JERK

The featured Video this week is totally hilarious to watch and the scent gel is so very easy to make.  Today I have Elizabeth's "JERK" to show you.  (When you watch the video you will find she names her creations.)   Grilled pineapple with Jamaican Jerk seasoning (photo and recipe after crafty post) was on the menu and her jar was ocean scented.  LOL!! 

Meet Jerk...

For supper we grilled up some fresh pineapple seasoned with Jamaican Jerk from Tone's.  This is some YUMMY stuff;)  we put it on a bed of greens with left over chicken...

You can find recipes all over the place but they are long in ingredients and some of them are difficult to find locally.  This from Tone's is the best in my opinion...

http://www.spiceplace.com/tones_jamaican_jerk_seasoning.php

You can make Jerk...

 Burgers

Shrimp

 Fruit

and my ultimate Jerk meal...

http://allrecipes.com/Recipe/Joels-Jerk-Chicken-Pineapple-Pasta/Detail.aspx recipe is below also...

• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cubed
• 1 (8 ounce) can pineapple tidbits with juice
• 1/4 cup shredded coconut
• 2 tablespoons brown sugar
• 1 teaspoon jerk seasoning mix
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon crushed red pepper flakes
• salt and ground black pepper to taste
• 4 ounces dry fettuccine noodles

1. Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

Happy Stamp Day.  God Bless.