Directions 1.Rinse wings in cold water and place on baking sheets. Generously sprinkle Cajun seasoning on both sides of chicken, then dash all with hot sauce (enough to cover wings, without leaking off baking sheets). Refrigerate for 3 hours. 2.Preheat oven to 400 degrees F (200 degrees C). 3.Bake chicken in preheated oven for 20 minutes. Turn and bake for another 10 minutes, or until chicken is cooked through (juices run clear). Serve with blue cheese or ranch salad dressing, if desired.
Last Edit: Mar 21, 2011 14:42:10 GMT -5 by ty - Back to Top
This spicy chili is made with beef, beans, and tomatoes, along with chile peppers and seasonings. Ingredients: •2 medium onions, chopped •2 tablespoons vegetable oil •2 cloves garlic, finely chopped •1/2 to 1 hot chile pepper - jalapeno, serrano, or habanero, seeded and minced •1 teaspoon ground cumin •1/3 cup pure mild chili powder •3 pounds coarsely ground beef •1 teaspoons dried Mexican oregano or Italian leaf oregano •1/2 teaspoon salt •1 can (14.5 ounces) diced tomatoes with juice, or chili style tomatoes •2 cups beef broth •1/2 teaspoon ground cayenne •1 cup (15 ounces) pinto beans, drained and rinsed •3 to 4 tablespoons tequila •shredded Cheddar or Monterey Jack cheese, optional •sour cream, optional •canned nacho-sliced jalapeno peppers, optional Preparation: In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5 minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook, stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes. Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes. Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.
Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.
Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving. Serves 8. Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeno pepper slices, if desired.
mix together some freshly smashed garlic, 1/2 bottle of franks hot sauce, some buttermilk.
marinate some chix brst in it for about 6 hrs. grill and serve w/ some grilled veggies to include green onions, garlic cloves (whole), zucchini, yellow pprs, hungarian pprs, mushrooms and when just about done, add some grape tomatoes.
you have a full meal once you make some couscous salad to go with