Friday, February 12, 2016

Stuffed Chicken Wings with Chipotle-Lime Dipping Sauce

Stuffed Chicken Wings with Chipotle-Lime Dipping Sauce
Recipe from: thehautemeal
Image credit: Stephanie
Stuffed Chicken Wings with Chipotle-Lime Dipping Sauce

The recipe is an approximation, since I basically tossed this together in the heat of a wing craving, but it’s pretty close to what I did. It makes 12 wings.Stephanie


12 whole chicken wings

Vegetable oil for frying

1 lb of ground pork

1/3 cup of chopped green onions

4 oz can of diced chilies

1 heaping tbsp of chopped garlic

2 tbsp of your favorite taco seasoning (I used a mix from a local Mexican store)

8 oz of cream cheese

1/2 cup all-purpose flour

1 to 1½ tsp salt

1/2 tsp pepper

1/4 tsp white pepper

1 tbsp taco seasoning

1 tsp cumin

1 tsp chili powder

Chipotle-lime sauce:

2 tbsp sour cream

2 tbsp garlic mayonnaise (mine was homemade, but you can approximate with jarred mayo 
and maybe 1/2 tsp of crushed garlic)

1 to 2 tbsp of canned chipotle purees (depending on your heat preference)

A healthy squeeze of fresh lime, about 2 tsp

Fresh cracked pepper to taste


Combine all ingredients for the chipotle-lime sauce thoroughly in a small bowl, season to 
taste with pepper (and salt if you need it, but I didn’t), and refrigerate while the wings are 

In a large skillet, brown the pork over medium-high heat.

Stir in the onions, garlic, chilies, and taco seasoning, and sauté until fragrant, just a minute 
or so.

Add the cream cheese, and stir in until thoroughly incorporated.

Remove from heat and allow cooling while you prep the wings.

To prep the wings, cut off the wing tip with a sharp knife.

This should remove the cartilage at the joint and separate the two small wing bones from 
one another. Then remove the two small bones by gripping each one firmly by one end, give 
it a sharp twist and pull.

If this is too hard (slippery hands and what-not), you may want to use pliers.

It may take more than one twist to sever the bone from the joint.

You’ll get the hang of it.

Don’t worry about removing the large drumette bone, just slide your fingers down into the 
drumette and gently separate the skin and meat from the bone to make a nice pocket.

Once the wings have all been deboned, scoop the cooled filling into each wing, a heaping 
tablespoon per wing.

You could close the pocket with toothpicks, but I simply folded mine over.

I did have a little filling left at the end, but not much. If you have any left, just fold it into a 
tortilla and have a little snack.

Heat the oil in a large skillet (simply wash and re-use the same pan you used for the pork 
mixture) over medium-high heat, and allow to come to temperature for frying – around 375 

While that’s heating, combine the flour, salt, peppers, cumin, chili powder, and taco 
seasoning in a large zip-lock bag.

Seal, and toss lightly to combine.

Taste for seasoning, and adjust accordingly.

Add the wings, 6 at a time to the bag and toss gently to coat with the seasoned flour.

When the oil is ready, fry a few wings at a time for about 7 to 8 minutes per batch, flipping 
them halfway through so they brown evenly.

Drain the finished wings on crumpled paper towels and repeat the cooking process with any 
remaining wings.

Serve with the sauce.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal

Thursday, February 11, 2016

Delicious Mini Milk Bread

Delicious Mini Milk Bread
Recipe from: dailydelicious
Image credit: dailydelicious
Delicious Mini Milk Bread!

“And the most magical moment is when the freshly baked bread comes out of the oven and fill your home with delicious aroma, well, I think you should start baking bread now!” dailydelicious


230 g All purpose flour

60 g Bread flour

125 g Whole milk

4 g Instant yeast

50 g Egg (about 1)

38 g Sugar

5 g Salt

63 g Unsalted butter

Pearl sugar, for sprinkle at the top


Mix the milk and yeast together, set aside.

Put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again.

Pour the liquids mixture and egg into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead.

Knead by using the heel of your hands to compress and push the dough away from you, 
then fold it back over itself.

Until all the dough is moisten.

Add the soften butter, give the dough a little turn and repeat.

Put the weight of your body into the motion and get into a rhythm.

Keep folding over and compressing the dough.

Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost 
satiny, the dough will stop sticking to your hand.

Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove 
for about 30 minutes.

Preheat the oven to 210°C

Gently press down the dough and cut the dough into 10 pieces, let the dough rest for 15 

Use a rolling pin to roll the dough into a circle, about 8 cm.

Fold the dough and roll into a small batard.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes.

Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough.

Sprinkle the pearl sugar on top.

Bake for 10-12 minutes, or until the bread is golden.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

Orange Chicken

Orange Chicken
Recipe from: blogchef
Image credit: Bobby
Orange Chicken

What really makes this recipe stand out is the combination of both orange and lemon juice.Bobby



2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)

1 ½ cups all purpose flour

1 egg (beaten)

¼ teaspoon salt

¼ teaspoon pepper

Oil (for frying)

Orange Sauce:

1½ cups water

2 tablespoons orange juice

¼ cup lemon juice

1/3 cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon orange zest (grated)

1 cup packed brown sugar

½ teaspoon ginger root (minced)

½ teaspoon garlic (minced)

2 tablespoons green onion (chopped)

¼ teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Cooking Instructions:

Combine flour, salt, and pepper.

