Lemon Roasted Artichokes

Serves: 4 people
Cooking Time: 1.15 hours

4 whole large artichokes
3 lemons
1 pack Italian dressing mix
2 cloves garlic, minced
5 tbsp olive oil

Preheat the oven to 425 degrees. Wash the artichoke and then using a serrated knife, cut the artichoke open in half and remove hairs from the choke. Cover a baking sheet with heavy-duty foil and then place the artichokes face-up onto the sheet. Next juice one lemon into a bowl and add the minced garlic, olive oil and Italian dressing mix. Stir together well and then apply the dressing to the top of each artichoke. With the remaining two lemons cut off there top and bottom and then cut each lemon into 4 rings as a garnish for each artichoke. Roast for 55 minutes in the oven. Enjoy hot and finish with a squeeze of the garnish lemon to add a burst of flavor to this appetizer.


Curry Deviled Eggs

Serves: 10-12 people as a appetizer
Cooking Time: 25-30 minutes

12 Egg Carton of Large Eggs
4 Tablespoons Light Mayonnaise
1 Tablespoons Minced Cilantro
¼ Teaspoon Sriracha Chili Sauce
3 Teaspoons Mild Curry Powder
¼ Teaspoon Salt & Pepper
Optional Garnish: Cilantro leafs

Begin by hard-boiling the eggs and then placing them in a bath of ice water to chill. Once cool, peal off the shells and cut the eggs in half-length wise and carefully separate the yokes into a bowl and the egg whites onto a platter. Now add the mayonnaise, cilantro, curry powder, sriracha, salt and pepper to the egg yokes and mash together with a fork. Place the egg yoke mixture into a quart size plastic bag and cut a small portion of the corner tip off making a pastry bag. Now squeeze egg yoke mixture into the center of the egg whites. Serve chilled perfect for an appetizer or a must have item on your Easter buffet or a Superbowl Sunday Party!!

Deviled Egg Image Recipe

Grilled Sweet Chili Chicken Wings

Servers: 4 to 6 people
Cooking Time: 2 Hour

3 pounds Chicken Wings

3 Tablespoons Garlic
3 Tablespoons Ginger
2 Tablespoons Tum Yum Paste (optional)
5-ounce Kikkoman Tempura Sauce
12-ounce bottle of Mae Ploy Sweet Chili Sauce
2 Tablespoons Fish Sauce
1 Bunch Cilantro

Place all marinade ingredients into a blender and blend until smooth. In a large bowl or pan evenly incorporate half of the marinade over the chicken wings and mix well. Reserve the remaining marinade for later. Place the marinated wings back in refrigerator for one hour. For best tasting wings marinate over night. Preheat the grill to medium-high heat. Grilled chicken wings tend to flare up quite a bit on the grill, so it’s a good idea to get a squirt bottle and fill it with water (or glass of water ready) just in case. If you see a flare-up, just squirt it down with a little water so it doesn’t char the wings. A squirt bottle is the favorite tool of many grillers I know! Pick up a cheap one at the supermarket if you don’t have one already, it’s the cheapest and most important tool you can have near the grill for these more fatty meats.

Grill over medium high heat until crisp and lightly charred about 20 minutes. While grilling preheat oven to 400 degrees, Once you achieved a nice grill marks, place wings in a oven safe dish and pour remaining marinade over wings and place in oven to cook for another 20 minutes or until well cooked. Serve with your favorite side dishes such as brown rice or potato salad.