Archive for November, 2011

Fire Cracker Chicken Wings

November 28, 2011
  • FirecrackerWings

Cant wait to make these.  Will post an update later.

What You Need:
* 5 pounds chicken wings
* 6 cups water
* 1⁄4 cup kosher salt
* 1⁄3 cup chili – garlic sauce
* 1 cup honey
* 2 tablespoons soy sauce
* 1⁄2 cup Sweet Soy Sauce 
* 3 tablespoons sriracha sauce
* 1⁄4 cup apple cider vinegar
* 1⁄4 cup minced ginger
* 1 teaspoon ground sea salt
* 1 tablespoon freshly cracked black pepper
* 1 teaspoon sesame seeds, toasted
* 1 tablespoon minced green onions

Note: To toast the sesame seeds, just put them over low heat in a dry skillet and watch them carefully. 


1. Cut the wings apart at the joints, and discard the tips. In a large glass bowl, combine the water, kosher salt, ¼ cup of the chili – garlic sauce, and ¼ cup of the honey. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to four hours.

2. To make the basting and dipping sauce, in a small bowl, combine the remaining chili-garlic sauce, the soy sauce, sweet soy sauce, sriracha, the remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.

3. Preheat a grill to medium-high. Drain the wings and season them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they’re at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. 

Garnish the wings with the sesame seeds and green onion and serve with the reserved dipping sauce

Serves: 4

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Banana Bread

November 25, 2011

Trying to perfect a delicious and healthy banana bread recipe. Work in progress.

2 c garbanzo bean flour
1 heaping t ground flax seed
1/2 t baking soda
1/2 t salt
1/4 of. Nutmeg ground

1/4 cup butter melted
1 c brown sugar (or white if you prefer)
2 egg whites, 1 yolk
3 overripe bananas, mashed
1.5 t vanilla
1/3 c plain yoghurt

Whisk together your flour, flax seed, salt, nutmeg and baking soda. Set aside.

Whisk together the melted butter and sugar for a minute. Add each egg component at a time, mixing thou roughly in between. Add mashed bananas, yoghurt and vanilla, beat until blended.

Add the flour mixture to the wet stuff and beat it until blended. Grease a baking pan or muffin pan and bake for about an hour or 16 minutes for dark muffin pans.

Baked Brie

November 24, 2011

From my friend Sara’s blog – this is always a hit at her parties. If you need anything sweet – go here:

1 8 oz wheel of Brie
1/4 c brown sugar
1/4 c Chopped walnuts
1 Puff pastry sheet, unthawed
Egg wash

Trim rind off Brie and cut in half length wise. Fill the middle with the brown sugar and walnuts and put back together like a sandwich. Put the pastry on a lightly floured surface and pat it out with your hands. Place the Brie sandwich in the middle and fold the Brie until its covered. Brush with Egg wash and place on parchment paper on a rimmed baking sheet. Bake at 400 for 20 minutes or until the pastry is golden brown.

Serve with granny smith green apples, bread or crackers. Also good with warm cranberry and apple chutney. Recipe to come later!

Onion Dip from scratch

November 24, 2011

From my friend Liz:

Courtesy of Food Network and Alton Brown

After a failed attempt of a different recipe from The Food Network to make something like this (I used old oil and it was awful) I was able to salvage the idea by using this one. Most of the recipes I find a very similar, but I liked this one because of the finely chopped onion. Who wants to scoop a dip and have an onion string slap them in face??

2 tablespoons olive oil
1 1/2 cups diced onions (1 large onion, color is your choice – I’ve used both white and yellow with success)
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise (I would recommend using a little less – tastes too much like mayo for my liking otherwise)
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper (black is fine, you can’t see it anyways)
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. I would use a lower heat and have it take longer rather the try to go too quickly and have fried onions, rather than carmelized.

Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Blue cheese Bacon dip

November 24, 2011

To be clear – this isn’t stealing. This is mainly so I can find this recipe when I need it.

From my good friends blog:

Found and made for the first time for our 3rd Annual Thanksgiving Eve Party. How could this be wrong – blue cheese and bacon – perfect for crackers, breadsticks or veggies. Or, as the Hubs said, just hook it up to a soft serve machine and I’ll stand underneath it. Perhaps too far, but speaks to the level of flavor.

1 cup sour cream
10 slices bacon, cookied and crumbled
1/2 cup Crumbled Blue Cheese
1/2 cup green onions, chopped

Mix well and chill for 1 hour before serving.

Buttermilk Cornbread

November 21, 2011


1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (I never have this on hand and just put 1 T white vinegar with milk until it hits the 1 cup line)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan (I use muffin pans).

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes (13-15 minutes in dark muffin pans), or until a toothpick inserted in the center comes out clean.

Makes 1 dozen muffins. Freezes well so always make double.



Texas Chili

November 20, 2011

1.5 oz dried guajillos chilies
1 chipotle chile in adobo sauce, plus 1 T sauce
1 lb boneless beef short ribs, cut into 1″ pieces
Coarse salt and ground pepper
1 T veg oil
1.5 lb boneless beef chuck, cut into 1″ pieces
1 med white onion diced small
4 garlic cloves smashed and peeled
1 t ground cumin
1 t dried oregano
4 t ground cornmeal
3 3/4 cups beef broth
4 T white vinegar
1.5 cans black beans

Reconstituting the dried chiles: place chiles in a large bowl and add boiling water. Weight with something to keep the chiles submerged and let them sit for 15 minutes. Reserve 1 c of the soaking liquid. Drain the chiles, remove stems and seeds. In a blender blend guajillo, chipotle chile, and soaking liquid until liquefied (2min). Set aside.

Meat prep: heat your chili pot to med high to braise the meat. Start with S+P on both types of meat and have them ready. Cook the pork first, then use the fat plus the veg oil to cook the beef. Transfer to a separate bowl as the meat cooks.

Reduce heat in the pot to med and add onion, garlic and 1/2 cup water. Cook until onion is translucent scraping the browned bits from the bottom. Add cumin, oregano, and cornmeal until fragrant, about 1 min. Add meat, chili purée, and broth BUT just enough to cover the meat. Bring to a boil, then partially cover and simmer for 1 hour. Uncover, add black beans and cook until its thickened. Add vinegar then also (the magic).

Modified from Every Day Food.

Pumpkin Super Muffins

November 16, 2011

Another Riff on Super Muffins

1/2 cup canned pumpkin
1/2 cup brown sugar
1/2 cup carrot puree
1/2 cup banana puree
1 egg white
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup + 1 handfull bean flour
1 T ground flax seed

1 t pumpkin pie spice

Bake @ 350 for 16 mins (in my dark muffin pans – yours may need to cook longer. Original recipe called for 20 minutes.)

Nutrition Facts (calculated by

Serving Size: 2 muffins
Amount per Serving
Calories 206
Calories from Fat 22.4
% Daily Value *
Total Fat 2.49g 3%
Saturated Fat 0.22g 1%
Cholesterol 0mg 0%
Sodium 313.46mg 13%
Total Carbohydrate 42.73g 14%
Dietary Fiber 6.4g 25%
Sugars 27.72g
Protein 6.08g 12%

Est. Percent of Calories from:

Fat 9%
Carbs 83%
Protein 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.


Butternut Squash Soup

November 2, 2011


4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)

1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Mark Scarbrough, Cooking Light