"THE BAHAMAS IS STILL OPEN FOR BUSINESS!"

The Bahamas: 700 Islands, Rocks & Cays

All over the world when one says 'vacation' The Bahamas comes to mind. Why? well it's tranquility, great food, a diverse of warm and friendly people and of course it's white sandy beaches; is what draws thousands to the islands each and every year.

Though this year (2019) two (2) islands - "Freeport" the country's 2nd largest city and "The Abacos" were devastated by the monster Hurricane "Dorian", the other 14 developed islands were fortunately spared and are still fully functioning, welcoming all travelers. 
The two islands impacted by Dorian are in the process of rebuilding hopefully,bigger and better than before. 

Many don't know that The Bahamas is a chain of 700 islands, rocks and Cays just Southeast of Florida. The more developed islands being New Providence (Nassau) which is the largest city, then the outer islands Eleuthera, San Salvador, The Exumas, Andros, Long Island, Cat Island, Rum Cay, Ragged Island, Bimini, Acklins/Crooked Islands and more. 
Each has its own unique features and attractions. Lots of folks prefer these "Family of Islands" as opposed to Nassau city when they seek peace and quiet. 

Believe it or not many celebrities such as; Michael Jordan, Johnny Depp, John Travolta, David Copperfield, Nicholas Cage, and Oprah; just to name a few own islands and homes in The Bahamas. 

Nassau City on the Island of New Providence, has the largest population. Most tourists visit Nassau, Bahamas because, like every other city in the world there is more to see and do. So, if you are planning a trip to this beautiful country here are just a few things to consider:

WHAT TO EAT:

The minute you land on the Bahamian soil do ensure your stomach is on "E" as in empty! The choices of restaurants are endless and can be found all over. If, however, you are in Nassau and interested in a more casual setting you may want to try "The Fish-Fry" at Arawak Cay. 



There you can find lots of food stalls selling delicious native cuisines such as; Conch Fritters, Cracked Conch, Conch Salad, Bahamian Peas n' Rice, with Grilled or Fried Fish, Shrimp, Conch and Crab everything you can name... it's like seafood haven!
If you prefer soup dishes, then it's the Boil fish, Stew fish, or Steamed fish which is usually served at breakfast but can be eaten anytime of the day!

Many upscale restaurants are also throughout the islands if your preference is Fine Dining if you want to celebrate a special occasion or dinner for TWO! 

DRINKS:

If you are a cocktail lover you will love the many tropical beverages like Bahama Mama, Goombay Smash, and the Yellow Bird.

Imported beer can be found on the island but, why not try the popular Bahamian beers "Sands" & "Kalik" which are locally brewed.

WHAT TO DO:

Dare-devils will enjoy the many water features like Parasailing, Jet ski, Banana boat ride, snorkeling and scuba diving.

Through the day you can shop at the Straw Market, located downtown Nassau which sells handmade straw baskets, hats, bags and Bahamian paraphernalia.

Nightlife is when the locals clubs are most exciting, where you can sing karaoke, listen to live bands, local Dj's and dance the night away.

Off Island Adventures: 

Blue Lagoon Island & Dolphin Encounters

Have you ever swam with or been kissed by a dolphin? 

Both of these excursions require a boat ride, which is just three miles offshore. Blue Lagoon is a fun-filled island where you go beaching all day.

At Dolphin Encounters, the dolphins there are quite similar to the movie "Flipper" ... smart, and fun to watch. You will have the opportunity to interact with the Dolphins and even swim along with them. Sounds scary right? ...It's amazing!

ATLANTIS RESORT - PARADISE ISLAND

This is a very popular Resort in Nassau. It is an experience within itself, with a huge selection of marine life, pools, restaurants, a world class Casino, and thrilling water slides.  You would definitely need to extend your visit or make another trip to enjoy the full pleasure of Atlantis and Nassau's mainland.  

Beautiful, clear beaches of The Bahamas are usually the main features of the islands; and to some it is enough but what would your trip be if you did not experience the Bahamian culture.  

"Junkanoo" is a huge part of the Bahamian culture. The biggest parade takes place around Christmas, then again in the New Year; though samples can be seen and heard at different venues throughout the island.  

The best way to describe Junkanoo is unique, loud, and energetic, consisting of cowbells, drums, and whistles, all crafted by the natives then performed as a parade.

Many cruise ship passengers only get to experience a few hours of the Bahamian islands, and all can agree it is definitely not long enough. 

