We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.
Hot N' Spicy Chicken Recipe
#1. Spicy Chicken Wings
- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
#2. Hot Chicken Wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
#3. Hot-N-Spicy Chicken Wings
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
Since Americans in the South began roasting pigs publicly, Barbecues have been a staple of North American living. For many, grilling becomes a routine mealtime activity, while for the most devoted grillers, summer is ruled by massive barbecue parties. But grillers do not have to choose between boring repetition and outrageous get-togethers: every barbecue can and should be an exciting family event. Here are 5 ways to make your routine evening barbecue a more unique experience:
1) Who said you have to stick to meat? Much can be done with bread and fruits over an open flame. To make this into a fun activity with your kids, use cookie cutters to make the bread and fruit into shapes. You can decide on themes like “animals” and “letters” or ask that each shape be different from the others! Then, let your kids decide which toppings they would like to put on. Add cheese, onion and various spices to bread and cinnamon and honey to fruit.
2) Try foil-wrapped surprise meals. Place different combinations of chicken, fish and vegetables with sauces and spices in foil packets. These cook in less than 20 minutes and lead to no-mess, lip-smacking results. Children will love the surprise element and can easily switch packets. You can even ask your family for combo suggestions before the barbecue, or draw ingredient names out of a hat to create new meal ideas.
3) A little variety goes a long way. If you tend to stick to the same old beef burgers and pork wieners, why not try grilled pizza or salmon steaks? Similarly, try to mix it up with condiments and seasoning. Sick of ketchup? Try salsa instead. Look online where you’ll find hundreds of easy recipes for barbecue rubs. These give your food that extra pizzazz and prevent the mess and drip that comes with barbecue sauces.
4) Barbecues don’t have to be rushed. In fact, barbecue devotees will tell you that today’s quick broiling is an insult to the term, which should represent a process of slow cooking on low heat. You can find many slow cooker recipes online, and the wait is a great opportunity to pass some quality time with your family and friends. Entertaining backyard activities include creating an outdoor canvas to paint on or playing backyard bowling with household items.
5) Mom said not to play with your food, but there’s always an exception! Barbecue games are great fun and tasty at the same time. In the game Glutton, each player gets a certain amount of mashed potatoes, macaroni and cheese or any other side dish. Various kitchen utensils are put in a box and the players blindly pick a few. On the go, they begin to eat their dish with the items that they took out. The first to finish his or her food wins the prize!
Finally, don’t fret! Far too many people get lost in the details of planning the perfect barbecue party and forget to enjoy the social atmosphere and delicious food. So kick back, bask in the relaxing sun and prepare for a summer of unforgettable barbecues!
There’s no doubt that having the right tools for the job makes any task easier, and there’s no better place to illustrate this than in the kitchen, where having the right cooking utensils can be the difference between creating good meals and great meals.
Many cooks think about major appliances such as the stove and refrigerator when planning to equip their kitchens, but to be a success in the kitchen, you need to have a good selection of cooking utensils in addition to the bigger items. And don’t forget, cooking utensils means more than just spoons; there’s a host of small cooking utensils ranging from cutting devices, juicers, graters and more.
Think about what you do in a kitchen and about how different cooking utensils come into play for each task:
• Washing and drying fresh produce – always easy to accomplish with a strainer and salad spinner. A vegetable peeler is also an important addition to your cooking utensils closet.
• Slicing, chopping and dicing all kinds of food and garnishes – a food processor makes short work of vegetables, but mandolins, knives and graters are also helpful cooking utensils to have on hand.
• Measuring – cooking and baking can be a form of art and recipes should be followed as precisely as possible so measuring dishes, cups (both wet and dry measures) and measuring spoons are invaluable cooking utensils.
• Weighing – depending on what you like to cook, you may want to add a food scale to your shopping list of cooking utensils. Such a tool can be excellent for portioning meat and other products that have cooking times affected by weight.
• Temperature – as important as measures are temperatures, which can affect the success of your kitchen endeavors. An oven or meat thermometer is key to having properly cooked meat that is safe to eat, and should be included in your pantry of cooking utensils.
• Mixing – no kitchen would be complete without a cadre of mixing bowls in its cooking utensils cupboard. Having a selection of bowls in assorted sizes is essential to fast, efficient cooking.
