Cold Days...Warm Crockpots

Ok so this lovely cold "snap" doesn't seem to be ending, so let's embrace it. What's better than a hot cup of soup to warm you up? One you can make in the crock-pot, filling your house with yummy smells all day long of course!

I am not a huge soup fan because it often conjures the image of some weenie vegetables and noodles floating in a thin broth. But, I've learned that is far from the only soup out there. In fact, a nice thick chowder is even better. I have some recipes for seafood ones, which are very tasty. But today I'm going with something a bit more well liked across the board.

Chicken Bacon Crock pot Chowder

Ingredients:
4 garlic cloves          1 shallot          1 leek             6 oz. mushrooms         1 sweet onion
4 tbsp. butter            2 c. chicken stock                 1 lb. chicken                 8 oz cream cheese
1 c. heavy cream     1 lb. bacon, crumbled            1 tsp. salt                     1 tsp. pepper        
1 tsp. garlic powder 1 tsp. thyme

Directions:

1. On low, add garlic, shallot, leek, mushrooms, onion, 2 tbsp. butter, 1 c. chicken stock, salt and pepper to crock pot.
2. Cover and cook for 1 hour.
3. While vegetables are cooking, in a large skillet, pan sear the chicken breasts in the remaining 2 tbsp. butter until brown on both sides (app. 5 min. per side).
4. Remove from pan and set aside.
5. De-glaze the pan with the remaining chicken broth. 
6. Using a rubber spatula, scrape up any bits of chicken stuck to the pan.
7. Add chicken stock to crock pot.
8. Add heavy cream, cream cheese, garlic powder and thyme.
9. Stir until well combined, with no visible chunks of cream cheese.
10. Once the chicken is cool, cube it and add to the crock pot along with bacon.
11. Stir until well combined. 
12. Cover and let cook 6-8 hours. 

It might be miserable to walk outside, but everyone will want to come over for the smell of this permeating your house and oh of course to eat it too!

As always, have fun!

Happy Anniversary

I love celebrations, mostly because it's a good excuse for me to cook and/or bake. Like I really need a reason, right? Saying you'll come over for dinner is enough for me to plan a full out meal. I remember having our friend Brian Craw for dinner and making cornish game hens. He was a typical bachelor and had never seen them before. He certainly never left our house hungry!

Anyway, today's recipe is honor of another really special person, my cousin/little sister/friend/mini me Danielle. It's her and Berto's anniversary today so I asked her what she likes - cheesecake! Of course, I can never just make a simple cheesecake. That just wouldn't be me!

Tiny Cherry Cheesecakes

Ingredients:
1 c. flour                   1/3 c. sugar                 1/4 c. baking cocoa           1/2 c. cold butter       
2 tbsp. cold water     6 oz. cream cheese    1/4 c. sugar                        2 tbsp. milk
1 tsp. vanilla             1 egg                           1 can cherry pie filling

Directions:

1. In a small bowl, combine flour, sugar and cocoa.
2. Cut in butter until crumbly.
3. Gradually add water, tossing with a fork until a ball forms.
4. Shape into 24 little balls.
5. Place balls in a greased mini muffin pan.
6. Press dough to bottom and up the sides of each cup.
7. In a mixing bowl, beat cream cheese and sugar until smooth.
8. Beat in milk and vanilla.
9. Add egg and beat on low just until combined.
10. Spoon about 1 tbsp. into each cup.
11. Bake at 325 for 15-18 minutes.
12. Cool on wire rack for 1/2 hour. 
13. Remove from pan and finish cooling.
14. Top with pie filling and store in the refrigerator.

What's your favorite sweets to share  with your sweetie pie? 

As always, have fun!

Food Phobia

How many of you out there have stories about the one food you just can't stand? Or perhaps the time some tricked you into trying something you thought you hated, only to find out it was really yummy? Or maybe you just have a list of "no way" foods because they just sound, look or smell gross to you? Yes, you guessed it; you have food phobia!

My food phobias come from all sorts of places. I don't do Cheez-Its just because of the story of me eating too many of them when I was little and getting sick. All I have to do is smell them and it grosses me out. I also have a ton of foods I don't like because they are creamy. I truly believe having to eat oatmeal after it making me gag and my mom not believing that I wasn't faking it has helped contribute to that one. It's not all creamy foods - but oatmeal and mashed potatoes are still on my "no way" list.

