Thursday, May 31, 2012

Slow Cooker Potato and Corn Chowder



I know Chicago can have it's share of crazy weather but today it's only 50 degrees and pouring rain and Monday it was in the 90's! Anyway, with this cold damp weather I decided to make a hearty soup even though tomorrow is June 1st. I love this soup and it is really easy to prepare. You basically just toss everything in the slow cooker and let it do it's thing for 6-7 hours.

Slow Cooker Potato and Corn Chowder

Ingredients
1  bag (16 ounces) frozen hash brown potatoes, thawed
4 cups whole kernel corn
1 can cream-style corn
1 can (12 ounces) evaporated milk
1 cup shredded sharp cheddar cheese
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

In 3- to 4-quart slow cooker, mix all ingredients except shredded cheese. Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) during the last 30 minutes of cooking time add in shredded cheese. Stir and top with extra crumbled bacon if desired. Enjoy!

Slow Cooker Potato and Corn Chowder



I know Chicago can have it's share of crazy weather but today it's only 50 degrees and pouring rain and Monday it was in the 90's! Anyway, with this cold damp weather I decided to make a hearty soup even though tomorrow is June 1st. I love this soup and it is really easy to prepare. You basically just toss everything in the slow cooker and let it do it's thing for 6-7 hours.

Slow Cooker Potato and Corn Chowder

Ingredients
1  bag (16 ounces) frozen hash brown potatoes, thawed
4 cups whole kernel corn
1 can cream-style corn
1 can (12 ounces) evaporated milk
1 cup shredded sharp cheddar cheese
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

In 3- to 4-quart slow cooker, mix all ingredients except shredded cheese. Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) during the last 30 minutes of cooking time add in shredded cheese. Stir and top with extra crumbled bacon if desired. Enjoy!

Wednesday, May 30, 2012

Cheesy Chicken and Rice Skillet with Bacon




When I came across this recipe I knew I had to make it right away! Chicken, Cheese, Bacon.... What's not to love? This was so good!

Cheesy Chicken and Rice Skillet with Bacon
Source-Picky Palate
Ingredients
1/2 pound Applewood Smoked Bacon
4 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
1-2 tablespoons Hot Sauce
2 cups cooked shredded chicken
4 cups steamed white rice
1 cup shredded cheddar cheese


Using a cast iron or oven safe skillet render bacon, drain and set aside. Reserve 2 tablespoons bacon drippings. Place butter into a medium saucepan over medium heat. Once melted whisk in flour, and pepper until smooth and bubbly. Slowly whisk in chicken broth. Increase heat to high whisking broth until thickened. Reduce heat to low and stir in 1 1/2 cups cheese. Stir in hot sauce. Reduce heat to a simmer and set aside.
Place reserved 2 tablespoons bacon drippings back to skillet. Stir in cooked rice. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheddar cheese then top with crumbled cooked bacon. Place under oven’s broiler for 3-5 minutes until cheese is melted. Serve immediately.
Makes 4-6 servings

Tuesday, May 29, 2012

Creamy Baked Ziti with Meat Sauce



As much as I love pasta, I don't make it very often. My husband mentioned that to me recently. I wanted to make something other than spaghetti or mostaccioli and I haven't had baked ziti in years. It was delicious!

Creamy Baked Ziti with Meat Sauce
Ingredients
1 pound ziti
1 pound ground beef (italian sausage works well too)
3-4 garlic cloves, chopped
1 Tbsp Italian seasoning
1/2 teaspoon red pepper flakes
1 large jar of marinara sauce (about 32 ounces)
1 cup mozzarella cheese, grated
1 cup ricotta cheese
1/2 cup Sour Cream
1 egg
1 cup grated parmesan or pecorino cheese

Bring a large pot of water to a boil. Add the pasta and boil, uncovered, until the pasta is al dente. Drain. While the pasta is cooking mix ricotta cheese, sour cream, and egg together. Brown ground beef in a large skillet pan. Drain and then add the garlic, Italian seasoning, and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer. Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese mixture. Ladle in some sauce with the pasta, mix it well and add the pasta into the casserole.

Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese mixture over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. Bake in the oven until the top is nicely browned, about 20 minutes.

Monday, May 28, 2012

Grilled Italian Sausage with Cheddar, Peppers, and Onions



Growing up the only way I would eat Italian sausage was if it was my Dad cooking it. He made the best Italian sausage and topped it with Cheddar Cheese. Doesn't get much better than that!

