Tomato, Pineapple, Ghost Pepper Salsa

THIS RECIPE YIELDS 5 QUARTS OF PROCESSED SALSA.

• #10 Can Diced Tomato, drain the juice and add to a large pot
• 2 Green Bell Peppers, fine diced (1/4 inch)
• 2 Red Bell Peppers, fine diced (1/4 inch)
• 1 Red Onion, fine diced (1/4 inch)
• 6 Jalapenos, deseeded and diced
• Cilantro - as much as you want
• 2 15 ounce cans Diced Pineapple, juice drained.
• 3 dried Ghost Peppers, reconstituted in hot water and then processed in a processor
• 3 Japanese Japone Pepper reconstituted in hot water and processed

1. Add all ingredients to a large stock pot
2. Boil Mason Jars and Lids in a different pot.
3. Cook Salsa to it is boiling
4. Ladle salsa into jars, wipe lid and place a lid on bottle, screw lid on tight
5. Process in boiling water for at least 35 to 45 minutes

Salsa will be good for at least 1 year, but it won't last that long because you will eat it all by then!

Buffalo Chicken Dip

• 1 8 OUNCE PACKAGE OF PHILADELPHIA CREAM CHEESE, SOFTENED
• 1/2 CUP FRANKS RED HOT SAUCE
• 1/2 CUP BLEU CHEESE OR RANCH SALAD DRESSING
• 2 CUPS OF SWANSONS CANNED CHICKEN BREAST
• 1/2 CUP OF CRUMBLED BLUE CHEESE (IF USING bLEU cHEESE dRESSING) OR 1/2 CUP OF SHREDDED MOZZARELLA (IF USING rANCH dRESSING)

1. pREHEAT OVEN OR GRILL TO 350 DEGREES
2. COMBINE ALL INGREDIENTS AND POUR INTO A ALUMINUM BAKING PAN
3. bAKE UNTIL THE MIXTURE IS HEATED THROUGH AND THE CHEESE IS BUBBLING.
4. sERVE WITH tORTILLAS OR CRACKERS

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. Next slice one onion and place into pot. Take 12 cloves of garlic and smash them on the counter and place into pot, followed by 1 Cup of Enchilada Seasoning and one can of Harissa Sauce.
2. 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. 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!
3. After the chicken has boiled for 5 minutes remove from stove and strain the juice from the chicken. In a separate bowl add 3 cups Vietnamese Chile Sauce, 1/4 Cup Molasses and 1/2 Cup Apricot Jelly. 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.

Chicken Wings are ready to serve!

Donnas Crock Pot Sweet Garlic Chicken

• 4-6 chicken breasts
• 1 cup packed brown sugar
• 2/3 cup vinegar (I used apple cider vinegar)...
• 1/4 cup lemon-lime soda (diet or regular)
• 2-3 Tablespoons minced garlic
• 2 Tablespoons soy sauce
• 1 teaspoon fresh ground pepper
• 2 Tablespoons corn starch
• 2 Tablespoons water
• Red pepper flakes (optional)

 

1.  Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hour
2. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
3. Sprinkle red pepper flakes on top if desired. Serve over rice or noodles

   

Galicky Chicken and Broccoli

• 1 Lrg Egg White
• 2 Tbsp Rice Wine or Sherry
• 3 Tbsp plus 2 Tsp Cornstarch
• 2 Tsp Kosher Sea Salt
• 1 lb uncooked skinless Chicken Breasts, thinly sliced
• 3 Tbsp Soy Sauce
• 2 Tbsp Ketchup
• 4 Tsp Dark Brown Sugar
• 2 Tsp Thai Chili Sauce
• 2 Tsp Sesame Oil
• 1 Tbsp Minced Garlic
• 1 Tbsp Fresh Minced Ginger Root
• 5 Cups of cut up Broccoli
• 1 Cup Reduced Sodium Chicken Broth
• 4 Medium Scallons thinly sliced.

1. In a glass dish, whisk together egg white, rice wine, 3 tbsp cornstarch, and slat. Add chicken and toss to coat, cover dish and marinate for 30 minutes or overnight.
2. In a small bowl, whisk together soy sauce, ketchup, brown sugar, chili sauce, and remaining tsps of Cornstartch.
3. When ready to cook, bring a large pot of water to a boil, remove chicken from marinade and add to pot(discard marinade). Poach chicken to it is cooked through, about 5 minutes, drain well and set aside.
4. Heat oil in a large deep skillet or wok over medium heat. Add ginger and garlic, cook, stirring for 1 minute. Add broccoli and toss to coat. Pour broth over broccoli and increast heat to medium high, cover skillet and cook until broccoli is crisp tender, about 5 minutes.
5. Stir in chicken and sauce, reduce heat to low and simmer to the sauce thickens. About 3 minutes.
6. Garnish with scallions

Serves 6
Serving Size = 1 Cup
Weight Watchers Points Plus = 4 Pts

Pesto Pasta with Shrimp, Zucchini & Tomato

• 1/2 lb shrimp, peeled...
• 4 ounces Angel Hair Pasta
• 1 Chopped Zucchini
• 1 Chopped Bell Pepper (Red or Green)
• 2 tbsp EVOO
• Sliced Mushrooms
• Pesto

 

1. Prepare pasta according to package.
2. Add 1 tbsp EVOO to frying pan and cook shrimp, remove from pan.
3. Cook pepper, zucchini and shrooms until tender in same pan
4. Toss all ingredients in a bowl, add cherry tomatoes.

You can use store bought pesto or make your own, recipe follows:

• 2 Cups Basil
• 8 Garlic Cloves
• 1/4 Cup Pinenuts
• EVOO

1. Using a Food Processor, add Basil, Garlic, and Pinenuts.
2. Process until all broken down, add EVOO and mix well.

  Serves 2

 

 

Hawaiian Hula Pie

• 4 ounces chocolate fudge topping
• 1 gallon vanilla ice cream ( vanilla bean works best)
• 6 ounces macadamia nuts
• 1 chocolate cookie pie crust

1. Bring topping to room temperature.
2. Crush macadamia nuts.
3. Scoop ice cream into bowl and mix in crushed macadamia nuts.
4. Scoop ice cream into pie shell, smoothing into mound (it needs to be a ridiculous 6-8" high at center).
5. Warm a bit of milk and use it to dilute the chocolate topping, then use a warmed knife to spread chocolate topping over mounded ice cream.
6. Place in freezer until ready to serve.
7. HINT: Cover top of pie with whipped cream design before serving.