One Way Static Records

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[onewaystaticrecords]

A hearty and flavorful Jamaican jerk chicken chili made in a slow cooker with a touch of Caribbean spices. It is served with plantain chips that are crispy. This gluten-free dish is great for a cozy dinner or having people over.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 red bell pepper, diced. 1 onion, diced. 3 cloves garlic, minced. 2 tablespoons Jamaican jerk seasoning. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1/2 teaspoon ground allspice. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. 2 cups chicken broth. 2 ripe plantains, thinly sliced. 2 tablespoons olive oil. Salt to taste.

Instructions: In a slow cooker, combine diced chicken, black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, Jamaican jerk seasoning, cumin, paprika, thyme, allspice, cayenne pepper, salt, and black pepper. Pour chicken broth over the ingredients in the slow cooker and stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the flavors are well blended. About 30 minutes before serving, preheat the oven to 400F 200C. Arrange the thinly sliced plantains in a single layer on a baking sheet lined with parchment paper. Drizzle olive oil over the plantains and sprinkle with salt. Bake in the preheated oven for 15-20 minutes, or until the plantain chips are crispy and golden brown. Serve the Jamaican jerk chicken chili hot, garnished with plantain chips. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

alexia stevens

[onewaystaticrecords]

This Chicken Cordon Bleu recipe for the slow cooker is very simple to follow and tastes great! On a busy day, when you want a tasty home-cooked meal with little work, this is the perfect dish.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of Swiss cheese. 8 slices of deli ham. 1 can cream of chicken soup. 1/2 cup milk. 1/2 cup bread crumbs. 2 tablespoons melted butter.

Instructions: In the slow cooker, put chicken breasts on the bottom. On top of each chicken breast, put two slices of Swiss cheese and two slices of deli ham. Mix the milk and cream of chicken soup in a different bowl, then pour it over the chicken. Mix the melted butter and bread crumbs in a different bowl, then sprinkle them on top of the chicken. Set the timer for 34 hours on high or 6-7 hours on low. Cover and cook until the chicken is soft and cooked through.

Prep Time: 15 minutes

Cook Time: 240 minutes

around the ju

[onewaystaticrecords]

This vegan rigatoni dish is bursting with flavor from the rich and tangy sundried tomato pesto. Creamy cashews add a luxurious texture to the sauce, while fresh basil and garlic lend aromatic depth. It's a quick and easy meal that's perfect for any occasion.

Ingredients: 300g rigatoni pasta. 1 cup sundried tomatoes not in oil, soaked in hot water for 15 minutes. 1/4 cup raw cashews, soaked in water for 4 hours or overnight. 2 cloves garlic. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1/4 cup fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons pine nuts optional, for garnish.

Instructions: Follow the directions on the package to cook rigatoni until it is al dente. Remove the water and set it aside. Soaked sundried tomatoes, drained cashews, garlic, nutritional yeast, lemon juice, basil leaves, olive oil, salt, and pepper should all be put in a food processor. Blend until smooth. If you need to, add a little water to get the consistency you want. Toss the cooked rigatoni with the pesto made from sun-dried tomatoes in a large bowl until it is well covered. Serve hot, and if you want, top with pine nuts.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Club at Smallwood

[onewaystaticrecords]

Slow-cooked pork shoulder with Greek-style seasonings that is tender and full of flavor. Served with a cool yogurt sauce.

Ingredients: 3 lbs pork shoulder, trimmed and cubed. 1 onion, chopped. 4 cloves garlic, minced. 1 lemon, juiced and zested. 2 tsp dried oregano. 1 tsp dried thyme. 1/2 cup chicken broth. Salt and pepper to taste. 1 cup Greek yogurt. 2 tbsp chopped fresh dill. 1 cucumber, grated. 1 tbsp olive oil.

