Spicy Jerk
Chicken Nachos
Ingredients
2 chicken breasts, diced
1 cup Grace Jerk Marinade
1 tsp Grace Hot Pepper Sauce
1 bag nachos
2 cups shredded cheese of your choice
½ cup corn
1 small red onion, finely chopped
½ cup beans of your choice
Sour cream, guacamole, salsa for garnish
Directions
1. Marinate chicken breasts in Grace Jerk Marinade, Grace
Hot Pepper Sauce, and seasonings of your choice for 1 hour.
2. Sauté chicken in a pan until cooked, roughly 10 minutes.
3. On a baking pan lined with aluminum foil, spread out nachos
and top with all the ingredients.
4. Bake at 400 for 10 minutes.
5. Top with garnishes and enjoy!
- Prep time 1 HOUR
Cook time 10 minutes - Serves 4
BBQ Jerk
Shrimp Boil
Ingredients
1 pound shrimp, deveined
3-4 sausages, chopped
4 corn cobs, chopped
1 pound fingerling potatoes
1 cup Grace Jerk BBQ Sauce
Directions
1. Boil potatoes and corn in unsalted water for 5-10
minutes until slightly softened.
2. In a bowl, combine all ingredients with Grace Jerk
BBQ Sauce, then place mixture into a roasting pan and
cook for 20 minutes at 400 degrees.
3. Enjoy!
- Prep time 10 MINUTES
Cook time 30 minutes - Serves 4-5
Jerk Lamb
Burgers
Ingredients
1 pound ground lamb
¼ cup Grace Jerk Marinade
Directions
1. Add Grace Jerk Marinade to ground lamb, mix well, and marinate for 1 hour.
2. Form mixture into golf-sized balls and flatten.
3. Grill on each side for 2-3 minutes, or to your liking.
4. Serve on your favourite bun with your favourite toppings
(we used a pineapple salsa).
5. Enjoy!
- Prep time 1 HOUR
Cook time 10 minutes - Serves 2-3
Jerk Chicken
Ingredients
6 chicken breasts or thighs
3 tbsp Grace Jerk Seasoning
2 tbsp tomato ketchup
1 tsp chopped garlic
1 tsp chopped thyme
1 tsp salt
1 tsp black pepper
2 tbsp soy sauce
3 tbsp vegetable oil
Directions
1. Combine all ingredients together in a bowl, mix well and let marinate in the fridge for 4 to 24 hours.
2. Cook chicken in the oven at 375˚F for 30 mins, turning once. Chicken can also be cooked on the grill with medium heat turning often until done.
- Prep time 10 MINUTES
Cook time 30 minutes - Serves 6
Mango & Banana
Sangria
Ingredients
1 bottle Grace Tropical Rhythms Island Mango
1 bottle Grace Island Soda Banana
1 cup white wine
¼ cup liquor
1 cup plain soda, optional (to make less sweet)
Kiwi, strawberries, lime for garnish
Directions
1. Combine ingredients in a pitcher and refrigerate for 1 hour.
2. Serve and enjoy!
- Prep time 05 Minutes
Cook time 1 Hour - Serves 4
Coconut
Lemonade Spritz
Ingredients
4 oz Grace 100% Coconut Water
4 oz prosecco
2 oz freshly squeezed lemon juice
Club soda
Lemon wheels and raspberries for garnish
Ice cubes
Directions
1. Combine the coconut water, prosecco, and lemon juice together in a glass with ice.
2. Top with a splash of club soda.
3. Garnish with lemon wheels, raspberries, and serve!
- Prep time 10 MINUTES
Cook time 10 MINUTES - Serves 1
Creamy Chicken
Curry, India
Ingredients
3 boneless chicken breasts
2 tbsp clarified butter (ghee)
2 tsp garam masala powder
1 tsp ground cinnamon
1 tsp curry powder
Korma Sauce
1 onion
1 garlic clove
4 roma tomatoes
1 tbsp clarified butter (ghee)
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cumin
1/2 tsp ground cardamom
1/2 tsp freshly grated nutmeg
1/2 tsp ginger powder
1/2 cup ground raw almonds
1 can Grace Coconut Milk
1 tsp fenugreek leaves
1 tbsp brown sugar
Directions
1. Start by chopping the chicken breasts, then place into a bowl and season with curry powder, ground masala and allow the chicken to marinate in the
fridge for 30 minutes.
