Monday, 16 November 2020

Roast Turkey

 

If it’s your turn to host Thanksgiving, then give this simple turkey recipe a 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. Preheat oven to 325.
  2. Remove giblets and neck from turkey (could be used for gravy).
  3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
  4. In a bowl, mix oil with herbs, salt and pepper. With your fingertips, gently loosen skin from the breast without pulling off the skin.
  5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
  6. Fold wings under back of turkey. Place legs in tucked position. Cover and refrigerate for several hours.
  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 in a preheated 325 degree F. oven 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.

          

Monday, 23 December 2019

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.



Saturday, 3 March 2018

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.

Tuesday, 13 February 2018

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!






Saturday, 9 December 2017

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.



Sunday, 4 September 2016

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.

Tuesday, 24 November 2015

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.




Wednesday, 11 November 2015

Oven-Fried Pork Chops



This is one of my go-to meals when I want dinner ready in an hour or less; not to mention, my family absolutely loves it. These pork chops were gone shortly after I removed them from the oven. Feel free to use the seasonings of your choice.

Ingredients:

  • 8 - 10 small/medium center-cut pork chops
  • Salt
  • Cayenne/black pepper
  • Onion Powder
  • Garlic Powder
  • Vegetable Oil

Directions:

  1. Season pork chops and refrigerate for about four to six hours to allow  seasonings to set in.
  2. Preheat oven to 350 degrees.
  3. Brush a bit of vegetable oil on the bottom of a large baking pan.
  4. Place pork chops in the baking pan and brush with each pork chop with vegetable oil.
  5. Bake for approximately half an hour or until golden brown (some ovens cook faster than others).
  6. Remove from oven and cover with foil for at least five minutes before eating.

Tip: For moist chops, brine for several hours before seasoning and baking.




Sunday, 8 November 2015

Moist Red Velvet Cake

OMG!!! I did it!! I finally did it!! For years I have been dreaming of making a red velvet cake, but could never find the time. Well, as they say, there is no time like the present.

I must say this being my first attempt, the cake didn’t turn out half bad, yay me :)



Ingredients:
  • 2½ cups flour (sifted)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 small packet or 2 tbsp cocoa
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup evaporated milk
  • 1 tbsp white vinegar
  • 2 tsp vanilla
  • 1 tbsp coffee (dissolved in half cup hot water)
  • 1oz red food coloring

Directions:
  1. Preheat oven to 350 degrees
  2. Combine and set aside flour, baking soda, baking powder, cocoa powder and salt.
  3. In a separate bowl mix the sugar and vegetable oil.
  4. Add eggs one at a time and beat until creamy.
  5. Stir in evaporated milk, vinegar and coffee.
  6. Mix in the vanilla and red food coloring.
  7. Now gradually add the dry ingredients to the wet and mix well.
  8. Grease and flour two round cake pans (9 inches)
  9. Pour batter evenly into the pans.
  10. Bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out clean. (Please be sure to keep an eye on your cakes as some ovens tend to cook faster than others).
  11. Remove cakes from oven and allow to fully cool.
  12. Loosen cakes from pan and flip on to cake dish.
  13. Level cakes by slicing off the tops of each cake.
  14. Sandwich the cakes with cream cheese frosting before frosting the entire cake.
  15. Refrigerate uneaten portion.

Cream Cheese Frosting:
  • 1 – 8 oz box cream cheese
  • 1 12 oz container vanilla frosting
  • 1 tsp vanilla extract

 Combine all ingredients until smooth.


Sunday, 1 November 2015

Irresistible Fried Chicken Wings


These wings are rightfully labelled "irresistible". I simply couldn't eat just one, I dare you to try :)

Ingredients:
  • 5 lbs chicken wings (or as many as you want)
  • Salt
  • Onion Powder
  • Garlic Powder
  • Black or Cayenne Pepper
  • 1 cup flour
  • 1 egg
  • ½ cup evaporated milk
  • 1 or 2 cups vegetable oil (or as needed)


Directions:
  1. Season chicken with above seasonings and refrigerate for at least six hours or overnight to allow seasonings to set in.
  2. Add vegetable oil to a frying pan or pot, heat to 350 degrees.
  3. Whisk egg and milk in a dish and set aside.
  4. Combine seasonings and flour to a shallow dish and combine.
  5. Dip wings in egg and milk, allowing excess to fall off.
  6. Dredge wings in flour until fully coated; shake off excess flour.
  7. Fry no more than three wings at a time for approximately five minutes or until golden brown and the juices from the chicken run clear.
  8. Drain on paper towels or in a colander.
  9. Go ahead and dive in.