Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and…

January 3, 2016 at 6:15 PM | Posted in Bob Evan's, Bush's, pork roast | Leave a comment
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Today’s Menu: Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 009
Started off with a toasted Healthy Life Whole Grain English Muffin and some Fried Bologna, Breakfast Sandwich. Mom and Dad went on to Church this morning and I did a few things around the house this morning and a couple of loads of laundry. After that an afternoon of some NFL Football! For dinner tonight a new Pork recipe. I prepared a Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread.

 

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 002

Came across this recipe while looking at Food Blogs on-line, on the blog of Mae’s Kitchen (http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html). When you get a chance check her blog out, full of recipes! Anyway the recipe that caught my eye was the Oven-roasted Boston Butt (recipe from Bobby Flay). I love using pork Shoulder/Boston Butt and the spices for this one sounded too good not to try! To make it I’ll need; 3 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon brown sugar (I used Splenda Brown Sugar}, 1 tablespoon dry mustard, 3 tablespoons coarse salt (I used Sea Salt}, and 1 (4 1/2 pound) Pork Shoulder/ Boston Butt.

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 001
I did this part on Saturday afternoon. To prepare it I mixed the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Then rubbed the spice blend all over the pork and marinated it overnight, covered, and in the refrigerator. This looked so good after marinating all night!

 

 

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 003

Next day preheated the oven to 300 degrees. Put the pork in a roasting pan and baked for about 6 hours. Baked until an instant-read thermometer inserted into the thickest part registered 170 degrees.Removed the pork roast from the oven and transferred to a large platter. Allowed the meat to rest for about 10 minutes. The roast came out almost falling apart itself, and the spices kicked up the flavor another 2 notches with a beautiful crust on it! While still warm, I used my set of Bear Claws and pulled the meat apart shredding it. Put the shredded pork in a bowl. I then added JB’s Fat Boy Haug Waush BBQ Sauce. It’s our favorite BBQ Sauce, they have several different kinds along with their selections of Rubs. Mom and Dad made Sandwiches with it, I just had mine in a plate. There’s plenty leftover which will make some great Sandwiches for Lunch. A “Keeper Recipe” for sure! The original recipe along with the web link is at the end of the post.

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 007

 

 

Asian Chicken Thighs w Asian BBQ Beans 004

For one side I heated up some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and done. Then for a second side dish I heated up a can of Bush’s Asian BBQ Beans. To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that’s one easy Bean Dish. Second time I tried these. They are incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger. Excellent Bean Side Dish! Pork,Potatoes, Beans, a winning trio for dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
LIMITED TIME. UNLIMITED FLAVOR. BUSH’S® ASIAN BBQ
Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!

NUTRITION
Serving Size: 1/2 cup (130g)Bush's Asian BBQ Beans
Calories 170
%DV*
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
http://www.bushbeans.com/en_US/product/asian-bbq

 

 

 

Oven-roasted Boston Butt (recipe from Bobby Flay)
Dry Rub:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

After baking…
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.

Note: don’t add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.

Homemade Cider Vinegar Barbecue Sauce (from Bobby Flay)Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 003
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

I didn’t like breaking the meat. It took me a while but it was so worth it. The whole Boston butt made so much pulled pork I actually froze three bags.

http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html

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Asian Chicken Thighs w/ Asian BBQ Beans

November 30, 2015 at 5:54 PM | Posted in Bush's, chicken | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Asian Chicken Thighs w/ Asian BBQ Beans

 

Asian Chicken Thighs w Asian BBQ Beans 011
Cloudy all day again, a passing shower and cool out. Spent most of the day on-line trying to get a computer virus program repaired. Spent 70 minutes on hold, and still never had the issue resolved! Try again tomorrow, too frustrated to deal with it anymore today. So besides that not else much going on today. For dinner tonight a new recipe. I prepared Asian Chicken Thighs w/ Asian BBQ Beans.

 

 
I had come across a can of Bush’s Asian BBQ Beans at the store the other day, they are making these for a limited time so I had to give them a try! I then got on-line and found a Asian Chicken Thighs Recipe from Taste of Home and dinner was set. I use Taste of Home quite often when looking for recipes, love their site.

 

Asian Chicken Thighs w Asian BBQ Beans 001
So to start with the Asian Chicken Thighs I’ll need; 3 teaspoons Extra Virgin Olive Oil, 5 boneless and skinless Chicken Thighs (about 1-3/4 pounds), 1/3 cup Water, 2 tablespoons packed Splenda Brown Sugar, 2 tablespoons Orange Juice, 2 tablespoons Reduced-Sodium Soy Sauce, 2 tablespoons Hunt’s Ketchup, 1 tablespoon White Vinegar, 4 garlic Cloves (minced), 1 dash Crushed Red Pepper Flakes, 1/4 teaspoon Chinese Five-Spice Powder, 2 teaspoons Cornstarch, 2 tablespoons cold Water, and sliced Green Onions. I made changes from the original recipe; less Oil, used Splenda Brown Sugar, and less Red Pepper Flakes. I’ve left the original recipe and web link at the end of the post.

 

 

Asian Chicken Thighs w Asian BBQ Beans 002
Then to prepare them; In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally. Then in a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with beans or rice. Last minute addition, also served it on a bed of Uncle Ben’s White Rice. I was just going to have the Asian Beans but the parents wanted Rice also so I prepared a bag of Uncle Ben’s White Ready Rice. Served the Chicken Thighs on a bed of Rice. Excellent Asian Chicken Thighs Recipe! The Sauce was perfect for Chicken. It made a nice thick and flavorful Sauce.

 

 

Asian Chicken Thighs w Asian BBQ Beans 004
To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that’s one easy Bean Dish. First time I tried these and they were incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger, a winner. Chicken and Beans on a Saturday! For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

 

 

 

 

LIMITED TIME. UNLIMITED FLAVOR.Bush's Asian BBQ Beans
BUSH’S® ASIAN BBQ
Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 170
%DV*
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
http://www.bushbeans.com/en_US/product/asian-bbq

 

 

 

 

Asian Chicken Thighs Recipe

Ingredients
5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removedTaste of Home
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

Directions
1 – In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
2 – In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice.
3 – Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Yield: 5 servings.

Nutritional Facts
1 chicken thigh (calculated without rice) equals 292 calories, 14 g fat (3 g saturated fat), 87 mg cholesterol, 396 mg sodium, 15 g carbohydrate, trace fiber, 25 g protein.

http://www.tasteofhome.com/recipes/asian-chicken-thighs

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