Tangy Barbecue Wings

March 21, 2015 Leave a Comment

 

Tangy Barbecue Wings

Tangy Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite!  Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

               Sherry Pitzer                                                                      Troy, Missouri

 

Tangy Barbecue Wings Recipe

 

Tangy Barbecue Wings

5 lb. chicken wings

2 ½ cups ketchup

2/3 cup white vinegar

2/3 cup honey

½ cup molasses

2 to 3 Tbsp. hot pepper sauce

1 tsp. salt

1 tsp. Worcestershire sauce

½ tsp. onion powder

½ tsp. chili powder

½ to 1 tsp. liquid smoke, optional

 

Preheat oven to 375 F.  Using a sharp knife, cut through the two wing joints; discard wing tips.  Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan.  Bake 30 minutes; drain.  Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered 30 minutes, stirring occasionally.

Drain wings.  Place one-third of the chicken in a 5 quart slow cooker; top with one-third of the sauce.  Repeat layers twice.  Cook, covered, on low 3-4 hours.  Stir before serving.          2 dozen wings

 

(Recipe for Tangy Barbecue Wings was in www.tasteofhome.com, 2015)

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Spicy Chili Mac

December 9, 2014 Leave a Comment

 

Spicy Chili Mac

Spicy Chili Mac

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Family and friends love this recipe.  I use three power foods:  tomatoes, black beans and olive oil, plus whole wheat pasta.  It’s comfort food to feel good about.  **This recipe is DIABETIC FRIENDLY!**

          Krissy Black                                                                                        Mt. Vernon, Ohio

Spicy Chili Mac Recipe

 

Spicy Chili Mac

2 cups uncooked whole wheat elbow macaroni

1 lb. lean ground turkey

1 small onion, chopped

2 to 3 jalapeno peppers, seeded and chopped

2 tsp. olive oil

2 garlic cloves, minced

1 can (15 oz.) black beans, rinsed and drained

1 can (14 ½ oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1 to 2 Tbsp. hot pepper sauce

2 to 3 tsp. chili powder

1 tsp. cumin

¼ tsp. cayenne pepper

¼ tsp. pepper

¾ cup shredder reduced-fat cheddar cheese

 

Cook macaroni according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapeno in oil over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Add the beans, tomatoes, tomato sauce, pepper sauce and seasoning.  Drain macaroni; stir into turkey mixture.  Cook over medium-low heat for 5 minutes or until heated through.

Sprinkle with cheese.  Remove from the heat; cook and let stand until cheese is melted.         6 serving

 

(Recipe for Spicy Chili Mac was in www.tasteofhome.com, 2014)

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Skillet Ranch Burgers

August 17, 2014 Leave a Comment
Skillet Ranch Burgers

Skillet Ranch Burgers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Lean ground turkey keeps these burgers light, while jalapenos and ranch dressing mix add great flavor.

          Debra Justice                                                                                     Moody, Texas

 

Skillet Ranch Burgers Recipe

Skillet Ranch Burgers

½ cup soft bread crumbs

1 small onion, finely chopped

1 small green pepper, finely chopped

2 jalapeno peppers, seeded and finely chopped

¼ cup egg substitute

1 ¼ tsp. ranch salad dressing mix

1 tsp. garlic powder

½ tsp. hot pepper sauce

1 lb. lean ground turkey

4 whole wheat hamburger buns, split

4 lettuce leaves

4 slices tomato

4 slices onion

Sauce:     ½ cup fat-free sour cream

1 tsp. ranch salad dressing mix

 

In a large bowl, combine the first eight ingredients.  Crumble turkey over mixture and mix well.  Shape into four patties.

In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a thermometer reads 165 F. and juices run clear.

