Fried Chicken And Pulled Pork Cornbread Poppers Food

FRIED CHICKEN AND PULLED PORK CORNBREAD POPPERS

Steps:

• Preheat oven to 400°. Bake popcorn chicken according to package directions. When cool enough to handle, cut chicken into 12 pieces., Meanwhile, prepare cornbread mix according to package directions. Place a jalapeno slice in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tablespoon batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups., Bake until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk chili sauce into syrup.

PULLED PORK AND PUMPKIN CORNBREAD TORTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.
• Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.
• Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.
• Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.
• Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
• Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
• Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.