While I love experimenting with food, there are nights where that's just impossible. We keep a good amount of things we can quickly whip into something tasty on hand, and one of the staples of our pantry is Stonewall Kitchen Sauces. There are a few sets of sauces, though we certainly prefer one in particular.
The other sauce sets have their benefits, but for every day, the Classic Grill Sauce Collection. This set features the following four sauces (pictured below, right):
Maple Chipotle Grille Sauce
Roasted Garlic Peanut Sauce
Vidalia Onion Fig Sauce
Sesame Ginger Teriyaki Sauce
All four of these sauces complement a variety of dishes well. Below each sauce is a quick recipe we use these for...Oh! Did I mention the sauces each come with recipes and recommendations on them? These recipes are NOT the ones featured on the bottles.
Maple Chipotle Pulled Chicken Sandwiches
You'll need a crockpot for this one. This is a prep ahead, but not think about kind of meal.
Ingredients (Serves 4):
4 chicken breasts or thighs (boneless, skinless)
1/2 bottle Maple Chipotle Grille Sauce, more if desired
1/2 yellow onion, sliced
6-8 hamburger buns (potato rolls)
Put all ingredients in a crockpot, except the hamburger rolls - won't need those until the end. Make sure there's enough sauce to just cover the chicken. Set the crockpot on high for 4-6 hours, or low for 6-8 hours. You can always cook it for up to 10 on low if that suits your workday better. When the time is up, shred the chicken and add more sauce if necessary. You want the chicken to be saturated with the sauce. Serve plain or with coleslaw on buns (toasted or not).
Roasted Peanut Garlic Pasta
This dish has an Asian flair and works with any pasta or noodle. It's even more delicious when done with No Yolk Noodles, udon, or ramen noodles. Long, flat noodles are ideal for this thin but rich sauce.
Ingredients (Serves 4):
1/2 bottle of Roasted Garlic Peanut Sauce
1/2 cup peanuts, toasted (oven @ 400 for 5-10 min)
1/2 cup sesame seeds, toasted with the peanuts
1 bag/pack of pasta of your choice
1 tsp. sesame oil
salt and pepper, to taste
Make the pasta according to its instructions. Strain as normal and then place in the original pot that it was cooked in. Add tsp. sesame oil and the Roasted Garlic Peanut Sauce. Add more sauce if needed or desired. Stir until combined evenly. Add almost all the nuts and seeds, saving a little for garnishing plates, and stir until combined evenly. Add salt and pepper. Serve with a sprinkling of peanuts and sesame seeds.
Nut-Crusted Fig Chicken
Why does that sound so inappropriate?
This is easily one of my favorite chicken recipes. It's inspired by a dish my husband and I ate at a restaurant called Red Salt when we were in Kauai in 2016.
You'll need a 13x9 baking pan or a cookie/baking sheet is fine (line it with foil). Preheat oven to 375 degrees.
Ingredients (Serves 4):
4 chicken breasts or thighs, boneless & skinless
1/2 bottle of Vidalia Onion Fig Sauce
1 cup walnuts, finely chopped
salt and pepper
2 tbsp. butter
Butter the baking pan or sheet and place the chicken on it. Salt and pepper each piece of chicken, then smother in the Vidalia Onion Fig Sauce. Coat the chicken in the finely chopped walnuts and bake for 35-40 minutes at 375, or until interior temp is at least 170.
Sesame Ginger Teriyaki Chicken Tacos
This dish only gets better the further ahead you plan to make it. Marinate the chicken in the sauce for as long or as little as you like! The bok choy (vegetable) included and the added soy sauce, etc. are just suggestions; experiment with your cooking - it's half the fun!
Ingredients (Serves 2-4):
1/2 bottle of Sesame Ginger Teriyaki Sauce
4 chicken thighs, boneless & skinless
2-4 heads of bok choi, stripped to individual leaves
1/2 yellow onion, thinly sliced
1 clove of garlic, minced
1 tbsp. soy sauce
1 tbsp. brown sugar
Two ways to cook this:
Crockpot (4-8 hours): This is the best way to make these because let's be honest, slow cooking is always the best method. The flavors become so steeped into the food - it's just delicious. Well, if you have the time, you can slow cook all the ingredients in a crockpot on high for 4-6 hours or low for 6-8hours, 10 if you need to. Shred the chicken towards the end and add more sauce if necessary.
Oven (30-45 min): Cut the thighs into strips and mix in a large mixing bowl with all other ingredients. Place tin foil over two halves of a baking sheet. Pour the mixture half and half into the two pieces of foil, and then seal the foil over the meat and liquid mixture. Alternatively, you can use a 13x9 baking dish and cover it with foil.
Of course, what you serve it with my vary too - taco fixin's are virtually limitless!
Serve with:
Flour tortillas, toasted if desired
scallion slices
radish slices
cilantro-lime crema (see Koren BBQ Short Rib recipe)
cilantro
lime wedges, for squeezing
Comments