Recipe Ingredients:

• 1 clove garlic, peeled and halved
• 1 cup acidic white wine, such as sauvignon blanc
• 2 tablespoons fruit-based brandy, such as applejack
• 1 tablespoon freshly squeezed lemon juice
• 2 1/2 cups grated Emmenthaler cheese
• 2 cups grated Gruyere cheese
• 1 cup grated Gouda cheese
• 1 tablespoon cornstarch
• 1/4 teaspoon freshly ground white pepper
• 1/2 teaspoon prepared horseradish
• Bread, for serving

How To Make Fondue Recipe?

1. Rub the pot with garlic: Cut the garlic clove in half and rub it all over the inside of a small Dutch oven or heavy saucepan (about 2-litre / 2-quart size). This adds subtle aroma.
2. Warm the liquids: Add the wine, brandy, and lemon juice to the pot. Place over medium heat and warm until it reaches 57°C / 135°F, or just starts to steam—don’t let it boil.
3. Toss the cheese with starch: In a large bowl, combine the grated Emmenthaler, Gruyère, and Gouda. Sprinkle with cornstarch and white pepper, then toss until evenly coated.
4. Stir in the cheese gradually: Once the liquid is hot, reduce heat slightly. Add the cheese mixture a handful at a time, stirring gently with a spatula. Wait until mostly melted before adding more.
5. Whisk until smooth and glossy: When all the cheese is in, raise the heat just a bit and switch to a whisk. Stir constantly until the fondue becomes smooth, lightens in colour, and flows easily.
6. Add horseradish and finish: Whisk in the horseradish and continue stirring for another 5 minutes. The fondue is ready when it ribbons off the whisk and coils on the surface before sinking.
7.  Serve hot with bread: Remove from heat, cover, and bring to the table. Serve warm with toasted bread cubes or torn pieces of sourdough, challah, or pumpernickel.

Recipe Tips

• Use cheese at room temperature : Cold cheese melts unevenly and can make the fondue lumpy. Take it out of the fridge at least 30 minutes before starting.
• Grate the cheese finely : Fine shreds melt faster and smoother. Avoid chunks or thick slices—they’ll clump and take longer to blend.
• Don’t let the wine boil : Boiling can cause the cheese to separate. Heat it gently until just steaming (about 135°F / 57°C).
• Add cheese slowly : Always stir in a handful at a time. Let each batch melt almost fully before adding the next for a smooth, creamy texture.
• Whisk until it ribbons : The fondue is ready when it falls off the whisk in a ribbon and coils on the surface before sinking. That’s your sign it’s perfectly melted and ready to serve.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover cheese fondue cool completely to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Reheat: Place the fondue in a microwave-safe bowl. Heat on medium power in 30-second bursts, stirring in between, until smooth and fully warmed through.

Nutrition Facts

• Calories: 253.5 kcal​
• Total Fat: 13.47 g​
• Saturated Fat: 8.72 g​
• Cholesterol: 45 mg​
• Sodium: 132 mg​
• Potassium: 105 mg​
• Total Carbohydrate: 3.77 g​
• Dietary Fiber: 0 g​
• Sugars: Data not specified​
• Protein: 14.23 g

Check out More Recipes:

• Alton Brown Deep-Fried Pickles
• Alton Brown 5-Pepper Deviled Eggs
• Alton Brown Toaster Oven Chicken Wings

Alton Brown Fondue Recipe

Author: Hamdi Saidani Cooking Method: Cuisine:Swiss Courses:Appetizer Recipe Keys: A Alton Brown Fondue Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 6 minutesCalories:253 kcal

Description

This delicious cheese fondue from Alton Brown is a quick and creamy dish perfect for sharing. It’s easy to make with everyday cheeses like Gouda and Gruyère, and you can swap in what you have on hand. A splash of brandy and a touch of horseradish give it a rich, irresistible twist.

Ingredients

• 1 clove garlic, peeled and halved
• 1 cup acidic white wine, such as sauvignon blanc
• 2 tablespoons fruit-based brandy, such as applejack
• 1 tablespoon freshly squeezed lemon juice
• 2 1/2 cups grated Emmenthaler cheese
• 2 cups grated Gruyere cheese
• 1 cup grated Gouda cheese
• 1 tablespoon cornstarch
• 1/4 teaspoon freshly ground white pepper
• 1/2 teaspoon prepared horseradish
• Bread, for serving

Instructions

1. Rub the pot with garlic: Cut the garlic clove in half and rub it all over the inside of a small Dutch oven or heavy saucepan (about 2-litre / 2-quart size). This adds subtle aroma.
2. Warm the liquids: Add the wine, brandy, and lemon juice to the pot. Place over medium heat and warm until it reaches 57°C / 135°F, or just starts to steam—don’t let it boil.
3. Toss the cheese with starch: In a large bowl, combine the grated Emmenthaler, Gruyère, and Gouda. Sprinkle with cornstarch and white pepper, then toss until evenly coated.
4. Stir in the cheese gradually: Once the liquid is hot, reduce heat slightly. Add the cheese mixture a handful at a time, stirring gently with a spatula. Wait until mostly melted before adding more.
5. Whisk until smooth and glossy: When all the cheese is in, raise the heat just a bit and switch to a whisk. Stir constantly until the fondue becomes smooth, lightens in colour, and flows easily.
6. Add horseradish and finish: Whisk in the horseradish and continue stirring for another 5 minutes. The fondue is ready when it ribbons off the whisk and coils on the surface before sinking.
7.  Serve hot with bread: Remove from heat, cover, and bring to the table. Serve warm with toasted bread cubes or torn pieces of sourdough, challah, or pumpernickel.

Notes

• Use cheese at room temperature : Cold cheese melts unevenly and can make the fondue lumpy. Take it out of the fridge at least 30 minutes before starting.
• Grate the cheese finely : Fine shreds melt faster and smoother. Avoid chunks or thick slices—they’ll clump and take longer to blend.
• Don’t let the wine boil : Boiling can cause the cheese to separate. Heat it gently until just steaming (about 135°F / 57°C).
• Add cheese slowly : Always stir in a handful at a time. Let each batch melt almost fully before adding the next for a smooth, creamy texture.
• Whisk until it ribbons : The fondue is ready when it falls off the whisk in a ribbon and coils on the surface before sinking. That’s your sign it’s perfectly melted and ready to serve.

