RECIPE OF THE MONTH
From Chef Keith Gardiner
JERK CHICKEN WITH PINEAPPLE SALSA, GLAZED SWEET POTATOES AND SAUTEED GREEN BEANS WITH CARROTS:
Jerk Chicken
(serves 8 or use for future meal)
8 ea chicken breast
Jerk seasoning to taste
*Bake chicken at 350 or grill
pineapple salsa
1 pineapple diced
1 red & green pepper diced
1 red onion diced
1 tbs grated fresh ginger
3 tbs honey
1 tbs ground coriander
Juice and zest of 1 lemon & lime
Himalayan pink salt & pepper to taste
Glazed sweet potatoes
4 ea sweet potatoes peeled and sliced
4 tbs butter
4 tsp cinnamon
½ cup brown sugar
Himalayan pink salt & pepper to taste
Chopped walnuts/pecans optional
*Shingle sweet potatoes in a banking pan
top with remaining ingredients
add a small amount of water to cover bottom of pan
bake at 350 till potatoes are tender
sautéed green beans / carrots
2 cups green beans
1 cup julienne carrots
1 tsp chopped garlic
1 tbs evoo
Himalayan pink salt & pepper to taste
*Blanch beans and carrots
Sautee in evoo with garlic
NOTE: Make extra of all ingredients and serve in a whole wheat wrap the next day as a lunch or dinner entrée. Or Add scrambled eggs and and serve as a breakfast burrito.