Chipotle Grilled Wings

On a recent trip to Fayetteville, NC we had dinner at a terrific bar/restaurant called Mac’s Speed Shop.  Their wings were hands down the best wings I have ever had.  They smoked their wings and tossed them in a wonderful chipotle sauce.  The thought of those wings made me think of grilling wings and then tossing them with a BBQ sauce with a hint of chipotles.  These wings are truly finger lickin’ good. Did you know the key to grilling wings is to have them touch each other while grilling to keep them moist and to turn them every 6-8 minutes.  It takes about 35-40 minutes for the wings to be crispy on the outside and fall-off the bone tender.  Serve them with your favorite blue cheese dressing or ranch dressing.  Keep plenty of napkins handy – you will need them!

 

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Chipotle Grilled Wings

Ingredients

  • 1 1/2 pounds chicken wings, cut
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 tablespoon chipotle chilies in adobo sauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1//4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Cook wings over medium heat on the grill, turn every 6 - 8 minutes for approx. 35 minutes or until crispy and meat is falling off the bone.  When grilling, the wings should be touching each other as they cook to keep them moist.  While the wings are grilling, combine remaining ingredients in a large bowl.  Remove wings from grill when finished cooking, place in bowl with sauce and toss until all are coated.  Serve with blue cheese or ranch dressing on the side.

 

Vegetable Topped Baked Grouper

I sometimes arrive in the grocery store, head to the seafood department and stand there with a blank stare on my face.  What should I try now?  I lately have an ongoing love/hate affair with some types of seafood.  I used to bake salmon weekly, now I don’t think I have baked salmon for over three months.  Recently, halibut and sea bass are some of my favorites, however, after selecting grouper fillets and making Vegetable Topped Baked Grouper, I think I have a new favorite from the seafood department!

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Vegetable Topped Grouper

Ingredients

  • 2 pounds grouper fillets
  • 2 tablespoons lemon juice
  • 1 red onion, cut into thin slices
  • 1 green bell pepper, cut into thin strips
  • 1 tomato, sliced
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 cup white wine

Instructions

  1. Preheat oven to 450 degrees. Oil a baking dish.  Squeeze lemon juice over fillets in baking dish.  Top fillets with onion, green pepper, and tomato.  Top with crumbled feta cheese.  Drizzle with olive oil and season with Italian seasoning.  Pour wine into baking dish.  Bake fillets for 15 - 20 minutes or until fish flakes easily.  Broil fish at high setting for a few minutes after baking until the cheese is browned.  

 

Grilled Chicken with Basil Butter

Oh let me count the many ways to grill chicken and the many recipes you will find.  One recipe search and you will find hundreds for grilled chicken breasts with every imaginable marinade or topping.  I think the key to a perfectly grilled boneless skinless chicken breast is to not overcook the chicken, so it is moist and delicious.  I have been topping grilled chicken with basil butter for years.  This is not a recipe that takes a rocket scientist to figure out!   Salt and pepper the chicken, grill over medium temperature turning frequently and top with a large dollop of basil butter.  Simple and spectacular.  

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Grilled Chicken with Basil Butter

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh basil, minced
  • 1/2 teaspoon garlic salt

Instructions

  1. Combine butter, basil and garlic salt; divide in half and set aside.  Salt and pepper chicken breasts.  Grill over medium heat turning frequently until internal temperature reaches 160 degrees, approx. 20  minutes. Each time you turn the chicken, top with a small teaspoon of basil butter.  When finished cooking, remove chicken to a platter and top each breast with a dollop from the remaining 1/2 of basil butter.  Serve

Grilled Flank Steak with Pepper Jack Cream Sauce

One of our favorite neighborhood Mexican restaurants serves a wonderful grilled steak with a cheese sauce along with a cheese enchilada  and beans.  It is so good, that we order it every time we go to that restaurant.  I had a flank steak in the freezer and decided I wanted to try my hand at this delicious entree.  I first combined lime juice, orange juice, garlic, diced jalapeno and a few other ingredients to marinate the steak.  I then made a basic cheese sauce and spiced it up with pepper jack cheese.  Served along side corn tortillas, tomato wedges, and avocados you will have a most spectacular presentation.   The cheese sauce is so good you will want to have plenty at the table to serve with the vegetables, tortillas and steak.  

 

 

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Jalapeno Marinated Flank Steak

Ingredients

  • 2 limes, juiced
  • 2 cloves garlic, minced
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 1/2 cup cilantro, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon white vinegar

Instructions

  1. Combine all of the ingredients, pour over flank steak, refrigerate and marinate 2 - 24 hours.

 

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Pepper Jack Cream Sauce

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cup milk
  • 1/2 teaspoon salt
  • fresh ground black pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili seasoning
  • 4 ounces pepper jack cheese grated

Instructions

  1. In a medium saucepan over medium low heat, melt the butter.  Add the flour and stir until bubbly and all of the flour is incorporated.  Slowly stir in the milk.  Increase heat to medium-high and whisk constantly until bubbly and thick.  Add seasonings.  Continue stirring.  Remove from heat and add the cheese, stir until melted.  (If you made the sauce in advance and your steak is not finished on the grill, and your cheese sauce thickens - add a bit more milk to the cheese sauce and stir over low heat)

Butterflied Grilled Shrimp

When you grill shrimp, leaving the shell on keeps the flavor of the shrimp and does not dry it out.  I purchased large shell-on shrimp, cut the shell, deveined and butterflied the shrimp. Then I quickly marinated them in a white wine sauce, grilled them over medium high heat  and served them with cocktail sauce and butter for dipping.  I also grilled two lemon halves and after everything came off the grill, squeezed the lemon over the shrimp.  What a finger lickin’ good recipe this is – easy to prepare and a perfect spring dinner.  

