Notes: I love Mexican food and this Chicken Tinga recipe looked good to me! It wasn’t hard deciding to have a Mexican theme for this May's Facebook Live cooking class given that we will be cooking on May 5th... Cinco de Mayo. So, we'll be celebrating Cinco de Mayo as we enjoy our Chick Tinga Tacos. Chicken Tinga can also be used to make tostadas, burritos, chimichangas or nachos. Wait, did say I love Mexican food?!
Ingredients 4 Medium chicken breasts, poached or roasted 3 Cups shredded chicken 2 Large onions, diced 5 Medium tomatoes, chopped 3 Chipotle chiles in Adobo 3 Cloves garlic Salt and pepper to taste 5 Tablespoons olive oil If Poaching Chicken… Place the chicken breasts in a large pot and cover with water, add salt and Read More
Notes: Jamaican Beef Patties are Jamaica’s number 1 fast food which is typically eaten for lunch. It is world famous! Adam and I would go out of our way just to get a proper beef or chicken patty. When we lived in Baltimore we would often drive up to Park Heights just to satisfy our patty craving. This version is based on a recipe written by Jill Roberts in A Hamper of Recipes from Jamaica. You can prepare the patties full size as is done here or you can create bite sized versions for a starter.
The Beef Filling… 12 Oz ground beef 2 Tablespoons oil Sprig thyme 3 Escallions (spring onions) 1 Hot pepper (Scotch bonnet preferred, but habanero if you can’t find the scotch bonnet) 4 Slices bread 1 ½ Cups water 1 ½ Teaspoons salt ½ Teaspoons black pepper Fry the beef with thyme until cooked through. Finely Read More
Notes: The rub and BBQ sauce used here comes from a variation of two recipes that I combined to create a BBQ sauce with a Caribbean twist. It makes for a unique flavour that is both good to eat and a good conversation piece. Eat up and enjoy and post some photos and/or comments on my Nicole's Table Facebook page!
The Dry Rub… 2 Tablespoons ground ginger 1 Teaspoon salt 1 Teaspoon black pepper Combine the ingredients in a small bowl and use a fork or a whisk to mix the ingredients well. If you have any rub left over, keep it in an airtight container. The Ribs… 3 Slabs baby back pork ribs (about Read More
Notes: These jerk seasoning recipes are obviously not appetizers, but I needed a place to put them on my website and this makes sense for now. These jerk seasoning choices are ones that I have used over the years in my cooking classes. I love them all! Pick one, pick all, experiment, and enjoy! You can find one experiment where I used the dry seasoning in my Jerk Beefburger recipe. If you try it out, then I suggest you double the recipe to give a bit more punch to the burger.
Jerk Rub… There are so many different versions of jerk seasoning recipes, this is my version taken from Helen Willinsky’s book JERK. This medium hot paste can be made hotter by adding more hot peppers. 1 Bunch scallions 1-2 Scotch bonnet pepper 3 Cloves garlic 1 Teaspoon ground allspice 1 Tablespoon chopped fresh thyme 2 Read More
Notes: Adam was hounding me to come up with a recipe using the leftover jerk chicken and marinade from our cooking classes. This is what I came up with. Adam and the kids love it! You can find my original jerk chicken (or maybe tofu!) recipe here.
2 Cups jerk chicken, shredded 1 Red bell pepper, thinly sliced 1 Yellow bell pepper, thinly sliced 1 Red onion, thinly sliced 2 Cups mozzarella cheese grated 2 10” Pita bread (We used freshly made dough in this photo) Gravy (Leftover or freshly made jerk marinade) Preheat the oven to 400 F, and dust a Read More
Notes: Like most corn fritters, these are best eaten right away but do keep well in the fridge. I like these in particular because most of the corn kernels are left whole.
1/3 Cup yellow cornmeal 1/4 Cup all-purpose flour 1/2 Tspn baking powder 1/2 Tspn kosher salt, or more to taste 1/2 Tspn ground black pepper Handful of parsley, finely chopped 1/3 Cup milk 2 Cups grilled corn (or if you don’t want to grill yours you can use regular corn kernels) Vegetable oil In a Read More
Notes: Peanut chicken (an American version) has always been a favorite meal for my family. Satay is simply marinated meat, skewered, charcoal grilled and served with satay peanut sauce. It is Indonesian "street food" in origin and has been adopted by many Asian countries. In America, Chicken Satay is one of the most ordered dishes in Thai restaurants.
I like to compare this to JERK “street food” (offered on the side of the road) in Jamaica which is now represented in all the Caribbean islands food. The Satay… 1 Lb Chicken, pork or beef 1/2 Tsp ground coriander 1/2 Tsp ground cumin 1/2 Tsp ground black pepper 1/2 Tsp Ground Tumeric 2 Cloves Read More
Notes: I found this recipe doing my usual Pinterest surfing during a lazy part of a day. I liked it and put it up for voting by my FB followers for my FB Live Show "Nicole's Live@5 Cooking Club". The recipe won and now here it is for you to enjoy, but with a catch. Below is the recipe as it was listed on the Blue Dragon site and then what follows is my abbreviated recipe I am going to do for my Cooking Club.
BLUE DRAGON RECIPE: Spring Rolls… 1 Oz Blue Dragon (or similar) Stir Fry Soba Noodles 4 Spring Roll Wrappers 8 Mint leaves 16 Cilantro leaves 4 Boston Bibb Lettuce leaves, shredded 1/2 Cup matchstick-cut cucumbers 1/4 Cup matchstick-cut carrots 1/4 Cup matchstick-cut mango 1 Tbsp finely chopped chives 1 Cup diced cooked lobster meat Cook Read More
Notes: I love jerk cooking so I am using jerk seasoning to lend a flavor to the jerked wings. If you want the wings to be hotter, increase the jerk seasoning to 1 cup. The longer the wings marinade, the hotter they will become. Jerk seasoning comes from Jamaica and its origins date all the way back to the native Arawak Indians' method of using Jamaican pimento (aka “allspice”) to season and smoke meat. Merge this practice with hot chilies and spices and salt and you have jerk seasoning.
2 ½ Pounds wings, trimmed and separated Juice of 2 limes ½ Cup prepared jerk seasoning Salt generously 1 Cup honey ¼ Cup dark rum Preheat oven to 400 F. Wash the wings with lime juice. In a large non-reactive bowl rub the wings with jerk seasoning and salt generously. Cover and marinade for half Read More
Notes: These snacks are extremely easy to make and rather good for you. I usually whip them up for quick finger food around the house or a small get-together. Find a video showing how to make the crisps here: https://youtu.be/aUVE_2t2s_Q.
Ingredients: 1 Dry coconut, broken and removed from its shell 2 Tablespoons salt Instructions: 01Preheat the oven 350 F. 02Using a potato peeler to slice off thin slices of the coconut and place on a cookie sheet. 03Bake for 20 minutes, watching carefully and turning often to ensure even cooking and browning. Remove from the Read More