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Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

There’s nothing like a cool, fruity drink to beat the Caribbean heat, and this Tropical Pineapple Strawberry Juice Recipe brings all the vibes of a tropical refreshment without the fuss. I blend up sweet ripe pineapple and juicy strawberries, brighten it with lemon juice, and finish it with that signature Caribbean touch: Mixed Essence, and a dash of bitters if you like.

This one’s super simple to make. Blend it, strain it, sweeten it to your taste, and chill it until it’s ice cold. In the video, I show you how I make mine in two batches to keep the texture smooth and balanced. Serve this up with some floating strawberry slices or a wedge of pineapple and you’ve got yourself a drink that tastes just like summer in the islands.

Ingredient Guide

Ripe Pineapple: Choose one with golden skin and a sweet aroma for the best tropical flavor.
Strawberries: Go for bright red, ripe berries for natural sweetness and vibrant color.
Water: Used to thin the juice; adjust the amount based on how concentrated you like your drinks.
Lemon Juice: Adds a tart kick that balances out the sweetness of the fruit and sugar.
Sugar: Helps to round out the flavors—adjust depending on how sweet your fruit is.
Mixed Essence: Delivers that unmistakable Caribbean flavor; vanilla extract is a good stand-in.
Angostura Bitters (Optional): Adds a touch of spice and depth—leave it out for a kid-friendly version.

Shopping Made Easy

Look for pineapples and strawberries that are fragrant and fully ripe. This is where all your flavor comes from.
Mixed Essence is available in Caribbean groceries or online; vanilla extract is an easy substitute.
Bitters are available near cocktail mixers; totally optional, but they do add a nice complexity.
If you’ve got fresh ginger, blend in a chunk for a spicy twist. It’s a great variation.

Cooking Notes from the Kitchen

Blend in two batches so you don’t overload your blender and to keep the juice smooth.
Strain well and skim off any foam for a clean, refreshing drink.
Chill before serving; it’s best when ice cold.
Taste before chilling and adjust the sugar or lemon to your liking.

Can I use frozen fruit?

Yes. Thaw the pineapple and strawberries first before blending—they’ll work just as well as fresh.

What is Mixed Essence?

It’s a Caribbean flavoring blend with notes of vanilla, almond, and citrus. Use vanilla extract if you can’t find it.

How long will the juice keep?

You can store it in the fridge for up to two days. Stir well before serving.

Is this juice suitable for kids?

Yes! Just leave out the bitters. It’s a refreshing and natural drink for all ages.

How do I turn this into a party drink?

Serve it over ice with rum or vodka on the side, or spike the entire batch for a punch-style cocktail.

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.

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Prep Time 10

Total Time 10

Course Drinks & Smoothies, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 large ripe pineapple cubed
1 lb strawberries
8-10 cups water
1 lemon
3/4 cup sugar
1 tablespoon Mixed Essence
1 teaspoon Angostura bitters

Instructions

Peel, core, and cube the pineapple. Hull and halve the strawberries.
In batches, blend fruit with some of the water until smooth. Strain through a fine mesh strainer into a large bowl or pitcher.
Skim off any foam that rises to the top. Add remaining water, lemon juice, sugar, Mixed Essence, and bitters (if using). Stir well to combine.
Taste and adjust sweetness or acidity if needed. Chill thoroughly before serving over ice. Garnish with pineapple slices or fresh berries.

Notes

Please follow along with the video, as much more about the recipe is discussed there, including what sweeteners to use and how to personalize the sweetness. Feel free to add a thick slice of ginger when you puree the pineapple and strawberries for additional flavor to the drink.

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Featured Fusion

Weeknight Herb‑Crusted Chicken Leg-Quarters

January 7, 2026June 9, 2025Leave a Comment

There’s something so comforting about oven‑roasted chicken, what my mom would simply call “baked chicken.” From the moment it hits the oven, your kitchen fills with the irresistible aroma of herbs and sizzling skin. The crispy golden crust infused with garlic and dried herbs gives way to juicy, tender leg quarters that are pure comfort on a plate. Herb‑roasted chicken doesn’t need to be complicated and this recipe proves it.

These Weeknight Herb‑Crusted Chicken Leg Quarters are designed for busy evenings, using simple pantry spices and minimal prep for maximum flavor.

Ingredient Guide

Chicken Legs (Leg Quarters: Drumstick + Thigh): Skin-on leg quarters are ideal for achieving a crispy exterior while keeping the meat moist and flavorful.
Garlic: Infuses robust aroma and savory depth into the herb rub.
Dried Thyme: Adds gentle herbal warmth and complexity.
Dried Rosemary: Brings piney fragrance that enhances the crust.
Dried Parsley: Offers subtle freshness and added color.
Onion Powder: Adds mellow savory sweetness to the rub.
Black Pepper: Enhances the overall seasoning with gentle heat.
Coriander Seeds: Crushed to provide citrus-like brightness.
Red Pepper Flakes: Optional for a mild kick of heat.
Olive Oil: Helps ingredients adhere and promotes a crisp exterior.
Salt: The foundation for flavorful and well-seasoned meat.

Shopping Made Easy

Grab skin-on chicken legs; no trimming required for ease.
Pantry staples like dried herbs, garlic, and spices are always on hand.
Keep olive oil and salt stocked; they’re all you need for this simple dish.

Cooking Notes from the Kitchen

Thoroughly massage the herb rub under and over the skin for full flavor coverage.
Arrange on a lined baking tray spaced apart to allow air circulation and ensure crisp skin.
Bake at 400 °F (200 °C) for about 1 hour and 10 minutes until fully cooked and golden.
No need to flip. Chicken cooks evenly when the skin is exposed on all sides.
Choose skin-on chicken leg quarters (both drumsticks and thighs) for the best results.
Pantry staples, like dried herbs, garlic, spices, and olive oil simplify preparation.
This recipe requires ingredients you likely already have, making it perfect for weeknight cooking.

Can I use bone-in chicken thighs instead?

Yes, bone-in thighs work well too; adjust the baking time to ensure meat is fully cooked (about 10–15 minutes longer).

Will this work with fresh herbs instead of dried?

Absolutely, double the amount of fresh herbs to maintain flavor intensity.

Can I make this gluten-free?

Yes, just omit red pepper flakes and check labels for gluten in any pre-mixed spice jars.

What can I serve with it on a busy weeknight?

