Rosemary Focaccia Bread | #Facciabreadrecipe #Foccaciabreadrecipes #Homemadefocacciabread #Rosemaryfocacciabread #Focacciabreadrecipe #Noyeastbread #Rosemaryfoccaciabread #Rosemaryrecipes #Focacciabreadrecipe #Rosemaryfocaccia #Homemadefoccaciabread #Foccaciabreadeasy

Ingredients

• 2 1/2 cups lukewarm water divided
• 2 tbsp active dry yeast 2 envelopes
• 3/4 cup olive oil divided plus 2 tbsp
• 6 1/2 cups all purpose flour
• 4 tsp salt
• 1/4 cup chopped fresh rosemary
• Flaky Sea Salt for garnishing

Instructions

1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
3. Combine the flour and salt in another bowl.
4. Add the water/oil mixture to the yeast and whisk together.
5. Add half of the flour and mix on low with the dough hook.
6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
7. Dust your work surface with some flour and dump the dough onto it.
8. Gently knead the dough into a ball shape.
9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
10. Cover with a towel and let rise for about one hour (first rise)
11. Punch the dough down to release the air and then knead it into another ball shape placing it back into the bowl for another hour to hour and a half. (second rise)
12. Repeat the process knocking out the air and forming back into a ball.
13. Place the dough ball back into the bowl and cover tightly.
14. Place the bowl with the covered dough into the fridge and let it sit overnight.
15. Next day bring the dough to room temperature for about 30 minutes.
16. Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.
17. Shape the dough into a rectangle the same size as the baking pan (18x13)
18. Place the dough onto the prepared pan stretching it to the edges if needed.
19. Cover and let rise for about one hour or until the dough has risen slightly to the level of the pan.
20. Preheat the oven to 450 degrees F.
21. Brush the surface of the dough generously with the remaining olive oil.
22. Using your fingers, gently make the dimples by pressing your fingertips into the dough a few times.
23. Sprinkle the chopped rosemary over the surface followed by the flaky sea salt.
24. Place the pan into the oven and bake for about 20-23 minutes and the surface is a deep golden color.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Your Kitchen Transformed - Rosemary Focaccia Bread

Rosemary Focaccia Bread | #Facciabreadrecipe #Foccaciabreadrecipes #Homemadefocacciabread #Rosemaryfocacciabread #Focacciabreadrecipe #Noyea...

Your Kitchen Transformed - Rosemary Focaccia Bread

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Pot Roast Beef Stroganoff | #Stroganoffrecipeeasy #Steakstroganoffrecipe #Germanrecipes #Beefstroganoffrecipeeasy #Germanpotroast #Beefstroganoffhealthy #Dinnerideaseasy #Beststroganoffrecipe #Beefstro #Leftoverlondonbroilrecipes #Beefstrog #Cookingrecipes 

Ingredients

• 1 tablespoon oil
• 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
• salt, pepper and paprika to taste
• 1 onion, diced or sliced
• 8 ounces mushrooms, quartered or sliced
• 2 cloves garlic, chopped
• 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
• 2 teaspoons paprika*
• 2 tablespoons flour (or rice flour for gluten-free)
• 1 cup beef broth
• 1 tablespoon dijon mustard
• 2 teaspoons worcestershire sauce
• 2 teaspoons fish sauce (or soy sauce or tamari)
• 2 teaspoons dried dill (optional)*
• 1/3 cup sour cream
• salt and pepper to taste

Instructions

1. Heat the oil in a large pan over medium-high heat, add the beef (seasoned with salt, pepper and paprika) and cook until lightly browned, about 7-10 minutes per side, before setting aside.
2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
3. Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
5. Add the beef, mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
6. Remove from heat, mix in the sour cream and season with salt and pepper.

 



Recipe Adapted : here

Your Kitchen Transformed - Pot Roast Beef Stroganoff

Pot Roast Beef Stroganoff | #Stroganoffrecipeeasy #Steakstroganoffrecipe #Germanrecipes #Beefstroganoffrecipeeasy #Germanpotroast #Beefstrog...

