I’m all about use-what’s-in-your-house and no waste kind of girl.
You want to know what triggered my inner Jamaican? It was extra corn meal and jerk seasoning! I received a pack of spices as a gift last year (which is a great gift idea!) and still hadn’t used it until today. I made jerk chicken, corn bread, rice and beans, and Jamaican cabbage. As a part-time vegetarian, or some call it flexitarian, for 5 years, I rarely eat chicken, but when I do, I always buy the highest quality.
I support chicken producers that are humane and are not treated with antibiotics.
Check out the recipes below for one of the best meals you’ll ever have.
4 bone out chicken thighs
4 tablespoons olive oil
1. Using a small bowl, mix olive oil with spices.
2. Rub spice mix on chicken. Add more spice mix, if needed (more spice, more flavor).
3. Allow to marinate for 6-24 hours.
4. Grill chicken thighs for 4-6 minutes on each side. Serve hot!
3 tablespoons olive oil
1 small onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 head small cabbage, thinly sliced
1/4 cup green onion chopped
1 cup shredded carrots
1/4 cup white vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Using a skillet over medium heat, add olive oil. Stir in onions and bell pepper until throughly cooked or vegetables are soften, about 5-7 minutes.
2. Add cabbage, green onions, and carrots to onion mixture. Cook for 3-5 minutes, or until vegetables are soften.
3. Mix in vinegar, sugar, and salt and pepper into cabbage mixture. Serve warm.
COCONUT RICE WITH BLACK BEANS
1 tablespoon Kate’s butter
1 shallot, minced
1 cup uncooked long grain rice
1 cup coconut milk
1 cup of water1 (15oz) black beans, rinsed and drained
1. Using a saucepan, melt butter over medium heat. Add shallots and cook until translucent or 1-2 minutes, stirring frequently.
2. Add rice, coconut milk, and water into saucepan. Bring to a boil, then reduce to medium-low. Cover and simmer until the liquid has been absorbed, about 20-25 minutes
3. Stir in black beans and cook for 2 additional minutes. Serve warm.
OLD FASHION CORN BREAD
2 tablespoon butter, divided
1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoons salt
1 tablespoon sugar
1/2 jalapeno, chopped (optional for some spice)
1 1/4 cup soy milk (or regular milk)
1. Preheat oven to 375F. Using a cast-iron skillet, grease the skillet with 1 tablespoon of butter.
2. Using a medium bowl, combine all dry ingredients (cornmeal, flour, baking powder, salt, sugar).
3. Using another bowl, mix egg and soy milk. Slowly pour into dry ingredients. If you are adding jalapeno, add it to the bowl.
4. Pour mixture into cast-iron skillet and bake for 30-35 minutes or until golden brown. Check to see if done by inserting a toothpick or knife into the bread. If it comes out clean, it’s done. If not, bake for an additional 2-5 minutes.
**Since I made the old fashion corn bread, it won’t be super sweet like we are used to. If you do like it sweet, add some local honey on top.
What are your favorite Jamaican dishes?