One area where I've slowly come around is cooked vegetables. I used to be all about salad and carrot sticks and even raw string beans and peas. Nice and crunchy and tasty too! Now mind you, there's still some vegetables I won't eat but all in all, I've discovered I need to retry them now to know for sure. I think it all started with a tasting at the downtown Marriott with our incoming President Pat Williams. I wish I could remember exactly what soup they served but it was totally delish! It has some sort of bean in it and I'm pretty sure it was cream of asparagus or artichoke or something equally weird. I loved it...she loved it...we served it at her Inaugural to rave reviews. My mom was stunned I ate it.

So here we are at tonight's recipe. I'll have plenty more that involve stuff no one ever thought I'd like, but I thought I'd start with a pizza. For my friends who are picky eaters or have kids who are picky eaters, a pizza is a great way to throw some toppings on that you want to try but you don't want to "ruin" your meal if you don't like them. You cut your vegetables or meats in small pieces that can be easily picked off if absolutely necessary, but I bet you won't!

White Pizza with Artichoke Hearts

Ingredients:
1 c. mozzarella         1/4 c. chopped onion       1 tsp. minced garlic        1 tsp. olive oil
1/2 tsp. oregano       1/2 tsp. cumin                   1/4 tsp. paprika              1/8 tsp. black pepper
8 cherry tomatoes    14.75 oz. marinated artichoke hearts, drained        1 c. feta cheese
3/4 c. swiss                2 oz. sliced havarti          1 tbsp. basil                    1 pizza crust

Directions:

1. Prepare and measure all ingredients.
2. Oil a large cookie sheet or pizza pan and dust with cornmeal.
3. Spread prepared crust evenly.
4. Sprinkle mozzarella. 
5. Saute onion and garlic in oil about 3 minutes.
6. Stir in seasonings and then sprinkle over cheese.
7. Quarter the tomatoes and spread both them and the artichoke hearts next.
8. Layer with feta, swiss and havarti.
9. Sprinkle basil all over.
10. Bake at 400 for 8 - 10 minutes until crust is lightly brown and cheeses are all melted.

I have to confess. This is my version of the recipe. There are some of my food phobias I'm not quite ready to give up. The author recommends a 4.75 oz can of black olives too. I just can't do olives!

What foods do you hate? What do you love? What do you think you might want to give another chance?

As always, have fun!

“Face it girls. I'm older and I have more insurance.”

Can anyone name the movie that gem is from? I sure can and so can one of my best friends in the whole world - Kerin. She thought I was crazy for asking what the most memorable line from the movie as but didn't question me too much. I guess that's 20+ years of friendship for you!

What could this possibly have to do with my food blog you ask? Also, a great question. Fried Green Tomatoes is one of my all time favorite movies and it always makes me think of Kerin as I know she loves it as much as I do...we certainly have watched it enough. By extension, when I first found a recipe for fried green tomatoes, I knew I had to try it. I had always wondered what the novelty was about green tomatoes and how anyone would want to eat a cooked tomato (remember my cooked veggie issues!). Now, when I make them, I not only think of the movie, but also Kerin! I'm big on associations like that whether it's food, or music or a movie.  I think I remember things a lot better when I associate them with positive memories.

Now, on to the important part:

Fried Green Tomatoes

Ingredients:
1 egg                   1/2 c. buttermilk           1/2 c. flour          1/2 c. cornmeal        1 tsp. salt
1/2 tsp. pepper     3 good sized green tomatoes                 vegetable oil          

Directions:

1. Combine egg and buttermilk.
2. Combine 1/4 c. flour, cornmeal, salt and pepper in a different bowl.
3. Dredge tomatoes in 1/4 c. flour then egg then cornmeal mixture.
4. Heat oil  in skillet to 375. 
5. Cook tomatoes for 2 minutes on each side.
6. Lay on paper towel to absorb excess oil before serving.

“It's funny, most people can be around someone and they gradually begin to love them and never know exactly when it happened; but Ruth knew the very second it happened to her. When Idgie had grinned at her and tried to hand her that jar of honey, all these feelings that she had been trying to hold back came flooding through her, and it was at that second in time that she knew she loved Idgie with all her heart.”  Over 20 years later and a simple tomato recipe can bring me right back to that moment. Go Egg Team!

As always, have fun!

Wonton Stars

In the spirit of all things Asian and my obsession with Chinese food, I'm moving into appetizers next. I've played with rice paper and spring roll wrappers and wonton wrappers. I have tried teriyaki and soy sauce based stuff. I love fresh ginger too - it's got quite a zing!

