Recipes « Chris' Recipes

Chicken wings with Hot Sauce

Written By: Chris - Nov• 15•13

Buffalo-style chicken wings are very popular, so I thought I would prepare them for one of the items at Bill’s big 50th Birthday bash! They are easy and it seems like every time I serve them they go quickly die sims deutsch kostenlosen. This time was no different! I picked up a big bag of raw wings at Costco and decided I would make a couple of different flavors for the party. My buddy Pete gave me this quick hot sauce recipe and it was great on the wings download photos from samsung handy. I use Italian seasoning salad dressing mix to season the wings for baking to keep things simple, but flavorful.

Ingredients:

20 lbs Chicken Wings
1/3 C Vegetable oil
4 Packages Good Seasons Italian dressing (contains garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and salt)

Hot Sauce: (used on half of wings, Golden BBQ on other half)
2 Sticks Butter
1 Cup Franks Hot Sauce
2 Tablespoons granulated Garlic
1 teaspoon cayenne pepper, optional

To prepare the wings, thaw and rinse well Girls games download for free. Allow to dry or pat with paper towels. Using hands, rub the oil and seasoning packets into the wings; tossing and coating evenly. Place on large cookie sheets that have been lined with aluminum foil and sprayed with non stick spray for easier clean up address book outlook 2013. Divide and place wings on sheets spreading out in a single layer. Bake in preheated oven at 400.

Bake wings until cooked through and skin is crispy, 45–50 minutes turning frequently download music for free. Use a tongs to remove the wings from any access fat and place in large mixing bowl.

Meanwhile, melt butter in a small sauce pan and combine with other sauce ingredients youtube videos windows 7. Toss half of the cooked wings in the hot sauce and serve immediately (no need to bake after adding sauce). Toss the other half in a sauce of your choice love tester herunterladen. I chose a golden BBQ for variety.

Enjoy!

Cheers!
~Chris

Posted in Appetizer, Chicken, Recipes, Sauces , Buffalo-style chicken wings, Chicken wings, Costco chicken wings, Hot Sauce Chicken wings | Comments Off

Roasted Sweet Bell Pepper Sauce

Written By: Chris - Nov• 14•13

Ever since we re-visited Sequoia Grove, where we are wine club members, I’ve been thinking about concentrating more on the pairing of our wine with the dishes. During our visit, Sr. Wine Educatior, Dean Busquaert lead a 90-minute sit down illustration of how various taste sensations from food influence the flavor of Cabernet Sauvignon amazon app. Although we’ve had the opportunity to sit through it before, I’ve found that it has forever changed my perception of food and wine pairing.

I’ve also wanted to improve my “sauce’s” for dishes, because sometimes I feel like it’s just too plain! Similar to things I learned from Dean, I’ve been reading in my new book (The Flavor Bible); a gift from my friend Laura downloads herunterladen! There are really four commonly recognized tastes that you can manipulate in your cooking: sweet, salty, sour and bitter. The goal when cooking is to achieve a balance between these tastes. From time to time, we all make mistakes and create over-seasoned dishes. When this happens, it is likely that of these flavors dominate; fixing this problem is achieved through the adjustment of the other three flavors all photos to icloud. You can learn which ingredients can be used to adjust each taste by using some basic ingredients to alter the flavors in your food; it’s helpful to keep these ingredients on hand at all times.

I used this sauce to balance the heat of some lamb chops that turned out a bit too spicy with it’s sweetness. I had been a little heavy-handed with hot peppers and added some sugar to the dish to correct the problem iphone kostenlos musik downloaden ohne internet. (If your dish is still too spicy, serve it alongside a dairy product as dairy complements spicy foods nicely)

Ingredients:

2 Yellow/Red Bell Peppers, charred, seeded and coarsely chopped
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/4 Cup Shallots, finely chopped
3/4 Cup Dry White Wine
1/4 Cups Heavy Cream
1 Tablespoon Rice Wine Vinegar
6 Garlic Cloves, roasted
2 Tablespoons Rosemary, fresh chopped
Pinch of Saffron Threads
1 Tablespoon Pure Maple Syrup
Salt and Pepper, freshly ground

Start by “roasting” the peppers. I choose the easy route and do them directly on the burner.