Keywords:Alton Brown Fondue Recipe

Recipe Ingredients:

• Peanut oil
• 1 quart dill pickles
• 1 cup buttermilk
• 2 cups plain cornmeal
• 1 tablespoon kosher salt, plus more, if desired

How To Make Deep-Fried Pickles?

1. Heat the oil: Fill a 5-quart (4.7L) Dutch oven halfway with peanut oil and heat over medium-high until it reaches 200°C / 390–400°F.
2. Prep the pickles: Remove the pickles from their brine and slice them lengthwise into quarters to make spears. Lay them on a tray lined with paper towels and pat them dry to remove excess moisture.
3. Coat the pickles: Pour the buttermilk into a shallow dish. In a separate dish, mix the cornmeal and salt. Dip each pickle spear into the buttermilk, then into the cornmeal, and repeat for a double coating.
4. Fry to perfection: Carefully place 3–4 pickles at a time into the hot oil. Fry until golden brown, about 2 minutes. Adjust the heat if needed to keep the oil temperature steady.
5. Cool & season: Transfer the fried pickles to a cooling rack set over a tray and let them rest for 5 minutes. Sprinkle with extra salt if desired, then serve immediately with your favorite dipping sauce!

Recipe Tips:

• Use the right oil temperature : Keep the oil at 200°C / 390–400°F. If it’s too cool, the pickles will be greasy; too hot, and they’ll burn before crisping up.
• Pat the pickles dry : Removing excess moisture helps the coating stick better and prevents oil splatters while frying.
• Double-coat for extra crunch : Dipping the pickles in buttermilk and cornmeal twice creates a crispier, thicker coating.
• Fry in small batches : Adding too many pickles at once lowers the oil temperature, making them soggy instead of crispy.
• Let them rest before eating : Allow fried pickles to cool for 5 minutes on a wire rack to keep them crispy and prevent burning your mouth!

How To Store Leftovers?

• Let the leftover deep-fried pickles cool to room temperature. Store them in an airtight container lined with paper towels to absorb excess moisture. Keep in the fridge for up to 3 days.

Nutrition Facts

• Calories: 91​
• Total Fat: 6 g​
• Saturated Fat: 1 g​
• Cholesterol: 0 mg​
• Sodium: 172 mg​
• Total Carbohydrate: 9 g​
• Dietary Fiber: 1 g​
• Sugars: 1 g​
• Protein: 1 g

Check out More Recipes:

• Alton Brown Dill Pickles
• Alton Brown 5-Pepper Deviled Eggs
• Alton Brown Lumpia Shanghai (Filipino Spring Rolls)

Alton Brown Deep-Fried Pickles

Author: Hamdi Saidani Cooking Method:Deep Frying Cuisine:American Courses:Appetizer Recipe Keys: A Alton Brown Deep-Fried Pickles

Difficulty:BeginnerPrep time: 35 minutesCook time: 2 minutesTotal time: 37 minutesServings: 32 minutesCalories:91 kcal

Description

This crispy and delicious deep-fried pickle recipe, inspired by Alton Brown, is the ultimate snack or side! Hot, crunchy, and tangy, these golden bites come together in minutes with just a few simple ingredients. Serve them with your favorite dip for an irresistible treat—perfect for game nights, parties, or a quick craving fix!

Ingredients

• Peanut oil
• 1 quart dill pickles
• 1 cup buttermilk
• 2 cups plain cornmeal
• 1 tablespoon kosher salt, plus more, if desired

Instructions

1. Heat the oil: Fill a 5-quart (4.7L) Dutch oven halfway with peanut oil and heat over medium-high until it reaches 200°C / 390–400°F.
2. Prep the pickles: Remove the pickles from their brine and slice them lengthwise into quarters to make spears. Lay them on a tray lined with paper towels and pat them dry to remove excess moisture.
3. Coat the pickles: Pour the buttermilk into a shallow dish. In a separate dish, mix the cornmeal and salt. Dip each pickle spear into the buttermilk, then into the cornmeal, and repeat for a double coating.
4. Fry to perfection: Carefully place 3–4 pickles at a time into the hot oil. Fry until golden brown, about 2 minutes. Adjust the heat if needed to keep the oil temperature steady.
5. Cool & season: Transfer the fried pickles to a cooling rack set over a tray and let them rest for 5 minutes. Sprinkle with extra salt if desired, then serve immediately with your favorite dipping sauce!

Notes

• Use the right oil temperature : Keep the oil at 200°C / 390–400°F. If it’s too cool, the pickles will be greasy; too hot, and they’ll burn before crisping up.
• Pat the pickles dry : Removing excess moisture helps the coating stick better and prevents oil splatters while frying.
• Double-coat for extra crunch : Dipping the pickles in buttermilk and cornmeal twice creates a crispier, thicker coating.
• Fry in small batches : Adding too many pickles at once lowers the oil temperature, making them soggy instead of crispy.
• Let them rest before eating : Allow fried pickles to cool for 5 minutes on a wire rack to keep them crispy and prevent burning your mouth!

Keywords:Alton Brown Deep-Fried Pickles

Recipe Ingredients:

• 6 hard-boiled eggs, cooled and peeled
• 1/4 teaspoon kosher salt
• 1 teaspoon whole pink peppercorns, divided
• 1/2 teaspoon whole white peppercorns
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole green peppercorns
• 1/2 teaspoon brined green peppercorns, finely chopped
• 1/2 teaspoon green peppercorn brine
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard

How To Make 5-Pepper Deviled Eggs?

