Jerk Chicken

8 Chicken Thighs (with bone)
2 Green Onions
1 tbsp. Jamaican Pepper (all-spice berries or pimento)
1 tbsp. Peppercorns
1 tbsp. Chili Flakes
1 thumb-sized piece of fresh Ginger
1 Scotch Bonnet (or Habanero)
1 large Garlic Clove
1 tbsp. Light Brown Sugar or Coconut Sugar (or add 1 more tbsp honey)
2 tbsp. Honey
1 tbsp. Soy Sauce or Coconut Aminos
1 tbsp. Coarse Sea Salt
1 tbsp. dried Thyme
4 tbsp. Oil
lime wedges

Combine all-spice berries, peppercorns, and chili flakes, and grind up with a pestle and mortar. Add the salt and continue to grind into a fine seasoning. Grate in the ginger and add the thyme. Add coarsely chopped habanero and garlic, then grind until it is almost a puree. Next, add the brown sugar, soy sauce, honey and oil, and mix together well. Finely chop the green onion and add to the marinade.

Cover the chicken with marinade in a bowl or plastic bag, let sit for a couple hours or overnight.

Grill the chicken about 10-12 minutes on each side, until juices run clear. Serve chicken with lime wedges that can be squeezed all over the chicken for freshness.

Cream of Chicken Soup

1 ½ cups Chicken Broth
½ tsp. Poultry Seasoning
¼ tsp. Onion Powder
¼ tsp. Garlic Powder
1/8 tsp. Black Pepper
Salt to taste
¼ tsp. Parsley
dash of Paprika
¼ tsp. Sage (optional)
¼ tsp. Thyme (optional)
1 ½ cups Milk or Coconut Milk
¾ cup Flour or Potato Starch

Stir together chicken broth and seasonings with ½ cup of milk. Bring to a boil.

Meanwhile, stir the remaining 1 cup of milk and the flour together in a separate bowl. Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour. Whisk briskly, until the mixture thickens and boils.

Remove from heat and let cool. Pour into an airtight container if you won’t be using it immediately. Can also freeze for later. 

Fajita Chicken

2-4 Chicken Breasts

Fajita Paste:

1 tsp. Chili Powder (or 2 if no other kind)
1 tsp. Ancho Chili Powder
1 tsp. Salt
1 tsp. Smoked Paprika
1 tsp. Honey
½ tsp. Onion Powder
¼ tsp. Garlic Powder
¼ tsp. Cumin
¼ tsp. Cayenne Pepper
1 tsp. Olive Oil

2 Bell Peppers (1 of each color)
1 Onion

 In a large bowl, mix together the fajita paste ingredients. Chop up chicken into large chunks and add to bowl, mixing to coat pieces well. 

Heat a skillet on medium-high for 1-2 minutes. Add 1 tbsp. oil and let heat for another minute. Add chicken and cook through. Chop coarsely.

Cook peppers and onion while meat is sitting. Add more oil if necessary and add vegetables. Sear on one side for 1 minute before stirring, then stir every 90 seconds. Cook for 5-6 minutes total.

Serve immediately with desired toppings: sauteed vegetables, salsa, pico de gallo, shredded cheese, sour cream, guacamole. Serve in a bowl or wrapped in warm tortillas.

Steak Fajita Bowl

1 ½ - 2 lb. Flank Steak (or other meat)

Marinade:

¼ cup Lime Juice
1/3 cup Water
2 tbsp. Olive Oil
4 Cloves Garlic, crushed
2 tsp. Soy Sauce
1 tsp. Salt
½ tsp. Liquid Smoke
½ tsp. Cayenne Pepper
½ tsp. Black Pepper

Mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. Place steak in marinade in a large bowl or plastic ziplock baggie.

Place desired meat in the marinade and refrigerate at least 2 hours or overnight.

Heat cast iron skillet on medium for 1-2 minutes. Add 1 tbsp. oil and let heat for another minute. Add steak and sear on each side for at least 3 minutes (medium rare), or to desired doneness. Remove from pan and let sit, tented with foil for 5 minutes.

Slice the meat against the grain into thin slices. If sliced at an angle, you will be able to get the slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices really help make it easier to eat.

Serve immediately with desired toppings: sauteed vegetables, salsa, pico de gallo, shredded cheese, sour cream, guacamole. Can be served in a bowl or wrapped in tortillas.

Queso

1/2 lb. white American cheese, chopped into chunks
1/4 cup water, more as needed
2 pickled jalapeños, chopped
1/8 cup onions, diced

Put cheese, water, peppers and onion in a glass bowl. Microwave for 1 minute. Stir, then continue in the microwave for 30 second intervals, stirring in between. It will gradually start to thicken. Add more water if it begins to get too thick. 

Serve warm with tortilla chips. Can place in a crockpot on the low setting. Refrigerate leftovers and reheat the same way as above.

Original version:

1 1/4 lb block white American cheese, cut into cubes
2/3 cup whole milk
1/2 cup cold water
1/4 cup diced green chiles, from a can
2 pickled jalapeños, chopped
Pinch of cumin (optional)