Jamaican Jerk Pasta Salad

 For Pasta Salad:

-3 Jerk chicken breasts cubed or shredded
-1-1.5 box multi colored rigatoni pasta cooked and cooled
-1 large mango diced
-1/4 C chopped sun dried red pepper
-1-2 Tbsp reserved jerk marinade (depending on spice level)
-1 tsp white pepper
-1 tsp ground allspice
-S&P to taste
-juice of 1 lime
-2 tsp garlic powder
-1/8-1/4 C diced green onion
-2 Tbsp olive oil
Otional- 1/4 c edible flowers for garnish

Dressing:
-1/4 cup Lychee juice or pineapple
-1/3 cup mayo
‐2 Tbsp red whine vinegar
-tbsp salt
-tsp pepper
-1/4 c brown sugar
-1 tbsp reserved jerk marinade
-2 tbsp olive oil


Marinade: (Alternatively you could use a store bought marinade)
- 1/2 Red onion coarsely chopped
-4 green onions chopped
-1/4-1/2 C chopped sun dried red peppers
-2-3 sprigs fresh thyme
-1tbsp fresh ginger diced
-6 closed garlic, chopped
-1 tsp cinnamon
-1 tbsp ground allspice
-1 tsp nutmeg
-1 Tbsp white pepper
-1/8 c brown sugar
-1/4 c honey
-2 tbsp Maggi or soy sauce
-2 mangos chopped
-juice of 2 limes
-juice of 1 large orange
-2 to 4 habanero peppers
-2 tbsp olive oil

Using a 1 gal plastic bag pound the chicken breast to an even thickness (its easiest to just do this with the side of your fisted hand).

Combine all marinade ingredients into a blender of food processor and pulse a few times, marinade should still be chunky, with onions, etc being about a fine dice.
Marinate the chicken for 3-6 hours.

Grill the chicken, and salt and pepper both sides during first turn, also adding scoops of marinade at each turn. Achieve a good char on the chicken, and cook to at least 165 IT. You want to be delicate with your turns so you don't loose all the chunky marinade goodness. Make sure the chicken cooks a bit after the last time you baste with marinade as it had raw meat in it).

Cool the chicken and dice or shred. Refrigerate.

Cook pasta, and cool under running cold water and drain. Add 1 tbsp olive oil and toss. Refrigerate until ready to combine.

Combine all of the ingredients for the dressing and wisk thoroughly. Pour the dressing over the pasta, and combine all all other ingredients, and toss well. S&P to taste. Garnish with edible flowers (optional).

Trevor's BBQ Black Beans

Even though i love BBQ, I've never been a huge fan of "Baked Beans". I decided that the main reasons were: A) i don't think pinto beans are all that great; and B) They are always so basic, run of the mill, same recipe everywhere. So i set off on a mission to create the perfect baked beans for any lack beans add a more appealing texture and depth of flavor!

3 cans black beans (drained and rinsed)

1 can diced green chili

1 med onion (diced)

2 cloves garlic

1 can Rotel (or other canned) tomatoes (mostly drained)

3 Tbsp butter (divided)

1 Tbsp olive oil

2 Tbsp chili powder

2 Tbsp paprika 

1 Tbsp steak sauce (A-1, Worcestershire)

1 Tbsp liquid smoke (optional, but preferred)

Sriracha hot sauce (to desired heat)

Salt to taste 

1-2 cups BBQ sauce (to desired thickness) (preferably sweet baby rays, or Stubs "sticky sweet", if you use multiple types of sauces it will produce a more dynamic flavor, just don't use a crappy)

In a pot melt 2 tablespoons butter with the olive oil. Sauté onions until opaque then add can of green chili and garlic, sauté until fragrant, about 3 minutes. 

Add black beans and stir till well combined, add tomatoes and seasoning and stir till heated through, about 3 minutes. Add Sriracha, steak sauce, remaining butter, liquid smoke, and then add BBQ sauce a little, stirring, at a time until desired consistency is reached (it will thicken slightly while cooking). 

Simmer on medium-low heat stirring occasionally for 10-15 minutes, and more BBQ sauce if desired for consultancy.

OPTIONAL: Pour beans into a disposable tin casserole pan. Bake in the oven or smoke in a smoker at 275 for 30 minutes. 

Most Amazing Cornbread Recipe!!!

***Preface:
          So I have been searching for a delicious cornbread recipe for some time, basically we have been trying to make a batch as good as the muffins at Paradise Bakery, which if you haven't had them, they are just so awesome, and moist and dense and delicious!
         Originally we thought the trick may have been yellow cake batter, so Jo and I set off to the store and purchased several boxed/ bagged cornbread mixes and tried them as the recipe stated vs with some cake batter, but nothing lived up even close, though some were still pretty good.

