West Indian Style Chow Mein

West Indian Style Chow Mein is a quick and tasty side dish to accompany a large variety of mains.

Boil the noodles for 2 mins until they soften. Do not over boil as they will be mushy, you still want them firm. Place in a colander and rinse with cold water to stop the cooking.

Julienne your red peppers, onions, and carrots. Chop your green onions.

Season the meat (I prefer pork but chicken is also good) with some green onion, garlic, 1 tbsp sesame oil, salt and pepper and let sit for one hour.
Fry your seasoned meat in a large wok style pan on high temperature until meat is thoroughly cooked and brown in color.

Add the veggies except the chopped green onion (save those for the end) and fry for 2 minutes with the browned meat. Your veggies should still be crisp.
Add the cooled noodle to the pan and stir  the noodles into the meat and veggies. I use a large wooden spoon and fold the meat and veggie mixture over the noodles and mix them in gradually.

Once everything is starting to incorporate add 1 tbsp sesame oil and the chopped green onion. Add soy sauce to your taste and add the dark color. Give one more toss and you are done!

Nothing left to do now but enjoy !



















West Indian Style Chow Mein


1 Package of Chow Mein noodles
1 Pound of ground chicken or pork
1 Red Pepper
1 Carrot
1 Large Onion
4 Green onions
2 tbsp Sesame Oil
3 Cloves of Garlic
Soy Sauce 

West Indian Style Chow Mein is a quick and tasty side dish to accompany a large variety of mains.

Boil the noodles for 2 mins until they soften. Do not over boil as they will be mushy,  you still want them firm. Place in a colander and rinse with cold water to stop the cooking.

Julienne your red peppers, onions, and carrots. Chop your green onions.

Season the meat (I prefer pork but chicken is also good) with some green onion, garlic, 1 tbsp sesame oil, salt and pepper and let sit for one hour.

Fry your seasoned meat in a large wok style pan on high temperature until meat is thoroughly cooked and brown in color.

Add the veggies except the chopped green onion (save those for the end) and fry for 2 minutes with the browned meat. Your veggies should still be crisp.

Add the cooled noodle to the pan and stir  the noodles into the meat and veggies. I use a large wooden spoon and fold the meat and veggie mixture over the noodles and mix them in gradually.

Once everything is starting to incorporate add 1 tbsp sesame oil and the chopped green onion. Add soy sauce to your taste and add the dark color. Give one more toss and you are done!                                                                                           

Nothing left to do now but enjoy !


                                                                                         

Fried Pork Wontons (chicken works too!)

Love this as appetizer or a snack while watching sports. It is super fast and easy and kids love them too.

Start by seasoning some ground pork with garlic, green onions, salt, pepper and sesame oil. Let sit for 1 hr, covered in the fridge.

Remove the seasoned meat from the fridge. Get your egg rolls wraps from the fridge at this time as well. The wraps can be found at your local grocer in the refrigerated sections.

Get a small bowl of warm water ready. Place a fork full of the meat mixture in the bottom corner of the wrap.

Wet the bottom edges of the with the warm water and fold the bottom up (as shown) and press any air out of the pocket or this will open when you fry it. Once this is sealed place on a plate and repeat until you have prepared all of your wrap bundles of pork.

Fry in Crisco oil at 325 degrees until crispy. Do not over crowd your pan. I fry them in patches of 2 and when they are golden brown transfer them to paper towel.

Let these cool for a few minutes as they will be piping hot! Serve with plum and chili garlic sauce.



















Fried Pork Wontons (chicken works too!)

1 lb of ground pork (or chicken)
4 green onions
3 cloves of garlic
I tsp of sesame oil
Salt and pepper to taste
Oil for frying

Start by seasoning 1 pound of ground pork with garlic, green onions, salt, pepper and sesame oil. Let sit for 1 hr, covered in the fridge.

