Tag Archives: Things to do Antigua

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Date Sweetened Flourless Brownie

Date Sweetened Flourless Brownie

  • Coconut oil for greasing
  • ¾ Cup pitted medjool dates
  • ¼ Cup water
  • ½ Cup peanut butter
  • 1 Tablespoon ground flax seed
  • 5 Tablespoons cocoa powder
  • ½ Teaspoon baking soda
  • 2 Teaspoons vanilla
  • 2 Teaspoons balsamic vinegar
  • ½ Cup mini chocolate chips (optional)
  • Pinch salt

Preheat the oven to 350 F, and grease a mini muffin tin with coconut oil.

Process the dates and water in a food processor, making sure to scrape down the sides. When a paste has formed, add the peanut butter, flax,cocoa powder, baking soda, vanilla and vinegar. Process until a smooth sticky dough is created. The batter will be thick and sticky, if you need to add 1 teaspoon of water to help the batter blend smoothly. Mix in chocolate chips if using.

Scoop one (1) tablespoon of dough into each prepared muffin tin. Use wet fingers to flatten the dough mounds. Bake for 13 minutes, until the tops look dry but the center will feel slightly soft to the touch. Remove from the oven and let the brownies cool completely before removing from the tin.

Run a knife around each brownie before removing them from the tin. They are fragile when warm and firm up as they cool.

Please let me know how you like our Date Sweetened Flourless Brownies via our Contact Us page, our Facebook Page, or Instagram.

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Banana Date Muffins

Banana Date Muffins

  • 3 Ripe bananas
  • 2 Eggs
  • 1/2 Cup ground flax seed
  • 3/4 Cup almond flour
  • 3/4 Cup brown rice flour
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1/2 Cup chopped dates
  • 1/2 Cup chopped nuts (pecans or walnuts)

Place into a greased muffin pan and bake at 350 F for 20-25 minutes.

Makes 12 scrumptious muffins.

It’s that simple! .

Please let me know how you like these Banana Date Muffins via our Contact Us page, our Facebook Page, or Instagram.

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Sticky Jerk Salmon - Nicole's Table

Sticky Jerk Salmon with Mango Slaw

  • 2 Heaped tablespoons of Jamaican Jerk Seasoning (See our Jerk Marinade recipe)
  • 2 Tablespoons of honey
  • 4 Salmon fillets
  • Juice of 2 limes
  • ½ Red cabbage, core removed, thinly sliced
  • 1 Firm but ripe mango, skin removed, thinly sliced
  • 1 Red pepper, thinly sliced
  • 6 Spring onions, thinly sliced on an angle
  • Small bunch coriander, leaves picked
  • The Sticky Salmon…

    Mix the jerk marinade and 1 tablespoon honey together in a bowl and season the salmon. Let sit for about 20 minutes.

    Heat the broiler on high. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce.

    Cook on the top shelf for 3 minutes and then flip for another 3 minutes. This should produce a medium finish. If you want well done, cook longer.

    The Mango Slaw…

    Put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing.

    Serve the salmon on a pile of the slaw. Serves 4.

    Please let me know how you like this Sticky Jerk Salmon recipe via our Contact Us page, our Facebook Page, or Instagram.

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Avocado Shrimp Burger



The Shrimp Patties (Burgers)…

  • 16 Oz. raw shrimp
  • ½ Medium yellow onion
  • 2 Celery ribs sticks
  • 1 Green onion stalk
  • 1 Small red bell pepper
  • 3 Lg. garlic cloves
  • ¼ Cup cilantro leaves not packed
  • Juice from ½ lemon
  • Zest from ¼ lemon
  • 1 Egg
  • 2 Tbsp. mayo
  • 1/3 Cup plain bread crumbs
  • 1 Tsp. Cajun seasoning (you can use Old Bay as well)
  • Salt
  • 2 Tbsp. olive oil for cooking

Pulse half of shrimp (8 oz.) in a food processor until very finely chopped. Scrape it out into a mixing bowl.
Add yellow onion, celery, garlic, bell pepper, green onion, and cilantro to the food processor, you may have to chop them into big chunks to fit better, and pulse a few times until diced. Scrape veggies into the same mixing bowl.
Add remaining shrimp, lemon juice and lemon zest to the food processor and pulse a few times to chop. Scrape it out into the bowl.

