I took these incredible wings to a paddle tennis party last Saturday night.  Normally, I would test a recipe before serving it to a bunch of people I barely know, but I went out on a limb (I should have known it would be great - Michael Symon’s like, a total genius).  Suffice it to say, the one problem I encountered was that I only made about 50 pieces and that wasn’t nearly enough.

The paddle tennis crowd pronounced these wings to be 100% blog-worthy (thanks, guys!). And if that isn’t a favorable review, I don’t know what is.

Enjoy!

SPICY SRIRACHA CHICKEN WINGS
Makes 10 servings
SOURCE:  foodandwine.com; recipe by Michael Symon

10 lbs. chicken wings, split **see note
1/4 c. coriander seeds, crushed
1 t. cumin seeds, crushed
1 t. cinnamon
2 T. kosher salt
1/4 c. olive oil

3/4 c. Sriracha chile sauce (find this in the ethnic food aisle; it’s a red sauce with a bright green lid and a rooster on the label)
1 1/2 sticks butter, melted
1/2 c. chopped cilantro, plus additional sprigs for garnish if desired
finely grated zest and juice of 3 limes, plus additional wedges for garnish if desired

In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt, and olive oil.  Cover and refrigerate for at least four hours or overnight.

Preheat the oven to 475.  Spread the wings in a single layer on 3 large rimmed baking sheets.  Roast for 25 minutes.  Turn wings and continue to roast for an additional 20 minutes, or until skin is golden.

While wings are roasting, mix the Sriracha, butter, cilantro, lime zest and lime juice in a large bowl.  Toss the roasted wings in the sauce and transfer them to a large platter.  Drizzle sauce over wings.  Garnish platter with cilantro sprigs and lime wedges and serve.

**NOTE:  In the Food & Wine photo, it shows the wings left whole.  I picked up four packages of Sendik’s wings and asked the guys at the meat counter to split them for me and discard the tips. I probably ended up with six pounds total.  Next time, I’ll shoot for the whole 10 pounds, they were that big of a hit.  Hope you like them, too!

I couldn’t tell if they were looks of scorn, or pity, or downright disgust.  I tried not to make eye contact.  I popped in my headphones, cranked up my most motivational cardio playlist, and got to work.  I tried to look very intense, so they would know my time on the treadmill was serious business.  I even kept my warm-up top on the whole time so as not to offend anyone with my holiday jiggles, and I’ll tell you what … that was not pleasant.

Later on I wondered out loud on Facebook about all the freaking mirrors they have at the gym:  “Are they really necessary?” I asked.  My hilarious friend Laurie had this response:  “I pretend that the person in the mirror isn’t me and mock her all through class in my head.”

I’m still laughing over that comment.

Which brings us to today’s chicken recipe, which is frugal in both cost and calories, and I hope you like it. 

CHINESE CHICKEN LEGS
Serves: 6
Source:  Simply Delicious, by Weight Watchers International; copyright 2002.  p.101.

1/2 c. prepared barbecue sauce
2 T. soy sauce
2 T. oyster sauce
2 T. honey
1 T. sugar
2 t. minced fresh ginger
1 t. chili garlic paste or hot pepper sauce
1 clove garlic, minced

2 1/4 lb. chicken drumsticks or thighs, skin removed (Organic Smart Chicken Drumsticks and Thighs are on sale)
2 t. sesame seeds, toasted

Preheat oven to 400.  Line the bottom of a large baking pan with foil or parchment paper.

Combine the barbecue sauce, soy sauce, oyster sauce, honey, sugar, ginger, chili paste, and garlic in a large bowl.  Add the chicken and toss until well coated.  Place the chicken in the baking pan.  Spoon any remaining sauce over the chicken.  Cover loosely with aluminum foil and bake 20 minutes.  Remove the foil, and continue baking until the chicken is browned and cooked through and the sauce is thickened, about 20 minutes longer.  Sprinkle with the sesame seeds and serve.

