Jerk Chicken & Other Recipes..

Recipe for Jerk Chicken:

2.5 lbs reg size chicken wings or thighs (can be used with breasts also)

Jerk Sauce (any sauce will do)

1/2 large Vidalia onion

1 tsp each of Basil, oregano, celery salt, garlic powder (or 2 cloves of fresh garlic)

pinch of salt

fresh ground pepper

olive oil

Preheat oven to 325.  Line 13 x 9 cake pan with heavy duty foil.  Sprinkle pinch of salt and fresh ground pepper in botton of pan.  Place chicken in pan on top of salt pepper base.  Brush jerk sauce on chicken.  Sprinkle spices on top of the chicken (chicken should be skin side up to hold heat).  Cut onion in big pieces and lay over top of chicken.  Add salt pepper over top of chicken and then drizzle about 1-2 tsp of olive oil on top of chicken.  fold foil over the chicken (may need to add extra foil to top) making sure the chicken is completely sealed in the foil.  Bake for 1 hour and 50 min.  Take chicken out of oven and let it rest before opening.  

Creamy Potato Salad:

10-12 new potatoes

1 pkg Philly Cream Cheese

1 container Sour Cream

2 tbsp sweet relish

1 tsp each of garlic powder, celery salt, white or ground pepper

Miracle Whip

salt and fresh ground pepper

6 hard boiled eggs

1/2 vidalia onion chopped

Cut new potatoes any way you like and boil.  When tender, remove potatoes from heat add to ice water to shock and stop cooking.  Drain water from potatoes.  Place in large bowl.  Use 3/4 pkg of cream cheese, 3 tbsp sour cream, 3 boiled eggs (easiest way is to crush them up in hands), 2 tbsp Miracle Whip, Relish, salt and pepper, chopped Vidalia onion, and the spices placing them all on top of the potatoes.  Stir gently with wooden or plastic spoon, folding all ingredients together.  Add sour cream or miracle whip to the mix if consistency is not creamy enough.  Slice remaining eggs and place over top of potato salad.  Then top it off with fresh ground pepper.  Cover tightly and chill in refrigirator.

Vidalia Tomato Salad:

2 large vine ripe tomatoes 

1 large Vidalia onion

Kraft Vinagrette dressing of your choice

salt and fresh ground pepper

Dice tomatoes to the desired size you like.  Chop onion where pieces are fork size.  Place in bowl.  Salt and pepper to desired taste.  Add vinagrette dressing until the veggies are barely covered.  Toss with wooden or plastic spoon to prevent bruising tomato pieces.  Cover and chill in fridge..