Foodie Review: Reggae Fusion

Foodie Review: Reggae Fusion

Food Type: Caribbean
Address: 3155 Winston Churchill Blvd, Mississauga ON
Meal: Jerk Chicken with oxtail gravy
Cost: $13 (incl. tax and tip)
Website Link

Friends, do you love Caribbean food? I sure do! Especially Jerk Chicken. I’ve had some really great jerk chicken over the years at random places throughout the GTA, but if you ask me for recommendations where to get some…I honestly could not give you a definite answer. Until today!

I was craving jerk chicken this weekend, so we decided to get some right after our church service yesterday. And lucky us, there was a Caribbean restaurant right by our church called Reggae Fusion.

The restaurant itself is not huge – I think a lot of people come to pick up food and not really do a sit down lunch/dinner. BUT there are tables so if you do just want to eat there, you have that option (which we took).

This review is going to be super short, because we only tried one dish there: Jerk Chicken. The Jerk Chicken meal comes with rice and beans and a side of coleslaw. Friends, DO NOT forget to ask for oxtail gravy, because the gravy is SO GOOD. I think that’s what makes it one of the better jerk chickens I’ve had…the gravy is extremely delicious. The chicken is also super tender and the seasoning is on point.
I got the large meal and it was pretty big – I was stuffed by the end of it. They also have a lunch special if you go during the weekdays!!

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Definitely recommend this place if you’re in Mississauga and want to try/currently craving jerk chicken!!

Cheers,
Kim

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What’s in the lunch box? (Week 4)

What’s in the lunch box? (Week 4)

Did someone say chili?

It’s been kind of chilly (get it?) in Toronto, so I’ve been craving a warm bowl of something something. On top of that, my mom got a new crock pot a couple weeks ago and I wanted to try it out. I’d like to fully admit that after watching a certain show, I was super nervous leaving that thing on overnight. I’d like to confirm that my house is fine, I’m fine, and the chili is more than fine. So don’t sweat about leaving it overnight!

So yes, on the menu for this week is beef chili! Super easy to do, super QUICK to do in terms of prep, especially because you’re letting the crock pot do most of the work for you. My chili came out a little more liquid-y then I would like and a little less strong in terms of spice. I didn’t mind the more mild chili, but if you want to change it up and amp up the flavour town, I’ll give some tips in the recipe below!

Ingredients
Note: This makes quite a lot of chili, so you can either cut the recipe in half if you want less or just freeze the leftovers!

  • 1 pound of ground beef
  • 1 can of kidney beans (keep the juices)
  • 1 can of black beans (rinsed)
  • 1 onion, diced
  • 5 cloves of garlic, minced
  • 1 can diced tomatoes
  • 1 can of beer (I used Heineken) or substitute with 1 cup of beef stock
  • 1/4 cup of tomato sauce (I used almost 3/4 of a can and it was WAY too much because there were already juices from the diced tomatoes and kidney beans. If you are substituting with beef stock, I would up this to 1/2 cup )
  • 2 tbsp of chili powder (I would add 1/2 – 1 tbsp more if you want more chili flavour)
  • 1/2 tsp of salt
  • 2 tsp of cumin
  • 1 tsp of dried oregano
  • 1 jalapeno diced (optional if you want to make it a little spicy)
  • a pinch of cayenne (optional if you want to make it a little spicy)
  • 4 shredded cheese mix and sour cream (optional toppings on top)

Instructions

  1. In a pan, brown your beef and break it apart with your spatula/cooking utensil (this is to make sure your beef are not in gigantic clumps).
  2. Once it’s cooked through, add in your onions, garlic, and all the other spices (salt, chili powder, oregano, cumin and the jalapeno and/or cayenne if you’re thinking of making it a bit spicy). Mix for 1-2 minutes.

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  3. Transfer all that goodness into your crock pot/slow cooker. Add in your beans (don’t forget to also include the kidney bean juices in the mix).
  4. Add your diced tomatoes, tomato sauce, and beer/beef stock.
  5. Put your crock pot/slow cooker on low – mine had a 8 hour option for low which is what I used.

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That’s all! You’ll have homemade chili in no time!
If you’re stirring your chili in the morning and it looks like there’s burnt bits on the edges, it’s all good! Trust me, it just adds more flavour!