*NOTES*  To toast the sesame seeds, place them in a small dry skillet over medium low heat.  Toast, shaking the pan and stirring constantly, until lightly browned and fragrant, 2-3 minutes.  Watch them carefully when toasting; seeds can burn easily.  Transfer the seeds to a plate to cool.   For anyone playing the WW game at home, this recipe has roughly 4 points (old points) per serving.

I’ve made it from scratch before, using real wild rice – but my kids can’t stand it (“this tastes like sticks are we eating bird seed it’s too hard and chewy what is this stuff?!  blah, blah, blah).  Whatever with them.  When I get an idea stuck in my head, I’ve gotta run with it.  I wanted this soup, I was going to find a way to have it, and hopefully get them to eat it too.

So, here we have a cheaters version of Chicken & Wild Rice, a soup that reminds me of growing up in Minnesooooooota.  It’s thick and creamy and rich and the perfect thing for a cold and rainy night.  Even No Thank You Boy liked it, although he remained true to type by making his famous barf-me-out-the-door facial expression and poking at it with his spoon.

After the theatrics, he licked his bowl clean and went back for seconds.

The whole FamDam pronounced this soup to be “blogworthy”, which around here is the highest compliment that can be bestowed upon a recipe.  My work here is done. 

Sale ingredients are in GREEN for your shopping enjoyment!!
CREAMY CHICKEN & WILD RICE SOUP
Serves:  6 – 8
ADAPTED FROM allrecipes.com

4 c. chicken broth (plus extra to thin; I bought a 48 oz. box)
2 c. water
1 (4.5 oz.) package long grain and wild rice, seasoning packet reserved (Uncle Ben’s Long Grain & Wild Rice)

5 T. butter
4 oz. sliced mushrooms (optional) (Sliced white mushrooms)
2 stalks celery, thinly sliced (Pascal celery)
2 medium carrots, medium dice
1/4 c. plus 1 T. flour
1/2 t. kosher salt
1/2 t. ground black pepper

2 boneless skinless chicken breasts, cooked and shredded (Sendik’s Boneless Skinless Chicken Breasts)

2 c. half & half (CF Burger Half and Half)

Combine chicken broth and water in a medium saucepan over medium high heat.  When broth begins to boil, add rice (not packet)and stir.  Cover pan, reduce heat to medium low and simmer for 20 minutes or until rice is tender.  Remove from heat and set aside.

Meanwhile, place butter in a large Dutch oven over medium heat.  Melt butter; when foaming subsides, add mushrooms, celery, and carrot and saute until tender, about six minutes.  Sprinkle flour, reserved seasoning packet, and salt and pepper over vegetables, reduce heat to low and cook, stirring for three minutes.  Do not brown flour.  Gradually add in half and half, whisking to blend.  Cook mixture, stirring occasionally, for five minutes or until mixture thickens.  Gradually whisk broth and rice mixture into the larger pot, stirring to combine.  Stir in shredded chicken, cook over medium heat until heated through, 10 to 15 minutes.   Add additional broth if soup gets to thick (which is definitely will if you make it ahead of time!)  Serve.

Christmas has nothing to do with this dinner.  But just like the Holidays, it’ll put you in a good mood!  Lots of the ingredients are sale, and the whole dinner will be on your table in about 30 minutes….and to that I say,  winner winner chicken dinner. 

QUICK CHICKEN POMODORO
Serves: 4-5
Source:  cookscountry.com

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and black pepper
3 tablespoons olive oil, divided
1 medium onion, finely diced (Mayan Sweet Onions are on sale this week, 10/26/11 – 11/1/11)
4 cloves minced garlic
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (14.5-ounce) can petite diced tomatoes with juices (28 oz. cans Cento Tomatoes are on sale this week, 10/26/11 – 11/1/11; use the other half can for something else)
1/3 cup heavy cream
1/4 cup fresh chopped basil, plus additional sprigs for garnishing if desired (Living Basil is on sale this week, 10/26/11 – 11/1/11)

Freshly cooked pasta of your choice (I used angel hair), or rice, or even wilted fresh spinach would be good here

Grated Parmesan cheese for serving, optional (BelGioioso Cheese Cups are on sale this week, 10/26/11 – 11/1/11)

Pat chicken breasts dry and season both sides with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken (undisturbed) for about 3 minutes per side, until golden brown (it may be necessary to do this in batches; you don’t want to crowd your pan).  Remove chicken to a plate.  Repeat with remaining chicken breasts if needed.

