A plate of meatballs with wooden picks garnished with chopped herbs.

It’s all about the chicken

By Paula Dream (AKA Kale Haygood)

Well folks, by the time you are reading these recipes, the month of March is almost gone. It’s time to get into the Spring/Summer party mode. Therefore, I’m giving you some recipes to start planning your party. You will notice, they all involve chicken. And you all know how much Paula loves “chicken†(21 and up).

Enjoy these simple recipes, and I am wishing you ahead of time a great Spring season. 

And please take care our advertisers this Spring season. Keep the gay money circulating!

AUNT PEARL’S HOT CHICKEN DIP

2 eight-ounce packages cream cheese (softened and cubed)
3 cups cooked chicken, chopped
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons ground red pepper (cayenne)
1 cups buttermilk ranch dressing
½ cups panko bread crumbs
2 tablespoons butter (melted)
1 22-ounce bag frozen waffle fries
1/4 cup chopped dill pickle or dill pickle relish

Heat oven to 450 degree. Spray eight-inch square baking dish with cooking spray.

In a large bowl, stir cream cheese until smooth. Stir in chicken, cheese, pepper and ranch dressing, then sprinkle panko on top. Pour into baking dish and bake 25 to 30 minutes until edges start to turn golden brown. Remove foil; bake four to seven minutes longer until panko is golden. Meanwhile, place fries on large, rimmed baking sheet. After dip has been cooking for five minutes, place fries in oven and bake about 20 minute until done and browned. Remove dip from oven and sprinkle with chipped pickle or pickle relish, evenly. Serve with fries for dipping.

SLOW COOKER BUFFALO CHICKEN MEATBALLS

1-1/4 lbs. ground chicken
1 egg
1 cup panko bread crumbs
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon ground black pepper
1½ cups green onions, sliced thinly
1½ cups “store bought†buffalo sauce
½ cup blue cheese dressing

Preheat oven to 400 degrees. In a large bowl, combine chicken, egg, panko, salt, onion powder, pepper and 1/3 cup green onions. Mix well and roll 20 round meatballs to about 1 to 1½ inch diameter. Place on parchment lined baking sheet. Bake until the outsides of balls firm (about five minutes). Transfer meatballs to a four-quart slow cooker or slightly larger. Cover with buffalo sauce. Place lid on slow cooker on low setting for two hours. Garnish with sprinkling of remaining green onions and serve with blue cheese dressing for dipping.

COLA CHICKEN WINGS

For the wing
2 pounds chicken wings (frozen pre-cut wings and drumettes)
3 cups flour1 tablespoon salt
1 tablespoon salt
1 tablespoons ground black pepper
1 teaspoon paprika

For the sauce:
12 ounces cola
½ cup ketchup
1/4 cup hot sauce
2 tablespoons Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 quart peanut or canola oil

Add sauce ingredients to a medium saucepan; mix well. Bring to a simmer over medium heat. Simmer sauce, stirring occasionally until thickened, about 30 to 40 minutes. Set sauce aside. In large bowl combine flour, salt, pepper, and paprika. In sturdy iron skillet, pot, or wok, heat oil to 350 degrees. Add wings to flour and toss lightly ’til coated. Working in batches, fry wings until golden brown (ten to twelve minutes).Drain wings on paper towels. In a large bowl, toss wings in sauce ’til coated. Serve with ranch or blue cheese dressing for dipping.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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