So, if you do decide to visit I suggest you start planning and saving now, you won't regret it!

Q: Were The Bahamas destroyed by Hurricane Dorian?

A: No, after Hurricane Dorian, 2 islands (The Abacos and Freeport) are currently rebuilding. However, 14 other islands were completely unaffected and are welcoming travellers.

“Culinary Competitions, Cupcake, Signature Dish and Mystery Basket Challenges - WHO WILL BE CROWNED YOUNG CHEFS 2018?” at The 26th Annual Bahamas Young Chef Competitions

Theme: “Infusing the Flavors of My Island: Dis We Bahamas”

The 26th Annual Bahamas Young Chef Competitions is underway with the first of three phases which began January 8th - 31st, 2018. Phase 1 - the inter-school competitions - allow Family and Consumer Sciences junior and senior students across the nation, the opportunity to compete in a face-off within their schools. The best student from each island and/ or school moves on to the semi-final round in Phase 2 of the competition.  Finally, the crème de la crème will go head to head in the "Nationals" - from March 13-15, 2018,  when the Champion Young Chef will be officially crowned!

Last year The Bahamas Young Chef Culinary Competition, the sponsors, Mahatma® Rice, Robin Hood® Flour, in conjunction with The Ministry of Education, Science and Technology decided to add new challenges and prizes to an already exciting programme.

Special team challenges include:

“Young Chef Cupcake Competition” 2-member teams, for grades 10-12 students

“Young Chef Cupcake Competition” 2-member teams for grades 7-9 students

“Young Chef Signature Dish Competition: Pastry (Flour)” 2-member teams, grade 12 students only!

“Young Chef Mystery Basket Competition: Hot Dish (Rice)” 2-member teams, grade 12 students only!

These new challenges increased the interest of students nationwide, resulting in the doubling of participants over the  previous years - with the majority of them flying in from the Family Islands. The students were extremely excited to show off  their intrinsic culinary skills to "Wow" the judges and confidently represent their schools.

During the 2017 Awards Presentation, The Bahamas Governor General Her Excellency Dame Marguerite, lauded the partnership of the private and public sectors, especially their teachers,  for creating such success for the future of culinary arts in The Bahamas.

“I commend the organizers, teachers and students for the level of professionalism and skills they have developed and demonstrated during this event and challenge you further to allow the expertise, the constructive criticism and recommendations of the industry professionals attached to the competition to propel you toward maximizing your productive capacity as budding chefs. Students, your potential is limitless.”

“To the sponsors, the judges and the organizers, such an event is an ideal representation of the value and strength of public private sector partnerships in order to build capacity in Culinary Arts within The Commonwealth of the Bahamas. “I challenge you to find new avenues and ventures to expose more students to such a heightened level of professional exposure. We look forward to 25 more years of great success.”

- Her Excellency the Gov. Gen. Dame Marguerite Pindling

New Providence Preliminary Winners Moving On to The Nationals Include:

H.O. Nash, Junior Preliminary Winner

C.R. Walker, Junior Preliminary Winner

Queen's College, Senior Preliminary Winner

A.F. Adderley, Senior Preliminary Winner

C.C. Sweeting Senior High School, won both Preliminaries
- Mystery Basket Challenge: Rice Dish & Signature Dish Challenge: Pastry 

C.R. Walker, Cupcake Challenge - Junior Preliminary Winner

Recipe Ideas: "Keep It Simple"

Traditional Chicken and Rice

2 pounds chicken thighs with skin and bone

2 tablespoons unsalted butter, cut into bits

1 tablespoon olive oil

1 large onion, chopped (2 cups)

3 garlic cloves, minced

1 cup Mahatma® Long Grain Rice

1 cup reduced-sodium chicken broth

3/4 cup water

1/4 teaspoon crumbled saffron threads

1 bay leaf

1 cup frozen peas (not thawed)

Garnish: chopped flat-leaf parsley

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. 
Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. 
Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

Makes 4 servings.

Simple Green Salad & Vinaigrette  

2 teaspoons sherry vinegar

1/4 teaspoon sea salt

Freshly ground black pepper

1/2 teaspoon Dijon mustard

1 small clove garlic, peeled, green germ removed, and minced

1/4 cup (60 ml) extra-virgin olive oil

7 ounces (210 g) mixed salad greens (8 cups, loosely packed), rinsed, patted dry, and torn into bite-size pieces.

Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately. 

 Makes 4 servings.

DESSERT::::

Prep: 20 mins.

Ready In: 4 h 20 minutes

Double Layer Pumpkin Pie


4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate: 4 hours, or until set.

🍽️ Thanksgiving Recipe Ideas😋

🍽️

BEET AND AVOCADO SALAD

2 medium beets, tops trimmed
2 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 bag mixed baby greens
1 large avocado, pitted, peeled, cut into 1/2-inch pieces
1/2 cup fresh pomegranate seeds

Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside.

Whisk vinegar, mustard and 2 tablespoons lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.

Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing. Makes 6 servings.

Chicken & Rice Pot Pie

1  cup Mahatma® Extra Long Grain White Rice

2  tablespoons butter or margarine

1  large onion, chopped

2  cloves garlic, minced

3/4 teaspoon dried thyme leaves 1/2 teaspoon sage

1/4 teaspoon ground black pepper 1/3 cup flour

2 cans (14 1/2 ounces, each) chicken broth

1  package (16 ounces) frozen mixed vegetables

2  cups diced, cooked chicken

1/2 cup chopped fresh parsley

11/2 cups buttermilk baking mix

3/4 cup buttermilk

1/2 cup finely chopped green onions

Preheat oven to 425oF. Prepare rice according to package directions.

Heat butter or margarine in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage, and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens.

Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2 quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.)

Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just until dough comes together. Form dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Top casserole with biscuits, spacing evenly. Bake for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

Serves 6

Chocolate Mint Brownies

1 stick (1/2 cup) unsalted butter, cut into pieces

2 ounces unsweetened chocolate, chopped

1 1/2 cups mint chocolate chips (about 12 ounces)

1 cup sugar

1/2 teaspoon vanilla

2 large eggs

2/3 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.

Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2-by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days. Makes 32 2-by 1-inch bars.

What's For DINNER? Want to try something easy and inexpensive?

CHICKEN AND BROCCOLI STIR FRY

Ingredients:
3 chicken breasts, cubed
3 Tbsp canola oil
1/4 cup soy sauce
1 head broccoli
1 small white onion
3 garlic cloves
4 cubanelle peppers, seeded and diced (from the garden)
1 tsp crushed red pepper (optional)
Salt and pepper
1 cup Mahatma® White rice 

Directions:
Cube chicken and toss with oil, soy sauce, salt and pepper, in the wok/skillet you will be using. 

Marinate for about 30 minutes. In the meantime, prep the rest of dinner. Peel onion, garlic and thaw the peppers. 
Cut the florets off the broccoli head and cut the onion and peppers into quarter size pieces. Turn on the burner on highest making sure the skillet is extremely hot, with the chicken and marinade inside. Toss the chicken often. Once the chicken has begun to cook, add the vegetables in with the chicken and toss around. Add the crushed garlic too. Allow the stirfry to cook in the hot skillet, tossing a few times. 
While the stir-fry is “stir-frying,” cook the Mahatma rice as directed on package. Serve Chicken and Broccoli Stir-fry. 

Rice Recipe: "Authentic Red Beans and Rice"

"Authentic Red Beans and Rice"

Serves 8

1 lb dried red beans


SEASONING MIX:
1 Tbsp paprika
2 Tbsp ground black pepper
2 tsp dry mustard
1 1/2 tsp dried sweet basil leaves
1 tsp dried oregano leaves
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cayenne


Day Two Preparation:
1/2 lb bacon slices, finely diced
1 1/2 cups onion, chopped
1 1/2 cups green bell pepper, chopped
1 cup celery, chopped
3 bay leaves
2 cups fresh tomato, chopped and peeled
2 cloves garlic, minced
3 Tbsp brown sugar
5 cups low sodium chicken broth
2 cups Mahatma® White Rice, prepared according to package directions

Directions:

DAY 1: Put the beans in a large pot, add hot water to cover, and let soak overnight.

DAY 2: Combine seasoning mix ingredients in a small bowl. Makes 1/4 cup plus 1-1/2 teaspoons.

