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Teriyaki Chicken Wings

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We love chicken wings in our house. I mean, really, who doesn’t? And after spending so much money on them in restaurants I now continue to make them fresh at home. This way I will know exactly what ingredients are used and I prefer to bake them, rather than frying,  in my oven on convection roast. (I have a convection option on my oven) The flavors are endless. From the old standby “buffalo” flavor to the unique flavors of garlic/parmesan to teriyaki. I keep experimenting.

I used to buy the giant frozen bag of cooked buffalo chicken wings and go from there. Realizing they were almost as expensive as eating them in a restaurant I then moved onto the giant bags of frozen uncooked wings. Still too pricey and the wings they used in these bags are what we started calling mutant wings. Most of them were either too small or the machines that cut them severed the bones leaving too many sharp edges and mutant looking wing pieces. Searching the supermarkets for fresh wings became my next challenge. Have you ever priced fresh chicken wings? They can be very expensive as well. $3.99/lb and up in most places. We found a few stores would have sales at $2.99/lb which wasn’t bad but still not good enough for my budget. And then grocery gods smiled upon us and opened an Aldi store in my neighborhood. There was much rejoicing when I saw the prices of their fresh chicken wings. $1.99/lb! At that price, I now buy two packages. Each package usually has about 10 wings, uncut, which comes out to 20 when I cut them myself. So for about $5-$7 we get 20 wings! (and yes, I leave the wing tips on as well, gives you a little handle!) And an even better deal when they have a sale on them at $1.79/lb. I stock up big time! I live in south Florida so the prices may vary depending on where you live.

This recipe is a no sugar added teriyaki. We try to avoid sugars in foods if we can and I use sucralose as a substitute. But if you prefer, just use regular sugar.

INGREDIENTS:

  • 10 fresh chicken wings, cut into 20 pieces
  • Teriyaki sauce (recipe below)
  • sesame seeds
  • 2 scallions chopped

DIRECTIONS:

  • Preheat oven to convection roast at 400ºF. (or bake)
  • Place plain wings on large rimmed cookie sheet. (I use a ceramic cookie sheet so I don’t need foil or anything, but if using a regular cookie sheet use foil or spray pan as they may stick)
  • Roast for about 20 minutes and turn wings over. Roast another 20 minutes.
  • By now the wings should be crisping up pretty good, remove them to a large bowl and pour the teriyaki sauce all over them to make sure they’re coated completely.
  • Return wings to the cookie sheet and roast another 5-10 minutes, watching they don’t burn with the sauce. 
  • Remove from oven and sprinkle with sesame seeds and scallions. 
  • Serve with blue cheese or ranch dressing and celery/carrot sticks.

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Teriyaki Sauce

Ingredients

  • 1/2 cup low sodium soy sauce
  • 2 tablespoons sucralose (or sugar if you prefer)
  • 1 teaspoon vegetable/canola oil
  • 1 teaspoon minced fresh ginger
  • 1-2 cloves of garlic minced

Directions

Mix all ingredients together.

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Garlic Cheese Bites

Let me just start off by saying that if you don’t like garlic (you know who you are) then stop reading right here. This recipe is not for the faint of heart when it comes to garlic overload. I’m not joking so beware!! AND if you are lactose intolerant, take a pill or something if you want to eat these. LOTS of cheese. You’ve been warned…

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I found this recipe one day while on the King’s Hawaiian recipe pages. I did stick to it pretty closely but I think next time I will make a change to see if it makes a difference. The recipe calls for using the little fresh mozzarella balls. But I think I will try just cutting up a block of mozzarella into cubes of the same size and trying that. I LOVE the fresh mozzarella but I think it’s too delicate and melts too much for this. The original recipe (Cheesy Garlic Bites) comes from a great site called Zestuous. I did follow the recipe very closely except for the amount of garlic, which is odd for me! NOT! One of the ingredients is for buttermilk biscuits (in the can) and it’s VERY important to use the regular kind, NOT FLAKY. Another very important tidbit is to make sure when the dough balls are placed into the muffin pan they are placed open side UP. As I found out with a few that got turned around, all the cheese will ooze out into the pan. Still tastes good but not very appealing.IMG_4057IMG_4058

