Chili Lime Crispy Sticky Chicken Wings

Chili Lime Crispy Sticky Chicken Wings

Our wings are sort of famous among our circle of friends. Whenever folks are invited over for "Sips and Nibbles" there had better be some great wings on the menu or a room full of disappointed faces might be the result. We have made many kinds over the years and this was our latest attempt at some crispy, sticky wings featuring the classic combo of chili lime for some sweet tangy heat on delicious crispy fried wings. You had better make lots of these because they are going to go fast!

3 lbs chicken wings, washed, cut and trimmed

Mix together

2 cups flour
1 teaspoons freshly grated nutmeg
1 tsp cayenne pepper
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp ground ginger

Dip the chicken wings into an egg wash made from

2 eggs
4 tbsp milk

Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 375 degree F deep fryer for about 8-10 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

Chili Lime Sticky Glaze

In a small saucepan over medium heat, add

1 clove minced garlic

1 tbsp olive oil

Saute for a minute to soften the shallot, then add

1/2 cup honey

finely chopped zest of one lime

juice of 2 limes

1 tsp crushed chili paste (or chili flakes) more or less to taste.

1/2 tsp salt

1/2 tsp black pepper

Simmer together for about 5-10 minutes. Transfer the cooked chicken wings into a large bowl and pour the hot glaze over the wings. Toss well to cover all of the wings in glaze. Garnish with grated lime zest and chives if desired.

Chili Lime Crispy Sticky Chicken Wings

Our wings are sort of famous among our circle of friends. Whenever folks are invited over for "Sips and Nibbles" there had better be some great wings on the menu or a room full of disappointed faces might be the result. We have made many kinds over the years and this was our latest attempt at some crispy, sticky wings featuring the classic combo of chili lime for some sweet tangy heat on delicious crispy fried wings. You had better make lots of these because they are going to go fast!

3 lbs chicken wings, washed, cut and trimmed

Mix together

2 cups flour
1 teaspoons freshly grated nutmeg
1 tsp cayenne pepper
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp ground ginger

Dip the chicken wings into an egg wash made from

2 eggs
4 tbsp milk

Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 375 degree F deep fryer for about 8-10 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

Chili Lime Sticky Glaze

In a small saucepan over medium heat, add

1 clove minced garlic

1 tbsp olive oil

Saute for a minute to soften the shallot, then add

1/2 cup honey

finely chopped zest of one lime

juice of 2 limes

1 tsp crushed chili paste (or chili flakes) more or less to taste.

1/2 tsp salt

1/2 tsp black pepper

Simmer together for about 5-10 minutes. Transfer the cooked chicken wings into a large bowl and pour the hot glaze over the wings. Toss well to cover all of the wings in glaze. Garnish with grated lime zest and chives if desired.

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Lemon and Bacon Glazed Chicken Caesar Salad on Whole Wheat and Oatbran Mozzarella Pizza

Lemon and Bacon Glazed Chicken Caesar Salad on Whole Wheat and Oatbran Mozzarella Pizza

Today's recipe incorporates a number of my individual recipes. The Lemon and Bacon Glazed Chicken recipe makes an excellent club sandwich as well.

Originally Published on April 17, 2008.

Lemon and Bacon Glazed Chicken

Serves 4

4 boneless skinless chicken breasts
8 strips smoked bacon
3 tbsp brown sugar
1/3 cup freshly squeezed lemon juice
1 tsp lemon zest, finely minced
½ tsp ground black pepper
Salt to season, if necessary

Begin by fully cooking the bacon in a large heavy bottom skillet. Remove the bacon and set aside. Add the chicken breasts to the pan and fully cook them over medium heat, about 4-5 minutes per side, depending on the size of the breasts. Remove the chicken breasts, pat off the excess bacon fat with paper towels and set aside to rest while you make the glaze.

To make the glaze, drain off all the bacon fat from the skillet. Return the pan to the heat and add the remaining ingredients. Cook only for about a minute until the glaze thickens. At this point you can return the breasts to the pan to glaze them or cut in slices and toss in the glaze, depending upon how you wish to serve them.

To prepare the pizzas:

Prepare Whole Wheat and Oatbran Pizza dough.

 MAKES ENOUGH FOR 2 LARGE OR 6 INDIVIDUAL PIZZAS

3-4 cups soft whole wheat flour
½ cup oat bran
1 packet instant yeast
¼ cup extra virgin olive oil
1 ¼ cups lukewarm water
½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size.

