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.