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THE K-RIB SANDWICH
Serves: 4 Total Time: 30 Mins
BBQ Sauce
- 1 cup packed dark brown sugar
- 1 cup no salt added tomato ketchup
- 3 tbsp. molasses
- 1/4 cup apple cider vinegar
- 2 tsp. Knorr® Granulated Chicken Bouillon
- 1 tsp. ground black pepper
Ribs
- 1 lb. lean ground pork
- 1/4 cup cornstarch
- 3 tbsp. ice water
- 2 tsp. Knorr® Granulated Chicken Bouillon
- Four 6-inch soft hoagie rolls. toasted
- 8 pickle slices
- 1/2 cup sliced white onion
- For BBQ Sauce, whisk together brown sugar, ketchup, molasses, apple cider vinegar, 2 tsp Bouillon and black pepper in medium pot. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.
- Meanwhile, for Ribs, combine ground pork, cornstarch, water, and remaining Bouillon in medium bowl. Divide into 4 portions. On a sheet of foil, with wet hands, press each portion into a rectangle that's roughly 7 x 3 inches. Cover patties with plastic wrap. Using the handle of a wooden spoon, create indentations to make patties look like "ribs".
- Heat large nonstick skillet over medium-high heat; lift patties off foil and add to skillet. Cook 5 to 6 minutes, turning once until browned and cooked through.
- Brush both sides of patties generously with about ¾ cup of the BBQ Sauce.
- Place patties on roll bottoms. Evenly top with pickles and sliced onions, then roll tops and enjoy! Serve remaining BBQ Sauce on the side or save for another use.
KNORR DOUBLE UP
Serves: 4 Total Time: 30 Mins
- 1 cup low-fat buttermilk
- 1/4 cup pickle juice (optional)
- 1 tbsp Cajun seasoning, divided
- 1 ½ Tbsp. Knorr® Granulated Chicken Bouillon, divided
- 8 small boneless, skinless chicken breasts (about ¼-in. thick and 4 oz. each) (See Note)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp baking powder
- 4 slices crisp-cooked low sodium bacon
- vegetable oil for frying
- 4 slices reduced-fat cheddar cheese
- 3 Tbsp. Hellmann’s Real Mayo
- Whisk together buttermilk, pickle juice, ½ Tbsp Cajun seasoning, and 1 Tbsp of Knorr® Granulated Chicken Bouillon in large bowl until well blended. Fully submerge chicken in mixture. Set aside.
- In separate shallow bowl, whisk together flour, baking powder, cornstarch, and remaining ½ Tbsp. each Bouillon and Cajun seasoning until blended. Drizzle 2 Tbsp. buttermilk mixture into flour mixture and gently mix with a fork to create a few clumps that will help form a thick crust.
- Pour vegetable oil into large skillet until about ½-inch deep. Heat over medium-high heat until 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to help form a thick crust
- In separate shallow bowl, whisk together flour, baking powder, cornstarch, and remaining ½ Tbsp. each Bouillon and Cajun seasoning until blended. Drizzle 2 Tbsp. buttermilk mixture into flour mixture and gently mix with a fork to create a few shaggy clumps.
- Pour vegetable oil into large skillet until about ½-inch deep. Heat over medium-high heat until 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to form a thick crust.
- Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked. Remove to paper towel lined plate.
- To build each sandwich, start with a base of 1 piece cooked chicken, 1 slice cheddar cheese, 1 slice cooked bacon broken in half, and about 2 tsp. Hellmann’s Real Mayonnaise. Top with another piece cooked chicken.
Note:
If you can’t find small chicken breasts, simply slice thicker chicken breasts into 1/4-in. thick portions (about 4 oz. each).
MAC ‘N CHICKEN BOWL
Serves: 4 Total Time: 30 Mins
- 1 cup low-fat buttermilk
- 1/4 cup pickle juice (optional)
- 1 tbsp Cajun seasoning, divided
- 1 ½ Tbsp. Knorr® Granulated Chicken Bouillon, divided
- 1 lb. boneless skinless chicken breasts, cut into small chunks
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp baking powder
- 2 packages Knorr Cheddar Broccoli Pasta
- 3 cups water
- 1 cup low-fat milk
- Vegetable oil for frying
- ½ cup shredded three cheese reduced fat cheddar blend
- Whisk together buttermilk, pickle juice (optional), ½ Tbsp Cajun seasoning, and 1 Tbsp Bouillon in large bowl until well blended. Fully submerge chicken in mixture. Set aside.
- In separate shallow bowl, whisk together flour, baking powder, cornstarch, and remaining ½ Tbsp. each Bouillon and Cajun seasoning until blended. Drizzle 2 Tbsp. buttermilk mixture into flour mixture and gently mix with a fork to create a few clumps that will help form a thick crust.
- Pour vegetable oil into large skillet until about ½-inch deep. Heat over medium-high heat until 350°. Dredge chicken pieces into flour mixture gently pressing, including any clumps, to help form a thick crust. Continue until all chicken pieces are well coated. Set aside
- Meanwhile, prepare Knorr Sides using the milk and water, following package directions.
- Add chicken to hot oil (in batches if necessary) and fry 5 minutes, turning occasionally until chicken is browned and thoroughly cooked.
- To build your Knorr Famous Mac and Cheese bowl, evenly spoon Knorr sides into 4 serving bowls, then evenly top with crispy chicken and shredded cheddar cheese.
THE KNORR-ITO
Serves: 4 Total Time: 30 Mins
- 1 Package Knorr Spanish Rice
- 2 Tbsp oil, divided
- 2 tsp Knorr Chicken Bouillon
- 1 lb lean ground beef
- 1 small onion, diced fine
- 2 tbsp tomato paste
- 1 tsp chipotle powder
- 2 cups water
- 8 Large Tortillas (10 in)
- 1 Cup Mexican Style Four Cheese Blend Shredded Cheese
- ¾ cup Sour Cream
- In a small mixing bowl, mix ground beef, onion, and bouillon until well blended.
- Heat large nonstick skillet over medium-high heat and add 1 Tbsp oil. Add ground beef mixture and cook for 3-4 minutes, breaking up with a wooden spoon until browned. Stir in tomato paste and chipotle powder.
- Add 2 cups of water and Knorr Spanish Rice and bring to a boil. Cook covered for 7 minutes.
- For each burrito, start with a base of one tortilla and add 1/8 cup of cheese and top with another tortilla. Divide the rice and beef mixture by 4 and add to the center of the stacked tortilla. Sprinkle an additional 1/8 cup of cheese, and 3 Tbsp of sour cream on the beef and rice mixture.
- Heat a clean nonstick skillet over medium high flame. Add remaining oil. Fold the tortillas like a burrito and cook burrito on both sides until desired browning, about 1 minute per side.
