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Cooking With Sugar

Fried Fish

Here in the islands we love us some fried fish. I prefer not to coat my fish with flour, but that’s just a personal preference.

Ingredients:
  • 1 or 2 lbs pound fish fillets or whole fish
  • Vegetable oil
  • Salt
  • Pepper
  • Onion powder





Easy Instructions:
  1. Season fish and refrigerate overnight or at least for a few hours.
  2. Pour oil in skillet (about midway) and heat to 375°.
  3. Fry fish for about 5 minutes on each side or until golden brown.
  4. Remove to a platter lined with hand towels.
  5. You may squeeze some fresh lemon/lime on your fish before eating.
*If you choose to coat your fish with flour, then combine flour, salt and pepper. Dip fish fillets into flour mixture and then fry.


Makes about 4 – 6 servings

Blueberry Ice Cream Pie


Here is a simple and delicious blueberry dessert that I’m sure the entire family will enjoy.

 Ingredients:
 
  • 1 cup frozen blue berries
  • 1 cup cold coconut milk
  • 12 oz frozen whipped cream
  • 8 oz cream cheese
  • 9 inch graham cracker pie shell
  • Sweetened Condensed Milk or sugar (to taste)


Directions:
  1. Place first 4 ingredients in a blender and blend until mixture is smooth. Add condensed milk or sugar a small bit at a time until desired sweetness is achieved.
  2. Pour mixture into pie shell, cover and freeze for several hours (until icecream is set).
  3. Serve and enjoy.


Chicken and Dumplings


Ever since I heard the song “She’ll be coming ‘round the Mountain,” I have been haunted by chicken n’ dumplings, lol!! Let me tell ya, this was like no soup I’ve ever tasted, talk about real comfort food. I cooked this southern dish with my very own Bahamian twist; needless to say my husband loved it so much, that he went back for seconds. This dish will definitely be a mainstay our house because it is so simple and so delicious.

Ingredients:
  • 1 can cream of chicken soup (fat free)
  • 2 cups fat free chicken stock
  • 4 pieces seasoned chicken (drumsticks & thighs)
  • 2 – 3 cups flour
  • Water
  • Salt
  • Black pepper
  • Onion powder

Optional:
  • 2 carrots – diced
  • 1 medium sweet potato – cubed



Directions:
  1. Pour cream of chicken soup and chicken stock in a medium pot on medium-low heat.
  2. Add chicken and vegetables and bring to a boil
  3. Reduce heat to low then season to taste.
  4. Make the dough for dumplings by placing flour in a mixing bowl and adding just enough water to make a firm dough (I prefer mine without baking powder).
  5. Roll small pieces of dough between the hands to form dumplings and add to pot.
  6. Cook on medium-low heat for another 15 – 20 minutes. Serve and enjoy.


Makes about 4 servings

Banana Cake



The outcome of this hassle-free cake was not what I had initially planned. I started out making a cobbler, but I ended up with this instead. Some of the best inventions came about by accident.

Ingredients:
  • 2½ - 3 cups flour
  • 2 bananas (sliced)
  • 1 tbsp baking powder
  • 1½ cups sugar
  • ¼ tsp salt
  • ½ cup evaporated milk
  • ½ cup canola oil or 1 cup melted butter
  • 1 tsp ground cinnamon

Directions:
  1. Preheat oven to 350 degrees.
  2. Sift flour and baking powder in a mixing bowl, add remaining dry ingredients and mix well.
  3. Add milk and oil, beat until smooth.
  4. Pour batter in a large greased baking pan.
  5. Place banana slices on top of batter.
  6. Bake for 30 to 45 minutes (or perform the toothpick test).



French Fries and Drumsticks

Sometimes when you’re scratching your head wandering what’s for lunch or dinner, the answer is right under your nose, or in this case, right on your kitchen counter, or wherever it is you store your potatoes. On the menu today: french fries, laced with ketchup and they go great with those chicken drumsticks I did earlier. The kids are in dog heaven right now☺



Ingredients:
  • 4 – 5 medium potatoes
  • 2 cups canola oil
  • Salt (optional)
  • Ketchup (optional)




Directions:
  1. Pour oil in medium pot (hard bottom) or frying pan and set on medium-high heat.
  2. While the pot is heating wash, peel and slice potatoes about ½ inch thick.
  3. Cut into strips (whatever size you choose).
  4. When the pot is hot (about 350 degrees), fry your potatoes until they are golden brown – for me it took approximately six minutes. Do not overcrowd the pot.
  5. Place on paper towels or in a colander to allow excess oil to drain off.
  6. Lightly salt while still hot (optional) and dot with ketchup (optional).
  7. Serve and enjoy.



My chicken drumsticks were seasoned with salt, black pepper and garlic powder. I lightly coated them with flour before frying for about 4 minutes on each side. To make sure my chicken was cooked all the way through, I placed them in a 350 degrees oven for an additional fifteen minutes. Bear in mind that “Old Betsy” doesn't cook as fast as she used to, so your oven may require less time.