Instructions: In a slow cooker, put the pork shoulder, onion, garlic, oregano, thyme, chicken broth, salt, and pepper. Also add the lemon juice and zest. Use a stir to mix. Keep the lid on and cook on low for 6 to 8 hours, or until the pork is soft and can be shred with a fork. To make the yogurt sauce, put Greek yogurt, dill, zucchini gratin, olive oil, salt, and pepper in a bowl. If you want to serve the slow-cooked Greek pork with yogurt sauce, do so. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

edcamp library

[onewaystaticrecords]

For A-Day snacks or Football Friday get-togethers, these Chicken Salad Crescents are great. Because they're simple to make and full of flavor, they're a great choice for any event.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup mayonnaise. 1/4 cup diced celery. 1/4 cup chopped pecans. 1 tablespoon chopped fresh parsley. 1 tablespoon lemon juice. Salt and pepper to taste. 1 package crescent roll dough 8 count.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine shredded chicken, mayonnaise, celery, pecans, parsley, lemon juice, salt, and pepper. Unroll crescent roll dough and separate into triangles. Place a spoonful of chicken salad mixture onto each crescent triangle. Roll up each crescent triangle, starting at the wide end, and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown. Allow to cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

jo wilmer

[onewaystaticrecords]

Spicy chickpeas with sumac are a tasty and crunchy side dish that goes well with many main dishes. Because this recipe is both kosher and vegan, it can be used by a lot of people with different dietary needs.

Ingredients: 2 cans chickpeas, drained and rinsed. 2 tablespoons olive oil. 2 teaspoons ground sumac. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt to taste. Fresh cilantro or parsley for garnish.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss chickpeas with olive oil, sumac, cumin, paprika, and salt until evenly coated. Spread chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until chickpeas are crispy and golden brown, shaking the pan halfway through. Remove from oven and let cool slightly. Garnish with fresh cilantro or parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

K Stevens

[onewaystaticrecords]

This light and tasty vegan stir-fry is packed with colorful mixed vegetables and coated in a flavorful sauce. It's quick and easy to make, perfect for a healthy weeknight dinner!

Ingredients: 2 cups mixed vegetables bell peppers, broccoli, snap peas, carrots, etc.. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 teaspoon grated ginger. 1 teaspoon minced garlic. 1 tablespoon cornstarch. 2 tablespoons water. Cooked rice or noodles, for serving.

Instructions: In a small bowl, mix soy sauce, sesame oil, maple syrup, ginger, and garlic. In another small bowl, dissolve cornstarch in water to create a slurry. Heat a large skillet over medium-high heat and add a bit of oil. Add mixed vegetables to the skillet and stir-fry for 3-4 minutes until slightly tender. Pour the sauce mixture over the vegetables and stir to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens. Add the cornstarch slurry to the skillet and stir until the sauce is glossy and thickened. Remove from heat and serve over cooked rice or noodles.

Prep Time: 15 minutes

Cook Time: 10 minutes

capillaries journal

[onewaystaticrecords]

The Sinful Burgah is a decadent burger that combines the richness of beef and pork, topped with melted cheddar cheese and crispy bacon. It's a sinful delight for burger lovers!

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/4 cup breadcrumbs. 1/4 cup diced onions. 2 cloves garlic, minced. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices cheddar cheese. 4 slices bacon, cooked. 1/4 cup mayonnaise. 2 tbsp ketchup. 2 tbsp mustard. Lettuce leaves. Tomato slices. Pickles.

Instructions: Put breadcrumbs, diced onions, minced garlic, salt, and black pepper in a bowl. Add ground beef and ground pork. Combine well. Split the mixture in half and shape each half into a burger patty. Set a grill or a skillet over medium-high heat to get it hot. The burger patties should be cooked for four to five minutes on each side, or until they are done the way you like them. In the last minute of cooking, cover each patty with a piece of cheddar cheese and place it on top. This will melt the cheese. You can toast the burger buns on the grill or in a toaster until they are just barely brown while the patties are cooking. To make the burger sauce, mix the mayonnaise, ketchup, and mustard in a small bowl. Spread the burger sauce on the bottom half of each toasted bun before putting the Sinful Burgah together. Putting a cooked burger patty on top of the sauce will melt the cheese. Place a bacon slice on top of the animal meat. Put pickles, tomato slices, and lettuce leaves on top. Put the other half of the toasted bun on top. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 10 minutes

natalja sticco

[onewaystaticrecords]

Delight your taste buds with these tender and flavorful smoked BBQ ribs. The perfect combination of spices and slow smoking makes these ribs a mouthwatering treat for any barbecue enthusiast.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup BBQ sauce.

Instructions: Remove membrane from the back of the ribs. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub all over the ribs, covering them evenly. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours or overnight for better flavor. Preheat the smoker to 225F 107C. Place the ribs on the smoker grates and smoke for 3-4 hours or until the internal temperature reaches 190F 88C. Brush the ribs with BBQ sauce during the last 30 minutes of smoking. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve and enjoy your delicious smoked BBQ ribs!

