Ginger Limeade

Ginger Limeade with fresh Mint Leaves

Ginger can be a very polarizing flavor. Most people either love it or hate it. I personally love ginger in drinks but not on food. Ginger Limeade is a drink I’ve been making for years. It’s so refreshing, hydrating, and excellent for your health. Combined with lime’s alkalinity it’s the perfect drink to support your immune system and I know we could all use some immune support during these trying times.

Now when I first cut my ginger open I was quite alarmed. It had a blue hue to it as well as blue streaks along the entire root. It looked fresh and smelled fresh, but I was curious as to what the blue color meant. After a little digging I found out that there are different breeds of ginger and the ones that have a blue color are actually called Chinese White Ginger or a variety that’s been bred for that color called “Bubba Baba Ginger” which is a Hawaiian ginger that has been crossed with a strain of bluish ginger from India. (Source: “What’s the Deal with Blue Ginger?”) So don’t be alarmed! Your blue ginger isn’t spoiled.

This recipe takes approximately 5-10 minutes to prep and only 10 minutes to make. You can use a juicer if you please, but I used my good old fashioned Ninja blender. You’ll need:

-1/4 lb ginger, chopped into small pieces

-3 limes

-1/2 cup water (to blend with your chopped ginger)

5 cups of water

Granulated sugar to taste (I used 1 1/4 cup of sugar)

Handful of mint leaves

Directions: Begin by rinsing your ginger, peeling the skin off and chopping the ginger into bite sized pieces. Grab your blender, add your ginger, 1/2 cup water and blend for approximately 30 seconds or until your pulp completely blended. Grab a medium sized mixing bowl and a strainer. Pour the pulp into the strainer and press down on your pulp with your hands to get the most liquid you can from the pulp. Discard the pulp. Squeeze the juice of 3 fresh limes into your bowl and add 5 cups of water. Slowly add sugar until you achieve the desired taste. Transfer into a pitcher and stuff your mint leaves inside of the pitcher. It’s best to let it sit over night so that the mint leaves can release it’s flavor but feel free to serve on ice and enjoy right away! Here is a short video detailing the steps!

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Jerk Chicken Wings

Everybody loves a good chicken wing. It doesn’t matter if you’re team drums or team flats, I know there is nothing like a good chicken wing. Perfect as an appetizer or for game night, along with other finger foods, wings will always be a crowd pleaser. Now I’ve always loved chicken wings and I’ve always loved jerk chicken. This recipe is just like my recipe for oven jerk chicken. Fast and simple, and straight to the point. One bite and it melts in your mouth! Whether you like it spicy or mild, this jerk chicken wing recipe does not disappoint. You don’t have to be an expert at cooking in order for this to come together either. Simply head to the supermarket, pick up a some chicken wings, open up that cabinet of yours, and get to work!!

This recipe is for 14 chicken wings. If you buy a large bag of party wings you may have to double up on this recipe.

You’ll need:

-14 chicken wings

-2 tsp wet jerk seasoning

-2 tsp paprika

-1 tsp dry jerk seasoning

-1 tsp all purpose seasoning

-1 tsp chicken or poultry seasoning

-1/2 tsp garlic powder

-1/2 tsp onion powder

Preheat your oven to 375 degrees Farenheit. In a small mixing bowl, add your chicken wings and generously sprinkle the wet and dry jerk seasoning, paprika, all purpose seasoning, chicken seasoning, and both onion & garlic powder. Massage the ingredients into the chicken, making sure all ingredients have been well distributed. Place them into a baking dish or aluminum foil pan and place into the oven uncovered. Leave them in the oven for 1 hr 20 minutes. Baste the chicken wings every 30 minutes with the juices the chicken releases. Remove after they have cooked for 1 hr 20 minutes and enjoy!! Optional: Serve with ranch or blue cheese dipping sauce!

**Tip: If your oven runs hot and you end up drying out the juices, add a few tablespoons of water to the pan and shake it back and forth. The liquid you now have in your pan can be used to baste the chicken. You may want to turn your temperature down to 350 if your water keeps drying out.

