When Mom and Dad visited last week, they brought me 8 lbs. of cucumbers from their garden. That could only mean one thing for me! PICKLES!!!!
I had found this “Lime Pickles” recipe a few years back and it was great. I figured if it wasn’t broke, I wasn’t gonna fix it, so I used it for these too.
*Just to warn you, this post has A LOT of pictures, so get ready…..
Here is what I did:
Take a pickling crock and fill it with water. If you dont have a crock, you can use a plastic food grade container or some type of enamel ware. Just dont use an aluminum pot because the lime could stain it. › Continue reading
Let me just start by saying that I love chicken drumettes. Those itty bitty little chicken legs that look small enough for a baby to hold. Why yes, I love them. They are perfect for a starter at a party or in my case the other night, perfect for dinner.
Now, the ‘ole hubmeister and me are a “little different”. We prefer our chicken wings, drumettes, ribs (etc.) charred on the outside. There is nothing worse for us then going to bite into a piece of barbecued chicken and the texture be soft, or lord forbid SLIMEY! Ewwwww!
Anyway, I wanted to do a twist on barbecue chicken this time.
I have been wanting to try Hoisin sauce lately and figured this would be a great opportunity. It’s basically a Chinese barbecue sauce or glaze.
Now, normally I would try to give step by step pictures as to what I did, but alas, I wasn’t that smart this time to take them during the process. Instead, I’ll just have to give you the recipe and hope you don’t get mad at me.
Here it is:
Recipe: Barbecued Chicken drumettes with Hoisin Sauce
– 2 small packages chicken drumettes
– salt/pepper to taste
– pam (olive oil) spray
– 3 tablespoons hoisin sauce
– 1/2 cup sliced green onion
– Preheat an outdoor grill to 280 – 300 degrees. Coat chicken with pam spray and grill until chicken is a little charred and extra crispy. Around 20 minutes. *Note: If you choose to cook in oven, set temp to 400 degrees and cook until crispy (about 40 minutes), turning a couple of times during process. Everyone’s oven is different, so watch closely.
– Once chicken is done, heat the hoisin sauce in a large pot on medium heat. Once sauce is melting and bubbly, toss all chicken drumettes into pot and cover with lid. Carefully pick up pot and while securing lid, swirl and shake pot to coat chicken with sauce.
– Pour chicken onto a serving platter or large plate and top with sliced green onions.
These tiny buffalo chicken dip bites have just the right amount cream cheese, blue cheese, chicken and hot sauce all in a little phyllo pocket and ready to pop in your mouth, fuss free, on Super Bowl Sunday.
My mind has felt a bit cluttered lately. I suppose it is because there are plenty of things I should be doing and many more that I have yet to do. This isn’t necessarily a bad thing, but my mind seems to be focused on the other things that I rather *want* to do instead.
The point is, tomorrow is the Super Bowl. THE Super Bowl. We don’t have any plans. Our friends that used to host a kid-friendly event have long since moved to Oklahoma, leaving us to fend for ourselves with four kids on Super Bowl Sunday, and that means we generally entertain ourselves with the game on in the background, the kids squealing in the foreground and plenty of food right in the middle of all of it.
If you haven’t tried buffalo chicken dip, this is your chance. It’s all the goodness the wings have to offer without all the finger-licking mess. (Don’t get me wrong, I’m all for the finger-licking, too, just not on my couch, thankyouverymuch.) This is taking it one step further into bite-sized dip pieces. Happy Super Bowl Sunday to all of you!
Buffalo Chicken Dip Bites
1 roll phyllo dough sheets (plus olive oil for brushing) or 1 box phyllo cups
8 ounces cream cheese
4 ounces cream-style blue cheese
1 generous cup cooked chicken, cut into chunks or shredded
1/4 cup buffalo-style hot sauce
2 ounces crumbled blue cheese
1-2 chopped green onions, optional garnish
If using phyllo dough sheets: Carefully lay one sheet of phyllo dough on a dry work surface. Brush lightly with olive oil, covering the sheet. Repeat with 3 more sheets until a layer of 4 sheets is brushed, keeping unused sheets covered with plastic wrap and a wet towel. Using a pastry wheel or pizza cutter, cut into 2″ squares. Transfer squares to a parchment-lined baking sheet to fill. (Repeat with remaining phyllo sheets after filled and baking, one set of 4 sheets at a time.)
If using phyllo cups: Line the cups on a baking sheet, spaced an inch or so apart to fill.
In a small bowl, mix together cream cheese and cream-style blue cheese until combined. Add 1-2 generous teaspoons in the bottom of the phyllo cups or the center of the phyllo squares. Top with 1 teaspoon of chicken. Add enough hot sauce to cover the chicken and top with blue cheese. For the squares, pinch up the corners of the phyllo to the center to create a small box.
Bake at 350º F for 15-18 minutes, just until phyllo starts to brown and cheese is hot and bubbly. Remove from oven and allow to cool slightly before serving. Garnish with green onions. Best served warm.
**These can be made ahead, stores and then warmed in the oven for a few minutes just before eating.
Makes 30-40 buffalo chicken dip bites.