Sweet N Spicy Wing Sauce

Sweet N Spicy Wing Sauce

Oh this is sooo good!!!  It will be enough for huge flat of wings. I also use this sauce to marinate thin cut chicken strips in and then dehydrate for chicken jerky too.

2 full sticks of butter
1/2 Cup dark brown sugar
1 8 oz can of tomato sauce
1/2 t garlic powder
1/2 t onion powder
1/2 t chili powder
1/2 t white pepper
1/2 t cayenne pepper
1/2 t salt
2 t oregeno
1/2 cup Franks Red Hot sauce.  Use Franks, it does make a difference!

Put everything in a saucepan and stir till butter is melted and it is boiling. Pour over cooked wings, dip chicken into it, marinate for chicken jerky. The sky is the limit and this stuff is addicting! Enjoy!!

PS The butter will float to the top when done if not mixed enough, just use a whisk or immersion blender and it will al blend together.

Spicy Chicken Corn Chowder

This recipe serves 4 adults.

Shopping List

1 pound of boneless, skinless chicken breasts, uncooked (if you're using frozen, it might need to cook a little longer)

1 (10 oz) can of Rotel tomatoes, do not drain

1 (4 oz) can of chopped green chiles, do not drain

1 (14 oz) can of creamed corn

1 (10 oz) can of cream of chicken soup

1 cup of chicken stock or water

1 tablespoon chili powder

2 cups frozen corn kernels

Shredded cheese and/or chopped green onions to garnish

In your slow cooker, layer the first 7 ingredients.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  About 30 minutes before you're ready to eat, remove the lid and shred the chicken up right inside your slow cooker using two forks.  Stir in your frozen corn, return the lid and continue to cook another 20 or 30 minutes on the low setting.

Ladle your soup into bowls and garnish with a little cheese and/or green onions.  Sour cream or tortilla chips would be delicious in this soup too!

Enjoy your warm and cozy soup tonight!

Creamy Alfredo Sauce

1 pint Heavy Cream
8 ounces shredded fresh parmesan cheese ( not powered)
8 ounces shredded fresh romano cheese
16 Tbsp butter ( 2 sticks) ( not margarine)
6-8 cloves garlic, crushed, pressed or finely chopped
1/4 sweet onion finely chopped
Patience, a lot of it

Melt butter slowly in a large saucepan on low. Add garlic and onion, raise temp to just above med low allowing garlic and onion to fry a little bit. then lower temp just below med low so the butter does NOT brown. Now add the heavy cream, and the parmesan and romano cheeses. Grab patience and hold it tightly to make you stand there for quite some time now. Stir, stir, stir it regularly, that is the trick, to stir it wait, stir it wait, stir it wait. Do NOT let it sit, it will scorch and then YUK! Keep stirring until there is no more solids, now pour over your favorite pasta or a pizza shell and enjoy.  Add chicken to your pasta for some fabulous Chicken Pasta Alfredo.

Mexican Chicken Pasta Salad

1/2 pound rotini or other spiral pasta

1 pound shredded roasted chicken meat
1 can black beans, rinsed and drained
2 tomatoes, seeded and diced
1 1/2 C frozen corn, thawed
1 1/3 C shredded carrots
1 small bellpepper chopped
1/4 C chopped red onion

1/2 C mayo
1/2 C sour cream
1 Tbsp dijon mustard
1 Tbsp lime juice
1 Tbsp jalapeno pepper, seeded and minced
3/4 tsp chili powder
3/4 ground cumin

salt
pepper
1 C fresh cilantro, chopped

Cook pasta in boiling salted water 8-10 minutes, or until al dente.  Drain and put in large bowl. Add next 7 ingredients and toss. Mix next 7 ingredients until very blended, pour dressing over pasta. salt and pepper to taste. and fresh cilantro and toss thoroughly.

You can do substitute another 1/2 C sour cream if you don't want to use the mayo.
Also you can add some salsa to it as well. We like to eat it cold.

Bourbon Chicken

2 pounds boneless chicken breasts cut into bite size pieces
1-2 Tbsp olive oil
1/2 tsp crushed garlic cloves
1/4 tsp ginger
1/4 tsp crushed red pepper flakes
1/4 C apple juice
1/3 C light brown sugar
2 Tbsp ketchup
1 Tbsp cider vinegar
1/2 C water
1/3 C soy sauce

Heat oil in large skillet.  Add chicken pieces, cook till lightly browned.  Remove chicken.  Add remaining ingredients, heating over medium heat until well mixed and dissolved.  Add chicken and bring to a hard boil.  Reduce heat and simmer for 20 minutes.  Serve over hot rice and enjoy.