Grilled Italian Sausage with Cheddar, Peppers, and Onions

Ingredients
1 package Italian Sausage (I like Johnsonville)
6 slices cheddar cheese
1 green bell pepper
1 small onion
Pepperoncini Peppers (optional)
Hot dog buns or French Bread

Saute onions and peppers in a medium saucepan. While the onions and peppers are cooking, butterfly the Italian sausages. Grill on medium-high heat for 10 minutes or until crispy. Lay a slice of cheddar cheese on each sausage and cook an additional 1-2 minutes. Remove from grill and top with pepper mixture and pepperoncini's. Enjoy!


Grilled Italian Sausage with Cheddar, Peppers, and Onions



Growing up the only way I would eat Italian sausage was if it was my Dad cooking it. He made the best Italian sausage and topped it with Cheddar Cheese. Doesn't get much better than that!

Grilled Italian Sausage with Cheddar, Peppers, and Onions

Ingredients
1 package Italian Sausage (I like Johnsonville)
6 slices cheddar cheese
1 green bell pepper
1 small onion
Pepperoncini Peppers (optional)
Hot dog buns or French Bread

Saute onions and peppers in a medium saucepan. While the onions and peppers are cooking, butterfly the Italian sausages. Grill on medium-high heat for 10 minutes or until crispy. Lay a slice of cheddar cheese on each sausage and cook an additional 1-2 minutes. Remove from grill and top with pepper mixture and pepperoncini's. Enjoy!


Sunday, May 27, 2012

Southern Style BBQ Pulled Pork Sandwiches



This was the probably the best pulled pork I have ever had. The meat stayed really moist and it was so easy to prepare and since the weather wasn't so great yesterday it was a perfect day to use the crockpot.

Southern Style BBQ Pulled Pork Sandwiches

Ingredients
1 tablespoon butter
2 pounds boneless pork shoulder
1 tablespoon Cajun seasoning
4 cloves garlic crushed
4 cups water
1 tablespoon liquid smoke flavoring
Hamburger or Bakery Buns
BBQ Sauce (if desired)

Season the pork generously with the Cajun seasoning and transfer to the slow cooker. Add the butter and garlic and stir in liquid smoke flavoring. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pork from the slow cooker, and shred. Add sauce of your choice (if desired) and return to the slow cooker to keep warm while serving.

Saturday, May 26, 2012

Raspberry Lemonade Vodka



I'm always looking for new and refreshing cocktails to have in the summer. This is a great drink to serve at a BBQ or Pool Party.

Raspberry Lemonade Vodka

Ingredients
1 ounce raspberry vodka (I like Stoli)
4 ounces lemonade
1/2 teaspoon grenadine
2 ounces Sprite
Crushed Ice

Mix vodka, lemonade, sprite, and grenadine together and pour over ice in a rocks glass. Garnish with fresh raspberries and or a lemon wedge. Enjoy!



Thursday, May 24, 2012

Grilled Buttermilk Ranch Chicken



I am sure you noticed by now that I love chicken and we have it often. Because of that, I am always looking for different ways to jazz it up. This recipe makes a great summertime meal and the chicken was so moist and flavorful with a bit of a tang. It was delicious.

Grilled Buttermilk Ranch Chicken

Ingredients
4 (4- to 5-oz.) boneless, skinless chicken breasts
1 cup reduced fat buttermilk
4 garlic cloves, minced
1 tbsp lemon juice
1 tsp salt
1 tablespoon dry ranch dip mix

Place chicken in a large resealable plastic bag. In a small bowl combine buttermilk, garlic, ranch seasoning, and lemon juice. Pour over chicken; seal bag and turn to coat. Refrigerate at least 1 hour.

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Remove chicken from marinade. Place chicken on grill. Grill, covered, 7 minutes per side or until juices run clear. Remove chicken from grill, and serve.

Wednesday, May 23, 2012

Buffalo Chicken Panini





I love my new Panini maker and even though we just had buffalo chicken last week, no one gets sick of it in my house and I thought it would make a great Panini!

Buffalo Chicken Panini

Ingredients
2 cups shredded cooked chicken
1/2 cup mild or medium Buffalo wing sauce (from 12-oz bottle)
1/3 cup crumbled blue cheese (provolone is great in this sandwich if you don't want blue cheese)
Ranch or blue cheese dressing, if desired
Bread of your choice ( We like Ciabatta)

Heat closed contact grill or panini maker for 5 minutes. Meanwhile, in a medium bowl, mix chicken and wing sauce. Spoon about 1/2 cup of the chicken onto bread. Sprinkle with about 2 tablespoons blue cheese. (or cheese of your choice) Place 2 sandwiches on grill; close grill. Cook about 2 minutes or until golden brown. Repeat with remaining sandwiches. Serve with dressing.

