Smoked Wings with Homemade Ranch Dip

It’s hard to believe it’s only been a year since we got our smoker. Since then we’ve smoked ribs, we’ve smoked pork butt, we’ve smoked salmon. And three times, we’ve smoked chicken wings. It all turned out fabulous, don’t get me wrong, but the wings are so easy (relatively) and so, so good. That’s why we make them so often. And I should clarify, when I say “we” I definitely mean the Hubs. The smoker is his baby and he handles everything from start to finish. I just make the sauces. Speaking of which, I have this great recipe for homemade Ranch dip that goes well with the wings. I found it on Carla’s Confections. It’s garlicky with a hint of dill, and a smidge thinner and slightly chunkier than the stuff you buy at the store, which makes it perfect for dipping your wings! The wings themselves are a tiny big spicy, with tons of great smoky flavor. We found the rub recipe on The Black Peppercorn.

WING RUB

¾ cup paprika

½ cup sugar

½ cup salt

¼ cup ground black pepper

3 tbsp cayenne pepper

2 tbsp thyme

2 tbsp dry mustard

2 tbsp cumin

1 tbsp sage

This makes a ton of dry rub, so if you aren’t having a huge party, you might want to cut it down. Mix all the ingredients together well in a Tupperware container or mason jar. You can store leftovers in the fridge and use it for other chicken or pork or hey, more chicken wings.

The Hubs gets full wings and breaks them down instead of getting precut drummies. Cut it at the joints and toss the wing tips (unless you have some great recipe for them that I don’t know about). You’ll want to get the rub on the wings 24 hours in advance if possible. It just helps the flavor to seep into the wings a little bit. On the day you’re going to smoke them, put them in a single layer into a disposable metal tray (or two, or more) with a lip. The lip is important because your next step is to slice pats of butter and scatter them on top of the chicken. This is the Hubs secret for keeping the wings moist (and delicious!). I’d say roughly a stick of butter per 9 by 12 tray.

Hopefully if you are interested enough in smoking wings I don’t have to explain to you how to use a smoker. Get it up to 200-225 degrees and keep it there as you smoke the wings for around two hours. We use Mesquite wood, but I've also heard that any fruit tree is great for chicken. To make sure they are done, cut one open after the two hours and make sure the juices run clear. If you want to use a meat thermometer instead, just make sure the internal temp is up to 160 degrees. 

RANCH DIP

1 c mayonnaise

1/2 c sour cream

1/2 c chopped fresh flat leaf parsley

2 Tbsp green onion chopped small

2 large cloves of garlic

1/8 - 1/4 c milk (more if needed)

1/2 Tbsp Worcestershire sauce

1/2 tsp red pepper flakes

1/4 tsp white vinegar

1/2 tsp paprika

2 tsp fresh dill, bruised

1/2 tsp dried oregano

Salt and pepper, to taste

For the dip flavors to develop you want to make it ahead of time. At least two hours, but I think it’s better to make it a day ahead if you can. Mix all the ingredients together and stir well. I wanted my dip to be a little thinner so I was close to the ¼ cup of milk, maybe more. If the chunky texture bothers you, you can always make it in the food processor. This makes a good amount of dip, but if you have leftovers there are plenty of places to use good Ranch. I’m sure you’ll come up with something!

Chicken Souvlaki with Tzatziki Sauce

Whenever my husband and I visit his hometown of Milwaukee, there is one thing that I really look forward to eating. And surprisingly, it’s not fried cheese curds. It’s a gyro. Seems strange, I know, but for some reason they’ve really mastered the gyro in Wisconsin. On the last trip, I had two in one day! So, I decided I should really learn to make my own so I don’t have to go all the way to Milwaukee to get a fix. I made it with chicken instead of lamb, though, so I guess I will still have to get the real deal whenever we’re in town.

I found this recipe on Tasty Kitchen’s blog and it’s pretty simple. I don’t normally like recipes that call for a specific spice mix (that’s not a recipe, that’s shopping) but I’ll make an exception for this one because the chicken turned out so tasty. And the tzatziki is fresh and delicious. My husband even threatened to eat it by the spoonful.

 Chicken Souvlaki

4 Boneless Skinless Chicken Breast

4 teaspoons Cavender's Greek Seasoning

4 Tablespoons Olive Oil

Tzatziki Sauce

12 ounces Greek Yogurt

1 whole Cucumber, Chopped

½ Yellow Onion, Chopped

2 teaspoons Lemon Juice

Salt & Pepper to taste

You want to marinate the chicken for a long time, so start it either the night before, or in the morning. Put the oil and the seasoning in a plastic baggie and make sure it’s well mixed. Cut the chicken into bite sized pieces and add them to the bag. Refrigerate until you’re ready to cook. We broiled ours for about 10-12 minutes.