Perfect White Rice


After many years of trying to cook the perfect pot of white rice, I discovered Jasmine rice.  From that point on there was no turning back. Not only is the flavor remarkable, but it cooks up nice and fluffy, absolutely perfect each time.

Ingredients:
  • Two cups Jasmine rice
  • 4 cups water
  • ¼ cup cooking oil
  • 1 tbsp salt


Directions:
  1. Bring water, oil and salt to a boil in a medium pot with a tight fitting lid.
  2. Stir in rice and reduce heat to low.
  3. Let rice cook for about 12 – 15 minutes or until all of the water is dried out and the rice is nice and fluffy.  It's that simple♥


Baked Pork Chops with Apricot Preserves


Just in time for Sunday lunch or dinner; this recipe of pork chops topped with apricot preserves is so easy and delicious. All it takes is two main ingredients and some seasonings, what could be easier?

Ingredients:
  • 6 – 8 pork chops
  • 6 oz apricot preserves
  • Salt
  • Black pepper
  • Onion powder
Directions:
  1. Season pork chops and refrigerate for about an hour.
  2. Place pork chops in baking pan and lightly brush each chop with cooking oil.
  3. Bake in a 350 degrees oven anywhere between 10 to 20 minutes (depending on the thickness of the pork chop).
  4. Remove pan from oven and spread apricot preserves generously on each pork chop.
  5. Replace in oven for about five more minutes. Allow to rest before serving.

Could be served with veggie rice.

Guava Cobbler


Just hearing the word cobbler gets me drooling, lol! My husband suggested the guava cobbler, (I had originally planned on doing a peach cobbler, but I had no peaches). This cobbler was done with canola oil, because I was out of butter. Result – not bad, not bad at all.

Ingredients:
  • 1 – 16 oz can guava shells (in syrup)
  • 1½ cups flour
  • 1 tbsp baking powder
  • *1 tbsp sugar
  • ¼ tsp salt
  • ½ cup evaporated milk
  • ¼ cup canola oil
  • 1 tsp ground cinnamon

*If you don’t plan on using the syrup from the guava shells then you would need additional sugar and maybe a bit more liquid.

Directions:
  1. Preheat oven to 350 degrees.
  2. Drain syrup from guava shells and set aside.
  3. Roughly chop shells and place in a bowl, add a sprinkle of cinnamon and set aside.
  4. Sift flour and baking powder in a mixing bowl, add remaining dry ingredients and mix well.
  5. Add milk and oil, beat until smooth.
  6. Pour batter in a greased pan.
  7. Spoon guava on top of batter.
  8. Bake for 30 to 45 minutes.


You may serve your cobbler with whipped cream or vanilla ice cream.

Veggie Rice


Even if you’re not crazy over vegetables, this is a great way to get a serving or two in your system: veggie rice. As always, remember to adjust the quantities to accommodate the size of your family.

Ingredients:
  • 4 cups white parboiled rice
  • ½ cup cooking oil
  • 6 oz tomato paste/ tomato sauce
  • 14 oz can kernel corn (with liquid)
  • 14 oz can sweet peas & carrots (with liquid)
  • 3 – 4 cups water
  • salt (to taste)
  • ½ tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder


Directions:
  1. Place a medium/large hard-bottom pot on medium heat and add oil.
  2. Stir in tomato paste/sauce followed by peas, carrots and corn.
  3. Add water, salt and other seasonings.
  4. Bring to a boil, and then add the rice.
  5. Reduce heat (medium-low) and cover pot.
  6. Allow to cook for about 20 minutes, be sure to test the rice to ensure that it’s cooked through.

Makes about 8 servings

Tip: one great way to get my rice to cook all the way through without adding more water is to “trap” the heat in the pot. You do this by placing a piece of plastic or foil over the rice and placing the lid back on, reduce the heat to a very low setting and allow it to “soak” for a few minutes. Watch your pot and don’t allow your rice to burn.

Turkey Meat Loaf


This turkey meatloaf will not take much of your time at all. I chose ground turkey because it has far less fat than ground beef. It came out quite moist and delicious. Remember to keep it simple and your kids will love it; mine sure did.



Ingredients:
  • 2 – 3 lbs ground turkey
  • 1 – 2 cups breadcrumbs
  • 1 small sweet pepper (diced)
  • 1 small onion (diced)
  • 2 eggs (beaten)
  • 1 tbsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder


Directions:
  1. Thoroughly combine all of the above ingredients in a large mixing bowl.
  2. Form mixture into the shape of a loaf and place in large baking pan that has been greased or sprayed.
  3. Spread barbecue sauce on top of the meatloaf.
  4. Bake for about an hour and fifteen minutes or until meat is thoroughly cooked.

Enjoy!!

Sauce:
  • 1 cup bbq sauce
  • 1 tsp mustard                     
  • 1 tbsp brown sugar

 Combine ingredients in a bowl and mix well.