Wash the peppers and turn the burner on high heat flickr foto downloaden iphone. Place the peppers directly over flames. Turn the peppers frequently distributing heat to all sides. Continue cooking the pepper so it blackens on all sides.

Place the blackened peppers into a bowl and cover with plastic wrap, letting them steam for ten to 15 minutes citrix receiver windows. Peel off the blackened layer, using your fingers, a paring knife and/or a paper towel; it should fall off easily. Cut the peppers and discard the seeds and membrane.

Saute the shallots, garlic and chopped rosemary in the oil until the onions become translucent filme von burning series downloaden. Add the vinegar, white wine and the saffron. Bring to a boil and cook down by half.

Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.

Stir in the peppers and butter skype für pc herunterladen. Taste and season with salt & pepper.

Pour the mixture into an electric blender and blend as thoroughly as possible. Scrape the puree back into the saucepan and cook for another five minutes, stirring often.

We enjoyed this with pistachio crusted walley and fried potatoes herunterladen. Along with 2008 Sauvignon Blanc from Solovino, Napa Valley!

Other ideas: If your dish is too salty, try adding some lemon juice and sugar to balance it out. Too sweet? Adding a pinch of salt can remedy the problem. Ingredients that make a dish saltier include salt, soy sauce and fish sauce. Ingredients that make a dish sweeter include sugar, molasses, agave and honey aktuelle version von whatsapp herunterladen. Ingredients that make a dish more sour include citrus juice, wine, and vinegar and ingredients that make a dish bitterer include beer and cocoa.

Enjoy!

Cheers!

~Chris

Posted in Fish, Recipes, Sauces , 2008 Sauvignon Blanc from Solovino, Dean Busquaert, Napa Valley, Roasted Sweet Bell Pepper Sauc, Sequoia Grove, Sequoia Grove Dean Busquaert, Sequoia Grove Sr. Wine Educatior, Sr. Wine Educatior | Comments Off

Roasted Sweet Bell Pepper Sauce

Written By: Chris - Nov• 14•13

Ever since we re-visited Sequoia Grove, where we are wine club members, I’ve been thinking about concentrating more on the pairing of our wine with the dishes. During our visit, Sr. Wine Educatior, Dean Busquaert lead a 90-minute sit down illustration of how various taste sensations from food influence the flavor of Cabernet Sauvignon filme von rtl nitro downloaden. Although we’ve had the opportunity to sit through it before, I’ve found that it has forever changed my perception of food and wine pairing.

I’ve also wanted to improve my “sauce’s” for dishes, because sometimes I feel like it’s just too plain! Similar to things I learned from Dean, I’ve been reading in my new book (The Flavor Bible); a gift from my friend Laura phototan german bank app! There are really four commonly recognized tastes that you can manipulate in your cooking: sweet, salty, sour and bitter. The goal when cooking is to achieve a balance between these tastes. From time to time, we all make mistakes and create over-seasoned dishes. When this happens, it is likely that of these flavors dominate; fixing this problem is achieved through the adjustment of the other three flavors download amazon music listening games. You can learn which ingredients can be used to adjust each taste by using some basic ingredients to alter the flavors in your food; it’s helpful to keep these ingredients on hand at all times.

I used this sauce to balance the heat of some lamb chops that turned out a bit too spicy with it’s sweetness. I had been a little heavy-handed with hot peppers and added some sugar to the dish to correct the problem https download zoom.us. (If your dish is still too spicy, serve it alongside a dairy product as dairy complements spicy foods nicely)

Ingredients:

Start by “roasting” the peppers. I choose the easy route and do them directly on the burner.

Wash the peppers and turn the burner on high heat telefonbuch kostenlos herunterladen. Place the peppers directly over flames. Turn the peppers frequently distributing heat to all sides. Continue cooking the pepper so it blackens on all sides.

Place the blackened peppers into a bowl and cover with plastic wrap, letting them steam for ten to 15 minutes herunterladen. Peel off the blackened layer, using your fingers, a paring knife and/or a paper towel; it should fall off easily. Cut the peppers and discard the seeds and membrane.

