Home Field Advantage Wings

I was suppose to post this wing-mazing recipe prior to Superbowl and it didn’t happen.

Take this as a lesson. Don’t. Put. Off. I had planned to compose this post and have it publish on the Friday before the big game but I said, “naah, I can do it in the wee hours of the morn and still accomplish my goal.” Yeah, about that.

FFWD TO NOW: I am just posting this wingtastic recipe due to the putting off and other things. So let’s pretend that Superbowl hasn’t happened and the winner of the game is still TBD. My twitter timeline and instagram feed is not full of how great Beyonce is …yada, yada. Seriously, if they decide to make a Wonder Woman movie and they cast Beyonce as Diana Prince/Wonder Woman. I will be “pised” (if you have ever watched “The Sweetest Thing” you will understand “pised”). She’s a great singer and I will leave it at that.

So back to the Superbowl preparation; you know you want to serve some wing-a-lings. What’s a Superbowl party without those delish fingerlickin’ toe tapping bits of deliciousness?! These wings are double cooked so they can be doubly awesome. Bah-zing!

The sauce is sweet yet tangy. The sauce contains a favorite Trader Joe’s product that I have stumbled across, their Orange Muscat Champagne Vinegar along with some other ingredients that you will reduce in a saucepan.  Another great thing about the sauce is that you can give it another notch of heat on the kick barometer by adding more hot sauce to the mix, if you prefer.

Remember a recipe is simply an outline. You adapt and make changes where you see fit and make it yours.

Until Next Time,

 

Home Field Advantage Wings

“A Licious Food Original Recipe”

Yields: 12 Wings

Ingredients:

12 Chicken wingettes

2/3 cup Orange Muscat Champagne Vinegar*

2/3 cup water

3 Tablespoons honey

1/4 cup low sodium soy sauce

2 teaspoons garlic, minced

2 teaspoons hot sauce

 

Directions:

Preheat oven to 375F.

Clean your wingettes and place on a baking sheet.

Bake wings in the oven for 30 minutes.

While your wings are baking start working on your sauce reduction. In a sauce pan add the vinegar, water, honey, soy sauce, garlic, and hot sauce. Cooking at a high heat you are going to reduce the liquids until it’s reduced in size along with resembling a syrup/glaze. It should take about the same amount of time that it takes to cook your wings in the oven.

Remove the sauce from the stove and let cool. Remove wings from the oven and let sit.

Set up your fryer and begin heating your oil to the proper temperature to fry your wings. I set my fryer to 375F.

Using a large ziploc bag pour the cooled sauce into it and set aside. Zip and prop it accordingly so it will not drip. Next fry your wings, I like to fry 4 at a time since my fryer is on the small side, but if you can do 6 at a time go for it. You will fry the wings to a nice golden brown color (about 5 to 7 minutes). You’ll know when to take them out since they will also begin to float to the top. Remove and place on a paper toweled lined plate to drain for about a minute or so.

While the wings are still somewhat hot you are going to want to add them to the ziploc bag and shake until the sauce completely covers the wings. Remove wings from sauce with tongs and plate to serve with your dipping sauce of choice.

*You don’t have a Trader Joe’s or you can’t locate a Orange Muscat Champagne Vinegar then try doing 1/4c orange juice with 1/4 c. champagne vinegar.

“Hail Mary” Bacon Cheese Dip

Another day of blogging?! Holy Shnikes! It’s my favorite day coming up soon and I want to share some yums with you! Original “Licious Food” yums.

My favorite day (ok, one of my many fave days) – Superbowl Sunday, is a day that I will have to work but hopefully you won’t.

I love the Superbowl simply for the parties and usually the half time show. That’s right, I’m here for the food -whoop whoop!

Can you tell I was never sports oriented? I was that girl/kid that was always picked last for EVERYTHING. I excel better at solo types of sports, just a fact, although I was pretty bad ass at volleyball.

So let me tell you about this dip. It’s the jam. It’s like a loaded baked potato without the potato — that’s why potato chips were invented.

Why is sour cream, cream cheese, bacon, and cheese so magical? I guess it’s one of life’s mysteries.

To get the full impact be sure to make this dip at least a day ahead. The flavors need to meld together.

I bet you can’t have just one chip? 😉

Until Next Time,

Looking for more dips? Check out these previous postings: 

BBQ Chicken Dip

Steak and Cheese Dip

“Hail Mary” Bacon Cheese Dip
“A Licious Food Original Recipe”

 Ingredients
4 oz cheese, extra sharp and crumbled
8 oz sour cream, light
3 oz Cream Cheese, softened
1/2 c bacon crumbles
1 t. bacon rendering (grease)
1/2 t. garlic powder
1t. dried parsley
1/2t. black pepper
1/2t. ranch powder
pinch of cayenne pepper

Directions
The great thing about this dip is that I used my food processor/Ninja to make this particular yum.

Slice bacon into pieces (About 4 to 5 slices) and cook/bake in the oven or atop your stove. Cook bacon to nice and crispy and let cool. Reserve 1 teaspoon of baking grease.

In your food processor/Ninja take the 4 ounces of cheese, cut them into 1/2 inch slices, insert into your processor. You will be using your blades to crumble the cheese. Should resemble crumbles, no one crumb will look the same. Remove the cheese crumbles from the processor into a large bowl.

Next add the sour cream, cream cheese, bacon rendering, and spices into the food processor. Pulse until incorporated, no cream cheese lumps. It might look soupy however when refrigerated it will firm up again.

