1 1/2cupmilkmore if you like thinner mashed potatoes
8ozsour cream
1 ¼teaspoonssaltor to taste
¼teaspoonpepper
1/2teaspoongarlic saltLawry’s
4tablespoonsadobo saucefrom canned chipotles, add more if you like it spicy
For the Adobo Peach BBQ Chicken:
18chicken tenders
1 1/4cupspeach preserves
¼cupadobo saucecanned chipotle sauce, add more if you like it spicy hot!
½cupBBQ sauce
¾teaspoonsalt
2clovesfresh garlicminced
Instructions
For the Sweet Sautéed Corn:
Heat oil into a large skillet over medium heat. Saute red and green bell pepper with the onion for 5 minutes, stirring often. Stir in corn, salt and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.
For the Smoky Mashed Potatoes:
Boil potatoes for 12-15 minutes or until fork tender. Transfer drained potatoes to a large stand mixer bowl with the butter. Start to mix on low speed until mashed. Add milk, sour cream, salt, pepper, garlic salt and adobo sauce until well combined. Taste and season accordingly with additional salt/garlic salt if desired.
For the Adobo Peach BBQ Chicken:
Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.