CRISPY HOT HONEY WINGS

CRISPY HOT HONEY WINGS
WINGS
2 1/2 pounds chicken wings
2 teaspoons kosher salt 
FRESH ground sea salt and black pepper 
1 teaspoon smoked paprika 

  • Preheat the oven to 400°.
  • Line a sheet pan with foil, then place a metal rack on the pan.
  • Mix together the salt, pepper and paprika to make a dry rub.
  • Pat the wings dry, then generously sprinkle with the rub on all sides.
  • Place them on the rack, making sure they are not touching.
  • Bake for 25 minutes, then pull them out.
  • Use tongs to turn them over, then put them back in the oven and bake another 20 minutes until golden brown and cooked through.

SAUCE
1 cup QUALITY honey
1 tablespoon Sweet Baby Ray’s BBQ sauce 
1 tablespoon Frank’s original hot sauce 
2 tablespoons apple cider vinegar 
1 jalapeno, thinly sliced
1 serrano chile, thinly sliced

  • Add the honey, barbecue sauce, hot sauce, vinegar, jalapenos and serranos to a small pot over low heat, stirring to combine well.
  • Bring to a simmer and continue cooking 20 minutes or so until reduced and slightly thickened. Stir regularly.
  • Remove the wings from the oven and turn the oven to broil.
  • One by one, dunk the wings in the sauce.
  • Place them back on the rack and broil for 2-3 minutes to caramelize. Watch so they don’t burn.

GARNISH (if desired)
1/4 cup chopped fresh parsley or green onions
Bleu Cheese dressing, for serving 

  • Place the wings on a platter and sprinkle over the chopped parsley.
  • Serve with a bowl of dressing for dipping.

 

49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

  • Preheat oven to 450°.
  • Spray a 9 x 13” baking dish with cooking spray and set aside.
  • In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  • In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
  • Stir until evenly combined.
  • Pour this mixture into the prepared baking dish.
  • Evenly arrange French fries in a single layer on top of the hot dog mixture.
  • Bake for 30 minutes.
  • Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

  • Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
  • Drain off any excess grease.
  • Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

  • Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

  • Whisk corn flour and water together.
  • Stir corn flour mixture into chile.
  • Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

  • Serve HOT with topping of choice.

“ASIAN KETCHUP” MEATBALLS aka HOISIN MEATBALLS

Jess is certainly right about one thing – Meatballs are the “little black dress” of party foods. They are completely adaptable and go with just about everything. Whether you serve them for a wedding reception, BBQ, picnic, church potluck, cocktail hour, graduation party or an open house you always have the perfect crowd pleaser! This recipe is made from scratch, but is easy enough and such a refreshing replacement for the typical pre-cooked frozen meatball that you find at those events.

HOISIN MEATBALLS aka ASIAN KETCHUP MEATBALLS adapted from Cooking is my Sport who adapted it from Food Network Magazine and Cooks Illustrated

MEATBALLS
3 pounds ground beef
1 pound ground sausage
2 tablespoons FINELY minced ginger root
4 cloves garlic, FINELY minced
3 teaspoons sugar
1 teaspoon FRESH ground black pepper
1/4 cup Bragg’s liquid aminos
1 bunch green onions, sliced
1 1/2-2 cups panko breadcrumbs
4 LARGE eggs

  • Preheat the oven to 400°.
  • Line two baking sheet pans with aluminum foil and place two wire racks on top of each pan. Lightly spray with non-stick baking spray.
  • In a large bowl, combine the ground beef and sausage with the ginger, garlic, sugar, pepper, and scallions.
  • Add the liquid aminos and eggs.
  • Pour in 1 1/2 cups of the panko breadcrumbs and mix together by hand, but don’t knead it too much though, or the meatballs may be tough. If the mixture seems too wet, you can always add the extra 1/2 cup more of the panko breadcrumbs to tighten it up.
  • Shape into meatballs (about 2 heaping tablespoons each).
  • Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined baking sheet.  
  • Bake 15 to 20 minutes on the middle rack, or until browned.