Remove the seasoned meat from the fridge. Get your egg rolls wraps from the fridge at this time as well. The wraps can be found at your local grocer in the refrigerated sections.

Get a small bowl of warm water ready. Place a fork full of the meat mixture in the bottom corner of the wrap.

Wet the bottom edges of the with the warm water and fold the bottom up (as shown) and press any air out of the pocket or this will open when you fry it. Once this is sealed place on a plate and repeat until you have prepared all of your wrap bundles of pork.

Fry in Crisco oil at 325 degrees until crispy. Do not over crowd your pan. I fry them in patches of 2 and when they are golden brown transfer them to paper towel.

Let these cool for a few minutes as they will be piping hot!

Serve with plum and chili garlic sauce. Enjoy

Bacon Wrapped Mushrooms (Enoki and Button)

Simple and easy appetizer that will impress guests or simply for self indulgence.

Cut strips of bacon in half, wash Enoki and remove the root (stem) part, cut button mushrooms in half. Wash and cut green onions into 2 inch strips.

Assemble the wrap with the bacon on the bottom then add a small bunch of the Enoki and finally place one strip of green onion. For the Button mushrooms follow the same method.

 Roll the bacon around the mushroom and onion and place on a baking sheet.

Preheat oven to 400 Degrees and bake for 15-20 until the bacon is fully cooked and crispy.

Serve with a lemon slice and your favorite hot sauce. Enjoy


















Bacon Wrapped Mushrooms (Enoki and Button)

Sliced bacon
1 Bunch Enoki mushrooms
1 Package Button mushrooms
Green onions
Lemon (cut into wedges)
Hot sauce

Cut strips of bacon in half, wash Enoki and remove the root (stem) part, cut button mushrooms in half. Wash and cut green onions into 2 inch strips.
Assemble the wrap with the bacon on the bottom then add a small bunch of the Enoki and finally place one strip of green onion. For the Button mushrooms follow the same method.
Roll the bacon around the mushroom and onion and place on a baking sheet.
Preheat oven to 400 Degrees and bake for 15-20 until the bacon is fully cooked and crispy.
Serve with a lemon slice and your favorite hot sauce. Enjoy

Roast Potatoes With Onion, Bacon and Chives

 I love this side dish, It goes great with Ribs, Wings and ....well anything !

Start by slicing a large Vidalia Onion and washed Yukon Gold potatoes in 1/4 inch slices. If you have a mandolin slicer now is the time to use it but if not then a standard kitchen knife is fine. Finely chop garlic.

Mix the onion and potatoes in  bowl, drizzle with olive oil and add the garlic, seasoned salt and black pepper. Toss all together and place onto a baking sheet lined with foil.

Cover the foil with another piece of foil,  crimping the edges to seal the package which will allow the potatoes to steam.

Bake at 400 Degrees for 30 minutes remove top foil and check if the potatoes are done with a fork (or just eat one like I do!) if they are still hard then cover with foil and cook a little longer, if they are tender then place the sheet back in the oven uncovered for 7-10 minutes to allow it to brown up a bit .... that's added flavor.






Cook 1/2 a pound of bacon and chop into half inch strips. Finely chop chives (if you do not have chives you can use Green onions).

Once the potatoes are browned remove from the oven and top with the bacon and chives.
Serve with some sour cream and enjoy!














Roast Potatoes With Onion, Bacon and Chives

8 Yukon Gold Potatoes
1 Large or 2 Medium Vidalia Onions
1/2 a pound of Bacon
Olive oil
1 Tbsp Salt
1 Tbsp Black Pepper
2-3 cloves of garlic
Bunch or chives or 4 green onions
Sour Cream

