Buffalo Chicken Appetizer

I love this buffalo chicken dip and I decided to make an appetizer out of it. They turned out really good and were very popular.

Ingredients:
4 boneless skinless chicken breasts
1/4 cup of brown sugar
3/4 cup franks hot sauce
1/2 cup of shredded cheddar cheese
1 package of cream cheese
1/4 cup ranch dressing
4 strips of bacon crumbled
2 packages of crescent rolls

Directions:

1. Boil the chicken until cooked all the way through
2. Shred the chicken
3. In a pot mix in the shredded chicken, franks hot sauce and brown sugar. Bring to a soft boil
4. Mix in cream cheese and ranch
5. Mix in shredded cheese
6. Take mixture and spoon about a tbsp into each crescent roll sprinkle bacon on top then fold it and pinch the edges. 
7. Bake in the oven at 350 for 20 minutes or until golden brown. 

Pork Chops

We found a really good deal on pork chops at the store so that's what i made this week. The recipe is simple and they turned out really good.

Ingredients:
4 thick cut pork chops
1/4 cup Brown Sugar 
1/2 tsp Cayenne Powder 
1/2 tsp Garlic Powder 
1/2 tsp Paprika 
1/2 tsp Salt 
1/2 tsp black pepper

Directions:

1: Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).

2: Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.

3: Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.

4: If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.

5: Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

Apple Pie

Since Thanksgiving was this week I knew I would have left overs today so I took pictures of the pie that I made. It's one of the best pies I've eaten and one of the easiest I've ever made.

Ingredients:
6-8 baking apples (depending on size) I used 2 Granny Smith, 2 Braeburn, 2 Fuji
1/2 lemon, juiced
1 cup white sugar
3 tbsp cornstarch
1/8 tsp nutmeg
1/2 tsp cinnamon
very tiny pinch of salt
2 tbsp butter
1 egg, beaten
ready to use pie dough (I used Pillsbury)

Directions:

1. Peel and core apples. Cut into quarters and then cut each quarter into 5 equally sized pieces. 
2. In a large bowl add lemon juice, sugar, nutmeg, salt, cornstarch and cinnamon
3. In a 9 inch pie pan put down the first pie crust.
4. Pour in the apples
5. dot the top with butter
6. Put the other pie crust on top and pinch the sides together
7. Brush the top with an eggs wash and slice the top crust with whatever design you want. 
8. Lightly sprinkle the top with sugar. 
9. Place on a pan covered in foil because the juices can spill out. Put in a 375 degree oven for an hour or until the crust is a golden brown. 

 

Creamy pasta and shrimp

I'm not a huge seafood fan but, my wife is so I decided to make this pasta and shrimp dish. It turned out really good, so if you are a shrimp fan your should definitely make this and if you aren't give it a try. 

Ingredients

8 ounces dried pasta (linguine, fettuccine, etc.)
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, peeled and minced
1 small bell pepper, cored, seeded, and sliced
4-5 small fresh plum tomatoes (or 10 cherry tomatoes), stem ends and seeds removed and sliced
2-3 canned chipotle peppers plus 1 teaspoon adobo sauce
1/2 teaspoon cumin
1 pound peeled large shrimp
2 teaspoons fresh lemon juice
1 1/2 cups half-and-half, light cream, or evaporated milk
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
(Optional) 1/3 cup grated parmesan cheese

Directions

1. Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside.
2. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes.

3. Reduce the heat to medium-low and stir in the chipotles, shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3-5 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotle to suit your taste.
4. Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese (if used), and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.

Hawaii Chicken Wings

I'll be honest, I'm not a huge chicken wing fan. I realize they are a staple to any sports event, so I decided to make some. As the name states, they are "Hawaii wings" which means that there is pineapple in it. Just like every California dish has avocado in it, ALL Hawaiian dishes have pineapple.
These turned out amazing. If you like wings... make this recipe!

Ingredients:

25 chicken wings
3 tbsp. cider vinegar
2 tsp. garlic salt
1 tbsp. onion powder
1 tsp. ground ginger
1 tsp. paprika
1 can (20 oz.) Dole crushed pineapple or chunks
1 c. catsup
1/4 c. brown sugar
1/4 c. soy sauce 

Directions:
Cut wings into 2 pieces (discard bony end of wing tip). Arrange remaining chicken parts in single layer in well-oiled baking pan. Prick skin with fork. Combine vinegar, garlic salt, onion powder, ginger and paprika to make a paste; brush over chicken. Bake in 400 degree oven for 30 minutes. Turn once.

Meanwhile, combine pineapple with catsup, brown sugar and soy sauce. mix together in a food processor. spoon or brush sauce over wings. Continue roasting 15 minutes more. Turn wings; spoon on more sauce. Roast 15 minutes more, or until done. Remove wings to serving platter. Serve immediately or refrigerate until serving time. Wings may be reheated in oven or over hot coals on a grill. Makes 50 chicken pieces; 25 (2 piece) servings; 12 (4 piece) servings.

                                      Not only do dogs love trucks, they also love chicken wings.