Ingredients:

• 1/2 c. butter
• 2 garlic cloves, pressed or minced
• Skins from 8 lg. baking potatoes
• Freshly ground black pepper & salt to taste
• 1/2 c. grated Swiss cheese

Melt the 1/2 cup butter over medium heat. When the butter is hot and bubbling, add the garlic. Sauté the garlic until softened and fragrant (about 2 1/5 minutes). Cut each potato skin in half lengthwise into 2 equal pieces. Brush the bottom and interior of each piece with the garlic butter. Place each piece, scooped side up, on a shallow baking sheet. Sprinkle generously with ground pepper. Sprinkle lightly with salt to taste. Scatter the grated cheese lightly on top of the buttered skins. Preheat oven to 350 degrees. Place the cookie sheet in the upper third of the oven. Bake the skins for 30-45 minutes or until hot, crisp and golden.

Source: Cooks.com

Chicken Wings

Ingredients:

• 4 to 5 pounds chicken wings
• Freshly ground black pepper
• Salt (if desired)
• 4 cups vegetable oil
• 4 Tablespoons butter or margarine (1/2 stick)
• 5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
• 1 Tablespoon white wine vinegar

Preparation:

Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they’re golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan; add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Crab Dip

1 small onion

1 can crab meat (drained)

1 large package cream cheese

In a food processor, finely chop onion, add cream cheese, and pulse to process again.

Add crab meat and quickly process for a few seconds.

Dill weed and paprika may be added for extra color.

Place in a pie pan type dish and bake at 350F for approximately 20-25 minutes or until well heated through.

Serve with crackers.

Variation: Shrimp may be used instead of crab

Baked Brie in Puff Pastry:

Buy a small round of Brie.  In the frozen section, also purchase a few sheets of Puff Pastry.  Unwrap the brie, and spread preserves on the top.  Next, cover the brie with the Puff Pastry so that the preserves are on the top.  Make sure the entire wheel of Brie is covered and sealed.   Bake at 350 degrees until the top is golden brown.  Serve with crackers!

Source:  Chef Chuck Kerber

7-Layer Dip:

This is an easy one, and everyone likes it.  Serve with crackers or tortilla chips!

Place the following ingredients in a casserole dish.  Serve chilled.

2 cans refried beans

6-8 oz. sour cream

6-8 oz. taco, or sharp cheddar cheese, shredded

1 jar spicy salsa

6-8 oz. guacamole

6 oz. pepper jack cheese, shredded

Top with shredded lettuce

Source:  Chef Chuck Kerber

Guacamole:

6 large avocados

Juice of 1 lime

1 tablespoon of chopped cilantro

½ teaspoon cumin

¼ cup chopped sweet, or Vidalia onion

Salt and pepper to taste

Cut avocados in half.  Remove the seeds and scoop the insides into a bowl.  Add the remaining ingredients and mix thoroughly.  Serve with tortilla chips.

Source:  Chef Chuck Kerber

Chicken Chili:

Ingredients

nocoupons

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

nocoupons

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, and then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Source: foodnetwork.com

THAI CHICKEN SATAY SKEWERS:

1 pound boneless skinless chicken breast halves

1/3 cup soy sauce

2 tablespoons fresh lime juice

2 cloves garlic, minced

1 teaspoon grated gingerroot

3/4 teaspoon red pepper flakes

2 tablespoons water

3/4 cup canned unsweetened coconut milk

1 tablespoon creamy peanut butter

4 green onions with tops, cut into 1-inch pieces

1. Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.

2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

3. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.

4. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.

5. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.

6. Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping.

Source: cooks.com

Crab Stuffed Mushrooms:

Ingredients

nocoupons

• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons Parmesan
• House Seasoning, recipe follows
• 2 portobello mushroom caps, or 10 white mushrooms caps
• 1/2 cup bread crumbs
• Nonstick cooking spray

Directions

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with Salt and Pepper, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.