Restaurant-Style Buffalo Chicken Wings

Rate d: Submitted By: Kelly Photo By: Scotdog Prep Time: 15 Minutes Cook Time: 15 Minutes

Ready In: 2 Hours

Servings:

"This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them."

INGREDIENTS:

1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings

DIRECTIONS:

oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder

1 In a small bowl mix together the flour, paprika, cayenne pepper and . salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil . should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. 3 Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings . begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve. http://allrecipes.com/recipe/restaurant-style-buffalo-chickenwings/detail.aspx

Caprese Skewers
Insalata Caprese is a simply prepared Italian salad made from vine-ripened tomatoes, fresh mozzarella, fresh basil, and olive oil. We've taken similar ingredients and threaded them onto wooden skewers to create these bursting-with-flavor handheld appetizers.

Photo by: Oxmoor House YIELD: 10 servings (serving size: 1 skewer) PREP TIME:15 Minutes COURSE: Appetizers 30 grape or cherry tomatoes 30 fresh basil leaves 4 ounces part-skim mozzarella cheese, cut into 30 (1/2-inch) cubes 2 tablespoons balsamic vinegar 1 tablespoon extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

Ingredients

Preparation
Thread tomatoes, basil leaves, and mozzarella cheese cubes alternately onto 10 (6-inch) wooden skewers. Place skewers on a serving platter. Combine vinegar and oil in a small bowl; stir well with a whisk. Drizzle vinegar mixture evenly over skewers, and sprinkle with salt and pepper. Serve immediately, or cover and chill until ready to serve.

Nutritional Information
Amount per serving Calories: 58 Fat: 3.7g Saturated fat: 1.6g Protein: 3.5g Carbohydrate: 3.0g Cholesterol: 6mg

 Iron: 0.3mg Sodium: 157mg Calories from fat: 57% Fiber: 0.7g Calcium: 91mg Nutrition Guidelines for Healthy Living Oxmoor House JANUARY 2006

http://www.myrecipes.com/recipe/caprese-skewers-10000001980419/

Zucchini Appetizers

Use this appetizer recipe to help use up an abundant zucchini crop. Your guests will love every zucchini and cheese bite. Prep Time Total Time Makes 4 dozen 15 Minutes 40 Minutes

Ingredients
3 cups thinly sliced unpeeled zucchini (4 small) 1 cup Original Bisquick mix 1/2 cup finely chopped onion 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon seasoned salt 1/2 teaspoon dried marjoram or oregano leaves 1/8 teaspoon pepper 1 garlic clove, finely chopped 1/2 cup vegetable oil 4 eggs, slightly beaten

Directions
1. Heat oven to 350F. Grease bottom and sides of rectangular pan, 13x9x2 inches. 2. Stir together all ingredients. Spread in pan. 3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles. Makes 4 dozen appetizers
http://www.bettycrocker.com/recipes/zucchini-appetizers/f60a354d6e2e-46b9-bcc2-7fbd295821d6#? st=6&term=appetizers&ps=9=9&fv=AND(HasGridViewImage %3ATrue)

Kittencal's Italian Melt-In-Your-Mouth Meatballs

By Kittencalskitchen on August 20, 2003

Photo by AmandaInOz Prep Time: 20 mins Total Time: 50 mins Yield: 1.5 pounds

About This Recipe

"Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com"

Ingredients
o o o o o o o o o o 1 1/2 lbs ground beef ( a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also) 1 large eggs, slightly beaten 1/2 cup grated parmesan cheese 1/3 cup breadcrumbs ( or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 ) 1 -2 tablespoon fresh minced garlic ( or use 1 teaspoon garlic powder or to taste) 1 -2 teaspoon salt ( or to taste, I use 2 teaspoons seasoned salt) 1 teaspoon fresh ground black pepper 1/3 cup milk ( can use up to 1/2 cup milk) 1/2 teaspoon dried oregano ( optional, or to taste) 1/4 cup chopped fresh parsley ( or 2 tablespoons dried parsley)

Directions
1. Mix all ingredients together in a large bowl. 2. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). 3. Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. 4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).

5. After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired. 6. **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through. http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173

Chicken Soup with Rice Gourmet | September 2005 Inspired by "Chicken Soup with Rice," Carole King, 1975

(photo by: Romulo Yanes) This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you're rushed.) Yield: Makes 6 to 8 servings (2 quarts) Active Time: 30 min Total Time: 1 3/4 hr

1 (2-lb) rotisserie chicken 3 celery ribs 1 medium onion, quartered and left unpeeled 6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley 2 fresh thyme sprigs 1 Turkish or 1/2 California bay leaf 10 cups reduced-sodium chicken broth (80 fl oz) 2 medium carrots, cut into 1/4-inch-thick slices 1/2 cup long-grain rice, rinsed

Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour. While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4inch dice. Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.

Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.

http://www.epicurious.com/recipes/food/views/Chicken-Soup-with-Rice232605