Heat remaining oil in skillet and saute diced onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes. Cook and stir until fragrant, about 30 seconds. Stir in tomatoes with juices and cream and bring to a boil. Return chicken and any accumulated juices to the skillet. Lower heat to a simmer and cover skillet; simmer until chicken is cooked through, about 10 minutes (depending on size of chicken breasts).

Place hot cooked pasta on a shallow serving platter and top with chicken breasts.  Tent with foil to keep warm.

Continue to simmer sauce, uncovered, until slightly thickened, 3-5 minutes.  Remove from heat.  If using fresh basil, add it to skillet now; season sauce with salt and pepper. Pour sauce over chicken and pasta.  Garnish platter with fresh basil sprigs if desired.  Serve, passing grated Parmesan at the table if desired.

Help Sendik’s Food Market Feed the Hungry 

WHO:             Sendik’s Food Market and Feeding America Eastern Wisconsin

WHAT:          Customers sign up for Sendik’s Fan Club and do the Chicken Dance  - Sendik’s will donate five meals for every dance

WHEN:          Saturday, October 15, 2011  9 a.m. – 5 p.m.

WHERE:       Sendik’s Food Market – Elm Grove, Franklin, Germantown, Grafton, Greenfield, Mequon, New Berlin, Wauwatosa and Whitefish Bay 

Milwaukee, Wis. –Sendik’s Food Market and Feeding America Eastern Wisconsin continue their partnership this fall with the “Do the Cluck, Fill the Truck” event to provide meals for families struggling with hunger. Come out and enjoy Sendik’s First Annual Fall Harvest Fest and strut your stuff for Feeding America Eastern Wisconsin.  For every customer that signs up for the Sendik’s Fan Club and does the Chicken Dance, Sendik’s will donate five meals to Feeding America Eastern Wisconsin. If you don’t want to cluck, just give a buck, which will also provide five meals to Feeding America Eastern Wisconsin.

In the past two years, demand for food is up 21%. Many families are forced to choose between paying bills or providing food. 330,000 people rely on Feeding America Eastern Wisconsin each year, 105,000 of whom are children. Community support from businesses like Sendik’s, helps Feeding America Eastern Wisconsin to distribute over 15 million pounds of food each year to those in need.

We hope to see you dancing in the aisles Saturday, October 15 at Balistreri owned and operated Sendik’s Food Markets.

###

330,000 people in eastern Wisconsin rely on food supplied by Feeding America Eastern Wisconsin each year.  The food bank is the largest, private, nonprofit distributor of food in the state. Feeding America Eastern Wisconsin distributes more than 15 million pounds of food annually to 1,000 food pantries, meal programs and shelters throughout eastern Wisconsin.  Feeding America Eastern Wisconsin is a member of Feeding America which is consistently ranked as one of the most efficient charities, out of the country’s 100 largest charities, by Forbes magazine.  Since 1982, Feeding America Eastern Wisconsin has distributed more than 280 million pounds of food.  To learn more about hunger in Wisconsin, visit www.feedingamericawi.org. 

I made this dish last Tuesday with one of the $4.99 rotisserie chickens…what a great time saver those babies are.  This is an awesome make ahead recipe, but it comes together quickly, so you could easily make it on a weeknight after work.  Add a steamed vegetable, and voila!  Dinner is served.

CHICKEN SPAGHETTI
Serves:  4-6
Source:  adapted from epicurious.com

10 ounces mushrooms, sliced thin (about 4 cups)
1/2 medium yellow onion, minced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth (Pacific Broth 4 Packs are on sale)
1/4 cup dry white wine
10 ounces spaghetti (Creamette Pastas are on sale)
3 cups coarsely chopped cooked chicken (Rotisserie Tuesday!)
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

In a large heavy saucepan cook the mushrooms and minced onion in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the chicken, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the entire dish, and dot the top with the remaining 1 tablespoon butter, cut into bits. The chicken spaghetti may be prepared up to this point 1 month in advance and kept frozen, covered. Bake in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Dinner will be served.  And I will be at peace.

