football Archives | Mama Harris' Kitchen

Hawaiian BBQ Chicken Wings

October 19, 2016 by MamaHarris 10 Comments

We’re baaaaccckkkk!!! That’s right, friends. This will be the third year in a row that Mandi from Chewsy Lovers and I share all types of flavors of chicken wing recipes every week for at least one month (we’ve been known to extend this). It’s football season and we like variety, so we like to get creative and SHARE! This week for my very first wing recipe for football season of 2016 I made Hawaiian BBQ Chicken Wings. If you’ve followed along before you know that I like to come up with a wide variety of ways to make my wings. From baked, breaded, fried or boneless I always have a new technique. I also like to create dipping sauces for these wings, but this weeks wings were tasty on their own. Absolutely no sauce was needed; just tasty, finger licking goodness!

My family loves going to our local Hawaiian BBQ spot, that sweet tangy flavor is unbeatable and I wanted to create something that had the same flavors. For the sauce I just used my favorite barbecue sauce, added pineapple juice and honey with a few other flavorings and did a quick fry of the chicken before covering it with the sauce and baking it. Sticky, tasty wings were ready in no time!

Follow Mama Harris’ Kitchen’s board #ChicksWingIt on Pinterest.

Mandi recently shared her Sour Cream and Onion Chicken Wings that you must check out. You can also check out our Pinterest board that I linked above if you’re looking for more wing recipes. We have a full season ahead of us and we’re just getting warmed up. We love to see our recipes recreated, so be sure to share with us on Instagram and Twitter and tag us with the hashtag #ChicksWingIt so we can cheer you on!

Hawaiian BBQ Chicken Wings Ingredients:

4 lbs. chicken wings
garlic salt
ground black pepper
1 cup corn starch
3 eggs
oil, for frying
1 cup barbecue sauce
2/3 cup pineapple juice
1/2 cup honey
1/4 cup light brown sugar
1 tablespoon soy sauce
1 tablespoon chopped garlic
2 green onions, chopped

Directions:

In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.

Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.

While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.

Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.

Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.

They’ll be crispy and sticky. Remove from oven and allow to cool.

Garnish with green onions and serve. Enjoy!

Hawaiian BBQ Chicken Wings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Hawaiian BBQ Chicken Wings

Hawaiian BBQ Chicken Wings are quick fried, then baked and covered in a homemade sweet and tangy sauce that will have your guests cheering YOU on!

Ingredients

4 lbs. chicken wings
garlic salt
ground black pepper
1 cup corn starch
3 eggs
oil, for frying
1 cup barbecue sauce
2/3 cup pineapple juice
1/2 cup honey
1/4 cup light brown sugar
1 tablespoon soy sauce
1 tablespoon chopped garlic
2 green onions, chopped

Instructions

In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.
Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.
While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.
Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.
Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.
They'll be crispy and sticky. Remove from oven and allow to cool.
Garnish with green onions and serve. Enjoy!

https://mamaharriskitchen.com/2016/10/hawaiian-bbq-chicken-wings/

What’s your favorite flavor chicken wings?

Red and Gold Flatbread Pizza

September 21, 2016 by MamaHarris 10 Comments

Special thanks to Sprouts Farmers Market for sponsoring this very special football inspired recipe for a Red and Gold Flatbread Pizza!

One of my favorite parts of the Fall season is that it’s time for football. If you didn’t know by now, my house is pretty devoted to this sport during this time of year. From watching our favorite professional teams to college games, heading out on Friday nights for our own boys’ high school games or Saturday mornings for the youngest Harris player – football pretty much encompasses our lives this time of year.

While I enjoy watching my favorites, I also love gathering with my loved ones and enjoying the food. I’m a huge fan of snacking and finger foods, so this is the perfect season to encompass all of my very favorite things in one. Yup, fall, family and football – it doesn’t get much better than that, does it? In the spirit of our favorite sport during our favorite season, I decided to create some fun themed healthy finger foods to snack on while enjoying our favorite past time. Since my family is from Northern California, more specifically the Bay Area, we’re split down the middle when it comes to our favorite bay area football teams. I decided to make a little something for the San Francisco fans, and it comes in the form of these fun and tasty red and gold flatbread pizzas.

I got everything I needed from Sprouts Farmers Market, they have so many great products under the Sprouts store brand. I loved the idea of making something meatless to snack on since we do have a vegetarian in the family, and I had a little fun choosing all red and gold ingredients too! Of course, you can totally customize this for some of your own favorite team colors if needed. It’s all about fun and tasty food you can enjoy together, right?

Roasted Beets Ingredients:

1 red beet, peeled and sliced
1 golden beet, peeled and sliced
Extra Virgin Olive Oil
Salt and Pepper

Flatbread Pizza Ingredients:

1 package Sprouts Brand Original Tandoori Naan Flatbread (contains 3 per package)
4 oz Sprouts Brand Roasted Red Pepper Hummus
1 cup Sprouts Brand Shredded Mozzarella
1 red beet, peeled, sliced and roasted (recipe above)
1 golden beet, peeled, sliced and roasted (recipe above)
1 red tomato, sliced thinly
1 yellow tomato, sliced thinly
1 red pearl onion, peeled and sliced
1 gold pearl onion, peeled and sliced
Extra Virgin Olive Oil

Directions:

Preheat the oven to 375 degrees.

Once the beets are peeled, slice them into 1/4 inch slices and coat them in a bit of extra virgin olive oil. Lightly season with salt and pepper, then place on parchment paper and roast for about 15-20 minutes. Flip the slices over, then bake for another 10-15 minutes or so. Remove from oven and allow to cool, then cut into small bite sized chunks to be used as a pizza topping.

Preheat your oven to 400 degrees.

Generously spread the roasted red pepper hummus on each Flatbread, then top with shredded mozzarella.

Add beet slices to each flatbread, then top with red and yellow tomato slices and sliced pearl onions.

Put the flatbreads on parchment paper and drizzle each of them with a bit of extra virgin olive oil, then bake for 10-12 minutes.

Serve with red and golden delicious apple slices and potato chips made with red potatoes and Yukon gold potatoes.

Slice into each flatbread and enjoy!

Red and Gold Flatbread Pizza

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 3 flatbread pizzas

Red and Gold Flatbread Pizza

Healthy snacking for football enthusiasts - a tasty Flatbread Pizza to serve on game day with red and gold ingredients for 49ers fans to enjoy!