2. Meanwhile, add one onion into a blender. Along with the almonds, garlic and tomatoes. Puree till smooth!
3. Then in a large saucepan or slow cooker, add the ghee and saute the
chicken till cooked. This will produce some broth as well.
4. Next, add in all the spices along with the can of Grace Coconut Milk and sugar.
5. Turn on the pressure cooker and cook according to its instructions. Or simmer covered on the stove top for 20 minutes.
6. Serve with basmati rice or naan.
- Prep time 30 minutes
Cook time 20 minutes - Serves 6
Coconut Milk
Shrimp, Asia
Ingredients
1 1/2 tsp canola oil
1 shallot, finely sliced
1 small jalapeno, seeded and finely chopped
1 1/2 tsp lime zest
3/4 cup Grace Coconut Milk
1/2 tsp sugar
Salt
1 1/2 lbs. medium shrimp, shelled and deveined
2 tbsp fresh cilantro, finely chopped
1/4 cup unsalted dry-roasted peanuts, finely chopped
Directions
1. In a large skillet, heat the canola oil. When it begins to simmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
2. Stir in the jalapeno and lime zest, then pour in the Grace Coconut Milk. Add the sugar and season generously with salt and bring to a simmer.
3. Add the shrimp and cook, stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
4. Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.
- Prep time 15 MINUTES
Cook time 10 minutes - Serves 6
Creamy Chicken
Curry, Thailand
Ingredients
2 tbsp coconut oil or vegetable oil
3 tbsp red Thai curry paste
2 cans Grace Coconut Milk (400mL)
1 large chicken breast, diced
2 tsp fish sauce
1 tbsp sugar
Pinch of salt
1/2 small onion, sliced
1 carrot thinly sliced
2 celery diced
1/2 large red pepper, diced
1/2 large green pepper, diced
Serve With
1 lime (fresh lime juice)
3 cups jasmine rice
1 tsp cilantro
Directions
1. Start by washing and cutting up your vegetables. Slice it according to the size you want.
2. In pot, wok, or pan, heat the oil on medium-high and put in your red Thai curry paste. Sauté for 2 minutes.
3. Next add in the Grace Coconut Milk and cook for another 2 minutes on medium-high.
4. Add in your ginger/garlic paste and cook for 2 minutes all together.
5. Then add in your fish sauce and sugar then simmer for another 2 minutes over low heat.
6. Next, add in the diced chicken breast.
7. Add your remaining vegetables and simmer on medium heat covered for 20 minutes or until vegetables are tender.
8. Serve with fresh lime juice over jasmine rice if desired. Enjoy!
- Prep time 10 minutes
Cook time 30 minutes - Serves 6
Ginataang Manok,
Philippines
Ingredients
3 tbsp canola oil
1/2 cup sliced fresh ginger
1 (5-pound) whole chicken, cut into pieces
Salt and ground black pepper to taste
2 cans Grace Coconut Milk (400mL)
1 (10-ounce) package frozen chopped
spinach, thawed and drained
Directions
1. Heat the canola oil in a large skillet over medium heat and stir in the ginger slices.
2. Cook and stir until fragrant and lightly browned. Remove ginger and set aside.
3. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until the chicken is lightly brown on all sides.
4. Return the ginger to the skillet and add Grace Coconut Milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape.
5. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally for about 30 minutes.
6. Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.
