Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Monday, July 29, 2019

Smoked BBQ Wings

Did you know that today is National Chicken Wing Day? It is, and I am celebrating with some fellow bloggers by, what else but, enjoying some fun and fabulous Smoked BBQ Chicken Wings! There are so many different ways to enjoy chicken wings, that it is difficult to decide how to make them. They can be fried, of course. But also baked, slow cooked, air fried, grilled and smoked! Then there is the skin of the wing. It can be seasoned, rubbed, dipped, brushed, breaded, sprinkled, and rolled.  Then the flavors. They are endless! Do you want teriyaki, garlic herb, lemon pepper, cajun bbq, honey garlic, a dry rub, a mild mustard bbq, a hot sauce? I can truly continue for a page or two on the flavors, and I wouldn't have named them all. So, have I helped you decide how you want your wings, or have I just brought up more questions! I know, right! Too many decisions! So I decided to go with a Smoked BBQ Wing with a Spicy Rub, and I am so glad I did. This is the first time I have smoked wings, and they were fantastic! They take about 2 hours, and they are worth the wait!

 Smoked BBQ Wings 
(makes 1 dozen wings)
(printable recipe at end of page)


1 dozen raw Chicken Wings
3 tablespoons Chipotle Seasoning
1 1/2 teaspoons Garlic Salt
1 teaspoon Onion Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
1/2 teaspoon Dark Brown Sugar


Mix all of the dry rub ingredients together in a bowl.
Roll each raw chicken wing in the rub, and place on a baking sheet. I rolled them sparingly, as I knew it would be a bit hot, and I didn't want to overdo it! It ended up being the right way to dry rub them, as they had the perfect amount of heat!
I used applewood chips for the smoke. This picture is about 1 hour into the process. They are coming along great, and this is a good time to check the internal temperature of the wings.
Another 40-60 minutes, and the wings are temping at 165 degrees, so they are done!
Enjoy with your favorite dipping sauce!

Thank you for joining me today! I hope you have the opportunity to try my Smoked BBQ Wings! My family and I loved them!


Thank you to Christie, who blogs at A Kitchen Hoor's Adventures 
for hosting this fun and very tasty event!
Check out all the wing recipes from my blogging friends listed below!



Ain’t nothing but a chicken wing! 
Chicken Wing Day recipes:



Smoked BBQ Wings

Yield: 12
Author:

ingredients:

  • 1 dozen raw Chicken Wings
  • 3 tablespoons Chipotle Seasoning
  • 1 1/2 teaspoons Garlic Salt
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Dark Brown Sugar

instructions:

How to cook Smoked BBQ Wings

  1. Mix all of the dry rub ingredients together in a bowl.
  2. Roll each raw chicken wing in the rub, and place on a baking sheet. I rolled them sparingly, as I knew it would be a bit hot, and I didn't want to overdo it! It ended up being the right way to dry rub them, as they had the perfect amount of heat!
  3. I used applewood chips for the smoke. This picture is about 1 hour into the process. They are coming along great, and this is a good time to check the internal temperature of the wings.
  4. Another 40-60 minutes, and the wings are temping at 165 degrees, so they are done!
  5. Enjoy with your favorite dipping sauce!
BBQ Wings, dry rub, smoked wings,
appetizers, lunch, meal, wings,
Created using The Recipes Generator

Tuesday, May 22, 2018

Chipotle Chicken Kabobs / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.



Day 2 of #BBQWeek is full of flavor and some heat! How do Chipotle Chicken Kabobs sound? The best part is ~ they are made with "Not Ketchup" Cherry Chipotle Sauce, and they are incredible! This sauce has no sugar added, and it is made with ripe sweet cherries instead of tomatoes! I know you will love the difference! How about a bit of heat? "Not Ketchup", Cherry Chipotle Sauce has that bite of heat that I know you are looking for! You are going to love it!

Don't forget about our giveaway during #BBQWeek! Scroll to the bottom of the page to find where to enter!

Chipotle Chicken Kabobs
(printable recipe at end of page)

Skewers 
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper

Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer. 
Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the "Not Ketchup" Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
These Chipotle Chicken Kabobs tasted fabulous! Doesn't the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party! 
To check out the nice people at Not Ketchup and their other tasty sauces, you can find them here:


Looking for more #BBQWeek recipes? Here they are:

#BBQWeek Recipes

See what the bloggers served up Tuesday for #BBQWeek

Chipotle Chicken Kabobs by The Freshman Cook
Crunchy Cool Coleslaw by Jolene's Recipe Journal
  Grilled Chicken Asparagus Salad by Everyday Eileen
  Grilled Lemon Pepper Butter Parmesan Asparagus by Daily Dish Recipes
Grilled Vegetable Sandwich with Tomato-Bacon Jam by Palatable Pastime
Hamburger and Hotdog Spiedini Hoagies by A Kitchen Hoor's Adventures
Smoky Date Pork Chops by Cindy's Recipes and Writings
  Tangerine Hatch Chile Grilled Corn and Asparagus Salad by Culinary Adventures with Camilla Watermelon, Cucumber and Jalapeno Salad by Cookaholic Wife




Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.





