Recipe,Slow cooker,Pasta,Refrigerator,Chicken (food),Breakfast,Quesadilla,Pork tenderloin,Barbecue sauce,Ingredient

Linda Brandt: Simplicity rules year's 'best' recipe lists

January 10, 2017

Hide caption Barbeque pulled pork sandwich. The surprise ingredient? Root beer. ISTOCK Each January, I look forward to seeing which recipes are considered the previous year's "best" in blogs and food-centered Web sites. As I recall, several combinations of pasta and lemon made 2015's lists. "Best" lists of 2016 include an interesting variety of ethnic selections, desserts, soups and several recipes made with soft drinks. As in previous years, the simplest recipes rise to the top of the lists. Those are included here. Like last year, the simpler recipes rose to the top of the lists. In fact, three of the six recipes included in "best" lists for 2016 in today's column have five or fewer ingredients. Three-Ingredient Pulled Pork Put three ingredients in a slow cooker, turn it on and six hours later you've got's most popular recipe of 2016: 3-Ingredient Pulled Pork. The surprise ingredient? Root beer. Here's how to make it: Place 1 (2-pound) pork tenderloin (or pork shoulder or butt) in a slow cooker and pour 1 (12-ounce) can of root beer over it. Cover and cook on low for 6 hours or until pork shreds easily with a fork. After pork has cooked, drain and discard root beer. Shred pork and return to slow cooker. Pour in an 18-ounce bottle of barbecue sauce; stir to combine. Immediately pile on hamburger buns or keep warm in slow cooker until ready to serve. Makes 8 servings. Prep time: 10 minutes. Cooking time: 6 hours. Judy Hesser's Oven-Fried Chicken's most viewed recipe of 2016 was developed by the mother of one of the Web site's co-founders. Unlike traditional fried chicken, Judy Hesser's Oven-Fried Chicken requires only 2 tablespoons of butter instead of copious amounts of oil. "My family likes it at any temperature and at any time of day, even cold out of the fridge for breakfast," says daughter Amanda Hesser, who sometimes adds grated Parmigiano-Reggiano cheese and grated lemon zest to the flour mixture in her mother's recipe. Ingredients: 3 tablespoons sea salt, divided, plus more for serving 8 bone-in skin-on chicken thighs (organic or natural) 2 tablespoons unsalted butter 1/2 cup all-purpose flour 1 teaspoon coarsely ground black pepper, plus more for serving Method: In the morning, trim chicken of excess skin and fat. Prepare a brine of 2 tablespoons salt and about a cup of warm water in a large bowl or container. Stir to dissolve the salt. Add the chicken to the brine. Cover with very cold water and add a tray of ice cubes, swishing them around to disperse. Refrigerate until about an hour and half before you want to eat. Preheat oven to 400 F. Remove chicken from refrigerator and water. Using paper towels dry completely. Put butter in a roasting pan large enough to fit the chicken pieces in one layer without crowding. Place pan in the oven to heat. Into a gallon-size freezer bag, put flour, the remaining 1 tablespoon salt and...

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