Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Yield: 4 servings

 

Prep Time: 20 min

 

Cook Time: 5 hours

Ingredients:

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Kelly's Notes:
To make this dish kid-friendly, simply leave out the crushed red pepper flakes.

Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.

Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies

beer maple slow baked beans

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Slow Cooker Maple Bacon Beer Baked Beans

Ingredients

• ½ lbs Great Northern beans
• ½ lbs Navy beans
• 4 strips thick cut bacon
• 1 sweet white onion, chopped
• 3 tbs molasses
• ¼ cup real maple syrup
• 2 cups smoked porter beer
• 1 ½ cups water
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 3 tbs balsamic vinegar
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp mustard powder

Directions

• Add the beans to a large bowl. Cover with water, refrigerate overnight (8 to 12 hours). Drain. (alternately, you can add the beans to a pot of water, bring to a boil, allow to boil for 3 minutes, turn off heat and allow to soak for 1 hour. Drain). 
• Cook the bacon in a skillet over medium high heat, remove bacon from pan. Add the onions to the bacon grease, cook until soft, about 5 minutes. Chop the bacon.
• Add the bacon, onions, drained beans and remaining ingredients to a slow cooker. Cook for 8 hours on low, stirring once or twice during cooking. If beans are still firm after 8-10 hours, turn to high and cook for an additional 2 hours.

beer bbq pulled chicken

BBQ Chicken
2 pounds boneless skinless chicken breast, thighs or a mix of the two
2 tablespoons honey
1 tablespoon smoked paprika
2 teaspoons chipotle chile powder
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt and pepper
3 cups of your favorite BBQ sauce 
1 cup beer (I used pumpkin beer!)
Cheddar Corn Popovers
3 eggs
1 cup whole milk (or 2%)
1 cup flour
1/2 cup fresh corn kernels
1 teaspoon brown sugar
1/2 teaspoon salt
3/4 cup sharp white or yellow cheddar cheese
1 tablespoon butter, melted
INSTRUCTIONS
Chicken in the Crockpot


Chicken in the Crockpot
1. Place the chicken in the bowl of a crockpot. Add the honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt, pepper, BBQ sauce and beer. Cover and cook on low 6-8 hours or on high 4-6 hours. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.
Chicken on the Stove
2. Heat a large heavy bottomed pot over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the chicken, honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt and pepper. Sear the chicken until almost blackened on both sides. Once the chicken has been seared on both sides, reduce the heat to low and add the BBQ sauce and beer. Give everything a good stir and then cover the pot. Simmer the chicken for 2-4 hours, the longer the better. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.
Cheddar Corn Popovers
3. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Grease a standard popover pan or 12 muffin/cupcake molds.
4. Using a blender or food processor, mix the eggs, milk, flour, corn, brown sugar and salt at low speed until just combined, about 30 seconds. Add the melted butter and blend another 20 seconds or so. Stir in the shredded cheddar cheese.
5. Divide the batter among the prepared cups. Bake for 15 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.
To Serve
6. Split the warm popovers open and fill them with BBQ chicken. If desired top with shredded cheddar cheese and serve with slaw. Enjoy!

amg dribble cakes from justputzing.com

Chocolate Beer Batter Cupcakes with Maple Bacon Frosting
** Recipe makes approximately 24 cupcakes

Ingredients:

(Cupcakes)

·       1 cup Guinness

·       1 stick butter

·       1/2 cup cocoa powder

·       1 cup chocolate chips

·       2 cups flour

·       1-1/2 cups sugar

·       1 1/2 teaspoons baking soda

·       1 teaspoon salt

·       2 eggs

·       2/3 cup plain Greek yogurt

·       1 tsp vanilla extract

(Maple-Glazed Bacon)

·       3 strips bacon

·       1/3 cup maple syrup

(Frosting)

·       8oz block cream cheese, softened

·       1 stick butter, softened

·       1 cup powdered sugar

·       1 tbsp maple syrup

·       1 tbsp candied bacon drippings

Directions:

1.    Preheat oven to 350. Line two muffin tins with cupcake liners and set aside.

2.    In a pot or large sauce pan, simmer the beer and butter on medium until butter is completely melted.

3.    Add cocoa powder and chocolate chips and stir until your mixture smooth. Take off heat and set aside to cool.

4.    In a large bowl, stir eggs and yogurt together until smooth. Slowly add chocolate mixture and vanilla.

5.    Add dry ingredients and stir until well combined.

6.    Spoon your batter into your lined muffin cups, about 1/2 (or just a little bit over) full.

7.    Bake for 15 minutes. Remove from oven and allow to cool.

8.    Turn oven up to 375, and line a large baking sheet with aluminum foil.

9.    Lay your bacon strips across a baking rack and place the rack on the foil-lined baking sheet.

10.  Using a pastry brush, brush each strip of bacon with a layer of maple syrup.

11.  Bake for 10 minutes, basting strips again about half way into that time.

12.  Flip your strips over, baste, and bake for another 10 minutes.

13.  Baste your bacon one last time, and stick them back in the oven for another 5 minutes. Remove from oven and let cool.

