Caribbean Chicken Wings

Hi everyone!

Can you believe it's the end of 2011? We'll be celebrating with friends so I thought I would give you a recipe for Caribbean Chicken Wings. My 10 year old would probably love these. I would think once they're done, you could throw them in your crockpot for a party.

Caribbean Chicken Wings
Amy (amylz)
Recipe courtesy Sunny Anderson, 2008

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Sweet Chicken Bacon Wraps

Hi everyone! Merry Christmas!

I'm sure many of you have leftovers from Christmas that you'll be enjoying but we never end up with any leftovers. That's one of the down sides of not hosting Christmas dinner. So, we'll be having Sweet Chicken Bacon Wraps. These could also be considered an appetizer I would think. They sound great! The only thing I would suggest is lining your pan with foil and poking some holes in it. This seems like it would be very messy to clean up. We'll also be having roasted potatoes and tomato slices.

Sweet Chicken Bacon Wraps
Amy - amylz
Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Marinated Mixed Olives, Jalapeno Pepper Poppers, Sweet and Sour Meatballs, PHILLY Shrimp Cocktail Dip, Pickles in a Blanket

Hi everyone!

Tomorrow is Christmas Eve and I'm hosting my family. I've decided to go with heavy appetizers. I'll fill in with veggies, crackers, and things like that. Here is what I have planned:

Marinated Mixed Olives
Amy - amylz
Recipe courtesy Dave Lieberman

Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs, crushed
Kosher salt, to taste
Slivered garlic, to taste

If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

Jalapeno Pepper Poppers
my4bunnies via *rebecca*

fresh jalapenos (we usually get about 20 medium ones)
1 8 oz block of cream cheese, softened
2 cups shredded Monterrey Jack or Colby cheese
6 bacon strips cooked till crispy, drained and crumbled
1/4 tsp. salt
1/4 tsp. chili powder

Blend the above ingredients together in a bowl. Cut jalapenos in half lengthwise, de-seed and stuff with mixture. Bake at 350 degrees uncovered on a baking sheet sprayed with Pam.The length of baking time determines how hot the peppers will be. (We usually cook ours for 30 minutes.)
Hot = 20 minutes, Medium = 30, Mild = 40

Sweet and Sour Meatballs I
Amy - amylz
All Recipes

2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly

1. In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
2. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

PHILLY Shrimp Cocktail Dip
Amy - amylz
3 cups or 24 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 lb. cooked shrimp, chopped (2 cups)
3/4 cup KRAFT Cocktail Sauce
1/4 cup KRAFT Shredded Parmesan Cheese
2 green onions, sliced

SPREAD cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese. SPRINKLE with Parmesan cheese and onions. SERVE with Ritz Crackers.

Pickles in a Blanket
Amy - amylz
Family Fun

12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained, plus more if needed

Spread each salami slice with a thin layer of cream cheese to within 1/4 inch of the edges. Place a gherkin pickle or two in the center of a salami slice. Roll up each salami slice, jelly-roll style. Cut each roll into thirds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).