As I've mentioned countless times before, my husband and I have resulted to having "date nights" at home since our little ones entered our lives. It's actually turned out to be a lot of fun, and one thing we do is pick a theme and run with it! With the winter chill still in the air—we live in Southern California, but it still gets chilly—we felt like taking a make-believe trip to the Islands! Tonight we're feasting on: Jerk Chicken, Caribbean Coconut Rice, Upside Down Pineapple Cake, and Jamaican Red Stripes to wash it all down. I even got a tropical-inspired playlist ready to go, plus fun colorful plates, napkins and flowers to set the tone! I've got all the delicious recipes for you below, so you can create your own island vacation at home. Cheers to happy cooking & eating!
Jerk Marinated Chicken
1 1/2 lbs. chicken thighs
2 teaspoons allspice
2 tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 tablespoon canola oil
1 tablespoon soy sauce
Juice of 1/2 a lime
Place all ingredients in a large bowl and mix together to create a loose paste. Place chicken thighs in the bowl and make sure each piece is thoroughly coated. Let marinate for at least a few hours or overnight. When you're ready to cook them, they can be done outside on a grill, or indoors over medium-high heat for about 3-5 minutes per side. Serve with Caribbean Rice (see recipe below) Enjoy!
Caribbean Rice
1 13.5 oz can coconut milk
1 cup basmati rice
1 lime
In a medium saucepan, place coconut milk, rice, juice of one lime and a generous pinch of salt. Bring to a boil, then reduce heat and simmer on low for about 20 minutes. When rice is done, fluff with a fork and serve. *I also like to add a can of black beans and chopped cilantro to mine when it's finished, but plain is just fine too*
Upside Down Pineapple Cake
*note* I made one 8" cake, but a box of cake mix will give you 2 round cakes or one large 9x13". If you choose to make a large 9x13, just double the amount of butter and brown sugar.
1 box yellow cake mix (whichever you prefer + the necessary ingredients to complete it)
1 can whole pineapple slices
1 jar maraschino cherries
two tablespoons butter (use 1/4 cup if using 9x13 pan)
1/4 cup brown sugar (use 1/2 cup if using 9x13)
Prepare yellow cake mix as suggested on the box. Preheat the oven to 350 degrees, and in your cake pan of choice, add the butter. Place the pan in the oven and allow it to melt completely. Once melted, take it out carefully and sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices and maraschino cherries. Pour the cake batter over the pineapple slices and bake for about 40 minutes until a toothpick comes out clean. Run a knife around the outside of the cake immediately, and place a heat-proof serving plate upside down onto the pan; turn plate and pan over. Leave pan over cake for 5 minutes so all the brown sugar can drizzle over the top. Remove pan and cool cake for 30 minutes. Serve warm or cool. Store in refrigerator. Enjoy!