Amber's Smoky Chili

This is a super after spice chili that is a big hit at any party. It has a smoky flavor and is great!

1    16 oz can of Red Beans
1    16 oz can of Chili Beans
1    1/2 lb of ground beef
2    8oz  diced spicy tomatoes
2    16 oz tomato paste
1    diced onion
3    TBSP minced garlic
1    C bittersweet dark chocolate
1    TBSP Chili powder
1     TBSP Paprika
1    TBSP Salt
1    TBSP Red Pepper
2    C Beef Broth

Directions:

brown ground beef in large skillet. Melt chocolate in separate pot. Combine all ingredients in a crock pot and three cups of water. Cook on low heat for two hours. Stir sporadically. Add two cups of beef broth and one cup of water then cook for two more hours on medium heat.

Super Yummy Honey BBQ Wings

I LOVE breaded Honey BBQ wings and I'm so excited I perfected this recipe! They're so amazingly good. An awesome alternative to the normal sunday football hot wings. 







20 chicken wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 bottle KC Masterpiece original barbecue sauce (important!!)
1/4 cup honey (you can use agave nectar as well)
oil, for deep frying

PREPARATION:

Wash chicken wings, remove the tips; cut the two pieces in half. shake off excess water. place eggs and milk in a bowl and mix well. set aside. Mix together barbecue sauce and honey, set aside. Put flour in bag, shake wings to lightly coat. roll wings in egg wash and toss back in flour again. you want a fairly heavy coating of flour. Repeat 2-3 times.

Heat oil to 350 degrees F. Fry wings until golden brown. Remove and drain on paper towels. Preheat oven to 325 degrees F. Dip each wing in BBQ/Honey sauce and place on greased cookie sheet( pieces should not touch each other). Bake 15-20 minutes until they no longer look shiny. They'll be heavily breaded but super yummy. Seriously they're not diet friendly but they're sinfully good.

My Hot Wings

These are super great and kind of like my favorite wings of all time, Taco Mac. Sadly I've yet to completely unravel that mysterious goodness but mine are pretty close. Enjoy!

• 1/4 cup butter
• 1 cup Durkee's sauce(if you cant find any there's a substitute recipe below that i've come up with)
• 1 garlic clove , minced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar (optional)
• 2 -3 lbs chicken wings
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• vegetable oil , for frying

Durkee's Substitute Recipe-

 

• 1/2 cup cold water
• 4 tablespoons cornstarch
• 1/2 cup balsamic vinegar , plus
• 2 tablespoons balsamic vinegar
• 1 tablespoon salt , plus
• 2 teaspoons salt
• 1/2 cup sugar
• 1 egg
• 4 tablespoons prepared mustard
• 4 tablespoons unsalted butter

Directions:

Put all ingredients, except for the butter, into your blender.Blend on high speed about 2 minutes or until mixture is smooth. Pour into top pan of a double boiler.Cook over gently boiling water.As sauce begins to heat, add butter, stirring often to incorporate.Cook for 12-15 minutes (stirring often) or until sauce becomes thick and smooth. Remove from heat and allow to cool. Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth.Refrigerate sauce in covered container for several hours before using.

 

 

Directions for wings: 

Combine hot sauce, butter, Worcestershire sauce, garlic and sugar; mix well in a pot and warm the sauce until butter is melted. Keep warm until ready to use.If the wings are frozen, be sure to defrost and dry them. If they have not been clipped yet, clip the tips off, and separate at the joint. Wash them well in cool water. Season with salt, paprika and cayenne. Put on a paper towel covered rack/tray in the refrigerator overnight to air dry.  Oil should be about 375 degrees. Deep fry the wings in batches until just golden, about 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Put the wings into a large bowl with lid. Add the hot sauce. Put on the lid, then shake making sure to coat all the wings evenly. Serve any left over sauce on the side. Remove the wings from the oil to a paper towel covered pain to drain and put in a warm oven (200 degrees) while cooking the remaining wings. But don't let them sit too long, because you want to serve the wings hot.

Butternut Squash Soup

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Sinful Espresso Chocolate Mousse

Super Easy and absolutely delish Mousse.

