Eggball

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

Time: 1 hour

Ingredients:  

• 6 hard-boiled eggs  
• 2.5 cups vegetable oil for frying  

Potato mixture: 

• 3 potatoes, washed & scrubbed
• 3 cups boiling water
• 1 teaspoon cumin powder
• 1 tablespoon minced garlic
• 2 tablespoons ground onion  
• Salt to taste  

Batter:

• 4 tablespoons ground split peas 
• 4 tablespoons all purpose flour  
• 1/2 cup water (or more, added slowly to create batter consistency) 
• Salt to taste

Recipe:

1. Boil potatoes for 15 mins.
2. Mash them in a bowl with all the potato spices above, set aside.
3. Peel the hard-boiled eggs.
4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
5. Dip the ball into the batter so it's evenly coated.
6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

Dad's Lamb Pepper Pot

Spiced lamb meat slow cooked in a warm broth of casreep (a thick black liquid made from cassava root), cinnamon sticks, clove, dark brown sugar, and other spices.  Try this delicious Guyanese dish this holiday season & savor it for days!

Time: 1 hour

Ingredients:

• 3 lbs lamb meat - cut into chunks for stew
• 1 cup casreep (find it in a West Indian store)
• 1.5 tablespoon whole cloves
• 3/4 cup dark brown sugar
• Enough hot water to cover the meat in the pot
• 5 cinnamon sticks
• 3 tablespoons minced/chopped garlic
• 1 large onion chopped/minced
• 1 bunch of fresh parsley leaves
• 1 bunch fresh oregano
• 5 fresh basil leaves
• 3 leaves of broadleaf thyme, finely chopped
• 2 teaspoons dried thyme
• 1 teaspoon cumin powder
• Salt to taste
• 3-4 hot peppers (optional)

Recipe:        

1. Sautée onion, garlic, and lamb meet with the casreep for 5 mins on low heat
2. Add all other ingredients + the water, bring to a boil.
3. Cover for about 40 mins, or until the meat is tender.  Turn it occasionally during this time.
4. Enjoy!

Pepper pot should be served with Guyanese plait bread (can be found in a West Indian store).  It tastes even better days after it's cooked - reheated.  The flavors in the broth saturate the meat and make it even more flavorful in every bite! 

Eggless Peppermint Fudge Chocolate Bites

Decadent fudgey bites of chocolate brownie with a hint of mint - covered in peppermint snow! So fast, so easy, so good!

Time: 45 mins

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup apple sauce
• 1/2 cup sugar
• 3 tablespoons unsalted butter
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 candy canes, crushed

Recipe:

1. Melt the chocolate chips & the butter in the microwave for 1 min.
2. Meanwhile, whisk the apple sauce and sugar together. 
3. Add in the chocolate mixture and stir until well combined.
4. Preheat the oven to 350 degrees.
5. In a separate bowl, mix the dry ingredients together - then slowly stir it into the bowl with the apple sauce mixture. 
6. Mix in 2 of the crushed candy canes until smooth.
7. Pour the mixture to the pan and bake for 30 mins or until a toothpick comes out clean.
8. Let cool completely - then scoop 1 inch parts of the brownies into your hands and form into balls. 
9. Sprinkle the remaining crushed candy canes over the balls and enjoy!

Rosemary Cauliflower Mash

Want the taste of seasoned mashed potatoes without all that starch? Try my Rosemary Cauliflower Mash! It's easy & a healthier side dish for your Christmas Eve dinner. 

ime: 20 mins

Ingredients:

• 1 head of cauliflower
• 1.5 tablespoons butter
• 1 sprig rosemary
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon crushed red pepper
• 1 pot of boiling water (3 cups, salted) 

Recipe:

1. Cut the head of cauliflower off the stem, place it in the boiling water until soft (about 10 mins) 
2. Strain the cauliflower & place it in a food processor. Add all other ingredients. 
3. Pulse for 1-2 mins or until the cauliflower is the consistency of mashed potatoes.  
4. Serve hot & enjoy!  

Tip: double or triple this recipe to serve at a dinner party!  

Vegan Coconut Bites

Take a break from the sugary, fatty desserts this holiday season and try some vegan coconut bites!  Made with 4 simple ingredients, these no-bake treats taste so good you won't miss the calories!  The best part?  They take 15 mins to make! 