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into 8 inch rounds (5 oz dough) and place one on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Brush each dough round with:

1 tbsp garlic olive oil

Top each pizza with:

4 ounces grated part skim mozzarella cheese
Grind some black pepper over the whole pizza.

Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
Bake for 8-12 minutes depending upon your oven. Bottom and top should be nicely browned.

Garlic Olive Oil

½ cup extra virgin olive oil
2 cloves chopped garlic

Heat olive oil over medium heat in a small saucepan. Add the chopped garlic and immediately remove from heat and allow the oil to cool.

To assemble the dish:

Toss freshly washed and dried spinach with the caesar dressing and place on top of the cooked pizza. Top with the precooked bacon, glazed chicken and a sprinkle of freshly grated Parmesan cheese and freshly ground black pepper. Serve.

Lemon and Bacon Glazed Chicken Caesar Salad on Whole Wheat and Oatbran Mozzarella Pizza

Today's recipe incorporates a number of my individual recipes. The Lemon and Bacon Glazed Chicken recipe makes an excellent club sandwich as well.

Originally Published on April 17, 2008.

Lemon and Bacon Glazed Chicken

Serves 4

4 boneless skinless chicken breasts
8 strips smoked bacon
3 tbsp brown sugar
1/3 cup freshly squeezed lemon juice
1 tsp lemon zest, finely minced
½ tsp ground black pepper
Salt to season, if necessary

Begin by fully cooking the bacon in a large heavy bottom skillet. Remove the bacon and set aside. Add the chicken breasts to the pan and fully cook them over medium heat, about 4-5 minutes per side, depending on the size of the breasts. Remove the chicken breasts, pat off the excess bacon fat with paper towels and set aside to rest while you make the glaze.

To make the glaze, drain off all the bacon fat from the skillet. Return the pan to the heat and add the remaining ingredients. Cook only for about a minute until the glaze thickens. At this point you can return the breasts to the pan to glaze them or cut in slices and toss in the glaze, depending upon how you wish to serve them.

To prepare the pizzas:

Prepare Whole Wheat and Oatbran Pizza dough.

 MAKES ENOUGH FOR 2 LARGE OR 6 INDIVIDUAL PIZZAS

3-4 cups soft whole wheat flour
½ cup oat bran
1 packet instant yeast
¼ cup extra virgin olive oil
1 ¼ cups lukewarm water
½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size.

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into 8 inch rounds (5 oz dough) and place one on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Brush each dough round with:

1 tbsp garlic olive oil

Top each pizza with:

4 ounces grated part skim mozzarella cheese
Grind some black pepper over the whole pizza.

Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
Bake for 8-12 minutes depending upon your oven. Bottom and top should be nicely browned.

Garlic Olive Oil

½ cup extra virgin olive oil
2 cloves chopped garlic

Heat olive oil over medium heat in a small saucepan. Add the chopped garlic and immediately remove from heat and allow the oil to cool.

To assemble the dish:

Toss freshly washed and dried spinach with the caesar dressing and place on top of the cooked pizza. Top with the precooked bacon, glazed chicken and a sprinkle of freshly grated Parmesan cheese and freshly ground black pepper. Serve.

reade more... Résuméabuiyad

Apple Barbeque Pulled Pork Nachos

Apple Barbeque Pulled Pork Nachos

We love making a big batch of pulled pork at our house and using it for several meals like pulled pork with baked beans and cornbread, pulled pork pizza and as great party food too, as in these incredible nachos that I can only simply say are the best I have ever eaten. Period.

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

½ tsp powdered ginger
1 tsp cumin
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 tbsp dry oregano
1 ½ tbsp kosher salt

Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan. To the roasting pan, along with the roast, add:
1 medium sized onion chopped
4 medium sized firm apples peeled and chunked

Meanwhile mix together in a medium size bowl:
½ cup brown sugar
½ cup molasses
¼ cup Worcestershire sauce
¼ cup Dijon mustard
½ cup apple cider vinegar
3 tablespoons hot sauce (adjust to taste)
1 ½ tsp salt
1 tsp freshly ground black pepper
1 cup apple juice
1 tsp powdered ginger
1 tsp Chinese five spice powder

Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Pull the pork apart in finger sized pieces and pour the barbeque sauce over it.

Use the pulled pork along with montery jack and cheddar cheese to top tortilla chips and bake at 350 degrees F until the cheese has melted. Top with chopped avocado, tomatoes and green onions and serve with  your favorite salsa.

