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.

CHICKEN FLAUTA RING

CHICKEN FLAUTA RING
2 cups chicken, cooked, shredded **
1 small red onion, chopped small
1 large ripe tomato, chopped
2 cups shredded Monterey jack cheese, divided
2 cups shredded cheddar cheese, divided
Juice of 2 limes
2 tablespoons taco seasoning
18 flour tortillas fresh cilantro, chopped, for garnish
guacamole and avocado slices, for garnish
sour cream, for garnish
salsa, for garnish

  • In a large bowl, combine the chicken pieces, onion, tomato, 1/2 cup Monterey Jack cheese, 1/2 cup  cheddar cheese, the lime juice, and taco seasoning, mixing thoroughly.
  • Preheat the oven to 400˚.
  • Spray baking sheet with non-stick cooking spray.
  • Place one of the tortillas on a cutting board.
  • Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla.
  • Roll up the tortilla tightly and cut in half crosswise.
  • Repeat with the rest of the tortillas and filling.
  • Arrange the flautas in a circle on the baking sheet.
  • Sprinkle with half of the remaining cheddar and Monterey Jack cheese.
  • Place a second layer of flautas on top of the first so they are overlapping.
  • Sprinkle with the rest of the cheese.
  • Place the rest of the flautas on top for a third layer.
  • Bake for 20-30 minutes until golden brown and crisp.
  • Place a spoonful of guacamole and sour cream in the center.  Top with tomatoes and sprinkle with green onions and salsa.
  • Serve immediately and Enjoy!

NOTES:

  • **ROTISSERIE chicken works great!
  • I use my pizza pan wrapped in foil to get them really crisp!

BBQ CHICKEN SLIDERS

BBQ CHICKEN SLIDERS

12 King’s Hawaiian sweet rolls OR 6 King’s HAWAIIAN buns
3 1/2 cups shredded cooked chicken
½ cup Sweet Baby Ray’s original barbecue sauce
½ red onion, thinly sliced
6 slices Baby Swiss or Gruyere cheese
3 ears baby white corn cut from cob or 2 cans white shoepeg corn
2 green onions, minced
FRESH ground salt and pepper
2 tablespoons apple cider vinegar
1 tablespoon Bragg’s amino acids
2 +1 tablespoons butter
1 teaspoon Worcestershire sauce

  • Preheat the oven to 350°.
  • Over medium high heat melt 2 tablespoons butter.
  • Add corn and green onions, generously seasoning with FRESH ground salt and pepper.  Cook until staring to turn golden brown.
  • Add apple cider vinegar and Bragg’s amino acids to the skillet, stirring to combining and cooking JUST until liquid is absorbed.  Remove from heat and set aside.
  • Slice the rolls in half lengthwise.
  • Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish.
  • Combine chicken and BBQ sauce until well mixed.
  • Spread the chicken evenly over the rolls, followed by the red onion, corn and then the sliced cheese.
  • Top with the remaining rolls.
  • Brush the tops with melted butter mixture.
  • Bake for 20 minutes, until the bread is golden brown.
  • Slice into individual sliders.
  • Enjoy!

IRISH PUB STYLE POTATO NACHOS

IRISH PUB STYLE POTATO NACHOS serves 4

I had these recently at an Irish Pub and they were SOOO good!.  They are like regular nachos but instead of tortilla chips, they use crispy fried potato slices!

3-4 large russet potatoes, scrubbed clean
2 cups shredded cheddar cheese
1/2 cup chopped bacon
4 green onions, sliced thin
1 large tomato chopped and drained
scant 1/4 cup avocado oil
sour cream

POTATO preparation

  • Slice potatoes in half.
  • Slice each half into 1/4″ thick slices.
  • Place potato slices in a bowl of cold water for 20 minutes.
  • Drain WELL and dry potatoes with paper towel.
  • Preheat oven to 400°.
  • Toss potatoes with avocado oil.
  • Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy.
  • Season with FRESH ground sea salt immediately.
Drain on paper towels.
  • While potatoes are baking, cook bacon and render fat.
  • Drain bacon on paper towels.

NACHOS preparation

  • Increase oven to 475°.
In a bowl, combine cheese, most of the bacon and half of the green onions.
  • Layer half of the potatoes in an oven proof skillet or the same baking tray.
  • Top with half of the cheese mixture.
  • Top with another layer of potatoes.
  • Top with remaining cheese mixture.

  • Bake 15 minutes or until cheese is melted through.
  • Remove from oven and top with remaining green onions, bacon and dollops of sour cream.

BACON WRAPPED SPAM BITES

BACON WRAPPED SPAM BITES

PREP & COOK TIME 30 MINUTES – yields 32 bites

1 pound bacon (16 strips, cut in half)
12 ounce can SPAM, cut into 32 pieces
1/3 cup mustard
1/4 cup maple syrup
1 clove garlic, minced
32 Heavy toothpicks

  • Preheat oven to 400°.
  • Cook bacon until a good deal of the fat is rendered, but bacon is NOT crisp and is still pliable. Drain on paper toweling until cool enough to work with.
  • Wrap a bacon strip around each spam cube, securing with a toothpick. Place 1 inch apart on a baking sheet.
  • Bake for 10 minutes.
  • Whisk together the mustard, maple syrup and garlic.
  • Drizzle over baked cubes and return to the oven for another 10 minutes until bacon is crisp.

