Thursday, May 18, 2017

Honey-Garlic Slow Cooker Chicken Thighs Recipe



Honey-Garlic Slow Cooker Chicken Thighs Recipe



When it comes to chicken thighs, I am in all the way. Some people feel that it is the leftover parts of the other chicken pieces and usually, because of the price, it is often overlooked. 

For me, I have to say that it is equal to the rest of the chicken, for one thing, it is always very moist and flavourful compared to the leg and breast parts.  I tend to use the thighs more and more often into my dishes. I find that it has a great deal of clean meat and it always goes well with any side dish.  

Try this dish and let me know, what did you add to it and what your Family and Friends think of it. 







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Recipe;

6 Chicken thighs
-   With the skin removed or skin on.

1/4 to 1/2  Cup - Soya sauce (salted)
1/2 to 2/3  Cup - Ketchup
3 Cloves - Chopped garlic
1 Heaping Tbsp. - Natural honey
1 Tsp. - Dried basil

1 Tbsp. - All purpose flour 



For more information please see video below;







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I started this recipe with six plump farmers chicken thighs. I like to keep this dish on the low-calorie side, so I removed the skins. 

If your preference is to have the skin on, then it will be just as good, for the skin will add extra flavor to it. It can not go wrong.







Not all soya sauce is the same, some are more concentrated and some contain a lot of salt. 

It is best to add about have of what you think you need and slowly add more to the ongoing cooking dish to get it right. In this recipe, I used a salted type soya sauce but you can use unsalted. 







Add as many spices and/or herbs that you want, after all "it's your dish". How about adding some hot peppers, sweet peppers or any other hot spices you would like. 

Make sure your mixture is well blended at this point before you add it to the chicken.







One thing I like about a slow cooker is that because of the long cooking time, the meat self-marinates and brings out that full flavor you want in this dish. 

Thus eliminating the need to pre-marinate. 








Now, lets set it on high for about 5 to 6 hours, forget about it and leave it alone to do its job. The time depends on the quality of the chicken you buy. 

Now if you do remove the lid for any reason, remember that you have to increase the cooking time by a further 1/2 hour. 







When the meat falls off the bone with ease or you can squeeze it easily, then you know it is done and ready.

Now, add your favorite side dish and make it your way.










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Honey-Garlic Slow Cooker Chicken Thighs 
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Friday, May 5, 2017

Slow Cooker Texas Pulled Pork Recipe



Slow Cooker Texas Pulled Pork Recipe 


Now, what could get better than this recipe. So simple and just an awesome meal in one pot. The slow cooker just makes this pork as tender as tender can be. The meat will turn out soft and smooth along with its sauce that has penetrated into the pork. Making this an outstanding dish. 

With the slow cooker, there is really no way to mess up this recipe, it is fool-proof.  Just add your meat, set it and forget it. It's that simple. 

Please let me know how yours turned out and did you do anything different to it.




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Recipe; 

1 Kilo (over 2 lbs. - Pork shoulder

1/2 Cup - Chicken broth
1/4 Cup - Brown sugar
1 Med. - Chopped onion
1 Tbsp. - Mustered (heaping)
2 to 3 Tbsp.- white vinegar
1 Tbsp. - Worcester sauce
1 Tbsp. - Olive oil

1 Tsp. - Chili powder
1 Tsp.-  Garlic powder
1 Tsp. -  Smoked paprika
1 Tsp. - Thyme


Salt and pepper to taste


Topping;
Lettuce
Tomatoes
BBQ sauce



For more information, please see video below,





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No other recipe using a Slow Cooker can make this pork this tender and moist. It is always a win-win with everyone. 

In the few hours it takes to cook, the pork is marinating in the sauce and always delivers the full flavor we are looking for. 






At this point, go ahead and really add whatever you would like to the dish. Add more spice or herbs and/or  BBQ sauce. 


Add your Grandmother recipe for pork and see how good it will turn out. 








Yes, that's really "all there is", just add the mixture and "set it and forget it". 











The meat turns out soft and moist every time. As you move it from the cooker then you will see how it just falls apart. 











By returning the pork back into the sauce after it has been pulled apart, gives the meat a more full rich taste. 

Give it about a 1/2 hour more on high for the temperature to come up and bond everything together. 






