Rotisserie chicken pizza

Rotisserie revamp!

Store bought rotisserie revamp 6: chicken pizza

It’s almost as if rotisserie chicken was made for pizzas. It’s another great way to use up left over rotisserie chicken meat and make a brand new and delicious dinner, that everyone will eat without even realizing their eating 5 day old chicken.

Maple Sage Chicken Sausage

Fowl 

I think sausages are that one thing that everyone sees as intimidating. We all just assume it’s so complicated, you need casings and sausage stuffers and fancy meat grinders. Today’s recipe proves that making a delicious 100% meat sausage, takes the same amount of effort as any other chicken dish I have made thus far. So if its homemade sausage you want, you can get it.

Mango Ice-cream

Mango is in season! 

Its yummy time once again; If you thought my ice-cream making days were over think again, I have so much more creamy love to give. Last year July was all about ice-cream. Today we are taking it back, using Jeni’s splendid ice-cream base again to make a delicious treat

Shrimp toast

Time for Takeout!

Flavorful shrimp paste slathered on bread and fried to a toasty crisp. That’s all this is, pretty much shrimp croutons if you ask me. Very delicious, the onions, ginger, scallions and garlic add so much flavor to the shrimp. I love the texture difference where the bread is super crunchy with the other side being creamy with a light crisp. Who new home made shrimp toast could be so good.

Cheesy Ranch Biscuits:Red lobster style

"Christmas is coming"

What’s better than the bread basket that graces a dinner table before a meal? I’ve said it in prior posts that the bread basket it quite possibly my favorite part of a sit down dinner. With that said, I decided that every November I’m going to create at least one biscuit, roll or bread. This biscuit is inspired by Red Lobsters cheddar bay biscuits. They are the perfect cream biscuits, cheesy, soft, slightly herby and garlicky.

Blooming Onions Fried not baked!

Summa Summa Summa time!

The seemingly unattainable suddenly is. How many times have you seen this on the internet or at a restaurant and thought “how cool would it be if I could make that” Well today the wondering stops. It may look complicated but its absolutely not. And with this home-made version you have the control of your ingredients to create a delicious appetizer, snack or supper side dish. Ditch the onion rings!

Nutty chocolate chip crunch bars

"Feast of Saint Valentine"

So I called this a nutty chocolate chip crunch bar, in all fairness. it’s really a rice krispies treat with extras. But the extras make it so yummy. Extras like, dried cranberries, milk chocolate chips, oatmeal and salted pistachios, YUM! The marshmallow glue holds it all together and when it cools its instant gratification.

Jerk sausage pinwheels

Breakfast is served

Can I tell you how I made my own smoked jerk sausage? It was by far the most tedious thing I’ve ever done.  I chopped the meat; ground it seasoned, stuffed it into casings then slowly hot smoked them on the grill for three hours. They didn’t come out to bad for a first timer. Now I’m using the sausages I make to make some yummy jerk sausage pinwheels. You are free to use any store bought sausage you like. I will be sharing my sausage tutorial in the coming weeks as a curious class... but on to the pinwheels.

Krabby Patties

Something Smells Fishy...

To venture into seafood month and not do a crab cake, a dish that is so high on the seafood hall of fame list would be a sacrilege.  This is my second encounter with homemade crab cakes, back in the day, meaning over 5 years ago when I first made, it I followed a food network recipe. I used American lump crab and the recipe included capers. Needless to say I hated it. So this time around I used my own simple ingredients, with the star ingredient being Jamaican crab.

Chocolate Banana Fritters

 "Feast of Saint Valentine"

I will say that this month of chocolate recipes have truly tested my recipe imagination skills. I find the month were I focus on one ingredient, making the recipes versatile tend to be quite a challenge.  So far using chocolate I’ve made french toast, orange hot chocolate, ribs, a milk shake and now fritters. Cocoa and banana yes, please and thank you.

Chocolate Raspberry Ribs

"Feast of Saint Valentine"


Chocolate sauce on meat, yup I had to try it. I figured if I’m going to do a month of chocolate I had to at least attempt to make some kind of meat with chocolate. Obviously chicken or seafood is out of the question (I’m not that adventurous) , that left only pork and beef, and I thought ribs might be a good option, since it normally pairs well with sweeter sauces.

Egg nog Ice-cream

"Christmas is coming"

 So I recently just learned that my mother is not superwoman. My mother, sister and I were casually talking about the recipes I would be making for November. I mentioned egg nog ice-cream, then my sister and I began to regale her about how much we loved her egg nog as kids, and asking what’s her recipe, come to find out she purchased canned egg nog! All these years I was here thinking my mom made the best egg-nog, turns out its, store bought Ha Ha! Well it was quite the revelation; I began to wonder what other tricks she had up her sleeve.

The American pancake

Pancake Month!

pan·cake/ˈpanˌkāk/
Noun; A thin, flat cake of batter, usually fried and turned in a pan.

When we all think of pancakes, I’m sure the American style pancake comes to mind, with its fluffy subtle buttery flavor. Unlike their European cousins who don’t use a rising agent and are flat, American style pancakes strive to be fluffy and thick. This greedy girl has a batter recipe that will yield ½ inch thick pancakes. You will never make your standard batter the same way again. If you love thick pancakes as opposed to flat flapjacks, this is the batter for you.

Scallion Pancakes with Spicy Soy Sauce

Pancake Month!

Hello September

This greedy girl has dubbed September 2013 “Pancake Month”. This month I will be doing a number of pancakes from all around the world, Chinese, Indian, Jamaican, you name it, I’ll be making it.

According to the know-it-all Google;

pan·cake/ˈpanˌkāk/

Noun; A thin, flat cake of batter, usually fried and turned in a pan.

Strawberries are oh so Yummly

I interrupt Independence Month to bring you a....

Strawberry upside down cupcake with an orange butter cream filling

It’s been a long time since I have used strawberries to make a dessert, years actually. I tend to order strawberry desserts from restaurants but never actually make them. Interestingly enough they are one of the easiest to find in the grocery store, always stocked. Yet still, I tend to go for blue berries and apples. So today I am proud to say no blueberries were harmed in the making of this dessert. 

Callaloo Ravioli in callaloo alfredo sauce

Independence Month!

 Here is another Jamaican staple ingredient, the callaloo. With its thick stems and large broad leaves. This is normally sautéed with other veggies and meats like salt fish, then served for breakfast. Its also the star ingredient in a vegetarian soup called pepper pot soup. However today Callaloo will be making an appearance stuffed in ravioli.

JJ’s Grilled bun n cheese

Independence Month!

In Jamaica, all year round but especially in Easter time, a delicious snack consumed is bun and cheese.  Now that I think about it, we Jamaicans like to slap cheese on everything, bun, bulla, bread, crackers, even in patties. And the cheese I’m referring to is the thick, salty, cheddar ‘tastee’ Jamaican cheese. When you think of Jamaica and you think of cheese, this comes to mind.

Vanilla bean, Grape-nut Ice-cream (NO EGGS)

Cookout and BBQ Season!

For the month of July my posts will be dedicated to summer foods. The food you can expect at every BBQ; Ice-creams, sorbets, grilling, potato salads, and sauces, all with my special twist of course.

So to kick off the month which also happens to be National ice-cream month (USA) let’s begin with an ice-cream recipe I have made countless times.  Vanilla bean, grape-nut ice-cream