Chef Tee’s Peach Glazed Buffalo Wings

T peach glazed wingsServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 20 minutes

Ingredients

  • 2 lbs. party chicken wings (aka wings and dings)
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. seasoned salt
  • 2 cups favorite hot sauce (I recommend sweet chili sauce)
  • 1 cup peach preserves
  • 2 Tbsps. water
  • ¼ cup red onions, diced
  • 2 Tbsps. cilantro, roughly chopped

Directions

  1. Preheat oven to 500° F.
  2. Remove chicken from package; rinse wings and dings in sink w/cold water.
  3. Pat chicken dry w/paper towel.
  4. In large bowl, combine wings, dings, oil, salt.
  5. Spread out chicken pieces on large cookie sheet (make sure wings and dings don’t touch).
  6. Bake chicken uncovered for 10 minutes or until golden brown.
  7. Remove chicken from oven; use tongs to turn meat over; continue cooking for 10 more minutes to brown other side.
  8. Remove chicken from oven; drain off excess fat; put wings and dings in large bowl; set aside.
  9. In small bowl, whisk together hot sauce, preserves, water, onions and cilantro; pour over wings; toss; serve.

Brian’s Peach & Mango Salsa

Serves 2 to 4S n p logo
Prep time—5 to 10 minutes; no cooking required
Ingredients

  • 1 large ripe mango, chopped
  • 2 ripe peaches, peeled, chopped
  • 2 Tbsps. cilantro, chopped
  • ½ to 1 jalapeño, seeded and diced (use more if want really spicy)
  • 1 Tbsp. lemon juice
  • ¼ cup red onion, chopped
  • Salt & Pepper to taste

Directions

  1. In medium bowl, toss together ingredients.
  2. Serve w/favorite bread or tortilla chips; also great w/chicken or pork.

 

Chef Tee’s Smoked Salmon & Tzatziki Dip

Serves 2 to 4Smoked Salmon & Tzatziki Dip
Prep time: 5 minutes; no cooking time
Ingredients

  • 1 cup smoked salmon trim
  • 1 cup Cava Mezze Tzatziki
  • 1 Tbsp. lemon juice
  • 1 Tbsp. mint, chopped
  • Pepper to taste
  • Pita chips

Directions

  1. In large bowl, combine all ingredients except pita chips.
  2. Serve w/pita chips.

 

Brian’s Pineapple Salsa

Serves 2 to 4S n p logo
Prep time: 5-to-10 minutes; no cooking time
Ingredients

  • 2 cups pineapple, cut into ¼ -inch chunks
  • ¼ cup red onions, chopped
  • 1 clove garlic, diced
  • 1 Tbsp. cilantro, chopped
  • ¼ cup orange bell peppers, chopped
  • 1 Tbsp. balsamic vinegar
  • Salt & Pepper to taste

Directions

  1. In medium bowl, toss together ingredients.
  2. Serve w/favorite bread or tortilla chips.

 

Chef Tee’s Flaming Hot Wings

S n p logoServes 2 to 4
Prep time: 5 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 2 lbs. party chicken wings (aka wings and dings)
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. seasoned salt
  • 1 stick (8 Tbsps.) unsalted butter
  • 2 cups favorite hot sauce

Directions

  1. Preheat oven to 500° F.
  2. Remove chicken from package; rinse wings and dings in sink w/cold water.
  3. Pat chicken dry w/paper towel.
  4. In large bowl, combine wings, dings, oil, salt.
  5. Spread out chicken pieces on large cookie sheet (make sure wings and dings don’t touch).
  6. Bake chicken uncovered for 10 minutes or until golden brown.
  7. Remove chicken from oven; use tongs to turn meat over; continue cooking for 10 more minutes to brown other side.
  8. Remove chicken from oven; drain off excess fat; put wings and dings in large bowl; set aside.
  9. In small sauce pan, add butter, hot sauce; cook over high heat until butter melts, mixture combines, boils.
  10. Stir butter mixture w/spoon or whisk; pour over wings; toss; serve.

