It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!
Category: MISC
BBQ BAT WINGS & CAVE MOLD SAUCE ~~ HAVE A SAFE AND HAPPY HALLOWEEN
BBQ BAT WINGS
2 pounds chicken drumettes
3/4 cup orange teriyaki marinade
CAVE MOLD SAUCE**
1 cup sour cream
1 bunch green onions, chopped
1 clove garlic, minced
1 teaspoon crushed jalapenos (Penzey’s dry spice)
generous pour of Frank’s honey lime hot sauce 2 times
salt & pepper
- In a large ziploc bag combine the drumettes and marinade.
- Refrigerate overnight.
- Combine sauce ingredients in a food processor until smooth. I do a generous pour of the hot sauce and blend and then repeat,
- Season to taste.
- Preheat oven to 350 degrees.
- Cover a jelly roll pan with foil (for easy clean-up),
- Spray foil with PURE.
- Bake for 45 minutes.
**I like to make this a few days in advance for better flavor melding.
HALLOWEEN TREATS
Hello foodie friends, long time no see!
I hope everyone has a safe and fun Halloween!
Carolina “All The Way” Burger
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| Messy but good! |
Carolina “All The Way” Burger
source: Nibble Me This
serves: 4
Ingredients
- 4 plain hamburger buns
- 4 quarter pound burger patties
- 3/4 cup coleslaw
- 3/4 cup chili (this one from Amazing Ribs is very good)
- 1/4 cup white onion, diced
- yellow mustard to taste
Instructions
- Preheat your grill to 450f. Grill the burgers 3-4 minutes per side or until an internal temp of 165f.
- Remove and assemble burgers.
- Top each patty with 3 Tbsp slaw, 3 Tbsp chili, 1 Tbsp onion and then mustard.
- Top with the bun top and give it a “smash together” and enjoy.
Burger Suggestion: If you don’t have a favorite burger mix, try 1 lb of ground round mixed with 1 tsp garlic salt, 1 tsp black pepper, and 1 egg. Divide in 4 parts, roll each into a ball and form into a flat 4″ patty.
Coleslaw suggestion: Chop 1/2 head of napa cabbage. Add in 1 shredded carrot and 2 Tbsp finely diced onion. Make a dressing of 1/3 to 1/2 cup mayo, 2 Tbsp white wine vinegar, 1/2 tsp celery seed, salt and pepper to taste. If you like horseradish, throw some of that in there too. Mix thoroughly.
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| It’s hard to beat a burger over hot coals. |
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| Smashing it together makes it easier to eat. |
LET PEOPLE KNOW THEY ARE IMPORTANT TO YOU… BEFORE IT IS TOO LATE! another sweet email
CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2-3 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten
- Preheat oven to 425 degrees.
- Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
- Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
- Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
- Drain well.
- Combine cream cheese, flour and spinach mix until well blended and set aside.
- Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
- Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
- Divide the spinach mixture equally between the chicken breasts.
- Carefully roll each chicken breast.
- Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
- Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
- Bake for 30 minutes or until golden brown in color and juices are clear.
*I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!
HOPE CAN BLOOM~OVARIAN CANCER QUILT PROJECT
BALSAMIC PEACH CHICKEN
1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice
- In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
- Spray a skillet with pure. Stir fry the chicken pieces until heated through.
- Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
- Prepare rice.
- In a large skillet heat through the chicken mixture.
- Add the rice and heat through.
- Serve and Enjoy.
*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.
MUSHROOM GRAVY ~ TASTE AND CREATE
Button mushrooms – 200grams , washed , pat dried and quatered
Onion- 1, chopped
Tomato – 1, chopped
Curry leaves- a few
Coriander powder- 1 teaspoon
Chilli powder -1 teaspoon
Oil- 2 teaspoons
Salt to taste
Saute with a little oil and grind to a smooth paste with a little water
Pearl onions- 5 numbers
Green chilli – 1
Aniseed- 1/2 teaspoon
Poppy seeds- 1 teaspoons
Cashewnuts- 5 numbers
Ginger- 1″ piece
Garlic- 2 cloves
- In a pressure cooker, heat oil and saute onion till translucent
- Put in tomato and cook till soft.
- Add the curry leaves, ground paste, coriander powder, chili powder, salt and mix well.
- Cook for a couple of minutes. Sprinkle a little water if the mixture is very dry.
- Put in the mushrooms and add 1/2 cup of water. Take care in this stage as water oozes out of mushrooms while cooking so adding too much water will make the gravy very watery.
- Pressure cook this for 1 whistle or 8- 10 minutes.
Once the pressure releases,transfer into a serving dish and serve garnished with coriander leaves.
Note :
- If the gravy becomes watery, cook uncovered for some time till the gravy reaches the desired consistency.
- Instead of cashew/ poppy seeds, grated coconut can be used.
- For a different flavor, garam masala/ sambar powder can be added in step 3
BALSAMIC PEACH CHICKEN
1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice
- In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
- Spray a skillet with pure. Stir fry the chicken pieces until heated through.
- Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
- Prepare rice.
- In a large skillet heat through the chicken mixture.
- Add the rice and heat through.
- Serve and Enjoy.
*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.
LIFE IS WHERE YOU ARE!
BALSAMIC PEACH CHICKEN
1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice
- In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
- Spray a skillet with pure. Stir fry the chicken pieces until heated through.
- Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
- Prepare rice.
- In a large skillet heat through the chicken mixture.
- Add the rice and heat through.
- Serve and Enjoy.
*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

