• Manipulating, poking, prodding, lifting and stirring – perhaps what most often comes to mind when you think of cooking utensils are implements used to move food: spoons, forks, knives, spatulas, wire whisks, pastry blenders, tongs, salad lifters, slotted spoons, wooden spoons, serving spoons and more.
By imagining the tasks you do every day in the kitchen, you will get a better idea of the cooking utensils you should consider purchasing. Think about every stage of the food preparation process, from storage and cleaning, to cooking and presenting.
Other useful cooking utensils: pastry brush, kitchen shears, rolling pin, salt shaker, pepper mill, cutting board, ramekins, flour sifter, rotary beater, ladles, juicer and a can opener. Cooking utensils come in a range of prices, quality and materials such as wood, metal, rubber and silicone. Regardless of how much you pay, always make sure any cooking utensils that have multiple pieces, fit together securely.
When it comes to barbecuing, there are two main schools of thought for the techniques that you can use.
The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.
The second barbecue cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbecue remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbecue cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.
No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbecuing properly, it’s important to find that line and stick to it.
If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.
As a final note, it’s important to have fun while you barbecue! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.
Mexico has many Easter customs. Many of these customs derived from Spain. These customs vary throughout the different regions and cities. Catholics are forbidden to eat red meat on certain days during Lent, so meals that exclude it are consumed during these times. Dishes that involve fish become popular. The Nopal is also a popular food eaten during this time.
Nopal is a type of cactus that has flat leaves. It is very flexible. Part of it is considered a vegetable, while the other being a fruit. The nopal can be made fresh, canned, or dried. There are many dishes that include nopal. Salads with added shrimp are great when fasting during Lent. Eggs with nopal are common. They can also be put into tacos. Nopal is rich in fiber and vitamins.
Romeritos is another vegetable eaten during Lent. It is a green leaf that resembles rosemary. It is made with whole shrimp with a touch of chile sauce or powder.
Naturally since corn is a popular vegetable in many Mexican dishes, it is eaten a lot during Lent. Chacales is a dish made that is dried white corn that is broken into pieces and prepared into a soup. One other vegetable that seems to top all other vegetables in popularity is the Italian squash. The squash is cut and placed in a cloth which is then laid out in the sun until the squash is fully dried. Once it is dry, the squash is fried with tomatoes and onions. Cheese is placed on the top of the vegetables and not served until it the cheese completely melts.
Fish is an easy way to fast from meat during this time of year. It can be prepared in many different ways. A fish soup that is made around this time includes lima beans with the fish in pieces. Shrimp is also eaten. Shrimp can be served raw, or even made into shrimp patties. These patties can be covered with a traditional Lenten sauce called Pipián. Pipián is made of different spices, and also pumpkin seeds.
One of the most well-known desserts served around lent is known as capirotada. Capirotada is a Mexican bread pudding. This pudding varies from home to home. It usually consists of toasted French bread, cheese, milk, butter, peanuts, and raisons. It is soaked in syrup that includes water, brown sugar, cinnamon, and a variety of other ingredients. Another dessert that is popular around Easter time in Mexico is Empanadas. They are turnovers with a flaky crust that is filled with fruit in the middle. Some fruits inside are cherry, and strawberry. They come in a variety of flavors, but the favorites are apricot, apple, and blackberry.
Even though Lent is a time to fast, that doesn't mean the people doing the fasting cannot enjoy what they eat. There are many more foods that are eaten during this time. Some dishes date back from many centuries ago. It is no surprise as to why these dishes are still popular.
Even if you don’t really follow football closely or at all - everyone celebrates the Superbowl. There is fun for everyone, like new and funny commercials, over the top pre-game and half time shows, and an excuse to have a party, eat and drink too much.
The foods that are most famously associated with this event are admittedly geared more towards men and carnivorous choices but, you can find a vegetable or legume on the list too. Some items on the list can be made as unhealthily or healthful as you like by the ingredients you use.
Most would agree that the Superbowl is all about food, friends and fun!
Okay, Here is my list of the top ten Superbowl foods:
10. Chips, Dips, Salsa and Nuts
This is a big umbrella of general "snack food" or " junk food". Beer nuts or any kind of nuts are almost a pre-requisite for a Football party anyway. There are some really great appetizers that are now almost synonymous with Football. For example: Nachos - whether you just pour some melted cheese on them or go all out with salsa, guacamole, jalapenos, black olives, refried beans and spiced ground meat – these are always a crowd pleaser. There’s also the "old fashioned" Chex mix that is really quite a nice retro snack. Purchase, various Chex cereal flavors, add mini pretzels, some peanuts, melt some butter and honey with some kicked up seasonings – mix them all together and spread them out on a cookie sheet in the oven on 350 for 15-20 minutes. Great stuff.
