Justine's Journey

For Chicken 🙂

• Arrange Red Onion, Potatoes, and Garlic Cloves into a 6 quart Slow Cooker Bowl, creating a nest for the Chicken.
  1 peeled Red Onion, 8 ounces Potatoes, 5 peeled Garlic Cloves
• Combine Tarragon, Thyme, Salt, Paprika, Pepper, Garlic Powder, and Olive Oil in a Bag and shake to make a Seasoning Paste.
• Remove the Giblets and Neck from the Chicken. Dry the outside and inside of the Chicken with Paper Towels.
• Spread the Seasoning Paste evenly over the Chicken Skin. Place the Chicken Breast side up on the Vegetables.
• Place in the Refrigerator overnight.
• Cover and cook on the "High" setting for 4 to 5 hours, or "Low" setting for 6 to 8 hours, or until the Chicken Breasts reach an internal temperature of 160º to 165º and Chicken Thighs reach 170º.

For Crispy Skin(OPTIONAL)

• Carefully transfer Chicken to a foil-lined Baking Tray with a Rack on top. Brush the Chicken with Olive Oil and broil 10 inches away from the top of the Oven until the Skin is browned and crisp, about 5 minutes
• To further brown the Vegetables, transfer to a foil-lined Baking Tray and Broil 10 inches away from the top of the Oven for about 8 to 10 minutes.
• Transfer Chicken to a Carving Board and rest for 15 minutes before carving.
• To serve, add Vegetables to a Platter and place carved Chicken on top.

For Gravy:)

• Transfer Chicken drippings to a Fat Separator. Heat a Medium Sized Pan over medium heat.
• Melt 2 Tablespoons of Olive Oil in the Pan and the whisk in 2 Tablespoons Almond Flour. Once a pale Roux is formed, turn the heat up to medium-high.
• Gradually whisk in 1 Cup defatted Chicken Drippings. Stir continuously until thickened, about 2 minutes. Add more Chicken Drippings for a thinner Sauce. Season Gravy with Salt and Pepper.

• Preheat the Oven to 350º
• Place a Rack in the middle of the Oven.
• In a Mixing Bowl, stir together the Almond Flour, Sea Salt, Baking Soda, and Cinnamon. Break apart any lumps with your fingertips.
  1 1/2 Cups Almond Flour, a pinch Sea Salt, 1/4 teaspoon Baking Soda, 1/2 teaspoon Cinnamon Ground
• In a Small Bowl, stir together the Vanilla, Oil, Honey, Water, and Egg. Add the Oil mix to the Flour and stir the Dough together with a rubber Spatula until thoroughly combined.
  1 teaspoon Vanilla Extract, 3 Tablespoons Coconut, Walnut, or Olive Oil, 1 Tablespoon Honey, 1 Tablespoon Water, 1 Egg
• Turn the Dough onto a 9-inch Pie Plate or Tart Pan. Flatten the Dough slightly with the side of the rubber Spatula to begin to spread it towards the edges of the Pan. Using your fingertips, continue pressing the Dough, making sure to press it all the way up the sides of the Pan. Make sure the Dough is pressed evenly and is a uniform thickness across the bottom and edges.
• Place the Tart Pan on a Sheet Pan and Bake it for 10 minutes if you are prebaking it. For a fully baked Crust, total baking time will be 20 to 25 minutes, or until the Crust is an even golden brown. Take care not to let it get too dark.
• Remove the Tart Shell from the Oven and let it cool slightly. If you are using the Crust fully baked, let it cool completely to room temperature before filling.

• Preheat Oven to 450º
• Put Butter or Olive Oil in bottom of Pan an heat for a few minutes
  Butter or Olive Oil
• Mix the Cornmeal, Buttermilk, and Egg then pour into the Pan
  1 Cup Cornmeal, 1 Cup Buttermilk, 1 Egg
• Bake for 30 minutes
• Enjoy the Yummy ! 🙂

• In a Medium Bowl, stir together the Flours, Cornstarch, Baking Soda, and Salt. Set aside.
  2 1/2 Cups Einkorn Flour, alternate 1 1/2 Cups Quinoa and 1 Cup Coconut Flour, 2 teaspoons Cornstarch, 1 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt
• In a Large Bowl, using an Electric Hand Mixer, beat together the mashed Avocado and Honey until well combined. Add in the Egg Yolks and Vanilla Extract and beat again until smooth and combined. If you have a few small pieces of Avocado, it's totally ok.
  2/3 Cup Avocado mashed, 1 Cup Honey, 2 Large Eggs, 1 1/2 teaspoons Vanilla Extract
• Stir in the Flour Mixture until a sticky Dough forms. Make sure to really scrape down the sides and get all the Flour mixed in.
• Cover the Bowl and place into the freezer for 45 minutes.
• Once chilled, spray 2 Cookie Sheets with Cooking Spray and preheat your Oven to 325º.
• Drop the Dough by 1 Tablespoons Balls onto the prepared Cookie Sheets. The Dough is sticky, but try to roll them into Balls as much as possible. I find it helps to wash your hands off every few cookies, or keep your hands damp while rolling.
• Use your thumb (or any finger) to make a deep hole in the center of the Cookie, gently pulling it open to give it a little width. Again, damp hands help.
• Place the Cookie Sheets back into the freezer to chill for 15 minutes.
• Bake at 350 Degrees for 15 minutes or until the tops of the Cookies just look set, can reduce to 14 minutes when cooking extra batches. They will feel very soft, but they cook more as they cool.
• While the Cookies cook, it's time to make the filling:)
• Place the Avocado into a Food Processor and blend until smooth.
• Place the Bakers Chocolate in a Microwave-safe Bowl and Microwave in 20 second intervals, on half power, stirring between each interval, until the Chocolate is smooth and melted. Mix in Honey.
  4 ounces Bakers Chocolate, 1/8 Cup Honey
• Pour the melted Chocolate, along with all the remaining ingredients, and process until smooth and well combined.
  1/4 Cup Avocado mashed, 4 Tablespoons Cacao Powder, 1/8 teaspoons Peppermint Oil, 1/4 teaspoons Vanilla Extract
• Once the Cookies come out of the Oven, you'll notice the holes have puffed up and aren't very deep anymore. Working quickly, use your finger (the Cookies aren't very hot) to reshape the holes, making sure they're fairly deep.
• While the Cookies cool on the Pan for 5 minutes, fill each hole with 1 teaspoon of the Trffle Mixture.
• Once 5 minutes are up, gently transfer to a Wire Rack to cool completely.
•  DEVOUR

