Saturday, December 29, 2012

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE | #Smokedchickenwings #Chickenwingrecipes #Bbqchickenwings #Airfryerrecipes #Chickenwingsintheoven #Dryrubchickenwingsgrilled #Mangohabanerowings #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Wingsauce

Ingredients

  • For the wings
  • 4 lbs chicken wings, drummettes and flats separated
  • 3 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • For the sauce
  • 1 1/2 cups Coca-Cola
  • 3/4 cup dark brown sugar
  • 2/3 cup tomato paste
  • 5 garlic cloves, crushed
  • 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the wings:
  2. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.
  3. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.
  4. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
  5. Make the sauce
  6. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired.
  7. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

recipe adapted >>>>>  here

Friday, December 28, 2012

TRIPLE CHOCOLATE CHIP COOKIES

TRIPLE CHOCOLATE CHIP COOKIES | #Triplechocolatechipcookies #Whitechocolatechipcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Browniecookies #Doublechocolatechipcookierecipe #Christmascookies #Chocolatewhitechocolatechipcookies #Butterscotchdesserts #Shortbreadcookierecipe #Triplechocolatechipcookies

Ingredients

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1/2 cups packed brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder I like to sub 1/4 cup special dark powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt or kosher salt
  • 1 cup semi sweet chocolate chips or milk
  • 1 cup dark chocolate chunks

Instructions

  1. In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
  2. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the chocolate chips and then refrigerate the dough for 15-20 minutes.
  3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons). Bake for 8-10 minutes or until the edges are slightly crisp, yet soft in the middle.

recipe adapted >>>>>  here

Wednesday, December 26, 2012

INSTANT POT LOADED POTATO SOUP

INSTANT POT LOADED POTATO SOUP | #Crockpotsouprecipes #Zuppatoscanasoupinstantpot #Minestronesoupcrockpot #Broccolicheesesoupcrockpot #Olivegardenminestronesouprecipe #Vegetarianrecipesdinner #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotpotatosoup #Instapotpotatosoup #Instantpotchickenrecipes #Dinnerrecipesinstantpot



Ingredients

  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
  • 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
  • 1 1/2 teaspoons salt (or more/less to taste)
  • black pepper to taste (I like a lot of pepper)
  • 1 cup milk
  • 1 tablespoon flour
  • 2 cups shredded cheddar cheese (I use sharp cheddar)
  • Garnish:
  • 5-6 slices bacon (cooked and chopped)
  • sliced green onions
  • shredded cheddar cheese


Instructions

  1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
  2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
  3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
  4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

recipe adapted  >>>>>  here



Rated 4.6/5 based on 103 customer reviews

Saturday, December 22, 2012

Green Detox Smoothie

Green Detox Smoothie | #Healthydrinks #Healthyeating #Juicesmoothie #Smoothieshakes #Healthysnacks #Foodanddrink #Greenjuicerecipes #Juicingrecipesforbeginners #Greensmoothierecipes #Healthyeating #Weightlosssmoothies #Veggiesmoothierecipes

Ingredients

  • 1.5 cups kale, de-stemmed (or spinach, chard etc.)
  • 1/2 english cucumber, chopped
  • 2 stalks celery, chopped
  • 1 small lemon, peel removed
  • 1 ripe banana, frozen
  • 1 cup pineapple (frozen)
  • 2 tablespoons chia seeds
  • 1/2–1 teaspoon spirulina powder (depending on preference)
  • 1 cup unsweetened almond milk
  • 1 cup cold, filtered water
  • handful of ice (optional)

Instructions

  1. Blend all ingredients in a high-speed blender until smooth and creamy.
Green Detox Smoothie | #Healthydrinks #Healthyeating #Juicesmoothie #Smoothieshakes #Healthysnacks #Foodanddrink #Greenjuicerecipes #Juicingrecipesforbeginners #Greensmoothierecipes #Healthyeating #Weightlosssmoothies #Veggiesmoothierecipes

Recipe adapted >>>>>  here

Saturday, December 15, 2012

Lemon Crinkle Cookies

Lemon Crinkle Cookies | #Lemonblueberrycookiesrecipes #Easycakerecipes4ingredients #Dessertrecipes #Browniecookies #Deliciousdesserts #Sweetrecipes #Holidaycookies #Cakemixcookies #5minutefudge #Easyfudgerecipe #Coolwhipcookies #Dessertrecipes

Ingredients

  • 2 cups all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter , softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
  3. Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  4. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.
  5. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes.
  6. Cool on baking sheet several minutes then transfer to a wire rack to cool.