Serve with steamed rice, a fresh salad, or roasted vegetables for a quick and balanced meal.

Weeknight Herb‑Crusted Chicken Leg-Quarters

A flavorful weeknight dinner, an oven-baked chicken dish with crispy skin, seasoned with a fragrant herb and garlic crust.

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Prep Time 10

Cook Time 1

Total Time 1 10

Cuisine Fusion

Servings

Ingredients

6 chicken chicken legs
4 garlic cloves crushed
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
3/4 teaspoon dried parsley
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon coriander seeds crushed
3/4 teaspoon red pepper flakes optional
2 tablespoons olive oil
1 teaspoon salt

Instructions

Preheat oven to 400 °F (200 °C). Line a baking tray with parchment paper.
In a bowl, combine garlic, herbs, spices, olive oil, and salt into a paste.
Rub the mixture thoroughly under and over the skin of each leg quarter.
Arrange leg quarters skin-up on the tray, leaving space between each piece.
Bake for 1 hour 10 minutes, or until skin is crisp and internal temperature reaches 165 °F (74 °C).
Let rest for 5 minutes before serving.

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Vegan coconut spinach in a pan on the stove

Featured Fusion Side Dishes Vegan Vegetarian

Simple Caribbean Coconut Spinach

January 7, 2026June 3, 2025Leave a Comment

While we didn’t have spinach readily available when I was growing up in the Caribbean, I always had a deep love for greens like dasheen bush, Jamaican callaloo, and pak choi. After moving to Canada and not being able to find those familiar favorites, spinach quickly became my new go-to.

This Simple Caribbean Coconut Spinach is one of the ways I bring that island flavor into my kitchen. It’s a quick vegan side dish, simmered with coconut milk, garlic, scallions, and a touch of nutmeg, full of flavor and warmth. Whether you’re cooking up a Caribbean Sunday lunch or looking for a healthy weeknight option, this is a dish I make often, and I think you’ll come to love it too.

Ingredient Guide

Baby Spinach: A tender green that wilts quickly and soaks up flavor; use fresh, not frozen.
Garlic: Adds deep, savory aroma; dice fine to avoid burning.
Scallions: Lends a fresh, mild onion flavor; use both white and green parts.
Coconut Oil: Traditional Caribbean fat for richness; any neutral oil can be substituted.
Salt: Enhances flavor; adjust based on preference.
Bird’s Eye Pepper: For heat without overpowering; leave whole to control spice.
Black Pepper: Balances the sweetness of coconut milk with mild spice.
Coconut Milk: Creamy and rich; don’t use low-fat for this dish.
Nutmeg: Brings warm, earthy depth; grate fresh if possible.
Lemon Juice: Helps reduce the astringent “itch” some get from spinach.

Shopping Made Easy

Look for pre-washed baby spinach in the produce aisle; it saves prep time and cooks down evenly.
Fresh garlic and scallions are widely available and add essential island aromatics.
Use full-fat canned coconut milk found in the international or Caribbean aisle for the best flavor.
Bird’s eye peppers may be sold as Thai chilies; substitute with a small hot pepper of your choice or omit entirely.
Freshly grated nutmeg has a stronger aroma than ground; buy whole nutmeg in the spice section if available.

What can I use instead of bird’s eye pepper?

You can substitute with Scotch bonnet (for more heat), cayenne (a pinch), or omit it entirely for a milder dish.

Can I use frozen spinach?

Frozen spinach will work, but drain thoroughly before adding to avoid excess water. Fresh baby spinach gives the best texture and flavor.

Is this similar to Jamaican callaloo?

It’s inspired by callaloo in texture and preparation but uses spinach instead of chorai or dasheen bush. The flavor is similar with coconut milk and aromatics.

Can I make this ahead?

Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.

Why add lemon juice at the end?

Lemon juice helps neutralize oxalates in spinach, reducing the itchy feeling some people experience in their throat.

Simple Caribbean Coconut Spinach

A vegan Caribbean side dish simmered in coconut milk with garlic, scallions, and a touch of pepper heat.

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dishes, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 lb baby spinach
2 cloves garlic diced fine
2 stalks scallions chopped
1 1/2 tablespoon coconut oil
1/4 teaspoon salt
1 pinch nutmeg freshly grated
1/4 teaspoon black pepper
1/4 cup coconut milk

Optional

1 Bird’s Eye pepper

Instructions

Wash and drain the baby spinach thoroughly. A salad spinner helps speed this up.
In a wide pan, heat the coconut oil on low heat. Add garlic, scallions, and black pepper. Sauté for 3 minutes, ensuring the garlic does not burn. Add the whole bird’s eye pepper if using.
Begin adding spinach in batches, stirring as it wilts to make room for more. Once all the spinach is in, sprinkle with salt and nutmeg. Increase heat to medium-high.
Stir well and pour in the coconut milk. Do not cover the pan.
Allow the mixture to come to a boil. Cook uncovered for 7–10 minutes, or until liquid evaporates and spinach reaches desired texture.
Adjust salt to taste. Remove from heat and squeeze in a few drops of lemon juice if using.
Serve warm as a flavorful vegan side.

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Featured Fusion Rice & One-Pot

Easy Caribbean Salmon Fried Rice

January 7, 2026June 3, 2025Leave a Comment

Easy Caribbean Salmon Fried Rice is the ultimate one‑pot fix when you’re craving something fast, flavorful, and waste‑busting. Inspired by Caribbean pantry staples, this dish transforms leftover rice and canned salmon into a satisfying meal in just five minutes. A handful of fresh veggies, fragrant garlic, and a touch of sesame oil elevate each grain, making it more than just a quick fix; it’s a smart, tasty solution with island flair.

Ingredient Guide

Vegetable Oil: Provides a neutral, high-heat medium for stir-frying ingredients quickly.
Garlic: Infuses sharp, aromatic depth to every spoonful.
Bell Peppers: Add crisp sweetness and vibrant color.
String Beans: Bring fresh crunch and green contrast.
Scallions: Add mild onion flavor and freshness at the end.
Bird’s Eye Pepper: Offers gentle heat—omit or reduce for less spice.
Rice: Chili-cold rice ensures each grain remains separate after stir-frying.
Cabbage: Adds bulk, crunch, and subtle earthiness.
Sesame Oil: Introduces nutty aroma for that classic fried rice taste.
Canned Salmon: Provides protein with bold flavor and zero prep.
Dark Soy Sauce: Adds depth, salt, and color to the dish.
Chinese Cooking Wine: Enhances flavor with a touch of umami richness.

