Tag Archives: honey

Chicken Wings: Honey, Barbecued, Mexican, Parmesan and Buffalo !!!

Appetizers January 9, 2013 Leave a comment

chicken wingAre you having a party? The Superbowl is right around the corner – – – lets do some Chicken Wings. Below are recipes for honey,  barbecued, Mexican,  Parmesan and buffalo chicken wings. Great for appetizers or even a main meal.

Hint: For easy cleanup – line your cookie sheet with aluminum foil and  use cooking spray to spray your foil  before cooking.  Also, did you know to make crispy wings – you should use a lipped cookie sheet rather than a deep baking dish otherwise your wings will steam rather than “bake.”

Hint:  Remove the disjointed and tip to get to the meat of the wing – and it will look like a “chicken leg.”

HONEY CHICKEN WINGS

  • 2 pounds of chicken wings
  • Freshly Ground Pepper
  • 1 cup honey
  • ½ cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons ketchup
  • 1 garlic clove, crushed

Preheat oven to 400 degrees

  1. Season chicken liberally with pepper
  2. Place wings in a large baking dish
  3. In a small bowl, mix together honey, soy sauce, oil, ketchup and garlic until well blended
  4. Pour over chicken and bake for 45 minutes or until chicken is well done and sauce is thick.

 MEXICAN CHICKEN WINGS

  • ½ cup corn oil
  • ¼ cup chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 12 ounces tortilla corn chips
  • 1 pound chicken wings

 Preheat oven to 400 degrees

  1. In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well
  2. Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin, pour into a shallow bowl
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered
  4. Set on a foil-lined baking sheet and bake for 45 minutes until browned and crisp outside and tender inside. Serve hot

 PARMESAN CHICKEN WINGS

  • 1 cup grated Parmesan cheese (4 ounces)
  • 2 tablespoons chopped parsley (fresh)
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 stick (1/2 cup) butter melted
  • 1 pound chicken wings

 Preheat oven to 400 degrees

  1. In a bag combine cheese, parsley, paprika, oregano, basil, salt, and pepper
  2. Pour melted butter into a shallow bowl
  3. Dip chicken pieces into butter, then place in bag and shake to coat
  4. Place chicken on foil-lined baking sheet and bake for 45 minutes. Serve hot

 BUFFALO CHICKEN WINGS

  • 6 tablespoons butter
  • ¼ cup hot pepper sauce
  • Vegetable oil for frying
  • 15 chicken wings (about 3 pounds)
  • Blue Cheese Dipping Sauce
  1.  Melt butter in a small saucepan
  2. Add hot sauce and remove from the heat
  3. In a large frying pan or deep-fat fryer, heat 1 inch of oil to 375 degrees. Fry wings in batches without crowding until golden brown, about 10 – 15 minutes.
  4. Drain on paper towels
  5. Brush wings with spicy butter and serve warm with blue-cheese dipping sauce

BLUE CHEESE DIPPING SAUCE

  • ¾ pound blue cheese; Roquefort or Gorgonzola
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • Several dashes of hot pepper sauce to taste
  1. In a small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well.
  2. Cover and refrigerate until serving time.

BARBECUED CHICKEN WINGS

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, crushed through a press or grated
  • 2 pounds chicken wings
  1. In a large bowl, combine all the ingredients except the chicken
  2. Mix to blend well.  Add the chicken and toss to coat
  3. Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
  4. Preheat the oven to 425 degrees
  5. Arrange the wings in a single layer in a large rimmed cookie sheet and bake, turning once for 30 minutes.

Southern Buttermilk Biscuits

Bread, Breakfast January 8, 2013 Leave a comment

Southern Buttermilk Biscuits – (Medium ease)

Nothing like the taste and smell of homemade biscuits.  Here are a few tips & hints to help you biscuitsalong;

  • Do not over-bake.
  • The key to real biscuits is not in the ingredients, but in the handling of the dough.
  • The dough must be handled as little as possible or you will have tough biscuits.
  • I have been told that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of over mixing.
  • If not using a food processor – Use a fork to mix the wet ingredients into the dry – do not stir to mix – just “fluff” together
  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit, use your hands to pat the dough out
  • You can make these biscuits, cut them, put them on cookie sheets and freeze freeze them, place in plastic bags when frozen for up to a month.
  • When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Ingredients

  • 2 cups unbleached all-purpose flour, plus more for dusting the board
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder ( use one without aluminum)
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk ( approx) * You can make your own buttermilk: Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. (if possible use whole milk or heavy cream). Let stand for five minutes. Then, use as much as your recipe calls for.

Directions

  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles course meal, using a pastry dough cutter or two knives.
  4. Add the buttermilk and using a fork mix JUST until combined, do not beat.
  5. If it appears on the dry side, add a bit more buttermilk. It should be wet.
  6. Turn the dough out onto a floured board.
  7. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use flour to dust the board or counter if dough is sticking.
  8. Use a round cutter to cut into rounds.
  9. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  10. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  11. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  12. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

What do do with the biscuits when they come out of the oven; drizzle with honey, biscuithoneyspread butter, or jam on your biscuit, eat naked, or squirt some whipped cream on each half and add fresh fruit on top.  Or my fav, Biscuits and Gravy – post to come.

Hint; Never cut a biscuit with a knife, always break in half.