I first ran into these things at a Chili’s many years ago.
Now they are pretty darn common.
Lots of recipes out there.
I liked this one a lot, and hope you will too.
- One half of a chicken breast, partially frozen and sliced into three layers
- oil for frying
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper
- 1/3 cup frozen corn kernels
- 1/4 cup black beans, rinsed and drained
- 2 tablespoons frozen chopped spinach, thawed and drained
- 1 jalapeno minced (seeds removed if you wish)
- 1/2 tablespoon minced fresh parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/3 teaspoon salt
- 1 pinch ground cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- 5 (6 inch) flour tortillas
- Salt and pepper both sides of the sliced chicken breast. Saute in oil until done (3-4 minutes per side). Set aside to cool.
- Place the onion, and peppers (sweet and hot) in the pan and saute until softened.
- Add the corn, black beans, spinach and seasonings and stir, heating through.
- Chop up the cooled chicken and then add to the pan. Stir well so that all is evenly mixed.
- Put into a bowl and add the cheese, mix and allow the cheese to partially melt.
- Place the tortillas in a damp towel and put in microwave for 30-60 seconds to warm. (this is essential since it makes the tortillas pliable and they won’t tear or break when folding.
- Take a tortilla and place a couple of tablespoons of the chicken mixture at one end, fold, tucking in the ends and secure with a toothpick.
- When all are done (5 is about what you should expect), place on a baking pan large enough so they don’t touch and place in freezer for at least 4 hours, or longer (up to six months).
- When ready to heat, preheat oven to 400°. Place on a parchment lined baking sheet for about 20 minutes until the tortillas have crisped up. Remove toothpicks.
NOTES: You can vary the heat obviously by hotter chilis or change the cheese. You can deep fry these as well if you desire. Deep fry at 375° until golden brown. Do not defrost first. These can and probably should be served with a dip. I would suggest either a guacamole or a sour cream base with Mexican seasonings, i.e, cumin, chili powder, etc. This is a great appetizer for a Sunday football brunch
SOURCE: Adapted from All Recipes
OVEN TIME: 20 minutes
You can buy it in the grocery store.
Make some and you won’t regret it.
And your friends WILL know the difference.
Show you care.
- 16 oz of extra sharp cheddar (or split with half extra sharp and half smoky cheddar
- 8 oz of cream cheese (softened)
- a couple of cloves of garlic, chopped lightly
- 1/2 of a medium-sized onion, sautéed in some butter until caramelized
- 1 tsp Worcestershire sauce
- 1 tsp dry mustard
- 1 tbsp of Sriracha hot sauce
- 1/2 tsp or more cayenne
- 1/2 tsp pepper
- 1/2 c your favorite beer or more to consistency desired
- 4 slices of bacon, well crisped and crumbled
- Put everything UP to the beer in a food processor and whirr until smooth.
- While machine is running, pour in the beer until you get the consistency you desire, scoopable or spreadable would be good.
- Remove the dip to a bowl and stir in the bacon.
SERVES: 2 cups, maybe 20 or more servings
NOTES: This makes a great sandwich spread for chicken. You can also heat this up and make a more dipping sort of sauce if you wish.
SOURCE: Sherry Peyton
- Cheddar Stout Dip (fox17online.com)
- Irresistible Beer Cheese Dip (whatchamakinnow.blogspot.com)
- Beer Cheese (ironfuel.wordpress.com)
Ever since I discovered jalapeno poppers, I’ve become a bit addicted to them. Like most “hot” things, it gets tamer with time, and that is certainly true of these.
While I like other recipes I’ve tried, this one is great. A few of these and you might skip the main course.
Great finger food on football days.
The guys love this stuff.
Brave kids like it too.
Is that enough incentive?
- 6 larger jalapeños, slice in half the long way, seeded and deribbed as you desire (if you want the heat, take the seeds and add them to the filling mix.
- 4 oz of cream cheese
- 4 oz beef chorizo, cooked down and drained of fat
- 6 slices of bacon
- 1 tbsp of Sriracha hot sauce (optional)
- Set the sliced jalapeños aside.
