The Menu
Honey Mustard Chicken Wings
Beef Quesadillas
Avocado Fries with Cilantro Ranch Dipping Sauce
Easy Guacamole
Cucumber-Mango Salsa and tortilla chips
smokehouse ice cream
The Recipes
Honey Mustard Chicken Wings
(Makes 4 Servings)
There is just something about that flavor of honey mustard sauce brushed on grilled chicken wings that I love. These wings are not just brushed with a sauce but they are marinated for even more flavor. The marinade comes ingredients such a BBQ sauce, hot sauce, Dijon mustard, orange zest, and honey. One ingredient that I really found to stand out in this recipe is the orange zest. Adding orange zest to the marinade delivers and interesting and unique flavored to the chicken wings once they are done grilling. If you want the most flavor, the chicken wings should be placed into the marinade overnight. This recipe is great for summer grilling and for the upcoming football season.
http://blogchef.n et/honey-mustard-chicken-wings-recipe/
Marinade-
3lbs chicken wing drumettes (patted dry with paper towels)
¼ cup BBQ sauce
1 tablespoon orange zest (finely grated)
¼ cup hot sauce
¼ cup honey
¼ cup Dijon mustard
Honey Mustard Sauce-
3 tablespoons butter
¼ cup honey
2 tablespoons Dijon mustard
4 green onions (sliced)
Step 1: In a large bowl mix together BBQ sauce, orange zest, hot sauce, honey, and Dijon mustard. Add the chicken wings and toss to coat. Cover with plastic wrap and allow the chicken wings to marinade for at least 30 minutes (or up to overnight) in the refrigerator.
Step 2: In a small sauce pan over low heat melt the butter. Whisk in the honey and the mustard. Whisk until well combined. Remove from heat.
Step 3: Lightly grease the grates of an outdoor grill. Heat the grill to medium heat. Place chicken wings onto the grill and cook until crisp and fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking brush the chicken wings with the honey mustard sauce. Remove the wings from the grill, top with green onions, and serve.
Beef Quesadillas
(Makes 4 Servings)
I always enjoy a good Mexican recipe and these beef quesadillas made a simple and delicious dinner. I actually prefer using ground beef in quesadillas because it is a little easier than using chicken or steak. These quesadillas use a burrito-style filling which consists of taco seasoned ground beef, refried beans, and green chilies. You can use whatever type of cheese you like but I prefer Mexican cheese blend. These quesadillas go great served with salsa, guacamole, and sour cream. If you are looking for a dinner that is very easy to prepare, this is the one!
http://blogchef.net/beef-que sadillas-recipe/
1lb ground beef
½ cup refried beans
1 (4 ounce) can chopped green chilies (drained)
½ teaspoon dried oregano
½ teaspoon ground cumin
2 teaspoons chili powder
½ teaspoon salt
4 (8 inch) flour tortillas
Butter (for spreading)
2 cups Mexican cheese blend
Step 1: In a large skillet, cook ground beef over medium heat until no longer pink. Drain any excess grease. Stir in fried beans, green chilies, oregano, cumin, chili powder, and salt. Cook over medium-low heat for 3-4 minutes or until heated through.
Step 2: Heat another skillet to medium-low heat. Brush one side of a tortilla with butter, place butter side down into the pan. Evenly sprinkle cheese over the top of the entire tortilla. On one half on top of the tortilla, add some of the meat mixture. Cook until the bottom has browned and the cheese has melted. With a spatula fold the half of the tortilla without the meat mixture over the half with the meat mixture and press down. Remove from the pan. Repeat with remaining tortillas.
Step 3: Cut into wedges and serve.
Avocado Fries
(Makes 4 Servings)
These avocado fries are a very unique and delicious appetizer. If you are looking for something different to serve at a party or just to make at home, you should give this recipe a try. Basically this recipe consists of sliced avocados that are rolled in breadcrumbs and then fried until golden brown. Rolling the avocado slices in the breading mixture does require a little work, but its well worth it. The coated avocados do not take very long to cook in the oil, so be careful not to burn them. They should be golden brown in about 30-60 seconds. The highlight of this recipe is the cilantro ranch dipping sauce. This delicious sauce combines ingredients such as fresh cilantro, sea salt, ranch dressing, Greek yogurt, and lemon juice.
http://blogchef.net/avocado-fri es-recipe/
¼ cup flour
1 teaspoon salt
2 large eggs (beaten)
1 ¼ cups Panko breadcrumbs
2 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
Canola oil (for frying)
Grated parmesan cheese (optional)
Cilantro Ranch Dipping Sauce-
¼ cup non-fat Greek Yogurt (or sour cream)
pinch of sea salt
1 teaspoon fresh lemon juice
1 tablespoon cilantro (chopped)
1 tablespoon ranch dressing
Step 1: In a small bowl combine yogurt, a pinch sea salt, lemon juice, cilantro, and ranch dressing. Cover and refrigerate until needed.
Step 2: Add 1 ½ inches of oil in a medium saucepan and heat the oil until it reaches 375 degrees. You can also use a deep fryer for this. While the oil is heating, in a shallow plate or pie dish mix flour with ½ teaspoon of salt. In another shallow plate, add the Panko bread crumbs, and in an additional shallow plate, add the eggs.
Step 3: Sprinkle avocado slices with the remaining ½ teaspoon of salt. Roll each avocado slice first in the flour mixture, then dip in the egg mixture, and roll in the Panko breadcrumbs to coat. Place onto a baking sheet in a single layer.
Step 4: Add avocado slices to the hot oil in the sauce pan or deep fryer and fry in batches at 375 degrees until golden brown (this should only take about 30-60 seconds). Drain on paper towels. Sprinkle with grated parmesan cheese if desired and serve with cilantro ranch dipping sauce.
Easy Guacamole
http://ww w.dltk-kids.com/world/mexico/easy_guacamole_recipe.htm
2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste
Peel avocados and remove the pit
Peel and mince the onion and the garlic
Chop the tomato.
Mash the avocado in a bowl and then stir in the remaining ingredients.
Cucumber-Mango Salsa
(Makes 6 Servings)
This cucumber-mango salsa is great for picnics and parties, and is a perfect snack for the summer. This salsa includes ingredients such as mangos, cucumber, onion, cilantro, and jalapeno pepper. If you want you could add additional ingredients such as green or red bell pepper. You can serve this salsa with tortilla chips but it goes even better served on grilled chicken or other types of meat; it would be perfect to serve with Jerk chicken. In the near future I am going to use a salsa similar to this for Jerk burgers. If you are looking for a delicious and refreshing treat for summer, give this recipe a try.
http://blogchef.net/cucu mber-mango-salsa-recipe/
3 mangos (peeled, seeded, and diced)
1 cucumber (peeled, seeded, and diced)
2 jalapeno peppers (seeded and finely chopped)
1 large onion (finely chopped)
1 garlic clove (minced)
¼ cup fresh cilantro (chopped)
1 tablespoon lime juice
salt and pepper (to taste)
Step 1: in a large mixing bowl stir lightly stir together mango, cucumber, jalapeno pepper, onion, garlic, and cilantro. Season with lime juice, salt, and pepper. Toss lightly to coat.
Step 2: Refrigerate for at least 2 hours before serving to allow the flavors to blend.
smokehouse ice cream
Makes about 2-1/2 cups;
This yummy dessert has a rich, faintly smoky flavor courtesy of wood-smoked bacon mixed into the custard.
http://www.recipe.com/smokehouse-ice-cream/?sssdm h=dm17.604724&esrc=nwrc062812&email=1435375859
2 slices wood-smoked bacon
1 cup whole milk
1/3 cup sugar
3 egg yolks, lightly beaten
1 cup whipping cream
1/2 tsp. vanilla
1. In a skillet cook bacon over medium heat until crisp and browned. Remove bacon from skillet; drain well on paper towels. Separate meat of bacon from fat; finely chop meat. Discard fat.
2. For custard, in a 2-quart saucepan combine milk, sugar, egg yolks, and chopped bacon. Cook and stir over medium heat until mixture just coats the back of a clean metal spoon. To cool, place custard in a large bowl of ice water for 1 to 2 minutes, stirring constantly.
3. Pour custard in a bowl; cover with plastic wrap. Refrigerate 4 to 24 hours. Strain out bacon; discard. Stir whipping cream and vanilla into chilled custard.
4. Freeze cream mixture in 1-1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to freezer container; seal and freeze 4 hours. Makes about 2-1/2 cups; 10 (1/4-cup) servings.
Tip
Coating on the spoon should be fairly thick. Drawing a finger through the coating, the edges along the path should hold their shape.
Honey Mustard Chicken Wings Beef Quesadillas
Avocado Fries with Cilantro Ranch Dipping Sauce
Easy Guacamole
Cucumber-Mango Salsa and tortilla chips
smokehouse ice cream
The Recipes
Honey Mustard Chicken Wings (Makes 4 Servings)
There is just something about that flavor of honey mustard sauce brushed on grilled chicken wings that I love. These wings are not just brushed with a sauce but they are marinated for even more flavor. The marinade comes ingredients such a BBQ sauce, hot sauce, Dijon mustard, orange zest, and honey. One ingredient that I really found to stand out in this recipe is the orange zest. Adding orange zest to the marinade delivers and interesting and unique flavored to the chicken wings once they are done grilling. If you want the most flavor, the chicken wings should be placed into the marinade overnight. This recipe is great for summer grilling and for the upcoming football season.
http://blogchef.n et/honey-mustard-chicken-wings-recipe/
Marinade-
3lbs chicken wing drumettes (patted dry with paper towels)
¼ cup BBQ sauce
1 tablespoon orange zest (finely grated)
¼ cup hot sauce
¼ cup honey
¼ cup Dijon mustard
Honey Mustard Sauce-
3 tablespoons butter
¼ cup honey
2 tablespoons Dijon mustard
4 green onions (sliced)
Step 1: In a large bowl mix together BBQ sauce, orange zest, hot sauce, honey, and Dijon mustard. Add the chicken wings and toss to coat. Cover with plastic wrap and allow the chicken wings to marinade for at least 30 minutes (or up to overnight) in the refrigerator.
Step 2: In a small sauce pan over low heat melt the butter. Whisk in the honey and the mustard. Whisk until well combined. Remove from heat.
Step 3: Lightly grease the grates of an outdoor grill. Heat the grill to medium heat. Place chicken wings onto the grill and cook until crisp and fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking brush the chicken wings with the honey mustard sauce. Remove the wings from the grill, top with green onions, and serve.
Beef Quesadillas
(Makes 4 Servings)
I always enjoy a good Mexican recipe and these beef quesadillas made a simple and delicious dinner. I actually prefer using ground beef in quesadillas because it is a little easier than using chicken or steak. These quesadillas use a burrito-style filling which consists of taco seasoned ground beef, refried beans, and green chilies. You can use whatever type of cheese you like but I prefer Mexican cheese blend. These quesadillas go great served with salsa, guacamole, and sour cream. If you are looking for a dinner that is very easy to prepare, this is the one!
http://blogchef.net/beef-que sadillas-recipe/
1lb ground beef
½ cup refried beans
1 (4 ounce) can chopped green chilies (drained)
½ teaspoon dried oregano
½ teaspoon ground cumin
2 teaspoons chili powder
½ teaspoon salt
4 (8 inch) flour tortillas
Butter (for spreading)
2 cups Mexican cheese blend
Step 1: In a large skillet, cook ground beef over medium heat until no longer pink. Drain any excess grease. Stir in fried beans, green chilies, oregano, cumin, chili powder, and salt. Cook over medium-low heat for 3-4 minutes or until heated through.
Step 2: Heat another skillet to medium-low heat. Brush one side of a tortilla with butter, place butter side down into the pan. Evenly sprinkle cheese over the top of the entire tortilla. On one half on top of the tortilla, add some of the meat mixture. Cook until the bottom has browned and the cheese has melted. With a spatula fold the half of the tortilla without the meat mixture over the half with the meat mixture and press down. Remove from the pan. Repeat with remaining tortillas.
Step 3: Cut into wedges and serve.
Avocado Fries
(Makes 4 Servings)
These avocado fries are a very unique and delicious appetizer. If you are looking for something different to serve at a party or just to make at home, you should give this recipe a try. Basically this recipe consists of sliced avocados that are rolled in breadcrumbs and then fried until golden brown. Rolling the avocado slices in the breading mixture does require a little work, but its well worth it. The coated avocados do not take very long to cook in the oil, so be careful not to burn them. They should be golden brown in about 30-60 seconds. The highlight of this recipe is the cilantro ranch dipping sauce. This delicious sauce combines ingredients such as fresh cilantro, sea salt, ranch dressing, Greek yogurt, and lemon juice.
http://blogchef.net/avocado-fri es-recipe/
¼ cup flour
1 teaspoon salt
2 large eggs (beaten)
1 ¼ cups Panko breadcrumbs
2 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
Canola oil (for frying)
Grated parmesan cheese (optional)
Cilantro Ranch Dipping Sauce-
¼ cup non-fat Greek Yogurt (or sour cream)
pinch of sea salt
1 teaspoon fresh lemon juice
1 tablespoon cilantro (chopped)
1 tablespoon ranch dressing
Step 1: In a small bowl combine yogurt, a pinch sea salt, lemon juice, cilantro, and ranch dressing. Cover and refrigerate until needed.
