juicy

This pulled pork starts with juicy pulled pork slow cooked with little effort, covered in a simple, homemade BBQ sauce then stuffed inside a sweet potato that is fluffy in the middle and crispy on the outside.

Paleo Crock Pot Pulled Pork Recipe with BBQ Stuffed Sweet Potatoes

onions,

garlic cloves, finely chopped

organic chicken stock

/ 2.3 kilos boneless or bone-in pork shoulder

* and pepper

oz Can Tomato Sauce

Cup Balsamic Vinegar

tsp Ground Mustard

tsp Onion Powder

tsp Smoked Paprika

Place the onions and garlic in an even layer in the slow cooker and pour in the stock.

Pat the pork dry with paper towels. Rub some salt and pepper all over the pork and place the meat on top of the onions and garlic.

Cover and cook following the slow cooker instructions, until the pork is fork-tender, about 6 to 8 hours on high or 10 to 12 hours on low.

About 1 1/2 hours before the pork is finished, preheat the oven to 190C/375F to bake the sweet potatoes.

Lift the pork onto a large plate or tray.

Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

Remove any string from the pork and peel off any skin. Using 2 forks, break up the meat into chunky pieces, discarding any large pieces of fat. Return it to the crockpot.

Put all the Paleo BBQ Sauce ingredients in the crock pot with the roast. Mix to combine. Put the lid back on and continue cooking the roast until it&#8217;s completely fork tender.

Wash and prick the sweet potatoes skins several times with a fork so they don’t explode in the oven.

Drizzle them with a little olive oil. Sprinkle them with a pinch of salt.

Cook in the hot oven for 1 hour to 1 hour and 20 minutes, depending on how large your potatoes are.

When sweet potatoes are baked, shred the pork a bit more with a fork if necessary and carefully split the sweet potatoes open and stuff them with the pulled pork mixture.

Pineapple Juice Cake

vegetable oil

pineapple juice

eggs

sugar

unsalted butter

Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.

Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. &nbsp;Beat about 2 minutes. &nbsp;Pour the batter into the prepared pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. &nbsp;Allow the cake to start to cool in the pan while you make the glaze.

In a small sauce pan, combine the powdered sugar, pineapple juice, and butter.  Cook over medium-low heat until the butter has melted, stirring frequently. &nbsp;

Use a skewer or toothpick to poke holes in the cake.  Pour the warm glaze over the cake while it is still in the cake pan.  It's going to seem like a lot of glaze, but just keep pouring.  Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

Here's what you need: chicken wings, baking powder, salt, low sodium soy sauce, honey, brown sugar, sesame seed

Baked Teriyaki Wings Recipe by Tasty

lb chicken wings

baking powder

salt

soy sauce

honey

brown sugar

sesame seed

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Remove excess moisture from chicken wings with a paper towel.

In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.

Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).

In a skillet, combine soy sauce, honey, and brown sugar on medium heat. Bring to a boil and add in sesame seeds.

Once sauce is thickened, stir in chicken wings until fully coated.

Serve with your favorite side dish or dipping sauce.

Juiciest Spatchcocked Turkey

poultry seasoning

black pepper

carrots

onion

celery

Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray.  Very coarsely chop the vegetables and scatter them over the pan.  Set aside.

Place the turkey on a large cutting board, breast side down.  Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery.  Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears.  You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey.  the flatter the better.  It may take a few tries and you&#x27;ll probably hear some bones breaking.  You can also now remove the excess skin around the neck and tail if you like.  Place the turkey on top of the vegetables.

In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture.  You can even rub some under the skin of the breasts for even more flavor. Then tuck the wings tips under the turkey to keep them from burning.

Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats.  Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat with continue to cook the bird once it&#x27;s out of the oven, so the temp will rise more even after being taken out.  If you find the turkey starting to burn, you can alwasy reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it&#x27;s cooking to make sure it&#x27;s cooked completely without drying out.

Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.

Juiciest ever, super moist oven-baked spicy chipotle chicken - Perfect for salads, burritos, tacos, enchiladas and more!

Baked Chipotle Chicken

boneless skinless chicken breasts, (pounded to about 3/4 inch thickness)

chipotles packed in adobo sauce ((sauce only))

chipotle chili powder

cumin

oregano

garlic

onion powder

Stir together all ingredients for marinade.

