Floribbean Chili

Thai Rican

Fresh Mex

Yardbird Jerk

Queso Cheese

Chihuahua Cheese

Hawt Hot Sauce

Spicy Peanut Sauce

Chipotle Aioli

Curry Miso

Jerk Aioli

Lime Crema

Tortilla Chips

Chipotle Sweet Potato

Curtido Slaw

Salsa

Corn Salsa

Sofrito

Plantains

Oxtail

Guacamole

Callaloo

Mango Quinoa Salad

Ginger Black Beans

In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes until they are softened.

Sauté the Base Ingredients

Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional 2 minutes until fragrant.

Add Garlic and Spices

Add the diced tomatoes and vegetable broth to the pot. Bring the mixture to a gentle simmer.

Incorporate Tomatoes and Broth

Stir in the black beans, kidney beans, chickpeas, and crumbled tempeh. Allow the chili to simmer for 15-20 minutes, stirring occasionally.

Add Beans and Tempeh

Add the diced pineapple, coconut milk, and lime juice to the pot. Stir well and let it simmer for another 10 minutes.

Mix in Tropical Ingredients

Season with salt, black pepper, and red pepper flakes. Adjust to your taste.

Season to Taste

Remove from heat, stir in the chopped cilantro, and serve hot. Enjoy your Floribbean Chili!

Garnish and Serve

Olive Oil

Onion, diced

Red Bell Pepper, diced

Garlic, minced

Ground Cumin

Chili Powder

Diced Tomatoes

Vegetable Broth

Black Beans, drained and rinsed

Kidney Beans, drained and rinsed

Chickpeas, drained and rinsed

Tempeh, crumbled

Pineapple, diced

Coconut Milk

Lime Juice

Fresh Cilantro, chopped

Salt

Black Pepper

Red Pepper Flakes

Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine the rice with 1 cup of coconut milk and 1 cup of water in a medium saucepan.

Prepare the Jasmine Rice

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Rice

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced chicken breast and cook for 5-7 minutes until golden and cooked through. Remove from skillet and set aside.

Sauté the Chicken

In the same skillet, add the sliced red and green bell peppers, and julienned carrots. Sauté for about 4-5 minutes until they are tender but still crisp.

Cook the Vegetables

Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Return the cooked chicken to the skillet with the vegetables. Stir in the soy sauce, fish sauce, red curry paste, lime juice, salt, and black pepper. Mix well to ensure everything is evenly coated.

Mix Everything Together

Fluff the cooked jasmine rice with a fork and gently fold it into the chicken and vegetable mixture until well combined.

Combine with Rice

Remove from heat and stir in fresh chopped cilantro. Serve hot, garnished with additional cilantro if desired.

Jasmine rice

Coconut milk

Chicken breast, diced

Red bell pepper, sliced

Green bell pepper, sliced

Carrots, julienned

Fresh cilantro, chopped

Soy sauce

Fish sauce

Red curry paste

Lime juice

Black pepper

Chop the red bell pepper, red onion, and tomatoes into small pieces. Dice the avocado and set aside. Shred the lettuce and keep it fresh.

Prep the Ingredients

In a skillet over medium heat, add the ground beef (or turkey) and brown it for about 5-7 minutes. Drain excess fat if necessary.

Cook the Protein

Add taco seasoning and water to the browned meat. Stir well and let it simmer for about 10 minutes until the sauce thickens.

Season the Meat

In a separate pan, heat olive oil over medium heat. Add the corn tortillas one at a time and cook for about 30 seconds on each side until warm and pliable.

Heat the Tortillas

Take a warm tortilla and add a scoop of the seasoned meat, followed by the chopped vegetables, shredded lettuce, diced avocado, and a sprinkle of cheddar cheese.

Assemble the Tacos

Top with a dollop of sour cream, salsa, and a squeeze of lime juice.

Add Condiments

Repeat the process for all tortillas and serve immediately with extra lime wedges on the side.

Serve

Corn tortillas

Olive oil

Ground beef (or turkey)

Taco seasoning

Water

Red bell pepper

Red onion

Avocado

Lettuce

Tomato

Sour cream

Lime

Shredded cheddar cheese

In a medium bowl, combine jerk seasoning, minced garlic, grated ginger, lime juice, soy sauce, brown sugar, vegetable oil, salt, and black pepper. Mix well until all the ingredients are thoroughly blended.