INGREDIENTS:

2 cans (any brand) buttermilk biscuits (not the flaky kind)

20 cherry-size balls of fresh mozzarella or regular mozzarella cut into cubes

3 tablespoons olive oil

8 cloves garlic, minced (use less if it’s too much for you)

1/8 teaspoon crushed red pepper flakes

2 tablespoons butter

¼ cup white wine

¼ teaspoon salt

1 cup shredded mozzarella cheese

½ cup shredded parmesan cheese (any kind)

salt and basil to taste

mini muffin tins

 

DIRECTIONS:

  • Preheat oven to 450ºF.
  • Open the can of biscuits and flatten each biscuit. 
  • Drain the liquid from the fresh mozzarella if you’re using fresh and place a ball in the center of the dough forming a ball around it. IMG_4046
  • Heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes. Sauté for 1-2 minutes, adding the butter and stir until completely melted.
  • Slowly pour in the white wine and salt and continue cooking for 1-2 minutes. IMG_4049
  • Carefully roll the dough balls into the garlic-wine-butter mixture.IMG_4050
  • Carefully place the balls in a mini muffin pan, OPEN SIDE UP!! Trust me!IMG_4051
  • Combine the shredded mozzarella/parmesan cheese and pile on top of each ball.

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  • Bake for 8-10 minutes. Remove from oven and brush with the leftover garlic butter.

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  • Sprinkle with salt and basil to taste. Serve warm!

Makes about 20 balls

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No-Bake Cannoli Pie

cannolie pie

Everyone who knows me knows I don’t bake. Or I should say, I don’t bake very well. So when I saw this recipe one day for a NO BAKE pie I was determined. I had bought a few containers of Marscapone cheese that I had been making a cannoli dip with and their “best by” dates were coming up soon so I was very happy when I found this recipe. Plus I had all of the ingredients! Well sort of anyway. The crust calls for ground-up cannoli shells. I had a box of sugar cones that we used as dippers when I made the dip so I thought, why not use them instead! And I added some almonds to the mix as well.

I brought the pie to a friend for dessert and it was a hit. Tasted like cannoli!  So how can that be a bad thing! I would definitely make this again. The original recipe, No Bake Cannoli Cheesecake had the ingredients being put into 4 mini tart pans (4″). I don’t have mini tart pans because I don’t bake! But I do have many pie dishes so that is what I used. 

INGREDIENTS:

  • 8 cannoli shells ground fine (or 8 sugar cones ground fine)
  • handful whole almonds ground fine with the cannoli shells/cones
  • 4 tablespoons butter, melted
  • 15 oz. whole milk ricotta
  • 8 oz. Marscapone cheese
  • 1 teaspoon vanilla extract
  • 2/3 cup powdered sugar
  • ½ cup mini chocolate chips
  • 1/8 cup chopped pistachios
  • Fresh whipped cream, Cool Whip or Reddi-Wip

INSTRUCTIONS:

  1. In a small bowl combine the shells/cones/almonds and the melted butter until mixed. Press firmly into bottom and on sides of pie plate. Freeze about 30 minutes.
  2. In a medium bowl cream the Marscapone and ricotta cheese. Add in the vanilla and powdered sugar, mix well.
  3. Add the chocolate chips and stir in by hand.
  4. Get the pie plate out of the freezer and carefully fill with the mixture.
  5. If using whipped cream you can decorate the edges, otherwise, add the cool whip etc. when serving.
  6. Sprinkle the pistachio nuts over the top.
  7. Refrigerate at least 3 hours or overnight. 

 

cannoli pie

 

 

 

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Baked Chicken Salad Egg Rolls!

This recipe I just came up with tonight. Remember I’m obsessed with wonton wrappers and these are the big ones, the egg roll wrappers. Well I decided to make use of the leftover chicken breast I had in the fridge and came up with these gems. So easy to make. Baked not fried.