We'll start with a pseudo Asian recipe that uses wonton wrappers but mixes in some distinctly American flavors too.  A lot of popular Chinese food here in the U.S. is more American Chinese than what you would actually find in China. That doesn't make it bad - it's just its own unique style I think.

Sausage Wonton Stars

Ingredients:
1 pkg. (12 oz) wonton wrappers    1 lb. bulk pork sausage       2 c. shredded colby  cheese
1/2 green pepper                           1/2 red pepper                    2 bunches green onion
1/2 c ranch dressing

Directions:

1. Lightly press wonton wrappers on the bottom and up the sides of a greased mini muffin pan.
2. Bake at 350 for about 5 minutes, or until edges are brown.
3. In a skillet, cook sausage over medium heat until no longer pink. Drain.
4. Stir in cheese, peppers, onion and salad dressing.
5. Spoon a rounded tablespoon into each wonton cup.
6. Bake for 5-7 minutes, until heated through. 

Pretty easy, right?  And it makes about 4 dozen so it's a great little appetizer. Sometimes, you just need something to munch on and these bites are nice and filling.

As always, have fun!

Asian Dips

I love dip. It can be pretty much any kind of dip. Serve it with crackers or chips or even veggies and I'm totally there. It can be hot or spicy or cheesy or all of the above. Actually, it can have weird ingredients in it and I am usually all over it. Mexican dips are popular. So are seafood dips. I'd like to go in a different direction with this one. I've picked out two Asian dips as they are flavorful with some spice and on the healthy side. Serve them both with veggies and you are good to go.

Asian Carrot Dip

Ingredients:

1/3 c. mayo           3 tbsp. hoisin sauce             2 tbsp. ginger          2 tbsp. soy sauce

2 garlic cloves       1 tbsp. sesame oil               1 jalapeno                2 scallions

Directions:

1. Combine all ingredients except the scallions in a food processor.
2. Add the scallions.
3. Serve with carrots.

I Can't Believe It's Peanut Butter

Ingredients:

5 slices peeled fresh ginger root           2 green onions           3 garlic cloves

2 c. peanut butter                                  1/4 c. soy sauce         2 tbsp. sesame oil

1 tbsp. red pepper                                 1 tbsp. sugar

Directions:

1. Process the ginger, green onions, garlic, sugar and red pepper until minced.
2. Add peanut butter, soy sauce and sesame oil.
3. Process until all the ingredients are well combined.
4. Transfer to a serving bowl.
5. Serve with celery, carrots or bagel chips.

Either of these would make a great starter for your next Asian night dinner. I have lots of munchie type recipes that would work well too. It's something to think about for your next dinner party....instead of a heavy meal, make lots of bites - whether it's dips or spring rolls or even some homemade crab rangoon!

As always, have fun!

Sunday Morning Breakfast

So, I'm notoriously never awake enough to do real breakfast in the morning. My only hopes are either breakfast for dinner (huge fan!) or getting ambitious on the weekends. Even still, ambitious might be a strong word. I'm a bacon freak so you would think I would be all over my favorite bacon recipes for this. However, I went in a different direction. My east coast upbringing failed to introduce me to this special breakfast treat. It was only when I got out to Indiana that I discovered the joy of biscuits and gravy!

Anytime we go out to breakfast, I pretty much pick anything that will give me biscuits and gravy as part of my meal. Or I have to add it in on the side. I don't know why I am so obsessed but I am. This recipe is super quick and super cheap to make. In fact, it can be ready to go in less than a half hour!

Drop Biscuits and Gravy

Ingredients:
Biscuits:   1 c. flour   1 1/2 tsp baking powder   1/8 tsp. salt   1/2 c. milk   1 tsp. butter, melted
Gravy:      1/2 lb. bulk pork sausage                  1 tbsp. butter                    3 tbsp. flour    
                 1 3/4 c. milk                                      1/8 tsp. salt                       1/2 tsp. pepper

Directions:

1. Combine flour, baking powder and salt.
2. Combine milk and butter and then stir into dry ingredients just until blended.
3. Drop by rounded tablespoons on a greased baking sheet.
4. Bake at 450 for 10-12 minutes or until golden brown.
5. In a saucepan, cook the sausage over medium heat until no longer pink.
6. Stir in butter until melted.
7. Sprinkle with flour.
8. Gradually stir in milk, salt and pepper.
9. Bring to a boil; cook and stir for 2 minutes.
10. Serve over biscuits. (4 servings)

Trust me if you've never had this - it's so worth it! I might just be a breakfast whore. Oh well ... there are worse things in life I suppose. I still refuse to eat grits. I have my limits.