Time: 15 mins

Ingredients:

• 1 cup raw oats
• 1/2 cup coconut flakes
• 1 tablespoon ground cinnamon
• 2 tablespoons agave nectar

Recipe: 

1. Put all ingredients in the food processor and pulse to a fine grain.  It will start to become dough-like. Add more agave if the mixture is loose.
2. Take about a tablespoon of the mixture in the palm of your hand and squeeze it so it holds together, then form it into a round ball.
3. Place it on wax paper to display or on a nice platter.  Enjoy!

Crab Cakes

Add this to your holiday appetizer menu!  Seafood with a comforting kick!  Crab cakes are a delicious way to spice up your meal. Try this recipe with some homemade aioli or spicy mayo and prepare to indulge. 

Time: 40 mins, makes about 10 crab cakes

Ingredients:

• 1 container (or 2 cups) jumbo lump crab
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons crushed red pepper
• 1 large egg
• 1 sleeve Ritz crackers - crushed into crumbs with a rolling pin
• 2-3 tablespoons vegetable oil for frying the cakes

Aioli:

• 1 tablespoon fresh chives
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe:

1. Combine all crab cake ingredients together in a medium-large bowl using a large fork.  The egg should help the mixture hold together.  If it doesn't, add another egg.
2. Use your hands to form patties out of the mixture - and set them aside.
3. In a medium/large frying pan, heat the vegetable oil to medium heat.
4. Place each of the patties into the frying pan (careful not to overlap them) and let fry on each side for about 4-5 mins or until golden brown.
5. Lay the finished crab cakes on a paper towel to drain any excess oil before serving.

Aioli:  Mix aioli ingredients together in a small bowl and serve next to the crab cakes!

Kalonji with Shrimp

Bitter melon - bitter gourd - karela.. no matter what you call it, it is delicious pan-fried and filled with curried shrimp!  Try this fantastic Guyanese dish for dinner tonight!

Time: Approx 1 hour - makes 4 kalonji (double this recipe to make 8)

Ingredients:

• 2 bitter melons (karela) - get ones that are wide so you can scoop out the seeds and stuff them
• 1 teaspoon curry powder
• 1 teaspoon coriander powder
• 1 teaspoon ground geera (ground cumin)
• 1 teaspoon garam masala
• 1.5 cups raw peeled & de-veined shrimp
• 2 garlic cloves - minced or finely chopped
• 1 tablespoon chopped onion
• 2 teaspoons salt
• 1 tablespoon vegetable oil

Recipe:

1. Set a pot of 3 cups water + 1 teaspoon salt to boil.
2. Cut off the ends of the karela (bitter melon) so the tips and stem are off but the end is not open (you need it closed so you can stuff it later).
3. Put the karela to boil in the pot for 15 mins, turning it every so often so it boils on all sides.
4. In a frying pan, heat the vegetable oil to medium heat and add chopped garlic and onion until golden brown. 
5. Next, add the shrimp to the pan - and the remaining teaspoon of salt, curry powder, ground geera, garam masala, and coriander. 
6. By now the karela should be ready for straining.  Strain and wash with cold water so it cools off soon.
7. Fry the shrimp in the curry mixture until cooked through - then move it to another bowl. 
8. When the karela is cooled enough to handle without burning yourself, cut both of them in half.  Scoop out the seeds with a spoon so you have 4 hollow pieces. 
9. Fill about 2-3 spoonfuls of the shrimp mixture inside each karela.  Press it in with the back of your spoon so it's tightly packed.
10. Turn the stove back on with the same pan that you fried your shrimp in, let it get to medium heat. 
11. Add each piece of stuffed karela to the pan and pan-sear on all sides so that the outer edge of the karela is browned. 
12. Serve over a plate of homemade rice and dhal (as pictured) - enjoy!

Spinach Tortellini Salad

Feeling lazy at lunchtime? Try my spinach tortellini lunch salad!  It's quick - it's easy - it's delicious!

