Chipotle BBQ Wings with Avocado Cream

Chipotle BBQ Wings with Avocado Cream

It's rare I find myself cooking a "typical" American dish like wings. For some reason all of those typical dishes fall outside of my arsenal of recipe skills. Take mac and cheese--I have never, not even when I was at my height of pasta eating- made mac and cheese from scratch. (Saying that out load makes me want to make some, just for the hell of it). I do cook burgers occasionally, but there is always some twist, like Bacon Chipotle Burgers with Honeyed Jalapeños

Chipotle BBQ Wings with Avocado Cream
Chipotle BBQ Wings with Avocado Cream

Making a stir fry, taco bowl, or curry feels more intuitive to me, but when the Super Bowl rolls around I feel this need to make something more classic. It is, after all, pretty much the only day of the year that I tune in to one of pop culture's most iconic events. Still... I can't help but flex some creative muscle and make an avocado cream sauce on the side, but since these wings themselves are sauced in a sticky and sweet chipotle barbeque sauce, it feels miles away from anything ethnic.  

Even though this recipe sits outside of my typical comfort zone, I'm crazy for it. And who wouldn't be? These wings are the type of wings that require plenty of napkins because their sticky sauce is destined to cover your fingers. I learned quickly that quadrupling the recipe would be wise: a dozen wings is never enough (for two, or for a group). 

Chipotle BBQ Wings with Avocado Cream
Chipotle BBQ Wings with Avocado Cream

Chipotle BBQ Wings with Avocado Cream

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Chipotle gives the BBQ for these wings a bit of a kick, while avocado cream cools it down.

Yields: 12   |    Total Active Time:



Ingredients:

  • 1 cup barbeque sauce (I used Stubb's Smokey Mesquite Bar-B-Q Sauce)
  • 1/4 cup coconut oil, melted
  • 1/3 cup chipotles in adobo (canned)
  • 1/4 teaspoon cayenne
  • A dozen chicken wings
  • 1/4 teaspoon salt

  • For the Avocado Cream Sauce:
  • 1 avocado
  • 1/4 cup milk of choice
  • 1/2 cup cilantro leaves (loose, not packed)
  • Juice of 1 lime

Directions:

  1. Prep the wings: use a paper towel to remove any excess moisture from wings, and place in a bowl.
  2. Make the sauce: combine barbeque sauce, coconut oil, chipotles in adobo, cayenne (if you like things really spicy, you can add more cayenne), and salt in a blender and puree until smooth. Pour half of the sauce over the wings, and allow to marinate for 8-24 hours, in the fridge, covered.
  3. When ready to cook, preheat oven to 450°F. Remove wings from bowl and discard extra sauce. Place a wire cooling wrack on top of a baking sheet, and place wings on wire wrack, with about 1 inch between each wing. Place in oven and bake for 25-35 minutes, until internal wing temperature reaches 165°F and skin is crispy on the outside.
  4. Using tongs, place wings in a mixing bowl. Pour about 1/4 cup of sauce over top, and toss to coat. Add more sauce as desired.
  5. To make avocado cream sauce: Combine all ingredients in a blender and puree until smooth.
  6. Serve wings on a platter along side bowl of cream sauce. Optional: garnish with cilantro and lime wedges.

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Apricot, Goat Cheese and Prosciutto Bites

Apricot, Goat Cheese and Prosciutto Bites

Have you heard of "Knowledge Knights?" The idea of Knowledge Knights is to get a group of friends together to learn and teach something new. We've been to a few, and hosted our first last week! The only rule is that everyone must come with one thing to talk about for roughly five minutes (whatever they want). If you have ever gotten into a deep web of Wikipedia searches, reading about this and that and becoming totally lost in the world of random facts, this is for you. So here is what you do!

First, invite your favorite people over. Give them the basic jist of what will happen. 

Apricot, Goat Cheese and Prosciutto Bites

Pick and research your topic (and ask all of your guests do the same). The sky is the limit! You can pick something that you already know like the front and back of your hand of you can use this as an excuse to learn something new. No ideas? Try answering a question you've always asked yourself, like "What causes volcanoes to erupt?" or "How did Mayans discover cocoa beans and how did they make Xocoatl? " (I tend to go for the foodie questions, go figure).

Plan your menu--really this can be whatever you want, but most recently I made a couple of appetizers, like these Apricot, Goat Cheese and Prosciutto Bites and it worked out great! 

