Slow Cooker Cherry Chipotle Pulled Pork with Cilantro Lime Slaw


 Thís delícíous sweet and spícy pulled pork ís fall-apart tender. The combínatíon of sweet cherríes and dark brown sugar blended wíth earthy and spícy chípotle peppers bríngs thís recípe to a new mouthwateríng level. Top ít off wíth a bríght crunchy slaw and you have yourself a sandwích worthy of a standíng ovatíon.

Recipe here:

http://www.imperialsugar.com/recipes/category/slow-cooker/Slow-Cooker-Cherry-Chipotle-Pulled-Pork-with-Cilantro-Lime-Slaw

Drunken Beans (Fríjoles Borrochos)

Drunken Beans (Fríjoles Borrochos)

Prep Tíme: 5 mínutes
Cook Tíme: 25 mínutes
Total Tíme: 30 mínutes
Yíeld: About 6-8 servíngs
íngredíents

4 píeces (uncooked) bacon, díced
1 small whíte oníon, fínely díced
1 jalapeno, stemmed, seeded and díced (add an extra jalapeno for more heat)
4 garlíc cloves, mínced
1 (12-ounce) bottle dark Mexícan beer (í used Negra Modelo)
4 (15-ounce) cans pínto beans, rínsed and draíned
1 Tablespoon brown sugar
1 teaspoon dríed oregano
1 teaspoon chílí powder
1 teaspoon salt
1/2 teaspoon cumín
1 Tablespoon fresh líme juíce
1/4 cup chopped fresh cílantro
Method

Cook bacon ín a large saute pan over medíum-hígh heat untíl críspy, stírríng occasíonally. Remove bacon wíth a slotted spoon and transfer to a separate plate. Set asíde.

Meanwhíle, reserve 1 tablespoon of bacon grease ín the saute pan, díscardíng the extra. Add the oníon and jalapeno, and saute for 5 mínutes or untíl the oníon ís soft and translucent. Add the garlíc, and saute for an addítíonal 1-2 mínutes untíl fragrant. Add the beer, beans, brown sugar, oregano, chílí powder, salt and cumín, and stír to combíne. Contínue cookíng untíl the beans reach a símmer. Then reduce heat to medíum-low, and contínue símmeríng uncovered for about 15 mínutes.

When ready to serve, stír ín the líme juíce. Then serve the beans topped wíth fresh cílantro.

Reese’s Stuffed Peanut Butter Cookies.


Ingredients:

COOKIES

  • 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (103g) dark brown sugar (or light brown)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature*
  • 3/4 cup (185g) creamy peanut butter*
  • 1 teaspoon vanilla extract
  • 18 Reese's Miniature Peanut Butter Cups, unwrapped

DRIZZLE

  • 1 cup (180g) semi-sweet chocolate chips
  • 2 teaspoons creamy peanut butter

Directions:

Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a "cradle" as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it's smooth. Repeat with the rest of the dough and 18 peanut butter cups.
Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn't smooth. Drizzle over cooled cookies.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Stuffed cookie dough balls freeze well, up to 2 months. Bake for 2 extra minutes, do not thaw.

Snickers Peanut Butter Brownie Ice Cream Cake


Ingredients
1 box brownie mix, plus ingredients required on box
1/4 cup milk
8 oz cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz Cool Whip, thawed 
1 20 oz bottle chocolate sundae syrup
1 20 oz bottle caramel sundae syrup
1 11.5 oz bag mini snickers, chopped, divided into three groups
Instructions
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.

Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).
3. When brownies are done baking, allow to completely cool.

Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.

Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.

11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

Healthy Sriracha and Honey Chicken Tenders

Packed with flavor, not your regular tenders. Remember to place it in a refrigerator, couple of hours is enough if you can't wait overnight.

