Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings

Thanks to their distinctive smokey flavor, canned chipoltle peppers really bring this recipe to life, but they can be a little intimidating if you haven’t worked with them before.

map of MexicoThe chipotle pepper is not actually a pepper, but rather the process of smoking jalapeño peppers. Such process is said to have originated in the area surrounding Mexico City.

The chipotle pepper, once smoked and dried, tends to be brown and shriveled. It loses very little if any, of its heat or spiciness through the smoking process. It is enjoyed by many for its spiciness and the natural wood smoke taste that accompanies it.

You can remove some of the heat from a chipotle pepper by carefully cutting the pepper in half down the center and gently removing the seeds and membranes that hold the seeds to the inside of the pepper. There will still be a little heat, as the flesh of the fruit also contains capsaicin, the compound that makes chilies hot and spicy.

Be assured though, with the seeds removed, most of the heat is also removed.

A word of caution, if you choose to remove the seeds, be careful not to touch your eyes during the removal, as the pepper can be extremely irritating to the eyes and skin. If you want, just wear some gloves while removing the seeds.

Because of the chipotle pepper’s spiciness, only a small amount of the pepper needs to be used in a recipe, large or small to provide flavor without creating a dish that is too hot.

Freezing Canned Chipotle Peppers In Adobo Sauce For Later Use

can of chipotle peppers in adobo sauceMost recipes call for a very small amount of the chipotle, which means you will end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid into a food processor.

If you don’t have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice.

Place the peppers in your food processor and pulse them until a paste is formed. If you don’t have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved liquid. Stir to combine thoroughly.

Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don’t run together. Place plate in the freezer to harden.

Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite recipe that calls for a little heat.

Start small with the amount of chipoltle peppers you use. You can always add more if you like a little more heat.

Our featured recipe is Sweet and Spicy Chicken Wings, and here is what you will need.

Ingredients

3 pounds chicken wings
2 teaspoons himalayan salt
2 teaspoons frsh ground black pepper
2 tablespoons butter
3-4 fresh garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teasapoons from a can of chipotle peppers in adobo sauce
1/3 cup honey
1/3 cup soy sauce
2 tablespoons rice wine vinegar

Preheat oven to 425 degrees.

spicy chicken wingsLine a rimmed baking sheet with parchment paper. Next add chicken wings to baking sheet in a single layer. Make sure wings are not touching.

Season wings with salt and pepper, then place in oven. Bake until skin is crisp, approximately 45 – 50 minutes.

About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium heat until garlic becomes translucent.

Reduce heat to low and add ginger, chipoltle peppers, honey, soy sauce and vinegar. Reduce heat to low and simmer for about 15 minutes, until the liquid becomes syrupy.

Transfer the sauce to a glass bowl and add the cooked wings. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper and place under broiler for two minutes or until brown and bubbly. Serve with a side salad.

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National Popcorn Day 2016

Mint cup full of popcorn -  National Popcorn Day 2016Popcorn is an amazingly versatile grain. With a little imagination and some common household ingredients, you can make tasty and original snacks in no time at all.

Popcorn Nutritional Information Infographic

Infographic Shows Using Canola Oil – Here at Splendid Recipes and More we suggest Coconut oil or Olive oil – Read More: Could Canola Oil Be Effecting Your Health

Here are some great reason’s to enjoy popcorn as a healthy snack.

  • Air-popped popcorn has only 30 calories per cup; oil-popped popcorn has only 35 calories per cup
  • When lightly buttered, popcorn contains about 80 calories per cup
  • Popcorn is a whole grain, making it a good-for-you food
  • Popcorn provides energy-producing complex carbohydrates
  • Popcorn contains fiber, providing roughage the body needs in the daily diet
  • Popcorn is naturally low in fat and calories
  • Popcorn has no artificial additives or preservatives, and is sugar-free
  • Popcorn is ideal for between meal snacking since it satisfies and doesn’t spoil the appetite
  • 3 cups of popcorn equal one serving from the grain group
  • Here are some great recipes to try with popcorn

Celebrate National Popcorn Day

Celebrations are a huge part of Mexico’s vibrant and colorful culture. Do a Google search for – Mexican holidays – and you will find fiestas abound throughout Mexico taking place throughout the year.