Recipe adapted >>>>>  here

Sunday, December 9, 2012

BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE

BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE | #Neimanmarcuschocolatechipcookies #Bestchocolatechipcookies #Easychocolatechipcookies #Cookiedesserts #Dessertrecipes #Monstercookies #Softchocolatechipcookierecipe #Simplechocolatechipcookierecipe #Gooeychocolatechipcookies #Softandchewychocolatechipcookies #Basicchocolatechipcookies #Classicchocolatechipcookies

Ingredients

  • 3/4 cup packed coconut sugar (or brown sugar if you don’t have coconut)
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil (softened)
  • 2-3 tbsp almond butter (melted)
  • 1/2 teaspoons each vanilla bean and butter extract (or 1 tsp vanilla)
  • 2 eggs
  • 1 and 2/3 cups Rice Flour (you can also use All-Purpose Gluten Free Flour mix )
  • 2 tbsp potato or arrowroot starch
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda or cream of tartar (for extra fluff)
  • dash of sea salt
  • 1 tbsp cinnamon
  • 1/2 cup dairy free dark chocolate chip (enjoy life brand is good)
  • Optional add in -> 1/2 cup gluten free cocoa granola mix (I use love grown foods)

Instructions

  1. preheat oven to 375°F. In mixing bowl, beat sugars, coconut oil, and extracts, and nut butter with mixer until smooth, then whip in the eggs until fluffy.
  2. Set aside.
  3. In another bowl, combine your the rest of your dry ingredients, and mix well.
  4. Then add in your optional granola and chocolate chips and mix again.
  5. Add your dry mix to the sugar/butter and stir all together.
  6. I then chilled in fridge for 5 minutes.
  7. Scoop onto cookie sheet and bake for 7-8 minutes or so.
  8. Let them cool after since they will be soft in the middle.

recipe adapted  >>>>>  here

Saturday, December 1, 2012

Banana Oat Blender Pancakes

Banana Oat Blender Pancakes | #Healthypancakerecipes #Bananaoatmealpancakes #Glutenfreebananapancakes #Bananaoatpancakes #Oatmealpancakesvegan #Bananapancakesglutenfree #Bananaoatblenderpancakes #Blenderrecipes #Veganoatflourpancakes #Flourlesspancakes

Ingredients

  • 1 cup unsweetened Almond Breeze Almondmilk Coconutmilk Blend or other non-dairy milk
  • 2 large eggs
  • 1 large ripe banana
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups old-fashioned rolled oats gluten-free if needed
  • Fresh berries almond butter, banana slices, shredded unsweetened coconut and/or maple syrup (optional) for serving

Instructions

  1. Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
  2. Place all ingredients in a blender and blend until smooth.
  3. Pour about 1/4 cup batter for each pancake onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  4. Serve with favorite toppings and enjoy!

RECIPE ADAPTED  >>>>>  here

Slow Cooker Jerk Chicken Recipe

Slow Cooker Jerk Chicken Recipe | #slowcooker #slowcookerrecipes #chickenfoodrecipes #lunch #Jerkchickenrecipecrockpot #Slowcookerjerkchicken #Crockpotjerkchickenrecipe #Jamaicanjerkchickencrockpot #Healthycrockpotrecipes #Jerkchickenmarinade #Crockpotdinner #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Crockpotdishes #Easycrockpot

Ingredients

  • 1 lime or lemon
  • 6-7 chicken thighs or 3 -3 1/2 pound chicken cut up
  • 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
  • 1 or more Scotch Bonnet Pepper (Habaneros)
  • 6 garlic cloves , chopped
  • ½ tablespoon cinnamon powder
  • ½ tablespoon allspice coarsely ground
  • ½ teaspoon coarsely ground white pepper
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons dark brown sugar
  • 1 medium onion , coarsely chopped
  • 3 green onions or scallions , chopped
  • 1 sprig of fresh thyme
  • 1 tablespoon fresh ginger , chopped
  • 1 tablespoon Soy Sauce
  • ½ cup pineapple juice or pineapple
  • 1 tablespoon bouillon powder (optional)
  • Salt and pepper to season

Instructions

  1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
  2. In a food processor or blender, combine the cinnamon, garlic, ginger, thyme, green onions/scallions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice, white pepper and pineapple juice or chunks. Pulse for about 30 seconds until blended
  3. Drench the chicken with 3/4 of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3 hours or more
  4. After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
  5. While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken

recipe adapted >>>>>  here