Monthly Archives: February 2012

Jamaican Jerk Rubbed Chicken

I have a whole list of different kinds of rubs, sauces, and marinades that I keep around for when I have chicken breasts that I want to dress up. This recipe for Jamaican Jerk Rub works great with chicken but can also be used with pork, shrimp, or even beef. It’s a combination of paprika, thyme, allspice, nutmeg, cayenne pepper, cinnamon, sugar, salt and pepper making this slightly sweet and spicy. If you have a well-stocked spice cabinet, you’ll probably have most of the ingredients on-hand already. To keep with an island theme, serve this with mango or peach salsa. This rub also works great with chicken tenders and a nice honey-mustard dipping sauce (that’s how I did it the first time I made this). I keep extra rub stored in a plastic container in my spice cabinet for the next time!

The ingredients:

Combine all of the ingredients in a small bowl.

Place chicken in a plastic bag and add the rub (for one pound of chicken, about half of this rub will be enough). Shake or massage the chicken in the bag until all sides are coated in the rub.

Place chicken on a baking sheet and bake in a 450°F oven for 10 minutes or until done.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living Magazine

Apple-Oat Muffins with Brown Sugar-Cinnamon Swirl

Are you one of those people who sometimes skips breakfast because you hit snooze one too many times and you just don’t have time to eat it?  Or you end up grabbing a calorie-loaded bagel or greasy egg sandwich because it’s quick?  That’s me!  When you are watching your weight, breakfast can be hard.  I love making muffins because they are tasty, filling and already portion controlled.  These Apple-Oat Muffins with Brown-Sugar Swirl are low in calories, full of flavor, and can start your day off right.  These muffins use whole-wheat flour and oats in place of some of the white flour to help boost fiber and keep you fuller longer.  Applesauce helps keep these muffins moist without adding fat and cinnamon and cloves give them spice.  Muffins easily freeze well too so if you can’t eat 12 muffins (or 24 mini-muffins) in a week, throw them in a freezer bag for later and just give them a quick pop in the microwave for a fresh muffin whenever you want it!

The ingredients:

In a large bowl, combine flours, oats, sugar, baking powder, 1/2 of the cinnamon, baking soda, salt and cloves.  Create a well in the center and set aside.

In a small bowl, mix remaining cinnamon, brown sugar, and water until brown sugar is dissolved.  Set aside.

In a medium bowl, combine milk, applesauce, egg, oil and vanilla.  Pour mixture into well of dry ingredients and mix until just combined.


Fold in diced apple.


Spoon batter into a muffin tin and top each muffin with the brown sugar-cinnamon mixture.  Use a toothpick to swirl the mixture into each muffin.


Bake in a 400ºF oven for 12 minutes.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Shape Magazine

Oven-Roasted Green Beans

I’ve become a big fan of fresh green beans.  I remember eating canned green beans a lot as a kid and now I won’t even touch them.  Fresh green beans are so much better and now that most grocery stores carry steam-in-bag green beans, they can be made in no time.  I never thought about roasting green beans until I came across this recipe for Oven-Roasted Green Beans.  Fresh green beans are tossed with olive oil, sea salt, and black pepper and roasted in the oven for 8 minutes.  The green beans come out so crisp and flavorful that they will complement any meal.  These don’t take much longer to make than microwaved green beans and they are so much better! 

The ingredients:

Place trimmed green beans in a large bowl and drizzle with olive oil.

Sprinkle salt and pepper over the beans and toss until all the beans are seasoned.

Lay the beans flat on a baking sheet and roast in a 425°F oven for 8 minutes.

Additions:  None

Omissions:  None

Substitutions:  None

Overall rating:  Love It

Source:  Cooking Light Magazine

%d bloggers like this: