This is going to be the easiest BBQ chicken you have ever made. I'm not joking! Nothing beats the flavor. This is The Best Crockpot BBQ Chicken recipe ever!

Ingredients

Gluten free
∙ Serves 6
Meat

    2 lbs Chicken breasts, boneless skinless

Condiments

    1 cup Bbq sauce
    1/4 cup Italian dressing
    1 tbsp Worcestershire sauce

Baking & Spices

    1/4 cup Brown sugar
    1 Salt

Ingredients



butter 75g
plain flour 75g
whole milk 500ml
mature cheddar 75g, grated
cooked ham hock 200g, shredded into chunks
frozen peas 100g, defrosted
flat-leaf parsley a handful, finely chopped
eggs 3, beaten
dried breadcrumbs 150g

groundnut oil for deep frying

English mustard to serve



Method



STEP 1

Melt the butter in a pan and then stir in the flour to make a thick paste. Gradually stir in the milk until you have a smooth sauce. Simmer over a low heat for 10-15 minutes. Add the cheese and stir until melted, then add the ham, peas and parsley, and season.

STEP 2

Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could make it the day before.) Scoop out large tablespoons of the mix and roll each into small logs, around 5cm long and 2cm thick.

STEP 3

Put the beaten egg on one plate and breadcrumbs on another. Roll the croquettes in the egg then the crumbs. Repeat so you have two layers of egg and breadcrumbs.

STEP 4

Fill a pan no more than 1/3 full with oil and heat to 180C (or until a cube of bread browns in around 30 seconds), then deep fry the croquettes in batches for 3-4 minutes until crisp and golden. Scoop out and drain on kitchen paper (you can keep the cooked croquettes warm in a very low oven). Serve with English mustard.

Ingredients
Gluten free
∙ Serves 8
Meat

    2 lbs Chicken breasts or thighs, boneless skinless
    1 cup Jamaican jerk marinade, mild

Produce

    1 Avocado
    3 Bell peppers
    1 (15 ounce) can Black beans
    1/4 cup Cilantro
    6 cloves Garlic
    8 sprigs Green onion
    1 Habanero pepper
    1 (15 ounce) can Kidney beans
    3 Limes, Juice of
    3 Plantains, large unripe green
    2 tsp Thyme, dried
    1 (28 ounce) can Tomatoes
    1 White onion, large

Condiments

    1/4 cup Soy sauce, low sodium

Baking & Spices

    2 tsp Allspice, ground
    1 tsp Black pepper
    1 tbsp Brown sugar
    1/2 tsp Cinnamon
    2 tsp Kosher salt
    1 Sea salt, Coarse

Oils & Vinegars

    1 Vegetable oil

Nuts & Seeds

    2 tsp Cumin

Dairy

    1 Cheddar cheese

Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade! Invented on


Ingredients

Gluten free
∙ Serves 4-6
Meat

    3 Chicken breasts (about 2 pounds), boneless skinless

Refrigerated

    2 Eggs, large

Condiments

    4 tbsp Ketchup
    1 tbsp Soy sauce

Baking & Spices

    1 cup Cornstarch
    1 tsp Garlic salt
    1/2 cup Granulated sugar
    1 Salt and pepper

Oils & Vinegars

    1/2 cup Apple cider vinegar
    1/4 cup Canola

Ingredients
∙ Makes 10 tacos
Meat

    1 1/2 lbs Chicken

    breasts, boneless and skinless

Produce

    3 Chipotles
    1/4 cup Cilantro, fresh
    2 cloves Garlic
    1 tsp Lime, zest
    1/2 tsp Onion powder

Refrigerated

    2 Eggs

Condiments

    1/2 cup Honey
    2 tbsp Hot sauce
    3 tbsp Ketchup
    1 tbsp Lime juice, fresh
    1 Ranch dressing

Baking & Spices

    3/4 cup All-purpose flour
    1/2 tsp Black pepper
    1/4 cup Brown sugar
    1/4 tsp Cayenne pepper
    1 1/3 tbsp Cornstarch
    1/2 tsp Salt

Oils & Vinegars

    2 tbsp Apple cider vinegar

Bread & Baked Goods

    1/4 cup Bread crumbs, plain
    10 Corn or flour tortillas
    3/4 cup Panko bread crumbs

Dairy

    1/4 cup Butter, unsalted

Liquids

    1/2 cup Water

Other

    non-stick spray


Instructions

1- Preheat your oven to 450 degrees F, and spray a large baking sheet with a non-stick spray. Set aside.

2- In one shallow bowl, whisk together the flour, salt, black pepper, and cayenne. In another shallow bowl, add the eggs. In a third shallow bowl, combine the panko and plain bread crumbs.

3- Taking each chicken strip, dredge in the flour and then shake to get rid of any excess. Place in the egg and douse to coat. Let any excess drip off. Then transfer the chicken strips to the bread crumb mixture, evenly coat and press down so that it adheres.

4- Place the chicken strips on the prepared baking sheet, and drizzle the melted butter on top. Bake at 450 degrees F for 8-10 minutes on each side or until the chicken has cooked through and is crispy. Remove from oven.

5- While the chicken is baking, prepare your sauce. In a large, heavy-bottomed saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout. In a small bowl, whisk together the corn starch and water until the corn starch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce the heat to low.

6- Submerge each chicken strip in the sauce, and place on a plate to the side.

7- Prepare your rice by, combining cooked rice, cilantro, lime juice, lime zest and a dash of salt and pepper.

8- Assemble your tacos by layering on rice, chicken, a drizzle of ranch dressing (if you are using) and a sprinkling of cilantro onto a warmed corn or flour tortilla. Serve immediately, and enjoy!

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.

Dovetailing tip: Prepare a total of 7 jalapeno peppers today. When preparing the jalapeno peppers (be sure you have rubber gloves on), for Meal 2, dice 1 pepper to use in Zesty Lime Shrimp and Avocado Salad. For Meal 4, you will use 4 1/2 large jalapeno peppers, sliced in half long ways and seeded to use in Grilled Okra and Jalapeños. For Meal 5, finely mince 1/2 of 1 pepper to use in the Orange Relish. Chop 1 pepper into small pieces to use in the Southwestern Black Bean Salad.

Yield: 4 servings
Prep Time: 20 mins
Cook Time: n/a
Total Time: 20 minutes

Ingredients:

1/4 cup chopped red onion
2 limes, juice of
1 teaspoon olive oil
1/4 teaspoon kosher salt, black pepper to taste
1 pound jumbo cooked, peeled shrimp, chopped*
1 medium tomato, diced
1 medium hass avocado, diced (about 5 oz)
1 jalapeño pepper, seeds removed, diced fine
1 tablespoon chopped cilantro
Directions:
In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.