1. Slice the eggs: Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium mixing bowl and arrange the egg whites on a serving platter. Lightly sprinkle the egg whites with salt.
2. Grind the peppercorns: In a spice grinder, blend all the dry peppercorns (except ½ tsp of the pink peppercorns) until finely ground.
3. Make the filling: To the egg yolks, add the ground pepper blend, chopped green peppercorns, green peppercorn brine, mayonnaise, and Dijon mustard. Mash everything together with a fork until smooth and creamy.
4. Pipe the mixture: Transfer the filling to a zip-top bag, snip off a small corner, and pipe the mixture evenly into the egg white halves.
5. Garnish and chill: Coarsely grind the reserved ½ tsp of pink peppercorns and sprinkle over the eggs for garnish. Refrigerate for at least 1 hour before serving

Recipe Tips:

• Use fresh peppercorns: For the best flavor, ensure all peppercorns are fresh. Old spices can lose potency, diminishing the dish’s intended kick.​
• Grind peppercorns finely: Use a spice grinder to achieve a fine consistency. This ensures even distribution of heat and flavor throughout the filling.​
• Chill before serving: Allow the deviled eggs to chill in the refrigerator for at least 1 hour. This helps meld the flavors and firms up the filling.​
• Adjust spice to taste: If you’re sensitive to heat, consider reducing the quantity of peppercorns. Taste the filling as you mix to find your preferred spice level.​
• Pipe with precision: Using a zip-top bag with a small corner cut off allows for neat and uniform filling of the egg whites, resulting in an attractive presentation.

How To Store & Reheat Leftovers?

First, let the leftover deviled eggs cool to room temperature. Then, place them in an airtight container, ensuring they are arranged in a single layer to prevent squishing. Store in the refrigerator and consume within 2 days for optimal freshness.

Nutrition Facts

• Calories: 66​
• Total Fat: 6g​
• Saturated Fat: 1.5g​
• Cholesterol: 93mg​
• Sodium: 120mg​
• Potassium: 20mg​
• Total Carbohydrate: 0.5g​
• Dietary Fiber: 0g​
• Sugars: 0g​
• Protein: 3g

Check out More Recipes:

• Alton Brown Toaster Oven Chicken Wings
• Alton Brown Orange-Glazed Chicken Wings
• Alton Brown Lumpia Shanghai (Filipino Spring Rolls)

Alton Brown 5-Pepper Deviled Eggs

Author: Hamdi Saidani Cooking Method:Broiling Cuisine:American Courses:Appetizer Recipe Keys: A Alton Brown 5-Pepper Deviled Eggs

Difficulty:BeginnerPrep time: 15 minutesCook time: 12 minutesTotal time: 27 minutesServings: 6 minutesCalories:66 kcal

Description

This bold and creamy deviled egg recipe by Alton Brown takes a classic favorite and gives it a peppery twist! With five types of peppercorns, it’s packed with heat and flavor while staying quick and easy to make. Perfect for snacking, parties, or picnics, you can also tweak the spice level using ingredients you already have!

Ingredients

• 6 hard-boiled eggs, cooled and peeled
• 1/4 teaspoon kosher salt
• 1 teaspoon whole pink peppercorns, divided
• 1/2 teaspoon whole white peppercorns
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole green peppercorns
• 1/2 teaspoon brined green peppercorns, finely chopped
• 1/2 teaspoon green peppercorn brine
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard

Instructions

1. Slice the eggs: Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium mixing bowl and arrange the egg whites on a serving platter. Lightly sprinkle the egg whites with salt.
2. Grind the peppercorns: In a spice grinder, blend all the dry peppercorns (except ½ tsp of the pink peppercorns) until finely ground.
3. Make the filling: To the egg yolks, add the ground pepper blend, chopped green peppercorns, green peppercorn brine, mayonnaise, and Dijon mustard. Mash everything together with a fork until smooth and creamy.
4. Pipe the mixture: Transfer the filling to a zip-top bag, snip off a small corner, and pipe the mixture evenly into the egg white halves.
5. Garnish and chill: Coarsely grind the reserved ½ tsp of pink peppercorns and sprinkle over the eggs for garnish. Refrigerate for at least 1 hour before serving

Notes

• Use fresh peppercorns: For the best flavor, ensure all peppercorns are fresh. Old spices can lose potency, diminishing the dish’s intended kick.​
• Grind peppercorns finely: Use a spice grinder to achieve a fine consistency. This ensures even distribution of heat and flavor throughout the filling.​
• Chill before serving: Allow the deviled eggs to chill in the refrigerator for at least 1 hour. This helps meld the flavors and firms up the filling.​
• Adjust spice to taste: If you’re sensitive to heat, consider reducing the quantity of peppercorns. Taste the filling as you mix to find your preferred spice level.​
• Pipe with precision: Using a zip-top bag with a small corner cut off allows for neat and uniform filling of the egg whites, resulting in an attractive presentation.

Keywords:Alton Brown 5-Pepper Deviled Eggs

Recipe Ingredients:

• 2 pounds wings, drumettes and flats separated, tips saved for stock
• 2 teaspoons baking powder
• 2 teaspoons kosher salt, ground fine
• 1/2 teaspoon ground cayenne
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoke powder

AB’s Wing Sauce:

• 8 tablespoons unsalted butter
• 1 tablespoon distilled white vinegar
• 1/4 cup Louisiana Hot Sauce
• 1 teaspoon dark brown sugar
• 1 teaspoon ground cayenne
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon wasabi powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dry mustard

How To Make Toaster Oven Chicken Wings?

1. Prepare the Wings: In a small bowl, mix the baking powder, salt, cayenne, garlic powder, and smoked paprika. Pat the wings dry with paper towels and place them in a large mixing bowl. Sprinkle half of the seasoning over the wings and toss well. Add the rest and toss again to coat evenly.
2. Chill for Crispiness: Arrange the wings on a wire rack set over a baking tray. Place uncovered in the fridge for at least 8 hours (overnight is best) to help dry out the skin for extra crispiness.
3. First Roast (Low & Slow): Preheat your toaster oven to 120°C / 250°F (roast or convection setting). Spray the wire rack with cooking spray, then arrange the wings back on top. Roast for 20 minutes to start rendering the fat.
4. High-Heat Roast for Crispiness: Increase the temperature to 230°C / 450°F. Roast for 10 minutes, then rotate the tray and roast for another 10 minutes until golden and crispy.
5. Make the Wing Sauce: While the wings are roasting, melt the butter in a small saucepan over low heat. Add the vinegar, hot sauce, brown sugar, cayenne, Worcestershire sauce, wasabi powder, salt, and mustard. Whisk occasionally until fully combined (about 7–8 minutes), then remove from heat.
6. Toss & Serve: Once the wings are done, transfer them to a plate lined with paper towels for 3–5 minutes (this prevents sticking). Toss them in the warm wing sauce, then serve immediately!

