Paula Deen’s Hot Wings

How about this for your Super Bowl party or any party, for that matter. This sounds really good!

Hot Buffalo Wings
Recipe courtesy Paula Deen

Show: Paula’s Home Cooking
Episode: Fire House Pot Luck Dinner

INGREDIENTS:

Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

DIRECTIONS:

In a medium size bowl, cream the Roquefort and cream cheese until smooth.

Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 350 degrees F.

Deep fry the wings until golden and crispy, approximately 10 minutes.

In a separate bowl, melt the butter, add the hot sauce and heat thoroughly.

Immediately toss hot wings into sauce.

Place wings on a platter and serve with creamy Roquefort dip.

Bourbon Barbecue Pork Ribs

Bourbon Barbecue Pork Ribs
Recipe courtesy George Stella

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Yield: 6 servings

INGREDIENTS:

4 to 5 pounds pork ribs
Salt and pepper
No-Cook Low Carb Bourbon Barbecue Sauce, recipe follows

DIRECTIONS:

Preheat oven to 290 degrees F.

Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan.

Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan.

Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone.

Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce.

It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling.

Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve.

Cook’s Note: If you have extra sauce, freeze it.

No-Cook Low Carb Bourbon Barbecue Sauce:

INGREDIENTS:

29 ounces no sugar added tomato sauce
6 ounces no sugar added tomato paste
2 ounces bourbon
2 tablespoons white vinegar
2 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
1/2 tablespoon hot sauce
3/4 cup sugar substitute (recommended: Splenda)
1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand)
2 tablespoons red onion, finely chopped
1 small clove garlic, minced
1/4 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder

DIRECTIONS:

Combine sauce ingredients in a bowl and whisk well to combine. Reserve.

Chicken with Mushroom Cheddar Sauce

A friend found this and sent it to me in an email. Sounds simple and yummy. But, then again, I do eat quite a bit of chicken so any new recipe is always welcome.

Chicken with Mushroom Cheddar Sauce
Serves 4

INGREDIENTS:

2 boneless skinless chicken breasts
1 cup sliced mushrooms
1 cup white wine, dryer is better
3/8 lb. butter (1 1/2 sticks)
1/4 cup heavy cream
1/4 cup water
3 egg yolks
2 oz cheddar cheese, cubed
Salt & Pepper to taste

DIRECTIONS:

In a small skillet, sauté the mushrooms in 2 tablespoons of butter and a pinch of salt.

Cover and set aside when the mushrooms are tender.

In a large skillet on low heat, melt 2 tablespoons of butter. Add white wine. Place chicken breasts in skillet. Sprinkle with salt and fresh cracked pepper. Cook for 5 minutes, covered.

Turn the breasts and sprinkle with additional fresh cracked pepper. Cover and poach chicken until tender. About 20-30 minutes.

While the chicken is cooking, prepare the sauce. In a double boiler, melt 1/4 lb. butter (1 stick) over hot (not boiling) water.

Take 2 teaspoon of the melted butter and beat it in a separate bowl with the 3 egg yolks (beating a small amount of melted butter into egg yolks will prevent them from hard-cooking when added to double boiler).

Slowly add the egg mixture to the double boiler. Stir constantly with a wire whisk.

Add the water and heavy cream. Continue whisking. Add cheddar cheese cubes and continue to whisk. Continue whisking until thick and creamy.

IMPORTANT NOTE: Once cheese is added, only stir in one direction to keep the sauce from becoming stringy.

Remove 5 tablespoons of wine/butter mixture from the chicken pan. Incorporate into sauce.

Immediately before serving, stir mushrooms into sauce.

To Serve: Cover chicken with sauce.

Italian Spinach

Best Ever Italian Spinach
by: Katwomyn 

INGREDIENTS:

1 (10 ounce) box   frozen chopped spinach
3 tablespoons olive oil
1 garlic clove, minced (I used 3)
1/4 teaspoon salt
2 eggs
fresh parmesan cheese (to garnish)

DIRECTIONS:

   1. Thaw spinach and squeeze out excess water.
   2. Now, squeeze some more and set aside.
   3. In a saute skillet, over medium heat, add olive oil and garlic.
   4. Cook until garlic is golden brown (don’t burn it!).
   5. Add spinach and seasonings, saute for 3-4 minutes.
   6. Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
   7. Drain any excess oil and transfer to serving platter.
   8. Sprinkle grated Parmesan cheese over the top, amount to your liking.

Crunchy Lemon Chicken

This recipe is supposed to come from Mr. Food.  I checked his web site and couldn’t find it.  Anyway, whatever the origin on this recipe it certainly sounds good.

Crunchy Lemon Chicken

INGREDIENTS:

4 boneless skinless chicken breasts
1 egg
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup toasted wheat germ
2 tablespoons butter
3 tablespoons lemon juice

DIRECTIONS:

   1. Place chicken between 2 sheets of plastic wrap, and flatten to 1/2 inch thickness, using a meat mallet or rolling pin.
   2. Combine egg, salt, and pepper.
   3. Dip each piece of chicken in egg mixture, and dredge in wheat germ.
   4. Melt butter in a large nonstick skillet over medium heat.
   5. Add chicken; cook 3 minutes on each side or until done.
   6. Remove chicken, and keep warm.
   7. Add lemon juice to skillet.
   8. Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken.

Chocolate Mousse

Sugar Free Chocolate Mousse

Look what I found over at Hold The Toast. Does this sound good or what? I have to try this one out this weekend. YUMMY!

