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Ingredients

  • 3 lbs about 5-6 count boneless, skinless chicken breasts

  • 1 1/2 cups BBQ Sauce

  • 1/2 medium onion grated (with juice)

  • 1 Tbsp olive oil

  • 1 Tbsp Worcestershire sauce

  • 2 Tbsp brown sugar

Instructions

  1. Stir together all sauce ingredients in a 5-6 qt slow cooker.

  2. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.

  3. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce.

  4. Finish with Tapped Out, Ragin’ Bajan, JA’mun Mustard or Sweet Release

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Ingredients

  • 1 Lbs Chicken Wings

  • 1 tsp salt

  • 1 tbsp baking powder

  • Sauce

Instructions

  1. Pat wings dry and combine wings, spices and baking powder in a bowl and mix to coat. Leave in fridge uncovered overnight

  2. Bake in oven at 425F for 20 minutes, flip and bake for another 20 minutes.

  3. Add any SourceFire hot sauce to wings and toss to coat.

    *Sub meatless chicken for a vegetarian // vegan option.

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Instructions

  1. Preheat the oven to 400F. Cook rice according to package. Cut the chicken breasts in half

  2. Add chicken breasts to a small pot with 1 can of enchilada sauce, 1 can of green chiles and ½ cup of water. Cook on low for 1 hour, then shred with a fork and cook an additional 15 minutes.

  3. Add chicken and rice to a bowl with half of the cheese, 1 can of green chiles and the sour cream and mix to combine. Reserve the leftover enchilada sauce from the chicken.

  4. Add 1 can of enchilada sauce to the bottom of a 9x11 glass pan. Make the enchiladas by dipping both side of the tortillas in the the sauce and adding filling to them, making sure there is enough filling for all 10 tortillas. Wrap the enchiladas so that the open slit is faced down on the pan.

  5. Once all enchiladas are in the pan, add the reserved enchilada sauce over the top of them all and add the rest of the cheese. Bake enchiladas for about 15 minutes or until the cheese melts and is gooey.

*Finish with Sweet Release, Tapped Out, Ragin Bajan or Grass is Greener.

Ingredients

  • 10 Flour Tortillas

  • 2 Cups yellow rice

  • ½ Cup Sour Cream

  • 2 Pounds Chicken Breasts

  • 1 Bag Monterrey Jack Cheese

  • 2 8 oz Cans Green Chiles

  • 2 12 oz cans green enchilada sauce

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INSTRUCTIONS


1. Adjust oven rack to middle position and heat oven to 325 degrees. 

2. Heat oil in large skillet over medium heat until shimmering. Cook onion until golden brown, about 8 minutes.

3. Add garlic and taco seasoning and cook until fragrant, about 30 seconds. 

4. Take off heat, stir in turkey, corn, and ¾ cup enchilada sauce.
5. Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. 

6. Bake until tortillas are warm and pliable, about 2 minutes. 

7. Working with 1 tortilla at a time, arrange ¼ cup turkey mixture in center of tortilla and sprinkle with 1 tablespoon cheese.

8. Roll tortilla and transfer, seam-side down, to 13- by 9-inch baking dish. Repeat with remaining tortillas.
9. Whisk sour cream and remaining enchilada sauce in bowl. 

10. Bake enchiladas until lightly browned around edges, about 10 minutes. 

11. Spoon sour cream mixture over enchiladas and top with remaining cheese. Return to oven and bake until cheese is melted, about 10 minutes. 

12. Sprinkle with cilantro.

* Finish with Grass is Greener. 

INGREDIENTS

  • 1 tablespoon vegetable oil  

  • 1 thinly sliced onion

  • 4 garlic cloves, minced

  • 1 tablespoon taco seasoning

  • 2 cups leftover turkey meat, cut into bite-sized pieces

  • 1/2 cup corn

  • 1 (16-ounce) can green enchilada sauce 

  • 12 corn tortillas

  • 2 cups shredded cheese

  • 1/2 cup sour cream

  • 1/3 chopped fresh cilantro leaves

  • Grass is Greener for topping

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INSTRUCTIONS

1. Season chicken breasts with jerk seasoning, rubbing into both sides. 

2. Cook over medium heat on the stove for 4-5 minutes on each side until cooked through. Slice into strips.

3. Assemble tacos. Place slaw/lettuce on each tortilla. Top with chicken, then drizzle with sauce. Top with chopped cilantro. Serve with fresh lime wedges for drizzling on tacos.

*Finish with Jamaican Mustard or Grass is Greener

INGREDIENTS

  • 3 teaspoons Jamaican jerk seasoning (store bought OR use the recipe below)

  • 3 large chicken breasts, pounded to ½ inch thickness

  • 2 cups slaw or shredded lettuce

  • 2 tablespoons fresh cilantro leaves, roughly chopped

  • 8 taco sized soft tortillas

  • 1 lime cut into wedges, for serving



Jamaican jerk seasoning

  • 1 tablespoon garlic powder

  • 2 to 3 teaspoons cayenne pepper

  • 2 teaspoons onion powder

  • 2 teaspoons dried parsley

  • 2 teaspoons sugar

  • 2 teaspoons salt

  • 1 teaspoon paprika

  • 1 teaspoon ground allspice

  • ½ teaspoon black pepper

  • ½ teaspoon dried crushed red pepper

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cinnamon