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The ingredients included: 1 chicken breast that had been roasted on the bone, removed and chopped up. About 2 cups chopped chicken. Julienned carrots, chopped celery (1 stem), 1 tablespoon minced red onion, garlic powder to taste, ¾ cup light sour cream and 2 blue cheese Laughing Cow wedges (softened). Also added about 3 ounces shredded sharp cheddar cheese to the mixture.

Mix all together. The recipe made 10 egg rolls. I buy the egg roll wrappers in the produce department of my supermarket. Walmart also sells them in their produce department. Look in the Asian food section. I laid a few carrots sliver in the center and then put about ½ cup of the chicken salad on top. Wet the edges of the wrapper and fold sides over, then bring bottom over the top and roll. Seal the edges with a bit of water.

I sprayed them with cooking spray and placed on a baking sheet. Baked for about 20-30 minutes at 400º, turning after 10 minutes till golden brown! That’s it!!

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The sauce I served with it was just light sour cream and Tabasco Buffalo sauce and a teaspoon of agave for sweetness.  Everything was delicious. I thought there would be leftovers. Nope! All gone!

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Cauliflower Crust Pizza

As promised, here is a recipe I made for pizza with a cauliflower crust. I was at a Weight Watchers meeting a couple of weeks ago and I heard someone mention making a pizza crust with cauliflower. I was intrigued! My husband is doing his Atkins thing, again,  so he’s avoiding bread like the plague. I however still want my bread! But to be nice I researched the alternatives using cauliflower. Now I will say, it’s not like normal pizza crust. It’s not bread! But, it is still really good! I was pleasantly surprised at the outcome and my husband loved it. So I guess it was a success. I have made it twice now so it’s a keeper for sure.  And for those of you out there crinkling up your noses, it doesn’t taste like cauliflower! Honest! It is a little soft but hardens a bit when it starts to cool out of the oven. 

Made with crumbled chicken sausage

Made with crumbled chicken sausage & cheddar cheese topping

What I really like about this is you can put anything you want on it to make it a pizza. I used chicken sausage, some tomato sauce and some cheese. Incredibly delicious! So be daring, make some cauliflower crust pizza today! It’s worth it! Honestly the hardest part is shredding/chopping the cauliflower. Don’t be scared. It’s a taste sensation!

Crust before baking

Crust before baking

Ingredients:

2-3 Cups shredded or finely chopped cauliflower (I used my shredder attachment on the food processor)

2-3 large eggs, if they are on the small size of large, use 3, beaten

2 cups shredded cheddar cheese

1½ teaspoon fennel (this really makes a difference, I didn’t use it the 1st time but did the 2nd time, so invest in a jar)

1 tablespoon dried oregano

2 tablespoons dried parsley

1 teaspoon garlic powder (more if you desire!)

Directions:

1: Finely chop, shred or rice cauliflower until you have 2-3 cups of cauliflower. Add the eggs and shredded cheese.

2. Add the spices and mix well.

3. Press the mixture into a greased pizza pan or cookie sheet. (Don’t worry if it doesn’t fill up the entire sheet, mine didn’t the first time I made it) First time I used a cookie sheet. Second time I used a stoneware baking sheet. I think the cookie sheet worked better. It’s up to you though.

(Make sure it’s as flat as you can get it with no holes showing through.)

4. Bake at 450º for about 20 minutes. If it is starting to brown and crisp on the edges it’s good. You can cook a little longer if you want.

5. Remove from oven and add desired toppings. Be careful with sauce, don’t over-sauce as it will make the crust too soggy. I used about ½ cup sauce and spread it thin over the crust. I topped it with chopped chicken sausage and part-skim mozzarella. Use whatever you want!!

6. Bake until brown and cheese is bubbly! (about another 5-10 minutes, just keep an eye on it)

Makes about 8 servings

Made with sliced chicken sausage & mozzarella cheese

Made with sliced chicken sausage & mozzarella cheese

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Hot & Spicy Black-Eyed Pea Dip

Happy New Year everyone! Hope everyone’s new year is off to a good start so far. Keeping with the whole having black-eyed peas for New Years is the reason for this recipe. Ok, yes I was supposed to post it BEFORE New Year’s but life happens and I am doing it now.

