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Best Bourbon Chicken

INGREDIENTS

  • 5-6 skinless boneless chicken breasts – about 3 pounds
  • 3 tablespoons cornstarch divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons canola oil
  • 2 cloves garlic minced
  • 1 cup water
  • 1/2 cup apple juice
  • 1/4 cup bourbon
  • 1/2 cup chicken broth
  • 2/3 cup lite soy sauce lower sodium
  • 1/3 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 cup packed light brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes

US Customary – MetricINSTRUCTIONS

  1. Note: click on times in the instructions to start a kitchen timer while cooking.
  2. Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch salt and pepper.
  3. Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles.
  4. Add half the chicken pieces and cook for 3 minutes without stirring.
  5. Turn the chicken pieces and cook and additional three minutes.
  6. Remove the chicken from the pan.
  7. Use the remaining oil to cook the second half of the chicken the same way.
  8. Remove the chicken from the pan.
  9. Add in the garlic and cook for 20 seconds until you can just smell it.
  10. Add in the water apple juice bourbon chicken broth lite soy sauce ketchup apple cider vinegar brown sugar onion powder ground ginger and red pepper flakes.
  11. Bring to a boil then add back in the chicken.
  12. Cook for 10-15 minutes or until the sauce is reduced by about half.
  13. Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir.
  14. Add into the pan and stir.
  15. Cook until the sauce is thickened. Serve immediately.

This article and recipe adapted from this site

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Best Recipe Garbage Bread

Ingredients

  • 1/2 pound chopped bácon
  • 1 cup chopped onion
  • 1 pound leán ground beef
  • 1 táblespoon steák seásoning (I used McCormick)
  • 12 ounces Velveetá cubed
  • 1 (13.8 ounce) thin crust pizzá dough (I used PIllsbury)
  • 1 1/2 cups gráted cheddár jáck cheese

Sáuce

  • 1/2 cup máyonnáise
  • 2 táblespoons ketchup
  • sált & pepper to táste

Instructions

  1. Preheát oven to 425°. Line á báking sheet with párchment páper ánd set áside.
  2. In á lárge skillet over medium-low heát cook bácon until it’s crisp. Remove the bácon from the pán ánd set áside.
  3. In the sáme skillet with the bácon greáse increáse heát to medium high. Ádd the onions ánd ground beef into the skillet ánd cook until the the onions áre soft ánd the meát is cooked through. Dráin the excess liquid/greáse from the pán. Pláce the skillet báck on the heát ánd turn the heát to low. Ádd bácon báck into the pán ánd seáson with the steák seásoning. Ádd in the Velveetá ánd stirring continuously cook until the cheese is melted. Remove the pán from the heát.
  4. Roll the pizzá dough out onto the prepáred báking sheet. The dough should be ápproximátely á 15×10 rectángle. Spreád the meát mixture evenly on top leáving án inch át the edges to állow for spreáding. Sprinkle the gráted cheese on top of the meát. Roll up the pizzá dough stárting with the long sides ánd pinch the crust together to seál. Báke seám side down for 15-20 minutes or until golden brown. Állow the breád to cool for 5-10 minutes before slicing.

Sáuce

  1. In á smáll bowl whisk together the máyonnáise ketchup sált ánd pepper.
  2. Dip the sliced breád into the sáuce if desired.

This article and recipe adapted from this site

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Easy Lemon Blueberry Lavender Cake

INGREDIENTSFOR THE CAKE

  • 3 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 large eggs room temperature
  • 2 egg whites room temperature
  • 2 cups granulated sugar
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon lavender extract
  • 1 1/2 cups unsalted butter room temperature
  • 1 1/2 cups buttermilk
  • 1/3 cup lemon juice
  • 1 1/2 cups fresh blueberries plus extra for garnish
  • Lemon slices culinary lavender buds for garnish

FOR THE JAM

  • 6 ounces blueberries
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1/4 cup granulated sugar

FOR THE FROSTING

  • 1 1/2 cups unsalted butter
  • 8 ounces mascarpone
  • 1 teaspoon lemon zest
  • 1 teaspoon lavender extract
  • 1 teaspoon vanilla paste (if unavailable you can substitute vanilla extract)
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream

INSTRUCTIONSMAKE THE CAKE LAYERS

  1. Preheat oven to 350?F. Grease 3 8? straight edge cake pans. Line with parchment paper and grease.
  2. In a medium bowl sift together flour baking soda baking powder and salt together. Whisk until completely mixed.
  3. In a standing mixer or with a hand held mixer and a large bowl cream butter sugar and lemon zest until light and fluffy about 5 minutes.
  4. Whisk in eggs egg whites vanilla extract and lavender extract on a high speed until combined about 2 minutes scraping down sides as needed.
  5. On a low speed whisk the flour mixture to the egg mixture until just combined.
  6. Still on a low speed pour in the buttermilk and lemon juice mixing until just combined.
  7. Gently fold in blueberries until just combined.
  8. Pour batter evenly into greased layer pans. Bake for 25-30 minutes until a toothpick comes out clean when inserted into the center of each cake. Set on a wire rack to cool at least one hour or frosting will melt.*

MAKE THE JAM

  1. In a small pot stir all ingredients together for the jam over medium high heat.
  2. Bring to a boil and gently mash. Turn the heat down to low and simmer covered for 10 minutes stirring occasionally.
  3. Pour into a container and let cool completely. Chill until ready to use.

