Sticky Garlic Gochujang Chicken

You can use tomato paste mixed with sriracha sauce in place of the Gochujang if you want, or just tomato paste if you don't want any spice.  

Sticky Garlic Gochujang Chicken

Prep Time 10 minutes Cook Time 10 minutes Additional Time 10 minutes Total Time 30 minutes

Yield: 4-5 servings

Ingredients

•  1 ¼ pound boneless, skinless chicken (breasts, thighs, tenders, etc.)

•  ¼ teaspoon baking soda

•  1 teaspoon granulated sugar

•  ½ teaspoon white pepper

•  2 teaspoon toasted sesame oil

•  3 tablespoons low sodium soy sauce, divided

•  3 tablespoons cornstarch

•  3 tablespoons avocado oil

•  ¼ cup honey

•  2 tablespoon gochujang paste (or more to taste)

•  1 tablespoon rice vinegar

•  5 cloves garlic, minced

•  Green onions + toasted sesame seeds, for topping

Instructions

• VELVET THE CHICKEN: cut the chicken into small, ¾ inch pieces. To a bowl, add 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir well with a spoon until the baking soda dissolves. Add the chicken, stir, and let sit for 10 minutes.

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• TOSS: Then add cornstarch to the same bowl and stir to coat all of the chicken evenly.

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• SAUCE: In a measuring cup or bowl, combine 2 tablespoons of soy sauce, honey, gochujang paste, and rice vinegar. Whisk.

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• FRY: Add 2 tablespoons of oil to a deep skillet over medium-high heat. Add ½ of the chicken and cook on one side undisturbed for 2-3 minutes before flipping and cooking the other side for another 2-4 minutes. When the chicken is golden and cooked, remove to a plate. Add more oil as needed, and cook the rest of the chicken.

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• SAUTE: Drop the skillet temperature down to medium-low and allow the pan to cool for 2 minutes. Add a small drizzle of oil and sauté the garlic in the oil. Kick the heat up to high. Pour the sauce into the skillet and let it sizzle in the pan. When it starts to bubble, add the chicken and toss to combine until all the chicken is coated. Remove from heat. Top with green onions and sesame seeds.

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• SERVE: Serve over fluffy rice with your favorite steamed veggies.

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Recipe from

https://www.littlespicejar.com/gochujang-chicken/#mv-creation-919-jtr

Wassail

Wassail

1 gal. apple cider
1 1/2 qt. cranberry juice 
1/2 C. sugar

in basket: 
3 cinnamon sticks
2 Tbsp whole cloves
1 Tbsp whole allspice
Mix everything together in a crockpot set on low to heat through. Enjoy!

Makes 30 cups

Recipe from Karen Hanlin

One Pot French Onion Pasta

 

One Pot French Onion Pasta

Prep Time10minutes mins

Cook Time40minutes mins

Ingredients

• 2 Yellow Onions  (thinly sliced)
• 3 Tablespoons Butter
• 2 Tablespoons Extra Virgin Olive Oil
• 4 Garlic Cloves (minced)
• 1 teaspoon Fresh Thyme (or 1/2 teaspoon dried thyme)
• 1 teaspoon Black Pepper
• 4 cups Beef Broth
• 12 ounces Pasta (of choice)
• 3/4 cup Heavy Cream (or half-n-half)
• 6 ounces Gruyere Cheese (shredded)
• 2 ounces Parmesan Cheese (shredded)
• 1/2 to 1 teaspoon Worcestershire Sauce

Instructions

• Heat butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced onions with a pinch of salt. Stir to coat in the butter/oil. Cook slowly for 25-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized and soft. Tip: If onions start to burn, add a splash of water or broth and lower the heat. Patience is key...this step develops the deep, sweet-savory flavor.
• Add the garlic, thyme, and black pepper, cooking until fragrant (1 minute). Pour in the white wine (if using) and scrape up the browned bits from the bottom of the pan. Cook until the wine has mostly evaporated. If you aren't using white wine, add the beef broth at this step.
• Stir in the beef broth and simmer for 5 minutes. Add pasta and cook until perfectly al dente, according to package instructions. Taste the pasta to make sure it is done cooking. Lower heat, add the cream, and stir until the sauce is silky. Add Worcestershire sauce, if using. Taste and add a pinch of salt or more pepper if needed. The cheeses will add a more salty flavor as well.
• Off the heat, stir in the shredded Gruyère and parmesan cheese until melted and creamy. Garnish with extra parmesan and serve immediately.

Ginger Peanut Chicken with Coconut Rice

 

Ginger Peanut Chicken with Coconut Rice

• Total Time: 25 minutes
 

Ingredients

Ginger Peanut Chicken

• 1 pounds chicken tenders, fat trimmed, cut into small bite-sized pieces
• 1-inch piece of ginger, grated
• 3 green onions, thinly sliced (white parts and green parts separated)
• zest and juice of 1-2 limes
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil or avocado oil
• 2-3 cloves garlic, minced
• 1/2 cup chopped roasted peanuts
• 1/2 cup chopped cilantro
• 1 cup spinach, bok choy, etc.

