By the time we're ready for dinner, I'm exhausted and 30
minutes in a hot kitchen is about all I can handle.
Not exact matches
On a
hot grill, it's done to perfection
in just
minutes and keeps your
kitchen clean.
You can caramelize the sugar under a
hot grill
in the oven for a few
minutes but I highly recommend getting a
kitchen torch for this, which is quite inexpensive and fairly easily available.
Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International
Kitchen Caribbean Marinade (
hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade
in 1 3/4 cups of Caribbean Marinade
in a gallon - sized ziploc bag for 20
minutes (or longer if desired).
If I have the time, which I normally do, I let the rolls stand on the baking tray
in the warm
kitchen for about 15
minutes more before putting them into the
hot oven.
Just scoop 2 tsp of whatever loose tea you choose into the tea maker, add 16 oz of boiling water (snaps to the Insta -
Hot tap I had installed
in the
kitchen) and let it sit for 2
minutes.
The downsides of the property were the distance to the beach (about a ten
minute walk from town, making it so trips back to the house during the day were difficult), the 3 locked doors to get inside (very secure, but a pain to enter and lock up the house, especially without guidance on which key opened which door), a broken shower (one shower didn't have
hot water), and the ants
in the
kitchen.