- Place the seeds, if using in a bowl.
- Add softened cream cheese and the chorizo and mix thoroughly
- Add the Sriracha sauce if using, and mix again.
- Spoon into the jalapeño halves.
- Cut each slice of bacon in half and wrap around each jalapeño half. Secure with a toothpick if needed.
- Place on a cooling rack placed on a foil-lined cookie sheet.
- Place in a 425° preheated oven until bubbly and the bacon is crisped nicely. (check after 15 minutes, and every 5 minutes thereafter until it is as you wish it.
- Cool to near room temperature.
SOURCE: Sherry Peyton
COOKING TIME: 20 minutes
- Jalapeno Cornbread Poppers (foxyfatandfabulous.wordpress.com)
- Healthy Jalapeno Popper Boats (littlefoodcottage.wordpress.com)
Oh the delightful wing.
I am old enough to remember when the wing was considered the least of the chicken for the most part. Right along with the back. The breast was prized second only by the leg. The thigh was an after thought. The wing? Oh just a little piece of taste. Nothing to sink your teeth into.
What a difference today!
I suspect there are sites devoted to just wing recipes and plenty of testosterone-laden dudes who spend most weekends at the grill trying to gain recognition as the King of Wings.
Well, I have always loved wings, long before it was fashionable. And I still love them, and I too love them in all their various gowns of flavor.
This one is hot. And utterly delicious.
I have no idea why they are called Calgary Hot Wings, but there is a story there I’m sure.
- 2 lbs chicken wings
- 2 cups beer (your choice)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder
- 1/2 teaspoon celery seed
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter (melted)
- 1/4 cup red Thai sweet chili sauce (Sriracha is my favorite)
- 1/2 cup hot sauce (Crystal-brand, Frank’s or Tabasco)
- 2 tbsp chopped fresh cilantro
1. Rinse the chicken wings under cold running water and blot dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer they marinate, the more pronounced the beer flavor will be.
2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
3. Drain the wings in a colander and blot them dry with paper towels; discard the beer. Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
4. Set up the grill for indirect grilling and preheat to medium.
5. When ready to cook, brush and oil the grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves. There should be no trace of red at the bone.
6. Transfer the wings to a clean shallow serving bowl.
7. Pour the butter, Sriracha, and hot sauce into a bowl and mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You’ll want to provide plenty of napkins to your guests.
NOTES: I serve the sauce on the side so that people can adjust the heat as they wish. I also didn’t use any wood chips which were recommended in the recipe. You could do this in the oven at about 425° for 30 minutes.
- Restaurant Styled Buffalo Chicken Wings (audreyamah.wordpress.com)
- The Original, Anchor Bar Buffalo Wings (wheresthedrama.wordpress.com)
- Sriracha Buffalo Wings (ketchupmustardsriracha.wordpress.com)
- Recipe -Hooters Buffalo Wings (njmendoza0730.wordpress.com)
Nothing big here, just good old deviled eggs. I’m not sure if deviled eggs are an American phenomenon or not, but I know that at least among the common people (most of us) it tends to be a staple at almost any holiday gathering.
I guess that is because it’s fairly benign–no big taste surprises. Kids like them as much as adults. Sure you can find your weird recipes with truffles and sardines I am sure, but most of us has some basic expectation when you bite.
I prefer my devils normal.
So this is how I do them. As I said, no surprises here, but I do have some ideas about cooking and peeling the eggs, so read on anyway!
- 1 Dozen eggs, cooked and peeled
- 2 tbsp finely minced cornichons
- 2 tsp grated onion
- 2-3 tbsp mayonnaise (Hellman’s preferred)
- 1 tsp Dijon mustard
- salt and pepper
- 1 tsp hot pepper sauce of your choice
- paprika for garnish
- 2 tbsp fresh chopped chives (optional and fresh only)
- Cooking the eggs: place the eggs in a pan of water to cover. Place on stove and bring to a boil. When it has hit a rolling boil, turn off the heat, cover the eggs and let sit until water is tepid.
