JERK CHICKEN

Jerk Chicken

JERK SAUCE

  • 1 medium to large yellow or red onion , roughly chopped
  • 4 green onions (scallions) , roughly chopped
  • 5 cloves garlic , peeled
  • 1 inch piece fresh ginger root , peeled and sliced
  • 1 Scotch bonnet 
  • 1 tablespoon canola oil
  • 2 tablespoons soy sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons dried thyme
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

INSTRUCTIONS 

Place all of the ingredients in a food processor or blender, then pulse the ingredients until you reach the desired consistency. Store in the fridge in an airtight jar where it will keep for up to a week.

JERK CHICKEN 

  •  Homemade Jerk Sauce 
  • 8 chicken thighs and/or drumsticks 

INSTRUCTIONS

 Place the chicken pieces in a ziplock bag or a casserole dish with a lid. Pour the jerk sauce over the chicken and massage to fully coat them.  Refrigerate overnight, 8-12 hours.

Preheat the oven to 375 F.

Lay the chicken pieces on a lined baking sheet with a good amount of sauce on them.  Space the pieces about an inch apart.

Pour the remaining sauce into a small saucepan.  Bring it to a boil, then reduce the heat and simmer for 5 minutes.  You can use this sauce both for basting while the chicken cooks and for serving at the table.

Bake the chicken for 35-45 minutes or until the internal temperature of the chicken reads 165-170 F.  Turn the chicken over at the halfway point and then turn it over again at the end before broiling.  At the end turn the oven on to broil for a few minutes to roast the chicken until nicely browned.

Remove the chicken from the oven and let rest for a couple of minutes before serving.

SHEPHERD’S PIE

SHEPHERD’S PIE

MEAT FILLING:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 lb. (500 g) lean ground meat (beef, pork, veal, lamb)
  • 2 teaspoons dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots
  • 1/2 cup frozen corn kernels
  • Salt and pepper to taste

POTATO TOPPING:

  • 2 – 3 large potatoes peeled and cut into 1 inch cubes
  • 4 tablespoons butter 
  • 1/3 cup cooking cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

Instructions

FOR THE MEAT FILLING.

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions and cook until tender.

Add the ground beef meat to the skillet and break it apart with a wooden spoon. Add all the dried herbs. Season with salt and pepper to taste. Stir well. Cook for 6-8 minutes, until the meat is browned.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

Add the broth, frozen peas and carrots and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes.

Set the meat mixture aside. Preheat oven to 400 degrees F.

FOR THE POTATO TOPPING.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes and place them back into the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, cream, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Add the parmesan cheese to the potatoes. Stir until well combined.

ASSEMBLE THE SHEPHERD’S PIE

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. ** Cool for 15 minutes before serving.

SHEET PAN ROASTED VEGETABLES

SHEET PAN ROASTED VEGETABLES

*Note: for best results, all vegetables should be cut the same length and size*

  • 4 zucchinis, cut in strips
  • 1 eggplant, cut in strips
  • 4 carrots, cut in strips
  • 16 cherry tomatoes
  • 2 red onions, sliced
  • 1 red bell pepper, cut in strips
  • 1 yellow bell pepper, cut in strips
  • ½ cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste

Directions

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, garlic powder, thyme, oregano, lemon juice, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.

Preheat oven to 400 degrees F (200 degrees C).

On a large roasting pan or cookie sheet covered with parchment paper, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables have started to caramelize.  Remove from the oven and mix the vegetables in the pan then returning to the oven for another 15 minutes.