9. BBQ Baked Beans
The classic baked bean recipe can take over 24 hours to prepare and serve. It involves soaking the dry beans which takes up most of the time, and marinating and baking the beans in a combination of Molasses, brown sugar and BBQ sauce. It normally has Pork in it too and that adds a really great flavor but, if that’s not your bag you can substitute ground turkey or have no meat at all.
8. Steak Tips
There are also Turkey, Swordfish and Chicken tips out there too now a days. Whichever you choose, marinating them in a good marinade first is a must. Steak will need the longest in a marinade but, all of them will be great once they are grilled on a nice hot grill. Pair tips with Salad and a mixed rice and you are all set!
I prefer the foot long Italian hoagie from the local deli cut up into 2 or 3 inch size sandwiches. Hot peppers are a necessity but should probably be "on the side" for the less inclined. Any kind of sandwiches will work really and Calzones which are not really considered sandwiches are a great choice because they are easy to eat while not sitting down and come in all kinds of yummy flavors.
Well, I had to put it on the list. It is really popular as a football food. It’s not truly my choice but, considering that watching football is a male oriented past time and most men are not into cooking, it makes sense that something you can pick up the phone and have delivered within 30 minutes (men are not normally planners either) would be on the list. PS: Anything that can be ordered, created and delivered within 30 minutes is not something I would recommend for adults – Children…okay.
5. BBQ Pork with all the fix’ins
This choice is really for a dedicated BBQ’er and will take some time to do right but, boy. It is well worth it. You really have to start this menu item the day before you want to enjoy it. It takes a smoker and a pork butt, some good dry rub, a mop sauce (this is important as far as I am concerned) and some good BBQ sauce along with a dedication to the low and slow way of cooking. In addition to the pulled pork, lay out some hamburger buns, home made cold slaw, and some chips and you have the perfect football party meal.
This is one of the most versatile and easy one-pan dishes you can make. You can prepare it for a whole crowd using a crockpot and it has so many variations there is bound to be one that’s to your liking. Just type in "Chili Recipes" in Google or your favorite browser and see all of the hits you get. Yep, you can’t go wrong with a good chili. Make sure to have extra hot sauce for the diehards that insist on kicking it up a notch!
Short ribs, Long ribs, Dry ribs, Wet ribs….There is a whole big debate about the best type of meat to use and the best way to cook ribs that is almost as hotly debated as who is going to win the big game. Two things I can tell you about ribs: 1. They are difficult to cook just right and, 2. When they are cooked correctly they are delicious! My suggestion to you is to purchase some ribs at your best local BBQ restaurant or grocery market and pop them in your oven before your friends arrive, set out your favorite BBQ sauce and pass them off as your own creation. See if anyone figures it out.
2. Sausages, Hot Dogs
These may not appeal to those of you that are on a health food kick but, really there have been vast improvements in the hot dog and sausage varieties and quite a few are now more healthy options than other choices. And really, what’s better than a sweet Italian Sausage smothered in sauted peppers and onions with gobs of mustard all wrapped up in a bun – mummm mummm. You can take a walk at half time to make up for it.
1. Chicken Wings
Okay, No surprise here. I don’t know exactly how Chicken Wings became the unofficial Football food but, I am cool with it. I have no complaints. Wings are pretty easy to make and you can make small batches at a time which is great if you are not sure how many people will be showing up demanding to be feed on the big day. The secret to great wings is the Wing sauce. There are almost as many brands of Wing sauce these days as BBQ sauce and mustard! That tells a little something about how popular these babies are.
Whether it's a small gathering of family members or an invitation extended to friends and neighbors, entertaining can take on a delightfully casual approach when it's done outdoors.
Add instant sophistication to a casual atmosphere with these entertaining and grilling tips guaranteed to impress every guest.
Be Courteous to Your Guests
Be sure to note any food restrictions or allergies and prepare alternate options.
Prepare ahead. Cut meats and vegetables, set the table, and toss the salad before the guests arrive. This will give you more time to relax and enjoy your company.
