Frozen (or thawed) Chicken Wings
Deep Dish baking Pan
Kim’s Gourmet Asian BBQ sauce – enough to coat wings
Coat wings with BBQ sauce.
Place in deep dish baking dish and bake at 375 (stirring wings to re coat as well as turn wings for even baking approx. every ½ hour) for 2 to 3 hours depending on intensity of oven. (if using a convection oven this should take aprox. 1 hour).
Cooking these wings slowly gives you gooey flavorful wings with lots of the fat cooked off.
½ cup Kim’s Asian BBQ sauce
1 Tbsp. Kim’s Asian BBQ sauce set aside for later in recipe
1 lb. Low fat ground beef or turkey
1 cup Italian bread crumbs
1 tsp. salt (optional)
2 eggs (egg substitute works also)
1 small onion chopped fine.
Mix together (mixture should hold together well, forming a loaf. If too loose add more Italian bread crumbs).
Place in loaf pan and brush remaining BBQ sauce over the top to glaze.
Bake at 350 for 35 to 40 minutes.
2-3 lbs. of pork shoulder or pork butt
Kim’s Gourmet Asian BBQ sauce
Place pork in crock pot with a cup of water in bottom.
Season with salt, pepper and any other seasoning that you like. Cook pork on low overnight. In morning take pork out of crock pot. Shred pork in large bowl and slowly add Asian BBQ while mixing.
Depending on how wet or dry you like your pork is how much sauce to use.
Serve as a sandwich on a bun or as part of the main meal.
1/4 can – Coconut milk
1 tbs. – Fresh ginger- grated
2 tsp. Curry powder
1/2 lime -Juice and zest
3/4 tsp. – Salt
1/2 tsp. – White pepper
1/8 cup – Rice or white wine
Cayenne or red curry paste to taste
6 large boneless skinless chicken thighs
Fresh pineapple chunks green onion, minced
Kim’s Gourmet Spicy Peanut Sauce
Earlier in the day, combine coconut milk, ginger, curry, juice, zest, salt, pepper and wine.
Cut each thigh across the grain into three strips.
Toss meat in sauce and marinate for two hours.
Soak skewers in water for 15 minutes.
Place one pineapple chunk on each skewer then thread one
chicken slice onto end Ð the pineapple and meat should just cover top 1/4 of skewer.
Grill on an oiled grate over hot flame, turning once.
Sprinkle with green onion and serve with peanut sauce.
Mix one hour before sauté:
4 oz. Red Bird diced chicken tenders
1 oz Kim’s Gourmet Spicy Peanut Sauce
1 oz. Sliced celery sticks
.5 oz. Shredded carrots
Pinch of washed and cleaned Cilantro
Pinch of green onions
Sauté all ingredients and serve in Romaine filets Enjoy!!!!!!!!!!!!!!!