I’ll leave you with a terrible joke:

Q:  Why did the chicken cross the road, roll in the mud, and cross the road again?
A:  Because he was a dirty double crosser.

Gaffaw, gaffaw, gaffaw.  What’s that?

You’d like another?  Okay, just one more, but then I really have to go.

Q:  Why did the chicken cross the road?
A:  Because he had something to cockadoodle doooooooo!

Sorry.  At least you can share them with your kids and have a clear conscience!

GRILLED DIXIE CHICKEN
Makes 8 servings
Source:  epicurious.com

1 T. kosher salt
1 T. coarsely ground black pepper
1 T. packed brown sugar
2 t. garlic powder
1 1/2 t. cornstarch
1 1/2 t. onion powder
1 t. lemon pepper seasoning
1 t. chili powder
1 t. cayenne pepper (use paprika if you want to cut the spice)

1 stick butter, room temperature

2 4-lb. chickens, cut up, rinsed, and patted dry (chickens are on sale)

1 baguette, cut on the diagonal into 3/4″ thick slices (Ecce Panis Country White Loaves are on sale)

Combine first 9 ingredients in small bowl; whisk spice rub to blend well.  Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.  (Rub and seasoned butter can be made 2 days ahead.  Cover separately.  Chill butter.  Bring butter to room temperature before using.)

Sprinkle spice rub over both sides of chicken pieces.  Arrange chicken pieces on waxed paper-lined baking sheets.  Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.

Prepare grill (medium heat); have a spray bottle handy to tame down flare-ups.  Reserve 4 tablespoons seasoned butter.  Spread remaining seasoned butter on 1 side of baguette slices.  Place bread slices on platter and cover.  Place chicken on grill, skin side up.  Grill 20 minutes.  Turn chicken over.   Grill until skin is deep golden brown, about 15 minutes.  Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer.  Transfer chicken to platter.  Brush chicken with reserved 4 tablespoons seasoned butter.

Grill bread until just golden, about 2 minutes per side.  Arrange toasts around chicken and serve.

Substituting ingredients might be bending another J&J rule — I’m so totally getting dq’d from this self imposed contest.  So, unless I get thrown out in the meantime, stay tuned if you’re in to easy summer sandwiches.  I can’t wait to try them all!

HERBED CHICKEN SALAD SANDWICHES
Serves:  4
Source:  Cooking Light Magazine, August 2011; p. 112.  Recipe by Jackie Newgent.

1 T. finely chopped fresh tarragon
3 T. mayonnaise
3 T. 2% plain Greek yogurt
1 T. fresh lemon juice
1/8 t. kosher salt
2 c. chopped skinless, boneless rotisserie chicken breast (remember these are on sale every Tuesday!)
1/4 c. minced sweet onion
8 slices rye sandwich bread (**see note)
4 red leaf lettuce leaves
1 c. microgreens or baby arugula

Combine the first 5 ingredients in a large bowl.  Stir in chicken and onion.  Top each of 4 bread slices with 1 lettuce leaf, about 1/2 cup packed chicken salad, 1/4 cup microgreens, and 1 bread slice.

CALORIES: 382; FAT: 9g; PROTEIN: 30.2g; CARB: 42.9g; FIBER: 5.1g

NOTE:  There are two good SALE options for bread this week if rye isn’t your deal:  the Ecce Panis French Rolls (LOVE), and the Sendik’s Artisan Ciabatta (DOUBLE LOVE).  Both would be excellent here.

I used boneless, skinless chicken thighs because I had a package in the freezer, and I grilled them outside instead of sauteeing them.  I cleaned my stovetop last night, see — and it was all sparkly and shiny and purty, and I have this thing about not wanting to mess up my stove if I don’t absolutely have to.  I know, lame.  Now you (and anyone who’s ever been a houseguest here) know that I’m weird about my cooktop.  And my countertops too — messy countertops drive me nuts.  But everybody has something, right?  Like, some people can’t stand it when their floors are messy?  Not me.  You could probably walk in here any day of the week and sweep up enough black fur to build another DamDog.  Who cares.  Just don’t try to get between me and my purple Sparkle bottle…Sparkle…it is some awesome stuff.  Makes for some super shiny counters…I’m serious.

