How To make Chicken Kona (Crockpot)
Ingredients
3-4
pound
chicken, quartered
1
salt and pepper
1/2
cup
green onions, chopped
1/2
cup
soy sauce
1/4
cup
dry white wine
1/2
cup
water
1/2
cup
honey
Directions:
Sprinkle chicken with salt and pepper. Place in Crockpot. Combine onion, soy sauce, wine and water. Pour over chicken. Cover and cook on Low for 3-4 hours or until chicken is tender. Remove chicken from pot. Arrange on broiler pan. Brush honey on chicken. Broil until golden brown, brushing with honey several times. Chicken and sauce may be refrigerated and browned at a later time, if desired.
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Recipe:
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Ghee 1/2cup
Chicken 1kg
Salt 1tsp
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yoghurt 1.5cup
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Black Pepper 1tsp
Coriander 1/2tsp
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Slow Cooker Teriyaki Meatballs {quick and simple dinner idea!}
SLOW COOKER TERIYAKI MEATBALLS
--------------Click on SHOW MORE to see the FULL RECIPE--------------
These meatballs can be a dinner or an appetizer. We enjoy them over rice with green onion on top.
RECIPE:
INGREDIENTS:
32 oz. frozen meatballs turkey or homestyle beef (these are precooked and frozen in a bag)
15 oz. Kona Coast Island Teriyaki (or pineapple paradise flavor)
1 sweet yellow onion diced
green onions for serving
SLOW COOKER SIZE:
4-quart or larger
INSTRUCTIONS:
Add the frozen meatballs to the slow cooker.
Add the teriyaki sauce and onion. Stir.
Place the lid on the slow cooker. Cover and cook on HIGH for 2.5 hours or low for 4 hours. Or until the meatballs are hot on the inside. Stir occasionally for teriyaki can tend to burn in the slow cooker.
When the cooking time is done add sliced green onion. Serve or rice or as an appetizer with toothpicks.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#meatballs #crockpot
How Chef Atsushi Kono Makes Chicken Skewers From Wings to Testicles — Smoke Point
At NYC’s Kono, chef Atsushi Kono serves a 16-course yakitori menu featuring a rotating variety of charcoal-grilled chicken skewers. The skewers include chicken knee, chicken crown, ovary, and more.
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Credits:
Producer: Connor Reid
Directors: Murilo Ferreira, Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------
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Pineapple Ham Recipe | EASY Slow Cooker Ham Recipe | Simply Mama Cooks
Today I am cooking at home and making a slow cooker pineapple ham recipe. The honey mustard glaze and brown sugar coating balance the tender salty ham perfectly. PRINTABLE recipe link below!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks
????My COOKBOOK HERE ????
◼ PRINTABLE RECIPE
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________________________________
0:00 Intro
0:11 Prep The Ham
0:52 Honey Mustard Glaze
1:42 Brown Sugar Mix
2:19 Prep For Slow Cooker
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⭐️ COOKWARE VIDEO
???? SLOW COOKER used in video
COOK TIME MAY VARY
Cook on 'Low' setting for 4 to 6 hours
Cook on 'High' setting for 2 1/2 to 3 hours
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Pinterest Finds: Best Hawaiian BBQ Marinade Recipe
Aloha Friends!
I found this recipe on Pinterest and I will have the recipe below with the original owner that I saw it from to give her/him credit. It was absolutely delicious! Mahalo
Hawaiian BBQ Feast via bestrecipesevar.com
The Meat and Marinade :
Boneless skinless Chicken Thighs, beef short ribs, or any kind of meat you want to use.
1 C. packed light brown sugar
1 C. soy sauce (I don’t recommend the Dark kind, it’s too strong, the regular cheap-o will do)
4-5 cloves of garlic chopped
1 1/2 T. fresh ginger root chopped
1/4-1/2 large onion sliced
Marinade Directions:
In a bowl, mix the brown sugar and soy suace together. Keep mixing until almost all the sugar is dissolved in the soy sauce. Add in the garlic, ginger and onion and mix. Let the mixture sit for a few minutes. Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinade for at least 4 hours.
For the Grill 13×9 Pyrex dish or smaller depending on the amount of meat you have 1 stick of butter (trust me this is the linchpin) 4-5 green onions sliced small Grilling Directions Place Pyrex dish on the hot grill if you have room otherwise you can put it in the oven. Add the butter to the Pyrex so it starts to melt. Add the meat to the grill and cook to perfection. -
Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
These Instant Pot Hawaiian Chicken Tacos are out of this WORLD. Juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.
Full recipe:
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