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Crockpot Amish Pork Chops
Ingredients
4 boneless pork chops, about 6 oz each
½ cup ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
2 tbsp low-sodium soy sauce
1 small onion, thinly sliced
1 tsp garlic powder
½ tsp paprika
½ tsp black pepper
¼ tsp salt
Instructions
Prepare the Pork: Pat the pork chops dry and season lightly with paprıka, garlic powder, black pepper, and salt.
Make the Sauce: In a bowl, whisk together ketchup, brown sugar, apple cider vinegar, and soy sauce until smooth.
Layer the Slow Cooker: Place sliced onion in the bottom of a 5-6-quart slow cooker. Arrange the pork chops on top.
Add the Sauce: Pour the sweet-and-sour sauce evenly over the pork chops.
Slow Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the pork is tender and reaches a safe internal temperature.
Finish the Sauce: If you want a thicker sauce, transfer the liquid to a saucepan and simmer for a few minutes until slightly reduced.
Serve: Spoon the warm sauce and onions over the pork chops and serve immediately.
@FoodAndRecipesWithCherokee 🦉
Ingredients
4 boneless pork chops, about 6 oz each
½ cup ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
2 tbsp low-sodium soy sauce
1 small onion, thinly sliced
1 tsp garlic powder
½ tsp paprika
½ tsp black pepper
¼ tsp salt
Instructions
Prepare the Pork: Pat the pork chops dry and season lightly with paprıka, garlic powder, black pepper, and salt.
Make the Sauce: In a bowl, whisk together ketchup, brown sugar, apple cider vinegar, and soy sauce until smooth.
Layer the Slow Cooker: Place sliced onion in the bottom of a 5-6-quart slow cooker. Arrange the pork chops on top.
Add the Sauce: Pour the sweet-and-sour sauce evenly over the pork chops.
Slow Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the pork is tender and reaches a safe internal temperature.
Finish the Sauce: If you want a thicker sauce, transfer the liquid to a saucepan and simmer for a few minutes until slightly reduced.
Serve: Spoon the warm sauce and onions over the pork chops and serve immediately.
@FoodAndRecipesWithCherokee 🦉
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Cheesy Ground Beef & Corn Pasta Bake
Ingredients
12 oz rotini or penne pasta
1 Ib ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup corn, drained
1 jar (24 oz) marinara or pasta sauce
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 cup ricotta or cottage cheese
1½ cups shredded mozzarella
½ cup shredded cheddar cheese
¼ cup grated Parmesan
2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook pasta in salted water until just al dente. Drain.
Brown the ground beef and onion in a large skillet over medium heat. Add garlic and cook for 30 seconds.
Stir in diced tomatoes, corn, pasta sauce, Italian seasoning, paprika, salt,and pepper. Simmer for 5 minutes.
Toss the cooked pasta with the meat sauce and ricotta until well combined.
Transfer to the baking dish and spread evenly.
Sprinkle mozzarella, cheddar, and Parmesan generously over the top.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes, until bubbling and golden.
Rest for 5-10 minutes, then garnish with fresh parsley and serve warm.
Tip: Add red pepper flakes for a little heat
@FoodAndRecipesWithCherokee 🦉
Ingredients
12 oz rotini or penne pasta
1 Ib ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup corn, drained
1 jar (24 oz) marinara or pasta sauce
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 cup ricotta or cottage cheese
1½ cups shredded mozzarella
½ cup shredded cheddar cheese
¼ cup grated Parmesan
2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook pasta in salted water until just al dente. Drain.
Brown the ground beef and onion in a large skillet over medium heat. Add garlic and cook for 30 seconds.
Stir in diced tomatoes, corn, pasta sauce, Italian seasoning, paprika, salt,and pepper. Simmer for 5 minutes.
Toss the cooked pasta with the meat sauce and ricotta until well combined.
Transfer to the baking dish and spread evenly.
Sprinkle mozzarella, cheddar, and Parmesan generously over the top.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes, until bubbling and golden.
Rest for 5-10 minutes, then garnish with fresh parsley and serve warm.
Tip: Add red pepper flakes for a little heat
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies 💫 🌙 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Thief Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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Carmel Apple Turnovers
Ingredients
• 2 c. diced apples, such as Granny Smith and Honeycrisp (about 2 medium apples)
• 1 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1 large egg
• All-purpose flour, for work surface
• 1 (14-ounce) package all-butter puff pastry (such as Dufour Classic), defrosted
• Turbinado sugar, for sprinkling
• 1 c. granulated sugar
• 1/2 tsp. kosher salt
• 4 tbsp. (1/2 stick) unsalted butter, cut into pieces
• 1/3 c. heavy cream, at room temperature
Directions
Step 1
Combine apples, brown sugar, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring occasionally, until softened, 5 to 7 minutes. Beat egg with 1 tablespoon water in a bowl.
