Recipes for "caribbean"

Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.

Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.

Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.

Preheat the oven to 450 degrees F (230 degrees C).

Trim off fat from oxtails. Spread on a shallow roasting pan.

Roast oxtails in the preheated oven for 45 minutes.

While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.

Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.

Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.

Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.

Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.

Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.

Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.

Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.

Remove bones and bay leaves from soup before serving.

Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.

Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.

Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.

Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.

Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.

Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.

Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.

While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.

Coat oxtails in flour.

Heat oil in a Dutch oven over medium-high heat. Add oxtails and brown for 2 to 3 minutes per side. Stir in two chopped tomatoes and wine, then add enough water to cover meat. Bring to a boil, then reduce the heat to low. Cover and cook for 3 hours, adding additional water if the liquid becomes too low.

Skim some fat from the top and transfer to a skillet. Add onion and sauté until golden brown, about 8 minutes. Stir in remaining chopped tomato and carrots; cook for 3 minutes. Stir in beef broth, tomato paste, and soy sauce; bring to a boil.

Remove onion mixture from the heat, and pour into the Dutch oven. Cook for 20 minutes, adding more water if the liquid becomes too low.

Preheat the oven to 325 degrees F (165 degrees C).

Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.

Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.

Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.

Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.

Preheat the oven to 450 degrees F (235 degrees F). Line a rimmed baking sheet with foil. Place oxtails on the pan and drizzle with 1 tablespoon oil; toss to coat and space out evenly.

Roast in the preheated oven for 25 minutes.

For curry base, add shallots, garlic, ginger, galangal, jalapenos, and Fresno chilies to a food processor and process until a fine paste forms.

Heat remaining 2 tablespoons oil in a large Dutch oven over medium high heat. Add curry base, and cook, stirring occasionally, until mixture dries out and begins to toast onto the bottom of the pan, 4 to 5 minutes.

Season with salt, coriander, turmeric, chili flakes, nutmeg, and cardamom and cook, stirring, for 1 minute more. Add coconut milk, tamarind paste, brown sugar, and lemongrass. Stir, scraping the bottom of the pan to deglaze, then pour in beef broth to deglaze.

Add oxtails and enough water to just cover the meat. Increase heat to high until sauce just starts to boil, then reduce to low. Cover and simmer until meat can be easily pulled off the bone, 4 to 6 hours.

Set the oven to 150 degrees F (66 degrees C). Transfer oxtails to an ovenproof pan, and place in the oven to keep warm.

Boil sauce over high heat to reduce until it is as thick as you like, about 10 minutes. Taste and adjust seasoning. Spoon sauce over oxtails and garnish with cilantro and lime wedges. Serve on rice if desired.

Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.

Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.

In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.

Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

Place oxtails, onion, garlic, Greek seasoning, 1 tablespoon salt, 1 teaspoon pepper, and seasoning salt in a large stockpot. Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours. Remove from heat and reserve 2 cups broth.

Warm bacon drippings or shortening in a skillet over medium heat. Add flour; cook and stir for 3 minutes.

Stir in 2 cups reserved broth and browning sauce. Season with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens.

Place oxtails in the skillet; stir to coat with gravy. Cook, stirring occasionally, over medium-low heat until warmed through, about 5 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Place oxtail pieces on a baking sheet and roast under the preheated broiler until well browned, 5 to 7 minutes per side.

Place oxtail in a multi-functional pressure cooker (such as Instant Pot). Sprinkle green onions, garlic cloves, and ground ginger on top of the oxtail and cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let broth cool completely. Strain broth into a container, removing and discarding oxtail pieces, green onions, and garlic.

Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.

Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.

Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.

Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

Place oxtails in a pot and cover with water; boil for 30 minutes.

Drain and return to the pot. Cover again with water. Add mushrooms, green onions, onions, garlic, ginger, and bay leaves. Stir in wine and shoyu and season with salt and pepper. Simmer over low heat until meat is falling off the bones, 2 to 3 hours.

Stir in mustard greens and cilantro and serve.

In a large lidded container, add the beans, garlic, 4 cups water, and 1 teaspoon salt. Stir well to combine, cover tightly, and soak overnight in the fridge, at least 8 hours or up to 24 hours.

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

In a large Dutch oven or lidded saucepan, add the soaked beans, including the water and garlic. Bring it to a boil over medium-high heat. Then, reduce the heat to maintain a simmer and cook, covered, until the beans can be crushed between your fingers but are not mushy. Check for doneness after about 40 minutes.

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

When the beans are tender, stir in the remaining 2 teaspoons salt, scallions, thyme, scotch bonnet pepper, ginger, black pepper, sugar, allspice, bay leaves, butter, coconut oil, coconut milk, and stock. Increase the heat to medium-high heat. As soon as it comes up to a boil, reduce to a simmer, cover and cook until the scallions are soft, about 5 minutes.