The #BBQWeek giveaway is open to U.S. residents, age 18 & up.
a Rafflecopter giveaway There will be three winning entries that will be verified.
The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the
#BBQWeek posts or entry.






chicken, kabobs, chipotle, not ketchup, sponsored, BBQ, BBQ Week, grilling
BBQ
Pin it

Chipotle Chicken Kabobs

ingredients:

Skewers 
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper

instructions:


  1. Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer.
  2. Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
  3. Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
  4. Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
  5. Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the "Not Ketchup" Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
  6. Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
  7. These Chipotle Chicken Kabobs tasted fabulous! Doesn't the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
  8. One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party! 

Sunday, January 28, 2018

Buffalo Chicken Egg Rolls / #SundaySupper

With the big game right around the corner, I wanted to share these Buffalo Chicken Egg Rolls with you! They will make a great addition to your party buffet table. They have a golden crispiness on the outside and on the inside they are stuffed full of spicy flavor, with a pepper marinade, scallions, minced garlic, hand shredded fresh grilled chicken breast, buffalo sauce and two kinds of cheese! It's a recipe made for fun, games, and hungry friends!


Buffalo Chicken Egg Rolls 
(makes 1 dozen)
(printable recipe at end of page)

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing



The peppers and the green onions just need a rough chop because they are going into the food processor next.
Place the peppers and the onions in the food processor. Aren't those colors beautiful?
Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
Let chicken cool, then pull it apart like above, and place in large bowl.
Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.



Serve with ranch dressing and/or spicy ranch.

Thank you for joining me today! 


For more Easy Football Food Ideas, check out the mouth watering list below:

Easy Football Food Ideas for Game Day

Super Savory Recipes

Sweet Super Recipes

Sunday Supper Movement The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Yield: 10-12 Egg RollsPin it

Buffalo Chicken Egg Rolls

ingredients:

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing

instructions:


  1. The peppers and the green onions just need a rough chop because they are going into the food processor next.
  2. Place the peppers and the onions in the food processor. Aren't those colors beautiful?
  3. Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
  4. Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
  5. Let chicken cool, then pull it apart like above, and place in large bowl.
  6. Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
  7. Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.
  8. Serve with ranch dressing and/or spicy ranch.
Created using The Recipes Generator




Monday, November 20, 2017

Chicken and Butternut Squash Tortilla / #FabulousFallBounty

I love to eat Chicken Tortillas whenever I can. I order them at restaurants and I make them at home. I would have to say that my favorite thing about them is how versatile they are. When I saw that the box from Melissa's Produce for our #FabulousFallBounty contained a Butternut Squash I was thrilled! I had read that they  were being used in tortillas and I was anxious to give it a try!
The Butternut Squash in the tortillas was amazing! I also included chicken, refried beans, onions and Queso Fresco. I pan grilled a flour tortilla, and added some pico de gallo with homemade chips to go with it! The box also contained shallots and fresh garlic which made this dish over the top!

Chicken and Butternut Squash Tortilla  
(recipe makes 2 with lots of leftovers)
(printable recipe at end of recipe)

2 Shallots
3 cloves Garlic
Butter
2 pounds Chicken Breast
ground Pepper
Butternut Squash
Pinto Beans
Onion Slices
Canola Oil Spray
Salt
2 Flour Tortillas
Queso Fresco
Sour Cream
Avocado


 Peel and chop 2 shallots and 3 cloves of garlic.
Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
 Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
 Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
Enjoy! Thank you for stopping by today to participate in the #FabulousFall Bounty! Please stop by Wednesday for the last day of celebrating the bounty! I have a persimmon Pudding Parfait to share with you that tastes amazing!
Thank you to Silpat and Melissa's Produce!

Check out these tasty recipes from some blogger friends!




Chicken and Butternut Squash Tortilla

ingredients:



  • 2 Shallots
    3 cloves Garlic
    Butter
    2 pounds Chicken Breast
    ground Pepper
    Butternut Squash
    Pinto Beans
    Onion Slices
    Canola Oil Spray
    Salt
    2 Flour Tortillas
    Queso Fresco
    Sour Cream
    Avocado

instructions:


  1.  Peel and chop 2 shallots and 3 cloves of garlic.
  2. Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
  3. Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
  4. Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
  5.  Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
  6. Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
  7.  Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
Created using The Recipes Generator