FRIED DUMPLINGS

Hey everyone!

It’s come to my attention that fried dumplings isn’t as common as I thought! So I’d like to share how I make it.

In the Caribbean, dumplings are traditionally made to go along with stews and curries. It’s a basic recipe really, flour, water or coconut milk and salt to taste.

My brother-in-law actually showed me how to make fried dumplings and that’s the way I’ve eaten them ever since!

It’s a lot more flavorful than plain dumplings and just smelling it makes my mouth water 😂😂 So here’s what I do, start with a basic recipe for ‘Cow Tongue’ Dumplings

INGREDIENTS

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • pinch of sugar
  • 3/4 cup warm water or coconut milk

DIRECTIONS

  1. Mix the  dry ingredients together and add water, knead the ingredients to make a firm dough, cover and let rest for 15 mins.
  2. Bring a medium pot of water to a boil and add some salt.
  3. Shape and add the dumplings to boiling water for about 10-15 mins, they will float to the top when done.

4. Drain the dumplings. At this point you can eat the dumplings with your favorite stews or curries or smoked herring and saltfish dishes 😋😋😋

 

 

But we’re adding some extra oomph!

FRIED DUMPLINGS

Ingredients

  • Slice 1 small onion
  • Mince 3 cloves garlic
  • Chop a small handful of cilantro (or shadow benny/ bandania )
  • Mince a couple pimento peppers (or you can use Bertie’s Pimento Sauce )
  • Half or a whole hot pepper (if you’re brave 😁)
  • Golden Ray
  • Oil (I like to use avocado, but you can use whichever you like)
  • Salt to taste

DIRECTIONS

  1. Heat a couple of tbsps of oil and about 1 or 2 tbsps of golden Ray in a large frying pan.
  2. Add the onions, garlic, cilantro, pimento, hot pepper and some salt.
  3. Let it cook and then add the boiled dumplings and toss to coat and let it fry for a few mins.

     

  4. Add your favorite sides and enjoy!!!

 

Advertisements

PHOLOURIE

Here’s a simple but delicious pholourie recipe, whenever i feel homesick, this is my go to snack 🙂

INGREDIENTS

  • 6 cups flour
  • 2 cups split peas powder
  • 2 packs yeast
  • 2 tsps salt (or to taste)
  • 2 tsps saffron powder
  • 4 tsps minced bandania (or cilantro)
  • 2 tsps minced garlic
  • minced hot pepper (to taste)
  • warm water
  • vegetable or canola oil for frying

DIRECTIONS

1. Mix the first 8 ingredients together and add the warm water until you get a semi firm dough

2.Then cup your hand and beat air into the dough

3. Let rest for 30 mins

4. Heat about 1 inch of oil over medium high heat

5. Drop rounded dough by the tbsp into oil and fry until golden

6. Serve with all your favorite condiments, tamarind sauce, mango chutney and pepper sauce.

TIP : Its much easier to use a small to medium cookie scoop to form the pholourie into round balls

JERK PORK

I absolutely love Jamaican food, but jerk pork is one of my favorites, it’s so spicy, savory and juicy and mouth watering and you get the point! Pair this up with some rice and peas and salsa and fried plantains and a couple festivals *a sweet fried dough* and BAM! You’re an islander ha!

The best part is how easy it is to make! My marinade of choice is Walkerswood Jerk Seasoning. I let my pork marinate for a day or more, and then I toss it in the oven at 350 F for 35 mins, and then move the pork to the grill over medium low heat. Baste with your favorite BBQ sauce and let the meat slowly cook and the sauce to caramelize beautifully. Let cool, then cut and serve.

INGREDIENTS

  • Country style pork ribs ( you can use chops too)
  • Jerk seasoning marinade *I prefer Walkerswood hot and spicy*
  • Lime juice

DIRECTIONS

  • Wash the pork with lime juice.
  • Add 1-2 ozs of marinade  per pound of pork.*I love Walkerswood jerk marinade but there are other brands*
  • Massage marinade into meat. *please wear gloves if you don’t want your hands to be on fire*
  • Let pork marinate for at least 2 hours or over night for intense heat and flavor.
  • Bake pork at 350F for 30 mins. Reserve about 1/4 cup of drippings.
  • Add the drippings to 2 cups of your favorite BBQ sauce and reduce.
  • Put pork on grill over medium to low heat and baste with your sauce.
  • Cook until finished!

11149788_10155442020245431_4010108807941167400_o

11064670_10155442019540431_2611953002881183454_o

CHEESY BACON JALAPENO BISCUITS

There will be no conversation, just go to your kitchen and make this. NOW!!!! Thank me later!

Ingredients

  • 2 cans of crescent rolls (you can use biscuits too)
  • Cheese (Whatever type you like, I used velveeta)
  • 12oz or 16oz package of bacon, cooked
  • flour for dusting (optional)
  • jar of jalapenos

Directions

  1. Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray or line your baking tray with parchment paper. Lightly flour your work surface if you don’t want any crescent roll stickage.
  2. Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon and jalapenos. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
  3. Using a pizza cutter or a knife (I prefer a pizza cutter) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
  4. Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!

FB_IMG_1427418231231 FB_IMG_1427418235645 FB_IMG_1427418240622 FB_IMG_1427418249523 FB_IMG_1427418260200 FB_IMG_1427418272262 FB_IMG_1427418279534

I’m bringing this appetizer to the Fiesta Friday #64, hosted by the Amazing A because they are so so so delicious! I know they’ll go fast! Thank you to the wonderful hosts!! ,Ginger & Bread and Safari Of The Mind

LEMON SHRIMP SCAMPI

This is one of my favorite pasta dishes! I love making it in spring time because my glorious lemon tree is absolutely covered in huge lemons!

