Recipe Index

Red Curry Chicken

April 30, 2016 by Tanya 3 Comments

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Full Recipe Ingredients/Instructions are available in the
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I have a slight obsession with Curry. Maybe it's because I'm half Jamaican or it could be that one of the best basketball players in the NBA has the last name of Curry. Either way, curry has to be one of the most delicious things since chocolate. Ok, I'm exaggerating but curry is pretty darn good. Growing up, I only thought curry existed in the Jamaican culture. It wasn't until I finally visited an Indian restaurant in my twenties that I realized that other cultures used curry too. Who knew? The odd thing is that Indian curry and Jamaican curry taste quite different but both are delightfully good. Recently, I had the pleasure of discovering Thai red curry paste.

Red thai curry was a new concept to me. Curry is yellow but this red thai curry paste can be found in your International section of Harris Teeter. I actually ended picking up some red thai curry for another recipe I found on another blog. That recipe was delicious and I may blog about it, but not today. I honestly had no clue on what I would do with the rest of the red curry I purchased. Then the light bulb clicked and this recipe came about.

This recipe...this curry...will have you fall in love with curry all over again. I like to eat it with white rice because I like to eat almost everything with white rice. Here are the deets:

Start cooking your rice.

Then, mise en place...Gather your ingredients (even a glass of wine if you like). Chop 1 onion, 1 green pepper, ½ red pepper, and 2 cloves of garlic and set aside. Chop 2 lbs of chicken breast into 1 inch pieces. Set aside.

Heat 2 Tbsp. of olive oil in a dutch oven over medium-high heat. Sauté onions and peppers until onions are translucent, about 4 minutes. Remove peppers and onions from pot and set aside.

Next, add chopped chicken to dutch oven and cook until chicken is cooked through, about 10 minutes. Season with salt and pepper and stir chicken to ensure even cooking on all sides.

Remove chicken and set aside. Add chopped garlic, 2 Tbsp. red curry paste, and ½ teaspoon ground ginger to dutch oven and stir until fragrant, about 1 minute.

Add onions and peppers and chicken back to the dutch oven. Stir to combine.

chicken, peppers, and red curry in pot cooking with wooden spatula stirring

Add 1.5 cups coconut milk, 1 Tbsp. fish sauce, and 1 Tbsp. brown sugar and stir to incorporate.

measuring glass pouring coconut milk in pot

Reduce heat to medium-low. In a ramekin, add 1 tsp. of corn starch and 1 Tbsp. of water, stir and add to dutch oven to thicken sauce. Stir to incorporate and let simmer for about 5 minutes.

Serve with lime if you like. Serve over white rice and Enjoy 🙂

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Red Curry Chicken

Author: Tanya

Ingredients

2 lbs boneless skinless chicken breast cut into 1 inch chunks
1 onion
1 green pepper
½ red pepper
2 Tablespoon olive oil
½ teaspoon ground ginger
2 cloves garlic
2 Tablespoon red thai curry paste
1 Tablespoon fish sauce
1 Tablespoon brown sugar
1 ½ cups coconut milk
1 teaspoon cornstarch
1 Tablespoon water
Lime for serving

Instructions

Heat olive oil in skillet or dutch oven.
Sauté onions and peppers until translucent, about 4 minutes. Remove from skillet and set aside.
Add chicken to skillet and cook until cooked through, about 10 minutes. Season with salt and pepper. Remove and set aside.
Add garlic, ginger, and red thai curry paste to pot. Cook for 1-2 minutes.
Add chicken and vegetables back to skillet. Add coconut milk, fish sauce, and brown sugar. Stir to combine.
Reduce heat to low. Add cornstarch and water mixture and stir. Cook over low heat for about 5 minutes. Serve with white rice. Enjoy 🙂

Cinnamon Raisin Biscuits

April 26, 2016 by Tanya 3 Comments

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Full Recipe Ingredients/Instructions are available in the
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blog post.