- Peeling the eggs: Once water is tepid, pour off the water, put the lid back on and shake the pan violently cracking all the eggs thoroughly. Cover with water and let sit for an hour or so. This usually works pretty good to loosen the shells. But if you still have trouble do the following. One end or the other has a pocket of liquid. Crack this if not done by the shaking process. For some reason this seems to loosen the shell. It wets that membrane and lets it slide off.
- Once shelled, slice each egg long ways and remove the yolk.
- Place yolks in a bowl and mash with a fork.
- Add all the other ingredients–start with 2 tablespoons of mayo and then add more if it is still too dry. You want your yolk mixture to be firm enough to stand up nicely in the white.
- Once mixed, you can spoon back into the egg whites (about a tsp each), or pipe with a pastry bag or a plastic bag with the corner cut off.
- Sprinkle with paprika and chives.
NOTES: Some folks prefer no pickles. Some prefer no hot sauce. Some don’t like the onion either. Deviled eggs are horrid to plate unless you invest in a plate with indentions for them. If you don’t want to do that, then line your serving platter with a suitable cotton napkin ( I mean a real one–preferably not white). This will hold the little darlings in place and they won’t slide around.
- Deviled Eggs with Pickled Onion (foodies4mmc.com)
- Devilishly good eggs (arkansasonline.com)
- Deviled Eggs (werenotintexasanymore.wordpress.com)
- Deviled Eggs (areyoumymama.com)
It will soon be March Madness, and you know what you need–plenty of dips and other finger food as you watch the games.
This appetizer dip is a rich one, so you won’t want to eat bunches alone. Figure on plenty of additional “cooler” offerings with it.
But it is very very good. Use it with tortilla chips, crackers of any kind, or raw veggies. They all work just fine. It’s good cold too.
Adapted from Foodiecrush.
- 2 c onion, diced
- 3 tbsp butter
- 1/8 tsp Mexican oregano
- 10 oz of chorizo sausage ( beef or pork), casing removed
- 8 oz cream cheese, room temperature
- 1/4 c mayonnaise
- 1/2 c mozzarella or Monterey Jack, shredded
- 4 green onions, chopped (including the green parts)
- salt to taste (I didn’t need any)
- Place the chorizo in a skillet and cook until done, stirring and breaking it up. Remove to another dish
- Melt the butter in the skillet, adding the onion, and saute slowly until soft and caramelized, about 20 minutes or so.
- In a medium bowl add the cream cheese and mayo and blend with a whisk until smooth. Add the onions, oregano, green onion and shredded cheese. Mix well.
- Add the chorizo, and fold in.
- Place in a baking dish.
- Place on a baking sheet and place in a preheated 350° oven for about 15 minutes, just until the top starts to brown and gets bubbly.
- Let sit for a few minutes to cool. It’s best served just warm.
Serves: 6-8 as part of a larger spread of appetizers
NOTES: I think the cheese you use is pretty much up to you. A good melting Mexican cheese would work great here as well such as Cotija.
Are you a fan of that Kraft cheese spread that comes in a little-bitty jar? The orange stuff, sometimes with olives and sometimes with horseradish? Know what I mean? You slather it on celery? They call it pimento cheese spread or something.
Yeah, I knew you would remember.
Except you use it once, and the itty-bitty jar gets lost in the fridge, and when you next find it? It’s got that cast of blue fuzz on it?
So, I figured, I can figure this out, and I can make it much better than that old Kraft stuff anyway. So I did. And it is better. At least I think so. See if you agree.
- 8 oz cream cheese, room temperature for an hour
- 1 c roasted red peppers, drained and then minced
- 1/2 c green olives, chopped up well
- 2 TBSP sriracha hot chile sauce (or whatever type you like)
- Whir it up in a food processor until smooth. Refrigerates for several weeks.
Serves: good for a party 8 people easily
NOTES: Serve with crackers, taco chips, or fresh veggies. Can leave out the red peppers and add horseradish.