Jamaican Jerk Chicken
2 tablespoons of Dried Thyme ($.99)
1 tablespoon of Jamaican All Spice ($5.49)
1 tablespoon of Ground Rosemary ($.99)
1 tablespoon of Ground Ginger ($3.59)
1 1/2 tablespoons of Red Cayenne Pepper ($3.49)
1 1/2 tablespoons of White Pepper ($3.49)
1 1/2 tablespoons of Sea Salt ($2.49)
1 1/2 teaspoons of Onion Powder ($1.25)
1 1/2 teaspoons of Ground Cinnamon ($1.25)
1 1/2 teaspoons of Black Pepper ($2.19)
3/4 teaspoon of Ground Nutmeg ($4.99)
3/4 teaspoon of Garlic Powder ($1.25)
3/4 teaspoon of Paprika ($1.25)
12 Bay Leaves crumbled ($1.25)
1/3 cup of sugar
4 lbs of chicken (wings/thighs/legs/quarters. whatever you want)
1 container of lime juice
1/4 olive oil
1. Mix all of the above spices (except lime juice and olive oil) into a medium sized mixing bowl. Whisk well.
2. Pour container of lime juice and olive oil in a bowl and mix well
3. Dip the chicken in the lime/oil bowl and then place the chicken in the dry seasoning, coat well. Try and get as much of the seasoning, as you can onto the chicken. Place to the side, continue the same steps until all of the chicken is gone. If you find yourself running out of the dried seasoning, just add more into the bowl.
4. Marinate for 1-3 hours.
5. Preheat oven 450 degrees.
6. Place chicken in a pan, cover with foil and place in the oven for 1.5 hours, flip every 20-30 minutes.
*7 OPTIONAL If you have a grill, you can place the chicken on the grill for a few minutes to get the desired grill lines effect.
Jamaican rice and peas
Rice and peas ingredients:
1 16oz can of red kidney beans (cooked)
1 Garlic chopped (finely)
1 16 0z can of coconut milk (I used Goya)
2 cups of rice
2 Green onions chopped
2 sprig of fresh thyme
Add salt/pepper to taste
Water 2.5 cups
Cook the red kidney beans as instructed on the can in a medium pot. In a larger pot measure all liquids, put in the garlic and onions bring to a boil. Take the pot of red kidney beans and pour in the larger pot. Add in your 2 cups of rice along with the 2 sprigs of thyme, salt/pepper and bring to a boil. When it boils, cover the pot and turn down the flame to simmer. In 20 minutes, turn the flame off and fluff the rice with a fork. Cover the pot and let it sit for 5 minutes.
Serve it next to the jerk chicken you just made and ENJOY!
Mac and Cheese Bites
Although it calls for several ingredients, this recipe is easy to follow and there’s nothing too exotic. Besides having a taste that kids and adults alike adore, this reinvented, comfort-food classic is sure to dress up your table.
Serves 12 as a side dish or 4 as a main dish (3 macaroni muffins per person):
Cook 8oz wholegrain macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in 1 1/2 cups of cheddar cheese and 1/2 cup of the Parmesan cheese. In a medium bowl, lightly beat 2 large eggs and stir in 3/4 cup of low-fat milk and 1/3 cup of plain low-fat or greek yogurt. Add the egg mixture to the pasta mixture along with 1/2 cup of chopped sun-dried tomatoes, 2 tbsp of chopped chives, 1/4 tsp of cayenne (optional), 1/4 tsp of nutmeg, 1 tbsp of grainy or Dijon mustard, 1/4 tsp each of salt and pepper and mix well.
Divide the mixture among 12 medium muffin cups. Heat 2 tbsp of unsalted butter in a medium skillet over medium heat. Stir in 3/4 cup of panko bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons of Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.
Parmesan Hash Brown Cups
These are perfect paired with breakfast and brunch food, and are also good as a potato side with dinner.
Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine 20 oz shredded potatoes, 3 chopped green onions,1/2 cup of grated Parmesan cheese, 1 tsp of kosher salt and 1/2 tsp of black pepper. Toss lightly with a fork. Drizzle on 2 tbsp of olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups.
With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
Chocolate Chip Lava Cookies
What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream.They are so simple to whip up, and such a treat.
