honey bbq chicken

Honey Barbecue Chicken Wings

S 2 -3 , 18 wings (change servings and units)

Ingredients

• 18 chicken wings
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• cooking spray

SAUCE

• 1 cup barbecue sauce, preferably Hickory Smoke Flavor
• 1/2 cup honey
• 2 tablespoons ketchup
• 2 tablespoons hot sauce
• 4 tablespoons butter
• 1/2 teaspoon garlic powder

Directions

1. 1

   Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the oven to 375.

2. 2

   Spray a cookie sheet with a generous spray of cooking spray.

3. 3

   Place the wings in a single layer on the cookie sheet, and place in the oven.

4. 4

   Cook for 35-40 minutes, depending on the size of the wings, turning once.

5. 5

   While they are baking, make the sauce by slowly simmering the sauce ingredients over the lowest heat.

6. 6

   When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.

7. 7

   ENJOY!And remember to save some for everyone else!

Almond & Orange Spinach Salad

I got this recipe from my new favorite website/blog called the spunkycoconut.com. It is really cool you should check it out. But this salad is SO yummy I loved it. It is more of a sweet salad dressing and salad so when you are in the mood for sweet and something fresh this is perfect.

-SALAD-

Spinach

Freshly Chopped Almonds

Oranges(I like a lot of both the oranges and the onions so however may you want)

Carmelized onions (depending on how much you want 1/2 to one onion should be good)

-DRESSING-

Add to blender:

1/4 cup almond butter

1/4 cup orange juice

1/4 cup extra virgin olive oil

1/4 cup agave

1 tsp apple cider vinegar

1 tsp gluten-free tamari sauce

1/4 tsp celtic salt

*I didnt have tamari sauce so I looked it up online to even see what it was and it is a mixture of a few things mostly ginger and rice wine vinegar. so I just did about a tsp of the vinegar and just a little bit of the ginger. I also just used Real salt instead of celtic salt.

"Whatever you have in the fridge" Stuffed Zucchini

So I am going to put everything that I used but like all of britt's recipes add,take away or substitute for whatever. I did not know what to make the other night. I remembered as I was looking through my fridge that I had seen a recipe online for stuffed zucchini. I had a HUGE zucchini from the farmers market that was still good but really needed to use. Although the recipe was a vegetarian. Dont get me wrong, I absoluteley love vegetarian meals but i wanted something a little more. So I kind of made up my own thing but took a bunch of ideas from a few different stuffed zucchini recipes. It turned out really yummy so i thought i would post it. Let me know if you have any ideas to make it better.

1 large zucchini

Clean zucchini. Trim ends slightly so you have a level end to stand the zucchini upright and cut of f the top lengthwise. Scoop out the seeds. Lay it cut side up in a lightly greased baking dish. I sezsoned mine with whatever my little heart desired at the moment....

Italian Seasoning

Basil

plenty of Rosemary

Salt

Pepper

Dash of Red Pepper Flakes

a LITTLE bit of crushed garlic smeared on the inside edges

Drizzle a little bit more than a tsp of EVOO (sorry i wanted to feel like Rachel Ray for just a second there)

cover and bake by itself at 425 for 20 minutes.

FILLING

Saute:

1 medium sized onion, chopped

4 stalks of celery, chopped

1 cup chopped carrots

(any veggies would be great!)

When tender season (again with whatever you want) I used alot of the same spices i used on the zucchini

Set Veggies aside in bowl

In same pan cook ground turkey(or chicken,beef...or bread crumbs for vegetarian.) Now be careful you dont over cook it. If you do it becomes dry. I know this from experience.

season when mostly cooked(italian seasoning, salt, pepper, basil, oregano, ...just a few shakes of everything.)

Then add veggies to pan and mix together.

After the 20 mins of baking the zucchini Turn the oven down to 350.

Fill your zucchini with the stuffing, piling it high.

Cover and bake for 20 minutes.