Recipe Tips:

• Dry the Wings Well : Pat the wings completely dry with paper towels before seasoning. Less moisture means crispier skin when roasting!
• Use Baking Powder (Not Baking Soda!) : Baking powder helps create a golden, crispy crust by drawing out moisture. But don’t use baking soda—it will taste bitter!
• Let Them Rest in the Fridge : Refrigerate the wings uncovered for at least 8 hours (overnight is best). This removes moisture and makes them extra crispy in the oven.
• Cook Low, Then High : Start at 120°C / 250°F to render the fat, then finish at 230°C / 450°F for the perfect crispy texture. Skipping the low temp will make the skin chewy!
• Toss in Sauce at the Right Time : Let the wings rest for 3–5 minutes before tossing in the sauce. This keeps them crispy and prevents the sauce from making them soggy too fast!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken wings cool to room temperature. Then, store them in an airtight container in the fridge for up to 4 days.
• Freeze: After cooling, place the wings in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to a sealed freezer bag and store for up to 3 months.
• Reheat: Preheat the air fryer to 190°C / 375°F. Arrange the wings in a single layer and air fry for 5–7 minutes, shaking the basket halfway through, until crispy and heated through.

Nutrition Facts

• Calories: 826.6 kcal
• Total Fat: 62.6 g
• Saturated Fat: 20.5 g
• Cholesterol: 277.9 mg
• Sodium: 541.4 mg
• Potassium: 3.3 mg
• Total Carbohydrate: 0.1 g
• Dietary Fiber: 0.0 g
• Sugars: 0.0 g
• Protein: 63.1 g

Check out More Recipes:

• Alton Brown Orange-Glazed Chicken Wings
• Alton Brown Lumpia Shanghai (Filipino Spring Rolls)
• Alton Brown Beef Carpaccio

Alton Brown Toaster Oven Chicken Wings

Author: Hamdi Saidani Cooking Method:Roasting Cuisine:American Courses:Appetizer Recipe Keys: A Alton Brown Toaster Oven Chicken Wings

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesTotal time:1 hour Servings: 4 minutesCalories:827 kcal

Description

This easy toaster oven chicken wings recipe, inspired by Alton Brown, gives you crispy, flavorful wings without deep frying! Perfect for a quick snack or game day treat, these wings are seasoned to perfection and tossed in a spicy, buttery hot sauce. With just a few common ingredients, you can enjoy restaurant-quality wings at home!

Ingredients

• 2 pounds wings, drumettes and flats separated, tips saved for stock
• 2 teaspoons baking powder
• 2 teaspoons kosher salt, ground fine
• 1/2 teaspoon ground cayenne
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoke powder

AB’s Wing Sauce:

• 8 tablespoons unsalted butter
• 1 tablespoon distilled white vinegar
• 1/4 cup Louisiana Hot Sauce
• 1 teaspoon dark brown sugar
• 1 teaspoon ground cayenne
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon wasabi powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dry mustard

Instructions

1. Prepare the Wings: In a small bowl, mix the baking powder, salt, cayenne, garlic powder, and smoked paprika. Pat the wings dry with paper towels and place them in a large mixing bowl. Sprinkle half of the seasoning over the wings and toss well. Add the rest and toss again to coat evenly.
2. Chill for Crispiness: Arrange the wings on a wire rack set over a baking tray. Place uncovered in the fridge for at least 8 hours (overnight is best) to help dry out the skin for extra crispiness.
3. First Roast (Low & Slow): Preheat your toaster oven to 120°C / 250°F (roast or convection setting). Spray the wire rack with cooking spray, then arrange the wings back on top. Roast for 20 minutes to start rendering the fat.
4. High-Heat Roast for Crispiness: Increase the temperature to 230°C / 450°F. Roast for 10 minutes, then rotate the tray and roast for another 10 minutes until golden and crispy.
5. Make the Wing Sauce: While the wings are roasting, melt the butter in a small saucepan over low heat. Add the vinegar, hot sauce, brown sugar, cayenne, Worcestershire sauce, wasabi powder, salt, and mustard. Whisk occasionally until fully combined (about 7–8 minutes), then remove from heat.
6. Toss & Serve: Once the wings are done, transfer them to a plate lined with paper towels for 3–5 minutes (this prevents sticking). Toss them in the warm wing sauce, then serve immediately!

Notes

• Dry the Wings Well : Pat the wings completely dry with paper towels before seasoning. Less moisture means crispier skin when roasting!
• Use Baking Powder (Not Baking Soda!) : Baking powder helps create a golden, crispy crust by drawing out moisture. But don’t use baking soda—it will taste bitter!
• Let Them Rest in the Fridge : Refrigerate the wings uncovered for at least 8 hours (overnight is best). This removes moisture and makes them extra crispy in the oven.
• Cook Low, Then High : Start at 120°C / 250°F to render the fat, then finish at 230°C / 450°F for the perfect crispy texture. Skipping the low temp will make the skin chewy!
• Toss in Sauce at the Right Time : Let the wings rest for 3–5 minutes before tossing in the sauce. This keeps them crispy and prevents the sauce from making them soggy too fast!

Keywords:Alton Brown Toaster Oven Chicken Wings

Recipe Ingredients:

• 12 whole chicken wings
• 1 (6-ounce) can frozen orange juice concentrate
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon crushed red pepper flakes

How To Make Orange-Glazed Chicken Wings?

