Martha Monday- Homemade Jerk Sauce

Maybe the latest human being ever, I am fully aboard the Martha Stewart train. I think after hearing her speak and being rewarded a free ipad subscription to all her magazines have left an impression. I am not the most consistent girl but I am going to to to dedicate some space here to try some of Martha's recipes and let you know how they came out. I really like some of the Everyday Food recipes, its a simple food magazine with 40-50 original recipes for the home cook using 8 ingredients or less. Even if I consider myself a good cook, ease in my schedule in any form I will take. 

My first endeavor was Backyard Jerk Chicken and Shaved Cucumber Salad. Like I mentioned, both recipes came the Martha Stewart EVERYDAY FOOD magazine iPad app. Download the iPad app nowFor more great recipes or to subscribe to EVERYDAY FOOD magazine, visit

Backyard Jerk Chicken-serves 4 • active time: 40 min • total time: 1 hr + marinating

For the Backyard Jerk Chicken, I followed the recipe pretty much to the tee except I used chicken breasts and for my wimpy taste, I had to go back and add some brown sugar to cool down the fact that my face was on fire when I took a taste.  

1 Scotch bonnet or habanero chile, stemmed
1 bunch scallions, cut into pieces
2 cloves garlic, smashed and peeled
1 1/2 teaspoons dried thyme
2 tablespoons packed dark-brown sugar
1 tablespoon ground allspice
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil, plus more for grill
3 1/2 to 4 pounds chicken pieces
salt and pepper

1 In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate 1 hour (or up to 1 day).

2 Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes. 

per serv: 419 cal; 14 g fat (3 g sat fat); 59 g protein; 13 g carb; 2 g fiber

Shaved Cucumber Salad serves 4

With the best of intentions, I got out my vegetable peeler and started peeling away. I am sorry to admit (forgive me, Martha) but after one cucumber, I said "Oh Cussword this" and began to thinly slice my cucumbers and the same effect was achieved. I also added some arugula, and it was freaking good. Unreal, awesome, amazing!!

3 English cucumbers
2 stalks celery, thinly sliced, plus leaves for serving
1/2 medium white onion, thinly sliced
1/4 cup mayonnaise
1/4 cup fresh cilantro
2 1/2 teaspoons champagne vinegar
salt and pepper

With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds; reserve 1 center. Place cucumber in a large bowl along with celery and onion. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and vinegar; season with salt and pepper and add to bowl. Toss to combine and top with celery leaves if desired.

per serv: 153 cal; 11 g fat (2 g sat fat); 3 g protein; 11 g carb; 4 g fiber

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  1. OK So you have to get the peeler I use to do my cucumber salad. I actually posted about it today (brain). Trust me, this is the best $6 you will ever spend.

  2. Shocker! We blogged about similar things!

  3. This looks delicious! I have to download the freebies from Martha..I keep seeing the card, and forget to do it..Thanks for th e reminder and inspiration.