Jerk Chicken

Jerk Chicken

adapted from Jerk from Jamaica by Helen Willinsky

Jerk chicken is a traditional Jamaican dish featuring chicken marinated in a spicy and aromatic blend of seasonings, then traditionally grilled or smoked. To make it easier for the home cook I put mine in the oven.

Makes 2 - 4 servings               7 WW pts for 4 servings / 14 WW pts for 2 servings

1 onion, finely chopped

1/4 cup finely chopped scallions

1 tsp. fresh thyme leaves

1/2 tsp. Kosher salt

1 tsp. sugar substitute

1/2 tsp ground allspice

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/2 habanero chile, chopped

1/2 tsp. freshly ground black pepper

1 1/2 tsp. soy sauce

1 1/2 tsp. vegetable oil

1 1/2 tsp. apple cider vinegar

2 chicken legs, thigh separated from drumstick

1. Make the marinade by combining all ingredients except the chicken legs and cooking spray; Whisk to combine.
2. Place the chicken in a resealable container and add the marinade; Turn the chicken to coat.
3. Place the chicken in the refrigerate to marinate for at least 4 hours or up to 24 hours.
4. Preheat the oven to 350F.
5. Place a rack over a baking sheet; Coat the rack with cooking spray.
6. Place chicken on the rack; Bake in the preheated oven until it registers 165F on an instant read thermometer, about 45 minutes.
7. Turn on the broiler; Broil the chicken until the chicken begins to crisp, about 5 minutes.

Enjoy!

Turkey Kofte with Apple Raita and Spinach

Turkey Kofte with Apple Raita and Spinach

adapted from Food Network

Kofte is a Turkish meatball while riata is an Indian term for a condiment made from yogurt mixed with fruit or vegetables.

This is a very wet meat mixture. Make you you let it set up in the refrigerator for at least an hours before shaping.

I made the mistake of getting pocketless pita so I had to serve it open faced. Make sure you get pita pockets. It will be much easier to eat.

Makes 2 servings                                                                6 WW pts / serving

For the turkey:
1 1/2 Tbsp. olive oil, divided

1 1/2 Tbsp. tomato paste

1/2 small onion, finely grated
1 1/2 cloves garlic, finely chopped
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/8 tsp.cayenne powder
Kosher salt and freshly ground black pepper
3/4 lb ground turkey, 90 percent lean
2 Tbsp. finely chopped flat-leaf parsley
1/2 lemon, juiced

1 1/2 tsp. water

1/4 lb. baby spinach, washed and dried
Pita bread, lightly toasted
1/2 small onion, thinly sliced

For the apple raita:
1/2 cup non-fat Greek yogurt
1/2 Granny Smith apple, cored and finely diced
1/4 tsp. kosher salt
Pinch ground cinnamon
Pinch cayenne pepper

1. Whisk together 1 Tbsp. of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. 
2. Add the turkey and parsley and using your hands, gently mix until combined. 
3. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. 
4. Heat the grill to high.
5. Divide the mixture into 6 equal portions and roll into balls. 
6. Gently press down on the top of each patty to flatten slightly. 
7. Add 1 Tbsp. oil to a hot pan; Cook the patties until golden and cooked through, about 5 minutes per size.
8. Whisk together the lemon juice, water and remaining 1/2 Tbsp. of oil in a large bowl and season with salt and pepper. 
9. Add the spinach and toss to lightly coat the leaves in the dressing. 
10. Fill each pita with 3 of the patties, top with spinach, onions and raita. 

Enjoy!

Chicken Shawarma

Chicken Shawarma

Adapted from Milk Street©

Traditionally shawarma, which originated in Turkey, is made on a vertical rotating spit. As the outside of the meat cooks it is sliced off for serving. Milk Street figured out that broiling the chicken creates the same type of char as the spit.

Do not substitute breasts for thighs because broiling will dry it out. The sauce ends up being 0 points by using the fat free yogurt so all of the points are coming from the chicken and olive oil.

