Asian Chicken Wings

Asian Chicken Wings

serves 6

Ingredients

• 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
• 1 tablespoon Emeril's Asian Essence
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 cups fresh orange juice
• 1 cup canned pineapple juice
• 1 cup sugar
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 tablespoons orange zest
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced green onions
• 1 tablespoon sesame oil
• 3/4 teaspoon crushed red pepper
• 2 tablespoons sesame seeds
• 2 tablespoons diagonally sliced green onions, for garnish
• 1 tablespoon fresh cilantro

Directions

Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.

In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.

While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.

Remove the wings from the oven and reduce the oven temperature to 350 degrees F.

Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rackinside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.

Arrange the wings on a large serving platter and top with sliced green onions and cilantro. Serve immediately with the remaining sauce passed on the side for dipping.

Creamy Shrimp and Grits

6 servings

Ingredients

For the grits: 

• 3 cups milk
• 3 cups heavy cream
• 1 cup stone-ground white cornmeal
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper

For the shrimp:

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 pound andouille or spicy Italian spicy sausage, cut in chunks
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 to 3 bay leaves
• 2 pounds large shrimp, peeled and deveined, tails on
• Pinch cayenne pepper, adjust to personal preference
• 1/2 lemon, juiced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 4 green onions, sliced

Directions

For the grits:

Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

For the shrimp:

Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

Serves 6

Bake at 350 degrees

Combine the following in a large bowl:

2 boiled chicken breasts shredded (or rotisserie chicken)

1 can cream of chicken

½ cup Greek yogurt or sour cream

½ block cream cheese

1 cup shredded fiesta blend cheese

8 green onions, sliced thinly

1 jalapeno, diced very small I leave the ribs and seeds in if using just one

1 bunch cilantro leaves, chopped

In a small sauce pan:

4 Tbs. butter

4 Tbs. flour

½ tsp. salt

½ tsp. freshly ground black pepper

1 cup milk

½ cup Greek yogurt or sour cream

1 cup shredded fiesta blend cheese

Heat butter and flour until bubbly, stirring constantly. Let cook for a minute then slowly add milk and remaining ingredients. Stir sauce until thickened and cheese is melted.

1 package of 10 flour tortillas

8X8 Greased Pan

Layers:

1. Tortillas

2. Chicken mixture about 1 cup per layer

Top layers with cheese sauce. I topped the cheese sauce with one handful of shredded fiesta cheese blend. Bake at 350 for 40 minutes. It will be bubbly and slightly browned on top.

Best served with fresh salsa, cilantro, and sour cream/Greek yogurt.

Fresh Peach Pie

Fresh Peach Pie
Serves 6

6-8 fresh peaches, pealed and sliced into wedges
2 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups sugar
1 tsp. salt
1 tsp. minute tapioca
1/4 c. all purpose flour
1 tsp. cinnamon
2 Tbs. butter
2 pie crusts
1 egg white
1 Tbs. sugar


Directions:
1. Preheat oven to 350 degrees and grease one pie plate. Line pie plate with pie crust.
2. In a large bowl, add peaches and drizzle with vanilla and lemon juice. Give peaches a quick stir careful to not break up the peach slices.
3. In a small bowl, combine sugar, salt, tapioca, flour, and cinnamon stirring to combine. Pour sugar mixture over peaches and stir to coat peaches. Once peaches are coated pour into prepared pie pan.
4. Dot butter over the top of the peaches and then top pie with the second pie crust. Crimp the edges and cover edges with foil strips.
5. In a small bowl, beat one egg white. Brush the whipped egg white on the top of the pie. Sprinkle pie with sugar until well covered.
6. Bake the pie for 80 minutes. Remove from the oven and let cool completely. I think the pie is best served the next day with vanilla ice cream.
*Tips: Use a little under ripe peaches as they will keep their form when cooked. The lemon juice helps keep the color of the peaches. The flour is a better thickener than cornstarch.

Pesto Chicken Mozzarella Sandwich

Pesto Chicken Mozzarella Sandwich
Serves 2

Homemade Pesto:
1 c. fresh basil
1/2 c. fresh parmesan cheese, cut into chunks
3 cloves fresh garlic, chopped
1/2 c. pine nuts, toasted
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 c. olive oil
Directions: In a food processor, blend all ingredients and stream in olive oil until there is a smooth sauce.

