Hot Honey Gochujang Sandwich

 Ingredients

• chicken thighs
• Pepper jack cheese
• French bread
• Mayo
• AP flour
• Corn flakes crushed
• 3 eggs

The sauce

• 1/4 cup honey
• 1 - 2 tbsp gochujang
• 1 tbsp vinegar
• 1 tbsp chilli flakes

Pickles

• 1 medium cucumber
• 2 - 3 jalapeños
• 1 tsp black pepper corns
• Fresh dill
• 1 tbsp sugar
• 1 tbsp salt
• 1/2 cup water
• 1/2 cup vinegar

Start with the pickles. Chop your ingredients. Place in a jar. Bring equal parts vinegar and water to a simmer. Pour it in the jar with all the other ingredients.

Let it cool down then place in the fridge.

Prepare your sauce in a bowl. Taste and adjust to your liking.Tenderize your chicken like in the video.

Then into your egg wash, then flower, then egg wash, then crushed corn flakes shaking any access in between each step then into some 365 degree oil until golden brown or internal temp of 175. Place the chicken on a rack and hit them with salt.

Place the chicken in the sauce and assemble your sando! Enjoy!

Taco Bowls

 

INGREDIENTS

• ▢ 1 1/2 lbs. lean ground beef

Taco Seasoning

• ▢ 1 Tbsp chili powder
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp onion powder
• ▢ 1/4 tsp oregano
• ▢ 1/2 tsp paprika
• ▢ 1 1/2 tsp cumin
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper

Toppings

• ▢ 1 15 oz. can black beans drained and rinsed
• ▢ 1 15 oz. can whole corn drained
• ▢ pico de gallo garnish
• ▢ avocado garnish
• ▢ cheddar cheese grated
• ▢ cilantro garnish
• ▢ brown rice approx. 1 1/2 cups per 
• INSTRUCTIONS

• Brown ground beef in a large skillet. 
• Mix together seasonings and sprinkle over meat.  Stir to incorporate.  Simmer for 3-5 minutes
• Add cooked rice to individual serving bowl. 
• Top with ground beef mixture.  Add toppings – pico, avocado, cheese, corn, black beans, and cilantro.
  
  Source: https://www.yourhomebasedmom.com/taco-bowl/#wprm-recipe-container-60586

Thai Peanut Chicken Bowls

Chicken

• 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices
• 8-ounce jar Thai peanut satay sauce (from Trader Joe’s)
• 1 clove grated garlic

Cucumber Salad

• 2 cups thinly sliced cucumber (1 large English cucumber)
• 1/2 cup thinly sliced red onion (about 1/4 an onion)
• 2 tablespoons avocado oil
• 1 tablespoon vinegar
• salt and sugar to taste

Noodles and Toppers

• 4 ounces vermicelli noodles
• a few tablespoons of crushed peanuts
• a few sprigs of herbs – I like mint, cilantro, and basil because I’m an herb hog!

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INSTRUCTIONS

1. Marinate the Chicken: Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour. 
   
2. Cucumber Salad: Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together. 
3. Cook the Chicken: Heat a small amount of oil in a nonstick pan over medium heat; add chicken, let it sit undisturbed for a few minutes to caramelize, then flip and repeat until the chicken is cooked through and golden brown. To caramelize it further, you can add a pinch of sugar towards the end.
4. Make a Bowl: Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.
5. Sauce: Using your remaining sauce, add a bit of water, soy sauce, or chili oil to the jar to thin it out into more of a dressing. Drizzle over the bowls and dive into that.

Source: https://pinchofyum.com/thai-peanut-chicken-bowls