Speaking of staying focused — I think that’s about enough for today.  The crazy train has left the station!

CAJUN CHICKEN WRAPS
Serves: 4
Source:  wwonline.com

2 T. Cajun Seasoning (I used Emeril’s Bayou Blast)
1 T. all purpose flour
1 t. paprika
3/4 lb. boneless, skinless chicken breasts, cut into strips (Gerber Amish Country Chicken Breasts) **See Note**
1/4 t. salt
1/8 t. pepper
cooking spray
4 t. reduced fat mayonnaise
1 1/2 t. fresh lemon juice
4 large tortillas (LaTortilla Factory Tortillas)
1/2 small red onion, julienned
2 c. greens, cleaned and torn (Green leaf, red leaf, and romaine lettuces are on sale)
1/2 t. Cajun seasoning
1 t. fresh lemon juice

In small shallow bowl, combine 2 tablespoons Cajun seasoning, flour, and paprika.  Season chicken with salt and pepper, then dredge in seasoning mixture, turning to coat.

Coat a large, nonstick skillet with cooking spray and set over medium-high heat.  Add chicken to pan and saute until cooked through, about 1 to 2 minutes per side; remove from pan and set aside.

In a small bowl, combine mayonnaise, lemon juice and remaining 1/2 teaspoon Cajun seasoning; spread 1 teaspoon of mayonnaise mixture over each tortilla.  Layer each with 1/4 onion, greens, and chicken; sprinkle with fresh lemon juice, roll up, and serve.

NOTES:  If you decide to grill the chicken, obviously leave the chicken pieces whole and slice them after they’ve been grilled.  Hit them lightly with some cooking spray before you put them on the fire. 

“Oh Leah, Cinco de Mayo is not a serious holiday in Mexico (“May-he-co”),” she said.  “It was only a small battle where we crushed the French.  Our real Independence Day is September 16th.  Then we celebrate!”

Pffft, seriously?  While I am slightly embarrassed that I am not up on my history of Mexico, I have to celebrate anyway.  I simply cannot wait until September to satisfy the craving that the current sale has planted in my brain.    On the upside, Fernanda did promise to make authentic posole when September rolls around, and I’m looking forward to that day.

For now, here’s a little recipe I found recently and just had to try.  I used corn tortillas, which I happen to like, but they crack easily when they’re rolled.  If you find these cracks unsightly, go ahead and use small flour tortillas instead.  My kiddos seem to like the flour ones better anyway — either way, both corn AND flour tortillas are on sale through tomorrow night.   We’re going to have these taquitos with a simple salad and a batch of refried beans.

As for Wellness Month, this recipe isn’t ‘diet’ per se, but it’s far lighter than traditional, deep fried taquitos.  Spraying them lightly with oil helps crisp them slightly without the calories (and mess) of deep frying.  I also used light cream cheese and light shredded Mexican cheese to cut down on fat.  Keep in mind that rotisserie chickens will be on sale tomorrow (Tuesday) and would be perfect here.

Enjoy!

BAKED CREAMY CHICKEN TAQUITOS
Makes:  12
Source:  food.com

1/3 cup cream cheese (Shur Fresh is on sale)
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken (Rotisserie Chickens will be on sale on Tuesday)
1 cup shredded Mexican Blend Cheese (Sargento Shredded Cheeses are on sale)
About 12 small corn or flour tortillas (Mission Brand Tortillas are on sale)
Kosher salt
Cooking spray
Pico de Gallo & Guacamole as accompaniments (Sendik’s Brand Pico’ and Guac’ are on sale in the produce department)
Sour cream (Daisy Sour Cream is on sale)

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and shredded cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, and roll it up as tightly as you can.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.  Transfer to a platter and serve with salsa, guacamole, and sour cream as desired.