Prep Time: 20 minutes

Cook Time: 240 minutes

western australian card collectors society

[onewaystaticrecords]

This Upside-Down Pear Tart is a delightful dessert made with caramelized pears and flaky puff pastry, baked to perfection in a cast iron skillet. It's an elegant yet easy-to-make treat that's sure to impress!

Ingredients: 3 ripe pears, peeled, cored, and sliced. 1/2 cup unsalted butter. 1/2 cup brown sugar. 1 teaspoon vanilla extract. 1 sheet puff pastry, thawed. Whipped cream or ice cream, for serving optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Warm up the butter in a cast iron pan over medium-low heat. Mix in the vanilla extract and brown sugar, stirring until the sugar is gone and the mixture starts to bubble. Place the pear slices in the pan in a circle so that they cover the bottom evenly. You should cook the pears for 5 to 7 minutes, or until they start to get soft and go golden. Take the pan off the heat and carefully place the puff pastry over the pears, making sure the edges are tucked in around them. The pastry should be baked in a hot oven for 25 to 30 minutes, or until it turns golden brown and puffs up. Take it out of the oven and let it cool down for a while. Carefully flip the skillet over onto a serving plate so that the tart can fall out onto the plate. Slice the tart and serve it warm. You can add whipped cream or ice cream on top if you want.

Prep Time: 20 minutes

Cook Time: 35 minutes

paws first choice

[onewaystaticrecords]

This healthy chicken soup is packed with nutritious ingredients and flavors. It's a comforting meal that's perfect for chilly days or when you're feeling under the weather.

Ingredients: 1 lb chicken breast, diced. 8 cups low-sodium chicken broth. 2 cups carrots, sliced. 2 cups celery, chopped. 1 cup onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 cups spinach leaves.

Instructions: In a large pot, bring chicken broth to a simmer over medium heat. Add diced chicken breast, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper. Simmer for 20 minutes or until chicken is cooked through and vegetables are tender. Stir in spinach leaves and cook for an additional 5 minutes until wilted. Remove bay leaf before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

natalja sticco

[onewaystaticrecords]

These mini steak and ale pies are hearty, savory, and perfect for a cozy night in. Tender beef cooked in ale and beef stock, encased in flaky puff pastry.

Ingredients: 500g diced beef. 1 onion, finely chopped. 2 cloves garlic, minced. 200ml ale. 200ml beef stock. 2 tbsp Worcestershire sauce. 1 tbsp tomato paste. 1 tbsp flour. Salt and pepper to taste. 500g puff pastry. 1 egg, beaten, for egg wash.

Instructions: Warm the oven up to 400F 200C. Over medium-high heat, brown the beef cubes in a large pan. Put in the minced garlic and chopped onion. Cook until the onions are soft. Add the tomato paste, Worcestershire sauce, ale, and beef stock. Mix well. Add the flour and stir the mixture until it gets thick. Add pepper and salt to taste. Let the sauce thicken and the beef get tender for 30 minutes. If you want to make a pie, roll out the puff pastry and cut it into circles to fit your pie bowls. Use pie molds to put the cooked beef mixture in. Place circles of puff pastry on top and press the edges together to seal. Brush the tops with an egg wash to make them golden. After the oven is hot, bake the pastry for 20 to 25 minutes, or until it turns golden and puffs up. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 55 minutes

the number nine

[onewaystaticrecords]

This Smoky Vegan + Gluten-Free Mac 'n' Cheese is a creamy and flavorful alternative to the traditional version. Made with a blend of potatoes, carrots, and nutritional yeast, it's rich in cheesy flavor with a hint of smokiness from the paprika.

Ingredients: 2 cups gluten-free macaroni pasta. 1 cup peeled and diced potatoes. 1/2 cup peeled and diced carrots. 1/4 cup nutritional yeast. 1/4 cup unsweetened almond milk. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a large pot, bring water to a boil. Then, follow the directions on the package to cook the macaroni. Boil the carrots and potatoes in a different pot until they are soft. Then, drain them and set them aside. Put cooked potatoes, carrots, nutritional yeast, almond milk, olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper in a blender. Blend until smooth. Mix until it's creamy and smooth. After the pasta is done, drain it and put it back in the pot. Add the creamy sauce to the pasta and mix it all together. Stir the sauce all the time for a few minutes over medium heat until it gets thicker. Serve hot, and if you want, top with extra smoked paprika.