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Stir in the rinsed and drained rice, cover, and simmer on low heat for 20 minutes without opening the lid. After 20 minutes, the liquid should be absorbed and the rice tender. Remove the pot from the heat and let the rice steam, covered, for 10 minutes. Use a fork to fluff the rice, and serve warm.

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Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Kalisa Martin /Simply Recipes

Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.

Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.

Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.

Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Place 10 cups water, celery, tomato paste, bouillon cubes, and garlic in a large Dutch oven; stir until tomato paste dissolves. Add peppercorns and bay leaves; bring to a simmer over medium heat.

Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail; cook until browned on all sides, about 10 minutes. Transfer oxtail to the Dutch oven. Discard all but 1 tablespoon oil from the skillet. Reduce heat to medium; add onion to the skillet. Cook until softened and translucent, about 5 minutes; transfer to the Dutch oven.

Cover the Dutch oven. Reduce heat to medium-low; simmer 2 ½ hours. Season stew with salt and black pepper. Continue cooking, covered, until oxtail is tender, but not falling off of the bone, about 30 minutes more.

Transfer oxtail to a serving dish. Add kidney beans to the Dutch oven; return to a simmer. Dissolve cornstarch in ½ cup water. Stir into the Dutch oven; simmer until thickened and clear, about 1 minute. Pour sauce over oxtail.

Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.

Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.

Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.

Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.

Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.

Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.

Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.

Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.

Gather the ingredients.

Heat oil in a large skillet over medium-high heat. Sear oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.

Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.

Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.

Ladle into bowls and season with salt and pepper.

Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.

Drain oxtails, discarding all but 1/2 cup of the marinade.

Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.

Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.

Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

Preheat the oven to 425 degrees F (220 degrees C).

Place oxtails and garlic cloves in a large roasting pan.

Roast in the preheated oven for 30 minutes.

Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.

Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.

Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.

Bring water and oxtail to a boil in a pot. Skim the foam and oil off the surface. Add 1 onion, fish sauce, star anise, cinnamon, and salt. Stir in pho flavor paste; cover loosely with a lid. Reduce heat and simmer broth for at least 6 hours.

Cut the remaining onion in half and slice very thinly. Place in a bowl with scallions and cilantro.

Place noodles in a large bowl and rinse. Cover with warm water and let soak for 1 hour.

Drop meatballs into the soup 20 minutes before broth is done.

Bring a small saucepan of water to a boil. Drain noodles and dip into the boiling water for 30 seconds. Transfer noodles into 8 large bowls.

Top each bowl with sliced sirloin. Ladle in broth, meatballs, and oxtail. Taste and season as needed. Squeeze 1 or 2 lime wedges into each bowl and mix in 1/2 teaspoon sugar. Top with the cilantro-onion mixture, bean sprouts, basil, and shallots.

Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.

Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.

Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.

Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.

Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2 to 3 minutes.

Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.

Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1 to 2 minutes.

Pour in the rice, stir again and sauté for 2 to 3 minutes, stirring constantly.

Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next.

Keep adding stock, letting it cook down and stirring until you’re done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock.

Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.

Your finished rice should be slightly soupy, so it’s OK to add a tad more water before serving.

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For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.

For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.

Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.

Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.

Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.

Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.

Preheat the grill for high heat.

Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.

Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.

Preheat grill for medium-low heat and lightly oil the grate.

Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

Put chicken breasts in a zip-top bag and add jerk paste and 1 tablespoon jerk dry seasoning. Marinate in the refrigerator for 1 hour. You can prepare charcoal grill while the chicken marinates.

While chicken marinates, preheat a charcoal grill to high heat.

Place chicken on the, "cool," side of the grill and cover. Cook, checking every 5 to 7 minutes, until chicken is no longer pink in the centers. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Let cool enough to handle, 5 to 10 minutes; cut into bite-sized pieces.

Pour chicken broth into a saucepan. Add diced chicken and remaining jerk dry seasoning. Mix well, reduce heat, cover, and let simmer for 10 to 15 minutes. Add a little more broth at a time if needed.

Remove from heat and transfer chicken to tortillas with any toppings you prefer before serving.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When hot, add butter, red bell pepper, green bell pepper, and onion. Cook until softened and fragrant, about 5 minutes.

Meanwhile, slice each chicken breast horizontally creating two thin fillets. Cut each fillet into diagonal strips and sprinkle with 1 1/2 teaspoons jerk seasoning. Add to Instant Pot® and cook for 5 minutes. Cancel Saute function. Mix in penne, water, whipping cream, and garlic base.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining jerk seasoning and Parmesan cheese until well combined. Add more cream if you like, up to 1/4 cup.

Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice.

Preheat oven to 350 degrees F (175 degrees C).

Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through.

Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.

Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.