1. Prepare the steamer: Fill a 6-quart (5.7L) saucepan with 1 inch (2.5cm) of water and place a steamer basket inside. Cover and bring to a boil over high heat.
2. Trim and cut the wings: Remove the tips of the wings and discard or save for stock. Using kitchen shears or a sharp knife, cut the wings at the joint to separate them.
3. Steam the wings: Place the wings in the steamer basket, cover, reduce the heat to medium, and steam for 10 minutes.
4. Pat dry and chill: Remove the wings from the steamer, pat them completely dry with paper towels, and place them on a wire rack set over a baking tray lined with paper towels. Transfer to the fridge for 1 hour to help dry the skin.
5. Preheat the oven: Set the oven to 220°C / 425°F.
6. Roast the wings: Replace the paper towels with parchment paper, then move the wings from the rack onto the tray. Bake on the middle rack for 20 minutes, flip, and roast for another 20 minutes until crispy and golden brown.
7. Make the glaze: While the wings roast, combine the orange juice concentrate, hoisin sauce, soy sauce, honey, rice wine vinegar, and red pepper flakes in a small saucepan. Stir and bring to a simmer over medium-high heat. Let it reduce to about ½ cup (120ml), which takes around 5–10 minutes. Remove from heat and let cool for at least 5 minutes.
8. Coat the wings: Once out of the oven, transfer the wings to a large bowl. Pour the glaze over and toss to coat evenly.
9. Serve and enjoy: Plate the wings while warm and serve immediately. Perfect for game nights, parties, or a delicious snack!

Recipe Tips:

• Steam for Extra Juiciness : Steaming the wings before baking removes excess fat and keeps the meat juicy while making the skin crispier in the oven. Don’t skip this step!
• Pat the Wings Completely Dry – After steaming, use paper towels to remove all moisture. Dry wings help achieve that perfect crispy texture when roasting.
• Chill for Maximum Crispiness – Letting the wings rest in the fridge for an hour after steaming helps dry out the skin, making them extra crispy in the oven.
• Watch the Glaze Closely – The glaze thickens fast! Stir constantly and remove it from the heat as soon as it reduces to prevent burning or becoming too sticky.
• Toss While Hot – Coat the wings in the glaze immediately after baking while they’re still warm. This helps the sauce stick better and gives them a rich, flavorful coating.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken wings cool to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
• Freeze: After cooling, spread the wings in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 3 months.
• Reheat: Preheat the air fryer to 375°F (190°C). Arrange the wings in a single layer and cook for 5–7 minutes, shaking the basket halfway, until crispy and heated through.

Nutrition Facts

• Calories: 314​
• Total Fat: 18g​
• Saturated Fat: 8g​
• Cholesterol: 114mg​
• Sodium: 305mg​
• Potassium: 169mg​
• Total Carbohydrate: 22g​
• Dietary Fiber: 0g​
• Sugars: 19g​
• Protein: 16g

Check out More Recipes:

• Alton Brown Lumpia Shanghai (Filipino Spring Rolls)
• Alton Brown Beef Carpaccio
• Alton Brown Fried Mac And Cheese

Alton Brown Orange-Glazed Chicken Wings

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Appetizer Recipe Keys: A Alton Brown Orange-Glazed Chicken Wings

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesTotal time:1 hour Servings: 4 minutesCalories:314 kcal

Description

This delicious and easy Orange-Glazed Chicken Wings recipe from Alton Brown is the perfect balance of sweet, tangy, and slightly spicy flavors. These crispy, oven-roasted wings are coated in a sticky citrus glaze that’s packed with flavor. Perfect for game day, parties, or a quick snack, they’re made with simple ingredients you likely already have!

Ingredients

• 12 whole chicken wings
• 1 (6-ounce) can frozen orange juice concentrate
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Prepare the steamer: Fill a 6-quart (5.7L) saucepan with 1 inch (2.5cm) of water and place a steamer basket inside. Cover and bring to a boil over high heat.
2. Trim and cut the wings: Remove the tips of the wings and discard or save for stock. Using kitchen shears or a sharp knife, cut the wings at the joint to separate them.
3. Steam the wings: Place the wings in the steamer basket, cover, reduce the heat to medium, and steam for 10 minutes.
4. Pat dry and chill: Remove the wings from the steamer, pat them completely dry with paper towels, and place them on a wire rack set over a baking tray lined with paper towels. Transfer to the fridge for 1 hour to help dry the skin.
5. Preheat the oven: Set the oven to 220°C / 425°F.
6. Roast the wings: Replace the paper towels with parchment paper, then move the wings from the rack onto the tray. Bake on the middle rack for 20 minutes, flip, and roast for another 20 minutes until crispy and golden brown.
7. Make the glaze: While the wings roast, combine the orange juice concentrate, hoisin sauce, soy sauce, honey, rice wine vinegar, and red pepper flakes in a small saucepan. Stir and bring to a simmer over medium-high heat. Let it reduce to about ½ cup (120ml), which takes around 5–10 minutes. Remove from heat and let cool for at least 5 minutes.
8. Coat the wings: Once out of the oven, transfer the wings to a large bowl. Pour the glaze over and toss to coat evenly.
9. Serve and enjoy: Plate the wings while warm and serve immediately. Perfect for game nights, parties, or a delicious snack!

Notes

• Steam for Extra Juiciness : Steaming the wings before baking removes excess fat and keeps the meat juicy while making the skin crispier in the oven. Don’t skip this step!
• Pat the Wings Completely Dry – After steaming, use paper towels to remove all moisture. Dry wings help achieve that perfect crispy texture when roasting.
• Chill for Maximum Crispiness – Letting the wings rest in the fridge for an hour after steaming helps dry out the skin, making them extra crispy in the oven.
• Watch the Glaze Closely – The glaze thickens fast! Stir constantly and remove it from the heat as soon as it reduces to prevent burning or becoming too sticky.
• Toss While Hot – Coat the wings in the glaze immediately after baking while they’re still warm. This helps the sauce stick better and gives them a rich, flavorful coating.

