We made this easy but super flavor packed Jerk Chicken recipe. I changed a few things because of what we had in our kitchen. I used a yellow onion instead of a red onion and I used whiskey instead of rum. I also juiced 3 clementine oranges into it to give it a citrus flavor and added some red and yellow bell peppers. It came out amazing. We served it over brown rice.
Easy Jerk Chicken Recipe
1 to 1 1/2 pounds boneless chicken thighs
1/2 cup soy sauce
1/4 cup vegetable oil
1 tablespoon jerk seasoning
4 small rainbow peppers (chopped)
1 mediuim yellow onion (chopped)
1 clove garlic chopped
3 small clementine oranges (juiced)
2 tablespoons whiskey
place all the ingredients in a large zip lock bag and let marinate for several hours to overnight.
Pre heat oven to 375 degrees
empty ziplock back into a large roasting pan or dutch oven
bake uncovered for 40 minutes or until chicken is cooked though and tender
It’s Christmas baking season, and my stack of holiday baking magazines is growing! Honestly baking magazines have become my guilty pleasure, and a bit of an obsession. Good thing, because I had lots to choose from when making this recipe as my contribution to this year’s cookie exchange. I found this recipe in Canadian Living […]
So I found this recipe today on the Foodie On Board Blog and my daughter and I decided to give it a try. It was very easy to follow and easy to make. The gingerbread came out a great soft but still a little crumbly texture, just the way I like my gingerbread and it was very flavorful.
We had a little trouble with the cream cheese filling. I think we did not add enough powdered sugar. It tasted amazing but it was not as dry as it should have been which made it difficult to pipe and impossible to stack the cookies on a plate or in a box. Next time we will add a little more powdered sugar. But we will definitely make these again
One of my favorite type of christmas cookie is the Italian Ricotta cookie. I have been searching for a recipe that was similar to the one my friend use to make for me. This recipe looked pretty close to what I remember, so we decided to give it whirl.
The recipe was easy to follow and not too difficult to make. The first batch I made I used 1 tablespoon measure to “drop” the cookies on the sheets and that was too much dough. The cookies came out huge. They puff up a lot when cooking. But the next batch I made much smaller (about 1/2 tablespoon of dough) and it was perfect. The other problem I had was that I made the glaze a little too runny. Next time I will add a little more powdered sugar so that it doesn’t run off my cookies. These were both bakers error and nothing to do with the recipe. The recipe was awesome.
The cookies are light and fluffy with a nice subtle lemon flavor, simply perfect. Great recipe