Time: 20 mins

Ingredients:

• 1 cup spinach tortellini
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1/4 cup feta cheese crumbles
• 1/4 cup grape tomatoes, whole
• 1 tablespoon roasted garlic slices
• 1/4 cup olives of your choice
• salt/pepper to taste

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt
2. Strain when cooked through and let cool
3. Toss in a bowl with desired toppings 
4. Sprinkle with salt/pepper to taste
5. Eat cold or at room temperature

Chicken Roll

My mom has been making chicken rolls for special occasions ever since I can remember.. and they're always a hit!  Chicken rolls are made with a delicious pastry crust and filled with chicken, vegetables and cheese - kind of like a calzone.  You can slice them up diagonally and serve them as an appetizer or finger food at a party.

I came up with my own version - very similar to hers.  The recipe is really easy, it just requires a little time for the dough to cool in the fridge.  Enjoy! 

Time: 2 hours, makes 2 rolls

Ingredients:

• Filling
  • 2 lbs boneless chicken breast or thighs, cut into cubes
  • 1 tablespoon chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1.5 cup frozen vegetables - you can buy the frozen soup vegetables packets from ShopRite or PathMark, they work great!
  • I/4 cup milk or lactaid
  • 1.5 cups shredded cheddar cheese
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon italian seasoning - (or oregano) for sauteing the chicken
  • 2 teaspoons oregano for sprinkling over the finished chicken mixture
• Crust
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1 stick cold unsalted butter - cut into cubes
  • 1/4 cup cold water
  • 1 egg yolk + a splash of water to make egg-wash

Recipe:

1. In a food processor, combine all ingredients for the crust (except the egg wash) and pulse until a dough forms. 
2. Finish kneading the dough with your hands, but just enough so it forms a ball.  You don't want to over-knead or it will get hard.   Add more cold water if you need to, so the dough mixture stays together. 
3. Cover the dough with clear wrap and refrigerate for at least 30 mins.
4. In a large skillet, heat the olive oil to medium heat - then add the onion and garlic.
5. Once the onion and garlic start to brown, add in the chicken and let cook for 5 mins, stirring occasionally.
6. Next, add the vegetable mixture - or whatever chopped vegetables you'd like, and the remaining filling ingredients except the cheese and the oregano.   Heat until the milk boils down to about half (about 15 mins). 
7. Turn off the stove, sprinkle the cheese on the mixture, and move it off the heated surface so the filling can cool completely.  You don't want the filling to be hot when you put it into the dough, or it will melt the dough mixture and start to rip apart.
8. When the filling is cooled to room temperature, take your dough out of the fridge and break it into  equal balls of dough. 
9. Roll out the first ball so that it looks like an oval.  Don't roll the dough too thin or it will rip when you try to pull it over the filling.  Also, don't roll it too thick or it will be too dry when you bite into it.  You want it to be about 2mm thin.
10. Fill the middle of the dough with 3 spoonfuls of the mixture, and sprinkle 1 teaspoon oregano on the mixture.
11. Fold both ends over the filling, one on top of the other. Pinch it closed with your fingers at the top and bottom, then seal it with the end of a fork along the edge in the middle and the top and bottom.  
12. Place the finished roll on a greased cookie sheet (I used cooking spray) and preheat the oven to 350.
13. Repeat steps 9 through 12 for the remaining roll(s). 
14. Next, mix your egg wash mixture and coat the top of the chicken rolls using a pastry brush. 
15. Bake them for about 1 hour or until the crusts are golden brown on the outside.  

Scallops Wrapped in Turkey Bacon

Put these on your appetizer menu this holiday season! These scallop wrapped in bacon are amazingly easy to make, impressive to display & won't break your budget! 

Time: 30 mins depending on how many you make

Ingredients:

• 2 cups scallops (I got mine from BJs, so inexpensive!)
• 1 pack thin & crispy turkey bacon
• 1-2 teaspoons salt
• 1-2 teaspoons black pepper
• Toothpicks to keep the bacon in tact
• 1 tablespoon butter for frying

Recipe:

1. Break the turkey bacon into 3 parts, & break your toothpicks in half.
2. Wrap each part around 1 scallop each, sealing it with 1/2 toothpick for each scallop.
3. Sprinkle with salt & pepper.
4. Heat the butter on medium heat in a large skillet.
5. Add the bacon-wrapped scallops one by one so they can stand up & brown on the top.
6. Turn them over after 2-3 mins & let them brown on the other side. 
7. Let the bacon brown on all sides by pushing the scallops over & rolling them around - it won't take long to get crispy.
8. Drain on paper towels & serve!

