One of my favourite “spicy” dishes is jerk. I love jerk chicken and jerk pork. I also hate the rain, so this chilly rainy day in October I decided to make some oven roasted Jerk Pork. Traditionally Jerk Pork is made with Scotch Bonnet Peppers – which I love and actually have a JIYK (Joy In Your Kitchen) Hot Sauce Line – which 3 of 4 sauces are made of Scotch Bonnets – but I really like jerk turned down a notch, so I use jalapeno peppers instead. I will give the instructions using different variations of heat.
(Don’t be a) Jerk Marinade.
3LB + Pork Roast or Chicken Wings, Chicken Thigh etc
- 2 Jalapenos (mild) or Scotch Bonnet Pepper(hot) – chopped, with seeds and membranes -** heat hint see below**
- 1/2 tb dried thyme
- 2 tsp salt (table salt)
- 1TB brown sugar
- 2 tsp all spice
- 1 tsp nutmeg
- 1 tsp cinnamon ( I used Mexican cinnamon)
- 1/3 c sodium reduced soy sauce
- 2 TB vegetable oil
- 1/4 c white vinegar
- 1/2 cup chopped white onion
- 1/2 c Mango Juice
- 1 tsp minced garlic (or 2 cloves)
- 1 tsp minced ginger/ ginger paste
- 1/2 oz dark rum
- 2 -3 drops bitters
Puree all items except for pork/chicken in food processor. I cut almost thru my roast because I like the seasoning thru. Pour marinade over meat and marinate for a minimum of 2 hrs.
Take meat out of fridge, while oven is coming to temperature.
Heat oven to 450 degrees. Line a baking dish with tinfoil and place a rack on top. Using extra long skewers to “reattach” the roast together and place over baking dish. Pour about a cup of marinade over meat. Reserve remaining marinade.
Bake at 450 for 20 mins, reduce heat to 325.
Pour about another 1 cup of marinade over meat and roast until the internal temperature is 160 degrees. (3 LB about 75-90- min).
Allow to meat to rest for 15 -30 minutes before serving. enJoy!
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**to bring the heat down, seed these jalapenos, to bring the heat level up – substitute scotch bonnet peppers (seeded) or up it further by removing the stem of the scotch bonnets but adding the seeds & membranes into the marinade.
Posted in BBQ or Grill, Beef & Meats, entertaining, Family Fave's, Gluten free, Misc Recipes or Posts, poultry, recipes
Tagged jalapeno, Jamaican jerk spice, jerk, Mango, Scotch Bonnet, trinidad
Over the last month here in Ontario, we’ve had some really humid days – heat alerts – you know the ones – the -when-I-walk-out-the-door-it-feels-like-someone-is-standing-on-my-chest humidity so cooking inside went out the window, but it was still so hot we didn’t feel like any thing hot… enter our favorite summer standby – sammies! We love all kinds of sammies – here are pics of most, and our families top 10 sammies of the summer. Also some great ideas for school lunches!
Top 10 Summer and School Sammies
Here’s our top 10 in no particular order:
1. Benny’s #1 – Salami & Cheese Classic
My 5 year old’s standby – sometimes he mixes it up with a toasted english muffin instead of bread but this is it.
- 2 Slices Light Rye Bread – toasted lightly & buttered, thinly sliced farmers cheese (marble), 2 slices Genoa Salami (mild), served cut in half … pleases him every time. hint: change out the mild for hot to spice it up!
2. Mamma’s Grilled Bacon & Cheese with Jalapeno hot sauce
This one is my favorite way of eating a grilled cheese! Check out my bread – its Gluten & Dairy Free – and tastes LIKE bread!! Real Bread! (My fellow gluten intolerant peeps know what I’m talking about) The Gluten Free Cookery is a local wholesaler that supplies to some the shops and restaurants around.
- Gluten Free Multigrain Bread, Sharp Cheddar, 2 thinly sliced, slices of Red Onion, 3 pieces of Cooked Bacon and a bit of Jalapeno Joy hot pepper sauce and grilled to a golden crispy brown.
- fun fact: I sent this one in, and was featured in the National Post’s “Gastropost” section!
3. Turkey: Take 1-The Plain
Sometimes we need to go back to the classics – my 7 year old daughter, Leea, has this at her Nana’s and sometimes wants the “plain Jane” at home too.
- Rye bread, buttered (crust removed), (gluten free/preservative free) sliced turkey breast deli meat.
4. Turkey Take 2 – All Dressed Up
- Gluten Free Multigrain Bread , lightly toasted & buttered (or on a wrap), served with sliced tomato, sliced avocado, red onion, provalone and a bit of mayo…
5. Vegan Veggie Delight
- This vegan sandwich is filling and a fave in my catering menu. Roasted butternut squash (or use Baked Sweet Potato), mixed with barbecue sauce (I use my own BBQ Joy) and topped with crunchy cabbage rolled in a pita – sounds weird but delish – try it!