Ingredients

Roasted Beets Ingredients:

1 red beet, peeled and sliced
1 golden beet, peeled and sliced
Extra Virgin Olive Oil
Salt and Pepper

Flatbread Pizza Ingredients:

1 package Sprouts Brand Original Tandoori Naan Flatbread (contains 3 per package)
4 oz Sprouts Brand Roasted Red Pepper Hummus
1 cup Sprouts Brand Shredded Mozzarella
1 red beet, peeled, sliced and roasted
1 golden beet, peeled, sliced and roasted
1 red tomato, sliced thinly
1 yellow tomato, sliced thinly
1 red pearl onion, peeled and sliced
1 gold pearl onion, peeled and sliced
Extra Virgin Olive Oil

Instructions

Preheat the oven to 375 degrees.
Once the beets are peeled, slice them into 1/4 inch slices and coat them in a bit of extra virgin olive oil.
Lightly season with salt and pepper, then place on parchment paper and roast for about 15-20 minutes.
Flip the slices over, then bake for another 10-15 minutes or so.
Remove from oven and allow to cool, then cut into small bite sized chunks to be used as a pizza topping.
Preheat your oven to 400 degrees.
Generously spread the roasted red pepper hummus on each Flatbread, then top with shredded mozzarella.
Add beet slices to each flatbread, then top with red and yellow tomato slices and sliced pearl onions.
Put the flatbreads on parchment paper and drizzle each of them with a bit of extra virgin olive oil, then bake for 10-12 minutes.
Serve with red and golden delicious apple slices and potato chips made with red potatoes and Yukon gold potatoes.
Slice into each flatbread and enjoy!

https://mamaharriskitchen.com/2016/09/red-gold-flatbread-pizza/

Do you love Game Day recipes?

Find more fun tips, ideas and inspiration for game day – including appetizers, snacks and other fun and colorful options at the Sprouts Brand Website!

Street Style Grilled Hot Dogs

April 18, 2016 by MamaHarris 16 Comments

This post is sponsored by Hebrew National via Mode Media.

Every year in the Harris household starts off with a bang. It’s almost as though we hit the ground running! 4 out of the 5 kids in our home celebrate birthdays during the first four months of the year, then my birthday and Mr. Harris’ soon follow in May. It feels as though it’s the holiday season, we blink, and it’s summer. With all of the celebrating that we do during those months, food is always served. Luckily we live in a part of California that keeps the weather separated into two categories year round – rain and sunshine – and when it’s not raining, we love to grill. Actually, we’ve even been known to grill in the rain too!

This year Spring began early for us; we hit almost 90-degree weather just a few short weeks ago, so we’ve been enjoying our family time by grilling up some goodness. Some of our favorite things to slap on the grill are hot dogs, and my own personal favorite is Hebrew National® All-Beef Franks.

Hebrew National just tastes good. No added seasonings, no special tricks. Made of wholesome, quality ingredients, they’re tasty through and through. We are in a part of California that grows quality fruits and veggies that are so affordable that I don’t mind paying just a little bit more for all-beef hot dogs. To me the taste alone is worth it. And a quality frank deserves quality ingredients to go with it!

I remember the very first time I bit into a Hebrew National® All-Beef Frank. My taste-buds were on overload! I didn’t know a hot dog could taste so good!

I was obsessed from that day forward and love to add them to our grilling repertoire at every opportunity.

Of course I like to create my own spin on traditional favorites, so I can’t just serve a hot dog on a bun and call it a day. I took a cue from popular food trucks and decided to create my own extreme hot dog, overloaded with all my pantry staples. Onions, garlic, red and green bell pepper and even a bit of jalapeño for a little kick.

The result? A delicious, memorable hot dog we can celebrate year round. Cheers to that!

Ingredients for Street Style Grilled Hot Dogs:

1 package Hebrew National® All-Beef Franks
1 tablespoon extra virgin olive oil
1 small yellow onion, cut into thin strips
4 cloves garlic, minced
1 small red bell pepper, sliced into thin strips then cut in half
1 small green bell pepper, sliced into thin strips then cut in half
1 jalapeño pepper, finely chopped (with seeds)
Himalayan sea salt
fresh ground pepper
hot dog buns
ketchup
mustard

Directions:

Open your package of package Hebrew National® All-Beef Franks and slice a few lines across the middle of each one, opening them just a bit. Place on a heated grill over low heat, rolling as needed until browned.

While the franks are browning, sauté up the vegetables on the stove (you can also prepare this beforehand). In a medium sauté pan, heat extra virgin olive oil, then add onions. Lightly sauté over medium/low heat, adding the garlic, then the red and green bell peppers, and finally the chopped jalapeños with a bit of the Himalayan sea salt and some fresh ground pepper. Continue to toss them around a bit, until the vegetables are soft and fragrant – the onions should be a bit on the translucent side.

After you’ve turned the hot dogs the first time, you can add the buns to the top rack of your grill to create a nice toasted effect (optional). Once done, put the franks in the buns and top with ketchup and mustard.

Generously add the cooked veggies and serve with some kosher dill spears.

Enjoy!

Street Style Grilled Hot Dogs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 7 Street Style Grilled Hot Dogs

Serving Size: 1 Street Style Grilled Hot Dog

Street Style Grilled Hot Dogs

Grilled hot dogs prepared "street style" with all beef franks and plenty of tasty toppings. This is sure to be a summer staple.

Ingredients

1 package Hebrew National® All-Beef Franks
1 tablespoon extra virgin olive oil
1 small yellow onion, cut into thin strips
4 cloves garlic, minced
1 small red bell pepper, sliced into thin strips then cut in half
1 small green bell pepper, sliced into thin strips then cut in half
1 jalapeño pepper, finely chopped (with seeds)
Himalayan sea salt
fresh ground pepper
hot dog buns
ketchup
mustard

Instructions

Open your package of package Hebrew National® All-Beef Franks and slice a few lines across the middle of each one, opening them just a bit. Place on a heated grill over low heat, rolling as needed until browned.
While the franks are browning, sauté up the vegetables on the stove (you can also prepare this beforehand). In a medium sauté pan, heat extra virgin olive oil, then add onions. Lightly sauté over medium/low heat, adding the garlic, then the red and green bell peppers, and finally the chopped jalapeños with a bit of the Himalayan sea salt and some fresh ground pepper. Continue to toss them around a bit, until the vegetables are soft and fragrant - the onions should be a bit on the translucent side.
After you've turned the franks the first time, you can add the buns to the top rack of your grill to create a nice toasted effect (optional).
Once done, put the franks in the buns and top with ketchup and mustard.
Generously add the cooked veggies and serve with some kosher dill spears.
Enjoy!

https://mamaharriskitchen.com/2016/04/street-style-grilled-hot-dogs/

What makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.

Easy Recipes for your BIG Game Day Party!

February 1, 2016 by MamaHarris Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDayGlory #CollectiveBias

In case you live under a rock and didn’t know, I have some news to share.

The BIG GAME is coming up!! I’m not just talking any old game day… this is the big one. It’s touted as SUPER!! *wink*wink*

I know, I have so many game day recipes I’ve shared already. I can’t help it, this season is like holiday season for our family. My boys are into all the logistics and know everyone’s scoring record and when they were drafted and who’s getting traded and who’s injured and who’s doing well this season. While I enjoy all of that too, I’m also here for the food. Duh!

