Brined Chicken Wings

This is a recteq recipe that absolutely did not disappoint.  My only input would be to definitely measure the loco gringo - I made mine way too salty.

BRINE

1 cup kosher salt

2 T thyme

3 T crushed red pepper

1 gallon water

CHICKEN WINGS

24 chicken wings

3 T Ray's Loco Gringo

ALABAMA WHITE SAUCED

2 c mayo

2/3 c apple cider vinegar

3 T sugar

1 T salt

1 t pepper

1 t cayenne pepper

Heat gallon of water to simmer, add thyme, salt and red pepper.  Allow to cool completely. 

Add the chicken to the brine and place in the fridg for 4-8 hours.

Remove the wings and pat dry with a paper towel.  Season the wings liberally with the loco gringo rub. 

Place on the recteq at 400 for 60 minutes or until a temp of 185 (mine did NOT take this long).

For the white sauce, combine all the ingredients in a bowl and allow to rest in the fridge for at least 30 minutes (totally made this ahead).

Cranberry Jalopeno Dip

This was the other winner from Thanksgiving, although not as unanimous.  I love cranberry anything so this hit the spot for me - and the jalapeño gave it a nice touch.

2 8 oz blocks of cream cheese, room temp

2 fresh jalopenos, seeds removed and finely diced

2 T red onion, diced

1/2 t garlic powder

salt and pepper to taste

1/2 lime, juiced

1/4 c finely diced green onions, plus more for garnish

1 14 oz can cranberry sauce

With a handheld mixer whip the cream cheese.  Next add the garlic, salt, pepper, juice, jalapeños, and green and red onions.  Spread on a serving platter of your choice.  Pour the cranberry sauce over the top and spread with a spoon.  Garnish with green onions sliced diagonally and serve with crackers.

Strawberry Cheesecake

We had a couple of winners at Thanksgiving that I'd like to hang on to for next year!  This cheesecake was more than I would normally take on but was well worth.  Also, Lola likes fruity desserts.  Not chocolate or pumpkin desserts.  So, she's basically been deprived all these years.

Crust

2 1/4 c cinnamon graham cracker crumbs

1 stick butter, melted

Filling

4 8 oz cream cheese, room temp

8 oz sour cream, room temp

1 1/4 c sugar

2 T flour

1/2 t salt

4 eggs, room temp

1 egg yolk, room temp

1 T vanilla extract

Topping

1 1/2 lb strawberries, stemmed and quartered

1/3 c sugar

1 T lemon juice

1/4 t salt

Preheat the oven to 325.  Spray the inside of a 9" springform pan with grease.

Stir together the crumbs and butter.  Press in the bottom and 1" up the sides of the pan.  Bake until brown, 10-14 minutes.  Cool completely.

Wrap the outside of the entire pan in heavy duty foil.  It should come all the way up the sides but not over the edge where it would impede the cheesecake from rising or baking evenly.

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes.  With the mixer on medium speed, gradually add the sour cream, sugar, flour and salt.  Beat until smooth and creamy, about 1 minute.  Scrape down the sides as necessary.

Reduce the mixer to low and add the eggs and yolk, one at a time, until just combined after each addition.  Stir in the vanilla.

Pour the filing into the pan and place it in a large roasting pan.  Place the pan into the oven and quickly pour hot water into the roasting pan about halfway up the side of the foil-wrapped springform pan.  

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes until the cheesecake is set on the sides and just barely jiggles in the center.  Turn the oven off and crack the oven door.  Leave the cheesecake in the oven for 15 minutes.

Remove the cheesecake from the water bath and transfer to a wire rack.  Let the cheesecake continue cooling to room temp, about 2 hours.  Please in the fridge for at least 8 hours to chill completely.

In a medium saucepan, combine 1 lb strawberries, sugar, lemon juice, and salt over medium heat.  Cook, stirring often, until strawberries break down and the sauce is thickened, about 20 minutes.  Remove from heat.  Stir in the remaining 1/2 lb strawberries and cool to room temp, about 1 hour.  

To serve, run a thin knife along the edge of the pan before removing the sides from the pan.  Top the cheesecake with strawberry mixture just before serving. 