MAKE THE FROSTING

  1. In a standing mixer or with a handheld mixer whisk butter and mascarpone until light and creamy. Sift in the powdered sugar. Add lavender extract vanilla paste and heavy cream. Whisk until completely smooth.

ASSEMBLE THE CAKE

  1. When the cake layers are cooled place one of the cake layers with the flat side down on a plate or cake stand. With an offset spatula spread the top with about 1 cup of frosting and 1/3 of the jam.
  2. Place the second layer on top of this frosted layer and spread another 1 cup of frosting and another 1/3 of the jam.
  3. Add on the final layer flat side up to make the cake even. Lightly frost the rest of the cake with half of the remaining frosting. Mix a couple spoonfuls of frosting with the remaining jam. Frost the tops and sides of the cake with the mixture as desired. Place cake in fridge and chill for 10 minutes.
  4. Remove cake from the fridge and frost with remaining frosting. Garnish with fresh blueberries lemon slices and culinary lavender buds.
  5. Place in the refrigerator to chill for 30 minutes to an hour until frosting is set.
  6. Cover cake tightly and store in the fridge for 4-5 days.

This article and recipe adapted from this site

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The Best Original Glazed Donuts

INGREDIENTSFOR THE DONUTS

  • 1 1/4 cups whole milk (300 milliliters)
  • 2 1/4 teaspoon instant (quick-rise) yeast (7 grams) (one packet)
  • 2 large eggs
  • 8 tablespoons unsalted butter (113 grams) – melted and cooled
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon salt
  • 4 1/4 cups bread flour ( 535 grams) (plus more for rolling out the dough)
  • oil (for frying)

FOR THE GLAZE

  • 4 cups powdered sugar (500 grams)
  • 1/2 cup milk (120 milliliters)
  • 1 pinch salt

INSTRUCTIONSTO MAKE THE DONUTS

  1. In a medium bowl heat the milk in the microwave until it is warm to the touch about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top about 5 minutes.
  2. Using a stand mixer fitted with the dough hook beat together the yeast mixture the eggs butter sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel and leave it in a warm place to let it rise until it doubles in size about 1 hour.
  3. When the dough is done rising pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together being careful not to overwork the dough and repeat the process of rolling it out and cutting the donuts.
  4. Place the cut donuts on parchment paper leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper so it is easy to transfer into the hot oil for frying. See picture.) Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up about 45 minutes.
  5. About 15 minutes before the donuts are done rising heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top of sheets of paper towels parchment paper or line plates with paper towels.
  6. When the donuts are ready and the oil is hot carefully add the donuts to the oil a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts so I don t accidentally stretch out the donuts. Once the donuts are in the oil you can easily remove the parchment paper with tongs.) When the bottom of the donuts are golden about 45 seconds flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula and place on the prepared racks or plates. Repeat with the remaining donuts making sure to keep the oil at the right temperature.

TO MAKE THE GLAZE

  1. In a large bowl mix together the sugar milk and salt until smooth. If you prefer a thinner glaze on the donuts add in more milk one teaspoon at a time.

TO SERVE

  1. Place a cooling rack on top of paper towels or parchment paper for easy clean up.
  2. Dip one side of the fried donuts into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.

This article and recipes adapted fromt this site

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Binge Bars

Ingredients

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1¼ cup all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (11 ounce) bag caramels unwrapped
  • 3 Tablespoons heavy cream
  • 3 Tablespoons butter
  • 1½ cups milk chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with cooking spray. Set aside.
  2. Place butter brown sugar flour oats baking soda and salt in a medium size bowl. Using an electric hand mixer beat together until combined. Press ¾ of the cookie dough mixture evenly into the bottom of the prepared pan. (It will be a thin layer) Bake or about 15 min or until lightly browned. Do not overbake.
  3. While the crust is baking melt the 3 Tablespoons butter heavy cream and caramels over very low heat. Stir constantly and only keep on low heat as this can burn easily. Cook just until just melted and smooth. Pour melted caramel mixture over warm baked crust. Sprinkle milk chocolate chips evenly over caramel.
  4. Crumble remaining cookie dough evenly over chocolate and caramel. Carefully place back in oven for another 15 minutes. Remove from oven. Cool completely before cutting into bars. Serve and enjoy!
  5. Yields: 18 bars

This Recipe adapted from >>>> Click Here

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Easy Rum And Coke Chicken Wings

INGREDIENTS

  • For the wings:
  • 1kg chicken wings
  • 2 tbsp smoked paprika
  • 1tsp chilli powder
  • 1 tsp salt
  • Glaze:
  • 150ml dark rum
  • 200ml coke
  • 3 tbsp honey
  • 2 tbsp ketchup
  • 50g butter

INSTRUCTIONS

  1. Preheat the oven to 180c fan and line a large baking tray with baking paper.
  2. Put the wings into a large bowl and add the paprika and chilli powder. Season with salt and toss to coat evenly.Spread out onto the baking tray and bake for 20 minutes until golden brown and cooked through.
  3. To make the glaze put the rum coke ketchup and honey in a saucepan. Bring to the boil over medium heat then reduce the heat slightly and cook for about 15 minutes or until reduced. Whisk in the butter then remove from the heat. Pour the sauce over the wings and return to the oven and cook for a further 20-30 minutes or until they are dark and sticky.

