Juicy Jamaican Jerk Grilled Chicken with Grilled Vegetables

  

     Welcome to grilling season!  Who doesn't like to to grill the minute it gets warm enough to be outside without dressing in layers?  This weekend we got our little charcoal grill out and fired it up to make some grilled chicken.  I wanted to try my hand at a new and different marinade that would fully flavor the chicken in only about 4 hours.  Ideally, I like to marinate meats for about 24 hours, but I only had a few hours so I needed something intense and of course, delicious!  So, this is basically a marinade recipe. I can't take credit for the grilling, because my husband did all of the grilling here.  Didn't he do a great job?

     I wanted the base of this marinade to be what I always find to be a good combination: olive oil, lemon juice, and garlic.  I wanted to add more spice so I remembered that I had a jar of McCormick Jamaican Jerk seasoning I knew that would hit the spot.  This particular jerk seasoning isn't too spicy but very flavorful, which is perfect for something that needs a lot of help, like chicken!  With the addition of some fresh "lemon" thyme that one of my best friends -who also loves to cook- gave me and kosher salt and freshly ground black pepper, this marinade was complete.  (I have to tell you that I didn't really measure anything out...so I'm "guesstimating" for the recipe below...please remember this while assembling!  You should use your best judgement for the garlic and seasoning to your own taste.)  Add some cayenne or hot sauce if you want a little more kick!

     I like to marinate my meats in a large freezer bag and just dump everything in the bag and smoosh it together.  (No bowls or clean-up required!)  That way it's easy to distribute everything by working the marinade ingredients all around to get it all incorporated together.  Turn it a couple of times while it sits in the fridge and get the bag back out about 15 minutes before putting it on the grill, so the meat won't be as cold when you start to cook it.  It cooks more evenly that way.  If you forget any of this, no big deal.  Grilling should be easy and fun!!  I served it up with delicious and healthy, grilled orange bell peppers and onions with delicious and not so healthy homemade macaroni and cheese....recipe for that soon!

     Please, try this marinade on your chicken or pork for a juicy and flavorful meal that everyone will love!  It's the perfect addition to your spring and summer menu...so get out your flip flops and fire up the grill!

Happy Grilling :)

                                                                      

Jamaican Jerk Grilled Chicken

(We had) 2 thin chicken breasts and 3 legs

1/4 c. extra virgin olive oil

1 large lemon, juiced

2 cloves garlic, minced

1 Tbsp. McCormick Jamaican Jerk seasoning

2 tsp. fresh thyme

salt & freshly ground black pepper

Mix together with chicken in a freezer bag and marinade for at least 4 hours.
Take out of bag and grill.


Grilled Peppers and Onions

Brush olive oil and sprinkle with kosher salt and black pepper on sliced bell peppers and sweet onion.  Grill along side your meat.  Easy as that!



Thai Mango & Chicken Curry

  

     Thai food is something that my husband and I really enjoy eating whenever we go out. My hometown has an amazing authentic Thai restaurant where we fell in love with the cuisine! It's called Jasmine's, and it's one of the most popular places in the small college town.  Everything from the pineapple fried rice to the drunken noodles to the curry dishes...we love it all!  Thai food is kind of like Chinese food with a spicy kick! My favorite things about Thai dishes are the vividly colored fresh fruits and vegetables like tomatoes, peppers, pineapple or mango...like this mango curry!

     This dish is a myriad of colors and flavors.  The color is kind of like a beautiful sunset with flecks of red from the pepper. The base of the curry is basically onion and red peppers (I added some orange pepper, too). Then I add more flavor punches like garlic and ginger, with the spices curry powder and cumin.  I love all of those things combined with the sweeter things like juicy mango, plump golden raisins and coconut milk that all make a delicious Thai dinner!  I serve it over a scoop of nutty brown basmati rice, but it's a meal in itself!

     I'd like to thank my friend April, who gave me this recipe, who is also a big fan of Thai food! She said she needed to find a recipe to her (Jasmine's favorite) mango curry, to make at home.  When I saw this one of hers, I knew I had to try it!  Especially right now, since I am living in a town without a Thai restaurants to be seen.  (Hardly a decent Chinese place either...)  So, I've decided to learn how to make it at home.  This was my first attempt and I'm pretty excited about the way it turned out!

