This very popular Cannabis Gummies recipe from RuffHouse Studios using marijuana Infused Coconut Oil will do the trick!

Cannabis Infused Gummies Recipe

⅛ oz Cannabis flowers

½ tsp Sunflower/ Soy Lecithin

Coconut Oil

Water

oz Unflavored Gelatin

pack 6 oz Jello (any flavor)

Weed Gummy Bears

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.

Lemony White Bean Soup With Turkey and Greens

olive oil

onion,

carrot,

sturdy greens,

tomato paste

ground cumin, plus more to taste

red-pepper flakes,

turkey

garlic cloves,

ginger

kosher salt,

chicken stock

white beans, drained and rinsed

lemon juice,

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.

Instant Pot Chicken Adobo

chicken legs, thighs and drumsticks separated

salt and black pepper

vegetable oil

soy sauce

sugar

white distilled vinegar

garlic,

bay leaves

yellow onion, sliced

scallions, sliced

rice,

Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. 

Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.

After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves. 

Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

Amazing!!!  Quick and easy.  This was my first "real" Instant Pot recipe.  And it won't be my last!  

mine came out of the pot looking a little raggity but once i tasted it I could not stop shoving that delicious chicken in my face.

This is one of our very favorite recipes. This week we had a whole chicken on hand so we cut it up and used it for this recipe. It was about 6 lbs so I guessed about 17 minutes at high pressure would do it and accidentally left it to naturally release for 7 minutes. Every part was delicious but next time I might try 15 minutes and pay closer attention and quick release. But even though it was cooked to death the breasts were still moist! I tried tripling the sauce like someone else did and I couldn’t get it thick enough for my liking, so I don’t plan to do that again. 

This was superb.  I used a whole cut up chicken as I prefer white meat over dark, and both white and dark pieces were as tender as can be.  



So good that I'm going to tell my family that they're fending for themselves tonight. I mean, I love my family and all, but this chicken is too delicious to share. 

Loved it!!  I will cut the sugar down to only a tablespoon or two next time, it was a bit sweet and I prefer to use as little sugar as possible anyway.  I also used coconut aminos instead of soy.  I had 3 thighs and 8 drumsticks, but kept the liquid the same, there was plenty.  Served over Jasmine rice. Truly awesome recipe! <br/>

This was amazing. I was afraid there wasn’t enough liquid, but it cooked up perfectly. The only change I made was using gluten free soy sauce. Best chicken I’ve had in a long time. My 12 year old went back for seconds! 

One of my favorite go to recipes for a quick dinner. We put it over rice and my whole family loves it! It’s become a regularly requested dish

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!

Creamy Crockpot White Chicken Chili

chicken breasts

yellow onion

garlic

chicken broth

Great Northern beans

green chiles

can corn

salt

tsp black pepper

cumin

oregano

chili powder

cayenne pepper

cilantro

cream cheese

half and half

jalapenos

avocados

sour cream

fresh cilantro

tortilla strips

Monterey jack cheese

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. &nbsp;Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow cooker.

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

Stir well and serve with desired toppings.

https://content.jwplatform.com/videos/aBDmxoe7.mp4

This creamy white chicken chili is made super easy in your slow cooker! Creamy with plenty of spice, it’s the perfect companion on a chilly night!

Slow Cooker White Chicken Chili

Baked Brown Rice

brown rice, medium or short grain

water

unsalted butter

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Great recipe for bulk cooking. I use a huge glass pan and triple the recipe. I don't boil the water first though, and it still turns out great. It takes a little bit longer with this method, but with a glass dish you can see when the water is gone.

This is the absolute best way to cook brown rice! Every time I have used this method, my rice has come out perfect.

OMG! I have tried many different brands of brown rice and many methods of cooking but they turned out mushy, under cooked, wet, etc. But the day has finally come when I made the PERFECT I repeat PERFECT brown rice. I did not have medium or short grain rice I only had long grain but it was phenomenal. I can't imagine that it could be any better with the other types. Alton, YOU THE MAN!!!

