Grilled Brown Sugar Chicken Wings

GRILLED BROWN SUGAR CHICKEN WINGS
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: damndelicious.tumblr.com

• 4 lbs chicken wings (1 large frozen bag from Walmart was used here)
• 4 Tbsp olive oil
• 5 heaping Tbsp brown sugar
• 2 tsp onion powder
• 1-2 tsp chili powder (depending on the heat you want)
• 2 tsp paprika
• 2 tsp salt
• 2 tsp pepper
• 2 Tbsp lemon juice

Combine all but the wings in a bowl.  Place the wings into a large ziplock bag and pour the seasoning mixture over the wings.  Seal the bag up, getting as much air as possible out.  Mix thoroughly, letting the seasoning coat all the pieces.  Let it sit for about 3-5 hours, mixing it around about every hour or so.  Grill on a hot grill (medium heat) for about 5 minutes per side, until cooked thoroughly.

Petite Lasangnas

Petite Lasagnas

recipe slightly adapted from Hungry Girl

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas

Potato Pizza's

2-3 large potatoes
8 pieces of bacon (less if not a bacon obsessed family)
grated cheese
sour cream for dipping
pre heat oven to 375


fry bacon, crumble and set aside use the bacon grease to grease a cookie sheet.  I go heavy with it.
cut potatoes to about 1/4 inch thick and sprinkle with a salt, pepper, paprika mix on both sides.  Lay them on the cookie sheet and put in the oven for 30 minutes then flip them and do another 15.  You can reduce time is your oven is extra awsome and does it faster.

Then sprinkle with the bacon first and then the cheese.  (As the cheese melts it hold the bacon in place nicely)  Put back in oven till cheese is melted.

Dip in Sour cream or enjoy as it is.

And yes me eat this as a main dish at our hours.  Paired with broccoli for ultimate kid happiness.

Chicken Bites

Make your dough

2tlb butter
1tsp salt
3tsp yeast
1/4 cup sugar
1 cup milk
1 egg
3c flour

put in bread machine on dough

meanwhile chop finely leftover chicken around 1 cup of any kind mix with 4 tlb butter softened (not melted) 2/3 of mexican blend cheese (thank you Costco) (maybe blue cheese someday with buffalo sauce?) and 1/4 cup salsa and some generous squirts of Cholula hot sauce depending on how hot you like it.  Then you take your dough and seperate it into 4 groups.  Out of one group I made rolls for the babies.  The other three I made into 10-13 inch ropes and roll the out about 3 inches.  Then put some of your filling in and bring over the top of the dough to touch the bottom making a rope again.  Then cut into 12 pieces.  Do this with the remainder.  Put on a cookie sheet and bake at 400 for 8 min or until tops are golden then paint them with melted butter.  I ate mine with a little ranch sauce and it was tasty!

Fried Avacados

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.http://circle-b-kitchen.squarespace.com/food-and-recipes/2010/7/1/avocado-fries.html

Stuffed Zucchini

Stuffed Zucchini

Ingredients:

1 tbsp sour cream or sour cream substitute
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon

Directions:

Preheat your oven to 400 (200C). Wash zucch and cut them in half.  Then soup out the seeds so they look like a boat.  Fry the onions in oil, then add the rest fill the Zucchs with filling and top with parm cheese (or not).  Put in oven for 20 minutes.  Eat. yum.

http://www.kayotic.nl/blog/stuffed-zucchini

Black Bean Taquitos

so they may be too spicy for my kids but I loved them, easy, meatless, and a pinterest find.  See the link below .http://naturallyella.com/2011/01/28/baked-black-bean-taquitos/
I only modified it slightly.  Could be vegan without the cheese and a nice pico for dipping

Baked Black Bean Taquitos

5.0 from 1 reviews

Print

Recipe type: Main Dishes

Author: Erin Alderson

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 6 pieces

Ingredients

• 1/2 medium yellow onion
• 1 clove garlic
• 1/2 tablespoon sunflower oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup black beans
• 1/4 cup cilantro
• 6-8 corn tortillas
• 1/2 cup Colby Jack Cheese

Instructions

1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Grandpa's Salad

This technically isn't a recipe, but it is my new favorite snack! Cucumbers (garden fresh), sharp chedder cheese, tomato, dash of Italian dressing. Yum.

Stuffed Mushrooms

about 15 of those white whole mushrooms

2 green oinons

1/2 yellow onion

2 tlb fresh oregano

1-2 tlb fresh basil

3 large cloves of garlic

salt to taste

crushed red pepper

Italian bread crumbs 3/4 cup

Parmisean greated cheese 1/3 cup

1 slice cheader cheese

Mozzerella cheese 1/2 cup

olive oil 1tbls

butter 3 tlbs

Preheat oven to 375.

Wash mushrooms and spoon out the stem. Place the mushrooms in a baking dish and set aside. Take the stems and the yellow onion and food processor it till there is little chunks and not completely pureed. Put some olive oil in a frying pan on med heat. Place mushroom stems and onions mix in pan and fry till the onions are tender. Add salt and pepper. Meanwhile in food processor (no need to rinse out) combine garlic, herbs, green onion, and cheddar cheese. Mix well. When onion/mushroom mix is done keep in the pan and add the herb mix till the garlic becomes fragrant. Take off heat. Then add breadcrumbs and stir (mix should still be moist if not add butter) then add cheese. Spoon mix into mushroom tops and drizzle with butter. Cook 10 minutes or until mushrooms are tender. Serve immediately

These turned out great and is my own recipe.

Apple Butter Crock Style

CROCK POT APPLE BUTTER

Approximately 3 lb. apples 1/2 cup honey 1/4 cup brown sugar 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. cloves Dash of salt 1/2 apple cider 100% juice Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency. If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching. Store in refrigerator for up to 6 weeks. Freeze for longer storage. To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes. Base Recipe found on Cooks.com on 11/1/10 Revised be me.

Pot stickers

POT STICKERS

This is our new favorite recipe. I'll post a must more detailed version on my recipe blog tomorrow. Go check it out! *grins*

Pot Stickers

• 1 package wonton wrappers (about 50ct) either circle or square
• 1 bag coleslaw mix
• 1 lb ground chicken
• 2 t ginger
• 2 stalks green onions--finely chopped
• 1 tsp salt
• 2-3 tbsp soy sauce
• 1 tsp sesame oil

Mix all the ingredients together (except for the wrappers). Spoon a TINY bit(about a tbsp or less) into the middle of one wrapper (be careful, they stick together in sets of two). Seal the edges with water. The back of the wonton wrappers have a good description on how to fold these up.

To cook, heat about 2-3 Tbsp oil in a pan. After it's HOT, add the pot-stickers, but don't crowd the pan. Let them brown on the bottom for a minute, then put the lid on it. Leave a tiny opening so you can pour some water over them. Hot oil and water do NOT play well together. Remember that kids! :) You'll want to have enough water to cover the pot-stickers about 1/3 of the way. Cover them, and let the cook until the water's gone. You'll hear a difference in the sizzle. Flip them over and cook until the other side's crispy.

We're still trying to find a good sauce to dip these in. We had soy sauce tonight, but using ground chicken makes these a little dry inside. The soy sauce was good, but salty.