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Jerk Chicken Sliders

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Jerk Chicken Sliders


August 20, 2019

Our mouths are watering over these recipes from Chef Jamika Pessoa.

Jerk Chicken Sliders
Makes 12 sliders
Prep Time: 10 minutes
Cook time: 20 minutes

Jerk Spice Mix
2 teaspoon ground allspice
2 teaspoon garlic powder
1 teaspoon cinnamon
1 ½ tablespoons cayenne pepper
2 tablespoons sugar
1 teaspoon dried parsley
2 teaspoon ground thyme
1 teaspoon black pepper
1 ½ tablespoons kosher salt
1 teaspoon ground ginger
1 teaspoon paprika

2 pounds ground chicken
12 slider buns
1 head butter lettuce
Cooking spray

Preheat oven to 400˚F. Place empty muffin tin pan inside oven as it preheats.

In a large bowl, thoroughly mix ground chicken with Jerk spice mix. Remove muffin tin pan from oven and coat with cooking spray. Spoon chicken into hot muffin tins and bake 20 minutes until golden brown and cooked throughout. Serve sliders on buns with lettuce and Alabama White Barbeque Sauce.

Alabama White Barbeque Sauce
Makes 6 oz. of sauce
Prep Time: 10 minutes

1/2 cup mayonnaise
1/4 cup distilled white vinegar
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Several dashes of hot sauce, to taste

In a small bowl, whisk ingredients together. Chill or serve at room temperature.

Potato Salad Skewers
Serves 4-6 people
Prep time: 10 minutes
Cook time: 15 minutes

1 pound Yukon gold potatoes, cut 1 ½ inch cubes
¼ cup mayonnaise
½ cup sour cream
1 tablespoon whole grain mustard
2 tablespoons white vinegar
¼ cup pickle juice
½ teaspoon celery salt
½ teaspoon black pepper
¼ teaspoon paprika
¼ cup sliced green onions
1 stalk finely chopped celery

6-inch bamboo skewers

Boil potatoes in salted water for approximately 10-12 minutes just until tender, not mushy. Drain water and chill potatoes until cool enough to handle.

In a bowl, mix mayonnaise, sour cream, mustard, vinegar, pickle juice, celery salt, black pepper, and paprika. Set aside.

Thread three to four potatoes on a bamboo skewer. Arrange potato skewers on a platter. Drizzle dressing over top and garnish with chopped celery and green onions.

Tropical Mojito Trifle
Serves 4-6 people
Prep Time: 25 minutes

8 ounces reduced fat cream cheese, softened
1 ½ cup nonfat vanilla yogurt
½ cup powdered sugar
Zest and juice of 1 lime
2 teaspoons rum extract
2-3 cups fresh diced tropical fruits (pineapple, mango, papaya)
1 loaf store bought pound cake
Fresh mint sprigs

In a bowl, whisk cream cheese, yogurt, powdered sugar, lime zest and juice, and rum extract.
To assembly trifle, dice or shape slices of pound cake into individual glasses or bowls. Spoon fresh fruit over cake. Add cream mixture on top of fruit. Layer with more cake, fruit, and cream. Refrigerate until ready to serve. Garnish with fresh mint leaves.

Recipes Courtesy of Chef Jamika Pessoa.



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