Jamaican Me Crazy Rice Sallye Recipes

JAMAICA-ME-CRAZY CHICKEN TROPICALE

Steps:

• Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken., Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs., Cover and cook on low until a thermometer reads 170° and vegetables are tender, 5-6 hours. Serve with rice.

PORK BROCHETTES WITH HERBS (SALLYE)

Steps:

• 1. Cut meat into bite sized cubes and place in large ziplock bag.
• 2. In small mixing bowl, crush garlic cloves and bay leaf, then add all other spices.
• 3. Add all other ingredients except meat to bowl and blend well with wire whisk
• 4. Pour herb mixture over meat in bag. Seal bag and place in refrigerator overnight
• 5. When ready to cook, pour meat into colander and drain. Thread meat in equal portions onto skewers. NOTE: IIF YOU USE BAMBOO SKEWERS, SOAK IN WATER FOR AT LEAST 30 MINUTEs BEFORE USING.
• 6. Preheat oven broiler or charcoal grill
• 7. Place skewers on broiler rack and place in oven 4"-6" from heat. Broil about 15 minutes, turning frequently until meat is done.
• 8. Good served over https://www.justapinch.com/recipes/side/rice-side/jamaican-me-crazy-rice.html with a side of https://www.justapinch.com/recipes/side/vegetable/caramelized-green-beans-w-bacon-sallye.html

JAMAICAN ME CRAZY RICE (SALLYE)

Steps:

• 1. Saute the celery, onion and garlic in olive oil in heavy skillet on medium heat until tender. Add water, raisins, bouillon cubes, brown sugar, curry powder, salt, pepper and cinnamon to water and mix well. Bring to a boil, stirring occasionally. Stir in the rice and reduce heat
• 2. Cover and simmer for 20-25 minutes until liquid is absorbed and rice is tender. Remove from heat; let stand for 10 minutes Stir in the pecans and apples and fluff up
• 3. May be garnished with additional pecans and raisins.

JAMAICAN ME CRAZY CHILI

Steps:

• Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes.
• Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

JAMAICAN RICE

Steps:

• Heat the oil in a saucepan over medium heat. Add the onion and red apple; cook and stir until onion is transparent. Season with curry powder, and stir in the water. Add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes.
• Mix in the banana, then sprinkle the coconut on top. Heat through for a moment over low heat before serving.

JERK CHICKEN (SALLYE)

Steps:

• 1. Combine all the marinade ingredients in a small bowl. Using a fork, mash them together well to make a thick paste (Alternate: you may puree in a food processor) Lay the chicken pieces on a cutting board and make several lengthwise slits in the flesh. Rub the seasoning all over the chicken and into the slits Place the chicken pieces and marinade in a sealed Ziploc plastic bag and marinate overnight in the fridge
• 2. When ready to cook, shake off any excess seasoning from the chicken. Brush with oil and place on a baking sheet (or on a barbecue grill if barbecuing) If broiling, cook under a preheated broiler about 6" from flame for about 30 minutes turning often, until juice runs clear when you pierce the chicken. If barbecuing, cook over preheated coals for 30 minutes turning often until juices run clear when chicken is pricked.
• 3. Good served with Jamaican Me Crazy Rice, crisp green salad and garlic toast.

JAMAICAN RICE AND PEAS

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

KEY WEST KABOBS BY SALLYE

Steps:

• 1. place zucchini and onion in microwave safe glass bowl with 1 teaspoon water. Nuke at full power for 2 minutes, then drain liquid from bowl
• 2. Tear basil leaves into wine, oil and barbecue sauce and set aside
• 3. Thread vegetables and fish on skewers until all ingredients have been used Note: If you use bamboo skewers, soak in water for 30 minutes before using Brush with barbecue sauce Place on cookie sheet or broiler pan which is covered with parchment paper
• 4. Broil approximately 6" from heat for approximately 5 minutes per side until fish is cooked through
• 5. Good sesrved with Jamaican me crazy rice and a crisp green salad. Um, um, good.