Start by slicing a large Vidalia Onion and washed Yukon Gold potatoes in 1/4 inch slices. If you have a mandolin slicer now is the time to use it but if not then a standard kitchen knife is fine. Finely chop garlic.
Mix the onion and potatoes in  bowl, drizzle with olive oil and add the garlic, seasoned salt and black pepper. Toss all together and place onto a baking sheet lined with foil.
Cover the foil with another piece of foil,  crimping the edges to seal the package which will allow the potatoes to steam.
Bake at 400 Degrees for 30 minutes remove top foil and check if the potatoes are done with a fork (or just eat one like I do!) if they are still hard then cover with foil and cook a little longer, if they are tender then place the sheet back in the oven uncovered for 7-10 minutes to allow it to brown up a bit .... that's added flavor.
Cook 1/2 a pound of bacon and chop into half inch strips. Finely chop chives (if you do not have chives you can use Green onions).
Once the potatoes are browned remove from the oven and top with the bacon and chives.
Serve with some sour cream and enjoy!

Fall Off The Bone Ribs

Anyone can make Fall Off The Bone Ribs at home. Tender and flavour backed dish to satisfy the biggest hunger.

Start by Peeling the silver skin off the bottom side of the ribs, this will prevent the ribs from curling as they cook.

Voila !

Cut ribs into serving size and wash them under cold water. Pat dry.

Combine all dry-rub ingredients in a large bowl and mix thoroughly.

Apply a generous amount of rub onto the meat and let sit in the fridge overnight (I put mine in  a zip-lock bag).

Remove from the fridge and let the meat come to room temperature approx. 45 mins. Place onto tinfoil and begin to form a pouch.

Seal the foil pouches by pinching the top and ends.
Bake at 280 degrees for 3 -3 1/2 hrs.
When done, Let this rest for 10 minutes. Do not put on top of the oven , they will continue to cook. The idea is to let them rest and let the juices flow back into the meat so a table or counter top is ideal.

Start your BBQ and let it get hot !!
Once your at 400 degrees grill your ribs , Brush on your favorite BBQ sauce to glaze ribs on both sides. Continue to grill until you have char marks. Serve and enjoy.













Fall Off The Bones Ribs

2 full racks of baby rack ribs
Favorite BBQ sauce
Tinfoil

Dry Rub

3 Tbsp Brown Sugar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder 
2 Tbsp Paprika
2 Tbsp Seasoned Salt
1 Tbsp Black Pepper
1 Tbsp Dry Time

Start by Peeling the silver skin off the bottom side of the ribs, this will prevent the ribs from curling as they cook.
Cut ribs into serving size and wash them under cold water. Pat dry.
Combine all dry-rub ingredients in a large bowl and mix thoroughly.
Apply a generous amount of rub onto the meat and let sit in the fridge overnight (I put mine in  a zip-lock bag).
Remove from the fridge and let the meat come to room temperature approx. 45 mins. Place onto tinfoil and begin to form a pouch.
Seal the foil pouches by pinching the top and ends.
Bake at 280 degrees for 3 -3 1/2 hrs.
When done, Let this rest for 10 minutes. Do not put on top of the oven , they will continue to cook. The idea is to let them rest and let the juices flow back into the meat so a table or counter top is ideal.Start your BBQ and let it get hot !!
Once your at 400 degrees grill your ribs , Brush on your favorite BBQ sauce to glaze ribs on both sides. Continue to grill until you have char marks. Serve and enjoy.

Jamaican Style Stewed Oxtail

My favorite Jamaican dish has to be Oxtail. Rich beefy taste and the savory gravy that every rice dish begs for.

Start with 4lbs of Oxtail, you can trim some fat if you desire. I leave mine on for added taste.

Wash your meat in cold water with 2 tbsp of white vinegar and 2tbsp of all purpose flour. Let sit for few minutes and then rinse thoroughly.

Gather your ingredients for seasoning your Oxtail. You will need a tomato, an onion, a carrot, some garlic, all spice and tyme (scallions work well with this dish, my grocer was fresh out this day).

 Chop the onion, carrot, garlic, seed and chop the tomato and place in the bowl with the oxtail.  Add salt, pepper, thyme and allspice.