Makes 4 servings                                                  4 WW pts / serving 1 thigh

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. hot paprika

1/2 tsp. cinnamon

3/4 tsp. Kosher salt

1 tsp. Freshly ground black pepper

2 Tbsp. + 2 tsp. olive oil

1 1/2  Tbsp. tahini

1/2 tsp. lemon zest

1 1/2 Tbsp. lemon juice, divided

1 lb. boneless skinless chicken thighs

1/2 medium red onion, cut into 1/2 inch thick sliced

1/2 cup plain fat free yogurt

2 Tbsp. parsley leaves, chopped

1. In a bowl, combine the cumin, coriander, paprika, cinnamon, salt and pepper.; Set aside 1/2 tsp of the mixture.
2. Into the remaining spice mixture add 2 Tbsp. olive oil, 1 1/2 tsp. tahini and 1 Tbsp. lemon juice; Whisk to combine.
3. Add the chicken and onion slices to the mixture and toss to coat.
4. Chicken can stand at room temperature until  the broiler comes to temperature.
5. Meanwhile, to the spice mixture that was set aside all the yogurt, remaining olive oil, remaining tahini, lemon zest and 1 tsp. parsley; Season to taste with salt and set aside until serving.
6. Line a rimmed baking sheet with foil; Transfer the chicken and onions to the baking sheet in a single layer.
7. Broil 6 inches from the heat source, until both sides are slightly charred on both sides, about 20 minutes, turning at the halfway point.
8. Remove from oven and sprinkle with the remaining parsley.
9. Serve the chicken with the yogurt-tahini sauce.

Enjoy!

Air-Fryer Sweet Potato Fries

Air-Fryer Sweet Potato Fries

adapted from Eating Well

Air fryers are very popular these days. I have a convection setting on my oven which is the same cooking process that is used in an air fryer. I was going to borrow a friend's air fryer to see if it works better than my convention oven when I found this video which did a side by side comparison of an air fryer and convection and found very little difference between the two. I like having the ability to cook larger amounts in my oven as opposed to the smaller portion in the air fryer.

Makes 2 servings                                                            2 WW pp / serving
1/2  tsp.  Kosher salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
6 oz. sweet potatoes, peeled and sliced into 1/4-inch sticks

1. Preheat your convection oven or air-fryer to 400F.
2. Lightly coat an rack placed in a baking sheet or air-fryer basket with cooking spray.
3. Lightly coat the potatoes with cooking spray.
4. In a small bowl combine the salt, pepper, cayenne and cinnamon 
5. Sprinkle the spice mixture over the potatoes; toss to coat completely.
6. Place the potatoes in a single layer in the prepared basket or on the rack.
7. Cook until browned and crispy, about 14 minutes, flipping halfway through. 
8. Serve immediately.

Enjoy!

Spicy Roasted Cauliflower

Spicy Roasted Cauliflower

adapted from The Spruce

My husband said this was the best cauliflower he has ever had ! (and we have been eating a lot of cauliflower lately.)

Makes 2 servings                                                0 WW Blue points / serving

1/3 head cauliflower, cut into florets
11/2 Tbsp. Parkay cooking oil spray 

1/3 tsp. sugar substitute
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1/4 tsp. hot paprika
1/4 tsp. sweet paprika
1/8 tsp. cayenne, optional
pinch of turmeric
pinch of ground cinnamon

1. Preheat the oven to 450 F. 
2. In a medium pot over medium heat, melt the butter.
3. Remove the pan from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
4. Add the cut-up cauliflower into the pan. Toss to coat with the spicy butter as evenly as possible.
5. Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet; Cook in the oven until browned, sizzling, and tender with crispy bits forming on the edges, about 25 minutes. Stir halfway. through the cooking time. 
6. Adjust salt an pepper to taste and serve.

Enjoy!

