I scream for ice cream at least once a week (covers my face in delight), and now that I can completely make this on my own make room in the freezer cause it’s going down for sure!
Salad season is upon us in a big way and if you’re like me I love-making the most out of it. A salad is not limited to just lettuce and tomato, fruits can be a spectacular salad hence making it a fruit salad.
What elevates this fruit salad is the wonderful dressing that accompanies it so well.
For the dressing I use one lime squeezed, half of a naval orange, agave nectar, cardamom. Simple and quite luscious.
This salad is ideal for any sort of gathering. Think a wedding, brunch gathering, a tea party, or in a big bowl at home on a Saturday morning. Tasty all by itself, but even more delightful as a topping on a nice slice of cake! Continue Reading…
Pasta has got to be one, if not thee most versatile dish there is. Every culture has a form of pasta, that’s how incredibly versatile pasta can be. My Pasta linguine Bonita will become an instant classic in your kitchen.
This pasta is reminiscent of New Orleans to me, my home away from home, my birth place. We all know that New Orleans is a culinary mecca in its own right. And I am so glad, I watched and paid close attention to all the flavors I tasted growing up in New Orleans. Continue Reading…
The idea of brunch just has a way of being ultra fancy, and cool. Combining breakfast and lunch is pure genius! Kudos to whomever started this trend. This recipe for Pork-Belly Hash is surely to become your favorite.
This was my first time cooking with pork belly and it will not! be my last. The saltiness of the pork goes hand in hand with the natural sweetness of the onion and heartiness of the potato. For this recipe I used Yukon Gold potato’s, but feel free to mix it up a bit using sweet potatoes, red potato’s, and if your feeling adventurous purple potato’s. Continue Reading…
There’s always a debate whether this Caribbean dish is called peas and rice? or Rice and peas? Personally it doesn’t matter to me as long as it’s tasty I’ll call it either or.
I took a little detour from the traditional long grain rice version and used Basmati rice instead. Basmati rice is so delicious and fluffy, the texture to me is the best. And truly it does not take away from the more traditional Caribbean way of cooking the rice and peas. Continue Reading…
This oxtail stew is a game changer the proper amount of heat with rich savory-ness that’ll have your lips smacking! Oxtail stew is a universal dish you can probably go to any part of the world and find this hearty stew.
The seasonings of pimento, casareep, and scotch bonnet pepper renders this oxtail stew impeccable flavor.
The key to bringing out much flavor and tenderness is marinating the oxtails overnight. That way the spices get a chance to penetrate the tough meat making it tender naturally. If you can help it don’t skip this step, but if you must a good 40 mins of marination can do the trick just fine. I’m a sucker for all things marinating.
Oxtail stew take about 3 hours of cook time, so set aside a day where you can get lost in your kitchen. Turn on some Bob Marley music, and I promise you the time won’t be a major factor it will fly by with all that jamming you will ensue. Ask me how I know lol!
Aside from the prep time and cooking time this oxtail stew is incredibly easy to put together. there’s no special skill you need to make this stew all you need is a good heavy bottom pot such as a Dutch Oven pot, and ingredients.
The ingredients are simple, with only a few you may have to venture off to a special grocery that carries Caribbean ingredients. But, no worries if you cannot find some I have alternatives for you.
Now let’s get into this savory, and luscious recipe already!
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- FOR THE MARINADE
- 1/2 cup of water
- 5 scallions chopped
- 1 small onion diced
- 3 tablespoons of vinegar
- 1 tablespoon of browning, or kitchen bouquet
- 1/2 tablespoon of dried thyme
- 1/2 tablespoon of scotch bonnet pepper sauce
- 1/2 tablespoon of salt
- 2 tablespoons of brown sugar
- 1 teaspoon of ginger spice
- 1 teaspoon of allspice(pimento seed)
- FOR THE STEW
- 1 tablespoon of oil (for searing)
- 2 pounds of oxtails
- 1 tablespoon of brown sugar
- 1 onion chopped
- 1 red pepper chopped
- 2 Leek stalks sliced
- 1 bunch of scallions chopped
- 1 celery stalk chopped
- 1 tablespoon of smoked paprika
- 1 beef bouillon cube (crushed)
- 1 scotch bonnet pepper *optional
- 3 garlic cloves minced
- 5 allspice seeds, or 1 teaspoon of allspice powder
- 1 tablespoon of tomato paste
- 1 teaspoon of casareep, or browning, or kitchen bouquet
- 1 bay leaf
- 5 1/2 cups of water
- Salt to taste
Prepare the marinade the day before cooking recommended.
add all the marinade ingredients into a blender or food processor and pulse until combined.
pour the marinade over the oxtails and allow to marinate in the fridge for 45 mins to 24 hours overnight.
