Inside the package was an assortment of products from New Zealand that Brandy most definitely did not remember ordering. There were potato chips, a jar of honey, some sea salted caramels, and three bottles of gourmet salts, all from Pacific Resources International, a US distributor bringing healthy and delicious treats from New Zealand to the Colonies for the first time.
The writers of this blog were sent complimentary products in order to facilitate the writing of this post.
Honey BBQ Chicken and Corn Cakes
3 boneless skinless chicken breasts
1 large onion
1/2 cup honey
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon of hot sauce (optional)
Mesquite Smoked BBQ Salt
about 1/2 lb of sweet corn ( frozen bag or 2 small cans)
1 cup of yellow corn meal
3/4 cup of all purpose flour
1 cup shredded sharp cheddar cheese
1 tablespoon sugar
1 teaspoon salt
3 eggs
1 1/2 cups of milk
2 tablespoons butter
2 tablespoons of green onions for garnish
Slice the onion and lay the pieces down in the bottom of a slow cooker. Coat the chicken breast in BBQ salt and lay on top of the onions. In a small bowl, mix together the honey, ketchup, Worcestershire, and hot sauce (if using), then pour the mixture over the chicken. Set the slow cooker to high for 4-6 hours, depending on the thickness of your chicken breast.
For the corn cakes, add the corn meal, flour, salt, and sugar to a large bowl and mix until well combined. Add in the eggs and milk and mix until there are no clumps, then add the corn and cheese and mix until well combined. Heat a large frying pan to medium high heat and add in enough butter to coat the pan, then place about 1/3 cup of the batter and let brown on one side, about 1-2 minutes, then flip and cook for another 1-2 minutes.
Once the chicken is done cooking, shred the meat with a fork. To serve, place corn cakes on a plate and top with chicken meat and onions, then sprinkle on fresh green onions. Serves 6-8
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