I’m pretty sure that there is no activity in my life that wouldn’t be improved upon if I was immediately transported to the Caribbean.
Did that sentence even make sense? Not really, huh.
Let’s try an example.
Reading a book?
That’s be better in the Caribbean.
Drinking a cup of coffee?
Yeah, that could be enhanced by staring out into a big turquoise body of water while digging my toes in the sand. Absolutely.
Sweeping floors? Doing laundry? Scrubbing toilets?
Pretty sure I’d like housework more if I was in Jamaica.
Making the corner of my living room look fresh and clean and tropical?
Well, it’d certainly be less effort if I was actually in Aruba listening to the ocean. For sure.
But since this little theory of mine can’t truly be put to the test…not entirely economical to be flying back and forth every few minutes…I’ll just go ahead and bring the Caribbean to my kitchen.
[adapted from Colorado Classique]
- 2 chicken breasts, sliced
- 1 red bell pepper
- 1 orange bell pepper
- ½ large onion
- ½ of a fresh pineapple (or about half a can’s worth)
- 1 T Jamaican jerk seasoning
- 1 T olive oil
- juice of one lime
- whole wheat tortillas
Sauté the chicken in the olive oil over medium high heat until browned and cooked through. Set aside.
Slice the peppers, onion, and pineapple, sprinkle the jerk seasoning over them, and sauté in the same pan used for the chicken.
Add the chicken back into the pan and cook until warmed through. Garnish with cilantro, lime juice, and serve inside the tortillas.
I even think clamping your face in kitchen tongs would be fun if you were sitting by the ocean in the Bahamas. Although, she had a pretty good time right there in her high chair.