Okay, I also love to entertain and feed other people too. It’s sort of what I do. While my boys do like to go to the games once in a while, sometimes it’s just so much more fun to kick back at home and relax on your comfy couch to watch it all at your own leisure. Bonus, if you have people over there’s plenty of folks to help clean up, and you might even get out of doing the dishes altogether if you’ve picked your friends correctly!

So today we shall discuss some super easy recipes to serve at your SUPER BIG Game Day Party!

We have drinks – aka Pepsi™ Ice Cream Floats.
We have snacks – aka Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits.
We have chips & dip – aka Buffalo Chicken Dip served with TOSTITOS® chips and salsa on the side.
AND we even have dessert – aka Mini SNICKERS® Pies.

I even added some bowls for popcorn and a gorgeous fruit platter for the pickiest of snackers. There’s something for everyone!

I made the decor simple. Dark green (wipe-able and reusable) tablecloth. Simple ceramic white plates, trays and serving dishes. Cute paper plates in different sizes that go with a game day theme. I chose large black and white striped paper party plates, and smaller green and white paper party plates with some large gray napkins. Most of the foods are finger foods, so we didn’t have too much of a need for utensils aside from the parfaits. I added a cute cup full of spoons next to those. I also added fun paper straws and green and white or black and white patterns for a fun way to mix it up, in addition to two glass sizes for the fun Pepsi™ Ice Cream floats. I chose larger football shaped glasses, and smaller glass tumblers with gold dots on them that matches the gold confetti and the gold and white tassel garland hung behind the food station.

Now, for the food. Oh, the glorious food. I made a buffalo chicken dip for New Year’s Eve and while it was good it didn’t quite taste how I anticipated that it would. So I kept playing around with the recipe until I got something I absolutely love. This dip is so easy, and ohhhh so good. You can easily double (or triple) the recipe for a larger crowd.

I served the dip with TOSTITOS® chips, and I also kept some TOSTITOS® salsa on the side as well as one of their cheesy dips. I also made some fun little fruity yogurt parfaits that I served with vanilla and strawberry banana yogurt, strawberries and raspberries, and topped them off with some fun little cookie sticks that have ends dipped in white candy melts, then sprinkled with crushed Skittles®. Just for fun I used the rest of my Skittles® XL bag to fill up a tall vase that I could keep on the table, just in case anyone felt like grabbing a handful here and there.

Fun floats with vanilla bean ice cream, Pepsi™, whipped cream and a cherry are the way I choose to wash down all of this yummy food. I really can’t think of a better way! Last, but not least, we have mini SNICKERS® pies! This is the perfect occasion for miniature decadence. I used refrigerated pie crusts and cut them in a cute shape with a cookie cutter. Sprinkled the crust with some cinnamon sugar and baked it, then created a peanut butter mousse sprinkled with chopped SNICKERS® Minis and nuts. Filled the mini pies with the mousse, then topped with some more chopped up SNICKERS® Minis and drizzled with caramel and chocolate. YUM. I couldn’t stop at just pies, I had to serve some SNICKERS® Minis too, so I chose a unique display vase and kept them near the pies.

The thing with making a good food corner is having everything you might need to serve all in one place. There’s snacks, desserts, drinks and finger foods here, but there’s always room for some more. I have recipes for so many flavors of wings, you could always start there!

For an even more elaborate food table that is sure to have all you might need to party, you can also create your own snack stadium! Check out some of the amazing ones below for some inspiration, being sure to VOTE for your favorite for a chance to win the prizes listed below. You’ll also be eligible to WIN by uploading a photo your own special snack stadium to Instagram and using the hashtag #GameDayGlorySweepstakes! Best of luck to you!

Game Day Glory Sweepstakes

Mini SNICKERS® Pie Ingredients:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Directions:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.

Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.

The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.

Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.

Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.

Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Directions:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom. Add the shredded chicken and wing sauce to a separate bowl, mix until well combined. Carefully spread the chicken coated with sauce over the cream cheese.

Top the chicken with the blue cheese dressing, spreading out to the corners.

Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top. Bake in the preheated oven for 25-30 minutes.

Allow to cool, then add a bit of parsley for garnish.

Serve with TOSTITOS® chips and Enjoy!

Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®, crushed
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Directions:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl. Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet. Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate. Place sticks on a cooling rack.

While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt. Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.

Allow to dry on parchment paper, about 30 minutes.

Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Pepsi™ Ice Cream Floats

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Directions:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.

For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

Easy Recipes for your BIG Game Day Party!

Want to host a game day party and don't know where to start? I've got you covered with plenty of food ideas!

Ingredients

Ingredients for SNICKERS® Mini Pies:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Ingredients for Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Ingredients for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Ingredients for Pepsi™ Ice Cream Floats:

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Instructions

Directions for the SNICKERS® Mini Pies:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.
Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.
The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.
Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.
Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.
Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Directions for Buffalo Chicken Dip:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom.
Add the shredded chicken and wing sauce to a separate bowl, mix until well combined.
Carefully spread the chicken coated with sauce over the cream cheese.
Top the chicken with the blue cheese dressing, spreading out to the corners.
Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top.
Bake in the preheated oven for 25-30 minutes.
Allow to cool, then add a bit of parsley for garnish.
Serve with TOSTITOS® chips and Enjoy!

Directions for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl.
Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet.
Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate.
Place sticks on a cooling rack.
While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt.
Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.
Allow to dry on parchment paper, about 30 minutes.
Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Directions for Pepsi™ Ice Cream Floats:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.
For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

https://mamaharriskitchen.com/2016/02/easy-recipes-for-your-big-game-day-party/

Do you host a game day party?

Check out all the Game Day Glory for more snack stadiums and recipe ideas then head on over to Walmart for all your Game Day shopping and supplies! Look for end caps with official game day products.

Cheesy Bean Dip with a Kick!

January 19, 2016 by MamaHarris 5 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias

This was a weekend of some seriously emotional football games. Wow.

I know this time of year is really exciting and intense for football fans, and there was no exception of that at my house. There was yelling, excitement and even disappointment. As per usual, but at least we had this cheesy bean dip (with a kick) to help us through. This dip, aka “the dip”, is tasty and comforting which makes it the perfect dip to add to your game day table. Or for any occasion, really. It’s so simple to throw together with some of my favorite pantry staples, and even though it’d be great to serve with chips or chopped vegetables I love to serve it with some warm and toasty bread sticks. There’s just something so comforting about warm bread dipped in cheesy goodness that can make the most emotional football fan feel just a little bit better.

The dip is really simple, it may surprise you but it’s a mix of canned items and fresh ingredients making it such a breeze to whip up at a moments notice. Using canned items like RO*TEL Original Diced Tomatoes and Green Chilies along with Rosarita Green Chile and Lime Refried Beans, freshly shredded cheese and sautéed onions along with an additional kick from the added jalapeños. This dip is so simple, but it really does make such an impression.

