Are you getting ready to cook up a storm for the holidays?

We have put together a range of recipes - from vegetarian meals that will make eating your vegetables a lot more fun to yummy upgrades to typical chicken recipes. While we added a few unconventional Christmas recipes we had to keep a few classic Jamaican food items like our good old gungo peas soup. Don’t worry - these meals are quick, easy and simple to make but will have everyone raving about your handiwork. Check them out!

Festive Baked Ham


1 10lb ham 

¾ cup brown sugar

1 can or 8 pineapple slices


Cherries (optional)


Soak home-cured ham overnight in sufficient water to cover it to remove excess salt. Put cold water with ham in a large pot or pan and bring water to the boil and simmer for 2 hours. Allow it to cool. Remove from water and remove the skin. Score to make a diamond pattern by cutting through the fat with a sharp knife 1/4” deep in the lean. Stick a clove in each diamond. Blend the liquid from the pineapple slices with the sugar in a saucepan. Cook over a low flame, stirring occasionally until mixture boils to form a glaze. Pour this glaze over the ham. Garnish with pineapple slices and cherries. Put the ham in an oven and bake at 300 °F for 1 ½ hour, or until done, basting with the dripping from the ham.

Cranberry Glazed Baked Chicken


6 chicken breast halves, bone-in

¼ cup olive oil

½ cup minced green onion

2 cloves garlic, minced

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

salt to taste

Chicken bouillon

1 cup cranberry sauce

½ cup ketchup

1 tbsp sugar


Wash chicken; transfer to a large resealable plastic food storage bag. Combine olive oil. Onions, garlic, rosemary, thyme, salt and chicken bouillon to make the marinade. Pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally. Remove chicken from marinade and drain well; put the reserved marinade in a saucepan. Arrange chicken on a rack in a foil-lined baking dish or roaster. Bake at 400 °F for 35 minutes. In a bowl, combine the cranberry sauce, ketchup and sugar. Mix thoroughly. Brush chicken with cranberry sauce and return to oven for another 30 minutes or until chicken is browned and juices run clear when pierced with a fork.

Zesty Baked Salmon


4 oz salmon fillet - skin on

6 lemon slices

3 tbsp butter

Salt and pepper to taste

1 tsp chopped dill


Rub salt and pepper onto the fillet. Place on foil, skin side down. Add lemon slices then chopped the dill and pour butter over fish. Fold foil over the fillet to create a packet to trap the steam. Bake at 400 °F for 10 minutes per inch of thickness (2” slices should be baked for 20 minutes). 

Curry Goat


2 pounds goat stew meat, cut into 1-inch cubes

2 fresh scotch bonnet peppers, seeded and chopped

8 tbsps curry or turmeric powder

2 cloves garlic, minced

1 tsp salt

1 tsp ground black pepper

1 tsp ginger (optional)

3 tablespoons vegetable oil

1 onion, chopped

1 sprig thyme

1 tbsp pimento powder

2 ½ cups vegetable broth

1 bay leaf

3 potatoes, peeled and cut into 1-inch chunks

1 large carrot, peeled and diced


Combine vinegar and water in a large bowl and add meat. Let stand for about 5 minutes then drain, rinse and massage the meat. Mix onion, 6 tablespoons curry or turmeric powder, Scotch bonnet peppers, garlic, thyme, pimento, salt, pepper, and thyme together in a bowl to make a marinade. Rub into goat meat until coated. Refrigerate and leave to marinate for at least 8 hours. 

Scrape the marinade off the goat meat, reserving it in a bowl. Heat the oil in a large saucepan over high heat. Add remaining 2 tablespoons curry powder; stir until dark and fragrant, about 1 minute. Add goat meat and cook until browned. Stir reserved spice rub, potatoes, and carrots into the saucepan. Add vegetable broth and bay leaf. Bring to a boil; reduce heat to medium-low and simmer, covered, adding more water as needed, until goat meat is tender, 1 1/2 to 2 hours. Discard bay leaf and thyme sprigs before serving. 

Roast Chicken


Whole chicken, 4 pounds

Salt to taste

Chicken bouillon 

1 bunch fresh thyme

10 cloves garlic, peeled

1 large onion, chopped

8 carrots, peeled, trimmed and halved

4 small potatoes, halved

1 cup chicken stock

4 tablespoons extra-virgin olive oil


½ cup chicken stock

½ can cranberry sauce (4 oz)

1 tbsp maple syrup


Wash chicken and trim wingtips. Pat dry and rub with 2 tbsp olive oil, salt and chicken bouillon. Stuff chicken with 5 cloves of garlic, thyme and chopped onion. Using butcher's string, truss the chicken by securing the wings and legs to the body. Add stock, remaining garlic and chicken to roasting pan. Toss potatoes and carrots with olive oil and add to pan as well. Roast the chicken at 425°F until golden brown - about 1 ½ hour. Remove twine and stuffing then let the chicken rest for about 15 minutes before serving with cranberry sauce. 