  

     The only changes I will make the next time is: cut down the curry powder to about 1 1/2 Tbsp. instead of 2 (so that is how I have written the recipe), and I would do a few dashes of Sriracha (hot chili sauce) for some spice.  Other than that, YUM!  You could most definitely substitute pineapple for mango and it would be just as good!  The original recipe called for cream or coconut milk, and I went for Lite coconut milk for a healthier and naturally sweeter taste.

     This was a fun dish to make, and it got me out of my traditional Western culture comfort zone into a more exotic and exciting style of cooking!  This will not be my last Thai dish to cook...until then, you all should really try this recipe!  I'd like to know what you think about it and if you have any other Thai suggestions? :)

Mango Chicken Curry


3 Tbsp. (or more) of canola or olive oil

1 large onion, chopped

1 red bell pepper, chopped

2 garlic cloves, minced

2 Tbsp. fresh minced ginger (I used ground ginger in a jar)

2 Tbsp. yellow curry powder

1/2 tsp. ground cumin

2 mango peeled and diced (I used frozen)

2 Tbsp. cider vinegar

1 1/4 c. water

1 1/4 lb boneless, skinless chicken breasts, cut into 1 in. pieces

1/3 c. golden raisins

1/2 c. coconut milk or heavy cream

Salt and Pepper

Cilantro for garnish

1. Heat 2 Tbsp. oil in a large saute pan over medium heat. Add onion and pepper until soft, stirring occasionally, about 5 minutes.  Add more oil if needed.  Add curry powder and cumin, cook for a few more minutes. Add more oil if anything begins to stick, b/c the veggies will absorb the spices.  Add the ginger and garlic and cook for 1 more minute.

2. Add vinegar, water and half chopped mango into the pan.  Increase heat to boil, then lower to simmer about 15 minutes, stirring occasionally.  Remove pan fro heat.  Using an immersion blender, puree the sauce until smooth.

3. Add chicken pieces and raisins to the pan.  Return to a low simmer, cover the pan, and cook for about 8-10 minutes.  Chicken should be just cooked through.  Cut into a couple pieces to make sure it's done.

4. Add remaining mango pieces to the pan and stir in coconut milk. Let it cook low and uncovered for a couple of minutes. Do not let boil!  Adjust seasonings and add Siriacha here, if using.  A little goes a long way.  I also needed to add a little more salt and pepper.  Add a little more vinegar if too sweet.  Serve over rice and enjoy!
Serves 4.

Classic Gingerbread with Vanilla Bean Glaze

     I've been wanting to make gingerbread for a long time!  I've always absolutely loved gingerbread boy cookies (so much that my kitchen turns into a gingerbread house at Christmas!), and so naturally I knew I would love old fashioned gingerbread.  This recipe came from one of my favorite cookbooks, Gooseberry Patch's Fall Family & Friends Cookbook!  I love these Gooseberry cookbooks for their simply delicious recipes, cute illustrations, and fun tips and suggestions. I usually get them as gifts from my Mom or sister...thank you!! This is a very easy recipe!  I've had friends tell me that they could never make bread, but "quick breads" like this one are fast and easy to make--only about 10-15 minutes to put together! All you do for this recipe is to combine everything in one bowl, mix well, pour in the pan and you're ready to bake! I added the vanilla bean glaze. It is only three simple ingredients, and you can even play with that if you like.  You can substitute the vanilla with maple syrup for a maple glaze that would be delicious with the gingerbread, or leave the glaze off for a healthier version.  Either way, this recipe is one you will love for breakfast or dessert!  

     Gingerbread has great flavors that are perfect for the long winter months.  With heartwarming ingredients like molasses, ginger, cloves, and cinnamon I can't help but smile while baking this bread!  You will look like Martha Stewart when you take this beautiful loaf out of the oven along with the wafting aroma of sugar and spice!  On the next snow day, surprise your family with a new treat when they wake up with this Classic Gingerbread!

Classic Gingerbread with Vanilla Bean Glaze

1/2 c. sugar

1 c. molasses

1/2 c. butter, room temperature

1 t. ginger

1 t. ground cloves 

1 t. cinnamon

2 t. baking soda

1 c. boiling water

2 1/2 c. all-purpose flour

2 eggs, beaten

Mix all the ingredients together; pour into a greased and floured 9"x5" loaf pan. Bake at 350 degrees for 40 minutes. Poke holes in the bread using a toothpick or fork and pour glaze all over.  Makes one loaf.