Busy mommy version: I boil the water in a measuring cup in the microwave, and pour it on top of the brown rice, which I already have in the baking dish with 2 Tbsp EVOO &amp; 1 Tbsp  Kosher salt. --  perfection! 

Wow!!  The reviews are not an exaggeration.  This really is the perfect way to cook brown rice!  It might be the best brown rice I've ever cooked and among the best I've ever had.  I substituted 1 cup of chicken broth for 1 cup of the water.  I used light margarine in place of the butter.  I also sprinkled some minced onion and soul food seasoning before placing into the oven.  It smelled amazing while cooking and came out fluffy and flavorful.  This will be my go-to method for making brown rice.

This is how to make basic brown rice. Period! And/or add onion soup mix, bouillon, herbs, any seasoning to the water. The oven does the rest.

Wowza! This rice came out perfectly cooked and with the exact texture brown rice should have.  Thank you, Alton Brown!

Restaurant-quality butter chicken in under 30 minutes at home! Join the thousands who have made this very popular Butter Chicken Recipe that went viral. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.

Instant Pot Butter Chicken

Canned Tomatoes

Garlic

Ginger

Turmeric

Cayenne Pepper

Smoked Paprika

Kosher Salt

Garam Masala

Cumin

Boneless Skinless Chicken Thighs

To finish

butter oil

Heavy Cream ((use full-fat coconut milk if dairy free))

Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.&nbsp;

Open up the pot and remove the chicken carefully and set aside

Blend together all the ingredients, preferably using an immersion blender

Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon

Take out half the sauce and freeze for later or store in the fridge for 2-3 days

Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.

Serve over rice, or zucchini noodles

Instant Pot instructions

Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.

You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Using leftover sauce

https://embed.mediavine.com/videos/e0xia1dvdho8fxen7fjd

Make restaurant-quality butter chicken at home in under 30 minutes! Join the thousands who have made this very popular Instant Pot Butter Chicken Recipe--which also happens to be a great keto chicken recipe.

This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick...

Thai-Style Omelet (Khai Jiao) Recipe

eggs

lime juice vinegar

Thai fish sauce

rice flour

Combine eggs, lime juice or vinegar, fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat with a fork until frothy. If the flour forms a few lumps, break up as many as possible with your fingers. 

Heat the vegetable oil in a small pot or a round-bottom wok set over medium-high heat until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go

The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelet. There’s no need to keep it nice and round; we want asymmetrical edges. Let the other side cook for another 20 seconds. Remove the omelet from the pan and serve immediately.   

Joanne Chang’s Maple-Blueberry Scones

whole-wheat flour

all-purpose flour

baking powder

baking soda

crème fraîche, Greek yogurt

maple syrup

buttermilk,

egg yolk,

blueberries

confectioners’ sugar

Sticky toffee pudding isn't so much a pudding in the American sense, but an extremely moist baked or steamed British date cake topped with a glossy sauce of brown sugar and cream. Steamed cakes — a genre unto themselves in Britain — are easily made in the slow cooker. This adaptation uses espresso powder in the cake and sauce to balance the honeyed taste of the dates and brown sugar: Nevertheless, it is still quite sweet, as it should be. This recipe can also be made more quickly in the oven, and the resulting cake’s texture will be different than the steamed version — sliceable, like a moist quick bread.

Slow Cooker Sticky Toffee Pudding

espresso powder

cinnamon

cardamom

75 grams packed light brown sugar

220 grams packed light brown sugar

heavy cream

Kosher salt

Unsweetened whipped cream,

Make the pudding: Generously butter a 2-quart soufflé dish, or another 2-quart oven-safe baking dish that fits into your slow cooker. In a small bowl or liquid measuring cup, mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan, and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.

