Tag: recipes

CROCKPOT HONEY GARLIC PULLED CHICKEN

My husband surprised me at work today with a beautiful box of chocolates from the chocolatier. I am pretty sure he was smitten by this chicken dinner!!! Try it at home and see if it wins you some chocolates!!!! It is THAT good!!! CROCKPOT HONEY GARLIC PULLED CHICKEN!!!

Crockpot Honey Garlic Chicken

Ingredients:

2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
1 package chicken thighs (2 1/2 pounds)
1/2 cup honey
1/2 cup Tamari (or soy sauce)
1/4 cup blackberry jam
1/4 cup barbecue sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1 Tablespoon cornstarch mixed with 3T. water
Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot. In a bowl, whisk honey, tamari, blackberry
jam, bbq sauce, olive oil, garlic & onion. Pour the sauce over the chicken. Cover the crock pot and cook
the chicken on LOW for 4 hours and on HIGH for the last hour for a total of 5 hours. Carefully remove all of the chicken to a plate. Remove skin/bones and using 2 forks, shred the chicken. Put the chicken in a bowl. Remove liquid from crockpot and put into a pot over medium heat. Whisk in the cornstarch/water and boil a few minutes to reduce. Strain this through a sieve. Pour the sauce over the chicken, stirring to evenly mix. Pour as much or as little as you’d like!!! Top with scallions!! Serve over rice! Add some chopsticks for fun!
Recipe adapted from Just a Taste

COCONUT MACAROONS DIPPED IN CHOCOLATE!!!

ADAPTED FROM INA’S RECIPE….
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate
of your choice for melting (melt chips in microwave in a wide bowl for
easy dipping) This part is of course optional… but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip
the egg whites and salt on high speed in an electric mixer with the
whisk attachment until medium-firm peaks. Fold the egg whites into the
coconut mixture.

Drop the batter onto sheet pans lined with
parchment paper using a large spoon or an ice cream scoop. Should look
like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip
the bottoms into any type of chocolate you like. Milk or dark!
Mmmmmm!!! Add a chocolate drizzle across the tops!

Raspberry Brownies with White Chocolate Chips

(ADAPTED FROM FAT WITCH BAKERY BOOK)

1¾ sticks unsalted butter
½ cup + 1tbsp bittersweet chocolate chips
4 eggs
1 cup granulated sugar
1 tsp vanilla extract
½ cup + 1 tbsp flour
¼ tsp salt
½ cup white choc chips
½ cup seedless raspberry jam

Grease a 9×9 pan with nonstick foil. Preheat the oven to 350 degrees. Melt the butter and bittersweet
chocolate over in the microwave. Set aside. While
chocolate mixture is cooling, beat the eggs, sugar and vanilla together
in a mixing bowl until smooth. Add the cooled chocolate and keep mixing
until thoroughly combined. Add flour and salt stirring until no white streaks remain. Fold in the white chocolate.Spread
only half the batter into baking tin, then spread the preserves/jam on
top, avoiding the edges. Refrigerate for 20 minutes, then spread the
remaining brownie batter over the jam. Don’t worry if the jam and
brownie mixture get mixed up a bit. Bake for 35 minutes. Cool for 1 hour
on a wire rack.