Adam was hounding me to come up with a recipe using the leftover jerk chicken and marinade from our cooking classes. This is what I came up with. Adam and the kids love it! 2 Cups jerk chicken, shredded 1 Red bell pepper, thinly sliced 1 Yellow bell pepper, thinly sliced 1 Red onion, thinly sliced 2 Cups mozzarella cheese grated 2 10” Pita bread (We used freshly made dough in this photo) Gravy (Leftover or freshly made jerk marinade) Preheat the oven to 400 F, and dust a baki

Notes: I love jerk foods and use this recipe in all my jerk cooking classes. There are different marinades you can use, but I prefer the...

Like most corn fritters, these are best eaten right away but do keep well in the fridge. I like these in particular because most of the corn kernels are left whole. 1/3 Cup yellow cornmeal 1/4 Cup all-purpose flour 1/2 Tspn baking powder 1/2 Tspn kosher salt, or more to taste 1/2 Tspn ground black pepper Handful of parsley, finely chopped 1/3 Cup milk 2 Cups grilled corn (or if you don't want to grill yours you can use regular corn kernels) Vegetable oil In a large bowl whisk