#SundaySupper: Big Game Day Recipes

Are you ready for the big game next weekend? I am! As an Auburn graduate I am a huge Cam Newton fan. Seriously, love that man (and his smile)! Not only is he an incredible athlete but he is a man making a difference in his community and in the lives of children. Even though he did leave Auburn to go to the NFL after taking us to a National Championship victory, he returned to Auburn in the off season to finish his degree. War Eagle, Cam!

But I digress.

If your team didn’t make it (my main team allegiance is the Chicago Bears) that doesn’t mean you can’t gather with friends and watch history in the making. Besides, there are always commercials and the half-time show if you don’t care about the game itself. And if none of that appeals to you, just show up for some good food! The Sunday Supper crew has a wonderful variety of recipes to create the perfect game watching menu. Thank you to T.R. Crumbley of Gluten Free Crumbley for assembling the team!

Today I’m sharing a recipe for chicken wings. To me, wings are the ultimate football watching food! (Well, that and some sort of dip.) Chicken wings aren’t hard to make at home either. Especially when you can do them in the slow cooker! Whaat? Yes, it’s true! The trick is popping them under the broiler right before serving to get them crispy. These particular wings are cooked in a Thai-inspired peanut sauce. I then garnish them with cilantro, lime wedges, and chopped peanuts. Delicious.

(P.S. Happy Birthday, Mom!)

Slow Cooker Thai Wings

Ingredients:

  • 1/2 C creamy peanut butter
  • 1/4 C soy sauce
  • 1/4 C brown sugar
  • 1-2 tbsp chili paste, to taste (I used Gourmet Garden stir-in paste)
  • 2 cloves garlic, crushed (I used 1 tsp Gourmet Garden chunky garlic stir-in paste)
  • 2-4 lb chicken wings, tips removed and wings split
  • cilantro (I used Gourmet Garden lightly dried herbs), for garnish (optional)
  • limes, for garnish (optional)
  • chopped peanuts, for garnish (optional)

Steps:

  1. Lightly grease the bowl of your slow cooker.
  2. In a small bowl, combine peanut butter, soy sauce, brown sugar, chili paste, and garlic. Adjust chili paste to taste. Pour into slow cooker.
  3. Add the wings and toss to coat all the wings in the sauce. Cook on LOW 2-4 hours.
  4. Place cooked wings on a foil lined rimmed baking sheet. Broil on HIGH for 3-5 minutes, until crispy.
  5. Garnish with cilantro, lime, and peanuts if desired.

*This recipe is adapted from Rachel at http://followinginmyshoes.com/my-recipes/sweet-n-spicy-slow-cooker-wings*

Slow Cooker Thai Wings for #SundaySupper from Sew You Think You Can Cook

Appetizers and Sides

Main Dishes

Desserts and Drinks

Plus

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#SundaySupper: Asian Cuisine

Last week my mom was in town to help out with the little man so I could have a less stressful doctor’s appointment during which I had the absolute pleasure of drinking a 10 oz bottle full of sugar for my glucose test. (I passed! Which is good, because there has been a lot of baking happening in my kitchen this month.)

I know my mom likes to keep a lighter diet than I typically cook so it’s always welcome to have my hand forced into healthier options. We had the chipotle lime shrimp and strawberry salsa for Mexican Monday and this CPK remake for a salad night, which we topped with rotisserie chicken (not pictured).

For those who might not know, CPK = California Pizza Kitchen. One of my favorite restaurants that I must return to when I go home to visit. While I am keen to have their spinach and artichoke dip as my entree I have to share the appetizer with the rest of the table, so I order a half size of one of their {quite large} amazing salads. Their Thai Crunch is one of my favorites so I was very happy to have found this Copy Cat recipe. Now all I need is to figure out their recipe for “spin dip!”

This Copy Cat salad fits in beautifully with today’s Sunday Supper theme of Asian Cuisine. (Although, I’m sure it’s far from authentic Thai.) For an impressive variety of Asian eats scroll past my recipe. A big thank you to Amy of kimchi MOM for hosting today’s cultural menu.

