Easy Slow Cooker Jamacian Jerk Chicken

Ingredients
6 chicken thighs bone and skin on
3 green onions from tip to tail with root trimmed
1/2 yellow onion
1/2 jalapeno pepper de-seeded and de-veined
1/3 cup soy sauce
1/4 cup distilled white vinegar
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Instructions
Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes. In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth. Add the chicken to the slow cooker skin side up and pour the sauce over the chicken. Cook on low for 8 hours.
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Reuben Style Irish Nachos

INGREDIENTS
  • 22 oz package frozen waffle fries
  • 1 cup shredded swiss cheese
  • 1 cup shredded white cheddar cheese
  • 1 cup roughly chopped corned beef
  • ½ cup sauerkraut, drained and squeezed dry
  • Thousand Island dressing, for drizzling
  • Chopped chives, for garnish
INSTRUCTIONS
  1. Cook the waffle fries according to package directions.
  2. In a bowl, toss together swiss and cheddar.
  3. On a baking sheet or in a large cast iron skillet, spread half the waffle fries in an even layer. Top with half the cheese mixture, half the sauerkraut and half the corned beef. Repeat a second layer on top.
  4. Preheat the broiler.
  5. Broil the nachos until cheese is bubbling, about 5 minutes.
  6. Drizzle Thousand Island over top and garnish with chives.
  7. Serve immediately.
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Irish Chicken

INGREDIENTS
  • 1 whole chicken – cut into parts
  • ½ head of cabbage
  • 1 medium onion
  • 4 potatoes
  • 4 slices thick bacon
  • ¼ cup water
Rub
  • ½ teaspoon onion powder
  • 1½ teaspoons thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon sweet paprika
INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. Mix together rub ingredients. Roll the chicken pieces in the spices and set aside.
  3. Fry the bacon. When cooked put on a paper towel to drain. Drain most of the bacon grease from the pan, leaving enough to brown the chicken in. (you can also use olive oil if desired) Quickly brown the chicken pieces. When browned set aside on a plate.
  4. While the chicken is browning, roughly chop the cabbage. Then slice the onion into thin slices. Next peel the potatoes and slice into rounds. When the chicken is browned, add the cabbage to the pan with ¼ cup water, after a few minutes mix in the potatoes and onions. Take off of the heat.
  5. Cut the bacon into pieces and sprinkle over the cabbage mixture.
  6. Add the chicken pieces on top of cabbage mixture. Place the pan in the oven and cook until the chicken is done, about 45 – 50 minutes for all to cook. The juices from the chicken will help to cook the cabbage and potatoes.
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Authentic Irish Apple Cake

INGREDIENTS
cake
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 3 Tbsp milk or cream
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • about 3 Granny Smith apples, peeled and thinly sliced
  • confectioner’s sugar for dusting
streusel topping
  • 3/4 cup flour
  • 1/4 cup old fashioned rolled oats
  • 6 Tbsp unsalted cold butter, cut in small pieces
  • 1/2 cup sugar
custard sauce
  • 6 large egg yolks
  • 6 Tbsp sugar
  • 1 1/2 C. whole milk
  • 1 1/2 tsp vanilla
INSTRUCTIONS
  1. Set the oven to 350F
  2. Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don’t overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed.
  3. To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
  4. To make the cake, grease a 9 inch round spring form pan.
  5. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
  6. Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
  7. Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
  8. Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
  9. Let cool a bit in the pan before removing. Dust with confectioner’s sugar before serving.
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Dublin Coddle

Ingredients
  • 3 cups low sodium beef broth*
  • 1 pound smoked sausages, cut into thin rounds**
  • 1/2-pound thick-sliced good quality smoked bacon, chopped into cubes***
  • 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
  • 2 yellow onions, sliced into thin rounds
  • 3 large carrots, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
  • salt and fresh ground pepper to taste
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Preheat oven to 425F.
  2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Transfer sausages and bacon to a bowl and reserve the broth.
  5. Lightly grease a dutch oven or casserole dish with cooking spray.
  6. Spread one-third of the potatoes on the bottom of the casserole dish.
  7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
  8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
  9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
  10. Pour the reserved broth over the entire dish.
  11. Cover with a lid and bake in the oven for 40 minutes.
  12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
  13. Remove from oven and let stand 5 minutes.
  14. Ladle into bowls and garnish with fresh parsley.
  15. Serve.
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Tomato Spinach Chicken Spaghetti

(Not your same old spaghetti. Delicious and fresh tasting.)
  • 1/4 cup sun-dried tomatoes, chopped, drained of oil
  • 2 tablespoons olive oil, drained from sun-dried tomatoes
  • 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
  • salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 4 roma tomatoes, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 8 oz fresh spinach
  • 3 garlic cloves, chopped
  • 6 oz spaghetti or angel hair pasta
Instructions
  1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
  2. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.
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Steak and Cheese Egg Rolls