No Bake Pistachio Sea-Salt Fudge Bars

Guiltless bliss! These take only 15 mins to make & are wayyyy healthier than eating real fudge. They're also gluten-free & vegan!

Time: 15 mins 

Ingredients: 

• 1 ten oz container (or 1.5 cups) pitted dates 
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons ground cinnamon 
• 2 teaspoons coarse sea salt 
• 2 teaspoons flax seed flakes 
• 2 teaspoon coconut oil 
• 1 tablespoon pistachio crumbs (pounded pistachios)
• 2 additional tablespoons of pistachio crumbs for rolling the bars in

Recipe:

1. In a food processor, combine all ingredients & pulse until a fine mixture forms. Add more coconut oil if the mixture is too dry (it should look moist, but not wet).
2. Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each (see image below).
3. Put the remaining pistachio crumbs in a small sandwich bag. Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar. 
4. That's it! You can refrigerate these if you want them cold, or just serve them as-is!

Eggless Banana Bread

Don't throwout your brown bananas... make banana bread!!  I came up with this easy peesy banana bread recipe + it's eggless and it tastes like a milkshake.  YUM!

Time: 1.5 hours

Ingredients:

• 2-3 ripe bananas (overripe - even brown is best!)
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon apple sauce
• 1.5 cups all purpose flour
• 1 teaspoon baking powder

Recipe:

1. Peel the bananas and mush them in a medium bowl so there's some small chunks left. 
2. Add all other ingredients and stir until combined - you don't want to over-stir or it will make the bread hard.
3. Pour the mixture in a loaf-pan and sprinkle with more cinnamon if desired (I did!)
4. Bake on 350 for 1 hour or until a toothpick comes out clean. 
5. Serve slightly toasted or as-is! 

Optional: You can add chocolate chips or walnuts inside the batter for a crunchy surprise! 

Falafels

Another perfect meal for Meatless Monday's! Falafels remind me of street food in NYC, on a cold night like tonight! They're very easy to make - and they're ready in just 20 mins - so I no longer have to stand in a cold line to have some! 

Time: 20 mins - makes ~8 - 10 falafels

Ingredients: 

• 1 can garbanzo beans  
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder 
• 2 cloves garlic
• 1 tablespoon diced onion
• 1 handful fresh parsley  
• 2.5 tablespoons all purpose flour  
• 2-3 hot wiri wiri peppers if desired  
• 3 tablespoons olive oil  
• 1-2 cups vegetable oil for frying  

Recipe:

1. Strain & wash the garbanzo beans. 
2. Add all ingredients in a food processor & pulse for 2-3 mins until the mixture is fine & grainy.
3. In a large skillet, heat vegetable oil (make sure the oil height is about 1 inch thick) to medium heat.
4. Break off golf ball sized pieces of the mixture & form into falafel patties with your fingers.  
5. Add the falafels one by one to the pan & fry for 2 mins on each side (or until golden brown). 
6. Lay on paper towels to get any excess oil off, and serve. These go great in a salad or in pita bread!  

Pita Bread:  

Ingredients:  

• 1.5 cups all purpose flour  
• 1 packet fast acting yeast
• 1 teaspoon white sugar  
• 1 cup warm water  
• 1 teaspoon salt  

 Recipe: 

1. Pour the yeast packet in a measuring cup. Add the sugar & warm water, stir. Place it aside in a room temperature, dark space (I put it in the microwave without turning it on). Leave it for 15 mins so the yeast bubbles up.
2. Put the flour & salt in a basin. Add the yeast water, knead into a dough.  
3. Break 2" balls of dough & roll them each out with a rolling pin. You may need to add a little dry flour so it doesn't stick to the surface you're rolling it on. Don't roll them out too thin, let them be about 1/2 inch thick.  
4. Use PAM spray on a flat griddle or frying pan to cook the pita bread for about 5 minutes on each side, or until they are golden brown.  

Tomato Sauce

This is a perfect way to use up tomatoes from your summer garden crop. Thanks to my dad and uncle, I had plenty of green and red tomatoes to use for this sauce!  This was my first time making tomato sauce completely from scratch - without the canned tomatoes.  It tasted so fresh and was worth the wait!  

