A Delicious Caribbean Breakfast: Saltfish & Pumpkin with Fried Dumplings!

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!

Here is a video on how to make fried dumplings!

Simple Herb Roasted Sazón Chicken

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!

Make your own Sazón!

Homemade sazón is king!

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!

My first cookbook!

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!


Black Bean & Avocado Salsa

Black Bean & Avocado Salsa

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

Honey Roasted Chicken

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!

Honey Roasted Chicken, Vegetable Rice, and Avocado


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.

Shop my Amazon Store!

I always get questions about what products I recommend and what kitchen appliances I use to cook with. I was accepted as an amazon influencer a few months ago and I finally got around to creating my store front! My store front has all of the seasonings I use for my recipes, kitchen gadgets, and even the pots and pans I love to use! I love a good dutch pot because it’s literally my kitchen staple and it’s perfect for braising meat because it has excellent heat conduction. Goya, Badia, and Walkerswood are my go to companies for seasonings and sauces. Support me by shopping some of my faves!


Honey Jerk Salmon

Amazing honey jerk salmon!

I doubt there is anyone in this world who loves salmon more than I do. My favorite way eat salmon is with jerk seasoning and done in the oven. The flavor is amazing and the omega 3 fatty acids in salmon are excellent for your health. Now I know jerk seasoning can be quite spicy for those who aren’t accustomed to spicy food so I developed this recipe as a way to tone down the heat while still retaining all of the flavor. Trust me, this sweet & spicy salmon is a must try!


1.5 lb of salmon filets

1 tsp of all purpose seasoning

1 tsp of seafood seasoning (old bay is fine)

1 tsp of dry jerk seasoning

2 tbsp of wet jerk seasoning

For the sauce:

1 tsp extra virgin olive oil

1 tbsp of finely chopped red onion

1 tbsp bbq sauce (i prefer sweet baby rays)

2 tbsp honey

1 tbsp minced garlic

2 tsp water

2 tbsp finely chopped fresh parsley


Preheat your oven to 375 degrees. You may want to bake your salmon on a baking tray or in a large dish. Start by adding the all purpose, seafood, and jerk seasoning (both wet and dry) to the salmon and massaging it in. Allow your salmon to marinate for approx 30 minutes. Now place it in the oven and bake for 20 minutes uncovered. Once the time is done, remove it and set it to the side. You’ll make your sauce and pour it on top of the salmon. In a small sauce pan, heat your oil for 2 minutes. Add the onion and minced garlic, and sauteé for 1 minute. Next, add your bbq sauce, honey, water, and stir for another minute. Now add your parsley. Quickly stir for a few seconds and pour it on top. Place it back into the oven uncovered for another 5 minutes and remove. Enjoy!

Delicious Shrimp & Broccoli

Not your takeout shrimp & broccoli!

Now as the new year is upon us, I know a lot of people have fitness goals for the year. You want to eat right, but you don’t necessarily want to give up everything you love because what’s life without good food?! If you can figure out ways to make healthier versions of the food you love, it’ll increase your chances of success! Chinese takeout is notoriously packed with sodium and definitely not diet friendly. What if I could show you a way to cut half of the sodium content and still enjoy your meal? I created this delicious, healthy version of shrimp & broccoli that’s not short on flavor and will definitely benefit your health in the long run!


1 lb of raw shrimp, peeled & deveined

1 tsp of all purpose seasoning

1 tsp of seafood seasoning (old bay is fine)

