Friday Food Love ~ Slow Cooker Sticky Chicken Wings

So my son says to me, Mom make some chicken wings for dinner. I took the challenge foind a recipe and they were YUMMY~
Served with Sticky Rice and coleslaw.
Dinner Success~ Thanks you Damn Delicious.
View on damndelicious.net

Ingredients

3 pounds chicken wings

2 tablespoons cornstarch

1 tablespoon sesame seeds

2 tablespoons chopped fresh cilantro leaves

For the sauce

1/3 cup reduced sodium soy sauce

1/3 cup balsamic vinegar

1/3 cup brown sugar, packed

1/4 cup honey

3 cloves garlic, minced

1 teaspoon Sriracha, or more, to taste

1 teaspoon ginger powder

1 teaspoon ground pepper

1/2 teaspoon onion powder

Directions:

In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.   

Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours. 

In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.   

Preheat oven to broil. Line a baking sheet with foil.  Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred.  Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.

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What's for Dinner? - Cream Cheese Chicken Stuffed Peppers

 

Cream Cheese Chicken Stuffed Peppers

Low Carb

View on bunsinmyoven.com

Ingredients

2 cups cooked shredded chicken
8 ounces cream cheese room temperature
4 ounces monterey jack grated
4 ounces cheddar grated
1 jalapeno minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 cup salsa
4 bell peppers any color

Preparation

Preheat oven to 350 degrees.
Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.
Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
Spoon chicken mixture evenly into each halved pepper.
Cover tightly with foil and bake for 40 minutes.
Serve immediately.

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Food Love - Slow Cooker Sticky Chicken Wings

So my son says to me, Mom make some chicken wings for dinner. I took the challenge foind a recipe and they were YUMMY~
Served with Sticky Rice and coleslaw.
Dinner Success~ Thanks you Damn Delicious.
View on damndelicious.net

Ingredients

3 pounds chicken wings

2 tablespoons cornstarch

1 tablespoon sesame seeds

2 tablespoons chopped fresh cilantro leaves

For the sauce

1/3 cup reduced sodium soy sauce

1/3 cup balsamic vinegar

1/3 cup brown sugar, packed

1/4 cup honey

3 cloves garlic, minced

1 teaspoon Sriracha, or more, to taste

1 teaspoon ginger powder

1 teaspoon ground pepper

1/2 teaspoon onion powder

Directions:

In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.   

Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours. 

In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.   

Preheat oven to broil. Line a baking sheet with foil.  Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred.  Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.

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Amazingly Evil - Nutella Puppy Chow

Looks can be deceiving...I ended up making so much I froze a second bag. Also keeping mine in the fridge as it is still way HOTT in Texas :0)

Enjoy!


Ingredients:

• 1/2 cup butter
• 1 cup Nutella
• 3/4 cup chocolate chips (use semi-sweet or dark, milk would be far too sweet and you’d lose the chocolate flavor)
• 3/4 cup white chocolate chips
• 2/3 cup hazelnuts
• 13 cups (more or less) or one 12oz box of hearty wheat/corn/rice cereal like Crispix or Chex – try to find a hearty version so it doesn’t break down when stirring (try to find one without preservatives, just read the ingredients on the side of the box)
• 3 cups powdered sugar

Method:

• In a 350 degree preheated oven, roast hazelnuts until fragrant and light brown, about 8 minutes
• Allow to cool and remove as much of the skin as you can with a towel
• Grind finely in a food processor, if you don’t have one, a coffee grinder should work
• Put the cereal in a large bowl
• On a pan over medium-low heat, melt butter, chocolate, and white chocolate, stirring constantly
• When all is melted, remove from heat and add Nutella and stir until mixed in, then add hazelnuts and stir well.
• Slowly pour over cereal, wash your hands, and stir with your hands! It’s much easier than with a spoon. This may take some time since the batter is thick, but if you’re patient, you’ll get the lovely thickly coated ones. The cereal that breaks clumps together with the topping and there’s no harm done in that!
• Wash those hands and add the cereal to a gallon sized plastic baggie, add the powdered sugar and shake shake shake! I like to start with less powdered sugar and slowly add it – too much powdered sugar and that’s all you taste! You just want that white coating right after the light brown stage – not to over-do the sweetness.