Shopping Made Easy

Keep chilled, leftover rice on hand. It’s the best for texture.
Stock the fridge with vibrant bell peppers and fresh crunchy produce.
Choose quality canned salmon (wild-Caught Pacific is ideal).
Substitute tamari to make it gluten-free.

Cooking Notes from the Kitchen

Prep everything first; this recipe cooks fast and needs all ingredients at hand.
Heat the pan well before adding oil and garlic to build flavor.
Add rice only after vegetables have softened to prevent clumping.
Don’t cover the pan. Keep the heat high to achieve that signature wok-style texture.

Can I use freshly cooked rice?

Chilled rice is best; fresh rice tends to clump and become gummy when fried.

How spicy is this recipe?

It has mild to moderate heat from the bird’s-eye pepper; you can omit or reduce it to suit your taste.

What other proteins work here?

Shredded chicken, shrimp, tofu, or even scrambled egg all pair beautifully in this rice.

Is the soy sauce gluten-free?

Regular soy sauce contains wheat; swap for gluten-free tamari if needed.

Easy Caribbean Salmon Fried Rice

A speedy one-pot rice dish with canned salmon, fresh veggies, and fragrant seasonings; ready in under 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Rice & One-Pot

Cuisine Fusion

Servings

Ingredients

2 tablespoons vegetable oil
1 garlic clove diced
1 cup bell peppers chopped
5-8 string beans trimmed and chopped
2 stalks scallions chopped
1 Bird’s Eye pepper chopped, optional
2-3 cups chilled cooked rice
1-2 cups cabbage chopped
1 teaspoon sesame oil
1 can salmon drained
1 tablespoon dark soy sauce or tamari
1 tablespoon Chinese cooking wine

Instructions

Heat vegetable oil in a well-heated pan or wok over medium-high heat.
Add garlic and sauté ~10 seconds; then add bell peppers and string beans, stir-frying ~50 seconds.
Drizzle in sesame oil and stir to coat vegetables.
Add cabbage, bird’s-eye pepper, and cooking wine; stir-fry 1 minute.
Gently fold in salmon, being careful not to over-break it.
Add chilled rice and soy sauce; stir-fry on high until heated through.
Remove from heat, garnish with scallions, and serve immediately.

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Orange bowl containing four cheese dip with spinach

Appetizers & Snacks Chris's Kitchen Comfort Food Featured Fusion Sauces, Condiments & Marinades Seasonal Recipes Vegetarian Winter Recipes

Creamy 4-Cheese Spinach Dip

January 7, 2026May 30, 2025Leave a Comment

Spinach dip is not something you reach for when you think traditional Caribbean snacks or fete (party) food, but you’re now finding it served at many of the restaurants in the major tourist destinations and capital cities throughout the islands. It’s no secret that we love cheese in the Caribbean, and the same can be said for any “greens” like spinach, so it’s only natural that this recipe would show up here.

This Creamy 4-Cheese Spinach Dip is a hybrid of my daughter Kieana’s recipe, which I tweaked and kinda called my own. It combines creamy cheeses, vibrant herbs, and a hint of Caribbean heat for a delightful appetizer. Combining cheddar, cream cheese, Romano, Asiago, and optional Parmesan with chopped spinach and a touch of bird’s eye pepper, this baked dip is both comforting and exciting. Whether you’re hosting a gathering or enjoying a quiet evening, this dish is sure to impress.

Ingredient Guide

Spinach: Adds texture and substance to the dip; make sure it’s well-drained to avoid excess moisture.
Bird pepper: Brings a subtle kick of heat and Caribbean flavor; use as much or as little as you like.
Bell pepper: Adds natural sweetness and crunch that balances the richness of the cheeses.
Parsley: Contributes a fresh, herbal brightness that cuts through the creamy base.
Cheddar cheese: Provides a sharp, bold flavor and excellent meltability.
Cream cheese: Acts as the creamy, tangy base that holds the dip together.
Romano cheese: Lends a salty, aged flavor that deepens the cheesy profile.
Parmesan cheese (optional): Offers a nutty, savory layer if included—great for extra umami.
Asiago cheese: Brings a slightly sweet and tangy complexity to the mix.
Garlic: Adds pungent, aromatic depth that infuses the entire dip.
Lemon juice: Brightens the overall flavor and balances the richness of the cheeses.
Scallions: Give a mild onion flavor and vibrant color.

Shopping Made Easy

Cheeses: Look for fresh blocks to grate yourself for better melting and flavor.
Spinach: Frozen chopped spinach works well; thaw and squeeze out excess water.
Bird pepper: If unavailable, substitute with a small amount of Scotch bonnet or jalapeño, adjusting for heat preference.
Fresh herbs and vegetables: Available in the produce section; opt for vibrant, fresh options.

Can I prepare this dip ahead of time?

Yes, assemble the dip and refrigerate it covered for up to 24 hours before baking. You can also freeze it for longer storage; bake from frozen, adding extra time as needed.

What can I serve with this spinach dip?

Serve with tortilla chips, sliced baguette, crackers, or fresh vegetable sticks like carrots and celery.

How spicy is this dip?

The bird pepper adds a mild heat. Adjust the quantity or substitute with a milder pepper to suit your taste.

Can I use fresh spinach instead of frozen?

Yes, sauté fresh spinach until wilted, then cool and chop before using. Ensure excess moisture is removed.

Is this dip suitable for vegetarians?

Yes, as long as the cheeses used are made with vegetarian-friendly rennet.

Cooking Notes from the Kitchen

Cheese topping: Reserve some grated cheddar and Asiago to sprinkle on top before baking for a golden crust.
Baking dishes: Divide the mixture into two smaller dishes if desired; bake one now and freeze the other for later.
Baking from frozen: Bake at 350°F (175°C) for about 35 minutes, adding extra time as needed to heat through.

Creamy 4-Cheese Spinach Dip

A rich, cheesy spinach dip with a Caribbean twist, perfect for parties or cozy nights in.