Step 2
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a floured work surface, roll puff pastry dough into a 14- by 14-inch square. Cut into 9 squares. Spoon apple filling (about 1 heaping tablespoon) in the center of each square. Brush edges with egg wash. Fold squares over filling to form triangles, then press edges together with the tines of a fork; make small slits in the top of each with a sharp knife. Brush tops with egg wash and sprinkle with turbinado sugar. Transfer to prepared baking sheet and chill 15 minutes.
Step 3
Bake 15 minutes, then reduce oven to 350°F. Bake until turnovers are puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.
Step 4
Combine granulated sugar, salt, and 1/4 cup water in a small saucepan. Cook over medium-high heat until an instant-read or candy thermometer reaches 350°F (do not stir, but gently swirl pan if edges become dark) and mixture turns a golden brown, 7 to 10 minutes. Remove from heat and carefully stir in butter and cream (mixture will bubble up). Drizzle over turnovers.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 2 c. diced apples, such as Granny Smith and Honeycrisp (about 2 medium apples)
• 1 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1 large egg
• All-purpose flour, for work surface
• 1 (14-ounce) package all-butter puff pastry (such as Dufour Classic), defrosted
• Turbinado sugar, for sprinkling
• 1 c. granulated sugar
• 1/2 tsp. kosher salt
• 4 tbsp. (1/2 stick) unsalted butter, cut into pieces
• 1/3 c. heavy cream, at room temperature
Directions
Step 1
Combine apples, brown sugar, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring occasionally, until softened, 5 to 7 minutes. Beat egg with 1 tablespoon water in a bowl.
Step 2
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a floured work surface, roll puff pastry dough into a 14- by 14-inch square. Cut into 9 squares. Spoon apple filling (about 1 heaping tablespoon) in the center of each square. Brush edges with egg wash. Fold squares over filling to form triangles, then press edges together with the tines of a fork; make small slits in the top of each with a sharp knife. Brush tops with egg wash and sprinkle with turbinado sugar. Transfer to prepared baking sheet and chill 15 minutes.
Step 3
Bake 15 minutes, then reduce oven to 350°F. Bake until turnovers are puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.
Step 4
Combine granulated sugar, salt, and 1/4 cup water in a small saucepan. Cook over medium-high heat until an instant-read or candy thermometer reaches 350°F (do not stir, but gently swirl pan if edges become dark) and mixture turns a golden brown, 7 to 10 minutes. Remove from heat and carefully stir in butter and cream (mixture will bubble up). Drizzle over turnovers.
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
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Red Eye Gravy
Ingredients
4 large slices country ham (about 8 oz.)
3/4 cup strong black coffee
Directions
1 Trim ham:
Trim most of the fat from the outer edges of the ham slices.
2 Heat ham trimmings:
Heat a large cast-iron skillet over medium heat. Add the trimmings and cook 3 to 5 minutes, or until they render about 2 teaspoons of fat.
3 Cook ham slices:
Add the ham slices to the skillet and cook about 10 minutes or until browned on both sides, flipping them several times. Remove the ham to a plate and cover to keep warm.
4 Add coffee to skillet:
Pour the coffee into the skillet. Bring to a boil and scrape up the bits from the bottom of the skillet.
Reduce the heat and simmer 5 to 10 minutes or until the liquid reduces to about 1/2 cup. Discard the rendered fat pieces. Serve the gravy piping hot.
@FoodAndRecipesWithCherokee 🦉
Ingredients
4 large slices country ham (about 8 oz.)
3/4 cup strong black coffee
Directions
1 Trim ham:
Trim most of the fat from the outer edges of the ham slices.
2 Heat ham trimmings:
Heat a large cast-iron skillet over medium heat. Add the trimmings and cook 3 to 5 minutes, or until they render about 2 teaspoons of fat.
3 Cook ham slices:
Add the ham slices to the skillet and cook about 10 minutes or until browned on both sides, flipping them several times. Remove the ham to a plate and cover to keep warm.
4 Add coffee to skillet:
Pour the coffee into the skillet. Bring to a boil and scrape up the bits from the bottom of the skillet.