Your Kitchen Transformed - Pot Roast Beef Stroganoff

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Lemon Blueberry Cake | #Lemonpoppyseedcake #Bundtcakedecoratingideas #Howtofreezeblueberries #Cheesecakecake #Cupcakecakes #Dessertrecipes #Blueberrypiecookies #Freshblueberryrecipes #Blueberryhandpies #Blueberrylemonheavendessert #Blueberrydessertrecipes #Fruitdesserts

Ingredients

• Blueberry filling
• 4 heaping cups blueberries, fresh or thawed (600g)
• 1 cup granulated white sugar (200g)
• juice of 2 lemons
• Lemon cake
• 3 cups all-purpose flour (360g)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature (113g)
• 1/2 cup vegetable oil (120ml)
• 1+3/4 cups granulated white sugar (350g)
• 3 large eggs
• 1 cup milk (240ml)
• 1/2 cup freshly squeezed lemon juice (120ml)
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 1 tbsp lemon zest
• Lemon cream cheese frosting
• 1 cup unsalted butter, room temperature (226g)
• 1 cup cream cheese, room temperature (8oz / 226g)
• 2 cups powdered sugar (240g)
• 1-2 tbsp freshly squeezed lemon juice (15-30ml)

Instructions

1. Make the blueberry filling: In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
2. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
3. Make the lemon cake: In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes. Add 1 egg at the time and mix until fully incorporated. Alternately add dry ingredients, milk, dry ingredients, lemon juice, and end with dry ingredients. Stir just until combined. Add vanilla* and lemon zest and stir to combine. ** Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
4. Make the lemon cream cheese frosting: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy. Add cream cheese and whisk until smooth and combined. Sift in powdered sugar and stir until well combined and creamy. Add 1 tbsp lemon juice at the time and stir until smooth and creamy. The frosting should be creamy but firm enough to frost the cake with an offset spatula. If the frosting is too soft, add more powdered sugar. If the frosting is too firm, add more lemon juice. Watch the video and the pictures above to see the consistency of the frosting.
5. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the frosting over the cake. The frosting should be higher around the edges that it holds the blueberry filling inside the cake (watch the video and the step-by-step photos for better understanding). Layer with 1/3 of the blueberry filling (where the frosting is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 4 days.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Lemon Blueberry Cake

Lemon Blueberry Cake | #Lemonpoppyseedcake #Bundtcakedecoratingideas #Howtofreezeblueberries #Cheesecakecake #Cupcakecakes #Dessertrecipes #...

Your Kitchen Transformed - Lemon Blueberry Cake

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Garlic Butter Salmon in Foil | #Ketosalmonrecipes #Salmonrecipesbaked #Sourcreamsalmon #Garlicbuttersalmoninfoil #Salmonlemonbuttersauce #Sourcreamrecipes #Salmonpattiesrecipecanned #Salmoninfoil #Seafooddishes #Salmoncakesrecipe #Salmonrecipesbaked #Ketosalmonpatties

Ingredients

• 1¼ pounds salmon fillet
• 2 tablespoons lemon juice
• 2 cloves garlic — minced
• 3 tablespoons melted butter or melted ghee
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• 1 tablespoon chopped parsley — for garnishing
• lemon slices — for garnishing

Instructions

1. Preheat oven to 375ºF. Line a baking sheet with foil. The piece of foil should be large enough to fold over and seal the fish.
2. In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
3. Place the salmon on the prepared baking sheet.
4. Pour the butter mixture over the salmon.
5. Season with salt, pepper, oregano, and red pepper flakes.
6. Fold the sides of the foil over the salmon. Make sure it is well sealed so that the sauce does not leak.
7. Place the pan into the oven, and bake until cooked, about 12-16 minutes. The cooking time depends on the thickness of the fillet.*
8. Open the foil, and broil the fish for 2-3 minutes. Be careful not to burn the fish!
9. Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serving. Then, garnish with parsley.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Garlic Butter Salmon in Foil

Garlic Butter Salmon in Foil | #Ketosalmonrecipes #Salmonrecipesbaked #Sourcreamsalmon #Garlicbuttersalmoninfoil #Salmonlemonbuttersauce #So...

Your Kitchen Transformed - Garlic Butter Salmon in Foil

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Browned Butter Honey Garlic Chicken | #Crockpotchickenrecipesslowcooker #Marrymechicken #Crockpotchickenandgravyslowcooker #Chocolatedessertsvideos #Crockpotchickenandgravyslowcooker #Sweetchickenrecipes #Sweetgarlicchicken #Cookingrecipes #Dinnerrecipes #Honeygarlicchicken #Chickendishes 

Ingredients

• 6 chicken thighs (or 4 large chicken breast fillets pounded thin) (bone in or out | skin on or off)
• Salt and pepper, to taste
• 6 tablespoons butter, divided
• 1/4 cup (4 tablespoons) honey
• 1 tablespoon minced garlic, or 4 cloves garlic, minced
• 2 tablespoons fresh squeezed lemon juice, or juice of half a lemon
• 2-4 tablespoons chicken broth (OPTIONaL)
• 3 cups broccoli florets (raw or steamed) OPTIONaL
• 4 Lemon wedges, to serve
• 2 tablespoons fresh chopped parsley

