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Best Bbq Chicken Kabobs With Bacon And Pineapple

Ingredients

  • 2 large chicken breasts cut into 1 1/2 – 2 chunks salted lightly
  • 1 1/2 cups of your favorite BBQ sauce
  • 1 lb bacon cut into 1 – 1 1/2 segments
  • fresh pineapple cut into 2 chunks

Instructions

  1. Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you re pressed for time!)
  2. Microwave bacon for 2-5 minutes depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
  3. Using wooden skewers previously soaked in water for at least 1 hour (or metal skewers!) thread chicken bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken being careful to not put the bacon pieces too close to anything else so that they have space to heat up properly to cook.
  4. Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on kabobs when they re nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before serving.

This article and recipe adapted from this site

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Churros

Ingredients

  • 1 cup (250ml) water
  • 1/4 cup (56g) unsalted butter diced into small cubes
  • 1 Tbsp (13g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-purpose flour
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Vegetable oil for frying

For coating

  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

  1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish set aside.
  2. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
  3. Add water butter sugar and salt to a large saucepan bring to a boil over medium-high heat.
  4. Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
  5. Transfer mixture to a large mixing bowl let cool 5 minutes.
  6. Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
  7. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
  8. Carefully pipe mixture into preheated oil into about 6-inch lengths cut end with clean scissors.
  9. Let fry until golden brown about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
  10. Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.

This article and recipe adapted from this site

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Best Recipes-ultimate Reese’s Cheesecake Brownies

IngredientsFor the Cheesecáke Brownies

  • 1 – 9×13 páckáge box brownie mix
  • 1 – 8 ounce creám cheese softened
  • 2 Táblespoons butter softened
  • 1/4 cup peánut butter
  • 1 – 14 ounce cán sweetened condensed milk
  • 1 Táblespoon cornstárch
  • 1 egg
  • 1 teáspoon vánillá extráct
  • 2 cups Reese s peánut butter minis hálved (fámily sized bág)

For the Topping

  • 1 3/4 cups milk chocoláte chips
  • 1/2 cup peánut butter divided
  • 1/2 cup mini Reese s Pieces

Instructions

  1. Preheát oven to 350 degrees. Line á 9×13 pán with foil lined párchment páper.
  2. Máke the brownie bátter áccording to the páckáge directions. Spreád in the bottom of the prepáred pán.
  3. Beát creám cheese butter ánd peánut butter until creámy.
  4. Ádd the condensed milk cornstárch egg ánd vánillá until beát ágáin until smooth. Stir in the hálved Reese s gently.
  5. Spoon or pour the cheesecáke bátter on top of the brownie bátter gently. Báke 40-42 minutes. Remove ánd cool on á wire ráck for án hour then refrigeráte until chilled completely.
  6. Pláce the chocoláte chips ánd 1/4 cup peánut butter in á microwáve sáfe bowl. Heát for 30 seconds. Stir until creámy. Heát ágáin for 15 seconds if needed.
  7. Heát the remáining peánut butter in á sepáráte bowl for 20 seconds ánd stir until creámy.
  8. Spreád the chocoláte chip mixture on top of the chilled cheesecáke brownies. Spoon the melted peánut butter in lines ácross the chocoláte. Use á butter knife to swirl the mixture.
  9. Sprinkle the top with the mini Reese s Pieces. Let set before cutting into 24 squáres. Store in the refrigerátor.

Notes*The video does mention flour but the áctuál ingredient is cornstárch. You cán use either though.This article and recipe adapted from this site

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Recipes

The Best Slow Cooker Cube Steak & Gravy

Ingredients

  • 2 póunds cube steaks
  • 10 1/2 óunce cóndensed cream óf mushróóm sóup (ór use equal amóunt óf hómemade cóndensed cream óf mushróóm sóup)
  • 1 packet óf ónión gravy (0.87 óunce packet)
  • salt & pepper tó taste
  • 2 cups water
  • 2 tablespóóns vegetable ór canóla óil
  • all purpóse flóur (fór dredging)

Directións

  1. In a large skillet heat óil in pan óver medium-high heat. Seasón cube steaks with salt and pepper (ór favórite seasónings – see tips belów) lightly dredge in flóur then brówn steaks ón each side and transfer tó cóóker. Mix cream óf mushróóm sóup gravy packet and water in a medium size bówl and póur óver steaks. Cóók ón lów fór 6 tó 8 hóurs. Be sure tó adjust cóóking time fór yóur cóóker.
  2. Serve óver mashed pótatóes rice ór egg nóódles with yóur favórite veggies and salad.

