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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Shoyu Chicken

 Shoyu Chicken Recipe


Shoyu Chicken Recipe

Shoyu chicken is a classic Hawaiian dish with tender, juicy chicken simmered in a sweet and savory soy sauce-based marinade. Serve with steamed rice and a side of vegetables for a comforting meal.

Ingredients:

  • 4–6 bone-in, skin-on chicken thighs (or boneless, if preferred)
  • 1 cup shoyu (soy sauce)
  • 1 cup water
  • ¾ cup brown sugar
  • ¼ cup honey (optional, for extra sweetness)
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated ginger
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions:

  1. Prepare the Marinade:

    • In a large bowl, whisk together shoyu, water, brown sugar, honey, rice vinegar, grated ginger, garlic, and sesame oil until well combined.

  2. Marinate the Chicken:

    • Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated.
    • Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

  3. Cook the Chicken:

    • Heat a large skillet or Dutch oven over medium heat. Remove the chicken from the marinade, reserving the liquid.
    • Sear the chicken skin-side down for 3–4 minutes until golden brown. Flip and cook another 3 minutes.

  4. Simmer the Chicken:

    • Pour the reserved marinade into the skillet. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, flipping the chicken occasionally, until tender and fully cooked (internal temperature of 165°F/74°C).

  5. Reduce the Sauce (Optional):

    • Remove the chicken and set aside. Increase the heat to medium-high and simmer the sauce until it thickens slightly.

  6. Serve:

    • Serve the chicken over steamed rice, drizzling with the sauce. Garnish with green onions and sesame seeds.

Tips:

  • Spice it up: Add chili flakes or sriracha for a kick.
  • Side suggestions: Pair with macaroni salad, steamed broccoli, or sautéed bok choy.
  • Make ahead: Leftovers taste even better as the flavors meld. Store in the fridge for up to 3 days.

Enjoy this delicious taste of Hawaii! 🌺🍗

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