Main Dish/Casserole Archives - Page 29 of 74 - Garden Seeds and Honey Bees

Tiny Spicy Chicken Bowls

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*Serve Tiny Spicy Chicken over Sticky Rice, cook rice according to your rice cooker directions (3-4 cups cooked rice) or as desired

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*Sliced Green Onions, garnish/topping

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Chicken Prep:

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*3 pounds Chicken Tenders or Breasts, cut into 1 to 1 and 1/2 inch pieces

*Garlic Salt, rub/ sprinkle on chicken pieces

*2 Eggs, beaten, in a bowl for dipping chicken pieces

*1/3 to 1/2 box of a 14.8 ounce box Cornstarch, pour in bowl or pie pan for dipping

*Extra Light Olive Oil, 4 tablespoons, more if needed for browning chicken

*Skillet

*Tongs

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*Note: Cutting and Coating process takes about 1 hour in prep time.

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Dip chicken pieces into egg mixture (3-4 pieces at a time) using tongs and another set of tongs for dipping into the cornstarch and then set on wire rack until read to brown in a cast iron skillet with olive oil on medium heat. Cook coated chicken pieces until golden brown, turn and brown opposite side (about 3 minutes on each side.)

Spicy Sauce:

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*2 teaspoon Chili Paste, Sambal with or without garlic

*2 cups Sugar

*8 tablespoon Brown Sugar

*1 cup Tomato Ketchup

*3/4 cup White Wine Vinegar

*1 1/4 cup Chicken Broth

*4 teaspoons Soy Sauce

*1/8 teaspoon Sea Salt

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Whisk together the above sauce ingredients in a sauce pan on medium just until sugar is dissolved.

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Then in a 9 X 13 glass pan or (2 smaller glass pans, split chicken pieces equally and sauce between 2 pans) add the browned chicken pieces and pour over the chicken, the spicy sauce.

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Bake pan/pans in a pre-heated 325*F. oven for 45-60 minutes until sauce becomes thick and sticky. (Tiny spicy chicken needs to cook this long to cook off the vinegar.)

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Serves 6-8 People

See Fried Rice

Enjoy!

Lindy

Molasses Pulled Pork Sub Sandwiches

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*3 pounds Pork Shoulder Roast/Boston Butt

*3-4 tablespoons Extra Light Olive Oil

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RUB:

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*1/8 teaspoon Cayenne

*1 teaspoon Sea Salt

*1 teaspoon Black Pepper

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Mix together the rub ingredients and rub over the roast.

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Then in a cast iron skillet pre-heated on medium heat until heated through and add the olive oil. Then add the roast and sear on each side of the roast 5-6 minutes or until browned on each side, use as splatter guard over the roast or I use a lid from a stainless steel frying pan.

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In a Crock Pot with Liner add:

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*Seared Roast

*16.9 ounce bottle Dr. Pepper, not diet

*1/2 cup Molasses

*1/4 cup brown Sugar

*1-2 tablespoons Liquid Smoke

*2 teaspoons Kosher Salt, or to taste

*1 tablespoon Paprika

*1 tablespoon Garlic Powder

*1 tablespoon Onion Powder

*1 teaspoon Whole Cumin Seed

*1 teaspoon Fennel Seed

*1 teaspoon Coriander

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Place the seared roast in the crock pot. Then pour and/or sprinkle the above ingredients over roast. Cook for 8 hours on low or until pork pulls apart easily with fork.

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After cooking remove roast from crock pot and shred the pork roast.
Then place the shredded pork back into crock part into the juices.
Allow the shredded pork to cook on low for another hour to soak up juices if desired.

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Serve meat on buttered and toasted sub rolls/Hoagie rolls. We bought our rolls from Sam’s Club and since we used them for a football party we cut out the football laces/ties on top of the roll making them look like footballs.

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Assemble Molasses Pulled Pork Sub Sandwiches:

*Sub Rolls, cut in half, buttered and toasted

*Provolone Cheese slices

*Aioli Sauce

*Sliced bottled Jalapeño Peppers

*Pulled Pork

*Coleslaw Dressing

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Makes 8-10 sub sandwiches depending on how much pork you want in each sub.

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Eggless Aioli Sauce
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*4 Cloves Garlic, pressed or grated
*16 ounces Giardiniera (pickled vegetables), Hot/Spicy if desired, drained
*2 Tablespoons Stone Ground Mustard
*1 teaspoon Fresh Lemon Juice
*1/2 cup Extra Light Olive Oil, drizzle in a little at a time
*Water, add to desired Consistency
*Sea Salt and Freshly Ground Pepper, to taste
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In a food processor pulse together the garlic, pickled vegetables, mustard and Lemon juice. Then on medium low-speed drizzle in the olive oil adding water as needed. Salt and pepper to taste.
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Use aioli sauce on sandwiches like: Pulled Pork, Shredded Beef and sub sandwiches etc…
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Recipe adapted from Valarie Bertinelli Food Network

Coleslaw

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*1 Bag (16 ounce) Pre-shredded Cabbage Tri-Cole Slaw
*1/8 teaspoon Celery Seeds

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**For the Coleslaw Dressing we mixed together 2/3 cup Kraft Coleslaw Dressing and 1/2 cup Greek Yogurt and 1 tablespoons sugar or individual package of Splenda. Salt and Pepper to Taste.

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Combine coleslaw, celery seeds and Cabbage coleslaw dressing in a bowl. Serve as salad or on top of Molasses Pulled Pork Sandwiches.