Tips Yóu can easily adapt this recipe by adding yóur favórite seasónings – garlic pówder ónión pówder. Lóve mushróóms use mushróóm gravy instead óf ónión gravy and tóss in sóme fresh ór canned mushróóms. This article and recipe adapted from this site

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Recipes

Super Crispy Fried Chicken

Ingredients

  • 4 pound chicken (cut into 8 pieces with the backbone discarded)
  • 2 cups buttermilk
  • 1 tablespoon kosher salt
  • 2 teaspoons coarse ground black pepper
  • 2 tablespoons hot sauce optional
  • 2 cups flour
  • 1 teaspoon paprika
  • canola oil for frying

Instructions Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Mix the chicken pieces buttermilk salt pepper and hot sauce in a large bowl and refrigerate for at least four hours.
  2. Mix the paprika with the flour in a medium bowl with a baking sheet set up next to it.
  3. Remove the chicken from the buttermilk then add each chicken piece to the flour coating well then place onto the baking sheet and let sit for at least 30 minutes (the flour will become paste-like).
  4. Add a large dutch oven 1/2 full with canola oil heated to 365 degrees and fry in batches (do not crowd the pan) of 4 pieces cooking for 10-12 minutes (check for 165 degrees and that the chicken is cooked through).

This Recipe adapted from >>>> Click Here

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Pecan Sandie Praline Bars

INGREDIENTS:FOR THE COOKIE LAYER:

  • 1 cup (226g) unsalted butter softened
  • 1/3 cup (67g) firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 & 1/4 (270g) cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (120g) finely chopped pecans*

FOR THE TOPPING:

  • 2/3 cup (158ml) light corn syrup
  • 1/2 cup (100g) firmly packed light brown sugar
  • 2 large eggs
  • 2 tablespoons (28g) unsalted butter melted
  • 1 teaspoon vailla extract
  • 1/4 teaspoon salt
  • 1 & 1/2 cups (180g) chopped pecans*
  • 2 cups (340g) semisweet chocolate chips

DIRECTIONS:TO MAKE THE COOKIE LAYER:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Using an electric mixer on medium speed beat the butter and sugar until light and fluffy. Add the egg and vanilla and mix well.
  3. Reduce mixer speed to low. Gradually add the flour pecans and salt. Mix just until combined.
  4. Transfer the mixture to the prepared pan and press evenly into the bottom of the pan.
  5. Bake 15 to 20 minutes or until the edges are lightly browned. Set aside to cool slightly.

TO MAKE THE TOPPING:

  1. Combine the corn syrup brown sugar eggs butter vanilla and salt until thoroughly mixed. Stir in the pecans.
  2. Pour the topping mixture over the cookie layer.
  3. Bake 35 to 40 minutes or until the topping is set.
  4. Remove the pan from the oven and place on a wire rack. Sprinkle the chocolate chips over the top of the topping. Let the chips sit for about 5 minutes. Then spread the chocolate over the topping. Cool completely before cutting into bars.

This Recipe adapted from >>>> Click Here

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The Best And Easy Chicken Enchiladas

Ingredients

  • 4 chicken breásts
  • 1 onion
  • 1/2 pint sour creám
  • 1 cán tomáto sáuce
  • 1 tbsp chili powder
  • 1 tbsp dried pársley
  • 1 cup cheddár cheese
  • 1 clove gárlic
  • 8 tortillás
  • 1 jár táco sáuce
  • bláck pepper
  • sált

Instructions

  1. Preheát oven to 350 degrees F (175 degrees C).
  2. In á medium non-stick skillet pán over moderáte heát cook the chicken until is no longer pink ánd the juices run cleár. Cube the chicken ánd return it. Ádd the onion Cheddár cheese & sour creám mix them ánd ádd pársley oregáno ánd ground bláck pepper. Heát until cheese melts. Stir in wáter the tomáto sáuce with chili powder sált ánd pepper ádd álso gárlic.
  3. Roll even numbers of the mixture from the tortillás. Orgánize in á báking dish. Cover sáuce ánd ádd Cheddár cheese. Báke uncovered for 20 minutes. Cool for 10 minutes before serving.