Instructions

1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia) on medium heat.
2. Pat chicken dry with paper towel, then season with salt and pepper. Melt one tablespoon of butter in an oven-proof pan or cast iron skillet over medium high heat.
3. Sear chicken thighs, skin side down first, until the skin is nice and crispy (about 5 minutes). Flip and sear again until golden and crisp (about another 5 minutes). Drain most of the excess oil from the pan, leaving about 2 tablespoons of the pan juices for added flavour. Transfer chicken to a warm plate; set aside.
4. FOR THE SAUCE:
5. Melt the butter in the same pan or skillet the chicken was seared in over medium heat, scraping any bits left over in the pan from the chicken with a spatula. Stir the butter and swirl the pan occasionally for about 3 minutes or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
6. Pour in the honey and let it dissolve into the butter while mixing it through. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
7. AFTER MAKING THE SAUCE:
8. Add the chicken back into to the browned butter/honey mixture in the pan.
9. Cook SKIN SIDE UP for 5 minutes in the sauce, while occasionally basting the tops or skin with the pan juices. Reduce heat, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes or so until done. Season with a little extra salt and pepper, to your taste, if desired. Add in 2-3 tablespoons of chicken broth if the sauce becomes to thick (this is an option only).
10. Transfer the skillet to your oven to broil (or grill) for a further 2-3 minutes, or until the tops of the chicken are nicely charred. (If serving with broccoli, move the chicken to one side of the pan and arrange your florets on the other side. Season broccoli with salt, pepper, a pinch of garlic powder and a drizzle of olive oil. For tender-charred broccoli, steam first. For crisp-charred broccoli, use raw.)
11. ALTERNATIVELY FOR OVEN BAKED CHICKEN: Preheat oven to 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned. Transfer chicken to a plate; make the sauce following recipe directions, then add the chicken into the sauce in the pan. Transfer to the oven for a further 20-25 minutes until completely cooked through and no longer pink inside. Change oven settings to broil (or grill), until nicely charred on the tops.
12. To serve, add the lemon wedges around the chicken, garnish with parsley and drizzle with the pan juices. Serve with steamed vegetables; over rice or noodles, or with a salad!

recipe adapted >>>>>  here

Your Kitchen Transformed - Browned Butter Honey Garlic Chicken

Browned Butter Honey Garlic Chicken | #Crockpotchickenrecipesslowcooker #Marrymechicken #Crockpotchickenandgravyslowcooker #Chocolatedessert...

Your Kitchen Transformed - Browned Butter Honey Garlic Chicken

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Cabbage Lasagna | #Chickenthighs #Healthyburritos #Cabbagelasagnarecipes #Lowcarbmeals #Cabbagelasagnalowcarb #Ketohamburgerrecipes #Cabbagelasagnalowcarb #Ketogroundbeefrecipes #Cabbagelasagnarecipes #Lowcarbgroundbeefrecipes #Ketodinnerrecipes #Lowcarbmeals

Ingredients

• 1 large head cabbage, leaves separated
• 2 tbsp. extra-virgin olive oil, plus more for baking dish
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 lb. ground beef
• 1 (28-oz.) can crushed tomatoes
• 1 tbsp. balsamic vinegar
• 1/4 c. torn basil leaves
• Kosher salt
• Freshly ground black pepper
• 3 c. ricotta
• 2 eggs, beaten
• 1/4 c. grated Parmesan, plus more for serving
• 3 c. shredded mozzarella

Instructions

1. Preheat oven to 350°. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry. If desired, use a paring knife to remove thicker ribs of cabbage leaves.
2. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil.
3. In a medium bowl, combine ricotta, eggs, and Parmesan.
4. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more.
5. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Cabbage Lasagna

Cabbage Lasagna | #Chickenthighs #Healthyburritos #Cabbagelasagnarecipes #Lowcarbmeals #Cabbagelasagnalowcarb #Ketohamburgerrecipes #Cabbage...

Your Kitchen Transformed - Cabbage Lasagna

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CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST | #foodappetizers #partyfoodideas #Fallbonfirepartyideas #fooddinner #dinnerparty #appetizersrecipes #appetizers #partyfood #Holidayrecipes #Holidayappetizers #cooking #goodies

 

Ingredients

• 6 hard-boiled eggs, cooled and peeled
• 3 tablespoons mayonnaise
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Red food colouring
• Green food colouring
• Water
• classic-devilled-egg-recipe-how-to-dye-holiday-eggs

Instructions

1. Cut eggs in half lengthwise and scoop out the yolks into a bowl
2. Stir in mayonnaise, mustard, salt and pepper
3. Put 5 drops of red food colouring into a bowl of water and 5 green into another bowl of water. Place the egg whites into the coloured water and allow to sit in the water until the eggs are the shade you like
4. Pat the coloured eggs dry
5. Fill the egg whites with the egg mayonnaise mixture
6. Arrange on a plate, cover and refrigerate up to 24 hours

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST

CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST | #foodappetizers #partyfoodideas #Fallbonfirepartyideas #fooddinner #dinnerparty #appetiz...