Create an Ambiance
White dinnerware always looks appropriate and pairs nicely with casual double-duty prep and serving pieces, such as rustic wood cutting boards for an outdoor meal.
Add instant elegance to your casual get-together with flowers. Just trim a few stems from the garden and arrange them in glasses or bowls.
Offer a few different bottles of wine at the table for a great conversation starter. The best wines to serve are ones that pair well with all types of food and do not require additional aging once purchased. For example, Rioja, one of Spain's oldest and most renowned wines, includes reds, whites and rose at all price ranges, aged to be ready to drink at purchase and complement meat, fish and vegetables.
Efficiency Is Key
To speed up grilling time, partially precook chicken, red meat, potatoes, carrots and other slow-cooking food in the oven or microwave. When grilling, if you need more than one cooking temperature, mound some coals on one side to create a hot section and spread coals out on the other side for a cooler section.
When grilling food on skewers, cut pieces into chunks that are too large to fall through the grate. Or for easy cleanup, consider using foil packets to grill onion rings, slices of zucchini and squash or even pineapple rings.
When basting, use two brushes - one green and one red. Use the green brush to baste raw meat. Once the meat has begun to cook, switch to the red brush to continue the process. This will help to avoid contamination.
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It's a trite, but often repeated saying: The way to a man's heart is through his stomach. So why, when Father's Day rolls around, do we buy endless ties and "message" T shirts? Is the way to his heart through his clothes? Not likely. It's the stomach, people, and that means good food. For many men, good food comes in the form of a great steak.
So what if you're not a steak eater, or you eat it only in restaurants and the thought of purchasing a raw slab scares you to death? Fear not. It's not that complicated, really. Even a caveman can handle this job.
It's important to know your cuts of meat before planning the menu. You don't want to cook the dad in your life a tasteless, tough piece of leather. You might not notice the difference, but let's face it - he will. Since you'll likely be grilling, it's important to know the best cuts of meat for the grill.
You want to choose the most tender portions of meat for grilling. Experts generally consider these cuts of beef to be the best for grilling:
If there is the word "loin" on the package, you're in good shape, though most grill experts agree the T-bone is the most superior cut of beef for grilling. It stays tender and juicy, and is thick enough to withstand a fair amount of time on the grill without overcooking. Stay away from top round or anything with "round" or "chuck" in the name. These will not cook well on the grill. Flank steak and London broil can also be tough.
Next, it's important to know how to choose a steak. Don't just grab the first package that looks good to you. Look for some good marbling in the steak. Yes, this is another word for fat. But we're not cooking for the dieter in the family on this special day, we're trying to give dad a good steak, remember? Those little bits of fat scattered about the steak will essentially melt while the meat is cooking, giving the meat a rich and more tender flavor.
In that same vein, don't trim the fat from your steak before cooking. It might be the diet book author in you coming out, but that thick layer of fat around your steak is what will give the steak a wonderful juicy quality and rich flavor. You can cook the steak, and then trim the fat, but cook the steak while it's still dressed in its fat clothes. It's worth it.
Do you need to buy a "name brand" steak? Experts say it's not necessary, even though branded meat is a new commodity and becoming more widely available. Nor is it necessary to choose a steak from a butcher shop or from behind the glass window in the meat department at your local grocery store. Usually the pre-packaged steaks are the same you would get from behind the glass, and since the butcher is a dying breed, you could certainly go that route if you have a neighborhood butcher, but if not, a good quality grocery store will provide what you need.
Finally, it's important to know your grades of steak.
Prime is the top grade, and it features the most marbling and is the most tender, but most of us don't have access to this grade in mainstream grocery stores. This is often what you get in a restaurant.
Choice is the best grade most of us can get in the grocery store. But choice does not guarantee high quality as this grade encompasses meat that can be almost as good as prime, or almost as bad as select, our next grade.
Select beef is the most lean and least expensive beef and is the grade of beef most commonly found in your grocery store meat case. Since this is Father's Day, try to find choice and splurge a little.
If you are unsure about your ability to pick up a good steak locally, consider ordering online and having fresh, high-quality steaks delivered to your door.
At OmahaSteaks.com, you can buy a large variety pack of meat, grill some for dad, and then send him home with a few spares for another day. KansasCitySteaks.com offers prime quality steaks for a restaurant-quality dad's meal.
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