Salmon Patties

 

 Ingredients:

•  One 14 oz can of Pink Salmon
• One small sweet pepper (diced)
• One small onion (diced)
• One medium egg
• One tbsp flour
• One tbsp. panko breadcrumbs (optional)
• One tsp cornstarch (optional)
• Tsp onion powder
• Tsp garlic powder
• Salt and pepper to taste
• Olive oil
• Any herbs/spices/diced veggies of your choice

 

Instructions:

1. Combine all ingredients in a mixing bowl without overmixing.
2. Form patties in the size of your choice
3. Add just enough olive oil to cover the surface of a frying pan
4. Heat frying pan (medium heat)
5. Add patties to the pan and fry until golden brown and thoroughly cooked.
6. Plate patties and serve with dipping sauce.

 

Sauce:

• One tbsp mayo
• Two tbsp. ketchup
• Splash of hot sauce (or to taste)
• Combine all ingredients well and transfer to serving container

 

Enjoy!

Serving size: 12 small patties

 

Onion Rings

This is a very simple onion rings recipe that requires very few ingredients and very little time.

Here's what you will need for a small batch:

Ingredients:

• 1 medium onion
• 2 tbsp flour
• 1 tsp cornstarch
• 6 oz club soda 
• 1 cup Panko bread crumbs
• 2 cups cooking oil

Directions:

1. Heat oil to 375 degrees.
2. Cut onions into ¼ inch slices.
3. Season flour with salt, pepper and garlic powder (optional).
4. Make batter by combining flour, cornstarch and soda. Beat until smooth.
5. Pour panko crumbs into a shallow dish
6. Place a few onion rings in the batter.
7. Allow excess batter to drain off.
8. Coat with the panko bread crumbs.
9. Fry onion rings for until golden brown.
10. Drain on paper towels.
11. Repeat with remaining onion rings.
12. Lightly salt onion rings and enjoy.

Easy Chili

 

Ingredients:

• 1 lb ground beef
• 1 cup finely chopped onion
• 1 clove finely chopped garlic
• 2 tbsp chili powder
• 1¼ cup condensed tomato soup
• 2 cups kidney beans
• 1 cup kernel corn (optional)
• ¼ tsp salt

 

Instructions:

1. Brown beef in hot pan, stir in onion, garlic, and chili powder.  Cook, stirring often until onion is tender.
2. Add remaining ingredients.
3. Bring to a boil. 
4. Reduce heat and simmer, uncovered, stirring occasionally for about 15 minutes.

Roast Turkey

 

Here is a very simple turkey recipe to try.

Ingredients:

• 1 Whole Turkey (12-14 pounds)
• 1 Medium onion quartered
• 1 lemon quartered
• ¼ Cup vegetable oil
• 1 Tsp dried thyme
• 1 Tsp dried tarragon
• 1 Tsp dried rosemary
• 1 Tsp salt
• 1 Tsp garlic powder
• ½ Tsp freshly ground black pepper

Instructions:

1. Remove giblets and neck from turkey (could be used for gravy).
2. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
3. In a bowl, mix oil with herbs, salt and pepper. With your fingertips, gently loosen skin from the breast without pulling off the skin.
4. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
5. Fold wings under back of turkey. Place legs in tucked position. Cover and refrigerate for several hours.
6. Preheat oven to 325.
7. Place turkey, breast side up, on a rack in a large shallow deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh.
8. Cover turkey with a loose tent of foil. Roast turkey for about 2-1/2 hours.
9. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
10. Remove turkey from oven and allow to rest for 15-20 minutes before carving.

          

Easy Guava Duff

So, there is a simpler way to make guava duff; who knew? Even though nothing beats a guava duff made from fresh guavas, I had to settle for canned; not only because of the season, but it seems as if homegrown guavas are becoming such a rarity these days. Surprisingly, the canned stuff really delivered! The prep time for this recipe has been reduced considerably; which probably makes it one of the easiest ways to make guava duff. This recipe could also double as a guava swirl.

Disclaimer: This is guava duff, done my way, of course; so please don’t come for me, lol.

Ingredients:

Dough:

• 3 cups flour
• 4 tsp baking powder
• 4 tbsp sugar
• ½ tsp salt
• 2 eggs
• 1 cup milk
• 1tsp vanilla
• ½ cup melted butter

Filling:

• Two 12 oz canned guavas

Sauce:

• Cream cheese
• Guava
• Guava syrup
• Coconut milk
• Vanilla

Instructions:

• Sift dry ingredients in a large bowl and mix.
• Mix in egg, butter and vanilla
• Add milk a bit at a time and mix until a firm dough forms. Use more milk if needed.
• Drain liquid from guava and set aside.
• Crush guava with a mixer or blender.
• Knead dough on a lightly floured surface and roll out to desired width.
• Spread filling on dough approximately one inch away from the edges.
• Roll the dough (just like a jelly roll) and seal the edges.
• Steam the dough in a greased double boiler (or whatever you have) for about 45 minutes to one hour or until properly cooked.

