Finger Food Friday - Spicy-Sweet Wings

September 24, 2010 12:54 by Suzy

I'm going to try a new regular feature here at Suzy's Goodies...Finger Food Fridays!  I love appetizers, and Fridays seem to be the perfect day to feature them, so you can be ready for all the weekend sporting events.

This week's recipe is Spicy-Sweet Wings, which I made last Sunday.  Dee-lish.  I'm not usually a lover of wings, but these were great.  The only change I would make next time is to use the Sriracha hot-chile sauce as called for in the recipe.  I didn't have it, so I used regular chili sauce instead, and the wings weren't very spicy.  Great flavor, but no heat. 

Spicy-Sweet Wings
adapted from High Heels & Aprons

4 1/2 pounds chicken wings, patted dry

For the Marinade

2/3 cup hoisin sauce
1 teaspoon lime juice
1/2 cup Sriracha hot-chile sauce (rooster sauce)
1/4 cup honey
1 teaspoon toasted sesame oil

Dipping Sauce
2 teaspoons canola or other light oil
3 garlic cloves, minced
1/2 cup pineapple juice
2 tablespoons honey
2 teaspoons hoisin sance
1/4 teaspoon salt

Combine marinade ingredients in a large bowl.  Scoop out 1/2 cup marinade and refrigerate.  Add wings to remaining marinade and toss to coat well.  Cover and refrigerate overnight, tossing occasionally.

Remove wings from refrigerator and leave at room temperature for 30 minutes.  Preheat oven to 375 degrees.  Line 2 sheet pans with foil and spray with nonstick spray.  Arrange wings in single layer on sheets and bake for 20 minutes, brushing with reserved marinade about halfway through.  Increase oven temp to 425 degrees, brush wings with remaining marinade, and bake for an additional 20 minutes.

While wings are baking, make the dipping sauce.  Heat oil and garlic in small saucepan over medium heat for about 30 seconds.  Add remaining sauce ingredients and cook over medium heat for 2 minutes, stirring occasionally.  Remove from heat and let cool.

Serve wings with the dipping sauce on the side.  You could also serve with Chex Mix and M&M's, if you happen to have those handy.  It's all good.

I'm linking this post up with Friday Firsts at Dinner at Christina's!  Check out what other firsts are featured today...

 



Quick Message

September 23, 2010 17:17 by Suzy

To all of the idiots in my office today...I say this:

 

My deepest apologies to any language-sensitive readers out there, but it's been one of those days.

There.  I feel better now.  I can now enjoy the rest of my evening and my 16-year anniversary with JD.

Cheers!



JD's Chex Mix

September 19, 2010 20:11 by Suzy

It's football season, so you will always find yummy munchie foods at our house on Sundays.  I try to mix it up during the year with different recipes, but one constant is Chex Mix.

This is a variety of the Classic Chex Mix recipe...made to JD's specifications.  Perfect combination of sweet, salty, plus some tang from the Cheez-Its.

JD's Chex Mix
adapted from Classic Chex Mix

3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
1 cup Cheez-Its
1 cup mini pretzels
1 cup honey-roasted peanuts
1/2 cup (1 stick) butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons Lawry's seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat oven to 250 degrees.  Put butter in 9x13 pan and heat in oven until the butter melts.
Meanwhile, combine the cereals, crackers, pretzels, and nuts in a large bowl.
When butter is melted, add Worcestershire sauce and seasonings and mix well.
Gradually add cereal mixture and stir to coat evenly.
Bake for one hour, stirring every 15 minutes.  Allow to cool, then pour into serving bowl.

 



It's Finally Here!

September 9, 2010 08:41 by Suzy

Yes, Hank Williams Jr., I am indeed ready for some football!  I've been ready since February 7th, when the Saints finished their fairy tale season with sweet victory over the Colts!  We watched the Saints/Colts America's Game episode on the NFL Network last night, and it brought all the excitement and emotion back...

Remember this?

And this?

And of course this?

This year looks to be just as exciting and surprising...who knows what will happen?  Me, that's who!  Not that I am a football expert in any way, but here is my prediction for this year's Super Bowl:

Baltimore Ravens OVER the Dallas Cowboys!

That's right...remember this prediction come February, and you can all congratulate me on my prognostication skills then.

Go Ravens!