Reduce the heat and simmer 5 to 10 minutes or until the liquid reduces to about 1/2 cup. Discard the rendered fat pieces. Serve the gravy piping hot.
@FoodAndRecipesWithCherokee 🦉
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Lasagna Rolls
Ingredients
6 lasagna sheets (standard wavy noodles)
½ cup basil pesto (store bought or fresh)
4 oz thinly sliced Genoa salami
4 oz thinly sliced capicola
4 oz thinly sliced prosciutto
1 ½ cups low moisture mozzarella (shredded or thinly sliced)
The Double Breading Station
1 cup all purpose flour (seasoned with 1/2 tsp salt and 1/2 tsp garlic powder)
3 large eggs, well beaten
2 cups Italian seasoned panko breadcrumbs
Vegetable or canola oil for deep frying
For Serving
Warm marinara sauce for dipping
Grated Parmigiano Reggiani
Fresh basil leaves
Directions
Step 1
Boil the lasagna sheets in salted water until fully cooked. Drain immediately and lay flat on a baking sheet lined with parchment paper. Pat both sides completely dry with paper towels to ensure the breading sticks later.
Step 2
working with one noodle at a time, spread a thin, even layer of pesto down the entire length of the noodle.
Step 3
To make sure not too much meat or cheese is hanging off, I cut my meats in cheeses in half mostly. You can fold it over too. Lay down a single, slightly overlapping layer of salami, capicola, prosciutto and mozzarella.
Step 4
Roll the noodle up firmly from one end to the other into a tight spiral. cut any excess meat or cheese. Place seam-side down on the baking sheet. Repeat for all noodles. Freeze for 45–60 minutes until solid and firm to the touch.
Step 5
Set up three shallow bowls: Flour, Beaten Eggs, and Panko. Coat a frozen roll in seasoned flour; shake off excess. Dip into egg wash. Press into panko. Dip back into the egg wash and press into panko a second time. Make sure the open top and bottom spirals are completely sealed in breadcrumbs to keep the cheese enclosed.
Step 6
Return the breaded rolls to the freezer for 30 minutes. This sets the crust and prevents the cheese from leaking into the oil.
Step 7
Heat 3 inches of oil in a deep pot to 350°F (175°C). Carefully lower 2–3 rolls into the oil at a time using a slotted spoon. Fry for 4–5 minutes until deep golden brown and crunchy. Drain on paper towels for 2 minutes, then serve warm with marinara for dipping.
@FoodAndRecipesWithCherokee 🦉
Ingredients
6 lasagna sheets (standard wavy noodles)
½ cup basil pesto (store bought or fresh)
4 oz thinly sliced Genoa salami
4 oz thinly sliced capicola
4 oz thinly sliced prosciutto
1 ½ cups low moisture mozzarella (shredded or thinly sliced)
The Double Breading Station
1 cup all purpose flour (seasoned with 1/2 tsp salt and 1/2 tsp garlic powder)
3 large eggs, well beaten
2 cups Italian seasoned panko breadcrumbs
Vegetable or canola oil for deep frying
For Serving
Warm marinara sauce for dipping
Grated Parmigiano Reggiani
Fresh basil leaves
Directions
Step 1
Boil the lasagna sheets in salted water until fully cooked. Drain immediately and lay flat on a baking sheet lined with parchment paper. Pat both sides completely dry with paper towels to ensure the breading sticks later.
Step 2
working with one noodle at a time, spread a thin, even layer of pesto down the entire length of the noodle.
Step 3
To make sure not too much meat or cheese is hanging off, I cut my meats in cheeses in half mostly. You can fold it over too. Lay down a single, slightly overlapping layer of salami, capicola, prosciutto and mozzarella.
Step 4
Roll the noodle up firmly from one end to the other into a tight spiral. cut any excess meat or cheese. Place seam-side down on the baking sheet. Repeat for all noodles. Freeze for 45–60 minutes until solid and firm to the touch.
Step 5
Set up three shallow bowls: Flour, Beaten Eggs, and Panko. Coat a frozen roll in seasoned flour; shake off excess. Dip into egg wash. Press into panko. Dip back into the egg wash and press into panko a second time. Make sure the open top and bottom spirals are completely sealed in breadcrumbs to keep the cheese enclosed.
Step 6
Return the breaded rolls to the freezer for 30 minutes. This sets the crust and prevents the cheese from leaking into the oil.
