I'm not a chef | Brunch it up with CB

You know how they say breakfast is the most important meal of the day? Well, for me, so is lunch. Welcome to I'm not a chef - the last hurrah. Hope you've been having fun with the new recipes. Since this is the final session, I decided go out with a bang and prepare not one, but two quick, easy and tasty meals. So without further ado, let's brunch it up with CB!

Jamaican Sunrise (baked eggs and bacon in potato bowls)

Ingredients:

2 large potatoes (Russett or sweet potatoes)

1 tbsp butter

2 Smart Eggs

2 to 3 strips Caribbean Passion bacon, cooked and crumbled

2 tbsp shredded cheddar or gouda cheese

1 tbsp fresh parsley, chopped

salt and freshly ground black pepper

Directions:

1. Put potatoes in oven for 10 minutes at 3508C. Lay first baked potato on its side, and use a knife to carefully cut off the top of the potato. With a spoon, scoop out the middle to make a 'bowl', leaving the potato walls as thick or thin as you'd like. (Just remember, the less room you leave, the more room for eggs, bacon and cheese!) Repeat with the

second potato.

2. Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break a Smart Egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.

3. Bake at 3508F for 20-25 minutes, or until the egg whites are set. Serve immediately.

Chicken Sandwich Fiesta

Ingredients

4 whole boneless, skinless CB chicken breasts

1/2 cup honey

1/2 cup Dijon mustard (or country/grainy mustard)

1 tsp paprika

1/2 tsp salt

Freshly ground black pepper

Juice of 1 lemon/lime

Crushed red pepper, for

sprinkling, optional

1 pound Caribbean Passion bacon, strips cut in half

2 cups grated sharp cheddar

8 Jamaican-style 'Corn Breads' to use as buns - or Burger Bread

Directions

1. With a very sharp knife, cut the CB chicken breasts in half down the middle length wise. This will result in 8 chicken breast pieces that are thinner and uniformed in size.

2. Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.

3. Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.

4. While the chicken marinates, fry the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).

When you are ready to cook the chicken, remove from the marinade and cook in the skillet over medium-high heat, 3 to 4 minutes on each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill).

5. With a few minutes grilling time are left, lay 2 pieces of bacon on to each chicken breast. Top with some cheddar and allow to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).

6. Halve the corn bread and immediately load with the bacon-and-cheese covered chicken.

Thanks for a great season! Big shout out to all my sponsors who made it possible to not be a chef: Hi-Lo Foods, Campari, Rainforest Seafoods, Shavuot Enterprise and CB Foods. Until next time, walk good, live good, and eat good.

krysta.anderson@gleanerjm.com