Ingredients

• 3.75 lbs Chicken
• 3 tbsp Curry powder
• 3 tbsp Chicken seasoning
• 2 tsp Sea Salt
• Pinch of allspice
• 5 Cloves garlic Crushed
• 1 Large onion Chopped
• 5 Sprigs of fresh thyme
• 3 Medium carrots Chopped
• 2 small sweet potatoes diced
• 2 tsp powdered ginger
• 2 shakes scotch bonnet sauce
• 4 tbsp vegetable oil
• 2 tbsp fresh lemon juice
• 1 tbsp white vinegar

Directions

• Wash the chicken in water inside and out
• Cut the fryer into bite sized pieces,  removing all of the skin, wing tips and ribs
• Toss in the juice from the lime/lemon and the vinegar and drain the chicken
• Toss chicken, onion, garlic, all spice, ginger, salt, chicken seasoning, the curry powder leave to marinate in the refrigerator for one hour.
• In a large pot, heat the cooking oil on medium heat
• Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides without burning.
• Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes
• Remove the cover and simmer until the curry gravy thickens

Adapted from jamaicanfoodrecipes.com

Ingredients

⅓ cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon chopped thyme leaves
2 teaspoons coarsely ground pepper
Kosher salt
3 tablespoons extra-virgin olive oil
11 pounds prime rib roast (4-rib chine bone removed)

Directions

1. Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.
2. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.
3. Remove the meat from the oven and reduce the temperature to 275°. Brush the mustard coating all over the top and sides of the meat and roast for about 2 1/2 hours hours longer, rotating the roasting pan 2 or 3 times for even browning. until a thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare).
4. Transfer the roast to a carving board, cover it loosely with foil and let rest for 30 minutes.
5. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.
6. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.

INGREDIENTS

• 4 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
• 2 tablespoon extra virgin olive oil
• 2 teaspoon chopped garlic
• ½ teaspoon fine salt
• 1 tablespoon fresh rosemary
• 2 teaspoons fresh parsely
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
2. Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
3. Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
4. Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.

Adapted from cookingandkate.com

Ingredients

3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
1 package of Trader Joes Brown Rice

Directions

In a large pan, heat olive oil and add red pepper flakes.
Add onion and garlic, and cook until onion is tender.
Increase heat, add chicken, stirring until cooked.
Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic vinegar.
Blend and simmer uncovered for 30 minutes,
Microwave brown rice 3 an\d a half minutes
Stir in rice to pan
Serve