6. Peanut Butter & Banana
- Who can resist this childhood classic? For an extra special bit of yum-o factor add some Nutella & enjoy!
- My take on a hero sandwich: slightly toasted bread or bun of choice, add left over roasted chicken or turkey, tomato, red onion, hummus, dill pickles, bacon or salami, a little bit of mayo and some Sweet Heat Mango hot sauce. OMG – so good.
- Being gluten intolerant I often have a dish of hard boiled eggs in the fridge for snacks, so this is a quick and easy lunch for me. (see my previous post on our fave ways to eat eggs) I use brown rice tortillas but for those of you that can eat gluten, a wheat tortilla works just as well. The sandwich is easy – chop some hard boiled egg, marble (farmers) cheese, Sweet and red onion – spread some Heat Mango Hot Sauce on tortilla, add filling, wrap – enJoy.
Great way to use up left over ham!, Chopped ham, onion and peppers, slightly sauteed then added to scrambled eggs while cooking, serve on toast. Yummy. Vegetarian Variation: swap out the ham and peppers for spinach, feta and garlic.
One of the favorite days at the daycare I cater for is “sandwich day”, the range of sandwiches changes but the top 3 are grilled cheese, and tuna or chicken salad. The way the kiddos like it? Tuna (or chopped left over chicken), mayo white onion – shredded, shredded zucchini(for tuna) or shredded carrots(for chicken) and about half as much Ranch Dressing as mayo. Salt & Pepper to taste. Mix and serve on whole wheat.
Like these suggestions? Don’t forget to like this post! What’s your fave sammie? Let me know! I love comments, guest posts and suggestions!
Whether you are hoisting a pint or not – who doesn’t love going to the pub for some good ‘ol “pub grub”?
For this edition of my supper on a budget (see my past posts of Part 1 and Part 2) we are visiting pub grub…. more specifically wings. I love wings, unfortunately most wing places flour their wings (regardless if they bread them) – which for the most part make them off limits to me because of the gluten. This recipe is my kids absolute favourite wings and do not contain ketchup or tomato which some recipes do. Its been said nothing on the internet is completely new and its true – I adapted my recipe from this one.
On the menu: Sticky Wings, Salad, Oven “chips” and carrots and celery sticks. (fed 2 adults, 2 kids +left overs)
- 1KG wings $7.70
- Gluten Free All Purpose Flour $0.50
- celery & carrot sticks & salad $2.50
- Potatoes for “chips” $1.00
- oil & spices & marinade $2.00
- Total $13.70
- cost per person $3.43
Fly Me Away to the Pub – Gluten Free Wings & Pub Grub
- 1 KG chicken wings – split and tipped
- 2 eggs – beaten
- 1 cup all purpose gluten free flour (I use a rice based one)
- 1 – 2 TB your fave BBQ Rub (we use JIYK Classic)
- 1/8 -1/4 c vegetable oil
- 2 TB soy sauce (reduced sodium) (check for wheat)
- 1 tsp minced garlic
- 1/4 c water
- 1/4 c white vinegar
- 1/2 c sugar (or use Maple Syrup or Honey)
- like hot wings? optional: hot sauce to taste or omit sugar and add 1/2 c Sweet Heat Mango Trinidad Style hot sauce
To tip and split the wings – use kitchen shears, as you split them dunk in the eggs, then dredge in flour mixed with BBQ Rub. Allow to “dry” for a minute, repeat.
Heat oil in a deep saute pan over med high heat. Place wings in hot oil for 1 min per side until browned. (They will not be cooked). Once browned, removed from pan and place in sprayed casserole dish.
Preheat oven to 350 degrees. In a bowl or (I use a 2 cup measuring cup), mix, hot sauce (if using) with vinegar, sugar, soy sauce and whisk well (beware the sugar is harder to mix in). Pour marinade over wings, place in oven for 1 hour. After 20-30 min, flip wings over in sauce.
- 2-3 White Potatoes – sliced very thin.
- 1 -2 TB EVOO or Vegetable Oil.
- 1 TB BBQ Rub
Slice potatoes thinly, toss with oil and BBQ Rub, place on cookie sheet in oven with wings for last 40 minutes. Once wings are removed from oven, broil chips for 2 min. Serve & enJOY.
let me know what you think! Like the post, and follow me!