 

Chef Tee’s Potato Skins w/Turkey Chili

Serves 6 to 8Potato skins
Prep time: 5 minutes; cooking time: 25 minutes
Ingredients

  • 8 large russet baking potatoes (bake day before and refrigerate)
  • ¼ cup canola oil
  • 1-to-2 cups turkey chili
  • 1-to-2 cups favorite cheese, shredded
  • Garnishes — sour cream, chopped green onions

Directions

  1. Preheat oven to 350°F.
  2. Remove cold potatoes from frig; cut each in half lengthwise.
  3. Use spoon to scoop out potato insides; leave about 1/4-inch potato on skin (discard leftover potato insides).
  4. Grease inside and outside of potato w/oil.
  5. Place greased potatoes, flesh-side up, on non-stick cookie sheet.
  6. Bake 20 minutes or until golden brown; cool.
  7. Fill each potato half with 2-to-3 Tbsps. chili; top w/cheese.
  8. Bake at 350°F until cheese melts.
  9. Garnish w/sour cream, onions.
  10. Enjoy!

 

Brian’s Salsa

Serves 2 to 4
Prep time: 5 minutes; no cooking time

Ingredients

  • 1 bunch green onions, finely chopped
  • 1 bunch cilantro, chopped (add more if want more “pico de gallo” flavor)
  • 1 jalapeño, seeds and pith removed, diced (add more if want spicy)
  • 1-to-2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 (28 oz) can diced tomatoes (can substitute 8-to-10 diced Roma tomatoes)
  • Pretzel bread baguette, cut into ¼-inch slices or tortilla chips

Directions

  1. In large bowl, combine onions, cilantro, jalapeño, garlic.
  2. Add tomatoes; stir together until well blended.
  3. Tastes best when refrigerated for a few hours, but can serve immediately w/pretzel loaf slices or chips.

 

Brian’s Easy Guacamole Topped w/Smoked Paprika

Serves 2 to 4
Prep time: 5-to-10 minutes; no cooking time

Ingredients

  • 2 avocados (great grilled), halved, seeded, peeled and sliced
  • 2 large plum tomatoes, finely diced
  • 2 garlic cloves, finely diced
  • 1 small onion, finely diced
  • 1/2 Tbsp. lime juice
  • Salt & Pepper
  • Tortilla chips
  • Garnish — smoked paprika

Directions

  1. In large bowl, add avocado slices; mash w/fork.
  2. Add tomatoes, garlic, onion.
  3. Season to taste w/Salt & Pepper.
  4. Add lemon juice; gently combine ingredients until avocados are smooth.
  5. Garnish w/smoked paprika.
  6. Serve w/tortilla chips.

 

Chef Tee’s Buffalo Shrimp

Serves 4 to 6
Prep time: 10-to-15 minutes; cooking time: 5- to-10 minutes

Ingredients

  • 1 ½ lbs. large shrimp with or without tail, butterflied, deveined, shells removed
  • 1 medium white onion, sliced
  • Vegetable oil
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. sherry vinegar (can substitute cider or rice vinegar)
  • Salt to taste
  • ¼ cup chicken stock
  • 3 Tbsps. (or to taste) favorite hot sauce
  • 2 Tbsps. parsley, chopped
  • 4 Tbsps. butter (optional)
  • Favorite bread, cut into ¼ -inch slices, toasted

Directions

  1. In large skillet, heat 2 Tbsps. oil over medium-high heat; add onions; cook until lightly browned (about 3-to-5 minutes).
  2. Add shrimp to onions, cook about 1 minute; stir in 1 Tbsp. oil, paprika, salt to taste.
  3. Stir in sherry vinegar, chicken stock, hot sauce; cook until shrimp are pink (about 1-to-2 minutes).
  4. Turn off heat; stir in parley, butter.
  5. Serve w/toasted bread slices.

 

Brian’s Holiday Cranberry Fondue

Serves 6 to 8S n p logo
Prep time: 5 minutes; cooking time: 10 to 15 minutes
Ingredients

  • ½ lb. cranberry white cheddar cheese, cut into cubes (if can’t find this cheese, use plain white cheddar)
  • 2 Tbsps. vegetable oil or butter
  • 1 Tbsp. flour
  • 2 cups heavy cream
  • ¼ cup dried cranberries (if use plain white cheddar, add more cranberries)
  • Salt & Pepper to taste
  • Garnishes — sourdough or favorite bread pieces, chopped Granny Smith apple chips

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Stir in flour, cook until mixture turns light brown to form roux*.
  3. Pour in cream; stir until smooth.
  4. Add cheese; stir occasionally until cheese melts, mixture is fondue consistency.
  5. Stir in dried cranberries; add Salt & Pepper.
  6. Serve on bread; garnish w/apple chips.

*Roux — cooked mixture of flour and butter or oil that’s used to thicken sauces and gravies.
*Image courtesy of James Barker @ FreeDigitalPhotos.net