cheese, shredded
1/3 cup cream cheese
1 clove garlic, chopped
1/2 teaspoon Salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/3 teaspoon all purpose seasoning

2 tablespoon vegetable oil

Toothpicks (optional)

Instructions:

1. Wash and season chicken breast with salt, black pepper, garlic powder, onion powder and paprika, then set aside.
2. Heat 1 teaspoon of vegetable oil in a pan and saute garlic. Add shrimp and cook for 5 Minutes then add lobster and season with all-purpose season. Cook for an additional 2 minutes.
3. In a bowl, add spinach, cream cheese and Gouda cheese and mix until combined.
4. Stuff chicken breast with spinach and cream cheese mixture, then add lobster and shrimp  mixture and seal with 2-3 toothpicks.
5. Preheat oven to 350 degrees F.
6. Heat remaining oil in a pan and sear chicken breast 5 minutes on each side.Then, place in the oven and bake for 30-40 minutes.
7. Serve warm.