The only thing Texans love more than game day is an irresistible game day wing! This week, our love for all things tailgate inspired us to test out these Sticky Lime Chicken Wings provided by TK member Mike.

Here’s what you’ll need: 3 pounds chicken wings (3 pounds should be roughly 25 wings), washed and patted dry; fresh squeezed lime juice, whole limes for their zest, Frank’s Red Hot Original, maple syrup, melted butter, crushed garlic, cayenne pepper, olive oil, and Kosher salt and fresh ground pepper.

We decided to bake the wings rather than grill them since it is so cold out, so it required a slightly longer cooking time. Preheat the oven to 400ºF. Season the meat generously with salt and pepper, and then bake the chicken for 40 minutes, or until browned nicely.

In the meantime, we started on the sauce by juicing enough lime juice to make 1/4 cup.

Fully zest limes over a small bowl.

Pour the lime juice into a large bowl.

Add the fresh lime zest …

Pour in the Frank’s Red Hot Original …

Add the maple syrup …

Melted butter …

The garlic that has been chopped …

And the cayenne pepper.

Cover the bowl with plastic wrap and refrigerate.

Right before the wings are done cooking, pour the sauce into a medium saucepan and heat thoroughly over medium low.

Transfer the cooked chicken to a large bowl and then pour the heated sauce over the wings.

Use a spatula to be sure to scrape all the “goody-bits” from the pan. Toss until the wings are well coated.

Plate the chicken wings with a generous amount of the sauce to accompany them.

In the end, you should have beautiful, colorful chunks of seasonings and flavorful garlic on top of golden-skinned wings. We went crazy for the perfectly harmonious balance of tang and a kick just hard enough to wake up your senses but still deliciously easy enough on the palette to share with all your tailgate peers! For other mouth-watering ideas and beautiful writing, visit Mike’s blog Verses from My Kitchen.

Printable Recipe

Sticky Lime Chicken Wings

by Mike (Verses from my Kitchen) on October 2, 2012 in Main Courses, Poultry October 2, 2012 Main CoursesPoultry

See post on Mike (Verses from my Kitchen)’s site!

4.00 Mitt(s) 1 Rating(s)

Prep Time: 10 mins

Cook Time: 20 mins

Difficulty: Easy

Servings: 2

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Sticky Lime Grilled Chicken Wings. Perfect for a group of friends.

Ingredients

• 3 pounds Chicken Wings, (3 Pounds Should Be Roughly 25 Wings), Washed And Patted Dry
• ¼ cups Fresh Squeezed Lime Juice
• 2 whole Limes, Zested
• ⅔ cups Frank's Red Hot Original
• 3 Tablespoons Maple Syrup
• ¼ cups Butter, Melted
• 2 cloves Garlic, Skin Removed And Crushed
• 1 teaspoon Cayenne Pepper
• 2 pinches Kosher Salt And Fresh Ground Pepper
• 2 Tablespoons Oil For The Grill

Preparation Instructions

1. Heat the grill to medium high heat (400 F). Season the wings with a generous amount of coarse salt and black pepper. Rub the grill grates with oil so the wings do not stick. Add the wings to the grill and cover the grill. Flip every couple of minutes or so, until they’re slightly charred and crisp and cooked through, roughly 20 minutes. Keep an eye for flare-ups and burning, turning down the heat or moving the wings off the direct hot spot until the flares are under control.
2. Meanwhile, combine the lime juice, lime zest, hot sauce, maple syrup, butter, garlic and cayenne pepper in a large bowl. Cover and refrigerate. Before the wings are done, transfer the sauce to a medium pan over medium low and heat the sauce.
3. Remove the wings from the grill and transfer to a large bowl. Pour the warmed sauce over top and stir to combine. Enjoy!!

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
Tasty Kitchen member Jennifer is the mastermind behind the brilliant idea that is Chicken Alfredo Garlic Bread Pizza.

Did you hear that? Chicken Alfredo. Garlic Bread. Pizza. All rolled into one!

Those are three pretty fantastic reasons to make this recipe.

