Dinner
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,
This chili recipe is A huge family favorite. Sweet flavor from the baked beans and Heat from the ground beef! I brought this to the Ormond Family reunion last weekend and I heard “this chili is AWESOME” multiple times! People were having it on their hamburgers and hot dogs and some just had a big bowl with some tortilla chips! This makes a BIG batch. It will feed the Ormond’s, a small army or your local fire department! No matter who gets this they will love it!
INGREDIENTS
2 pounds ground beef
1/4 cup water
1/2 teaspoon to 3/4 teaspoon cayenne pepper. Make it as hot as you like, taste as you go.
2 packet’s medium spice chili seasoning, low sodium, (I use a gluten free brand)
2 cans diced tomatoes (do not drain)14.5 ounce
1 medium onion, diced
2 (28 ounces of original Bush’s Baked Beans
2 tablespoons of Dijon mustard
3/4 cup real maple syrup
2/3 cup ketchup
1/2 cup molasses
1/2 cup packed brown sugar
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Combine diced onion, beans, mustard, maple syrup, ketchup, molasses, brown sugar, salt and pepper. Pout into a 9×13 baking dish, cover with foil and bake for one hour. Remove foil and cook for 35 more minutes. In a large stock pot, add your ground beef and cook through crumbling the beef as you go. When it it almost cooked through drain the fat from the ground beef and add the chili seasoning and water. Add the cayenne pepper a little at a time and taste as you go and get the desired amount of heat.mix well. Add the two cans of tomatoes, mixing well. When the beans have finished cooking, add the beans into the ground beef mixture and mix well. Remove from heat and serve warm.
Enjoy,
I can’t even begin to tell you how delicious this was! I used store bought “fresh ” ravioli from my local store and made this sweet and creamy sauce using fresh tomatoes as well as sun dried tomatoes. This dish was LOVED by all of us and is now a family favorite that I will be making again VERY soon!
INGREDIENTS
1 (20 ounce) package of refrigerated four cheese ravioli
2 large Roma tomatoes
3/4 cup sun dried tomatoes in oil (drained)
2 tablespoons butter
4 cloves of garlic, minced
2 1/2 tablespoons flour
1 3/4 cup milk (I used 1%)
1/3 cup heavy cream
Salt
Pepper
1 pinch of red pepper flakes (or more if you like spicy)
1/3 cup shredded Parmesan cheese
1/2 cup fresh basil
DIRECTIONS
Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil Pasta according to package directions and cook tomatoes until the skins burst. Remove tomatoes and allow to rest until cool enough to handle. Then peel , seed and dice tomatoes. Drain pasta when cooked through. While the pasta is boiling prepare your sauce. Place sun dried tomatoes in a food processor and pulse until finely minced. In a large deep skillet, melt butter over medium heat and add garlic and sauté for 30 seconds. Then add flour and cook whisking constantly about 1 1/2 minutes. Slowly add milk and cream. Add sun dried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes. Cook sauce until thickened, bringing to a light boil while stirring constantly. Reduce heat and add Roma tomatoes and Parmesan cheese Cook until cheese is melted stirring frequently. Add additional 1/4 c. milk if needed. Add cooked ravioli to sauce coating evenly. Add basil and stir. Serve warm.
Enjoy,
If you live in New Hampshire you know last week was HOT, HOT , HOT! So if you follow my blog even a little bit, you know that I pulled out my slow cooker! Way too hot to turn that oven dial! This recipe was so simple and over all pretty good. We liked it better shredded and put on a tortilla with some grated cheese the best!
INGREDIENTS
4-6 chicken breasts, boneless & skinless
1 small bottle of Sweet Baby Ray’s BBQ sauce (or your favorite sauce)
1/4 cup vinegar
1 teaspoon red pepper flakes (or more if you like heat)
1/4 cup brown sugar
1 teaspoon garlic powder
Monterey Jack cheese, shredded
Sharp cheddar cheese, shredded
Flour tortillas
DIRECTIONS
Mix BBQ sauce, vinegar, red pepper flakes, brown sugar and garlic powder in a bowl and combine well. Place the chicken in the crock pot and pour the BBQ sauce mixture over the chicken coating the chicken pieces. Cook on low 4-6 hours. Preheat oven to 350 degrees. Take the chicken out of the slow cooker and shred using two forks. Put the shredded chicken back in the crock pot and mix well in the sauce. Place tortillas on a baking sheet with about 1/2 cup of a mixture of the two cheeses and bake until they start to melt, this takes a few minutes. When the tortillas are ready, add the chicken on top of the cheese and roll the tortilla up, serve warm;
Enjoy,
I am a little excited about this recipe because I think it has endless possibilities! We love the flavor of my spicy baked egg rolls that I make. But there are times that I may not have the egg roll wrappers on hand or I just don’t have the time to roll them all. Lets face it we are all busy and some nights we are doing all we can do to just get dinner on the table! Mr. MCYM and I both agreed this would be great served over white rice. Robby had two full helpings, so I think this is a winner! I can’t wait to play with this a little more, I think the combinations are endless with this. If you don’t like pork, try shrimp, don’t like sweet and sour sauce, try a soy based sauce. I have so many ideas!!!!!!
INGREDIENTS
1 roll of HOT Jimmy Dean Sausage
1 package of coleslaw mix
salt
pepper
4 ounces of your favorite sweet and sour sauce or “duck” sauce
2 scallions, diced
White rice (optional)
DIRECTIONS
In a LARGE sauté pan over medium high heat add the sausage and cook through while stirring and crumbling. When the sausage is cooked through add your desired amount of coleslaw mix and mix well with the sausage. Cook together for about 5-6 minutes or until the slaw mixture is wilted. Add salt and pepper to taste. mix and add the sweet and sour sauce and combine well. Cook for 1 more minute to heat the sauce through. Remove from heat, garnish with the scallions and serve over white rice if desired.
Enjoy,
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