Anyway all of this to say that for some reason I have been obsessed with finding an awesome recipe, and guess what? I HAVE FOUND IT!

Please enjoy:

-2 Boxes of Jiffy Corn Muffin Mix (8.5 oz each).
-1 Can of Creamed Corn (about 15 oz).
-5 Eggs.
-1 Cup of Sugar.
-8 oz Sour Cream.
-1 Cup Butter (melted).

Whisk everything together in a bowl, pour into a 9x13 prepared pan. Bake at 350° for 40 to 50 minutes or until toothpick comes out clean. (you could also sub the Jiffy mix for the equivalent amount of another mix)

"Bonsai" Fried Rice!

This it my amazing, perfected fried rice recipe. I perfected it after years of tweaking and copying the way they cook it at Bonsai Tepenyaki , and Benihana.

-1/2 cup Butter (1 stick divided)
-4 Cups Rice (Cooked)
-1 Large Diced Onion
 -1/2 Cup Diced Carrots
-1/2 Cup Diced Celery
-3 Large Eggs
-1/4 Cup green onions, Chopped in 1/2 inch sections
-Soy sauce to color and taste (around an 8th of a cup)
-Salt and Pepper to taste
-2 Cloves of Garlic finely chopped (Divided)
-Optional: 1 tsp fresh finely minced ginger, or ginger powder

Heat a large skillet (can also use Wok or Sauté Pan, but cast iron skillet is best) over medium high heat. Add 2/3 of the butter, once melted, add the onions, half of the garlic, carrots, and celery. Sauté until onions begin to be opaque, then add the rice. (I find it works best if the rice is at or below room temperature, but if you just cooked it its fine too, though I refrigerate mine overnight for best results) Stir the rice until vegetables are Incorporated.

Scoop the rice mixture to clear an opening on one side of the pan, add the remaining butter to open area. Once the butter is mostly melted, crack the eggs into the open space. Once the eggs begin to cook on the bottom scramble the eggs a bit. Pour the desired amount of soy sauce over the rice mixture while the eggs continue to cook. Lightly scramble the eggs making sure not to mix them around too much, and once they are nearly cooked through, but still runny, begin to mix them in with the rest of the rice mixture.

Salt an Pepper to taste, and once removed from the heat add the additional Garlic, and the green onions, and incorporate into the Fried rice. The rice is now delicious and ready for eating!!!

*You can also add a meat of your choice, or pineapple is also delicious, you will want to add it with the rice, after the initial vegetable sauté.

Mediterranean Dip

This is actually Kelly's recipe, but it just has to be posted because it is so delicous and simple!

1 block cream cheese, softened
1/2 cup Mayo
1 sm. can diced black olives
1 pkg. seasoned feta cheese (can do plain, but Kelly does sundried tomato and it's yummy)
2 roma tomatoes, seeded and diced very small
1 cucumber, peeled, seeded and finely diced
Salt and pepper
Crackers (wheat thins)

Whip together the cream cheese and mayo. Spread it on a low rimed dish or decorative plate. Top with tomato, olives, cucumber and sprinkle with feta, sprinkle with salt and pepper. Serve cold with crackers.

Buffalo Chicken Dip

2 blocks (8 oz each) cream cheese, softened
about half rotisseri chicken with dark meat, Shredded
(could also just shred 2-3 chicken breasts)
about 1 C. wingers sauce (if this is not available just add 1T melted butter and 1/4 C brown sugar to 1C of store bought wing sauce) But wingers is the BEST!
about 1 C Good ranch dressing (made from the dry packet or Gregg's from costco is best)
2 C. Cheddar Jack cheese, shredded

Spread cream cheese on the bottom of a 13x9 baking dish top with cheese. Next layer the chicken over top the cheese and drizzle with wing sauce then with the ranch, top with cheese and bake @ 350 for 25-30 min. Serve with tortilla chips.

Cranberry Salsa

Just had this dip at the Relief Society party, it is really good!

Delish Cranberry Salsa

1 (12oz) Bag of cranberries, fresh or frozen
1 Bunch cilantro, chopped
1 bunch green, cut up
1 jalapeno, seeded and chopped
2 limes, juiced
3/4 C. white vinegar
1/4 tsp salt

combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar and salt in food processor or blender. Chop to medium consistency. refridgerate if not using right away. serve with tortilla chips.