Directions for Sauce:

Add cranberry sauce, broth and maple syrup to a saucepan and simmer on medium heat until sauce thickens. 

Potato Au Gratin


8 oz sharp cheddar cheese

3 lbs potatoes

1 small onion

2 cloves garlic

4 tablespoons plus 1 teaspoon unsalted butter, divided

1/4 cup flour

1 tsp Dijon mustard

1 tsp salt

1/4 tsp black pepper

2 cups whole milk


Peel potatoes and slice thinly along with onions. Mince the garlic. Prepare cheese sauce by grating cheese. Add butter and garlic to a saucepan. Once the butter has melted, slowly add the flour, salt, mustard and black pepper, whisky as you do. Cook for about 1 minute. Add milk and whisk until well combined. Remove from heat when the mixture has come to a simmer then add slowly add cheese while whisking. 

Coat a 9x13-inch baking dish with remaining butter and start to layer the ingredients. Add ⅔ of the onion slices and 1 cup of cheese sauce. Add potatoes to cheese layer, ensure to cover the entire layer. Top with the remaining onions and cheese sauce. Bake at 400 ºF for 60 - 75 minutes, uncovered. Let cool before serving. 

Easy Beef Lasagna


1lb lean ground beef 

4 cups pasta sauce 

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper (optional)

Salt to taste

6 uncooked lasagna noodles 

15 oz ricotta cheese 

10 oz shredded mozzarella cheese 

1/4 cup hot water


Cook ground beef on medium heat until brown. Drain excess fat and add pasta sauce, garlic and onion powder, black pepper and salt. Begin to layer ingredients starting with one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. Repeat to complete the layers. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with aluminum foil. Bake, covered, at 375° F for 45 minutes then uncovered for about 10 minutes or until the top has browned. Let cool before serving. 

Vegetarian Gungo Soup 


2 medium irish potatoes, quartered

1 cup pumpkin, cubed

1 cup yam, cubed

1 medium cho-cho (Christophine), sliced

2 small carrots, sliced

4 cups water

1 packet coconut milk

2 stalks escallion,crushed

1 sprig thyme

6 small pimento berries

1 packet pumpkin or vegetable soup mix

1/4 teaspoon(s) salt

1 cup mashed gungo 

1 Scotch bonnet pepper


Bring water to a boil. Add ground provisions, soup mix, coconut milk, seasoning and gungo to boiling water. Lower heat when ground provisions are tender and simmer until soup thickens. 

Easy Veggie Quiche 


2 cups milk

4 eggs

3/4 cup biscuit baking mix

1/4 cup butter, softened

1 cup grated Parmesan cheese

1 cup chopped broccoli

½ cup mushrooms

½ cup bell peppers

8 oz shredded Cheddar cheese


Lightly grease a 10 inch quiche dish. Combine milk, eggs, baking mix, butter and parmesan cheese in a large bowl. Stir in broccoli, mushrooms, bell peppers and Cheddar cheese. Pour into prepared quiche dish. Bake at 375° F for 50 minutes, until eggs are set and top is golden brown.



½ cup ketchup 

⅓ cup brown sugar

1 tbsp balsamic vinegar

2 pounds lean ground beef

1 cup breadcrumbs or ¾ cup rolled oats

¼ cup diced onion

1 egg, beaten

1 cube beef bouillon, crumbled

2 tbsp lemon juice


Preheat oven to 350 °F. In a small bowl, combine ketchup, brown sugar and balsamic vinegar until smooth. In a large bowl, combine ground beef, breadcrumbs or oats, onion, egg, bouillon, lemon juice, and 1/3 cup of ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan. Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

Tip: Add a few slices of bread to the bottom of the pan to soak up fat from beef. 

Twice Baked Potato


2 large potatoes

2 tbsp butter, softened

1 tbsp milk

¼ tsp salt

3 oz cream cheese, cubed

2 tbsp sour cream

½ cup Cheddar cheese


Scrub and dry potatoes, then cut in half, place on a baking sheet. Bake at 475° F or until potatoes are easily pierced with a fork, 30 - 40 minutes. Remove from oven and cool slightly. Reduce oven to 350° F. Scoop out flesh and place in a bowl with butter, milk, and salt and beat with an electric mixer until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Top with Cheddar cheese and place on a baking sheet. Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

Spicy BBQ Baked Wings


3 tbsp olive oil

2 tsps chili powder

1 tsp garlic powder

1 tsp onion powder

salt and ground black pepper to taste

10 chicken wings

1 cup BBQ sauce 


Combine the olive oil, salt, pepper, chili powder, garlic powder and onion powder in a large bowl. Mix to combine thoroughly. Add the chicken wings and rub to coat. Arrange the chicken wings on a baking sheet. Bake at 375° F for 1 hour, brushing with BBQ sauce every 15 minutes. 

Remember to share your scrumptious finished products and your thoughts on these recipes!