Slow Cooker Chili
This is a great meal that requires little prep and tastes like it took all day. My friend Janet gave me this recipe… I hope you enjoy!
Hellmann’s® Zesty Parmesan Mayo Crusted Chicken
I took the Hellmann’s® / Best Foods® Mayo recipe from TV and made some modifications to add some zest. I was interested in using this basic combination on chicken as it was the basis of the standard recipe I use to make great Garlic Bread: Mayo, Parm and Garlic. I started by coating the chicken with Frank’s® Hot Sauce to add just a little kick of flavor. The second modification is that I also added Garlic Powder to the Mayo mix, otherwise it is the basic recipe from Hellmann’s. I also used skinless boneless chicken thighs and the result was very very tasty, everyone enjoyed the flavor and the moistness of the chicken. The prep is easy and can be prepared quickly.
Callaloo (Trinidad)
This is a traditional West Indian recipe, which will vary slightly from island to island………this version is from Trinidad. Don’t be put off by the look–it tastes delicious. (I don’t cook with salt, so some may need to be added for personal taste.)
Authentic Trinidad Pepperpot
Slow-cooked pork hotpot which is a classic example of afro-carribean one pot cookery. The sort of meal I like – bung everything in the pan and see what happens! Don’t be put off by the length of the ingredients list, it is really dead simple to prepare. This is not as spicy as it sounds and is deliciously warming rather than stuffed full of chilli. Cook in the morning and leave to simmer for as long as possible.
Caribbean Trinidad Roti
These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.
