Ingredients

• 3 lb beef oxtails
• 1 ½ teaspoons jerk seasoning, divided
• 2 tablespoons canola oil
• 1 medium onion
• 2 (15.5 oz) cans chickpeas
• 1 (14.5 oz) can diced potatoes
• 32 oz chicken stock
• 1 (14.5 oz) can diced tomatoes with green peppers, celery, and onions
• ½ teaspoon pepper
• 1 bay leaf

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Sprinkle oxtails with 1 teaspoon seasoning (wash hands). Place oil in pan, then add oxtails; cook and turn 3–4 minutes until well browned. Slice onion thinly.
2. Drain and rinse chickpeas; drain potatoes. Add to pot: stock, chickpeas, potatoes, diced tomatoes, pepper, bay leaf, and remaining ½ teaspoon seasoning; bring to a boil.
3. Reduce heat to low and cover; cook 2–2 ½ hours until oxtails are 195°F and tender. Skim fat from stew and remove bay leaf; serve.

Ingredients

• 1 lb fresh tropical fruit salad (fresh pineapple, strawberries, kiwi)
• 1 lime, for zest/juice
• 3 tablespoons guava jelly
• 4 (4.5-oz) cups flan
• ½ cup aerosol whipped cream

Prep

• Drain juice from fruit into medium microwave-safe bowl. Cut fruit into bite-sized pieces; set aside.
• Cut zest curls from lime for garnish. Squeeze ½ lime for juice (1 tablespoon) into fruit juice.

Steps

1. Add jelly to juice; microwave on HIGH for 30–35 seconds or just until slightly warm. Stir until blended.
2. Stir in fruit until evenly coated; chill until ready to serve.
3. Transfer flan to a serving dish. Spoon fruit over flan; top with whipped cream and lime zest. Serve.