Ingredients:

4lb. bag of chicken wings

1 1/2 Gauex Garlic Hot Sauce

2 Tablespoons local honey

1/2 cup lemon juice (fresh squeezed)

1/2 stick butter, melted

5 oz. container of Vogue Veg Seasoning

Preparation:

Spread wings in the bottom of a baking dish. Mix all other ingredients in a bowl and pour over wings. Bake at 400 F for an hour or until meat falls off the bone.

Light Potato Skins

Ingredients:

4 small russet potatoes

1/2 cup reduced fat shredded cheese

Paprika

1/2 cup fat free sour cream

2 scallions, white part only, thinly sliced

Preparation:

Prick potatoes with a fork. Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40 - 50 minutes in a 425 degree oven). Allow potatoes to cool. Cut in half lengthwise, scoop out flesh, leaving a thin border next to skin.

Reserve flesh for another use. Brush potato skins with a little canola oil or lightly spray with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.

Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly.

Serve with dollops of sour cream and scallions sprinkled on top. Serves 8 

Ingredients:

1 large onion, chopped (1 cup)

1 cup thinly sliced celery

2 cloves garlic, minced

1 tablespoon cooking oil

1-1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces

28-ounces chicken stock

32-ounces cooked diced red potatoes

2 cups half and half

8 ounces of Monterrey Jack Cheese

1 16 ounce jar of Rotelle

2 fresh diced green chilli peppers

Baked Corn Chips

Green onions for garnish

Directions:

In a 6 quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, broth, and potatoes. Bring to boil; reduce heat. Simmer, covered for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.

Meanwhile in a medium bowl, stir cream mixture into soup mixture. Stir in cheese, salsa and green chillies, reduce heat to low.  Cook and stir until cheese is melted.  Serve with corn chips. Makes 16 servings. Peppers can be sauteed before adding so they will be tender. If you add less peppers, it will not be as hot.

Salsa:

Ingredients:

2 cups seeded, chopped tomatoes

1/2 cup chopped cilantro

6 cloves fresh chopped garlic

1/2 an onion chopped

1 teaspoon jalapenos, finely chopped

1 teaspoon salt

Preparation:

Mix all ingredients until well incorporated. Lightly mash with back of fork for about 10 seconds to help release juices. Refrigerate overnight for maximum flavor.

Salsa Verde:

Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes.  Due to the tomatillos salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.

Ingredients:

12-15 tomatillos, husks removed, quartered

5 cloves of garlic

1 medium white or yellow onion, skin removed, coarsely chopped

1 bunch cilantro

1 teaspoon salt

1 teaspoon vegetable oil

1 jalepeno, seeds removed

3 large green chiles, roasted and skins removed

1 tablespoon lime juice

Preparation:

Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and pulse until desired consistency. Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.