Bourbon Chicken Wings #5

Continuing my search for a new wing to make for SuperBowl, I came across these on Food.com.  Bourbon chicken was one of the first recipes I made for this blog and still remains one of my favorites, so I thought I would give these a try.

The case:
Ingredients
16 frozen chicken wings
vegetable oil cooking spray
1/4 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon powdered ginger
1/4 cup soy sauce
1/4 cup bourbon ( or apple juice)
2 tablespoons ketchup

Directions
Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.

The ruling:
These were easy and good, but nothing spectacular.  I used the apple juice.  My search continues...

16 frozen chicken wings

vegetable oil cooking spray

1/4 cup packed brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon powdered ginger

1/4 cup soy sauce

1/4 cup bourbon (or apple juice)

2 tablespoons ketchup

Read more: http://www.food.com/recipe/bourbon-chicken-wings-148454#ixzz1CRfGkKIX

16 frozen chicken wings

vegetable oil cooking spray

1/4 cup packed brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon powdered ginger

1/4 cup soy sauce

1/4 cup bourbon (or apple juice)

2 tablespoons ketchup

Read more: http://www.food.com/recipe/bourbon-chicken-wings-148454#ixzz1CRfGkKIX

Parmesan Chicken Wings #4

 I love wings.  Since Michael and I've been married, I've probably made at least a dozen wing recipes.  Not sure how Parmesan is going to be as the main ingredient, but this has good reviews on Food.com so I'm willing to try it.

The case:
Ingredients
1 cup grated parmesan cheese
1 teaspoon salt, to taste
1 teaspoon dried parsley flakes
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
20 frozen chicken wings, & drummettes, unthawed
1/2 cup butter, melted ( 1 stick)

Directions
Combine first 6 ingredients (cheese through pepper).
Set the melted butter in a bowl and dip the chicken wing pieces first into the butter, then into the cheese mixture to coat.
Set on a foil lined baking sheet with edges.
Bake in a preheated oven at 350 F for about 45 minutes or until fully cooked.
NOTE: To use raw chicken wings- you will need about 2 pounds of whole fresh wings, cut into 3 pieces each and discarding the wing tips.

The ruling:
I feel like these are really one-dimensional.  Not a huge fan.  I think a combo of Parmesan and Panko would be better.

Kittencal's Chicken Crescent Roll Casserole #3

If you're familiar with Food.com, formally RecipeZaar, you have probably seen and maybe even tried some of Kittencal's recipes.  She also has a blog with even more recipes.  Her recipes are consistently some of the highest rated on Food.com.  I have at least a dozen saved in my recipe box and I am just finally getting around to making one. 

The case:

Ingredients
Sauce:

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) cans cream of chicken soup, undiluted 
• 3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese ( or any cheese of choice) 
• 1/2 cup 18% table cream ( or use whipping cream)

Filling:

• 4 ounces cream cheese ( very soft)
• 4 tablespoons butter ( very soft but not melted) 
• 1/2-1 teaspoon garlic powder (optional) 
• 1/3 cup onions, finely chopped ( can use green onions) 
• 2 large cooked chicken breasts, finely chopped ( or use about 2 cups, can use cooked turkey) 
• 1/2-3/4 cup finely grated cheddar cheese 
• 1/2 teaspoon seasoning salt ( or use 1/2 teaspoon white salt or to taste) 
• 1/2 teaspoon ground black pepper ( or to taste) 
• 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream 
• 1 -2 cup grated cheddar cheese ( for topping)

Directions

1. Set oven to 350°F.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
4. Heat just until the cheese melts (do not boil).
5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.

8. Unroll the crescent rolls.
9. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
10. Drizzle a small amount of soup mixture on the bottom of the dish.
11. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
12. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. 
13. Bake for about 30 minutes. 

The ruling:

I pretty much made these exactly as directed, omitting the onion.  I completely forgot to add salt and pepper, but needless to say these chicken packets were delicious!  There are so many things you could add to this mixture.  Next time I'm going to try some with diced tomatoes or maybe even Rotal!

Buffalo Chicken Wing Soup #2

This is my second attempt at making buffalo chicken wing soup.  The first time, before I ever started this blog, didn't turn out that great.  Then, I had a bowl this summer in Hilton Head at L Woods restaurant that was delicious.  That put me on a mission to find another one.  This recipe is similar to the one I made before, but I'm hoping it will still be the soup I'm looking for.

The case:

Ingredients:
6 cups milk
3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery, us)
3 cups cooked chicken (I use leftover chicken from rotisserie, grilled or baked chicken)
1 cup light sour cream
1/2 cup ranch dressing or 1/2 cup blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Directions:
Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.  Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.  Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.  Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

The ruling:
I made this on the stovetop.  I used several different ingredients because of what I had on hand and also to suit my tastes.  It was easier to put my version below than to explain all the changes.  I also made Trisha Yearwood's cheese biscuits to serve with this.   This soup is wonderful!  It you like buffalo wings, I would suggest trying this right away!  Having the cheese biscuits to dip in the soup just made it that much more wonderful. 

Buffalo Chicken Wing Soup

Ingredients:

• 4 cups milk
• 2 cups chicken broth
• 4-5 cups shredded chicken
• 1 cup cheddar cheese
• 8 oz cream cheese
• 2 cans cream of chicken
• 1 can of cream of mushroom
• 1 cup light sour cream
• 1/2 cup ranch dressing
• 1/2 cup chicken wing sauce

Directions:

1. Place all ingredients into a pot on medium high heat.  Bring down to a simmer after mixture starts to boil.  Cook on low-low medium for 30 minutes or until all ingredients are combined well.  

Chicken Pie #1

Another Trisha Yearwood recipe.  This one is from her first cookbook Georgia Cooking from an Oklahoma Kitchen.  One of Oprah's favorite things this year was a chicken pie from Harry and David.  I ordered one and yes it was very good.  I'm hoping to have a much cheaper make at home alternative. 

The case:
Ingredients
3 cups shredded, cooked chicken
2 cups chicken broth
1 can (10 oz.) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 tsp. freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter, melted

Directions
1. Heat oven to 425 degrees F. In a 2-quart casserole, evenly spread out chicken. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken.
2. In a medium bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir); smooth top.
3. Bake pie, uncovered, until browned and bubbly, about 45 minutes.

The ruling:
Perfect snow day comfort food dish.  This is a thicker version of a chicken pot pie without the veggies!  The only change I made was to double the recipe, and I'm certainly glad I did! 

Blog 2011 Goals

It seems so weird that I stared this blog a year ago.  I've thought and thought about what to do with Lori's Test Kitchen in 2011.  I enjoy blogging too much just to be finished.  I love having my history to look at.  Plus I use the website to make the recipes again and send recipes to others this way.  The next question I had to answer is what kind of challenge am I going to issue myself.  Of course, I will be continuing trying new recipes, but I don't want to simply have a number for the whole year.  I have a box of files that I keep the recipes I've printed off the Internet.  I've organized the recipes into categories: Mexican, chicken dishes, desserts, etc.  My new goal for 2011 is to pick a category for each month and make 5-7 new recipes for each category.

The monthly categories are:
January-Chicken
February- Appetizers
March- Slow Cooker
April- Breakfast/Brunch
May- Sandwiches
June- Mexican
July- On the Grill
August- Pork/Beef dishes
September- Side Dishes
October- Pizza/Pasta
November- Soups
December- Desserts