Today is Friday. Ahem. I mean, its Footprints Friday! AMEN! My favorite day of the week! A day to rush from the office at 1pm to meet up with my girlies at our usual outside table to eat, drink, laugh, cry, bitch, and sometimes moan. We share stories, thoughts, dreams, goals, joys, and sadness. We encourage and uplift each other. We are loud. Q (not THAT Q...our waiter), has threatened to kick us out on more than one occasion. Many diners have requested to be moved inside to get away from us. We do not care. We're not there for them. We are there for sisterly-ship (not sure if that's a word, but WHATEVS)....I love Footprints Fridays. Its something to look forward to. A group of strong, beautiful, educated women who tell it like it is, and how it should be. How will I ever survive come September when summer Friday's are no more? I shudder to think of it. On a happy note, today's recipe is my adaptation of Footprints Famous Rasta Pasta. I hope you make this recipe and invite all your girls over for your very own Footprints Friday, or Saturday, or Sunday, or....you get the picture...... I love you, V
Ingredients: *Note- its best to cook your chicken before you get started on the penne)
2lbs of Legs & Thighs (or whichever chicken parts you like best)
Grace's Hot Jerk Seasoning (or mild if you can't take the heat)
Fresh black pepper
Lawry's Seasoning Salt Paprika Cayenne Pepper Caribbean green seasoning 2 boxes Rozoni penne pasta 4 cups of mozzarella cheese 1 packet of Knorr's Parama Rosa sauce mix
2 cups of milk
Recipe: Place chicken in a large bowl of cold water with 1 cup of vinegar. Soak chicken for about an hour Pour off water and rinse chicken. Clean chicken by pulling off any feathers and fat Rinse chicken again Place chicken in bowl and season with spices. Use a fork to scoop jerk seasoning on the chicken. The more you use, the hotter the chicken will be. Use your hands to rub chicken so the spices coat all pieces evenly. Put chicken in the fridge to marinate.
Make sure you wash your hands very well! The jerk seasoning with kill you if it gets in your eyes! (ok, maybe not kill, but it will hurt like hell)
For chicken: Preheat oven to 350 degrees
Place chicken in a baking pan (spray with a little Spam to avoid sticking).
Cover chicken with aluminum foil and bake for 35-40 minutes.
Remove aluminum, and pour off any excess water in pan. Turn oven to 450 degrees and place chicken back in oven, uncovered.
Bake for 25-30 minutes, or until chicken is very dark and crispy.
Remove from oven and cover with aluminum foil to rest.
Boil penne in salted water. When it is cooked, remove and drain.
In a medium sized pot, add the 2 cups of milk over medium heat.
Do not let milk boil or burn. Add in the packet of Parma Rosa Sauce.
Season with a little black pepper and paprika.
Stir, then add in some of the cheese.
Stir until it melts, then add more cheese until sauce thickens.
Remove from heat.
Stir penne into sauce.
Plate pasta and place chicken on top.
Serve with an ice cold glass of Jamaican rum punch
1 cup fresh lime juice
2 cups grenadine syrup
2 cups Jamaican white rum
1 cup light rum
2 cups fresh pineapple juice 2 cups fresh orange juice Pinch freshly grated nutmeg, optional Orange slices, for garnish Pineapple slices, for garnish
Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slice. ENJOY!!