INGREDIENTS:

- 1 package (4-serving size) chocolate sugar-free instant pudding mix
- 1 package (about 10 ounces) soft tofu
- 1 heaping tablespoon unsweetened cocoa powder
- 1/4 to 1/2 teaspoon instant coffee crystals (more if you like mocha)
- 8 to 12 ounces heavy whipping cream, chilled

DIRECTIONS:

Using an electric mixer, beat first four ingredients until very smooth. In a separate bowl, whip the cream until just about stiff. Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and TURN OFF THE MIXER! If you overheat, you’ll get chocolate butter!

COOKS NOTES: I like this with the smaller amount of cream, for a sturdier texture, but I know folks who like it with the larger amount, for a fluffier texture. Your choice! Try it with vanilla pudding and a half-teaspoon of extra vanilla, too!

Cauliflower Soup with Cumin and Lime

Cauliflower Soup with Cumin and Lime
BY: Ariella

I found this recipe and thought it might be pretty good. I like cauliflower and am always amazed at how many different ways it can be prepared. This is another new way that I am adding to my “try soon” list.

INGREDIENTS:

1/2 teaspoon cumin
1 large onion, chopped fine
4 tablespoons unsalted butter
3 1/2 cups chopped cauliflower (a smallish head, a little larger than a softball)
1 cup vegetable broth
1 cup water
1/4 cup half-and-half (I would use a mix of heavy cream and water to further reduce the carbs)
1/2 teaspoon red wine vinegar
2 limes, juice of

DIRECTIONS:

   1. In a heavy saucepan cook the onion in one tablespoon of the butter over moderate heat, stirring, until it is softened. Add the cauliflower, the broth and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender.

   2. In a blender or food processor purée the mixture in batches, return it to pan, and stir in the half-and-half, the lime juice, vinegar, remaining butter and salt and pepper to taste. Heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cumin powder to taste.

Eddie’s Spinach Quiche

Eddie, over at Dr. B’s forum, has come up with a delicious variation on a broccoli quiche recipe.

Thanks Eddie. This sounds wonderful!

Eddie’s Spinach Quiche

INGREDIENTS:

10 oz  ground pork (sausage)  
10 oz  spinach frozen   
8 oz  cheese, cheddar mild grated   
2 oz  onions   
6  eggs   
1 cup  heavy whipping cream   
1 tsp  sea salt   
½ tsp  ground black pepper   

DIRECTIONS:

1 Drain spinach and dry with paper towels. 
2 Brown Sausage and drain. 
3 Spray a large glass pie plate with Pam. Put the spinach, onion and 6 oz cheese in bottom. Then cover with browned sausage. 
4 Beat eggs in large bowl, whisk in cream, salt and pepper. Pour evenly over ingredients. Sprinkle remaining cheese over top. 
5 Bake at 350 degrees for 35 to 45 minutes or until done. (until a knife inserted in the center come out clean). Let stand 10 minutes before cutting. 

Servings: 8 
Yield: 1/8 pie 

NUTRITION FACTS
Nutrition (per serving): 404.0 calories; 78% calories from fat; 35.4g total fat; 258.3mg cholesterol; 737.0mg sodium; 380.6mg potassium; 3.5g carbohydrates; 0.9g fiber; 1.0g sugar; 2.6g net carbs; 18.1g protein.

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce
by: SaucyCook

INGREDIENTS:

4 boneless skinless chicken breast halves (1.5 lbs total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes, patted dry and coarsely chopped (packed in oil, 1/2 oz.)
3/4 teaspoon dried hot pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil

DIRECTIONS:

   1. Pat chicken dry and season with salt and pepper.
   2. Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking.
   3. Brown chicken, turning once, about 6 minutes total (chicken will not be cooked through).
   4. Transfer chicken with tongs to a plate.
   5. Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden, about 1 minute.
   6. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
   7. Add chicken broth, bring to a boil, covered.
   8. Add chicken to skillet, with the juices on plate, and simmer, covered, until just cooked through, 4-5 minutes.
   9. Transfer chicken to a platter and keep warm, loosely covered with foil.
  10. Stir cream and 2 tablespoons basil into sauce and bring just to a simmer.
  11. Transfer sauce to deep heatproof bowl and puree with an immersion blender until almost smooth (or blend sauce in a blender).
  12. If necessary, add water to thin to desired consistency, then season with Salt and pepper.
  13. Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

Chicken Parmesan with Spinach

I got this recipe in an email and I don’t know the source. If I discover where this came from, I’ll post a link. For now — ENJOY!

Chicken Parmesan with Spinach

INGREDIENTS:

2 skinless chicken breasts
1 package frozen spinach
1 cup mayonnaise
1 cup Parmesan cheese
3/4 Cup Sour Cream
1 tsp. ground pepper

DIRECTIONS:

Poach chicken (SEE NOTE) till slightly done.

Cool and cut into bite size pieces.

Microwave frozen spinach till thawed, drain.

Mix Parmesan/mayonnaise/sour cream together.

Place chicken and spinach (mixed together) in bottom of 9×12 baking dish.

Spread Parmesan/mayonnaise/sour cream mixture on top.

Bake uncovered 350 for 35 minutes or till edges are browned.

Great for lunch at work if you have a microwave.

NOTE: If you need to learn how to poach chicken, here’s a good tutorial with pictures!