Jerk Chicken Soup - Or Burn Yourself Into Spring!

Its April.
How's your weather?  Ours has been SO unpredictable!
There's been no April showers bring May flowers.   More like April snow, sleet, ice brings wool socks, mittens and SOUP!

I know I hate soup.
Maybe this pregnancy is helping with my aversions? 
I'll take it....as long as it doesn't want me to eat tripe or seafood.

They say soup warms the insides.  Let me tell you, this soup is going to warm more than your insides!  I would bet this would burn the cold right outtya.
It is certainly not for the heat challenged.

For now this is a 2 part recipe (making your jerk chicken first) but I am working on a one pot crock recipe for you to make this a simpler execution.
But really, when I make pulled jerk chicken its in mass amounts so that I can eat it, freeze it and give some to the Mr. to bring to his co-workers.  This is just an added bonus.

You will need:

1 bottle Jerk Marinade
12 boneless, skinless chicken thighs
3 carrots
3 stalks celery
1 small/medium onion
4-6 cups fresh baby spinach
1 can white kidney beans
1 can diced tomatoes
1 cup frozen corn kernels
6-8 cups beef broth

**If you have a favorite jerk marinade you make from scratch or you buy go ahead use it!  This recipe was for ease of execution and so I use a product called Memories of Montego Bay (a President's Choice product here in Canada)**

For the Jerk:
In a baking dish coat the chicken thighs with the marinade (you do not need an entire bottle) I estimate it to be 1 1/2 cups marinade to 12 chicken thighs.  Cover with tinfoil and bake in a preheated oven for 45 - 60 minutes.  Remove the foil, start shredding.  If you cannot easily shred the chicken toss it back in for a little longer (covered).  Once you've shredded the chicken put back into the oven for about 15-25 minutes UNCOVERED.  If you feel there is not enough liquid feel free to add a little more sauce, but with the amount of juices that will escape through baking you should be ok.

For the Soup:
Saute onions, celery and carrots together until slightly soft.  About 10 minutes on medium heat.
Add in your broth and bring to a boil.
Reduce the heat to a low simmer and add in as much of the shredded chicken as you'd like - I used about 1/2 to 3/4 of it (as I wanted to save some for tacos), beans, corn, tomatoes and lastly the fresh spinach. 
Let simmer 10-15 minutes then season to taste.  You will likely not need to add salt, maybe a touch of black pepper if you desire but with the jerk seasoning it permeates the broth and flavors everything!

Enjoy with a few slices of fresh crusty bread with butter and you're golden!

PB & Banana Stuffed French Toast

Ever want one thing and then 10 minutes later you decide you want something completely different even after gathering the necessary ingredients for said first thing, start prepping, pre heating and getting your kitchen dirty?
Please tell me that its not just me.
Please!

So I suppose you could say breakfast started this way today.
I was going to go french toast route.
Then I decided maybe I just wanted a banana smoothie (totally not filling enough)
Peanut butter sandwich?
In comes another idea.
French toast that incorporates peanut butter AND bananas.
Stuffed french toast.

Sure, why not right?
So I cut up the bananas (sneaking a few slices here and there)
Get my egg wash ready.
Slather the PB on the bread and arrange the slices, dip, dunk and fry.

I totally just wanted a smoothie.
I had half a slice because, well, I made it so I better make sure its edible before I pass it along to the sleeping boys in the house.
Shoulda just made a smoothie.  *not because it tasted gross, just because I really just wanted a smoothie*

Pretty sure I should have timed Little Ugh while eating. 
Pretty sure he didn't even take more than 3 breaths.
Almost positive he asked for seconds (I was prepping my smoothie when he dropped his plate on the counter)
Definitely was asked to make again.
Hopefully the next time my pregnancy food weirdness will subside slightly because it really was awesome.

Bet you'll like it!

I'm Listening to:  Little Lion Man - Mumford and Sons

Sweet n Spicy Orange Tilapia and Why I Havent Been Around Much!

Of late the days seem to start early and end early.
By 6pm I am barely awake and lack the energy to make dinner let alone come up with new ideas and write them all down.
Do I feel guilty.
Sure do.
I haven't let the family starve, although there may have been more take out and pre prepped grocery store meals consumed in the last month or two.
I sense a shift however.
At least I'm hoping!!  They say in the second trimester you regain energy.

Oh wait...did you just read that right? 
Sure did....we're expecting!!
Little Ugh (who's nearly 15) wont be the Little Ugh anymore...well maybe, hopefully I can expand the palate of our newest member and they wont have the "ughhh's" but I'm sure I will have to wait for those days.

So that's our news, that's why I've been MIA for a while, and this is why you'll likely find all of my favorite things being shared on the Facebook page.  Anything that makes me drool is going up - I have a whack load of talented food blogging friends who keep me mentally full every day!

There's been no unique cravings, that I'm aware of anyway, or major food aversions (other than the ones I previously had) but I have been keenly aware that my sense of smell is helping me in the kitchen when creating dishes I wont be eating!
Like last nights dinner.
Fish
GROSSSSS
I don't eat anything that comes from the water.  Don't get me wrong, I have tried most although there are things I refuse to even put near my mouth - escargots, squid, raw fish to name a few.
But the boys love it and if it was up to me there wouldn't be a trace in the kitchen.
So I made them a fishy dinner.
A sweet and slightly spicy tilapia!
They loved me it!!

This is super easy, a few ingredients at most and the best part is they are all wrapped up in parchment when baked so clean up is a breeze :)

Enjoy!

I'm listening to:  Magic Carpet Ride - Steppenwolf