Now I think everyone can agree that there’s nothing like a fresh stack of buttermilk pancakes straight off the griddle on a nice morning. Fire up the coffee maker, scramble some eggs, fry some bacon and who needs to head out when you’ve got your own restaurant style breakfast at home? I developed this recipe for buttermilk pancakes right at home, in the midst of quarantining. Restaurants were closed, everyone was on lockdown and I had a hankering for some buttermilk pancakes. This recipe uses fresh ingredients; don’t forget to pick up some buttermilk on your next market run, fire up your griddle, and let’s make some buttermilk pancakes!!! You’ll need:
-2 cups of all purpose flour -2 tsp baking powder -1 tsp baking soda -1/2 cup sugar -1 tsp salt -2 tbsp melted butter -1 1/2 cups of buttermilk -1 tbsp vanilla -2 eggs beaten
This recipe also works for waffles as well so pick your pleasure!!
Okay guys I’m coming straight out of the gate with the declaration that Jamaicans are known to make the best oxtail. Now, that’s not something I decided myself, but after checking in with a couple thousand of you guys that seems to be the consensus! Now, everyone has their own way of making oxtail and it’s all delicious because really, how can you go wrong with oxtail? This recipe I developed with some advice from my mother who told me that she uses soy sauce as a flavor enhancer. Who would have thought? Mom was holding out on this little secret! Cook oxtail with us! You’ll need:
3 lbs oxtail 1 tsp of each: All purpose seasoning Meat seasoning or oxtail seasoning Garlic powder Onion powder 1/2 tbsp soy sauce (not a traditional ingredient, but works amazing as a flavor enhancer) 2 tbsp green seasoning/epis (also not a traditional ingredient and totally optional)
I made a video for you to follow along with me! Check it out and let me know what you think!
Now everyone in a Caribbean household is familiar with some sort of fresh made juice. If there is anything Caribbean people like, it’s a good, homemade, fresh juice with either fruits or vegetables, or a combination of both. Growing up, my parents loved to make a Guinness punch on the weekend. It was like the perfect finish to go along with a complete Sunday dinner. Sunday dinners are a big deal in Caribbean households. It’s one day that we hold sacred, and we take the chance to decompress from the past week and prepare for the week that lies ahead! This delicious recipe adds carrot, and it has a nice, creamy, sweet flavor to it. I promise you’ll enjoy. You’ll need:
1 bag of carrots (usually 1 lb) 1 bottle of Guinness Stout 1 can of condensed milk 1 tsp ground nutmeg 1 tbsp vanilla essence
So guys, I did a thing. I took the tamarind sauce that I made last week and developed a recipe for tamarind glazed chicken wings! These were so good! Not because everything I make is good (*wink*) but because that sweet & savory flavor of the tamarind sauce along with chicken wings joined together was a match made in heaven. Go ahead, grab some chicken wings and create some tamarind glaze. Spread it all over your wings and you’ve got an awesome appetizer or you’ve got dinner. If you’re going for dinner, I’d make some rice or some mash potatoes along with a delicious steamed vegetable! You’ll need:
3 lbs of chicken wings 2 tsp paprika 1 tsp each of: All purpose seasoning Chicken seasoning Onion powder Garlic powder 1/2 tsp old bay seasoning 1/2 tsp lemon pepper seasoning 3 tbsp green seasoning/epis
Here is a video on how to make these delicious chicken wings!
Growing up, weekends were special in my house. My mom would always get up early in the morning and get breakfast started. Saturday morning breakfast in a caribbean household usually smelled of fried dumplings, eggs, fried bake, saltfish, corn beef, or porridge. I always had to get up and assist in some sort of way, whether it be cutting up onions or monitoring the fire under breakfast while my mom made dinner preparations. I woke up this morning with a caribbean breakfast on my mind, so I picked up some pumpkin from a west indian grocery store, along with some saltfish and fresh ground seasonings. It came out amazing! I was quickly transported right back to the heart of my childhood as my family sat to enjoy to a delicious breakfast of fried dumpling, pumpkin & saltfish, fried plantain, and avocado. To make saltfish and pumpkin I used:
-1 lb of saltfish
-1/2 lb pumpkin
-1 tsp black pepper
-Few sprigs of thyme
-1/2 onion, chopped
-1 tomato, chopped
-1 scotch bonnet pepper (optional)
-1/2 cup of canola oil
Here is a video on how I made a Caribbean breakfast!
Looking for an easy way to get dinner done in a flash? Try this herb roasted sazón chicken. Now everyone knows one of my favorite ways to eat chicken besides frying it is simply tossing it in the oven. I’ve developed a fast and easy way to season with a homemade sazón and get a delicious oven roasted chicken. I even added a little honey at the end for a little razzle dazzle. Now there’s nothing wrong with store bought seasonings, trust me, they’re lifesaver. They cut down on time & effort but when you can, make your own seasonings. The added artificial ingredients give the seasonings a different taste and if you’re trying to keep your health in mind, homemade food and homemade seasonings is the way to go! Check out this quick and easy oven roasted sazón chicken I made and let me know what you think. It’s the the perfect blend of wet and dry seasonings and is packed with flavor. I used a generous heaping of epis, which is a green seasoning made from fresh onions, peppers, parsley, and cilantro. It may be known to others as sofrito or green seasoning. There is a video on my youtube channel for how I make this!