Ingredients:
1 pound ground beef
½ tsp salt
½ tsp pepper
1 tbsp Worcestershire sauce
2 tbsp butter
1 onion chopped
½ green bell pepper chopped
salt and pepper to taste
12 slices White American Cheese
24 egg roll wrappers
small bowl of water and oil, for frying
Instructions:
Start by browning the beef in the skillet. Try to brown without breaking up the meat too much. Get a nice brown sear on the beef, then break apart as little as possible. (You want the meat to resemble a pea in size [you want to avoid taco meat consistency]). Add the salt, pepper and Worcestershire sauce. Stir gently, then remove from pan. Add 2 tbsp. of butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized. Add salt and pepper to taste. If you like mushrooms in your cheesesteaks, go ahead and add some chopped mushrooms here too. Once browned, add the meat back in and combine together. Let the mixture cool while you prepare your egg roll wrappers and cheese. Make sure to keep the wrappers covered when you aren’t actively using them so they don’t dry out. Lay them on a flat surface and place a half a slice of American cheese on the wrapper. Add three tablespoons of the meat mixture on top of the cheese. Starting from the bottom left pull corner over the meat, then fold the two sides in. Wet the edges and roll tightly. At this point if you would like, you can freeze them for a later date. Since you probably don’t need all these at one time you can even just freeze half and make half. Set a pan to heat with oil, about an inch high would do the trick. Drop 3-4 egg rolls in them at once. You don’t really want to crowd the pan because they may stick together or it could even drop the temperature down too far.* Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag. Avoid napkins and paper towels, you don’t want to capture steam under the egg roll, it will create sogginess.
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Baked Crab Cake

Ingredients
  • Makes 4 generous crab cakes
  • ½ lb. of cooked jumbo lump crab
  • ¼ cup each, or even less ( you be the judge) of finely chopped celery, red onion, red pepper
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon of fresh chopped basil
  • ¼ teaspoon of Dijon mustard
  • ¼ cup of panko breadcrumbs
  • zest of a ½ lemon
  • 3 tablespoons of Dukes mayo for the filling,plus extra for aioli
  • Old Bay seasoning to taste, or creole if you want it spicier
  • FOR THE AIOLI
  • 1 cup of good quality mayo
  • meyer lemon juice or regular lemon juice, fresh. Mix well til you get a nice consistency, add some salt and pepper.
Instructions
  1. Pre- heat oven to 500 degrees
  2. Spray a small baking sheet or pie tin with olive oil spray, no parchment or foil.
  3. Take a mixing bowl then add the mayo, zest and old bay, mix well.
  4. Fold in the celery, red pepper, red onion, parsley and basil and panko.
  5. Gently fold in the lump crab meat and combine everything. At this point you can taste for seasoning as you like it, adding salt and pepper to taste or more spice.
  6. Place bowl into the freezer for 10 minutes or fridge for 20 minutes, no longer! This allows the panko to set up and hold everything together.
  7. Take a ring mold, the one I used was around 3″ and fill it almost to the top, packing it down as your filling it.
  8. Gently push it out onto your greased baking sheet.
  9. Place them into the hot 500 degree oven for 8 minutes and do not touch or flip them over.
  10. Take them out after 8 minutes and let them sit on the baking sheet for a minute before removing.
  11. Swipe your platter or serving dish with some of the aioli then carefully take a fish spatula and lift the crab cake gently off the pan and actually flip it over with your hand so the deeper golden side that was on the bottom is now facing up.
  12. Garnish with more aioli, some parsley and a sprinkle of Old Bay seasoning.
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Crispy Baked Garlic Parm Wings

INGREDIENTS
  • 2 lbs chicken wings
  • salt and pepper
  • 4 tablespoons olive oil
  • 4 tablespoons of butter
  • 1-2 heaping tablespoon of garlic
  • 3 heaping tablespoons of chopped parsley
  • ½ teaspoon salt
  • ½ cup of Parmesan cheese
INSTRUCTIONS
  1. Place a 8-quart saucepan with a steamer basket with 2 inches water. Cover and bring to a boil over high heat. Add wings and steam for 10 minutes.
  2. Remove wings and place them on a cooling rack placed on a baking sheet. Put them in the refrigerator for 1-2 hours
  3. Preheat oven to 425 degrees place wings on a sheet pan and bake for 20-25 minutes then flip and bake for another 20-25 minutes or until brown and crispy.
  4. In a small saucepan add olive oil and butter, let it melt then add garlic and cook on med 3 minutes. Pour in a large bowl add salt and 2 tablespoons parsley.
  5. Remove wings from oven and place in a bowl. Toss until coated, place on a serving platter. Sprinkle with Parmesan cheese and remaining parsley
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Guiness Steak Skewers with Gouda Sauce

INGREDIENTS

  • 1.5 lbs sirloin beef, cut into 1 1/2″ chunks
  • Steak seasoning
  • 1 bottle Guinness
  • 2 T butter
  • 1 T flour
  • 3/4 cup milk
  • 1 1/4 cups smoked Gouda cheese, shredded

INSTRUCTIONS

  1. Pour the Guinness into a small saucepan over medium-high heat. Bring to a simmer and reduce until the liquid measure approximately ⅓ cup.
  2. Thread the beef onto skewers and season with steak seasoning. Heat a flat stop griddle, grill pan or large skillet over high heat. Drizzle the skewers with olive oil
  3. Add the skewers to the pan and brush the top generously with the Guinness reduction using a basting brush. Sear the steak for 2-3 minutes before rotating the skewers ¼ turn, again brushing the reduction on the top side. Repeat until all four sides have been seared and all the reduction has been used. Turn the skewers to coat them in the boiled down Guinness sauce on the pan. Remove to a serving platter.
  4. Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, then slowly whisk in the milk. Once the milk has thickened to a cream-like thickness, whisk in the gouda, ⅓ a time, waiting to add the next batch until the previous one is fully incorporated. Season with freshly ground pepper and pour into a small bowl. Serve alongside the skewers.
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