Jay’s Jerk Chicken


INGREDIENTS:
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken
breast halves
DIRECTIONS:
1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

 

Source: All Rights Reserved – AllRecipes.com © 2011

Snow Day Fish Stew


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Being from Chicago, Illinois I find it funny, when anyone panics about snow in my current state of residence South Carolina.  So recently when it was advised that we should bunker down and prepare for snow, I literally laughed out loud.  The day before the snowfall, I didn’t not got to purchase bread or any non-perishable.  However, upon waking up on the next day, I was actually surprised to see a significant accumulation of white fluffy snow.  There was snow in the trees, on rooftops, on cars, but most importantly on the road.

Even though, I drive an SUV that can handle snow driving well, I decided it was best to stay indoors.  In addition to there not being any food on store shelves if some were open, my hubby was home sick with a stomach bug.  I was happy that I did at least have a loaf of bread, peanut butter, and jelly but what else to eat other than this was the issue.  So I started digging through the pantry and the freezer for anything that could form a decent dinner.

In my pantry, I found a can of pureed tomatoes, creole seasoning, and a bag of rice.  Within my freezer, I found zip locked bag containing red & green bell peppers, garlic bread, and thank goodness some Whiting filets.  Since, I enjoy cooking, I didn’t find it to daunting a task to form these ingredients into a tasty meal.  Below is the receipe in more detail, note that any protein can be used not only fish.  But in a pinch on a snowy day with icy roads thank goodness for frozen filets.  And in the refrigerator bacon and garlic puree.

Ingredients

1lb of whiting fish filet

2 slices of bacon

1 10.75 oz can of tomato puree

1/2 medium red bell pepper

1/2 medium green pepper

1Tbsp Creole seasoning mix

2 cups of dried rice

4 cups of water

2 tsps of butter

2Tbsp of cooking oil

2Tbsp of salt

1tbsp of garlic puree

The fish can be cooked on top of the stove or in the oven, in my case it was semi frozen so I opted for the oven.  Preheat the oven to 350 degrees fahrenheit.

While the oven is preheating, to prepare the fish rub on a bit of cooking oil, then rub on the Creole seasoning mix.  Creole seasoning can be found in most local grocery stores.   Put the fish into the oven and bake for approximately 20 minutes or until done.

While the fish is baking cut the bacon in small pieces, render the bacon to release the fat and flavor.  Next cut up the bell pepper into strips and add to the bacon.  Once the pepper is cooked add the can of tomato puree and add a 1/2 can of water.  Use remaining Creole seasoning for the stew base and garlic puree .

While the fish is baking and the stew is simmering put the rice on to cook.  Following the standard 2 to 1 ratio for the rice, meaning 2 parts water for 1 part rice.

When the fish is finished baking take it out of the oven and break it up adding it to the tomato puree, pepper, garlic mixture.  Add any additional seasoning to taste.  And let simmer.

Once your rice done get out some pretty bowls and scoop out rice and spoon on the yummy stew.  Sit back enjoy looking outside at the snow.

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A Recipe: Cheese Corn Chowder


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Today as I write this the temperature is steadily declining.  With snowfall occurring in many states that have not seen snow in centuries, I thought about something to warm the soul and feet.  In addition, it is the  time of year when many individuals are focused on eating healthier.  Here is a recipe for a chowder that isn’t the healthiest choice but it is a hearty and warm you up choice; and just plain yummy.  So enjoy.

CHEESE CORN CHOWDER

Cook Time: 41 min

Level: Intermediate

Yield: 10 to 12 servings

Ingredients

8 ounces bacon, chopped

1/4 cup good olive oil

6 cups chopped yellow onions (4 large onions)

4 tablespoons (1/2 stick) unsalted butter

1/2 cup flour

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground tumeric

12 cups chicken stock

6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)

10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)

2 cups half-and-half

1/2 pound sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Recipe by Ina Garten

Source: http://foodnetwork.com

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