Ingredients

• 8 ounces semisweet chocolate (use the bars you buy in store for shaving and melts more evenly
• 3 egg yolks
• 2 teaspoons instant espresso powder
• 6 tablespoons granulated sugar
• 2 cups heavy whipping cream

Directions

1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
2. In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
3. Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
4. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.

Southern Sweet Potato Casserole.

Great alternative to candied yams!


Ingredients:
Filling

• 3 cups cooked and mashed sweet potatoes (about 3 large potatoes, roughly 3 lbs. total weight)
• 1/3 cup melted butter (I also make this with Earth Balance for a dairy-free version)
• 1/3 cup sugar - white or light brown
• 1 Tbsp vanilla
• 2 extra large or 3 large eggs
• ½ cup milk (1% is okay; I’ve also made this with lactose-free milk and almond milk) 

Topping

• 1 cup packed light brown sugar
• 1/3 cup Oonagh’s Gluten-Free Flour Mix
• 1 cup chopped pecan or walnut pieces
• ¼ cup (2 oz.) melted butter or Earth Balance

Directions:
1. Combine the filling ingredients and mix well. Spread in a greased 9” x 13” pan, two 9” pie plates or one deep 10” pie plate. You can also pour into eight ½-3/4 cup custard cups or ramekins.
2. Mix the topping ingredients and sprinkle over the sweet potato mixture.
3. Bake in a 350 degree oven for 30-40 minutes, depending on dish used for cooking. The casserole rises like a cake and then will deflate on cooling. A wide, shallow dish should be ready in 30 minutes; the deep 10” dish will take 40 minutes.

Tips & Alternatives:
Note that if you refrigerate it overnight for baking fresh on Thanksgiving, it will take longer because you are starting with colder ingredients.
For smaller quantities, I use a 2 cup oven proof casserole and only 1 sweet potato and divide ingredients by 3. The casserole is full and should be baked on a baking sheet since the topping may overflow as the sweet potato mix rises.
For smaller quantities, I use a 2 cup oven proof casserole and only 1 sweet potato and divide ingredients by 3. The casserole is full and should be baked on a baking sheet since the topping may overflow as the sweet potato mix rises.

Gluten Free Dinner Rolls.

Ingredients:

• 10 oz. club soda, ginger ale or gluten-free beer
• 3 large eggs brought to room temperature
• 3 Tlbsp. extra virgin olive oil
• 2 Tblsp.. agave nectar or honey (omit when using ginger ale)
• 2 ¾ cups Jules Gluten-Free All Purpose Flour
• ¼ cup flaxseed meal or buckwheat, sorghum or brown rice flour
• 1 t. salt
• 1 Tblsp. granulated cane sugar
• 2 ¼ t. rapid rise or bread machine yeast (1 packet)

Directions:
Prepare 1 loaf pan or 12 popover pans or 20-24 muffin tines by oiling lightly with olive oil or canola oil spray.
In a large mixing bowl, whisk together the eggs, oil and agave, then slowly pour in the club soda, ginger ale or beer to mix.
In another large bowl, whisk all dry ingredients (flour, salt and sugar) except yeast. With mixer on low speed, slowly pour the wet ingredients into the dry mix to combine. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
Pour batter into loaf pan or, using an ice cream scoop, measure batter and scoop equal portions into the prepared popover or muffin pans.
Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 degrees, then turned off, with a bowl of water in the oven to add moisture, is a good option).
When the bread has risen, bake at 375 degrees (static) or 350 degree (convection) for approximately 35 minutes for the loaf, 15 minutes for the dinner rolls or 12 minutes for the smaller rolls. The internal temperature of the loaf should be approximately 205-210 degrees. The bread or rolls should have risen high above the tops of the pans and will be golden brown with a nice crust. Always insert a skewer or cake tester to the center of the loaf or rolls to be doubly sure they are cooked all the way though before removing to cool in the pans for 5 minutes. Then gently remove from the pans and serve warm.


Note for Bread Machines: You may easily use this recipe in your bread machine by adding all the liquids to the pan first, then sifting together the dry ingredients and pour in the yeast to the well.
Set the machine in the gluten-free setting or the setting on your machine with only one rise cycle and no punch-down. Use a rubber spatula to go around the inside of the pan while the machine is mixing the dough to ensure all the dry ingredients are incorporated. Remove the pan from the machine when finished baking, then allow to cool for approximately 10 minutes before removing the loaf from the pan to cool further.