This recipe was adapted from one of my favorites, Ree Drummond, The Pioneer Woman. Her recipe was Zannie’s Black-Eyed Pea Dip. Click the link if you want to see the original.

I didn’t have all the exact ingredients so I changed it up a bit. It was delicious, yes, was. My husband and I devoured it. So delicious! So spicy! So darn good!

Feel free to change the ingredients around, I did! So hopefully even though we didn’t have this exactly on New Year’s, I hope it brings good luck

Spicy Black-Eyed Pea Dip

INGREDIENTS:

1 can (about 14 ounces) Black-Eyed Peas

½ medium Vidalia onion, chopped fine

3 cloves garlic, chopped fine

¼ cup light sour cream

1 cup grated Habanero Cheddar Cheese (I used Cabot, it was in the house)

3 tablespoons salsa (any kind)

salt & pepper to taste

Tortilla chips (I used Trader Joe’s Quinoa & Black Bean tortilla chips)

DIRECTIONS:

  1. Preheat oven to 350º
  2. Drain and rinse can of black beans. Put in large bowl and mash with a fork but leave some whole.
  3. Add rest of ingredients. Stir to combine.
  4. Spread into a 1¼-1½ quart baking dish.
  5. Bake for 20-30 minutes until bubbly and hot. (I baked for 30 minutes)
  6. Serve with tortilla chips!

Spicy Black-Eyed Pea Dip Spicy Black-Eyed Pea Dip Quinoa & Black Bean Tortilla Chips

2 Comments »

Saucy Garlic Parmesan Chicken Wings

Well it has been much longer than I had anticipated for posting a new recipe. But as we all know, life can get pretty busy sometimes. But it’s no excuse. I have so many recipes I need to post so I’m starting with the one I made just last night. I posted the photo on Facebook and had a few requests for the recipe so here it is.

This recipe started out with me making my Buttery Garlic Parmesan Chicken Wings. Then I thought maybe I should try something slightly different. I had a bit of marinara sauce in the fridge, really it was only about 2 ounces, but I figured it would come in handy and it did. I added it to my recipe and tweaked it a bit and came up with a new flavor. They were delicious. No leftovers here!

Quick note about the chicken wings I use. In the past I have bought Tyson uncooked wings or Perdue. But they can be very pricey. Then I switched to Great Value (Walmart). Not bad. But now I am using only the wings I have purchased at a store we just discovered, Save-a-lot. A 4 lb bag costs about $6.00! And the wings are huge! Most of the other brands were have the size for more money! And they are delicious! 

Ingredients

20-24 chicken wings, frozen or thawed (flats/drumsticks)

4 tablespoons butter or butter substitute (I use I Can’t Believe it’s Not Butter)

8-10 cloves garlic

2 tablespoons olive oil

1 teaspoon red pepper flakes (more or less depending on how spicy you like it)

1 teaspoon dried oregano

1 teaspoon dried basil

2 ounces marinara sauce or whatever red sauce you may have around. Plain tomato sauce is good too.

¼ cup grated parmesan cheese (we use Locatelli Romano)

Directions:

  1. Heat oven to 400ºF. (I have a convection option on my oven and I use convection roast)
  2. On a large cookie sheet or shallow roasting pan lay out the wings. They can touch and crowd each other because they do shrink a little.
  3. Place in oven and bake for 30-45 minutes for frozen. Flip every 10-15 minutes or so. If using thawed, reduce cook time. Bake to desired crispness.
  4. Meanwhile in a food processor place garlic, olive oil, basil and oregano. Pulse until garlic is finely minced.
  5. Add butter to small saucepan and melt on low heat (careful not to burn). When melted add the garlic mixture and red pepper flakes and cook till heated.
  6. When wings are done remove from pan and place in a large mixing bowl. (You can blot up some of the chicken grease with paper towels if you like also)
  7. Add the cheese to the garlic mixture and add to the wings in bowl. Mix thoroughly.
  8. Return wings to pan, sauce and all and bake another 5-10 minutes but keep an eye on it. You don’t want all the sauce to dry up.
  9. Return to bowl you mixed them in and serve. Or if you want a pretty presentation put on a platter.