Jerk BBQ Turkey Wings

Turkey wings do not get the credit they deserve. I believe they are the most slept on because chicken wings reign supreme. Turkey wings are amazing. Point blank period. Of course, when done right. Turkey wings are high in fat and I believe that fat is what makes them so special. Turkey wings are just as diverse as chicken wings and anything you do to a chicken wing can be done to a turkey wing so what are you waiting for? Go to your local supermarket and make some turkey wings!
I picked some up from my supermarket and apparently everyone was having turkey wings that day because there was only one pack along with a pack of sliced turkey drumsticks so I combined them both and made a bomb jerk bbq recipe to go with them!
The taste of these turkey wings are more bbq than jerk but if you want to really kick up that heat then I would suggest you doubling or tripling the amount of wet jerk seasoning the recipe calls for. If you crave a sweeter sauce, stick to the recipe as it’s written.

You’ll need:

4 lbs turkey wings (or sliced drumsticks if you prefer)

1 tsp All purpose seasoning

1 tsp Onion powder

1 tsp Garlic powder

1 tsp chicken seasoning

1 tsp dry jerk seasoning

1 tsp wet jerk seasoning

1 tbsp green seasoning (optional)

1/2 chicken bouillon cube

1/2 onion ,chopped

1/4 green pepper, chopped

Few sprigs of thyme

3 tsp paprika

1/2 cup of barbecue sauce (I prefer sweet baby ray’s)

Save extra barbecue sauce on the side to drizzle on top of the wings when they’re almost finished.


Start by preheating your oven to 375 degrees Farenheit. Wash your turkey wings and pat them dry. Add all seasonings listed above and massage them into the turkey wings. Make sure the seasonings are well distributed. Add them to your pan and cover with foil. This is essential. Make sure the foil has a tight seal on your pan that doesn’t allow for any steam to escape. The trapping of the steam will assist you with getting your turkey wings soft and tender. Put them right into the oven and bake them for an hour and a half. No need to baste. If you choose to baste, that’s fine too. After an hour and a half, carefully remove the wings from the oven, and apply a generous amount of barbecue sauce all over the wings. I would advise you to use a brush for application. Turn the temperature up to 450 degrees Farenheit and place the wings in the oven for 15 minutes. Remove and enjoy!

****Tip: please be careful! If you have an oven that runs really hot then you may want to leave the wings in for only 10 minutes at 450 degrees. Be sure to check on your wings very often as they have the potential to burn easily at this stage.

Garlic Butter King Crab!

Garlic butter king crab legs. Yes. It’s as good as it sounds. I saw a friend boiling crab legs and instantly I was inspired. This time I said, I really, really, want to enjoy this flavor so I decided I was going to crack all of the crab legs and get all of the meat out first. That way I could enjoy the crab legs in all its glory without the interruption of cracking shells and peeling debris away. Let me tell you. These crab legs were worth it!!! Simply put, the king crab leg meat was so tender, so sweet, and the balance of savory flavor from the garlic butter and scallion was the perfect balance!
I headed down to the Nautical Mile to purchase these crab legs fresh from the source and when I got home, i put these on the fire, seasoned the water, and when they were done, cracked them all and removed the meat. Made some garlic butter, poured it all over the crab meat, and went to town! It felt good to be able to enjoy the crab meat without the interruption of stopping to crack the shells!
This was so simple to make! Here’s my quick and easy recipe:

Grab a large stock pot, fill it 3/4 of the way with water. I used:

-3 lbs of King Crab Legs or Snow Crab Legs (I used a mixture of both)

-1/2 tbsp Old Bay Seasoning

-1/2 tbsp Seafood Seasoning (or fish seasoning)

– 1/2 tbsp jerk seasoning

I seasoned the water and brought it to a boil for before adding the crab legs. I boiled the crab legs for 20 minutes, then cracked them all and removed the meat. For the garlic butter sauce:

-1 1/2 sticks of salted butter

– 1 tbsp minced garlic

-1 scallion

To make the garlic butter sauce, i melted the butter, chopped the scallion, and added it along with the minced garlic. I turned the fire down to low medium once and let the garlic and scallion simmer for 5 minutes. Then I poured it on top of the crab meat! Enjoy!

Haitian Spaghetti!