Not My Momma Biscuits! Not My Momma Biscuits! Just in time for Mother's Day. One of my favorite tv shows of all time is Martin. Not only is he one of my favorite comedians but all the characters on this show gave me something to love about them. From Tommy not having a job, to Cole being so stupid, to the friendship between Pam and Gina, and to the love story that Pam and Martin shared. I couldn't help but fall in love with this show. I also have to admit that the talent that Martin has playing other characters is spectacular. One of my favorite characters that Martin plays is his mother, Mama Payne. Even when Mama Payne wasn't physically on screen, she made her presence known with her raisin butter biscuits.

Although there are a few episodes that mention these famous biscuits, this one is my favorite. Here's a clip.

https://www.youtube.com/watch?v=7Ufj8zlcirM

Martin loves his Mama’s biscuits so much. Maybe it's because he's a mamas boy or maybe they were just that good. Anyone else wondered what they would taste like? Would she make hers with self-rising flour? Would she use buttermilk like cooks in the South do? Would she roll her butter in by hand or use one of them fancy pastry cutters? If Mama Payne made biscuits, I would imagine that they would look something like this.

biscuits on plate with butter on biscuit

First, preheat your oven to 400 degrees F and place a rack in the center of your oven. Next, prepare a baking sheet by lining it with parchment paper and set aside.

Combine 2 ½ cup all purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon kosher salt, 2 tablespoons brown sugar, ½ teaspoon cinnamon in a large mixing bowl and set aside.

Next, grate 1 stick of cold butter (½ cup).

Grated butter? Why you may ask? Because it makes it so much more easier to combine the butter with the flour. Who needs a pastry cutter if you already have a grater at home?!? Yay for saving on kitchen space! Also, make sure that the butter is really cold. It's the key to making sure your biscuits rise properly and are fluffy and mmm mmm good.

Next, add your grated butter to your flour mixture and whisk it until combined and your flour mixture looks like coarse breadcrumbs.

Next, add ⅓ cup raisins to the flour and combine.

raisins in measuring cup over flour bowl

Next, add a lightly beaten egg to ¾ cup of milk and add it to your flour mixture.

Use a wooden spoon (I know, I know there is a red spatula in my photo but you know, a wooden spoon works better) to combine until it becomes a ball. Then remove and place on a lightly floured surface. Knead with caution, rolling the dough ever so lightly until the dough is fully combined. Be careful not to over knead as your biscuits may not rise (speaking from experience here). Then, roll out your dough until it is about ½ inch thick.

Next, use a floured round circular object to cut out dough. Normal people use biscuit or cookie cutters, I use this little gem. Yup, that's my daughters Halloween gimlet. She drinks orange juice out of it but it broke during the process of me making these biscuits...bummer.

halloween cup being used as biscuit cutter to cut biscuit dough

Place biscuits on a baking sheet already lined with parchment paper. I got about 8 biscuits out of this dough with my "biscuit cutter."

Place biscuits in the freezer while you create the honey butter. Why the freezer you may ask? Good question. Biscuits rise and become fluffy when the ingredients are cold, especially the butter. Yes, I know I said that already but it really is that important. Cold ingredients = better biscuits. I pop this dough in the freezer because I know all my kneading and stirring has caused it to become a little warm. The colder the better.

In the alternative, you could always prepare your honey butter first and set it aside. Once biscuits are cut, you can immediately brush honey butter on the biscuit.

To prepare honey butter, place ¼ cup butter and ⅓ cup honey in a sauce pan and melt together. This should happen in a jiffy or about 5 minutes.

honey being poured into melted butter in a saucepan

Once honey butter has melted, remove biscuits from the freezer and brush honey butter mixture on top of the biscuit.

Place biscuits in oven on middle rack and bake for 10-15 minutes, or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on wire rack to cool. Serve with butter or your favorite jelly. Don't let Martin know you have his Mama's biscuits...you know how he acts around his Mama's biscuits. Enjoy 🙂

Recipe adapted from Joy of Baking.

Shrimp & Bacon Scampi

April 19, 2016 by Tanya Leave a Comment

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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
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blog post.

Shrimp & Bacon Scampi is one of those meals I have come to appreciate during my busiest weeks. With work, track practice, and taking care of home, I find myself with little time to make extravagant dinners. Let me stop playing...I don't make extravagant dinners, who has time or the energy for that? However, I somewhat feel a little fancy when I make this dish for a week night dinner. I mean, it's scampi and scampi sounds fancy.

