Copycat Winger's Sticky Fingers

my husband absolutely loved these! i really liked them too. i would like to try the sauce on a hamburger. i am also going to try the sauce with grilled chicken, and homemade chicken fingers. oh and my husband also suggested the sauce would go well as a chinese chicken dish served with rice. i think i'll try this sauce with this recipe and this recipe. if you keep a bag of breaded chicken tenders on hand in the freezer, its a great quick fix recipe!


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Winger's Copy Cat Sauce for sticky fingers (or what ever you like it on)
recipe found at real mom kitchen

**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves ( I brought it to a boil and let it boil for a minute or two). That's it.
You can use it to coat wings, popcorn chicken, etc. I used Tyson breaded chicken strips. You can get a big box of them at Sam's Club or just get them at your local grocery store. Once you chicken is cooked pour sauce over or put chicken in a container with a lid, pour sauce over the chicken, cover with the lid and shake to coat chicken in the sauce.

Ranch Dipping Sauce

1 pk Hidden Valley Ranch Dressing

Make according to package directions, except substitute buttermilk for the milk.

sweet and sour chicken

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Sweet and Sour Chicken
recipe found at my kitchen cafe

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

chicken crunch

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Chicken Crunch
recipe found at ksl


Ingredients:
• 6 boneless/skinless chicken breast halves cut into bit size pieces
• 2 cups Captain Crunch Cereal
• 1/2 cup Corn Flakes
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 egg, beaten
• 1 cup milk
• Canola Oil


Method:

1. Cut up chicken breast halves into bite size pieces. (Hint: Chicken Breasts cut easier when semi-frozen)
2. Crush the Corn flakes and Captain Crunch Cereal, in a Ziploc bag, with a rolling pin.
3. Combine dry ingredients in a deep dish or pie tin and mix well.
4. Mix together, beaten egg and 1 C of milk in a bowl.
5. Dump chicken bites into the liquid first and then using a slotted spoon, put into the dry ingredients. Stir them, so they are well coated.
6. Heat oil in a frying pan to 375 degrees and fry for 4-6 minutes or until golden brown.
7. For the "Less Fat" inclined cook, follow the same instructions, however, don't fry in oil, but heat up the oven to 350 degrees and bake for 20 minutes until crispy.


Tangy Mustard Sauce
Ingredients:
• 4 Tbs. Grey Poupon country style mustard
• 6 Tbs. mayonnaise
• 2 tsp. yellow mustard
• 2 tsp. creamy style horseradish sauce
• 2 tsp. honey

honey lime chicken enchiladas

Honey Lime Chicken Enchiladas
recipe adapted from real mom kitchen

6 tablespoons honey (might try using slightly less next time)
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I cooked mine the day before in a crock pot with chix broth)
8-10 flour tortillas (I made 7, I really filled the shells)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Southwestern egg rolls

this is another recipe i tried recently that was really good. i adapted it a little from the original. we used leftover steak in place of the chicken but i would like to try it with chicken sometime too.


Southwestern Egg Rolls

Ingredients:
•3 cups grilled steak, cubed
•2 tablespoons red bell pepper, minced
•2 tablespoons green onion, minced
•1/2 cup frozen corn
•1/4 cup canned black beans, drained and rinsed (opt.)
•2 tablespoons diced jalepenos
•1-2 tablespoon cilantro, minced
•1/2 teaspoon cumin
•1/2 teaspoon chili powder
•1/4 teaspoon salt
•dash of cayenne
•3/4 cup Monterey Jack cheese, shredded
•5 8" flour tortillas


Method:
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender
Mix steak into the pan with onion and red pepper. Mix in corn, black beans, cilantro, jalapeno peppers, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

OR

Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.

Avocado Ranch Dipping Sauce

Ingredients:
•1/4 cup smashed, fresh avocado (about half of an avocado)
•1/4 cup mayonnaise
•1/4 cup sour cream
•1 tablespoon buttermilk
•1 1/2 teaspoons white vinegar
•1/8 teaspoon salt
•1/8 teaspoon dried parsley
•1/8 teaspoon onion powder
•dash dried dill weed
•dash garlic powder
•dash pepper

Method:
Smash avocado. Combine all ingredients and mix well. Keep refrigerated.