Smoked BBQ Wings

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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:

• Air Fryer Garlic Butter Ranch Wings by Hezzi-D's Books and Cooks
• Air Fryer Intense Garlic Chicken Wings by Daily Dish Recipes
• Air Fryer Zebb's Wings by A Kitchen Hoor's Adventures
• Baked Chicken Wings Tandoori Style by Karen's Kitchen Stories
• Crispy Whiskey Wings by Culinary Adventures with Camilla
• Israeli Sticky Wings by A Day in the Life on the Farm
• Jalapeno Peach Chicken Wings by Palatable Pastime
• Smoked BBQ Wings by The Freshman Cook

Smoked BBQ Wings

Yield: 12

Author: The Freshman Cook

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!

https://www.thefreshmancook.com/2019/07/smoked-bbq-wings.html

BBQ Wings, dry rub, smoked wings,

appetizers, lunch, meal, wings,

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Blueberry Lemon Curd Dessert Egg Rolls / #BlueberryWeek

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Today is the last day of #BlueberryWeek, and I am so excited to share my Blueberry Lemon Curd  Dessert Egg Rolls with you! This recipe is tasty and fun to eat! You will also love the fact that so much of this recipe can be made ahead of time. You can make both the Lemon Curd and the Blueberry Sauce, and keep them in the refrigerator until you are ready to put the egg rolls together and fry them. Whether you are serving these egg rolls to guests or making them for your family, they make dessert fun!

Blueberry Lemon Curd Dessert Egg Rolls
 (makes 10-12 Egg Rolls)
(printable recipe at end of page)

 Lemon Curd
1/3 cup Sugar
2 teaspoons Cornstarch
2 teaspoons finely shredded Lemon Peel
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs 

Blueberry Sauce 
1/2 cup Sugar
1 tablespoon Cornstarch
4 cups Blueberries
1 teaspoon Lemon Juice

Additional Ingredients 
Egg Roll Wrappers
Confectioners Sugar
1-2 tablespoons Butter, melted

Place the two eggs into a medium size bowl. Beat the eggs, and set aside. In a saucepan, on medium heat, mix together the sugar and cornstarch, then add in the lemon peel and lemon juice. Add the butter.

Stir until the sauce becomes thick and bubbly. You may have to turn up the heat, but make sure to not turn it too high. You don't want to burn it.

Pour half of the lemon mix into the bowl with the eggs. Mix together with a whisk.

Pour the egg mix back into the pan. Cook it for 2 minutes, stirring constantly. 

Take the pan off the heat. Cover with wax paper and let cool. 

Mix the sugar and cornstarch together in a saucepan on medium heat. Add blueberries and lemon juice. 

Stir until the mix thickens and is boiling. Boil for one minute, stirring the entire time. Take off the heat and let cool.

Place a tablespoon of cooled lemon curd in the middle of each egg roll wrap. Use the back of a spoon to swipe the curd over the wrap.

Add blueberry sauce on top of the curd, and roll each egg roll. Seal the edges of the egg roll with the melted butter. I used a healthy amount of the sauce for each roll, approx. 2-3 tablespoons. There is no wrong amount. Fry the egg rolls in a deep fryer, or fry in a frying pan with 2-3" of oil heated to approx. 350 degrees. Keep turning the egg rolls to ensure they are completely fried.  Sprinkle with powdered sugar and drizzle the tops of the egg rolls with more blueberry sauce! Enjoy!

Thank you for joining me this week as I got together with fellow bloggers to celebrate #BlueberryWeek! If you use this hashtag you can find recipes from any of us, that you may have missed. Check out today's recipes below!

Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.
Breakfast

• Blueberry Sourdough Coffee Cake by A Day in the Life on the Farm

Drinks

• Blueberry Lemonade by Caroline's Cooking
• Blueberry, Honey, and Goat Cheese Naan Pizza by Cheese Curd In Paradise
• Blueberry Peach Smoothie by Family Around the Table
• Blueberry Mojito by Food Above Gold

Sauces and Spreads

• Blueberry Refrigerator Jam by Our Good Life

Dinner

• Persian Blueberry Anar Salad with Cucumber by Palatable Pastime

Dessert

• Blueberry Cheesecake Bars by Cookaholic Wife
• Blueberry Skillet Cookie by Crumb Top Baking
• Blueberry Pie Fudge by Hezzi-D's Books and Cooks
• Blueberry Buckle by Savory Moments
• Blueberry Lemon Cheesecake Tart by Sweet Beginnings
• Roasted Blueberry Ice Cream by Daily Dish Recipes
• Vegan Blueberry Coconut Pie by The Baking Fairy
• Blueberry Lemon Curd Dessert Egg Rolls by The Freshman Cook
•  





Blueberry Lemon Curd Dessert Egg Rolls
Yield: 10-12

Author: The Freshman Cook
ingredients:
Lemon Curd
• 1/3 cup Sugar
• 2 teaspoons Cornstarch
• 2 teaspoons finely shredded Lemon Peel
• 1/4 cup Lemon Juice
• 1/4 cup Butter
• 2 Eggs
Blueberry Sauce
• 1/2 cup Sugar
• 1 tablespoon Cornstarch
• 4 cups Blueberries
• 1 teaspoon Lemon Juice
Additional Ingredients
• Egg Roll Wrappers
• Confectioners Sugar
• 1-2 tablespoons Butter, melted (to close egg rolls)
instructions:
How to cook Blueberry Lemon Curd Dessert Egg Rolls
1. Place the two eggs into a medium size bowl. Beat the eggs, and set aside. In a saucepan, on medium heat, mix together the sugar and cornstarch, then add in the lemon peel and lemon juice. Add the butter.
2. Stir until the sauce becomes thick and bubbly. You may have to turn up the heat, but make sure to not turn it too high. You don't want to burn it.
3. Pour half of the lemon mix into the bowl with the eggs. Mix together with a whisk.
4. Pour the egg mix back into the pan. Cook it for 2 minutes, stirring constantly.
5. Take the pan off the heat. Cover with wax paper and let cool.
6. Mix the sugar and cornstarch together in a saucepan on medium heat. Add blueberries and lemon juice.
7. Stir until the mix thickens and is boiling. Boil for one minute, stirring the entire time. Take off the heat and let cool.
8. Place a tablespoon of cooled lemon curd in the middle of each egg roll wrap. Use the back of a spoon to swipe the curd over the wrap.
9. Add blueberry sauce on top of the curd, and roll each egg roll. Seal the edges of the egg roll with the melted butter. I used a healthy amount of the sauce for each roll, approx. 2-3 tablespoons. There is no wrong amount.  Fry the egg rolls in a deep fryer, or fry in a frying pan with 2-3" of oil heated to approx. 350 degrees. Keep turning the egg rolls to ensure they are completely fried. Sprinkle with powdered sugar and drizzle the tops of the egg rolls with more blueberry sauce! Enjoy!
https://www.thefreshmancook.com/2019/07/blueberry-lemon-curd-dessert-egg-rolls.html
blueberry, lemon curd, lemon, blueberries, egg rolls, dessert, dessert egg rolls, treats
dessert, treats, party food, make ahead food
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Peachy Blueberry Hand Pies / #BlueberryWeek

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Today I am sharing a recipe for Peachy Blueberry Hand Pies as part of #BlueberryWeek! This is a simple and quick-to-make recipe. That is because I used pre-made pie crust that you can buy at the grocery. I actually prefer to make my own pie crust when I need it, but life is often times busy and complicated, and sometimes making pie crust is just not on the schedule. But being busy is not an acceptable reason to not be able to enjoy these cute and tasty Peachy Blueberry Hand Pies! 

Don't forget to check out all the tasty recipes from my fellow #BlueberryWeek bloggers. The list is at the bottom of this page and there are a lot of  incredible recipes to check out!

Peachy Blueberry Hand Pies 
(makes 8-10 hand pies)
(printable recipe at end of page)

1 pint Fresh Blueberries
2 pounds Fresh Peaches
1/2 of a medium lemon, juiced
1/4 teaspoon Vanilla
1/4 cup light Brown Sugar
1 tablespoon  Cornstarch
2 tablespoons Butter, melted
1 box pre-made Pie Crust Dough
1 3 1/2" Circle Cookie Cutter 
1/4 cup sugar for sprinkling on top 

Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together. 

Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles.  I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like! 

Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.

 Place the filling into the middle of the dough.

Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.

You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.

 Enjoy!

Scroll down to see all the incredible Blueberry Recipes from my fellow bloggers. So many tasty recipes to choose from!

Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe!

Blueberry Week Recipes

 Breakfast

• Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
• Blueberry Orange Bread by Family Around the Table
• Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
• Glazed Blueberry Banana Coconut Bread by Jolene's Recipe Journal

Drinks & Appetizers

• Blueberry Peach Lemonade by Hezzi-D's Books and Cooks
• Blueberry Lime Margaritas by The Baking Fairy

Dinner

• Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor's Adventures
• Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla

Dessert

• Blueberry Galette by Caroline's Cooking
• Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
• Blueberry Crumb Bars by Sweet Beginnings
• Peachy Blueberry Hand Pies by The Freshman Cook
• Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie

Peachy Blueberry Hand Pies

Yield: 8-10 Pies

Author: The Freshman Cook

ingredients:

• 1 pint Fresh Blueberries
• 2 pounds Fresh Peaches
• 1/2 of a medium lemon, juiced
• 1/4 teaspoon Vanilla
• 1/4 cup light Brown Sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Butter, melted
• 1 box pre-made Pie Crust Dough
• 1 3 1/2" Circle Cookie Cutter
• 1/4 cup sugar for sprinkling on top

instructions:

How to cook Peachy Blueberry Hand Pies

1. Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together.
2. Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles. I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like!
3. Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
4. Place the filling into the middle of the dough.
5. Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
6. You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.
7. Enjoy!

https://www.thefreshmancook.com/2019/07/peachy-blueberry-hand-pies-blueberryweek.html

dessert, pie, blueberry, hand pies, peaches

desserts, pies

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Blueberry Lemon Naan Bread Appetizer / #BlueberryWeek

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If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size. 

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

 Blueberry Lemon Naan Bread Appetizer
 (makes 10-15 appetizers)
 (printable recipe at end of page)

 Creamy Topping
12 ounces Cream Cheese, softened 
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice 

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping 


 

Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.

 In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)

Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.

The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.

Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.

I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off. 

 Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect. 

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!

Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Blueberry Week Recipes
Breakfast

• Blueberry Liege Waffles by A Kitchen Hoor's Adventures
• Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
• Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

• Blueberry Basil Bourbon Smash by Cookaholic Wife
• Blueberry Bubble Tea by Our Good Life
• Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
• Blueberry Syrup with (Optional) Bourbon by Food Above Gold
• Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

• Blueberry Barbecue Sauce by Karen's Kitchen Stories
• Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Blueberry Curd by Caroline's Cooking

Dinner

• Blueberry Bison Chili by Savory Moments
• Blueberry Romaine Salad by Jolene's Recipe Journal
• Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
• Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm

Dessert

• 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
• Blueberry Cardamom Crisp by Crumb Top Baking
• Blueberry Cheesecake Ice Cream by Cooking For My Soul
• Blueberry Cobbler by Family Around the Table
• Blueberry Oatmeal Bars by Hezzi-D's Books and Cooks
• Blueberry Peach Oatmeal Bars by The Beard and The Baker
• Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
• Vegan Blueberry Orange Layer Cake by The Baking Fairy

 Thank you for stopping by today!

Blueberry Lemon Naan Bread Appetizer

Yield: 10-15

Author: The Freshman Cook

ingredients:

Creamy Topping

• 12 ounces Cream Cheese, softened
• 6 tablespoons Sour Cream, softened
• 2 tablespoon Sugar
• 1 teaspoon Vanilla

Blueberry Sauce

• 1/2 cup Sugar
• 1 teaspoon Lemon Zest
• 1 pint fresh Blueberries
• 1/2 teaspoon Cornstarch
• 1 teaspoon Water
• 1 tablespoon fresh Lemon Juice

Additional Items Needed

• Naan Bread Dippers
• additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

1. Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
2. In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
3. Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
4. The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
5. Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
6. I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
7. Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.

https://www.thefreshmancook.com/2019/07/blueberry-lemon-naan-bread-appetizer.html

blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert

appetizer, dessert, starter, party food

Created using The Recipes Generator