salty

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

ginger

Korean chili paste

Korean chili flakes

soy sauce

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

water

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

These No-Bake Sweet and Salty Cereal Bars are perfect for when those cravings strike. Filled with Honey Nut Cheerios, honey roasted peanuts, pretzels, and chocolate candies, these bars are the perfect combination of sweet and salty. With no oven required and minimal ingredients, you can have these bars prepped and ready to be devoured in no time!

No-Bake Sweet and Salty Cereal Bars

Honey Nut Cheerios

honey peanuts

Pretzel M&Ms

pretzel sticks, roughly chopped

milk chocolate chips

brown sugar

corn syrup

unsalted butter

You have to try this amazing salty and sweet soy sauce chocolate chip cookies. They are possibly the best chocolate chip cookies I have ever made and my kids highly approve of these amazing cookies.

The Best Soy Sauce Chocolate Chip Cookies

gr all-purpose flour (2 cups, see notes 1)

tsp baking soda

unsalted butter (softened, 1/2 cup)

131 gr sugar (2/3 cups)

92 gr shortening (1/2 cup)

tsp soy sauce (see notes 2)

tsp apple cider vinegar

egg (room temperature)

340 gr semi-sweet chocolate morsels (2 cups)

Mix flour with baking soda and stir to mix and set aside. Combine sugar, butter, shortening, in a mixing bowl and cream until smooth at medium speed using flat beater if you are using a stand mixer. Add egg and mix until creamy. Add soy sauce and vinegar and continue to mix for another 30 seconds. Gradually fold in the flour mixture until just mix and you no longer see loose flour. Add chocolate chip morsels and stir to mix. Proceed to chill or freeze the dough (if you choose to) or to bake step below

Prepare cookie dough:

The flavor gets even better when you chill the cookie dough for 24 hours or up to 48 hours before baking. You can divide the cookie dough into 3-4 batches and then flatten them into disc shapes, wrap tightly in a plastic wrap and store in a freezer bag and freeze them

Optional step - Chill or freeze:

Preheat your oven to 375 F (190 C). If the dough has been chilled, get them out from the refrigerator 30 minutes before you are ready to bake. Use a spoon or a cookie scoop to make a 1 1/4-inch dough ball. Place them on a baking sheet lined with a parchment paper, about 2-inches apart as they will spread, especially if you don&#039;t chill the dough. Bake for 11-12 minutes or until the edge of the cookie is brown and the top is just lightly golden brown

When you are ready to bake them:

Remove from the oven. The cookies will still appear to be very soft. Leave them on the baking sheet until they have firmed up enough for you to move to a cooling rack to cool down completely

Cooling:

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

You have to try this amazing salty and sweet soy sauce chocolate chip cookies. They are possibly the best chocolate chip cookies I have ever made and my kids highly approve of these amazing cookies. I dare you to eat no more than one

In just about 30 minutes, you can make a much better tasting version of the frozen, pre-packaged French bread pizza.

French bread pizza

baguette

tomatoes

oz tomato purée

0.25 tsp chili flakes

tsp basil

oregano

olive oil

2.5 oz Emmentaler cheese

2.5 oz buffalo mozzarella cheese

salt

pepper

Preheat the oven to 180°C/360°F. Cut the tomatoes into small pieces and slice the baguette in half lengthwise. Then cut in half again, this time widthwise.

Mix tomato purée, chili flakes, basil, dried oregano, and olive oil. Season with salt and pepper.

Transfer baguette halves to a parchment-lined baking sheet and spread with the tomato sauce. Place tomato pieces and basil on top and sprinkle with Emmentaler cheese. Pull the mozzarella into pieces and place onto the baguettes. Bake for approx. 15 min at 180°C/360°F. Turn on the grill function and bake for approx. 3 min. more, or until cheese is bubbly and brown on top. Serve and enjoy!

Super fluffy soft pretzel bites with a beer cheese sauce.

Soft Pretzel Bites with a Beer Cheese Sauce

flour (2 ½ cups)

½ tsp light brown sugar

¼ tsp yeast

warm water (1 cup)

egg, whisked for egg wash

salt (for sprinkling)

baking soda

shallots,

cheddar cheese

Monterey Jack cheese

cream cheese

tsp dijon mustard

garlic powder

beer

Whisk the yeast with 1 cup of warm water into the bowl of a stand mixer, and let it sit for 10 minutes until it starts to foam. Add the salt and brown sugar, then whisk. In the stand mixer with the dough hook attached, add the flour a cup at a time.

Knead the dough with the hook for 3-4 minutes. If the dough is still sticky, you can add up to ¼ cup of flour. Take the dough out and shape it into a ball. Grease your stand mixer bowl, put the dough back in and let rise for 30 minutes.