The bread… oh the bread. There’s really nothing as delicious as fresh bakery bread. I’ve been a longtime fan of the bakery bread at Walmart, there’s such a variety it’s sometimes difficult to choose just one item. I always get the French and Italian breads, but these garlic and herb bread-sticks were also delicious. Once warmed in the oven they were toasty with a slight crisp to them, but still soft and luscious as bread should be.

When I shop weekly I get my staple items. I have a pantry that I keep stocked full with products that are always perfect to add to a variety of dishes. Canned refried beans are always on the list, they’re an easy protein and perfect for my vegetarian daughter to get some additional iron in her diet. Although I do like to make my own refried beans in a slow cooker, the canned variety are perfect for those times when you’re coming up with a meal in a pinch and don’t have hours to plan. I also stock up every time on RO*TEL because they are a perfect way to add both color and flavor to most meals with a bit of a kick from the green chilies. Fresh onions and garlic are also a part of each and every shopping trip and I always make sure I have a few different cooking sprays on hand. Fresh bakery bread is always a part of my list, I serve it with spaghetti, or create sandwiches and meals with it. This dip is a great way to use up all of those pantry staples in a super tasty way, so it’s something I serve often. My family has even dubbed it simply, “the dip” so that I always know what they want.

One thing about onions, they make me cry. Like, a lot. My eyes burn, and I’ll have tears just rolling down my face while I’m chopping an onion. The food processor helps, however I don’t always want to get that out or deal with cleaning it, so I’ve found that if you cut the onion on each end and peel the paper skin off, then submerge it in a bowl full of cold water for 15 minutes it does help with the whole crying issue.

Just pat the onion to dry and chop as usual. I still have a little bit of sensitivity, but it’s greatly reduced by soaking in water.

Another easy trick for quick prep is to spray my cheese grater with non-stick cooking spray like PAM before grating my cheese. Not only does this help immensely when I’m grating really soft cheese, it also allows for an easier clean up when I’m washing that cheese grater.

Win! Speaking of winning, now that most of my favorite teams are out for the Big Game next month, I’ll just have fun hosting on Game Day and munching on my favorite foods. I’m so excited that the game is hosted in my hometown this year! I’ll be sure to serve some of my top favorite game day food, like this cheesy bean dip!

Ingredients:

1/2 small yellow onion, diced
1-2 teaspoons extra virgin olive oil
salt and pepper
2 (16 oz) cans Rosarita Green Chile and Lime Refried Beans
2 (10 oz) cans RO*TEL Original, undrained
1/4 cup nacho sliced jalapenos, chopped
garlic salt
PAM nonstick cooking spray
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 tablespoon cilantro, chopped

Directions:

Preheat oven to 375 degrees. Begin by sautéing the onions in 1-2 teaspoons of extra virgin olive oil with a bit of salt and pepper. Remove from heat once the onions are a bit soft and fragrant.

In a mixing bowl, combine the Rosarita beans, the RO*TEL tomatoes (keep 2 tablespoons of tomatoes aside for the topping), the sautéed onions, the chopped jalapeños, and a few shakes of garlic salt. Mix until all ingredients are well combined.

Spray a deep dish pie plate with non-stick PAM cooking spray, then spread out the bean mix evenly across the pie plate. Top with the shredded cheese.

Add some extra slices of jalapeños, then add the reserved RO*TEL to the middle. Bake in preheated oven for 20 minutes.

Remove from oven and let cool, top with the chopped cilantro.

While the dip is cooling, heat up the bread so it’s warm and toasty. I used Garlic and Herb breadsticks that can be found in the Walmart bakery. Just heat them up a few minutes in the oven and they’re ready to go!

Serve with some appetizer plates.

Enjoy!

Cheesy Bean Dip with a Kick!

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

Cheesy Bean Dip with a Kick!

This kickin' cheesy bean dip is an absolute crowd pleaser, serve with toasty warm bread and you'll soon be everyone's favorite!

Ingredients

1/2 small yellow onion, diced
1-2 teaspoons extra virgin olive oil
salt and pepper
2 (16 oz) cans Rosarita Green Chile and Lime Refried Beans
2 (10 oz) cans RO*TEL Original, undrained
1/4 cup nacho sliced jalapenos, chopped
garlic salt
PAM nonstick cooking spray
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 tablespoon cilantro, chopped

Instructions

Preheat oven to 375 degrees.
Begin by sautéing the onions in 1-2 teaspoons of extra virgin olive oil with a bit of salt and pepper. Remove from heat once the onions are a bit soft and fragrant.
In a mixing bowl, combine the Rosarita beans, the RO*TEL tomatoes (keep 2 tablespoons of tomatoes aside for the topping), the sautéed onions, the chopped jalapeños, and a few shakes of garlic salt. Mix until all ingredients are well combined.
Spray a deep dish pie plate with non-stick PAM cooking spray, then spread out the bean mix evenly across the pie plate. Top with the shredded cheese.
Add some extra slices of jalapeños, then add the reserved RO*TEL to the middle. Bake in preheated oven for 20 minutes.
Remove from oven and let cool, top with the chopped cilantro.
While the dip is cooling, heat up the bread so it's warm and toasty. I used Garlic and Herb breadsticks that can be found in the Walmart bakery. Just heat them up a few minutes in the oven and they're ready to go!
Serve with some appetizer plates.
Enjoy!

https://mamaharriskitchen.com/2016/01/cheesy-bean-dip-with-a-kick/

Are you rooting for any teams that are still in the running for the Big Game?

Let me know if you’re an avid fan or if you just like the game day food. Either way, you can find everything you need for your Game Day food spread at your local Walmart. Be sure to check out the bakery section for some delicious breads and the produce section for fresh ingredients. You can also find the Rosarita beans in the Hispanic aisle and the RO*TEL in the spaghetti sauce aisle. If you need some more nonstick cooking spray, the PAM can be found in the baking aisle!

Beer Battered Fried Chicken Wings

November 18, 2015 by MamaHarris 8 Comments

During the month of October my good friend Mandi from Chewsy Lovers and I got together to bring you a month of wings every week. This was actually something that began last year, and was so well received we decided to bring it back again for football season. Now that October has come and gone and we’ve got quite the arsenal of wing recipes, I thought I’d come back in Mid-November with a little encore recipe to share with you. I might do this every so often, these wing recipes are hard to resist! This week I came up with a fun little recipe. Beer battered fried chicken wings, and you dip them in Malt Vinegar! How’s that for unique? For this recipe I decided to do a quick boil for the chicken, then once they are patted dry they are dipped in the beer batter and deep fried. I used an ale beer for this recipe since it’s what I had, but I imagine you can use any kind of beer, really. And if malt vinegar isn’t your thing, these are just as delicious dipped in barbecue sauce or even on their own. Be sure to check out all of the wings Mandi and I have shared, both last year and this year. You can follow our Pinterest board or search either of our sites. Also, if you happen to recreate any of our wing recipes, be sure to tag us in it with the hashtag #ChicksWingIt!