If you love pub grub like I do – check out these recipes of mine:
Fish Cakes Roast Beef & Yorkies or Loaded Baked Potato Soup
Posted in BBQ or Grill, entertaining, Family Fave's, Gluten free, Holiday /Entertaining Dips, Misc Recipes or Posts, poultry, recipes, salads
Tagged budget, chips, family, fries, gluten free, pub, wings
Here we go with Part 2 of the Supper on a Budget series. This supper fits both the wallet and the time budget – prep to plate 30 min …..
This Peanut Butter Chicken is a “cheater” version of popular butter chicken, and again can be used as a base – try adding broccoli or chick peas (garbanzo beans) to it as well. The original version was something I used as a base – sorta but changed it up a lot – here’s the link to the original.
- 2 skinless boneless chicken breast (about 3/4 LB) $5.44
- 1/2 block of firm tofu $0.50
- Can of Diced Tomatoes $1.47
- Peanut Butter + Spices + Rice + onion $2.00
- Salad $1.47
- Total $10.88
- cost per serving $2.72
Sound Good? Try it!
Peanut Butter Chicken over Rice
- Rice (1 1/3 cups uncooked)
- 2 skinless boneless chicken breast (about 3/4 LB) – cut up into bite sized pieces
- 1/2 block of firm tofu – chopped
- 391 ml Can of Diced Tomatoes
- 3/4 c Peanut Butter
- 1/2 tsp red Chili Flakes
- 1/2 tsp Sriracha (Chili Sauce)
- 1 tsp minced garlic
- 1 onion diced
Cook rice according to directions. While rice is cooking, heat saute pan over med – high heat. Add about a TB vegetable oil. When oil is hot add garlic, onion and chicken. When chicken starts to turn white, add tofu. Stir. Add chili flakes. Pour in the can of tomatoes, juice and all. Stir, add peanut butter and stir, add Sriracha – I love spicy so I add the 1/2 tsp to the dish, then add more on my serving once I have plated it – you can play with the amount (or eliminate it if you are not keen on spice) that is right for you & your family. Turn heat down to low, the peanut butter will help thicken the sauce. The rice should be done, serve the peanut butter chicken over the rice. In this case, I had grabbed a bag of salad so we had that on the side. Yum. enJoy. I love comments so click the comment link and let me know what you think! Like recipes like this one? Click the like!
I love casseroles, I love comfort food, I don’t love gluten (or rather it doesn’t love me). Here’s my gluten free cheesy chicken & noodle casserole recipe. I have to admit that I started off making this as a tuna casserole – which I love but the rest of my family does not – I was on my own for supper so I thought I would take advantage of it. Unfortunately, once I started boiling the noodles and making the white sauce, I realized I had no tuna – so to fridge for the remaining roast chicken left overs it was! It turned out awesome and as a bonus – I got to clear the fridge of misc leftovers too!
Cheesy, Chicken & Noodle Casserole
- 1/2 bag of Gluten Free (Rice) Noodles (I used mini shells)
- 1 cup shredded cheddar cheese
- 1/2 cup diced orange peppers
- 1 cup chopped roasted chicken (leftovers work great!)
- about 2 cup white sauce (recipe below) * you can also use a can of undiluted cream of chicken soup – but read the ingredients if you are looking for gluten free – there is wheat in most of them.
- 1/4 cup chopped red onion
- 1/2 tomato – chopped
- 1/2 cup frozen peas
- ** any other veggie you want to throw in! (use up leftovers here too! Broccoli is great)
- 1/4 cup GF bread crumbs (I use a multi-grain that I get from The Gluten Free Cookery, (available at select gourmet and butcher shops)
- 1/4 cup shredded mozzarella cheese
- 2-3TB margarine or butter
- 1/4 cup all purpose Gluten Free Flour (mine is a rice blend)
- 1c- 1.5c milk
- 1/2 – 1 tsp black pepper (to taste)
- dash salt
- 1/2 – 1 1/5 tsp Dijon Mustard (I go heavy on the Dijon because I really like it) or use 1 tsp dry mustard
White Sauce: Heat saucepan over med high heat, melt butter/margarine, add flour and stir to form “paste” , add Dijon mustard, add pepper & salt, add milk slowly a little at a time stirring constantly until you get a thickened mixture. You can add the shredded cheddar here – and keep stirring but I like to add the cheddar to the mixture after – this is the same way you’d made a cheese sauce for broccoli or scalloped potatoes…..
Casserole: Preheat oven to 425 degrees C. Cook pasta according to instructions, when done, drain & rinse with cold water (this stops them from cooking any more and getting mushy and gross). While pasta is cooking, place peppers and onions in a bowl covered in plastic wrap and microwave for 2 min (or saute). Assemble all ingredients except bread crumbs and mozzarella cheese, in a bowl, mix. Add noodles & white sauce. Mix, pour into a greased casserole dish top with bread crumbs, then mozzarella cheese. Bake uncovered for 20 minutes (10-15 min longer if you have assembled this ahead of time and everything has cooled down – you want it to be hot (a min of 74 degree C). enJoy.