Step 7
Heat 3 inches of oil in a deep pot to 350°F (175°C). Carefully lower 2–3 rolls into the oil at a time using a slotted spoon. Fry for 4–5 minutes until deep golden brown and crunchy. Drain on paper towels for 2 minutes, then serve warm with marinara for dipping.
@FoodAndRecipesWithCherokee 🦉
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Mississippi Chicken Chili
3 to 4 boneless skinless chicken breast or thighs
1 packet of au jus gravy mix
1 packet ranch seasoning mix
1 tablespoon chili powder
2 (15-ounce) cans white kidney beans (cannellini beans), drained
1/2 cup pepperoncini pepper brine (from the jar)
1 (15-ounce) can fire-roasted diced tomatoes
1/2 cup sliced pepperoncini peppers
1/2 stick unsalted butter
Add Everything to your crockpot and cook on high for 4 hours or low for 5 to 6 hours. Shred chicken and enjoy!
@FoodAndRecipesWithCherokee 🦉
3 to 4 boneless skinless chicken breast or thighs
1 packet of au jus gravy mix
1 packet ranch seasoning mix
1 tablespoon chili powder
2 (15-ounce) cans white kidney beans (cannellini beans), drained
1/2 cup pepperoncini pepper brine (from the jar)
1 (15-ounce) can fire-roasted diced tomatoes
1/2 cup sliced pepperoncini peppers
1/2 stick unsalted butter
Add Everything to your crockpot and cook on high for 4 hours or low for 5 to 6 hours. Shred chicken and enjoy!
@FoodAndRecipesWithCherokee 🦉
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Slow Cooker Braised Beef With Caramelized Onions
INGREDIENTS:
3-4 Ib beef chuck roast, cut into large chunks
2 large yellow onions, thinly sliced
5 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
1½ tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
½ tsp dried rosemary
2 tbsp tomato paste
2 cups beef broth
½ cup red wine, optional
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tbsp brown sugar
2 bay leaves
INSTRUCTIONS:
Pat the beef dry and season generously with salt, black pepper, smoked paprika, thyme, and rosemary.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until deeply browned on all sides.
Transfer the browned beef to the slow cooker.
Add the butter to the same skillet.
Add the sliced onions and cook for several minutes until soft and deeply golden. Add the garlic and cook for another minute.
Stir in the tomato paste and cook for about 1 minute.
Pour in the beef broth and red wine, if using, scraping up the browned from the bottom of the skillet.
Stir in the Worcestershire sauce, balsamic vinegar, brown sugar, and bay leaves.
Pour the onion and braising mixture over the beef in the slow cooker.
Cover and cook on LOW for 7-8 hours, or until the beef is extremely tender and easily breaks apart with a fork.
Remove the bay leaves. Taste the sauce ana aajust ine seasoning It needed.
12. Serve the tender beef with plenty of the caramelized onions and rich braising sauce spooned over the top.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS:
3-4 Ib beef chuck roast, cut into large chunks
2 large yellow onions, thinly sliced
5 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
1½ tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
½ tsp dried rosemary
2 tbsp tomato paste
2 cups beef broth
½ cup red wine, optional
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tbsp brown sugar
2 bay leaves
INSTRUCTIONS:
Pat the beef dry and season generously with salt, black pepper, smoked paprika, thyme, and rosemary.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until deeply browned on all sides.
Transfer the browned beef to the slow cooker.
Add the butter to the same skillet.
Add the sliced onions and cook for several minutes until soft and deeply golden. Add the garlic and cook for another minute.
Stir in the tomato paste and cook for about 1 minute.
Pour in the beef broth and red wine, if using, scraping up the browned from the bottom of the skillet.
Stir in the Worcestershire sauce, balsamic vinegar, brown sugar, and bay leaves.
Pour the onion and braising mixture over the beef in the slow cooker.
Cover and cook on LOW for 7-8 hours, or until the beef is extremely tender and easily breaks apart with a fork.
Remove the bay leaves. Taste the sauce ana aajust ine seasoning It needed.
12. Serve the tender beef with plenty of the caramelized onions and rich braising sauce spooned over the top.
@FoodAndRecipesWithCherokee 🦉
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Chicken & Corn Chowder
Ingredients
2 cups cooked chicken, shredded
2 cups corn kernels
1 medium potato, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
4 cups chicken broth
1½ cups heavy cream or half-and-half
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
½ tsp garlic powder
Salt and black pepper to taste 2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Step-by-Step
Melt the butter in a large pot over medium heat. Add the onion and bell peppers and cook for 4-5 minutes until softened.
