September New Recipes!!!

1. Honey Barbecue Wings!

Ingredients:

15 chicken wings (or 30 wingettes)

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. sugar

1/2 tsp. paprika

1/2 tsp. black pepper

1/4 tsp. cayenne pepper (1/2 tsp. if you want a little more kick)

cooking spray

(For the sauce)

1 cup hickory smoke barbecue sauce

1/2 cup honey

2 Tbsp. ketchup

2 Tbsp. Louisiana hot sauce

1 Tbsp. brown sugar

4 Tbsp. butter

1/2 tsp. garlic powder

Instructions:

1. Preheat oven to 375 degrees.

2. Rinse chicken under running water and pat dry with a paper towel.

3. Mix salt, garlic powder, sugar, paprika, black pepper, and cayenne then sprinkle it on the chicken. Rub it in to make sure the chicken is evenly coated.

4. Spray a cookie sheet (or baking pan) with cooking spray and place chicken on pan.

5. Bake in the oven for 40 minutes (turn the chicken over after 20 minutes).

6. While the chicken is baking, stir barbecue sauce, honey, ketchup, hot sauce, brown sugar, butter, and garlic powder in a small sauce pan on medium low heat.

7. Simmer for 20 - 30 minutes, stirring occasionally.

8. Once chicken is done, coat chicken evenly with the sauce and place back in the oven for 5 - 10 minutes (until the sauce is bubbly).

9. Serve with your favorite dipping sauce and enjoy!

2. Buffalo Cauliflower Wings

Ingredients

1 head of cauliflower

3/4 cup water (or milk, almond or soy milk)

3/4 cup of all purpose flour (or gluten free rice flower)

1 tsp. garlic powder

1 tsp. cumin

1 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

1 cup buffalo sauce (I used Frank's Red Hot Buffalo Sauce)

1 Tbsp. vegan buttery spread (or butter)

Instructions:

1. Preheat oven to 425 degrees.

2. Line your baking sheet with parchment paper or aluminum foil. If using foil, spray with non-stick cooking spray.

3. Wash and cut cauliflower into bite sized pieces or florets.

4. Place flour in a bowl and mix in water (or milk) and spices. Make sure batter is thick but not too thick.

5. Dredge the cauliflower in the batter, shaking off the excess, and place in a single layer on your cookie sheet.

6. Place in the oven and bake for 20-25 minutes (turning halfway through)

7. Meanwhile, pour buffalo sauce in a sauce pan on medium low heat.

8. Add butter and stir until butter is melted.

9. Place cauliflower in a large bowl and toss with the sauce.

10. Place cauliflower back in the oven for another 20 minutes (turning halfway) until browned.

11. Serve with your favorite dipping sauce and enjoy!

3. Cheesy Chicken Spaghetti

Ingredients

3-4 boneless chicken breasts (you can use any cut of chicken you like)

1 package (12 oz) of thin spaghetti

1 jar (4 oz) of pimientos

1 small onion

1/2 finely diced green bell pepper

2 cans cream of mushroom soup

2 - 3 cups grated cheddar cheese (bagged shredded cheese works too)

1 tsp. seasoned salt (or to taste)

1 tsp. ground black pepper (or to taste)

Instructions:

1. Preheat oven to 350 degrees.

2. Place chicken in a pot and cover with water.

3. Bring to a boil on medium high heat. Boil for 20 - 25 minutes.

4. Remove chicken from the pot and set aside to cool.

5. Remove two cups of the chicken broth from the pot and set to the side.

6. Bring remaining broth back to a boil and add spaghetti. Break noodles into three's and cook al dente.

7. While spaghetti is cooking, go ahead and dice onion and bell pepper.

8. Drain the pimientos.

9. Shred chicken with two forks.

10. Drain spaghetti and discard liquid.

11. Place cooked spaghetti in a large bowl and add cream of mushroom soup.

12. Then add two cups of cheddar cheese.

13. Add the pimientos, onion, and bell pepper.

14. Add your seasonings.

15. Finally, add chicken and broth. Stir.

16. Taste to make sure it's seasoned to your liking.

17. Pour mixture into a glass baking dish or baking pan.

18. Sprinkle remaining cheese on top.

19. Bake for 35-40 minutes (until cheese is bubbly).

20. Serve and enjoy!!!

4. Pinto Beans & Rice

Ingredients

1-2 cups dry pinto beans

1 smoked ham hock (or smoked turkey leg)

1 medium yellow onion

6 cups water (approx.)

1 Tbsp. salt

1 Tbsp. pepper

1 Tbsp. garlic powder

1 Tbsp. Cajun seasoning

1 lb ground beef

1 cup white rice

parsley flakes (garnish)

Instructions:

​1. Clean your beans under running water and sort them. (make sure there are no rocks or weird looking beans.

2. Pour beans in the crock pot along with smoked ham hock and chopped onion.

3. Pour water on top of the beans (I usually pour about an inch above the beans making sure the ham hock is covered).

4. Cover and cook on low for 8-10 hours. (I like to prepare these at night before I go to bed and let it cook all night.)

5. Brown your ground beef in a skillet on medium heat (until no pink is present). Drain and pour it in the crock pot; stir.

6. Prepare your rice according to package instructions.

7. Taste your beans to make sure it's seasoned to your liking. If it's too bland, add more seasonings.

8. Place desired amount of rice in a bowl and top with bean mixture. Garnish with a couple of sprinkles of parsley flakes. (You can also pour rice directly in the pot, if you prefer.)

9. Serve with sweet yellow cornbread and enjoy!

*I like mine with Cayenne pepper sauce or Louisiana hot sauce.