Spicy ‘Scotch Hot Wings with Blue Cheese Dipping Sauce


The subtle sweetness of butterscotch give these hot wings a winning edge!  Here is my contribution to the family Super Bowl Party. Go Seahawks!!! ~Amy

The subtle sweetness of butterscotch give these hot wings a winning edge! Here is my contribution to the family Super Bowl Party. Go Seahawks!!!
~Amy

Spicy ‘Scotch Hot Wings with Blue Cheese Dipping Sauce

BUTTERSCOTCH WITH A TOUCH OF SEA SALT

4 tbsp. Butter
1 cup Brown Sugar
2 tbsp Light Corn Syrup
¾ cup Heavy Whipping Cream
¼ tsp Sea Salt
2 tsp Vanilla Extract

In a medium saucepan, melt butter over low-medium heat. Add brown sugar and stir until well blended. Stir frequently until the mixture turns from grainy to hot and bubbly.
Watch closely. Just before you add the cream, it will begin to look more liquid. It is a slight change. At this point pour in the cream and whisk until smooth.
Pour mixture into a stainless steel or glass bowl and cool to room temperature.
When cool, stir in vanilla and sea salt.
Store in a glass jar and refrigerate. Butterscotch will thicken as it cools.
To reheat, place jar in microwave or in a small sauce pan of warm water until desired consistency is reached.

Recipe By Amy Richardson

SPICY ‘SCOTCH WINGS

1 cup Frank’s Red Hot Sauce (or your favorite cayenne pepper sauce)
½ cup Butterscotch
4 tbsp Butter, melted
Salt and Pepper to taste
2 ½ – 3 pounds Chicken Drummettes and/or Wings

Pre-heat oven to 450 degrees.

Cover a cookie sheet with foil or parchment and set aside. Whisk together butter, hot sauce and butterscotch sauce. Pour ½ of the mixture into a bowl, keeping the remaining sauce in the pan.
With tongs, toss the chicken wings/drumettes in sauce. Place chicken on the lined baking sheet. Keep the remaining sauce in the bowl for basting.
Bake for 12-15 minutes. Turn wings, baste with sauce, and bake for an additional 12-15 minutes. Discard the remaining sauce in the bowl.
With tongs, move wings to serving plate; brush with reserved sauce from the pan and serve with Blue cheese dipping sauce and fresh celery.

Serves 4 – 6

Recipe By Amy Richardson

BLUE CHEESE DIPPING SAUCE

½ cup Greek style Yogurt
¼ cup Mayonnaise
1/3 cup Crumbled Blue Cheese
½ tsp Worcestershire Sauce
Salt and Freshly ground pepper to taste

Whisk together Yogurt, mayonnaise, and Worcestershire Sauce. Stir in blue cheese; salt and pepper to taste.

Recipe By Amy Richardson

Creamy Mac and Cheese Buffet with Assorted Toppings


Who doesn't love Mac and Cheese? Especially when you can personalize it with your favorite toppings! A definite crowd pleaser. Perfect for Super Bowl Sunday! ~Amy

Who doesn’t love Mac and Cheese? Especially when you can personalize it with your favorite toppings! A definite crowd pleaser. Perfect for Super Bowl Sunday!
~Amy

Creamy Mac and Cheese Buffet with Assorted Toppings

4 1/2 cups milk
3/4 cup butter
3/4 cup flour
3/4 cup sour cream
1 1/2 tsp coarse salt
4 cups Tillamook Cheddar Cheese

1 1/2 pounds pasta
Salt

Toppings:
Bacon Crumbles
Buttered Panko Bread crumbs, toasted*
French Fried Crispy Onions
Fresh sliced jalapeños
Green onions
Shredded cheddar, blue or asiago cheese

In a large sauce pan bring salted water to a boil. Cook pasta al dente, drain and rinse with cold water. Rinse and dry pan. Melt butter, when just melted, whisk in flour and cook for about 3 minutes.
In a separate sauce pan, heat milk until almost boiling. Slowly whisk about a cup of hot milk into the butter mixture. Whisking until smooth, continue until all the milk has been added and the mixture is smooth. Stir in cheese. When melted whisk in sour cream and salt.

Add pasta, stir to coat evenly cooking over medium heat until steaming, about 5 minutes.

Serve with assorted toppings.

Makes 8 servings

Recipe by Amy Richardson

*to make buttered bread crumbs, drizzle a small amount of butter over bread crumbs. Toss to coat, place on a baking sheet and bake at 350 degrees or until lightly browned.

Browned Butter and Cinnamon Winter Pear Crumble with Chantilly Cream


I love this recipe! It combines the comforting flavors of browned butter,  and pears, with a delicate crumble on top. Making it a wintery delectable sensation!  ~Amy

I love this recipe! It combines the comforting flavors of browned butter, and pears, with a delicate crumble on top. Making it a wintery delectable sensation!
~Amy

Browned Butter and Cinnamon Winter Pear Crumble with Chantilly Cream

Preheat oven to 375 degrees

Pear Base:
6 firm pears, peeled and sliced
4 tbsp Cinnamon Sugar*
2 tbsp butter
4 buttered ramekins

Crumble:

3/4 cup flour
1/2 cup oatmeal
1/3 cup brown sugar
1/3 cup white sugar
1/4 tsp coarse salt
1/2 cup butter, chilled and cut into small pieces

Chantilly Cream:

1 cup heavy cream, chilled
3 tbsp brown sugar
1/2 tsp vanilla

In a large sauté pan, melt butter over medium high heat. When butter starts to brown, add pears. Sprinkle with cinnamon sugar and cook for 1-2 minutes. Divide evenly into ramekins. Place ramekins on a parchment lined baking sheet.