Tuesday, May 22, 2012

Monster Cookie Dough Dip



I've always been one to indulge in salty snacks more so than sweet ones that is until I made this monster cookie dough dip. OMG. That really sums up this sinful dessert. I felt so guilty because I could not stop eating it! My self control went right out the window after tasting this dip. I promised myself that tomorrow I'll just work out longer to make up for it!

Monster Cookie Dough Dip
Slightly adapted from Skip To My Lou

Ingredients
8 oz. Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter( you can substitute sunbutter for those with peanut allergies)
2 Cups Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 1/2 Cup Oats (regular or quick)
1 Cup Miniature Plain M&Ms
1 Cup Miniature Semi-Sweet Chocolate Chips

Mix cream cheese, butter, vanilla and peanut butter until smooth. Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms and chocolate chips.

Serve with pretzels or graham cracker sticks. Or eat by the spoonful like I did!

Frito Casserole


This is one of my favorite tex mex casseroles even though I haven't made it in a while. It is delicious!

Frito Casserole

Ingredients
1 lb lean ground beef
1 16oz can pinto beans
1 8oz can tomato sauce
1 15oz can diced tomatoes
1 pkg taco seasoning
1 cup shredded cheddar cheese
3 1/2 cups Fritos
1 1/4 cups sour cream

First brown the meat. Drain it, return it to the pan, and stir in the beans, tomato sauce, taco seasoning, and 1/4 cup of the cheese. Sprinkle 1 cup of the Fritos on the bottom of a greased 8x8 baking dish. Cover the Fritos with the meat mixture. Bake at 350 for about 20 minutes and remove from oven. Now spread the sour cream over the meat mixture and top with the remaining Fritos and cheese.
Return to oven and bake for another 4-5 minutes. Remove from oven and enjoy!


Monday, May 21, 2012

Chorizo and Pasta



I love Chorizo but we usually only have Mexican chorizo that I use in tacos and burritos. Last week I bought some Spanish chorizo and I am looking forward to using it in this recipe.

Chorizo and Pasta
Adapted from Betty Crocker

Ingredients
1 tablespoon Extra Virgin Olive Oil
1 lb chorizo sausage ( I used Spanish chorizo)
1 medium onion, finely chopped
1 can (14.5 oz) diced tomatoes with garlic, undrained
1 3/4 cups chicken broth
5 cups uncooked dumpling egg noodles or wide egg noodles
1/2 cup water

In 12-inch nonstick skillet heat oil and cook chorizo and onion over medium-high heat 8 to 10 minutes, stirring frequently, until chorizo is browned and onion is tender. Stir in remaining ingredients. Increase heat to high; heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until noodles are tender and mixture is desired consistency.

Sunday, May 20, 2012

Sweet and Spicy Baby Back Ribs



These delicious ribs were the perfect end to our perfect weekend!

Sweet and Spicy Baby Back Ribs
Ingredients
2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
1/4 cup Sweet and Spicy Rub
1 cup of your favorite BBQ Sauce ( We like Sweet Baby Rays Original Sauce)

 For the rub
 1 tablespoon paprika
 1 tablespoon granulated garlic
 1 tablespoon chili powder
 1/3 cup brown sugar
 2 tablespoons kosher salt
 1 teaspoon cayenne pepper
 1 teaspoon black pepper
 1 teaspoon white pepper

Coat ribs with rub mixture. (We put ours on 3 hours before cooking) Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 10 minutes. Flip and cook for another 10 minutes. Flip again and continue cooking for an additional 3 minutes per side or until each rib has a nice char and the meat is starting to pull back from the bone. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the sauce to a large serving bowl and toss to thoroughly coat. Serve the remaining sauce on the side.

Saturday, May 19, 2012

Hawaiian Bacon Burgers



This is definitely a grilling weekend in our house and I thought these burgers would be a great variation from regular hamburgers.

Hawaiian Bacon Burgers
Ingredients
1lb ground chuck
4 slices crisp cooked bacon
1/4 cup teriyaki sauce (divided)
2 pineapple rings
Hamburger Buns

Divide meat to make two large (or 4 small burgers) Cook burgers 6-7 minutes per side or until desired doneness. ( we like medium rare) During last 3-4 minutes of cooking time brush with teriyaki sauce. Remove from grill and top with bacon and pineapple.

Watermelon Mojitos



I love Mojitos and they are the perfect summer cocktail. It seemed fitting since we are in for a hot weekend. When I found this recipe on pinterest I had to make it!

