Classic cookout recipes, with a kick

Posted: June 27, 2014 at 6 a.m.

Crispy, Sticky,

Hot Wings

3 lb. uncooked chicken wings

¼ cup olive oil

1 stick butter

¾ cup Louisiana hot sauce

1 tbsp. white or apple cider vinegar

½ tsp. onion powder

1 tsp. garlic powder

½ tsp. sea salt

½ tsp. lemon pepper

½ tsp. thyme

½ tsp. paprika

Bleu cheese or ranch dressing

Rinse the wings and dry off individually with a clean kitchen towel or paper towels, completely. (This is the trick to making the wings crispy.)

In a big bowl toss the wings with about ¼ cup of olive oil, until completely covered.

Add all the seasonings to the wings and toss until completely covered.

Lay the wings flat on a sprayed cookie sheet and bake in a 400 degree oven for about 30 minutes. To cook on the grill, line grill with foil before heating up.

After about 30 minutes and when the wings look cooked, but not crispy, turn the oven on broil and cook each side until nice and crispy. Watch the wings closely so they don't burn.

In a small saucepan, melt the stick of butter and whisk in enough hot sauce to your liking, add the vinegar and whisk. Add some salt and pepper if needed. Adjust to your taste. Put the wings back in a big, clean bowl and pour the sauce over them; toss. Put some extra sauce on the side. Dip in your favorite dressing like blue cheese or ranch.

-- recipe courtesy of Stephanie Rudy

Stuffed Mexican Hamburgers

½ lb. ground turkey

½ lb. ground beef

1 tbsp. cumin

1 tsp. chili powder

1 chipotle pepper, chopped fine

½ tsp. salt

¼ tsp. black pepper

1 block cheese, Monterrey

4 hamburger buns


2 ripe avocados

½ cup tomatoes, chopped

¼ cup purple onion, chopped

1 tsp. chopped cilantro (optional)

2 pinches cayenne pepper

¼ tsp. salt

1 tsp. lime juice

In a large bowl mix together ground meats, cumin, chili powder, chipotle pepper, salt and pepper.

Divide mixture into four portions. Place chunk of cheese in middle of one portion and form meat around it into a patty.

Repeat, then place on a hot barbecue grill. Cook for five minutes per side.

To make the guacamole, scoop out avocados into a medium bowl and mash slightly. Add chopped onion, cilantro, tomato, cayenne pepper, salt and lime juice. Mix together.

Let the hamburger rest for a few minutes, then place on a bun and top with guacamole.

-- photo and recipe courtesy of Lora DiGs

BLT Chicken Salad

8 cups torn salad greens

2 large tomatoes, chopped

1½ lb. chicken, cooked and cubed

10 bacon strips, cooked, crumbled

2 hard boiled eggs, sliced

BBQ Dressing

½ cup mayonnaise

3-4 tbsp. barbecue sauce

2 tbsp. onion, finely chopped

1 tbsp. lemon juice

¼ tsp. pepper

In a small bowl, combine the ingredients listed under BBQ Dressing and mix well. Cover and refrigerate until serving.

Place salad greens on a large platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs.

Drizzle with dressing or serve the dressing on the side.

Can also be served with Ranch or Greek Dressing. Optional: add cubed mozzarella cheese.

-- photo and recipe courtesy of Cherie Hammond

Bang'n Blueberry Coffee Cake

¼ cup brown sugar

¼ cup white sugar

¼ cup flour

3 tbsp. butter, room temperature

1 tsp. cinnamon

1½ cup all-purpose flour, sifted

2½ tsp. baking powder

½ tsp. salt

1 egg, beaten

¾ cup white sugar

½ cup butter, melted

½ cup milk, buttermilk or soy milk

1 tsp. vanilla extract

1½ cup blueberries, frozen

Grease and flour a cake pan. Preheat oven to 375 degrees.

For topping: In small mixing bowl, combine first five ingredients. Blend with fork until crumbly. Set aside.

In a small sauce pan, heat half the blueberries and 1 tsp. of sugar over medium heat, occasionally mashing the berries. Heat until thickened. Remove from heat and set aside.

In a small bowl, sift flour with baking powder and salt into a bowl. In a medium bowl, mix together beaten egg, sugar and melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour half of the batter into greased, floured pan. Sprinkle with remaining blueberries and half the streusel topping, then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.

Bake for 35-45 minutes, or until cake tests done. Partially cool in pan on wire rack.

-- photo and recipe courtesy of Darci Juris

NAN Dining Guide Kitchen Talk on 06/27/2014

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