Tuesday, 3 May 2016

Boneless cheese stuffed fried drumsticks

Pot Luck

Following no rules this month, cooking whatever craziness comes to mind and boneless drumsticks stuffed with cheese is exactly what I was in the mood for. I am always on a quest to improve my fried chicken skills and this one is double dipped and stuffed with onions, peperjack, and parmesan cheese.

Sunday, 1 May 2016

Spinach and Herb garlic bread


Yummy time again, I am the uncrowned garlic bread queen. If you didn’t know now you know. I always make really quick mini batches for dinner using left over bread ends.  This garlic bread is a little different from my usual quick ones. I added cheese and veggies to the mix just to make myself feel better about eating the whole thing.

Tuesday, 26 April 2016

Jamaican Pepper Pot soup


At most restaurants in Jamaica, these are your soup choices: pumpkin, pepper pot or red peas soup. All three of which are usually quite tasty. I almost never order the pepper pot soup, it’s an ok soup to me, but I will choose pumpkin soup all day every day. And while we make pumpkin soup and red pea’s soup at home all the time we hardly ever make pepper pot soup. Let’s face it, not many Jamaicans will take precious callaloo and make it into a soup, instead of sautéing it and eating it with fried dumpling and plantain. We surely don’t,  but today I have tried my best to recreate what I've been  eating all these years at restaurants…minus the ocra.

Sunday, 24 April 2016

Grilled Eggplant ricotta muffins


I have been trying to post this recipe since Friday to no avail. Finally the internet seems to be back so I post the recipe in peace.  If I know what’s good for me I should probably type up and upload Tuesdays and Fridays post to the blog as well, so in case the internet decides to hold us hostage yet again, I can use my phone to upload. But I have faith that this fate won’t come to pass; let’s get to the eggplant.  

Tuesday, 19 April 2016

kale and zucchini macaroni salad


There are two things in this world that completes a meal; potato salad and or Macaroni salad. Today I am stepping into the world of macaroni salad. This cold and delicious dish, pairs so beautifully with hot food, especially fried chicken. But since this is meatless month let’s not focus on the chicken but on the unique addition of kale and zucchini.

Friday, 15 April 2016

Cheesy Pumpkin Bake


We have nice little farm where we grow cabbage, string beans, spinach thyme scallion, peppers, tomatoes, sugar cane, avocado, and the list goes on. At the present moment we have a huge pumpkin vine growing that has every intention of taking over the garden. Every now and again when the pumpkins are ready, we have more pumpkins than mouths to feed it. That’s how this recipe was born out of a need to use the most perfect pumpkin ever.

Tuesday, 12 April 2016

Sweet potato and roasted pepper hash


Can you say easy, all you need is one pot for this absolutely delicious meal.  Who does not love sweet potatoes with flavorful roasted peppers? This makes a great side dish or it can be enjoyed all on its own. You can’t go wrong with a one pot hash ever!

Friday, 8 April 2016

Mushroom Coconut Rice


Time for some beautifully flavored rice. Today mushrooms are the veggies of choice. The rice is perfectly seasoned and perfectly cooked. Check out the video recipe to see how you can make perfect basmati rice every single time without fail.

Tuesday, 5 April 2016

Baked arugula and Spinach mac n cheese


Damn Greedy girl, back at it again with the mac n cheese! Yes another one, this time it’s a green mac n cheese. I said recently on my Instagram that since we updated our herb and vegetable garden I’m finding uses for the new herbs and veggies left, right and center. The best recipes are inspired by your grocery shopping trip or even a simple visit to your herb and vegetable garden.

Saturday, 2 April 2016

Authentic-ish Jamaican Mackerel run down

Something Smells Fishy...

This is the final recipe for  seafood month and my first attempt at real Jamaican rundown. I say Authentic-ish because I used canned coconut milk at the suggestion of my mother who said, had I blended fresh coconut milk the mixture would take forever to reduce to the consistency that it should. So I took her advice and here you have it.