Because cheese!? Or peaches! No…definitely because cheese!This stuffed chicken recipe is crazy easy to make but has all my favourite summer ingredients in it! Sweet peach slices, lots of gooey brie cheese and topped with homemade pesto then baked in the oven for an easy weeknight dinner. It sounds fancy right? But seriously, it’s easy to make and on your dinner table in quick time. Nailed it!…
When a dinner is easy enough for your weekdays but special enough for your weekend plans!
By now you know I love crispy chicken skin. The feeling as your teeth bite into it, the sound of it crackling and the distinct, intense taste is so satisfying! This Greek chicken is no different. The chicken skin gets crispy while the meat stays juicy, the potatoes are garlicky and absorb all those delicious chicken flavours. Are you drooling yet? I just ate this yesterday and I’m craving it again. We topped it with extra feta cheese and olives because a Greek dish just isn’t complete with it!I can promise that this recipe is super easy to make and BEYOND delicious to eat. …
I am so addicted to fried chicken lately! Not sure why it’s my new obsession (along with cheese and pickles TOGETHER – that’s another story for another day), but I am going to embrace this as long as I can, or as long as my waistline will let me. This fried chicken is spicy, crunchy and tender and goes perfectly with our sweet and tangy mango hot sauce!In all honesty, I always get scared when I have to use the deep fryer. …
I have been wanting this popcorn chicken all week! The sticky, sweet and aromatic hoisin barbecue sauce is seriously addictive and I wanted to eat the avocado and cilantro dip with a spoon. And I might have, I really might have…
This Korean-inspired barbecue popcorn chicken is perfect while you watch the game, just pour the sauce over the chicken, dip it into the avocado sauce and eat! You don’t even have to take your eyes off the TV to eat this dish! So when you actually get to see your team score that touchdown, you’ll thank me for this idea!
It’s finally football season, a time of year where my husband settles into a marathon run of football games on the TV and I’m still trying to figure out what “offside” is. No, I actually like football I swear! Maybe it’s the intensity of each play, or the athleticism….who am I kidding, I love the food! Deep fried, guilty-pleasure foods seem to go hand in hand with watching football, so obviously I’m a huge fan of the sport! Which is why I couldn’t resist starting off the month with these spicy, crispy, saucy buffalo chicken wings with roasted jalapeno and blue cheese dipping sauce.
Football season makes me think of the ultimate eating-with-your-hands foods, so I’m totally excited for our football food month! Oh wait, you didn’t know? This month we’re featuring foods that go with watching football. Whether it’s tailgating before the game or binge-watching on a Sunday, this month is all about you! We’re talking about smothering foods in hot sauce, cooking with beer and cheesy dips that you can’t get enough of. Chicken wings, nachos, sandwiches, burgers and everything that you can ultimately eat without utensils! Less utensils means less dishes, which means more time to watch football. See, I’m looking out for you guys!
Like I said, I love this time of year. Where else is it socially acceptable to start drinking copious amounts of beer at 1pm in the afternoon while gorging on fake nacho cheese and chips and a footlong hot dog at the same time?!
This month, we’re starting out with these spicy, crispy chicken wings smothered in buttery hot sauce and a creamy roasted jalapeno and blue cheese sauce. It’s incredibly flavourful and the crispy chicken skin is the best!! These wings are everything you could want while watching football. Saucy, crispy, spicy and creamy.
These wings are covered in a spicy seasoning and baked until crispy then tossed in hot sauce and drizzled with blue cheese dressing. My mouth is watering while I write this and I’ve eaten these twice this week. I’m not even ashamed to admit that! The creaminess of the jalapeno and blue cheese dressing adds an extra kick while cooling down your mouth at the same time. I know, weird, but it’s true! I couldn’t stop dipping the wings into the blue cheese sauce. It was tangy, creamy, cheesy with the right amount of spice to go with the chicken wings!
I’m so excited to share my football food recipes with you guys this month! If there’s anything you want to see specifically, let me know! And don’t forget to tag your recipes with #littlekitchenbigworld!
- 2 lb chicken wings
- 2 tbsp olive oil
- 1 tbsp baking powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 stick unsalted butter
- 1 cup hot sauce, I used Frank's Red Hot Sauce
Roasted Jalapeno and Blue Cheese Sauce:
- 2 jalapenos, deseeded and halved lengthwise
- 1 tbsp olive oil
- ¼ cup blue cheese
- ½ cup sour cream
- 2 tbsp mayo
- 2 tbsp milk
- 1 garlic clove
- Juice of ½ lemon
- Preheat the oven to 425F. Toss the chicken wings with the olive oil, baking powder and spices. Lay out on a nonstick pan in a single layer and cook for 40 mins, flipping half way through. Remove from heat.
