Category Archives: Appetizers

May29

Asian Zing Wings

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I recently tried Asian Zing wings at Buffalo Wild Wings.  I really liked them and decided to try to make a similar wing sauce at home so we don’t have to wait until $0.40 wing nights to have it. These were really good. Scott and I both liked them so much that I made them two nights in a row. 

I broiled some wings so that they would get crispy on the outside and then tossed them in this sauce, which had been heated on the stove.  This was enough to coat 12 wing sections.

Asian Zing Wing Sauce

Ingredients

1/2 cup sweet chili sauce

1/8 cup low sodium soy sauce

1 teaspoon crushed ginger

1 garlic clove, crushed or minced

1/2 teaspoon crushed red pepper flakes

Directions

Combine all ingredients and mix well. Heat and toss with cooked wings.

Apr26

Baked Tortilla Chips and Chili’s Salsa

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Baked Tortilla Chips

I love it when I find a healthier way to make foods that I love. One day, I bought some flour tortillas on a whim thinking that I would try to bake some chips. I admit that it took a few attempts. I couldn’t decide what temperature to cook them on. It seemed like a higher temperature would make them crispier but it also browns them too fast- so I burnt the first batch. In the end, I cooked them at 350 degrees after cutting them, spraying them with Pam and sprinkling them with sea salt. I had to watch them really carefully but about 4 minutes on each side works out. If I were making them for someone else, I would probably use canola or vegetable oil but I was trying to keep them as low fat as possible. Eating these did not make me feel nearly as guilty I do when I eat an entire basket of fried chips at a restaurant. And they were a fast and simple snack to make.

Chili’s Salsa

Normally, I prefer a chunky fresh salsa but I always loved Chili’s salsa so I had to try this copycat recipe. It’s amazing!

Ingredients

  • 1 Can Tomatoes and Green Chills (14.5 oz can)
    1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
    1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
    1/4 C. Yellow Onion (diced)
    1/2 – 3/4 tsp. Garlic Salt
    1/2 tsp. Cumin
    1/4 tsp. Sugar

Directions

In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.

Serve with your favorite thin corn tortilla chips.

From: www.copykat.com