Caribbean Jerk Tenderloin With Pineapple Glaze

Ingredients

• 1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice, divided
• 2 cups fresh pineapple juice, divided
• 1 to 1 1/2 pounds Swift Natural Fresh Pork Tenderloin

Preparation

1. In large resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade, 1 cup pineapple juice and pork tenderloin; seal bag. Marinate in refrigerator 3 hours or overnight.
2. Remove tenderloin from bag; discard used marinade mixture.
3. Place in shallow baking dish. Roast in preheated 400°F oven until internal temperature reaches 160°F, about 30 to 35 minutes.
4. Meanwhile, in small saucepan, combine remaining 1/4 cup marinade and 1 cup juice. Bring to a boil, reduce heat to medium and simmer 25 to 30 minutes, stirring occasionally, to reduce and thicken glaze. Spoon glaze over tender-loin before serving.

culinary.net

Caribbean Sweet Potato Bake

Ingredients

3 cups cooked, mashed sweet potatoes (2 pounds)
2 eggs, slightly beaten
1/2 cup packed brown sugar
1/4 cup melted margarine
2 tablespoons dark rum, optional
Grated peel and juice from 1 lime
1/2 teaspoon ground nutmeg
2 Dole Bananas, peeled, diced

Preparation

Combine mashed sweet potatoes with eggs, brown sugar, margarine, rum, lime peel, juice and nutmeg in large bowl; beat until well blended. Fold in diced bananas.
Spoon into shallow 5-cup or 8-inch baking dish, sprayed with nonstick cooking spray. Bake at 375°F, for 40 minutes. Garnish with banana slices and parsley, if desired.

culinary.net

BBQ Chicken Salad with Creamy Avocado Dressing

Ingredients

4 small chicken breasts
salt and pepper to taste
1/2 cup BBQ sauce
6 cups lettuce, sliced or torn
1 cup cherry tomatoes, sliced in half
1 cup corn
1 cup black beans, drained and rinsed
4 strips bacon, cut into 1 inch slices and cooked (optional)
1/4 cup cilantro, torn
1/4 cup avocado dressing

Directions

Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side basting the chicken in the BBQ sauce as you go.
Let the chicken cool a bit and slice.
Assemble salad and enjoy!

http://www.closetcooking.com

Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs

Ingredients:

1 can garbanzo beans (chickpeas) rinsed and drained well

1 1/2 cups diced cucumbers with skin on

1 1/2 cups diced tomatoes (drained in colander if the tomatoes are extra juicy)

2 T balsamic vinegar (I like Fini Balsamic Vinegar)

3 T good quality extra virgin olive oil

1/2 cup chopped fresh oregano (or use basil or parsley)

salt and fresh ground black pepper to taste

1/2 cup crumbled Feta (or goat cheese)

Instructions:

1. Put garbanzo beans in colander and rinse very well until no more foam appears. Remove any chickpea skins that come off when you're rinsing the beans. Let beans drain at least 15 minutes. (I sometimes pat them dry with a paper towel if I'm in a hurry and they seem quite wet.) Mix olive oil and balsamic vinegar with a whisk. Place beans in small ziploc bag, pour dressing over and marinate beans in refrigerator 4-6 hours or longer.
2. When you're ready to prepare the salad, remove beans from refrigerator and drain them in a colander, reserving the dressing. Taste dressing for seasoning, and if you don't have at least 3 T dressing, add a bit more balsamic vinegar and olive oil.
3. Dice tomatoes and if they're extra juicy, put in colander to drain while you prepare other ingredients. Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide. (If cucumbers seem wet, pat dry with paper towel.) Wash oregano, spin dry or dry with paper towel, and coarsely chop using a chef's knife.
4. Combine tomatoes, cucumbers, garbanzo beans and oregano and toss with reserved salad dressing. Season salad with salt and fresh ground black pepper to taste. Divide salad among individual serving plates, and top with crumbled Feta or Goat cheese just before serving.

more: http://www.kalynskitchen.com/2006/06/weekend-herb-blogging-35-oregano.html

Baked Eggs in Avocado with Bacon, on Toast

Ingredients:

1 medium or large avocado

2 small eggs

2 sliced of bacon, cooked then crumbled

2 slices of toast

sea salt, to taste

fresh cracked black pepper, to taste

hot sauce, optional

fresh chopped tomatoes, optional

Directions:

1. Preheat oven to 425 degrees.
2. Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.
3. Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.
4. In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn't tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out. Look at the photo above to see how I did it.
5. You can crack the egg directly in the avocado, but it might overflow and make a mess. So this technique will be useful: With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole till it's full. Repeat for both avocado halves.
6. Add salt and fresh cracked black pepper on top of the eggs, to taste.
7. Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it's cooked to your desired consistency.
8. Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add addition salt and pepper to taste, chopped tomatoes, hot sauce, if needed. Enjoy!