Here’s a spicy popcorn snack with peanuts and a kicking smoky adobe coating.

Adobo and Roasted Peanut Popcorn

bowl of fresh made Adobo and Roasted Peanut Popcorn on a table4 quarts popcorn, no butter or salt, air popped or see here the perfect way to make popcorn Organic Coconut Popcorn

1/4 cup peanuts

1 egg white

2 tablespoons sugar

1 tablespoon adobo sauce (from one 7-ounce can chipotle chilies in adobo sauce; reserve chilies for other use) or optional to use 1 tablespoon chipotle pepper sauce

1/4 teaspoon salt

Preheat oven to 300 degrees F.

Line a large, rimmed baking sheet with parchment paper.  Spread popcorn and peanuts onto prepared baking sheet.

In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy.  Pour over popcorn and toss to coat evenly.

Bake 20 minutes, stirring once midway through baking time.  Cool completely before storing in an airtight container.

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Popcorn happens to be one American’s oldest foods whose roots reach back thousands of years. Some of the oldest ears of popcorn were found in 1948 in west central New Mexico. These ears were proven to be about 4,000 years old.

Early American settlers learned from the natives how to make popcorn. They threw the kernels directly into a fire or heated sand. Once the corn was popped it was pounded into a fine, powdery meal and later mixed with water for eating.

a bowl of Tex Mex Mix PopcornTex Mex Mix Popcorn

2 quarts popcorn popped in oil

2 teaspoons ground chili powder

2 teaspoons paprika

2 teaspoons ground cumin

1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Keep popped popcorn warm. Mix seasonings together and toss with popcorn.

Add cheese and mix thoroughly.

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Here’s a great way to have a healthy snack.

Power Packed Popcorn Cookies with a glass of milk in the back ground on a tablePower Packed Popcorn Cookies

1/4 cup whole wheat or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

1 cup toasted wheat germ

1/2 cup oatmeal

1/2 cup flaked coconut

3 cups popped popcorn

1 cup raisins, dried cranberries or other dried fruit, chopped

1/2 cup sunflower seeds or chopped nuts, optional

Preheat oven to 350 degrees

Lightly spray baking sheets with cooking spray and set aside.

In a small bowl, stir together flour, baking powder, soda and salt; set aside.

Cream butter and sugar together and add egg and vanilla, and mix well. Stir in flour mixture and wheat germ and oatmeal until well blended.

Next add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.

Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading.

Bake 7–8 minutes or until edges are lightly browned.

Allow cookies to cool on pan 5 minutes before removing to racks to cool completely. Recipe yields 4 dozen cookies.

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READ MORE: Smart Snacking For Better Health

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Here’s one for the kids to enjoy.

a dinner plate of Popcorn Crusted Macaroni and CheesePopcorn Crusted Macaroni and Cheese

8 ounces elbow macaroni

4 tablespoons butter, divided

2 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1-8 oz. (2 cups) package shredded sharp cheddar cheese

5 cups popped popcorn

1/2 teaspoon parsley flakes

Preheat oven to 350 degrees

Butter an 8×8-inch baking pan with 1 tablespoon butter; set aside.

Cook and drain macaroni according to package directions; set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat.

Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently.

Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.

Stir in cheese until cheese is melted and sauce is smooth.

Stir macaroni into sauce; pour macaroni mixture into prepared pan.

Melt remaining tablespoon of butter and toss with popcorn and parsley flakes.

Spread popcorn over macaroni and bake 10 minutes.

Images and Recipes Adapted From: Popcorn.org giving all people ways and reasons to enjoy popcorn.

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National Candy Corn Day

National Candy Corn DayEvery Halloween, bags of triangle-shaped, yellow, orange and white candies fill trick-or-treat bags all over the country. If you guessed “Candy Corn” as the candy, you are right.

Every October 30th is “Candy Corn Day.” The candy is basically made of sugar, corn syrup, confectioners wax, artificial coloring and binders.