- Prep time 10 MINUTES
Cook time 1 HOUR 5 minutes - Serves 6
Sticky Rice
Cake, China
Ingredients
200 gm glutinous rice flour
70 gm wheat starch
250 gm brown sugar in bar
1 cup water
80 ml Grace Coconut Milk
30 gm oil + a dash to grease cake mould
1 egg, whisked
Directions
1. Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in Grace Coconut Milk and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
2. Sift glutinous rice flour and wheat flour twice beforehand. Add flour bit by bit into syrup, stir constantly along the way, and combine well. If you'd like your batter really smooth, drain through a fine sieve once more.
3. Transfer batter to a greased cake mould. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it's cooked through,it still sticks to your needle/chopstick if you test it. But if you can't taste any raw flour,it's done. Make sure to steam the cake for enough time.
4. Let cool. Refrigerate for at least 3 hours. When the cake is cold, it's much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.
- Prep time 10 Minutes
Cook time 1 Hour 40 MINUTES - Serves 4
- Prep time 10 Minutes
Cook time 1 Hour 40 MINUTES - Serves 4
Rice and Peas,
Caribbean
Ingredients
2 cups Grace Coconut Milk
1 1/2 cups water
1 stalk escallion, crushed
1 small onion, chopped
2 sprigs thyme
1 can Grace Red Kidney Beans
1/2 teaspoon salt
2 1/2 cups rice
1 small scotch bonnet pepper
Directions
1. Combine Grace Coconut Milk and water in a 3 litre (3 quart) pot and bring to a boil.
2. Add the escallion, onion, thyme, Grace Red Kidney Beans, salt and stir well.
3. Stir in rice and the whole scotch bonnet pepper; cover and bring to a boil.
4. Lower the flame and allow rice to cook until grains are tender.
5. Serve with your favourite choice of protein.
Note: Be careful in stirring to avoid bursting the pepper.
- Prep time 05 MINUTES
Cook time 30 MINUTES - Serves 4
- Prep time 05 MINUTES
Cook time 30 MINUTES - Serves 4
Summer Recipes
Spicy Jerk
Chicken Nachos
Ingredients
2 chicken breasts, diced
1 cup Grace Jerk Marinade
1 tsp Grace Hot Pepper Sauce
1 bag nachos
2 cups shredded cheese of your choice
½ cup corn
1 small red onion, finely chopped
½ cup beans of your choice
Sour cream, guacamole, salsa for garnish
Directions
1. Marinate chicken breasts in Grace Jerk Marinade, Grace
Hot Pepper Sauce, and seasonings of your choice for 1 hour.
2. Sauté chicken in a pan until cooked, roughly 10 minutes.
3. On a baking pan lined with aluminum foil, spread out nachos
and top with all the ingredients.
4. Bake at 400 for 10 minutes.
5. Top with garnishes and enjoy!
- Prep time 1 HOUR
Cook time 10 minutes - Serves 4
BBQ Jerk
Shrimp Boil
Ingredients
1 pound shrimp, deveined
3-4 sausages, chopped
4 corn cobs, chopped
1 pound fingerling potatoes
1 cup Grace Jerk BBQ Sauce
Directions
1. Boil potatoes and corn in unsalted water for 5-10
minutes until slightly softened.
2. In a bowl, combine all ingredients with Grace Jerk
BBQ Sauce, then place mixture into a roasting pan and
cook for 20 minutes at 400 degrees.
3. Enjoy!
- Prep time 10 MINUTES
Cook time 30 minutes - Serves 4-5
Jerk Lamb
Burgers
Ingredients
1 pound ground lamb
¼ cup Grace Jerk Marinade
Directions
1. Add Grace Jerk Marinade to ground lamb, mix well, and marinate for 1 hour.
2. Form mixture into golf-sized balls and flatten.
3. Grill on each side for 2-3 minutes, or to your liking.
4. Serve on your favourite bun with your favourite toppings
(we used a pineapple salsa).
