Emerald Lake for Toque & Canoe
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Recently, I had the opportunity to stay as a guest at Emerald Lake Lodge on assignment for Toque & Canoe .  As this was to be my first visit to Emerald Lake I was quite thrilled at the opportunity.  Honestly, I don’t know why I haven’t gone before.  It’s stunning, with easy cross country ski trails (I’m a beginner) and spectacular views.  While Alberta was experiencing a dry winter, just over the BC border at Emerald Lake Lodge, the snow was fabulous.  I took this photo of Buckarooken playing snooker in the lodge.  My husband is rather handsome if I say so myself.  You can see more of my visit over on Toque & Canoe

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Jerk Chicken Tacos with slaw and spicy jerk Aioli
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First you need to make your own Jerk Spice Mix-

Jamaican jerk seasoning-
1/2 tablespoon garlic powder
1 1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
I finished my spice mix off with a quick grind in a mortar & pestle
Ingredients-
3 Teaspoon Jerk seasoning
2 large chicken breasts sliced into strips
2 cups of shredded cabbage (add shredded carrot if you have it)
1/4 cup red onion sliced thin
handful of fresh cilantro
2 limes
canola oil
1/3 cup mayonnaise
fresh ground pepper
Sea salt
fresh corn tortillas
Directions-
1. Slice your chicken breast into 1 1/2 inch slices and rub to cover with some of your divided spices.
2. Heat some canola oil in a cast iron pan and cook your chicken, sprinkle more Jerk Spice on if you like it spicy! Preheat your tortilla’s while cooking the chicken
3. While the chicken cooks- make a quick slaw with your thinly sliced or shredded cabbage and carrots by tossing with oil and lime juice and seasoning, and make your aioli by adding a couple teaspoons Jerk spice and mix well.
4. Assemble your tacos with the slaw first, then chicken , then add some cilantro and aioli.  Serve with lime wedges.


 

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