Here is the recipe for my oven roasted sazón chicken:
•7 chicken quarters
•1 1/2 tsp all purpose seasoning
•1 tsp chicken/poultry seasoning
•2 tsp homemade sazón seasoning (recipe is here on my site)
•1 large spoonful or approximately 10 tbsp of epis/green seasoning (see youtube video at thatnursecancook)
•3 tbsp Honey (optional)
Preheat your oven to 375 degrees Farenheit. I removed the skin from the chicken, but you can leave it on if you please. Add all your ingredients except for the honey if you’re using it and massage it all into the chicken. Arrange the chicken onto a baking dish and place inside the oven uncovered for 1 hour 15 minutes, making sure to baste the chicken with its own juices every 20-30 minutes. After 1 hour and 15 minutes, take the chicken out, baste it, drizzle honey on top of the chicken (if you please), and then raise the temperature on your oven to 400 degrees Farenheit. This will help give your chicken a nice brown color. Place the chicken back into the oven for another 15 minutes, remove, and enjoy!
The internet has been buzzing lately with people wanting to figure out ways to make their own seasonings at home. Sazón has always been one of my favorite seasonings and up and until now I’ve always purchased a store bought version. Figuring out to how to make my own sazón is a life saver. Not only do you cut out the artificial ingredients and dyes, you give depth to your dish when you make a fresh batch of sazón at home. Grab a spice jar and let me show you how to make your own sazón at home. It’s easy to make, lasts forever, and the perfect dry rub to for everything from meats, poultry, and fish to beans, stews, and soups! Here’s the recipe! I made this sazón fresh and immediately used it to make some chicken in the oven! You’ll need a food processor or food chopper to make this sazón. You can purchase an inexpensive one at your local store or purchase one online! You’ll need:
•4 tbsp ground annatto
•2 tbsp garlic powder
•2 tbsp onion powder
•2 tbsp ground coriander
•2 tbsp dried oregano
•2 tbsp ground cumin
•2 tsp salt (optional)
Add all ingredients to a food processor/chopper and pulse for 20 seconds or until ingredients are well blended! Enjoy! Take a look at this delicious oven roasted chicken I made with my homemade sazón!
I’m so excited about the release of my first digital cookbook “Irie Delights”. I spent months researching and developing the best recipes that I thought would be a game changer for those who love caribbean food. Everything about this cookbook was designed with my supporters in mind. Rich, flavorful, sauces that transport you right into my kitchen and give you chance to switch up your routine of making the same things over and over. Jerk shrimp rasta pasta, coconut curry salmon, barby fried chicken, jerk lobster, spinach rice, and jerk corn are just some of the dishes that’ll take your usual menu to the next level! Purchase my cookbook today!
Now I just know everybody needs a quick, go to recipe when they want a dip or a topping and this right here is perfect! An easy recipe that takes 15 minutes to make, is delicious, and is the ultimate crowd pleaser? What more could you ask for? Thjs is my go to recipe when I have to entertain on short notice. This salsa is fresh, healthy, packed with flavor, and goes well with tortilla chips, pita bread, or can be used as a topping on oven roasted salmon, fish tacos, or meat! You’ll need:
1 can of black beans
1 can of sweet corn
1 small hass avocado
1/2 tomato, diced
2 tbsp of chopped red onion
2 tbsp of chopped cilantro
2 tbsp green pepper, finely chopped
2 tbsp red pepper, finely choppes
1 tbsp fresh squeezed lime
1/2 tsp salt (optional, but recommended)
The first thing you’ll want to do is grab a strainer. Open your can of black beans, and wash off the residue and liquid the beans are in. Do the same for the can of corn. Use a moderately ripe avocado for this recipe as it will remain firm in the salsa. An overripe avocado will mash easily when you stir all the ingredients together. Chop your avocado into small pieces, do the same with your tomato. Make sure you dice your onion into very small pieces as large pieces of onion may be unappetizing. Same goes for the green pepper and red pepper. Now that you’ve diced everything, add all of your ingredients into a large bowl. Last, sprinkle your salt and lime juice, and simply stir! My favorite way to enjoy this is with lime flavored tortilla chips! Serve right away! The lime juice may preserve the avocado for a few hours but after that it’ll start to oxidize and appear unappetizing. Enjoy!
Honey roasted chicken has always been my favorite way to jazz up chicken done in the oven. Lets face it, we all get tired of the same old food and after roasting chicken in the oven so many times, we need a way to stimulate our palette by trying something new. I’ve been using this recipe for a few years now and it never fails. As soon as I get bored with roasting chicken, this becomes my go to. Check out the process!
This recipe is for 5 chicken quarters
5 chicken quarters, skin removed. (You can also use 5 chicken breasts)
1 tsp all purpose seasoning
1 tsp chicken seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tbsp fresh green seasoning (Video on my youtube channel for how to make this)
2 packets of Goya sazon con culantro y achiote
4 tbsp of honey
Begin by preheating your oven to 375 degrees. Now you can remove the skin from your chicken and place it in a large bowl. Add all of your seasonings and only 2 tbsp of the honey. It’s necessary to add the honey at this point so that it combines with the chicken’s natural juices while it cooks. Massage all the ingredients into the chicken and place it into a large baking pan. Place in the oven uncovered for 1 hr 15 minutes. Make sure to baste the chicken every 20-30 minutes with the juice the chicken releases. Once 1 hr 15 minutes have passed, remove the chicken from the oven and drizzle the other 2 tbsp of honey on top of the chicken. Place it back into the oven for another 15 minutes. Remove and enjoy!
Tip: if you like a more pronounced, grilled look to your chicken then turn it up to 400 degrees for those last 15 minutes. You might want to baste it at least once during that time.