Apricot, Goat Cheese and Prosciutto Bites
Apricot, Goat Cheese and Prosciutto Bites

On the night of your party, crack open a bottle of wine and roll a dice to see who will go first! We don't like to keep people to their fixed five minutes--you are welcome to, but it's also fun to see what other questions people have and, of course, to joke around a bit. 😉

Apricot, Goat Cheese and Prosciutto Bites
Apricot, Goat Cheese and Prosciutto Bites

Apricot, Goat Cheese and Prosciutto Bites

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

A creative play on bacon wrapped dates, these prosciutto wrapped apricots are stuffed with goat cheese and a toasted pecan, for a little something different.

Yields: 16   |    Total Time:



Ingredients:

  • 16 dried apricots
  • 1 four-ounce package prosciutto
  • 2 ounces soft goat cheese
  • 16 whole pecans
  • 1 cup baby arugula
  • 2 tablespoons balsamic gel (honey would also be good if you don't have this!)

Directions:

  1. Toast the pecans in a oven at 350°F for about 5 minutes. Remove from oven and allow to cool completely.
  2. Spread a small amount of goat cheese on the top of each dried apricot, and top with toasted pecans.
  3. Place a few pieces of arugula under each apricot.
  4. Remove top slice of prosciutto from package, and cut into 3 pieces, the long way, so that you have three strips. Carefully remove any plastic dividers from the prosciutto. Using one long prosciutto strip, wrap an apricot and arugula together. Place on serving tray. Do the same thing with the other two strips you cut (wrapping an apricot with arugula and placing on serving tray).
  5. Repeat step 3 until all prosciutto is used and apricots are wrapped. Keep serving tray wrapped in plastic in fridge until you are ready to serve. Before serving, drizzle with balsamic gel.

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Artichoke Dip Stuffed Mushrooms

Artichoke Dip Stuffed Mushrooms

Things I love: dinner parties, artichokes, finger foods, mushrooms. Of course, this list is not exhaustive, but these mushrooms are so many things I love in one bite that I can't get over them. Do you know what happens when you stuff a mushroom cap with artichoke dip?! Ooey, gooey, finger-food-sized bite of goodness. You don't even need a plate. 

Artichoke Dip Stuffed Mushrooms
Artichoke Dip Stuffed Mushrooms

As a kid I remember being pulled to holiday cocktail parties, and my mom would always gush over the artichoke dip. Maybe this is why artichoke dip has a sort of halo of goodness to me-- I associate it with so many warm things. What I like about serving it in mushrooms caps is it feels a little bit cleaner: not only do I love LOVE mushrooms, but eating this dip with mushrooms rather than chips or toast feels like it's up a few notches on the good-for-you scale. Not that it matters much at holidays parties, where cookies and eggnog rule the day. But hey! I tried. 

Artichoke Dip Stuffed Mushrooms
Artichoke Dip Stuffed Mushrooms

Artichoke Dip Stuffed Mushrooms

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Stuffing artichoke dip into mushroom caps is the best of both worlds: you get a warm, gooey morsel of dip and the earthiness of a roasted mushroom in one bite, and you can pick the whole thing up with your fingers.

Yields: 32   |    Total Time:



Ingredients:

  • 1 (8 ounces) block cream cheese, softened
  • 1/2 cup yogurt
  • 1 (14 ounces) can artichoke hearts, drained and chopped
  • 1/2 onion
  • 2 tablespoons butter or coconut oil
  • 4 cloves garlic
  • 1 cup grated white cheddar
  • Dash hot sauce
  • Dash Worcestershire sauce
  • Salt and pepper
  • About 32 crimini mushroom caps

Directions:

  1. Preheat oven to 400°F. Finely dice the onion and mince the garlic. In a small sauce pan, heat the coconut oil. Sauté the onion and garlic until the onion is translucent and the garlic begins to brown. Set aside to cool.
  2. Strain and dice the artichoke hearts into small pieces. Place in mixing bowl along with the cream cheese, cheddar cheese, and yogurt. Sprinkle with salt & pepper, and add a dash of both the hot sauce and the Worcestershire. Once the onions are cool, scrape them into the bowl as well, and mash everything together until combined.
  3. Prep the mushrooms caps: wash each cap, and remove the stems. Place caps hollow-side up on a baking pan. Sprinkle with salt & pepper. Using two spoons (and your hands as needed), fill each hollow with artichoke dip, creating a mound in each mushroom. Place baking pan in oven and bake for 15 minutes. Serve.

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