Pour mixture into the large bowl that contains the cheese crumbles and add the cooled bacon pieces. Fold the cheese and bacon into the sour cream mixture. Cover and Refrigerate for at least 3 hours, however if you can prepare this dip a day ahead then all the better. Let those flavors meld!

Serve with your favorite potato chip (That would be Utz’s Kettle Classics Dark Russet Kettle Chips for me)!

Makes Approximately: 1 and 1/2 cups.

White Pizza Dip

Here it is my Superbowl recipe. Wait for it … White Pizza Dip. Thank me (or Lipton) now. It contains a lot o’cheese, I do eat healthy -I promise. This is a potluck taker, a party pleaser — it is the sheezy! Want to get fancy with it? Stick it in a fondue or bread bowl.

A friend turned me on to this recipe at a long ago work potluck, it was love at first taste. I decided to take the recipe and make it mine. It became my go to for work potlucks and by omitting pepperoni and adding chopped tomatoes, it became vegetarian. I like to make a dish all can appreciate however if you are lactose intolerant then this dish is so not for you – fair warning.

This was my breakfast, lunch, and almost dinner yesterday. P.S. Too much of a good thing can be a bad thing. This is not the dish to partake of if you are planning to do some exercising. It makes it hard to hit that Reggaeton Stomp if this is in your belly.

Whita Pizza Dip is a socializing type food. A Superbowl Party is a perfect socializing event. It’s one of those days you don’t count calories. I turn into Fat Bastard, “Get in my BELLY!”  When I indulge in this dip, I like to compare it to a smoother version of the filling used in Lasagna. Three words to sum of this dish: Tangy, Cheesey, and Garlicky.

You can either be slow or fast with the making of this dip. I prefer to set it and forget it aka slow cooker. Make it ahead of time, it tastes even better the second day!

Until Next Time,

Jennifer

White Pizza Dip
Adapted from Lipton’s White Pizza Dip

Ingredients
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1 16 ounce container or reduced fat sour cream

1 cup of reduced fat ricotta cheese

4 ounces of cream cheese, cubed

1 cup mozzerella cheese

1/2 cup parmesan cheese

1 cup diced tomatoes, drained

Directions
In your slow cooker/crock pot add all ingredients. Set slow cooker/crock pot on HIGH and cook for approximately two hours; stirring occassionally.

Serve in a container of your choosing along with sliced Italian or French bread. In my case I used sliced toasted Garlic bread. Garnish with cheese and diced tomatoes (I would have garnished with diced tomatoes however I stuck the tomatoes in the freezer).

Mexican White Sauce

Since Superbowl is upon us, the theme of this post is DIP. I’m not talking about tobacco dip – that is just down right nasty!

A dip I have wanted to try for some time is my favorite thing to eat at Mexican restaurants in Virginia. It is the white salsa or as I like to call it salsa blanca Mexicana, thank you three years of Spanish!

It is usually served along side your regular red salsa and chips and I loves it! I like to actually mix the red with the white – which makes this little piggy wee wee in pleasure! It is kick your shoes off in a fit of glee good!

You can usually find this sauce in the Mid Atlantic/Southern states’ Mexican restaurants. It is what you would consider to be Mexican American cuisine, heavy on the American from what I understand when I read about the differences of Mexican restaurants found on the west coast and east coast.

Deciding a few years ago that I wanted to make this salsa blanca Mexicana for myself. Notice I said a few years ago … I googled and nada yet I did not give up hope.

I tried again after a few months and I finally hit jackpot. Some of the concoctions sound down right scary so they were quickly vetoed.

Jackpot #1 was a discussion forum on davesgarden.com and Jackpot #2 was found on allrecipes.com.

The latter recipe was bleck! It sounded like what possibly could be in the sauce I had eaten but I would be wrong. I let the concoction sit for days in hopes that the flavors would meld together and it never happened, it was AWE-ful.

I decided to give the recipe I had located on Dave’s Garden forum a go. Plus, it would be perfect for my dip theme!

The recipe was a winner even though I still don’t believe this is exactly what I eat at the Mexican restaurants in town and my guineas agreed. I wonder if I call my local Mexican restaurant would they share the recipe with me? Hmm.

This sauce/salsa/dip is sweet with undertones of heat thanks to the red pepper and cayenne. The Mexican sour cream and vinegar adds a nice acidity to the mix. It’s a great accompaniment to the usual salsa and chips.

Until Next Time,
Jennifer

Mexican White Sauce

Recipe from cgclemons from davesgarden.com

Ingredients

1 Cup Mexican Sour Cream (I used Cacique Crema Mexicana Agria Grade A Sour Cream)

¼ Cup ketchup

1 Tablespoon apple cider vinegar

1 ½  Teaspoons crushed red pepper flakes (try to avoid the seeds)

¼ Teaspoon cayenne pepper

1 Teaspoon Salt

1 Tablespoon Sugar

Milk or Buttermilk to thin

Directions

In a medium size bowl combine sour cream, ketchup, vinegar, red pepper flakes, cayenne pepper, salt, and sugar – mix well.  Add milk accordingly, you want it to the consistency of salad dressing (runny – for lack of a better term).   Refrigerate for at least 24 hours to allow the ingredients to incorporate.

Serve with Tortilla Chips.

Can’t locate Mexican Sour Cream in your grocery store? Try making it! Fine Cooking’s Mexican Sour Cream