Add egg, mayo, bread crumbs, salt, and Cajun seasoning to the mixing bowl. Mix everything well until all ingredients are evenly incorporated.

Preheat a large cooking pan over medium heat and add some veggie oil.

Form burger patties that are about 4 inches in diameter and ½ inch thick. You will end up with 4-5 patties. Let site for 1/2 hour in the refrigerator.

Cook shrimp burger patties for 7-10 minutes on each side, until all done and firm to the touch.

Building the Burger…

  • Burger buns
  • 2-3 Tomato slices per 1 burger
  • ½ Avocado per 1 burger
  • 1 Clove of garlic, minced
  • 1 Handful of cilantro

Smash the avocado in a small bowl with a fork. Add little bit of lemon juice and minced garlic. Mix well and salt and pepper to taste. (Increase amount of avocado and spices in accordance to however many burgers you are preparing.)

Build cooked shrimp burgers with some tomatoes on the bottom and a hearty dollop of smashed avocado on top.

*Shrimp burger patties can be stored in the refrigerator, in an air-tight container. You can easily reheat them for a couple of minutes in a pre-heated cooking pan over medium heat. I do not recommend using a microwave to reheat them.

Serves 5-6 depending on serving size.

Please let me know how you like this Avocado Shrimp Burger recipe via our Contact Us page, our Facebook Page, or Instagram.

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Grilled Pineapple

Grilled Pineapple with a Brown Sugar Rum Glaze

The Glaze…

  • 1 pineapple
  • ¼ Cup butter
  • ¼ Cup brown sugar
  • ¼ Teaspoon salt
  • 2 Tablespoons dark rum
  • Juice of a lime

Melt the butter in a small saucepan over medium heat, add the brown sugar and salt, stir to dissolve. Increase the heat and bring the sauce to a simmer until the sauce becomes a thin syrup. Remove the syrup from the heat and carefully stir in the lime juice and rum. Set the syrup aside to cool for 10 minutes, as it cools the syrup will thicken up.

While the syrup is cooling, peel the pineapple. Cut the pineapple into wedges lengthwise. Make sure to remove the core off each wedge. Generously coat the pineapple with the syrup and place on a hot grill. Grill the pineapple turning when the edges start to caramelize and the pineapple has golden grill marks. While grilling occasionally bast the pineapple with the syrup.

Serve with vanilla ice cream and a drizzle of the syrup.

Serves 4-6 depending on serving size.

Please let me know how you like this Grilled Pineapple with a Brown Sugar Glaze recipe via our Contact Us page, our Facebook Page, or Instagram.

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Jerked Wings with a Honey Rum Glaze

Jerked Wings with a Honey Rum Glaze

  • 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 an hour (remember the longer the wings marinade, the hotter they will become). Place wings on a greased baking sheet and bake for 30 minutes turning once until nicely browned.

While the chicken is baking, make the glaze by combining the honey and rum, mixing until the rum is incorporated into the honey. Set aside until the wings are cooked through. When the wings are done pour the glaze over the wings, place on a platter, and serve.

Please let me know how you like this Jerked Wings with a Honey Rum Glaze recipe via our Contact Us page, our Facebook Page, or Instagram.

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Sweet Potato Fries

Sweet Potato Fries with Garlic Aioli

  • 2 Large sweet potatoes peeled and cut lengthwise
  • 1 ½ Tbsp cornstarch
  • 2 Tbsps olive oil
  • 2 Tsp paprika
  • 2 Tsp garlic powder
  • Salt and pepper to taste

Place the sliced sweet potatoes in a large bowl with cold water soak for an hour.

Preheat oven 450 F. As the oven preheats, place a baking pan in the oven for 6-8 minutes so that it becomes warm.

Drain the sweet potatoes and dry them with paper towels. Place the sweet potatoes in a Ziploc bag with the corn starch and salt. Seal the bag and shake to evenly coat the fries. After you shake them, put them in a bowl and toss them with the spices and olive oil.