Kitchen Bucket List

September 7, 2010 14:18 by Suzy

It seems that everywhere you look there is a somewhat morbid list of things to see/places to go/things to do before you die.  I'm all for seizing the day, but I am much better when my goals have a shorter timeframe.  "Before you die" could mean anything...no one knows when that will happen, but we certainly hope it is down the road a ways.

So, here is a list of dishes I want to make/conquer in my kitchen...not before I die, but in the next year.  If you have any helpful tips, or good recipes to try so I can reach these goals...please let me know!

Fresh Pasta

I would love to serve a gorgeous plate of filled ravioli or creamy fettuccine and be able to say, "Why, yes...I did make the pasta myself!"  Making fresh pasta seems like a lot of work, plus it looks like it would help to have a machine, and I would hate to add another appliance/gadget to my kitchen unless I know for sure it would be used on a somewhat regular basis.  Has anyone out there actually made fresh pasta?  Can you tell the difference in the taste/texture?  It is worth the effort?

Cheesecake

Cheesecake is one of my favorite desserts...rich, creamy, dense New York style.  Our good friend BP makes some delicious cheesecakes, so I will definitely recruit him for some training when I get around to making one myself.  Once I make a classic cheesecake and feel comfortable, I want to try this gorgeous Cappuccino Fudge Cheesecake from Deb over at Smitten Kitchen.  You must click on this and take a look at it.  Go ahead.  I'll wait.  Probably a good idea if I don't attempt this one as my first...don't you think?

Croissants

Rich, buttery, flaky layers.  The result of some patience, detailed instructions, and elbow grease.  Julie at Willow Bird Baking issued a Croissant Challenge back in July, and I am determined to make it onto her "Committed to Croissant" list!  I can't imagine how much better these will be compared to the stuff in a tube.

Fried Chicken

Deep frying is NOT one of my strengths (read about my recent Kitchen Disaster if you don't believe me) so who knows when I can cross this one off the list.  Crispy, flavorful, juicy chicken that is not greasy.  There has got to be a way for me to do this!  Does anyone have a foolproof recipe for me?

Sushi

Sushi is one of my favorite things in the world to eat.  It is one of the only things that I can eat for lunch and still crave it for dinner that same night.  I could live on fresh salmon...sashimi, nigiri, or maki...I'm drooling right now and I just ate lunch!  Sushi in a restaurant can be pricey, so it would make so much more sense for me to make it for myself.  I think I should probably take a class for this one.

Cajun-Style Red Beans and Rice

For some reason, this dish has been out of my reach so far.  My attempts have either been too salty or with the beans not cooked enough...no matter what I did, they wouldn't get mushy or creamy.  Any suggestions?

Crab Cakes

We've lived in Maryland for over ten years now, so it's probably about time I make these.  I love Maryland blue crab, especially in the classic crab cake form.  (Sorry native Marylanders, I still refuse to pick crabs.  Way too much work, way too messy, not enough meat.)  It seems that nearly every restaurant in this state claims to have the "Best" crab cakes.  It's fun to watch the debate.  I will be a taste-tester judge for this competition any day!

Pad Thai

This is a recent favorite of mine.  I love it, but I'm lazy when it comes to exotic ingredients.  I will have to make the effort to get the delicious fixings for this, because it is so good.  Bobby Flay did a Pad Thai throwdown sometime ago, and I think the restaurant was somewhere in Northern Virginia.  I might have to make a trip.

Home Fries

Nothing simpler than good home fries, right?  Crispy yet tender chunks of potatoes with onions...heaven on a plate.  Should be a cinch to whip up a batch, right? Wrong.  Mine come out either undercooked, mushy, or oily.  Can someone help?  Am I doomed to eat diner home fries for the rest of my life?

Mussels

I love ordering this when I'm out...it's a perfect dish for Happy Hour.  I've been told mussels are super-simple to make, but I haven't done it yet.  One, I need to find a good place to buy them, and I also don't think JD will eat them.  He's usually not a fan of most shellfish.  Mussels steamed in wine...crusty bread...icy cold cocktail...mmmmmm.

More Canning

I've tackled canning tomatoes, but I want to go crazy with it next year...corn, green beans, pickles, jam, salsa, applesauce, you name it!  I plan to hit farmers markets with a vengeance next year.  Any recommendations for a good pressure canner, and/or canning recipes to try?

What dishes are on your kitchen bucket list?  Do you give yourself a shorter timeframe when you set goals?



Foodbuzz