Welcome back to my blog everyone! I’m sharing this recipe because it’s something I’ve had over the years, but I never got around to filming the recipe. Now I’ve got to admit, the idea of having spaghetti for breakfast was a concept that was new to me until I married my husband, whose family is Haitian! I picked up the recipe and method after watching the women in his family prepare this meal over the years. Today I’m sharing my version! Now you can use hot dogs or sausage for this recipe; I chose to use the Hillshire Farm smoked beef sausage because it packs a lot of flavor and minimal seasoning would be needed. I even included a video for you to follow along with from my Youtube channel! Make sure you subscribe there as well at Thatnursecancook.

You’ll need:
-3/4 of the box of spaghetti (I didn’t use an entire box, just most of it)
-1 Hillshire Farm Smoked Beef Sausage
-1 tbsp of salt (to salt the pasta water)
-1/2 onion (red or yellow)
-Handful of chopped green pepper
-Handful of chopped red pepper
-1 chicken boullion cube
-1 large spoonful of tomato paste
-1 large spoonful of epis

Here is the video to guide you along the process:

How To Make Haitian Spaghetti

Peach Rum Bundt Cake

Listen. It’s stone fruit season! That means peaches, plums, nectarines, apricots, and a whole lot of other lovely fruits we all love are now in season. Peaches and nectarines are two of my favorite fruits. I don’t bake a lot, but I decided to create a cake to close out the summer season and of course, you can’t go wrong with a little rum! I cut up 3 peaches, added some coconut rum, a little white rum, blended them, and let it sit in the refrigerator for two days so the peaches could really soak the rum up. This was my first time making it and boy, was this good! I purchased a fancy aluminum bundt mold from Amazon, the brand was Nordic Ware. There is a listing for it on Amazon store front:


-3 Peaches (I recommend using slightly overripe peaches that are a little soft and sweet. If your peaches aren’t soft, it’ll be too tart for this recipe)

-3/4 cup of Coconut Rum

-1/4 cup of White Rum

-1/2 cup Granulated Sugar

-1 cup Brown Sugar

-1 1/2 tsp Almond Essence

-1 tbsp Vanilla Essence

-1 tsp Rose Water

-4 eggs

-3 1/3 cups Self Rising Flour

-1/2 tsp salt

Optional Cream Cheese Swirl:

-4 ozs Cream Cheese

-1/4 cup Granulated Sugar

-1 tsp Vanilla essence

-1 egg yolk

For the caramelized peach topping:

-1 Peach, sliced

-1/2 cup Brown Sugar

-1 shot of Coconut Rum

-1 tsp Vanilla Essence

Please Note: This recipe was enough to fill a standard, 10 cup bundt pan plus make 3 cupcakes. When your bundt pan is filled 3/4 of the way, stop pouring. You will have excess cake mixture which you can use to make cupcakes or simply discard.


Preheat your oven to 350 degrees Farenheit. Your first order of business is to dice 3 peaches, add your coconut rum and white rum into a blender and blend. You should blend for approximately 20-30 seconds and the peaches should be very well blended when you are done. I refrigerated this for 2 days before I baked the cake but you can bake it right away if you please. When you’re ready to bake, you’ll need two mixing bowls. In one bowl, pour your blended peaches, add the granulated sugar, brown sugar, almond essence, vanilla essence, beaten eggs, and rose water. Stir gently with a spatula and be careful not to over beat your eggs. Your eggs should still have visible yolk in the bowl. In the next bowl, add your flour and salt. Grab your mixer, turn it on, and slowly pour your peach mixture into the bowl that contains the flour. Mix until the ingredients are well distributed.

Optional step: if including a cream cheese swirl, in a small bowl, add your cream cheese, egg yolk, vanilla, and sugar and mix until smooth. Once you’ve poured the entire cake mixture into the bundt pan, use a knife or tooth pick to swirl the cream cheese in.

Tip: I used an aluminium bundt pan. Even if you are using a non stick bundt pan, I’d encourage you to grease the entire pan with butter. Be generous with the butter and make sure the pan is very well greased before you add the cake mixture. This will ensure the cake slides out easily without breaking.

Now pour your cake mixture into your bundt pan and fill it 3/4 of the way. I was left with a small amount of cake mixture because I didn’t want to overfill the bundt pan. I made 3 cupcakes with it!

Place your bundt cake in the oven and bake on 350 degrees for 45 minutes. Remove it from the oven once it’s done and let it cool. I chose to begin making the caramelized peaches while the cake cooled.