NOTES 🙂

• The Truffle Filling will firm up a little after a few days. If you want it to soften, just pop the Cookie into the Microwave for just 2-3 seconds before eating. Also note that Cookies soften up ALOT overnight, if left at room temperature, so it's best to freeze them !

• Adjust an Oven rack to the middle position and heat the Oven to 350º. Line a rimmed Baking Sheet with Parchment Paper.
• Whisk the Almond Flour and Baking Powder together in a Medium Mixing Bowl. Switch to a Wooden Spoon and stir in the Honey and Vanilla. Stir until a sticky Dough forms and holds together.
  2 Cups Almond Flour, 1/2 teaspoons Baking Powder, 1/4 Cup Honey, 2 teaspoons Vanilla Extract
• Drop rounded tablespoons of the Dough onto the prepared Baking Sheet, about one inch apart. For crisp Cookies, press down the Dough lightly with the flat bottom of a Drinking Glass or Measuring Cup (If the Glass sticks to the Dough, dip the bottom in Water.) For softer Cookies, don't press down the Dough.
• Bake until the edges are golden brown, about 12 minutes. Allow the Cookies to cool on the Pan for about 3 minutes, then transfer them to a Wire Rack to cool completely. Cool Baking Sheet between batches.

NOTES:)

• Mix-ins: Add 1/2 Cup chopped Chocolate, Nuts (I like Pecans) or dried Fruit to the Batter before baking.

• Cream Peanut Butter and Honey
  1 Cup Peanut Butter, 1 Cup Honey
• Beat in the Egg and Vanilla
  1 Egg, 1 1/2 teaspoons Vanilla
•  After stirring Einkorn Flour and Baking Soda together add to liquid mixture
  2 Cups Einkorn Flour, 1/2 teaspoons Baking Soda
• Put small spoonful of Batter on Baking Sheet than press with a Fork (if sticky put fork in water)
• Bake at 350º for 10 minutes

• Heat a 4-quart Sauce Pot over medium high heat. Add Olive Oil and Onions, sauté until translucent, about 8 minutes. Add Garlic and sauté until fragrant, about 2 minutes.
  2 Tablespoons Olive Oil, 1 Medium Onion, 4 Cloves Garlic
• Add Tomatoes, Salt, Tomato Paste, Soy Sauce, and Apple Cider Vinegar. Bring to a slow boil, lower to a simmer and using a Spoon crush the whole Tomatoes. Add remaining Ingredients and continue to simmer, uncovered for 45-55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
  36 ounces Tomatoes, 3 Tablespoons Tomato Paste, 1/3 Cup Apple Cider Vinegar, 1 Tablespoon Soy Sauce, 1/2 teaspoon Chili Powder, 1/4 teaspoon Powdered Ginger, 1/4 teaspoon Ground Allspice, 1/4 teaspoon Cinnamon, 1 Tablespoon Salt
• Use an Immersion Blender to Puree the Ketchup. If you don't have an Immersion Blender, transfer it carefully to a Blender or Food Processor and process until smooth. (Optional: Strain through a fine Mesh Strainer.) Chill in rRefrigerator for at least 2 hours. Add Honey after Ketchup has cooled. The Ketchup will continue to develop flavor and thicken.
  1/3 Cup Honey

NOTES:)

• Keep Refrigerated in an Airtight Container up to a month.
• Sweeteners and Spices can be adjusted to taste.
• Possible flavor additions: Balsamic Vinegar Reduction, Sriracha, Roasted Garlic or Roasted Red Pepper.

• Toast Rolled Oats in 350 Degree Oven for 10 minutes or till they look toasted
• While the Rolled Oats are cooking it is a good time to stir the Almond Butter and Peanut Butter if needed
• Add the Flaxseed Meal, Sunflower seeds, Chia Seeds, and Pumpkin Seeds to the toasted Rolled Oats on the Cookie Sheet and mix well
• Transfer Meal, Seeds, and Oats to a Large Bowl
• Then add the Almond Butter, Peanut Butter, Honey, and Extract into the Bowl
• Next add the Cranberries or Cherries or Figs to the Bowl after halving them
• Mix all Ingredients well
• Using a Tablespoon as a guide, fill with the mixture and roll into Balls
• Since we usually for double the recipe we put the Balls in the Freezer
• Enjoy the Healthy Yummy 🙂

• Mix and Cook and Enjoy 🙂

• Mix and Cook and Enjoy 🙂