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Ingredients

Steps

Nutritional information

Jerk Chicken and Coconut Pasta

Combine in large bowl: garlic powder, paprika, 2 tablespoons jerk paste, and 2 tablespoons oil; add chicken and toss to coat (wash hands). Cover and let stand 30 minutes.

Meanwhile, cut bell peppers into ¼-inch-thick slices. Chop garlic finely. Slice green onions thinly. Pierce Scotch bonnet pepper, leaving intact, if using.

Bring water to a boil for pasta in 4-quart stockpot. Preheat large, cast-iron (or heavy-bottomed) skillet on medium-high 2–3 minutes. Place 1 tablespoon oil and chicken in skillet. Cook 4–5 minutes on each side until chicken is well-browned and 165°F. Remove from heat and cover to keep warm.

Cook pasta following package instructions; drain and return pot to medium-high. Add remaining 2 tablespoons oil to pot. Stir in all peppers and one-half green onions. Cook and stir 2–3 minutes until crisp-tender. Stir in thyme sprigs and garlic. Cook and stir 1 minute.

Stir in coconut milk, broth, salt, and remaining 2 tablespoons jerk paste. Bring to a boil, then return pasta to pot. Cook and stir 1 minute or until heated through and pasta is coated; remove Scotch bonnet pepper. Slice chicken; top pasta with chicken, cheese, and remaining half green onions. Serve.

Hot Honey Barbecue Ribs

Preheat oven to 350°F (or preheat grill on medium). Combine blackening seasoning, brown sugar, and soy sauce. Rub mixture on both sides of ribs, then arrange ribs on foil in single layer (wash hands).

Bring up ends and sides of foil and double fold to seal pouch. Place foil pouch on baking sheet and bake 2 hours (or place pouch on covered grill 2 hours) or until ribs are 190°F (for sliceable).

Preheat oven to broil on HIGH. Combine barbecue sauce and hot honey. Open foil pouch and coat ribs with one-third sauce mixture. Leave pouch open; broil ribs on center rack 3–5 minutes (or remove ribs from foil and grill 6–8 minutes, turning often) until sauce is caramelized, basting with sauce mixture as needed. Serve with remaining sauce for dipping.

Seafood

Other Preparation Methods

Cornmeal-Crusted Catfish

Place fish, buttermilk, and 1 teaspoon seasoning in medium bowl; stir to coat and let stand 15 minutes. Combine cornmeal and remaining 1 teaspoon seasoning in shallow dish.

Preheat oil in large sauté pan on medium 3–5 minutes. Remove fish from buttermilk mixture, letting excess drip off, and place in cornmeal mixture, pressing with fingers to adhere evenly (wash hands). Place fish in oil and cook 3–5 minutes on each side until coating is golden and centers of fillets are 145°F. Combine tartar sauce and pimientos, serve with fish.

Chicken

Irene’s Baked Rosemary Chicken

Preheat oven to 425°F. Mix all ingredients (except chicken) in a large bowl. Add chicken to bowl and toss to coat well.

Arrange chicken in a single layer in 13- x 9-inch baking dish and bake for 28–35 minutes until chicken is 165°F.

Braised Short Ribs with Root Vegetables

Peel potatoes, carrots, parsnips, and turnips, then cut into 2-inch chunks. Cut celery into 2-inch pieces. Coat beef with salt and pepper (wash hands).

Preheat large Dutch oven on medium-high 2–3 minutes. Pour in oil, then add ribs (in batches); cook 2–3 minutes on each side until browned. Remove and cover to keep warm; repeat with remaining ribs.

Add vegetables and tomato paste; cook and stir 2–3 minutes until tomato paste browns. Reduce heat to medium-low. Add stock, thyme, and bay leaves; nestle beef into liquid. Cover and simmer 1 ½–2 hours until beef is 145°F and vegetables are tender. Remove beef and vegetables.

Combine potato starch and water. Pour into stock mixture, whisking continuously until fully incorporated. Simmer 2–3 minutes, stirring occasionally, until mixture thickens. Cut each rib into 4 pieces. Serve beef with vegetables and gravy on the side.

Caribbean-Style Jerk Chicken 

Place all ingredients (except chicken) in food processor bowl (or blender); process until blended. Coat chicken with marinade (wash hands); cover and chill 2 hours (or overnight) to marinate.

Preheat grill (or grill pan) on medium-high; discard marinade. Grill chicken 18–20 minutes, turning occasionally, until grill-marked and 165°F. Serve.

Other preparation methods

Grilled Chili-Lime Salmon

Preheat grill (or grill pan) on medium. Chop garlic finely. Juice 1 lime (2 teaspoons); cut remaining lime into 4 wedges. Combine garlic, lime juice, chili powder, sugar, and salt.

Coat salmon with spice mixture (wash hands). Grill salmon 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Serve with lime wedges. <strong>Note: </strong>Always check fish for bones.

Homestyle Pot Roast

Preheat oven to 300°F. Cut onion into large slices; peel carrots and cut into thirds. Season chuck roast with seasoned salt and pepper; place in roasting pan with onions, carrots, and 1 cup water (wash hands); cover with foil and bake 3 hours.

Whisk potato starch and remaining 2 tablespoons water; add to pan. Cook 30–40 minutes, uncovered, until roast is 195°F or until desired tenderness. Remove roast from pan and place on serving plate; top with juices and vegetables. Serve.

Slow Cooker Beef Oxtail–Collard Greens Noodle Bowl

Preheat a large skillet over medium-high heat. Next, season the beef oxtail with creole seasoning, kosher salt, and black pepper evenly and rub on both sides. Place olive oil in the pan and brown oxtail on both sides until evenly browned.

Place the browned oxtails into slow cooker, then add the yellow onions, collard greens, beef broth, turkey necks, and vinegar.

 Place lid on slow cooker and cook on LOW 4 hours until fork-tender or desired doneness.

Place ½ cup cooked macaroni into a medium-size bowl. Next, carefully place desired amount of cooked oxtails and collard mixture into the bowl with the macaroni. Lastly, ladle ½ cup hot cooking liquid into the bowl. Garnish with green onions, okra, tri-color peppers, and hot sauce as desired.

See the Caribbean and Southern style main dish recipes available from Publix Super Markets.