Winger's Sticky Fingers & Amazing Sauce

Recipe From: Favorite Family Recipes
This is just like Winger's! I used a fryer and we just had these as an appetizer.

For the sauce:
3 Tbsp. Franks Hot Sauce
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping). Covers about 8 sticky fingers. I used frozen breaded chicken fingers and fried them (frozen) for about 4-5 minutes, until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce).

Green Chili Curry

Recipe From: My Kitchen Cafe

Ingredients:
2-3 boneless skinless chicken breast halves (sliced into 1/2" strips)
Salt and freshly ground black pepper
1 tbsp olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 tsp curry powder
1 tsp Garam masala
1 tsp ground cumin
1 cup couscous (cooked according to package directions)
2 tbsp cilantro leaves (chopped)

Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.

Substitute for Garam Masala
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves

Naan

Recipe From: My Kitchen Cafe
I can't believe I actually made this and the taste and texture was perfect!

Ingredients:
2 3/4 cups) all-purpose flour, plus more for dusting
1/2 tsp salt
1 tsp baking powder
2 tsp sugar
2 tsp instant yeast
1 egg
1/2 cup plain yogurt (I used fat-free)
1/2 cup milk

In a bowl, stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 knead (with dough hook) until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking. Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes. Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)

Black and White Bean Dip

Recipe From: The Sister's Cafe

Ingredients:
1 can of black beans (drained and rinsed)

1 can of Great Northern beans (drained and rinsed)

1 can of shoepeg corn (drained)

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese

4-6 roma tomatoes (squeeze out juice, chop)

garlic salt to taste

Avocado (diced)

Preheat oven to 400. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

Lemon Salmon Linguini

Recipe From: The Recipe Club Blog

Ingredients:
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic (minced)
1 1/2 cup chicken broth
1 Tbsp fresh basil (chopped)
1 tsp grated lemon zest
3 Tbsp fresh lemon juice
salt & pepper to taste
12 oz. linguine (cooked & drained)
1 lb salmon fillets
1/2 cup half & half or heavy cream

Preheat broiler. Spray broiler pan with non-stick cooking spray. Warm butter & oil in a medium sauce pan over medium heat. Add garlic & cook for 2 minutes. Stir in chicken broth, basil, lemon zest & 2 TBSP lemon juice. Season with salt & pepper. Reduce heat to low & simmer for 5 minutes. Place salmon on the prepared broiling pan. Sprinkle with the remaining 1 TBSP lemon juice. Broil, 4 inches away from heat, for 5 minutes per side, or until frish flakes easily when tested with a fork. Slowly stir half & half into the butter & lemon mix in the sauce pan. Pour half of the sauce over cooked linguine & toss lightly. Place salmon over the pasta & pour the remaining sauce over the top. Serve immediately.

Corn and Avocado Salsa

Recipe From: The Pioneer Woman
Made this with fajitas for Sam's bday dinner.

Ingredients:
4 ears of sweet corn
1/2 red onion (diced)
2 very firm avocados (diced)
1/2 jalapeno (seeded and finely diced)
1/2 hot chili pepper (seeded and finely diced)
Bunch of cilantro (chopped)
1 lime (juiced)
Salt to taste
1 tablespoon vinegar
1 teaspoon sugar (optional)

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Sausage, Broccoli & Brown Rice

Recipe From: Picky Palate
Blake loved this. We used turkey sausage.

3 Tbsp extra virgin olive oil
1 red bell pepper (diced)
1 clove garlic (minced)
1 lb cheese filled chicken sausages (thinly sliced)
4 Cups broccoli florets (steamed)
4 Cups cooked brown rice
1/4 Cup parmesan cheese (grated)
salt and pepper to taste

Heat olive oil into a large skillet over medium heat. Saute bell pepper for 5 minutes or until softened. Stir in garlic; cook for 1 minutes then add chicken slices. Cook for 5 minutes or until chicken is browned on both sides. Add broccoli, rice and parmesan cheese. Cook for 2 minutes or so, then season with salt and pepper.