Now, go ahead and add anything you like, the sky is the limit. Make it your way.












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Friday, April 21, 2017

Lima Beans In Tomato Sauce Recipe


Lima Beans In Tomato Sauce Recipe


I remember, way back then, my Father was always in charge of making this awesome bean dish. He would take up all his real pride in the kitchen when he was preparing it. I liked when he was pouring in the beer and smiling to me saying "this is the only beer I will let you have, but when you grow up, I will give it to you straight". 

My dad was not a very good cook and that chore was always left for my Mother, but when it came to these beans, he knew that it was the best of the best. It always turned out great and we all enjoyed it as a side or even as a meal. He always made a big pot when his friends came over to watch the hockey game, they all gobbled them up and usually, there was none left for me. 

Well, as I grew up I learned to make my own, but every time I make it, I always recall my Dad standing by his old kitchen making them and smiling. 


Let me know how you liked them and did you add anything extra to it....:) 




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Recipe;

1 1/2 lbs. ( 1/2 Kilo) - Fresh or frozen Lima Beans,

2 - Med. - Diced onions
2 to 3 Cloves - Garlic
1 to 2 - Tbsp. - Olive oil
2 to 3 Tbsp. - Tomato paste
1 Can - Whole or diced tomatoes.
1/2 Can - Any beer or water
1 to 2 Tbsp. - White or red vinegar
1 Tsp - Honey
1/2 Cup - Water
2 to 3 - Bay leaves

Salt and pepper to taste.

Options
1/4 Cup - Chopped parsley
Ketchup - Makes a richer sauce
Hot sauce - As needed



For more information please see video below; 



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This recipe is just the perfect food or so-called "Superfood".  Anyway, you serve it, it will always turn out great. Serve it as a side dish, a whole meal, finger food for a child or/and a stand-alone diet recipe. 









Here I was using canned tomatoes, but there is no reason why you can not use fresh. That depends on you. Diced or whole it will always turn out good. Just remember to break up the whole tomatoes for it to cook better. 








As for the Lima beans, you can use fresh or frozen. Now, with the fresh ones please soak them in water overnight and change the water a couple of times before cooking.









After the first initial cooking, you should check the beans for softness. Depending on the beans, it will have an outcome on how long it will take to soften. Add a few more minutes into the cooking time and adjust according. 







Now, go ahead and add really anything to the beans, here I only added chopped parsley. Also be careful during the last minutes of cooking because the sauce will reduce and it could burn starting at the bottom. 










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Tuesday, March 21, 2017

Italian Chicken Sandwich Recipe



Italian Chicken Sandwich Recipe

I remember growing up back in Canada. We lived near the Italian area that was full of restaurants all specializing in their Italian dishes. Now, my favorite was a little corner store that sold these Italian Chicken sandwiches.

My parents would give me some money and send me there to get some sandwiches and I would run home with them, for the smell would drive my crazy. I have to say that they disappear real fast, but I could eat only one, for the sandwich was bigger than my head. 

Now, after some tries, I managed to get it just right and the same that came from that little store back home. I hope you enjoy them as much as I do. 

Let me know how you had yours and what topping did you use. 




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Recipe;

1 1/2 lbs/ 1/2 kilo -  Chicken breasts

4 to 5 - Italian crispy  buns

2 Tbsp. - Olive oil
1 Cup - Breadcrumbs


Wash 
I Egg with a splash of milk

Parmesan cheese as needed 


Tomato Sauce
1 Can - Tomatoes diced or whole 
1 Tbsp. - White wine vinegar 
1 Tsp. - Garlic salt
1 Med,- Onion diced 
1 Tsp. - Honey 
1 Tbsp. - Olive oil
1 Tsp. - Basil
1 Tsp. - Oregano

Water as needed 
Salt and pepper to taste.


Extras
- Hot peppers
- Lettuce 
- Other cheese 


For more information, please see the video below. 





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This recipe is very easy and only uses a few ingredients but I can assure you that the outcome will be awesome. 

Here I started with some fresh farmers chicken that I know will give me the best outcome. 






Make sure to evenly coat the chicken strips and shake off the excess. Be careful putting them into the oil for it would be very hot and we do not want any splash-back. 