As always, have fun!

Unique Use of Crescent Rolls

I love bread and rolls. Fresh crescent rolls out of the oven are a particular favorite of mine. I never really thought about that dough in the can being actual dough that you could use for other things, like this crescent ring. I'm back on to my buffalo recipes. It's definitely something I started liking as an adult. I've never been a huge "hot" fan but I do like buffalo chicken for sure.

Buffalo Chicken Crescent Ring

Ingredients:
8 oz cream cheese, softened            1 pk ranch dressing mix           1/2 c. diced onions
1/2 c. buffalo sauce                          12 oz. chicken, diced               2 tubes of crescent rolls
1/2 c ranch dressing for dipping

Directions:

1. Combine cheese, ranch mix, onions, buffalo sauce and chicken.
2. Separate the roll dough into 8 rectangles.
3. Form a circle with them on a cookie sheet.
4. Spoon the chicken mixture onto the dough.
5. Fold dough over top of chicken and press into place.
6. Bake at 375 for 15-20 minutes.

Here's a picture of how to position the dough.

As always, have fun!

Like French Onion Soup?

I always check out the soup section on any restaurant menu to see if they have french onion soup. I love it and it always struck me as something that would be difficult to replicate at home. Besides, Jeremy's not a huge onion fan so why cook it just for myself anyway?

I found this recipe for a pot pie that tastes pretty close and an added bonus - Jeremy liked it!

Beefy French Onion Potpie

Ingredients:
1 lb. ground beef          1 small onion, chopped          1 can french onion soup       
1 1/2 c. mozzarella cheese                                         1 tube buttermilk biscuits

Directions:

1. Cook beef and onion in a skillet over medium heat until beef is no longer pink.
2. Drain the meat and add the soup. 
3. Bring to a boil.
4. Transfer to an ungreased 9 inch pie plate.
5. Sprinkle with cheese.
6. Bake at 350 for 3 minutes or until cheese is melted.
7. Top with biscuits and bake 15-20 minutes longer (biscuits golden brown).

Do you have a favorite thing you when you are out at a restaurant? Chances are that you can find the recipe online or a twist on the recipe like this. You just have to look around. As you get more confident in your cooking, you'll find yourself tweaking recipes based on how they taste and creating your own versions of family favorites.

As always, have fun!

Easy Root Beer Cupcakes

It's time to circle back and do another dessert recipe. I picked this one for those who don't fancy themselves as bakers.  I, as you all know, love to do everything from scratch. I've made my own candy, pudding etc. I just love to put that level of detail into everything. That's why when I do a trifle, it usually turns into hours long. I'm just that crazy.

Sometimes, you just don't have the time to do it though. That's where this wonderfully sweet recipe comes in. You can pair these cupcakes with vanilla ice cream and it's almost like having a root beer float!

Root Beer Cupcakes

Ingredients:
1 pkg. golden cake mix          4 tsp. root beer concentrate, divided          1 carton cool whip

Directions:

1. Prepare and bake cupcakes according to package directions, adding 2 tsp. of the concentrate when mixing.
2. Remove to wire racks to cool completely.
3. In a small bowl, mix cool whip and the other 2 tsp. of concentrate. 
4. Spread over cupcakes. 

This is also a nice cheap recipe to replicate. I bet you could do it as a full cake if you wanted.

As always, have fun!

Last Wings - Nice & Hot!

Tonight's blog is going to be short, mostly because I've never tried the recipe. It's my mom's hot wing recipe - and boy does she like them hot! I figure this is a great way to end "wing week"! Those who have partaken of these winning wings - feel free to comment!

Mom's Super Bowl Hot Wings

Ingredients:
3 tbsp. butter 4 minced garlic cloves 1 tsp fresh ginger 1 tsp black pepper 1/2 c. sriracha
1 c tomato sauce 2 tbsp. soy sauce 2 tbsp. rice wine vinegar 2 tbsp. Worcestershire sauce, 
2 tbsp. brown sugar

Directions:

1. Melt butter till foamy, 
2. Add the rest of the ingredients and simmer till thickened.
3. You can marinate them then cook but I put them on a baking sheet at 425 degrees.
4. I cooked them 7 minutes turned them and another 7 minutes. 
5. Put the sauce in a big bowl and toss them till covered. 
6. Put them in a marinator to travel with the sauce that is left.