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Prep Time 15

Cook Time 25

Rest Time 40

Total Time 1 20

Course Appetizers & Snacks, Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Vegetarian, Winter Recipes

Cuisine Fusion

Servings

Ingredients

2-3 cups chopped spinach frozen, thawed and drained
1 Bird’s Eye pepper deseeded
¾ cup diced bell pepper
1 tablespoon parsley
2 cups cheddar cheese
1 cup cream cheese
½ cup Romano cheese
½ cup Parmesan cheese optional
½ cup Asiago cheese
1 clove garlic finely diced
1 tablespoon lemon juice
3 stalks scallions chopped
1 tablespoon vegetable oil or cooking spray; for greasing the baking dish

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with vegetable oil or spray.
In a large bowl, combine the drained spinach, bird pepper, diced bell pepper, parsley, garlic, lemon juice, and chopped scallions.
Add the cream cheese, cheddar, Romano, Asiago, and Parmesan (if using) to the bowl.
Mix thoroughly with a spatula until everything is evenly combined.
Spoon the mixture into the prepared baking dish and smooth the top.
Bake uncovered for 25 minutes or until bubbly and golden at the edges.
Remove from the oven and let rest for 5–7 minutes before serving.

Notes

Parmesan is optional, technically making this a five-cheese dip.

Use gloves when handling bird pepper or substitute with a pinch of chili flakes if needed.

Be sure to squeeze out excess moisture from the spinach to prevent a watery dip.

Let the dip rest for 5–7 minutes after baking before serving to allow it to firm up.

Serve with tortilla chips, pita wedges, or toasted bread slices.

Tried this recipe?Let us know how it was!

Breakfast Featured Fusion Vegetarian

Incredible Chili Eggs

January 7, 2026May 27, 2025Leave a Comment

If you’re looking to add some serious flavor to your breakfast or brunch, these spicy chili eggs are a must-try. Made with sunny-side-up eggs, garlic chili oil, and Caribbean-style pepper oil, they’re crispy, savory, and packed with heat. This easy skillet dish comes together in minutes and tastes amazing with toasted rye bread or your favorite crusty loaf.

It’s perfect for anyone who loves spicy food and wants a unique twist on their usual egg routine. Whether you’re making breakfast for one or planning a spicy brunch spread, these eggs bring the heat and flavor every time.

Ingredient Guide

Salted butter: Adds a rich base and helps the eggs get crispy edges.
Garlic chili oil: Gives a garlicky heat and adds a flavorful depth.
Spice Bomb pepper oil: A fiery oil made with Caribbean hot peppers, brings extra spice.
Eggs: The star of the dish, best when cooked sunny side up for runny yolks.
Sea salt: Enhances flavor, especially important since the oils and butter are already seasoned.
Black pepper: Adds a mild bite to balance the heat.
Chives: Offers a mild onion flavor and fresh green finish.

Cooking Notes from the Kitchen

Crack the eggs into a bowl first to check for shell fragments and ensure a clean transfer to the pan.
Let the chili oils heat gently with the butter to infuse the flavors.
Covering the pan helps cook the egg tops without flipping, great for sunny-side-up lovers.
Watch your salt, both the oils and butter already have sodium, so use a light touch.
Make your own Homemade Chili Oil recipe instead of using jarred version.

Shopping Made Easy

Garlic chili oil and pepper oil: Look in the international or Asian aisle. Chili Crisp or homemade pepper oil also works well.
Chives: Fresh chives are in the produce section; substitute green onions if needed.
Butter and eggs: Standard pantry staples—use good-quality eggs for best results.
Toasted rye bread: Optional, but ideal for serving. Use any hearty bread if you prefer.

What is garlic chili oil, and where can I buy it?

Garlic chili oil is a spicy, aromatic oil made with garlic, chili flakes, and seasonings. You can find it in the Asian section of most grocery stores or online. It’s also easy to make at home.

Can I use chili crisp instead of pepper oil?

Yes! Chili crisp is a great substitute for Caribbean-style pepper oil and adds texture and heat. Use your favorite brand to match your spice preference.

How spicy are these chili eggs?

These eggs are quite spicy, especially with both garlic chili oil and pepper oil. You can reduce the heat by using less chili oil or switching to a milder variety.

What toppings go well with this dish?

Try chopped fresh herbs like chives or cilantro, crumbled cheese, or even a drizzle of yogurt or sour cream to balance the spice.

Is this a good brunch recipe?

Absolutely! These chili eggs are quick, bold, and pair perfectly with bread, avocado, or salad, making them ideal for a standout brunch dish.

Incredible Chili Eggs

A spicy and savory egg dish made with garlic chili oil, pepper-infused butter, and Caribbean-style seasoning. Quick, bold, and endlessly customizable, it’s perfect for breakfast or brunch, especially with bread or rice to mop it up.

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Prep Time 3

Cook Time 7

Total Time 10

Course Breakfast, Vegetarian

Cuisine Fusion

Servings

Ingredients

2 large eggs
2 tablespoons salted butter
1 teaspoon garlic chili oil
1 tablespoon Spice Bomb pepper oil or your favorite hot chili oil
1 pinch sea salt
1/4 teaspoon black pepper
1/2 teaspoon chives finely chopped

Instructions

Crack the eggs into a small bowl so they’re ready to use.
Heat a small non-stick skillet over medium heat. Add butter and let it melt.
Add garlic chili oil and Spice Bomb pepper oil to the butter. Swirl or stir to combine.
Once the oils are hot and aromatic, gently add the eggs to the skillet. Cook uncovered for 1–2 minutes.
Sprinkle a pinch of sea salt and black pepper over the eggs.
Tilt the pan and spoon the hot oil mixture over the egg whites (and yolks if you prefer them more cooked). Place a lid over the pan and cook for another 3-4 minutes on medium heat until the top is cooked to your liking.
After about 2–3 minutes, turn off the heat. Sprinkle chopped chives over the top.
Let sit for 30 seconds, then serve immediately with your preferred side.

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Stewed honey nut squash in a red soup pot on the stove

Fall Recipes Featured Fusion Rice & One-Pot Seafood & Fish Seasonal Recipes Side Dishes Weeknight Dinners

Stewed Honey Nut Squash with Saltfish

January 7, 2026May 19, 2025Leave a Comment

I’ll be honest. before stumbling across them at a local market, I had never even heard of honey nut squash. But the name caught my eye, and being a lover of all things squash and pumpkin, I had to bring them home and give them the Caribbean treatment. That’s how this Stewed Honey Nut Squash with Saltfish recipe came to life.