Candy corn has been around for more than 100 years. George Renninger of the Wunderlee Candy Company invented the candy around 1880, and was originally popular among farmers.

Jelly Belly candy corn

 Jelly Belly – Candy Makers

The Goelitz Candy Company started making candy corn in 1900 and still makes it today, although the name has changed to the Jelly Belly Candy Company.

Most candy company’s will say candy corn is only five calories a piece and zero fat.

When people see a food being described as zero fat, it has to be good for you. But the fact is, that is NOT TRUE.

Corn syrup has been linked to weight gain.  A recent study (June 2015) at the Beckman Institute for Advanced Science and Technology at the University of Illinois found that, matched calorie for calorie with the simple sugar glucose, fructose (Corn syrup is a fructose sugar derived from corn) causes significant weight gain, physical inactivity, and body fat deposition (Science Daily).

Another study in 2011 at the Oregon Health & Science University used functional MRI images to gauge responses to fructose and sucrose alike on the brain. They used nine human volunteers, all who were of normal weight. They found in the part of the brain that controls responses to food, that there was a reaction to glucose that was opposite that of the reaction to fructose. The scientists stated that these results support previous research on animals and link fructose to obesity (Natural News).

But enough of the “Bearer of Bad News.” If you eat a healthy diet every day, a little candy corn will not hurt you to enjoy it this day, National Candy Corn Day.

Here are a few ways to enjoy the candy.

Candy Corn MartiniFor those of you who may through an Adult Halloween Party, here is a  Candy Corn Martini by Whiskey Blue in West Los Angeles.

They say candy corn is a Halloween staple, and while enjoying munching on everyone’s favorite Halloween treat try sipping on this martini.  Find the martini recipe by Linking Here.

If you go elaborate at giving out goodies to children who arrive to your door the early evening of Halloween, then here are some great cupcake ideas using candy corn.

Candy Corn Cupcakes

               Image Credit: The Sugar Turntable

 

 

Candy Corn Cupcakes – These celebratory cupcakes by The Sugar Turntable are easy to make.

Find the step-by-step instructions by Linking Here.

Candy Corn Cupcake

          Image Credit: Your HomeBased Mom

 

 

Your HomeBased Mom has a delectable recipe as well for candy corn cupcakes.

She says, Candy Corn Cupcakes are sure to be the hit of any Halloween Party you have been invited to attend. Get the recipe by Linking Here.

 

 

 

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Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread

Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Breadmultigrain Wasa crackersWasabröd is a Swedish company that is the largest producer in the world of Scandinavian style crisp bread.

Wasabröd produces a wide variety of crisp breads, with the original crisp bread made of rye. Other additions since 1919 include sesame,wheat, oats, flax seed, and other grains. Like matzo, Wasa is noted for its shelf longevity.

Wasa crisp bread is popular during the EuropeanOktoberfest‘ (a festival that takes place from mid-September through October).

Oktoberfest comes once a year, with vibrant music, over-flowing beer, sausage, and colorful German costumes. It is a festival held every Fall to celebrate German heritage, and includes lots of great finger foods.

Our featured recipe is an inspiration of the German festival and the Wasa crisp bread: Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread. Here is what you will need.

Prepartion per serving:

1 multigrain Wasa crisp bread

2 teaspoons Greek yogurt dill spread

1/4 cup chopped red cabbage

1 fresh basil leaf, medium to large

1 slice uncured lunch meat, your choice, without nitrates

steps to preparing food ingredients with Wasa crisp breadYou can find the recipe for the Greek yogurt dill spread by linking here: Greek Marinated Chicken with Butter Leaf Lettuce Salad.

Prepare the yogurt-dill spread. Cut basil leaves from stems and wash (pat dry). Spread yogurt-dill onto a piece of Wasa crisp bread. Next top with a slice of lunch meat. We used a smoked black-forest honey ham. Next top the meat with a fresh basil leaf, and top that with the red cabbage.

multigrain wasa with cabbage - ham - and a greek yogurt dill spreadYou don’t need to wait util the next Oktoberfest to enjoy this healthy and awesomely delicious finger food. When making your shopping list be sure to include a package of Wasa Crisp Bread (your favorite), and the accompanying ingredients. Oh, and it makes a great party favorite finger food.