Add 1 tablespoon of oil to a heavy bottom pot add brown sugar.
Once oil is hot add the oxtails in batches and sear on each side until brown about 3 minutes.
Once all tails have been seared, remove to a plate.
Now add all of the chopped vegetables ingredients to the pot and saute until tender about 20 minutes.
Once the veggies are tender add the smoked paprika, beef bouillon, scotch bonnet pepper if using, garlic, allspice powder, tomato paste, and casareep*. See notes*
Mix all ingredients well to combine.
Add water and bay leaf.
Allow the pot to come to a boil and then lower to medium and let simmer for 3 hours until meat is tender.
Make sure to adjust the taste with salt if needed
If you cannot find casareep you can use kitchen bouquet or browning.
It’s time to rev up your snack game by trying this super easy, savory, Caribbean snack. All that’s needed are a few simple ingredients and you’re on the way to delicious Caribbean style chips and dip!Continue Reading…
My kitchen is my sanctuary, I tend to stay in my kitchen pretty much all day! From early morning breakfast and pretty much everything in between until late night. I consider it a multi-functional room. Prayer happens there, meditation on The Word, recipe writing, blogging, stern warnings, followed by warm hugs happens in the kitchen. Continue Reading…
It’s the most wonderful time of the year! Let’s make it even more wonderful, by adding this tasty Parmesan crusted chicken recipe to your cooking arsenal. It’s a legit winner-winner chicken dinner!
The end of the year is one of thee most busiest times cooking in the kitchen can seem like a chore, or a distant memory. Making countless store runs, preparing gifts to give, shopping, all of that stuff can just be extremely exhausting! Well not the shopping part as much. Dinner usually is the last thing on my mind after all that glorious hoopla! So, this recipe came out of one of those moments of I got to produce a delicious meal in a hurry.
Behold, the easiest recipe thus far Parmesan crusted chicken no more than a few ingredients, and the best part is the oven does all the work! Big score!
The only kitchen tool you’ll need is a food processor to grind together the crust mixture. If you don’t own a food processor no worries a blender works just fine.
To get a nice golden crust English muffins combined with Parmesan cheese and seasonings makes this crust sensational!
I made this for my family and it became an instant hit, the versatility is endless you can pair it with yellow rice which works wonderfully with the Parmesan chicken, yellow rice recipe is here. Or slice it on top of a salad that makes for a great lunch or dinner.
I used Parmigiano Reggiano cheese for this recipe it’s warm-nutty flavor makes the chicken sing! The crust has such a lovely golden brown hue, it’ll make you proud. Always go for a quality brand Parmigiano Reggiano it makes a difference for sure.
The Dijon mixture is the heavenly glue that binds the Parmesan crust together. And the simplicity of the mixture is a for sure culinary winner prepare this dish for some guest and impress their socks off. So, enough talking get your grocery list in order, let’s do a grocery check list of items you may need to get if you don’t have them already.
- 1 pack of Chicken breast
- 1 pack of English muffins
- Parmesan Cheese (Parmigiano Reggiano)
- Dijon mustard
- White wine vinegar
This is simplicity at it’s finest!
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Easy Parmesan Crusted Chicken BreastPrint Recipe
- 3 Tablespoons of Dijon Mustard
- 1 teaspoon of white wine vinegar
- 1/2 teaspoon of salt
- 1/2 teaspoon cracked black pepper
- 6 boneless, skinless chicken breast small in size
- 1 1/4 English muffins
- 3/4 cup of grated Parmesan Cheese (Parmigiano Reggiano )
- 1 TBLSP of unsalted butter
Preheat oven to 450 degrees
Line a baking sheet with parchment paper
Whisk together first 4 ingredients in a large bowl. Add chicken and toss to coat evenly.
In a food processor or blender, pulse the English muffins about 2 and a half pieces until grounded fine.
Add Parmesan Cheese, salt, pepper and butter and pulse together again to combine ingredients.
In a shallow dish coat each piece of chicken in the crumb mixture and place onto baking sheet.
Bake for 20 minutes.
Hey Key lime pie! Coco- key lime to be exact ♥
It’s nowhere near summer in my part of town however, this key lime pie took me straight to Florida… In my mind at least. I never was a huge fan of “citrusy” pies until now that is what was I ever thinking this pie was delicious! With a hint of Coconut flavor it was a slam dunk of a desert and even better it’s a personal size. This could have completely been a large pie (that is an option btw), but these cute little mini tart pans were begging to be used, and what fun they were in making this fun size desert. Let me tell you a little secret *whispers* double up on this recipe because you may just about eat them all. How do I know this? (shame-less grin) Continue Reading…