Feb 122011
 

Pictures

Jerk Chicken Wings

Jerk Chicken Wings

the Ingredients

the Ingredients

Green Onions

Green Onions

Adding Minced Garlic

Adding Minced Garlic

Add Bay Leaves

Add Bay Leaves

Adding Habeneros

Adding Habeneros

Adding Red Wine Vinegar

Adding Red Wine Vinegar

Adding Thyme

Adding Thyme

Adding Allspice

Adding Allspice

Adding Salt

Adding Salt

Adding Pepper

Adding Pepper

Pre-Blend

Pre-Blend

Blending

Blending

More Blending

More Blending

Pouring Over Chicken Wings

Pouring Over Chicken Wings

Marinading

Marinading

About to go in the Oven

About to go in the Oven

8 Pounds of Marinaded Wings

8 Pounds of Marinaded Wings

8 Pounds of Cooked Wings

8 Pounds of Cooked Wings

Wings!!

Wings!!

Jerk Chicken Wings

18 whole green onions, tops and bottoms trimmed, chopped
12 cloves garlic
6 whole bay leaves
1 1/2 whole habanero chile, chopped
3/8 cup red wine vinegar
3 tablespoons fresh thyme leaves
6 teaspoons ground allspice
Coarse salt and ground pepper
8 pounds chicken wings
Lime wedges, for serving

In a food processor, pulse green onions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).

Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Recipe found here.

I’m not a chicken wing eater, but I like to make them for gatherings. These I made for the last UFC (#126) and I guess they were good because they were eaten all up!

Feb 052011
 

Pictures

Grilled Pineapple Guacamole

Grilled Pineapple Guacamole

the Ingredients

the Ingredients

Grilling the Pineapple

Grilling the Pineapple

Avocados!

Avocados!

Mashed Avocados!

Mashed Avocados!

Diced Grilled Pineapple

Diced Grilled Pineapple

Adding Pineapple to Avocados

Adding Pineapple to Avocados

Adding Red Onion

Adding Red Onion

Adding Pineapple Juice

Adding Pineapple Juice

Adding Cilantro

Adding Cilantro

Adding Salt

Adding Salt

Adding Cayenne

Adding Cayenne

All Mixed Up

All Mixed Up

Grilled Pineapple Guacamole with Pork al Pastor

Grilled Pineapple Guacamole with Pork al Pastor

Grilled Pineapple Guacamole

3 slices fresh pineapple, 1/2-inch thick *See Notes
3 whole avocados, halved, seeded and peeled
1/4 cup red onion, finely chopped
2 tablespoons pineapple juice, or orange juice
1 tablespoon fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon cayenne

For a charcoal grill, grill pineapple sliced on the greased rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until browned, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place pineapple on greased grill rack over heat. COver and grill as above.) (For a grill pan, heat greased grill pan over medium heat. Cook pineapple slices on grill pan for 6 to 8 minutes or until browned, turning once halfway though cooking time.) Core and chop pineapple.

Place avocados in medium bowl. Use a potato mashed or for to mash avocados. Stir in chopped pineapple, red onion, pineapple juice, salt and cayenne.

Notes- I used 4 sliced because I sliced them a little thinner (and I love pineapple!)

Very taste with a little bit of heat. I think when I make this again (and I will!) I’ll add a serrano or jalapeno just to make it a little hotter!

The recipe came from a Better Homes and Garden special interest magazine on Mexican food.

Dec 222010
 

Pictures

Ingredients

Ingredients

5 Pounds of Wings!

5 Pounds of Wings!

Onion

Onion

Adding Tomato Sauce

Adding Tomato Sauce

Adding Yogurt

Adding Yogurt

Adding Ground Coriander

Adding Ground Coriander

Minced Garlic

Minced Garlic

Adding Chopped Ginger

Adding Chopped Ginger

Adding Salt

Adding Salt

Adding Cumin Seeds

Adding Cumin Seeds

Adding Chili Powder

Adding Chili Powder

Adding Food Coloring

Adding Food Coloring

About to Process

About to Process

Processing

Processing

All Processed and VERY Red!

