This recipe is the basis for what we’re doing here.
1) Brine ~5 pounds skin-on bone-in chicken thighs for at least one hour in the fridge with brine mix of 4 cups water, 1/3 cup salt, 1/3 cup brown sugar, 1/3 cup white vinegar.
2) Create rub from 4 Tbsp brown sugar, 3 Tbsp paprika, 2 Tbsp red pepper flakes, 1 Tbsp black pepper, 2 tsp garlic powder, 1 tsp cumin, 1/2 nutmeg, 1 Tbsp salt
3) Generously rub all sides of chicken after patting dry and wrap all chicken in 1 or 2 tight foil packets on a drying rack on a cooking sheet
4) Bake at 260 for 2 hours
5) Open foil packets and pour juices into a sauce pan
6) Remove thighs from foil and place on drying racks in broiler until crisp, flipping once
7) Reduce sauce on high heat and by adding flour. You can cut juice with flour and water to reduce saltiness. Reduce until sticks to a spoon.
8) Serve sauce with chicken and enjoy!
This recipe is going to be vague… it’ll get better as I get better at making it!
1) Throw Pork Sirloin Tip Roast (or similar) in the slow cooker for about 8 hours with spices including: paprika, red pepper flakes, black pepper, garlic salt, cumin, and others to your liking plus one 12 oz beer (I used Lagunitas IPA) and 16 oz water.
2) Pull pork once tender using two forks (probably after 4-6 hours)
3) Drain out juices from pork keeping half in a sauce pan and discarding other half, spread pork on a lined backing sheet
4) Reduce juices via heating and adding flour until thick enough to stick to a spoon, add an equal amount of your favorite BBQ sauce and pour over spread pork
5) Broil for about 10 minutes stirring every few minutes to crisp
6) Serve with side of more BBQ sauce and enjoy!
- 1 1/2 cups whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup mashed ripe banana (about 2-3 bananas)
- 2 Tbsp honey
- 3 tsp Brown Sugar
- 1/3 cup nonfat vanilla greek yogurt
- 1 tablespoon olive oil
- 1 1/2 teaspoons vanilla
- 2 1/2 tablespoons unsweetened vanilla almond milk
- 1 egg
- 1 egg white
- Preheat oven to 325 degrees F. Grease a 8×4 or 9×5 loaf pan with cooking spray.
- In a large bowl, whisk together flour, baking powder,baking soda, and salt; set aside.
- In a large mixing bowl, combine mashed banana, honey, brown sugar, greek yogurt, olive oil, almond milk and vanilla and beat on low until smooth in consistency. Add in the egg and egg white and beat again until well combined, about 1 minute. Add the banana mixture to the flour mixture and combine until moist — It’s important to not over mix!
- Spoon all of the batter into the greased loaf pan. Bake at 325 degrees for 45-60 minutes or until a tester inserted into middle of the bread comes out clean. The length of time will vary based on which loaf pan you use, so I suggest checking the bread at 45 minutes. Also, don’t fear the golden crust! The bread may look done on the outside, but the inside is what’s important — you don’t want a gooey bread.
- Once a tester inserted into the bread comes out clean, cool for 10 minutes in pan on wire rack, then remove from pan gently and cool completely on wire rack. Cut into 12 slices and enjoy!
If you’d like to freeze your bread, simply wait until bread is completely cool, then slice and individually wrap in cling wrap and place in the freezer. Once ready to eat, just toast or microwave your slice and spread with your favorite topping.
It can be made with chocolate chips too!
These turned out pretty dang good for a quick ad-hoc dinner with no measuring and very little planning before turning the stove on.
What you’ll need:
- Chicken breasts
- Olive Oil
- Pan that can get hot – ideally cast iron
- Some sort of side to go with this meat dish, I did a pan fried mix veggies with what we had in the fridge (onion, bell pepper, asparagus)
What you’ll do with the meat to turn it into Watson Nuggets:
- Cut up the breasts into about 1.5 inch squares. For the chicken breasts I used it was about 12 chunks for 1 breast.
- Combine your favorite dry seasonings in a bowl. I used a combination “to taste” of italian bread crumbs, black pepper, red pepper flakes, Ms. dash garlic & herb seasoning, garlic salt, and basil.
- Lightly coat chicken cubes with olive oil
- Dump them in handful sized batches into the dry seasoning mix moving them around as if you’re kneading bread until the cubes are covered in the seasoning and mostly dry to the touch.
- Throw the chicken cubes into a pretty hot cast-iron pan with a few tablespoons of olive oil. It should be quite a sizzle when they hit the pan.
- Flip each cube after about 3 minutes or until darker-than-golden brown on the first side.
- Pan fry another couple minutes until second side is browned to perfection
- Serve and enjoy! No dipping sauce required, but would be good with whatever you like on chicken nuggets… BBQ sauce, ketchup, honey, mustard, etc.
What you need:
- unseasoned pork loin or tenderloin (about 2 pounds)
- a bunch of spices
- dutch oven
- some fruit (I used 1 apple and not very ripe pear)
- olive oil
- an oven and a stove
I have no idea how you should do it, but this is what I did:
- Preheat the oven to 450
- Put dutch oven on high flame on the stove to warm up with some olive oil in it
- Lather the meat with some olive oil (use your hands, don’t be afraid to get a little dirty)
- Rub all over loin your favorite spices. I used red pepper flakes, garlic powder, basil, pepper, and garlic salt.
- Brown loin on all sides in dutch oven for a total of about 8-15 minutes depending on cut and heat. Start with the fat side up.
- Dice pear and apple into about 1 inch chunks
- Turn off stove and add pear and apple plus the dutch oven lid
- Place in oven
- After about 10 minutes remove the lid
- Pull out after another 5-15 minutes depending on cut. Use the old fashioned poke test to know when to pull it out of the oven.
- Let meat rest on cutting board for 5-10 minutes and place fruit in a serving bowl
- Slide meat against the grain into about half inch thick hunks
We served this with a delicious Kale salad that I have no clue how to make.
This is the place for our incredibly face-melting Watson recipes. Hold on to your pants, the delicious recipes will be flying in no time!