Green Bean Casserole

1 stick butter, melted

1/4 cup onion, diced

4 T flour

16 oz. sour cream

1 large pkg. shredded mozzarella cheese

4 cans green beans, drained

1 can French fried onions

melt the butter.  Add onion and flour, sour cream, beans, and cheese.  Bake in 9x13 dish at 350 for 15-20 minutes.  Add fried onions in the last 5 minutes.  Don't burn ;)

Go To Cranberry Sauce

12 ounces, fresh cranberries

3/4 cup sugar

1 T orange zest

1/2 cup orange juice

1 stick cinnamon

Sort through your cranberries and discard any that look 'fishy' and rinse the rest.  Place them in a saucepan with the remaining ingredients.  Stir and warm on medium heat. Cover and cook with the lid on for about 15 minutes, stirring periodically.  At this point, the cranberries should all have popped.  Remove from heat and remove the lid.  The sauce will thicken as it cools.  Then remove the cinnamon stick.

Pumpkin Cookies

I made these cookies at the last minute in a pinch.  So glad I did.  Gone in minutes!

Pumpkin Cookies

1/4 cup granulated white sugar

1/2 t pumpkin pie spice

3/4 cup butter, softened

1 cup brown sugar

2 egg yolks

2 t vanilla

1/2 cup canned pumpkin puree

1 3/4 cups flour

1 T pumpkin pie spice

1/2 t baking soda

1/2 t baking powder

1/2 t salt

In a small bowl for rolling the dough in, mix the sugar and spice together.  Set aside.

Preheat to 350.  Place pumpkin on a plate and absorb as much water out of it as you can with paper towels.

In a mixing bowl cream the butter and sugar.  Add the egg and vanilla and mix until fluffy.  Add the pumpkin.  Add in the remaining dry ingredients.

Scoop and roll the dough into balls (a little over an inch in size).  Roll in the sugar/spice mixture.

Bake for 12-14 minutes.  Enjoy!

Pumpkin Pie Spice

Pumpkin Pie Spice

3 T ground cinnamon

2 t ground ginger

1 1/2 t ground nutmeg

1 t ground cloves

1 t ground allspice

pinch black pepper

SLOW COOKER TACO CHICKEN AND RICE

Something to try...

3 or 4 boneless skinless chicken breasts (2 pounds)
1 (1-oz) packet taco seasoning
1 (10.5-oz) can Cream of Chicken or Mushroom soup
1 (10-oz) can diced tomatoes and green chiles, undrained
1 (7.6-oz) box Old El Paso Cheesy Mexican Rice

Place chicken in the slow cooker. Combine taco seasoning, cream of chicken soup, and undrained tomatoes. Pour over chicken.
Cover slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Using two forks, shred cooked chicken in the slow cooker.
Prepare rice according to package directions. Stir into shredded chicken.

Slow Cooker Basil Chicken

2 cans coconut milk

2 T dried basil

1 1/2 T yellow curry powder

1 t chili powder

2 t salt

1/2 t pepper

chicken thighs

6-8 cloves garlic

2 chopped jalopenos

1 chopped red onion

Cook 3-4 hours on high.  Shred.  Water and corn starch slurry.

1 t ginger.  Cook 10-15 minutes.

Caramel Brownies

1 Chocolate Cake Mix

3/4 Cup oleo (melted)

2/3 cup canned milk

1 cup chopped nuts

1 package caramels

1 6 oz package chocolate chips

Grease and flour 9x11 pan well.  Melt caramels with 1/3 cup milk in double boiler.

Mix cake mix, melted oleo, 1/3 cup canned milk and nuts.  Mix well and divide in half.  Spread half in pan.  Bake 6 minutes at 350.  Remove from oven.

Sprinkle chocolate chips over cake.  Pour caramel mixture over chocolate chips.  Put rest of cake mix over all and bake 15-18 minutes longer.

Lemon Cake

1 lemon cake mix (Duncan)

1 pkg lemon instant pudding/pie filling

4 eggs

3/4 cups water

3/4 cups olive oil

Mix.  Bake in bundt pan @325 for 40 minutes.

Icing:  

2 cups powdered sugar

1/3 cup orange juice

2 T olive oil

Pour icing over warm cake after it comes out of the pan.

Sopapilla Cheesecake

2 pack crescent rolls

3 8 oz cream cheese

1 1/2 cups sugar

1 t vanilla

1 stick melted butter

1 1/2 t cinnamon

Preheat to 350.

