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Recipes from March issue of Everyday w/ Rachael Ray

  #1 – Sticky Chicken Wings w/ Blue Cheese Dip

 

ingredients

  • 12 chicken wingettes, separated at the joint and tips discarded
  • 1 tablespoon vegetable oil
  • Salt and pepper
  • 1/4 cup sour cream
  • 2 ounces (1/4 cup) cream cheese, at room temperature
  • 1/4 cup crumbled blue cheese
  • 1/4 cup store-bought tangy barbecue sauce
  • 1/4 cup honey
  • 1 clove garlic, finely chopped
  • 1/4 cup sesame seeds, toasted

directions

  1. Position an oven rack in the upper third of the oven and preheat to 450 degrees . Line a large rimmed baking sheet with foil. In a large bowl, toss together the chicken, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange the chicken on the prepared baking sheet and roast for 15 minutes.
  2. Meanwhile, in a small bowl, mash the sour cream and cream cheese with a fork; season with salt. Stir in the blue cheese and 1 tablespoon water. Refrigerate until ready to use.
  3. In another large bowl, stir together the barbecue sauce, honey and garlic. Transfer the partially cooked chicken wings to the sauce with tongs and stir to coat. Discard the foil and line the same baking sheet with parchment paper. Return the wings to the baking sheet and roast in the oven for 8 minutes. Sprinkle with the sesame seeds and roast until the wings are nicely browned, about 5 minutes more. Serve with the blue cheese dipping sauce.

 

Link: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/no-recipe-zone-recipes/sticky-chicken-wings-with-blue-cheese-dip

 

  #4 – Sticky PB&J Wings

 

ingredients

  • 1 10 ounce jar  grape jelly
  • 1/2 cup natural peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon hot pepper sauce
  • Salt
  • 12 chicken wings, tips discarded and wings separated atthe joint
  • Cilantro, for garnish

directions

  1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight.
  2. Preheat the oven to 375 degrees . Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.

 

Link: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/on-hand-ingredients-recipes/sticky-pb-j-wings

  #9 – Chicken Wings with Peach Sauce

 

ingredients

  • 1 pound peaches, pitted and coarsely chopped
  • 1 pickled jalapeno chile, stemmed, plus 3 tablespoons pickling juice
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon worcestershire sauce
  • Salt and pepper
  • 3 pounds chicken wings, halved at the joint and wing tips removed
  • Nonstick cooking spray

directions

  1. Using a food processor, puree the peaches, pickled jalapeno and juice, the honey, mustard and worcestershire sauce; season with salt. Pour one-quarter of the sauce into a large bowl and the remaining sauce into a small bowl.
  2. Preheat a grill to medium heat. Season the chicken wings with salt and pepper and coat lightly with cooking spray. Arrange on oiled cooking grates and grill, turning occasionally, until no longer raw on the outside, 6 to 8 minutes. Brush the wings generously with the larger amount of reserved sauce. Grill, continuing to turn occasionally, until deep golden-brown and just charred in parts, 8 to 10 minutes. Toss the wings with the smaller amount of reserved sauce. Transfer to a platter.

 

Link: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/chicken-wings-with-jala-peach-sauce

 Here are the wing recipes. This issue of the magazine only has the Top 25 listed with pictures, but all 25 recipes are on their website at www.rachaelragmag.com. I am working on getting the other recipes posted here that we featured, including hummus variations and a variety of muffins. More to come!

 #10 – Sizzling Sesame Wings

 

ingredients

  • 3 pounds chicken wings, joints separated, tips discarded
  • 2 quarts vegetable oil
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1/4 cup sesame seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon hot sesame oil

directions

  1. Let the chicken wings sit at room temperature for 30 minutes. In a large, deep skillet with a lid, heat the oil until the temperature registers 300 degrees on a deep-fry thermometer, about 5 minutes.
  2. Preheat the oven to 300 degrees and line a rimmed baking sheet with paper towels. Season the wings with the salt, then toss in the flour and sesame seeds to coat. Add half of the wings to the oil, partially cover the pan and fry, turning occasionally with tongs, until golden-brown, 12 to 15 minutes. Transfer to the prepared baking sheet; blot with the paper towels, then discard the towels. Keep the first batch of wings warm in the oven while you repeat the process with the remaining wings.
  3. In large bowl, whisk soy sauce and honey with hot sesame oil. Add the wings; toss to coat. Sprinkle with more sesame seeds.

 

Link: http://www.rachaelraymag.com/recipe/sizzling-sesame-wings/

 #24 – Thai Peanut Chicken Wings

 

ingredients

  • 24 skin-on chicken wings
  • 2 tablespoons fresh lime juice
  • 1/3 cup Thai peanut sauce, warmed
  • 3 tablespoons coconut flakes, toasted
  • 2 tablespoons cilantro leaves

directions

  1. On foil-lined baking sheet, toss chicken wingettes with lime juice. Bake at 450 degrees until skin is crisp and chicken is cooked through, about 30 minutes. Transfer to a bowl and toss with Thai peanut sauce. Sprinkle with coconut flakes and cilantro leaves.

