Being native to the Caribbean, means the likeliness of having a deep love of food and nothing speaks to the region during the summer more than the sweet smell of grilled foods coming from a backyard barbeque. Though with the temperatures rising to an alltime high, the idea of firing up a grill for a meal that takes hours to prepare may not be the most interesting activity.
It’s time to think summertime appetizers and entrees that are easy, colourful, mouthwatering, full of spice and will turn up the heat (without being too peppery) – perfect for the warm weather with their surprisingly cool flavours.
WATERMELON SALAD
For all the health-conscious foodies, this salad can take on the role of the perfect appetizer or entrée. With it being hot, its best to find water in as many foods as possible and what better than a watermelon to refresh the palate. Chop watermelon (red and yellow), cucumbers, tomatoes and lettuce. Mix olive oil, fresh lime/lemon juice, salt and black pepper with chopped fruit and vegetables. Toss gently. Sprinkle fresh mint leaves to add to the refreshingly cool taste. A vinaigrette dressing is suitable.
Cheese-stuffed chicken rolls
All this takes is two to four whole boneless, skinless chicken breasts, Swiss or mozzarella cheese slices and seasoning. Cut in thin lateral halves. Mix chopped onions, escallion, parsley flakes, salt, black pepper, scotch bonnet pepper, fresh minced garlic and rub on the chicken breasts. Place one slice of cheese on top of the chicken breasts and starting from the narrow edge, roll each breast tightly. A skewer can be used to hold the rolls together. A mixture of powdered parmesan cheese, flour and breadcrumbs can be used to coat the cheese-stuffed chicken rolls (using one beaten egg, dip the rolls first then coat). Grill or bake for approximately 30 minutes.
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Being native to the Caribbean, means the likeliness of having a deep love of food and nothing speaks to the region during the summer more than the sweet smell of grilled foods coming from a backyard barbeque. Though with the temperatures rising to an alltime high, the idea of firing up a grill for a meal that takes hours to prepare may not be the most interesting activity.
For all the health-conscious foodies, this salad can take on the role of the perfect appetizer or entrée. With it being hot, its best to find water in as many foods as possible and what better than a watermelon to refresh the palate. Chop watermelon (red and yellow), cucumbers, tomatoes and lettuce. Mix olive oil, fresh lime/lemon juice, salt and black pepper with chopped fruit and vegetables. Toss gently. Sprinkle fresh mint leaves to add to the refreshingly cool taste. A vinaigrette dressing is suitable.
All this takes is two to four whole boneless, skinless chicken breasts, Swiss or mozzarella cheese slices and seasoning. Cut in thin lateral halves. Mix chopped onions, escallion, parsley flakes, salt, black pepper, scotch bonnet pepper, fresh minced garlic and rub on the chicken breasts. Place one slice of cheese on top of the chicken breasts and starting from the narrow edge, roll each breast tightly. A skewer can be used to hold the rolls together. A mixture of powdered parmesan cheese, flour and breadcrumbs can be used to coat the cheese-stuffed chicken rolls (using one beaten egg, dip the rolls first then coat). Grill or bake for approximately 30 minutes.
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