Hot and Sticky Wings

3 pounds chicken wings

1 (18-ounce) jar apricot-pineapple preserves

1 (1.25-ounce) packet chipotle taco seasoning

1/4 cup ketchup

1 jalapeno, finely diced

Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.

Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.

from nemtown

Roasted Chicken Caprese

4 boneless skinless chicken breast halves

Lemon Vinaigrette, recipe follows

6 medium Roma tomatoes

1 teaspoon sugar

1 teaspoon kosher salt

1/4 cup olive oil

8 ounces mozzarella cheese, cut in 1/4-inch pieces

1/4 cup coarsely chopped fresh basil leaves

1/2 teaspoon pepper

Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.

Preheat oven to 375 degrees F.

Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.

Reduce oven temperature to 350 degrees F.

Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through.

To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.

Lemon Vinaigrette:

2 tablespoons freshly squeezed lemon juice

1 clove garlic, minced

3/4 teaspoon kosher salt

1/2 teaspoon pepper

1/4 cup olive oil

Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.

from nemtown

Honey-Herb Chicken

4 boneless, skinless chicken breast halves (about a pound)

Juice of one lime (about 2 tablespoons)

1 to 2 tablespoons fresh coriander, chopped

1 tablespoon honey

With a mallet (the bottom of a heavy coffee mug works, too) pound each breast half to about 1/2-inch thick. Combine lime juice, coriander and honey in a small bowl. Brush chicken breasts with glaze. Brush grill lightly with olive oil. Grill (or broil) chicken approximately five minutes on each side. Can be served hot immediately or refrigerated for use in sandwiches or salads later.

from nemtown

Beer-Can Oven Roasted Chicken

1 whole chicken, about 3 lbs. 13.6 oz.)

1 Tbsp. vegetable oil

2 Tbsp. dry BBQ seasoning or rub

12 oz. beer or ginger ale

Preheat oven to 400°. Rinse chicken and pat dry. Open can of beer; using pointed tip bottle opener, puncture 2 holes in top of can. Pour ¾ cup beer out of can; drink or discard. Sprinkle 2 tsp. of BBQ seasoning into can. Sprinkle 1 tsp BBQ seasoning inside chicken. Brush outside of chicken with oil; rub with remaining seasoning.

Place beer can in 9x9 ungreased baking dish. Hold chicken upright with opening at bottom and lower it onto the beer can. Pull the chicken legs forward to form a tripod.

Bake the chicken until deep golden brown and thermometer reads 180°, about 1 hour 5 minutes to 1 hour 15 minutes.

The juices should run clear with no hint of pink in the meat. Let the chicken rest for 5 minutes, then carefully lift it off the can using tongs and paper towels (may need 2 people). Place the chicken on platter or carving board. Let rest 10 minutes before carving. Discard beer in can.

from nemtown

Keys-Style Citrus Chicken

4 boneless skinless chicken breasts

2-3 garlic cloves, peeled and thinly sliced

1 Tbsp. butter or margarine

1 tsp. finely shredded lime peel

2 Tbsp. lime juice

¼ tsp. ground ginger

1/8 tsp. crushed red pepper

1 medium orange

In large skillet, cook chicken and garlic in butter over medium heat 8-10 minutes or until chicken is tender and not pink, turning chicken once and stirring garlic occasionally.

In a small bowl, combine lime peel, lime juice, ginger and red pepper; set aside. Peel orange. Reserving juice, cut orange in half lengthwise, then cut crosswise into slices. Add any reserved orange juice and the lime juice mixture to skillet. Place orange sliced on top of chicken. Cook, covered, 1-2 minutes or until heated through. Spoon extra juices over chicken to serve.

from nemtown

Teriyaki Chicken Wings

4 chicken wings, separated at joint

Coarse salt and pepper

2 Tbsp. soy sauce

2 Tbsp. honey

2 Tbsp. rice vinegar

¼ c. long grain white rice

1 c. small broccoli florets

Heat broiler with rack 4 inches from heat. Arrange wings on foil-lined baking sheet; season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.

In small bowl, whisk together soy sauce, honey and vinegar. Reserve 2 Tbsp. for dipping.

Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, about 2-4 minutes. Brush with pan juices just before serving.

Broccoli Rice:

Meanwhile, in a small saucepan, bring ½ c. water and ½ tsp. salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, heat off, 10 minutes.

Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

from nemtown

Granite Steps Country Blueberry Coffee Cake

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1 (12-ounce) can buttermilk biscuits

1/2 cup (1 stick) butter, melted

1 cup quick-cooking rolled oats

1 1/2 cups fresh or frozen blueberries

1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

from nemtown

White Sausage Gravy (for Biscuits and Gravy)

One 12-ounce tube bulk pork sausage

2 tablespoons all-purpose flour

2 cups milk

Freshly ground black pepper, to taste

Baking Powder Biscuits or refrigerated biscuits

Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

from nemtown

Straight from Grandma's cookbook to your table!

Here is a recipe for the blog straight from my grandma's recipe book (hence the lack of precise measurements and time).


You will need:
2 or 3 cans of Ortega Whole Green Chiles
1 small can of Ortega Jalapenos
1 can of tomatoes
1 large onion
4 or 5 cloves of garlic (minced)
Steak or Pork cut into small pieces
Salt/Pepper (to taste)
Cumin OR Thyme (to taste)

Directions
In a large pan add a little vegetable oil
Add meat and cook, if it starts to dry up add a little water
Add onions and garlic, let that cook for a bit
Add to taste sale and pepper and either cumin or thyme
Let that cook a little longer
Cut up the green chiles and put into a bowl
Add tomatoes to the bowl with the chiles and squeeze the tomatoes a bit to get the juices out
Add jalapenos
Add bowl contents to pan
Add water and cover meat mixture and let it simmer down
Cook for another 30 min. adding water if it gets too dry.

I like to serve with rice, tortillas and refried beans.


howa0155

"BLT" Pasta

My husband swears this is better cold, but I like it hot.  I also like it with peas instead of spinach, if spinach just isn't your thing!

3 cups (8 oz.) penne pasta, uncooked

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up

1 cup milk

1/4 cup  KRAFT Grated Parmesan Cheese

4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

2 cups  baby spinach leaves

1 cup grape or cherry tomatoes

1 tsp.  Italian seasoning 

 

COOK pasta in large saucepan as directed on package.
 
MEANWHILE, cook cream cheese, milk and Parmesan cheese in large skillet on medium-high heat 3 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining ingredients; cook and stir 5 min. or until heated through.
 
DRAIN pasta; return to pan. Add sauce; toss to coat.

From Kraft Recipes