Jamaican Jerk Grilled Wings

These Jerk wings are so tasty, and you can make them as mild or spicy as you like based on the type of peppers you use, the spiciness of the seasoning you use, etc.  They are also great to make ahead of time and keep in the freezer to defrost and throw on the grill whenever the mood suits you.

Ingredients:
2 1/2lb chicken wings
1 Tbl dry Jerk Seasoning (mild or spicy depending on your preference)
1 Tbl Jamaican curry powder (mild or spicy depending on your preference)
1 Tbl Creole Seasoning
Jamaican Marinade:
   -1/4 cup olive oil
   -2 Tbl jerk seasoning (dry or wet - mild or spicy depending on your preference)
   -1/4 cup orange juice
   -2 Tbl soy sauce
   -1/4 cup rice wine vinegar
   -1 Tbl dark Jamaican rum
   -Juice of one lime (2 Tbl if using bottled juice)
   -1 scotch bonnet, habanero, or long hot finger pepper seeded (again, depending on the level of spiciness)
   -2 cloves garlic
   -1/2 cup red onion (about 1/2 medium onion)
   -2 green onions chopped
   -1/2 tsp Creole seasoning

Place the pepper, garlic, and onions into a food processor to mince.  Add remaining marinade ingredients and pulse to combine throughly.  Pour marinade over the wings and place in the fridge for 24 hours (the longer they marinate, the more flavorful they will be).

Preheat oven to 350*.
Take wings out of fridge, remove from marinade, pat dry and place in a large bowl.
Sprinkle the dry jerk seasoning, curry powder and creole seasoning over the wings. 
Toss wings to coat evenly and then place on a baking sheet.
Bake wings for 20-25 minutes.
Remove from oven and place in fridge to chill (or bag them and put them in freezer to be used later).

Preheat grill to medium heat.
Remove wings from fridge (make sure they are chilled completely as this will help prevent flare ups on the grill).
Cook on each side about 4-5 minutes until the skin is nice and crispy and browned (but not burned).

You can serve with Scotch Bonnet Pepper Sauce for people who want them even spicier, or even toss them in your favorite wing sauce to give them a mix flavor.  Personally I just love them straight off the grill!

Pigs in a Blanket

Pigs in a Blanket

These are so simple to make, and yet everyone asks me to make them for every occasion (and then asks for the recipe).  So here you go!

Ingredients:
2 packages of Hillshire Farms Beef Lil Smokies
1 can 8 count Pillsbury Big and Flaky Croissant Rolls dough

Preheat oven to 350*
Using a pizza cutter, slice the pointed end of each croissant triangle off at about the 1/3 mark. 
Then slice the top into 3-4 thin strips and the bottom 2/3 rectangle like portion into multiple thin strips.
Roll each thin strip around each lil smokie (it may look like very little dough, but it puffs up so much that any more would be too much).
Place each one onto an ungreased cookie sheet (I find the dark metal ones to be the best as the lighter silver ones don't reflect as well therefore don't allow the grease to burn off enough and the bottoms end up a bit soggy).
Do this until all your smokies are wrapped up in croissant strips.
Bake for about 10-12 minutes, or until the croissants are nicely browned.
Let cool a couple minutes, then serve.

*Major note...if you are having more than just a couple people over, make tons of these because they are always the first thing to disappear at my parties!

Cheddar Bacon "Crack" Bread

While getting ready to throw together a last minute holiday party this past weekend, I decided to search my new addiction, Pinterest, to find some new yummies to make for the party. They were all such a success that I promised I would post recipes all week. Some recipes I tweaked (as usual), a couple I left as is, but all I have linked to their originators, because without them my party would not have been as delish!

This first one is a pull apart sourdough bread recipe. It is so very simple to make and was so addictive that after putting 2 whole loafs down on the party table, walking away to get my camera, and coming back, they were already too demolished to take a photo of the finished product. Next time I make it (which will be quite soon as I'm already craving it), I'll make sure to get a photo and add it here. This recipe is thanks to Steph at Plain Chicken.

"Crack" Bread

Ingredients:
1 unsliced loaf of round sourdough bread
8-12 oz extra sharp cheddar cheese block, thinly sliced
3 oz bag real bacon pieces (both Hormel and Oscar Meyer make them...they are in the salad dressing aisle)
1/2 cup (1 stick) butter, melted
1 Tbsp powdered Ranch dressing mix

Preheat the oven to 350*

First (with a very sharp bread knife) cut the bread into strips lengthwise without cutting all the way thru the bottom (remember, this bread stays as one, and pulls apart).


Then, turn the loaf and cut in slices the other way, creating pull apart cubes.

Now take the cheese slices, and tuck them into each cut, basically surrounding each cube with cheddary goodness.

Now take the bacon pieces, and sprinkle them over the top, pushing them into all the cracks and crevices.

Mix together the ranch mix and melted butter, and pour over the top of the bread.

Wrap the entire loaf with foil, and place on a baking sheet.

Bake for 15 minutes, then remove the foil and bake another 10 minutes until the cheese is melted.


Now place your loaf on the table and make sure not to walk away, because by the time you get back, it will have disappeared!

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Spicy Southwestern Cornbread

Spicy Southwestern Cornbread

Ingredients:
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1/2 tsp baking soda
1 tbl baking powder
1 medium sweet onion, diced
2 jalapeño peppers chopped
1 small can creamed corn
1 small can whole kernel sweet corn
1 can drained black eyed peas
2 eggs
1 cup buttermilk
1/2 cup oil

Preheat oven to 400*
Grease a 9x13 pan
Mix together cornmeal, flour, salt, baki soda, and baking powder
Whisk together eggs, oil, and buttermilk
Add dry ingredients to buttermilk mixture and mix until combined 
Add onion, peppers, corn, and peas and stir gently until combined
Pour mixture into pan and bake in oven for 40-50 minutes until top is lily browned and toothpick comes out clean from center


Variations:

Caribbean Cornbread:
Omit onion, peppers, and peas.  Instead add 1 can crushed pineapple drained and 1/4 cup sweetened coconut flakes

Sweet & Cheesy Cornbread:
Omit onion, peppers, and peas.  Instead add 1/4 cup raw sugar and 1/2 cup whole milk mozzarella shredded cheese.