Category: chicken

Garlic Butta Hot Wings

Garlic Butta Hot Wings

Wowzah! These are super hot. I mean, they taste delicious but I couldn’t eat more than two and my hubby ate about 4 and I have no idea how. There were no shirts being offered and my pic wasn’t going on a wall so 2 was enough for me. If you love spicy food, these have a great flavor!

WWSPoints: 11 points*

Makes: 4-6 servings

Total: 1 hr 40 min

1 tablespoon granulated garlic

1 tablespoon cayenne pepper

1 tablespoon mustard powder

1 tablespoon freshly cracked black pepper

1/2 teaspoon ground white pepper

2 teaspoons ground cumin

4 pounds chicken wings, tips removed

For the sauce:

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic (about 2 cloves)

1 jalapeno pepper, minced (remove seeds for less heat)

1 12 -ounce bottle hot pepper sauce

4 tablespoons unsalted butter

1 tablespoon white vinegar

1 tablespoon fresh lime juice

 

Directions

Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce.

Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours.

Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes.

Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

Now Let’s Dish– As I said before, this is HOT! I liked that this recipe uses a grill. Usually when I think of wings I do not think of grilling but it worked and worked well. I would not mind trying this method again with a milder sauce. I think I may try the same recipe but find ways to greatly decrease the spice without decreasing the flavor.

Recipe from Food Network Magazine

*Points based on adding ingredient points and dividing by servings.

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Slow-Cooker Barbecue Chicken Sandwiches

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Slow-Cooker Mexican Barbecue Chicken Sandwiches

Yummmmy, filling and messy. Loved by all.

WWSpoints: Approximately 23 points*

Makes: 4

Active: 35 min.

Total: 6 hr 35 min.

6 Large skinless, boneless chicken thighs (about 2 lbs.)

Kosher salt

2 tsp. Ground cumin

1 chipotle chili in adobo sauce, chopped, plus 3 Tbsp. sauce from the can

1 cup canned crushed fire-roasted tomatoes

½ medium onion, graded

2/3 cup ketchup

3 Tbsp. plus 1 tsp. packed light brown sugar

¼ cup apple cider vinegar

1 Tbsp. Worcestershire sauce

¼ cup vegetable oil

2 cups shredded red cabbage

2 radishes, thinly sliced

3 scallions, thinly sliced

1 avocado

4 sesame hamburger buns

8 thin slices Monterey jack cheese (about 4 ounces)

  1. Season the chicken with salt and the cumin; transfer to a 6-to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, six hours.
  2. Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Poor the liquid into a small saucepan, leaving any fat in the cup. (alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 Tbsp. brown sugar, 2 Tbsp. Cider vinegar, and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
  3. Meanwhile, with 2 Tbsp. Vegetable oil and the remaining 2 Tbsp. cider vinegar and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and half tsp. salt; toss. Set aside.
  4. Heat the remaining 2 Tbsp. vegetable oil in a large non-stick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but half cup of the sauce; season with salt.
  5. Pre-heat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes top with the slaw, avocado, and roll tops. Serve with the remaining sauce.

Now Let’s Dish- This was really good. I was not really sure if the kiddos would like it or not but it turned out they loved it. It was very filling. I could have had half of it with a salad or maybe a nice corn on the cob and been fine but instead I ate the whole darn thing.

Reference: Food Network Magazine September 2016

*The WW points are figured out by adding all of the ingredients and dividing them by slowcookermexicanbbqchickensandwichsaucefinalserving sizes.

Chicken Potpie with Cheddar Biscuit Topping

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Chicken Potpie with Cheddar Biscuit Topping

This is a warm and delicious comfort meal. Our youngest did try to eat around the broccoli and peas but alas the vegetables prevailed! I did step 1 in advance which really helped it to be an easy prep meal once I was home from work. Gotta love easy and yummy. See below for more details

Special Equipment: Dutch Oven (not necessary)

WWSPoints: N/A

Makes: 9 Servings

Prep: 20 MIN

Bake: 45 MIN

4 cups cubed cooked chicken

1 pkg. (12 oz.) frozen broccoli and cheese sauce

1 can (10 3/4 oz.) condensed cream of chicken and mushroom soup, undiluted

1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted

2 medium potatoes, cubed

¾ cup chicken broth

2/3 cup sour cream

½ cup frozen peas

¼ tsp. pepper

TOPPING

1 ½ cups biscuit/baking mix

¾ cup shredded sharp cheddar cheese

¾ cup 2% milk

3 Tbsp. butter, melted

  1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350 for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Now Let’s Dish- I prepared step 1 in the morning and put in the refrigerator once it slightly cooled. I used a large pot instead of a Dutch Oven. It took a sec for the broccoli to soften out of the block shape but nothing a wooden spoon could not fix.

I used Red Lobster Biscuit Mix. As you can imagine, it was a delicious crust for the dish. I used medium cheddar as well because I have found the kiddos do not like, well the sharpness, of sharp cheese.

Recipe from Taste of Home-Casseroles

Chicken, Broccoli Mac & Cheese

Chickenbrocmac&cheese

Chicken, Broccoli Mac & Cheese

What can I say, this does not look as yummy as it tastes. I may have slightly overcooked the broccoli so it was not as solid as it could be which also contributed to the overall ugliness of the dish. Super easy, and the “hidden broccoli” was too hard to avoid for the little ones. see below recipe for more notes & WW tips

WWS Points- 20 no sugar facts available

Servings: 4

Start to Finish: 25 minutes

8 ounces dried rigatoni
2 cups fresh broccoli florets
1  2 to 2 1/4- pound whole roasted chicken
1  5.2-ounce package semi soft cheese with garlic and fine herbs
3/4 cup to cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 tsp. Freshly ground black pepper
Snipped fresh Italian (flat-leaf) parsley

1. In a large saucepan cook pasta according to package directions, adding broccoli during the last 3 minutes of cooking. Meanwhile, remove chicken from bones; discard bones. Coarsely chop chicken. Drain pasta and broccoli; set aside.

2. In the same saucepan combine cheese, 3/4 cup of the milk, the tomatoes, and pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with some of the remaining milk. Sprinkle with parsley.

Now Let’s Dish: My hubby is not a big sundried tomato fan so I went very light on them, very light. It is definitely filling and yummy.

WW Tips: I do seem to struggle every time I have to cook with rotisserie chicken. I want to eat it all up so I make sure to have veggies and dip available. I served myself 1/8th so 10 points and had a large “Italian Salad” that included shredded parmesan, pepperoncini, black olives, romaine and Olive Garden light dressing (5 pts).

Recipe from Shortcut Cooking Magazine