Apple Barbeque Pulled Pork Nachos

We love making a big batch of pulled pork at our house and using it for several meals like pulled pork with baked beans and cornbread, pulled pork pizza and as great party food too, as in these incredible nachos that I can only simply say are the best I have ever eaten. Period.

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

½ tsp powdered ginger
1 tsp cumin
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 tbsp dry oregano
1 ½ tbsp kosher salt

Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan. To the roasting pan, along with the roast, add:
1 medium sized onion chopped
4 medium sized firm apples peeled and chunked

Meanwhile mix together in a medium size bowl:
½ cup brown sugar
½ cup molasses
¼ cup Worcestershire sauce
¼ cup Dijon mustard
½ cup apple cider vinegar
3 tablespoons hot sauce (adjust to taste)
1 ½ tsp salt
1 tsp freshly ground black pepper
1 cup apple juice
1 tsp powdered ginger
1 tsp Chinese five spice powder

Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Pull the pork apart in finger sized pieces and pour the barbeque sauce over it.

Use the pulled pork along with montery jack and cheddar cheese to top tortilla chips and bake at 350 degrees F until the cheese has melted. Top with chopped avocado, tomatoes and green onions and serve with  your favorite salsa.

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Avocado Lime Shrimp Salsa

Avocado Lime Shrimp Salsa

Easy and very tasty are two good things in a great appetizer recipe and this one definitely has both attributes. I hadn't planned this as a recipe for the website but after I served it at a little birthday get-together with some friends I started getting phone calls asking for the recipe.

The combination of avocado, lime and shrimp works phenomenally well. I like to mash a little of the avocado in order to give some body to the salsa. Serve it on toasted crostini as a dinner appetizer or with tortilla chips for a terrific dip at parties. I like to use those scoop tortilla chips and add a serving spoon to the salsa bowl so that folks can spoon it onto the chips, which always works better and with less chance of landing salsa in your lap. This is bound to become one of your favorite healthy avocado recipes.

Coarsely chop

• 2 large tomatoes, diced
• 1 small diced red pepper ( or any color sweet pepper)
• 1 avocado ( dice 3/4 of the avocado and mash the other 1/4 with a fork)
• 1/2 small diced red onion

Add

• 1 clove minced garlic
• finely grated zest of one lime
• juice of one lime
• 1 tbsp chili paste or hot sauce ( more or less to taste)
• 1/2 finely minced jalapeño pepper ( more or less to taste)
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• season with salt and pepper

Toss together well.

Cover and refrigerate for an hour or so before serving, tossing the salsa in the bowl a few times.

About 10-15 minutes before serving add:

• 1 1/2 cups cooked, peeled and de-veined cocktail shrimp

Toss together well.

It's always a good idea to add the shrimp last so that they do not sit too long in lime juice. Sitting too long in citrus juice can cause them to release moisture and dry out.

Avocado Lime Shrimp Salsa

Easy and very tasty are two good things in a great appetizer recipe and this one definitely has both attributes. I hadn't planned this as a recipe for the website but after I served it at a little birthday get-together with some friends I started getting phone calls asking for the recipe.

The combination of avocado, lime and shrimp works phenomenally well. I like to mash a little of the avocado in order to give some body to the salsa. Serve it on toasted crostini as a dinner appetizer or with tortilla chips for a terrific dip at parties. I like to use those scoop tortilla chips and add a serving spoon to the salsa bowl so that folks can spoon it onto the chips, which always works better and with less chance of landing salsa in your lap. This is bound to become one of your favorite healthy avocado recipes.

Coarsely chop

• 2 large tomatoes, diced
• 1 small diced red pepper ( or any color sweet pepper)
• 1 avocado ( dice 3/4 of the avocado and mash the other 1/4 with a fork)
• 1/2 small diced red onion

Add

• 1 clove minced garlic
• finely grated zest of one lime
• juice of one lime
• 1 tbsp chili paste or hot sauce ( more or less to taste)
• 1/2 finely minced jalapeño pepper ( more or less to taste)
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• season with salt and pepper

Toss together well.

Cover and refrigerate for an hour or so before serving, tossing the salsa in the bowl a few times.

About 10-15 minutes before serving add:

• 1 1/2 cups cooked, peeled and de-veined cocktail shrimp

Toss together well.

It's always a good idea to add the shrimp last so that they do not sit too long in lime juice. Sitting too long in citrus juice can cause them to release moisture and dry out.

reade more... Résuméabuiyad