Tag Archives: spicy

Baked Chicken Wings

These wings will knock your socks off! It’s hard to believe they are not fried because they taste so good. Since they are broiled, they get nice and crispy. They look like they just came off the grill!

12 or more Chicken Wings

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Salt

1/2 Tbs Pepper

 

Sauce

1/8 Cup Siracha

1/2 Cup BBQ Sauce

1/8 Cup Agave

1 tsp Smoked Paprika

Take the chicken and cut apart into drums and wings (discard the tip). This requires a sharp knife and a strong arm, but you can have your butcher do this step for you if you like. Transfer the chicken pieces onto a baking sheet lined with foil.

Pat the chicken dry with a paper towel. Then sprinkle both sides with seasoning. Do not oil the chicken at all, since we are putting these under the broiler the oil would smoke up your whole house (not a good time to test your smoke detector 😉 ). Place the chicken in the oven and turn your oven on broil.  Set a timer for 10 minutes. Carefully remove the baking sheet from the oven (it will be very hot). Using tongs, flip the wings over and cook for another 10 minutes.

**If your oven runs too hot, try cooking the chicken at 450° for 10-15 minutes each side, then finish under the broiler for the last few minutes.**

Meanwhile, place all of the ingredients for the sauce in medium sized bowl. You can use your favorite buffalo sauce or barbecue sauce instead, but I love the mixture of FLAVORS in this sauce (a little sweet and spicy, like me 😉 ). Take the wings out of the oven and while they are still hot, toss a few at a time into the sauce. Once they are coated well, transfer to a serving dish. Continue saucing the rest of the wings with this finger lickin’ good sauce (hmm…has that slogan already been used?)

Take a look at the masterpiece you just created, those charred edges and delicious sauce…I’m getting hungry just looking at them. Now get in there and get messy!

Happy Flavoring!

Chipotle Chicken Enchiladas

My husband goes crazy for Mexican food, so I made one of his favorites for dinner last night…chipotle chicken enchiladas. They are so cheesy (just like my hubby, maybe that’s why he likes them so much…just kidding sweety!) I’m surprised he hasn’t shown up to the dinner table wearing a sombrero (I’m totally not kidding he really would) that’s what I love about him. This one is for you hubby!

3-4 Chicken Breasts (shredded)

8 Corn Tortillas

1 Can of Enchilada Sauce

1 Tbs Chipotle in Adobe

4-5 Slices of Pickled Jalapeños

1 Cup Shredded Monterey Jack Cheese

2 Green Onions

2 Tbs Onion Powder

2 Tbs Garlic Powder

1 Tbs Chili Powder

1/2 Tbs Cayenne Pepper

1 Tbs Salt

1 Tbs Pepper

Preheat the oven to 375. Season the chicken and bake on a foil lined baking sheet for about 10 minutes on each side. The chicken should reach an internal temperature of 165° (I love using my trustee digital thermometer, it never lets me down…just like my hubby). Shred the chicken and transfer to a large bowl. I like to shred the chicken ahead of time for recipes like this one, and store in the freezer until you are ready to use it. If you want you can substitute a shredded store bought rotisserie chicken also (talk about a time saver)!

Next, mix in 3/4 of the enchilada sauce and the cheese (save some to sprinkle on top later…yeah baby). Add a tablespoon of chipotle in adobe to the mixture. Here is where you can adjust the heat level to your liking, we like it spicy (so extra heat for my hubby and his spicy wife…muy caliente! 😉 ). Chop the green onions and jalapeños, add to the bowl and stir until well mixed. (It already smells so good, I usually give my husband a taste at this point, a little sneak peek).

Pour 1-2 tablespoons of enchilada sauce into the bottom of a casserole dish and spread around. Take the filling and roll into the corn tortillas. Place into the prepared casserole dish seam side down. Once they are all rolled up, top with the remaining cheese. Bake for 20 minutes. As soon as it comes out of the oven, pour the remaining enchilada source over the top. (If you do this before you bake them in the oven, it will absorb into the tortillas…trust me, not a pretty outcome).

Let cool, top with the remaining green onions and it’s ready to serve. Now throw on that sombrero hubby, it’s fiesta time my love! 🙂

Happy Flavoring!

Black Bean Dip

Remember guys, it’s all about the FLAVOR. The spices are key, which will enhance the taste of each ingredient. This is definitely a go to dip for me, so simple and so delicious!

1/2 Cup of Salsa

1/2 Cup of Shredded Mozzarella (optional)

1 Small Onion (diced)

4-8 slices of Pickled Jalapeños

1 Tbs. Cumin

1 Tbs. Garlic Powder

1 tsp. Cayenne Pepper (optional)

1/2 Tbs. Salt

1/2 Tbs. Pepper

Preheat the oven to 375. Pour one of the cans of beans into a pot (beans and liquid). Use a potato masher to mash the beans. Drain and rinse the 2nd can and add to the pot. Chop onion and jalapeños and add to mixture. You can adjust the heat level with how much jalapeños you add, I use a lot because Suzie likes it spicy! Add salsa and spices and stir over medium-low heat for 5 minutes.

Transfer to casserole dish and sprinkle the top with cheese. (Look how pretty, nice snow covered beans….oh this dip would be perfect on a snowy day….ok sorry my mind got away from me, I’m back). Of course if you are vegan, you can totally leave this step out. Cook uncovered for 20 minutes. Let cool and serve with tortilla chips, pita chips or your favorite crackers. Yummy!

Happy Flavoring!