Serve with bleu cheese and celery/carrot sticks!

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Shrimp Egg Rolls

Today is all about me venturing into the realm of the large wonton wrappers! Yes I have now graduated from the small ones to the big ones! I have to admit, I was a little scared of not rolling them right, or having the filling ooze all over the place. But my fears were for naught!

 I had seen this recipe on an episode of Hungry Girl and I figured it looked easy enough so I tried it! They were such a success I made them two nights in a row for dinner! Yes, they are usually an appetizer but who says they have to be? Now this recipe calls for scallions and bean sprouts. I was out of both of them so I left them out in this batch. Still came out awesome! The best part of this recipe is that they are baked, not fried! Saves a ton of calories (each roll is about 100 calories) and they still come out crispy and yummy! 

I ended up using the whole package in two days so I have to restock my supply of large wrappers. Remember you can find them in the produce department in the Asian section. Even Walmart’s produce section has them! They are so easy to make and you can substitute anything you want in them. Not a fan of shrimp? Use chopped cooked chicken or chopped cooked pork. These are great for getting rid of leftovers in the refrigerator! Just make them into an egg roll!

I doubled the original recipe (it was an accident actually so I made it work) therefore, this makes a lot of filling. I got about 20 egg rolls out of it. No leftovers!

INGREDIENTS:

1 bag coleslaw mix (12-16 oz.)

8 oz. cooked and chopped shrimp

1 can sliced water chestnuts, drained and chopped

½ cup bean sprouts, chopped

4 scallions, chopped (green and white parts)

2 stalks celery, thinly sliced widthwise

3-4 tablespoons reduced-sodium or lite soy sauce

2 teaspoons crushed garlic (I used 4 cloves)

½ teaspoon ground ginger

¼ teaspoon salt

Several dashes black pepper

sesame seeds, optional

20 large square egg roll/wonton wrappers

Sauces for dipping

DIRECTIONS:

  1. Preheat oven to 375ºF.
  2. Put slaw mix into a large microwave-safe bowl with 4 tablespoons of water. Cover and microwave on HIGH for 2 minutes. Drain any excess water. Add the rest of the ingredients (except for the wrappers of course). Mix well and set aside. You can set it in the fridge to marinate for about 20 minutes for a better flavor.
  3. Using a large baking sheet spray lightly with nonstick cooking spray. Set aside.
  4. Using a clean, dry surface place a wonton wrapper. Evenly distribute about ½ cup of the mixture onto the wrapper, just below center, in a row.
  5. Moisten all four edges of the wrapper by dabbing your fingers in water and running them around the edges smoothly. This will help the wrappers stick better.
  6. Fold the sides of the wrapper about 3/4 inch towards the center. This keeps the mixture from falling out of the sides. Next, roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge with another dab of water. Go slow at first till you get the hang of it. It’s actually pretty easy.
  7. Carefully transfer to prepared baking sheet. Repeat until you have made enough rolls. Keep the surface you are working on, dry and clean.
  8. Spray the tops of the egg rolls with nonstick cooking spray. Sprinkle with sesame seeds if you wish.
  9. Bake in the oven for 25-30 minutes, until golden brown. I baked for 30 minutes. Allow to cool slightly and serve!

Be very careful as they will be extremely HOT! We cut them in half to let steam out before eating. I also made my own sauce using Mikoto ginger dressing and some soy sauce. Delish! Enjoy!

