Crockpot Jamaican Jerk Chicken, by Diane

This week I decided to branch out to a new cuisine- Jamaican. I've never cooked it before but decided to give it a whirl, and it was fairly simple to cook and complete. I tried out the classic jerk chicken, but was concerned about the spice level. I know from experience that what is spicy to us is bland to Jamaicans, and jerk chicken typically uses a scotch bonnet pepper along with peppercorns, lots of garlic, and lots of ginger. However, I stuck to the recipe and it was perfectly spicy! When combined with the Rice and Peas (coconut rice and black beans), it perfectly paired with the heat level of this dish. I found a crockpot version to make things easier too, which cuts down the marinade time and cook time by over a day. I also shredded the chicken in the end to allow the flavor to spread to all the meat.


The end result was an amazing flavor that I quickly have become obsessed with! It's really versatile too, you can eat it alone with just the rice and peas, on a sandwich, in a taco, or I've even eaten in for breakfast with an egg scrambled in on a breakfast taco!

I am posting my version instead of the original recipe here, as I made a few changes. I didn't put in into sandwiches but ate it as is with the peas and rice. I also used breasts instead of chicken thighs from a personal preference. Finally, I've made this dish several times and have found that you don't need to do the initial step of frying the chicken first- it tastes the same to me. So I am removing that step from this recipe here, because ain't nobody got time for an extra step!

Recipe from: http://www.chow.com/recipes/27788-pulled-jerk-chicken-sandwiches

Ingredients:

For the rub:

1 tablespoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons kosher salt
1 1/2 teaspoons ground nutmeg

For the chicken:

3-4 pounds chicken breasts, cleaned

For the marinade:

1/2 cup freshly squeezed lemon juice
1/2 cup dark molasses (not blackstrap)
1/3 cup distilled white vinegar
1/3 cup freshly squeezed orange juice
1/3 cup soy sauce
10 peppercorns
5 medium garlic cloves, smashed
3 medium scallions, trimmed and thinly sliced
1 1/2 cups cilantro (about 1 bunch), coarsely chopped
1 tablespoon finely chopped fresh thyme leaves
1 (3-inch) piece fresh ginger, sliced into 1/4-inch coins
1 Scotch bonnet or habanero pepper, sliced into rounds

Directions:

1. Combine all rub ingredients in a small bowl. Coat the chicken all over with the rub and set into the base of the crockpot. 
2. Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over the chicken, cover, and cook on low, turning the chicken pieces every few hours, until the meat is falling off the bone, about 5 to 8 hours.
3. When the chicken is cool enough to handle, shred it into bite-sized pieces (discarding the ginger) and place back in the slow cooker with the sauce until ready to serve.

Jamaican Rice and Peas (Coconut Rice and Beans), by Diane

The second part of my Jamaican experience consisted of a side dish staple called rice and peas, which is really coconut rice and beans. It involves the use of a scotch bonnet pepper for flavor, you remove it whole and thus this rice is not spicy so it cools down the heat of the jerk chicken it's usually eaten with.

This was easy to make and tasted delicious, it was a great compliment to the chicken. I did find it salty though, and would cut back on the salt a lot next time. Also, my rice took way longer to cook- closer to 35 minutes. But be warned- stirring after the initial 15 minute check (the coconut milk will create a foam on top) may break the pepper causing the seeds to release into the rice and make it super hot!! I found this out the hard way...

The recipe is from here: http://www.simplyrecipes.com/recipes/jamaican_rice_and_peas/

Ingredients:

2 Tbsp vegetable oil
1/2 yellow onion, chopped
4 garlic cloves, chopped
2 cups long-grain rice
1 teaspoon salt
1 teaspoon grated fresh ginger
1 cup water
1 cup chicken stock (or vegetable stock for vegetarian option)
2 cups coconut milk
1 15-ounce can kidney beans, rinsed and drained
2 teaspoons dried thyme
1 whole Scotch bonnet chile (can substitute a whole habanero)
Lime (optional)

Directions:

1. Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
2. Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often until rice toasts.
3. Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
4. The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook), DO NOT OPEN THE LID BEFORE THE 15 MINUTE MARK! Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero.

Cheesy Zucchini Orzo

I forgot to take a picture! This is from baking domesticity

I have been searching for new recipes since we've been back in the U.S. My sister-in-law Rachel suggested that I go to her friend's cooking blog i in order to get ideas since she posts often and they are healthy. I found a lot of great recipes to try and this is one of them. It's so easy to make, you get your serving of veggies in it, and it's delicious! I'll definitely be making this again; maybe with some chicken incorporated into it. It can also be good as a side. Yum!