Time: 8 hours

Ingredients:

• 12 whole tomatoes (I used frozen tomatoes green and red tomatoes that I let defrost overnight in the fridge, makes them so easy to peel!)
• 1/4 cup olive oil
• 1 handful fresh basil leaves, torn into smaller pieces
• I handful fresh thyme leaves (I used broad-leaf thyme)
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 1/2 cup white sugar
• 1 onion, diced 
• 1 garlic bulb
• 2 tablespoons salt
• 1 cup water
• 1 teaspoon crushed red pepper
• 1 teaspoon chili powder

Recipe:

1. Wash and peel the tomatoes. If they are frozen from earlier in the summer, it helps to boil them for 5 minutes so the skin peels off easier. After they're peeled, set them aside.
   
2. Slice the edge of the garlic bulb (skin on) so that the tops of each glove are exposed.  Coat with olive oil and wrap in foil - roast on 425 for 40 mins.  
3. Heat the 1/4 cup olive oil and diced onions in a large pot on medium heat.  Mix around until the onion is opaque.
4. Add the tomatoes, basil, thyme, oregano, sugar, crushed red pepper, chili powder, salt and black pepper.  Mix until combined.
5. Cover the pot and bring to a boil for about 10 mins on medium-high heat.
6. Lower the heat, remove the cover, and stir. The mixture will start thickening - looking almost like salsa rather than a sauce. 
7. Remove the garlic from the foil paper and squeeze the softened cloves into the pot.  Mix around, the garlic will melt.
8. Add the cup of water, stir, and recover the pot.  Leave the heat on a low simmer. 
9. Keep checking the sauce and stirring occasionally so it doesn't burn.  If it has a lot of chunks, use an immersion blender. Leave it on the stove for 3-6 hours (or longer if you have the time!)

Depending on how ripe the tomatoes were, you may need to add a little more sugar or a little more salt after tasting it. If you prefer a spicier sauce, you can add more crushed red peppers.

Serve over warm pasta or use as a dipping sauce for breads!

Homemade Garlic Spread

Fancy up your French baguette with this amazingly easy garlic spread! You'll wow your guests & feel surprisingly accomplished- you just made homemade garlic bread! Woohoo! 

Time: 1 hour 

Ingredients:

• 1 bulb garlic  
• 1 tablespoon butter
• 1 tablespoon fresh parsley leaves 
• 1 teaspoon black pepper  
• 1 teaspoon olive oil  

Recipe: 

1. Cut the top off the wide end of the garlic bulb so that the ends are exposed. Remember to leave the skin on (you can throw away any shell that falls off).
   
2. Rip enough foil paper to completely cover the garlic, and place the bulb in the center of the foil, exposed side face up.
3. Coat the op with olive oil, and close it so there's a tent at the top. 
4. Roast the garlic on 425 for 40 mins, or until the garlic is soft.
   
5. Open the foil and let the garlic cool for 15 mins.​
6. Place the butter in a bowl and soften to room temperature. ​
7. Take the cooled garlic & ​squeeze it out of the shell, into the butter. It should be very easy to do this, and the garlic will be mushy. If it isn't, you can put it back to roast longer. 
8. Add in the parsley & mix to incorporate all of the ingredients. ​
9. Now, you can spread the mixture over toasted bread, sprinkle on black pepper & serve! ​
   

Lamb Ragu Sauce

Looking for an easy, delicious homemade meat sauce?  Search no more!  This lamb ragu is a quick way to fancy up some pasta - without breaking your budget.  Recipe brought to us by Elvin Angulo!  Enjoy :) 

Time: 30 min

Ingredients:

• 1.5 lbs ground lamb
• 4 cups of tomato sauce (homemade or store bought)
• 4 cloves of garlic
• 2 shallots
• 1 cup of red wine (I used a Merlot/Cabernet Sauvignon)
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1 teaspoon of cinnamon
• 1 teaspoon of cumin
• 1 teaspoon of oregano

Recipe:

1. Mince the garlic and dice the shallots, then heat 2 tablespoons of extra virgin olive oil in a skillet.
2. Cook the garlic and shallots on high heat for 4 minutes. You do not want to burn the garlic so make sure to keep an eye on it.
3. Once the shallots are sweating and the garlic is soft, throw the lamb in with the salt, pepper, cumin, and cinnamon and then cook until the meat is brown. There will be a decent amount of liquid from the fat of the meat so you will want to cook the liquid down.
4. Pour the cup of wine into the skillet and stir. You will want to cook the wine into the meat until the wine has been reduced by half.
5. Add 4 cups of tomato sauce into the skillet along with the oregano. Bring the heat down to low, mix around the sauce and let cook for 12 min.
6. Serve with pasta of your choice and enjoy!