I am trying a new recipe format – tell me what you think…
Looking for any particular recipes?  I am always looking for new ideas

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Butterflied Grilled Shrimp

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound shrimp, shell-on
  • 1/4 cup white wine
  • 2 tablespoons chopped Italian parsley
  • 1/4 cup olive oil
  • 1/2 lemon squeezed
  • 1 lemon cut in half
  • 1/8-1/4 teaspoon dried red pepper flakes
  • salt and pepper

Instructions

  1. Cut the shell of the shrimp, carefully de-vein and butterfly shrimp; using a paring knife make an incision from the tail to the opposite end. Do not cut all of the way through. Place in a large baking dish. Combine white wine, red pepper, parsley, olive oil  juice of 1/2 lemon,and salt and pepper. Drizzle over shrimp. Let stand for 15 - 20 minutes. Heat grill to medium high heat. Place shrimp on the grill, cook 4 minutes and flip to other side for approx. 3 minutes until shrimp is opaque. Grill the lemon halves. Remove shrimp to a platter with the grilled lemon halves. Squeeze grilled lemon over shrimp prior to serving. Serve with melted butter or your favorite cocktail sauce.

 

 

 

 

 

Fettuccine with Creamy Crab Basil Sauce

The weather was absolutely beautiful this weekend and when searching the seafood section of the market I came across fresh crabmeat and knew that was what we were having for dinner.  Into my recipe box I went and found this recipe that I have not made in years.  It was as delicious as I remembered.  You can prepare this in under 30 minutes and what a extraordinary meal.  It was especially memorable since we had dinner on our porch in front of the fire in February.  A lovely evening to remember.

Fettuccine 2

 

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Last Minute Broiled Shrimp

I am sure my schedule recently mirrors your schedule.  Getting back to a routine after the holidays, packing away all of the holiday decor, and trying to stay on a normal healthy eating schedule all seems to be a worthy goal.  Well, after a long week working and avoiding the grocery store, it was time to open the freezer and see what I could find and what I could make for dinner in under an hour.  First thing I did was find a bag one-half full of shrimp leftover from the holidays.  I tossed the frozen uncooked shrimp in a colander under cold running water while I put a few ingredients together.  I had made a recipe similar to one that required threading the shrimp on skewers, well I decided I did not have the time or the energy to thread shrimp on skewers.  Out came my small cast iron skillet.   In a small bowl I mixed the topping ingredients and mixed in the shrimp.  I let them marinate for approx. 20 minutes, then poured the mixture into the skillet, popped it under the broiler and our came the most delicious shrimp.  A great way to start the new year in my kitchen.

last-minute-broiled-shrimp

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Slow Cooker Chili

With all of the holiday activity going on, who has time to make dinner?  My secret weapon this time of year is my slow cooker. Fix it, forget it, and come home to the wonderful aromas of dinner without all of the last minute preparation.  This recipe I have been making for years, when our children were young and it seemed like we were never home, this was a staple.  With both of the kids participating in team sports, it seemed like they were always looking for a healthy delicious meal.  This Slow Cooker Chili is one of my go to recipes; our favorite is to serve it over pasta, topped with grated cheddar and a dollop of sour cream.  This recipe is the perfect base for so many meals, tonight it is chili on a baked potato (it also is a terrific topper for your nachos) – yum!

slow-cooker-chili

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Apple Brandy Pork Chops

What a delight for the eyes when you enter any produce department this time of year and see pumpkins, apples and fall produce – I definitely wanted to cook a fall meal.  My husband, my chief taste tester, said this was one of the best recipes I have concocted.  He told me to post that you should definitely serve this at your next dinner party or when you want to impress anyone with your cooking skills.  It is so easy and delicious, you cannot go wrong with this recipe!   After those praises from my chief taster do I need to say more?  

apple-brandy-pork-chops

 

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Chicken Broccoli Portobello Pasta with Balsamic Dressing

Looking for an easy dish to serve the next time you entertain?  Chicken Broccoli Portobello Pasta is the perfect dish.  Early in the day begin marinating the mushrooms and chicken, steam the broccoli, fire up the grill, cook your pasta and in under 30 minutes you have a great main course.  Bring this beautiful entree to the table and you have a feast for your eyes as well as a feast for the hungriest of appetites. Easy, delicious and a great presentation – my way of entertaining!

( If you are lucky enough to have leftovers, it makes a terrific cold pasta salad the next day.  Toss with a bit of ranch dressing and you are set. )

 

chicken broccoli portobello pasta

 

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