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Mocka Jumbies and Rum...

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Recently I spent a weekend in Ft. Lauderdale with my favorite family and fortunately for me, they love to cook. Not only did I enjoy scrumptious meals, they also shared these delicious recipes.


Prep time: 15 minutes. Serves: 4 – 6
4 cups kale, shredded (ribs removed)
½ cup red seedless grapes
4 slices prosciutto, chopped

Zest of one lemon
Juice of lemon
1 tsp honey
Pinch salt
Freshly ground black pepper
1/3 cup extra virgin olive oil
Garnish: ¼ cup pine nuts

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Prepare kale and place in large serving bowl. Add chopped seedless grapes, and prosciutto. Mix together the dressing ingredients, set aside. Toast the pine nuts in a little olive oil and sprinkle with sea salt.

To serve add pine nuts and toss with dressing!

Note: This is delicious served with fish, chicken or meat.



Prep time: 15 minutes. Cooking time: 30 minutes. Serves: 4 – 6
1 zucchini, sliced and quartered
1 carrot sliced and quartered
1 red bell pepper, seeded and chopped
1 red onion, chopped
1 cup Brussel sprouts, halved through core
2 cups broccoli florets
2 cups cremini mushrooms
6 cloves garlic, minced
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp dried rosemary
1 tbsp dried oregano
1 tbsp dried basil
1 tsp dried thyme
Sea salt and freshly ground black pepper, to taste

Preheat oven to 425ºF. Place all vegetables in a single layer onto a lightly oiled baking sheet. Mix together the olive oil, balsamic vinegar, garlic, rosemary, oregano, basil, and thyme; season with salt and pepper. Gently toss to combine. Place in oven and

bake about 30 minutes or until tender. Serve hot.

Note: Roast your favorite vegetables. You can add or delete vegetables, as you like.



Prep time: 10 minutes. Makes: 1 cup
1/4 cup fresh squeezed lemon juice
1 tsp freshly ground black pepper
1/2 tsp coarse salt (kosher or sea), or to taste
1/2 tsp red pepper flakes
4 strips of lemon zest
4 cloves garlic, crushed or minced
1/3 cup coarsely chopped fresh parsley
1/2 tsp dried oregano
1/4 cup coarsely chopped fresh basil, cilantro, or dill
1/2 cup extra virgin olive oil (EVOO)

In a glass or ceramic bowl, combine the lemon juice, black pepper, salt, and red pepper flakes; whisk until salt crystals dissolve. Add the lemon zest, garlic, parsley, oregano and basil. Whisk in the olive oil.

Hint: The secret of this marinade is to make and use as soon as possible. 



Prep time: 5 minutes. Serves: 2
1 cup Greek yogurt
2 tbsp crushed walnuts
Cinnamon to taste
2 tbsp honey, more or less to taste

Toast the walnuts lightly in a hot skillet. Spoon the yogurt into two small glass dessert bowls. Sprinkle toasted walnuts over the top of the yogurt. Then sprinkle with cinnamon and drizzle with honey. Serve.

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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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