This is perfect as an appetizer, party finger food, or even a weeknight main dish along with a side salad. It literally has layer upon layer of flavor: buttery garlic bread spread, then chicken in a creamy Alfredo sauce, broccoli, and finally a layer of gooey cheese. It doesn’t get any more satisfying.

You know you want to make it!

The recipe starts off by shredding a couple different kinds of cheese. First, some Parmesan for making the Alfredo sauce …

And mozzarella for topping. Mmm, cheese.

The ingredient list is fairly short for something so delicious! You’ll need cooked, shredded chicken, steamed broccoli, butter, half and half, mozzarella cheese, Parmesan cheese, parsley flakes, garlic powder, salt, pepper, a loaf of Italian bread, and a clove of garlic (which I think was hiding behind my bread in the photo above!).

Press or mince the garlic.

Melt the butter.

Add the garlic and cook for a minute.

Slowly stir in the half-and-half. I had a little bit of a half-and-half mishap while trying to simultaneously stir, slowly pour, and shoot a picture. I won’t get into it but suffice to say, you’ll have to use your imagination to visualize the adding of the half-and-half.

Add the Parmesan cheese.

Give it a stir, cooking a couple minutes until thickened.

Take the Alfredo sauce off the heat and add parsley flakes, salt, and pepper. Try not to eat it with a spoon.

For the garlic bread, blend together more butter, garlic powder, and more parsley flakes in a bowl.

In another bowl, stir together the chicken and Alfredo sauce.

Preheat the oven to 375ºF. Line a large baking sheet with foil or a Silpat liner. (I was out of foil.)

Slice the loaf of bread in half lengthwise and place it on the prepared baking sheet.

Top with the butter spread.

Then the chicken-Alfredo mixture.

And the broccoli …

And then finally that beautiful mountain of mozzarella.

Bake until the cheese is melted, about 15 to 18 minutes. I wanted my pizza browned a bit in places, so I briefly ran it under the broiler after the cheese was melted (after about 15 minutes). Stay with it if you decide to broil though—it can go from perfect to burned in a matter of seconds!

Slice it up and serve.

Just try to resist a slice! Give it a try and I’m sure you’ll have found a new favorite way to enjoy garlic bread, chicken Alfredo, and pizza. Thank you to Jennifer for the delicious inspiration. Be sure to check out the great recipes on her lovely blog Mother Thyme!

Printable Recipe

Chicken Alfredo Garlic Bread Pizza

by Jennifer | Mother Thyme on September 30, 2013 in Main Courses, Pizza September 30, 2013 Main CoursesPizza

See post on Jennifer | Mother Thyme’s site!

5.00 Mitt(s) 1 Rating(s)

Prep Time: 20 mins

Cook Time: 18 mins

Difficulty: Easy

Servings: 8

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Crusty Italian bread smothered with garlic butter and topped with Alfredo sauce, chicken and cheese for one tasty pizza.

Ingredients

• FOR THE ALFREDO SAUCE:
• 2 Tablespoons Butter
• 1 clove Garlic, Minced
• ½ cups Half And Half, Regular Or Fat Free
• 1 cup Grated Parmesan Cheese
• 1 pinch Parsley Flakes
• 1 pinch Freshly Cracked Black Pepper
• Salt To Taste
• FOR THE PIZZA ASSEMBLY:
• 1 loaf Italian Bread
• ½ cups Butter, Room Temperature
• 2 teaspoons Garlic Powder
• ½ teaspoons Parsley Flakes
• 1-½ cup Cooked Chicken Shredded
• 2 cups Cooked Broccoli Florets (a Steamable Bag Works Great)
• 3 cups Shredded Mozzarella Cheese

Preparation Instructions

For the Alfredo sauce:
Melt butter in a medium saucepan over medium heat. Then add garlic and cook for about one minute longer. Gradually stir in half-and-half followed by Parmesan cheese and continue stirring until blended and sauce thickens.

Reduce heat to a simmer, stirring occasionally until heated through.
Remove from heat. Stir in parsley flakes, pepper and salt.

For the pizza:
Preheat oven to 375 F. Line a large baking sheet with aluminum foil and set aside. Slice Italian bread in half lengthwise. Put the bread halves onto the sheet, cut side up.

In a medium bowl mix butter, garlic powder and parsley flakes until blended. Generously spread over bread.