Sauce:

• Blend all ingredients until smooth.
• Pour over duff before serving.

Crab Salad

Ingredients:

• 2 cups cooked cooled crab meat, grated
• 1 small/medium onion, diced
• 1 small/medium bell pepper, diced
• 1 small/medium tomato, diced
• 3 tbsp mayonnaise
• Black or cayenne pepper (to taste)

Preparation:

1. Combine all ingredients in a mixing bowl.
2. Serve and enjoy.
3. Refrigerate uneaten portion.

Bahamian Chicken Souse

Bahamian chicken souse is a delicacy enjoyed primarily at breakfast time. It is mainly consumed with either johnny cake, homemade bread or yellow grits.

This is not an exact science, so by all means, please feel free to change the proportions to your specifications. Here is how I prepared mine.

Ingredients:

• 12 chicken wings
• 3 Irish potatoes (cubed)
• 2 cups cut carrots
• 1 small chopped onion
• 6 cups water
• Salt
• Pepper
• Garlic Powder
• Lemon/lime juice

Preparation:

• Section chicken wings by locating the joint and cutting with a sharp knife or kitchen shears. As an alternative, you may ask your butcher to do it for you.

• I always “scold” the wings first by placing them in a pot with just enough water to cover them along with a tablespoon or two of salt. Once the water starts to boil, I turn the stove off and allow the wings to sit in the salted water for about half an hour before rinsing them off.

Cooking:

1. Place chicken in a pot; add water and all of the vegetables.
2. Add salt, pepper, garlic powder and lemon/lime juice to taste.
3. Cook on medium-high heat until the chicken is thoroughly cooked and the liquid starts to reduce. 
4. Serve it while it’s hot!

Mac n' Beef

Here's a great dinner recipe that could be referred to as a meal in a pan. Macaroni and Beef, give it a go!

Ingredients:

• 1 Box 16 ounce elbow macaroni
• 1 small onion, finely diced
• 1 small green sweet pepper, finely diced
• 1 can Campbell’s Healthy Request cream of chicken soup
• 12 oz  grated cheddar cheese
• 12 – 14 cups water
• 2 – 3 lbs ground beef
• 3 cups pasta sauce of your choice
• 1 can (14 oz) whole kernel corn
• Salt
• Black or Cayenne Pepper
• Onion Powder
• Garlic Powder

Directions:

1. In a large pot bring water and 1 tbsp. salt to a boil.
2. Add macaroni to boiling water, cook until it’s al dente or a little longer if you prefer your pasta a bit softer.
3. While pasta is cooking, season ground beef with salt, pepper, onion and garlic powders.
4. Cook thoroughly in a non-stick or lightly greased skillet. Drain off any excess liquid.
5. Add sauce to ground beef/turkey and mix well. Ensure the mixture is seasoned to your taste
6. When macaroni is done cooking, drain off water. Add all other ingredients to the pasta one at a time, combining well. Take care to add cheese a little at a time so that it melts properly. Leave enough cheese to sprinkle on top. Lastly add and combine the beef mixture.
7. Pour into greased 13ʺ x 9 ʺ pan then cover with remaining cheese.
8. Place in a 350 degree oven and bake until golden brown or slightly brown.

Bahamian Crab and Rice

Ingredients:

• 3 or 4 land white crabs
• ½ cup coconut oil
• 1 small onion, diced
• 1 small sweet pepper, diced
• 2 tbsp tomato paste
• Fresh thyme
• Salt and pepper to taste
• 1 can pigeon peas
• 2½ cups uncooked jasmine or parboil rice
• 3 cups water

Instructions:

1. Scrub crabs until thoroughly cleaned.
2. Remove claws and set aside.
3. Remove crab backs by prying with a butter knife.
4. Once separated, scrape crab fat from the shell in a bowl and set aside. Be careful to avoid breaking the bitter sac found in the shell.
5. In a hard-bottom pot heat up oil and sauté onion and sweet pepper along with the thyme.
6. Stir in tomato paste, add salt and pepper to taste.
7. Add crab, claws and crab fat and stir.
8. Add pigeon peas and water and continue to stir, bring to a boil.
9. Add the rice until it is about an inch and a half below the water line. Stir well.
10. When the rice has absorbed most of the water, turn the stove to low heat and cover the pot.
11. Leave to steam until fully cooked then turn stove off.

Tip: If rice is still raw, add a small amount of water and cover with foil to “trap” the heat.

Spicy Crab Salad Canapes

Just in time for the holidays, this easy to prepare spicy crab salad canape is sure to be a crowd-pleaser 

Ingredients:

• 2 cups cooked cooled crab meat, flaked
• 1 small onion, diced
• 1 small bell pepper, diced
• 1 small tomato, diced
• 3 tbsp mayonnaise
• Black pepper (to taste)
• Cayenne pepper (to taste)
• Crackers (I use Keebler butter crisps)

Preparation:

1. Combine all ingredients in a medium/large mixing bowl.
2. Place crackers on a platter and heap each one with the crab salad mixture.
3. Serve and enjoy.