Ingredients:
3 large Mexican Hass avocados, peeled and pitted
3 tomatoes, peeled, seeded and diced
1 medium onion, finely chopped
juice of one large lemon
1/3 cup cilantro, finely chopped
2 green hot chili peppers, seeded and chopped
1/2 teaspoon salt
Directions:
Mash one avocado and chop the other two into 1/2-inch pieces.
Add remaining ingredients and serve.
Ingredients:
1.5 lbs. hamburger
1 medium onion, chopped
1 can refried beans
1 small jar hot picante sauce
1 package taco seasonong mix
16 ounce sour cream- separated in halves
12 ounce cheddar cheese, shredded – separated in halves
Directions:
Brown hamburger with onion in a large frying pan. Drain fat. Stir in beans, sauce and seasoning mix.
In a two qt. casserole dish, spread half of the meat in the bottom and top with half of the sour cream and half of the cheese. Then repeat, ending with cheese on top.
Bake at 350 degrees until bubbly (about 20 minutes).
Serve with tortilla chips.
Note: It is not very spicy even though hot picante sauce is used. Jalapeno peppers can be added when browning the ground beef for more spiciness.
Ingredients:
* 1 lb. pinto beans
* 3 lbs. pork roast
* 7 cups water
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1 tbsp. salt
* 2 tbsp. chili powder
* 1 tbsp. cumin
* 1 tsp. oregano
* 1 (4 oz) can chopped green chiles
* tortilla chips
Directions:
Put all ingredients except corn chips in crockpot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender.
Uncover and cook 1/2 hr. until desired thickness.
Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, picante sauce.
It’s no secret or surprise that Super Bowl weekend is the time of the year when the most chicken wings are consumed. In Philadelphia, there is a massive chicken wing eating contest which is celebrating its 18th anniversary this Friday (Feb. 5). More than 20,000 people show up each year just to watch competitors consume chicken wings by the hundreds.
There is a significant overlap of chicken wing lovers and chileheads. While you can just buy a bottle of any hot sauce and make your own chicken wings, it is nice to know there are tried and true chicken wing flavors outside of the common cayenne/butter/vineagar basting.
There is no better time to try a new chicken wing recipe out than Super Bowl Sunday. Here are our Top 10 Chicken Wing Recipes. All will score big with the crowds at your Super Bowl party.
1. Anchor Bar Buffalo Wing Recipe – A classic from the place the invented chicken wings.
2. Buttermilk Ranch Hot Wings – Rich taste pairs perfect with chicken wings.
3. Cajun Bottle Rocket Wings – With the Saints in the Super Bowl, bayou-basted chicken wings are in vogue.
4. Utter Fool’s Nuclear Wings – Eating one of these chicken wings is like putting a solar flare in your mouth.
5. KFC Honey BBQ Wings – Sorry Colonel, but we have your secrets on these chicken wings.
6. Peanut Crunch Chicken Wings – Everyone will go nuts for these chicken wings!
7. Coconut Curried Hot Wings – Interesting tropical ingredients fans these chicken wings with flavor.
8. Cantonese Style Hot Wings – Incredible Asian-style chicken wings.
9. Horseradish Hot Wings – Sinus opening deliciousness makes these chicken wings a hit.
10. Candied Chicken Wings – Betcha no one at your party has ever had anything like the sweet delight of these chicken wings.
Ingredients:
1 can (16 oz.) refried beans
1 package (1.25 oz.) Taco Seasoning Mix (regular)
8 ounces of sour cream
8 ounces guacamole (may also be substituted with diced tomatoes or black olives)
1 cup Mexican 4-cheese blend
1 cup salsa (mild)
1 can diced green chiles
2-3 Large Jalapenos, seeded and diced.
1/3 cup sliced green onions
16 ounces tortilla chips
Directions:
Combine beans and seasoning mix in a small bowl.
Spread over bottom of 8-inch-square baking dish.
Sautee Jalapenos and layer on top of beans.
Layer sour cream, guacamole, cheese, salsa, chiles and green onions.
Serve with chips.
Ingredients:
5 lb. Cut-up wings
Oil for frying
1 Bottle of GARLIC-A-HOLIC
1/2 C Honey
Directions:
1. Put oil in a large pot or Dutch oven deep enough to hold oil plus 3 or 4 inches to allow for boil over from the wings.
