Caribbean Sorrel Tea

Caribbean Sorrel Tea

Caribbean Sorrel Tea
Dried sorrel is steeped with ginger, orange zest, and clove then served over ice in this recipe for a unique tea drink from the Caribbean.

In a bowl, mix the sorrel, ginger, dried orange zest, and clove.

In a pot or kettle, bring water to a boil.

Pour over the sorrel mixture.

Add sugar and mix until it dissolves.

Allow mixture to steep for 8 to 12 hours at room temperature.

Pour sorrel mixture into a pitcher after passing it through a fine-mesh sieve; discard solids.

Serving with ice

Chocolate SunButter Scotcheroos

Chocolate SunButter Scotcheroos

Chocolate SunButter Scotcheroos
Delicious, gooey, and crunchy! These chocolate Scotcheroos are identical to the original, but SunButterĀ® makes them even better!

In large microwaveable dish mix sugar and corn syrup until well blended.

Microwave 1-1/2 minutes on High.

Remove from microwave and stir.

Microwave an additional 1 minute or until sugar is dissolved.

Add SunButter and mix until smooth.

Add cereal.

Press into a 9×13-inch greased cake pan.

In medium microwaveable dish combine chocolate chips and butterscotch chips.

Microwave on High 1 minute.

Remove from microwave and stir.

Microwave 1 minute more or until chips are melted.

Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets.

Cut into 24 bars.

Newfoundland Jigg’s Dinner

Newfoundland Jigg's Dinner

Newfoundland Jigg’s Dinner
Jigg’s dinner is a traditional Newfoundland meal of corned beef, potatoes, vegetables, and dumplings. Simmered for hours and bursting with flavor.

Corned beef should soak in cold water for eight hours to overnight in the refrigerator.

Beef should be drained, then placed in a big Dutch oven with fresh water on top.

Peas should be wrapped three times in cheesecloth and tied tightly.

Add the bag to the Dutch oven containing the beef.

Bring to a boil, lower the heat, and simmer for two hours.

Add carrots and cabbage turnip to the pot.

For 25 minutes, simmer.

Add potatoes and cook for 20 to 25 minutes, or until all vegetables are tender to the fork.

Sweet Bourbon Ham

Sweet Bourbon Ham

Sweet Bourbon Ham
For a delicious holiday main dish with only 5 ingredients, glaze a bone-in ham with whiskey and brown sugar.

Set oven to 325 degrees Fahrenheit (165 degrees C).

Remove the ham’s skin and extra fat, leaving a layer of fat that is about 1/4 inch thick.

Use a sharp knife to cut a diamond pattern into the ham.

In the center of the scored diamond shapes, press cloves.

Put the ham in the roasting pan cut side down.

In the preheated oven, bake the ham for about 2 hours, or until an instant-read meat thermometer inserted into the thickest part of the meat that is not touching bone reads 125 degrees F (52 degrees C).

In a bowl, whisk together the brown sugar, whiskey, and black pepper until the glaze is smooth.

Set the oven to 375 degrees Fahrenheit (190 degrees C)

Chocolate-Coconut Lunchbox Cookies

Chocolate-Coconut Lunchbox Cookies

Chocolate-Coconut Lunchbox Cookies
These gooey chocolate chip cookies with chewy coconut and raisins are perfect for the lunchbox or snack time.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

A big cookie sheet should be greased and set aside.

In a medium bowl, thoroughly combine flour, baking soda, and baking powder.

Place aside.

To create a smooth paste, combine sugar and butter in a bowl with an electric mixer.

One at a time, beat well after each addition of an egg.

Oats, raisins, and coconut should all be thoroughly mixed and coated before adding the chocolate chips.

Drop spoonfuls of dough onto the cookie sheet before use.

For about 10 minutes, bake in the preheated oven until the top is just beginning to brown.

Before putting the cookies in a container, move the cookies to a rack to finish cooling.

Creole Chicken Recipe

Creole Chicken Recipe

Creole Chicken Recipe
This Creole-inspired chicken recipe simmers chicken thighs with Spanish rice and tomatoes with green chile peppers for a quick and easy weeknight meal.

Season chicken thighs with Creole seasoning.

Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned 3 to 4 minutes per side.

Transfer chicken to a plate.

Add tomatoes with green chile peppers water tomato sauce and Spanish-style rice mix to the same skillet; stir well.

Return chicken to the rice mixture and bring to a boil.

Reduce heat cover skillet and simmer until chicken is no longer pink in the center and rice is tender about 40 minutes.

Serve on a platter with chicken atop the rice.

The Irish Potatoes

The Irish Potatoes

The Irish Potatoes
This potato casserole features layers of grated potatoes and minced onion drizzled with melted butter, heavy whipping cream, and half and half for a decadently delicious Irish-influenced side dish.

Put the potatoes in a big pot with salted water, and then bring to a boil.

Drain the potatoes after boiling them for 10 minutes.

To cool, set the potatoes aside.

Peel the potatoes, then place them in the refrigerator to chill for about an hour.

Once the potatoes are cool enough to handle, remove the skin and throw it away.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

A 9×13-inch baking dish should be greased with 1 tablespoon butter.

In the bottom of the baking dish that has been prepared, grate two of the potatoes.

Add salt and black pepper and about 1/4 of the minced onion to the potato layer.

Layer the ingredients once more until the dish is full.

Big Bad Burgers

Big Bad Burgers

Big Bad Burgers
Horseradish, steak sauce, Worcestershire sauce, caramelized onions and mushrooms, pepperjack cheese, bacon, and guacamole are all added to these burgers to create a big, bad sandwich that will stick in people’s minds.

Preheat an outdoor grill for high heat and lightly oil the grate.

Melt butter in a skillet over medium-low heat.

Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown 10 to 15 minutes.

Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize 5 to 10 minutes more; remove from heat and set aside.

Mix ground beef egg bread crumbs horseradish steak sauce Worcestershire sauce garlic dried onion salt and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.

Cream of Chicken with Wild Rice Soup

Cream of Chicken with Wild Rice Soup

Cream of Chicken with Wild Rice Soup
a creamy soup made with chicken, wild rice, sliced mushrooms, and white wine.

Cook the wild rice according to package directions but remove from heat about 15 minutes before it’s done.

Drain the excess liquid and set aside.

In a stock pot over high heat combine the chicken and the water.

Bring to a boil and then reduce heat to low.

Simmer for 40 minutes or until chicken is cooked and tender.

Remove chicken from the pot and allow it to cool.

Strain the broth from the pot and reserve for later.

When chicken is cool remove the meat from the bones cut into bite size pieces and reserve.

Discard the fat and the bones.

Yuzu Marmalade

Yuzu Marmalade

Yuzu Marmalade
This sweet homemade marmalade is made from fresh yuzu and lemon and is excellent as a gift or for your own enjoyment.

Check canning jars and rings for cracks and rust, and throw away any that are damaged.

Until the filling is complete, immerse in simmering water.

Clean rings and new lids in warm, soapy water.

Yuzu and lemon peel pith should be completely removed with a spoon.

Using kitchen shears, slice peels into tiny pieces.

Yuzu flesh should be squeezed into a cheesecloth or strainer over a bowl and set aside.

In a sizable saucepan, combine the peels, water, and baking soda.

Bring to a boil.

Medium-low heat should be used.

For 20 minutes, simmer with the cover on, stirring occasionally.

Juice of yuzu should be added.

Add a cover and continue to simmer for 10 minutes.