Achiote Chicken with Clementine Sauce

Achiote Chicken with Clementine Sauce

adapted from Bon Appetit April 2006

Achiote paste is a mixture of crushed achiote seed, vinegar, salt, garlic and spices which is typically formed into a small block. You can buy it premade like I did from Amazon or a local Latin market. If you are feeling adventurous you can try making your own which I will try next time.

If you don't have clementines, you can use tangerines, mandarin oranges or navel oranges for this dish.

served with Black Bean Cauliflower Rice

Makes 2 servings                                                    2 WW Blue points / serving

1 Tbsp. achiote paste

1/2 Tbsp. sugar substitute

1/2 Tbsp. red wine vinegar

1/2 Tbsp. grated clementine peel

1 garlic clove

1/2 tsp. ground cumin

1/4 tsp. cinnamon

up to 3 Tbsp. water

Cooking spray

1/2 cup fresh clementine juice, divided (from about 5 clementines)

1. Blend the achiote paste, sugar substitute, vinegar, peel, garlic, cumin and cinnamon in a small processor. Add a little water at a time until a smooth paste forms.
2. Spread the paste over the chicken and marinate covered in the refrigerator for a few hours.
3. In a skillet coated with cooking spray, cook the chicken until browned for about 2 minutes per side.
4. Add 1/4 cup of the juice to the skillet and cook the chicken covered for about 3 minutes.
5. Flip the chicken and continue cooing for about 3-4 minutes or until cooked through.
6. Remove the chicken from the pan and set aside.
7. Add the remaining 1/4 cup of juice to the pan and cook whisking up the browned bits from the bottom of the pan until the sauce thickens, about 2 minutes.
8. To serve, spoon the sauce over the chicken.

Enjoy! 

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Sauce

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Sauce

adapted from  Food Network

You can adjust the heat of this dish by increasing or decreasing the blackening spice.

Makes 3 servings                                                  5 WW blue points / serving

Mashed Sweet Potatoes

3/4 lb. sweet potatoes, peeled and cut into 1" cubes

2 Tbsp. Parkay Vegetable Oil Spray

Pinch of cinnamon

Kosher salt & freshly ground pepper

Andouille Sauce

1 1/2 Tbsp. minced garlic

1 Tbsp. minced shallots

2 Tbsp. minced celery

1/4 cup white wine

2 oz. Lidl andouille chicken sausages, chopped

1 fresh thyme sprig

1/2 c. evaporated fat free milk

1 tsp. Slap Ya Mama Cajun Seasoning or your favorite

Cooking spray

Kosher salt & freshly ground black pepper

24 extra large shrimp, peeled and deveined

Our Favorite Blackening Seasoning or you preferred

Cooking spray

Kosher salt & freshly ground black pepper

1. In a pot of salted boiling water, cook the potatoes until for tender. Drain and put through a ricer or mash.
2. Add the oil spray, cinnamon and salt and pepper to taste. Mix well. Keep warm.
3. Meanwhile make the andouille by cooking the garlic and shallots in a small pan coated in cooking spray.
4. Add the wine, sausage and thyme. Cook for about a minute or until reduced in half.
5. Add the evaporated milk and reduce inn half again then add the Cajun seasoning. Season to taste with salt and pepper.
6. Keep warm and remove the thyme sprig before serving.
7. For the shrimp, dredge the shrimp in the blackening seasoning and cook in a sauté pan coated in cooking spray until cooked through. Be careful not to burn the spice mix or it will be bitter.
8. Serve the shrimp with the potatoes and topped with the sauce. Season to taste with salt and pepper.

Enjoy!

Spicy Sweet Dipping Sauce

Spicy Sweet Dipping Sauce

This dipping sauce is good with meatballs or chicken.

Makes about 3/4 cup                                  0 WW Blue points / 2 Tbsp.