This dish is cozy, rich, and just slightly sweet, thanks to the natural flavor of the squash and a touch of brown sugar. I added a bit of saltfish (salted cod) to balance things out, but if you’re keeping things vegan, feel free to leave that out, it’ll still taste amazing. Think of it as one of those versatile dishes you can serve as a hearty vegetable side or even the star of the plate with some roti to scoop it up.

The squash softens beautifully as it stews, soaking up all those island flavors from garlic, green seasoning, and a little olive oil. Whether you’re trying something new or just craving that comforting Caribbean vibe, this one’s for you.

Ingredient Guide

Honey Nut Squash: A sweet, small winter squash that softens beautifully when stewed.
Onion: Builds the flavor base and adds a hint of sweetness.
Garlic: Provides bold aromatic depth.
Olive Oil: Used to sauté the aromatics and carry flavor throughout the dish.
Brown Sugar: Enhances the natural sweetness and helps develop a slight caramelization.
Caribbean Green Seasoning: A blend of herbs that gives the dish its distinctive Caribbean flavor.
Saltfish (Salted Cod): Brings a savory, salty element. Optional if you’re making it vegan.
Salt: Balances and enhances all the other flavors.

Shopping Made Easy

Look for honey nut squash in the fall at farmers’ markets or specialty grocers. It looks like a mini butternut squash with deeper color.
Salted cod (saltfish) is typically found in the international section or seafood area of the grocery store. Rinse and soak well before using.
You can make your own Caribbean green seasoning using cilantro, scallions, thyme, garlic, and hot pepper blended together.
Brown sugar adds depth, coconut or turbinado sugar also works in a pinch.

Cooking Notes from the Kitchen

I like to crush the squash a bit toward the end for a smoother texture, but you can leave it chunky if that’s your preference.
Don’t be afraid to burn off the liquid at the end to concentrate the flavors.
You can swap salted cod for seasoned shrimp in the final 5 minutes of cooking for a twist.

Can I substitute butternut squash for honey nut squash?

Absolutely. Butternut squash is a great alternative; just adjust your cooking time since it’s slightly larger and firmer.

How do I prepare salted cod before cooking?

Soak the cod in cold water for several hours, changing the water at least twice. Boil it briefly to reduce excess salt before adding it to recipes.

How do I make this recipe fully vegan?

Leave out the salted cod. All the other ingredients are plant-based, and the dish will still be flavorful and satisfying.

Is stewed honey nut squash gluten-free?

Yes, it’s naturally gluten-free. Just double-check your seasoning blend and salted cod packaging to be safe.

What do I serve with stewed squash and saltfish?

It’s perfect with hot roti, rice, or even as part of a larger Caribbean spread with stewed meats or fried plantains.

Stewed Honey Nut Squash with Saltfish

A cozy and flavorful Caribbean side dish made with tender honey nut squash, saltfish, and aromatic seasonings. A perfect balance of sweet, savory, and salty that pairs beautifully with roti or rice.

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Prep Time 10

Cook Time 30

Total Time 40

Course Fall Recipes, Rice & One-Pot, Seafood & Fish, Seasonal Recipes, Side Dishes, Weeknight Dinners

Cuisine Fusion

Servings

Ingredients

3 honey nut squash peeled and cubed
1/2 onion diced
2 cloves garlic diced
1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon Caribbean Green Seasoning
3/4 cup salted cod
1/4 teaspoon salt

Instructions

Boil the salted cod in a pot of water for about 20 minutes to remove the salt. Drain and rinse the fish, then shred it into small pieces.
Peel, core, and cube the honey nut squash, then place in a bowl with cool water to prevent discoloration.
Heat olive oil in a heavy pot over medium heat. Reduce to low, then add onion, garlic, and a pinch of black pepper. Sauté for 2–3 minutes.
Add the prepared salted cod and stir well. Mix in the Caribbean green seasoning and continue stirring.
Increase the heat to medium-high. Add the drained squash cubes and stir thoroughly to combine.
Sprinkle in the brown sugar, cover the pot, and cook for 3–5 minutes. The squash will begin to release its natural juices.
Add salt, reduce the heat to low, and cover. Simmer for 20–24 minutes, stirring occasionally, until squash is soft and beginning to break apart.
Taste and adjust salt if needed. Raise the heat to medium-high to evaporate excess liquid, using the back of a spoon to mash any remaining solid pieces. Cook an additional 5–7 minutes until desired texture is reached.
Serve hot, either as a side dish or with roti.

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Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove

Featured Fusion

Caribbean Stewed Chicken with Mushrooms and Green Olives

January 7, 2026May 14, 2025Leave a Comment

In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But I always experiment in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me.

This Caribbean Stewed Chicken with Mushrooms and Green Olives is a comforting, one-pot meal that combines tender chicken thighs, earthy mushrooms, and briny green olives in a rich, coconut-based sauce. Infused with classic Caribbean flavors and easy to prepare, this dish is perfect for a cozy family dinner or when you’re craving something flavorful and fuss‑free. Give this one a try, and don’t be afraid to make it your own.

Ingredient Guide

Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Worcestershire Sauce: Adds a tangy depth to the marinade.
Tomato Ketchup: Provides a touch of sweetness and acidity.
Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
Green Olives: Introduce a briny contrast that complements the savory elements.
Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.

Shopping Made Easy

Chicken: Opt for bone-in legs and thighs for maximum flavor.
Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
Coconut Milk: Available in the international foods section.
Green Olives: Look for pitted green olives in jars or cans.
Mushrooms: Fresh white or cremini mushrooms work well.

Cooking Notes from the Kitchen

Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
Add the olives and parsley towards the end to maintain their texture and freshness.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I substitute the coconut milk?

If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.

What can I serve with this stew?

This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.

Caribbean Stewed Chicken with Mushrooms and Green Olives

A hearty Caribbean stew where tender chicken is simmered with earthy mushrooms and briny green olives in a rich, coconut-infused gravy.