Ingredients:

1 large egg
3/4 cup beer (I used a white ale)
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic salt
canola oil
malt vinegar, for dipping

Directions:

Begin by whisking the egg, then slowly adding the beer to the egg mixture.

Whisk together until combined well.

In a separate small mixing bowl add the flour, baking soda and seasonings.

Slowly add the dry mixture into the egg and beer mixture.

Mix well and let sit for at least 30 minutes.

While the batter sits, bring a large pot of salty water to a boil, then add the wings. Boil for about 5 minutes, just until chicken begins to look like it’s cooking and is no longer raw.

Remove the chicken from the water and pat completely dry. Submerge the wing in the beer batter, you can add a few at a time.

Be sure both sides are coated well.

Add oil to deep fryer and bring temperature up to 375. Add a handful of wings at a time to the fryer, being sure to shake the chicken around a bit to get an even fry.

Once they are golden brown and the coating is crisp, they can be removed. Place them on a plate lined with paper towels until you have fried all of the chicken batches.

Serve with malt vinegar.

Enjoy!

Beer Battered Fried Chicken Wings

Try these beer battered fried chicken wings for a different twist for your next party!

Ingredients

1 large egg
3/4 cup beer (I used a white ale)
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic salt
canola oil
malt vinegar, for dipping

Instructions

Begin by whisking the egg, then slowly adding the beer to the egg mixture.
Whisk together until combined well.
In a separate small mixing bowl add the flour, baking soda and seasonings.
Slowly add the dry mixture into the egg and beer mixture.
Mix well and let sit for at least 30 minutes.
While the batter sits, bring a large pot of salty water to a boil, then add the wings. Boil for about 5 minutes, just until chicken begins to look like it's cooking and is no longer raw.
Remove the chicken from the water and pat completely dry. Submerge the wing in the beer batter, you can add a few at a time.
Be sure both sides are coated well.
Add oil to deep fryer and bring temperature up to 375. Add a handful of wings at a time to the fryer, being sure to shake the chicken around a bit to get an even fry.
Once they are golden brown and the coating is crisp, they can be removed. Place them on a plate lined with paper towels until you have fried all of the chicken batches.
Serve with malt vinegar.
Enjoy!

https://mamaharriskitchen.com/2015/11/beer-battered-fried-chicken-wings/

What’s your favorite thing to snack on while watching the game?

BBQ Chicken Sliders

October 30, 2015 by MamaHarris 5 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LegendaryTailgate #CollectiveBias

I have a confession.

For many, many years I really wasn’t into traditional barbecue type foods. I loved the sides, but eating meats slathered in barbecue sauce just really wasn’t my idea of tasty foods. I’d dined at quite a few places and tried to like it, but to me the meat was always dry and it was like they were covering that up with barbecue sauce. It was not ideal for me at all.

I honestly never really liked barbecue chicken until I met my husband. When we first moved in together we got this little upstairs apartment. We loved this apartment though, because it had this huge covered balcony with screens on it. We’d hang out on that balcony every weekend and we had the tiniest little grill that he would barbecue on every sunday. It was about one or two feet off the ground and it was this little round thing. Now that I think about it, it would be perfect to tailgate with, but this is what we were working with. He’d make boneless chicken breast on this grill, marinade it, season it up, then grill it. Then he’d patiently brush it with his favorite barbecue sauce.

Oh my goodness, it was so good!

The meat was so tender, so juicy. So flavorful! We did this every Sunday and watch whatever game was on, then that evening we’d enjoy our favorite Sunday night shows. It was our favorite way to start the week. I don’t even know if he’s aware that he’s what made me like barbecue chicken.

Now that we’ve grown together, married, moved to a bigger house with a backyard and a nice sized grill, he’s often working his magic out there. But we often reminisce about those old times when we’d huddle around that tiny little grill and create magic. Today I’m showing you some of his secrets to creating a moist and flavorful chicken, this time using thigh meat. This meat is amazing on it’s own, cut up in a sandwich, added to a salad, or even just eaten as is served with some rice and vegetables. However, I’m taking it a step further and creating some delicious BBQ Chicken Sliders that are perfect for game day, you can even make them while you tailgate (just skip the step about baking in the oven – it’s really just to melt the cheese).

I like to use Foster Farms Fresh & Natural Chicken Thigh Meat when I’m making shredded chicken, the thigh meat is a little more tender making it easy to shred for sliders. I love using Foster Farms Fresh & Natural because it’s raised locally right here in California and it’s always fresh, 100% natural, American Humane certified and with no added hormones or steroids.

We also like to use the Stubb’s Chicken Marinade that’s flavored with citrus and onion and Stubb’s Original Bar-B-Q Sauce. Not only are these super flavorful, but they are free of high fructose corn syrup and are Certified Gluten Free. Stubb’s does not use artificial preservatives, colors, sweeteners, flavors or MSG. There’s no fancy ingredients, just genuinely good products made with Stubb’s secret ingredients, “Love and Happiness”.

These sliders were amazing! The creamy mayonnaise with a hint of spice paired with the cheese and the chicken were the perfect pairings. The pop of color from the cabbage with that added bit of crisp was perfection. I could eat these for dinner, forget an appetizer! They were even good reheated! Serve with some fun curly fries and baked beans for game day fun!

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Directions:

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.

Add soy sauce.

Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.

Once you’re ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.

Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.

Grill for another 2-3 minutes each side to set the sauce into the chicken.

Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.

Place chicken in a large bowl and shred using two forks.

Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.

Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.

Carefully spoon BBQ chicken on top.

Then top with the slice of monterey jack cheese.

Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.

Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.

Cheese will be melted and tops will be browned and toasted.

Add an appetizer stick to the sliders to prevent tops from slipping, then serve.

Enjoy!

BBQ Chicken Sliders

Prep Time: 20 minutes

Cook Time: 32 minutes

Total Time: 52 minutes

Yield: Makes about 16 BBQ Chicken Sliders

Serving Size: 2 BBQ Chicken Sliders

BBQ Chicken Sliders

Tender shredded BBQ chicken is the star ingredient for these BBQ Chicken Sliders, add them to your tailgate menu!

Ingredients

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Instructions

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.
Add soy sauce.
Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.
Once you're ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.
Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.
Grill for another 2-3 minutes each side to set the sauce into the chicken.
Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.
Place chicken in a large bowl and shred using two forks.
Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.
Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.
Carefully spoon BBQ chicken on top.
Then top with the slice of monterey jack cheese.
Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.
Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.
Cheese will be melted and tops will be browned and toasted.
Add an appetizer stick to the sliders to prevent tops from slipping, then serve.
Enjoy!

Notes

*prep time and cook time does not include 8-24 hours for marinade.

https://mamaharriskitchen.com/2015/10/bbq-chicken-sliders/

What’s your favorite BBQ food?