 

Link: http://www.rachaelraymag.com/recipe/thai-peanut-chicken-wings/

Basic Muffin Batter

 

ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup vegetable oil
  • 2 eggs

directions

  1. Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the buttermilk, oil and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
  2. Divide the batter among the liners (fill about three-quarters). Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

 

 

  #1 – Cheesy Herb Muffins

 

ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup grated Gruyere, plus 1/2 tbsp. for topping
  • 1/3 cup grated Parmesan
  • 1 tablespoon chopped fresh thyme, plus a pinch for topping
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh chives
  • 3/4 teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup vegetable oil
  • 2 eggs

directions

  1. Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, 1/2 cup Gruyere, Parmesan, 1 tbsp. thyme, tarragon, chives and salt. In a large bowl, whisk the buttermilk, oil and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
  2. Divide the batter among the liners (fill about three-quarters); top with 1/2 tbsp. Gruyere and pinch of chopped fresh thyme. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

  #3 – Iced Cinna-Roll

 

ingredients

·         2 cups flour

·         2 teaspoons baking powder

·         2 teaspoons ground cinnamon

·         3/4 teaspoon salt

·         2/3 cup buttermilk

·         2/3 cup vegetable oil

·         3/4 cup sugar

·         1 teaspoon vanilla extract

·         2 eggs

·         4 tablespoons sugar

·         2 1/3 tablespoons ground cinnamon

·         Cinnamon candies, for topping

directions

1.      Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, cinnamon and salt. In a large bowl, whisk the buttermilk, oil, sugar, vanilla extract and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.

2.      Divide the batter among the liners (fill about three-quarters).

3.      Mix the 4 tbsp. sugar and 2 1/3 tbsp. cinnamon. Sprinkle 4 tbsp. of cinnamon sugar mixture on top of muffins. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

4.      After muffins have cooled drizzle with mixture of 1 cup confectioners’ sugar with 1 tbsp. water (add more if too thick). cooled muffins. Sprinkle with remaining cinnamon sugar and cinnamon candies.

 

  #6 – Zucchini Dill Muffins

 

ingredients

·         2 cups flour

·         2 teaspoons baking powder

·         3/4 teaspoon salt

·         2/3 cup buttermilk

·         2/3 cup vegetable oil

·         1 cup grated zucchini

·         1/4 cup chopped fresh dill

·         1/2 cup crumbled feta

·         2 eggs

·         Zucchini slices brushed with vegetable oil

·         Pepper

directions

1.      Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the buttermilk, oil, zucchini, dill, feta and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.

2.      Divide the batter among the liners (fill about three-quarters). Top each muffin with 2 zucchini slices and a sprinkle of pepper. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

 

  #8 – Birthday Cake Muffins

 

ingredients

·         2 cups flour

·         2 teaspoons baking powder

·         1 cup rainbow sprinkles

·         3/4 teaspoon salt

·         2/3 cup buttermilk

·         2/3 cup vegetable oil

·         3/4 cup sugar

·         1 teaspoon vanilla extract

·         2 eggs

·         1 cup confectioners’ sugar

·         1 tablespoon fresh lemon juice, plus more if needed

·         Additional sprinkles and cake decorations for decorating

directions

1.      Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, sprinkles and salt. In a large bowl, whisk the buttermilk, oil and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.

2.      Divide the batter among the liners (fill about three-quarters). Bake until puffed and golden brown and a toothpick inserted into the centerhttp://images.intellitxt.com/ast/adTypes/icon1.png comes out clean, 13 to 17 minutes. Cool in the pan.

3.      Stir together confectioners’ sugar and lemon juice. Remove muffins from pan and drizzle with icing. Top with decorations.

 

  #10-Bacon-Maple Muffins

 

ingredients

·         1 pound thick-cut bacon

·         1/3 cup pure maple syrup

·         2 cups flour

·         2 teaspoons baking powder

·         1 cup walnuts, toasted and chopped

·         1 teaspoon pepper

·         3/4 teaspoon salt

·         2/3 cup buttermilk

·         2/3 cup vegetable oil

·         1/4 cup pure maple syrup, plus more for topping

·         1/4 teaspoon maple extract (optional)

·         2 eggs

directions

1.      Preheat the oven to 400 degrees . On a baking sheet lined with foil, arrange bacon; brush with maple syrup. Bake until crispy, 20 minutes. Coarsely chop. Keep oven on.

2.      Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, bacon, walnut, pepper and salt. In a large bowl, whisk the buttermilk, oil. maple syrup, maple extract (if using) and eggs. Add the dry ingredients to the wet mixture, and fold until just barely blended.

3.      Divide the batter among the liners (fill about three-quarters). Brush each muffin top with maple syrup.

4.      Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

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6 Spins on Hummus – p. 36

 

Start with 16 oz. plain store-bought hummus or make your own: In food processor puree 1 can (15 oz.) chickpeas, ¼ cup fresh lemon juice, ¼ cup tahini, 2 tbsp. EVOO and 1 large clove garlic; season.

 

1.      Toasted Sesame

Stir in: 1 tsp. toasted sesame oil

Top with: Sesame seeds (any kind), sliced scallions, chopped cilantro

2.      Pesto & Pine Nut

Stir in: ½ cup of pesto

Top with: Toasted pine nuts, crushed red pepper

3.      Cumin-Pomegranate

Stir in: 1 tsp. ground cumin

Top with: Pomegranate seeds, orange zest

4.      Mediterranean Olive

Stir in: ½ cup black olive tapenade

Top with: Chopped tomatoes, flat-leaf parsley leaves

5.      Smoky Chipotle

Stir in: 4 tsp. adobo sauce from canned chipotles in adobo

Top with: Minced fresh jalapeno and red onion

6.      Creamy Dill

Stir in: 1 cup Greek yogurt

Top with: Lemon zest, chopped fresh dill, EVOO, coarse salt

Sesame-Soy Grilled Asparagus

 

ingredients

·         1 bunch asparagus, trimmed

·         1 tablespoon soy sauce

·         1 teaspoon toasted sesame oil

·         1 teaspoon grated peeled fresh ginger

·         1 scallion, sliced

·         1 teaspoon toasted sesame seeds

directions

1.      Preheat grill or grill pan to high. In dish, toss asparagus with soy sauce, oil and ginger. Grill, turning, until slightly charred, 8 minutes. Garnish with scallions and sesame seeds.

 

 

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