SAUCE
3 teaspoons avocado oil
1 tablespoon grated fresh ginger
3/4 cup Hoisin sauce
1 1/2 cups orange or pineapple juice
1 1/2 cups chicken broth
3 teaspoons toasted sesame oil
3 scallions, white and green parts sliced 1/8 inch thick on bias
FRESH ground sea salt and black pepper, to taste
Sesame seeds, optional

  • Melt about 3 teaspoons of avocado oil in a medium sized saucepan and heat until shimmering.
  • Add the grated ginger and cook, stirring constantly until fragrant.
  • Add the Hoisin sauce, juice, and broth and bring to a simmer, scraping the bottom of the saucepan with a wooden spoon to loosen any browned bits. Simmer until liquid reduces and thickens to desired consistency.
  • Stir in the sesame oil and the scallions.
  • Season with FRESH ground sea salt and pepper to taste.
  • Serve the sauce over the meatballs and sprinkle with sesame seeds and scallions if desired.

CHILI LIME CHICKEN WINGS

Okay, this sounds like a strangely weird combination of ingredients, but guess what? They work together REALLY well! These go fast and are asked for often so indulge yourself and enjoy!

CHILI LIME CHICKEN WINGS
2 1/2 pounds whole chicken wings or thighs
1 cup PURE maple syrup
2/3 cup chili sauce
Juice of lime juice
FRESH ground sea salt and black pepper, to taste
2 teaspoons paprika
Neutral oil for frying
1 bunch green onions, sliced

  • In a large sauce pan whisk together the maple syrup, chili sauce and lime juice.
  • Bring to a SLOW boil.
  • Reduce heat to simmer and cook 30-45 minutes until reduced and sticky thick.
  • Combine the flour, paprika, salt and pepper in a ziplock bag.
  • Add chicken pieces, tossing to coat, shaking off excess.
  • Heat oil in dutch oven to 375°.
  • Fry chicken pieces 6-8 minutes until cooked through. DO NOT CROWD THE PAN!!!!
  • Drain chicken pieces on paper toweling.
  • Transfer chicken to a large shallow baking dish and pour sauce over, turning chicken pieces to coat well.
  • Garnish with green onions and lime wedges.
  • Serve immediately.

NOTE: I often use a stick of butter or crisco and fry the chicken pieces like grams taught me – cooking on one side until the bleed and then turning them for the same amount of time on the other side.

SEVEN LAYER DIP TACO CUPS

SEVEN LAYER DIP TACO CUPS Servings: 12

6 flour tortillas (8-10 inch)
1 14-ounce can re-fried beans
2 cups grated Cheddar Jack cheese
1 cup guacamole
1 cup salsa
¾ cup sour cream
1 small bunch green onions, chopped
1 tomato, finely diced*

  • Preheat oven to 350º.
  • Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
  • Generously coat a standard-size muffin tin with nonstick cooking spray.
  • Line each cup of prepared muffin tin with a tortilla sheet.
  • Spoon a tablespoon of re-fried beans into each sheet.
  • Sprinkle shredded cheese over each sheet.
    Place another sheet of tortillas on top of the bean/cheese mixture and press so it flatten.
  • Cook for 15 minutes.
  • Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
  • Enjoy!

NOTE: I sometimes skip the fresh tomato if I don’t have one and use a can of Rotel original tomatoes, drained WELL!

LEMON PEPPER CHICKEN WINGS (AIR FRYER)

Using the air fryer to make these chicken wings is, in my opinion, THE best way to prepare them. They are PERFECTLY seasoned, SUPER crisp, salty, peppery and garlicky ALL at the same time! They have crisp salty skins with a hint of garlic, lemon and pepper in EVERY bite. These are seasoned to perfection and cook so fast with no marinating required!

LEMON PEPPER CHICKEN WINGS (AIR FRYER) serves 4

1 pound chicken wing drummettes
2 tablespoons avocado oil
1 tablespoon Frank’s Original hot sauce
2 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon Hidden Valley ranch powder

  • Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.