Drain the beans. Place the bacon in a 5-quart pot over high heat. Cover and cook, uncovering to stir once or twice, until crispy. Add onions, bell peppers, celery, and bay leaves. Scrape the bottom of the pot, cover and cook until the onions are lightly browned, about 3 to 4 minutes. Add 2 tablespoons of seasoning mix and drained beans; scrape the pot bottom. Cover pot and cook, occasionally scraping bottom of the pot, about 7 minutes. Add tomatoes and scrape pot bottom well. Cover and cook, stirring from time to time, about 8 minutes. Stir in the garlic, cover and cook 4 to 5 minutes. Stir in brown sugar, 2 cups of the chicken stock, and 2 tablespoons of seasoning mix. Bring to a boil, cover, reduce the heat to low, and simmer, stirring occasionally, 20 minutes. Add 2 cups more of stock, cover and cook, stirring occasionally, about 50 minutes. Stir in the remaining seasoning mix, if you like your beans highly seasoned, and the remaining 1 cup stock. Cover and cook until beans are tender, about 20 minutes.
Serve in bowls with warm rice.

Aloha Turkey Salad Recipe

Aloha Turkey Salad

Serves 6

Ingredients:
1 cup Mahatma® White Rice or Mahatma® Whole Grain Brown Rice

3 cups cooked turkey, coarsely chopped
1 can (8 oz.) pineapple chunks in juice, drained (reserve juice)
1 can (8 oz.) sliced water chestnuts, drained
1 medium apple, cored and chopped
1/3 cup macadamia nuts, chopped, optional
1/2 cup vanilla yogurt
lettuce leaves
1/4 cup shredded coconut, toasted**

Directions: 

Prepare rice according to package directions. Combine rice, turkey, pineapple, water chestnuts, apple and nuts. Toss lightly with yogurt and 1 tablespoon of the reserved pineapple juice. Serve on lettuce leaves and garnish with toasted coconut.

** To toast coconut, spread in a thin layer in a shallow pan. Bake at 350°F for 7-12 minutes or until lightly browned. Watch very closely to avoid burning.

Rice Recipe: 🍤🍚 Coconut Shrimp and Rice Salad 🍤🍚

What's for dinner?  Why not try this recipe?

🍤🍚 Coconut Shrimp and Rice Salad

 Serves 4 

Ingredients:

1 cup Mahatma® Basmati Rice
1/2 tsp turmeric

MARINADE:
1 lb large shrimp, peeled and deveined
1/3 cup coconut milk
1 tsp ground cumin
1/2 tsp red pepper flakes
1 tsp salt
1/4 cup fresh cilantro leaves, chopped

DRESSING:
1/2 cup olive oil
1/4 cup white wine vinegar
1 Tbsp fresh ginger root, minced
1 tsp ground cumin
1/4 cup fresh cilantro leaves

ASSEMBLY:
2 tsp vegetable oil
1/2 cup shallots, thinly sliced
6 cups mixed salad greens
salt, to taste
cilantro, for garnish

Directions:
Prepare rice according to package directions adding turmeric to water. In a small bowl, prepare the marinade. Combine the shrimp, coconut milk, ground cumin, red pepper flakes, salt and cilantro. Cover and refrigerate for 30 minutes. Combine all dressing ingredients in a blender and puree until smooth.
Add oil to a large non-stick wok or skillet over medium-high heat. Add shallots, sauté for 1 minute. Add marinade, sauté for 5 minute or until shrimp are cooked. Stir in the cooked rice. Adjust seasoning with salt, if desired. Toss salad greens with dressing. Arrange on plates and top with warm shrimp. Garnish with cilantro.

Rice Pilaf Recipes

"Apple Rice Pilaf with Chicken Breasts"

Serves 4

1 pkg Mahatma® Pilaf Rice Mix
4 boneless skinless chicken breast
2 cloves
garlic, chopped
1 Tbsp olive oil
1/2 cup Marsala wine or chicken broth
1/4 cup honey
2 Tbsp white wine Worcestershire sauce
1 apple, chopped
1 tsp fresh thyme, chopped



Classic Pilaf Rice

Save time and energy at the end of a long day. Mahatma Rice Mixes offer zesty, home-cooked taste. We take the time so you can enjoy the flavor!


Directions
Prepare rice mix according to package directions.
While rice is cooking, in a large skillet, sauté chicken breasts and garlic in olive oil until chicken is cooked (about 10-12 minutes). Remove chicken breasts from skillet. Add wine, honey and white wine Worcestershire sauce to skillet with remaining juices. Add chopped apples. Simmer until sauce thickens. Add thyme to rice mixture and mix. Place chicken breasts over rice and cover with sauce.