Prep Time: 15 minutes

Cook Time: 20 minutes

capungmungil

[onewaystaticrecords]

These black bean tacos are vegan and full of flavor and good for you nutrients. They are a tasty and filling meal. Black beans are hearty and are spiced with cumin and chili powder. Fresh vegetables and herbs are then added on top to give each bite a burst of freshness. It's easy to make these tacos for dinner during the week, or they're fun to eat with family and friends.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1 large tomato, diced. 1 avocado, diced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened, about 3-4 minutes. Stir in the drained and rinsed black beans, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Warm the corn tortillas in a separate skillet or directly over the flame of a gas stove until soft and pliable. Divide the black bean mixture evenly among the tortillas. Top with shredded lettuce, diced tomato, avocado, and fresh cilantro. Serve with lime wedges on the side for squeezing over tacos.

Prep Time: 15 minutes

Cook Time: 15 minutes

fenton hall

[onewaystaticrecords]

These healthy low-carb salmon burgers are a delicious and nutritious alternative to traditional burgers. They're packed with fresh salmon and topped with a creamy avocado sauce that adds a burst of flavor. Perfect for those looking to enjoy a guilt-free burger experience.

Ingredients: 1 lb fresh salmon fillet, skinless and boneless. 1/4 cup almond flour. 1/4 cup grated zucchini. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1 egg. Salt and pepper to taste. 1 tbsp olive oil. 4 whole wheat or lettuce leaf buns. 1 ripe avocado. 1/4 cup Greek yogurt. 1 lime, juiced. 1/4 tsp cayenne pepper. Lettuce leaves and tomato slices for garnish.

Instructions: Cut the salmon into small cubes and place them in a food processor. Pulse the salmon until it reaches a ground meat-like consistency. Transfer the salmon to a mixing bowl and add almond flour, grated zucchini, red onion, minced garlic, chopped parsley, egg, salt, and pepper. Mix well. Form the mixture into 4 patties. Heat olive oil in a skillet over medium-high heat. Cook the salmon patties for about 4-5 minutes per side, or until they are cooked through and have a golden crust. While the patties are cooking, make the avocado cream sauce by mashing the ripe avocado in a bowl and mixing it with Greek yogurt, lime juice, and cayenne pepper. Mix until smooth. Once the salmon patties are done, assemble your burgers by placing each patty on a whole wheat bun or lettuce leaf. Top with avocado cream sauce, lettuce leaves, and tomato slices. Serve your healthy salmon burgers immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

fils et navettes filsetnavettes

[onewaystaticrecords]

If you can't eat gluten, these cherry pinwheel cookies are a great treat for you. Every bite is a flavor explosion from the buttery dough, sweet cherry filling, and sour dried cherries.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 teaspoon xanthan gum. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup cherry preserves or jam. 1/4 cup chopped dried cherries.

Instructions: Gluten-free flour, xanthan gum, baking powder, and salt should all be mixed together in a bowl using a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. To the creamed mixture, add the egg and vanilla extract and beat until everything is well mixed. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Separate the dough into four equal pieces and roll them out into a rectangle shape. Use cherry preserves or jam to cover the dough evenly, leaving a little space around the edges. Place small pieces of dried cherries on top of the cherry filling. Roll the dough into a log by gently rolling it from one edge to the other. The log should be put in the fridge for at least an hour after being wrapped in parchment paper. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. The dough should be chilled. Take it out of the fridge and cut it into rounds that are 1/4 inch thick. Spread the cookie slices out on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 30 minutes

Cook Time: 10 minutes

polboske

[onewaystaticrecords]

These herbed chicken nuggets are crispy on the outside, tender on the inside, and bursting with flavor from the combination of herbs and Parmesan cheese.

Ingredients: 500g chicken breast, cut into bite-sized pieces. 1/2 cup breadcrumbs. 2 tablespoons grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 egg, beaten. 2 tablespoons olive oil.

Instructions: Preheat oven to 200C 400F. In a bowl, mix breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, onion powder, salt, and pepper. Dip chicken pieces into beaten egg, then coat with breadcrumb mixture. Place coated chicken pieces on a baking sheet lined with parchment paper. Drizzle olive oil over the chicken nuggets. Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through, turning halfway through cooking. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

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