Combine green onions, lime juice, habaneros, soy sauce, brown sugar, garlic, allspice, nutmeg, and thyme in the bowl of a food processor; pulse until smooth. Pour mixture into a gallon-sized resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Cook on the preheated grill until no longer pink in centers and juices run clear, about 16 minutes, flipping about halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.

Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.

Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.

Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.

Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.

Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.

Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.

Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.

Combine water, citrus marinade, apple cider vinegar, jerk seasoning, coconut oil, olive oil, soy sauce, garlic, salt, and curry powder in an electric pressure cooker. Add chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

1. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.

2. In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.

Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.

3. Make the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.

4. Divide the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy!

1. Stir together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.

1. Preheat the oven to 425 degrees F.

2. In a bowl, combine the soy sauce, pineapple juice, honey, 1 tablespoon ginger, 1 clove garlic, and 1 tablespoon sesame oil.

3. On a baking sheet, toss the chicken with the jerk seasoning and half of the teriyaki sauce. Slide the chicken to one side of the baking sheet. On the opposite side, toss the broccoli and edamame with the remaining 1 tablespoon ginger, and 1 tablespoon sesame oil. Season with salt and pepper. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through and the broccoli lightly charred.

4. Meanwhile, transfer the remaining teriyaki sauce to small sauce pan and bring to a boil over high heat. Simmer 3-5 minutes or until the sauce thickens slightly.

5. Divide the rice among 4-6 storage containers and arrange the chicken, and veggies on top. Drizzle the chicken with the teriyaki sauce. Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week.

Divide the rice among 4-6 storage containers and arrange the chicken, and veggies on top. Drizzle the chicken with the

teriyaki sauce.

Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week.

7. Before serving, warm each bowl, if desired, and top with pineapple salsa and fresh lemon or lime juice.

1. Combine all ingredients in a bowl. Season with salt.

Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.

Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.

Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.

Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.

Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.

Combine all the spices, brown sugar, and oil in a small bowl. Preheat a skillet or grill to high heat.

Rub the spice mixture over the chicken breasts (I had the best luck doing this with my hands). You can layer the spice mixture on the chicken as thick or thin as you like – there should be enough to cover about 4 large chicken breasts or 1 1/2 lbs. Place the spice-rubbed chicken breasts on the hot grill or skillet. Cook for about 4 minutes on each side, until the exterior is very deep, dark brown and the inside is no longer pink.

Remove from heat and let rest for 5-10 minutes to let the juices soak in before cutting.

Gather all ingredients.

Combine green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor or blender; process for about 15 seconds.

Place the chicken in a medium bowl, and coat with the marinade. Cover and refrigerate for 4 to 6 hours, or overnight.

Preheat grill for high heat. Lightly oil grill grate. Cook chicken breasts on the prepared grill until no longer pink in the center and the juices run clear, about 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken to a platter and serve with lime wedges.

Mix salt, allspice, brown sugar, onion powder, garlic, nutmeg, black pepper, ginger, cayenne pepper, cinnamon, and thyme in a large bowl; add chicken pieces and toss to coat with seasoning mix. Cover and marinate in the refrigerator, 2 to 4 hours.

Preheat the oven to 350 degrees F (175 degrees C). Pour vegetable oil into a 9x13-inch baking dish.

Place chicken pieces skin-side up into the baking dish. Bake in the preheated oven until juices run clear and chicken is no longer pink near the bone, 1 hour 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

Place chicken in a medium bowl. Cover with water and lime juice. Set aside.

Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.

Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

Prepare rice according to package directions.

Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.

Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.

Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.

Serve jerk chicken mixture over cooked rice.

Make the chicken: Rub chicken with jerk paste and place into a shallow dish. Cover and refrigerate for at least 1 hour.

Preheat an outdoor grill for high heat and lightly oil the grate.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm.

While the chicken is cooking, make the pasta: Bring a large pot of lightly salted water to a boil. Add egg noodles and cook at a boil until tender yet firm to the bite, 6 to 8 minutes. Drain.

While the noodles are cooking, heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Mix in stock, wine, chopped cilantro, jerk paste, salt, and pepper. Squeeze 1/2 of the lime quarters into the pan and bring to a boil. Reduce the heat to low and stir in cream. Cook and stir until mixture thickens, about 5 minutes; do not let it boil. Pour cooked egg noodles into the pan and toss with cream sauce until coated and warm.

Divide noodles among four serving plates and top with grilled chicken. Squeeze remaining lime quarters over top and garnish with cilantro sprigs.

Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.

Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.

In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.

Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.

Plate the pasta and chicken and cover with the sauce.

Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.

Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).

Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.

Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.

Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.

Toast coconut in a non-stick skillet over low heat.

In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.

In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.

Bake for 30 minutes or until golden, puffed and still moist inside.

Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.

Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.

Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.

When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.

Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.

Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.

Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.

Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.

Increase heat to medium heat and stir 1 can vegetable broth into onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.