Main Dish/Casserole Archives - Page 5 of 74 - Garden Seeds and Honey Bees

Gochujang Chicken Wings

*25 Chicken Wing/Drumetts, I used frozen

*1/2 cup Lime Soda

*Kosher Salt and Freshly Ground Pepper

*Red Pepper Flakes, optional to taste

Gochujang Sauce

*1/4 cup Gochujang

*1/4 cup Molasses

*1/4 cup Low Sodium Soy Sauce

*2 tablespoons Brown Sugar

*1 teaspoon freshly grated Ginger

*1 tablespoon minced Bottled Garlic

*2 tablespoons Dried Onion Flakes

*1/8 teaspoon salt

*1/8 teaspoon freshly ground Black Pepper, or to taste

Directions:

Note: I cook frozen drumetts in the crock pot, but thaw in fridge as your crock pot instructions before cooking in crock pot.

In a crock pot with liner for easy cleanup, add the chicken drumetts, lime soda, red pepper flakes, salt and pepper.

In a small bowl whisk together the: Gochujang, molasses, soy sauce, brown sugar, ginger, garlic, onions salt and black pepper. Put 1/4 of the mixture on the chicken and save the rest for basting chicken.

Cook on High for 4 hours or until thoroughly cooked, but not falling apart. (Keep the remaining half of the sauce in the fridge until ready to baste the crock pot cooked chicken wings.)

Remove cooked wings from crock pot and place them one at a time onto half baking sheet with parchment paper or aluminum foil (for easy clean-up). Pat dry the wings/drumetts with a paper towel.

Baste/brush the chicken wings with some of the reserved sauce and bake in a pre-heated 425* F. oven for 8-10 minutes. Then remove the wings from the oven and baste again with the sauce and bake for another 10 minutes, repeat again for another 10 minutes.

Remove wings from oven and place them back into the crock pot on warm until ready to serve. Add toss/ drizzle any remaining sauce on wings/Drumetts. Serve.

Note: If you choose to keep the wings warm in the crock pot make sure to remove any remaining liquid before adding the chicken wings back to the crock pot. Then add any remaining basting sauce to wings in crock pot and set on warm.

Gochujang sauce adapted from the Food Network

Enjoy!

Lindy

Spicy Beef with Garlic Noodles

Crock Pot Style Spicy Beef with Garlic Noodles

*3 to 4 pound Chuck Roasted, cut into Chunks

*1 teaspoon Black Pepper

*1 teaspoon Kosher Salt or Sea Salt

*1 tablespoon Chile Powder, not Chili Powder or to taste

*2 teaspoons Granulated Garlic

*2 teaspoons Granulated Onion

*1 tablespoon Minced Dried Onion

*1 to 2 teaspoon Cumin, to taste

*2 teaspoon Dried Mexican Oregano

*2 to 4 tablespoons Vegetable Oil or I like to use Extra Light Olive Oil (has to be extra light)

*1 cup Beef Broth

*1 Lime, halved and juiced

*1 can 12 ounce Coke

*Cilantro, garnish

*Crock Pot Liner, optional

Combine in a large bowl: Black pepper, salt, Chile powder, garlic, onion, minced dried onions, cumin, Mexican and oregano. Mix together and then add to the bowl the beef chunks and toss coating all the beef.

In a extra large skillet (I like to use a cast iron skillet) heated, on medium heat. Brown/sear the meat in two batches. Turn the chunks of meat as needed to brown all sides about 3 to 4 minutes per batch.

After browning all of the meat, deglaze the pan with 1/4 cup water and add the juices to a crock pot with liner (liner is for easy cleanup). Add the beef chunks, beef broth, juice of 1 lime and coke. Add the lime halves to the top of the beef chunks set crock pot on high. Cook the meat 4 to 6 hours or according to your crock pot instructions. Remove lime halves before serving.

Garlic Noodles

*1 Box 10 ounce Lensi Pasta Yellow/Orange Spaghetti Noodles, cooked according to direction on package or spaghetti noodles of your choice

*6 tablespoons Butter or 1/4 butter and 1/4 cup extra Light Olive Oil

*4 tablespoons Bottled Garlic, must be bottled

Melt the butter and garlic in a microwave safe bowl on low until almost melted. Set aside.

After cooking drain the noodles and add the butter garlic mixture, toss together.

Serve cooked meat over noodles and garnish with cilantro.