I’ve adapted the recipe to work with the Pampered Chef Round Covered Baker. I make a variety of pulled chicken dishes in the baker and have discovered a good ratio is about 3 breast fillets to 1 cup of liquid.
- 1/2 thinly sliced onion
- Cooking oil
- 3 skinless, boneless chicken breast fillets
- 1/2 cup ketchup
- 1 tablespoons cider vinegar
- 1 tablespoons molasses
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sriracha
- Sautee onion in cooking oil, drain and add to pot.
- Cut the chicken into chunks and add to pot.
- Combine the other ingredients and pour over chicken. Stir to mix.
- Cover and cook at 350 for 1 hour. Stir to break up the chicken chunks. Cook for another hour until chicken is tender (unlike the original recipe, the sauce will not be thick).
- Shred chicken in the pot into the sauce with 2 forks. You can continue to cook the chicken or keep it warm, covered, in the oven until you’re ready to eat it.
I served this with biscuits tonight but Bill ate the leftovers topped with some leftover vegan coleslaw on a sandwich roll for a late night snack. This will be a good recipe to keep for the summer.
Unlike the last time I posted about creamed spinach, I actually made the cream sauce this time. This recipe was quite good. Not particularly creamy, but much more interesting than plain sauteed spinach. And it really made the frozen stuff not just edible, but quite good. I did substitute whole milk for the half and half. And I ended up adding a little more milk to it.
- 20-ish ounces of thawed, frozen spinach
- Cream Sauce:
- 3 TBSP salted Butter
- 1 TBSP minced Garlic
- 1 TBSP flour
- 3/4 cup whole milk
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp black pepper
Melt butter over medium heat. Add garlic and sautee for about a minute. Add flour and wisk in for about a minute to make paste. Add milk and wisk in. Heat until the sauce thickens wisking occasionally to avoid burning.
Squeeze water out of the thawed spinach and add spinach to the saucepan. Add salt, nutmeg, and black pepper and simmer 20 minutes on medium heat.
I am also quite fond of the Pioneer Woman’s creamed spinach recipe though the amount of butter makes me a little squirmy.