Press 1 pack crescent roll dough in bottom of 9x13.

Beat together cream cheese, 1 cup of sugar and vanilla - spread over crescent rolls.

Roll out 2nd pack of crescent roll dough over cream cheese.  In separate bowl, mix 1/2 cup sugar and cinnamon.  Pour melted butter on top of crescent rolls and sprinkle with cinnamon and sugar.  

Bake for 30 minutes.

Cheesy Baked Tortellini Casserole With Meat Sauce

Saving to try - I think I would like to add spinach...

1 (20oz) container of refrigerated or frozen cheese tortellini
1 lb ground beef
1 (24oz) jar of pasta sauce
8 (ounces) cream cheese (cubed)
1-2 cups shredded mozzarella cheese
1/2 cup grated or shredded parmesan
seasoning to taste
Cook the pasta a la dente according to the package directions; drain and set aside.

Preheat your oven to 350 degrees and grease a 9x13 baking dish.

In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.

Enjoy with garlic bread, salad and/or veggies!

Game Day Queso

We made this by request for Father's Day and it delivered.  New favorite.

1 pound(s) Ground Chorizo
1 cup(s) Onion, diced
1 cup(s) Poblano, diced
1 Can of Rotel® Tomatoes
8 ounce(s) Cream Cheese
1 pound(s) Velveeta® Cheese
2 tablespoon(s) Ray's Loco Gringo RubStep 

1: Preheat recteq to 400ºF with a cast iron pan.
Step 2: Cook the chorizo for 5-6 minutes (drain excess grease if needed).
Step 3: Add the onions and peppers and cook for 5-6 minutes.
Step 4: Turn the heat down to 250ºF.
Step 5: Add the Rotel®, Velveeta®, cream cheese, and Ray's Loco Gringo Rub.
Step 6: Cook for 1 hour, stirring occasionally .

Cracked Out Corn Dip

1 (8-oz) package cream cheese, softened
1 (1-oz) package Original Ranch dressing mix
3/4 cup cooked chopped bacon
2 cups shredded cheddar cheese
1 (16-oz) container sour cream
3½ cups frozen corn kernels, thawed

Preheat oven to 400ºF. Lightly spray a 2qt baking dish with cooking spray..
In a bowl, combine all ingredients; mix well. Transfer to 2-quart baking dish; cover with aluminum foil.
Bake dip 25 to 30 minutes or until hot and bubbly.

Slow Cooker Chicken Enchilada Soup

1 ½ pounds chicken breasts boneless, skinless (or use thighs)
3 cups chicken broth
10 ounce can red enchilada sauce
15 ounce can black beans drained and rinsed
15 ounce can sweet kernel corn drained
1 can chopped green chilies 3.5 ounce
1 Tablespoon ground cumin
½ teaspoon garlic salt
1 Tablespoon minced onion
1 lime juiced
garnish tortilla strips cheddar cheese, sour cream, etc

In large slow cooker, add all ingredients. Turn on low and cook for 6-8 hours. Remove chicken and shred with two forks. Return to slow cooker.

Serve with tortilla strips, plain greek yogurt, fresh cilantro, and shredded cheddar cheese. ENJOY!

10 Minute Pizza Dough

3/4 cup warm water 

1 teaspoon active dry yeast

2 cups all purpose flour, plus more for kneading and dusting your work surfaces 

1 teaspoon sugar 

1 teaspoon kosher salt (less if you only have table salt handy) 

1 1/2 tablespoons olive oil 

cornmeal (optional) 

Preheat the oven to 500 degrees.  If you have a pizza stone, be sure it's in the oven before you turn it on (This prevents is from cracking). 

Pour the warm water in a large bowl.  Add the yeast and let it sit for about a minute until it's looking a little foamy. 

Add the flour, sugar, salt, and olive oil. Stir to combine and form a shaggy dough. 

Flour a clean work surface and dump the dough onto it. Knead the dough for about 4 minutes, incorporating any dry bits that weren't mixed in the bowl. 

Place the dough back in the bowl and cover it with a kitchen towel. Put the bowl on top of the stove and let it sit for 5 minutes. 

While you wait for the dough, get your pizza toppings ready -- grate your cheese, slice onions and peppers, etc. 

