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Tag Archives: sweet

Do you like exotic & hot?

4 Feb

Of course you do, who doesn’t…. but I’m talking about flavors. Curry & Mango Chutney to be exact. If you like the combo of a slow burn with some sweetness, then you should make these wings. ASAP.

Make them tomorrow for your Superbowl Party. You know someone will bring the same old buffalo wings. Why don’t you be the star of the show who brings the flavor no one has had before.

Besides these wings being absolutely delicious, they’re baked. No deep-frying needed yet they still get perfectly crispy. Jack up your oven to 500 degrees and you’ll get a chicken wing that has the crunch of being fried, minus the calories. I love that.

The dry rub on the chicken is the base of the heat. The sauce provides the hint of sweet. You can eat these wings alone or add a side of Ranch dressing for dipping.

Drumsticks will take longer to cook than the wings. Drumsticks = 40 minutes. Wings = 25-30 minutes.

We all know Superbowl Parties are all about the food. Make these wings and you’ll be the hero, not some Hot Quarterback.

Mango – Curry Hot Wings

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons hot Madras curry powder
  • 2 pounds chicken wings and drumsticks
  • 5 tablespoons red hot sauce, preferably Frank’s Red Hot
  • 4 tablespoons unsalted butter, melted
  • 4 tablespoons Major Grey Chutney
  • Chopped Cilantro, for garnish

Directions

  1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and curry powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 25 – 40 minutes, turning once or twice, until browned and crispy.
  2. In a bowl, whisk the hot sauce with the butter and chutney. Add the chicken wings and toss. Sprinkle with cilantro.
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Johnsonville Italian Sausage Chili Contest…. and my entry!

28 Jan

I recently started following Johnsonville on Twitter and soon after, they tweeted about a Chili Challenge. Johnsonville is looking for recipes using their Italian Sausage and the winner receives a Sur La Table gift card worth $10,000.

My mind started racing. Of course I was going to enter. First off, I love chili. Second, do you know how much stuff I could get at Sur La Table??!!! I LOVE that store and every time I go there, I have to restrain myself from getting everything I want. (The same thing happens to me when I go to Target.)

I enjoy the everyday chili recipe, but if I want to win (which I do), it’s time to think out of the box. What ingredients can I throw into a pot and make people notice?? Mentally, I went back to my trip to Hawaii. To be honest, I do that a lot…. but now I was thinking about the flavors of Hawaii. Mainly pineapple. Why can’t pineapple be added to a savory pot of chili? I think it can and it’s gonna be goooood 🙂

It’s all about flavor profiles. If the right elements are there, you can combine just about anything. For those of you who watch the show Chopped, you know what I’m talking about. Yesterday I saw a dessert competition which had hotdogs & marshmallows in their mystery basket. Obviously two things that don’t belong together but both Chefs made it work and made a tasty dessert.

Ok, so back to the chili. I’m making a sweet & smokey chili. I selected Johnsonville Sweet Italian Sausage as the star of my chili. Supporting roles include pineapple, sweet potatoes, black beans, jalepenos & cilantro. The smokey flavor comes from cumin. It really makes the chili and it tastes so good with the sweet notes from the pineapple.

I loved this chili! Me & the hubby enjoyed this dish on a cold night in South Bend. It was the perfect meal to warm us up! Knowing the rest of the weekend is going to be pretty cold, I’m sure we will be enjoying this chili again! I was struggling what to call the recipe. While we were eating, Mr. Tasty blurted out the perfect name for it — Aloha Chili. So if you’re looking for a colorful meal with some sweet & spice, make this chili. I promise you’re gonna love it, too!

Aloha Chili

  • 1.5 tbs olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 medium sweet potatoes, diced
  • 2 jalapenos, sliced
  • 2 lbs of Johnsonville Sweet Italian Sausage
  • 1/2 cup beer ( I used Blue Moon)
  • 1 (20 oz) can of black beans, rinsed & drained
  • 2 (20 oz) cans of cubed pineapple, drained
  • 1 (14.5 oz) can of diced tomatoes
  • 2 tbs chili powder, add more if needed
  • 2 tbs cumin, add more if needed
  • 1 tsp Salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 3 cups of chicken stock
  • 1/4 cup cilantro

Directions

  1. In a dutch oven, add the olive oil and the onion, garlic, sweet potatoes & jalapenos. Cook on a medium to high heat for 8 minutes, stir frequently. Add a 1/2 of beer (or you can use stock) to deglaze the pan.
  2. In a skillet, cook the 2 lbs of sausage until it’s browned. Be sure to drain off the fat on a plate lined with a paper towel.
  3. In the dutch oven, add the black beans, pineapple cubes & tomatoes. Stir the ingredients into the mixture and cook for 2 minutes.
  4. Add all of the spices & the salt to the dutch oven. Then add in the cooked sausage. Make sure everything is well mixed.
  5. Pour in the stock and simmer for 20 minutes. Be sure to stir the chili a few times.
  6. Add cilantro to the chili just before serving.
  7. Eat & Enjoy!