Sandwich:
2 Tablespoons fresh basil pesto
1 loaf of whole wheat french brochette
1 tomato, sliced
1 package fresh mozzarella, sliced same width as tomatoes
4 slices of black forest lunch meat slices
1 c. shredded chicken (I poached a chicken breast and then shredded it with a fork.)
1 tsp. balsamic glaze

Directions: Slice loaf of bread horizontally, spread each half with pesto and place under a low broil for 1 minute. Remove bread from the oven and top with ham, chicken, tomatoes, and cheese then return to the broiler for 4 minutes. Before serving drizzle with a balsamic glaze or balsamic reduction (warm balsamic vinegar until thickened).

Sweat Potatoes;
2 sweet potatoes, pealed and sliced
1 Tablespoon olive oil
salt and pepper to taste
1 tsp. fresh thyme
1 tsp. fresh chives

Directions: Place slices of potatoes in a microwave safe bowl and 1 Tablespoon of water and microwave for 6 minutes.  Then, mix sliced speet potatoes with olive oil and place on a foil lined jelly roll pan. Sprinkle with salt and pepper and broil on low for 10 minutes, turn them over and broil another 10 minutes. Remove and sprinkle with fresh herbs before serving.

Golden Honey Rolls

Golden Honey Rolls

Serves 12

3 ½ c. all purpose flour

1 tsp. salt

1 egg

2 Tbs. honey

1 c. milk, warmed (30 sec. in the microwave)

2 Tbs. oil

1 Tbs. fresh yeast

Directions: 

Using a bread machine set the menu for the dough cycle and place ingredients into the pan in the order listed. Check the dough as it starts mixing. The dough should appear in a rather tight ball if it is too wet add a few tablespoons of flour if it is too dry add a little milk.  Once a nice ball is formed leave the dough to do its think in the machine. 

After the first rise remove the dough from the pan and divide the dough in half, then each half into thirds and each of them into two. This gives you 12 balls of dough. Pull the dough with your thumbs down the sides pinching under the dough. You will need to do this a couple times until you have a nice skin on the ball of dough.  Place dough balls in a 9 x 13 greased pan. Cover with a clean dishtowel and let dough rise for 35 minutes where it should double in size. Then place rolls into the oven preheated to 350 degrees and bake uncovered for 30 minutes. Remove the rolls from the oven and brush tops with butter. Let cool about 5 minutes before serving. 

Lemon Cake

Layered Lemon Cake
Serves 6

1 cup butter, softened
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 teaspoon baking soda
1/4 tsp. table salt
2 tsp. shredded lemon peel
3 Tbs. lemon juice
1 c. buttermilk
1 c. lemon curd
1 recipe Lemon Cream Cheese Frosting

Directions: Preheat oven to 350 degrees. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile grease and lightly flour three cake pans.

In a large bowl mix flour, baking powder, baking soda, and salt. In another bowl with a pour spout mix buttermilk, lemon juice, and lemon peel. In a stand mixer or with a hand mixer combine butter and sugar until light and fluffy. Gradually add one egg at a time. Then start alternating between dry mixture and wet until all is combined. Do not over mix batter will be smooth. Divide butter between pans. Bake for 30 minute or until a tooth pick when inserted in the middle comes out clean. Invert cakes onto large plates lined with foil.

Let cakes cool completely. Once cakes are cool trim tops of cakes to make them level. Place cakes in the freezer for at least 30 minutes up to one hour. Then spread lemon curd on top of cakes. Place one cake on another. I prefer to invert one cake on the other putting both trimmed sides together to make the top flat and then frost. To smooth the frosting use a hot knife to smooth the surface.

Lemon Cream Cheese Frosting

2 pkgs. cream cheese, softened
1/2 c. butter, softened
1 tsp. lemon juice
2 1/2 c. powdered sugar

Directions: In a large mixing bowl blend cream cheese, butter and lemon juice until fluffy. Gradually beat in the powdered sugar until it is the consistency you need to frost the cake.

This recipe comes from Better Homes and Gardens New Cook Book 75 years.

Mexican Egg Bake

Mexican Egg Bake
serves 6

Base:
2 c. biscuit mix
1 c. mexican cheese
2/3 c. milk

Directions: Preheat oven to 350. Grease a 8x8 pan or muffin pan.  I prefer the muffin pan because it provides easy individual servings. Mix all ingredients and divide among cupcake pan. Bake for 12 minutes.

