Slow-Cooked Whiskey-Molasses Shredded Beef

1 beef Bottom Round Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
1/2 cup whiskey
1/4 cup plus 2 tablespoons apple cider vinegar, divided
1 can (6 ounces) tomato paste
4 tablespoons packed brown sugar, divided
1/4 cup molasses
1-1/2 teaspoons salt
1/2 teaspoon ground red pepper (omitted)
1 tablespoon Dijon-style mustard (Hellmann's Dijonnaise)
2 cups shredded carrots (coleslaw mix)
2 cups diced granny smith apple (julienned)

COOKING:
Place beef Bottom Round Roast in 4-1/2 to 5-1/2 quart slow cooker.  Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast.  Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker.

To make the slaw: Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons brown sugar and mustard in large bowl.  Add carrots and apples; mix well. Season with salt and black pepper, as desired.  Refrigerate until ready to serve. Serve beef with slaw.
Cook's Tip: Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.

ALTERNATE COOKING METHOD
This recipe can be made in a 6-quart electric pressure cooker. Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Shred beef; return to pressure cooker. Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan. Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Original recipe can be found here Slow-Cooked Whiskey-Molasses Shredded Beef

Juicy Oven Baked Chicken Breasts

Chicken Seasoning Blend
1/4 teaspoon salt (optional)
1/4 teaspoon fresh ground pepper (Penzeys California Pepper)
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil (Pampered Chef Sweet Basil Rub)
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley (optional)
1 1/2 T brown sugar
fresh chopped parsley, for garnish (optional)

Instructions
Preheat oven to 425F.
Combine first 11 ingredients in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
Pat chicken dry with paper towels.
Place the chicken breasts in a baking dish and rub the olive oil (garlic infused olive oil) all over each chicken breast.
Sprinkle seasoning blend evenly over the chicken breasts on all sides, gently rub it in to cover the entire piece of chicken. You don't have to use the entire seasoning blend; use as much as you like.
Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
Remove from oven and transfer chicken breasts to a serving plate.
Let chicken rest for 10 minutes before cutting.
Garnish with fresh chopped parsley and serve.

Recipe Notes
HOW TO STORE COOKED CHICKEN BREASTS
Refrigerate cooked and completely cooled chicken breasts in an airtight container for up to 4 days.
HOW TO FREEZE COOKED CHICKEN BREASTS
Wrap each cooked chicken breast in plastic wrap, then add a layer of aluminum foil over the plastic wrap. Transfer the wrapped chicken breasts to a freezer bag and freeze for 4 months.
When ready to use, remove from freezer and set in the fridge overnight to thaw out.

Original recipe that includes a brine can be found here Juicy Oven Baked Chicken Breasts