+ RECIPES
SONALCKIGE
Summer Eats for Hot Weather Hello summer, hello heat! The LAST thing you want to do it heat up the house by cooking! We’ve got some delicious dinner and treat recipes to feed everyone this summer.
Instant Pot Honey Garlic Chicken
Instant Pot BBQ Pulled Pork
BY KENDAL RAE JENSEN
BY KENDAL RAE JENSEN
3-4 boneless, skinless chicken breasts Salt and pepper to taste 1/2 cup honey 1/3 cup soy sauce 1/3 cup onion, diced 3 Tbsp. rice vinegar 2 Tbsp. sesame oil 4 garlic cloves, minced 1 tsp. ginger 3 tsp. cornstarch, dissolved in 1/4 cup water Sesame seeds & green onion for topping Rice for serving
3 Tbsp. brown sugar 4 tsp. kosher salt 1 tsp. paprika 2 tsp. chili powder 1 tsp. dried oregano 1 tsp. garlic powder 1 tsp. ground mustard 1/2 tsp. cayenne pepper 1/2 tsp. ground cumin 1/2 tsp. black pepper 1 (4-pound) boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks 1 Tbsp. canola oil 1 cup chicken stock 6 Tbsp. apple cider vinegar, divided
Start by cutting chicken into cubes. Season well with salt and pepper. In a small bowl, combine honey, soy sauce, onion, vinegar, oil, ginger, and garlic. Dissolve 3 tsp. of cornstarch in 1/4 cup of water in a small bowl and pour into your instant pot. Stir to combine with sauce. Push the saute button and cook sauce for about 5 minutes or until slightly thickened. Place your chicken in the bottom of the pressure cooker. Cook on the meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Serve with steamed broccoli and rice. Garnish with sesame seeds and green onions.
30 northogdenconnection.com | July 2022
Set pressure cooker to the high saute setting. In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin, and pepper. Season pork with brown sugar mixture. Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
Our BBQ pulled pork makes the best sandwiches! Just top with slaw, Kendal’s BBQ sauce, and pickles.
and season with salt and pepper, to taste, if needed. Serve immediately with your favorite bbq sauce (try Kendal’s below!)
KENDAL’S CAROLINA BBQ SAUCE
2 cups of brown sugar 1 bottle of ketchup 1 cup apple cider vinegar 1/4 tsp. cayenne pepper 1/8 tsp. red pepper flakes 4 Tbsp. minced garlic 2 Tbsp. onion powder 2 Tbsp. ground mustard 2 tsp. salt 1/2 tsp. white pepper
Try This!
Place apple cider vinegar, brown sugar, ketchup, garlic, onion, cayenne pepper, red pepper flakes, salt, and pepper in a sauce pan. Cook on stove top at medium heat. Bring to a boil. Whisk together until sugar and salt are completely dissolved. Remove from heat. Cool to room temperature.
Stir in chicken stock and 4 Tbsp. vinegar, scraping any browned bits from the bottom of the pot.
Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.
Select manual setting; adjust pressure to high and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Shake well before serving.
Remove pork shoulder from the pressure cooker and shred the meat using two forks; stir in remaining 2 Tbsp. vinegar
You can make this days ahead of time. The longer it sits, the more flavors that will come out. It’ll keep in the fridge for 21 days.
