1 lb split chicken wings
1 Tbsp olive oil
1 -2 Tbsp Twisted Gourmet Smokin’ Hot Seasoning Salt
3 onions, sliced thinly 1 large clove garlic, minced
1 tbsp brown sugar 1.5 cups long grain white rice
1 tbsp freshly grated ginger 3 cups low sodium chicken stock
So satisfying! Flavourful broth, tender pulled chicken and lots of vegetables, all cooking away for you while you do… well, next to nothing in fact!
2 bone-in chicken breasts, skin removed (about 1.5 lbs chicken: ok to use thighs)
1 medium onion, diced
1 large clove garlic, finely minced
Simple poached turkey or chicken is simmered in a delicious easy coconut curry sauce filled with colourful veggies.
Ingredients – poached turkey (sub with leftover cooked turkey if you prefer)
1 Tbsp neutral vegetable oil (I prefer safflower oil)
Here’s a delicious way to enjoy our full bodied Kickass Cowboy Spice Blend. It’s also terrific in chili or on steak. Try it on your roast… really good.
Oh my GOODNESS! These light and lovely scones are quick to make… even quicker to eat! I’ve taken a few of my favourite scone recipes from over the years and blended & tweaked them using my own favourite tricks and Twisted Gourmet sugars. You’re going to like these….
PREHEAT OVEN TO 400 degrees
1 3/4 cups all purpose flour
3 Tbsp Twisted Gourmet Vanilla Sugar plus 1 teaspoon
1 Tbsp Twisted Gourmet Yukon Wild Cranberry Sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter (chilled or frozen)
3/4 cups wild yukon low-bush cranberries (other berries can be used, of course)
1 tsp pure vanilla extract OR vanilla bean paste (I use President’s Choice Madagascar Bourbon Vanilla Bean Paste)
4-6 Tablespoons half-and-half cream plus 1 tsp
COMBINE flour, Twisted Gourmet Vanilla Sugar, baking powder and salt in a large bowl.
ADD butter, either frozen & grated (my preference) or chilled & cut in with a pastry blender until the mixture resembles coarse crumbs.
IN ANOTHER BOWL toss wild cranberries with 1 tsp Twisted Gourmet Vanilla Sugar. Add berries to flour/butter mixture.
IN SMALL BOWL beat 1 egg. Add vanilla extract OR vanilla bean paste
ADD egg mixture and 4-6 tablespoons (as needed) of half & half cream to the flour/butter/berry mixture until the mixture is moist enough to pull away from the edges of the bowl.
TURN DOUGH ONTO LIGHTLY FLOURED SURFACE. Knead gently 8-10 times. The berries will explode in a very dramatic fashion, staining the dough, your hands and work surface…. be ready (this is exactly when the doorbell will ring… happens every time)
Press or roll dough to about 1/2 inch thick. I prefer to make a long rectangle of dough, cutting it into small triangles. You can cut circles with a biscuit cutter, create one large circular scone which you slice into wedges before baking, whichever you prefer.
Lightly brush tops of scones with 1 tsp half-and-half. Sprinkle with Twisted Gourmet Wild Yukon Cranberry Sugar.
Bake 11-14 minutes until golden brown. Baking time will depend on size of scones. Serve warm with butter for maximum yum.
INGREDIENTS: *I’ve made some adaptations for Instant Pot users; please experiment… liquid amounts may need to be adjusted to your taste.
3 lbs pork picnic shoulder roast
1.5 Tbsp Twisted Gourmet Southern Gentleman Spice Blend
1 medium sized yellow onion, chopped roughly
1-2 large cloves garlic, finely chopped
1/3 cup apple cider vinegar (Reduce to 1/4 cup for Instant Pot)
1/3 cup dark molasses (Reduce to 1/4 cup for Instant Pot)
1/2 cup ketchup (Reduce to 1/3 cup for Instant Pot)
1 cup hickory bbq sauce (Reduce to 2/3 for Instant Pot)
1/4 cup packed brown sugar
1 Tbsp Worcestershire sauce
1 *chipotle pepper packed in adobo sauce (or 1 Tbsp **chipotle sauce)
1/4 – 1/3 cup water as needed (may not be needed for Instant Pot)
Add chopped onion & garlic to bottom of slow cooker.
Rinse pork roast & pat dry. Trim excess visible fat. Rub roast all over with Southern Gentleman spice blend. Place atop the chopped onion & garlic in crock pot.
In a small bowl, combine ketchup, bbq sauce, vinegar, molasses, brown sugar, Worcestershire sauce & *chipotle pepper or **sauce. Mix and pour over pork. Spread the sauce around to coat the pork thoroughly. Add a bit of water if needed to cover meat, stir in.
Cover crock pot with lid and cook on high for 4-5 hours or on low for 8-9 hours. When meat is thoroughly tender, remove lid and turn heat to high.
Remove pork to platter from crockpot & shred using two forks. While shredding, stir sauce occasionally as it reduces a bit. Add shredded pork back to crock pot and stir to thoroughly mix with sauce.
Serve on fresh buns with grated sharp cheddar and an ice cold beer, use in tacos or create a next level breakfast burrito!
*I use one stewed chipotle from a small can of chipotles in Adobo sauce. I freeze the rest in small containers and use them as I need them.
**I use La Costena canned Chipotle Peppers in Adobo Sauce (OR President’s Choice chipotle sauce).
1/s cup honey, warmed
1 teaspoon Twisted 7 Asian Spice Blend
1 garlic clove, crushed
1 tablespoon fresh ginger, minced
1 tablespoon orange juice
1 tablespoon soy sauce (I used sodium reduced)
16 chicken drumsticks (skin on or removed as you prefer)
1 tablespoon sesame seeds
Green onions, for garnish
Method: Preheat oven to 400
Combine all ingredients except drumsticks & sesame seeds.
Marinate chicken for 2 hours. Remove chicken from marinade and reserve the marinade for basting. Place chicken in a single layer in a casserole dish lined with parchment paper; baste with reserved marinade and sprinkle with sesame seeds. Bake for 40 minutes, basting again after 20 minutes.
Good good good! Make this attractive and tasty potato dish for brunch, or as a side with dinner. Use your imagination, add in whatever appeals to you.
Preheat oven to 375
INGREDIENTS: (serves 2 as a side dish)
2 scrubbed medium red potatoes
butter (1/4 cup)
1 medium onion, chopped
Using a spiralizer, spiral cut potatoes into a bowl, or grate the spuds and press between paper towels to dry. Drying them well will help the crisping up process.
In an oven-proof saucepan, melt butter. Saute onions until they begin to soften and go translucent. Add seasoning blend and potato. Saute all ingredients together for a few minutes, until potatoes have begun to cook and are well coated with butter and seasoning blend.
Place pan uncovered in oven. Allow to bake for 20-25 minutes or until potatoes are golden and crispy on the edges.