Vanilla Bean Glaze

Mix powdered sugar with enough water or milk for a thick glaze consistency.  (Maybe about 1 Tbsp. liquid to 1 cup powdered sugar, or so.  I don't really measure but just mix till I get the right consistency.) Add about 1 tsp of vanilla bean paste or vanilla extract. Whisk all together, well.  

My Holiday Spiced Wassail

"Here we go a wassailing, among the leaves so green!..."  Wassailing, like in this song, is an old English tradition similar to the Christmas caroling we do now.  Wassail, the drink, is also an old "Yuletide" tradition that dates as far back as Medival times.  Although some modern recipes call to make it with a base of wine or fruit juice and apple or orange slices, historically it basically is a mulled cider with sugar and spices.
    
The recipe that I came up with is a mixture of both.  It is non-alcoholic (family friendly) that starts off as a base of delicious apple cider with some tart cranberry and sweet orange juice.  Then, I add all of the Christmas-time aromas and spices like brown sugar, cinnamon stick, cloves, allspice, and a bit of nutmeg!  MmmmMmm!  I finish it off simmering away with a sliced clementine orange and a few fresh cranberries!  This adds to the flavor and makes it look beautiful!  The cranberry juice gives the drink a pretty red hue that's perfect at Christmas--I love cranberries this time of year!

This is the perfect party drink that will warm you up from the inside out!  I made it for our Cookies and Cocoa party, and it was a bigger hit than the hot cocoa!  When family and friends arrive, your house will smell like you just took an apple pie out of the oven!  Sometimes, I will just make a small pot of it for just my husband and I to enjoy while watching a Christmas movie.  It makes the night feel extra special.  I think it would be a perfect drink to come to make after an evening spent caroling the neighborhood.  Whenever you decide to make this festive drink, just be sure to keep all of those special memories close to your heart! These are the times that we cherish and will look back on with joy!

                             I just want to wish everyone a very
                        Merry Christmas and a Blessed New Year!

Holiday Spiced Wassail

In a large heavy bottom sauce pan, pour in 8 cups of apple cider (not juice here), 4 cups of Cranberry juice and 2 cups of no-pulp orange juice.  Turn the burner on medium low heat.  Add in about 3-4 heaping Tbsp. of brown sugar, 3 cinnamon sticks, 5 cloves, a couple dashes of ground allspice, and a pinch of nutmeg.  (I used fresh nutmeg this time since a good friend gave me one of her's.) Add at least 2 slices or orange and a few fresh cranberries, if you have them.  Simmer until very warm.  I like for it to be on the heat at least 30 minutes before serving, so all of the flavor marry together.  Strain the spices, before serving, if you do not put them in a cheesecloth bundle.  (I have made it both ways.) Serve in mugs and garnish with an orange slice or cinnamon stick and cranberries.

Grocery List:
Apple Cider
Cranberry Juice
Orange Juice
Brown Sugar
Cinnamon Stick or Ground Cinnamon
Whole Cloves
Ground Allspice
Nutmeg (optional)
Orange slices
Fresh Cranberries

Spice Rubbed Pork Loin Chops with Apple Cider Glaze

I came up with this autumnal recipe by combining two delicious recipes that came from one of my favorite magazines, Cooking Light. I cooked this on a whim, with the help of my husband, because I happened to have everything I needed already at the house.  I love keeping apples and apple cider around during the fall months, and it's a good thing, because this recipe is not only beautiful but unbelievably good! 

     We were surprised at just how much the flavor of the spices came out in the meat, which was perfect in combination with the sweet cider and honey dijon mustard glaze. When adding the cider to the pan, there was a sizzle and a huge cloud of steam that engulfed the pan!  Very dramatic and fun! Remember that if your cider cooks out before the sauce thickens, just add more cider to the pan -- you almost can't have too much.  I happened to find some fresh thyme that I added to the sauce after it reduced and thickened to a beautiful dark amber color.  I didn't let one drop of that go to waste!  The apples that I used were Jonathan apples, but, you could use other kinds of apple if you like.  Jonathan's are usually in season in the fall only.  Another thing to remember is to not stir the apple too much or they will fall apart and break down.  (They would still taste good, but not look as pretty as the half moon slices!)  I love using my cast iron skillet for recipes like this one--anytime I'm pan frying or searing meat it makes a beautiful crust on the outside and cooks everything very evenly.  I was impressed with the crispy sear that held in all of the yummy juices!

