Recipe of the Week (75)

Jamaican Jerk Chicken
Try this simple and easy recipe for a weeknight change. Serve with a simple cole slaw and some grilled corn on the cob!


3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

2 whole chickens, cut into 16 pieces

Make marinade:
Blend all marinade ingredients in a blender until smooth. Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 15 minutes more.

To cook chicken using a stove:
Preheat oven to 375 degrees. Cover a sheet pan with foil. Place marinated chicken on the sheet pan. Bake for about 25-30 minutes, or until the chicken is done.


Yield 8 servings

SOUP event

Hope some of you can make it out to my next event on June 2nd at Sur La Table in Woodmere...

Recipe of the Week (74)

Parmesan Crusted Tilapia
Try this simple and easy recipe for a great weeknight dinner. Or, cut the filets after they are cooked and serve them to your kids as homemade fish sticks!

4 tilapia filets
1 cup milk
Salt
1 cup panko bread crumbs
½ cup parmesan cheese, grated finely
Freshly ground black pepper


Preheat the oven to 450 degrees.

Pat dry the tilapia filets. Place the milk in a shallow pan. Place the tilapia filets in the milk for about 15 minutes. In a separate shallow pan, combine the bread crumbs, cheese and black pepper. Remove the tilapia filets from the milk and dredge them in the bread crumb mixture. Set the coated filets on a sheet pan.

Bake the tilapia for 8-12 minutes, or until the filets are nicely browned. Season lightly with salt. Serve with wild rice and a side salad.

Yield 4 servings.

Recipe of the Week (73)

Sour Cream Coffee Cake with Whipped Cream
"My mother used to make the best cakes ever! My favorite was this cake. The sour cream keeps it moist, while the walnut mixture gives it crunch. This cake reminds me of home. Love and miss you mom!"

1 cup firmly packed golden brown sugar
1 cup chopped walnuts
1 1/2 teaspoons ground cinnamon

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F.

Grease 10-inch (12-cup) tube pan; dust with flour, tapping out excess. Mix first 3 ingredients in small bowl; set aside.

Sift flour, baking powder and baking soda into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture and stir until blended. Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into batter, using small knife. Spoon remaining batter over the brown sugar mixture. Sprinkle remaining brown sugar mixture over the top.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)

Yield 12 servings.

Whipped Cream

1 quart heavy whipping cream
¼ cup confectioner’s sugar

Chill a large bowl and the beaters for an electric hand mixer in the freezer for at least 30 minutes.

Remove the bowl from the freezer and pour in the cream. Using the electric hand mixer beat the cream for about 2 minutes on medium speed. While the mixer is going, slowly add the sugar. Continue beating until soft peeks form, about 5-6 minutes total. Serve by topping each slice of cake.