Watermelon Mojitos
Source Food Network

Ingredients
Watermelon Chunks
1 lime
2 teaspoons sugar
White Rum
Fresh Mint Leaves
Ice

Muddle 2 watermelon chunks with the juice of 1 lime and 2 teaspoons sugar in a glass. Stir in a handful of mint leaves, then add 2 ounces white rum and ice. Top with ginger ale; garnish with more mint. That's it. Very Easy!

Thursday, May 17, 2012

Cheesey BBQ Sloppy Joes




When I found this recipe I thought I would give it try since I always like new twists on classic recipes. I also love texas toast, and when I saw that the sloppy joes were served open faced on top of texas toast I knew that I was going to make this. It didn't photograph well but it sure was delicious!

Cheesey BBQ Sloppy Joes
Slightly Adapted from Southern Cooking

Ingredients
1 1/2 pounds lean ground beef
1 (14.5-oz.) can diced tomatoes ( I used petite diced)
1 cup ketchup
1/2 cup bottled barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons chopped pickled jalapeno peppers (optional)
 1 (11.25-oz.) package frozen garlic Texas toast
3/4  cup shredded sharp Cheddar cheese

Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeno peppers. Cover and cook 10 minutes. 2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.

Wednesday, May 16, 2012

Grilled Cajun Ranch Chicken Pasta








We haven't had pasta in a while and when I came across this recipe I knew it would be a keeper! It was fantastic!

Grilled Cajun Ranch Chicken Pasta
Adapted from Cassie Craves

For the chicken:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon black pepper
1 tablespoon white sugar, or to taste
4 skinless, boneless chicken breast halves

For the pasta:

16 ounces penne or other short pasta
1/4 cup butter
3 cloves garlic, crushed
2 1/2 cups evaporated milk
1 teaspoon Cajun seasoning
1/2 cup shredded Parmesan cheese

For the chicken:
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, lemon juice, white vinegar, pepper, and sugar. Place chicken in an airtight container and cover with the marinade. Cover and refrigerate for at least 2 hours up to overnight.

Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Let rest.

While the chicken is cooking, cook pasta according to package directions. Drain; set aside.
In a small saucepan, melt the butter. Add garlic; cook and stir for 30 seconds. Stir in evaporated milk, Cajun seasoning, and parmesan cheese. Whisk together on low heat for 5 to 6 minutes, until sauce is thickened. Pour the sauce over the pasta. Slice the chicken and portion it on top of each serving of pasta.

Tuesday, May 15, 2012

Crockpot Buffalo Chicken Sandwiches





These are so simple to prepare and delicious!

Crockpot Buffalo Chicken Sandwiches
Ingredients
3-4 chicken breasts
1/4 cup water (chicken stock works well too)
12 ounces bottled wing sauce ( I used Franks Buffalo Wing sauce)
2 tablespoons butter
Rolls of your choice (I decided to use french bread)
Blue Cheese Crumbles

Assemble chicken breasts in crockpot. Add 1/4 cup of water or chicken stock. Cover and cook on low 4-6 hours. Shred chicken with two forks and return  to crockpot. Add wing sauce and cook and additional 15-20 minutes on low.

Top rolls with chicken mixture and blue cheese crumbles.








Grilled Ranch Potatoes



I'm so excited that we are finally getting some warmer weather around here. It's about time! Warm weather=Grilling Season and I thought these potatoes would be a great side to go along with my Buffalo Chicken Sandwiches.

Grilled Ranch Potatoes
Ingredients
4 medium potatoes, quartered ( I used yukon gold)
1/3 cup sour cream
2 teaspoons powdered ranch dressing mix
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Preheat Grill. Place quartered potatoes in a microwave-safe bowl and microwave on high for up to 6 minutes, stirring once. Let potatoes cool. Combine the sour cream, ranch dressing mix, pepper, and salt. Thread potatoes onto skewers. Brush sour cream mixture on all surfaces of the potatoes.
Grill for about 5-6 minutes per side, turning and basting with more sour cream mixture as needed, until the potatoes are crispy and done.







Monday, May 14, 2012

Chipotle Chile Carnitas



Our leftovers from Saturday night were the main ingredient in this easy recipe. It made delicious carnitas.

Chipotle Chile Carnitas
Ingredients
Shredded Chipotle Pulled Pork (to see how I prepared the chipotle pulled pork, check out my previous recipe)
Soft Tortillas ( we used soft corn tortillas)
Your favorite toppings ( we used shredded lettuce, cheddar cheese, lime and sour cream)
Assemble pork and place in tortilla add spritz of lime and add additonal toppings
Serve along side beans or rice.  Enjoy!