     Spice Rubbed Pork Loin Chops with Apple Cider Glaze is an amazingly good recipe, and is surprisingly easy to make!  It's easy to make, and the flavors are bold and very seasonal!  I served it with pecan, cranberry couscous and homemade sweet potato fries.  On a cool, fall evening this is the meal to enjoy!

Spice Rubbed Pork Loin Chops with Apple Cider Glaze 
    
     Mix together salt, pepper, ground coriander, cinnamon, and nutmeg in a small bowl.  About 1/2 tsp. salt, 1/4 tsp. pepper and ground coriander, and 1/8 tsp. cinnamon and nutmeg.  Rub this mixture on both sides of the pork loin chops.  Heat a large (preferably cast iron) skillet over medium high heat and swirl olive oil twice around the pan, and about 1 Tbsp. butter.  Add the pork and cook on each side for about 3 minutes each. When I turn the pork loin chops once, I turned down the heat just a little. You may be tempted to flip before the 3 minutes is up, but trust me and wait to get that great crust. Once the pork is cooked take out of the skillet and set aside. 
    
     Turn the heat down to medium and add 1 Tbsp. butter and about 1/2 cup of apple cider to deglaze the pan by scraping the yummy bits off the bottom.  Bits equal flavor!  Then add about one generous Tbsp. of honey dijon mustard to the pan and continue to stir. Add one sliced apple and gently stir in. Stir occasionally while it simmers. Place your pork loin chops back in the pan with the glaze during the last minute of cooking. It doesn't take long for the sauce to get  thickened and glossy.  Add as much salt and pepper as you like, and a few sprigs of fresh thyme. 
     Once the sauce is nice a dark and thick, and the apples are tender you can plate it up.  I placed the pork on a bed of the couscous and then spooned the sauce over the top with the apples.  It's beautiful this way, and the couscous soaks up some of the yummy sweet flavor from the apple cider and spicy flavor from the dry-rubbed pork!  Garnish with fresh thyme.

Grocery List
Pork Loin Chops
Salt
Pepper
Ground Coriander
Cinnamon
Nutmeg
Olive Oil
Butter
1 Apple
Apple Cider
Honey Dijon or Dijon Mustard
Fresh Thyme

Autumn is Here! Caramel Apple Cake

  Here's the recipe that practically defines what a perfect autumn cake should taste like--in my opinion.  The name says it all.  Caramel. Apple. Cake.  Honestly friends, this cake is one of  the very best cakes I've ever had! For a minute, just imagine with me what a homemade spice cake with freshly sweetened Jonathan apples and a smooth, ridiculously rich caramel frosting that pools at the bottom of the cake that is topped with toasted southern pecans would taste like! 

     The cake recipe is one that came from Heath's Nana and is a delicious no-fail cake that's made with the season's best apple, Jonathan.  It's usually made as a sheet cake with a cream cheese frosting, but I have been wanting to make my own version.  I just loved the idea of an apple cake with caramel frosting.  Apples and caramel have been the perfect fall pairing for as long as hayrides and festivals have been around.  So, I just though why not put them together in a cake that's so sinfully good it would satisfy any one's sweet tooth!

   Caramel Apple Cake would be perfect for an autumn birthday or even a new tradition at the Thanksgiving dessert table!  Try it, and I have no doubt you will agree it will be a recipe to share! 

Caramel Apple Cake
3 c. apples, chopped fine
1 1/2 c. sugar (Sprinkle over apples, set 15 minutes.)
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter (1 stick), melted
3 eggs, beaten
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. vanilla
1/2 c. toasted pecans

Mix all ingredients together by hand.  Pour into 2 8 in. plans that have been greased and floured.  Bake at 350 degrees for 26-30 minutes.  Allow the cakes to cool and frost with homemade caramel frosting.  Decorate with toasted pecans.

Caramel Frosting
 1/2 c. butter, (1 stick)
1 c. packed dark brown sugar
1/3 c. heavy cream, or more as necessary
1 16 oz. box confectioner's sugar
1/2 tsp. pure vanilla extract

Melt butter in a saucepan over medium heat and stir in brown sugar and cream.  Bring to a boil and then transfer to a large mixing bowl.  Add sugar and vanilla.  Beat with a mixer until everything is creamed together well.  If the frosting is to thick, just add a bit of cream.  This frosting is very thick and rich, and once spread on the cake will actually smooth itself out for an beautiful finish.  Ice the cake once the frosting is cooled about 15-20 minutes, and re stir it before putting on the cake.