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Prep Time 20

Cook Time 45

Total Time 1 5

Cuisine Fusion

Servings

Ingredients

3 lbs chicken legs and thighs
1 tablespoon Caribbean Green Seasoning
2/3 teaspoon salt
1/2 small onion diced
1/2 medium tomato diced
1 teaspoon tomato ketchup
1 teaspoon Worcestershire sauce
1/4 scotch bonnet pepper optional
1/4 teaspoon black pepper
1 teaspoon veg oil
1 tablespoon brown sugar
1/2 cup water
3/4 cup coconut milk
1 cup green olives
1/2 lb mushrooms
2 tablespoons Parsley

Instructions

Clean and trim the fat and skin from the chicken, and prepare to season.
In a large bowl, combine the chicken with Caribbean green seasoning, salt, diced onion, diced tomato, tomato ketchup, Worcestershire sauce, diced scotch bonnet pepper (if using), and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the brown sugar and stir continuously until it becomes frothy and turns a deep amber color.
Carefully add the marinated chicken to the pot, including any marinade juices. Stir well to coat the chicken pieces with the caramelized sugar. Reduce the heat to medium, cover the pot, and cook for about 5 minutes.
Uncover the pot and increase the heat to high. Cook until the liquid reduces and the chicken is evenly browned, stirring occasionally to prevent sticking.
Add the sliced mushrooms to the pot and stir to combine. Cook for an additional 5 minutes on high heat, allowing the mushrooms to release their moisture.
Pour the water into the bowl used for marinating the chicken to collect any remaining marinade, then add it to the pot along with the coconut milk. Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 8–10 minutes, or until the chicken is fully cooked.
Remove the lid and increase the heat to help thicken the gravy to your desired consistency. Taste and adjust salt if necessary.
Add the green olives and chopped parsley to the pot. Stir well and cook for an additional 3–5 minutes.
Serve hot over steamed rice or your preferred side dish.

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Oven roasted turkey breast in a red baking dish resting on top of the stove

Easy Caribbean Recipes Featured Festive & Holiday Recipes Fusion

Simple Oven Roasted Turkey Breast

January 7, 2026May 14, 2025Leave a Comment

Since I’m not a huge fan of turkey, the past few years I’ve been focusing more on just the turkey breast when we do Thanksgiving or Christmas dinner. My daughters are not huge fans of the bird either, but it’s part of their Canadian culture, so rather than doing an entire bird and having too many leftovers to know what to do with, we usually make a single turkey breast. After posting pics of this on Instagram, I was flooded with requests from people who are in the same situation.

This Simple Oven Roasted Turkey Breast is perfect for those who want the deliciousness of turkey without the hassle of cooking a whole bird. Brined overnight with herbs and spices, then roasted over a bed of vegetables, this dish delivers moist, flavorful meat every time. Perfect for smaller gatherings or weeknight dinners, it’s a straightforward recipe that doesn’t compromise on taste.

Ingredient Guide

Turkey breast (5–7 lbs): The main protein; brining ensures it’s juicy and flavorful.
Water: Used in the brine to help the turkey absorb flavors and retain moisture.
Fresh thyme: Adds an earthy, aromatic note to both the brine and roasting pan.
Chopped parsley: Provides freshness and a mild herbal flavor in the brine.
Black peppercorns: Impart a subtle heat and depth to the brine.
Allspice berries: Offer a warm, slightly sweet spice to the brine.
Salt: Essential for seasoning and aiding in moisture retention during brining.
Brown sugar: Balances the saltiness and adds a hint of sweetness to the brine.
Olive oil: Coats the turkey skin, promoting browning and crispiness during roasting.
Carrot: Forms part of the vegetable bed, adding sweetness and flavor to the drippings.
Celery stalks: Contribute aromatic depth to the roasting base.
Garlic: Halved and placed in the roasting pan for a mellow, roasted garlic flavor.
Onion: Adds sweetness and complexity to the roasting vegetables.
Chicken stock or water: Keeps the roasting environment moist and enhances the pan juices.
Ground black pepper: Sprinkled on the turkey for additional seasoning before roasting.

Shopping Made Easy

Turkey breast: Available fresh or frozen at most supermarkets; ensure it’s fully thawed before brining.
Herbs and spices: Fresh thyme and parsley can be found in the produce section; whole spices like allspice berries and peppercorns are in the spice aisle.
Vegetables: Carrots, celery, garlic, and onions are staple items in the produce section.
Chicken stock: Choose low-sodium options to control the saltiness of the final dish.

Do I need to brine the turkey breast?

Brining is recommended as it helps the turkey breast retain moisture and enhances its flavor. An overnight brine yields the best results, but even a few hours can make a difference.

Can I use dried herbs instead of fresh?

Yes, if fresh herbs aren’t available, you can substitute with dried ones. Use one-third the amount of dried herbs compared to fresh.

What can I serve with this turkey breast?

This turkey pairs well with traditional sides, like mashed potatoes, roasted vegetables, cranberry sauce, or a fresh green salad.

How do I know when the turkey is fully cooked?

Use a meat thermometer to check the internal temperature at the thickest part of the breast. It should read 165°F (74°C) when fully cooked.

Is this recipe suitable for beginners?

Absolutely! With clear steps and simple ingredients, it’s a great recipe for those new to cooking turkey.

Cooking Notes from the Kitchen

Make sure the turkey is fully submerged in the brine. If needed, use a plate to weigh it down.
Creating a bed of vegetables not only adds flavor but also elevates the turkey for even cooking.
After roasting, let the turkey rest for at least 15 minutes before slicing to allow juices to redistribute.

Simple Oven Roasted Turkey Breast

A flavorful and moist turkey breast, perfect for smaller gatherings and easy holiday meals.

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Prep Time 4

Cook Time 3

Rest Time 15

Total Time 7 15

Course Easy Caribbean Recipes, Festive & Holiday Recipes

Cuisine Fusion

Servings

Ingredients

5 lbs turkey breast
4 cups water
5 sprigs thyme
2-3 tablespoon chopped parsley
7-10 black peppercorns
5-10 allspice berries
4 cloves garlic
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon olive oil
1 large carrot
2 stalks celery
1 head garlic
1/2 large onion
1 cup water or chicken stock
1/4 teaspoon black pepper ground
2 sprigs thyme

Instructions

In a large bowl, combine 1 cup of lukewarm water with salt, brown sugar, crushed garlic, peppercorns, allspice berries, thyme, and parsley. Stir until salt and sugar dissolve. Add 3 cups of cold water and mix well.
Place the turkey breast in a large resealable bag or container. Pour the brine over the turkey, ensuring it’s fully submerged. Seal and refrigerate overnight or for at least 4 hours.
Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels.
Preheat the oven to 375°F (190°C).
Line the bottom of a roasting pan with chopped carrot, celery, halved garlic head, and quartered onion.
Place the turkey breast on top of the vegetables. Drizzle olive oil over the turkey and sprinkle with ground black pepper. Tuck two sprigs of thyme under the turkey. Pour 1 cup of water or chicken stock into the pan. Cover the pan with aluminum foil and roast in the preheated oven for 2 hours.
Remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting for an additional 30 to 45 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
Remove the turkey from the oven and let it rest for at least 15 minutes before slicing. Serve with your choice of sides and enjoy!