Let this sit overnight in the fridge and remove from the fridge 45mins prior to cooking to allow the meat to come to room temp.

Fry the Oxtail in olive oil (do not fry the other ingredients, reserve them in the bowl) on high for 10 minutes.

The meat should be brown and starts to sear.

Add 4 cups of water to the bowl with reserved marinade stirring the mixture to collect all the flavor.

Add the contents of the bowl to the browned meat and bring to a boil, cover and reduce heat to medium and cook for 3 hours, stirring occasionally.

 After 3 hrs the meat should be tender and you can test this with a fork. If meat is still tough then replace lid and cook for longer. If it is your desired tenderness then remove the lid and let the pot simmer for a 5 minutes until gravy becomes a little thicker.

 Serve with steamed rice or rice and peas and enjoy!!

















Jamaican Style Stewed Oxtail

4 lbs of Oxtail
4 cups of water
1 onion
1 tomato
1 carrot
6-8 sprigs of fresh thyme
1/2 tsp allspice
1/2 tsp salt
1/2 tsp black pepper
dash of Browning
4 cloves of garlic
1 tbsp olive oil 
Vinegar and flour for washing the meat.


Start with 4lbs of Oxtail, you can trim some fat if you desire. I leave mine on for added taste.
Wash your meat in cold water with 2 tbsp of white vinegar and 2tbsp of all purpose flour. Let sit for few minutes and then rinse thoroughly.
Gather your ingredients for seasoning your Oxtail. You will need a tomato, an onion, a carrot, some garlic, all spice and tyme (scallions work well with this dish, my grocer was fresh out this day).
Chop the onion, carrot, garlic, seed and chop the tomato and place in the bowl with the oxtail.  Add salt, pepper, thyme and allspice.
Let this sit overnight in the fridge and remove from the fridge 45mins prior to cooking to allow the meat to come to room temp.
Fry the Oxtail in olive oil (do not fry the other ingredients, reserve them in the bowl) on high for 10 minutes.
The meat should be brown and starts to sear.
Add 4 cups of water to the bowl with reserved marinade stirring the mixture to collect all the flavor.
Add the contents of the bowl to the browned meat and bring to a boil, cover and reduce heat to medium and cook for 3 hours, stirring occasionally.
After 3 hrs the meat should be tender and you can test this with a fork. If meat is still tough then replace lid and cook for longer. If it is your desired tenderness then remove the lid and let the pot simmer for a 5 minutes until gravy becomes a little thicker.
Serve with steamed rice or rice and peas and enjoy!!

Pan Seared Fish (Used in Fish Tacos)

This dish was used to accompany the fresh tortillas and sides for a fish tacos entree but can be used anytime with just about any side dish.

Was the fish in cold water and place in a bowl, cover with water and add vinegar and salt.
Let sit for 5 minutes then rinse thoroughly.

Lightly season the fish with seasoned salt, black pepper and lemon juice.

Heat oil in a large non stick pan on med-high heat and add fish.

Continue to cook until fish is golden brown and flaky. Squeeze lemon over fish and plate.

There you have it , homemade fish with Pico de Gallo, Guacamole, Mexican black beans and Homemade Flour Tortillas.

Recipes in bold can be found on Spice of Life blog.













Pan Seared Fish

6 fillets of fish (Tilapia, Snapper, Mahi Mahi or any firm white fish can be used)
2 tbsp white vinegar
1 tbsp salt
1 tsp seasoned salt
1/2 tsp black pepper
1 lemon (1/2 for seasoning and 1/2 squeezed on fish when finished cooking)
2 tbsp Olive oil

Was the fish in cold water and place in a bowl, cover with water and add vinegar and salt.
Let sit for 5 minutes then rinse thoroughly.
Lightly season the fish with seasoned salt, black pepper and lemon juice.
Heat oil in a large non stick pan on med-high heat and add fish.
Continue to cook until fish is golden brown and flaky. Squeeze fresh lemon over fish and plate.