Other tips: If you have a smaller crock pot/slow cooker, make sure that you’re not filling it to the brim. If you need, cut down the recipe in half because you don’t want your crock pot to overflow overnight. I have the regular crock pot and I filled it up about a little more than 3/4 of the way. I also put a large cooking tray underneath JUST IN CASE. But, nothing overflowed, everything was a-okay πŸ™‚

Hope y’all enjoy this recipe! Let me know if you try it and what you thought!!

Cheers,
Kim

FEASTY FRIDAY

FEASTY FRIDAY

Hello friends!

IT’S FRIDAY! And what better way to celebrate Friday and the weekend by FEASTING on treats at work?

So I’m starting this Feasty Friday series on my instagramΒ story and will be sharing the post on my blog as well! I hope you tune in, join in, and share your feasty friday treats!

Today I get double the treat! Celebrating a coworker’s promotion with this yummy goodness:

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Pressed sushi and steak from Joey’s – DELICIOUS, totally recommend it!

And then a little matcha froyo for Feasty Fridays with my gals!

Have a wonderful Friday y’all and the rest of the weekend too! ❀

Kim’s Go-To Chocolate Chip Cookie Dough Recipe

Kim’s Go-To Chocolate Chip Cookie Dough Recipe

Hello friends!
Hope you’re having a great week so far πŸ™‚

I’m here to share my go-to cookie dough recipe! If you’re a cookie loving person, or loves to bake, or wants to impress a certain someone or coworkers…this recipe is for you. It is so easy AND I’ve tasted & tried it so many times using different techniques. I first came across this cookie recipe years ago and over the years I’ve tweaked it here and there to what I have now used pretty much every I want to make chocolate chip cookies. Friends have called this my “crack cookies” because they thought it was addicting!

Here’s the other thing I love with this recipe – you can actually put in any topping you want! You’re not feeling chocolate chip tonight? Well, why not make it into a white chocolate macadamia nut recipe? OR add some skor toffee bits into the OG chocolate chip recipe to spice things up? The dough is super versatile and its fun to put your own spin in terms of toppings! You can also play around and put food colouring in the dough as well! I made pink cookies for valentine’s day and used the exact some recipe. Just a couple of red food colouring did the trick!

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Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup vegetable/canola oil
  • 3 tsp of vanilla (if you’re not a fan of vanilla, cut it down to 2!)
  • 2 eggs
  • 2.5 cups of all purpose flour
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1.5 cups of brown sugar (I have also tried with 1/2 cup of granulated and 1 cup of brown sugar and it tasted great)
  • Any topping you want to put in (e.g. chocolate chips, toffee bits, nuts)

Instructions

  1. If you have butter lying out on your counter and it’s currently at room temperature…amazing! If not, I would then put the butter into the microwave and heat it so that it’s soft BUT not all melted (usually about 20-25 seconds). Combine that with the oil in a bowl.
  2. Now you can do this two ways:
    – If you have a stand mixer or hand mixer, you can use that to beat the butter with the brown sugar and oil.
    – If you don’t have a mixer OR you’re just too tired to get it out (which happens to me a lot), you can actually just use a normal big bowl and a spatula to do this. Just be aware that your arm is going to get a workout! If you’re going this route, make sure that your butter is really soft so that you can combine it easily with the sugar!
  3. Add your vanilla and eggs into the mix until it’s all incorporated.28942354_10155506584742921_1419885774_o
  4. In a separate bowl, add all your dry ingredients together: flour, baking soda, and salt. If you’re not keen to wash another bowl, you can also dump the ingredients into the other already combined wet ingredients bowl and mix. Just make sure you mix it really really well if you do it this way, because you don’t want the baking soda only in a certain section of the dough.28943333_10155506584782921_43607104_o
  5. Add in your toppings! You can add as much or as little as you want. Normally for just chocolate chip cookies, I usually add about 3/4 cup of chocolate chips in there. I like a good ratio of dough to chocolate chips for each cookie.
  6. Roll into little dough balls and put on parchment paper or greased aluminum foil on a baking sheet.

    Put into the oven at 375 degrees F for 9-10 minutes. If you’re making mini cookies, adjust that time 1/2 minutes less. When you take out the cookies, it will still look sort of wet. THIS IS FINE, trust me! Just leave it to cool for a couple of minutes and it will harden. You’ll then have yourself a really yummy and soft cookie.

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Hope y’all try this recipe and let me know what you think!

Cheers,
Kim