Unconventional times calls for unconventional dinners. I have really tried to limit my exposure in public with all the recent craziness going around. My job has a high risk of exposure to the coronavirus, so I've basically just been sticking to home and work.
I've been making dinners with what we have on hand, without going to the grocery store. A while back in November, my wife went to Jamaica (Bachelor Week) and brought me back some seasoning and spices.
My Jamaican souvenirs.
We had a family pack of chicken breast, pulled two out and froze the rest. I coated them in the jerk seasoning and let them sit for a few hours in the fridge.
Chicken was grilled and brushed with the pineapple jerk sauce towards the end of the cook. I also grilled cabbage to go along with our meal. It was some leftover cabbage from St. Paddy's Day. I also used some for Kapusniak that I made last week. This was the last of it. The cabbage was sliced into thick steak slices, drizzled with tx smoker garlic infused EVOO and salt and pepper. I drizzled more of the EVOO each time I flipped the cabbage and grilled until tender, about 15 minutes total.
Here's the finished meal. I didn't get a plated shot. I sliced the chicken and served over a bed of grilled cabbage with a slice of garlic bread on the side.
For not having to go out and buy ingredients, this was very good and filling. The wife loved the grilled cabbage, so I'm sure I'll be doing more of it in the future as a side. Enjoy and stay safe out there.
Joe
I've been making dinners with what we have on hand, without going to the grocery store. A while back in November, my wife went to Jamaica (Bachelor Week) and brought me back some seasoning and spices.
My Jamaican souvenirs.
We had a family pack of chicken breast, pulled two out and froze the rest. I coated them in the jerk seasoning and let them sit for a few hours in the fridge.
Chicken was grilled and brushed with the pineapple jerk sauce towards the end of the cook. I also grilled cabbage to go along with our meal. It was some leftover cabbage from St. Paddy's Day. I also used some for Kapusniak that I made last week. This was the last of it. The cabbage was sliced into thick steak slices, drizzled with tx smoker garlic infused EVOO and salt and pepper. I drizzled more of the EVOO each time I flipped the cabbage and grilled until tender, about 15 minutes total.
Here's the finished meal. I didn't get a plated shot. I sliced the chicken and served over a bed of grilled cabbage with a slice of garlic bread on the side.
For not having to go out and buy ingredients, this was very good and filling. The wife loved the grilled cabbage, so I'm sure I'll be doing more of it in the future as a side. Enjoy and stay safe out there.
Joe