Preheat oven to 350 degrees. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
With an electric mixer, cream 1/2 cup or 1 stick of butter and 1/2 cup each of granulated and light brown sugar until light and fluffy, about 3-5 minutes. Add 1 large egg and 1/2 tbsp of vanilla extract and beat until well combined. Meanwhile, in a separate bowl, whisk together 1 3/4 cups (210 grams) of flour, 1/2 tsp of salt, and 1/2 tsp of baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.
You can whip these up in 10 minutes flat. Serve nice and chilled and drizzle lots of caramel sauce over them like there’s no tomorrow.
Preheat oven to 325 degrees. Line a muffin tin with paper liners. Place one oreo cookie in the bottom of each tin and set aside. In a large bowl, whip an 8 oz package of cream cheese and 1/4 cup of sugar together until smooth. Stir in 1 egg and 1/2 tsp of vanilla. Scrape sides and whip again until there are no lumps. Spoon cheesecake batter over oreos evenly.
Depending on how deep your muffin tins are, you should get anywhere from 9-12 individual cheesecakes. Top with 1/4 cup chopped pecans and 1/4 cup of mini chocolate chips. Bake for 15 minutes or until completely set. Bring to room temperature. Remove paper liners carefully and refrigerate until cold. To serve, place on serving platter and top with caramel sauce.
Do you have a soft spot for Italian or French pastries? Then try these: the cups for these are made from a cannoli dough. They are baked in mini muffin cups, not fried.
For the cannoli cups: Add 2 cups of all purpose flour, 2 1/2 tbsp of granulated sugar, 1 tsp cocoa powder, 1/2 tsp cinnamon, 1 pinch of nutmeg and 1/2 tsp of salt to a food processor and pulse until blended. Pour in 1/4 cup of melted butter and pulse until well combined then add 1 large egg white and pulse until blended. In a bowl combine 6-8 tbsp of apple or grape juice and 2 tbsp of white wine vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together. Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.
Meanwhile prepare filling. In a mixing bowl, using a rubber or silicone spatula, blend together 12 oz of whole milk Ricotta cheese (strained) and 8 oz of Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in 1/2 cup of powdered sugar. Cover and chill 30 minutes (or until ready to use).
Roll each chilled dough out on a lightly floured surface into a 14-inch circle, to about an 1/8-inch thickness. Cut into circles using a 2 1/2-inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray. Bake in preheated oven 11 - 13 minutes until lightly golden. Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.
Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip. Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.
Pancake Cups With Fruit
Otherwise known as pop-up pancakes or German Pancakes. You can put a little twist on them by cooking these in muffin tins. They cook up as little puff balls and are easy for the kids to eat.
Mix all the ingredients in a blender. This includes 1 cup of milk, 1 cup of flour, 6 eggs, 1/4 cup melted butter and a dash of salt. Pour the mix into your greased muffin tins. Bake them for 15 minutes in a 400 preheated oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup. For toppings you can use syrup, powdered sugar and fruit.
Mini Taco Bowls
Here’s a fun way to use flour tortillas, cut to size, and pressed into a muffin tin. Filled with taco meat and topped off, they’re a great little baked appetizer or a tasty meal with favorite sides.
Makes 12 individual tacos:
Cook 1 pound of ground hamburger thoroughly, drain and return to a clean skillet. In a separate skillet, saute the 1/2 diced onion and 1 large jalapeno and add it to the hamburger. Blend in the seasoning and toss to coat. Heat the mixture on high and add 3/4 cup of water; reduce and let simmer on med/low for about 10 minutes. Stir occasionally to prevent sticking.
Cut 4-inch diameter circles out of the 12 flour tortillas. A standard margarita glass is about the right size for measuring and a pizza cutter gets the job done quickly. (You can bake the leftovers for extra chips.) Wrap tortilla circles (3 to 4 at a time) in a wet paper towel and microwave for 30 seconds to soften. Mold the circles into a lightly greased muffin tin.
Add a layer (use maybe 2 cups on total) of shredded cheese in the bottom, add about 2 tablespoons of meat mixture, then top with cheese.
Bake in a preheated oven at 350ºF for 20 minutes. Add your favorite toppings, including lettuce and tomato or salsa.