  • Whisk together the hot sauce and avocado oil.
  • Toss to coat in oil and hot sauce mixture.
  • Sprinkle with garlic salt, lemon pepper and ranch seasoning.
  • Toss to evenly coat with seasoning.

  • Place on air frying basket, spacing evenly and air fry at 400˚ for 7 minutes per side, a total of 14 minutes, or until chicken wings are crisp and golden brown on the outside.
  • Serve with a side of your favorite ranch or bleu cheese dressing.  We use Bob’s Big Boy.

HAM & CHEESE PULL APARTS

ACTIVE PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: It’s the perfect tailgating food!

HAM & CHEESE PULL APARTS
4 sourdough rolls or 1 LARGE Italian or sourdough bread loaf
1/2 cup melted unsalted butter
1 + 1/2 cup shredded Mozzarella cheese or Monterey Jack or Baby Swiss
1 1/2-2 cups SMALL diced country ham or bits of deli ham
2 green onions, minced

  • Preheat oven to 350°.
  • Cover a baking sheet with foil.
  • Place rolls foil.
  • Slice rolls in a cross hatch pattern. Be sure NOT to slice all the way through.
  • Drizzle the butter into all the crevices.
  • Stuff the crevices with 1 cup of the shredded cheese and minced ham pieces.
  • Top with minced green onions.
  • Wrap loosely with a large piece of foil on top.
  • Bake 15 minutes.
  • Top with remaining cheese.
  • Uncover and bake another 10 minutes until cheese is golden.

BBQ “ICE CUBE TRAY” BACON BALLS

I found this recipe on Facebook and decided to give it a try for our special Superbowl goodies this year. I try and find “unusual” recipes to try each year for the BIG game. Recipes on Facebook and Pinterest can really be a hit or miss situation.  I’d say we probably have a 75% success rate 😀  But, these were fantastic!

BBQ “ICE CUBE TRAY” BACON BALLS
10-12 thin sliced bacon strips
1 pound hamburger
FRESH ground sea salt and pepper
1/4 cup FRESH chopped parsley
1 egg
1/2 onion, FINELY chopped
1/4 cup bread crumbs
2 cloves garlic, FINELY minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Favorite BBQ sauce

  • LIGHTLY spray ice cube tray with non-stick cooking spray.
  • Overlap bacon slices across an ice cube tray.
  • Gently push bacon into the ice cube holes.
  • Mix together hamburger, egg, parsley, bread crumbs and seasonings until well blended.
  • Divide meat into equal portions and press into ice cube tray.
  • Fold bacon slices over top of meat mixture.
  • Preheat oven to 400°.
  • Turn ice cube tray over onto a baking sheet and gently lift ice cube tray off.
  • Bake 20 minutes.
  • Remove tray from oven and generously brush with BBQ sauce.
  • Bake 10 minutes more.
  • Remove from oven and cut apart into individual “cubes.
  • Insert toothpicks and serve.

MAPLE PEPPER WINGS

MAPLE PEPPER WINGS
3-4 pounds chicken wings
1/3 cup all purpose flour
2 teaspoons baking powder
1 teaspoon FRESH ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon FRESH ground sea salt

  • Preheat oven to 425°.
  • Line baking pan with foil and lightly spray with non-stick oil.
  • Toss flour, baking powder, pepper, salt and garlic powder in a large Ziploc bag.
  • Place chicken pieces in the bag, tossing to coat.
  • Shake off excess and place on baking pan in a single layer.
  • Bake 20 minutes.
  • Dip each wing in the sauce and return to pan on its opposite side.
  • Bake another 25 minutes until cooked through.
  • Dip in sauce a second time as you plate them.

GLAZE
2/3 cup PURE maple syrup
2 teaspoons FRESH ground black pepper
2 teaspoons Bragg’s liquid aminos
2 cloves garlic, minced
1 green onion, minced (optional) for garnish

  • Combine all ingredients in a small saucepan.
  • Bring to a boil over a medium heat,
  • Reduce heat and simmer, stirring frequently, 5-7 minutes until thickened.
  • Garnish if desired and serve.