For the tzatziki sauce, make sure to chop your cucumber and onion as small as you can (unless you prefer lumpy tzatziki). Then just mix all the ingredients together—voila! Tzatziki is easy, tasty, and it’s actually pretty healthy too. This recipe makes a ton of it, too. You can eat the leftovers with pita chips or just cut the recipe in half.

We served our chicken in pita pockets with a sprinkling of feta and red onion. I wish that I could find better quality pita bread, though. I recommend baking your own if you have the time and inclination (here’s a great recipe!). 

(click here for printable recipe)

Lemony Goat Cheese Ball

This isn’t so much a “recipe” per se, as it is an idea. I found it on The Kitchn, which is pretty much the best site out there for those of us who love to cook (or just eat). I’ve always loved cheese balls, but there is something sort of retro about them. Maybe because I am used to my mom making them for family get togethers as a kid. This idea takes the cheese ball into today, and makes it a little more classy than the traditional. I was told this recipe was a “home run,” and it’s so simple that there’s no reason not to try it!

Ingredients

About 10 oz soft Goat Cheese

1 Lemon

Fresh herbs of your choosing (I used chives)

Put the goat cheese in a bowl. Chop up your herbs and put them in the bowl as well. The original called for parsley, but I used chives. You can use any kind you want, really. Zest some of the lemon into the bowl, as much as you like. Cut the lemon in half and squeeze the juice into the bowl. Don’t get vigorous with it—just a simple squeeze with your hand. You don’t want to pull out the citrus press on this one or it will be way too lemony. Then mix it all together with a fork. Once it’s mixed enough use your (clean) hands to form it into a ball. Cover it with plastic wrap and keep it in the fridge until you’re ready to serve! I made little garlic toast pieces to go with it. The tang of the goat cheese and the lemon play off each other really well. It’s the foodie’s version of a cheese ball, and is a sure way to impress everyone at any of the holiday parties you attend.

Homemade Salsa

Salsa is one of those things I normally just buy. For one, I don’t eat it much outside of a Mexican restaurant. For another, tomatoes aren’t my favorite things in the world. But I’ve had some pretty tasty homemade salsas in my life (one made by my mom, another by fellow Dinner Club cook Emily), so when I saw a good-looking recipe on The Pioneer Woman Cooks, I decided to try it.

It turned out really delicious, fresh and bright. My version was a little spicy, but I did that on purpose and you can easily make yours more mild. And it was easy. So easy that it makes buying a jar of salsa at the store feel like hard work. I will warn you that this recipe makes a lot. I’d recommend cutting it in half, or making the whole thing and giving half away.

Ingredients

1 28 oz can whole tomatoes

2 10 oz cans Rotel tomatoes with green chiles*

½ cup chopped onion

2 cloves garlic

2 serrano chiles

Cilantro

¼ tsp sugar

¼ tsp salt

¼ tsp cumin

¼ tsp pepper

Juice of 1 lime

*These come in mild, original or hot. I used one original and one hot and it was pretty spicy. Use the combo that’s right for you.

I poured the tomatoes (juice and all) from all three cans into a large bowl. Then the onion, garlic and chiles. For the onion and chiles, you don’t need to chop them super small because you’ll be putting them in the food processor, but if you throw in too big of chunks they won’t process at the same rate as the tomatoes. I also added in a big handful of cilantro. Add as much or as little as you like. More is always better, in my opinion. Pulse this in batches in your food processor (it’s too much to fit all at once) to your desired consistency. I like mine a little more finely chopped, but you can leave yours chunky if you prefer. Once it’s all processed and back in the bowl, add the sugar, salt, cumin, pepper and lime juice. Mix thoroughly and then refrigerate for an hour. The longer you let it sit, the more the flavors will meld. Then serve with tortilla chips (scoops are the best) and a cerveza. 

(Click here for printable recipe)

Guacamole

I know, I know, everyone has a guacamole recipe. But let me tell you a little story about why you should try this one. My brother is a really good chef. Like works in a restaurant…creates his own recipes…that kind of chef. And he’s pretty snooty about it. When I recently made a potato salad, he daintily sniffed a bite, looked at me with disdain and asked, “Is this fresh dill?” (It wasn’t.) He repeatedly turns his nose up at almost everything I make.