*Now as I did this, one recipe said to uncover after the 20 mins and bake for 10-20. I did this and it made it pretty dry. So to fix my problem I opened up a can of diced tomatoes and seasoned them up and nuked them in the microwave. We poured it on top and it was yummy. Although I took it to have for lunch today and I added the tomato mixture on top before I heated it up and it was so so yummy. It made it more moist and gave the seasonings a chance to "settle in." I dont really know what Im talking about but I liked it a lot better today than I did last night. So I think next time I make it I will make the tomato mixture and bake it with it. Let me know if you have any ideas. Sorry this is more like a blog post than just a recipe... But we had this with this REALLY yummy spinach salad called Almond & Orange Spinach salad. I will post that recipe too.

roasted salsa

20 roma tomatoes
2-3 tomatillos
1- 1 1/2 bunch cilantro

Roast or grill:
2 green bell peppers
1-2 banana peppers
2 jalapeno peppers
3-4 cloves garlic

*pulse all ingredients in a food processor and dump in bowl

Then add to taste:
cumin
juice of 2 limes
salt
pepper

*spice note: for those with the "brittney pallet" only do 1/2 - 1 jalepeno and 1 banana pepper.

Japanese-style Vegetable Soup

I will download the picture the next time I make it.

Ingredients:

4 ounces (100g) ground chicken or pork

4 ounces (100g) long white radish (daikon)

4 ounces (100g) burdock root, fresh or canned (gobo)

2 ounces (50 g) carrot

1 long green onion

1 potato

1 block tofu

4 fresh Chinese black mushrooms or other type of fresh mushroom

2 tsp. high heat cooking oil (i.e. olive, grapeseed, canola, etc) or 1 tsp. cooking oil and 1 tsp. sesame oil for sauteing vegetable and meat

Broth:

6 cups dashi (bonito fish stock) or canned or homemade chicken stock, 1 tsp. salt, 1 1/2 T. soy sauce

NOTE: When using an American-sized cup (1 American cup = 8 ounces = 236 milliliters), reduce the quantity of dashi or chicken stock by approximately 1 cup.

Condiment:

Shichimi togarashi (powdered red pepper mixed with six other spices), if available

Rice Cooked with Peas

Ingredients:

3 cups short-grained rice

To cook rice: 3 1/2 cups water, 2 T. sake (rice wine) or dry white wine, 1 1/2 tsp. salt

1 1/2 cups green peas, fresh or frozen

For green peas: 1 tsp. salt

1. Soak rice in water for 30 minutes or longer in the pot in which it will be cooked.

2. Five minutes before cooking, sprinkle green peas with salt.

3. Leaving the rice in its soaking water, mix in sake and salt. Spread green peas over the rice. Cover and bring to boil over high heat. When it simmers, reduce heat to low and boil 15 minutes. Turn off heat and steam 15 minutes. Using spatula, mix rice with folding motion from the bottom up to make it fluffy. Insert dry dish towel under lid to absorb excess moisture. OR cook in rice cooker.

Rice Topped with Ground Chicken, Eggs and Green Peas

(I will put image on the next time I make this........If I remember)

Ingredients:

3 cups short-grained rice (or sushi rice or for some of you "sticky" rice)

Cook rice in 3 1/2 cups water.

10 ounces (300 g) ground chicken

To season Meat:

1 T. sugar

1 T. soy sauce

1 T. sake (rice wine) or dry white wine

1 tsp. ginger juice (peel and grate fresh ginger, then squeeze)

4 eggs

To season eggs:

1 T. sugar

1 tsp. soy sauce

1/3 tsp. salt

1 T. sake (rice wine) or dry white wine

2 cups green peas, fresh or frozen

Optional:

1 T. pickled ginger cut into fine strips as optional condiment

Instructions:

1. Cook rice.

2. Bring seasonings for meat to a boil, add meat and cook 3 to 4 minutes until well-done, but still slightly moist, breaking up meat with chopsticks or fork.

3. In a small shallow saucepan, mix eggs well with chopsticks or whisk, but do not beat. Add seasonings for eggs and mix well. Cook over very low heat, stirring constantly from the beginning with 4 chopsticks or fork to break up lumps as they form. Cook until almost done but still moist, then remove from heat immediately. Scrape from pot using a rubber spatula.

4. Put green peas into boiling water containing 1/2 tsp. salt and cook until done. Drain and cool quickly.

5. Fill large rice bowls halfway up with hot rice. Divide surface of the rice into 3 triangles and fill triangles with ground chicken, egg, and green peas, completely covering the surface. Put several fine strips of ginger in the center.

