Sticky Garlic Wings

Not only are these wings delicious but they are STICKY!  Have some wet wipes nearby if you are serving these for a party or get-together.

I felt bad not making anything special for the Super Bowl yesterday so I decided to make these for lunch on Super Bowl Sunday.  They do take awhile to cook so be prepared but they are very easy to make so give them a try!

Sticky Garlic Wings

24 chicken drumettes
3/4 cup packed brown sugar
6 cloves garlic, minced
1 tsp minced fresh ginger root
2 1/2 cups water
5 tbsps honey
1/4 cup soy sauce
3 tbsps cornstarch
3/4 cup water

Preheat oven to 375º.

Cover a baking sheet with foil and arrange the wings in a single layer and bake until crisp ~ 35-45 minutes. Transfer the wings to a baking dish. I used a foil baking pan so I could throw the whole thing out.

While the wings are baking, mix the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium high heat. Bring to a boil. Be careful here because it will boil over if you don’t keep an eye on it. Once it boils, whisk the cornstarch and 3/4 cup water together and pour into the brown sugar mixture. Boil gently until the sauce is thickened.

Pour the sauce over the wings in the baking dish making sure to coat all the wings. Return to oven and bake for 20-25 minutes longer until the sauce is bubbly and wings are cooked through.

Makes 24 wings.

Source:  Sticky Garlic Wings

Happy Cooking!

Bruschetta Pizza

Last day of Super Bowl goodies!

WOW!  This pizza packs a lot of punch for virtually NO work!   If you are looking for an easy, flavorful recipe ~ this is IT!  You can always make your own dough and bruschetta if you want.  Make sure you get the dough as thin as possible.

I saw something similar somewhere in my internet travels but I didn’t print it out thinking I would never make it.  It stuck in my head so I made what may or may not be exactly what I saw.

Bruschetta Pizza

1 THIN Boboli pizza crust
1 jar bruschetta ~ can also use refrigerated bruschetta; I used the whole jar but neglected to write down the size of the jar
1 cup Italian blend cheese or pizza cheese ~ use more if you like it cheesy

Preheat oven to 450º.

Place crust on a pizza pan. Spread bruschetta over the top. Sprinkle with cheese.

Bake for 12-15 minutes.

Makes 8 slices.

Happy Cooking!

Spicy Bourbon Sliders a la Pioneer Woman

Super Bowl food day #2!

As I am sitting here waiting for the big snowstorm to start, I am thinking about how much I like watching the Pioneer Woman.  She has really grown on me over the last year or so.  I know she has her detractors ~ I’ve seen the websites ~ but I like her.  Her recipes are generally easy to make and easy to change up.

For this recipe, I changed the whiskey to bourbon with fantastic results.  Personally, I like the way bourbon tastes better when cooking with it.  I didn’t find the sauce very spicy either.  I don’t think the jalapenos in the jar are nearly as spicy as fresh.  Mr. Meat Eater ate three sliders.  He loved them!

Spicy Bourbon Sliders a la Pioneer Woman

1 lb ground beef
salt and pepper to taste
4 tbsps butter
1 onion, diced
1/2 cup bourbon
1 cup barbecue sauce
1/4 cup jalapeno slices from a jar ~ I gave them a rough chop
6 slider rolls or dinner rolls split in half

Make 6 small burger patties from the meat ~ don’t forget to press down the middle of each burger so they won’t puff up. Sprinkle both sides of all burgers with salt and pepper. Melt 2 tbsps butter in a large skillet and cook the burgers on the stovetop until done to your liking.

While the burgers are cooking, in another skillet, melt the remaining 2 tbsps of butter. Cook the diced onions over medium heat until they are translucent, about 3 or 4 minutes. Add the bourbon (if you are cooking on a gas stovetop, turn off the burner before adding to reduce the risk of fire; turn back to medium after adding). Let bourbon reduce by half; about 2 or 3 minutes. Stir in jalapenos and barbecue sauce and let heat a bit.

Place each burger on a slider bun, top with a couple spoonfuls of the sauce. Serve.

Makes 6 sliders

Source: adapted from The Pioneer Woman

Happy Cooking!

Push Cart Onion Sauce for Hot Dogs

Today is Day One of Super Bowl food!

First up is onion sauce for hot dogs that is very similar to the kind sold on hot dog carts in NYC.  We were stationed in NYC for 9 years and, believe it or not, miss the hot dog carts (and the pretzel carts).  This sauce is very much like the kind sold on the carts and we love this version.

Make sure you cut the slices on the thin side or the onions will be hard to bite through and you will end up with a plateful of onions.  Don’t ask how I know.

I toss a package of hot dogs in the crock pot ~ we use Hebrew National  ~ and cook on HIGH for a couple of hours.  No additional liquid is needed.  At the 2 hour mark, I lower the heat to LOW and let them go for another hour or so.  They brown up nicely in the crock pot.  This is an easy way to cook hot dogs if you have a crowd.

Push Cart Onion Sauce for Hot Dogs

2 tbsps vegetable oil
2 onions, sliced very thin
1/4 cup ketchup
pinch of cinnamon
1/2 tsp chili powder
1/4 tsp garlic powder
2 or 3 dashes of Tabasco
Pinch of salt
1/2 cup water

In a skillet over medium heat, saute onion slices for 10-12 minutes until they are golden and translucent.

Mix in the rest of the ingredients and stir. Bring to boil; reduce the heat and let the onions simmer for about 10 minutes.

Serve on top of hot dogs.

Makes enough for 6-8 hot dogs.

Source:  Adapted from food.com

Happy Cooking!