Divide the dough in half (well-floured hands help) and stretch it carefully into a circle. 

Place your circle on the peel/cutting board/cookie sheet you set up and add your toppings. 

If you are using the cookie sheet, place it right in the oven (middle rack) and bake for 10 minutes. 

If you heated a pizza stone in the oven, carefully slide your pizza off the peel or cutting board and onto the stone. Bake for 10 minutes or until the crust is golden and the cheese is melted. 

Carmelitas

Okay, listen.  The day I took my oldest to college an amazing friend sent these to our house.  She said leaving behind a grown child leaves a hole.  She also said carmelitas will fill it.  And these were so good I sure tried.

32 caramel squares, unwrapped

1/2 cup heavy cream

3/4 cup butter, melted

3/4 cup brown sugar, packed

1 cup flour

1 cup rolled oats

1 t baking soda

6 oz. semisweet chocolate chips

Preheat to 350.  Combine caramels and cream in a small saucepan over low heat.  Stir until completely smooth; set aside.

In a separate bowl, combine melted butter, brown sgar, flour, oats, and baking soad.  Pat half of the oatmeal mixtrue into the bottom of an 8x8 pan.  Bake for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixgture over chocolate chips.  Crumble remaining oatmeal mixture over caramel.

Return to oven and bake an additional 15-20 minutes, util the edges are lightly browned.  

Remove from oven and cool completely before cutting.

Buffalo Chicken Sliders (Joanna Gaines)

Okay, the natives went nuts for this.  Total keeper.  I did not use celery for the slaw - just a cabbage bag mix.  I used cholula in the spread and frank's in the sauce.

Slaw

1/4 cup mayo

1/4 cup sour cream

2 T fresh lemon juice

1 garlic clove, minced

1/4 salt

1 cup shredded celery

1 cup shredded carrots

Spread

1/2 cup mayo

1/4 cup hot sauce

2 T bbq sauce

1 T mustard

1 t black pepper

Chicken

1/2 cup hot sauce

6 T melted butter

1 t white vinegar

1 t Worcestershire sauce

1 lb boneless, skinless chicken breasts

2 1/4 cups flour

3/4 cup buttermilk

1 egg

1 T plus 1 t garlic powder

1 t black pepper

1 1/2 t cayenne pepper

1 T cornstarch

1 T onion powder

1 T salt

1 T paprika

vegetable oil, for deep-frying

8 brioche slider buns

1 t black sesame seeds

1 t white sesame seeds

To make the slaw:  In a medium bowl, whisk together the mao, sour cream, lemon juice, garlic and salt until well combined.  Fold in the celery and carrots.  Cover and refrigerate for at least 1 hour.

To make the spread:  In a small bowl, whisk together the mayo, hot sauce, bbq sauce, mustard, and pepper.  Cover and refrigerate until ready to assemble.

To make the chicken:  I a medium bowl, whisk together the hot sauce, 4 T of the molted butter, the vinegar, and Worcestershire sauce.  Cover and set asaid.

Using a sharp knife, cut each chicken breast horizontally through the thickest part to create 2 thin separate pieces.  Cut each piece in half, to better fit the buns.

Set out 3 shallow bowls.  In the first bowl, add 3/4 cup of the flour.  In the second bowl, whisk together the buttermilk, egg, 1 t of the garlic powder, and the pepper.  In the third bowl, whisk together the remaining 1 1/2 cups flour, the cayenne, cornstarch, onion powder, salt, paprika and the remining 1 T garlic powder.

Preheat the oven to 350.  Pour 1 1/2 to 2 inches of oil into a high-sided cast iron skillet.  Have heady a baking sheet lined with paper towels to use for draining.  Heat the oil over medium heat until it reaches 350 on a deep-fry thermometer.

Working with one piece of chicken at a time, dredge the chicken in the plain flour, shaking the excess flour off.  Then dip it in the egg mixture to coat completely, then coat in the seasoned flour.

Carefully place 4 coated pieces of chicken into the hot oil.  Cook, flipping once, until deep golden brown and the internal temp is at least 165, about 3 minutes per side.  Place the cooked chicken on the prepared baking sheet.  Repeat with the remaining chicken.  Dip the cooked chicken in the hot sauce and butter mixture, coating it completely, and set aside.