1 1/2 tsp. granulated garlic
1 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
1 cup tomato sauce

1/3 cup water
1 garlic cloves, minced
1 Tbsp. apple cider vinegar
1 tsp. Truvia baking blend
1 tsp. agave nectar
dash cinnamon

1. Combine all ingredients in a small pot.
2. Simmer for about 20 minutes or until it thickens and coats the back of a spoon.

Enjoy!

Homemade Chicken Chorizo

Homemade Chicken Chorizo

adapted from Café Pascal's Cookbook

My family loves all types of sausages but when store bought they tend to have a lot of fat and calories. Taking traditional chorizo herbs and spices and mixing them with ground chicken breast significantly decreases the fat and calories.

Makes about 1 lb.                            0 WW Blue points / serving

1 3-inch cinnamon stick

5 whole cloves

3/4 tsp. cumin seeds

10 whole black peppercorns

1 Tbsp. ancho chile powder 

1 Tbsp. arbol chile powder

1/2 tsp. kosher salt

4 cloves, garlic, minced

3 dried ancho chile peppers, soaked in hot water for 20 minutes, and finely chopped

1/4 cup red wine vinegar

1/4 cup water

1 lb. ground chicken breast

1. Combine the cinnamon stick, cloves, cumin seeds, and peppercorns in a small dry skillet. Roast over medium heat, shaking frequently until fragrant, about 3 minutes.
2. Transfer to a spice grinder and pulverize.*
3. Put spice mixture, ancho chile powder, arbol chile powder, salt, garlic, chopped ancho chile peppers, red wine vinegar and water in a small food processor. Run until a paste forms.
4. Place the ground chicken breast in a large bowl and add the paste. Combine thoroughly.
5. Use as you would fresh pork chorizo in any recipe.

Enjoy!

* If you don't have a spice grinder you can use a mortar and pestle.

Crustless Apple Pie

Crustless Apple Pie

adapted from ww.com

My friend Lauren gifted me Apple Pie Jam. I have never seen it in a store or even a recipe for it ... not that I have ever been very successful at making jams and jellies. The original recipe called for apricot jam or jelly. You can further reduce the point to 1 WW Blue point per serving by using sugar free jam or jelly.

Serves 6                                    3 WW Blue points / serving

3 medium apples, such as Cortland, Granny Smith or Macintosh

1 Tbsp. Truvia brown sugar blend

1 Tbsp. fresh lemon juice

1/4 tsp lemon zest

1 tsp ground cinnamon

1 pinch freshly ground nutmeg

2 Tbsp. apple pie jam or apricot jam or jelly

1. Combine the apples, Truvia, lemon juice, zest, cinnamon, and nutmeg in a nonreactive* bowl,
2. Cook the apple mixture in a large skillet coated with cooking spray until slightly softened, stirring occasionally, about 10-12 minutes.
3. Remove from heat and stir in jam. Serve hot or slightly cooled.

Enjoy!

*According to thekitchn.com "[t]he terms 'reactive' and 'nonreactive' are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all 'reactive.' Stainless steel, ceramic, glass, and metal cookware with enamel coating are all 'nonreactive."

Latin Spiced Chicken Breasts

We grilled chicken breasts a few different ways for dinner. Here is a Latin inspired spice rub that imparted flavor without a lot of heat.

Latin spiced, Soy-ginger and Curried Mayo marinated chicken

Latin Spiced Chicken Breasts
adapted from Food Network - Grilling June 1996

2 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp chili powder
1/2 Tbsp Splenda brown sugar substitute
1 Tbsp kosher salt. 
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp freshly ground black pepper

2 boneless, skinless chicken breasts, cut in half.

In a small skillet, toast the cumin and coriander seeds until fragrant, 1-2 minutes. Transfer the tasted seeds to a coffee grinder (I have one that I use just for grinding spices. Coffee grinders are cheaper than the spice mills and do just as good of a job.) along with the remaining dry rub ingredients. Grind into a fine powder.

Sprinkle the rub liberally over the chicken just prior to cooking. Grill until the internal temperature reaches 165F.

Serve with your favorite BBQ sides.