It might not be really cooking, buuuuut damn don't it look good???

 PALEO COCONUT SHRIMP

w/SWEET AND SOUR SAUCE

Photo Courtesy:

Lateati Cardwell 

Jerk Pork, White Rice w/Gravy

 and Salad on the side

photo courtesy of

Siohbaun Cuthburt

SWEET WATERMELON GARNITA

4 cups of seeded Watermelon Chucks

1/4 cup of superfine sugar

2 tablespoons of fresh lime juice

1 tablespoon of Rum (optional)

Puree the watermelon, sugar, lime juice, and rum, if using, in a blender or food processor.  Transfer the mixture to a 2-quart freezer-safe container with a tight-fitting lid: freeze, covered until the mixture resembles set gelatin, 4-6 hours.

Puree the watermelon mixture in the blender or food processor in two batches: return the mixture to the container.  Freeze, covered, overnight.  Let the granite stand at room temperature 5 minutes before serving.

( I actually tried this and I loved it.  I added fresh mint and more Rum as suggested from the original poster)

Photograph and recipe courtesy of SnowBunni Kush

Casual Dining with Family & Friends

1/2 cup butter

Ingredients

 Boneless Chicken, 3 breasts

 Limes, 3 or 4

 Garlic, 4 to 6 cloves

Olive Oil

 Cumin

 Cayenne or Chili Powder

Cilantro,

1/4 cup, snipped Avocado, optional

 Instructions

Mince the garlic,

 snip the cilantro and zest a lime.

Juice the lime carcass along with two more limes.

Cut a lime into wedges and slice and avocado for the table.

Cut the chicken into chunks.

 You can skip this and cook them whole but chunks cook faster, and makes for a nicer plating.

Pour a little olive oil into a large skillet or sauté pan, just enough to not quite cover the bottom.

Heat it over medium high heat until it’s very hot, almost smoking.

 Add the chicken and let it cook undisturbed.

Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper.

 Let it cook another minute or two, until the white line has moved about halfway through the pieces.

Turn the chicken and let it cook another couple of minutes, long enough to brown.

Reduce the heat to medium low and sprinkle in the garlic and lime zest.

Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn, burnt garlic has a distinct smell and taste which you DO NOT want.

Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan. Remove the chicken to a bowl or platter and sprinkle it with cilantro.

1/2 cup shredded or grated Parmesan cheese

2 cups shredded mozzarella cheese

1/2 teaspoon salt

1/2 teaspoon black pepper ( white pepper is magnificent to use )

Pinch crushed red pepper flakes (optional)

1 - 1 1/2 cups chopped fresh spinach

2 cups cooked chicken (cubed or shredded can be used but I find that shredded makes the dish come out different)

1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)

Fresh basil or parsley, for garnish

Instructions

1. Preheat oven to 400 degrees.
2. 
   
3. Coat a medium casserole dish with non-stick spray. (Mine was a 10" round, but a 9 x 13 would work fine.)
4.  
5. Cook pasta in salted, boiling water to al dente. Drain and set aside.
6. 
   
7. While pasta is cooking, heat butter in a medium sauté pan set to medium heat. 
8. 
   
9.  Add in the onion and garlic. Cook for 3 - 4 minutes to slightly soften veggies. Do not brown.
10. 
    
11. Add in cream cheese and stir to melt. Reduce heat to low. 
12. 
    
13.  Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper or white pepper and red pepper flakes (if using). 
14. 
    
15.  Stir until everything is well-combined and melted. Turn off heat.
16. 
    
17. Combine the pasta, chicken, spinach and tomatoes in a large bowl.
18. 
    
19. Add in the sauce and gently stir to coat.
20. 
    
21. Pour into the prepared baking dish. (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)
22. 
    
23. Top with the remaining mozzarella.
24. Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.