Caramelized Peach Topping:
Cut 1 peach into slices. In a sauce pan or fying pan, set your fire on high and add your brown sugar. (If you’d like a lot of syrup drizzle, double the recipe) Watch as it begins to melt. As soon as all the sugar has melted, turn your fire down to low medium and add your peaches, shot of rum, and vanilla essence. You’ll see it crystalize and get hard but that’s okay. Leave the fire on low-medium and let it simmer for 10 minutes. Your bundt cake should be ready for the great reveal!! I’d advise you to place a plate or your cake stand on top of the cake first, and then slowly turn it around to its rightful position. Drizzle your caramelized peaches on top and enjoy! You can dust with powdered sugar if you’d like as well!

Honey Jerk Turkey Meatballs!

I must admit. Meatballs aren’t usually a part of my meal rotation. I have only eaten meatballs in marinara sauce, and I didn’t grow up eating meatballs at all. Recently, one of my followers on Instagram left a comment about having jerk turkey meatballs and I could not get it out of my mind! I just had to try it! So I went to the supermarket and picked up two packs of ground turkey (1 lb each). I totally freestyled this meatball recipe to see what I could come up. I knew I wanted jerk turkey meatballs but I also wanted to put a spin on it so I incorporated some elements from my honey jerk salmon recipe into this recipe and I kid you not. These meatballs were amazing. I chopped up some scallion, onions, and peppers, because I really wanted a flavorful punch with each bite, and I decided to make a honey jerk sauce because I wanted a sweet and savory flavored meatball. I used spicy jerk seasoning for this meatball recipe but in hindsight I think I’d be better off using mild. The spice, for me, altered the flavor profile a bit because I wanted more focus on the sweet and savory, and less on the spice. If you decide to make these meatballs, I’d recommend using a mild jerk seasoning unless you like spicy food. If spicy food is your jam, then go ahead and spice these meatballs up. I wanted noodles to go with these meatballs so I made some savory roasted garlic noodles. I took two packs of noodles, cooked and strained it, and in a frying pan melted 3 tbsp of butter and tossed in 5 roasted garlic cloves. After sauteéing it for 2 minutes, I added the noodles and stirred it in. The combination was heavenly. You are going to love this meatball recipe! I even included a video to help guide you along!
You will need:

You’ll need:
2 lbs ground turkey
1/2 cup plain bread crumbs
2 tsp all purpose seasoning
1 tsp dry jerk seasoning
1 tsp meat seasoning
1 tsp wet jerk seasoning
1 egg
For the Honey Jerk Sauce:
3 tbsp corn or vegetable oil
3 tbsp chopped red onion
1 tbsp minced garlic
2 tbsp honey
1 tsp wet jerk seasoning
2 tbsp bbq sauce
5 tsp water
Optional: 1 tsp soy sauce

For the noodles:

2 packs of noodles

3 tbsp butter

5 roasted garlic cloves


Delicious Oven Baked BBQ Chicken

One of the many reasons I’ve heard that people don’t make barbecue chicken indoors is because plenty of them believe you can only make barbecue chicken on a grill outdoors. Not so fast!! Barbecue chicken baked in the oven is not only easy to make but it’s absolutely delicious and soo juicy! Sure, it doesn’t have that charcoal taste most are going for but doing it in the oven is an excellent alternative. My trick that never fails is to season your chicken well, cover it with foil, and cook the chicken. I start out at 375 degrees and once the chicken is cooked or nearing the end, I remove the foil and turn the oven up to 400 degrees and blast it so it gets a “grilled” look! Here is my recipe along with a video demonstration.

10 drumsticks
Sweet Baby Rays bbq sauce (you can put as much as you like)
1 tsp all purpose seasoning
1 tsp onion powder
1 tsp garlic powder
2 tsp chicken seasoning (i used two brands)
2 tsp paprika
1/2 onion chopped
1/4 geeen pepper
1/4 red pepper

