Category Archives: chicken

Super bowl appetizers

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Pot Stickers with a Red Chili Pineapple Dipping Sauce
3 tablespoons extra-virgin olive oil
3 cups fresh spinach chopped fine
½ cup onion chopped fine
¼ teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
2 garlic cloves minced
1 tablespoon ginger paste
3 tablespoons A.1. Original Steak sauce
12 ounces all natural wonton wraps
¼ cup low sodium soya sauce
1 small red chili pepper deseeded finely chopped
½ cup pineapple cubed
1/3 cup water
2 tablespoons cilantro chopped
2 green onions chopped fine
In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside
To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A-1 steak sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal all the way around repeat until you run out of wonton wrappers and filing.
In two separate large nonstick frying pan heat up remaining 2 tablespoons oil add wonton to pan fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water to each pan cover with lids lower heat to simmer and let wontons steam for 5 to 7 minutes. If your pans are not large enough you will need to cook pot stickers in multiple batches.
While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. steak sauce, pineapple brown sugar, water, cilantro and green onions pulse until well combine into a sauce.
Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.

Kickin Southwestern Wings with Chile Lime Dipping Sauce
20 wings
1 cup flour
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon salt
½ teaspoon pepper
4 cup canola oil
1 cup medium enchilada sauce
4 tablespoons butter
2/3 cup mayonnaise
¼ cup buttermilk
1 tablespoon red onion chopped fine
1 lime zest
1 tablespoon lime juice
1 tablespoon mild green chiles diced & drained
1 tablespoon cilantro chopped fine
Preheat oil in a deep fryer to 375 degrees.
In a small mixing bowl add mayonnaise, buttermilk, red onions, lime zest, lime juice, diced chiles and cilantro with a whisk until well incorporated and refrigerated until serving.
In a large zip lock bag add flour, chili powder, paprika, cumin, salt & Pepper. Add wings to flour mixture close zip lock bag and shake until wings are well coated. Remove wings and shake to remove excess flour mixture. Add wings to fryer but do not crowd the fryer, you may need to do this in a couple batches. Cook wings 14 minutes shake excess oil.
While wings are cooking on stove top in a small sauce pan add enchilada sauce and butter and heat through until butter is melted.
In a large stainless still bowl add hot enchilada sauce and wings and toss until wings are well coated with enchilada sauce. Serve immediately with dipping sauce.

Smoky BBQ Hot Buffalo Spare Ribs with Blue Cheese Dipping Sauce
3 ½ pounds St-Louis Style pork spare ribs
2 onions
2 carrots
2 cups Gnarly Head Authentic White wine
Rub-
1/3 cup brown sugar
1 tablespoon iodized sea salt
1 tablespoon ground black pepper
1 tablespoon Southwestern chipotle seasoning blend salt-free
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon celery seed
Sauce-
1/3 cup butter
1/3 cup hot sauce
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
Dipping sauce-
2 ounces blue cheese crumbles
1 cup sour cream
1 tablespoon milk
1 tablespoon chives chopped fine
2 celery stalks
Preheat oven 300 degrees.
Chop onions and carrots in large pieces and place in a non-stick deed pan approximately 14x10x2 pour the 2 cups of wine in the pan and set aside.
In a small food processer place all of the rub ingredients grind until all ingredients are well combine. Cut rib rack in half too fit in the pan. Rub both sides of ribs with equal amount of rub. Place ribs on top of the vegetable and cover pan tightly with aluminum foil. Bake 1 hour 40 minutes. Remove ribs out of the pan and place on a platter top the ribs loosely with aluminum foil and let rest for 15 minutes.
While ribs are resting add to a small sauce pan on medium heat the glaze ingredients cook 3 minutes while whisking a few times. Remove from heat.
Turn oven to broil. Discard the wine and vegetable from rib pan. Brush the ribs on both sides with glaze. Place ribs on top rack of oven and broil 5 minutes turn ribs and broil an additional 5 minutes on the other side. Remove ribs from oven and let rest for 5 minutes.
While ribs are resting mix in a bowl the dipping sauce ingredients excluding the celery.
Cut ribs in individual pieces serve with dipping sauce and celery pieces