Candy Cane Cookies

'Tis the season to be chubby!  So let's embrace it and eat more cookies.  YEA!!  :D

I have a huge love for anything peppermint flavored, and these cookies hit the spot!  Every bite has tiny crunches of candy canes, yet you still have the fluffy goodness of a warm, fresh-baked cookie. The best part?  This recipe is fast and easy!  Enjoy

Time: 1.5 hours

Ingredients:

• 1 cup all purpose flour
• 1 stick butter
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 egg
• 1 teaspoon peppermint extract
• 2 candy canes

Recipe:

1. Soften the butter in a microwave for 30 seconds, then whisk it until fluffy.
2. Add salt, egg, sugar and peppermint extract to the butter and whip together until well combined.
3. Place the candy canes unwrapped into a ZipLoc bag, seal it.  Using a rolling pin, pound the candy canes into small crumbs.  Don't pound them to a powder, or they won't look like candy cane pieces in the cookies.
4. Add the candy cane crumbs and the flour to the bowl and mix it in until all ingredients are combined.  Cover with clear wrap and refrigerate for 1 hour.
5. Preheat the oven to 375 degrees.
6. Take the cookie dough of the fridge and form small 1 inch rounds, placing each on an un-greased cookie sheet.  Ensure the cookies are spaced out by at least 1.5 inches. 
7. Bake for about 8-10 minutes until the cookies are golden brown and cooked through. 
8. Cool on a wire rack for about 10 mins before serving.  Enjoy!

Chicken Enchiladas with Cilantro Lime Rice and Seasoned Kidney Beans

Tonight was Mexican night!  Naturally with this cold weather, I was craving some comfort food.  Warm up with some hearty chicken and cheese enchiladas, Mexican-spiced kidney beans, and flavor-bursting cilantro lime rice.  Enjoy!  

Time: 1 hour

Ingredients:

• 1 lb chicken strips or tenders, raw
• 1 pack enchilada seasoning (you can use 2 teaspoons chilli powder, 1 teaspoon cumin powder, 1 teaspoon black pepper and 1 teaspoon salt if you don't have enchilada seasoning)
• 1 tablespoon water
• 1 teaspoon sliced fresh jalapenos
• 6 flour tortillas
• 2 cans enchilada sauce (you can Google a DIY enchilada sauce recipe if you don't have the cans)
• 1/2 cup shredded cheese + 1 more tablespoon for toppings (optional)
• 1/4 cup Rotel diced tomatoes and green chilis (you can also use salsa)
• 2 tablespoons sour cream
• 1 cup white rice (I used basmati)
  • 1 tablespoon fresh lime juice for boiling
  • 1 teaspoon lime juice
  • 1 teaspoon fresh lime zest
  • 1 teaspoon salt
  • 1 handful fresh cilantro leaves
• 1 can kidney beans
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt

Recipe:

1. In a medium pot, bring 2 cups water to a boil for the rice. 
2. While the water is boiling, cut your chicken tenders into small cubes.
3. Heat a medium-large skillet to medium heat and add the chicken cubes, enchilada seasoning packet & tablespoon of water.
4. Stir the chicken so it's coated evenly.  The water will start to evaporate and thicken into a sauce around the chicken.  At this point, the chicken will start to be cooked through (about 5 mins).  Add jalapeno slices and turn the heat off.
5. When the water starts boiling, add the lime juice and the rice.  Cook until the rice is done, then strain. 
6. Preheat your oven to 400 degrees. After the chicken mixture has cooled for 10 mins, add the shredded cheese and mix around.  
7. Fill each of the flour tortillas with the chicken and cheese mixture, rolling them up and placing them in a greased 13x9 inch Pyrex pan.
8. Pour the enchilada sauce over the filled tortillas, coating them all over.
9. Cover the pan with foil and bake on 400 degrees for 20 mins.  
10. Strain the rice and let cool for 10 mins. 
11. Pour the beans and bean seasonings in the skillet that the chicken was in, mix and let heat for about 5 mins until the seasonings are incorporated.  Turn off the skillet and move to a serving bowl or plate.
12. Put the rice back into the pot it was in before you strained it.  Mix in the teaspoon of lime juice, lime zest, salt, and the handful of cilantro leaves. Taste it - if it needs more lime juice, you can add it while it's still hot so the liquid absorbs. The rice is now ready to be plated or set aside.
13. Open the foil after 20 mins and sprinkle the remaining shredded cheese on top, allowing it to melt.
14. Top with diced tomatoes and green chillies, or salsa, and sour cream.  Serve with seasoned beans and cilantro lime rice!