Pick up some of your favorite ingredients at your local grocery store, and as an added bonus, you can find an Instant Redeemable Coupon (expires 12/31/15) in store for the chicken and BBQ sauce. I found everything I needed at my local FoodMaxx, there was plenty of chicken in the meat department and I found the sauces in the condiments aisle. Happy grilling!

Ginger Honey Garlic Wings with French Onion Dip

October 28, 2015 by MamaHarris Leave a Comment

I’m a little obsessed with balancing differing tastes and textures in my food. I love something that is both spicy and sweet, as well as crispy and creamy. To me, there’s nothing better than snacking on something crispy with a creamy and lavish dip. That melding of flavors, it’s what I love to do. Today I did it again!

Ginger honey garlic wings. I know that doesn’t sound too spicy, but if you look at the ingredient list there’s a hint of spice. There’s depth. There’s also sweet. Gotta keep that balance!

I paired these crispy sweet and savory wings with a creamy French onion dip. The wings definitely have a bit of an Asian flare to them, but I served them with a dip that has a bit of French influence. I know it may seem that they don’t go together, but they do. They so do!

These wings are sticky. And sweet. With a good amount of crisp, thanks to tossing them in seasoned flour and frying them partially before baking them. I love that you can see the little flecks of red pepper flakes, as if to remind you of what you are dealing with. The French onion dip only gets better with time, which is why I recommend making that step the night before, as the flavors meld and combine the longer it sits. You definitely want that!

Love these wings? Chewsy Lovers and I have paired up for a second time to bring you more wings for Game Day. Last week Mandi shared these amazing Spicy Pineapple Garlic Wings and I shared Cajun Buttermilk Fried Wings with Spicy Aioli. Check out our board on Pinterest for a variety of flavors, dips, and techniques. You’re sure to be a wing expert in no time! If you make any of our creations, be sure to tag us and hashtag your photo/recipe with #ChicksWingIt!

Ingredients for French Onion Dip

1 tablespoon salted butter
1 small yellow onion, diced
2 cloves garlic, minced
1 cup sour cream
3/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
parsley, for garnish

Ingredients for Ginger Honey Garlic Wings:

2 lb wingettes and drummettes
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2-3 tablespoons canola oil, for frying
1 teaspoon extra virgin olive oil
6 cloves garlic, minced
2 teaspoons ginger, minced
1/3 cup honey
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 teaspoon mustard powder
1 teaspoon red pepper flakes
2 tablespoons rice vinegar

Directions:

Begin by making the French onion dip at least the day before so the flavors really get a chance to meld together. Heat butter in a skillet over medium/low heat. Once butter is melted, add diced onion. Saute, stirring every so often, allowing the onions to caramelize. They will begin to brown, then caramelize. Don’t rush it. This process takes about 20 minutes or so. About two minutes before you’re ready to remove the onions from the heat, add the garlic. Saute until fragrant. Remove onions and garlic from pan and place in a bowl until cool.

Combine remaining ingredients for dip in a bowl with the cooled onions and garlic.

Stir until smooth. Cover and refrigerate overnight.

In a freezer bag measure out the flour, salt and pepper. Shake until combined, then drop in the chicken pieces and lightly coat with flour and seasoning mixture. Add oil to a cast iron pan over medium/high heat and place chicken in pan, being careful not to overcrowd. You won’t be frying the chicken completely, this is just to begin the crispy skin, and give the process a boost.

Once you’ve cooked the chicken for about 2-3 minutes on each side, transfer to a paper towel lined plate to catch any remaining grease. Line a baking sheet with parchment paper and set the oven for 400 degrees. Bake chicken on each side for 15-20 minutes.

While the chicken is baking, add olive oil to a small saucepan over medium heat. Add garlic and ginger, lightly sauteeing until fragrant. Add remaining ingredients (minus rice vinegar) and stir until combined. Sauce will bubble and thicken, remove from heat once the sauce has thickened.

Add rice vinegar to a large bowl, then add the cooked chicken once it’s done in the oven. Toss the chicken in the rice vinegar.

Then add that delicious, sticky sauce. Be sure to cover all parts of the chicken with sauce, no matter how sticky it is, you can do it!

Place coated chicken back on parchment paper and set the oven to broil.

Allow the chicken to broil for about 2-3 minutes.

Serve with French onion dip and a tiny garnish of Parsley.

The wings are deliciously sticky, be sure you have a napkin!

Enjoy!

Ginger Honey Garlic Wings with French Onion Dip

Prep Time: 10 minutes

Cook Time: 49 minutes

Total Time: 59 minutes

Ginger Honey Garlic Wings with French Onion Dip

Sticky, sweet and savory. These ginger honey garlic wings are everything you want in a wing, paired with a creamy French onion dip. Yum!

Ingredients

Ingredients for French Onion Dip

1 tablespoon salted butter
1 small yellow onion, diced
2 cloves garlic, minced
1 cup sour cream
3/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
parsley, for garnish

Ingredients for Ginger Honey Garlic Wings:

2 lb wingettes and drummettes
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2-3 tablespoons canola oil, for frying
1 teaspoon extra virgin olive oil
6 cloves garlic, minced
2 teaspoons ginger, minced
1/3 cup honey
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 teaspoon mustard powder
1 teaspoon red pepper flakes
2 tablespoons rice vinegar

Instructions

Begin by making the French onion dip at least the day before so the flavors really get a chance to meld together. Heat butter in a skillet over medium/low heat. Once butter is melted, add diced onion. Saute, stirring every so often, allowing the onions to caramelize. They will begin to brown, then caramelize. Don't rush it. This process takes about 20 minutes or so. About two minutes before you're ready to remove the onions from the heat, add the garlic. Saute until fragrant. Remove onions and garlic from pan and place in a bowl until cool.
Combine remaining ingredients for dip in a bowl with the cooled onions and garlic.
Ginger Stir until smooth. Cover and refrigerate overnight.
In a freezer bag measure out the flour, salt and pepper. Shake until combined, then drop in the chicken pieces and lightly coat with flour and seasoning mixture. Add oil to a cast iron pan over medium/high heat and place chicken in pan, being careful not to overcrowd. You won't be frying the chicken completely, this is just to begin the crispy skin, and give the process a boost.
Once you've cooked the chicken for about 2-3 minutes on each side, transfer to a paper towel lined plate to catch any remaining grease. Line a baking sheet with parchment paper and set the oven for 400 degrees. Bake chicken on each side for 15-20 minutes.
While the chicken is baking, add olive oil to a small saucepan over medium heat. Add garlic and ginger, lightly sauteeing until fragrant. Add remaining ingredients (minus rice vinegar) and stir until combined. Sauce will bubble and thicken, remove from heat once the sauce has thickened.
Add rice vinegar to a large bowl, then add the cooked chicken once it's done in the oven. Toss the chicken in the rice vinegar.
Then add that delicious, sticky sauce. Be sure to cover all parts of the chicken with sauce, no matter how sticky it is, you can do it!
Place coated chicken back on parchment paper and set the oven to broil.
Allow the chicken to broil for about 2-3 minutes.
Serve with French onion dip and a tiny garnish of Parsley.
The wings are deliciously sticky, be sure you have a napkin!
Enjoy!