Step 2: Add 1 ½ inches of oil in a medium saucepan and heat the oil until it reaches 375 degrees. You can also use a deep fryer for this. While the oil is heating, in a shallow plate or pie dish mix flour with ½ teaspoon of salt. In another shallow plate, add the Panko bread crumbs, and in an additional shallow plate, add the eggs.
Step 3: Sprinkle avocado slices with the remaining ½ teaspoon of salt. Roll each avocado slice first in the flour mixture, then dip in the egg mixture, and roll in the Panko breadcrumbs to coat. Place onto a baking sheet in a single layer.
Step 4: Add avocado slices to the hot oil in the sauce pan or deep fryer and fry in batches at 375 degrees until golden brown (this should only take about 30-60 seconds). Drain on paper towels. Sprinkle with grated parmesan cheese if desired and serve with cilantro ranch dipping sauce.
Easy Guacamole
http://ww w.dltk-kids.com/world/mexico/easy_guacamole_recipe.htm
2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste
Peel avocados and remove the pit
Peel and mince the onion and the garlic
Chop the tomato.
Mash the avocado in a bowl and then stir in the remaining ingredients.
Cucumber-Mango Salsa
(Makes 6 Servings)
This cucumber-mango salsa is great for picnics and parties, and is a perfect snack for the summer. This salsa includes ingredients such as mangos, cucumber, onion, cilantro, and jalapeno pepper. If you want you could add additional ingredients such as green or red bell pepper. You can serve this salsa with tortilla chips but it goes even better served on grilled chicken or other types of meat; it would be perfect to serve with Jerk chicken. In the near future I am going to use a salsa similar to this for Jerk burgers. If you are looking for a delicious and refreshing treat for summer, give this recipe a try.
http://blogchef.net/cucu mber-mango-salsa-recipe/
3 mangos (peeled, seeded, and diced)
1 cucumber (peeled, seeded, and diced)
2 jalapeno peppers (seeded and finely chopped)
1 large onion (finely chopped)
1 garlic clove (minced)
¼ cup fresh cilantro (chopped)
1 tablespoon lime juice
salt and pepper (to taste)
Step 1: in a large mixing bowl stir lightly stir together mango, cucumber, jalapeno pepper, onion, garlic, and cilantro. Season with lime juice, salt, and pepper. Toss lightly to coat.
Step 2: Refrigerate for at least 2 hours before serving to allow the flavors to blend.
smokehouse ice cream
Makes about 2-1/2 cups;
This yummy dessert has a rich, faintly smoky flavor courtesy of wood-smoked bacon mixed into the custard.
http://www.recipe.com/smokehouse-ice-cream/?sssdm h=dm17.604724&esrc=nwrc062812&email=1435375859
2 slices wood-smoked bacon
1 cup whole milk
1/3 cup sugar
3 egg yolks, lightly beaten
1 cup whipping cream
1/2 tsp. vanilla
1. In a skillet cook bacon over medium heat until crisp and browned. Remove bacon from skillet; drain well on paper towels. Separate meat of bacon from fat; finely chop meat. Discard fat.
2. For custard, in a 2-quart saucepan combine milk, sugar, egg yolks, and chopped bacon. Cook and stir over medium heat until mixture just coats the back of a clean metal spoon. To cool, place custard in a large bowl of ice water for 1 to 2 minutes, stirring constantly.
3. Pour custard in a bowl; cover with plastic wrap. Refrigerate 4 to 24 hours. Strain out bacon; discard. Stir whipping cream and vanilla into chilled custard.
4. Freeze cream mixture in 1-1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to freezer container; seal and freeze 4 hours. Makes about 2-1/2 cups; 10 (1/4-cup) servings.
Tip
Coating on the spoon should be fairly thick. Drawing a finger through the coating, the edges along the path should hold their shape.