All Processed and VERY Red!

Pouring on the Wings

Pouring on the Wings

Ready to Marinade in the Fridge

Ready to Marinade in the Fridge

Going in the Oven

Going in the Oven

Ready to Flip and Broil

Ready to Flip and Broil

Ready to Eat!

Ready to Eat!

Tandoori Wings

5 pounds chicken wings
1 whole onion, quartered
1 8 ounce can tomato sauce
1 6 ounce carton plain yogurt
1 tablespoon coriander
4 cloves garlic, coarsely chopped
2 teaspoons fresh ginger, chopped
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon cayenne, upto 1 teaspoon, optional
1/4 teaspoon red food coloring
2 whole cloves

Place chicken wings in a 3-quart rectangular baking dish.

For the tandoori masala: In a blender or food processor, combin eonion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne, red food coloring and whole cloves. Blend to a very smooth paste. (The color should be bright red.)

Pour the tandoori masala over the chicken wings: turn wings to coat. Cover and refrigerate for 4 to 24 hours.

Preheat oven to 400. Arrange as many of the wings on the unheated rack of a broiler pan as will fit in a singe layer. Bake for 25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes or until no longer pink and pieces start to blacken, turning once halfway through broiling.

Transfer wings to a serving platter. Repeat with the rest of the wings. If desired, serve with lemon wedges and red onion wedges.

I found this recipe in a Better Homes and Garden Appetizer Magazine.

I’m not a big fan of the wings, but Justin loves them!!! So usually when we watch UFC, I make wings. I made these for UFC 124. There were less then 10 of us and I don’t eat wings, and there was a vegetarian there, and these were gone in like 20 minutes! People like them! They are a good amount of work but I believe they were worth the effort.

Sep 012010
 

Pictures

the Ingredients

the Ingredients

the Fruit

the Fruit

All Mixed Up

All Mixed Up

Adding the Pudding Powder

Adding the Pudding Powder

Before the Mix

Before the Mix

All Mixed and Ready to Go!

All Mixed and Ready to Go!

Lemon Pudding Fruit Salad

2 20 ounce cans pineapple chunks in juice, drained
2 11 ounce cans mandarin orange, drained
3 14.5 ounce cans fruit cocktail, do not drain
4 whole banana, sliced
4 tablespoons lemon juice
2 3.4 ounce boxes lemon pudding mix
coconut flakes, optional (I did not choose this option)

Mix fruit lightly in a bowl. Add lemon juice. Add pudding right from the package. Chill 1 hour before serving.

Recipe was found here.

So creamy and good! Even the picky kids liked it!

Aug 302010
 

Pictures

Ingredients

Ingredients

Marinade Pre-Mix

Marinade Pre-Mix

Marinade Post-Mix

Marinade Post-Mix

4 lbs. of Wings and Marinade

4 lbs. of Wings and Marinade

Ready to Marinade

Ready to Marinade

Wings on the Grill

Wings on the Grill

All Ready for UFC!

All Ready for UFC!

Grilled Spicy Thai Chicken Wings

4 pounds chicken wings
1/4 cup dry sherry, or Progresso® chicken broth (from 32-oz carton)
1/4 cup oyster sauce
1/4 cup honey
3 tablespoons fresh cilantro, chopped
2 tablespoons chili sauce, I used heaping tablespoons
2 tablespoons lime zest
4 whole green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.

In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.

Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once(*see Notes), until juice of chicken is clear when thickest part is cut to bone (180┬░F). Discard any remaining marinade.

Recipes from here.

NOTES- These wings burn easily!!! You must turn them often!!! We were turning them about every 4 minutes and we still lost some to burning. So please be careful!

Aug 222010
 

Pictures

the Ingrdients

the Ingrdients

Big o' Bowl o' Cheese

Big o' Bowl o' Cheese

Bacon!!!

Bacon!!!

Bacon!!!

Bacon!!!

