Jamaican Jerk Chicken

6 Boneless skinless chicken breasts
4-6 Tbs lime juice
1 cup water
2 tsp allspice
1/2 tsp nutmeg
1 tsp salt
1 cup brown sugar
1 tsp ground ginger
1 1/2 tsp black pepper
2 onions, chopped
6 cloves of garlic, chopped
1 can diced chilies (4 oz)

Place chicken in crockpot.
Mix the rest of the ingredients and pour over the chicken.
Cook on low for 6-8 hours.
Shred the chicken at about the halfway point so it can soak up all the juice.
Serve over rice.

Massaged Kale and Currant Salad

My new favorite salad of all time! Big thanks to Rebecca Garrison for introducing me to it. I'd never had Kale before, unless it's the green stuff in Olive Garden's Zuppa Toscana... but I think that's escarole. I guess I'm not all that familiar with my green leafy vegetables! I liked this so well though, I think I'll even grow it in my next garden!

Prep time: 15 minutes
Makes 6 servings

1 bunch kale (9-10 good sized leaves)
1 teaspoon sea salt
1/4 c diced red onion
1/3 c currants
3/4 c diced apple (about 1/2 apple)
1/3 sunflower seeds, toasted
1/4 c olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 c gorgonzola cheese, crumbled

Destem kale by pulling leaves away from the stems. Wash leaves. Spin/pat dry. Stack leaves, roll up, and cut in thin ribbons. Put kale in a large mixing bowl. Add salt, & massage it into the kale with your hands for two minutes.

Stir onion, currants, apple, and sunflower seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese, This salad will keep for several days and still be great!