I realize I have been M.I.A. over the weekend- I have had one miserable, sick baby and spent our sunny weekend at the hospital. Hopefully we are on our way to recovery but prayers would still be appreciated! I'll post a new recipe soon- I've got all my ingredients ready and you're going to love it!
My Poor Parker Monkey when we first got him there : (
I'll be posting a new recipe tommorow so check back soon!!
Jamaican Jerk Chicken is one of my husband's favorites and the kids love it, too! This recipe is using 3 Chicken Breasts because that's how many we eat, but adjust accordingly to suit your family! This recipe was inspired by a salmon dish I had last week using the BBQ sauce and Jerk seasoning but tweaking to add more tang and using chicken! "Jerk" is a term typically used to describe the drying of the meat over open fire with plenty of these seasonings to preserve it in the hot island heat but what I do here is use the Jamaican Jerk spice blend and saute then bake off the breasts. The two predominant spices in the McCormick's Jamaican Jerk Spice blend that I love are Thyme (used frequently in Carribean cuisine) and the Allspice berry (A native to the Jamaican island and is spicy, nutmegy and clovey!). This chicken is a tad spicy but not so much that the kids don't love it.
Jamaican Jerk Chicken
3 Boneless Skinless Chicken Breasts
2 T Extra Virgin Olive Oil
1 Cup BBQ Sauce (A rich molasses sauce works best with this.)
3 T Sweet & Sour Sauce
2 T Jamaican Jerk Seasoning
For your chicken:
Preheat oven to 350
Heat your 2 T EVOO in saute pan til hot
Sprinkle the breasts with Jamaican Jerk Seasoning VERY LIBERALLY
Put breasts into pan and saute on both sides til golden brown
Once the chicken looks like above on both sides, put into your preheated oven for 20 minutes
Or until the internal temperature reaches 165.
While the chicken is in the oven make your sauce:
Mix your BBQ Sauce, Sweet and Sour and reserved 2 T Jamaican Jerk Spices
In a small bowl until thoroughly mixed.
After making your sauce (Its should be about half way through your cook time),
Take your chicken out of the oven and mop your Jerk sauce on it and
Put back in the oven til your temperature reaches 165.
Take it out and enjoy this EASY but AMAZINGLY DELICIOUS Jerk Chicken
A little taste of the islands in the comfort of your own home : )
This editionof things I adore is all in my kitchen! My kitchen is TURQUOISE and PINK! We have dubbed it my "Cupcake Kitchen" because I may be a tad obsessed with cupcakes. My walls are turquoise with pink accessories and accents. I love my kitchen. It SCREAMS "Lauren was here!!" which I love! Here are a few of my favorite things in here:
My Pink Glass Collection
My Turquoise Platter, a gift from Chef E Blackhurst
(Isn't it amazing?? I keep fruit on it so I can keep it out for all to see!)
My Tissue Paper Heart, made by my fabulous artist, Peyton.
This is on my cabinet door by my stove so I see it constantly!
My Balsamic, Sesame Oil and E.V.O.O.
I use these so frequently I don't even put them back up in the cupboard!
My Condiment Shelf in the Fridge
I almost always keep Anchovies (for my homemade Caesar), Ginger Dressing (from Hibachi, of course!), Minced Garlic, Sauerkraut, Capers, Horseradish and Soy Vay. I suggest these as essentials in every kitchen!
My Veggie Drawer!
We are veggie fanatics! I love coming home & opening my veg drawer to decide whats for dinner. Most times I know sides before I know my main course! We eat a LOT of asparagus, mung bean sprouts, peppers, onions, brussel sprouts, carrots and cabbage.
My cheese drawer is almost always overflowing from all of our different cheeses! We eat cheese with most every meal! My favorites are Drunken Goat, any Blue, Sage Derby and Boursin. But I love finding new cheeses and new ways to use old favorites!
I hope you enjoyed the mini-tour! See you soon with a fabulous recipe!
Hey there! Nice to see you, I am so glad you're here today! Welcome to my blog :) My name is Lauren and I am starting this blog to share with you recipes, quotes, anecdotes and things that I just adore! I would like to officially introduce to you my family:
my husband, Jeremy, and I
My oldest, Peyton, 7 :)
My youngest, Parker, 1 :)
These boys are my whole heart and world. They are my kitchen helpers so you'll see plenty of them! I am incredibly passionate about food and everything pertaining to food! I am the Pastry chef at a resort 10 minutes from my home and do the desserts for their fine dining restaurant, pastries for the hotel brunch and all the sweets for events that come to visit us. I am incredibly blessed to have such an amazing family and career. I hope you come back and visit for lots of food and fun!!