HONEY BUFFALO CHICKEN WINGS

HONEY BUFFALO CHICKEN WINGS
2 cups buttermilk
3 pounds chicken wings
3/4 cup Frank’s original hot sauce
1/3 cup QUALITY honey
3 tablespoons butter, melted
2 tablespoons tomato paste
1 teaspoon garlic powder
3/4 teaspoon celery flakes
1/2 teaspoon FRESH ground sea salt

  • Place chicken wings in a large Ziploc bag.
  • Pour buttermilk over chicken pieces, turning to coat. Let sit 30 minutes.
  • Drain chicken and discard buttermilk.
  • Place chicken pieces back in the bag.
  • Preheat oven to 425°.
  • Line baking pan with foil and lightly spray with non-stick oil.
  • In a small bowl whisk together the hot sauce, melted butter, tomato paste, garlic powder, celery flakes and sea salt.
  • Add 1/3 of sauce to the bag, tossing to coat chicken.
  • Arrange chicken pieces in a single layer on the baking tray.
  • Bake 40-45 minutes, basting with remaining sauce and turning every 10 minutes or until chicken is cooked through .
  • Serve with Bleu cheese dressing and celery sticks.

Home made “BLEU” CHEESE DRESSING
1/2 cup sour cream
1/2 cup large curd cottage cheese
1 cup mayonnaise
4 ounces Bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
1/2 teaspoon salt
1/2 teaspoon pepper

  • Place all ingredients in food processor and pulse until it’s well mixed.
  • Chill for 24-48 hours before serving.

BACON WRAPPED TENDERLOIN TIPS

These will make a HUGE hit at your next party!  They are the perfect guy food too making them perfect for backyard get togethers or tailgating parties!

BACON WRAPPED TENDERLOIN TIPS
1 pound beef Tenderloin Tips
Precooked Bacon
1/4 cup avocado oil
Thin slices of Gruyere cheese
1 teaspoon Zero to Hero Sweet BBQ rub
2 tablespoons balsamic vinegar glaze, reduced slightly
2 tablespoons minced chives

  • Preheat a cast iron skillet on high.
  • Blot dry the Tenderloin Tips.
  • Trim the pieces so they are about 1 1/2 inches long and 3/4 inches wide.
  • Season the meat with the BBQ rub.
  • Add the oil to the cast iron skillet and heat briefly.
  • Add the seasoned tips the skillet and cook for 1 minute while stirring JUST long enough the sear the sides but keep the center raw.
  • Quickly remove the meat from the skillet and cool in fridge.
  • Lay a piece of cheese on each beef tip.
  • Wrap seared tips with bacon and hold them together with a tooth pick.
  • Stand the wrapped tips up on a sheet pan so that the bacon is on its side leaving some space in between.
  • Cover pan with plastic film and refrigerate until ready to bake.
  • Preheat oven to 450°.
  • Bake 5-8 minutes or until cheese is melted.
  • Remove from oven and transfer to serving plate.
  • Drizzle with balsamic vinegar glaze and sprinkle with minced chives before serving.

GRILLED BBQ BACON WRAPPED CHICKEN WINGS

GRILLED BBQ BACON WRAPPED CHICKEN WINGS

3 dozen chicken drumettes
FRESH ground sea salt and black pepper, to taste
36 slices bacon, cut down to 3/4 strips – save 1/4 ends for another dish or salad
1/2 cup favorite BBQ sauce (I use Sweet Baby Ray’s Honey Chipotle)
3 tablespoons pineapple juice
36 toothpicks
Lime wedges for serving.

  • Soak toothpicks in pineapple juice for 20 minutes.
  • Prepare grill for indirect heat.
  • Pat chicken dry.
  • Season chicken with salt and pepper.
  • Wrap each piece with a bacon slice and secure with a soaked toothpick.
  • Oil grill grates.
  • Grill drumettes over direct heat 4-6 minutes until bacon is lightly browned. Turn frequently so as to brown evenly.
  • Move chicken to cold side of grill, cover and cook 20-25 minutes until chicken is cooked through.
  • Baste several times during last 5 minutes.
  • Serve with lime edges.