Thanks Mom! Can't wait to test this out - though I may make 2 smaller batches - 1 nice and hot for Jeremy and 1 a little easier on my sweat glands for me!

Do you like Jerk?

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning usually includes allspice and Scotch bonnet peppers. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt. Here's my version I found that isn't super hot but still quite tasty.

Ingredients:
2 medium onions, chopped       1 jalapeno, halved and seeded     2 garlic cloves, chopped
2 in. fresh ginger, chopped        1/2 tsp. salt                                  1 tbsp. sugar
1 tbsp. allspice                           1 c. orange juice                          1 c. white wine vinegar
1/2 c. soy sauce                         4 lbs. chicken wings

Directions:

1. Combine onion, jalapeno, garlic, ginger, salt, sugar and allspice in a food processor.
2. Puree until smooth.
3. Whisk orange juice, vinegar and soy sauce in a large measuring cup.
4. Add to food processor and blend well.
5. Place chicken and sauce in plastic bag and marinate at least 30 minutes up to 24 hours.
6. Grill chicken on medium heat.
7. Bring remaining sauce to a boil and reduce heat. 
8. Simmer for 2 minutes. 
9. Use this sauce to baste chicken while you grill.
10. Cook chicken until it reaches internal temperature of 170 (about 40 minutes).

Tomorrow, we wrap up the parade of chicken wings with a recipe I've never actually tried but it's going on my list. My mom's Super Bowl hot wings - which got rave reviews!

As always, have fun!

Asian Chicken

Yes, I've not run out of chicken wings yet. Have you found your favorite yet that you want to try? Hopefully so because the list is not infinite and I wrap up tomorrow. Today's menu has more of an Asian flair with a little bit of zing. I was nervous about trying this one because Jeremy's not high on onions but he really enjoyed it!

Sticky Onion Crunch Wings

Ingredients:

3 lbs. chicken wings           vegetable oil         1/2 c. french fried onions        1 c. hoisin sauce

1/2 c. pomegranate juice    1/4 c. dark brown sugar      2 garlic cloves        1 tbsp. horseradish

4 scallions

Directions:

1. Combine hoisin, pomegranate, sugar, garlic, horseradish and scallions
2. Cook over medium high heat.
3. When sauce begins to boil, reduce heat and simmer for 20 minutes.
4. Fry the wings at 360 in oil until golden brown (12-14 minutes).
5. Toss wings in the sauce.
6. Roll wings in crushed fried onions to thoroughly coat.

Soba Noodles with Gingered Sesame Dressing

Ingredients:

1/2 c. soy sauce         1/4 c. brown sugar        2 tbsp. rice vinegar        2 tbsp. oil

2 tbsp. orange juice    1 tbsp. minced ginger   1 tsp. sesame oil           1 garlic clove, minced

1 tsp. sriracha            1/2 lb. uncooked soba noodles or whole wheat linguini     

14 oz. coleslaw mix    1 c. shredded carrots      1 c. green onions        3 tbsp. sesame seeds

Directions:

1. In a small bowl, whisk the first 9 ingredients and set aside.
2. Cook soba noodles and drain. 
3. Rinse noodles in cold water and drain again.
4. Combine coleslaw mix, carrots, green onions and noodles.
5. Add dressing and toss to coat.
6. Garnish with sesame seeds.

As always, have fun!

My Valentines

Ok so I have to admit that I really didn't think I would be writing about Valentine's Day on Valentine's Day. I know that sounds funny to most but it's never been high on my favorite holiday list. I've always wondered why you need a special day to tell someone you love them when you should do that every day. Then, my cynical self said it's a greeting card industry holiday designed to make a buck. Finally, the crushing blow. My favorite valentine from when I could walk and talk, my grandfather, died on Valentine's. Pretty cruel right?

On this 14th anniversary of his passing, I can tell you it doesn't get easier, not really. I have my good days and bad days, good years and bad etc. But how do you ever get over the loss of someone so essential in your life? Well, you live it - because at the end of the day you know that person would hate you moping and mourning what could have been. So, I choose you dear reader. You're my valentine. I was lucky to have grandparents who loved me and a grandfather I absolutely adored. My recipes today are in honor of both of them.

