Last week I made Chipotle Peach Chicken. It was awesome and as soon as I tasted the barbecue sauce I realized that it would be an amazing hot wing sauce. So I fine tuned it and made some wings. I must admit that it was awesome. The wings have a little heat on the front end, a sweet note and then the spice hits you on the back end (yeah I said back end). Totally awesome. Since the main part of the heat is on the back end, you can eat a couple and let the spice build. Basically the perfect hot wing.
A couple of weeks ago I was emailed by a reader to try Green Bean Fries, like the ones at T.G.I. Friday’s. So, I went to the source and tried them. They were good, but mine might have been sitting around for a while as they were a little mushy. So I got home, plugged in the deep fryer and started to experiment. The first two tries were alright but not amazing. Then I figured it out and created some of the tastiest Green Bean Fries around. In my opinion they were even better than the ones at Friday’s.
I love nachos!!! Yep, three exclamation points. Besides being delicious they are quick and easy to make. Take a few tortillas, cover with your favorite ingredients, and then coat with cheese. Melt and serve. Howe easy can that be. My favorite type of Nachos are Chicken Nachos.
Top with some sour cream and you have a great meal.
I am continuing with Holiday Appetizer Week. This time we are changing things up a bit. When it comes to bite size food, people usually forget about dessert. Granted most desserts are finger food, but not many are bite size. So I decided to make little bite sized squares of fudge. Fudge is the perfect bite sized finger food. It is small, rich and delicious. Just a little bit of fudge goes a long way. Thus, it is more bang for the buck. The perfect single bite to end an amazing meal.
Serve it in paper cupcake cups or just stacked on a plate.
I am continuing with Holiday Appetizer Week. With all of the snow in DC, Tucker and I have been cooped up in the house. So, I wanted something warm and delicious to eat. Nothing says warm and delicious like Beef. When I used to work as a caterer we served mini beef wellingtons as an appetizer. They were amazing. After a bit of research, I purchased some puff pastry and beef tenderloin. With a little experimenting I figured it out.
Cut the perfect little beef wellingtons into 1/2 inch thick rounds and serve to your lucky guests.
Around the holidays my family usually gets together for dinner, but before we eat we usually have appetizers. So this week I wanted to showcase some great appetizers. Today is the simplest appetizer of all. It just happens that it might be the most delicious too.
I am a big fan of brie. So when I went to the store and they had wheels of brie on sale, I knew I was going to have to pick some up. Warmed brie is excellent, so I decided to wrap it up in some puff pastry. This is a great appetizer and it takes no time at all to prepare, as long as you don’t count waiting for the puff pastry to thaw.
Serve alone or with a side of crackers, toasted bread or apples.
I am a huge fan of potato skins. The other day I made bbq chicken potato skins. While making them I realized that potato skins are the perfect vessel for Thanksgiving leftovers. Fill the skin with your leftovers and your are there. I must say that these are some of the most delicious potato skins that I have ever had.
Serve with a side of gravy and you will be in heaven.
I always seem to bbq an extra chicken breast every time that I grill. I have no idea why there is an extra one, but there is always an extra. So I decided to come up with a great way to use the leftovers. On a side note, this use of bbq chicken leftovers is so good, I actually grill chicken to make it. Yep, it is chicken smothered in bbq sauce and layered with bacon and cheese. Oh, I forgot the best part. It is all in a potato bowl. How awesome does that sound?
Top with a dollop of sour cream and some freshly cut green onions.
I was invited to a little party yesterday and I wanted to bring an appetizer. I was unsure what to make so I started to look through my cooking magazines. Luckily the December copy of food and wine was delivered. In there they had quick and easy hors d’oeuvres. They had these quick and easy tomato tartlets that made 60 portions. Score.
The tartlets are bite-size and simple to make.
Today is my 200th post. Wow, never thought this little hobby would take me this far. In honor I decided to make a party dip. I went to the grocery store the other day and found powdered cheese flavoring. I figured that this would be a great way to add a cheesy flavor to dips without having to shred cheese and give the dip a weird texture. It worked.
The baked potato dip includes a half pound of bacon. So delicious.
I have been craving some hummus and I figured that there was no time like the present to make my own. I wanted a garlicy hummus so I opted to make roasted garlic hummus. This is another super easy recipe as long as you have a food processor. Without one it could be a little hard to make. However, if you like to make pie doughs, hummus, pesto or quickly slice or shred vegetables they are less than $20.
With the roasted garlic and the fresh tahini this is a great dish.