Sriracha Mango Wings with Lime Ranch Dipping Sauce

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Superbowl is this weekend. Looking for a new flavor of wings to grill out this year well look no further I have the perfect flavor a little sweet a little heat and a little smoke they are finger licking good you may want to triple the recipe you are going to want more I promise and they are super easy to make. Enjoy!
Sriracha Mango Wings with Lime Ranch Dressing
10 oz. mango peeled and chopped (about 1 ½ fresh mango)
2 limes
2 tablespoons cilantro
1 tablespoon sriracha hot chili sauce
5 wings
¼ teaspoon pepper
¼ teaspoon sea salt
¼ cup extra virgin olive oil
½ cup ranch dressing
2 cups cherry wood chips
Preheat grill on medium high heat.
In a small food processer adds 8 ounces mango chunks, cilantro and sriracha. Blend until a smooth sauce.
With a meat cleaver cut wing tips off and separate the drumette from the wing season wings with salt and pepper.
In a medium bowl toss wings with half of the mango sauce. Let sit 10 minutes.
In the center of a large piece of aluminum foil place wood chips fold aluminum foil over the chips and seal to form a pouch with a sharp knife make a few cuts in the aluminum pouch so smoke can escape.
Place pouch on the right side on grill and cover for 10 minutes to get the wood chips to start smoking.
Brush the left side of the grill top with olive oil to prevent sticking. Reduce heat to medium place wings on the oiled side of grill close cover and grill 8 minutes. Turn wings and brush with some of the sauce close cover and grill 8 more minutes. Turn wings one last time brush more sauce close lid and cook an additional 5 minutes. Brush wings with the remaining of the sauce plate.
Zest & juiced one of the lime and add to ranch dressing and mix until well incorporated.
Roughly chopped the remaining 2 ounces of mango chunks and top the wings. Serve with lime ranch dressing and lime wedges.

Perfect Super Bowl Appetizer! Buffalo Chicken Stuffed Jalapeno Peppers

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Buffalo chicken stuffed jalapeno peppers
Buffalo Chicken Stuffed Jalapeno Peppers
1 ½ cup cooked chicken chopped fine
¾ cup sharp cheddar shredded cheese
2 tablespoons hot sauce
3 tablespoons plain Greek yogurt
8 large jalapeno peppers cut in half and seeds removed
1 cup plain Greek yogurt
2 tablespoons cilantro chopped fine
1 lime juiced & zest
Pinch Salt & Pepper
2 cup canola oil
2 eggs beaten
1 ½ cup Italian bread crumbs
Line a cookie sheet with parchment paper and set aside. In a mixing bowl add first four ingredients and mix well. Stuffed each jalapeno halves with chicken mixture nice and tight until out of chicken mixture. Place stuffed jalapeno n cookie sheet and place in freezer for 20 minutes.
Add the Flour in one bowl, the eggs in a second bowl and the Italian bread crumbs in a third bowl. Take the stuffed jalapeno out of the freezer and dip in flour than in egg mixture and than in Italian bread crumbs to form a nice crust all the way around the jalapenos.
On stovetop in a frying pan add oil and heat to 365 degrees. Place half of the jalapeño peppers stuffing side down in oil and fry for about 7 minutes turn and fry an additional 5 minutes until nice and golden on both side places on paper towel to drain excess fat. Repeat for second batch. Let jalapeno rest for 5 minutes.
In a small mixing bowl mix 1 cup yogurt, cilantro and lime juice, zest, salt & pepper. Serve with jalapenos as a dipping sauce

Savory Chicken Stew

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Hi everyone cold and windy weekend after weekend so no fishing rough seas out there so stew it is to warm us up this is a lighter stew because I use chicken and white wine but very filing and will most definitely warm your bellies up!!
Savory stew
Chicken Rosemary Wine Stew
¼ cup extra virgin olive oil
1 pound boneless chicken breast cubed
½ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 ½ tablespoon tomato paste
3 carrots peeled and sliced
5 small potatoes cubed any kind you like
1 cup rutabaga cubed
8 oz. mushrooms
1 small onion finely chopped
¼ cup fresh parsley
2 rosemary springs
2 ½ cups low sodium chicken broth
2 ½ cup dry white wine
On medium high heat on stove top add ¼ cup oil to a Dutch oven. In mixing bowl mix flour, salt and pepper add chicken cubes to flour and coat chicken well.
Add chicken cubes to the Dutch oven but do not crowd the pan and braise chicken cubes in olive oil on both sides just until a nice crust forms on the chicken you may want to do this in two batches.
To the braise chicken add tomato paste, carrots, potatoes, mushrooms, rutabaga, onion and parsley. Mix until chicken and veggies are well coated with the tomato paste. Add chicken broth, wine and rosemary. Bring to a simmer, cover and cook for 2 hours or until vegetables are fork tender.