Bacon Crumbles

Bacon Crumbles

Cooking Pasta

Cooking Pasta

Cooking Garlic

Cooking Garlic

Adding the Milk

Adding the Milk

Boiling

Boiling

Adding the Cheese

Adding the Cheese

Cheese Sauce

Cheese Sauce

Adding the Pasta and Bacon Crumbles

Adding the Pasta and Bacon Crumbles

Getting Ready for the Oven

Getting Ready for the Oven

Almost Done

Almost Done

All Done!!

All Done!!

Yummy!!!

Yummy!!!

Cheesy Bacon Penne

2 cups penne pasta
1 clove garlic, minced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
2 cups 2% milk
3 cups cheddar cheese, shredded and divided
1/2 cup cooked bacon, crumbled (about 12 strips)

Heat oven to 350*F

Cook the pasta according to the package directions. Meanwhile, in a large saucepan, saute garlic in butter for 1 minute. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese until melted. Remove from heat.

Drain the pasta; add pasta and 1/3 cup of bacon to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350* for 30 minutes. Uncover; sprinkle with remaining cheese and bacon.

Bake 5-10 minutes longer or until cheese is melted.

Okay I love bacon, cheese and pasta, therefore I LOVE THIS!!! So yummy! The cheese kind of takes on a ricotta like texture, but it’s good. This recipe came from a Taste of Home Bacon Magazine, but wasn’t on their website.

I served with it with Pepper-Bacon Burgers.

Jul 222010
 

As I said yesterday many things were made yesterday Lets start with bread!

the Ingredients

Garlicy Butter Goodness

Cut Up Biscuits

CHEESE!!!!

Fresh Out of the Oven

On the Plate!

Cheesy Garlic Pull Aparts

3 tablespoons butter
3 cloves garlic, minced
2 teaspoons dried parsley
1/4 teaspoon garlic powder
1 12 ounce can Pillsbury Golden Layers Biscuits *see note
1 cup mozzarella cheese, part skim milk
2 tablespoons parmesan cheese, grated

Heat oven to 425.

Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into a pie pan.

Cut biscuits into 4 sections each (or as many as you like). Place in pan. Top with both cheeses.

Bake for 10-15 minutes until biscuits are cooked through.

Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).

*Notes! I prefer the Golden Layer Biscuit, but have used the buttermilk biscuits and it’s still delicious! If you are serving this as an appetizer serve it with warm pizza sauce. It will disappear in moments!!

Also this is supposed to feed like 6 people, my husband and I can just about finish it ourselves! Yes we are pigs!

I got this recipe here!

Jul 072010
 

Tonight we had steak for dinner. Steak is really Justin’s department, so I made the side dish.

the Ingredients

Butter and Garlic

With Taco Seasoning

Cooking the Potatoes

Steak and Potatoes. Yummy!

Taco Potatoes

1 pound new potatoes, cut in half
1 tablespoon butter
1 clove garlic, minced
1/2 whole onion, chopped
1 teaspoon taco seasoning mix
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lime juice
1/8 teaspoon salt
1 dash cayenne

Bring a large saucepan of water to a boil. Add potatoes and cook, covered, 15 to 20 minutes, until tender. Drain in a colander. In a large non-stick skillet, heat butter and saute garlic and onion until softened. Stir in taco seasoning. Add parsley, lime juice, salt and cayenne and mix; add potatoes and toss.

Jun 302010
 

Tonight we had left over Pepper Bacon Burgers with Ranchero Corn.

Everything is better with BACON!!!

the Ingredients

Corn and Bacon!

Adding the Sauce

All Mixed Up

DINNER!!!

Ranchero Corn

1/4 pound bacon
2 11 ounce cans Mexican style corn, drained
1/4 cup ranch salad dressing (I use Spicy Ranch)
1 teaspoon lime juice
1 teaspoon cumin
1 teaspoon crushed red pepper

Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Discard drippings. Crumble bacon.

In same skillet. combine cooked bacon and corn. Reduce heat to low: cook 5 minutes or until thoroughly heated, stirring occasionally.

Meanwhile. in small bowl, combine salad dressing. lime juice, cumin and red pepper flakes: mix well.

Add dressing mixture to corn mixture; mix well. Remove skillet from heat.

I really like this corn. I wish I knew where I got this recipe but I have no idea!!!