Main Course

AIP Turkey Burger

“AIP” Turkey Burger

We’ve had to a make a few adjustments in our eating habits this week because a member of our family was diagnosed with an autoimmune disease. Consequently, I’ve been experimenting with the Autoimmune Protocol Diet (AIP). This is a diet that seek to eliminate foods that cause inflammation in the body.

I’ve had AIP eaters attend my classes in the past and I’ve adjusted my recipes, NO PROBLEM! But now, to do it all the time at home, I've got a challenge to find and make foods that don't just match AIP requirements, but are good to eat.

This AIP Turkey Burger is my latest creation. The recipe is adapted from to meet our needs. Enjoy and share!

Ingredients… 1 Lb ground Turkey ¼ Cup red onion, finely diced 1 ½ Cups spinach, finely chopped ½ Teaspoon Himalayan salt 2 Teaspoons Olive oil 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon Turmeric 1 ½ Teaspoons dried Oregano Directions… In a large bow combine Turkey, red onion, spinach and seasoning.  Using 2 Read More

Honey Rum Glazed Jerk Chicken Kebabs with Pineapple

Jerk Honey Rum Glazed Chicken Kebabs with Pineapple

Jerk is originally from Jamaica, and has been embraced by all because the flavor is amazing. We love it and do a jerk cooking class, which some of you reading this right now might have attended.

The joy of making your own jerk seasoning is you can determine how spicy it should be. If you are not sure, go light on the heat. You can always add more later.

For these kebabs you can either use store bought jerk seasoning or make your own marinade from our jerk seasoning recipe. We're using chicken in this presentation but shrimp, salmon or pork could easily be substituted…

Seasoning the Chicken 2 lbs Chicken, skinless boneless breast or thigh For chicken Kebabs I prefer to use thighs because I think the kebab tends to be more tender and less dry. Cut the chicken into 1 inch pieces and season with salt and the jerk seasoning to taste. If you want your kebabs to Read More

Crispy Fried Fish Tacos

Crispy Fried Fish Tacos with Tangy Slaw

Who doesn't like tacos? In our house we often have blackened fish tacos so I’m shaking things up with this Crispy Fried Fish Tacos recipe.

I usually make a garlic sour cream dip, but this time I am going with a Cilantro Jalapeno Sauce to spice it up.

In my book, you can't have tacos without some slaw. The Tangy Slaw provided here can be eaten fresh, but it tastes better after a day or two. It's similar to a Curtido, which is a fermented food. I would recommend making it a day ahead so that the flavors pop.

Enjoy the recipe. Let me know if you did a variation that works for you. I love to learn so the feedback is appreciated.

Cilantro Jalapeno Sauce 2 Cups cilantro 2 Jalapenos 3 Cloves garlic ¼ Cup sour cream ¼ Cup Mayo 1 Tablespoon Cider vinegar Pinch salt Juice of 1 lime ½ Cup olive oil Place cilantro, jalapenos, garlic, sour cream, mayo, salt and lime juice in the food processor and process until smooth.  Add the olive oil Read More

Fungi (polenta) with Caramelized Corn topped with Spicy Garlic Shrimp

Caramelized Corn Fungi (Polenta) Topped with Spicy Garlic Shrimp

I do not have a love for fungi! I know it’s the National Dish of Antigua and Barbuda… but, for me, it has two things that are not in its favor: it uses cornmeal and okra (Yes!! I’m sharing my food bias). Emily, our youngest, LOVES fungi, and Connie, who helps me with my cooking classes, usually makes it for her. Go Connie!

Today I’m going to put aside my bias and celebrate Antigua and Emily by making fungi my way and with ingredients I love, such as butter and cheese. Oh, and the okra… not happening, but you can add it if you want!

For the shrimp, I am using a recipe that I've been using for years in my cooking classes. Besides being great with Fungi, you can serve it with angel hair pasta too!

Hope you love the recipe!

Caramelized Corn Fungi 4 Tablespoons butter 1 ½ Cups sweet corn 1 ½ Cups milk 1 ½ Cups water 1 Cup dried cornmeal 2 Tablespoons butter ½ Cup grated Parmesan cheese In a large skillet over medium heat, melt 4 tablespoons (¼ Cup) butter.  Add the corn and ¼ teaspoon of salt and pepper.  Cook Read More

Macaroni Pie

Macaroni Pie

Macaroni Pie is the ultimate comfort food, and is the backbone of every West Indian meal. It is often served with lunch, at a picnic and for Sunday dinner.

The big debate is how Macaroni Pie is made…. Whether you start with a bechamel or just use egg and milk, it is THE BEST!!! My brother’s mother-in-law is the Queen of Macaroni Pie and I’m always happy when Deloris comes to dinner because she almost always brings her pie.

Give it a try! Make suggestions if you have your own version and, most of all, enjoy eating it!