My guacamole… he requests. Every single time I come home he wants me to make it, and then he eats the majority of it himself. He even put a version of it on his menu. I feel like that’s both the best compliment he could give, and the best endorsement of how good this guac is. It’s so simple, relatively healthy, and easy to remember. It’s also massively customizable. I can make it without a recipe, but for you, because I like you, I’ll write it down.

Ingredients

Avocados (5)

Limes (2), juice

Jalapeno or Serrano peppers (2), chopped small

Small onion, chopped

Garlic, pressed or minced

Cilantro

Olive oil

Salt

Pepper

So, you’ll notice that I haven’t given you very many measurements. That’s because this is what I’d like to call a tasting recipe. You mix it up, and taste it and make adjustments. Taste the pepper before you add it and decide how much heat you want. Just remember that you can’t adjust down, so put in less than you think and taste it before adding more.

I always start with the avocados, one of the most fun fruits (yes, they are fruit) to cut up. The best way is to slice it long ways all the way around, then CAREFULLY swing the knife into the pit and twist it slowly. This is the easiest way to get the pit out without destroying the avocado. Sorry I don’t have a picture of that to help the description, but maybe I’ll take it later and repost. Scoop the fruit out of the peel with a big spoon and put it in a large bowl.

If you have a citrus press, usually 1 ½ limes is enough. If not, use two. An cool way to get out more of the juice is to stick a fork into the fruit while you squeeze. Pour the lime juice over the avocados. Add in your chopped onion, pepper, and garlic. Then take a small handful of cilantro, chop that up and put it in as well. Add the olive oil. I usually just pour it in without measuring but it’s probably around ¼ cup. Put in about a teaspoon of salt and a ½ teaspoon of fresh cracked pepper to start and then mash it all up with a potato masher. You can leave it chunkier if you like, or mash it completely if you prefer. I like mine somewhere in the middle.

Now, taste it (with tortilla chips, since they add salt) and see if you need more salt and pepper, or more lime, or more heat. If you like yours with tomatoes, throw some in. Make it yours. Then, you’ll have your own guacamole recipe too. 

(Click here for printable recipe)

Cara's Spicy Corn Dip

When Cara first set out this corn dip at one of her parties a few years ago, I’m sure I was polite enough not to make a face. Well, pretty sure. You see… this is not a good looking dip. It’s white and lumpy and just doesn’t have much, if any, appetite appeal. However, if you remember what your mother taught you about not judging a book by its cover and just taste it—you’ll find that true tastiness is all that matters. This is an addictive dip. It’s not a healthy dip. And when you look at the ingredients, it doesn’t even sound good. But it is. Trust me.

Ingredients

2 (11oz )cans of Mexicorn, drained

1 (7oz) can of diced green chiles

3 Serrano or jalapeño peppers

4 green onions, chopped

1 cup mayonnaise

1 container (8oz) sour cream

1 ¼ cups shredded cheese

Tortilla chips

There really aren’t any directions, you just mix everything up and serve with the chips. But here are a few pointers:

1. The Mexicorn is usually in the canned veggie section and it’s really just corn with peppers. So if it doesn’t say “Mexicorn” don’t freak out.

2. Check your peppers for hotness. If they are really spicy just use two full and one without the seeds.

3. Scoopable tortilla chips are the best bet for controlling this dip and getting a good bite.

And that’s all there is to it. Really simple. Really good. Really ugly.

(Click here for printable recipes)

Pimento Cheese

I was so excited to try this recipe and it did not disappoint. First, I love pimento cheese! Second, I got the recipe from NPR, which I just thought was interesting. Third, it gave me the opportunity to use my food processor for the first time. I tried the make the picture a little "artsy" since pimento cheese is not the most attractive food. And by artsy, I just mean the picture was purposely slanted.



2 bags of shredded 8oz sharp cheddar cheese
1 bag of shredded 8 oz Monterey Jack cheese
2 kosher dill pickles
2 or 3 cloves of garlic (Beware!! I used 1 large garlic clove & 1 small one and it was some serious garlic for the recipe)
1 4-ounce jar of pimentos, drained

Cut all ingredients except the cheese & pimentos into large chunks. Place all ingredients in a food processor and pulse just long enough to roughly chop. Do not puree the ingredients, just make them pliable for the next step. I have a 9 cup Food Processor and it didn't all fit. I would recommend breaking up the recipe into two batches to run through the Food Processor.

Put in large bowl and mix with about 3 healthy tablespoons of mayonnaise.

(Click here for printable recipe)