For more great ideas to topping Wasa Crisp Bread link here: Wasa – Since 1919.

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Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Did you know a chipotle is a smoke-dried jalapeño? Yes, the word chipotle comes from the Nahuatl word chilpoctli which means smoked chili.  The people’s who lived in Mexico before the Aztec civilization are thought to have invented it.

The jalapeño chili is used in Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes from New Mexico. Read our article and learn more on the differences in Mexican and Tex-Mex food: Mexican vs. Tex-Mex: What is the Difference?

Jalapeños come in different varieties, sizes and heat or spiciness. The chili loses little of its heat through the smoking process, and many enjoy both its spiciness and the natural wood smoke taste that accompanies it.

Though its used traditionally in Mexican cuisine, the chipotle now enjoys a broad range of uses throughout the USA and Canada.

Our featured recipe is a southwestern USA inspired  delight, and here is what you will need to prepare: Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad.

fresh ingredients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

4 small sweet potatoes, baked (read here about Sweet Potatoes and Their Benefits)

1 (15 oz) can black beans, rinsed and drained

1 cup corn

3 green onions, thinly sliced

1/2 cup cilantro, chopped

liquid ingrdients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Vinaigrette:

2 limes, zested and juiced

juicing limes for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad1 tablespoon coconut oil

2 teaspoons raw honey

2 teaspoons adobo sauce (from a can of chipotles in adobo)

1/2 teaspoon Himalayan salt

1/2 teaspoon fresh pepper, optional

vegetable mix for Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladIn a large glass bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour over the black bean mixture and toss to combine.

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad -close upSlice an opening down the center of  the baked sweet potatoes. Spoon vegetable mixture to stuff the potatoes, and have yourself a…Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad. Plate and serve.

Can be served as a stand alone dish (as it contains protein with the black beans), or served as a side dish, and can be served as a party favorite dish. Enjoy the possibilities with this easy and simple real food recipe.

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Flatbread with Zucchini Smoked Bacon and Mascarpone Cheese

fresh from the oven Flatbread with Zucchini Smoked Bacon and Mascarpone CheeseThe recipe we are featuring is made with a smoked bacon, a “Apple-Bourbon Smoked Bacon” to be exact. Yummy!!

Have you ever thought how flavors are smoked into the bacon? According to Bacon Wikia, smoked bacon is prepared using different types of wood chips or sawdust for different flavors, such as applewood gives the bacon a mild, fruity flavor. Oak and hickory wood produces a stronger, heartier flavor.

The apple-bourbon smoked bacon is made with applewood sawdust, bourbon whiskey, and brown sugar or coconut palm sugar.

smoking bacon

Photo Credit: Bacon Wikia

Turning our attention to Bacon Wikia again, they explain how you can smoke bacon at home, and I would say it is similar on a grander scale at a smoke house.

They say, “We like to cold-smoke the meat at a low temperature over a long period of time. This ensures that you get the maximum smoke penetration and gives you a rich color on the meat. Try to keep the temperature of the smoker between 80F and 100F. When you start going above this the surface of the meat will start to seal and the smoke will no longer penetrate the meat. Smoke the meat for about 8 hours, or until you are happy with the color” (BaconWiki).

Now for our featured recipe: FlatBread with Zucchini Smoked Bacon and Mascarpone Cheese. We got our inspiration from a recipe we pinned to our Vegetable Recipe Ideas board on Pinterest (Link here to view our boards – Delectable Foods on Pinterest). But we made modifications to fit our taste. The original recipe does not include bacon, and requires a smoked paprika which we omitted. The original recipe requires to make a flatbread from scratch, but to save time we bought a ready made whole wheat flatbread from the Whole Foods Market.

Here is what you will need.