Keywords:Alton Brown Orange-Glazed Chicken Wings

Recipe Ingredients

For the Lumpia:

• 1 pound ground pork
• 1/2 pound peeled and deveined shrimp, finely chopped
• 1/2 small yellow onion, finely chopped
• 6 cloves garlic, minced
• 2-inch piece ginger, peeled and minced
• 2 small carrots, peeled and grated on large holes of box grater
• 2 stalks Chinese celery with leaves, finely chopped
• 5 ounce canned water chestnuts, drained and minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 egg
• 40 6×6-inch spring roll wrappers
• a small bowl of water, to moisten fingers
• vegetable oil, for frying

For the Dipping Sauce:

• 1/4 cup cane vinegar
• 1 large clove garlic, finely minced
• 1 whole Thai bird chili, finely minced
• 1/4 teaspoon freshly ground black pepper

How To Make Lumpia Shanghai (Filipino Spring Rolls)?

1. Prepare the Filling: In a large mixing bowl, combine ground pork, shrimp, onion, garlic, ginger, carrots, celery, water chestnuts, salt, black pepper, soy sauce, fish sauce, and egg. Mix well using your hands or a wooden spoon. Cover and refrigerate for at least 30 minutes.
2. Roll the Lumpia: Place a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon a heaping tablespoon (about 28g / 1 oz) of filling onto the wrapper and shape it into a 7.5cm / 3-inch log. Fold the bottom corner over the filling, press to shape, then fold in the side corners. Moisten the top corner with water, then roll tightly into a cylinder. Place seam side down on a lined tray. Repeat until all filling is used (about 40 rolls).
3. Freeze for Later (Optional): If storing for future use, place the lumpia in a single layer on a tray and freeze until solid. Transfer to a resealable bag and store for up to 6 months. Fry from frozen—no need to thaw.
4. Fry the Lumpia: Pour enough vegetable oil into a heavy-bottomed, high-sided skillet to a depth of 1.25cm / ½ inch. Heat to 175°C / 350°F. Carefully place a few lumpia in the oil, ensuring they do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Maintain the oil temperature throughout.
5. Drain and Cool: Remove lumpia using tongs and transfer to a wire mesh strainer set over a heatproof bowl, positioning them upright to drain excess oil. Once drained, place on a paper towel-lined tray.
6. Prepare the Dipping Sauce: In a small bowl, stir together the cane vinegar, garlic, Thai bird chili, and black pepper.
7. Serve and Enjoy: Serve hot with the dipping sauce and enjoy crispy, flavorful lumpia fresh from the pan!

Recipe Tips:

• Keep the Wrappers Covered : Spring roll wrappers dry out quickly. Cover them with a damp cloth while rolling to keep them soft and easy to fold.
• Don’t Overfill the Rolls : Too much filling can make the lumpia burst while frying. Use about 1 tablespoon of filling and roll tightly for the best results.
• Seal Properly for a Crispy Roll : Use a little water to moisten the edges of the wrapper and press firmly to seal. This prevents oil from seeping in while frying.
• Fry at the Right Temperature : Keep the oil at 175°C / 350°F for crispy, golden lumpia. Too hot, and they’ll burn outside while staying raw inside; too cold, and they’ll absorb oil and turn soggy.
• Drain Upside Down : After frying, place lumpia in a strainer or on a rack with the open ends facing down. This helps drain excess oil and keeps them extra crispy!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Lumpia Shanghai cool to room temperature. Place them in an airtight container and store in the fridge for up to 3 days.
• Freeze: Arrange uncooked lumpia in a single layer on a tray and freeze until solid. Then, transfer to a freezer bag and store for up to 6 months.
• Reheat: Set the air fryer to 180°C / 350°F and heat the lumpia for 5–7 minutes until crispy and warm. No need to flip!

Nutrition Facts

• Calories: 205
• Total Fat: 17.1g
• Saturated Fat: Not specified
• Cholesterol: Not specified
• Sodium: 276.7mg
• Potassium: Not specified
• Total Carbohydrate: 7.7g
• Dietary Fiber: 0.9g
• Sugars: Not specified
• Protein: 5.1g

Check out More Recipes:

• Alton Brown Beef Carpaccio
• Alton Brown Sinigang (Filipino Sour Soup)
• Alton Brown Sauerbraten

Alton Brown Lumpia Shanghai (Filipino Spring Rolls)

Author: Hamdi Saidani Cooking Method:Frying Cuisine:Filipino Courses:Appetizer Recipe Keys: A Alton Brown Lumpia Shanghai (Filipino Spring Rolls)

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesTotal time: 40 minutesServings: 40 minutesCalories:205 kcal

Description

This crispy and delicious Lumpia Shanghai recipe from Alton Brown is a must-try for anyone who loves quick and easy appetizers! These golden, crunchy Filipino spring rolls are packed with savory pork and shrimp, wrapped tightly, and fried to perfection. Serve them hot with a tangy garlic vinegar dip—or switch it up with your favorite dipping sauce!

Ingredients

For the Lumpia:

• 1 pound ground pork
• 1/2 pound peeled and deveined shrimp, finely chopped
• 1/2 small yellow onion, finely chopped
• 6 cloves garlic, minced
• 2-inch piece ginger, peeled and minced
• 2 small carrots, peeled and grated on large holes of box grater
• 2 stalks Chinese celery with leaves, finely chopped
• 5 ounce canned water chestnuts, drained and minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 egg
• 40 6×6-inch spring roll wrappers
• a small bowl of water, to moisten fingers
• vegetable oil, for frying

For the Dipping Sauce:

• 1/4 cup cane vinegar
• 1 large clove garlic, finely minced
• 1 whole Thai bird chili, finely minced
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Prepare the Filling: In a large mixing bowl, combine ground pork, shrimp, onion, garlic, ginger, carrots, celery, water chestnuts, salt, black pepper, soy sauce, fish sauce, and egg. Mix well using your hands or a wooden spoon. Cover and refrigerate for at least 30 minutes.
2. Roll the Lumpia: Place a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon a heaping tablespoon (about 28g / 1 oz) of filling onto the wrapper and shape it into a 7.5cm / 3-inch log. Fold the bottom corner over the filling, press to shape, then fold in the side corners. Moisten the top corner with water, then roll tightly into a cylinder. Place seam side down on a lined tray. Repeat until all filling is used (about 40 rolls).
3. Freeze for Later (Optional): If storing for future use, place the lumpia in a single layer on a tray and freeze until solid. Transfer to a resealable bag and store for up to 6 months. Fry from frozen—no need to thaw.
4. Fry the Lumpia: Pour enough vegetable oil into a heavy-bottomed, high-sided skillet to a depth of 1.25cm / ½ inch. Heat to 175°C / 350°F. Carefully place a few lumpia in the oil, ensuring they do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Maintain the oil temperature throughout.
5. Drain and Cool: Remove lumpia using tongs and transfer to a wire mesh strainer set over a heatproof bowl, positioning them upright to drain excess oil. Once drained, place on a paper towel-lined tray.
6. Prepare the Dipping Sauce: In a small bowl, stir together the cane vinegar, garlic, Thai bird chili, and black pepper.
7. Serve and Enjoy: Serve hot with the dipping sauce and enjoy crispy, flavorful lumpia fresh from the pan!

Notes

• Keep the Wrappers Covered : Spring roll wrappers dry out quickly. Cover them with a damp cloth while rolling to keep them soft and easy to fold.
• Don’t Overfill the Rolls : Too much filling can make the lumpia burst while frying. Use about 1 tablespoon of filling and roll tightly for the best results.
• Seal Properly for a Crispy Roll : Use a little water to moisten the edges of the wrapper and press firmly to seal. This prevents oil from seeping in while frying.
• Fry at the Right Temperature : Keep the oil at 175°C / 350°F for crispy, golden lumpia. Too hot, and they’ll burn outside while staying raw inside; too cold, and they’ll absorb oil and turn soggy.
• Drain Upside Down : After frying, place lumpia in a strainer or on a rack with the open ends facing down. This helps drain excess oil and keeps them extra crispy!

Keywords:Alton Brown Lumpia Shanghai (Filipino Spring Rolls)

Recipe Ingredients:

• 1 (8- to 10-ounce) beef tenderloin, from the tip end of the roast
• 4 handfuls arugula or other mixed greens
• Your favorite vinaigrette
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Shaved Parmesan cheese

How To Make Beef Carpaccio Recipe?

1. Freeze the Beef: Wrap the beef tenderloin in plastic wrap and place it in the freezer for 2 hours until firm but not frozen solid.
2. Slice the Beef: Unwrap the tenderloin and slice it as thinly as possible (about 3–6mm / 1/8–1/4 inch thick).
3. Pound the Beef: Lay out sheets of plastic wrap, place each beef slice onto the plastic, and cover with another sheet. Gently pound the slices with a meat mallet until paper-thin. Repeat until all the beef is prepared.
4. Plate the Carpaccio: Divide the thinly pounded beef slices evenly among 4 chilled plates.
5. Prepare the Salad: Toss the arugula/rocket or mixed greens with the vinaigrette.
6. Serve: Arrange the dressed greens alongside or on top of the beef. Season with kosher salt and freshly ground black pepper, then finish with shaved Parmesan. Serve immediately.

Recipe Tips:

• Freeze for Easy Slicing : Freeze the beef for exactly 2 hours to make it firm but not too hard. This helps you slice it super thin without it falling apart.
• Use a Sharp Knife : A sharp chef’s knife or long slicing knife is a must! A dull knife will tear the meat instead of giving you clean, even slices.
• Pound Gently : When flattening the beef, use light taps with a meat mallet or the bottom of a pan. Pressing too hard will tear the meat and ruin the delicate texture.
• Chill the Plates : Serve on chilled plates to keep the beef cold and fresh. Warm plates can cause the meat to lose its texture and flavor too quickly.
• Season Just Before Serving : Add salt, pepper, and dressing right before serving to keep the beef from getting watery. A drizzle of high-quality olive oil also makes a big difference!

How To Store Leftovers?

Let the Beef Carpaccio sit at room temperature for a few minutes, but do not leave it out too long. Store any leftovers in an airtight container, layering the slices between sheets of parchment or plastic wrap. Keep in the coldest part of the fridge and consume within 24 hours for the best texture and flavor.

Nutrition Facts

• Calories: 181
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 65mg
• Potassium: Not specified
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 25g

Check out More Recipes:

• Pumpkin Pie Spice Recipe
• Hominy Casserole​
• Squash Casserole
• Green Bean Casserole

Alton Brown Beef Carpaccio

Author: Hamdi Saidani Cooking Method:No-Cook Cuisine:Italian Courses:Appetizer Recipe Keys: A Alton Brown Beef Carpaccio

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesTotal time: 15 minutesServings: 4 minutesCalories:181 kcal

Description

This easy and elegant Beef Carpaccio, inspired by Alton Brown, is a light yet flavorful dish perfect for a quick appetizer or a special occasion. Thinly sliced tender beef, dressed with a zesty vinaigrette and topped with shaved Parmesan, makes it a simple yet impressive meal. Serve with fresh greens for a refreshing, restaurant-quality experience at home!

Ingredients

• 1 (8- to 10-ounce) beef tenderloin, from the tip end of the roast
• 4 handfuls arugula or other mixed greens
• Your favorite vinaigrette
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Shaved Parmesan cheese

Instructions

1. Freeze the Beef: Wrap the beef tenderloin in plastic wrap and place it in the freezer for 2 hours until firm but not frozen solid.
2. Slice the Beef: Unwrap the tenderloin and slice it as thinly as possible (about 3–6mm / 1/8–1/4 inch thick).
3. Pound the Beef: Lay out sheets of plastic wrap, place each beef slice onto the plastic, and cover with another sheet. Gently pound the slices with a meat mallet until paper-thin. Repeat until all the beef is prepared.
4. Plate the Carpaccio: Divide the thinly pounded beef slices evenly among 4 chilled plates.
5. Prepare the Salad: Toss the arugula/rocket or mixed greens with the vinaigrette.
6. Serve: Arrange the dressed greens alongside or on top of the beef. Season with kosher salt and freshly ground black pepper, then finish with shaved Parmesan. Serve immediately.