2 Comments »

Buttery Garlic Parmesan Chicken Wings

I think just about everyone loves chicken wings. But after a while they can get a little boring. Same thing all the time…We have a favorite wings place here in Florida called Hurricane Wings. (They’re on Long Island in NY now too!) They have lots of different flavors along with the usual hot stuff. So the other night I remembered I had a bag of frozen wings and wanted to make up a batch. Well as most of you know, I love garlic. Can never have too much if you ask me. I also love butter and parmesan cheese. So why not combine them all with the chicken wings! Wonderful idea. What I liked most about this is that I didn’t have to defrost the wings first. I just followed the directions on the bag. Baked them for 45 minutes at 400ºF. My oven also has a convection option so I used the convection roast setting. I also turned them over a couple of times during the cooking. We love crispy wings and if you do them this way you won’t have all the extra fat from deep-frying. I am happy to say they came out awesome! We also served them with the usual blue cheese dressing. I also didn’t have any celery so I cut a cucumber into long slices and that worked just fine.

I’m thinking of making up another batch for tonight! 

INGREDIENTS:

2-4 lbs. uncooked chicken wings (frozen or unfrozen)

6-8 cloves garlic minced (cut back if you don’t like a lot of garlic)

6-8 tablespoons butter, melted

½ cup of grated parmesan cheese of choice

½ teaspoon each dried basil and oregano

DIRECTIONS:

  1. Follow cooking directions on bag of chicken. Different cooking times for frozen or thawed. Place the chicken wings on a cookie sheet or roasting pan and cook as directed. This will take 30-45 minutes.

  2. Meanwhile in a medium bowl combine the melted butter, garlic, basil and oregano. Add ¼ cup of the parmesan cheese. Mix well.

  3. When the wings are done to your liking, we like them crispy, remove from cookie sheet and put them in a large bowl. Add the butter, garlic mixture to the wings and mix well.

  4. Put the wings back onto the cookie sheet, making sure you get all the mixture on them. Sprinkle with the remaining ¼ cup of parmesan cheese.

  5. Broil for about 5 minutes about 3-4 inches from the broiler element. Keep an eye on them so the cheese doesn’t burn.

  6. Remove from oven and transfer to a platter and dig in!

3 Comments »

Mary’s Famous Mexican Dip

Yes I know I have been quite negligent with my blog lately! I am so sorry everyone. I made a promise to myself this morning to do better and I will!

Today’s recipe I have tried to get for years! Everytime I visit my sister Michele in NJ for any type of party she always has this dip. Her mother-in-law Mary makes it and showed Michele and everyone falls in love with it! Even the kids! So on a recent trip there, Mary happened to be in attendance as well and the dip was on the menu. So with camera and notebook in hand I got it! FINALLY! It’s a type of layered dip that you serve on a platter. Serve it with tortilla chips. I would recommend using stronger chips as well because this dip has so many yummy things you don’t want to lose anything because of a broken chip! We’ve all been there, digging in to a great dip and snap! Broken chip. You try again. Snap again! Another broken chip. So find your best thicker/stronger chips for this recipe.  I am also playing with an idea to make this as an Italian dip as well. I’ll post that when I work it out! So for now, here’s everyone’s newest favorite party snack! Thanks Mary!! (Now I want to go and make some to snack on!)

Mary preparing the famous dip!

Ingredients:

1 package (8 oz.) cream cheese (you can use light cream cheese if you wish)

1  jar (16oz.) of your favorite salsa

Shredded lettuce, about 2 cups

Shredded cheddar cheese, about 8 ounces

3-4 campari or plum tomatoes, chopped (Or you can use 1-2 large)

3-4 scallions, chopped (use whole scallion)

¼ cup jalapeño slices

1 small can sliced black olives (You can use green if you don’t like black)

So pretty!

Directions:

  1. On a large platter spread cream cheese to cover bottom.
  2. Spread salsa over the cream cheese.
  3. Add shredded lettuce on top of the salsa.
  4. Add the shredded cheddar evenly over the salsa.
  5. Top with the chopped tomatoes.
  6. Add scallions.
  7. Add jalapeño slices.
  8. Top with black olives.

Serve with sturdy chips!! Eat some before it disappears!

It's going fast!

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