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Featured Fusion Side Dishes Vegetarian

Coconut Macaroni and Cheese

January 7, 2026May 14, 2025Leave a Comment

This Coconut Macaroni and Cheese was a flavor revelation compared to my childhood favorite Macaroni Pie, and it’s one of those dishes I bring out when I need comfort and something a little different. Using coconut milk instead of cream adds natural sweetness and a silky texture that pairs beautifully with aged cheddar, bacon, and island herbs. It’s indulgent, vibrant, and guaranteed to become your go‑to mac‑and‑cheese version.

Add a hint of seasoning, peppers, and fresh herbs, and this one-pot bake becomes an island-style match made in comfort food heaven, perfect for cozy weeknights or casual gatherings.

Ingredient Guide

Pasta: Uncooked macaroni holds its shape and soaks up the rich cheese sauce beautifully.
Aged White Cheddar: Sharp and creamy, it forms the flavorful base of the sauce.
Bacon: Provides a smoky, salty crunch that cuts through the richness.
Garlic: Adds aromatic depth when gently sautéed.
Nutmeg: Introduces a warm spice note that complements the coconut and cheese blend.
Seasoning Peppers (Pimento): Infuse the sauce with subtle tropical heat.
Parsley: Brings a fresh, herbal lift to the dish.
Scallions: Add mild onion flavor and visual brightness.
Thyme: Offers earthy, aromatic warmth in the sauce.
Coconut Oil: Adds rich flavor and supports the sauté base.
Black Pepper: Provides gentle warmth and spice.
All-Purpose Flour: Thickens the sauce into a smooth, creamy consistency.
Coconut Milk: Creamy and naturally sweet, it replaces cream and brings tropical flavor.
Salt: Essential for seasoning and balancing all flavors.
Asiago Cheese (optional): Adds an extra layer of cheesy tang and texture on top.

Shopping Made Easy

Get high-quality aged white cheddar for deeper flavor.
Standard grocery stores sell seasoning peppers; look near herbs and spices.
Use canned coconut milk to avoid lengthy prep.

Cooking Notes from the Kitchen

Cook pasta to about 90% before baking to prevent mushiness.
Cook bacon crisp, then chop half into the sauce and reserve some for topping.
Sauté aromatics (peppers, garlic, herbs) in coconut oil before adding flour—to layer flavor.
Whisk in chilled coconut milk slowly, then lower heat to thicken sauce gently.
Use oven roasting to melt cheese on top and give a golden crust when baked at 400 °F (200 °C).

Can I make this vegetarian?

Yes, simply omit the bacon and add a bit more seasoning pepper or smoked paprika for flavor.

Can I use regular cheddar instead of aged?

A milder cheddar works fine, but aged cheddar gives richer flavor and better depth.

How can I make it gluten-free?

Substitute flour with a gluten-free all-purpose blend or cornstarch slurry for thickening.

Does this freeze well?

Yes, you can freeze leftovers in sealed containers. Reheat in the oven at 350 °F (175 °C) until warm and bubbly.

Coconut Macaroni and Cheese

A creamy, island-inspired twist on mac and cheese with coconut milk, sharp cheddar, bacon, and tropical herb notes.

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Prep Time 15

Cook Time 40

Total Time 55

Course Side Dishes, Vegetarian

Cuisine Fusion

Ingredients

3 cups uncooked macaroni
4 cups aged white cheddar grated
8 slices bacon cooked crisp, chopped
1 garlic clove grated
1/4 teaspoon nutmeg
2 seasoning peppers pimento, diced
2 tablespoons parsley chopped
4-5 sprigs thyme leaves removed
3 tablespoons coconut oil
1/4 teaspoon black pepper
2 1/2 tablespoons all-purpose flour
2 1/2-3 cups coconut milk chilled
1/3 teaspoon salt
1/4 cup Asiago cheese grated, optional

Instructions

Preheat oven to 400 °F (200 °C).
Boil macaroni in salted water until about 90% cooked. Drain and set aside.
In a deep pan, warm coconut oil over medium. Add pimento, scallions, parsley, thyme, black pepper, and garlic; sauté 2 minutes.
Stir in half the chopped bacon. Add flour and cook 4–5 minutes on low.
Slowly whisk in chilled coconut milk; simmer gently and grate in nutmeg.
Turn off heat; stir in 3 cups cheddar and salt until smooth.
Combine sauce with pasta and transfer to a baking dish.
Top with remaining cheddar, Asiago (if used), and reserved bacon.
Bake 20 minutes until golden and bubbly. Serve immediately!

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Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Breads & Bakes Chris's Kitchen Comfort Food Fall Recipes Featured Fusion Grilling Side Dishes Summer Recipes Vegetarian

Easy Jalapeño Cornbread

January 7, 2026May 14, 2025Leave a Comment

While I’ve been baking this Easy Jalapeño Cornbread for years, one of my fondest food memories takes me back to a family trip to Disney World. We were hungry, tired, and ended up with fried chicken and mini cornbread at lunch. It wasn’t anything fancy, but something about the moment —the smiles, the sun, the excitement — made it unforgettable. Sometimes, the magic of a dish is in the memory.

This cornbread brings both flavor and simplicity to the table. It’s buttery, just a little sweet, and finished with the gentle heat of diced jalapeño. I use a cast iron pan for that signature crust, but a baking dish works just as well. Whether you pair it with chili, fried chicken, or just enjoy it with a bit of butter, this one’s a winner.

The best part? It’s a great base recipe. Add cheese, corn kernels, or crumbled bacon and make it your own.

Ingredient Guide

All-Purpose Flour: Provides structure and lightness.
Cornmeal: The heart of the recipe, adding texture and flavor.
Baking Soda: Helps the batter rise.
Salt: Enhances flavor throughout.
Jalapeño Pepper: Gives a subtle spicy kick.
Sugar: Balances the savory and gives a touch of sweetness.
Butter: Adds richness and helps develop a crisp edge in the pan.
Eggs: Bind the batter and create a soft crumb.
Buttermilk: Keeps the cornbread moist and tender.