Coconut Rice

• 2 cups white or jasmine rice
• 1 1/2 cups water
• 1 can coconut milk
• a pinch of salt

Instructions

1. Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot? Alternative methods are in the notes section!)
3. Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
4. Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
5. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
6. Serve over coconut rice! SO simple but so good.

Find it online: https://pinchofyum.com/ginger-peanut-chicken-with-coconut-rice

Mexican Street Corn Tacos

 

Mexican Street Corn Tacos

Ingredients

Grilled Chicken

• 1-1/2 pounds boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 limes
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1-1/4 teaspoons chili powder
• Salt and pepper, 1 tsp each

“Street Corn” Topping

• 1 (15-ounce) can fire-roasted corn
• 1 large avocado diced
• 1/2 cup green onions thinly sliced, 3 green onions
• 1/2 bunch cilantro finely chopped, 1/3 cup
• 1 tablespoon finely chopped jalapeño
• 12 small (street-sized) tortillas corn
• Cojita cheese (optional)

Sauce

• 1/2 cup mayo full-fat
• 2 limes
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha

Instructions

• In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt and pepper.
• Add the the marinade to a bag or bowl with the chicken. Place in the fridge and marinate for at least 45 minutes and preferably 2–3 hours. Don’t marinate longer than 5 hours.
• Preheat a grill to medium-high heat (about 450°F.) 
• Grill the chicken (on the other half of the grill), turning once halfway through grilling, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F.). Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can redistribute. Thinly slice the breasts. 
• In the last 2 minutes of grilling, grill tortillas. Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and place on the grates for 30–45 seconds, flip, and leave on for another 30–45 seconds. Remove and immediately fold into taco shape and set aside to slightly cool. (Or cook with a bit of oil in cast iron skillet)
• Toss the corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeno. Add a tablespoon of fresh lime juice (optional) and toss together. Set aside. 
• Sauce: Juice limes to get 3 tablespoons juice. Whisk all sauce ingredients together until smooth and combined. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.)
• Fill up the grilled/warmed tortillas with thinly sliced cooked chicken, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. If desired, add extra lime juice, cilantro, and/or cotija cheese.

BBQ Chicken Bowl

 

BBQ Chicken Bowl

Ingredients

Chicken

• Seasoning Blend for Chicken
  • ▢4 teaspoons olive oil
  • ▢2 teaspoons balsamic vinegar
  • ▢Salt and pepper
  • ▢1-1/4 teaspoon chili powder
  • ▢1/2 teaspoon ground cumin
  • ▢1/2 teaspoon garlic powder
  • ▢1/2 teaspoon paprika
  • ▢1/4 teaspoon ground coriander
  • ▢1/16 teaspoon red pepper flakes 
  • 1-2 lbs chicken tenders or breasts

Roasted Sweet Potatoes

• 2 pounds (2 medium) sweet potatoes peeled and cut into thin quarters
• 3 tablespoons olive oil
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons garlic powder
• Salt and pepper

For Serving

• 1 cup white/brown rice blend per bowl (4 cups uncooked)
• 1 batch green goddess dressing
• BBQ sauce
• 1 (15-ounce) can black beans drained and rinsed
• 1 large avocado diced, optional
• 1 batch pickled onions optional

Pickled Onions

• 1 cup red onion very thinly sliced
• 6 tablespoons red wine vinegar
• 6 tablespoons water
• 1/2 teaspoon salt
• 1/4 cup granulated sugar 

Green Goddess Dressing

• 1-1/4 cups mayo see note 1
• 1/4 cup plain Greek yogurt
• 1 teaspoon minced garlic
• 1 tablespoon diced red onion
• 1 tablespoon basil freeze-dried or fresh (finely chopped), see note 2
• 1 tablespoon cilantro freeze-dried or fresh (finely chopped)
• 1 tablespoon parsley freeze-dried or fresh (finely chopped)
• 1 up to 1-1/2 tablespoons dill added to preference; freeze-dried or fresh (finely chopped)
• 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons white wine vinegar
• Salt and pepper

Instructions for dressing (make ahead and refrigerate)

• Add all ingredients to a blender or food processor in order listed. Season to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth, ensuring herbs are evenly mixed.


• Taste the dressing and adjust salt, pepper, garlic, or herbs to preference. It will taste best after chilling in fridge.

Instructions for pickled onions (make ahead and refrigerate)

1. Slice 1 cup of red onions very thin

2. Stir remaining ingredients in bowl and mix in onions. Refrigerate for several hours before serving.

Instructions

• Rice: Cook rice according to package directions. Or try my favorite method for baking rice.
• Chicken: Mix all ingredients and then dip chicken in mix. Cook in pan on medium high until blackened and done inside. Slice into bitesized pieces.
• Sweet Potatoes: Preheat the oven to 425°F. Toss sweet potatoes with olive oil, paprika, garlic powder, salt (about 3/4 teaspoon), and pepper (about 1/4 teaspoon). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
• Sauce: Make green goddess dressing according to the recipe. Chill until ready to use.
• Assembly: Divide cooked rice evenly among 4 bowls. Top with chicken, roasted sweet potatoes, and black beans. Add avocado and pickled onions, if using. Drizzle green goddess dressing on top then drizzle with BBQ sauce. Serve immediately.