more: http://whiteonricecouple.com/recipes/baked-eggs-avocado/

BLACK BEANS AND PLANTAINS WITH RICE

INGREDIENTS

• 2 Tbsp. extra virgin olive oil, divided
• 1 small-medium onion, diced
• 2 cloves garlic, minced
• 1 tsp. chili powder
• 1/2 tsp. coriander
• 1/2 tsp. cumin
• Scant 1/4 tsp. cinnamon
• Dash smoked paprika
• 1 (15 oz.) can black beans, undrained*
• Dab of butter
• 1 plantain, peeled, sliced in half and chopped
• Juice of 3/4 - 1 lime (depending on size of your lime)
• Salt and pepper, to taste
• 1 cup of brown rice + 2 cups of water
• Hot sauce, optional
• Fresh cilantro, handful, optional

INSTRUCTIONS

1. Place brown rice and water in pot. Cover, and bring to a boil. Reduce heat to a simmer, and cook 35-40 minutes, or until rice is fluffy and tender.
2. Meanwhile, in a large saute pan, bring 1 Tbsp. olive oil over medium-high heat. Add onion and saute for two minutes. Add garlic, and season with salt and pepper. Continue to saute, stirring frequently, until onions are translucent and caramelized. Add spices.
3. Pour in entire 15 oz. can of black beans. Bring to a low simmer, and reduce heat to low. Adjust salt, to taste, and let simmer while preparing plantains, 7-10 minutes, stirring occasionally. Beans should be slightly saucy at the end, so keep the heat low and add a splash or two of water, if needed.
4. To prepare the plantains, heat a nonstick skillet over medium heat. Add dab of butter to coat pan. Once melted, add plantains and season with salt. Saute 4-5 minutes, flipping occasionally, until edges are brown. Squeeze lime over top and remove from heat.
5. Remove beans from heat and stir in plantains. Divide rice among bowls and drizzle with remaining Tbsp. of olive oil. Serve beans over top, and finish with cilantro and/or hot sauce, if desired.

more: http://foodfitnessfreshair.com/2013/05/24/black-beans-and-plantains-with-rice/

Caribbean Jerk marinated poussin

Ingredients:

• 1 small poussin/ chicken- 500 gms
• Schwartz Jerk spice blend- 1 1/2 tbsp
• Soy sauce- 1 tbsp
• Vinegar- 1/2 tsp (optional)
• Vegetable oil- 1 1/2 tbsp
• Onion- 1 small, roughly chopped
• Garlic- 5 pods
• Lemon- 1 half

Method:

1. Mix together the spice blend, soy sauce, vinegar and vegetable oil in a bowl.
2. Check for salt and add if necessary.
3. Place the chicken and garlic pods in roasting tray and pour over the marinade.
4. Rub it into all parts of the chicken. Try and get it under the skin if possible.
5. Keep aside for about 30 minutes. I skipped this part and baked it immediately.
6. Squeeze the lemon over the chicken and add it into the tray.
7. Pre-heat over to 200C and bake the chicken for 30 minutes.
8. Take the chicken out once the 30 minutes is up and baste with the juices from the tray.
9. Scatter the onion around and on top of the chicken and bake for another 20 to 30 minutes more. If you want, you can turn the chicken up side down. I didn't.
10. During the last 10 minutes or so, you can change to grill mode and broil it to get a charred effect.
11. Check if the chicken is done by poking the fleshiest part with a knife or skewer and if juiced run clear you are good to go.

more: http://mykitchenantics.blogspot.co.uk/2013/08/sponsored-post-schwartz-caribbean-jerk.html

Caribbean Bean Stew

Coconut Rice Ingredients

• 1 and 1/2 cups of Basmati or Jasmine rice
• 1-14 ounce can of coconut milk
• 1 cup of water
• 1/2 teaspoon of salt

Cumin-Lime Black Beans

• 2-15 ounce cans of organic black beans
• 2 cloves of garlic, finely minced
• 1/2 tablespoon of canola oil
• 1 and 1/2 teaspoons of ground cumin
• 2 tablespoons of fresh lime juice
• salt and pepper to taste

Jerk Seasoned Roasted Sweet Potato

• 2 medium sweet potatoes, peeled and cut into 1 inch cubes
• 1 tablespoon of canola oil
• 1 and 1/2 teaspoons of jerk seasoning (store bought or use the recipe below)
• salt and pepper

Garnish

• fresh chopped cilantro
• fresh mango salsa

Method

1. Preheat oven to 375′F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine the sweet potato cubes, canola oil and jerk seasoning. Toss with hands to distribute spice over all sweet potato cubes. Spread the cubes onto the parchment lined baking sheet. Roast sweet potatoes for 25 to 30 minutes, or until tender.
3. Meanwhile, combine the coconut milk, rice, water and salt in a medium sauce pan. Bring mixture to a gentle boil then reduce heat to a simmer. Cover and cook on low for 15 minutes. Remove from heat and allow rice to sit, covered, for another 15 minutes. Set aside.
4. While the rice is cooking, heat canola oil in a small saucepan over medium heat. Add minced garlic and sauté for a minute or so. Sprinkle cumin powder over the garlic. Add black beans, 1/2 cup of water and 2 tablespoons of lime juice. Season with salt and pepper. Allow beans to simmer while the rice is cooking.
5. To serve, layer a scoop of rice with a scoop of the cumin-lime black beans. Top with a helping of jerk roasted sweet potatoes and garnish with some fresh chopped cilantro and mango salsa.

more: http://thefigtreeblog.com/2013/04/caribbean-bean-stew.html