Spicy Sweet -- Bring on the heat!!

Today's post is going to be short and to the point. On the menu today:

Honey Sriracha Chicken Wings. 

So let me say, there seems to be a fad right now, Sriracha this, Sriracha that - heck, even Pizza Hut offers a pizza with honey sriracha sauce. *that was NOT the inspiration for this meal. I stumbled upon this meal by accident. I love chicken it's a staple in my diet. I don't eat beef or pork, save a few occasions, so I'm always looking for new ways to present chicken. I was looking for a quick "chicken in a sauce" meal and I came across a recipe for Thai Chili wings. I didn't have ANY of the needed items for the sauce. So, after 20 minutes of looking through my cabinets and fridge trying to figure where I'd get a sauce I glanced the sriracha in the fridge. A couple key strokes, a quick search and WALA - MAGIC - honey sriracha chicken!

One of the hungry tummies I fed with this chicken probably fancies them self a "wing connoisseur" that is to say, their palate for chicken wings is discerning. They're very particular so to watch them destroy, and I mean DESTROY, these wings was a SCORE for the home team. **smile**


With that, let's get to the goods:


What you'll need:  --

*forgive the photos, they transferred very tiny from my iPad and I had to enlarge them for the blog, they subsequently lost quality.

For the sauce:

 

5 Tblspns unsalted butter

1/3 cup of honey

1/4 cup of sriracha sauce

1 Tblspn soy sauce

 - Melt the butter in a small pot over medium heat. Add the honey, sriracha, and soy sauce. Stir until mixture bubbles gently, remove from heat and set aside. 

For the chicken:

2 Tblspns flour
1/2 Tsp Paprika
1/4 Tsp Cayenne Pepper
1/2 Tsp Tumeric
1/2 Ground Coriander
1/2 Tsp (each) Salt and Pepper
1 pack Chicken wings

**Preheat oven to 450

Combine flour and spices, mix well

 

Toss chicken so that it is well coated in flour and spices

 

Spray baking dish (I line mine with foil first) with non stick spray and lay chicken out so that it's evenly spaced.  Pour the sauce over the chicken and bake 40 minutes. 

 After removing chicken from the oven, use tongs to toss chicken in sauce one final time before serving. 

These are great as a part of a whole meal or as an appetizer. Either way, Bon Appetit.

Stuffed Comfort...oldie but goodie.

I have to be honest, the next few posts will NOT be meals that I have consumed in the days prior to the post. MOST of them will have been consumed in the last two weeks - _{for the sake of full disclosure,} I don't remember when I consumed the one included. It was a saved blog that only had the photos. I know it's from 2014, I think early 2014.

That being said, I DO remember that I need either a different pan or a better connection. It was cooked but fell about. I'm saying it like there was some kind of concoction, there wasn't, just dunt da da daaa

 Stuffed Turkey Meatloaf

I like stuffed food. "Stuffed ...something" will probably appear with random frequency in this blog.  It's like a treat inside a treat.  LOL. Don't judge me, you don't know my life. 

 Let's get to it:

What you'll need:
 

2.5 lbs ground turkey
1/2 cup seeded red or green jalapeno -* not pictured  (I used green pickled, not a fan of raw jalapeno)
10 oz chopped spinach
1/2 cup crumbled feta cheese
2 Tblspns plain greek yogurt
3/4 cup milk
1/2 cup quick cook grits
2 eggs
2 Tblspns Worcestershire sauce
2 Tblspns chopped parsley
1/4 cup chicken broth
1 - 8oz can tomato sauce
1/2 cup bread crumbs

Combine spinach, yogurt, jalapeno and feta

Mix Well and set aside (covered)

Combine milk, and grits and set aside (covered) as well. 

Mix turkey, eggs, onion, parsley, chicken broth, bread crumbs, salt, and pepper add milk/grit mixture. Combine well.

Transfer 1/2 the mixture into the meatloaf pan and form into a "canoe". Spoon the spinach/yogurt mixture in the "hollow" portion of the "canoe".

Add the remaining meatloaf mixture on top of the bottom half. *make sure you seal the sides well so that it really forms a full loaf.*

Add Ketchup or BBQ or a combination of both to the top

Bake for one (1) hour.

I served my finish product with garlic mashed potatoes and sweet kernel corn.

BON APPETIT!

Soooooo .... Happy New Year! -- Yes, I know ...

...I'm a wretched person. It's been more than a _year since I've posted. If it's any consolation, I've thought about, talked about, promoted, but sadly neglected this blog in my absence.

_{I promise there's a perfectly adorable sad face behind this computer screen right now.} 

 Hopefully, hopeFULLY, I'll be able to stick to it this year. I LOVE blogging my meals but it's cumbersome. I think though, that not doing step by step by step by step ... and one more for good measure... by step pictures will help on the time. Don't worry there'll still be pictures, just not as many! I hope! *smile*

 Anyway, I did at least have the decency to return with recipes ready to share. I didn't just come back with promises LOL!

So, for today, we're going to get into my:


Game Day Chili.

We've been under a freeze here on the east coast and chili will definitely warm the soul! This recipe will serve a family of four and you should still have enough for a smaller family dinner or lunches or even nachos (YES! we use the thinner version for nachos in my house) the next day.

It has a slight kick to it but you can punch it by adding more or less Cayenne, hot sauce, or pickled jalapenos.

What you'll need:

2lbs Ground Turkey (or Lean Ground Beef)-^{*not pictured}
1 medium onion chopped-^{*not pictured}
4 cloves garlic minced-^{*not pictured}
2 - 15 oz cans pinto beans
1 - 6oz can tomato paste 
^{**note - for a thinner (not watery but soupy) chili do not drain beans, pour entire contents of both cans into pot, and add an extra can of paste.
for a thicker chili drain and rinse beans before adding to pot. In addition to draining, for a SUPER thick chili, you can also add an extra can of tomato paste.**} 
3 - 8 oz cans tomato sauce
1 - 12oz Dark Beer (I use Guinness extra stout)
1 - 4.5 oz can chopped green chiles
1 - 14.5 Chicken Broth
2 tablespoons (*Tblspns) Chili powder
1 Tblspn Worcestershire sauce
2 Tblspns ground cumin
2 teaspoons (*Tspns) ground red peppers
1 Tspn Smoked paprika
1 - 2 Tspns Hot sauce  *I use a milder hot sauce so I use 4 tspns*
Pickled Jalapenos, Shredded Cheese , Sour cream - ^{*Chili toppers *not pictured}

In the pot you'll be using to make your chili, combine the turkey, onion and garlic

Cook thru until meat is done.

Combine the remaining ingredients *except for toppers* mix well and bring to boil.

After boil, reduce heat, simmer three (3) hours or until thickened. Garnish and Serve!

This one, in the thick and thin versions, is a hit when I make it. I serve with King's Hawaiian Rolls and Corona!

Hope you enjoy.