NOTE: If you’re not a SPAM fan, cubes of country ham can easily be substituted.

BUFFALO CHICKEN TENDER SLIDERS

BUFFALO CHICKEN SLIDERS

2/3 cup Frank’s hot pepper sauce
1/2 cup unsalted butter
1 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
4 cups shredded chicken**
12 KING’s Hawaiian sweet rolls
1/3 cup Ken’s Sweet Vidalia Onion dressing
Green leaf lettuce or cabbage mix, optional
Thinly sliced Mozzarella cheese

  • In a large sauce pan combine the hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, salt and pepper. Bring to a SLOW boil, removing from heat as soon as it bubbles.
  • Add the chicken and stir to coat.
  • Spread a layer of the dressing on each roll or better yet make a slaw with the dressing and a cabbage mix or the lettuce.
  • Top with a slice of mozzarella cheese, lettuce if using and a scoop of the chicken mixture.
  • Serve and enjoy!

NOTES: **A rotisserie chicken works great when you’re in a time crunch! I prefer to pan sear a few breasts for shredding when I have time.

COWBOY SMOOCHES

Whether you use a grill or the oven these are a HUGE hit with the guys and a perfect appetizer for ANY sporting event!  They are quick, easy and can easily be prepared in advance!  If you want something with a little less punch try my COWGIRL KISSES with their raspberry chipotle sauce.

COWBOY SMOOCHES

8 ounces chive and green onion cream cheese
2 tablespoons Frank’s Hot Sauce
4 slices bacon, diced and browned crisp
1/3 cup shredded cheddar cheese
Jalapeno Peppers

  • Mix cream cheese and hot sauce until well blended.
  • Fold in half of the cheese.
  • Clean and remove seeds from peppers.
  • Fill peppers with cream cheese mixtures.
  • Sprinkle with the remaining cheese and bacon pieces.
  • Bake or grill over low heat 15-20 minutes.

or try my COWGIRL KISSES

BUFFALO CHICKEN PINWHEELS

Need a great recipe to take to the SUPER BOWL party? Love buffalo wings? If you do, you’ll love these! Wings have been ANY sports favorite for as long as I can remember. I’ve made pounds and pounds of chicken wings and even made Buffalo Chicken Dip many a time, but was ecstatic when I ran across a recipe for the same flavors in a wrap cut into pinwheels by Brandie over at HOME COOKING MEMORIES. This is the perfect and delicious party food with all the flavors of buffalo wings plus the blue cheese, but without sticky fingers. Personally, I don’t care for Bleu cheese so I substitute Gorgonzola. I also use rotisserie chicken which adds a a little extra flavor and I decreased the hot size just slightly.

BUFFALO CHICKEN PINWHEELS
8 ounces cream cheese, softened at room temperature
1/3 cup Frank’s original hot sauce
1/4 cup crumbled Gorgonzola cheese
1 cup Colby-Jack cheese, shredded
1/4 cup green onions, finely minced
1 pound FINELY CHOPPED rotisserie chicken pieces
5 large 10 inch flour tortillas

  • In a bowl, beat cream cheese on low.
  • Add in hot sauce, Gorgonzola and Colby-Jack cheeses.
  • Add green onions, mixing until blended.
  • Fold in shredded chicken into mixture by hand.
  • Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla TIGHTLY.
  • Repeat with remaining tortillas.
  • Place rolled tortillas on a plate and cover with plastic wrap. Refrigerate for 2-4 hours.
  • Remove from refrigerator and unwrap.
  • Slice each rolled tortillas in half and then each half into 3 slices, discarding ends.
  • Place pinwheel slices on serving plate or tray.

NOTES

  • IF using different sized tortillas, adjust amount of buffalo chicken mixture you add to each tortilla.
  • BEST results happen after chilling the rolled tortillas before slicing,

BUFFALO MAC & CHEESE NESTS

BUFFALO MAC & CHEESE NESTS
2 cups elbow pasta
2 cups small chopped rotisserie chicken pieces
1 clove garlic, minced
1 shallot, finely chopped
1/3 cup BBQ sauce or Frank’s Original hot sauce
2 tablespoons butter
2 tablespoons Wondra flour
3/4 cup milk
FRESH ground sea salt and black pepper
2 cups shredded Colby Jack cheese
slices thin provolone cheese
finely chopped red onion for garnish (optional)
finely minced crumbled crisp bacon for garnish (optional)

  • Preheat oven to 400°.
  • Cook pasta al dente’ per package directions.
  • Spray mini-muffin pans with non-stick cooking spray.

 

  • In a saucepan melt butter.
  • Add Wondra and combine until golden.
  • Whisk in milk until smooth.
  • Add Colby Jack cheese and stir until smooth.
  • Season with salt and pepper, to taste.
  • Add pasta and stir to coat.
  • Press 2 tablespoons into each muffin tin.