Add chicken and marinade to a large plastic bag and seal. Chill overnight or up to 24 hours.

Preheat oven to 400 degrees. Remove chicken from plastic bag and discard excess marinade. Place chicken side by side in a large, greased baking dish. Cover with foil.

Bake for 25-35 minutes until chicken is cooked through. Uncover and bake 5-10 minutes longer. Serve chicken as-is or in any of your favorite Mexican dishes like tacos, enchiladas, salads, and more.

Juicy Instant Pot Chicken Breast from fresh or frozen. 25 minutes from start to finish, simple ingredients and no saute. Use for meal prep, quick dinner or you name it.

Instant Pot Chicken Breast

chicken breasts (fresh or frozen*)

water

garlic powder

black pepper (to taste)

To the Instant Pot, add water and place trivet inside. Lay chicken breasts in a single layer (if using frozen make sure they are separated) and sprinkle with garlic powder, salt and pepper. Toss to coat evenly with tongs or hands.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 10 minutes (under 2" thickness) for fresh or 15 minutes for fresh (over 2" thick) and frozen chicken breasts.

Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

After 10-15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes and do Quick Release by turning sealing valve to Venting position.

Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.

https://content.jwplatform.com/videos/Q5JhFxjX.mp4

The Best Vegan Burger Recipe you say!? OH Yah it's a winner. These Ultimate Beefy Vegan Burgers are the best ever and made with a lot of love, Yup- definitely a labour of love. I have been trying to make a juicy, won't fall apart, grillable delicious veggie burger recipe for ages now. I think I nailed it!

Vegan Burger (Best Grillable Vegan Burger Ever!) 

1 and 1/2 lbs white or brown mushrooms

tbsp oil

Bulgar Wheat

Vital Wheat Gluten

tbsp tamari

tbsp Bbq sauce

tsp boullion paste

tbsp refined coconut oil

tsp Vegan Worcestershire sauce

tsp liquid smoke

Tbsp Chili powder

tsp cumin

tsp garlic

– 10 Burger buns

Vegan Burger Sauce Recipe

Ketchup

Mustard

Tomatoes

Red onions

Pickles

banana peppers

Vegan cheese

Lettuce

And whatever else floats your boat?

Heat up a small skillet, on med heat and add little oil, S&amp;P and saute your onions for 5 minutes or so then set aside.

Add the bulgar to a soup bowl and add 1 cup boiling water, cover,  and set aside for 30 minutes

In your Food Processor, process your mushrooms. (You might have to process your mushrooms in two or three batches depending on the size of your food processor) , making them quite small, but not mushy ( see video),and add to a large mixing bowl. Then add the sautéed onions, seasonings and liquids.

Drain the bulgar well and add when ready( don&#8217;t worry it will be very chewy, thats good) Mix it all together.

Lastly add in the Vital Wheat Gluten, and stir until combined and then mix by hand for 2 &#8211; 4 min ( 2 is probably good?) It is ready when you see strands forming in the burger mix.

Form 1/2 cup patties on a lightly oiled large (or parchment lined) non stick sheet tray. Spray tops of patties lightly with cooking spray, (optional).

Bake the patties for 25 min, flipping them  halfway through

Remove the patties from the oven add cheese and broil couple of minutes, ( cheese is optional)

 Grab a Burger, and a bun and build your Burgers.

https://www.youtube.com/watch?v=a93Wa6dOtJY

Hands down The BEST VEGAN BURGER EVER!.won't fall apart, grillable, delicious. Check out recipe here: http://thecheekychickpea.com/best-vegan-burger-recipe/

Best Vegan Burger Ever

Crispy on the outside, tender on the inside, this turkey leg recipe is easy to make and can be done in just under a short 30 minutes!

Air Fryer Turkey Legs

turkey legs

tsp pepper

Tbs butter

tsp rosemary

thyme

Pat turkey legs dry then season with salt and pepper

Combine butter with seasonings, in a small bowl and mix well.&nbsp;

Rub butter all over turkey legs and under the skin if possible

Preheat the air fryer to 350 ° F

Place the turkey leg into the air fryer basket and cook for 27 minutes. Until internal temp is 165 degrees F.&nbsp;

Check internal temp and add time if needed, then rest legs for 5 minutes and serve.&nbsp;

Super quick and easy Chicken Parmesan made right in the air fryer in a fraction of the time and way less messy!

