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.