Serve on buns with lettuce, tomato and onion.  Combine sour cream and dressing mix; spoon over burgers.                        4 servings

 

(Recipe for Skillet Ranch Burgers was on www.tasteofhome.com, 2014)

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Cucumber Fruit Salsa

August 1, 2014 Leave a Comment
Cucumber Fruit Salsa

Cucumber Fruit Salsa

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

We always have way more cucumbers and tomatoes coming out of our garden then we can handle.  This is one of the many recipes I found to use them up in a delightful way.  If you want to make ahead, stir in the banana and peach right before serving.   * This recipe is Diabetic Friendly!! *

           Anna Davis                                                                                         Half Way, Missouri

      

Cucumber Fruit Salsa

1 large cucumber, finely chopped

2 medium green pepper, finely chopped

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 small navel orange, segmented and chopped

2 Tbsp. lemon juice

1 Tbsp. minced fresh cilantro

1 Tbsp. minced fresh parsley

1 garlic clove, minced

¼ tsp. salt

¼ tsp. hot pepper sauce

1/8 tsp. pepper

1 medium peach, peeled and finely chopped

1 small banana, finely chopped

 

In a large bowl, combine the first 12 ingredients.  Refrigerate at least 30 minutes to allow flavors to blend.  Just before serving, stir in the peach and banana.             24 servings (1/4 cup each)

 

(Recipe for Cucumber Fruit Salsa was on www.tasteofhome.com, 2014)

 

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Buffalo Chicken Wraps

June 18, 2014 Leave a Comment
Buffalo Chicken Wraps

Buffalo Chicken Wraps

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps.  Filled with chicken, cheese, lettuce and tomato, they’re colorful, fun to eat…and tote-able, too!

            Athena Russell                                                                  South Carolina

 

Buffalo Chicken Wraps Recipe

Buffalo Chicken Wraps

1 cup flour

1 tsp. salt

¼ tsp. pepper

½ cup buttermilk

4 boneless skinless chicken breast halves (4 oz. each)

1 cup canola oil

½ cup hot pepper sauce

¼ cup butter, melted

4 spinach tortillas (10 inches)

1 cup shredded lettuce

1 cup (4 oz.) shredded cheddar cheese

2/3 cup chopped tomatoes

½ cup blue cheese salad dressing

 

In a shallow bowl, combine the flour, salt and pepper.  Place buttermilk in another shallow bowl.  Dip chicken in buttermilk, and then roll in flour mixture.

In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170 F.  Drain on paper towels; cut into strips.

In a small bowl, combine hot pepper sauce and butter.  Dip chicken strips into mixture, coating both sides.  Place chicken in the center of each tortilla.  Layer with lettuce, cheese, cheese and tomatoes; drizzle with salad dressing.  Fold ends of each tortilla over filling; secure with toothpicks if desired.

4 servings

 

(Recipe for Buffalo Chicken Wraps was on www.tasteofhome.com, 2014)

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Halloween Gorp

October 29, 2013 Leave a Comment
Halloween Gorp

Halloween Gorp

 

This Halloween Gorp is from Diabetic Connect.  It doesn’t have the candy corn and cereal mixed in.  Try it – I think you’ll like it.

Halloween Gorp Recipe

Halloween Gorp

3 Tbsp. reduced-fat margarine, melted

½ tsp. chili powder

½ tsp. ground cumin

½ tsp. garlic powder

1 tsp. hot pepper sauce

2 quarts hot popped corn (popped with hot-air popper)

1 cup fat-free tiny pretzel sticks

1 cup golden raisins

½ cup dry roasted peanuts

½ cup dry roasted sunflower seeds

In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce.  Heat for 1 minute over medium-high heat, stirring constantly.

Place remaining ingredients in a large paper bag.  Pour on margarine-spice mixture.  Close bag tightly and shake vigorously to get an even coat.

Pour popcorn mixture into large bowl.

 

(Recipe for Halloween Gorp came from Diabetic Connect, 2013)

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Green Chili Chicken Corn Chowder

October 28, 2013 Leave a Comment
Green Chili Chicken Corn Chowder

Green Chili Chicken Corn Chowder

 

This recipe from Patti Ziegler is fast and easy to make but tastes like something you worked on all day!!

 

Green Chili Chicken Corn Chowder Recipe

Green Chili Chicken Corn Chowder

1-2 lbs. cooked, cubed chicken breasts

¾ cup coarsely chopped onion

1 ½-2 garlic cloves, minced

3 Tbsp. butter or margarine

2 cups chicken broth (or 2 cups water mixed with 1 tsp. CHICKEN SOUP BASE)

1-1 ½ tsp. GROUND CUMIN

2 cups half and half or cream

2 cups (8 oz.) shredded Monterey Jack/Colby cheese

2 cans (16 oz. each) cream-style corn

2 cans (4 oz. each) chopped green chilies (or 8 oz. fresh roasted green chilies, peeled & chopped)