Combine Ingredients

Place the chicken pieces into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Marinate Chicken

Preheat your grill to medium-high heat (about 400°F or 200°C). If using charcoal, wait until the coals are covered with gray ash.

Preheat Grill

Remove the chicken from the marinade, allowing the excess to drip off. Place the chicken pieces skin-side down on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and charred.

Grill Chicken

Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before serving. This allows the juices to redistribute.

Rest Chicken

Sprinkle the grilled chicken with chopped fresh cilantro and serve with lime wedges on the side. Enjoy your Yardbird Jerk!

Jerk seasoning

Garlic cloves, minced

Fresh ginger, grated

Brown sugar

Vegetable oil

Bone-in chicken pieces (legs, thighs, and wings)

Lime wedges

In a medium saucepan, combine the Velveeta cheese and cream cheese over low heat.

Prepare the Base

Pour in the milk slowly, stirring continuously until the cheeses are melted and the mixture is smooth.

Add Milk

Stir in the diced tomatoes with green chilies, chopped onions, and jalapeños (if using) until well combined.

Incorporate Vegetables

Add ground cumin, garlic powder, salt, and black pepper to taste, mixing thoroughly to incorporate all the flavors.

Season the Mixture

Continue to cook over low heat, stirring frequently until the queso is heated through and creamy.

Heat Until Hot

Remove from heat and serve warm with tortilla chips, fresh vegetables, or as a topping for nachos.

Velveeta cheese

Cream cheese

Milk

Diced tomatoes with green chilies

Chopped onions

Jalapeños (optional)

Ground cumin

Garlic powder

In a medium saucepan, combine cornmeal, water, and salt. Stir well to combine.

Prepare the Cornmeal Base

Place the saucepan over medium heat and cook while stirring continuously until the mixture thickens, about 5-7 minutes.

Cook the Mixture

Once thickened, remove from heat and stir in the vegetable oil until well incorporated.

Add Oil

In a large mixing bowl, combine the shredded cheddar cheese, shredded Monterey Jack cheese, softened cream cheese, diced jalapeños, garlic powder, and chopped cilantro.

Combine Cheese Ingredients

Using a spatula or a hand mixer, blend all ingredients together until smooth and well combined.

Mix Until Smooth

Spread the cornmeal base evenly in a greased baking dish.

Layer the Cornmeal Base

Spoon the cheese mixture over the cornmeal base and spread it evenly.

Spread Cheese Mixture

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes or until the cheese is bubbly and golden.

Bake the Dish

Once baked, remove from the oven and let cool slightly. Top with sour cream, chopped green onions, and additional jalapeños before serving.

Cornmeal

Vegetable Oil

Cheddar Cheese, shredded

Monterey Jack Cheese, shredded

Cream Cheese, softened

Jalapeños, diced

Garlic Powder

Cilantro, chopped

Sour Cream

Green Onions, chopped

Additional Jalapeños, sliced

Wash the fresh red chilies thoroughly under running water. Remove the stems and slice them in half lengthwise.

Prepare the Chilies

Peel the garlic cloves and crush them with a knife or garlic press.

Prepare the Garlic

In a medium saucepan, combine the sliced chilies, crushed garlic, white vinegar, salt, and sugar. Stir well to combine.

Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Allow it to simmer for about 15 minutes, stirring occasionally.

Simmer the Mixture

After simmering, remove the saucepan from heat. Let it cool slightly, then transfer the mixture to a blender. Blend until smooth.

Blend the Sauce

If using, add lime juice, cumin powder, and smoked paprika to the blender. Blend again until fully combined.

Add Optional Ingredients

Allow the sauce to cool completely before transferring it to a clean glass jar or bottle. Seal tightly and store in the refrigerator.

Cool and Store

Fresh red chilies

Garlic cloves

White vinegar

Sugar

Cumin powder

Smoked paprika

Peel and finely mince the garlic cloves and ginger.

Prepare Garlic and Ginger

In a medium mixing bowl, combine the peanut butter, soy sauce, rice vinegar, honey, Sriracha sauce, minced garlic, minced ginger, sesame oil, and water.

Using a whisk, mix all the ingredients until smooth and well combined. If the sauce is too thick, add a little more water, a tablespoon at a time, until desired consistency is reached.

Whisk Together

Taste the sauce and add salt as needed to enhance the flavor.