Place the buns on a baking sheet.  Brush the remaining 2 T melted butter on the tops of the buns and sprinkle with the sesame seeds.  Bake until the seeds adhere to the top of the buns and buns have warmed through, 7 to 8 minutes.

To build the sliders, open the buns and spread about 1 T of the spread on the bottom bun.  Next, place the sauced chicken, then a couple of T of the slaw, then the top bun.  Serve immediately.

Spinach Enchiladas (Joanna Gaines)

2 T olive oil

1 cup diced onion

1 t minced garlic

20 baby spinach

2 T butter

2 T flour

1 1/2 cups chicken stock

 1 1/2 cups heavy whipping cream

1/2 t salt

1/2 t garlic powder

1/2 t black pepper

16 oz shredded monterey jack cheese

1 cup vegetable oil

twelve 6- inch flour tortillas

chopped cilantro, garnish

sour cream, serving

diced avocado, serving

Preheat the oven to 375 and line a baking sheet with paper towels. Spray a 9x13 inch pan with cooking spray.

In a large sauté pan, heat the olive oil over medium high heat for a 1 minute.  Add the onion and cook, stirring occasionally, until translucent and slightly browned, 4 minutes.  Add the garlic and cook until fragrant, 1 minute.  Add three-fourths of the spinach and cook until wilted, 3 minutes.  Transfer to a medium bowl and set aside.

Lower the heat to medium and add the butter to the pan.  Once it has melted, add the flour and cook, whisking constantly, for 1 minute.  Slowly whisk in the chicken stock until smooth.  Bring the sauce to a simmer, whisking often, until thickened, 2 minutes.  Add the remaining spinach to the pan and stir until wilted, 2 minutes.

Add the cream, salt, garlic powder, pepper, and HALF of the Monterey jack cheese.  Cook, stirring constantly, until the cheese is just melted and the sauce in thickened, 90 seconds.  Remove from the heat.

Pour the vegetable oil in to a medium skillet.  Heat the oil over medium high heat until it reaches 325 on a deep fry thermometer.  Add one tortilla to the oil at a time and cook, flipping once carefully with tongs, until slightly brown, 30 seconds per side.  Set the fried tortillas on the prepared baking sheet to drain completely.

Assemble:  working with one tortilla at a time, place 3 to 4 tablespoons of the spinach mixture and 1 1/2 teaspoons of the cheese into the center of the tortilla.  Roll up tightly.  Place the tortilla seam side down into the baking dish.  Repeat with the remaining tortillas.

Pour the sauce over the top of the tortillas.  Sprinkle with the remaining cheese.

Bake until bubbly and slightly brown on top, 15 minutes.  Let cool for 10 minutes, then top with chopped cilantro (if using) and serve with sour cream and avocado.  

I doubled this and used 20 10 inch tortillas.  In a pinch I would skip frying the tortillas.  Not sure the extra greese is necessary.  I used frozen baby spinach and would like it better with fresh, I think.

Lemonade Layer Cake

Lemonade Layer Cake

1 1/3 cups sugar

6 T butter, softened

1 T grated lemon rind

3 T thawed lemonade concentrate

2 t vanilla

2 large eggs

2 large egg whites

2 cups flour

1 t baking powder

1/2 t salt

1/2 t baking soda

1 1/4 cups buttermilk

cooking spray

Frosting:

2 T butter, softened

2 t grated lemon rind

2 t thawed lemonade concentrate

1/2 t vanilla

8 ounces cream cheese

3 1/2 cups powdered sugar

Preheat to 350 degrees.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).  Add eggs and egg whites, 1 at a time, beating well after each addition.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, salt, and baking soda; stir well with a whisk.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 9" round cake pans (or one 9" cake pan that's 3" deep) coated with cooking spray; sharply tap pans once on counter to remove air bubbles.  Bake at 250 for 20 minutes or until wooden pick inserted in center comes out clean (this is 50 minutes with the 3" pan).  Cool in pans 10 minutes on a wire rack; remove from pans.  Cool completely on wire rack.

To prepare frosting, place butter and next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.  Add powdered sugar and beat at low speed just until blended (do not overbeat).  Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting.  Top with remaining cake layer.  Spread remaining frosting over top and sides of cake.  Store cake loosely covered in the refrigerator.