5. Enjoy!
- Prep time 1 HOUR
Cook time 10 minutes - Serves 2-3
Jerk Chicken
Ingredients
6 chicken breasts or thighs
3 tbsp Grace Jerk Seasoning
2 tbsp tomato ketchup
1 tsp chopped garlic
1 tsp chopped thyme
1 tsp salt
1 tsp black pepper
2 tbsp soy sauce
3 tbsp vegetable oil
Directions
1. Combine all ingredients together in a bowl, mix well and let marinate in the fridge for 4 to 24 hours.
2. Cook chicken in the oven at 375˚F for 30 mins, turning once. Chicken can also be cooked on the grill with medium heat turning often until done.
- Prep time 10 MINUTES
Cook time 30 minutes - Serves 6
Mango & Banana
Sangria
Ingredients
1 bottle Grace Tropical Rhythms Island Mango
1 bottle Grace Island Soda Banana
1 cup white wine
¼ cup liquor
1 cup plain soda, optional (to make less sweet)
Kiwi, strawberries, lime for garnish
Directions
1. Combine ingredients in a pitcher and refrigerate for 1 hour.
2. Serve and enjoy!
- Prep time 05 Minutes
Cook time 1 Hour - Serves 4
Coconut
Lemonade Spritz
Ingredients
4 oz Grace 100% Coconut Water
4 oz prosecco
2 oz freshly squeezed lemon juice
Club soda
Lemon wheels and raspberries for garnish
Ice cubes
Directions
1. Combine the coconut water, prosecco, and lemon juice together in a glass with ice.
2. Top with a splash of club soda.
3. Garnish with lemon wheels, raspberries, and serve!
- Prep time 10 MINUTES
Cook time 10 MINUTES - Serves 1
World Recipes
Creamy Chicken
Curry, India
Ingredients
3 boneless chicken breasts
2 tbsp clarified butter (ghee)
2 tsp garam masala powder
1 tsp ground cinnamon
1 tsp curry powder
Korma Sauce
1 onion
1 garlic clove
4 roma tomatoes
1 tbsp clarified butter (ghee)
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cumin
1/2 tsp ground cardamom
1/2 tsp freshly grated nutmeg
1/2 tsp ginger powder
1/2 cup ground raw almonds
1 can Grace Coconut Milk
1 tsp fenugreek leaves
1 tbsp brown sugar
Directions
1. Start by chopping the chicken breasts, then place into a bowl and season with curry powder, ground masala and allow the chicken to marinate in the
fridge for 30 minutes.
2. Meanwhile, add one onion into a blender. Along with the almonds, garlic and tomatoes. Puree till smooth!
3. Then in a large saucepan or slow cooker, add the ghee and saute the
chicken till cooked. This will produce some broth as well.
4. Next, add in all the spices along with the can of Grace Coconut Milk and sugar.
5. Turn on the pressure cooker and cook according to its instructions. Or simmer covered on the stove top for 20 minutes.
6. Serve with basmati rice or naan.
- Prep time 30 minutes
Cook time 20 minutes - Serves 6
Coconut Milk
Shrimp, Asia
Ingredients
1 1/2 tsp canola oil
1 shallot, finely sliced
1 small jalapeno, seeded and finely chopped
1 1/2 tsp lime zest
3/4 cup Grace Coconut Milk
1/2 tsp sugar
Salt
1 1/2 lbs. medium shrimp, shelled and deveined
2 tbsp fresh cilantro, finely chopped
1/4 cup unsalted dry-roasted peanuts, finely chopped
Directions
1. In a large skillet, heat the canola oil. When it begins to simmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
2. Stir in the jalapeno and lime zest, then pour in the Grace Coconut Milk. Add the sugar and season generously with salt and bring to a simmer.
3. Add the shrimp and cook, stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
4. Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.