2 whole wheat flatbreads, roughly 7 3/4 inches X 10 1/4 inches

5 ounces mascarpone cheese

2 small shallot, finely minced

2 small zucchini, washed and patted dry

1/2 pound apple-bourbon smoked bacon

extra virgin olive oil

parmesan cheese

Preheat the oven to 425 degrees

prepared uncooked Flatbread with Zucchini Smoked Bacon and Mascarpone CheeseCook bacon in a large ceramic coated skillet over medium heat. Cook bacon only until half done, about 3 to 4 minutes. remove from heat, and let cool. Using a knife or kitchen shears cut bacon into 1 inch slices.

In a medium bowl, mix the minced shallots with the mascarpone cheese. Place the flatbread on a cookie sheet, and spread the cheese mixture over the top of the bread, trying to get every square inch of the bread surface.

Next using a vegetable peeler, scatter ribbons over the top of the cheese mixture, covering the entire area. Next divide the cut bacon over the top of each flatbread.

Lightly drizzle with some olive oil, and  grate some parmesan cheese over the top. Grate as much or as little as you want.prepared uncooked close up of Flatbread with Flatbread with Zucchini Smoked Bacon and Mascarpone CheesePut the cookie sheet in the heated oven, and bake for 10 – 12 minutes, or until golden brown.

Flatbread with Zucchini Smoked Bacon and Mascarpone CheeseRemove from the oven, and let cool for 3 minutes. Move flatbreads to a cutting board, and using a pizza slicer, slice each flatbread into 4 equal pieces. Plate and serve. The preparation will serve 2 to 4 persons. Just double the recipe to make more servings.

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Organic Coconut Popcorn

Organic non-gmo tri-colored corn kernelsDo you know what’s in that bag of popcorn you put in the microwave? Are you ready for the answer?

1. Diacetyl: It is used a s a flavoring in microwave popcorn. It can obliterate the airways, and lungs if exposed to too much. It was used in World War I, to do exactly that. Factory works who are exposed to the chemical have irreversible lung damage.

Brown University documented three cases of bronchiolitis obliterans (caused by diacetyl) in microwave popcorn lovers. One man, 47, ate three bags a day, and needed a lung transplant. A 56 year old coughed up blood one day, and he ate 3 bags of microwave popcorn a day.

The University of Minnesota reported that the chemical diacetyl, can pass the blood-brain barrier, and weaken the brain’s defenses against the formation of amyloid plaques, causing Alzheimer’s.

2. Perfluorooctanoic Acid: Most manufacturer’s  line the microwave popcorn bags with perfluorooctanoic acid (PFOA) to keep grease from leaking out. When the bags are heated, they leach the PFOA into the popcorn.

3. Tertiary Butylhydroquinone (TBHQ): This chemical is made from butane, a known toxic gas. Medical studies have reported that just eating 1 gram could cause ADHD in children, asthma, allergies, dermatitis, and dizziness. It’s been associated with stomach cancer in laboratory animals.

Most of the corn in the U.S.A., about 86% is harvested from GMO seeds. We also noted, microwavable popcorn is not sold in health food stores. But you can buy lose non-gmo corn kernels, or in jars, and that brings us to our featured recipe: Organic Coconut Popcorn. Here is what you will need.

heating coconut oil

Heat 3 tablespoons of refined coconut oil in a 3 quart pan over medium heat. Let oil solids melt. From 1/3 cup of organic popcorn kernels, add 4 kernels to heated oil and cover pan with lid. When the kernels pop, remove pan from heat and add the 1/3 cup of kernels to pan in an even layer. Return lid to pan and count to 30. Return pan to heat and wait for kernels to start popping. Once they do, gently shake pan over heat. When you no longer hear any popping remove pan from heat and add popcorn to a serving bowl.

melting butterWith pan still hot, add organic pasture fed cows butter or organic virgin coconut oil, and melt. Next pour over popcorn and mix in. You can also add Himalayan salt, organic smoked paprika, or organic Parmesan cheese.

Organic Coconut Popcornpopcorn pan not burned using coconut oilFollow this method and ever kernel of popcorn will always pop evenly and not burn, not even the pan. You can never say that about those chemical filled microwave popcorn bags.

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