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Posted in Family Fave's, Gluten free, Living Well, Misc Recipes or Posts, poultry, recipes, Southern Cook'n
Tagged Casserole, Chicken, dijon, gluten free, Joy In Your Kitchen, joyskitchen, pasta
Ten Top Tasty Tips to create an awesome Turkey/Holiday Meal
- Plan Ahead. If you can make mashed potatoes ahead of time – do so, then keep them in the crock pot to stay hot until serving. Keep some potato water for the gravy thou! (Gramma G – that’s for you).
- Try adding a veggie casserole to the menu, so you just have to heat and serve rather than cook them up ahead of time. (see recipe for Broccoli and Cauliflower Casserole below).
- Be Aware. Check if any guests have allergies or food intolerances. If you have guests coming that are gluten intolerant then either use Gluten Free bread for stuffing, cook the stuffing(dressing) outside of the bird or use a rice or quinoa based stuffing.
- Serving crackers? Include some rice crackers (in a separate dish) for those that are Gluten Free.
- Tetra packs of chicken broth (sometimes used in addition to drippings for gravy) usually contain gluten and MSG, however there are some new ones available (in Canada anyway) that are gluten and MSG and preservative free. (I believe one is called Cooks Choice or Kitchen Basics).
- You don’t need to baste a turkey unless you see it getting dry! I use butter, minced garlic and kosher or sea salt rubbed into skin and roast. Add a bit of water in the bottom of the pan. I don’t cover it at all. Gorgeous bird.
- Remember that birds that are over 10 LB, will cook from the inside out as well. So you need to adjust cooking time for that (see below).
- I have personally found that roasting birds at high heat (400 degrees) guarantees a moist bird, (count stuffing as 1 additional LB if stuffing the actual bird). Calculate as follows: 15 min per LB up to first 10 LB, after that reduce cooking time to 7 min per LB (see #7). Plus an additional 15 min.
- Therefore for a 10 LB Bird = 15(min) *10(LB)=150 Min + 15=165 minutes (2 hr 45 min)
- An 18 LB bird however is (15*10) + (8 *7min) + additional 15 min = 221 min. (3 hr 40 minutes).
Let the bird rest for 15-20 minutes after removing from oven to absorb juices…..
- Need a second meat? Try Maple Syrup Salmon! So easy – when you pull the bird out of the oven, drizzle salmon with maple syrup (buy local!!), and bake with turkey sits for 20 minutes. Very yummy and how easy is that!!
Broccoli – Cauliflower Casserole
This is a fave with little and big kids alike! Also a great make ahead dish for holiday meals and potlucks.
Time saver tip – If you don’t want to make the white sauce from scratch – substitute in a can of cream of mushroom or cream of celery soup instead.
- 1/2-1 head broccoli crowns – washed and trimmed to small bite sized pieces & cooked under tender
- 1/2 – 1 head cauliflower – washed and trimmed to small-sized pieces & cooked until tender
- 1 cup shredded cheese (your fave – we like old cheddar)
- 1/2 cup diced onion (optional)
- salt & pepper to taste
White Sauce (or substitute a can of condensed cream of mushroom, cheese or celery soup)
- In a saucepan over med heat add:
- about a 1/4 cup butter & melt
- slowly add in about 1/4 c flour and stir
- slowly pour in about 1 cup of milk stirring constantly
- add: salt, pepper and mustard powder to taste. Cook, stirring until thickened (about 5 minutes.
Cook veggies. Saute onion until soft, with broccoli & cauliflower. While onion is sauteing, make white sauce. Drain veggies, put in bowl add spices, white sauce (or soup) and cheese to drained veggies & onions. Stir until combined. Place in lasagna pan and (if you are making ahead – assemble to pan then stop until its time to serve) cover with tinfoil, and bake at 350 for about 30 minutes or until heated to 65 degrees C. enJOY
As always – I love reading your feedback and comments – let me know what you think and if you’ve tried any of my recipes or tips! Follow me on Facebook (Joy In Your Kitchen) or Twitter (joyskitchen) or Pinterest (Joy Vogel-Lahti). Visit my biz website Cheers!
Posted in entertaining, Family Fave's, fish or seafood, Gluten free, Holiday /Entertaining Dips, Living Well, Misc Recipes or Posts, poultry, recipes, Veggie & Sides Recipes
Tagged Broccoli, Christmas, gluten free, holidays, Maple syrup, salmon, Turkey, vegetable side dish