Saturday, May 12, 2012

Slow Cooker Chipotle Pulled Pork Sandwiches



When I saw this recipe I knew it would be right up my alley. Pulled pork and spicy Chipotle peppers? Yum!
Slow Cooker Chipotle Pulled Pork Sandwiches
Adapted from Betty Crocker
Ingredients
1 tablespoon packed brown sugar
2 teaspoons salt
2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
3 teaspoons chili powder
1 3lb boneless pork shoulder
1 can (8 oz) tomato sauce
2 canned chipotle chiles, finely chopped
1 tablespoon adobo sauce from canned chipotle peppers
Sliced Bakery or Hamburger Buns


Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix brown sugar, salt, garlic powder, mustard and chili powder. Rub seasoning mixture over pork. Place pork in cooker. Sprinkle any remaining seasoning mixture that doesn't stick to pork over top of pork in cooker. Cover; cook on Low heat setting 7 to 8 hours.
Remove pork from cooker; place on cutting board. Remove liquid from cooker; skim fat from liquid and reserve liquid. Cool pork slightly. With 2 forks, shred pork. Return to cooker. Stir chipotle chiles and adobo sauce into shredded pork. If desired, stir in some of the reserved cooking liquid for desired moistness. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot. Spoon about 1/3 cup pork mixture into each bun. Pork mixture can be kept warm on low heat setting up to 2 hours; stir occasionally.





Friday, May 11, 2012

Chicken Fajita Pizza



Happy Friday! Earlier this week I found a great recipe for a grilled chicken pizza in Better Homes and Gardens and the toppings were similar to what you would find in chicken fajitas (minus the tortillas of course). It was called chicken pizza with a kick. My pizza is a little different, but that ended up being the inspiration behind my pizza.

Chicken Fajita Pizza
Ingredients
2 boneless skinless chicken breast halves, grilled and cut into thin strips
1 medium red sweet pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1/2 medium onion, thinly sliced ( I used a sweet vidalia onion)
1 pizza shell ( I used Boboli)
1/2 cup medium picante sauce
3/4 cup shredded sharp cheddar cheese
In a large nonstick skillet cook sweet pepper and onion to skillet; cook about 5 minutes or until tender. Remove from skillet; set aside. Spread crust with picante sauce. Top with chicken and vegetables; sprinkle with cheddar cheese. Bake in a 400 degree F oven for 13 to 18 minutes or until crust is brown and cheese melts. Makes 6 servings.

Thursday, May 10, 2012

Cuban Panini


So, when I think of Cuban sandwiches I think of vacations to South Florida and Mojitos. It may sound a little strange but I've only had cuban sandwiches while in florida. That is the first meal I have when I arrive and I wash it down with a refreshing mojito. For those that didn't already know, I have a love for mojitos. But that's another story! :)

Cuban Panini
Ingredients
1 Loaf of Cuban Bread ( French or Italian Bread will work if you can't get cuban)
1 pound sliced cooked ham
1 pound sliced roasted pork
1/2 pound sliced Swiss cheese
Sliced dill pickles
Yellow mustard

Preheat your panini press. Meanwhile,  cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches. Spread the mustard on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese. Lay sandwiches in panini press and cook for 2-3 minutes. Slice each sandwich in half diagonally and serve.  Makes four sandwiches.

NOTE-If you don't have a panini press this can also be made on a griddle or skillet pan. The prep is the same but instead of the panini press use a heavy pan on top of the sandwich to flatten it for 2-3 minutes per side. The cheese should be melted and the bread golden brown.

Wednesday, May 9, 2012

Carribean Jerk Chicken with Island Rice


Lately when it comes to chicken it has been boneless and made in the crockpot. I wanted chicken on the grill but not barbecue and both my husband and I love jerk wings so that was the inspiration behind this dinner. I marinated the chicken for about 6 hours before grilling. I decided to serve it alongside a sweet island rice. The combination was a hit!

Caribbean Jerk Chicken with Island Rice
Ingredients
2-4 Chicken leg quarters
Caribbean Jerk Marinade ( I made my own but bottled works too)
Take the chicken and place into a large zip lock bag. Add half of the marinade and refrigerate for 6-8 hours or even overnight. Grill chicken for 8-9 minutes a side or until juices run clear. Serve on a bed of island rice.

Island Rice Recipe
Ingredients
1 cup water
1 cup coconut water
2 cups white rice
1/3 cup crushed pineapple
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon butter
Juice of one lime

Bring water to a boil in a saucepan. Add the rest of the ingredients and simmer, covered, for 20 minutes.
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