In a medium bowl toss chicken with prepared Alfredo sauce. Spread evenly over the Italian bread slices. Top with broccoli then sprinkle with cheese.

Bake for 15-18 minutes until cheese is melted. Cut into desired slices and serve.

Note: Leftover chicken, store bought rotisserie chicken works great for this recipe.

 
 
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Faith Gorsky is the writer, receipt developer, photographer, and food stylist behind the blog An Edible Mosaic, and the cookbook author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; November 2012). She was born, raised, and spent most of her life in Upstate New York, and she currently lives in Kuwait. When it comes to cooking, her favorite thing to do is go into the kitchen hungry, open the fridge, and start creating. She loves to travel, especially to places steeped in rich culture and history. She also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt.

 
Nothing says “comfort food” quite like pumpkin. While you just can’t beat a creamy pumpkin pie or a batch of pumpkin scones, this tasty squash works just as well in savory dishes. Chicken enchiladas are always a cause for excitement in my house and this healthy Pumpkin Enchiladas version by Tasty Kitchen member Ann, packed with shredded chicken, sautéed bell peppers and a creamy pumpkin yogurt mixture, was a big hit. In fact, my family didn’t even notice that they were healthy because they are cheesy and full of flavor.

For this recipe, you will need butter, onion, red bell peppers, shredded chicken, Cotija or Parmesan cheese, a jalapeno pepper, garlic, pumpkin puree, chili powder, cumin, oregano, Greek yogurt, chicken stock and corn tortillas.

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add diced onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Remove the seeds from the jalapeno and dice it. Smash the garlic cloves. Set aside for the sauce.

Place shredded chicken in a large bowl.

Add sautéed onion and peppers, 1/4 cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree …

Chili powder …

Cumin …

Oregano …

… and finally the Greek Yogurt and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish.

Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about 1/2 cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas.

Top with grated cheddar and remaining 1/4 cup Cotija (or Parmesan).

Bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

Thanks so much to Ann for this wonderful recipe. Be sure to visit her site, How Crazy Cooks. Another pumpkin recipe caught my eye: her Pumpkin Chorizo Black Bean Nachos, perfect for game day. And then there are the Garlicky Gorgonzola Mashed Potatoes that would be a fantastic way to jazz up a classic. Check them out!

Printable Recipe

Pumpkin Enchiladas

by Crystal Ann on September 21, 2013 in Main Courses September 21, 2013 Main Courses

See post on Crystal Ann’s site!

5.00 Mitt(s) 4 Rating(s)

Prep Time: 20 mins

Cook Time: 30 mins

Difficulty: Easy

Servings: 4

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Enchiladas made with chicken, bell peppers, pumpkin, and white cheddar cheese. An easy delicious fall meal.

Ingredients

• 2 Tablespoons Butter
• ½ whole Large Sweet Onion (Such As Vidalia), Diced
• 2 whole Small Bell Peppers, Diced
• 3 cups Cooked, Shredded Chicken
• ½ cups Grated Cotija Cheese (Or Parmesan), Divided
• Salt And Pepper, to taste
• 1 whole Jalapeno, Seeded And Rough Chopped
• 2 cloves Garlic, Peeled And Smashed
• 1 cup Pumpkin Puree
• 1 teaspoon Chili Powder
• ½ teaspoons Cumin
• ¼ teaspoons Dry Oregano
• ¾ cups Plain, Low-fat Greek Yogurt
• ½ cups Unsalted Chicken Stock
• 8 whole Small Corn Tortillas
• 1 cup Grated White Cheddar Cheese
• Green Onions, For Garnish
• Fresh Cilantro For Garnish

Preparation Instructions

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish. Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

  I’m convinced that I should be living in Texas. Mostly because eating queso for breakfast, lunch and dinner is totally acceptable there. Here in LA? Not so much! But whatever. I do what I want, and this Garlic and Mushroom Queso Fundido was screaming my name. It’s the most epic game day food ever […]

Chilly evenings call for a big pot of hearty Bolognese bubbling away on the stove. This recipe has different meats and spices, and a healthy dose of wine. It's a sure cure for cabin fever.