You seriously cannot go wrong with pasta, shrimp, and BACON. The combination of flavors in this dish makes me happy and makes my hubby and daughter ask for seconds. I dare you to have leftovers...you won't.

If you plan on trying this recipe, I beg of you to please not skip the seasoning of the shrimp with Old Bay seasoning. I don't know why I ever eat shrimp without it but it makes the shrimp taste so freaking good.

The amount of pasta you decide to add is solely up to you. I generally eyeball it and add anywhere from 8-12 ounces, making sure I don't add too much to have dry noodles.Some of you may decide not to add any noodles at all and that would be totally fine. But seriously, add the noodles, it's delicious.

If you find that you want a more saucier dish, add a little white wine or chicken broth (about ¼ cup) to dish after you add lemon juice.

I intended to have photos of every single step of this dish but somehow my photos were deleted. Insert super sad face here. But I love the recipe so much I decided to post it anyways. Enjoy 🙂

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Shrimp & Bacon Scampi

Author: Tanya

Ingredients

8-12 oz angel hair pasta
1 lb large shrimp peeled and deveined
1.5 teaspoon old bay seasoning
4 strips thick cut bacon chopped
3 cloves garlic chopped
2 Tablespoon lemon juice from a fresh lemon
1 teaspoon fresh parsley chopped
Salt and pepper to taste

Instructions

1. Cook pasta in boiling, salted water until al-dente. Drain and set aside.
2. While pasta is cooking, season shrimp with old bay seasoning and set
aside.
3. Cook bacon in large skillet over medium heat until crisp. Remove cooked
bacon and drain on paper towel. Remove bacon grease from skillet, leaving
about 2 tablespoon in the skillet.
4. Add garlic to skillet, stirring and cooking for about 1 minute.
5. Raise heat to medium-high and add shrimp to skillet. Spread shrimp in pan
and cook shrimp until done, when they are pink. About 3 minutes per side.
6. Add lemon juice to pan and stir. (Feel free to add a little white wine or
chicken broth to increase the amount of sauce)
7. Add pasta to skillet and toss.Leave it as is or season to taste with salt
and pepper. Add bacon back to pasta and toss.
7. Top with parsley. Enjoy 🙂

Confession: Grapefruit Meringue Pie is Disgusting

April 14, 2016 by Tanya 8 Comments

"Grapefruit meringue pie is disgusting!" Those were the words that my hubby told me when I told him I would be making one. I didn't think he was right and vowed to create a grapefruit meringue pie that would knock his feet off.

I was so determined to make a grapefruit meringue. I was so excited when I found that grapefruit was on Sale! Yup, got a bag of grapefruit for $1.49 and I bought it with the idea I would make some type of dessert with it. The first thing that came to mind was a grapefruit pie. And then lemon meringue pie popped into my head. What if I subbed the lemon with grapefruit. Surely it would be delicious and creative. Yay me for being so creative. Yup, this is what I thought.

So I needed a recipe. While we were dating, my hubby decided he wanted to make a lemon meringue pie. He grabbed a frozen pie crust, a can of condensed milk, lemon juice, eggs, and sugar. That's it. I seriously thought he was crazy...those that know my hubby know why I thought that. I sat and watched him, laughing in my head the entire time. It's not nice to laugh in people's faces.

I proceeded to watch him separate the eggs, pour egg yolk and lemon juice into the condensed milk, and pour that into the pie crust. Then, he whipped the egg whites, added sugar and made a pretty meringue. He then topped that on his pie, popped it in the oven, and came out with a pretty looking pie. I still figured it would be disgusting and would taste like a condensed milk pie. Oh was I wrong, his pie came out pretty delicious with just the right amount of lemon flavor. I was impressed.

Fast forward to years later when I'm the one trying to create magic in the kitchen. "I'm going to make a grapefruit meringue pie" is all I said to get him to give me the biggest look of disgust. "It won't work" he kept on saying. I told him to hush it.

