So it’s been a while

I know, I know…I’ve been a very, very bad blogger but honestly I was totally immersed in a 3 month long project that I loved dearly and took up the majority of the very limited free time that I have.  But the project has been completed and the torch has been passed so “I’M BAAAAAAAAACKKKKK!”
I’ve missed my twitter friends, my Facebook friends and most importantly I’ve missed my blog.  So I am back nice and fresh with a recipe that is perfect for this up coming weekend (there is some sort of game or something going on right?) or really any time you get a craving for some chicken wings that will knock your socks off!!!

They are fast and easy but take a little bit of pre planning for the marinating time but other than that they are perfect for a busy weeknight meal…Thanks @aggieskitchen for a great recipe!
Ranch Chicken Wings (from Aggie’s Kitchen, with slight seasoning changes)
Ingredients:
2 lbs chicken wings
1 cup olive oil
1 1/2 tsp dry lemon pepper seasoning salt
2 cloves of minced garlic
1/2 tsp dry dill seasoning (Or look for a seasoning called “It’s A Dilly” which has it all)
Dry Ranch Dressing Packet
Fresh Ground Pepper
Combine oil, lemon pepper seasoning, garlic and dill seasoning in bowl. Pour over chicken wings and let marinate for 4-6 hours.
Place wings in an oven pan covered w/foil and sprinkle liberally with Dry Ranch Dressing packet and fresh ground pepper….cook 425 degree for about 35-40 minutes. You may want to broil them for a few minutes to brown them right up…But watch them closely! Serve with Ranch dressing and cut celery.

Cooking at the track…

Most of you know by now that my oldest daughter, Kyra races BMX.  She has only been doing this since last May but is really loving it and doing really well.  It’s a tough sport but she seems to just be thriving in the environment.  She is a strong, smart and very tough little girl and we are incredibly proud!

Anyway this past weekend we were at a Qualifier for the State races over at Okeeheelee BMX in West Palm, just over on the other coast.  It was a 2 day race with some festivities starting on Friday.  Seeing as I would really rather spend the night in my own bed then any other bed anywhere we decided that we would stay at home on Friday and get a real early start on Sat.  Early start we did and we made it to the track with plenty of time for Kyra to get some practice laps in and then onto the races. 

The races on Sat. were great but the mains were delayed by over 2 hours by the coldest, ickiest, nastiest rain ever.  We used the delay time to get checked into our hotel.  Made it back and continued on racing into the night.  On the first day Kyra placed 3rd, 2nd and 3rd in the semis.  In her main she placed 7th.  Not the finish she was hoping for but a great finish nonetheless…

Sunday we woke up bright and early to do it all over again.  Sunday though the weather was beautiful.  Cool and sunny.  Kyra placed 3rd in all her motos and 7th in her main.  Perfect racing weather!!!

Instead of buying food at the track for all the days there we had decided with our racing buddies to get together and pack up a meal, burgers, hot dogs, and salad.

So now onto the food…

Tomato Basil Salad (adapted from The Church Cook)

This is the perfect salad for a picnic, pot luck or any time you need to make something ahead of time.  The dressing can be made ahead and the salad all prepped just add the dressing and the parmesan about 5 minutes before serving and toss well…

2 chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
1/4 cup white wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves
1 teaspoon sugar
1 cup olive oil, extra-virgin

Romaine lettuce, chopped
Grape Tomatoes
Red Peppers, sliced 
Red Onions, sliced thin
Grated Parmesan
or any other garnishes

Blend first 7 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper.

Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Toss the salad 5-10 minutes before serving.

Had to improvise with the cheese for the burgers (used cheese sticks), but check it out…we even had bacon!!!  Cindy was a pro with her marine grill!!!

Great time had by all.  Thanks Chris, Amy, Cindy and Scott for the great company!!!  And the kids totally rocked…

Salsa Chicken Enchiladas

Quite possibly this is to be one of the laziest posts I’ve even written.  Why?  Because it is my lazy end of the week go to meal.  I got the recipe from my friend Lynn and have been making them regularly since!!!  This is a great recipe to use to feed a crowd and Lynn has used it to feed many over the years…

Salsa Chicken

Ingredients:

I jar of good quality salsa (or just you favorite!)
chicken (4 breast or 8 thighs-boneless skinless)

Directions:

Throw chicken and salsa into a crockpot on low and cook for 4-8 hrs depending on whether or not you had the foresight to thaw your chicken (yes, I throw frozen chicken in here).

Once the chicken is done.  You need to remove it from the crockpot and the sauce and shred it.  This chicken can now be used in tacos, nachos, or anything else that requires some nicely seasoned chicken!

We use it in enchiladas…

 

Salsa Chicken Enchiladas

Ingredients:

corn tortillas
salsa chicken (see recipe above)
shredded cheese
onions, finely diced
enchilada sauce
jalapenos, finely diced

Directions:

Heat oven to 350F.

Using Elise from Simply Recipe’s process of heating the tortillas - “Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce (I used the sauce from the crockpot that I cooked the chicken in) to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.”

Using these tortillas place some shredded cheese, onion and shredded chicken in them and roll.  Place seam side down in a baking pan large enough to hold the amount you are making.  When the pan is filled top with enchilada sauce, onions, cheese and jalapenos.

Pop these in the oven and bake for about 20 minutes or until nicely browned and the cheese is all bubbly.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com