Add the garlic and cook for another 30 seconds.
Sprinkle in the flour and stir continunusiv for ahout 1 minute
Slowly pour in the chicken broth while stirring until smooth.
Add the diced potato, corn, paprika, cumin, chili powder, garlic powder, salt, and pepper.
Bring to a gentle simmer and cook for 12-15 minutes, until the potatoes are tender.
Stir in the shredded chicken and heavy cream. Simmer gently for another 5 minutes without bringing it to a hard boil.
Stir in the parsley and chives, adjust the seasoning, and serve hot.
@FoodAndRecipesWithCherokee 🦉
Ingredients
2 cups cooked chicken, shredded
2 cups corn kernels
1 medium potato, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
4 cups chicken broth
1½ cups heavy cream or half-and-half
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
½ tsp garlic powder
Salt and black pepper to taste 2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Step-by-Step
Melt the butter in a large pot over medium heat. Add the onion and bell peppers and cook for 4-5 minutes until softened.
Add the garlic and cook for another 30 seconds.
Sprinkle in the flour and stir continunusiv for ahout 1 minute
Slowly pour in the chicken broth while stirring until smooth.
Add the diced potato, corn, paprika, cumin, chili powder, garlic powder, salt, and pepper.
Bring to a gentle simmer and cook for 12-15 minutes, until the potatoes are tender.
Stir in the shredded chicken and heavy cream. Simmer gently for another 5 minutes without bringing it to a hard boil.
Stir in the parsley and chives, adjust the seasoning, and serve hot.
@FoodAndRecipesWithCherokee 🦉
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Maple Bourbon Chicken & Sweet Potato
Ingredients
Chicken: 1 Ib boneless, skinless chicken breasts (cubed)
Sweet Potatoes: 2 medium sweet potatoes (peeled and diced)
Bacon: 4 slices cooked bacon (crumbled)
Cheese: 1 cup shredded cheddar or blend
Green Onions: 2 tbsp chopped (tor garnish)
Maple Bourbon Glaze:
Maple Syrup: 2 tbsp
Bourbon: 1 tbsp (or substitute with apple juice/cider)
Olive Oil: 1 tbsp
Garlic: 2 cloves (minced)
Seasonings: ½ tsp smoked paprika, ½ tsp onion powder, ½ tsp salt, ¼ tsp black pepper, pinch of cayenne pepper
Instructions
Prep & Preheat: Preheat your oven to
400°F (200°C). Lightly grease an 8x8-inch or small baking dish.
Mix Glaze: In a small bowl, whisk together maple syrup, bourbon, olive oil, minced garlic, paprika, onion powder, salt, pepper, and cayenne.
Assemble: In a large bowl, combine diced sweet potatoes and cubed chicken. Pour the glaze over top and toss until everything is evenly coated.
Bake: Transfer the mixture into the baking dish in an even layer. Bake uncovered for 30-35 minutes until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
Top & Crisp: Remove from the oven, top with shredded cheese and crumbled bacon, then return to the oven (or broil) for 3-5 minutes until the cheese is melted and bubbly.
Garnish: Sprinkle with fresh green onions before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Chicken: 1 Ib boneless, skinless chicken breasts (cubed)
Sweet Potatoes: 2 medium sweet potatoes (peeled and diced)
Bacon: 4 slices cooked bacon (crumbled)
Cheese: 1 cup shredded cheddar or blend
Green Onions: 2 tbsp chopped (tor garnish)
Maple Bourbon Glaze:
Maple Syrup: 2 tbsp
Bourbon: 1 tbsp (or substitute with apple juice/cider)
Olive Oil: 1 tbsp
Garlic: 2 cloves (minced)
Seasonings: ½ tsp smoked paprika, ½ tsp onion powder, ½ tsp salt, ¼ tsp black pepper, pinch of cayenne pepper
Instructions
Prep & Preheat: Preheat your oven to
400°F (200°C). Lightly grease an 8x8-inch or small baking dish.
Mix Glaze: In a small bowl, whisk together maple syrup, bourbon, olive oil, minced garlic, paprika, onion powder, salt, pepper, and cayenne.
Assemble: In a large bowl, combine diced sweet potatoes and cubed chicken. Pour the glaze over top and toss until everything is evenly coated.
Bake: Transfer the mixture into the baking dish in an even layer. Bake uncovered for 30-35 minutes until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
Top & Crisp: Remove from the oven, top with shredded cheese and crumbled bacon, then return to the oven (or broil) for 3-5 minutes until the cheese is melted and bubbly.