Air Fryer Chicken Parmesan

chicken breasts (cut in half horizontally)

salt and pepper (to taste)

breadcrumbs

parmesan cheese (shredded)

marinara sauce

mozzarella cheese (shredded)

Preheat your air fryer for 3 to 5 minutes at 360 degrees.

Meanwhile place your cut chicken breasts on a cutting board and cover with a sheet of parchment paper. Use a heavy rolling pin or meat mallet to pound the chicken to an even thickness. Season with salt and pepper on both sides to taste.

Combine the breadcrumbs, parmesan and garlic powder in a shallow rimmed plate. In a separate bowl whisk the egg. Dip the chicken breasts in the egg mixture then coat evenly in the breadcrumb mixture. It's best to do this one at a time.

Spritz each chicken breast with non-stick spray to give an even better golden crust, then place chicken in an even layer in air fryer basket. If your fryer is small, you might have to do this in batches.

Cook at 360 degrees for 6 minutes, flip and cook an additional 3 minutes.

Top each chicken breast with 2 tbsp of marinara sauce and 2 tbsp mozzarella cheese then continue cooking an additional 3 minutes. Serve with pasta if desired and enjoy!

Juicy and flavorful Turkey Burgers with 5 simple ingredients. Sumptuously moist, smack-your-lips and the best turkey burger recipe on the web!

Juicy Turkey Burgers {5 Ingredients}

lb turkey

zucchini (about 1 medium)

garlic (grated)

tsp salt

tsp black pepper

In large mixing bowl, add ground turkey, zucchini, garlic, cumin, salt and pepper. Using your hands, mix well.

Form 6 large turkey burger patties about a size of a medium hand. Flatten them as burgers "jump up" while cooking. Use wet hands to help with stickiness issue. I usually form patties as I am waiting for skillet to get hot and as I go.

Stovetop: Preheat medium ceramic non-stick skillet on low-medium heat. It's important to cook turkey burgers low and slow so they get cooked through and do not fall apart (they won't). Add about 1.5 tbsp of oil to the skillet and swirl around. Place 3 patties in the skillet and cook for 5 minutes per side, flipping once. Repeat with remaining oil and burgers.

Grill: If grilling, freeze burgers for 10 minutes prior. Helps to hold their shape. Preheat grill on medium and spray with cooking spray. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 6-8 minutes flipping once. Grills vary, so check your burger for doneness by inserting a food thermometer into the center of the patty. You are looking for 165 degrees = done.

Serve hot and right away is the best. Burgers are the most juicy this way. Serve traditional way on a whole grain or thin multigrain bun with all the fixins. Or serve "naked" with mashed avocado (guacamole) and store-bought salsa. Or on a bed of greens. Sky is the limit.

https://content.jwplatform.com/videos/uZQjAr8y.mp4

Healthy Turkey Burgers with 5 simple ingredients. 3 easy steps and dinner is ready. They’re low fat and gluten free. And one secret ingredient holds it all together and makes for more healthy, juicy and flavourful burger. Serve traditionally on a whole grain bun with corn on the cob or with parsnip fries. Or “naked” …

Healthy Turkey Burgers

Chettinad chicken chukka is a delicious, aromatic, and spicy side dish that is authentic to Tamilnadu, South India. This Chettinad chicken chukka can be served with rice, biryani, chapati, dosa, or roti.

Chettinad Chicken Chukka

gm Chicken

Sesame oil

tsp Urad dhal

Fennel seeds

Cinnamon stick, small

Cloves

Cardamom

Cashew nuts

Dry red chili

spring Curry leaves

Garlic, crushed

tsp Ginger garlic paste, 1:2 (ginger : garlic)

Turmeric powder

½ tsp Chili powder

Tomato, chopped

tsp Cumin Pepper Powder, 1:1 (pepper : cumin)

tbsp Ghee

Coriander

Salt,

Water

In a pan with medium heat, pour oil...

In a pan with medium heat, pour oil and add urad dhal, fennel seeds, cinnamon sticks, cloves, cardamom, cashew nuts, curry leaves, and saute well

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Top Tags

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Pineapple Juice Cake

Baked Teriyaki Wings Recipe by Tast...

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The most viewed juicy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine