Baked Smokey BBQ Chicken Wings w/ Baked Fries

September 13, 2013 at 5:27 PM | Posted in baking, chicken, Ore - Ida | Leave a comment
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Today’s Menu: Baked Smokey BBQ Chicken Wings w/ Baked FriesSmokey BBQ Wings and Fries 006

 

 

 

From hot and humid to cool and sunny. Cool, it was 45 degrees this morning when I went out to fetch the morning paper. Today was a perfect Fall Day, cool breeze, sunny, and a high around 69 or 70 degrees! Went fishing and had to fight the Geese off, must have been about 40 or more on the lake this morning. Just as well as I didn’t catch but a couple of small Bass. For dinner to cap off this beautiful day, it was all by oven Baked Smokey BBQ Seasoned Chicken Wings w/ Baked Fries.

 

 

I used Tyson Smoky BBQ Wings. First time I tried the Smokey Bbq, I had tried three other of the Tyson Wings and all good. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on a pan in a single layer. Then baked the on upper rack for 35 – 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor, and all are above normal size Wings! I had a side of Hidden Valley Smoked Bacon Ranch Dip for dipping my Wings.

 

 

I also baked up some Ore – Ida Cracked Black Pepper and Sea Salt Country Style French Fries. I started using these a few weeks back, and love them. I still like the Ore Ida Crinkle Fries but these are even better. For dessert tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Tyson Smokey BBQ Seasoned Chicken WingsSmokey BBQ Wings and Fries 001

 

Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
GRILL

1. Spray grill with non-stick spray prior to cooking.
2. Gas
Grill
: Heat only one side of grill. Charcoal
Grill
: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

 

Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami and Peach Sandwiches with Orange Aioli

July 17, 2013 at 12:13 PM | Posted in Wild Idea Buffalo | Leave a comment
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This looks and sounds delicious and it’s the Wild Idea Buffalo Recipe of the Week!

 
Buffalo Pastrami and Peach Sandwiches with Orange AioliWild Idea Buffalo Buffalo Pastrami and Peach
By: Jill O’Brien

 

Serves 4. This sandwich does not need to be grilled. Just slice, stack and serve!

Ingredients:

1 – 1 lb. package Buffalo Pastrami
2 – Peaches, halved and pit removed
1 – Red Onion, peeled and sliced, lightly oiled
4oz. – White Cheddar, or mild cheese
8 – slices Artisan Whole Grain Bread
1 – Tb. Butter
2 – Tb. Orange Marmalade
8 – Tb. Orange Aioli *see recipe below
Directions:

* Make Orange Aioli, and refrigerate until needed.
* Preheat gas grill to medium high heat. Ensure grill grid is clean.
* Divide Pastrami into 4 piles.
* Spray grill with non-stick spray (I don’t usually use grilling spray, but it works great for grilling fruit).
* Place the piled Buffalo Pastrami, Red Onion, and Peach halves on grill, and heat for 1½minutes on the first side. Close grill lid during cooking.
* Turn all items over. Divide cheese, and place on top of hot Buffalo Pastrami. Place a dollop of orange marmalade on top of each onion slice. Brush one side of bread with butter and place on grill, butter side down. Close lid and continue to grill for 1 minute.
* Remove items as they are ready, bread should be light grilled, cheese should be melted, and onions should be soft.
* Remove peaches, pull skin off and slice each half in two.
* Layer Buffalo Pastrami with cheese, grilled peaches and red onion on non- grilled side of bread. Spread on Orange Aioli and place remaining grilled bread on top.
Orange Aioli:

2 egg yolks, blend until pale
1 Tb. orange juice concentrate, at room temperature
½ tsp. dry mustard
½ tsp. each, salt & pepper
¼ tsp. cayenne pepper
¾ cup olive oil
In blender mix egg yolks until pale.
Add, orange juice concentrate, and spices. Puree until blended.
With motor running slowly add olive oil.
Adjust seasoning to your taste.
Pour Orange Aioli into glass container and refrigerate until needed.

 

http://wildideabuffalo.com/2012/buffalo-pastrami-and-peach-sandwiches-with-orange-aioli/

 

 

 
8 oz. Buffalo PastramiWild Idea Buffalo Pastrami
We may be 1,700 miles from a New York deli, but this pastrami has done its homework. Our buffalo Top Rounds are completely trimmed and gorgeously flavored without the need for excessive fat. This tasty goodness will get you hooked on sandwiches. Pastrami comes pre-sliced in a 8 oz. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Juice, Salt, Sugar] Natural Acetic & Citric Acid, Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-buffalo-pastrami

Wild Idea Buffalo Recipe of the Week – Jill’s Favorite Buffalo Burgers

July 4, 2013 at 9:40 AM | Posted in grilling, Wild Idea Buffalo | Leave a comment
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Happy 4th of July everyone! And what better way to celebrate than firing that grill up and grilling some of the tastiest burgers around, a WIld Idea Buffalo Burger! This week’s Wild Idea Buffalo Recipe of the Week – Jill’s Favorite Buffalo Burgers. I left the link to the recipe and also a link to Wild Idea Buffalo where you can purchase Ground Buffalo or the pre-made patties. Enjoy everyone!

 

 

 

Jill’s Favorite Buffalo BurgersWild Idea Buffalo Jill’s Favorite Buffalo Burgers
By: Jill O’Brien

Makes 3 to 4 Buffalo Burgers
A little extra seasoning makes these buffalo burgers oh so good.

Ingredients:

1 tablespoons olive oil
1/4 teaspoon mustard
1 teaspoon ketchup
1/4 teaspoon thyme
1 teaspoon salt & pepper
1 lb. Ground Buffalo
Preparation:

1) – Mix all ingredients, but Buffalo together
2) – Add Buffalo& mix thoroughly with hands. Pat into 3 or 4, 1/2″ patties.
3) – Place in refrigerator to firm up burgers
4) – Grill over high heat (500* gas grill) for 3 minutes each side, closing grill lid during cooking time for Medium Rare.
5) – Finish with a sprinkle of high quality finishing salt
http://wildideabuffalo.com/2012/jills-favorite-buffalo-burgers-2/

 

 

 

 

 

Wild Idea BuffaloWild Idea 1 lb Ground Bison
1 lb. Ground Buffalo
We grind our finest roasts and steaks to bring you the most delicious burgers anywhere. 90% – 92% Lean. 1 lb. Package.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-buffalo

Kitchen Hints of the Day!

June 26, 2013 at 8:41 AM | Posted in Kitchen Hints | 1 Comment
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Hint #1 – Before you light up your grill, put a little bit of cat litter in the grease tray. It not only will prevent any flare-ups, it will keep the tray from overheating and warping.

 
Hint #2 – Make sure to remove the ashes from the bottom of your grill after each use, because the ashes can retain moisture and cause your grill to rust. Before you remove the ashes, try sprinkling them with used coffee grounds. The grounds will keep the ash from blowing up into your face.

Kitchen Hint of the Day!

June 20, 2013 at 8:31 AM | Posted in grilling, Kitchen Hints | Leave a comment
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Though they may be more work than a gas grill, charcoal grills impart an amazing smoky flavor to meats and veggies. Here are a few tips to get the most out of your charcoal grill.

 

* To add flavor to barbecued foods, place dried herbs on the hot coals. Some of our favorites are savory, rosemary, and basil.

 

* If the coals become too hot or flare up, squirt them with water from a mister or bulb baster.

 

* Store charcoal briquettes in airtight plastic bags – they absorb moisture very easily and won’t be as easy to light if exposed to air.

Kitchen Hint of the Day!

June 17, 2013 at 9:06 AM | Posted in grilling, Kitchen Hints | Leave a comment
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Doing some grilling? Impress your guests by barbecuing fresh corn to perfection this way: Before grilling, peel all but the innermost layer of husk from the corn, and trim the excess silks as well. Place on the grill and as soon as the husk darkens enough that the outline of the kernels is visible through it, remove the corn. It will be perfectly cooked and have a wonderful, smoky flavor.

Kitchen Hint of the Day!

June 14, 2013 at 9:27 AM | Posted in fish, grilling, Kitchen Hints | Leave a comment
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If you plan on grilling fish, be sure to purchase steaks that are at least one inch-thick. Fish dries out very quickly on the grill, so the thicker the better. The skin should be left on fillets while grilling and removed after they are cooked.

 

Kitchen Hint of the Day!

June 6, 2013 at 9:12 AM | Posted in grilling, Kitchen Hints | Leave a comment
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If you’re grilling a steak on a closed barbecue, here’s a neat trick to impress your friends. Open a can of beer and place it on the hottest part of the grill. It will boil and keep the meat moist, while adding flavor too.

Kitchen Hints of the Day!

June 5, 2013 at 9:07 AM | Posted in chicken, grilling, Kitchen Hints | Leave a comment
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Hint #1 – Always use tongs when turning meat on the grill. When a fork pierces the meat, it releases some of its juices, making it dry out more quickly.

 
Hint #2 – When grilling chicken, always grease the rack well. Why? Because as the bird cooks, the collagen in the skin turns into a sticky gelatin, which will in turn stick to a grate. Another way to solve the problem is to sear the chicken on the grill, and then finish it in a preheated oven for 15 – 20 minutes, breast side up.

Kitchen Hint of the Day!

June 3, 2013 at 8:48 AM | Posted in grilling, Kitchen Hints | 2 Comments
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Spraying your grill with a bit of vegetable oil before you start grilling will make cleaning even easier, and your grill even hotter (which will put those cool “grill marks” on your meat and vegetables). For the easiest clean-up, coat the grill with vegetable oil or canola oil before starting the fire, then wipe it with a wet rag shortly after you are through. Never spray the oil on the grill after the fire has started-it may cause a flare-up.

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