Sunday Night Supper Club 2/1

I'm going to start documenting what we create because I have a feeling it'll be getting more creative and labor-intensive.

This week we decided to do a Caribbean theme with jerk marinated chicken breasts, rice & black beans, fried plantains, and pineapple slices. I wish whole pineapple wasn't so expensive in Minnesota so we could have had it fresh. The fried plantains were the most fun to make. We marinated the chicken in KC Masterpiece's Spice Caribbean Jerk 30-Minute marinade and baked it. It turned out moist and delicious. The rice and beans were a nice side to it all. The previously-posted cheesecake brownies were the perfect finish. I would have liked to do something tropical-themed for dessert (like Key Lime Cupcakes I made once before) but everyone was craving something with chocolate and cream cheese. Here's a snap of Blake's plate:



Next week we're thinking Italian. Eggplant or Chicken Parmesan? Turkey Meatballs? Who knows what'll turn up.