Main Dish/Casserole Archives - Page 25 of 74 - Garden Seeds and Honey Bees

Zoodle Sriracha Honey Bowls

Serves 5

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*7 frozen Chicken tenders, cooked and cubed

*3 tablespoons Extra Light Olive Oil

*1 tablespoon dried minced Garlic

*1/8 teaspoon Pepper Flakes or to taste

*1/2 teaspoon Seasoned Salt, like Deverle’s Seasoning

*Black Pepper, to taste

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Zucchini Spiral Noodles

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*4 medium Zucchinis, spiraled (about 3 cups per serving) using Spiralizer like OXO Good Grips

*6 Green Onions(Scallions) sliced, for topping Zucchini noodles

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In a large stainless steel skillet with lid on medium heat add olive oil and allow to heat for 30 seconds or so and add he frozen chicken tenders. Sprinkle on the pepper flakes, dried garlic, seasoned salt and black pepper. place lid and allow to cook for about 10 minutes checking to see if the chicken is thawed enough to cut into chunks. Cut chicken tenders into chunks with scissors. Then replace the lid and allow to cook until chicken begins to brown and most of the moisture has cooked away. Deglaze skillet with a couple of tablespoons of water and allow chicken to cool slightly.

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Sriracha Honey Sauce

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*2 tablespoons Arrowroot

*1/4 cup plus 2 tablespoons Water

*1/4 cup Low Sodium Soy Sauce

*2-3 tablespoons Sriracha Sauce, depending your heat level

*1 tablespoon Toasted Sesame Seeds, more for topping

*6 tablespoons Honey

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In a sauce pan add the arrowroot, water and low sodium soy sauce, mix until in arrowroot is incorporated. Then add Sriracha sauce, toasted sesame seeds and honey. Whisk until combined. Heat the sauce on medium heat just until it thickens. Remove from heat and immediately serve on top of the layer Zucchini noodle chicken bowls.

Enjoy!

Lindy

Roasted Chuck Roast (Pioneer Dinner Recipe)

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*5 pound Beef, Chuck Tender Roast, seared

*4-5 tablespoons Extra Light Olive Oil
Rub Seasoning
*2 teaspoons Kosher Salt

*1 tablespoon Garlic Powder

*1 tablespoon Onion Powder

*1 teaspoon Freshly Ground Black Pepper

* 1 tablespoon Sugar

*2 teaspoon Dried Yellow Mustard

*1 tablespoon Chili Powder

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Combine rub seasoning ingredients in a bowl and rub over the entire roast.

Mirepoix

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*3 celery Celery Stalks, cut into thirds

*2 cups Baby Carrots

*2 Onions, julienned

*1 cup Beef Broth or Stock

*1 cup Dr. Pepper

*3-4 Stems Thyme with leaves

*2 sprigs Rosemary

*1 Jar 16 ounce Pepperocini with juices

Sear the seasoned roast in a heated cast iron on medium heat using splatter guard and sear for 3-4 minutes on each side, using heavy-duty tongs to turn meat. You could skip searing but it adds extra flavor for the meat.

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In a large Dutch oven place the: (Mirpoix) Celery, carrots, onions, beef stock, Dr. Pepper, jar Pepperocini, bundle rosemary and thyme tied together with bakers twine, if desired.

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Cook in the oven 350*F. for 1 hour with lid off. Then 325*F. 4 to 6 hours or until meat is tender. Make sure your herb bundle is submerged in the juices while the lid is off. Then I like to put the bundle on top of the roast, replace lid and continue cooking.

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Remove roast from the pot when done and allow the roast to rest on platter or cutting board, tented with foil for about 20 minutes. Slice the roast against the grain. Enjoy sliced or pull meat apart for sandwiches.

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Note: I like to make this roast a day ahead. Removing the cooked vegetables from the pot and set aside the celery and carrots discard or eat as a side dish. Use the onions and Pepperocini for garnish on sandwiches. Save juice in a container and refrigerate until ready to use as a dip for the sandwiches. I like to reheat the roast with juices, onions and pepperocini in a crock pot for 1-2 hours on low.

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Serve the roast (hard firm rolls) In sandwiches, meat slices or as desired.