Roasted Garlic-Bacon Dip

For this recipe I used already roasted garlic found at Stop and Shop or Big Y supermarkets.

Ingredients

• 1 1/2 cups Fat Free Sour Cream
• 3/4 Cup Low Fat Mayonaise
• 1/2 Cup Chopped Chives
• 1/2 Cup Chopped Scallions
• Couple of shakes of Worcestershire Sauce
• 6 slices crispy bacon
• salt and pepper

Directions

Add all ingredients to a bowl and fold, chill before serving

Terriyaki Wings

Wings:

• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• Salt and freshly ground black pepper
• 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
• Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:

• 1 cup low-sodium soy sauce
• 1 cup grapefruit juice
• 1/4 cup hoisin sauce
• 1/4 cup ketchup
• 3 tablespoons rice wine vinegar
• 1/4 cup brown sugar
• 1 fresh, hot red chile, halved
• 5 garlic cloves, halved
• 2-inch piece fresh ginger, smashed with the side of a large knife

1. Preheat the oven to 400 degrees F.
2. Season the chicken wings with salt and pepper. Lay the wings in a single layer on a baking sheet.
3. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through
4. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Atomic Chicken Wings

• 5 pounds Chicken Wings
• 1 Onion, sliced
• 12 Cloves of Garlic
• 1 Cup Enchilada Seasoning
• 1 Can Harissa Sauce
• 1 Tbsp Paprika
• 1 Tbsp Cajun Seasoning
• 1 Tbsp Smoked Chipotle Powder
• 1 Tbsp Cracked Black Pepper
• 1/2 Gallon of Water
• 3 Cups Vietnamese Chile Sauce
• 1/4 Cup Molasses
• 1/2 Cup Apricot Jelly
• Pot of Chicken Stock

1. Place 5 pounds of Chicken Wings in a large pot.
2. Next slice one onion and place into pot.
3. Take 12 cloves of garlic and smash them on the counter and place into pot, followed by 1 Cup of Schnack Enchilada Seasoning and one can of Harissa Sauce.
4. Next add 1 Tbsp of Paprika, Cajun Seasoning, Chipotle Powder and Cracked Black Pepper and fill the pot up with water (about 1/2 Gallon) so that the mixture is covered.
5. Place on stove and boil for about 5 minutes. You don't have to cook it all the way because afterwards we are going to strain it, dry it and marinate it with even more chile!
6. After the chicken has boiled for 5 minutes remove from stove and strain the juice from the chicken.
7. In a separate bowl add 3 cups Vietnamese Chile Sauce, 1/4 Cup Molasses and 1/2 Cup Apricot Jelly.
8. Mix together and pour over the Chicken Wings, just enough to coat the wings. Now mix the marinade and the chicken together so that everything is coated well. Place the Chicken Wings on the grill and cook until charred on the outside.

Beef w/ Whskkey Cream Sauce

• 1.5 lb porterhouse or sirloin steak
• 4 tbsp mixed peppercorns
• 1 tbsp sea or kosher salt
• 2 tbsp Olive Oil
• 100ml Bushmills Irish Whiskey
• 400ml beef stock
• 200ml double cream
• Worcestershire sauce
• 1 tbsp dark brown sugar
• black pepper

1. Preheat oven to 350°F. Coarsely crush the peppercorns in a pestle and mortar, or with a rolling pin.
2. Place them on a plate with the salt and roll the beef fillet over them, pressing quite firmly so that the peppercorns stick to the flesh.
3. Heat 2 tbsp of olive oil in a roasting pan over a medium heat and when it is very hot, quickly fry the fillet until it is browned all over. Remove from the heat and place in the oven for about 35 minutes for rare beef, 50 minutes for medium or 1 hour for well done. Half way through the cooking time, turn the fillet over in the tray, to ensure even cooking.
4. Once the beef is cooked, remove the beef and leave to rest in a warm place and in the meantime, make the sauce.
5. Place the roasting pan over a high heat and add the whiskey and beef stock. Boil for about 3 minutes, scraping any sticky meat residue from the base of the pan. Stir in the cream; add a shake of Worcestershire sauce and stir in the sugar. Season to taste with salt and freshly ground black pepper and simmer for 2-3 minutes, until the sauce has thickened slightly.
6. Carve the beef into thick slices and serve with whiskey sauce

Maple Bourbon Glazed Baked Ham

Recipe found on Food Network, George Stella. I tried this recipe and I used the Sugar Free Maple Syrup and the Ham was delicious - I thought it was!

• 10 lb Fully Cooked Baked Ham, Butt Portion
• 1 Tsp Sugar Free Maple Syrup
• 1 Tsp Dry Mustard
• 1 Tsp White Vinegar
• 1 Cup Splenda
• 4 Tbsp Good Grade Bourbon
• 1 Tbsp Whole Cloves

1. Preheat oven to 325 degrees F
2. Place ham face down in a shallow baking pan and cover loosely with aluminum foil.
3. Bake for 1 hour on lower rack.
4. While ham is in the oven make the glaze as follows:
1. Using a sauce pan add the Sugar Free Maple Syrup.
2. Next add mustard, vinegar, splenda.
3. Add the bourbon and bring to a boil to evaorate alchohol.
   
5. After 1 hour of cooking, remove ham from oven, uncover and stand ham onto side.
   
6. Cut a criss cross shallow cuts on the fatty side of the ham.
   
7. Insert whole cloves in ever corner of the squares provided by the cuts.
   
8. Pour glaze over top of ham.
   
9. Place uncovered ham back in the oven and cook for 30 minutes
   
10. Pull Ham out of oven and let the ham rest from cooking for 15 minutes before carving.