Remove the heated pan from the oven. Line the pan with parchment paper and lightly spray with cooking oil spray. Spread the fries onto the pan and coat them with the oil and seasonings. Make sure the fries do not touch. Bake for 15-20 minutes.

Test the fries with a fork. If they are tender, flip them using a spatula.
Bake for another 5-10 minutes, or until they are tender-crisp. Turn the oven off and leave the oven door open. Keep the fries in the oven for about 5 additional minutes.

Serve with the Garlic Aioli below or match with some other tasty treat!

The Garlic Aioli…

I have used a number of Garlic Aioli recipes, but since this one was provided with the fries, I included it but with my own twist. Give it a try and if it does not have enough garlic, add more! You can never have enough garlic, unless you are my husband Adam and then the after effects might be a problem. 😉

  • 1 Medium avocado
  • 1 Tablespoon mayo
  • ¼ Cup sour cream
  • 2 Garlic cloves minced (or more if you are a garlic fan like me)
  • Juice of half a lime
  • Salt and pepper to taste

Add the avocado, mayo, sour cream, garlic and lime juice to a blender.
Blend for 30-45 seconds or until smooth and creamy.

Season with salt and pepper.

Please let me know how you like this Sweet Potato Fries recipe via our Contact Us page, our Facebook Page, or Instagram.

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Wild Mushroom Tart

Wild Mushroom and Gruyere Tart with Fresh Herb Salad

The Tart…

  • ½ Cup whole-milk ricotta cheese
  • 1 Large egg yolk
  • 2 Teaspoons plus
  • 2 Tablespoons extra-virgin olive oil
  • ¼ Cup crème fraîche or sour cream
  • 1 ½ Pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed
    shiitake), sliced
  • 2 Teaspoons fresh thyme leaves
  • 1 Tablespoon butter
  • 1 Bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
  • 1 Sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 Large egg yolk, beaten to blend with
  • 1 Teaspoon water (for glaze)
  • 4 Ounces thinly sliced Gruyère cheese

Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.

Preheat oven to 400°F.

Roll out puff pastry on lightly floured surface to 13×9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then the remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.

The Salad…

  • 6 Tablespoons fresh Italian parsley leaves
  • 1/3 Cup 1/2-inch pieces fresh chives
  • 3 Tablespoons fresh tarragon leaves
  • 3 Tablespoons fresh chervil leaves
  • 2 Tablespoons extra-virgin olive oil
  • 2 Teaspoons fresh lemon juice

Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.

Presentation…

Cut tart into rectangles. Transfer to plates. Garnish with herb salad. Makes 6-8 appetizer sized servings.

Please let me know how you like this Wild Mushroom Tart recipe via our Contact Us page, our Facebook Page, or Instagram.

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Chicken Tinga Recipe

Our Chicken Tinga Recipe

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 bring to a boil. Turn down the heat to low and let the chicken simmer for 10 to 15 minutes depending upon the size of the breasts. If you plan to use the stock, skim off the fat as the chicken simmers. Remove the pot from the heat and let the chicken chicken rest in the stock for 5 minutes and then remove from the liquid to cool.

To Make the Sauce…

Heat the oil in a large pan and add the onions. Cook the onions until they are soft and translucent, about 5 minutes.

While the onions are cooking put the tomatoes, garlic, chilies, salt, and pepper into the blender and process (if you prefer spicy food feel free to add another chili pepper). Taste the sauce and adjust the seasoning if necessary. Pour the sauce (salsa) over the cooked onions and simmer on low for 10 minutes.

Add the shredded chicken and simmer for another 5 minutes. For tacos, serve with a warm taco, cream, cheese, over rice, or with other toppings.

Please let me know how you like this Chicken Tinga recipe via our Contact Us page, our Facebook Page, or Instagram.

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Jerk cooking - Honey Jerk Wings

Jerked Wings with a Honey Rum Glaze

  • 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 an hour (remember the longer the wings marinade, the hotter they will become). Place wings on a greased baking sheet and bake for 30 minutes turning once until nicely browned.

While the chicken is baking, make the glaze by combining the honey and rum, mixing until the rum is incorporated into the honey. Set aside until the wings are cooked through. When the wings are done pour the glaze over the wings, place on a platter, and serve.