- Prep time 15 MINUTES
Cook time 10 minutes - Serves 6
Creamy Chicken
Curry, Thailand
Ingredients
2 tbsp coconut oil or vegetable oil
3 tbsp red Thai curry paste
2 cans Grace Coconut Milk (400mL)
1 large chicken breast, diced
2 tsp fish sauce
1 tbsp sugar
Pinch of salt
1/2 small onion, sliced
1 carrot thinly sliced
2 celery diced
1/2 large red pepper, diced
1/2 large green pepper, diced
Serve With
1 lime (fresh lime juice)
3 cups jasmine rice
1 tsp cilantro
Directions
1. Start by washing and cutting up your vegetables. Slice it according to the size you want.
2. In pot, wok, or pan, heat the oil on medium-high and put in your red Thai curry paste. Sauté for 2 minutes.
3. Next add in the Grace Coconut Milk and cook for another 2 minutes on medium-high.
4. Add in your ginger/garlic paste and cook for 2 minutes all together.
5. Then add in your fish sauce and sugar then simmer for another 2 minutes over low heat.
6. Next, add in the diced chicken breast.
7. Add your remaining vegetables and simmer on medium heat covered for 20 minutes or until vegetables are tender.
8. Serve with fresh lime juice over jasmine rice if desired. Enjoy!
- Prep time 10 minutes
Cook time 30 minutes - Serves 6
Ginataang Manok,
Philippines
Ingredients
3 tbsp canola oil
1/2 cup sliced fresh ginger
1 (5-pound) whole chicken, cut into pieces
Salt and ground black pepper to taste
2 cans Grace Coconut Milk (400mL)
1 (10-ounce) package frozen chopped
spinach, thawed and drained
Directions
1. Heat the canola oil in a large skillet over medium heat and stir in the ginger slices.
2. Cook and stir until fragrant and lightly browned. Remove ginger and set aside.
3. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until the chicken is lightly brown on all sides.
4. Return the ginger to the skillet and add Grace Coconut Milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape.
5. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally for about 30 minutes.
6. Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.
- Prep time 10 MINUTES
Cook time 1 HOUR 5 minutes - Serves 6
Sticky Rice
Cake, China
Ingredients
200 gm glutinous rice flour
70 gm wheat starch
250 gm brown sugar in bar
1 cup water
80 ml Grace Coconut Milk
30 gm oil + a dash to grease cake mould
1 egg, whisked
Directions
1. Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in Grace Coconut Milk and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
2. Sift glutinous rice flour and wheat flour twice beforehand. Add flour bit by bit into syrup, stir constantly along the way, and combine well. If you'd like your batter really smooth, drain through a fine sieve once more.
3. Transfer batter to a greased cake mould. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it's cooked through,it still sticks to your needle/chopstick if you test it. But if you can't taste any raw flour,it's done. Make sure to steam the cake for enough time.
4. Let cool. Refrigerate for at least 3 hours. When the cake is cold, it's much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.
- Prep time 10 Minutes
Cook time 1 Hour 40 MINUTES - Serves 4
- Prep time 10 Minutes
Cook time 1 Hour 40 MINUTES - Serves 4
Rice and Peas,
Caribbean
Ingredients
2 cups Grace Coconut Milk
1 1/2 cups water
1 stalk escallion, crushed
1 small onion, chopped
2 sprigs thyme
1 can Grace Red Kidney Beans
1/2 teaspoon salt
2 1/2 cups rice
1 small scotch bonnet pepper
Directions
1. Combine Grace Coconut Milk and water in a 3 litre (3 quart) pot and bring to a boil.
2. Add the escallion, onion, thyme, Grace Red Kidney Beans, salt and stir well.
3. Stir in rice and the whole scotch bonnet pepper; cover and bring to a boil.
4. Lower the flame and allow rice to cook until grains are tender.
5. Serve with your favourite choice of protein.
Note: Be careful in stirring to avoid bursting the pepper.
- Prep time 05 MINUTES
Cook time 30 MINUTES - Serves 4
- Prep time 05 MINUTES
Cook time 30 MINUTES - Serves 4