Stewed Jerk Lamb

A lot of people tend to be on the fence when it comes to cooking lamb. Most are accustomed to having lamb at a steakhouse or only having leg of lamb at holiday dinners. The complaint I hear the most is “It’s too chewy.” And “It’s too gamey.” Well I’ve got some news for you. If your lamb is too gamey or too chewy, it wasn’t seasoned properly and it definitely wasn’t cooked properly! This cut of meat is quite pricey, averaging at around $7-8/lb. Yikes! Don’t fret, I’ll let you in on a little secret of mine that helps me enjoy lamb but doesn’t break my pocket.
I typically purchase the lamb shoulder steaks and there are about 4 in a pack for a whopping $14 at the supermarket where I shop. If I really want to make dinner stretch then I’ll cut the lamb up into several pieces and make a stew. Lamb is one of my favorite types of meat and trust me you’ll like it too when you try this recipe.
Jerk seasoning is one of my favorite kinds of seasoning and when you combine it with lamb, it’s out of this world. I typically use a dry jerk seasoning for a dry rub on the lamb as well as other seasonings, and then finish it off with a wet jerk seasoning. I sear both sides of the meat, then add fresh peppers and onion, a little water to stew it, and of course more seasoning to flavor that gravy! Trust me, jerk lamb is something to try! Check out these jerk lamb dinners I’ve made and watch the video tutorial!! Let me know how it comes out!

2 lbs of lamb shoulder or chops
Large spoon of green seasoning (optional)
1/2 onion chopped
1/4 of green, red, and orange pepper chopped
Few sprigs of thyme
1 scotch bonnet pepper
Handful of pimento seeds
Adobo, onion and garlic powder, old bay seasoning, dry jerk seasoning (watch video for measurements)
1 cup of water
2 tbsp of corn oil

Coconut Curry Lobster!

Coconut Curry Lobster, rice, steam beggies

So everyone knows curry is my favorite spice to cook with. I can literally curry anything! I love curry for it’s versatility, aroma, flavor, and it’s representation of where Caribbean culture meets its Indian roots. Curry is transcultural and spans the globe with the spice popping up in multiple countries around the world. This time around I decided to curry lobster. When it comes to seafood, I typically curry shrimp or I love a good coconut curry salmon. Either way, curry is my go to whenever I am making seafood. I grabbed a couple of lobster tails on sale at the supermarket, picked up some fresh herbs & spices, and decided I was going to curry these lobster tails. One word: amazing. I’m not sure if it was because the lobster tails were so fresh or the fusion with curry just enhanced the flavor. Whatever it was, it was a celebration! The type of meal you do a little happy dance when you take the first bite! Grab your ingredients and let’s make some curry lobster!

Coconut Curry Lobster

You’ll need:

•4 lobster tails (I split them down the middle into halves and cooked them that way)

• 3 tbsp of coconut oil (vegetable or canola oil is fine)

• 1 tsp all purpose seasoning

• 1/4 tsp Old Bay Seasoning

• 1/2 tsp Onion Powder

• 1/2 tsp Garlic Powder

• 1/2 tsp Seafood Seasoning (if you don’t have seafood seasoning, you can use old bay seasoning for this step)

•I used 3 different types of curry powder to create this dish, but if you only have one that is fine. If only using one type of curry powder, use 2 tbsp of that curry powder. If using 3 types, this is my breakdown:
• 1 tbsp of Trinidadian curry

• 1/2 tbsp Jamaican curry

• 1 tsp Indian curry

• 1/2 onion diced

• 4 garlic cloves, finely chopped

• 1 large spoonful of green seasoning (if you don’t have green seasoning, substitute for 1 1/2 tsp of all purpose seasoning or complete seasoning)

• 2 scotch bonnet peppers

• 1/4 cup of coconut milk

•1 cup of water


The first order of business is prepare the lobster tails. I chose to split them in half and cook them that way. You can leave your tails whole if you please. Once your lobster tails are clean, simply add your green seasoning and massage it into the lobster tails. Place a large saucepan on medium heat. Warm the saucepan for 3 minutes and then add your oil. Allow 3 minutes for the oil to heat up and then add your onions & garlic. Sautee for 2 minutes and then add your curry powder. The next thing you’ll be doing is toasting or “burning” your curry. This process releases the aromatics of your curry and enhances its flavor. Sauteé your curry for 3 minutes and add your coconut milk. Stir for 1 minute, add 1 cup of water, your seasonings, 2 scotch bonnet peppers, and then cover. You’ll need to cook the curry for 15 minutes before you add the lobster. Once 15 minutes have passed, you can go ahead and add your lobster. Cover and cook for 10-15 minutes. Your lobster is now ready! Serve with rice, dumpling, or anything you please!