Copy Cat: CPK’s Thai Salad

Ingredients for the salad:

  • 1 romaine heart, thinly sliced
  • approximately 2 C shredded red cabbage
  • 3 carrots, shredded
  • 1/2 C frozen shelled edamame, thawed
  • 1 yellow bell pepper, diced
  • 3-4 scallions, sliced
  • handful fresh cilantro, chopped
  • other optional salad mix-ins: avocado, peanuts, cucumber, cooked chicken

Ingredients for the dressing:

  • 4 tbsp peanut butter
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp real maple syrup
  • 1/2 tsp dried ginger (I used Gourmet Garden lightly dried ginger)
  • 4 tbsp canola oil
  • 3-4 tbsp water

Steps:

  1. Toss all salad ingredients in a large bowl.
  2. Put peanut butter, vinegar, lime juice, soy sauce, syrup, and ginger in a blender. Blend until combined. Add in the oil and blend until combined. Add 3 tbsp water and blend until combined. Add the last tbsp water if a thinner consistency is desired.
  3. Divide salad onto serving plates and individually dress each salad as desired.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2015/06/thai-crunch-salad/*

Copy Cat CPK Asian Salad for #SundaySupper from Sew You Think You Can Cook

Small Bites

Soupy Goodness

Big Plates

On the Lighter Side

Cheers!

Oodles of Noodles

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#10DaysofTailgate: Thai Chicken Skewers

Tailgate LogoWe are now more than halfway through #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. While there are a few healthy tailgating dishes that have been shared by my fellow blogger pals, I think it’s safe to say that the majority of our posts lean a little more towards the sinful side of the diet spectrum. So today I’m going to share a healthy grilling recipe with you! (Actually, come to think of it, my post tomorrow is healthy too! So be sure to come back and check it out. I promise, I don’t plan these things.)

Today’s recipes features two of our wonderful sponsors – Gourmet Garden and FireWire Grilling.

If you’ve never used Gourmet Garden herbs before I highly encourage you give them a try. I’ve purchased their herbs before, and usually buy them instead of bunches of fresh herbs. Gourmet GardenI cannot grow anything to save my life and I can’t keep fresh herbs alive for more than a day after bringing them home from the store. So unless I need fresh herbs for garnish, I’ll buy Gourmet Garden’s herb pastes. They last in the fridge for up to 3 months and give you that fresh flavor you’re looking for.

FireWire Grilling provided their Flexible Grilling Skewers for us to try. I don’t often go crazy for grilling gadgets, but these are worth getting excited about! I’ll admit, I was hesitant. Why would you want a flexible skewer? I asked. FireWire logoWell, let me tell you (in my best infomercial voice)! Don’t you hate it when you’re putting marinated meat and veggies on a skewer and your hands are all sticky and messy? Instead, put your meat and veggies on the skewer, and put it in the bowl or bag of marinade! (Yes, you still have to wash your hands if you’re handling raw meat, sorry.) That wouldn’t be possible with a typical straight skewer – it wouldn’t fit! What I also loved about these skewers was the skewer tip – it’s not sharp yet the meat slipped on easily. Remember that bag you’re putting the skewer in? It won’t poke a hole through it. There’s also no more fear of piercing fingers!

FireWire Flexible Skewers

An Original Recipe

Thai Chicken Skewers

Ingredients:

Steps:

  1. In a bowl whisk together sugar, lime and orange juices, fish sauce, coriander, pepper, chunky garlic paste, cilantro paste, and Thai seasoning. Reserve about a 1/3 C to baste skewers with.
  2. Place chicken and onion on skewers.
  3. Marinate skewers a minimum of 30 minutes.
  4. Grill skewers 4-5 minutes on each side, or until chicken is cooked through.

*This recipe was inspired by http://www.foodandwine.com/recipes/shrimp-with-thai-lemongrass-marinade *

Thai Chicken Skewers FG1

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla
Dips
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
Mains
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Bacon Cheeseburger Soup by From Gate to Plate
Sides
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps
 Sweets
Pumpkin Bars by The Pajama Chef

And for yesterday’s tailgating fare check out Camilla’s page here.