Dip chicken in egg mixture and shake in flour mixture to coat.

Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice 
vinegar, and soy sauce.

Blend well over medium heat for a few minutes.

Stir in brown sugar, orange zest, ginger garlic, and onion.

Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.

Slowly stir cornstarch mixture into sauce until it thickens.

Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with 
green onions.


Read more and enjoy this amazing recipe and many more when visiting blogchef

Tuesday, February 9, 2016

Walnut-Bacon Cheese Ball

Walnut-Bacon Cheese Ball
Recipe from: thehautemeal
Image credit: Stephanie

Walnut-Bacon Cheese Ball

It’s also perfect for using up leftover little bits of cheese: cheddar, mozzarella, pepper jack, etcStephanie


8 oz cream cheese, softened

1/2 cup milk (skim or low fat is fine)

6 oz cheddar, shredded or cut into small cubes

4 oz Monterrey Jack, shredded or cut into small cubes

1 oz blue cheese, crumbled

1/2 cup green onions, finely chopped, reserve 2 tbsp

10 oz bacon, cooked and crumbled, divided in half

2/3 cup chopped walnuts, divided in half (toasted if desired, but it’s not necessary)

1/4 cup finely chopped parsley (about a small palm full)


Combine the milk and cheeses in a food processor fitted the with blade attachment, and 
blend until very smooth, pausing occasionally to scrape down the sides of the processor 

Add the onions (minus the 2 tbsp), and half the walnuts and bacon to the cheese mixture, 
and pulse briefly to combine.

Scrape the mixture out into to a large piece of plastic wrap, then form it into a ball and wrap 

Place it into a small bowl to help the ball keep its shape, and then refrigerate until firm, 
about 2 hours.

Meanwhile, combine the remaining bacon, walnuts, parsley, and green onions on a plate.

Remove the plastic wrap, and roll the cheese ball in the walnut-bacon mixture until the 
cheese is evenly coated.

Wrap the ball back up, and refrigerate until you’re ready to serve.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal

Monday, February 8, 2016

Zesty Italian Wrap

Zesty Italian Wrap
Recipe from: favfamilyrecipes
Image credit: Echo
Zesty Italian Wrap

When I am making a wrap to pack in a lunch box, I roll it up as tightly as possible and wrap it in plastic wrap.  This keeps the wrap secure holds all the contents in place until its time to eat so it doesn’t get soggy.Echo


Flour tortillas

Ham, thinly sliced

Salami slices

Pepperoni slices

Provolone cheese slices

Lettuce leaves

Banana peppers

Zesty Italian dressing


Layer meats, cheese, lettuce leaves, and banana peppers on top of a flour tortilla.

Drizzle dressing carefully over peppers and lettuce.

Roll the wrap up tightly.

Cut in half and wrap in plastic wrap.

Keep refrigerated until ready to serve.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Pineapple Salsa

Pineapple Salsa
Recipe from: blogchef
Image credit: Bobby
 “A perfect slightly spicy, light, and colorful summer snack: pineapple salsa.” Bobby


1 cans pineapple chunks

1 onion (diced)

1 Red bell pepper (diced)

1 Green bell pepper (diced)

1 teaspoon cayenne pepper

2 tablespoons coriander leaves (chopped)

1 tablespoon lemon juice

1 jalapeno pepper (optional)

Salt (to taste)

Cooking Instructions:

Combine pineapple, red bell pepper, onion, and green bell pepper in a bowl and mix.

Add in cayenne pepper, coriander leaves, and lemon juice.

Mix well.

Let refrigerate until ready to serve.  

Read more and enjoy this amazing recipe and many more when visiting blogchef

Saturday, February 6, 2016

Chicken Meatballs with Peach Dipping Sauce

Chicken Meatballs with Peach Dipping Sauce
Recipe from: thehautemeal
Image credit: Stephanie
Chicken Meatballs with Peach Dipping Sauce

“I really like how the bacon infuses the chicken with a hint of smoke, and the savory peach sauce leaves a little heat at the back of your throat.” Stephanie


One recipe for chicken meatballs (just the meatballs, no sauce)

1lb sliced peaches (or 1 16oz bag of frozen peaches)

1/2 cup water

1/2 cup sugar

1 tbsp molasses

1 tbsp cider vinegar

1/8 tsp ground cloves

1 small onion, roughly chopped

1/2 tsp crushed red pepper

1 large clove garlic, smashed and peeled


Preheat the oven to 375ºF.

Line a large baking sheet with foil and lightly oil it with cooking spray or a little vegetable oil.

Set aside.

Combine all of the sauce ingredients in a medium saucepan, and bring to a boil.

Reduce the heat and simmer until the peaches and onions are very soft.

Pour the mixture into a blender, and blend until very smooth.

Press the peach sauce through a fine mesh sieve.

Set the sauce aside.

Meanwhile, combine the ingredients for the meatballs per the directions.

Use a melon baller or a tablespoon to scoop out 24 equal portions for the meatballs, and 
arrange them on the baking sheets, leaving a bit of space between them.

If you lightly wet your hands the meatballs will form better and stick less.

Bake until lightly browned and cooked through, about 15 to 20 minutes.

Serve the meatballs with the peach sauce.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal

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