A hassle free way to enjoy lamb! Give it a try.

Ingredients
– 1.43 lb Lamb Shoulder Round Bone Chops
– 2 small carrots, chopped
– 2 roma tomatoes, chopped
– 1/2 medium onion, chopped
– 2 pegs garlic, finely chopped
– small piece of ginger, finely chopped
– thyme, few sprigs, halved
– desired caribbean seasonings, to taste:
– salt
– onion and garlic powders
– black peppercorns
– Caribbean Sunshine All Purpose Seasoning
– Garlic Pepper
– Browning
– Walkerswood Jamaican Scotch Bonnet Pepper Sauce

Directions
– wash lamb
– add carrots, thyme, garlic, onion, ginger, and tomatoes
– add seasonings to taste
– rub or massage seasonings into lamb
– cover bowl with plastic wrap and let it sit at room temperature for at least 45 minutes
– pour into pan and cover tightly with foil
– bake at 350 F for about 2 hours or until lamb is fully cooked
– remove from oven and serve hot

Tasty juicy chicken without the oil.

Ingredients
– 1 package chicken wings (8 piece)
– 1 package chicken breast, bone in and skin on
– 1/2 medium Red Bell Pepper
– onion, chopped
– garlic, finely chopped
– thyme, few sprigs, halved
– 1-2 carrots, chopped small
– scotch bonnet pepper, desired amount, chopped
– desired caribbean seasonings, to taste:
– salt and black pepper
– onion and garlic powders
– paprika
– Grace chicken seasoning
– Ocho Rios Combo Seasoning
– browning

Directions
– wash and cut chicken to desired size
– add carrots, thyme, garlic, onion, and scotch bonnet pepper
– add seasonings to taste
– rub or massage seasonings into chicken
– cover bowl with plastic wrap and let it sit at room temperature for at least 45 minutes
– uncover and mix in red pepper
– pour into baking pan and cover tightly with foil
– bake at 375 F for about 75 minutes or until chicken is fully cooked
– remove from oven and serve hot

Like to eat a bit of pork every now and again? Give this recipe a try the next time you feel for some pork.

Ingredients
– 1 package thinly sliced pork, with some fat + bone
– 1/2 medium Green Bell Pepper, sliced
– 1/2 medium Red Bell Pepper, sliced
– 1/2 chayote, sliced
– 2 roma tomatoes, chopped
– small onion, chopped
– 2 pegs garlic, finely chopped
– small piece of ginger, finely chopped
– thyme, few sprigs, halved
– desired caribbean seasonings, to taste:
– salt and black pepper
– onion and garlic powders
– black peppercorns
– Caribbean Sunshine Pork Seasoning
– Caribbean Sunshine All Purpose Seasoning
– Garlic Pepper
– Browning
– Walkerswood Jamaican Scotch Bonnet Pepper Sauce

Directions
– wash pork and cut if desired
– add thyme, garlic, onion, ginger, and tomatoes
– add seasonings to taste
– rub or massage seasonings into pork
– cover bowl with plastic wrap and let sit at room temperature for at least 45 minutes
– uncover and mix in bell peppers and chayote
– pour into pan and cover tightly with foil
– bake at 375 F for about 75 minutes or until pork is fully cooked
– remove from oven and serve hot

It’s probably one of the most requested chicken dish at a Jamaican restaurant. Make it at home with this recipe!

Ingredients
– 1 whole chicken, cut into parts
– 1 small Red Bell Pepper, sliced
– 1/2 chayote, sliced
– 3 roma tomatoes, chopped
– small onion, chopped
– 2 pegs garlic, finely chopped
– thyme, few sprigs, halved
– Oil
– desired caribbean seasonings, to taste:
— salt and black pepper
— onion and garlic powders
— black peppercorns
— Grace Chicken Seasoning
— Caribbean Sunshine All Purpose Seasoning
— Garlic Pepper
— Browning
— Walkerswood Jamaican Scotch Bonnet Pepper Sauce

Directions
– cut up and wash chicken (after draining, add a small amount of clean water to chicken)
– add thyme, garlic, onion, and about half of the tomatoes
– add seasonings to taste
– rub or massage seasonings into chicken
– cover bowl with plastic wrap and let sit at room temperature for about 2 hours
– add oil to a medium pan over medium to high heat
– add chicken one piece at a time (remove any herbs that may be attached) and brown each side of each piece of chicken
– transfer browned chicken back to bowl
– when finished with all chicken pieces, transfer some of the used oil to a bigger pan
– heat large pan over medium heat and pour the entire bowl of chicken and herbs into large pan
– stir well, reduce heat to low, and cover pan to allow chicken and herbs to simmer for about 5-10 minutes (the water you added in the beginning will come in handy here)
– remove cover and add chayote, red pepper, and remaining tomatoes
– stir well, cover pan, and allow chicken to simmer over low heat for 30-40 minutes or until chicken is fully cooked
– check pan frequently and add small amounts of water as needed to ensure that you have enough gravy (or sauce)
– once chicken is fully cooked, remove from heat and serve hot

Inspired by new seasonings. It was a delicious experiment.

Ingredients
– 1lb beef, chopped and tenderized
– 1 large peg garlic, minced
– 1 small onion, sliced
– Oil
– Seasonings, to taste:
– onion and garlic powders
– paprika
– Chipotle Black Pepper
– Montreal Steak
– Crushed Red Pepper
– Brown Sugar Bourbon
– salt

Directions
– cut beef as desired, then wash well
– place pieces on cutting board
– cover with plastic wrap and tenderize meat (see video)
– move tenderized beef to bowl
– add garlic and seasonings to taste
– rub or massage seasonings into beef
– heat oil in pan over medium to high heat
– add beef to pan, stir frequently
– reduce heat, cover pan, and allow to simmer
– add onions when moisture has sprung from the meat (see video) and stir well
– cover and allow to simmer
– check meat constantly for evaporation of liquid and add small amounts of water as needed to prevent burning
– once liquid has evaporated and meat is cooked as desired, remove from heat and serve hot