I love me some wings! We have a turkey deep fryer that we used for Thanksgiving and since there is so much costly leftover oil, I keep it around and fire it up a few more times. Most of those coincide with football watching and fried finger foods. This was a deviation from classic buffalo or garlic parm which we have made before and as much as I love good ol hot buffalo I welcomed some new flavors. This recipe was cool since it uses fresh ingredients like ginger and garlic. I made it twice and achieved more of a thick sticky glaze the second time around and no dipping sauce was needed.
View Honey Ginger Wing Recipe
Garlic Parmesan Wings are one of our most popular posts. Go figure. I tried to take that concept and apply it to the idea of a Buffalo Chicken Dip with roasted garlic and jalapenos, and a wing sauce base. Debuting at the Superbow – uh I mean big game this easy and deeply tasteful dip was a great success.
Posted in Chicken, Dips
Tagged clay coyote cooking pot, cream cheese, dip, garlic, jalapeno, melted butter, mozzarella, parmesan, provolone, roasted, roasted chicken
If you haven’t noticed we’ve been on a bit of a pumpkin kick lately and originally the idea for this dish was to make a pumpkin stuffing. Well, a butternut squash arrived in our CSA and one thing lead to the next and here we are. I had never cooked with butternut squash before and I was up for the challenge. I decided to work off the recipe I used the one other time I’ve made stuffing from scratch and developed a tasty recipe!
Whew that title is a mouthful… a delicious mouthful at least! We received tomatillos two weeks in a row from our CSA and felt inspired to make some yummy green-sauce enchiladas. I searched the interwebs and found this recipe. I liked the idea of “suizas” or Swiss cheese flavored enchiladas and though I typically shy away from Rachael Ray recipes this one seemed pretty fun to make and rather unique. Not only did the flavor profile intrigue me but also the idea of a “stacked casserole”. The whole rolling up the enchiladas into cigar shaped tubes can be very messy and painstaking so why not skip it? I made a few modifications to her recipe both while making it and afterwards (link at the end of the post).
Posted in Casserole, Chicken
Tagged cilantro, onion, poblanos, rachael ray, rachel ray, recipe, reyna's tortillas, roasted chicken enchilidas suizas stacked casserole, seranos, sour cream, tomatillos
I had a hankering for Chinese street style chicken on a stick and decided to expand and make my own glaze. I have used Soy Vay brand teriyaki sauce before but wanted to make my own and make it spicier and alcoholier. These are boneless skinless chicken thighs with my improvised recipe of a bourbon teriyaki glaze.
Posted in Asian, Chicken, Sauces
Tagged boneless, bourbon, chicken thighs, Chinese, cornstarch, garlic, Ginger, glaze, jalapeno, sesame seed, skewered, skinless, soy sauce, street style, teriyaki
We had a coupon for a few dollars off any prepared food at Giant Eagle Market District and picked up some of their lemon almond chicken salad and I knew instantly upon eating it that I would soon be recreating it in my own kitchen. So here it is!
We recently went to the Greek Food Festival at St. Nicks Church and were inspired to go Greek as you will see reflected in a few dishes to come. This was simple, quick, and cheap! Some spices and fresh oregano, roast for about an hour, and you seem like a genius!
Posted in Chicken, Recipes
Tagged chicken, easy, lemon, lemon juice, lemon zest, olive oil, oregano, pepper, quarters, quick, roasted, salt, simple
What to do when you want chicken enchiladas but you don’t have any tortillas? Make this and you won’t even miss ’em! This is all the good stuff of the chicken enchiladas you know and love without all the needless filler of tortillas. You’re probably a little unsure right now about not using tortillas… which is very understandable. I’m here to tell you that we really enjoyed this a lot and realized that the tortillas were never really that necessary after all. Maybe you’ll agree.
Also check out Paleo Banana Bread
Thanks to my sis we now receive Bon Appetit magazine! This recipe comes from the January 2011 issue. I adapted it in a couple of ways. First, I nixed the pomegranate relish that was supposed to accompany it and secondly, I used chicken thighs instead of making kebobs with breast meat. Once it’s grilling season I would love to make this again, this time by making the kebobs. The thighs came out great though too!
Posted in Chicken, Sauces
Tagged baharat seasoning, bon appetite, chicken, chicken thighs, cinnamon, coriander, cumin, garlic, lemon juice, mint, nutmeg, oregano, recipe, Seared, tahini yogurt sauce, Turkish