Thursday, July 18, 2024
HomeEatCaribbean Cooking: Simple and Delicious Summer Cooking

Caribbean Cooking: Simple and Delicious Summer Cooking

You know you want it...

Mocka Jumbies and Rum...

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Thank goodness it’s summer: berries, berries, and more berries. Serve them with everything!


Preparation time: 10 minutes
Serves: 1

1 bagel
2 Tbsp cream cheese
6 or 8 peach slices
12 blueberries

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Toast bagel, spread with cream cheese, add peach slices and blueberries.


Preparation time: 5 minutes
Serves: 1

1 (6 oz) container strawberry low-fat yogurt
1 (0.27 oz) pkt. Kool Aid singles cherry flavor soft drink mix
6 fresh strawberries
1 cup ice cubes

Blend all ingredients in blender until smooth


Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
2 cups 1-1/2 inch fresh pineapple chunks
1 red bell pepper, cut into 1-1/2 inch chunks
1 green bell pepper, cut into 1-1/2 inch chunks
1/2 cup BBQ sauce
4 Tbsp frozen orange juice concentrate, thawed

Preheat grill to medium-high heat. Using eight long wooden skewers (two side by side for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make four kabobs. Mix BBQ sauce and juice concentrate; brush some of the sauce mixture onto kabobs. Grill eight to 10 minutes or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

Note: Soak wooden skewers in water 30 minutes before using. Wrap ends with foil before grilling to help prevent them from burning.

Hint: Hold two skewers about 1/2 inch apart and thread pieces onto the two skewers. This prevents the pieces from spinning during grilling.


Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

1 Tbsp canola oil
1 medium onion, chopped
1 medium carrot, chopped
1 stalk of celery, chopped
1 (14-1/2 oz) can fat-free reduced sodium chicken broth
 1-1/2 cups minute white rice, uncooked
1 cup frozen peas or frozen broccoli florets

Heat oil in a skillet. Add onions, carrots, and celery; cook five minutes or until tender. Add broth; bring to boil. Stir rice and peas/broccoli, cover. Simmer five minutes. Remove from heat. Let stand five minutes before serving. Add salt and pepper to taste.


Preparation time: 10 minutes
Serves: 4

1 (5 oz) pkg mixed baby greens
1/2 cup fresh blueberries
1/2 cup fresh strawberries, sliced
3/4 cup crumbled feta cheese
1/4 cup sliced almonds, toasted
1/4 cup Balsamic Vinaigrette Dressing

Toss all ingredients except dressing in a large bowl. Add dressing just before serving; mix lightly. Serve.


Preparation time: 5 minutes
Serves: 6

5 cups cold water
1 cup orange juice
1 tub Crystal Light peach flavor low calorie iced tea mix
2 fresh peaches, sliced
1 cup raspberries
1 cup blueberries

In a large pitcher, stir water and juice until tea mix is dissolved. Stir in fruit. Serve over ice.


Preparation time: 20 minutes
Freezing time: 6 hours
Serves: 12

4 cups fresh strawberries, divided
1 (14 oz) can sweetened condensed milk (Eagle Brand®)
1/3 cup lemon juice
1 (8 oz) tub whipped topping (Cool Whip), thawed, divided
8 Oreo chocolate sandwich cookies, finely chopped
1-1/2 Tbsp. butter, melted

Using an 8 x 4 inch loaf pan, shape foil onto the outside of the pan. Line inside of pan with shaped foil with ends extending over side of pan. Mash 2 cups of the strawberries in a large bowl. Stir in condensed milk and lemon juice. Stir 2 cups of the whipped topping into strawberry mixture. Pour into prepared pan. Combine cookies and butter. Spoon over whipped topping mixture in pan. Cover cookie mixture with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze six hours or until firm.

When ready to serve, invert dessert onto serving plate; remove pan and foil. Spread remaining whipped topping onto top and side of dessert. Slice remaining two cups of strawberries; arrange on dessert. Store leftovers, if any, in freezer.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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