Chicken Fajita Pepper Bombs

These Chicken Fajita Pepper Bombs are well ..... the bomb! They are super tasty and easy to make. Plus they are a nice spicy change from the traditional stuffed beef and Spanish rice peppers.

The small filled red peppers were really showy and would make a great fall football game day snack.

My daughter made these stuffed peppers awhile ago and she went on and on about how wonderful they were so I thought I would give it a try. Her recipe was crock pot based which only works if you are the plan ahead kind of person! So, I made up my own recipe with the intent of not making too much work for myself.

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Ingredients

6 large peppers or 12-16 small peppers
1 rotisserie chicken, shredded
1 can of black refried beans
1 box of Old El Paso Cheesy Mexican Rice
1 small can of diced Jalapenos
1/4 cup of Frontera Classic Fajita Skillet Sauce
Shredded Cheddar Cheese or Mexican blend cheese
Sour cream (optional)
Fresh diced tomatoes (optional)

Dutch Oven and Salamander dreams

All the holiday cooking made me realize that I have one item in my kitchen I could not live without, that is my Dutch Oven by Le Creuset . It is quite large and easy to braise meats, create wonderful soups and roasted chicken to die for. I use this so much I bought another one for smaller creations. As I look around my kitchen I have a lot of gadgets and spatulas. Though funny, to my surprise I always found myself using my Wusthof Chef knife, Wusthof Santoku knife and my wooden spoon. Everything else is displayed beautifully but not really touched.

As you all know we cook a lot on the grill and smoker, one of the things I would love to have is a Salamander broiler by BlueStar. Being an avid griller this is a dream item, can you imagine the crispy chicken, beautiful grouper or even crab cakes! Wow I am making myself hungry. So this is going on my wish list. I hope my husband see's it.

+Authored by Shawna Williams

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Buffalo Chicken Wings - The quest is done

I am so tired of going to restaurants ordering chicken wings and they come either so fried that the meat is dehydrated off the bone or they barely fry them and the skin is soggy. YUK! What ever happened to great wings? I like eating them at restaurants so I don't have the grease clean up, but I gave up. The cravings just got to me. I pulled out an old frying grease that my Mom and Grandmother always used and said lets do this. I haven't used this grease in years, but my Mom always had perfect fried chicken and I decided to try it. Yes, I am talking about Crisco and let me tell you the results were incredibly delicious. I found that the splatter was a lot less then my grape seed oil. It browned so evenly and kept its heat batch after batch.  I also used Footy's chicken wing sauce, it's very hot but I cut the heat by adding butter to the sauce. The flavor is classic buffalo wing sauce and I think it's the best. Funny when I moved down to Florida in the 80's Footy was a famous disc jockey down here who loved wings and this is his sauce.