Your Kitchen Transformed - CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST

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#Cinnamonrollshomemadeeasy #Cinnamonswirlcake #Cinnamonrollshomemadepioneerwoman #Cinnamonrollcakerecipe #Cinnamonrollpokecake #Dessertrecipes #Cinnamoncoffeecakerecipes #Cinnamonrollcakerecipe #Moistcoffeecake #Cinnamoncrumbcoffeecake #Cinnamonstreuselcoffeecake #Dessertrecipeseasyquick

Ingredients

• Cake:
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup of sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1/3 cup melted butter
• Topping:
• 1/4 cup butter melted
• 1/2 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon
• Glaze
• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.
2. Cake:
3. In a large bowl, mix everything together for the ingredients of the cake.
4. Pour batter into prepared pan.
5. For the topping, mix all of the ingredients well in a small bowl.
6. Drop spoonfuls of topping on the batter and then swirl it with a knife.
7. Bake in preheated oven for 30 to 35 minutes.
8. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

RECIPE ADAPTED  >>>>>  here

Rated 4.6/5 based on 153 customer reviews

Your Kitchen Transformed - Cinnamon Roll Cake Recipe

#Cinnamonrollshomemadeeasy #Cinnamonswirlcake #Cinnamonrollshomemadepioneerwoman #Cinnamonrollcakerecipe #Cinnamonrollpokecake #Dessertrecip...

Your Kitchen Transformed - Cinnamon Roll Cake Recipe

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Cookie Dough Fudge | #Strawberrycrumbbars #Summerdessertseasy #Sweetbreadrecipes #Strawberrydessertrecipes #Strawberrybarsrecipes #Dessertswithstrawberries #Brownierecipes #Smoresmacaronsrecipe #Cookiedoughbrowniesrecipe #Macaronsflavors #Chipsahoymallowbars #Cookiedoughcake

Ingredients

• 1 cup mini chocolate chips
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup Ghirardelli white chocolate chips
• 1 can sweetened condensed milk

Instructions

1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
3. Mix in the flour and salt until completely incorporated. Set aside.
4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
6. Fold in the mini chocolate chips.
7. Pour the fudge into the prepared pan, spread evenly.
8. Refrigerate for 2 hours before cutting.
9. Store in the refrigerator until ready to serve.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cookie Dough Fudge

Cookie Dough Fudge | #Strawberrycrumbbars #Summerdessertseasy #Sweetbreadrecipes #Strawberrydessertrecipes #Strawberrybarsrecipes #Dessertsw...

Your Kitchen Transformed - Cookie Dough Fudge

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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

Your Kitchen Transformed - Slow Cooker Jerk Chicken Recipe

Slow Cooker Jerk Chicken Recipe | #slowcooker #slowcookerrecipes #chickenfoodrecipes #lunch #Jerkchickenrecipecrockpot #Slowcookerjerkchicke...

Your Kitchen Transformed - Slow Cooker Jerk Chicken Recipe

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Crock Pot Chicken and Gravy | #Easycrockpotrecipes #Crockpotpotroast #Crockpotchickenanddumplings #Roastbeefcrockpotrecipes #Chickencrockpotrecipes #Easycrockpotmeals #Healthydesserts #Healthycrockpotrecipes #Weightwatcherscrockpotrecipes #Crockpotmeals #Wwfreestylerecipesdinner #Lowcarbcrockpotrecipes

Ingredients

• 2 packets chicken gravy mix
• 1 (10.5 oz) can cream of chicken soup
• 2 cups water
• 1 lb boneless, skinless chicken breasts
• garlic powder, salt & black pepper, to taste
• 1/2 cup sour cream
• rice, mashed potatoes or noodles, for serving
• sliced green onions, for topping

Instructions

1. Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
2. In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
3. Add the seasoned chicken breasts. Be sure to get them covered in gravy.
4. Cover and cook on low for about 6-8 hours.
5. Once cooked, break chicken up into chunks using a fork.
6. Stir in sour cream. Serve over rice or mashed potatoes with sliced green onions (optional)

Recipe adapted >>>>>  here

Your Kitchen Transformed - Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy | #Easycrockpotrecipes #Crockpotpotroast #Crockpotchickenanddumplings #Roastbeefcrockpotrecipes #Chickencrockpot...

Your Kitchen Transformed - Crock Pot Chicken and Gravy

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