Notes

*Prep Time does not count the 24 hours wait time for the dip.

https://mamaharriskitchen.com/2015/10/ginger-honey-garlic-wings-with-french-onion-dip/

What’s one of your favorite wing recipes we’ve created?

Easy Restaurant Style Salsa

October 27, 2015 by MamaHarris 3 Comments

Disclosure: I participated in an Influencer Activation on behalf of Influence Central for Rubbermaid. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.

Want to know one of the things I look forward to most when eating at a new Mexican restaurant or taqueria, or even a Tex-Mex restaurant? It’s the chips and salsa.

I really don’t know why, but I just love chips and salsa. At one point in my life, my nickname was “Chippy” because I always was eating chips.. accompanied by some great salsa.

These places typically make their chips as well as their salsa. The tortilla chips are usually light, with a crisp to them, and just lightly salted. Then the salsa. So fresh. So tasty. So flavorful. It’s difficult to find something that compares that’s sold in a jar.

The thing is, you don’t have to. Making salsa is so easy! If you’re a regular reader, you probably won’t be surprised by this, but I just love making my own dips. I like to find new ways to create something that you can find in a jar, but with fresher, tastier ingredients. Being in California I do have access to fresh tomatoes and other varieties of vegetables year round, but for this recipe I actually used canned Roma tomatoes. The thing is, tomatoes do have a season. During tomato season they are juicy, plump, and so flavorful. Depending on where you live and what month it is, the likelihood of getting that result all the time? Slim to none. So sometimes canned is the way to go, because usually tomatoes are canned at their most ripe, guaranteeing flavor and deliciousness. All you need is a few ingredients and a food processor (or blender) and you’re good to go!

Since it’s football season and weekends are meant for finger foods and tailgating/parties, I thought this would be the perfect time to share my own personal recipe for salsa that’s comparable to the ones you can find in those restaurants. It’s not just for chips either. I love to create a colorful tray full of different items that taste great dipped in salsa. Things like Cucumber wedges, bell pepper strips, seasons crackers and even Granny Smith apples! Of course, for the more traditional folks I still add some tortilla chips as well.

When you’re making a snack tray, you also need something to put it in. Whether you’re heading to a friends house or actually tailgating at the game, you need something that you can rely on. That won’t leak your dip or accidentally mix those cucumbers with the crisp crackers. I actually found the perfect piece for tailgate season in this Rubbermaid® Party Platter. Not only is this party platter lightweight two in one food container, but the large divided base keeps those various food types separated and it comes with a smaller, leak proof Twist & Seal™ inner container that holds the dip and fits perfectly in that middle space of the platter. There’s also a secure lid that creates a tight seal, allowing for worry free safe and easy transportation. The platter and each part of it is 100% BPA free and is also microwave, dishwasher and freezer safe. Just imagine the platters you can create with it!

In addition to the platter, I’ve also been a big fan of the Rubbermaid® Consumer Products’ Easy Find Lids™ for a few years now. The first time I got them they were on sale during Black Friday and my best friend bought me a set. I loved it so much that I went back and bought a second set that very same day. I love that each lid locks into one another and the matching containers snap on top of the lids, creating an easy way to stack and an end to those crazy cabinets with a variety of different food containers that you can never find a lid for. I also love that these containers are clear, so you can actually see what’s inside of them when they’re in the refrigerator. This makes leftover less of a mystery and more likely to be eaten instead of pushed to the back of the fridge. I also appreciate that the containers are square, making it easier to organize the pantry, cabinets and fridge so there’s no wasted space from round containers.

For this party tray I added everything I wanted to serve immediately and placed it on the platter, then stored the extras in the additional containers since the finger food platter runs empty multiple times during parties. I like to use the leftover salsa with everything. It’s great with salads, replacing salad dressing and I love it over eggs.

Now for the Restaurant Style Salsa recipe, you should definitely make this for your next event!

Ingredients:

1 28 oz can of plum tomatoes
1 small yellow onion
3 cloves garlic
2 jalapenos, top removed and roughly chopped
1 bunch cilantro, stems removed
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon cumin
juice of 1 lime

Directions:

Add the tomatoes (with juice), onion, garlic and jalapenos to a large food processor and pulse a few times until the mixture is just combined. Then add the cilantro and pulse a few times again until the cilantro is a bit chopped and blended. Now add the seasonings and spices, along with the lime juice.

Mix at a medium speed until mostly smooth.

This recipe is great to chill for an hour or two before serving, as the seasonings really get a chance to meld together and combine a bit. Once ready to serve, place in a dip bowl and add a variety of things to dip. Here I used both red and green bell peppers, sliced into thin strips. Cucumbers cut into wedges, Granny Smith apple slices, flavorful seasoned crackers and some tortilla chips. Garnish with cilantro.

Enjoy!

Easy Restaurant Style Salsa

Prep Time: 5 minutes

Total Time: 5 minutes

Easy Restaurant Style Salsa

Make this easy, tasty and delicious restaurant style salsa in less than five minutes. You won't ever want to go back to the jarred stuff!

Ingredients

1 28 oz can of plum tomatoes
1 small yellow onion
3 cloves garlic
2 jalapenos, top removed and roughly chopped
1 bunch cilantro, stems removed
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon cumin
juice of 1 lime

Instructions

Add the tomatoes (with juice), onion, garlic and jalapenos to a large food processor and pulse a few times until the mixture is just combined.
Then add the cilantro and pulse a few times again until the cilantro is a bit chopped and blended.
Now add the seasonings and spices, along with the lime juice.
Mix at a medium speed until mostly smooth.
This recipe is great to chill for an hour or two before serving, as the seasonings really get a chance to meld together and combine a bit.
Once ready to serve, place in a dip bowl and add a variety of things to dip. Here I used both red and green bell peppers, sliced into thin strips. Cucumbers cut into wedges, Granny Smith apple slices, flavorful seasoned crackers and some tortilla chips.
Garnish with cilantro.
Enjoy!

https://mamaharriskitchen.com/2015/10/easy-restaurant-style-salsa/

Do you love salsa and chips as much as I do?

What other things do you like to dip in your salsa?

Cajun Buttermilk Fried Wings with Spicy Aioli

October 21, 2015 by MamaHarris 1 Comment

Last year when Mandi from Chewsy Lovers and I started our wing series, we didn’t know quite how popular it would be. We had intended to just prepare a few recipes and share throughout the month of September to kick off football/tailgate season. It was sort of a no-brainer because Mandi and her husband, Buck, love to share recipes for tailgate foods and all of their grilling wonders, which ended up being some of their own most popular recipes. I too had written a few recipes for game day essential recipes that also were received well. So while we were discussing upcoming ideas for our respective blogs, we both discovered that we were planning to share wing recipes soon. That’s when it all fell into place and our #ChicksWingIt series was born. It did so well last September that we continued it into the following month, and revived it this year for October as well. We’d received a lot of comments and emails asking for MORE WINGS, so we happily obliged.