Christmas Linzer Cookies

Christmas is a time for baking, giving, sharing good food and company along side the twinkling Christmas tree and a cozy fire. Welcoming friends and family into our home around the holidays especially means alot to my husband and I, so last year we decided to start a new tradition.  (Traditions are very important in my family, so I am excited to start one to include friends, as well.) A couple of weeks ago Heath and I hosted our 2nd Annual Cookies and Cocoa with the Cates' party! Christmas is my favorite time of the year, and always has been as a child, and so it only makes sense to throw a Christmas party with some of my favorite Christmas treats!  These Linzer cookies are a new addition to my holiday cookie collection, and I was surprised at how wonderfully delicious and beautiful these small confections were.  You can make these cut out hazelnut-spiced cookies in any shape, but I chose Christmas trees.  I thought the dusting of the powdered sugar would make them look like little snow capped evergreens, almost too cute to eat.  (Not quite!)

You may find other yummy recipes for these cookies that call for other nuts such as almonds, but I was drawn to the hazelnuts.  I have never baked with hazelnuts before and was drawn to their Dickens-esque quality and fragrance when roasted that makes you  wish you were in the snowy streets of 19th century London.  I am sure that I made the right decision, because these cookies couldn't be better!  As with any roll-out and cut cookies they are time consuming with the chilling the dough and after baking spreading the jam and dusting with sugar....but honestly I completely enjoying every step.  It's almost relaxing to me to get in the routine of something as simple as spreading delicious, sweet jam and then later letting the powdered sugar "snow" down on the finished cookie.  The  fact that each batch of cookies only take 4-5 minutes to bake was great, so the baking itself wasn't long at all!
These jewel toned, buttery, Christmas Linzer Cookies lit up the table and everyone just loved them!

*Tip- Though the original recipe calls for seedless raspberry jam, I used one with seeds and just loved the look of the tiny black seeds in the red jam.  They will not get in your teeth, and it tastes just the same.
       - About the baking sheets, I like to use a shiny metal or non stick cookie sheet the best, but when using a dark baking sheet, put parchment paper on the sheet first so the cookies with bake more evenly and not brown the bottoms too much in the oven.


3/4 c. hazelnuts
1/2 cup packed light or dark brown sugar
2 1/2 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 sp. salt
1/4 tsp. ground cinnamon
1 c. butter, softened
1 egg
1 tsp vanilla
powdered sugar
1/2 cup raspberry jam

1. Heat oven to 350 degrees.  Spread hazelnuts in ungreased shallow baking pan.  Bake uncovered about 6 minutes, stirring occasionally.  Rub nuts in a kitchen towel to remove loose skins (some may not some off); cool 5-10 minutes. Turn off oven.

2.In a food processor bowl with metal blade, place nuts and 1/4 c.of the brown sugar.  Cover; process with about 10 on and off pulses, until nuts are finely ground but not oily.  I used a blender, and it worked well.

3. In a small bowl, mix flour, cream of tartar, baking soda, salt and cinnamon; set aside.

4.In a large bowl,beat butter and remaining 1/4 cup brown sugar with mixer on medium speed about 3 minutes 'til smooth.  Add nut mixture; beat about 1 minute or until mixed. Beat egg and vanilla.  With spoon, stir in flour mixture about 1 minute just until blended.  Shape dough into 2 balls and flatten each ball into a disk. Wrap separately in plastic wrap; refrigerate at least 2 hours or until firm.

5.Heat oven to 425 degrees.  Take out one of the dough disk and on a well floured surface roll the dough with a floured rolling pin until about 1/8 inch thick.  Cute with about a 2 1/2 inch cookie cutter.  On ungreased cookie sheets, place cutouts about 1 inch apart.

6.Roll and cut other half of dough.  Using a 1 inch square or round cutter, cut out the center of half the cookies.  Reroll dough centers and cut out more cookies.

7.Bake 4-5 minutes or until the edges are light golden brown.  Remove the cookie sheets to cooling rack. Cool about 10 minutes.

8. Dust powdered sugar over cookies with center cutouts.  Spread about 1 tsp. of the jam over bottom side of each cookies. Top with a cut-out cookie.  Cool completely, about 1 hour.