I attempted this pie two times, which is generally the max I give a recipe before I move on. The first time, I did exactly what my hubby did except I made a graham cracker crust and substituted grapefruit juice for the lemon juice and made a big soupy mess. I even set it in the fridge for 4 hours, with the idea that it would set and become firm...no chance, that pie was a complete fail. I threw it out sad at the waste in ingredients.

Two weeks later, I gave the recipe a go again. This time I decided I would call my dear sweet mother in law for advice. I called and asked her for her recipe on lemon meringue pie. She proceeded to give me the recipe my husband created, but gave me actual measurements and told me how I should stir the ingredients and how long to bake it. I realized I put way too much grapefruit juice in the first pie. So this time, I decreased the amount and gave it a go again.

This time, my grapefruit meringue pie not only was a soupy mess, but I couldn't even taste the grapefruit. Le sigh.

The next morning, I was in my office working on blog stuff when I heard laughter coming from the next room. It was my hubby on the phone with his mom and they were laughing at me wanting to make a grapefruit meringue pie. She didn't know I was trying to make a spin on her pie.

As I was laughed at and laughed at, I considered that maybe grapefruit meringue pie is just not a good idea. Either way, I'm determined to be right about this one and will give that grapefruit meringue pie just one more try. If not, maybe I'll have to adapt it and create grapefruit soup.

Things I learned from this failure:

Swapping one ingredient for another does not always work. I think a grapefruit meringue pie will work but I'll have to really think about the measurements.
I learned how to make a pretty delicious graham cracker crust from scratch. It's easy, quick, and delicious. That recipe will be coming in the future.
Keep trying even when family laughs at you, lol. It's all in the joy of cooking.

Until the next confession...

Strawberry and Cream Baked Oatmeal

April 11, 2016 by Tanya 6 Comments

Strawberry Baked Oatmeal is a great and healthy way to start your morning. Make it ahead of time, store it in your fridge, and have breakfast all week.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

One of my favorite breakfast meals growing up were those little packets of dry strawberries and cream oatmeal. I loved those things more than the real oatmeal Grandma would make on the stove. It probably was because of all the sugar that came in each packet. Yay sugar! It probably wasn't that good for me. I probably didn't care.

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Sweet Potato & Black Bean Nachos

April 5, 2016 by Tanya 4 Comments

nachos sweet potato black beans close up shot

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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
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I love black beans. I mean love love love black beans. I mean if I could have them for breakfast, lunch, and dinner I would. Beans, beans, good for your heart...the more you eat, the more you...well, you know. My love for black beans is strong. My daughter loves back beans too. My hubby...well he claims he is allergic so black beans petty much are non-existent in my kitchen. Bummer.

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Turtle Coffee Recipe

March 30, 2016 by Tanya 8 Comments

This Turtle Coffee Recipe is a delicious sweet treat. Have it for breakfast or as an after dinner dessert.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
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The best part of waking up is coffee in my cup! Yes, I sang that while I typed it. I gave up coffee for Lent and I am proud to announce that I made it 🙂 It was not as easy as I thought it would be. There were many days I wanted to cheat. I think I even cried one morning. Oh the struggle was real.

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Jamaican Spice Bun

March 26, 2016 by Tanya 10 Comments

This Jamaican Spice Bun is usually served with cheese and served during the Easter holiday. I eat it year round, don't judge me. It's a delicious bread recipe that is a part of the Jamaican Culture and can easily be made at home.

This post contains affiliate links, please read my full disclaimer here.

This post was updated on 3/3/2021.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Any Jamaican will let you know that it is a must to eat "Bun & Cheese" for Easter. Growing up, it was a must for me to eat Bun & Cheese every time I visited the Jamaican bakery.

This homemade version is easy to make and is quite delicious. I like to slice it up and place slices of sharp cheddar cheese on it.

How to Make Jamaican Spice Bun

Gather all your ingredients.

Soak the dry fruits in the beer to hydrate them. I do this for about 30 minutes.

Preheat the oven to 325 degrees Fahrenheit and grease a standard 8x4 loaf pan. Set aside.