Gyudon - Rice Topped with Beef

Ingredients:

3 cups short-grained rice

(Cook rice in rice cooker or in pan. Use 3 1/3 cups water when cooking)

10 ounces (300 g.) sliced beef; shoulderloin or rump

To boil and season beef:

4 Tblsps. water

3 1/2 Tblsps. mirin (sweet rice wine for cooking)

3 1/2 Tblsps. soy sauce

4 long green onions

1. Rinse, soak, and cook rice.

2. While rice is being cooked, cut beef into 1 1/2 inch (4 cm) squares and green onions crosswise into 1 inch (2.5 cm) lengths.

3. Bring seasonings for beef to boil. Put in beef and cook about 2 minutes, or until done. Add green onions and turn off heat.

4. Fill large rice bowls halfway up with hot rice, and put beef on top. Pour equal amounts of remaining soup all over the surface. Serve hot.

This is a very delicious, quick and easy meal that can serve a few with this recipe or serve many if you double or tripple the recipe.

Best Ever Chocolate Covered Raisin or Chocolate Chip Cookies

Servings: About 50 cookies

Ingredients:

1/2 cup (125 mL) butter
1/2 cup (125 mL) shortening
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) semisweet chocolate chips or chocolate covered raisins
1 cup (250 mL) chopped walnuts or pecans

Preparation:

• Note: This recipe was first published more than a decade ago. Research since then has shown that shortening contains trans fats, which can increase the risk of heart disease. An alternative is to substitute butter for the shortening, as in the variation below; however, the cookie will have a crisper texture.

1. In bowl, beat butter and shortening; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.

2. Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190°C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Additional Information

• Variations
  Chewy Chocolate Chip Cookies: Omit shortening; increase butter to 1 cup (250 mL) and flour to 2-3/4 cups (675 mL). Bake in 350F (180C) oven for 8 to 12 minutes.
  
  Reverse Chocolate Chip Cookies: Substitute cocoa powder for 1/3 cup (75 mL) of the flour, sifting with flour before adding to batter; use white chocolate chips instead of dark chocolate chips. Bake as directed.
  
  Chocolate Chip Ice-Cream Sandwiches: Drop dough by 1/4 cupfuls (50 mL) onto parchment paper–lined baking sheets. Flatten slightly with fork. Bake in 375F (190C) oven for 15 minutes or until golden. Let cool on pans on racks for 3 minutes. Transfer to racks and let cool completely. Spread about 1/2 cup (125 mL) slightly softened ice cream on bottom of each of 4 cookies; top each with second cookie and roll in mini candy-coated chocolates. Wrap individually in plastic wrap and freeze in airtight container for at least 4 hours or until firm.
  
  Test Kitchen Tip: To make a giant chocolate chip cookie "greeting card," press dough onto parchment paper–lined 12-inch (30 cm) pizza pan. Bake in centre of 375F (190C) oven for 25 minutes or until golden. Let cool on rack. Pipe greeting on top with melted chocolate.

Black Bean Salsa

1 can black beans
1 can corn
1/4 of red onion finely diced
1-2 T. chopped cilantro
3-4 small tomatoes diced

All Seasonings to Taste:
lime juice
salt and pepper
cumin
garlic powder
crushed red pepper flakes

Veggie Enchiladas

1 yellow squash diced
3-4 red potatoes, cooked and diced
6-7 button mushrooms or 2 cans canned mushrooms
1/4 bunch asparagus (thin is best)
1 med yellow onion
1 tsp. minced garlic
1/2 -1 green pepper, diced
1/2- 1 orange or red pepper diced

Seasonings:
Salt cumin
Pepper Lime juice
onion salt or dried onion
crushed red pepper flakes
oregano parsley
essence

Saute onion and garlic until soft. Add rest of veggies until soft. Add seasonings.
Spray a 9x13 pan. Fill cooked tortillas with veggies, shredded cheese and a squirt of Green chili taco sauce. Once Filled drizzle green taco sauce over and sprinkle with cheese.
Bake at 475 until brown.

Service with sour cream and Black Bean Salsa