Grilled Chicken Wings

Wings....they are the ultimate appetizer or in our case, the perfect meal!  Fried, grilled, it doesn't matter.  I'm just a wing lover!  We were craving some grilled wings this weekend and I did mine 3 different ways because we have little picky eaters living in our house.  The first way is really easy and it is just to sprinkle the wings with kosher salt and pepper on both sides and grill for 30 minutes or until no longer pink.  Here is the other way I did it and it is delicious!!

Grilled Wings:

Make the marinade-
1/2 cup soy sauce
1/2 cup italian dressing

Pour in a bag with the wings and let it marinate overnight or at least 4 hours.

You can grill them with just the marinade which is so good or the third way I did our wings is to take some of them after they are grilled and toss them into a wing sauce. Grill for about 30-40 minutes or until no longer pink. Here is the wing sauce if you like to spice things up!  I even tossed a few of the salt/pepper wings in with the sauce as well.

Wing Sauce:

1/4 cup butter
1 teaspoon soy sauce
1/4 cup franks redhot sauce

Melt butter in a skillet and whisk in the soy and hot sauce.  Pour into a bowl and toss the wings in it.  Delish!

Bruschetta

Ok, here's post #2 using all those fresh tomatoes you having growing.  It is such an easy recipe and I can easily eat the entire making.  You can serve this on toasted french bread or my personal favorite, garlic pita chips.  Yummo!!!  I can sit and dip the entire bag of chips all at one sitting!  Hence my expanding waistline!

4-5 large tomatoes diced
1/3 cup chopped fresh basil
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
1 TBS balsamic vinegar
1 TSP olive oil
1/4 TSP kosher salt
1/4 TSP black pepper

Combine all together.  You can serve immediately but I like to let mine sit in the fridge for a few hours and lets all those flavors sink in!

Homemade Salsa

I love summer!  Our garden is in full bloom and we are in tomato overload!  I'm not complaining because I could seriously eat tomatoes every day.  My next few posts will be recipes that you can use with all those fresh tomatoes that may be taking over your home.  My first tomato post will be homemade salsa.  I mean who doesn't love a good salsa!  Yummm!

6-7 large tomatoes chopped
2 tsp dried cilantro or 1/4 cup fresh minced cilantro
3 jalapeno peppers (less if you don't like heat)
1 onion diced
2 garlic cloves minced
2-3 tsp lime juice
1 TBS white vinegar
1/2 tsp cumin
1 tsp kosher salt
1 TBS sugar
1 TSP olive oil


Combine tomatoes, onion and garlic in food processor till consistency you desire.  Then add the rest of the ingredients.  You can drain some of the excess liquid off of if you like yours a little more chunky and not runny.

Guacamole

I could totally live on guacamole alone!  I make this at the beginning of every week and just snack on it with chips, veggies, etc....all week long!   It is ohhhh soooo good!!!!!!!!!!!!!!!  Did I say I love guacamole??

Ingredients:

4 ripe Haas avocados

3 tablespoons freshly squeezed lemon juice

8 dashes hot pepper sauce

1/2 cup small-diced red onion

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium tomato, seeded, and small-diced


Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl.

Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Hot Corn Dip

Ingredients:

2 - (11 ounce) cans mexicorn, drained

2 - (4 1/2 ounce) cans chopped green chilies, drained

2 - cups grated monterey jack cheese (about 8 ounces)

3/4 - cup grated parmesan cheese

1 - cup mayonnaise (not miracle whip)

corn chips, for dipping (fritos scoops or tostitos scoops)

Directions:

Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.

Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

White Bean Dip

1 Can of Cannellini Beans drained and rinsed, 3 cloves of garlic peeled and chopped, 2 1/2 TBSP lemon juice, 1/3 cup oregano oil, Salt to taste. Puree all ingredients in a food processor or blender until smooth. Serve with pita chips or bread.

Blueberry Basil Balsamic Mozzarella Crisps

I came across these beauties when I was browsing through Pinterest.  We had just picked a ton of blueberries and I was looking for anything to make with them.  OMG these are AHHHHmazing!!  I think I ate every last one of them.  Trust me....if you like blueberries you will LOVE this dish!! 

Ingredients

1 pint blueberries

1 tablespoon honey

1/4 cup balsamic vinegar

1/2 lemon, juiced

2 tablespoon fresh basil chopped

5 ounces fresh mozzarella cheese, diced

1 1/2 tablespoon canned coconut milk or heavy cream

1/2 tablespoon olive oil, plus more for brushing

1/2 of a whole grain baguette, sliced into 12 half inch thick slices

salt and pepper, for sprinkling

fresh basil, for garnish

Instructions

1.Preheat your grill to high heat or preheat your oven to 400° degrees F.

2.In a medium saucepan, cook the blueberries, honey, balsamic vinegar and the lemon juice over high heat, stirring often, until the mixture thickens and the blueberries burst, about 10 minutes. Remove from the heat and set aside.

3.While the blueberries cook mix together the mozzarella cheese, coconut milk or heavy cream and the 1/2 tablespoon olive oil in a medium bowl. Brush the baguette slices with olive oil and sprinkle with salt and pepper. Grill or toast the baguette slices in the oven on a baking sheet for about 5 minutes flip and top with a dollop of the cheese/milk/olive oil mixture and grill or bake until the cheese melts, about three minutes.

4.Immediately top with the blueberries and a sprinkle of fresh basil and a grate of lemon zest if desired.

Bacon Wrapped Smokies

Ingredients:

1 pound Bacon, Cut Into Thirds

1 pound Smokies

1 stick Butter

2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Stuffed Mushrooms

I have been slack..yes I know! We have been super busy and I just can't seem to find the time to post new recipes. I am actually have a relaxing saturday right now and am working on supper tonight. I have been asked for some good appetizers so I am going to share this one with you. It is yummy!! Hope you enjoy!! :)

Stuffed Mushrooms
24 ounces white button mushrooms, washed and stems removed and finely chopped
1/3 pound hot breakfast sausage (or Italian sausage)
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8 ounces cream cheese
1 egg yolk
3/4 cup grated Parmesan
1/3 cup dry white wine
Salt and pepper to taste
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Easy Bruschetta

Tonight is date night so no cooking here!! However, I like to indulge in an appetizer and glass of wine before we go out. This Bruschetta is simple and easy and ohh so good!!! Trust me you'll love it!! I could make a meal just off the Bruschetta. Yummy!

Bruschetta

3 cups chopped tomatoes
4 TBS chopped fresh basil
4 TBS olive oil
2 TSP minced garlic
1 TSP garlic salt
1 TSP pepper

Mix altogether. Serve on top of a toasted baguette and top with Parmesan cheese.

Happy Cooking!

Black Bean Dip

Well, my hubby is not home tonight so needless to say I have the night off from cooking! Since I am not cooking a meal tonight, I am going to share an easy appetizer that I make ALL the time!! It really is SOOO simple and everyone loves it!

Black Bean Dip

1 Can of Black Beans
1 Can of Rotel (I use the mild Rotel)
Block of Cream Cheese
Pack of Shredded Mexican Cheese

Spread Cream Cheese along the bottom of a 2 qt baking dish. Pour black beans and rotel over the cream cheese and top with mexican cheese. Microwave for 2 minutes or until cheese is melted. Serve with Fritos Scoops. Yummy!!!

Happy cooking!