 

  • In a mixing bowl combine chicken, garlic, shallot and BBQ sauce.
  • Spoon a small amount over each pasta mound.
  • Add a small thin slice of provolone over each mound.
  • Bake until golden, 12-15 minutes.

SAUCE
2 tablespoons BBQ sauce or Frank’s original Hot sauce
1 cup bleu cheese dressing
2 tablespoons half and half

  • Blend all together a dribble over each prepared nest.


NOTE: When using a soft cheese like Mozzarella in a recipe of this type there is a secret to keep it from just melting into a GLOB of gooey mess in your pasta.  The secret?  Cut it into very small pieces and freeze it for 30 minutes before adding it to your sauce.  It will incorporate into your pasta perfectly after that.

I have MANY MANY versions of mac & cheese.  One for every mood 😀

ALTERNATIVE FLAVORS for the MAC & CHEESE:

CAJUN MAC & CHEESE slow cooker version – serves 8
1/2 pound boneless, skinless chicken thighs*
1 teaspoon Cajun seasoning (I like Slap your MAMA)
1/2 teaspoon Frank’s original hot sauce
1/2 pound andouille sausage, halved and sliced into half moons
1 small red pepper, seeded, stemmed and diced
1 LARGE shallot, diced
2 1/2 cups chicken broth
4 1/2 cups bowtie pasta
1/2 cup shredded gouda cheese
1/2 cup shredded sharp cheddar
+/- 1/3 cup milk

  • Combine chicken, Cajun seasoning and hot sauce in slow cooker, tossing to coat chicken well.
  • Add sausage, red pepper, shallot and broth, stirring to combine.
  • Cover and cook on low 6 hours or high 3 hours.
  • Stir in pasta Cover and cook 20 minutes more, stirring occasionally.
  • Turn off slow cooker and remove insert from heat.
  • Top with cheeses (DO NOT STIR IT IN), recover and let sit 5 minutes until melted.
  • Add milk and stir to desired consistency.

NOTE:

  • 2 cups diced rotisserie chicken can easily be substituted for the chicken thighs. If using rotisserie chicken, add pieces at the same time as the pasta.

BUFFALO RANCH MAC & CHEESE #2 SLOW COOKER version
1 pound rotini pasta
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
1 small onion, finely diced
1/2 cup Frank’s original hot sauce
1 ounce Hidden Valley Ranch dressing powder
4 cups chicken broth
8 ounces shredded cheddar cheese
milk

  • Combine the pasta, celery, carrots, onions, hot sauce and ranch dressing mix in the slow cooker.
  • Stir in broth, cover and cook on high 1 1/2-2 hours or until liquid is absorbed.
  • Remove from heat.
  • Top with cheese DO NOT STIR IT IN)and let sit until melted, about 5 minutes.
  • Stir in cheese, adding enough milk to reach desired consistency.

NOTE: Rotisserie chicken makes a nice protein for this dish. Add it during the last 30 minutes of cooking.

TEX MEX MAC & CHEESE serves 4
1 small yellow onion, chopped fine
1 small green pepper, stemmed, seeded and diced
1 tablespoon avocado oil
3 cloves garlic, minced
2 tablespoons chili powder
1 pound ground beef
2 cusp beef broth
2 cups tomato sauce
8 ounces elbow macaroni
1 small can chopped green chiles
1 can Green Giant shoepeg corn
FRESH ground sea salt & black pepper
2 cups shredded Jack cheese or Mexican blend
2 tablespoons FRESH cilantro

  • Heat oil in large skillet/saute’ pan.
  • Add onion and bell pepper, stirring occasionally and cooking until softened, about 5 minutes.
  • Add garlic and chili powder, cooking until fragrant.
  • Crumble beef into pan, cooking until pink is gone.
  • Add beef broth, tomato sauce and pasta, simmering over medium heat 9-12 minutes until pasta is tender.
  • Remove from heat.
  • Stir in corn, chiles and half the cheese.
  • Season with salt and pepper to taste.
  • Sprinkle with remaining cheese, cover and let sit 3-5 minutes until melted.
  • Sprinkle with cilantro and serve.

CHILI MAC & CHEESE
1 pound ground beef
16 ounces penne or bowtie pasta
2 tablespoons Wondra flour
1 tablespoon chili powder
1/2 teaspoon FRESH ground sea salt
4 cups beef broth
2 cups salsa
1-2 cups shredded Mexican blend cheese

  • In a large skillet brown beef over medium high heat.
  • Drain off fat.
  • Add beef to slow cooker.
  • Sprinkle flour, salt and chili powder over beef and toss to coat.
  • Add pasta.
  • Stir in beef broth, cover and cook 1 1/2-2 hours or until liquid is absorbed. Stir occasionally.
  • Stir in salsa.
  • Top with cheese DO NOT STIR IT IN) cover and let sit until cheese is melted.
  • Stir cheese in gently.