Combine all-purpose flour, baking powder, ground cinnamon, and salt in a large bowl. Set aside.

dry spices in a bowl with wooden spoon sticking out

In another bowl, combine brown sugar, egg, milk, honey, melted butter, molasses, browning, vanilla extract, and the beer that's soaking the fruit. Do not pour the fruit in at this time, just the beer. Mix to combine.

Remove 2 tablespoon of flour from the flour mixture and pour over the fruits and toss until they are covered.

Create a well in the middle of the dry ingredients and mix in the wet ingredients, stirring until combined.

collage of dry and wet mixture being combined

Then add the fruits to this mixture and stir until incorporated.

Pour the mixture into the prepared loaf pan and bake on the middle rack in the preheated oven for 50-60 minutes, or until a toothpick entered in the middle comes out clean.

collage of batter in loaf pan unbaked and then baked

Allow bread to cool in the pan for about 5 minutes, then finish cooling on a cooling rack. Serve with cheddar cheese.

How to Store Jamaican Bun and Cheese

Store the bread in an airtight container. It will last for 2 days on the countertop or up to 5 days in the fridge.

Notes on Jamaican Bun and Cheese

I use Red Stripe beer in this recipe.
You'll want to hydrate the dried fruits before adding them to the batter. It helps keep the bread nice and moist.
Tossing the fruits in a little flour before adding it to the batter allows the fruit to distribute evenly in the bread and they won't sink to the bottom.

sliced spiced bun with cheese in the middle

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5 from 4 votes

Jamaican Spice Bun Recipe

This Jamaican Spice Bun Recipe is delicious and a traditional bread served in Jamaica for Easter.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast

Cuisine: Caribbean

Keyword: jamaican spice bun

Servings:

Calories: 407kcal

Author: Tanya

Ingredients

2 ¾ cups all purpose flour 380g
2 teaspoon baking powder 9g
2 teaspoon ground cinnamon 5g
½ teaspoon salt 1.5g
1 large egg
¾ cup light brown sugar 156g
1 cup beer 250g
⅓ cup milk 85g
¼ cup honey 85g
4 Tablespoon unsalted butter, melted 53g
1 Tablespoon molasses 18g
1 teaspoon browning 6g
1 teaspoon vanilla extract 4g
½ cup dried craisins 62g
½ cup raisins 62g
½ cup dried cherries 62g

Instructions

Soak the craisins, raisins, and cherries in the 1 cup of beer. Set aside and allow to soak for 30 minutes.
Preheat the oven to 325 degrees Fahrenheit. Grease an 8x4 loaf pan. Set aside.
Combine all-purpose flour, baking powder, ground cinnamon, salt, in a large bowl and set aside.
In another bowl, combine brown sugar, egg, milk, honey, melted butter, molasses, browning, vanilla extract, and the beer that’s soaking the fruit. Do not pour the fruit in at this time, just the beer. Mix to combine.
Remove 2 tablespoon of flour from the flour mixture and toss the fruit in it. Set aside.
Make a well in the middle of the bowl of dry ingredients and pour in wet mixture, stirring until fully combined. And the fruits to the mixture and stir until incpororated.
Pour mixture into prepared loaf pan and bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
Cool for 5 minutes in the pan and then move to a cooling rack to finish cooling. Serve with slices of cheddar cheese.

Notes

I use Red Stripe beer in this recipe.
You should hydrate the dried fruits before adding them to the batter. This helps keep the bread nice and moist.
Tossing the fruits in a little flour before adding them to the batter allows the fruit to distribute evenly in the bread and not sink to the bottom.

Nutrition

*Adapted from Tanya's Jamaican Spice Bread. Funny how this Tanya and I share the same name 🙂

Corned Beef and Cabbage - Jamaican Style

March 16, 2016 by Tanya 12 Comments

This quick and easy Jamaican-style Corned Beef & Cabbage is our go-to recipe for busy weeknights. It's a flavorful and fast take on a traditional dish.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Corned Beef and Cabbage recipe, just in time for St. Patrick's Day. When I think of St. Patrick's Day, I think of the color green, the movie Leprechaun in the Hood, beer, and, of course, Corned Beef and Cabbage.

