Double Fried Chicken Thighs Recipe

Easy Crock Pot Irish Stew Recipe 

• 1/2 cup (125 ml) plain flour
• 1 pinch salt and freshly ground black pepper
• 2 1/2 pounds (1.44 kg) lamb forequarter chops, halved
• 3 tablespoons (45 ml) vegetable oil
• 3 yellow onions, peeled and sliced
• 3 large carrots peeled and sliced
• 1 swede peeled and diced
• 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) dried thyme
• 3 tablespoons tomato paste
• 3 cups (750 ml) beef stock 
• 2 pounds (960 g) potato, peeled and sliced
• 1/3 cup chopped fresh parsley

1. In a plastic bag, combine plain flour, salt, and black pepper. Stir well. Add lamb chops, then shake well.
2. In a frying pan, heat vegetable oil over medium heat. Add seasoned lamb and sear on both sides.
3. Place chops on the bottom of greased a slow cooker.Top with potatoes, carrots, swede, and thyme.
4. In the same frying pan, cook onions, stirring occasionally, for 3 minutes. Add the tomato paste and cook, stirring, for further 2 minutes. Pour in the stock to the pan and bring to the boil. Pour the tomato mixture into the slow cooker.
5.  Cover the slow cooker and cook on high-heat setting for 4 hours or low for 8 hours.
6.  Turn off the crock pot and open the lid. Using tongs, remove cooked lamb chops from the cooker and transfer to a cutting board. Carefully remove bones. 
7. Transfer deboned meat to serving plates. Pour vegetable-tomato mixture over the meat. Serve hot.

Oven Baked Sticky Chinese Chicken Recipe 

• 1-2 tablespoons (15-30 ml) vegetable oil
• 12 chicken drumsticks or thighs
• 3 tablespoons (45 ml) cornstarch
• 2 cloves garlic, peeled and chopped
• 1/2 inch (1.25 cm) fresh ginger peeled and grated
• 4 green onions sliced into rounds
• 1/4 cup (60 ml) clear honey
• 1/4 cup (60 ml) light soy sauce
• 1/4 cup (60 ml) dark soy sauce
• 1/4 cup (60 ml) rice wine vinegar
• 1/4cup (60 ml) brown sugar
• freshly ground black pepper
• 1 cup (250 ml) cold water

1. Preheat an oven to 400F (200C)
2. Place cornstarch in a medium bowl. Coat the chicken in the cornstarch, then season it with a salt and pepper.
3. In a large frying pan, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add seasoned chicken drumsticks and brown on all sides. Remove browned chicken the pan and transfer to a baking dish. Bake in preheated oven for 15 minutes.
4. Meanwhile, prepare the sauce: in the same pan you brown the chicken in. Pour the remaining vegetable oil into the pan. Add the green onions, garlic, and ginger. Saute, stirring for about a minute just to soften and release the flavors.
5. Reduce heat to low and add the honey, dark and light soy sauce, rice wine vinegar, and black pepper. Stir well. Slowly add the water and stir to combine. Stir in the brown sugar until dissolved. Increase heat to medium-high and bring soy sauce mixture to a boil to thicken. Once thickened, remove from heat and set aside.
6. After the chicken bakes for 15 minutes, remove it from the oven and pour the sauce over the chicken, coating thoroughly.
7. Return the chicken to the oven and bake for further 15 minutes, turning the chicken and cover with sauce again if needed halfway through.
8. Bake until chicken drumsticks are cooked through.
9. Remove baked sticky Chinese chicken from the oven and transfer to serving plates. Serve and enjoy.

Ingredients:

• 1 pound (480g) fresh tortellini
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) unsalted butter
• 1 oz (300g) button mushrooms, washed and sliced
• 1/2 pound (240 g) bacon, rind removed and finely chopped
• 1 tablespoon (15 ml) plain flour
• 1 oz (300ml) cream
• 1/2 cup (125 ml) milk
• 1/3 cup (80 ml) flat-leaf parsley, roughly chopped
• Salt, to taste
  
  

  Instructions:

•  Step 1 Cook tortellini in a large saucepan of boiling salted water, according to packet instructions, until al dente, for about 10-11 minutes. Drain, using a colander and return to saucepan. 
• Step 2 Heat olive oil and butter in a frying pan over medium-high heat. Add mushrooms. Cook for 5 minutes, or until lightly golden. Remove cooked mushrooms from the pan and transfer to a plate. 
• Step 3 Add bacon to frying pan. Cook for  3-4 minutes, stirring occasionally, or until crisp. Sprinkle plain flour over bacon and stir well. Remove frying pan from heat. Gently add cream and milk, stirring constantly until well combined, then return frying pan to heat. Bring to the boil over medium-high heat. Stir in cooked mushrooms. Season with salt and pepper to taste.
•  Step 4 Stir mushroom -bacon sauce into cooked tortellini. Reduce heat to low and cook for 2 - 3 minutes, or until heated through. Spoon into bowls. Sprinkle with chopped fresh parsley. Serve immediately.

1. Place sliced bananas on a plate. Cover and refrigerate for at least two hours. 
2. Remove frozen bananas from the refrigerator and let thaw for a few minutes while you get out your mini muffin pan(s) — you'll need 18 wells. 
3. Lightly grease muffin pans with nonstick cooking spray. 
4. Add the bananas to a food processor. Process until smooth.
5.  Set aside one tablespoon of the mini chocolate chips and stir remaining chips into the banana ice cream. 
6. Scoop out the chocolate chip banana mixture into each of the wells. Sprinkle each with a few chocolate chips. 
7. Cover and refrigerate for at least an hour. 
8. Pop each one out carefully with a butter knife. 
9. Allow to thaw for a couple minutes and enjoy! 
10. Store banana dessert in a glass or stainless steel container in the freezer.