Saute the shallots, garlic and chopped rosemary in the oil until the onions become translucent herunterladen. Add the vinegar, white wine and the saffron. Bring to a boil and cook down by half.

Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.

Stir in the peppers and butter download folk songs for free. Taste and season with salt & pepper.

Pour the mixture into an electric blender and blend as thoroughly as possible. Scrape the puree back into the saucepan and cook for another five minutes, stirring often.

We enjoyed this with pistachio crusted walley and fried potatoes herunterladen. Along with 2008 Sauvignon Blanc from Solovino, Napa Valley!

Other ideas: If your dish is too salty, try adding some lemon juice and sugar to balance it out. Too sweet? Adding a pinch of salt can remedy the problem. Ingredients that make a dish saltier include salt, soy sauce and fish sauce. Ingredients that make a dish sweeter include sugar, molasses, agave and honey herunterladen. Ingredients that make a dish more sour include citrus juice, wine, and vinegar and ingredients that make a dish bitterer include beer and cocoa.

Enjoy!

Cheers!

~Chris

Posted in Fish, Recipes, Sauces , 2008 Sauvignon Blanc from Solovino, Napa Valley, Roasted Sweet Bell Pepper Sauce | Comments Off

Beer Cheese Soup, 2013

Written By: Chris - Nov• 13•13

I was hosting Bill’s big 50th Birthday Bash recently and decided to prepare beer cheese soup as one of the items to serve. My friend Pete and his wife Martinique were coming to help and she hadn’t heard of such a thing gimp for mac download. Unfortunately, she couldn’t enjoy it with us due to an allergy against flour. Beer cheese soup is most definitely a Midwest thing. I’m not sure why because who doesn’t love beer and cheese Download videos from youtube for free german? Pete travels a lot, so he was familiar with it. I have already posted another beer cheese soup on the blog, but I decided to change it up a bit this time globi. It’s really pretty simple and you don’t have to make large batches like I always do, but I figure if you’re going through the work, why not make enough to share and/or freeze to enjoy on another day without the work duolingo frans appen? At the heart of just about every beer cheese soup recipe is the beer. You choose the style and type you like. This time I chose a seasonal beer along with a light version Music download app chip. The beer is combined with some chicken stock to make the basic liquid for the recipe. Cheddar cheese that is shredded coarsely, along with fresh cream, and flour to thicken the liquid helps provide texture for the soup amazon prime filme downloaden tablet.

My kids absolutely love this soup. Especially Michelle and her boyfriend Jacob. What cracks me up is that Jacob is a fussy eater and he has no idea how many vegetables he is eating as he’s downing the bowls of this creamy wonder kostenlos oldies downloaden. My version is loaded with celery, onion, and carrots that are pureed into the mixture. Just don’t let that fool you though. Yes, those are all good for you, but this version contains a number of ingredients that I consider a treat windows 10 for free without key!

Ingredients:

16 Cups Homemade Chicken Stock
4 Cups Carrots, chopped
6 Cups Onion, chopped
8 Cups Celery, chopped
10-12 Garlic Cloves
2 sticks Butter
2 Cups Flour
1/2 Cup Sunflower Oil
2 Cups Wondra (like flour, thickening agent)
1/2 Cup Franks Hot Pepper Sauce
3 Cans Coors Beer
1 Blue Moon (Harvest Pumpkin Ale)
1 Tablespoon Cayenne
3/4 Cup Better than Bouillon, Chicken
3 Cups Half & Half
2 Cups Heavy Cream
2 Cups 1% Milk
16 Cups shredded Sharp
1/3 Cup Dijon Mustard
1/3 Cup Worcestershire Sauce
Salt & Pepper, to taste

Prepare stock and set aside, or use stock you have on hand office 365 neu herunterladen. Discard the scraps and strain the excess fat from the chicken stock.

In a large pan over medium heat, saute onion in oil and butter until they start to become soft

Add carrots, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper wwe supercard herunterladen benötigter inhalte nicht möglich. Cook at least 10 minutes stirring frequently until the carrots begin to soften.