Middle:
1/2 lb. breakfast sausage or bacon
1/2 c. salsa
6 eggs (whipped)
1 Tbs. sour cream or Greek Yogurt

Directions: Brown sausage and/or bacon then crumble and top biscuits with meat. Top meat with 1 Tbs. salsa (fresh or jared). Beat eggs and cream then top pour on on top of salsa.

Top:

1/2 c. Mexican blend cheese

Directions: Top with cheese and bake for 10 minutes.

Serving: 
Serve with fresh chopped cilantro and sour cream.

Short Cake and Fresh Berries

Short Cake and Fresh Berries

Serves 4

1 ½ c. flour

½ c. sugar

½ tsp. salt

½ c. oil

½ c. milk

½ block cream cheese

1 tsp. vanilla

1 egg

Directions: mix all ingredients well and poor batter into a 8x8 pan or 4 individual crocks. Sprinkle each cake with a little sugar. Bake cake at 350 degrees for 25 minutes until light brown on edges. Serve with fresh berries macerated (let 4 c. berries sit with ¼ c. sugar for 30 minutes and they will juice).  Top with whip topping or vanilla ice cream.

Creamy Pesto Pasta Bake

Creamy Pesto Pasta Bake

Serves 4

1 package penne pasta or pasta of choice cooked in salted (2 Tbs.) boiling water for 10 minutes.

Pesto:

1 c. fresh basil leaves

½ c. fresh oregano leaves

2 Tbs. fresh parsley leaves

3 fresh garlic cloves, smashed and pealed

¼ c. toasted pine nuts (to toast on stove top in a dry skillet on medium heat for 5 minutes stir often)

1 c. fresh Parmesan cut into 1 inch chunks

¼ c. olive oil

½ tsp. salt

½ tsp. fresh ground black pepper

½ block cream cheese

½ c. hot water (pasta water works well)

Directions: add all ingredients into the food processor except the oil and water. Add oil and water as processing until a smooth sauce is created.

Vegetable Mixture:

1 yellow onion, sliced thin

1 red onion, sliced thin

6 button mushrooms, sliced thin

1 lb. asparagus, trimmed and clunked into 1 inch pieces

1 lb. black forest ham, diced into squares

1 Tbs. olive oil

Directions: Pour olive oil into skillet and put the heat to medium, once the pan is hot add the onions and cook for 5 minutes. Add the mushrooms and cook for 3 minutes. Add the asparagus and ham and shut off the heat.

Topping:

½ c. crispy onions

½ c. grated Parmesan

2 slices fresh bread cubed

1 Tbs. olive oil

Directions: Add all the ingredients and pulse in food processor or blender.

Assembly of Baked Dish: Grease 4 individual serving crocks or a 8x8 pan. In a large bowl combine drained pasta, veggie mixture, and pesto sauce. Divide pasta between the dishes and top with the crumb mixture. Bake in a 350 degree oven for 20 minutes. Add one slice of provolone cheese to the top of the pasta and broil for 2 minutes until light brown on top.

Cilantro Shrimp and Veggie Kabobs

Cilantro Shrimp and Veggie Kabobs

Serves 4

Cilantro Pesto:

1 jalapeno, seeded (unless you like the heat then keep seeds and ribs)

1 bunch cilantro, discard stems

1 yellow onion, chunked

3 cloves garlic, smashed and sliced in half

1 tsp. seasoned salt

½ tsp. fresh ground pepper

½ tsp. smoked paprika

1 Tbs. dark brown sugar

¼ c. olive oil

Shrimp, Sausage and Veggies:

1 pkg. jumbo shrimp, cleaned and defrosted

1 medium zucchini, chunked into 1 inch slices

1 green pepper and/or 8 to 10 small colored peppers, seeded and stems removed

1 yellow onion, chunked

1 sausage link, chunked into 1 inch slices

Directions: In a food processor or blender, combine all pesto ingredients until smooth. Put all shrimp, sausage and veggies in a large bowl add the pesto and toss until everything is well coated. Let the marinated veggies and meat sit at room temperature for 30 minutes.  Heat your grill to 400 degrees. String veggies and sausage on metal kabobs or soaked wooden skewers. String shrimp on their own skewers. The veggies will take 10-12 minutes to cook turning every couple minutes. Shrimp will only need 2 minutes on each side. Serve over butter noodles and top with fresh cilantro.