Nana's Famous Chicken Wings

Ingredients:
3 lbs. chicken wings         3 tbsp. soy sauce       1 tbsp. sugar    3 tbsp. 7-up    2 cloves garlic
3 tbsp. vinegar (she used white, I use balsamic) dash of tabasco (not necessary)
                                    
Directions:

1. Mix all ingredients except chicken together.
2. Marinate chicken in sauce overnight.
3. Bake on cookie sheet at 400 degrees for 20-25 minutes.
4. Switch to broil setting and broil for a few minutes until crisp.

Everyone's at least heard of my nana's chicken wings, if not tried them at some point. What recipe to do for Grampy though? He wasn't exactly the cook of the family. I could talk about Magni's bread and peanut butter and cheese sandwiches, but I have a feeling that's an acquired taste. Or perhaps I could tell you about how I hated beer until he passed and the night of his wake when we went to the 99, the whole table looked at me like I was nuts when I ordered a Bud Light. Thanks Grampy!  Instead, I choose an ingredient that embodies him. His love of cashews, which I happily inherited. I could eat cashews all day long!

Butterscotch Cashew Bars

Ingredients:

1 c. + 2 tbsp. butter, softened    3/4 c. + 2 tbsp. brown sugar     2 1/2 c. flour     1 3/4 tsp. salt

10 oz. butterscotch chips           1/2 c. + 2 tbsp. light corn syrup         3 tbsp. butter

2 tsp. water                                2 1/2 c. salted cashew halves

Directions:

1. In a bowl, combine butter and brown sugar.
2. Add flour and salt until just combined.
3. Press into a greased 15x10x1 pan.
4. Bake at 350 for 10-12 minutes.
5. Combine butterscotch chips, corn syrup, butter and water in a saucepan.
6. Cook and stir over medium heat until chips and butter are melted.
7. Spread over crust.
8. Sprinkle with cashews and press down lightly.
9. Bake for 11-13 minutes or until topping is bubbly and light brown.
10. Cool on wire rack and cut into bars.

So again Happy Valentine's Day to all of you - hope your day was special. Mine always is despite the sadness because I have plenty of valentines, past, present and future to warm my heart.

As always, have fun!

Back to Basics

I'm saving my special wing recipe for Valentines. In the meantime, I'm going back to a more basic wing recipe, not super hot or spicy with my favorite side, mac & cheese.

Yes, Julie, more mac & cheese...you can thank me later!

These wings are mostly sweet with a hint of red pepper and ginger that really give it a zing without overwhelming you.  

Honey Lime Chicken Wings

Ingredients:
2 lbs. chicken wings       1/4 c green onions, chopped      3 tbsp. soy sauce       
3 tbsp. lime juice             3 tbsp. honey           2 tsp. sesame oil        1 1/2 tsp lime peel   
1/4 tsp red pepper          1 tbsp. ginger           2 garlic cloves

Directions:

1. Cut wings at joint to make 2 pieces.
2. In a blender, combine all ingredients except chicken.
3. Process until smooth.
4. In a plastic bag, combine chicken and marinade.
5. Refrigerate at least 8 hours, turning occasionally.
6. Spray shallow baking dish and put chicken pieces down.
7. Bake at 425 for 30-40 minutes.

Now it's on to what to pair with this culinary delight?  You could go Mexican with the honey/lime/pepper combo. Or you could go Asian with the sesame oil/ginger/garlic combo. Instead I'm going good old fashioned American with mac & cheese! Yes, I'm a self admitted mac & cheese junkie but I can't help it. I think the ranch/garlic/lemon pepper combo in this dish goes well with these wings. Plus, ranch is pretty universally loved anyway.

Ranch Mac & Cheese

Ingredients:

1 c. milk          1/4 c. butter        2 envelopes ranch dressing mix       1 tsp. lemon pepper

1 tsp. garlic pepper        1 tsp. garlic salt        1 c. cubed colby cheese      

1 c. cubed monterey jack cheese     1 c. sour cream    1/2 c. crushed saltines

1 lb. macaroni, cooked and drained

Directions:

1. In a dutch oven. combine first 8 ingredients.
2. Cook and stir over medium heat until cheese melts and mixture thickens.
3. Fold in the sour cream.
4. Add crackers and macaroni. 
5. Cook until heated through, stirring frequently.

Are you drooling for these? Are you ready to make chicken wings for your special someone on Valentine's Day? Well, I hope you are doing something special for the one you love. I'm not necessarily big on the day for my own reasons but I do still celebrate it. You'll hear about it in tomorrow's blog with special recipes picked out in honor of the day.

