• 1 pound potatoes, cleaned and cut into bite-sized pieces
• 2-3 boiled eggs
• 1 cups peas and carrots, or more (fresh, frozen, or canned work)
• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup Heinz salad dressing
• ½ teaspoon mustard
• ¼ teaspoon smoked paprika
• ½ teaspoon Cajun spice
• ¼ cup sweet relish
• ¼ cup onions, diced
• Salt and pepper to taste

Instructions

• Bring a pot of salted water to a boil. Then add potatoes and cook until tender but still firm to the touch, about 5-10 minutes. Drain water.
• Chop eggs, then add them and the peas and carrots to the potatoes.
• In a medium bowl combine the chopped onions, mayonnaise, sour cream, Heinz dressing, relish, Cajun spice, mustard, and mayonnaise. Mix well, add to the potato and egg mixture. Adjust for salt and pepper. Refrigerate until ready to eat.

Notes

• Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

• 4 cups thinly sliced potatoes (Yukon Gold or Russet; about 2 pounds give or take)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 1/2 cups grated sharp cheddar cheese , divided
• paprika

Instructions

1. Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8×8 or 9×9 inch baking dish will work).
2. In a small sauce pan, melt butter and stir in flour.
3. Whisk in the milk very slowly and season with salt and cayenne.
4. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
5. Reduce heat and stir in 1 cup of the cheddar cheese.
6. Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
7. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
8. Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.

Recipe Notes

Source: Food.com

If doubling, use a 9×13 pan.

• 1 tablespoon brown sugar, packed — FOR KETO: use brown sugar substitute
• 1 1/2 teaspoons paprika
• 1 teaspoon dried oregano, (or thyme, parsley, rosemary)
• 1 teaspoon salt, (use seasoned salt, Adobo or chicken salt for extra flavour)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cracked black pepper, to taste
• 1 teaspoon chili powder, (or 1/2 teaspoon cayenne pepper) — optional for a kick of heat
• 4 large chicken breasts (7oz | 200g each)
• 1 tablespoon olive oil

OPTIONAL:

• 3 tablespoons butter
• 2 cloves garlic, minced or finely chopped
• 2 teaspoons fresh chopped parsley

Instructions

• Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
• Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
• Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
• Line a baking pan with aluminnium foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 
• Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
• Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
• Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
• OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavours together.
• To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

• Immersion blender
• Swizzle stick

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 10 oz packages of frozen chopped spinach OR 1 1/2 – 2 lbs young dasheen bush leaves and stems ( 1 bundle)
• 1/2 – 1 lb pumpkin squash or calabaza, cubed (can buy from the freezer section)
• 1/2 – 1 lb ochro sliced in 1 inch pieces or use pre cut frozen ochro
• 1 medium carrot thinly sliced
• 1 medium onion chopped
• 4-5 scallions finely chopped (about 1 1/2 cups)
• 1 small bunch thyme about 8 sprigs, whole or chopped finely
• 8 large garlic cloves minced
• 3 tablespoons green seasoning
• 1 stalk celery finely chopped, optional
• 2 cups fresh coconut milk + 2 cups water or more if you want more liquid
• salt and pepper I used 3 tsps Himalayan Salt salt and 1 tsp freshly ground black pepper
• 1 habanero pepper and 2 pimento peppers
• 1 – 2 lbs crab chicken, beef or prepared salted meat, optional

Instructions

• In a saucepan over low heat, add 1 tablespoon olive oil, add meat or seafood if you are using, pumpkin, carrots, ochroes, spinach/dasheen bush bhagee(taro leaf), scallions, celery, onion, thyme, garlic, green seasoning and the habanero and pimento peppers.
• Add coconut milk to pan, season with salt and freshly ground black pepper.
• Cover and let simmer (low heat) for about an hour or until all ingredients are cooked and soft, stirring every 10-15 minutes to mix and prevent sticking to the bottom.
• When finished, remove habanero pepper (being careful not to burst it) and (meat or seafood if using) and swizzle using a swizzle stick (also called dhal ghutney in Trinidad) to break up chunks.
• You may also use a food processor or blender or hand immersion blender for a finer, smoother consistency. I use the swizzle stick because the end result has texture which I like, plus less clean up. Sometimes, if you cook it long enough there is no need to swizzle.
• Return meat or crab back into the pot (if using) and serve hot over rice. Heat lovers can break the hot pepper on their plate and ooh and aaah your way to the last grain of rice.