 In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together the melted butter, maple syrup, brown sugar, eggs and the 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish.

Pour 4 cups water into a 6- to 8-quart slow cooker, then lower the soufflé dish into the slow cooker. The water should come about halfway up the sides of the dish. Lay a clean dishcloth or a double layer of paper towels on top of the slow cooker, leaving some overhang, and then top with a lid. (The cloth or towels will soak up condensation, and prevent it from dripping onto the surface of the pudding.) Cook until the pudding is firm and set on top, and the sides are just starting to pull away from the dish, 4 hours to 4 1/2 hours on low.

Make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.

Uncover and turn off the slow cooker, and let the pudding cool enough for you to reach in and pull the dish out. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.

Slow Cooker Method

Make the pudding: Heat oven to 325 degrees. Generously butter an 8-by-8-inch baking pan. Mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.

In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together melted butter, maple syrup, brown sugar, eggs and 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish. Bake until the top of the cake is risen and set and a cake tester inserted into the middle of the cake comes out clean or with just a few damp crumbs, 30 to 40 minutes.

Meanwhile, make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.

Let the cake cool in the pan on a rack for 10 minutes, then invert it onto a serving plate. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, and then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.

Oven Method

This pulled pork recipe will teach the techniques to make yummy pulled pork in an oven. Get all the information you need about the choice of meat, the spice rub and meat temperatures. It's simple, extremely delicious and can be eaten anyway you like - in a bun, as a side with coleslaw or in lettuce wraps. Either way, this will be an enjoyable meal!

Easy Home-made Oven Pulled Pork

pork shoulder

brown sugar

tbsp. kosher salt

tbsp. smoked paprika

garlic powder

Bone in pork shoulder

Step 1. Use a pork shoulder or butt. Bone in meat takes longer to cook but also has a richer flavor. Ours was about 3 pounds.

Rub all over the pork shoulder

Step 2. Use whatever type of rub or marinade you like. We used a spicy mustard paired with a smoky dry rub. Our rub consisted of salt, pepper, garlic, smoked paprika, sweet paprika, thyme and sugar. Rub it all over the meat.

place a layer of onion and garlic cloves at the bottom of a dutch oven

Step 3. For the oven method, place a layer of onion chunks and garlic cloves at the bottom of a dutch oven. Place your meat on top and add about a cup of water or broth. If you are using a bbq sauce, add about half of it now all over the pork. If you’re not using a bbq sauce, add a little apple cider vinegar.

Set Thermopro thermometer to 195-200 degrees and place the probe in the thickest part of the meat

Step 4. Set your Thermopro thermometer to 195-200 degrees Fahrenheit and place the probe in the thickest part of the meat.

Cover the pot and place it in a 300 degree oven for about 3-3.5 hours

Step 5. Cover the pot and place it in a 300 degree oven for about 3-3.5 hours, or until the internal temperature reaches the goal temperature you set on your Thermopro thermometer.

shred apart with two forks

Step 6. Carefully remove the pot from the oven and remove the lid and the temperature probe. Your meat should be tender enough to shred apart with two forks. If it’s not, you can set the temperature to between 200-205 and place it back in the oven to keep cooking.

coat it in your favorite bbq sauce or season with salt

Step 7. After you shred the meat, coat it in your favorite bbq sauce or season with salt and pepper and enjoy it as is. If you’d like, you can also place the pot back into the oven uncovered and increase the oven temperature to 375 degrees for 10-15 minutes or so. This will help the pork absorb some of the remaining liquid and fat still in the pot.

Serve your pulled pork

Step 8. Serve your pulled pork along with your favorite sides. Eat it on a bun, serve with coleslaw, or in lettuce wraps.

https://www.youtube.com/watch?v=XouiuGb1vT0

A traditional Canadian East Coast dessert, blueberry grunt is a simple and delicious dessert to make with minimal skill. Serve with whipped cream or vanilla ice cream for a sweet treat!

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