Cookup Rice with Lamb

Creamy, hearty, meaty, warm, YUMMY!  Cookup rice is an amazing Guyanese dish.. and one of my favorite dishes ever!  I've deviated slightly from the traditional way of making it, simply to save some time and get it in my belly faster - but I've included a disclaimer of how to make it the traditional way if you have more time.  This recipe seems intimidating because of the number of ingredients, but it is really easy!  It's kind of like a big pot of gumbo. 

FYI you can substitute the lamb with a meat of your choice.  Enjoy! 

Time: 45 mins

Ingredients:

• 2-3 lbs lamb meat (I got shoulder chops & cut them into bite sized pieces)
• 1 can coconut milk
• 1 can blackeyed peas, rinsed and strained (Disclaimer: the traditional way to make this dish is with a bag of blackeyed peas soaked overnight, then boiled (15 mins) and strained, before using in the recipe)
• 1 cup white rice, washed but uncooked (I used basmati)
• 1 tablespoon diced yellow onion
• 1 teaspoon fresh thyme leaves 
• 2 garlic cloves, sliced thinly
• 1 bullion cube (chicken flavored) - this is optional
• A handful of baby spinach, or okra (bok choy can also work)
• 1 tablespoon butter
• Salt/black pepper to taste
• 2 diced wiri-wiri peppers (can sub chili peppers or peppers of your choice!)
• 2 bay leaves (optional)

Recipe:

1. Heat a medium-large sized pot to medium/high heat.  Add the lamb pieces, with the fat on (so you don't need to add extra oil or butter for frying the meat).   Allow this to brown for about 5 mins, turning it so all sides of the meat are browned.
2. Remove the lamb pieces and set them in a plate or bowl for use later - they won't be completely cooked through. 
3. In the same pot that you cooked the lamb, lower the heat to medium/low, and add the diced onions, thyme, and garlic.  Let simmer for about 3 mins. 
4. Add the uncooked rice and can of blackeyed peas to this mixture, so they are coated in the lamb fat.  Let fry for about 2 mins. 
5. Add the can of coconut milk and the bullion cube.  Stir so the ingredients are incorporated and covered with liquid.  If they are not, add a cup of water.
6. Bring mixture to a boil, add salt, black pepper, wiri-wiri pepper and bay leaves if you'd like, then cover at lower the heat to a simmer for 20 mins, turning a few times so the bottom doesn't burn. 
7. Uncover the pot, stir until you find the bay leaves and remove them. At this time you should add in the baby spinach, bok choy, or okra.  Add the tablespoon of butter and mix it around so it melts into the cookup rice. 
8. Serve hot, with sliced cucumbers or salad on the side! 

Rainbow Trout With My Lemony-Garlic White Wine Sauce

I had this with some rainbow fettuccine pasta- delicious and easy! 

Time: 40 mins  

Ingredients:

• 2 fillets of rainbow trout- skin on, cleaned. 
• 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
• 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout. 

For the sauce:

• 1 cup white wine (I used a Bordeaux)
• 3 cloves garlic 
• 2 tablespoons butter or margarine
• 1 tablespoon fresh chopped parsley
• 1 teaspoon fresh-squeezed lemon juice
• 1 teaspoon black pepper & 1 teaspoon sea salt

Serving suggestion:

• 1 cup fettuccine pasta, cooked al dente

Recipe:

1. Heat a frying pan with a tablespoon of butter to high heat. 
2. Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
3. Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
4. Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
5. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
6. Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
7. Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!

*Watch out for the bones! Slice horizontally so you can remove easily, all at once.