1 lb of fresh broccoli florets

1 tbsp minced garlic

1 tbsp low sodium soy sauce

1 tsp oyster sauce

1 tsp extra virgin olive oil


Begin by washing your shrimp with fresh lime and water. Next, add your all purpose seasoning and seafood seasoning and make sure you massage it into the shrimp. Use a steamer to steam your shrimp for 15 minutes. You can use a steamer which is a pot with holes in the bottom that you place on top of a pot of boiling water or if you don’t have a steamer I would get a small pot, put the shrimp in, and add about 1/2 cup of water. Then cover it, turn the fire on medium, and allow the steam to cook the shrimp. Do the same with the broccoli. Now it’s best to not steam the broccoli for too long because if you do, the broccoli loses its color as well as its nutrients. Once you’ve steamed the broccoli for 15 minutes and the shrimp is done, set them both to the side. In a wok or large frying pan, heat the olive oil on medium heat for 2-3 minutes. Add the minced garlic and sauteé for 1 minute. Now add the soy sauce & oyster sauce and continue stirring for approximately 1 minute. Now add your shrimp and broccoli and stir it into the sauce. Don’t continue to cook the shrimp & broccoli or else it will become overcooked. This meal serves 3 people. Enjoy!

Jerk Chicken and Pineapple Fried Rice

Jerk Chicken

Now as the saying goes, “real jerk comes from Jamaica!”, but guess what, with Walkerswood jerk seasoning, you can recreate that magic in your own kitchen and although authentic jerk is done outside on a smoker, lets face it, some of us want jerk chicken all year round! Winter, summer, fall, spring, no matter what! I’m going to show you how to recreate this magic in your oven and no one will be able to tell you this wasn’t done on a grill! The moment you open a jar of Walkerswood jerk seasoning, take a whiff of those fresh ground seasonings and your taste buds immediately activate with anticipation of that burst of scotch bonnet pepper, scallion, thyme, and all spice! Ok now, lets get to business!

Prep Time: 10 minutes

Total Cooking Time: 1 hr 45 minutes


6 chicken quarters (skin on)

4 tbsp of Walkerswood jerk seasoning (spicy or mild)

2 tsp dry jerk seasoning

2 tsp all purpose seasoning

1 1/2 tsp chicken seasoning

1 tsp onion powder

1 tsp garlic powder

1 tbsp paprika

1 tbsp corn or canola oil

1 tsp browning


Begin by preheating your oven to 375 degrees. Take your Walkerswood seasoning and place it in a bowl. Add the tsp of browning and stir. This will make the seasoning very dark. This dark color will give your chicken the appearance it needs to resemble that “off the grill” look. Now add all of the dry seasonings to the chicken and massage it in. Last, add the Walkerswood jerk seasoning and massage that in as well. Now arrange all the chicken quarters in a baking dish and drizzle your oil. Place your chicken in the oven and baste it with its juices every 30 minutes. When you have 15 minutes remaining, take the chicken out, brush each chicken quarter with more jerk seasoning, turn the oven up to 400 degrees and your chicken should be ready!

Jerk Chicken & Pineapple Fried Rice!


2 cups of white rice (you may use parboiled rice or jasmine rice, whichever you prefer)

2 cups of water

1 tsp of salt

1 tsp turmeric powder

2 tsp corn or canola oil

1 tsp ginger powder

1 tsp allspice

1 tbsp dried basil leaves

1 tbsp oyster sauce or soy sauce

1/2 onion finely chopped

1 tbsp minced garlic

1/2 tsp hot sesame oil (optional)

2 cups of frozen peas & carrots

1/2 cup pineapple chunks


Begin by cooking your rice first. Wash the rice, add the two cups of water, salt, and turmeric powder. Cover and allow to fully cook. This should take approximately 30 minutes. When you are finished, allow it to cool. Fried rice is best made with cool rice so that it isn’t sticking together. Now in a wok or large frying pan, turn your heat to medium and add your oil. Next add onions and garlic and sauteé for 1 minute. Now add the allspice, ginger powder, dried basil leaves, pineapple chunks, and peas & carrots. Continue to quickly stir all the ingredients as you’re now sauteeing to combine the flavors. Lastly, add your rice. You’ll want to keep stirring for at least 2-3 minutes while the rice blends in with the flavors. Serve and enjoy!