As always, have fun!

Winter wings?

Cranberries. Having grown up in Massachusetts, cranberries were kind of a normal thing for me. I mean really - what kid didn't go to Edaville Railroad at Christmas time? Granted none of us probably really appreciated the cranberry bogs, but I do now when I can't find cranberries easily except for around the holidays.  Luckily, in this case, my recipes tonight need the flavor but not the fresh berry itself. I'm a little bit of a cranberry nut ... love dried ones on my salads and I can always go for cranberry juice. 

Cranberry BBQ Chicken Wings

Ingredients:
3 lbs. chicken wings        12 oz jar of cranberry orange relish        1/2 c bbq sauce
1 tbsp mustard                 2 tbsp. quick cooking tapioca                  salt and pepper to taste

Directions:

1. Preheat broiler.
2. Cut each wing in half at joint.*
3. Place chicken on rack in broiler pan and season with salt/pepper.
4. Broil 4 to 5 inches from heat 10-12 minutes, turning once.
5. Transfer chicken to crockpot.
6. Stir together relish, bbq sauce, tapioca and mustard in small bowl.
7. Pour over chicken.
8. Cover and cook on low 4-5 hours.

This is a great recipe to do boneless as it sits in a crockpot and then you can put them over rice below. If you do boneless, just slice 3 lbs. of chicken breast up into good size pieces.

Cranberry Walnut Rice

Ingredients:

2 tsp. oil         1 small onion, finely chopped      2 garlic cloves, minced        1 carrot, sliced

1 c. rice          1 1/2 c. carrot juice                      1 1/2 c. water                       3/4 tsp. salt

1/2 tsp. pepper    1/4 tsp. thyme     1/4 c. chopped walnuts        1/4 c. dried cranberries

Directions:

1. Heat oil over low heat.
2. Add onion and garlic and cook until onion is tender about 7 minutes.
3. Add carrot and cook for 5 minutes.
4. Stir in rice.
5. Add carrot juice, water, salt, pepper and thyme and bring to a boil.
6. Reduce to a simmer, cover and cook until rice is tender (1 hour).
7. Stir walnuts and cranberries into the rice just before serving.

Have a berry good time making these recipes! LOL I am queen of the bad puns. But remember ..... always have fun!

Fruity Wing Time

Fruit based sauces can give your wings a natural sweetness along with whatever zing you put in it. It also depends on what type of fruit you use. Today's recipe is another one with some kick, coming from a couple of different sources. This is definitely not what I would call a hot wing, but more just sweet and spicy.

Raspberry Chicken Wings

Ingredients:

sauce: 1 tbsp. oil     1/2 c. onion      1 garlic clove      12 oz raspberries      
1/3 c. + 1 tbsp. brown sugar            1 tbsp. light molasses           2 tbsp. cider vinegar       
2 tbsp. Worcestershire                      2 tbsp. ketchup                    2 tsp. Dijon mustard           1/2 tsp. pepper sauce       

wings:  4 lbs. chicken wings           2 tbsp. chili or curry powder      1 tbsp. salt

Directions:

1. Preheat oven to 425.
2. Heat oil and add onions - cook for 5 minutes.
3. Add garlic - cook for another minute.
4. Stir in the rest of the ingredients. 
5. Bring to simmer.
6. Reduce heat to medium low and simmer until raspberries are soft (10 min).
7. Transfer to blender and puree.
8. Divide sauce in half (glaze and dipping).
9. Toss wings in chili/curry powder. 
10. Spread on baking sheet and roast, turning once, for 35 minutes. 
11. Brush with sauce and roast until glazed (app. 2 1/2 minutes).
12. Turn, brush with more sauce and bake another 2 1/2 minutes.
13. Serve with remaining sauce for dipping.

The spice in this is on the mild side, but combining it with the raspberry definitely kicks it up a notch. If you are into spice but worry about it being too hot - it's not!

As always, have fun!

PB & J and Chips

Are you thinking .. what the heck is she talking about? She just said yesterday that she's doing more than a week of chicken wing recipes!

Well, I did and I stand by my headline. This is an interesting twist on every kid's favorite lunch. All the same rules apply too except there is no bread involved.  Crunchy or creamy peanut butter?  Grape or strawberry jelly? Jelly or jam?  For me, it's always crunchy peanut butter and either strawberry jam or my new favorite ... homemade four berry spread! And, of course, I'll include a recipe for that as well! 