Growing up in a Jamaican household, this was a frequent dinner option that I loved, and still do. So when anyone talks about corned beef and cabbage, all I can think of is the Jamaican version, also sometimes called "bully beef."

So, what sets Jamaican Corned Beef and Cabbage apart? The use of canned meat, of course!

First, let's do some mise en place (I love that word!) – get all your ingredients ready for cooking, because this is a quick recipe.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Green Cabbage: you will need ½ of a medium head of green cabbage that has been shredded with a knife.
Green bell pepper, yellow onion, garlic, Roma tomatoes, thyme.
Seasonings: Ketchup, ground black pepper, scotch bonnet pepper sauce (or any other hot sauce)

How to make Jamaican Corned Beef and Cabbage

Shred half a medium-sized cabbage into medium-sized shreds, chop 1 green pepper, chop 1 medium-sized onion, mince 2 cloves garlic, and chop 2 roma tomatoes.

Next, you will heat 1 Tablespoon of olive oil over medium-high heat in a skillet. I did this in a "Dutch pot." OMG, how cool is it that I own a Dutch pot?! I got this from my dear mother, and I barely use it, so I get excited every time I whip it out.

Look, how cool 🙂

Once your oil is heated, sauté green peppers and onions for about 3 minutes, or until softened.

green bell pepper and onions in dutch pot with wooden spatula sticking out

Next, add the garlic and stir for about a minute more. After the garlic has cooked, add your shredded cabbage to the skillet (or Dutch pot) and continuously stir for about 3 minutes, allowing the cabbage to soften but not get too mushy. Add your Roma tomatoes and 2 springs of thyme.

Now comes the fun part: adding your corned beef!

Opening a can of corned beef is an interesting adventure in itself! There's this weird key on the side that you turn to get it open. The can has directions, but it definitely took me a while to get the hang of it.

Once you've added your corned beef, break it up in the pot and stir it well with the other ingredients.

dutch pot with corn beef on top of cabbage and peppers

Looks delicious, right?! Well, you're not done yet.

Add 1 tablespoon of ketchup (yes, ketchup on corned beef!) and stir. An optional but highly recommended ingredient is "hot peppa" sauce, also known as scotch bonnet sauce.

bottle of scotch bonnet pepper in front of microwave

Reduce the heat to medium and let everything cook for 3 to 5 minutes, or until the corned beef is heated through. Season with salt and pepper to taste, but go easy on the salt since corned beef is already pretty salty.

And there you have it – corned beef and cabbage, Jamaican style! I like to serve mine over plain white rice or pile it high on bread for a delicious sandwich. Yum!

FAQs

What is hot peppa sauce?

This sauce is made from scotch bonnet peppers, which can be hard to find fresh where I live, so the sauce is a great substitute. You can usually find it in any international supermarket. Just a heads up, it's delicious but spicy! I added only ½ teaspoon to this dish to keep it kid-friendly.

Looking for more Jamaican recipes? Try these out...

Jamaican Steamed Cabbage
Jamaican Rum Punch
Jamaican Cornmeal Porridge
Jamaican Jerk Pork (Air Fryer)
Jamaican Carrot Juice
Jamaican Jerk Chicken Soup (Instant Pot)
Jamaican Rice and Peas (Instant Pot)
Jamaican Oxtails (Instant Pot)
Curry Chicken

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

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5 from 10 votes

Corned Beef and Cabbage – Jamaican Style

This quick and easy Corned Beef & Cabbage Recipe, Jamaican style, is our go to recipe for busy weeknights. It’s a flavorful and quick traditional recipe.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Caribbean

Keyword: jamaican corned beef and cabbage, jamaican style corned beef and cabbage

Servings: people

Calories: 89kcal

Author: Tanya

Ingredients

1 Tablespoon olive oil
½ medium sized cabbage shredded
1 green pepper chopped
1 yellow onion chopped
2 cloves garlic minced
1 12 oz tin of corned beef
2 Roma tomatoes chopped
2 sprigs of fresh thyme
1 Tablespoon ketchup
½ - 1 teaspoon scotch bonnet pepper sauce optional
salt and pepper to taste

Instructions

Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes.
Add garlic and stir for about 1 minute.
Add shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.
Add corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat.
Serve with white rice, bread, or on its own.

