Snack

Hands-Down Best Chicken Wings

Recipe: Hands-Down Best Chicken Wings

Ingredients

  • 4 lbs. chicken wings and/or drummettes
  • 12 oz. Red Hot

Instructions

  1. Pour the hot sauce into one large resealable plastic bag. Add the chicken, seal the bag, and turn the bag several times so the sauce coats the chicken. Put the bag in the refrigerator to marinate for at least 2 hours or, for best results, overnight, turning the chicken occasionally to make sure all surface areas are covered with hot sauce.
  2. Set up your grill for indirect grilling. When the grill is hot, place the wings in the center of a cooking grate over indirect heat. Close the lid of the grill and allow the wings to cook for 20 to 25 minutes, until they begin to brown. Flip each wing and allow to cook for another 20 minutes, until the wings are crispy and cooked through.
  3. Transfer the wings to a serving platter. Serve with celery, blue cheese, and a cold beer.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

Inspired By: Hands-Down Best Chicken Wings

Roasted Chickpeas

Recipe: Roasted Chickpeas

These make a very addictive snack. Much better than popcorn when watching a movie.

Ingredients

  • 1 can chickpeas
  • 1 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 400 degrees F.
  2. Rinse chickpeas well, and dry using a paper towel. Discard any loose skins.
  3. In a medium bowl, combine the remaining ingredients. Add the dry chickpeas and stir to coat.
  4. Spread mixture on a baking sheet (line with parchment paper for easy cleanup).
  5. Cook for 30-40 minutes, stirring occasionally. They are done when the are brown and crunchy.
  6. Allow to cool and enjoy.

Variations

While the above seasoning is my favorite, any seasoning will work well.  Some other options are:

  • Lemon-pepper: salt, pepper, lemon juice, and Dijon mustard
  • Smoky Spiced: adobo sauce, ground cumin, and salt

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

Apple Berry Salsa & Cinnamon Chips

Recipe: Apple Berry Salsa & Cinnamon Chips

This is a great recipe for kids to make.

Ingredients

  • Cinnamon Chips:
  • 4 (7-inch) flour tortillas
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • Salsa:
  • 2 medium Granny Smith apples
  • 1 cup strawberries, sliced
  • 1 kiwi fruit, peeled and chopped
  • 1 small orange
  • 2 tablespoons packed brown sugar
  • 2 tablespoons apple jelly

Instructions

  1. Preheat oven to 400 degrees F.
  2. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.
  3. For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently.
  4. Chill salsa and serve with cinnamon chips. Serve with cinnamon chips.

Hummus

Hummus

Recipe: Hummus

Ingredients

  • 2 Cans of Garbanzo Beans
  • 3 Tbsp Tahini
  • Drizzle Extra Virgin Olive Oil
  • Dash of Sea Salt
  • Fresh ground black pepper
  • Optional Flavoring Components (See variations below the main recipe)

Instructions

  1. Empty one can of garbanzo beans with juice into a blender
  2. Drain the 2nd can of garbanzos into the empty first can to reserve the juice
  3. Empty the drained 2nd can into the blender
  4. Stir the tahini aggressively to blend any oil that may have separated
  5. Add 3 Tbsp tahini to the blender
  6. Add a few grinds of black pepper
  7. Add a reasonable dash of sea salt
  8. Add “Flavoring Components” (see variations below)
  9. Blend on Medium, stopping occasionally to scoop up any garbanzos that get trapped under the blades
  10. Blend until reasonably smooth (based on your preferences)
  11. If the hummus appears too thick, add in some of the earlier reserved garbanzo juice (a little at a time), leaving it a bit thicker than you prefer since you can add more later
  12. Taste it!
  13. Add more salt, pepper, tahini, and flavoring components to taste.
  14. Stir in any additions to get them somewhat mixed into the hummus
  15. Blend again
  16. Taste it and adjust flavors as necessary by adding more of what you think it needs.
  17. Once you have the flavors where you want them, give a final adjustment to the consistency by adding any more reserved juice that you think it needs (or not)
  18. Give it a final blend if needed
  19. Empty hummus into a serving dish and refrigerate
  20. Before serving, drizzle with a little extra virgin olive oil and optionally sprinkle with a bit of paprika, chipotle, parsley, or fresh ground black pepper

Variations

Lemon Pepper Hummus: Lemon Juice to taste (around ½ cup – add somewhere around step 5 above – BE CAREFUL OF YOUR CONSISTENCY – this will thin the hummus). Add copious amounts of fresh ground black pepper at step 6 above.
Garlic Hummus: Add two heads of Roasted Garlic.
Spicy Hummus: Chipotle to taste. Cayenne to taste. Copious amounts of black pepper.

Feel free to mix and match! (Garlic & Lemon, Cumin Chipotle, etc)

Perfect Hard Boiled Eggs

Hard Boiled Egg

Recipe: Perfect Hard Boiled Eggs

This simple method of hard boiling an egg makes it very difficult to overcook the egg and end up with a dark grey/green yolk.

Ingredients

  • 6 eggs (more or less is okay)

Instructions

  1. Place a single layer of eggs in pan and fill pan with cold water making sure that the water extends one inch above the eggs.
  2. Cover pan and bring water to a boils.
  3. When the water boils, turn off the heat and keep covered for 12 minutes. If you have an electric burned, move the pan to a cold burner.
  4. After 18 minutes, cool eggs under cold water. Peel eggs and store for up to 3 days in the refrigerator or store for up to 5 days in the shell.

Personal Notes

Fresh eggs are very difficult to peel. Its best to use eggs that have been sitting in your refrigerator for a week.

I place the probe of an oven thermeter in the water and set the alarm for 210F so that I know when the water boils. Make sure that the tip is in the water and not touching the side or bottom of the pan.

When I started cooking these eggs, I kept them in for 18 minutes. I’ve slowly lowered the cooking time to my current 12 minutes. The yolk is a lot less dry and creamer. I may try 11 minutes, but right around 11 or 12 is the sweet spot.

Cooking time (duration): 20 min

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