Appetizers
Some like it HOT! This is very, very HOT! BUT…You can use jalepeno’s or any other milder pepper in place of the ghost pepper! My family likes heat. Robby likes it a little too much! My friend’s of ours grow an amazing garden and part of their garden is a variety of hot peppers. This includes ghost peppers! If you are not familiar with ghost peppers they are CRAZY HOT! I will tell you a story about Robby and a couple of his friends that happened a couple years ago. Robby and his friends got their hands on a ghost pepper (I have no idea where it came from) but it ended up becoming a dare on who was going to eat it ! Oh my! This all came about during a sleep over at MY house and after Jim and I went to bed. Well…needless to say the poor soul that lost the bet spent a portion of the night throwing up as it was so hot! Hmmmm….SORRY! Not a good way to start a post about food is it?! Well, what can I say…teenage boys! I still love them!
INGREDIENTS
2 ghost peppers (I took the seeds out)
4 tomatoes, seeded and chopped
handful of cilantro
6 cloves of garlic
1 onion
salt to taste
pepper to taste
juice of two limes
DIRECTIONS
Place all ingredients in a blender or food processor and pulse until you get your desired consistency.
Note: This gets hotter the longer it sits, you can add a 1/2 tsp. of sugar if needed!
Store in the refrigerator.
Enjoy,
We are in the most beautiful season of the year in New Hampshire. It is fall, the leaves are changing to the most gorgeous colors going from green to red, yellow and orange…do you know what else that means? Football and Fairs! Cooler nights too! But back to football and fairs, both of those things scream corn dogs! No fried corn dogs here…but I can assure you these are just as tasty. Robby and Jim could attest to that but they both have their mouth full as they just devoured a full batch of these little babies! Yup! NONE left! growing boys!
INGREDIENTS
1 box of your favorite corn bread mix and the ingredients needed to make the batter. I really like this brand.
1 package of your favorite hot dogs (I used Hebrew National)
DIRECTIONS
Mix the cornbread batter as directed also following heating oven instructions. Grease two mini muffin pans (24 in total).
Fill the muffin tins up 3/4 of the way up the tin set aside. I used three Hebrew National hot dogs cutting each hot dog into eight pieces. Place one hot dog piece into each mini muffin tin pushing the hot dog into the batter but not all the way to the bottom. Bake as directed on the cornbread mixture box. Mine took 13 minutes. Let cool in pan for two minutes. Serve warm with you favorite corn dog condiment. Our house is a mustard only house!
Enjoy,
After having my sister-in-law Lisa’s crispy grilled chicken wings, I set out to make crispy wings in the oven. I have found success with this and LOVE IT! This is more of a method as you can use ANY sauce you want to coat the wings. This can be done with Lisa’s buffalo sauce. I am currently working on another sriracha honey sauce and will add that recipe after I work on it a little more and get the recipe exactly where I want it!
Make this for your next football get together or any gathering you may be having. You will not be disappointed as I have already made these two more times, and they disappear really fast in my house! This recipe can easily be doubled and I recommend it!
INGREDIENTS
1 1/2 pounds chicken wings
1 cup of honey
1 pinch (or more if you want it spicy) red pepper flakes
1 teaspoon minced garlic
1 Tablespoon low sodium soy sauce
1 Tablespoon baking powder
DIRECTIONS
Preheat oven to 250 degrees. Cover a baking sheet with aluminum foil, place a cooling wire rack on top of the baking sheet and spray liberally with non stick spray. Put the wings in a bowl and add the baking powder, coating all of the wings with a thin coat of powder shaking off any excess and placing the chicken on the prepared pan. When all of the wings are coated and on your pan place the pan on the LOW rack in your oven and bake for 30 minutes. After 30 minutes turn the oven up to 425 degrees, move the pan to the middle rack in your oven. Bake for 20 minutes, turn wings over and bake for another 20 minutes. While the wings are baking mix the remaining ingredients together and set aside. When the wings have finished cooking for the second 20 minutes, brush the honey mixture on the top of the wings and let bake 1 minute, turn wings and coat the second side with mixture, cook one minute and repeat this step one more time. Remove from oven and serve warm.
Enjoy,
I made a batch of these sugared pecans and had forgotten how good they are! I usually make them around the holidays and give them as gifts,
but I was putting together a basket for a friend and thought this would be a great addition! When I make them at the holiday, I always have to hide them as everyone likes to walk by and grab a handful. Before I know it they have all had three handfuls each and the gift is gone!
INGREDIENTS
2 egg whites
1/2 tablespoon of water
1/2 tablespoon vanilla extract
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
DIRECTIONS
Pre-heat the oven to 250 degrees. Grease a baking sheet and set aside. In a mixing bowl whip together egg whites, water and vanilla until frothy. (I like to use my immersion blender). In a separate bowl mix together sugar, salt and cinnamon. Add pecans to egg whites mix well coating all of the pecans with the mixture. Toss the pecans into the sugar mixture and coat well. Spread the nuts onto your prepared baking sheet. Bake for one hour stirring every 15 minutes. Watch the last fifteen minutes of baking to not over bake them. The coating on the pecans should be dry. Remove from oven, let cool. Store in an airtight container.
Enjoy,
I know, crispy and grilled don’t always seem to go together but in this case they absolutely do! This is a recipe my sister-in-law Lisa shared with me at our Ormond family reunion. I am not sure where she got the recipe but I am sure glad we have it and she is allowing me to share with all of you! Jim and I disagree a little bit with wings. Mr. MCYM does not really care if the chicken wings are crispy BUT I don’t think it is a good wing without that crisp exterior crunch! Considering these are my new favorite wings, and they will be in our regular food rotation, I have a feeling he will grow to LOVE these as much as I do! We also have a slight difference with dipping sauce. With buffalo wings I like to have ranch dressing but Mr. MCYM is a true blue, blue cheese dressing fan! At my house these are now called Lisa’s Wings and I hope you give them a try!
NOTE- I think these would bake up the same in the oven if you bake them with a Bakers rack on top of a cookie sheet. I will try this next time and update when I do!
I have another recipe from the Ormond family reunion from my other sister-in-law Cindy, so stay tuned for more great party food!
INGREDIENTS
3 tablespoons of olive oil
Salt
Pepper
wings (I used fresh, not frozen) use your desired amount
Frank’s Wing Sauce, enough to coat both sides of wings. I used over a cup
DIRECTIONS
Light your clean grill setting the heat level to LOW. Toss the wings in a bowl along with the olive oil, salt and pepper to taste. Toss well. Place the wings on the grill and grill without touching them for 30 minutes. After 30 minutes turn the chicken wings over once and don’t touch them for another 30 minutes. After one hour, brush the top of the wings with the buffalo sauce and cook for five more minutes. Turn the wings , brush the second side with wing sauce and cook five more minutes. Remove from grill and serve warm with your choice of ranch or blue cheese dressing.
Enjoy,
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