Cooking Notes from the Kitchen

Preheat the skillet with butter for a golden, crispy edge.
Don’t overmix the batter; stir just until the flour disappears.
If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
Let the cornbread rest before slicing to help it hold together.

Shopping Made Easy

Look for cornmeal in the baking aisle; medium or fine grind works best.
Fresh jalapeños are in the produce section; choose firm, green peppers.
If buttermilk isn’t available, use a homemade substitute with lemon juice or vinegar.
A cast-iron skillet isn’t essential, but it adds great texture and presentation.

Can I make this without jalapeño?

Yes! Leave it out for a classic cornbread, or swap in mild green chilies for a gentler flavor.

What’s the best way to store cornbread?

Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Can I freeze cornbread?

Absolutely. Let it cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months.

What meals go well with jalapeño cornbread?

It pairs beautifully with chili, soups, barbecue, or even a simple fried egg breakfast.

Can I use a different type of pepper?

Sure, try serrano for more heat or poblano for a milder taste.

Easy Jalapeño Cornbread

A buttery, golden cornbread with just the right touch of jalapeño heat. Simple to make, deeply satisfying, and endlessly customizable.

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Prep Time 10

Cook Time 35

Total Time 45

Course Breads & Bakes, Chris’s Kitchen, Comfort Food, Fall Recipes, Grilling, Side Dishes, Summer Recipes, Vegetarian

Cuisine Fusion

Servings

Ingredients

3/4 cup all-purpose flour
1 1/4 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 jalapeno diced fine
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk

Instructions

Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
Pour the batter into the greased skillet or baking dish. Smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

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Crispy Porl Belly on a white serving dish sprinkled with scallions

Featured Fusion Grilling Trinidadian

Crispy Chinese‑Style Pork Belly

January 7, 2026May 14, 2025Leave a Comment

Weekends on Mucurapo Street in Trinidad meant weekends with a big, crispy pork belly sandwich stuffed full of peppers and chow mein. I didn’t realize until I tried to recreate it in my home kitchen, with just basic ingredients and an overnight rest in the fridge, that this simple Crispy Chinese-Style Pork Belly held so much joy and comfort. The ritual of scoring the skin, air‑drying for crispiness, and then roasting to golden perfection feels like a tribute to Dad’s Friday movie nights.

Ingredient Guide

Pork Belly: Offers a perfect ratio of crisp skin, fat, and meaty layers when roasted properly.
Chinese Cooking Wine: Helps tenderize the meat and infuses a mild flavor into the flesh.
Sugar: Promotes caramelization for deep color and sweetness.
Salt: Essential both inside the cuts and on the exterior for flavor and crisping.
Black Pepper: Adds warm, grounding spice to the meat.
Garlic Powder: Imparts savory aromatics without overpowering other flavors.
Onion Powder: Enhances depth and adds gentle sweetness.
Chinese Five‑Spice Powder: Brings signature warmth and balanced spice note.
White Vinegar: Helps dry and tighten the skin for that coveted crackle.

Shopping Made Easy

Look for pork belly with a healthy layer of skin and balanced fat-to-meat ratio.
Chinese cooking wine and five-spice powder are typically found in the Asian aisle or spice section.
Keep sugar, salt, and spices in pantry for easy everyday preparation.

Cooking Notes from the Kitchen

Prick the skin thoroughly with a sharp implement to allow heat to render and crisp.
Score the meat side in 1-inch cuts to allow the marinade to penetrate and flavor every layer.
Apply seasonings only to the flesh, not the skin—this preserves crispiness while the inside gets rich flavor.
Air-dry overnight uncovered in the fridge to dry the skin fully, which is key to crisp texture.
Start roasting at 400 °F (200 °C) for about 55 minutes, then finish under broil/500 °F (260 °C) for 7–10 minutes to achieve golden crackling.

How do I get the skin super crispy?

Pricking the skin, air‑drying it uncovered in the fridge, and finishing under high broil are the secrets to achieving that iconic crispy crackling.

Can I skip overnight drying?

If time is tight, dry the skin as much as possible, brush with vinegar and salt, and increase broil time, but overnight air‑drying gives the best results.

What’s the best way to slice it?

Use the score cuts as your guide, cook and cool fully, then slice between the flesh segments into bite-sized pieces.

How should it be served?

Serve warm on sandwiches with peppers and ketchup, as a protein in bowls, or simply with rice and vegetables for delicious simplicity.

Crispy Chinese‑Style Pork Belly

A perfect combination of crackly skin and juicy meat, seasoned with Chinese five‑spice and slowly roasted to golden perfection.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Grilling

Cuisine Fusion, Trinidadian

Servings

Ingredients

3-4 pounds pork belly with skin
2 tablespoons Chinese cooking wine
2 teaspoons sugar
1 teaspoon salt plus 1 teaspoon for skin
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Chinese five‑spice powder
2 tablespoons white vinegar

Instructions

Score the skin thoroughly (using a skewer), and 1‑inch deep cuts into the flesh.
Marinate the flesh side with wine, sugar, salt (heartily), pepper, garlic and onion powders, and five‑spice powder; avoid the skin.
Place belly skin side up on a plate in the fridge, uncovered, overnight to dry.
Preheat oven to 400 °F (200 °C). Wrap foil around the flesh side but leave skin exposed.
Brush skin with vinegar, sprinkle with remaining salt, and roast on middle rack 55 minutes.
Increase oven to 500 °F (260 °C) broil and cook nearest heat for 7–10 minutes until crackling forms; watch closely.
Rest pork 15 minutes. Slice along scored lines into bite‑size pieces. Serve warm.

Notes

Please try to get a piece of pork belly with a fair amount of lean meat and not too much fat. while you do need the fat, I find that too many times restaurants give us overly fatty crispy pork belly.

Tried this recipe?Let us know how it was!

Ingredient Guide

Shopping Made Easy

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Is this juice suitable for kids?

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Can I make this gluten-free?

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Simple Caribbean Coconut Spinach

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Easy Caribbean Salmon Fried Rice

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Incredible Chili Eggs

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Stewed Honey Nut Squash with Saltfish

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