Chicken Breast Bake

Bowl 1 — Two eggs with about 3 tablespoons of water, whipped together with a fork.

Bowl 2 — 1 cup of bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper. All ingredients mixed together.

Two skinless/boneless chicken breasts were rinsed under cold water and pated dry with a paper towel. Each breast was dipped in the egg wash, and then in the bread crumb mixture. This gives a nice breading for the beasts. Each breast was pan-fried (vegetable oil) on each side for about one minute, just until golden brown on the surface. Then the breasts were transferred to a baking dish and baked at 375 degrees for about 35 minutes. The baking dish was removed from the oven and about 10 tablespoons of Sparky’s sauce was placed on the breasts. The breasts were cooked for another 5 minutes to get the Sparky’s sauce hot and bubbling! Remove from the oven and enjoy. We paired these delicious breasts with sweet corn and a baked potato.

Enjoy!

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Pulled Pork Sandwich

Ingredients
1 teaspoon vegetable oil
1 (4 1/2 pound) pork shoulder roast
1 1/2 cup Sparky’s sauce
2/3 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 poppy seed or wheat hamburger buns, split
2 tablespoons butter, or as needed

Directions
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook until the roast shreds easily with a fork, 5 to 6 hours on HIGH or cook for 10 to 11 hours on LOW (flipping halfway if possible).

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices, turn slow cooker to WARM and let sit for 15 minutes in the sauce, stirring occasionally.

3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

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