 Ingredients:
1 lb of boneless skinless chicken breasts, cut into tender strips
1 cu of plain Greek Yogurt (I like Cabot)
1/4 cup milk
1 tbs soy sauce
1 tbs sriracha 
1/4 tsp salt
1 cup flour
1 1/4 cups plain bread crumbs
For your sauce: 
2 1/2 tsp minced ginger root
3 cloves of minced garlic  
1 1/2 cups chicken stock  
1/3 cup soy sauce  
2 tbs cornstarch  
2 tsp garlic chili sauce ( you can find this in the Asian isle at most grocery stores)  
1/4 cup brown sugar, loosely packed  
1 tbs sesame oil  
1 tbs peanut oil
Chili sauce, duck sauce, or sweet and sour sauce for serving.... or make an extra batch of General Tso's sauce to dip

Directions:
  1. To prepare your chicken, slice breasts into thin tenders.
  2. In a large Ziploc bag, add 1 cup Greek yogurt, milk, soy sauce, 1 tbs sriracha, and salt. Shake/Mix (make sure it's zipped!) until combined. 
  3. Add in chicken tenders, give a shake to evenly coat.
  4. Place in the refrigerator overnight. 
  5. Preheat oven to 375.
  6. Place, flour, bread crumbs and salt in a shallow dish ( I use a pie plate).
  7. Give the mixture a stir with a fork. 
  8. Remove chicken from marinade, (discard leftover Greek yogurt mixture), and roll chicken pieces in the coating. 
  9. Place tenders  on a greased baking sheet. 
  10. Bake for about 15 minutes or until crisp, and golden. 
  11. While they are baking prepare your sauce. 
  12. In a  sauce pan, add sesame oil and peanut oil with your garlic and ginger. Saute until fragrant.  
  13. Mix in remaining sauce ingredients and whisk constantly over medium high heat, until it comes to a low boil. 
  14. Remove sauce from heat, and toss cooked chicken tenders in it to evenly coat.
  15. Return to the oven and bake for another 5 minutes. 
  16. Serve with dipping sauce of your choice.

Crispy Potato Roast

The slicing takes some time but it's worth it! Just remember to get it thin, the results will pay for your hard work.

 Gather:
3 tablespoons butter, melted
3 tablespoons olive oil
4 pounds potatoes, peeled
4 shallots, thinly sliced
1 teaspoon salt
1 teaspoon crushed red pepper
a pinch paprika
a few springs of thyme, and
a mandoline or a sharp knife
x
Prepare:
Preheat oven to 375 degrees.
Slice the potatoes on thinnest setting of a mandoline or as thin as you can with a knife. (The thinner the potatoes, the crispier they will bake up.) You can prevent them from browning by putting them in a bowl of water as you slice.
Combine the butter and olive oil in a small bowl. Brush the olive oil mixture on the inside of a cast iron skillet or other heavy baking dish. Arrange the potato slices in the skillet as you like. Wedge slices of shallot between slices of potato. Sprinkle with salt, crushed red pepper, and a pinch of paprika. Bake for 75 minutes. Arrange a few sprigs of thyme on top of the potatoes and bake for another 35 minutes, or until the potatoes are crispy on top. Serve.

Chicken and Guinness Bake

I've only tried this recipe once, but it's amazing! Give it a try, you'll fall in love :)

Ingredients:
6 Chicken Fillets
Salt and Black Pepper
2 tablespoons olive oil
4 garlic cloves, peeled and crushed
4 ripe tomatoes, quartered
1 can chopped tomatoes
1 packet of bacon, cut into squares
1 onion, finely chopped
2 carrots, cut into +- 3cm segments
¾ cup Guinness beer (Use any other beer you have, I made mine with Guiness)
1 tablespoon Thyme (fresh or dried, whatever you have!)
Method:
  1. Preheat oven to 180°C
  2. Peel the carrots, cut into +-3cm segments and par cook these by steaming them in a steamer for a few minutes or in the microwave for 2-3 minutes. Set aside.
  3. Season the chicken pieces with salt and pepper
  4. Heat the olive oil in a frying pan and add the chicken and garlic and brown quickly – this should take 1-2 minutes max with the heat on medium to medium-high. We are not trying to cook the chicken through here, just brown the sides.
  5. Now place the chicken, garlic, onions, carrots, bacon and tomatoes in a roasting dish. Scatter over the thyme and pour the Guinness into the dish.
  6. Cover with aluminium foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until done.
  7. Serve with mashed potato.
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