1 lb split chicken wings
1 Tbsp olive oil
1 -2 Tbsp Twisted Gourmet Smokin’ Hot Seasoning Salt
3 onions, sliced thinly 1 large clove garlic, minced
1 tbsp brown sugar 1.5 cups long grain white rice
1 tbsp freshly grated ginger 3 cups low sodium chicken stock
So satisfying! Flavourful broth, tender pulled chicken and lots of vegetables, all cooking away for you while you do… well, next to nothing in fact!
2 bone-in chicken breasts, skin removed (about 1.5 lbs chicken: ok to use thighs)
1 medium onion, diced
1 large clove garlic, finely minced
This is a delicious soup for a light meal or an energizing post-ski refuel snack. Good hot or cold, it incorporates the delicious velvety goodness of sweet potato, smooth coconut and the nuanced flavours of the Twisted Gourmet’s new Twisted Thai Blend.
2 medium sweet potato, peeled & cubed
1 small carrot, cubed
1/2 medium onion, chopped
Simple poached turkey or chicken is simmered in a delicious easy coconut curry sauce filled with colourful veggies.
Ingredients – poached turkey (sub with leftover cooked turkey if you prefer)
1 Tbsp neutral vegetable oil (I prefer safflower oil)
Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world. I discovered them in Vietnam where they’re called Su Su.
Use a little, use a lot… up to you! The Cheechako Taco blend has some lovely heat… chipotles & jalapeños along with some crushed red chilis (just to round things out).
Ingredients: (Makes 4 tacos)
12 shelled uncooked shrimp, thawed, rinsed & drained.
Twisted Gourmet Cheechako Taco* blend: about 2 tsp (adjust to taste)
INGREDIENTS: *I’ve made some adaptations for Instant Pot users; please experiment… liquid amounts may need to be adjusted to your taste.
3 lbs pork picnic shoulder roast
1.5 Tbsp Twisted Gourmet Southern Gentleman Spice Blend
1 medium sized yellow onion, chopped roughly
1-2 large cloves garlic, finely chopped
1/3 cup apple cider vinegar (Reduce to 1/4 cup for Instant Pot)
1/3 cup dark molasses (Reduce to 1/4 cup for Instant Pot)
1/2 cup ketchup (Reduce to 1/3 cup for Instant Pot)
1 cup hickory bbq sauce (Reduce to 2/3 for Instant Pot)
1/4 cup packed brown sugar
1 Tbsp Worcestershire sauce
1 *chipotle pepper packed in adobo sauce (or 1 Tbsp **chipotle sauce)
1/4 – 1/3 cup water as needed (may not be needed for Instant Pot)
Add chopped onion & garlic to bottom of slow cooker.
Rinse pork roast & pat dry. Trim excess visible fat. Rub roast all over with Southern Gentleman spice blend. Place atop the chopped onion & garlic in crock pot.
In a small bowl, combine ketchup, bbq sauce, vinegar, molasses, brown sugar, Worcestershire sauce & *chipotle pepper or **sauce. Mix and pour over pork. Spread the sauce around to coat the pork thoroughly. Add a bit of water if needed to cover meat, stir in.
Cover crock pot with lid and cook on high for 4-5 hours or on low for 8-9 hours. When meat is thoroughly tender, remove lid and turn heat to high.
Remove pork to platter from crockpot & shred using two forks. While shredding, stir sauce occasionally as it reduces a bit. Add shredded pork back to crock pot and stir to thoroughly mix with sauce.
Serve on fresh buns with grated sharp cheddar and an ice cold beer, use in tacos or create a next level breakfast burrito!
*I use one stewed chipotle from a small can of chipotles in Adobo sauce. I freeze the rest in small containers and use them as I need them.
**I use La Costena canned Chipotle Peppers in Adobo Sauce (OR President’s Choice chipotle sauce).