2. Bring oil to 350 degrees. Pat the chicken pieces dry with a paper towel.
3. In a small sauce pan, heat honey and add GARLIC-A-HOLIC and mix well.
4. Set aside in a large bowl.
5. Fry chicken in small enough batches to avoid boil over and to keep oil at temperature.
6. Let wings cook long enough to float to the top of the oil and continue to cook for 2 or 3 minutes longer to assure doneness.
7. Put cooked wings in bowl and toss to evenly coat with sauce.
Ingredients:
12 ounces angel hair pasta
Avocados – 2 large or 3 small
3 cloves chopped garlic
3 tablespoons lemon juice
2 1/2 ounces cilantro
1/3 cup grated Parmesan cheese
1/4 Teaspoon of Jims Red Savina Powder
Directions:
1. Cook pasta according to package directions until al dente.
2. Meanwhile, prepare pesto by combining avocados, garlic, lemon juice, cilantro, and Chile Powder in food processor. Process until smooth, about 1 minute.
3. Drain pasta and transfer to a large serving bowl.
4. Pour pesto over pasta; toss well. Sprinkle with Parmesan before serving.
Ingredients:
30 Chicken wings (2-3 lbs of wings)
1 c Brown sugar
1 ts Dry mustard
3/4 c Margarine
1 c Soy sauce
3/4 c Water
Directions:
1. Place all ingredients except wings into wok (set on medium).
2. Stir until sugar is dissolved.
3. Add chicken wings.
4. Cover and stir every 10 minutes.
5. Continue cooking until liquid coats the wings (approximately 1 hour 15 minutes). Be careful not to over cook. The sugar tends to burn quickly towards the end.
Ingredients:
6 large russet potatoes (about 3/4 pound each), scrubbed
4 Tbls. Café Tequila Cayenne Sauce, divided
2 Tbls. butter, melted
1 large red bell pepper, seeded and finely chopped
1 cup chopped green onions
1 cup (4 oz.) shredded Cheddar cheese
Directions:
1. Preheat oven to 450° F. Wrap potatoes in foil; bake about 1 hour 15 minutes or until fork-tender.
2. Let stand until cool enough to handle.
3. Cut each potato in half lengthwise; scoop out insides,* leaving a 1/4” thick shell.
4. Cut shells in half crosswise.
5. Place shells on large baking sheet.
6. Preheat broiler.
7. Combine 1 Tbls. Cayenne Cafe Tequila and butter in small bowl; brush onto inside of each potato shell.
8. Broil shells, 6” from heat, 8 minutes or until golden brown and crispy.
9. Combine remaining 3 Tbls. Cayenne Cafe Tequila with remaining ingredients in large bowl.
10. Spoon about 2 Tbls. mixture into each potato shell.
11. Broil 2 minutes or until cheese melts. Cut each piece in half to serve.
Reserve leftover potato for mashed potatoes, home-fries or soup.
Ingredients:
1 Tbls. olive oil
6 oz. chorizo sausage, casings removed, finely chopped
1 medium red onion, finely chopped
1 jalapeño pepper, seeded and minced
1 garlic clove, crushed through a press
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1 16 oz. can tomatoes, drained and chopped
1 cup lager beer
1/2 lb. extra-sharp cheddar, shredded
1/2 lb Monterey Jack cheese, shredded
1 Tbls. cornstarch
Holy Shit! Hot Pepper Sauce, to taste
chopped fresh cilantro to garnish
Directions:
1. Cook the sausage and drain all but 1 Tbls. of the fat.
2. Add onion, jalapeno, garlic and cook until onion is softened, about 4 minutes.
3. Add chili powder, oregano, and cumin and stir for 30 seconds.
4. Add tomatoes and cook until the mixture is somewhat dry, about 3 minutes.
5. Add beer and bring to a simmer.
6. Toss cheeses with the cornstarch.
7. A handful at a time, stir cheeses into the saucepan.
8. Add a drop of Holy Shit Hot Sauce at a time until desired heat level is reached.
9. When done, transfer to fondue pot, sprinkle with cilantro.
