Korean Style Chicken Wings

INGREDIENTS:
2 lbs chicken wings

Sauce:
2 Tbl Gochujang (Korean fermented hot pepper paste)
4 Tsp sesame oil
4 Tsp soy sauce
2 Tbl rice vinegar
2 cloves garlic minced
1 Tbl ginger minced
1/2 Tsp cayenne pepper
1/2 Tsp sesame seeds (optional)

DIRECTIONS:

1. You can choose to marinade the wings in the sauce and toss the wings in it after cooking or you can just choose to toss the wings in the sauce without marinating.

Bite Sized Bake Brie

INGREDIENTS
2 sheets puff pastry, thawed but still cold
1/2 wedge of brie (about 4 ounces), cold
1/3 cup blueberry jam (or any flavor you fancy!)
1 large egg, beaten
splash of milk
coarse sea salt

DIRECTIONS
1.  All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage.
2.  Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.
3.  Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash.
4.  Place a small sliver of brie (rind and all) on top of the egg wash (and stick).
5.  Top with about 1/2 teaspoon of the jam.
6.  Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger.
7.  Place puff pastry on top of the cheese and jam.
8.  Use a fork to press the edges together. The egg wash will act as glue. Make sure to seal the edges well by crimping with the fork. Prick the top lightly with a fork.
9.  Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.
10.  Remove from the oven and allow to cool slightly before serving.

Brie bites are best served warm, but are also delicious at room temperature.

Chicken Parm Meatballs

INGREDIENTS:
1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Parmesan cheese
salt to taste
pepper to taste
1 clove garlic, minced
1 egg
zest of half a lemon
3 tablespoons olive oil
Sauce of your choice

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
2.  In a large bowl, using your hands, gently mix together first 11 ingredients.
3.  Shape into large golf-ball size balls and place a few inches from each other .
4.  Bake for 15 minutes, flip and bake for another 5 minutes
5.  Let simmer in your sauce for as long as you would like. 

I made mine into sandwiches.  So I put in hogie rolls, covered in sauce and sliced mozz cheese.  Sprinkled with Parm cheese and broiled for a few minutes.  You can do this sans the rolls too.

Mahogany Chicken Wings

This recipe is for 3 lbs of chicken wings...

1/2 cup soy sauce
1/2 cup honey (I just used about about a tablespoon for 1.5 lbs of wings)
1/4 cup molasses
2 Tbl chili sauce (Srircha for heat)
1 tsp minced ginger
2 cloves garlic minced

EASY TURKEY MEATBALLS

INGREDIENTS

BASIC
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

EXTRAS
Parmesan cheese, grated
Fresh basil
Italian seasoning
Fresh Garlic
Red pepper flakes

DIRECTIONS

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.

2.In a medium bowl, mix together the ground turkey, egg, bread crumbs, and any "extra ingredients" using your hands. Form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.

3.Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside.
 
4.  Optional:  let simmer in your favorite tomato or BBQ sauce

PEANUT BUTTER DIP

In a small serving bowl, combine the following:

1C vanilla yogurt
1/2C peanut butter
1/2 tsp cinnamon

Serve with apples, celery, pretzels.....

EDAMAME & BASIL DIP

This is a quick, easy, and healthy dip.  Tastes great with pita chips or fresh veggies.  This came from the March 2010 issue of Bon Appetit.

INGREDIENTS
1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed
1/4 cup olive oil
2 teaspoons fresh lemon juice
3 tablespoons minced fresh basil plus sprigs for garnish

DIRECTIONS
1.  Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
2.  Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice.
3.  Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick.
4.  Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs

Beer Cheese Dip

This is a great recipe given to me by Amanda at my Wedding Shower back in 2005.  I normally serve this with pretzels.

INGREDIENTS
8 oz block of sharp cheddar cheese, softened
1/2 C butter, softened
1/4 tsp garlic powder
1/4 C beer- room temp
Pretzels for serving

DIRECTIONS
1.  In a bowl blend cheese and butter. 
2.  Add garlic to taste
3.  Blend in beer (don't worry if mixture looks curdled)
4.  Chill
5.  Let stand at rom temp 1 hour before serving

AVOCADO SALSA

This is a recipe I came up with.  I don't measure, so just play with it until you get the taste you want.