This article and recipe adapted from this site

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Buttermilk Fried Chicken

Ingredients

  • 3.3lb / 1.5kg Chicken divided (see notes)
  • 3-4 cups / 750ml – 1litre Vegetable Oil or as needed for deep frying (see notes)

Wet Mix

  • 2 cups / 500ml Buttermilk
  • 1 tsp each: Paprika Cayenne Pepper White Pepper Onion Powder Garlic Powder Salt

Dry Mix

  • 2.5 cups / 375g Plain Flour
  • 1 tbsp Paprika
  • 2 tsp each: Oregano Baking Powder
  • 1.5 tsp Salt plus extra to sprinkle at the end
  • 1 tsp each: Onion Powder Garlic Powder Cayenne Pepper
  • 1/2 tsp Black Pepper

Instructions

  1. In a bowl combine the wet mix with your chicken ensuring it s fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp.
  2. Meanwhile combine all of your dry mix. I find this easiest in a small tray but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. Place on a tray and repeat with the remaining chicken.
  3. Heat up enough oil to comfortable cover the depth of your largest piece of chicken. Drop a piece of mixture in if it slowly sizzles to the top you re good to go. You want the oil to be approx 175c/350f (it will drop when the chickens in that s okay). A medium heat should obtain this.
  4. In batches of 3 (4 max) gently place your chicken in the oil. Deep fry for 6-8mins on each side or until deep golden and white through the centre. (see notes). If you’re not confident deep frying just test with one piece first. Place each piece on a wire rack when finished and sprinkle with salt to draw out the last bit of moisture. The chicken should be piping hot with the juices running clear.

Base Recipe adapted from this SITE

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Strawberry Meringue Roll

INGREDIENTS

  • 75g strawberries
  • 25g caster sugar
  • 4 egg whites
  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 1 tsp icing sugar
  • Pink food colouring
  • 300g strawberries 200g roughly chopped 100g halved
  • 1 tbsp elderflower cordial
  • 1 tbsp icing sugar
  • 300ml double cream
  • Squirty cream to serve

INSTRUCTIONS

  1. Place the strawberries and sugar into a saucepan set over a medium heat and stir until the mixture comes to the boil and the sugar has dissolved. Remove from the heat and pass through a fine sieve then set aside to cool.
  2. Preheat the oven to 160 C fan 140C gas 3. Line a Swiss roll tin with baking paper.
  3. Whisk the egg whites to stiff peaks in the bowl of a stand mixer then gradually add the sugar until you have a smooth glossy mixture. Beat in the cornflour and vinegar.
  4. Divide the meringue into three. Leave one bowl white then colour the second bowl light pink and the third bowl a slightly darker pink.
  5. Add the meringue in thirds along the tin then spread the meringue out evenly. Bake in the oven for 25-30 minutes then leave to cool in its tin for 5 minutes. Put a large sheet of baking paper on the worktop and dust with icing sugar. Turn the meringue out onto the paper and peel back the lining paper then leave to cool.
  6. Mix the roughly chopped strawberries with the elderflower cordial and whip the cream with the icing sugar until fairly firm. Spread with meringue with the cream leaving a 2cm border free along one short side. Dot the coulis around on top of the cream and swirl into the cream with a cocktail stick. Spoon the strawberries evenly over the cream.chilled to decorate the top.
  7. Using the paper to help you roll up the meringue like a Swiss roll towards the cream-free short side. Leave the meringue wrapped up in its paper and place in the fridge to firm up for 2 hours before serving.
  8. To serve unwrap the meringue and transfer to a serving platter. Squirt some cream along the top of the meringue and top with the halved strawberries. Serve in slices.

This article and recipe adapted from this site

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Slow Cooker Chicken Recipe

INGREDIENTS

  • 2 lbs chicken breasts boneless skinless
  • 1 each onion medium sliced
  • 1 bag small carrots
  • 8-10 each small red Potatoes quartered
  • 1 bottle Italian Salad Dressing

INSTRUCTIONS

  1. Line the bottom of your crock pot with the onion slices
  2. Next layer in the carrots
  3. Then the Potatoes
  4. You may choose to brown your chicken in a skillet before adding to crock pot however this is completely optional. Add chicken to the crock pot on the top.
  5. Pour entire bottle of salad dressing over the chicken and vegetable layers
  6. Cook on low 6-8 hours or on high for 4 hours until the juices in teh chicken run clear and the vegetables are tender.
  7. Enjoy

This article and recipe adapted from this site

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Easy & Delicious Pesto Grilled Shrimp

We all love shrimps. Whether they are fried baked or grilled they taste great. Shrimps are my favorite food and every now and then I look for new ways of cooking shrimp. Just last week I stumbled