Fry the strips on medium-high heat for about 3 to 5 minutes on each side. 

It is best to transfer the pieces to a metal rack in order to drain away the oil. Also, it will dry up the strips and not let them become soggy. 








I added  some garlic  powered,  for  sometimes I like to make my life a bit easier, but whole garlic works just as good. 










When the tomatoes have been broken down and are soft, then just mash it all down with a potato masher. I like doing it this way because it makes the sauce a little thicker, that sticks better to the bun and sausage. 









Now that you added the chicken, tomato sauce and the cheese. Go ahead and make it your way, add all the topping that you like. 













Remember to always  "Make It Your Way". 












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Hamburger Spinach Patty Recipe


Hamburger Spinach Patty Recipe


As for me, I never get tired of hamburger. It seems that this never goes out of style and you can have hundreds of recipes that will always keep you cooking with hamburger.  After all, recipes with this meat are usually very simple and easy, and anyone from the novice to the professional can produce awesome dishes. 

I really like this recipe because when you combine the meat with the spinach and with the cheese you get the ultimate in taste and satisfaction. Now go ahead and add some gravy to the top and watch all the eyes at your table stare at the dish you presented. Make sure that you make some extra because you will need it. 

Let me know how yours turned out or did you add anything extra.




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Recipe;

1 1/2 Lbs. (1/2 Kilo)  Medium ground beef

1 egg
1/3 Cup - Breadcrumbs
1 Sm. - Chopped onion
1/3 Cup - Green onion
1/2 Tsp. - Powered garlic
1 Tbsp. - Wine vinegar
1 Tbsp. - Mustard
1 Tbsp. - Winchester sauce

2/3 Cup - Spinach
1/2 Cup - Your favorite cheese
1/4 Cup - Parsley as needed

Salt and pepper to taste


For more information, please see video below;




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I used a medium ground beef in this recipe because the fat content is just perfect to add flavor to this dish. Of course, if you want to go on the leaner side you can use lean meat. 

As for the cheese you can any type  that you like, here I added a light cheddar cheese.







I was using frozen spinach because that is what I had on hand. Heat up the spinach until most of the water has been evaporated. If there is too much water then your patties will become very soggy and tasteless. 








Make sure that you mix it up really well throughout the recipe because it has to all blend together and sticks well to make the patties. 

Go ahead and add anything extra that you would like at this stage.






Divide the meat into equal patties and then flatten with a little dent to hold the spinach and the cheese. 

Do not over load the patties for then it will all come out during the cooking process. 







Add the patties to medium heat and when the cooking process reaches about half way up the pattie, then flip them over. Just check the color halfway up, it will turn dark. 

Should be about 8 to 10 minutes on each side, be careful not to burn them because of high heat. 






Now, go ahead and enjoy. Just see how moist and tender it will be in on the inside. 

Do not forget to make extra because it will disappear fast. 










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Tuesday, March 7, 2017

Poutine Gravy Recipe



Poutine Gravy Recipe


Well, I finally gave in and listened to all the requests for this simple recipe. I did not make a video for this Poutine recipe because I was thinking that it is just too simple to make. 

When my Friends came over and wanted a quick snack, this was always the best thing. Now here it is, the easiest recipe I have on the net, but is it good, No, it's awesome and out of this world. 

Let me know how yours turned out.



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Recipe; 

A few large potatoes for making fries.

Instant meat or chicken gravy mix.

Your favorite cheese

Salt to taste.



For more information, please see video below;




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Now, as for the fries. Not all potatoes are good for making good firm fries. So, one option is to ask you local Supermarket which is the best ones to buy. 

In the last case you can buy them ready to fry, just open the bag and add them to hot oil. 

Check the video below on " How to make the best Fries", you just might surprise yourself. 








Now, go ahead without guilt and get you favorite instant gravy mix.  There are so many kinds, that means that you can have a different taste every time you make it. 

Just remember to follow the instructions on the package. 






Make sure you keep on stirring the gravy and keep an eye on it because as it begins to thicken, it can burn very easy. It can burn very fast, starting from the bottom where you will not notice it right away. 






Go ahead and add your favorite cheese, it does not matter really what type you use, just as long as it keeps you happy. 


Just make sure that is a hard cheese that has a good melting point. 





