Archive for the ‘Snacks’ Category

Restaurant Style Buffalo Chicken Wings

October 27, 2017

This recipe is the best hot wing recipe I think I have ever had.  It is fantastic!!!  I got this one from allrecipes, we use them a lot for our new recipes.  I will definitely recommend this one!

 

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder

Directions

  1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
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Homemade Jo Jo’s

October 27, 2017

I’m not sure where I got this recipe from, it was a Google search and I can’t find it again.  These are definitely restaurant quality Jo Jo’s.

INGREDIENTS:

  • 6-7 whole Medium-Small Sized Russet Potatoes
  • 1 cup All-Purpose Flour
  • 1/3 cup Cornstarch
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Black Pepper, Fresh Ground
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Dried Rosemary
  • 1/4 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Chili Powder
  • High Heat Cooking Oil (I used Coconut Oil)
  • For Serving: Ranch, Fry Sauce, Ketchup

INSTRUCTIONS:

  1. Scrub potatoes well and cut out any bad parts but leave skin intact.
  2. Slice each potato in half. Slice each half in half and then half again.
  3. Place in a large bowl and cover potatoes with cold water. Soak sliced potatoes for 20 minutes.
  4. In a large bowl or Ziploc bag add flour, cornstarch, salt, pepper, garlic, rosemary, thyme, paprika and chili powder. Mix until well combined.

Drain potatoes but do not dry and add to flour mixture. Toss until well coated. Allow potatoes to rest 15-20 minutes in flour mixture before frying. If any of the potatoes stick together sprinkle with a little more flour.

  • While potatoes rest heat 3-4 inches of cooking oil in a heavy duty deep frying pan until 350-375 degrees.
  • Carefully add potatoes in a single layer and cook for 5-7 minutes until golden brown. Carefully turn potatoes over and cook until other side is golden brown.
  • Place Jo Jo’s on a baking sheet covered with paper towels and keep warm in a 200 degree oven.
  • Repeat with remaining potatoes until all Jo Jo’s have been cooked.
  • Serve with Ranch, Fry Sauce, Ketchup or your favorite dipping sauce.

 

Mexican Buffalo Chicken Skillet Dip

November 14, 2016

Mark found this recipe and for the life of me I can’t find what website he found it on.  This is another really good appetizer.  We served it with our Creamy Spinach Stuffed Mushrooms.

1

Ingredients
1 package (8 oz) cream cheese, cut into cubes
1/3 cup Frank’s™ Red Hot™ Original cayenne pepper sauce
1 ablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 cups chopped deli rotisserie chicken
1 container (8 oz) sour cream (1 cup)
Tortilla chips and celery sticks, as desired

Directions
In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
Serve with tortilla chips and celery sticks.

Notes:
It’s also good served with diced jalapenos and Roma tomatoes

Sweet and Spicy Mixed Nuts

October 14, 2016

sweet_spicy_mixed_nuts

Ingredients

1 cup almonds

1 cup pecans

1 cup walnuts

1/4 cup shelled raw pumpkin seeds (pepitas)

1/3 cup pure maple syrup

2 tablespoons olive oil

1 teaspoon dried rosemary leaves

2 teaspoons crushed red pepper flakes

1 teaspoon hot smoked Spanish paprika

1 teaspoon kosher salt

Preparation

Preheat oven to 350 degrees.  Toss all ingredients in a medium bowl to evenly coat nuts.  Transfer to a rimmed baking sheet or a large cast iron pan and roast, tossing occasionally, until nuts are toasted and maple syrup caramelizes, 20-25 minutes.

Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming.  Let cool.