Ingredients:

1 tbsp olive oil
1 cup orzo
1 clove garlic, minced
salt
ground black pepper
1 medium zucchini, grated
1 cup sharp cheddar cheese
a splash of milk

Directions:

1) In a large skillet over medium heat, toss orzo and garlic with olive oil until fragrant. Add 2 1/2 cups of water and 1/2 teaspoon of salt and bring to a boil. Reduce to a simmer - stir occasionally so that orzo doesn't doesn't stick to the bottom of the pan. Cook until liquid has almost completely evaporated.

2) Stir in zucchini until warmed through.

3) Remove from heat and stir in cheese until melted. If needed, add a splash or two of milk to achieve an extra creamy texture.

4) Season to taste with salt and pepper.

Classic Crab Cakes, by Cheryl

What a surprisingly easy recipe! I got this recipe from Cooking Light magazine and boy is it good! You can make them up to a day ahead of time, which can be a big time saver when it comes to dinner time. They were excellent on their own, but next time I'll buy some tartar sauce to accompany them. I served them with a sweet potato and asparagus and it was a great dinner! Yum!

Ingredients:

2/3 cup panko, divided
1 tbsp minced fresh flat leaf parsley
2 tbsp finely chopped green onions
2 tbsp canola mayonnaise
1 tsp lemon juice
1 tsp Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 tsp Worcestershire sauce
1/8 tsp kosher salt
1/8 tsp ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat
1 tbsp olive oil
1 lemon, quartered

Directions:

1) Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined.

2) Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 patties.

3) Heat a large non-stick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Breakfast Machaca Tacos, by Diane

Machaca is a mexican dish that's typically served for breakfast. It's eggs cooked with a special type of shredded beef called carne desebrada, and then lots of grilled veggies like tomatoes, onions, and peppers are added in. It's served with rice and refried beans and lots of fresh corn tortillas. BUT- the beauty of machaca is that you really can create it with any type of meat and veggies. Last weekend I went out to a latin restaurant where I had rum sugarcane glazed shredded pork alongside pico de gallo, coconut mango rice, and black beans. It was amazing, and I took home a massive box of leftovers. The next morning as I was deciding what to cook for breakfast I saw the box of leftovers and thought it would make a great machaca- and I was right. This was a killer breakfast that was healthy and full of protein to keep me going. Add on some cholula sauce and you are good to go!


Ingredients:

1 cup shredded meat, any type (I used pork here but typically would use beef)
1/2 each red and green bell pepper, cubed
1/2 small onion, cubed
1/2 tomato, cubed
2 eggs, whipped together
Beans and Rice (any types)
4 corn tortillas
Hot sauce, salsa, condiments



Directions:

1. Cook the meat (or warm up if using leftovers) and remove. In the same pan without draining/cleaning it, saute the peppers and onions until just softened. Add in the tomato and cook another 2 minutes. Add in the eggs and cook until the eggs are done to your liking.

2. Load the machaca mixture into tacos, adding the beans and rice in or saving it for on the side. Top with your favorite condiments and enjoy!

Salmon Chowder, by Cheryl

This is my first new recipe since moving back to the U.S! And since we still don't have our belongings from shipments that went out 6-7 weeks ago I was looking for a recipe that was different and easy to make. I used a plastic knife to cut my veggies and red potatoes (which worked surprisingly well if you're ever in a bind). But unfortunately for us, I didn't think too far ahead and realized - after I made it, - that we had no bowls to eat it in. So we hovered around the small pot I cooked it in and ate it that way. It still tasted delicious! This is a great stew to make on a cold day and I will definitely be making it again! Yum!

Taken from Alaska Cooks

Ingredients:

1 pound cubed salmon, skin and bones removed
1 tbsp olive oil
1/4 pound bacon, diced (I used turkey bacon)
1 minced onion
2 chopped celery stalks
5 cubed red potatoes
1 can sweet corn
2 cups half and half
1.5 cups chicken or seafood broth (I used chicken)
3 tbsp flour
1 tsp thyme
1 tsp dill
salt and pepper to taste
chopped fresh parsley to garnish

Directions:

1) Saute salmon gently over medium heat until it isn't translucent around the edges, about 2 minutes. I couldn't get the skin off when it was raw, so I cooked it in the oven for 10 minutes at 350 and then took the skin off that way and cut it into cubes. 

2) Start sweating the bacon in a pot until it starts to brown. Add the onions and the celery, and cook for another 5 minutes until they wilt.

3) Add the flour one tablespoon at a time, stirring well.

4) Deglaze with the broth, making sure to get all of the flour that adhered to the bottom.

5) Bring to a simmer and add the half and half, the potatoes, and the corn. Return to a simmer, then add the salmon and any pan drippings. Cover and simmer on low for 30 minutes.

6) Add the herbs, salt, and pepper and simmer for 5 minutes. Sprinkle with fresh parsley and crusty bread.