After I grill the cheese on the top grill of the oven, I add the gravy very hot to the cheese. 


I lake to use metal plates because it keeps the fries stay hotter longer. 








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Saturday, February 18, 2017

Hamburger Baked Potato Recipe



Hamburger Baked Potato 


Well, here we go. I finally caved in to making this recipe because of all the requests. I just did not get around to adding this baked potato because of its simplicity. 

When it comes to the perfect topping for it, it becomes a personal thing. When I serve this to my friends at a party or just a get-together, I keep all the toppings in other plates so everyone can grab a hot potato and add what you want. To make it even better I had a small portable toaster oven at the end of the table set to grill and in about two minutes or so, every potato toppings was grilled to perfection. 

Let me know how yours turned out and what was favorite toppings.



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Recipe;

2 - Large baking potatoes

2 - Kilos ( 1 1/2 lbs.)  Medium ground beef.

1 Sm. - Diced onion
1 Tbsp. - Olive oil
1/4 Cup. - Red hot red peppers.
2 Cloves - Garlic
2 Tsp. - Meat spice ( add your favorite)


Toppings
1/3 Cup - Light cheddar cheese
1/4 Cup - Green onions.
1 Cup - Shredded lettuce
Sour cream - As needed
Cherry tomatoes - Chopped or on the side



For more information, please see video below; 





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Go ahead and add whatever topping to this hamburger base. Here I am adding some hot red peppers to the meat base, this will give it some deep spicy flavor. 










Make sure that you poke the potato in a few spots to let out the steam when baking. This makes it bake faster and more evenly. If you prefer not to use aluminum foil for the baking, then rub some cooking oil on the potato and bake it. 







To give the meat a full flavor, I use Medium ground beef. The fat content will keep it moist and flavourful. If you want to use lean meat, you can, but do not over cook it. 










I am using a lighter cheddar cheese here for a little bit of weight control. But you can really use any type of cheese you like.











The usual way is to slice the potato halfway down the middle. The problem I see with this is, that by slicing it into fours will allow you to add more topping. 










Now, go ahead and make your day.












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Friday, January 20, 2017

Hamburger Minestrone Recipe




Hamburger Minestrone Recipe

I just love this recipe for it has a " stick to your ribs" satisfaction. Every cold outing I go on from skiing to winter hiking, I always have a soup thermos full of this minestrone. 

It has all the goodness, energy, and the stuff to keep you going and keep you warm all day long. It all comes in one package, Just open and eat, everything is there for you. Evan my kids loved it, and it is easy to carry in a backpack, the only thing extra would be a spoon. 

Try it and let me know how it turned out for you, and did you add anything extra to eat. 




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Recipe 

1 Lbs.(1/2 kilo) -  Medium ground beef.

1/2 Pkg. -  Bow pasta.
1/2 Pkg. -  Any frozen veggies 
1 Can     - Kidney beans 
1 Can     - Minced tomatoes 
1- Med. -  Diced onion
3 Tbsp.  - Tomato paste
1/4 Cup - Hot peppers 
2 Cups  -  Water or beef broth 
3 Tsp.   - Italian or steak seasoning
1 Tsp.  - Dried thyme 
! Tsp.  - Dried basil 

Salt and pepper as needed 


Toppings
Green onions as needed
Fresh parsley as needed 


Options 
Carrots 
Hot sauce 
Tomato sauce 
Sweet red peppers 
1/4 Cup - Hot peppers



For more information, please see video below;





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Add the Italian seasoning to the ground meat when the meat is halfway cooked so it can soak up into the meat to bring out its full flavor. 

Try it with other seasoning mixes like steak, taco and/or kebob. The choices are endless, a different recipe every time. 





Don't brown the meat all the way through at the start because it will cook better and add more flavor to the meat as you go along adding all the other ingredients. 

Aways mix well as you go along. 





Now go ahead and add your favorite veggies, you decide what works better for you. 

I find that for the convenience the frozen veggies works better with this recipe. Of course, you can use fresh if you want. 






As for pasta, use any type you want. Here I was using bow pasta, why? because I had an open package and I wanted to use it up. 

Make every dish different, the possibilities are endless. 









As for toppings, really add whatever you like. The more the better. 













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