While the dough is rising, prepare your baking soda bath. Combine the 6 cups of water and baking soda and boil.

Preheat your oven to 400°F/200°C and line 2 baking trays with parchment paper.

Transfer the dough to your work surface and divide it into 6 equal pieces. Roll out each piece of dough into 12&quot; ropes. Cut each rope into about 8 pieces.

Drop 5-7 pretzel bites into the water and let boil for 10 seconds. Remove with a slotted spoon and place onto the prepared baking sheet. Don&#039;t let the bites touch.

Brush the beaten egg over each pretzel bite and sprinkle with coarse salt.

Bake the bites for 12-15 minutes until golden brown.

Make pretzels

In a medium saucepan, heat olive oil over medium heat until it begins to shimmer. Add the shallots and cook for 5 minutes. Add the beer, garlic powder, mustard, salt and pepper. Let it come to a boil.

Add the cream cheese in two additions, whisking constantly until smooth. Add the cheese and whisk until melted.

Make cheese sauce

These taste just like the ones in the store! So savory and deliciousm it's hard to stop from eating the whole batch.

Honey Mustard Pretzels

A simple, tangy salad with an herbal dressing that’s the perfect pairing for heavier carbs. Plus, it looks great. Find the recipe here.

Iceberg wedge salad with Italian dressing

iceberg lettuce

radicchio

red onion

tbsp white wine vinegar

mayonnaise

tsp sugar

Parmesan cheese

Trim the end of the iceberg lettuce and discard any wilted outer leaves. Quarter lengthwise, then cut each quarter into 3 equal pieces and transfer to a serving plate. Trim end of radicchio and discard any wilted leaves. Halve lengthwise, then cut each half into 3 equal pieces and transfer to the serving plate with the iceberg. Peel and very thinly slice red onion into rings using a mandoline, if you have one. Scatter the onions over the iceberg and radicchio wedges.

Add olive oil, vinegar, mayonnaise, dried oregano, and sugar to a measuring cup. Peel and grate garlic into the jar using a fine grater. Whisk the dressing until combined. Season with salt and pepper to taste.

To serve, pour dressing over the serving platter. Use a vegetable peeler to shave Parmesan cheese over the top, and finish with freshly ground black pepper. Enjoy!

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.

Roast pork with sauerkraut and potatoes

pork legs

sauerkraut

leeks

celery

onions (divided)

butter

beef stock (divided)

vegetable oil

tbsp salt

tbsp caraway seeds

tbsp pepper (ground)

wheat beer

white wine

bay leaves

tsp juniper berries

tbsp starch

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat.  In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Quinoa salad with beetroot, sweet potatoes, and miso dressing

quinoa (tri-color blend)

beetroots

garlic (divided)

cayenne pepper

cumin

tsp pepper

tbsp white miso paste

almond butter

lemon juice

tsp ginger

cranberries

pecans

0.33 oz cilantro

feta cheese

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

Nuoc cham is a salty, sweet, sour and spicy dipping sauce and works perfectly in this recipe.

Grilled pork steaks roasted lime nuoc cham

pork cutlets (bone in)

tbs sunflower oil

small Asian (red) eschalots, peeled (larger ones halved)

tbs caster sugar

limes,

(80 milliliters) fish sauce

green chillies, seeds removed, finely chopped

coriander, leaves picked, stalks finely chopped

garlic clove, finely chopped

snake beans, blanched,

mint basil

Warning: you'll be fighting over this roast pork crackling at your next Sunday night family dinner. It's super crispy and salty, and is delicious dunked in honey butter gravy.

Salty crackle with honey butter gravy recipe

pork rind

tsp sea salt

fennel seeds

salted butter

plain flour

milliliters (1 cup) Massel chicken style liquid stock

thyme,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5613771285001&=domain=taste

5348771529001-5613771285001

Bacon-wrapped chicken with kumara

Chicken breasts, skinless (Main)

rashers Streaky bacon

Garlic, skin on

Kumara,

thyme

Tbsp Mustard

Cider

Chicken stock

Tbsp Creme fraiche

Wrap 2 pieces of bacon around each chicken breast and season with salt and pepper.

Crush the garlic lightly with a knife. In a small casserole dish, place the kumara, garlic and thyme. Combine the mustard with the cider and chicken stock and pour into the dish. Place the chicken on top of the ingredients, season and bake for 25 minutes or until cooked through.

To serve, dollop the creme fraiche straight into the dish and enjoy.

These Ruffles Krispy Treats are SO delicious! Sweet, salty, gooey, crunchy and totally fabulous! A fun twist on the classic krispy square!

Ruffles Krispy Treats

family-size (13.5 oz) bag of Ruffles potato chips

miniature marshmallows (1 bag, plus 2 additional cups)

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