In a medium sized mixing bowl, stir together the dry ingredients, using a pastry blender, cut in butter to make a nice even crumb.

Generously top desired amount of the crumb mixture over the top of the hot pears. Save any remaining crumble for future use. Bake for 20-25 minutes, or until golden brown and bubbling. Remove from oven and let rest for about 10 minutes.

To make cream:
In a medium sized mixing bowl, dissolve brown sugar in cream. Add vanilla, and whipped to soft peaks.

Serve warm with a dollop of Chantilly Cream.

Makes 4 servings

Recipes by Amy Richardson

Roasted Asparagus Soup with Black Pepper Buttered Toasts


Easy, fast, and super delicious, 20 minutes is all this homemade soup recipe takes. Perfect for any night of the week! ~Amy

Easy, fast, and super delicious, 20 minutes is all this homemade soup recipe takes. Perfect for any night of the week!
~Amy

Roasted Asparagus Soup with Buttered Black Pepper Toast

Soup:
6 cups chicken stock
1 pound asparagus, stems removed
1 cup milk
1/2 cup sour cream
7 tbsp flour
1/4 tsp coarse ground pepper
Sea salt
Olive oil

Toast
6-8 artisan country french bread, sliced
Butter
Fresh cracked pepper

Preheat oven to 400 degrees

On a parchment lined sheet, lightly drizzle olive over asparagus toss together and lay out in a single layer. Sprinkle with sea salt and fresh cracked pepper. Place in oven and cook 5-7 minutes or until tender crisp. Set aside

In a large saucepan, bring chicken stock to a boil.
In a separate bowl, whisk together milk and sour cream until smooth. Whisk in flour and pepper, blending well.

Whisk milk mixture into chicken broth, and bring back to a boil. When thickened add asparagus. Bring up to a simmer. Blend with a hand blender or carefully transfer to a blender and pulse until desired consistency.

Toast bread in toaster until golden brown, butter and top with cracked pepper.

Makes 4-6 servings

Recipe by Amy Richardson

Sweet Jamaican Allspice and Coconut Porridge with Fresh Mango and Macadamia Nuts


Jamacian allspice is what really sets this dish apart. Rich in flavor, adding a Carribean flare to a breakfast classic! ~Amy

Jamacian allspice is what really sets this dish apart. Rich in flavor, adding a Carribean flare to a breakfast classic!
~Amy

Sweet Jamaican Allspice and Coconut Porridge with Fresh Mango and Macadamia Nuts

3 3/4 cups coconut milk
3/4 cup uncooked Cream of Wheat Cereal
2 tbsp brown sugar
1/2 tsp salt
1/4 tsp Jamaican Allspice
Fresh mango sliced
Shredded coconut
Macadamia nuts, chopped
Raw Sugar

In a medium sized saucepan, bring to a boil, coconut milk, brown sugar, salt and allspice. When boiling, slowly whisk in cereal. Return to a boil, and cook for 1-2 minutes or until thickened. Stirring frequently. Pour into individual dishes, top with remaining ingredients serve immediately.

Makes 4 servings

Recipe by Amy Richardson

Spicy Horchata, Honey and Cinnamon Porridge with Fresh Strawberries


This is my favorite new breakfast! The kick of a ltiile heat at the end, combined with the creamy flavors of Horchata and fresh strawberries is what really makes this recipe fun! ~Amy

This is my favorite new breakfast! The kick of a ltiile heat at the end, combined with the creamy flavors of Horchata and fresh strawberries is what really makes this recipe fun!
~Amy

Spicy Horchata, Honey Cinnamon Porridge with Fresh Strawberries

3 1/4 cups Horchata
2/3 cup uncooked Malt o Meal Cereal
1/4 tsp Mexican vanilla
1 tbsp brown sugar
1/2 tsp salt
Cinnamon Honey, purchased
Chile spice
Fresh sliced strawberries

In a medium sized saucepan, bring Horchata, vanilla, brown sugar, and salt to a boil. Slowly whisk in cereal. Return to a boil and cook about 2 minutes or until thickened. Pour into individual serving dishes and top with strawberries, honey and a dash of chile spice if desired.

Makes 4 servings

Recipe by Amy Richardson

Coconut Curry Porridge with Bananas, Brown Sugar and Pecans


The warm comforting flavors of coconut and curry, topped with bananas, perfect for a winter morning breakfast! ~Amy

The warm comforting flavors of coconut and curry, topped with bananas, perfect for a winter morning breakfast!
~Amy

Coconut Curry Porridge with Bananas, Brown Sugar and Pecans

3 3/4 cup Silk Coconut Milk
3/4 cup uncooked Cream of Wheat
2 tbsp brown sugar
1/4 tsp Indian curry powder
1/4 tsp salt
Sliced Bananas
Pecans
Shredded coconut

In a medium sized saucepan, bring to a boil coconut milk, brown sugar, curry powder, salt. Slowly whisk in cereal. Return to a boil and cook for 1-2 minutes or until thickened.
Pour into individual serving bowls and top with sliced bananas, pecans, coconut and additional brown sugar.

Makes 4 Servings

Recipe by Amy Richardson