"Love this recipe. The time is really just the prep work. I agree about the spice amount. Everyone is different and we like it HOT. I always throw a whole "scotch bonnet" pepper into any chili, soup or sauce I make. The flavor of this pepper is very unique.
One word of caution, do not let the pepper burst, because the seeds are were all the heat is"

"I just made this AGAIN today. Everyone eats it right up. I have to say that I have tweaked it.
I use coconut milk instead of regular milk. I also grate in fresh ginger root, and I add a good TBSP of curry powder, maybe a little more. Taste it and adjust to your liking and heat.

Today I used the butternut squash after roasting it in the over for "

"I also have been making these, for awhile now. I season them with: paprika, garlic powder, sea salt, fresh ground black pepper and sometimes, onion powder. Leaving the skin on is also an added nutritional bonus.
You get the nice crispiness without all the calories, fat and sodium of regular french fries.
"

"NICE Paula....your barbeque sauce can be a model that can be "tweaked" to suit your families spiciness. Some like it HOT! HA....well we do, so I used scotch bonnet & grated ginger root.

LIME juice and the zest is fantastic and can be used in other recipes as well. I discovered it one day while making a coconut curry gravy that called for lime jui"

"I like using boneless thighs. They cook up so wonderfully and there is no skin to catch on fire.
We use a hot sauce that has scotch bonnet pepper, because we are really into HOT & SPICY. I also added some fresh grated ginger root and some garlic. I tend to tweak all recipes a bit. Adding healthy spices can only enhance what the NEELY'S have given "