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Bourbon-Glazed Chicken Drumettes

I’m not a big drumette person but when I do indulge I prefer bar-b-que wings over buffalo wings. Here’s a recipe that is to be a sure crowd pleaser. Buffalo wings, all grown up!

Ingredients

for Bourbon-Glazed Chicken:

  • 2 tablespoons (1/4 stick) butter
  • 1 cup chopped onion
  • 3 garlic cloves, peeled, thinly sliced
  • 1 cup bourbon, divided
  • 1 cup ketchup
  • 1/2 cup hot pepper sauce (such as Crystal)
  • 1/4 cup tomato paste
  • 3 tablespoons (packed) brown sugar
  • 30 chicken drumettes (about 4 pounds)
  • onion powder
  • garlic powder
  • salt
  • black pepper
  • Celery and carrot sticks, for serving

for Blue Cheese Dipping Sauce:

  • 1 ounce Roquefort cheese, crumbled
  • 1/3 cup nonfat Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped scallions
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon white wine vinegar
  • Juice of 1 lemon, fresh squeezed
  • Juice of 1 lime, fresh squeezed

Instructions

1. For the blue cheese dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours or overnight.

2. Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.

3. Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.

4. Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with onion powder, garlic powder, salt and pepper.

5. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.

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Key Lime Cake

Being that I live in the land where Key Lime Pie is the official state pie I am a happy camper. It is my favorite pie after all. I mean they have Key Lime everything here. Key Lime Popsicles, Key Lime Ice Cream, Key Lime Cookies, Key Lime Cheesecake,Key Lime Pie On A Stick dipped in chocolate. If it’s Key Lime they have it. So last year my husband said he wanted a Key Lime Cake for his birthday. I was like REALLY! A KEY LIME CAKE. So to not disappoint my Sweetie I began my quest to find a baker that made this specialty. And as the saying goes, “As easy as pie” I found one. So his birthday came and we got the cake. Let me just say the cake left a lot to be desired and I should have went with the idea of baking it myself. So out of total disappointment the Chef in me kicked in and I decided to Google  for  recipes. I thought the search was going to be hard but to my surprise there were loads of recipes for Key Lime Cake. I picked one out that I really loved and decided to give it a try. Boy am I glad that I did. This cake is moist and sweet and tart all rolled up in a pretty bright green package. Warning: Pucker Up! This cake has a real citrus kick.

INGREDIENTS

CAKE
1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice

GLAZE
1/2 cup key lime juice
1/2 cup confectioners’ sugar

FROSTING 
1/2 cup butter
1 (8 ounce) package cream cheese
1 tablespoon of vanilla extract
4 cups confectioners’ sugar

INSTRUCTIONS

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. While the cake is still hot, mix the key lime juice and confectioners’ sugar together. Pierce the cakes with a fork and pour the glaze all over the cakes on the cooling rack. Allow cakes to cool completely, then frost.

To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add vanilla extract and confectioners sugar. Mix well and spread over cooled cakes. Eat & Enjoy.

* CHEF’S TIP: If you do not have Real Key Limes or Real Key Lime Juice in your area just substitute it for Regular Lime juice. Happy Baking!