1-2 tsp. hot pepper sauce (Pattie uses Tabasco)

1 can (14.5 oz. diced tomatoes

Fresh cilantro or parsley

 (*PENZEYS SPICES)

 

Brown onion and garlic in butter.  Add chicken, broth and cumin and bring to a boil.  Reduce heat to medium.  Add cream, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until the cheese is melted.  Stir in tomatoes.  Serve immediately; garnish with cilantro or parsley.  Salt and pepper to taste.                    6-8 servings

 

(Recipe for Green Chili Chicken Corn Chowder came from Penzeys Spices, September, 2013)

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Bandito Chicken Wings

June 5, 2013 Leave a Comment
Bandito Chicken Wings

Bandito Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These golden wings make a mouthwatering hot appetizer.

                Gloria Jarrett                                                                     Loveland, Ohio

               

Bandito Chicken Wings Recipe

Bandito Chicken Wings

12 whole chicken wings (about 2 lbs.)

½ tsp. salt

1/8 tsp. pepper

½ cup butter, divided

2 Tbsp. vegetable oil

½ cup taco sauce

¼ cup KC Masterpiece

¼ cup French salad dressing

1 tsp. Worcestershire sauce

1/8 tsp. hot pepper sauce

Cut chicken wings into three sections; discard wing tips.  Sprinkle with salt and pepper.  In a skillet over medium heat, combine 2 tablespoons butter and oil.  Fry chicken until brown, about 6-8 minutes on each side.  Place in a greased 13×9 inch baking dish.

In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended.  Pour ½ cup over the chicken wings.

Bake, uncovered, at 325 F. for 14-20 minutes or until chicken juices run clear.  Serve with the remaining sauce.             8-10 servings

(Recipe for Bandito Chicken Wings was in tasteofhome.com)

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Cheddar Artichoke Quiche Cup

January 16, 2013 Leave a Comment
Cheddar Artichoke Quiche Cups

Cheddar Artichoke Quiche Cups

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

Santa himself couldn’t resist sampling these savory bites chockfull of artichokes, onion and cheese.  They’re at the top of my family’s list for every holiday gathering.  And whether I serve them hot or cold, there are never any left.

Cheddar Artichoke Quiche Cup Recipe

Cheddar Artichoke Quiche Cups

2 jars 7 ½ oz. each) marinated artichokes hearts

1 small onion, finely chopped

1 garlic clove, minced

4 eggs, beaten

¼ cup dry bread crumbs

¼ tsp. ground mustard

1/8 tsp. pepper

1/8 tsp. hot pepper sauce

2 cups (8 oz.) shredded cheddar cheese

2 Tbsp. minced fresh parsley

Drain artichokes, reserving half the marinade.  Chop artichokes; set aside.  In a skillet, sauté onion and garlic in reserved marinade until tender; set aside.

In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce.  Stir in the cheese, parsley, reserved artichoke and onion mixture.

Fill miniature muffins cups three fourths full.  Bake at 325 F. for 15-17 minutes or until set.  Cool for 5 minutes before removing from pan to wire racks.  Serve warm.  Refrigerate leftovers.     4 dozen

(Recipe for Cheddar Artichoke Quiche Cups  was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Apricot Chicken Wings

December 31, 2012 Leave a Comment
Apricot Chicken Wings

Apricot Chicken Wings

Simple-to-make appetizers, Apricot Chicken Wings, are the key to easy entertaining.  A five ingredient marinade flavors these juicy and tender chicken wings.

                Robin Spires                                                            Tampa, Florida

 

Apricot Chicken Wings

Apricot  Chicken wings

2 Lbs. chicken wings

1 cup apricot preserves

2 Tbsp. cider vinegar

2-3 tsp. hot pepper sauce

1 ½ tsp. chili powder

1 garlic clove, minced

 

Cut chicken wings into three sections; discard wing tips.  In a small bowl, combine the remaining ingredients; pour ½ cup into a large resealable plastic bag; add chicken.  Seal bag and turn to coat.  Refrigerate for 4 hours or overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Place wings in a greased foil-lined 15 in x 10 in x 1 in baking pan.  Bake at 400 F. for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.          Yield:  2 dozen

(Recipe for the Apricot Chicken Wings was in Taste of Home, 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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