Prepare the Macaroni 8 oz Macaroni Salt to taste Preheat the oven to 350 F. Cook the macaroni according to the package directions until al dente. While the macaroni is cooking, prepare the sauce using one of the following two methods. White Sauce Method 1 Tablespoon minced onion ¼ Cup butter 2 Tablespoons flour 1 Read More

Nicole's Chicken Pelau

Pam’s Chicken Pelau

Pelau is a form of West Indian comfort food. It is most often made with chicken and rice, and is the PERFECT one pot meal.

Each island has its own version. Here in Antigua we call it “seasoned rice”. This particular recipe is my mother’s version of Pelau. My mother's name is Pam, thus the reason for the name of the recipe.

This version of Pelau has influences from Trinidad where my mother and father lived when my father was attending University. Later, when I was growing up in Monstserrat, my mother would make pelau every Sunday morning along with homemade cole slaw and chocolate cake. This was our Sunday lunch at the beach. What a life! I was definitely spoiled.

Ingredients… 3 Lbs chicken thighs, bone in cut in half ¼ Cup green seasoning A pinch of Salt A touch of Black pepper 2 Tablespoons vegetable oil (enough to coat the bottom of your skillet) 3 Tablespoons brown sugar 2 Cups rice, washed 1 medium onion, diced ½ Cup minced season pepper (bell pepper will Read More

Jerk Shrimp

Jerk Shrimp

This Jerk Shrimp was created on the fly one day when I had a large group of guests stop by for my From the Sea cooking class. I was offering my Calypso Shrimp recipe as an appetizer, but one guest asked how the shrimp would taste jerked. Since we had 2 pounds of shrimp, it was an easy decision. We made one batch as Calypso Shrimp and the other as Jerk Shrimp using my jerk marinade. The shrimp were perfect, especially if you love jerk seasoning like I do. I hope you enjoy this recipe. If you love shrimp, please try my Spicy Shrimp too!

Ingredients… 1 pound large shrimp (16/20 or 21/25) 1 onion, finely chopped ½ cup scallions, finely chopped 2 teaspoons fresh thyme 1 teaspoon salt 2 teaspoons sugar 1 teaspoon ground pimento (allspice) ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon 1 hot pepper 2 cloves of garlic 1 teaspoon ground black pepper 3 tablespoons soy Read More

Rum and Cinnamon Glazed Ham

Rum and Cinnamon Glazed Ham

Ok, so I am in a constant search for new recipes and ideas that can celebrate rum as a flavour beyond the occasional rum and coke, old fashioned rum punch, or Christmas cake. The Rum and Cinnamon Glazed Ham recipe I have here originally used Bourbon as the spirit. Since Rum and Bourbon can sometimes taste like sister spirits, Rum is a perfect substitute. Throw in brown sugar, cinnamon and a little yellow mustard. Great stuff! Take this recipe and have fun. Make tweaks and call it your own!

Ingredients… 1 Cup Rum (Pick a sweet amber or dark rum such as Antigua’s Cavalier or Mt. Gay’s regular rum) 1 Cup light brown sugar 2 Cinnamon sticks ¼ Cups yellow mustard 7 Pounds Shoulder Ham ¼ Cups yellow mustard ½ Cup brown sugar Instructions… 01Preheat oven to 325 F. 02In a medium saucepan, bring Read More

Coconut-Rum Grilled Shrimp

Coconut-Rum Grilled Shrimp

I found this Coconut-Rum Grilled Shrimp recipe on Home Cooking Memories. I liked it because it is very simple, uses few ingredients, is great for outside grilling, and uses rum (I think Adam likes the last part the most). In my view, there are not enough recipes that celebrate rum. Rum is an extremely versatile spirit with a range of types and flavours and great applicability to cooking. Now, if you want something a bit spicier, give my Jerk Shrimp recipe a try as well.

Ingredients… 13.5 Ounce can coconut milk 1/2 Cup light brown sugar (packed) 1/4 Cup spiced rum (can use non-spiced rum, if you prefer) 2 Tablespoons lime juice 2 Pounds large shrimp (peeled and deveined) Instructions… 01In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set Read More

Crab Cakes

Old Bay Crab Cakes

I posted photos of these crab cakes on Facebook and a bunch of people requested the recipe. While not necessarily a "West Indian" recipe, it does have roots from my many years in Baltimore, Maryland. Otherwise known as "Maryland Crab Cakes", these are the BEST when you use Maryland's own Old Bay Seasoning!! The crab cakes come together easily and make a wonderful lunch or dinner. Hope you can find the seasoning. If not, please message me via the Contact Us page.

Ingredients… 1 Teaspoon prepared mustard ¼ Cup mayonnaise 1 Egg 1 Green onion, thinly sliced 2 Teaspoons old Bay seasoning 2 Teaspoons parsley flakes ¼-1 Cup bread crumbs 1 Pound crab meat*** Insurance… Drain the crab meat, and pick through it for shells. Put the crab into a bowl and set aside. In a medium Read More