Garnish: Sprinkle with fresh green onions before serving.
@FoodAndRecipesWithCherokee 🦉
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Slow Cooker Apple Cider Pulled Pork
Ingredients:
3 Ibs pork shoulder (boneless)
1 cup apple cider
1 large onion, sliced
3 cloves garlic, minced
2 tbsp brown sugar
1 tbsp smoked paprika
+ 1 tsp salt
+ 1 tsp black pepper
+ 1 tbsp apple cider vinegar + 1 tbsp Worcestershire sauce
+ Fresh thyme for garnish
Instructions:
Place sliced onions and garlic at the bottom of the slow cooker.
Rub pork shoulder with brown sugar, smoked paprika, salt, and pepper, then place it on top of the onions.
- Pour apple cider, vinegar, and Worcestershire sauce around the pork.
4 - Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours until tender.
5 - Shred with forks & mix with juices; garnish with thyme
@FoodAndRecipesWithCherokee 🦉
Ingredients:
3 Ibs pork shoulder (boneless)
1 cup apple cider
1 large onion, sliced
3 cloves garlic, minced
2 tbsp brown sugar
1 tbsp smoked paprika
+ 1 tsp salt
+ 1 tsp black pepper
+ 1 tbsp apple cider vinegar + 1 tbsp Worcestershire sauce
+ Fresh thyme for garnish
Instructions:
Place sliced onions and garlic at the bottom of the slow cooker.
Rub pork shoulder with brown sugar, smoked paprika, salt, and pepper, then place it on top of the onions.
- Pour apple cider, vinegar, and Worcestershire sauce around the pork.
4 - Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours until tender.
5 - Shred with forks & mix with juices; garnish with thyme
@FoodAndRecipesWithCherokee 🦉
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Lemon Monkey Bread
1 cup granulated sugar
1 packed tablespoon grated lemon zest, plus more for garnish 2 (16.3-ounce) cans Southern Homestyle biscuits (such as Pillsbury Grands), cut into quarters 3/4 cup unsalted butter
1/4 cup light corn syrup
1/2 teaspoon lemon extract
Lemon Drizzle
1/2 cup creamy lemony supreme frostina (such as Duncan Hines)
1/2 teaspoon vanilla bean paste (or vanilla extract)
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C) with a rack positioned in lower third position. Grease a (12-cup) Bundt pan with cooking spray. Set aside.
Combine granulated sugar and lemon zest in a large bowl; rub sugar and zest together until fragrant. Add biscuit pieces and toss to coat each piece evenly with sugar mixture; do not shake off excess sugar.
Arrange pieces in the prepared pan.
Melt butter, corn syrup, lemon extract, and any remaining lemon-sugar mixture (scant 1/2 cup) in a small saucepan over medium heat, whisking constantly until sugar is dissolved and mixture is fully combined. Pour butter mixture evenly over biscuits in the pan.
Bake in the preheated oven until biscuits are golden brown and a thermometer inserted into the outer edges of the center biscuits registers 190 degrees F (87 degrees C), about 40 minutes. Let cool in the pan for 10 mins before inverting
@FoodAndRecipesWithCherokee 🦉
1 cup granulated sugar
1 packed tablespoon grated lemon zest, plus more for garnish 2 (16.3-ounce) cans Southern Homestyle biscuits (such as Pillsbury Grands), cut into quarters 3/4 cup unsalted butter
1/4 cup light corn syrup
1/2 teaspoon lemon extract
Lemon Drizzle
1/2 cup creamy lemony supreme frostina (such as Duncan Hines)
1/2 teaspoon vanilla bean paste (or vanilla extract)
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C) with a rack positioned in lower third position. Grease a (12-cup) Bundt pan with cooking spray. Set aside.
Combine granulated sugar and lemon zest in a large bowl; rub sugar and zest together until fragrant. Add biscuit pieces and toss to coat each piece evenly with sugar mixture; do not shake off excess sugar.
Arrange pieces in the prepared pan.
Melt butter, corn syrup, lemon extract, and any remaining lemon-sugar mixture (scant 1/2 cup) in a small saucepan over medium heat, whisking constantly until sugar is dissolved and mixture is fully combined. Pour butter mixture evenly over biscuits in the pan.
Bake in the preheated oven until biscuits are golden brown and a thermometer inserted into the outer edges of the center biscuits registers 190 degrees F (87 degrees C), about 40 minutes. Let cool in the pan for 10 mins before inverting
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