I only candied orange peels as that was what I was after. Really have to be patient and wait for the temperature of the syrup reach 230 degrees Fahrenheit, otherwise the syrup will not be thick enough to stick to the peels. The 5 minute soak in the syrup wasn't long enough. I read the reviews afterwards and decided to use "Foodiemonster's" tip, and ended up reheating the syrup/re-bathed the peels in it for 45 minutes with the syrup simmering. The translucent peels were well coated in a noticeable layer of syrup but so much so that they were no longer flexible, like actual candy. Next time I'll try soaking the peels in the syrup for 15 minutes and see what happens.
I marinated “skinless” chicken thighs (no fat skimming needed later) in the marinade overnight. Didn’t have habanero, so used 2 serrano peppers, seeds/ribs removed. The heat was the right amount for us, just enough to warm you up from the inside and still taste the food. I did sub the acid with pineapple/pineapple juice instead of the ketchup b/c of tomato allergies in the family, and added some cornstarch/water mixture to thicken the sauce in the end. Served it over a mix of wild/brown/white rice. The sauce makes this a nice dish!
For how it retained its crispiness after 24 hours in sauce, I’d give it 5 stars! The sauce however, wasn’t quite tart enough (despite having added more white vinegar) to balance the sweet. Perhaps the next time, I’ll sub the water with the juice from the canned pineapple and/or apple cider vinegar. Delicious otherwise! A good recipe to build on. Thanks!
This was a simple and quick recipe. I had 10’ tortillas on hand, so I doubled the filling (using cream cheese), and 50/50 frozen blueberries and fresh raspberries (made 6 burritos in total). Didn’t have to double the cinnamon sugar mix, and I brushed on the avocado oil. I had to air fry mine a little longer until both sides were lightly browned. The burritos came out nicely and the flavour was creamy, a little sweet, lightly tart. Didn’t eat one until it was completely cooled off, so the burrito wasn’t crispy but still good. A good recipe for an easy dessert.
I made the rice as instructed, and it turned out fine. It made about 2 cups. The flavour was good, sort of like the fancy, savoury flavours you could get from a packaged rice as a side. However, it didn’t taste anything like sushi rice (which is what I was looking for originally) and of course it wouldn’t since the recipe didn’t have any vinegar. Otherwise, I’ll keep this recipe as a side dish to go with a main dish or even as a base for a savoury rice bowl.
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