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!

Jamaican Festivals with Callaloo & Saltfish

Everyone loves a good Caribbean breakfast or lunch and I’ve got the right idea just for you! Get into this jamaican festival stuffed with saltfish and served with callaloo. Besides ackee and saltfish, my favorite way to eat saltfish is with dumplings and callaloo. It’s a salty & savory dish with fresh herbs and spices, the callaloo is a mild tasting leafy green vegetable and it’s amazing when done right. It’s very similar to spinach in that you need a lot just to get a little. The shrinkage factor after it’s cooked is always something to take into consideration but it’s so worth it!
For the callaloo:

1/2 onion diced
1/2 tomato diced
4 Cloves of garlic
1/2 tbsp black pepper
1/2 tbsp all purpose seasoning
1/4 cup oil (coconut, vegetable, canola, or corn oil is just fine.)

For the saltfish:
1 Packet of bacalao or saltfish
1/2 tomato diced
1/2 onion diced
5 Cloves of garlic
Few sprigs of thyme
1/4 cup of oil
1/4 cup of water (just enough to make a little gravy)
Optional: 1 tbsp of ketchup or tomato paste

Here is a video to guide you along the path to deliciousness!

Recipe Video: Jamaican Style Callaloo & Festival Stuffed with Saltfish

Curry Beef

Now everyone who knows me knows I love a good curry. Whether it be curry shrimp, goat, chicken, or beef, I love an excellent curry dish. Curry is my favorite spice to cook with and I don’t think I could ever get tired of it. My favorite thing to do when I cook curries is blend them. Different curries merge together to create a marriage of different flavors that just complement each other so well. The three curries I always blend are Trinidadian curry, Indian curry, and Jamaican curry. Sometimes I toast a little curry in the pot along with garlic before I add my meat, to bring out those flavors and release the aromatics that curry has to offer. Check out my recipe for curry beef! You’ll need:

4 lbs chuck beefstew
1 tsp powdered turmeric
1 tsp chief’s curry powder
1 tsp jamaican choice curry powder
1 tbsp adobo seasoning
1 tbsp green seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 onion finely chopped
1 scallion finely chopped
1 tbsp minced garlic

To toast curry:
1 tbsp corn or vegetable oil
2 garlic cloves finely chopped
1 tsp cumin
2 tbsp chief’s curry powder
2 tbsp jamaican choice curry powder

Add 1/2 cup water to the pot before cooking it

The Best Buttermilk Pancakes from scratch!

Buttermilk Pancakes

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

How To Make Buttermilk Pancakes

This recipe also works for waffles as well so pick your pleasure!!

Jamaican Oxtail!

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!

Carrot Juice with Guinness

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

Tamarind Glazed Chicken Wings

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!

Tamarind Glazed Chicken Wings!

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!