Main Dish Articles

SLOW COOKER APPLE BBQ MEATBALLS

SLOW COOKER APPLE BBQ MEATBALLS

1 cup unsweetened applesauce
1 cup BBQ sauce
1 large egg
1 Apple, skin on or off, grated
1 pound ground chuck
1/2 cup plain bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
Snipped parsley for garnish

Add applesauce and BBQ sauce to a 3-quart slow cooker, stir to combine. In the bowl of a stand mixer, add the egg, apple, ground chuck, bread crumbs, garlic powder, pepper, salt and crushed red pepper flakes. Mix for 30 seconds. Make meatballs just a bit smaller than a golf ball and add to the crockpot. Cover and cook on high for 2 1/2 hours. Cook for 4 1/2 hours on low. Stir and transfer to a serving platter. Garnish with snipped parsley. Serve. Store leftovers covered in the refrigerator. Serves 4.

Notes: You can easily double or triple this recipe for a larger crowd using a 6- or 8-quart slow cooker. You can also bake these meat balls in the oven in a 2-quart casserole dish covered with foil for 45 minutes at 375F. Uncover and bake an additional 8 minutes.

WINGS

WINGS

MARINATE
1 cup reduced sodium soy sauce
1/3 cup sugar
1/3 cup brown sugar
2 tsp minced garlic
2 tsp salt
1/2 tsp black pepper
3 pounds fresh chicken wings
BASTING SAUCE
2-3 tsp chili powder
3/4 tsp cayenne powder
2 tsp orange zest
1-2 tsp hot sauce

Preheat oven to 325. In a small bowl, combine the first six ingredients. Whisk to combine. Add the chicken wings to a large bowl and pour HALF the marinate over the wings. Toss to coat. Cover and chill for 1 hour. Reserve remaining marinate. After one hour, remove the wings from the marinate and transfer them to a 9x13 baking dish. Discard used marinate. Cover the pan with foil and pop into the oven for 90 minutes. Remove from oven and bump up the oven temp to 375.

Line a rimmed baking sheet with parchment paper. Using tongs, add wings to the prepared pan. Make the basting sauce:
To the reserved marinate, add chili powder, cayenne, orange zest and hot sauce. Drizzle over the wings and then use a basting brush to brush each wing evenly. Pop in the oven, uncovered and bake for 15-20 minutes, turning the wings half way through the bake time. Serve with my Blue Cheese Dressing .

BLUE CHEESE DRESSING

1 cup real Mayo
1/2 cup Blue Cheese Dressing
1/3 cup buttermilk
2 tsp. Good Seasons Dry Italian Dressing Mix

All all ingredients to a small bowl, whisk to combine. Serve with wings. Store leftovers in a jar with a lid in the refrigerator for up to 1 week. This dip can be made 3 days in advance of making the wings.

BBQ CHICKEN PIZZA

BBQ CHICKEN PIZZA

1 pizza crust, pre baked for 1 1/2 minutes
1/2 cup tomato sauce
1/4 cup BBQ sauce
1- 1/4 cups mixed cheese, Pepper Jack & Sharp Cheddar
1 1/4 cups Tyson Grilled & Ready Pulled Chicken
1/4 cup green chilies, drained
1/4 cup chopped green pepper, or more
1/4 cup chopped red onion, or more
1/2 of a jalapeño, sliced, or more
GARNISH
Balsamic Glaze
Chopped Cilantro

Preheat oven to 400. In a small bowl, combine the tomato sauce and BBQ sauce. Add the sauce to the pizza crust, spread evenly. Add the cheese. Add the chicken, green chilies, green pepper, red onion and jalapeño slices. Add directly to the middle rack of oven ( a pizza peel comes in handy here). Bake for right about 16 minutes or until your crust is golden and cheese is bubbly on the sides. Remove, and garnish with balsamic glaze and chopped cilantro!

BAKED CHICKEN BREASTS with MANGO SALSA

BAKED CHICKEN BREASTS with MANGO SALSA

Grated Zest and juice of 1 lemon
4 Tablespoons coarsely chopped fresh basil
2 garlic cloves, minced
3 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 ( 5 oz) skinless boneless chicken breasts
1 small mango, pitted, peeled and cut into 1/4-inch cubes
3/4 cup (1/4 inch) diced English cucumber
1 jalapeño pepper, seeded and chopped
1 Roma tomato, chopped (1/4 inch)
1 Tablespoon honey
2 teaspoons white balsamic vinegar
1 small shallot, minced

Marinate:
Combine lemon zest and juice, 2 Tablespoons of basil, the garlic, 2 teaspoons oil, 3/4 teaspoon of salt, and the pepper in a large Ziplock bag; add chicken. Squeeze out air and seal bag. Turn to coat chicken. Toss it in the fridge for up to 3 hours.

PREHEAT OVEN TO 375

SALSA
In a small bowl, stir together mango, cucumber, remaining 2 T. Basil, the jalapeño, tomato, honey, vinegar, shallot, and remaining 1 teaspoon oil and 1/4 teaspoon salt. Cover and toss in the fridge for at least 30 minutes.

CHICKEN
Line a rimmed baking sheet with parchment paper. Remove chicken from the marinade; discard marinade. Place chicken breasts on the prepared sheet. Bake for 30 minutes or until chicken registers 165 F and the juices run clear. Remove from oven. Slice each breast and add to a serving platter. Add salsa to the top. Serve.

CROCKPOT PULLED PORK

CROCKPOT PULLED PORK

RUB
1 Tablespoon smoked paprika
1 Tablespoon packed brown sugar
1 1/2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon (black, green and pink) peppercorn mix (crushed)

1 teaspoon seasoned salt
1/2 teaspoon crushed red pepper or a pinch of cayenne, optional
MEAT
1 (4 to 5 lb) boneless pork shoulder roast
1/2 cup Heinz Chili Sauce
1/4 cup water

In a small bowl, combine the rub ingredients and rub into the pork shoulder.

Add to the crockpot. Combine the chili sauce and the water and pour over the seasoned roast. Add lid and cook on low for 8-10 hours. Remove roast, shred and return to the pan juices. Serve on sandwiches as desired.

Store leftovers covered in the refrigerator.

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