Add flour and wondera for thickening.

Cook flour into the vegetables stirring constantly over medium heat for at least five minutes until the flour has turned light brown. Pour in chicken broth and stir gently until the flour is dissolved.

Allow soup to cook over medium heat, stirring from time to time as it thickens somewhat.

Gradually stir in milk, cheese and beer.

Use the immersion blender to puree everything. (Or use a blender) Stir in Dijon mustard and Worcestershire sauce. Adjust to taste and possibly add more hot pepper sauce. Allow soup to simmer, and cook at least more 10 minutes.

Serve topped with popcorn, if you desire!

Allow to cool completely before placing into airtight containers to store in fridge or freezer.

Enjoy!

Cheers!
~Chris

Posted in Soup , Beer Cheese Soup, Blue Moon Harvest Pumpkin Ale beer, coors light beer soup | Comments Off

Cheese Spreads

Written By: Chris - Nov• 12•13

Our friend Susanne has served these delicious spreads a number of times while we were visiting them at their home in California. She’s even brought some to share when I hosted a gathering Download desktop icon. She and Gary own the “Smith Wooton – Croze” wines where Gary is the wine maker. Some time ago, they provided the recipes within one of the wine club shipments and I finally made them for the first time to serve as part of Bill’s big 50th birthday celebration zip for free!

Each is great on Crackers or Crustini’s. Give them a try, you’ll like them too!

You’ll need to candy the nuts security 360 herunterladen!

4 Tablespoons Nuts (Pecans or Walnuts)
1/4 Cup Brown Sugar, packed
Large pinch of kosher salt
1 to 2 Tablespoons Hazelnut Agava, (because it is what I had on hand or you could use pure maple syrup, corn syrup, etc.)
1 teaspoon Water
You can add a little spice by adding 1/2 Cayenne Pepper, Cumin or whatever spice goes with what you’re serving schriften gratis downloaden mac.

Mix the brown sugar, water, syrup, and salt in a heavy, non-stick skillet. Bring to boil, stirring and boil for one minute before adding the nuts kann keine kostenlose apps herunterladen. Turn off heat and stir and toss until the nuts are thoroughly coated with a glaze. Transfer nuts to sheet of foil or parchment paper and quickly separate with forks videos downloaden dmax. (Or you can easily mix the ingredients and bake on a cooking sheet/stone at 350, turning frequently until browned and coating is melted; about five minutes.)

Allow to cool and chop, if not using chopped nuts amazon music title download!

Spread Ingredients:

Blue Cheese Spread:

8 oz. Whipped Cream Cheese
2 Tablespoons crumbled Blue Cheese
2 Tablespoons lightly Sweetened Walnuts, chopped
2 Tablespoons Chives, chopped (I used one green onion)
Mix and garnish and additional chopped Walnuts & Dried Chives

Let cheeses warm to room temperature and mix well with a spatula. Add chopped chives and chopped walnuts and mix well. Pack into a serving dish and sprinkle with additional chopped walnuts and chives 3d schach kostenlos deutsch.

Cranberry Cheese Spread:

8 oz kalligraphie kostenlos downloaden. Whipped Cream Cheese
2 Tablespoons Wenslydale cheese with Cranberries (because it’s what I had on hand)
2 Tablespoons lightly sweet & spicy chopped Pecans
2 Tablespoons chopped Cranberries
Mix as above and garnish and additional chopped Pecans & chopped Cranberries

Note: Peaches & Cream, Apricot or Cranberry Stilton Cheese may be substituted for Peaches & Cream Download icloud images on iphone!

Thanks Suzanne!

Enjoy!

Cheers!
~Chris

Posted in Appetizer, Recipes , Blue Cheese Spread, Cheese Spreads, Cranberry Cheese Spread, Suzanne Wooton Cheese spreads, whipped cream cheese spread | Comments Off

<<43 44 45 46 47 >>

Chris' Recipes

Chicken wings with Hot Sauce

Roasted Sweet Bell Pepper Sauce

Roasted Sweet Bell Pepper Sauce

Beer Cheese Soup, 2013

Cheese Spreads

Categories

Recent Posts