Hey family!! In today’s What’s For Dinner I’m sharing two recipes! A new Sweet Chili Chops recipe, and one that I haven’t made in a very long time, Nashville Hot Chicken Sandwiches!
Sweet Chili Chops
Ingredients:
4-6 Pork Chops
salt & pepper
1/2 cup ketchup
1/4 cup honey
1/2 cup sweet chili sauce
First make the glaze. Mix ketchup, honey, and sweet chili sauce together.
Season pork chops with salt and pepper. Cook on smoker or grill at 425°-450° for five minutes, then flip to other side. Cooking them at high heat gives them the nice charred edges. Do this until the pork chops are done. Mine took 15 minutes, they were thin cut. You could also just bake them in the oven if you wanted to. When they are done spread the glaze on both sides and let them cook for five more minutes.
Creamed Corn:
Ingredients:
4 tbsp unsalted butter
2 tbsp flour
1 cup whole milk
4 cups whole kernel frozen corn
1/2 tsp black pepper
1 tbsp sugar
1/2 tsp salt
Directions:
Melt butter in a saucepan over medium heat.
Stir in flour and cook for about 2-3 mins.
Stir in milk until combined with the flour mixture.
Cook the milk and flour mixture on medium heat until the milk begins to thicken, 5-10 minutes.
Once the milk has thickened then stir in the corn, salt, pepper, and sugar. Stir frequently to prevent burning.
Cover and reduce heat to medium-low. Stir every few minutes. Cook corn for 10 mins, until corn is no longer frozen.
Serve immediately. Refrigerate leftovers.
Yeast Rolls:
Ingredients
1 cup Water warm
3 and 1/4 cups All Purpose Flour
1/4 cup Sugar
1 tablespoon Active Dry Yeast, or one packet
1 Egg
2 tablespoons Butter
1 teaspoon Salt
Instructions
Combine all ingredients (except for 1/4 cup of flour) in the bowl of a stand mixer and mix using a dough hook on low until combined.
Continue mixing about 5 minutes, gradually adding in the last cup of flour. Dough will be soft and just slightly sticky.
Turn out dough onto floured surface and knead two or three times, patting into ball shape.
Cover with kitchen towel and let rise 60-90 minutes, until doubled.
Turn onto floured surface and divide into 16 pieces. Shape into balls.
Place in greased 9×13 pan and cover with towel, allow to rise 45 minutes, until puffed.
Bake at 350 degrees for 15-20 minutes, until tops are golden brown.
Nashville Hot Chicken:
https://tornadoughalli.com/slow-cooker-nashville-hot-chicken-sandwiches/
Ingredients
4 boneless skinless chicken breasts
3/4 cup vegetable oil
3 Tbs cayenne pepper
2 Tbs brown sugar
1 tsp chili powder
1 tso garlic powder
1 tsp smoked paprika
2 Tbs water
2 Tbs cornstarch
Pickles
Instructions
In bowl whisk together your oil, cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika, set aside.
Place 4 chicken breasts in the bottom of a slow cooker, pour sauce over the top and cover and cook on low for 4-5 hours.
Remove lid and shred your chicken
Once shredded in small bowl whisk together your water and cornstarch and pour into shredded chicken and stir.
Cover and cook on high for about 15 minutes to thicken a little.
Meanwhile in large bowl mix together all your slaw ingredients.
Place shredded chicken on bun and top with slaw and pickles.
Slaw Recipe:
1 head of cabbage, green or purple, shredded (Or a bag of slaw mix.)
2 green onions, finely chopped
1 bell pepper, finely chopped
10 baby carrots, chopped
1 tsp onion powder
salt and pepper to taste
2 tablespoons sugar
1/2 cup mayo
Mix all ingredients in a large bowl and refrigerate at least one hour before serving.
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