I’ll admit, in the beginning it was a bit of a challenge. I didn’t even think I had four wing recipes I could bring to life, much less come back for another month and do it again! But I was wrong. The ideas keep coming and I have a long list of flavors I still want to try out and share. I’m not sure if we will return for more wings next month, but I might continue the party here and there with some more wings for you, it seems like there’s never enough.

In addition to trying different flavors each week, my own personal challenge was to have a different technique with each recipe. There’s really so many different ways to make wings and I love sharing them all with you. My mouth still waters when I recall last weeks recipe I created for Smoky Brown Sugar Wings and that Blue Cheese Dip was to die for! It’s not just me either, because Mandi’s recipe for Sweet Citrus Bourbon Wings was absolutely mouthwatering!

As for today? I’m bringing a recipe for Cajun Buttermilk Fried Wings.. with a spicy aioli to dip them in. Now, this might all sound a bit intimidating but it’s actually pretty easy. You soak the wings in buttermilk and hot sauce for a few hours, then toss them in a flour and cajun seasoned mixture, then deep fry for less than ten minutes. Easy peasy! Aioli sounds like a super exotic dip, but really it’s just garlic, egg white, lemon juice and oil. You can even replace it with mayonnaise instead and just add minced garlic to the mayo, although that’s not truly a traditional aioli. For this dip I made a traditional aioli sauce, then spiced it up a bit with various spices, hot sauce, ketchup and Worcestershire sauce. The crispy chicken and the aioli is a delightful match up and makes a great addition to your tailgate spread.

Don’t forget to follow Mandi and I on twitter/facebook/Instagram, etc and hashtag your recipe recreations with #ChicksWingIt for us to see. Take a look at our Pinterest board for a wide variety of wing flavors, various techniques and a plethora of sauces and dips!

Ingredients for Cajun Buttermilk Fried Wings:

3 lb. chicken wings and drums
1/3 cup hot sauce (like Crystal’s*)
1/2 cup buttermilk
1 cup all purpose flour
2 teaspoon cayenne pepper
1.5 teaspoon sea salt
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
canola oil, for frying

Ingredients for Spicy Aioli:

2 cloves garlic, minced
pinch of sea salt
2 egg yolks
1 tablespoon lemon juice
1/2 cup light olive oil
1/2 cup grapeseed oil
1/3 cup ketchup
1 tablespoon hot sauce (like Crystal’s*)
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Directions:

Begin by rinsing the drums and wings and patting dry. Place wings in a gallon freezer bag, then add the hot sauce.

Seal bag and shake around to ensure all wings are coated with sauce, then add buttermilk and do the same. Place sealed bag in refrigerator for at least two hours.

While the chicken is marinating in the buttermilk and hot sauce, go ahead and begin to prepare the aioli. Begin by add minced garlic and a pinch of sea salt to a mixing bowl with two egg yolks. Whisk until combined well, then add the lemon juice. Whisk it all together, then slowly add the oil one tablespoon at a time until the oil has mixed with the egg mixture. Once it comes together you can add the rest of the oil and whisk it all together. This is actually a traditional aioli, but we’ll be adding some spices to it. Once the aioli is thick and creamy, add the ketchup, hot sauce and Worcestershire sauce. Whisk well.

Then add the spices.

Whisk until blended and smooth. Then place in a covered container and refrigerate until ready to use.

In another gallon freezer bag, combine the flour, cayenne pepper, sea salt, smoked paprika, garlic powder, pepper, oregano, basil, onion powder and red pepper flakes. Seal bag and shake up seasonings well.

Once the chicken has marinated in the hot sauce and buttermilk, drain all the juices from the bag, and drop the chicken into the bag of seasonings. Shake well until all chicken is coated completely.

Add oil to the deep fryer, set to 350 degrees. Fry in batches for 7-10 minutes at a time, setting on paper towels when done.

Serve warm with spicy aioli and lemon wedges.

So tasty!

Enjoy!

Cajun Buttermilk Wings with Spicy Red Aioli

Prep Time: 2 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 25 minutes

Yield: 3 lb wings

Serving Size: 4 wings plus 2-3 tablespoons of dip

Cajun Buttermilk Wings with Spicy Red Aioli

In need of recipe inspiration for your game day spread? Look no further than these deliciously crispy Cajun buttermilk fried wings with spicy aioli.

Ingredients

Ingredients for Cajun Buttermilk Wings:

3 lb. chicken wings and drums
1/3 cup hot sauce (like Crystal's)
1/2 cup buttermilk
1 cup all purpose flour
2 teaspoon cayenne pepper
1.5 teaspoon sea salt
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
canola oil, for frying

Ingredients for Spicy Aioli:

2 cloves garlic, minced
pinch of sea salt
2 egg yolks
1 tablespoon lemon juice
1/2 cup light olive oil
1/2 cup grapeseed oil
1/3 cup ketchup
1 tablespoon hot sauce (like Crystal's)
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Instructions

Begin by rinsing the drums and wings and patting dry. Place wings in a gallon freezer bag, then add the hot sauce.
Seal bag and shake around to ensure all wings are coated with sauce, then add buttermilk and do the same. Place sealed bag in refrigerator for at least two hours.
While the chicken is marinating in the buttermilk and hot sauce, go ahead and begin to prepare the aioli. Begin by add minced garlic and a pinch of sea salt to a mixing bowl with two egg yolks. Whisk until combined well, then add the lemon juice. Whisk it all together, then slowly add the oil one tablespoon at a time until the oil has mixed with the egg mixture. Once it comes together you can add the rest of the oil and whisk it all together. This is actually a traditional aioli, but we'll be adding some spices to it. Once the aioli is thick and creamy, add the ketchup, hot sauce and Worcestershire sauce. Whisk well.
Then add the spices.
Whisk until blended and smooth. Then place in a covered container and refrigerate until ready to use.
In another gallon freezer bag, combine the flour, cayenne pepper, sea salt, smoked paprika, garlic powder, pepper, oregano, basil, onion powder and red pepper flakes. Seal bag and shake up seasonings well.
Once the chicken has marinated in the hot sauce and buttermilk, drain all the juices from the bag, and drop the chicken into the bag of seasonings. Shake well until all chicken is coated completely.
Add oil to the deep fryer, set to 350 degrees. Fry in batches for 7-10 minutes at a time, setting on paper towels when done.
Serve with spicy aioli and lemon wedges.
Enjoy!

https://mamaharriskitchen.com/2015/10/cajun-buttermilk-fried-wings-with-spicy-aioli/

Do you prefer your wings baked, fried, or grilled?

*this contains an affiliate link that I may receive a small percentage of if you make a purchase.