- In a small sauce pan, melt the butter over medium heat and add in hot sauce. Stir together and remove from heat. In a large bowl, pour in the hot sauce butter and add in the cooked chicken wings. Toss together to coat the wings evenly.
- While the wings are in the oven, rub the olive oil over the jalapenos and roast in the oven until the skin becomes charred and softened, approx. 20 mins. Remove from the oven and let the peppers cool. Peel off the skin and place in the food processor along with the blue cheese, sour cream, mayo, milk, garlic and lemon. Pulse until smooth. Thin it out with water until desired consistency and then serve with chicken wings.
While searching through my spice cupboard the other day, I came across a small packet pressed against the back of the wall. The crumpled bag was almost empty except for a couple lonely sticks of cinnamon, still smelling as fresh as it did the day I bought it. It was a part of my loot from a trip to Zanzibar that included a very successful tour of an old spice plantation. After a 15 hour bus ride to Dar es Salaam (in the African heat with no AC I might add), we ended up in Stone Town – an island off of Tanzania, in Zanzibar, that holds an incredible history of slavery, spice trade and religion.
We saw vanilla beans ripen on the vine, pulled cinnamon bark off of a tree and chewed whole fresh cloves until our mouths went numb and painted our lips with the lipstick fruit – achiote. We licked our lips as we tasted exotic fruits – the smelly durian (what some say “smells like hell, tastes like heaven), hairy rambutan and custard apple. We scooped out coconut flesh with our hands after our guide scaled a tree to grab us the ripe fruit. Our bellies were full with fruit and flavours that we knew we might never taste again.
That night we headed to the open air night market, packed with vendors and hungry patrons. Open fire pits held every kind of meat you could imagine – lamb, goat, sausages, beef, chicken, whole lobster, fish and shrimp. The flames licked the tandoori chicken that was tossed on the grill while naan bread expanded over the heat. Half-eaten corn cobs were strewn on the grounds and octopus tentacles coiled on the grill.
The smell of smoke and charred meat rose over the market and through the town. The aromas lingered in the air, long after the grills were packed up and the street cleaners began picking up the empty wooden skewers from the park.
We took in the sights, gazing over the water at the sea, a few fishing boats still bobbing in the water. The sun was going down, leaving in its place a beautiful sunset that disappeared too quickly . The muezzin called loudly from a nearby mosque while we devoured our food in the 40 degree heat. As the sweat dripped down our faces, our tongues still tingling from the spice, we were happy to be in the moment.
These Nigerian skewers remind me of that night. The sound of sizzling meat on the grill and the smell of spices makes me feel like I’m back in Africa. I can practically smell the sea water again and feel the humidity on my skin. The smell of cinnamon and cumin remind me of the spice tour and the aromas that rose from the farm. To offer relief from the spicy marinade, I topped these skewers with a creamy, sweet, roasted red pepper sauce, roasted peanuts for crunch and cilantro.
- 1 tbsp ground peanuts
- ½ tbsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ⅛ tsp ground cinnamon
- ½ tsp salt
- 1 tbsp olive oil
- 1 lb of steak, flattened and cut into strips
- 2 chicken thighs, flattened and cut into strips
- 15 raw shrimp
- skewers soaked in water
- ½ cup greek yogurt
- ½ red pepper, roasted and skin removed
- 1 tbsp olive oil
- salt and pepper
- cilantro, lime and crushed roasted peanuts for garnish
- Add ground peanuts and spices to a small mixing bowl and mix with olive oil to form a paste.
- Place the beef, chicken and shrimps in a large bowl and pour the marinade over top and combine together. Marinate 1 hour to overnight.
- When you're ready to cook, heat your grill to medium high. Thread the meat through the skewers and place on the grill. Cook for approx. 3 mins on each side (without moving them around) until cooked through. Remove from the heat and place on a platter.
- To make the red pepper sauce, place the greek yogurt, red pepper and olive oil in a blender and blend until smooth. Add salt and pepper to taste.
- Drizzle the red pepper sauce over top. Sprinkle peanuts and cilantro over top with a squeeze of lime.