Caribbean Coconut Chicken

Serves 4

INGREDIENTS:

  • 4 skinless, boneless chicken breasts
  • 1 teaspoon vegetable oil
  • 1 1/2 onions, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon chopped roasted garlic
  • 1/2 (14 ounce) can coconut milk
  • salt and pepper to taste
  • 1 pinch crushed red pepper flakes

DIRECTIONS:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
  3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Sauté until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
  4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Savory Caribbean-Inspired Sweet Potato Cakes

Serves 4

INGREDIENTS:

  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1 fresh jalapeno chili, seeded and finely chopped
  • 3 green onions with tops, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 1/4 teaspoon allspice
  • salt and pepper to taste
  • 1/4 cup canola oil

DIRECTIONS:

  1. Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
  2. Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
  3. Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
  4. Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

Georgetown Lime Cookies

INGREDIENTS:

2 c. all-purpose flour

1 tsp. Baking powder

½ tsp. Salt

½ tsp. Ground nutmeg

½ tsp. Ground cinnamon

¾ c. butter, softened

1 c. granulated sugar

Finely grated peel of 2 limes

3 tsp. Fresh lime juice

1/3 c. granulated sugar, mixed with:

o¼ tsp. Each ground nutmeg and cinnamon for topping.

DIRECTIONS:

1.Preheat oven to 350 F. Grease 3 to 4 large baking sheets.

2.In a medium bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Set aside.

3.In a large mixing bowl, beat the butter, sugar and lime peel until light and fluffy. Gradually beat in lime juice.

4.Stir in the flour mixture ½ cup at a time, blending well after each addition.

5.Place the sugar-spice mixture in a small bowl, and roll rounded teaspoons of dough into 1-inch balls.

6.Roll the balls in sugar-spice mixture, and arrange, 1 inch apart, on prepared baking sheets. Use a decorative cookie stamp or the bottom of a glass to flatten the balls slightly.

7.Bake 13 to 16 minutes, or until deep golden brown on the bottom.

8.Cool on wire rack.

9.Store in an airtight container at room temperature for up to 1 week; freeze for longer storage.

Carrot and Raisin Salad

INGREDIENTS:

4 c. grated carrots

1c. raisins

½ c. mayonnaise or salad dressing

1 tsp. Lemon or lime juice

2 tbsp. Light cream

lettuce

½ c. toasted, blanched almonds

DIRECTIONS:

1.Combine carrots and raisins.

2.Blend mayonnaise or salad dressing, lemon juice and cream;

3.Mix with carrots and raisin.

4.Spoon in lettuce cups or over shredded lettuce.

5.Sprinkle with almonds.