Island Chicken

Ingredients

• 4 (6-ounce) boneless, skinless chicken breasts
• 2 teaspoons extra-virgin olive oil
• 2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter)
• Salt
• 1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
• 1 tablespoon brown sugar

Directions

1. Preheat grill or cast iron grill pan to medium-high heat.
2. Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
3. Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
4. In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
5. Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
6. Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
7. Serve chicken breasts with pineapple slices and warm sauce.

NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

Chicken & Dumplings

Ingredients

• 1 whole store-bought roast chicken (about 2 pounds)
• 2 tablespoons vegetable oil
• 1 container (7 ounces) chopped onions
• 6 cans (14 ounces) low-sodium chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 container (14 ounces) pre-cut carrot sticks, chopped
• 1 container (14 ounces) pre-cut celery sticks, chopped
• 1 roll (16.3 ounces) golden buttermilk biscuit dough
• 1 can (10.5 ounces) condensed chicken gravy

Directions

1. Remove skin from chicken and shred meat into large pieces. Set aside.
2. In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
3. In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
4. While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
5. Skim surface for any scum that has risen to top. Stir in chicken gravy.
6. With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
7. Ladle into bowls and serve piping hot.

Oven Roasted Potatoes

Ingredients 

• 1/8 cup olive oil 
• 1 tablespoon minced garlic 
• 1/2 teaspoon dried basil 
• 1/2 teaspoon dried marjoram 
• 1/2 teaspoon dried dill weed 
• 1/2 teaspoon dried thyme 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon dried parsley 
• 1/2 teaspoon crushed red pepper flakes 
• 1/2 teaspoon salt 
• 4 large potatoes, peeled and cubed 

Directions

1. Preheat oven to 475 degrees F (245 degrees C). 
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. 
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Red Velvet Layer Cake

Ingredients 

• 1 cup butter, softened 
• 2 1/2 cups sugar 
• 6 large eggs 
• 3 cups all-purpose flour 
• 3 tablespoons unsweetened cocoa 
• 1/4 teaspoon baking soda 
• 1 (8-oz.) container sour cream 
• 2 teaspoons vanilla extract 
• 2 (1-oz.) bottles red food coloring 

Directions

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. 
2. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon cake batter into 3 greased and floured 8-inch round cake pans. 
3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. 
4. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake

Frosting 

• 2 (8-oz.) packages cream cheese, softened 
• 1/2 cup butter, softened 
• 1 (32-oz.) package powdered sugar 
• 2 teaspoons vanilla extract 

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla. 

Note: 5-Cup Lemon-Cream Cheese Frosting: Reduce vanilla to 1 tsp. Beat in 2 tsp. lemon zest and 1 Tbsp. fresh lemon juice before stirring in vanilla.

Lemon Layer Cake

Ingredients

• 8 egg yolks 
• 3/4 cup butter, softened 
• 1 1/4 cups sugar 
• 2 1/2 cups cake flour 
• 1 tablespoon baking powder 
• 1/4 teaspoon salt 
• 3/4 cup milk 
• 1 teaspoon lemon zest 
• 1 teaspoon fresh lemon juice 
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 375°. Beat egg yolks at high speed with an electric mixer 4 minutes or until thick and pale. 
2. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add beaten egg yolks, beating well. 
3. Combine flour, baking powder, and salt; add to butter mixture alternately with ¾ cup milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. lemon zest, 1 tsp. fresh lemon juice, and 1 tsp. vanilla. Spoon batter into 3 greased and floured 8-inch round cake pans. 
4. Bake at 375° for 12 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. 
5. Spread Luscious Lemon Frosting between layers of cake. Cover and chill until ready to serve. 

Frosting 

• 1 cup butter, softened 
• 2 teaspoons lemon zest 
• 1/4 cup fresh lemon juice 
• 1 (32-oz.) package powdered sugar 
• 1 to 2 tablespoons half-and-half (optional) 

1. Beat butter at medium speed with an electric mixer until creamy; stir in lemon zest and juice. (Mixture will appear curdled.) Gradually add sugar; beat at high speed 4 minutes or until spreading consistency. Gradually beat in up to 2 Tbsp. half-and-half, if necessary, for desired consistency.