Wings by Aaron

 

Wings

Oven temp: 425 degrees

Combine the following in Ziploc bag:

1/3 cup – Flour

1 Tbsp - Paprika

1 tsp - Garlic Salt

1 tsp - Black Pepper

1/4-1/2 tsp – Cayenne

½ tsp ginger

½ tsp coriander

Shake to mix, then add:

Wings (10-20, depending on size)

Line baking sheet with Parchment paper and melt:

3-5 Tbsp - Butter

(on tray, in warm/hot oven)

Add coated wings to pan and turn to coat.

Bake 30 minutes, turn & bake another 15 minutes (or until done & crispy).

I also like to pull the wings out 5 early and sauce them then back into the oven for 5 more minutes.

Sauce

In a small saucepan, combine:

3 cloves - Garlic, minced/crushed

4 Tbsp - Honey

2 Tbsp - Soy Sauce

2 tsp - White Vinegar

½ tsp ginger

½ tsp coriander

Cook over medium heat, stirring frequently until slightly bubbly (sauce will still be fairly thin).

Pour over wings & serve.

Fig Jam (Christmas in your mouth)

 This sweet fig jam is so easy to make at home! With its unique taste, it goes perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.

Ingredients

 2 pounds figs, stemmed and cut into ½-inch pieces (about 4 cups sliced figs)

 1½ cups (10.5 ounces) granulated sugar

 ¼ cup water

 ¼ cup lemon juice

Pinch of salt

1 vanilla bean, split and seeded (optional)

 1 cinnamon stick (optional)

1/8 tsp cloves, ground

¼ tsp nutmeg

1 3-ounce package of pectin

 Instructions

 In a medium saucepan, large enough to fit the figs, place all ingredients (if you add vanilla, add both the pod and seeds) and bring to a boil until sugar dissolves, stirring occasionally.

Reduce heat to low and cook figs, uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon.

Remove from heat and discard vanilla pod and cinnamon stick.

 For a chunky jam, gently mush large pieces of figs with a fork or potato masher; for a smoother jam, process in a food processor.

Spoon jam into jars, leaving ¼ inch space and close with lid.

 Let cool to room temperature, then refrigerate.

 Store jam in the refrigerator for up to 2 months.

 

Or can them in a hot water bath and it will last for a year in your pantry.

Gammy Sue’s Cream Cheese Pound Cake

 

Ingredients

3 cups granulated sugar

8 oz. cream cheese

12 ounces butter

6 eggs

1 TBSP Vanilla (almond or lemon as options)

3 cups flour

Method

Beat room temperature cream cheese, butter and sugar together for 3 to 5 minutes.

Add room temperature eggs one at a time.

Add Vanilla and beat for 30 seconds.

Add flour slowly and mix well.

Spray your Bundt pan and fill with filling.

Place in a cold oven set to 300 degrees and bake for 1.5 hours.

When a toothpick comes out clean, the cake is done.

Turn out onto your serving plate and wait till cool to frost.

Serve with fresh fruit and whipped cream.

Can be served with powdered sugar or any other glaze.

 

 

North Carolina Hush Puppies

 

 

Ingredients:

Dry Ingredients

            1/4 Teaspoon Baking Soda

            1 Tablespoon Flour

            1/4 Teaspoon Salt coarse

            1 Cup Cornmeal

Wet Ingredients

            1/2 Cup Buttermilk

            1 Teaspoon Sugar

            1/4 Cup Water

            1 Egg beaten

 

Directions:

1. Mix all dry ingredients together.

2. Then add egg, buttermilk, and water.

3. Drop by spoonful into hot deep fat. Fry to a golden brown. (If a deep pot is used, the hush puppy will float to the top when done).

 

Chef’s note:  Lots of people add finely chopped onions or jalapenos to the batter.  It is only limited by your imagination.  Nephew Frank thinks about adding bacon to his every single time.

I like mine plain with butter to dip the finished product in.  It is how my family raised me.

West Texas Chili Recipe

2 large onions, diced

1/4 cup lite Olive or canola oil

 5 garlic cloves, finely minced

2 pounds ground chuck (okay, I use 1.25 pounds of organic hamburger)

 1 tablespoon table salt

 2 to 3 tablespoons ancho chili powder (I have used Chipotle chili powder lately) 

 2 tablespoons ground cumin

 1 tablespoon paprika

2 (14.5-oz.) cans diced tomatoes

1 (6-oz.) can tomato paste

1 (12-oz.) can amber ale beer

2 tablespoons masa harina (corn flour)

 

Step 1

Sauté diced onions in hot oil in a large Dutch oven or stockpot over medium-high 7 minutes or until translucent. Add minced garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.

Step 2

Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in diced tomatoes and tomato paste.

Step 3

Add 3/4 cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water; simmer 30 minutes, stirring occasionally.

Step 4

Add masa; cook 10 minutes. Add additional water to reach desired consistency.

Serve with sour cream, avocado, and Mexican Cheese blends.  Some cornbread would be nice as well.  

Rachel's Pesto Pasta Salad

2 boxes of rainbow veggie pasta (boil)

2 packages chicken italian sausage (cook and chop)

2-3 packages cherry tomatoes (cut in half or 1/4)

1 medium block mozzarella cheese (cut into cubes)

2 handfuls of baby spinach (small package)

2 cans artichokes hearts or bottoms (chop into salad pieces)

2 small jars pesto or one big jar

mix and serve

Servings: 8-10

 

Lemon Shortbread Cookies

From Nanci Zombro

Do not preheat oven- dough must chill before baking.

Ingredients:

2 cups melted butter (4 sticks, 1 pound)

2 cups powdered sugar

1 cup granulated sugar

2 eggs

2 tsp lemon extract (orange works well too)

1 Tb lemon zest (or orange zest)

1 tsp baking soda

1 tsp cream of tartar (critical)

1 tsp salt

4.25 Cups Flour (regular or gluten free)

½ cup granulated sugar in a small bowl (for later)

Instructions:

Melt butter in microwave for 3 minutes.  Add sugars and mix.  Let mixture cool to room temperature before adding eggs.

Add eggs one at a time, beating after each addition.

Add the lemon extract, zest, baking soda, cream of tartar and salt.  Mix well.

Add the flour in half cup increments, mixing after each addition.

Chill dough for at least 1 hour (overnight is fine too)

Preheat oven to 325.  Use your hands to roll dough into walnut sized balls.  Roll each ball in the sugar.  Place on cookie sheet and flatten.  (I use the bottom of a glass)

Bake at 325 for 10 to 15 minutes – should have a tinge of gold on the top.  Cool on the cookie sheet for 2 minutes then transfer to a rack to finish cooling.

 That’s all I did for the lemon ones.  If you want, you can dip each cookie in melted chocolate and place them on waxed paper to dry.

                Chocolate Dip = 2 cups chocolate chips and 1 stick of butter – melted together in the microwave.  Stir to make sure the chips are melted.  I use a half and half mixture of milk chocolate and semi-sweet chocolate.

Original recipe is for the orange shortbread with half of the cookie dipped in chocolate – called Sun Moon Cookies