It’s flavorful, zesty, spicy, light and so fresh! I like this dish a lot more than the heavy, oily, creamy version that you’d find in restaurants. The flavorful sauce just soaks into the pasta and the leftovers taste even better the next day!

Here’s the recipe, definitely give it a try if you’re a lover of lemon and garlic!

Ingredients

8 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 tablespoons olive oil

1 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

1 pound medium shrimp, peeled, deveined and butterflied (reserve shells)

1/4 onion

1 pound thin linguini

2 tablespoons butter

1 small bunch parsley, leaves chopped

Directions

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguine and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1 cup of cooking water.

Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine.

Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

image

image

image

image

I am submitting this recipe to the amazing Angie’s Fiesta Friday #61 at http://fiestafriday.net/2015/03/27/fiesta-friday-61/

SPICY TURKEY FARFALLE

Spicy turkey farfalle is a huge favorite in my family. It’s quick and easy to prepare, spicy and cheesy and goes nicely with some crusty garlic bread! My 4 year old son calls this dish butterfly wings and sausage 🙂

INGREDIENTS:

1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage, sliced (I used Hillshire Farms)
2 cloves garlic, minced
2 ¼ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles, original (you can reduce by half and add diced tomatoes if you can’t handle spicy)
½ cup fat free half and half ( I use regular milk)
½ t salt
½ t black pepper
10 oz uncooked wheat pasta (I used farfalle/bowties)
4 oz reduced fat Pepper jack cheese, shredded (I used Cabot 50%)
4 oz shredded mozzarella
2 medium scallions, diced

DIRECTIONS:

In a large skillet or sauté pan (oven-safe if you have it – I don’t!), add the olive oil and bring over medium heat.

Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.

Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.

Add the broth, Ro-Tel, half and half, salt and pepper and mix together.

Add the uncooked pasta and stir together until the liquid covers the pasta.

Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.

Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven. Remove the pan from the heat and mix in half of the shredded cheeses. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t (mine isn’t) or you aren’t sure, transfer the pasta into a baking dish. I used a 7×11 dish but you can certainly use a 9×13.

Sprinkle the remaining shredded cheese over the top of the pasta and follow it with the sliced scallions. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!).

Serve with garlic bread and maybe some wine, if you’re fancy 🙂

image

image

Santa Fe grilled chicken

The weekend is finally here and we’re supposed to have perfect 80F weather! So that means, pulling out the old grill and getting it ready for months of use! *someone get me a virgin piña colada* 🍹

I love making my own rubs, they’re so versatile and you can experiment so much! I’d like to share with you one of my favorite rubs! It’s spicy, sweet, smoky and just tastes delicious!

You can use the grilled chicken in tacos, or on top of your favorite salad! I love adding avocado, cilantro, chopped onions and tomatoes with sour cream and cheese to these tacos with a squeeze of lime! AMAZZZINGGGGGG!!

Ingredients

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon paprika

1 teaspoon crushed red pepper *or less if you’re 🐣*

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon cayenne

1 tablespoon packed dark brown sugar

2 tablespoons olive oil

2 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded thin (about 4 large breasts)

Preparation

1. In a small bowl, combine chili powder, cumin, paprika, red pepper, salt, pepper, cayenne and brown sugar. Stir in oil; mixture will be moistened but crumbly.

2. Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate (or cover and refrigerate for up to 1 day).

3. Preheat gas grill to medium, or preheat broiler to high and set rack 6 to 8 inches from source of heat. Grill or broil chicken until firm, about 5 minutes per side. Let cool for 5 minutes, then cut into thin strips.

image

image

image

JERK SALMON

That salmon was such a jerk but he sure tasted good! hahahaha… what… you don’t get it? It’s ok, it’s an inside Caribbean joke. Nevermind! Ha!

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.

It really is so simple to do! My preferred brand of Jerk Marinade is called Walkerswood. You can get mild *no true Caribbean person with self-respect ever buys mild!* or the hot and spicy!  You slather the marinade on and let it do its thing for a few hours or overnight, if you dare and then you grill or bake over a medium to low heat until finished. Let it rest a bit and then prepare your taste buds for the spicy, savory, melt in your mouth goodness *insert Homer Simpson drool* Easy peasy!

SPICY CAJUN TURKEY

*Walks into TA (Turkey Anonymous) meeting*….

“Hello everyone, my name is Natasha and I am a turkey-holic…”

It’s so true and this is by far the best turkey recipe I have, give it a try and let your mouth and tummy thank you! You’re welcome!

Ingredients

2 tablespoons Worcestershire sauce

1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian’s)

1/4 cup apple cider

3/4 cup honey

1 (12-ounce) bottle beer

1 tablespoon salt

1 tablespoon ground allspice

1/2 cup Creole seasoning

1/4 teaspoon cayenne

1/2 cup olive oil

1/4 cup finely minced garlic

1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 to 2 cups chicken broth, as needed for bottom of roasting pan

2 lemons and 1 onion quartered, rosemary for stuffing

Directions

Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.

Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

Season the injected turkey well both inside and out with the kosher salt and black pepper, stuff the lemon, onion and rosemary into the cavity. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

When the turkey is done, remove from oven and set aside to rest at least 20 minutes before carving.