Teriyaki Glazed Chicken Wings

ck wingsThese wings, will make you sing! They are absolutely great! If you don’t have a fry daddy than you can use a pot. The oil should be one that can handle a high smoke point, like peanut oil. The oil should have a thermometer and oil heated no higher than 325 degrees. The wings will get very crispy and golden, because they cook for about 10 min. I cook two at a time and always zap them in a microwave for 20 seconds, just for Piece of mind. Or as you are frying them, have your oven on 300 degrees and just put them in the oven for 10 or 15 minutes before saucing them. The sauce is the key. It’s on this website under teriyaki sauce. I like it thickened into a glaze but it can be used as it is. Just make sure to stir the teriyaki sauce well before using.

Chicken Wings
Fry 10 minutes bake 10 minutes at 300.

Thawed chicken wings
1/2 cup Soy sauce
Ziploc bag
Add 1/2 c. Kikkoman Soy sauce low sodium to the bag and add wings, marinate for 1 hour. Toss frequently. Any longer will result in salty wings.
Heat the fryer up to 325 degrees
Drain the wings in the sink with a strainer
Dredge the wings in flour, shake off excess
Drop 2 wings at a time in the fryer (fryer are small and too many will lower the temp or cause a boil over)
Fry for 10 minutes transfer to cookie sheet
Repeat until all wings are fried
Place in the oven for 10-15 minutes
Glaze with teriyaki sauce and serve

1 cup teriyaki sauce (see teriyaki sauce post)
1 tbsp cornstarch
Whisk together and place in a sauce pan
Bring to a boil and thicken, after thickened turn off heat
Dip your fried wings in this sauce and serve :0)

Crabmeat Stuffed Mushrooms

crab mush w: lemonOh Yea, these are the ones! These are the mushrooms that you used to order at the restaurant, whether they were Crabmeat, Lobster, or Seafood stuffed mushrooms. Not only did you order the mushrooms with this fantastic stuffing. Sometimes for a special, I would top haddock or scallops with any one of these stuffings and sprinkle with crumbs and bake. Add spinach or asparagus and make a stuffing for a chicken breast. It’s a really versatile stuffing with many uses. You could fill fillo cups and bake for a great appetizer or bite size seafood pies. You could roll it up in flour tortillas or wonton wrappers and deep fry for a really classy and delicious appetizer. Use your imagination! The other thing that I love about this recipe is that it freezes awesome. If you only want to make 6 or eight mushrooms, place the rest in ziploc bags and freeze. Pull it out anytime you need to whip something up. That’s actually how these came to be today. You don’t have to make the jumbo mushrooms caps, but if you alter the size of the mushroom your cooking times will change. The smaller the mushroom, the more stuffed mushrooms you will yield.

Crabmeat Stuffed Mushrooms

preheat oven to 400 degrees ~ bake 12 minutes ~ 20 ++ servings

20 Large mushroom caps (stems reserved)
3 tbsp finely diced shallots or onions
3 tbsp finely diced green peppers
3 tbsp finely chopped mushroom stems
1/4 tsp salt
1/4 tsp black pepper
1 stick butter
juice of half lemon
1 8 oz pkg cream cheese
3/4 cup crushed ritz crackers
16 oz. can crabmeat, good quality, dry packed pasteurized

1 stick melted butter
1 tbsp lemon juice
freshly shredded cheddar cheese
shredded mozzarella

In a large sauté pan, melt 1 stick butter, add your chopped mushrooms, onions, and peppers and sauté until tender on med.high heat, about 7 minutes
Stir in salt and pepper and lemon juice
Turn off heat and add cream cheese to the hot mixture, do not mix in, just cover and let sit for 10 min.
Add: Ritz cracker crumbs, and crabmeat, fold everything together. Taste, alter salt if needed.
On a cookie sheet, or in casserole dishes, lay out the mushroom caps. Stuff them generously and top with mixture of both shredded cheeses.
Dizzle with the lemon butter generously. Bake for 12 minutes or until golden brown. Garnish with lemon and parsley.

crab mushrooms

Cheese Dip

Cheese DipDuring our restaurant years, the first offering that was placed on the table at our restaurant was a little cup of homemade Cheese Dip and a bowl of crackers. The customers that were regulars had the waitresses trained that they would need more than one cup of dip before they even approached the table. Eventually we began selling it TO GO in large containers. We then added it to our local grocery store, but that didn’t last long because we were too busy and it was too labor-intensive to keep the store stocked. For all you followers of the famous cheese dip, now you can make it at home!

Cheese Dip

16 oz cottage cheese
8 oz. cream cheese
3 oz. Bleu cheese crumbles
6 oz. fine shred cheddar cheese
2 tsp chopped red pimentos
2 tsp finely chopped sweet onion
1/2 c. classic catalina french dressing

Beat with an electric mixer and its ready for crackers!