This article and recipe adapted from this site

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Best Chicken Shawarma With Easy Flatbread

IngredientsFor the chicken shawarma

  • 1 cup plain yogurt
  • 4 garlic cloves crushed
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp paprika
  • ½ tsp chilli/red pepper flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 kg boneless skin-on chicken thighs
  • For the easy flatbread
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp garlic powder (optional)
  • ½ cup plain/Greek yogurt
  • ½ cup vegetable oil
  • ¾-1 cup milk

For the garlic yogurt sauce

  • 1 cup plain/Greek yogurt
  • 2 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2-3 garlic cloves crushed
  • 1-2 tbsp lemon juice
  • salt and pepper to taste

For serving

  • Pickles of your choice
  • fresh vegetables of your choice (tomatoes cucumber avocado work well)

Instructions

  1. Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins – 1 hour.
  2. In the meantime mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk a little at a time and mix until a rough dough starts to form. You might not need all the milk. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes.
  3. Pre-heat the oven to 240ºC/460ºF (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken.
  4. Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized.
  5. While the chicken is baking roll tennis-sized balls of dough out onto a floured surface (to around ½cm thick) and cook in a hot pan until golden and bubbling then flip and cook for another minute or two on the other side. Remove from the pan brush with melted butter (optional) and keep wrapped in foil.
  6. Make the sauce by combining all the ingredients and mixing well.
  7. When the chicken is cooked remove from the oven and slice.
  8. Serve the chicken shawarma in the flatbread with vegetables and pickles of your choice drizzled with the garlic sauce.

This article and recipe adapted from this site

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Very Delicious Maple Pecan Squares

Ingredientsbase

  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/2 cup butter softened

filling

  • 2/3 cup brown sugar
  • 2 eggs beaten
  • 2/3 cup pecan halves
  • 2 tbsp flour
  • 1 cup maple syrup
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl combine flour brown sugar and butter together. Rub mixture with clean hands until combined and crumbly. Press into a greased 9-inch square baking pan. Bake for 5 minutes. Set aside to cool.
  3. In a small saucepan bring sugar and maple syrup to a boil. Remove from heat. Cool slightly.
  4. In a large bowl add beaten eggs. Pour syrup mixture into eggs stirring constantly. Stir in remaining ingredients.
  5. Pour syrup mixture over partially baked crust. Bake at 450F for 10 minutes. Reduce heat to 350F and bake for 20 minutes longer.
  6. Cool. Cut into squares.

This article and recipe adapted from this site

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White Bread

INGREDIENTS

  • 1 2/3 cups lukewarm water divided
  • 2 1/4 tsp instant yeast or active dry yeast
  • 1 tsp sugar
  • 1 Tbsp honey (or more sugar)
  • 1 tsp salt
  • 1 1/2 Tbsp unsalted butter cubed at room temperature
  • 4 1/2 cups all-purpose flour
  • 1 1/2 Tbsp butter melted for brushing

INSTRUCTIONS

  1. In the bowl of a stand mixer fitted with the dough hook combine half of the lukewarm water instant yeast and sugar. Let sit for 5-10 minutes until foamy (if using active dry yeast let sit for 15 minutes).
  2. Add remaining water honey salt cubed butter and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
  3. Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
  4. Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8×12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8×4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
  5. Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
  6. Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
  7. Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.

NOTES

  • This recipe makes 2 regular loaves baked in two 8×4-inch pans or one large loaf baked in a 9×5-inch loaf pan. To make one large loaf don’t divide the dough into two and pat it into a 9×13-inch rectangle. Bake for 30-35 minutes.

This Recipe adapted from >>>> Click Here