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THC Banana Pudding

INGREDIENTS

  • 1/3 cup flour
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 2 cups milk
  • 2 egg yolks (slightly whisked)
  • 1 tsp vanilla extract
  • 2 bananas (ripe)

INSTRUCTIONS

  1. Mix flour, sugar, and salt in a medium size pot.
  2. Heat milk slightly in microwave till just warm and then slowly add to pot whisking to get clumps out.
  3. Switch to using a spatula and heat on medium staring constantly.
  4. Once starting to thicken add vanilla and egg yolks.
  5. Once bubbling take off heat and add bananas.

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THC Infused Italian Sausage Stuffed Peppers

INGREDIENTS:

  • 1 lb. hot Italian sausage, casings removed
  • 2 tbsp olive oil
  • 1 cup white rice, cooked to package instruction (do not overcook)
  • 1–14oz can Fire roasted diced tomatoes
  • 3 cloves garlic, minced
  • 1/2 yellow onion, chopped (1/3 cup)
  • 4 bell peppers, cleaned stems and seeds removed
  • 1/2 cup chicken broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp reduced sodium Worcestershire sauce
  • 1/2 tsp fresh ground black pepper
  • 1/4 cup Italian blend shredded cheese
  • Garnish: fresh Italian flat leaf parsley, roughy chopped
  • 3 tsp cannabis coconut oil

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees F.
  2. Cook rice according to package instructions, do not overcook, better to be a tad al dente because you’ll be putting into the oven.
  3. In a large sauté pan over medium high heat, add 2 tbsp olive oil and the hot Italian sausage. Cook the sausage, breaking it up into smaller pieces as you go, until fully cooked through. Using a slotted spoon, remove the sausage, place in a bowl, and set aside. Leave juices in the pan.
  4. In a large sauté pan over medium high heat, add 2 tbsp olive oil and the hot Italian sausage. Cook the sausage, breaking it up into smaller pieces as you go, until fully cooked through. Using a slotted spoon, remove the sausage, place in a bowl, and set aside. Leave juices in the pan.
  5. Lower the heat to medium and add in the onions. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook an additional minute. Add in the fire roasted tomatoes, the Worcestershire sauce, and the herbs/spices: basil, oregano, thyme, salt, pepper, crushed red pepper flakes. Stir to combine. Add the sausage back in, the cooked rice, and the chicken broth. Stir to combine and allow the flavors to meld for 5 minutes while you prepare the peppers.
  6. You can cut the peppers either horizontally or just cut a whole in the top and stuff them vertically. Either way you want to remove the stem, the seeds, and the white flesh from the inside using a pairing knife. Place the peppers in a baking dish, if they are having trouble standing shave a flat spot on the back of them with a pairing knife.
  7. You can cut the peppers either horizontally or just cut a whole in the top and stuff them vertically. Either way you want to remove the stem, the seeds, and the white flesh from the inside using a pairing knife. Place the peppers in a baking dish, if they are having trouble standing shave a flat spot on the back of them with a pairing knife.
  8. Using a spoon, stuff the peppers with the sausage mixture, top with cheese, and cover with foil. Place in the oven for 30 minutes (peppers should be fork tender). Remove the foil and low broil the cheese for 5 minutes or until lightly browned/melted. Remove from the oven and serve with fresh parsley on top.

THC Honey Soy-Baked Chicken Thighs

INGREDIENTS

  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 5 tablespoons honey
  • 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fresh ground pepper
  • 3 pounds (approximately) chicken thighs (or preferred chicken meat)
  • salt and pepper to taste
  • 1/2 ounce weed butter

INSTRUCTIONS

  1. Preheat oven to 425-degrees F.
  2. Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to the plastic bag, seal bag and turn chicken to coat each piece, then place in refrigerator to marinate until ready to cook, up to a day ahead.
  3. When ready to cook, add chicken and marinade to a baking dish in a single layer. Bake chicken in a 425-degrees oven for 25 minutes with the skin side up. Flip the chicken and cook skin side down for another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin, for a total of 45 minutes. Cook until internal temperature of chicken reads 165-degrees F.