Video

Notes

Green cabbage is typically used with this recipe. You could use savoy cabbage as a substitute.

Nutrition

Pinterest image for corned beef and cabbage

Mint Oreo Cupcakes for Two

March 15, 2016 by Tanya 4 Comments

These Mint Oreo Cupcakes for Two will leave your sweet tooth satisfied and are the perfect portion size for a quick weeknight dessert.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Mint! Chocolate! Combined?!? Yes Please! That's how excited I get about mint chocolate anything. Like seriously, whoever came up with the idea is a genius. I love you. It hurts me to say this but I am the only one in my household who likes mint and chocolate. My hubby claims he is allergic to chocolate. However, he loves German Chocolate Cake. I guess chocolate from Germany is allergen free? My daughter loves chocolate, my daughter likes mint candy, but as soon as I use these two words in the same sentence, her face distorts into a look of disgust. Then she claims she is allergic to mint while sucking on a peppermint candy. *Sigh*

All is not lost however. Thank goodness cupcakes can be made into smaller portions. I couldn't imagine making and eating 12 cupcakes in one sitting. Well, yes I can but it just doesn't seem too healthy. These Mint Oreo cupcakes for two (or one) are the perfect solution for me.

First, preheat your oven to 350 degrees. Grab 2 mint oreo cookies (I used the oreo thins so I used 4 of those) and remove the filling from the cookies and set the filling aside. Set half of the cookie halves aside and crush the other half of the cookies until they are tiny bity pieces, like this:

Set aside.

Then, combine them dry ingredients:

3 TBS flour, 2 TBS sugar, 1 TBS cocoa powder, ¼ teaspoon baking soda, and a pinch of salt. Your mixture should look like this:

cupcake mix in glass bowl with spatula sticking out

Check out my mini spatula. Pretty cool, huh.

Next, combine 3 TBS milk, 1 TBS vegetable oil, and ¼ teaspoon vanilla extract. Then add that to your dry mixture. It should look like this:

cupcake batter in glass bowl with spatula sticking out

Line a muffin tin, I use my 6 muffin tin tin, with 2 cupcake liners. Place an oreo cookie in the bottom of each cupcake liner. Divide the mixture between the two cupcake liners. Bake in preheated oven for about 25 minutes, or until you stick a toothpick in it and it comes out clean. Let cupcakes cool completely on wire rack.

cupcake liners with oreo cookies in them

While your cupcakes are cooling, make that delicious cream cheese frosting. Combine 2 TBS softened cream cheese, 1 softened TBS butter. Stir until smooth and well combined. Then add 2 ½ TBS powdered sugar and stir until combined. Then and the mint filling from your oreos.

Once your cupcakes are cooled, frost them and sprinkle with the crushed oreos. Then, enjoy and share with no one.

Mint oreo cupcakes for two from www.myforkinglife.com

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Mint Oreo Cupcakes for Two

Author: Tanya

Ingredients

2 oreo mint cookies
3 Tablespoon flour
2 Tablespoon sugar
1 Tablespoon cocoa powder
¼ teaspoon baking soda
pinch of salt
3 Tablespoon milk
1 Tablespoon vegetable oil
¼ teaspoon vanilla
2 Tablespoon cream cheese softened
1 Tablespoon butter softened
2.5 Tablespoon powdered sugar

Instructions

Preheat oven to 350 degrees.
Separate oreo filling from cookies. Set filling aside and crush 2 cookie halves. Set aside.
Combine flour, sugar, cocoa powder, baking soda, and salt in a bowl.
Combine milk, vegetable oil, and vanilla in a separate bowl. Add to dry ingredients and stir until combined.
Line muffin with two liners and place whole cookie halves in the bottom. Add batter into the tins on top of the cookies. Bake for 25 minutes or until you can stick a toothpick in it and it comes out
clean.
Set aside muffins to cool. As they are cooling, combine cream cheese and butter in a bowl until smooth. Add powdered sugar and combine. Add mint filling and stir until incorporated.
Frost cupcakes with cream cheese frosting and sprinkle with crushed cookie bits.