INGREDIENTS
2 avocados, mashed
1 tomato, diced (liquids taken out)
fresh cilantro, finely chopped
juice from 1 lime
frozen corn, thawed (we will try grilled fresh corn on the cobb come summer)
2 grilled pabalno peppers, chopped (we don't always add this)
1/2 red onion, diced
1 clove garlic, minced (I use a zester)
1-2 jalepenos, finely diced (if you want good spice, do not de-seed)
salt to taste
pepper to taste
cumin to taste

DIRECTIONS
Mix all the ingredients together and put the pit of one of the avacados in the middle of the mixture.  This will keep from turning brown.

Serve with tortilla chips and enjoy!

HOAGIE DIP

This recipe came from Food Network Magazine October 2009.  It is delicious.  I made it for our Super Bowl Party and it got rave reviews. 

INGREDIENTS
1 medium onion
2 pickled pepperoncini peppers (I bought the jarred kind that was pre-chopped)
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping

DIRECTIONS
1.  Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
2.  Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
3.  Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.

EDAMOLE

From Cooking Light Jan 2008

INGREDIENTS
3/4 cup frozen edamame, thawed & shelled
3 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon hot pepper sauce
1 garlic clove, halved

DIRECTIONS
1.  Combine all ingredients in a food processor & process until smooth.
2.  Cover & chill.

You can serve this with cut up veggies or pita chips.

BUFFALO CHICKEN DIP

From Jen N. in Florida "okay so i have to share this recipe- it is WONDERFUL! Completely gone at a party last night- in about 10 mins. "

INGREDIENTS
8 oz of Cream Cheese ( 1/3 less fat cream cheese)
1/2 cup of Blue Cheese Dressing (fat free)
1 1/2 cups of shredded chicken (rotisserie works good )
12oz jar of hotsauce (Texas Pete or Franks are good ones)
1 cup shredded mozzarella cheese
Celery
Chips for dipping

DIRECTIONS
1. Spread stick of cream cheese in the bottom of an 8x8 pan.
2. Shred a rotisserie chicken and mix in large bowl with 12 oz jar of hot sauce.
3. Spread over cream cheese.
4. Spread ½ C blue cheese dressing over the top and sprinkle with mozzarella cheese and chopped celery. Bake for 20 minutes at 325.

Serve with chips and celery sticks!

SAUSAGE BALLS

Another great recipe from Amanda V!

INGREDIENTS
1 lb of ground sausage
1 lb of shredded cheddar cheese
2 cups biscuick

DIRECTIONS
1. Mix it all together in a bowl (I use my hands because it is easier). It seems that it is not all going to mix, but keep working at it, it eventually will.
2. Roll into 1 inch balls and place on cookie sheet.
3. Bake at 325 for 8-10 minutes. They will look like they are not done, but they are. If you keep them in there too long they will dry out (learned that the hard way!!!).

PATE DU CHATEAU BLANC

The fun is having your guests guess what they are eating :-)

INGREDIENTS
15 White Castle hamburgers with pickle and onion
Water

DIRECTIONS
1. Blend the burgers in a blender, three at a time, scraping the sides and adding water as needed for blending
2. Pour into a lightly buttered loaf pan
3. Bake at 325 for 45 minutes
4. Remove pan and cool; serve with crackers

BUFFALO CHICKEN WINGS

INGREDIENTS
Peanut oil for deep frying
1/8 C butter
1 C hot sauce (we use either Franks Buffalo or Louisiana)
red wine vinegar
honey
1 dash ground black pepper
1 dash garlic powder
1 dash onion powder
1 dash season salt
1/2 C flour
1/4 t paprika
1/4 t cayenne pepper
1/4 t salt
10-12 chicken wings (fresh)

DIRECTIONS
1. Heat oil in a deep fryer to 375 degrees. The oil should be just enough to cover wings entirely, an inch or so deep.
2. Combine the butter, hot sauce, pepper, honey, red wine vinegar, and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. In a small bowl mix together the flour, paprika, cayenne pepper and salt.
4. Place chicken wings in a large nonporous glass dish and season with garlic powder, onion powder and season salt.
5. Sprinkle flour mixture over chicken until they are evenly coated. Cover dish and refrigerate for 60-90 minutes (VERY IMPORTANT)
6. Fry wings in hot oil for 15 minutes or until parts of wings begin to brown. Remove from heat, place wings in serving bowl, add hot sauce mixture, and stir together. Serve