14.  While your cupcakes and bacon strips are cooling, start making your frosting. In a large bowl, beat together butter and cream cheese until smooth and well-incorporated.

15.  Add powdered sugar, maple syrup and bacon grease. Mix until smooth.
** Add more powdered sugar, as necessary, to achieve desired consistency.

16.  Spoon frosting  into a piping bag, and frost each cupcake.

17.  Slice one piece of bacon into 1-inch strips and press one piece into each frosted cupcake.

18.  Crumble/chop up the rest of the candied bacon and sprinkle them on top of the cupcakes.

19. Enjoy immediately, with a big glass of milk.

 

Actifry chicken batter

30g cornflour
35g plain flour
1 egg
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp smoked paprika
Mix until v sticky
Cut tips off of chick wings and separate rest
Does one batch of chick wings - will need to use your hands to mix...

Regards,
Sam Mackenzie

gns3 debian guide

http://forum.gns3.net/topic8988.html

http://www.nycnetworkers.com/study-tips/gns3-1-0-early-release/

--
Sam Mackenzie
Cisco IT Engineer in Networking & Security

Red velvet cake cream cheese frosting

The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade

 

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Author:Divas Can Cook

Ingredients

• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don't skip this ingredient)

Instructions

1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round, 9 inch cake pans with shortening and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Notes

Notes
~TIPS~
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

####################################################
This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

Ingredients

• 2 (8 oz) packs cream cheese, softened
• ¼ cup milk, made need more
• 1 stick butter, softened
• 2 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Add softened cream cheese into large bowl.
2. Pour in milk, butter and vanilla extract.
3. Mix until well combined.
4. Pour in half of the powdered sugar.
5. Mix until combined.
6. Add the remaining powdered sugar.
7. Mix until smooth and fluffy.
8. Use a spatula to scrape down the side of the bowl if needed.

Notes

If the frosting is too thick, add in a few drops of milk (about ¼ teaspoon) at a time and stir after each addition. It doesn't take much liquid to thin it out. If you add too much milk, you'll have to add more powdered sugar to thicken it back up which will make it sweeter.

####################################################
This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

###################################################
Read Morehttp://divascancook.com/2011/04/easy-creamy-fluffy-homemade-cream-cheese-frosting.html

Regards,

Sam Mackenzie

Gooey caramel Anzac slice

Ingredients

Base
1½ cups flour
1 tsp baking powder
½ cup Chelsea Soft Brown Sugar
140g butter, melted

Caramel
395g can condensed milk
2 Tbsp Chelsea Golden Syrup
50g butter

Topping
½ cup thread coconut
½ cup rolled oats
½ cup Chelsea Soft Brown Sugar
30g butter

Method

Pre-heat oven to 175 degrees. Line the base of a 19cm x 30cm slice tin with baking paper. 

Base
Combine the flour, baking powder and soft brownsugar in a bowl, add the melted butter and stir well until combined then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.

Caramel
Melt together the condensed milk, golden syrup andbutter in the microwave or over a double boiler, stirring until golden and thickened. Set aside to cool for 5 minutes while making the topping. 

Topping
Combine coconut, oats, soft brown sugar and butterand stir well. 
Pour the caramel over the par-baked slice and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.

Pavlova

1. Ingredients 

   For the meringue

   • 4 egg whites
   • 250g caster sugar
   • 1 tsp white wine vinegar
   • 1 tsp cornflour
   • 1 tsp vanilla extract

   For the topping

   • 500g strawberries, hulled and halved
   • 200g redcurrants, stalks removed
   • 3 tbsp icing sugar
   • 350ml double cream
2. Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
3. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
4. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.

Yorkshire puddings

5

(14)

Easy

 35 mins

Recipe by: chrispblackburn

Chris Blackburn is the 2011 winner of the Great Yorkshire Pudding Challenge at the Dean Clough Cookery School. A national Pro-Am competition judged by expert Yorkshire Food Critics.

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Ingredients

Makes: 12 Yorkshire puds

• 225g plain flour
• 1 teaspoon salt
• 4 eggs, beaten (see tip)
• 300ml milk

Preparation method

Prep: 5 mins | Cook: 20 mins | Extra: 10 mins, resting

1.

Sift flour and salt in to a large bowl and add the beaten eggs and half the milk, whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth. Let it rest for 30 minutes, this can be speeded up by placing it in the fridge for 10 minutes.

2.

Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.

3.

Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7. Bake for 20 minutes.

Tip

When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds!! The eggs form the glue that make them rise and stay together!!