What goes best with a pb & j sandwich? Chips of course! I have to confess when I first read this recipe for the casserole that I'm going to recommend pairing your wings with, I was a bit skeptical. I mean really, potato chips in a casserole? But, I was pleasantly surprised.  It's very rich and creamy and, the best part, cheesy! I'd say in it's own way, it's kind of a potato version of mac & cheese for me. Totally unhealthy but totally delicious. But, if you want to be healthy, you can with low fat ingredients too.

Four Berry Spread

Ingredients:
1 c blackberries     1 c. blueberries     1 1/2 c. strawberries     1 1/2 c. raspberries 
1 box powdered fruit pectin                7 c. sugar

Directions:

1. Crush berries in a large kettle.
2. Stir in pectin and bring to a full rolling boil over high heat.
3. Stir constantly.
4. Stir in sugar and return to a full rolling boil.
5. Boil for 1 minute, stirring constantly.
6. Remove from heat and skim off foam.
7. Pour hot into hot jars, leaving 1/4 in. headspace.
8. Adjust caps and process for 10 minutes in a boiling water bath.

Spicy PB & J Wings

Ingredients:

3 lbs. chicken wings     2 c. flour     oil for fryer     1/2 c. chopped peanuts for garnish

Sauce:  1 c. peanut butter     1 tbsp. & 1 tsp. hot chili sauce     1/4 c. soy sauce     1 c. jam    

             3/4 c. coconut cream     1/4 c. hot water

Directions:

1. Toss wings in flour and let rest at least a 1/2 hr.
2. In a small pot, combine all sauce ingredients except water.
3. Slowly whisk in water to loosen the mixture.
4. Bring to a simmer and continue to whisk as it thickens (app. 5 minutes)
5. Fry your wings 12-14 minutes and drain.
6. Toss the wings in the sauce and garnish with peanuts.

Potato Chip Casserole

Ingredients:
2 cans of cream of mushroom soup     1 c. sour cream     4 medium onions, sliced
5 1/2 oz. potato chips                           2 c. cheddar cheese

Directions:

1. Preheat the oven to 350.
2. Combine soup and sour cream.
3. Arrange half the onions in a casserole dish.
4. Sprinkle half the chips over them.
5. Spread 1/2 the soup mixture over that.
6. Sprinkle 1/2 the cheese.
7. Layer remaining onions and chips.
8. Spread the remaining soup mixture.
9. Bake for 30 minutes. 
10. Sprinkle the remaining cheese on top and bake an additional 10 minutes.

Are you still with me? That's a lot of recipes and a lot to remember, but still pretty straightforward in execution. Then, you can say you had a great meal of adult pb & j!

As always, have fun!

Wings for Days and Days and Days.......

What is America's obsession with chicken wings? We have whole restaurants devoted to just chicken wings. Different flavors, fried, grilled or baked, bone in or boneless ... so many choices ... so little time!

How do you like your wings? I've dug through the recipes and found over a week's worth of tasty treats to share.  They are great as an appetizer or a main course.  My family has been known to eat it's weight in Nana's secret chicken wings, which she made every Christmas Eve. Much like the chicken bombs I highlighted during Super Bowl week, chicken wings are often really easy to make and pack a lot of flavor in each bite!

Lemonade Glazed Wings

Ingredients:
2-3 lbs. chicken wings     1/4 c. frozen lemonade concentrate, thawed     1/4 c. soy sauce
3 tbsp. vegetable oil         2 tbsp. honey      2 tsp. dijon mustard      1/2 tsp. minced garlic
1/4 tsp. dried thyme         

Directions:

1. Pre-heat grill to medium-high.
2. In a small saucepan, combine all ingredients except wings.
3. Heat to just boiling over medium heat, stirring occasionally.
4. Remove from heat and set aside until completely cool.
5. Place wings in resealable bag. 
6. Add half of the marinade, turning to coat.
7. Refrigerate for 3 to 5 hours, turning occasionally.
8. Drain wings and discard that marinade.
9. Place on grate over heat and cook for 20-25 minutes.
10. Turn wings and brush with reserved marinade every 5-10 minutes.
11. Wings are done when they are browned and cooked through.

For you heat and spice seekers, this is not necessarily your recipe. I will have more of those to come.  This is a crowd pleaser with the tartness of the lemonade and the sweetness of the honey mixed.

As always, have fun!