Notes

• Freeze for Easy Slicing : Freeze the beef for exactly 2 hours to make it firm but not too hard. This helps you slice it super thin without it falling apart.
• Use a Sharp Knife : A sharp chef’s knife or long slicing knife is a must! A dull knife will tear the meat instead of giving you clean, even slices.
• Pound Gently : When flattening the beef, use light taps with a meat mallet or the bottom of a pan. Pressing too hard will tear the meat and ruin the delicate texture.
• Chill the Plates : Serve on chilled plates to keep the beef cold and fresh. Warm plates can cause the meat to lose its texture and flavor too quickly.
• Season Just Before Serving : Add salt, pepper, and dressing right before serving to keep the beef from getting watery. A drizzle of high-quality olive oil also makes a big difference!

Keywords:Alton Brown Beef Carpaccio

Ingredients Needed

For the Pickled Red Onions:

• 1 large red onion, sliced thinly
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt

For the Totchos:

• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 (28-ounce) bag frozen tater tots

For the Queso:

• 1 pound fresh chorizo, casings removed
• 1 small yellow onion, diced (about 1 cup)
• 12 ounces processed cheese (like Velveeta), cubed
• 1 (10-ounce) can diced tomatoes with green chiles (such as Rotel)
• 1 (4-ounce) can chopped green chiles

For Serving:

• 1 jalapeño, thinly sliced
• 1 (2.25-ounce) can sliced black olives, drained
• Fresh cilantro, coarsely chopped

How To Make Queso Totchos

1. Preheat the oven and prep the baking sheet: Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper to prevent sticking.
2. Pickle the onions: Place the thinly sliced red onions in a heatproof container. In a small saucepan, combine the apple cider vinegar, sugar, salt, and 1/2 cup of water. Bring it to a boil, stirring until the sugar and salt dissolve. Pour the hot liquid over the onions and press down to submerge. Let the onions cool to room temperature for about 30 minutes. Cover and set aside.
3. Prepare the totchos: In a small bowl, mix the onion powder, garlic powder, and black pepper. Spread the frozen tater tots in a single layer on the prepared baking sheet. Sprinkle the spice mixture evenly over the tots and toss them to coat. Bake for 24-26 minutes, or until crispy and golden brown.
4. Make the queso: While the totchos are baking, heat a large nonstick skillet over medium-high heat. Add the chorizo and diced yellow onion. Cook, breaking up the chorizo with a spoon, for 3-4 minutes, until browned and the onion is softened. Drain any excess fat, then return the skillet to medium-high heat. Add the processed cheese, diced tomatoes with green chiles, and chopped green chiles. Stir and cook until the cheese has melted and the queso is smooth, about 2 minutes. Keep warm.
5. Assemble the totchos: Once the totchos are crispy, divide them into two sections on the baking sheet. Spoon a generous layer of queso over the center of the tots. Top with jalapeño slices, black olives, pickled red onions, and cilantro. Add the remaining tater tots on top, then spoon another layer of queso. Finish by topping with the remaining jalapeños, olives, cilantro, and pickled red onions. Serve any leftover queso in a bowl on the side for dipping.

Recipe Tips

• Don’t Overcrowd the Tater Tots: Spread the tater tots evenly on the baking sheet to ensure they get crispy. Overcrowding will make them soggy.
• Use Fresh Chorizo for Best Flavor: Fresh chorizo adds a rich, flavorful taste to the queso. Don’t substitute with pre-cooked chorizo for the best results.
• Customize Your Toppings: Feel free to switch up the toppings! You can use jalapeños, olives, or even add some diced tomatoes for extra freshness.
• Keep the Queso Warm: Once the queso is made, keep it warm until serving. If it thickens too much, just add a splash of milk to loosen it up.
• Make Extra Pickled Onions: The pickled onions are a great addition to other dishes like tacos or sandwiches, so make more than you need!

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Queso Totchos cool down to room temperature before storing them in an airtight container in the fridge. They’ll stay fresh for up to 3 days.
• Freeze: It’s not recommended to freeze Queso Totchos, as the tater tots may become soggy when reheated. Instead, store any leftover queso in a separate container in the freezer for up to 1 month. To reheat, thaw overnight in the fridge and then warm gently on the stove or in the microwave.
• Reheating: Reheat  leftover Queso Totchos  in a 375°F oven for 10-12 minutes or microwave for 1-2 minutes; warm queso on low heat or in the microwave.

Nutrition Fact

Serving Size: 1 serving (approximately 1 cup)

• Calories: 504 kcal
• Total Fat: 31 g
• Saturated Fat: 13 g
• Cholesterol: 72 mg
• Sodium: 736 mg
• Potassium: 586 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Sugars: 1 g
• Protein: 22 g

More Pioneer Woman Recipes:

• Pioneer Woman Popcorn Chicken
• Pioneer Woman Cheeseburger Wontons
• Pioneer Woman Layered Cheeseburger Dip Recipe
• Pioneer Woman Bacon Cheeseburger Dip
• Pioneer Woman Hawaiian Roast Beef Sliders

Pioneer Woman Queso Totchos

Author: Mohamed Shili Cooking Method:Sautéing, Baking Cuisine:American Courses:Appetizers Recipe Keys: P Pioneer Woman Queso Totchos

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 30 minutesTotal time:1 hour 15 minutesServings:6 servingsCalories:504 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Pioneer Woman Queso Totchos recipe is the perfect comfort food for any occasion. Crispy tater tots smothered in creamy chorizo queso, topped with pickled red onions and fresh cilantro,it’s hot, cheesy, and customizable with your favorite ingredients. A quick and crowd-pleasing dish everyone will love!

Ingredients

For the Pickled Red Onions:

• 1 large red onion, sliced thinly
  
• 1/2 cup apple cider vinegar
  
• 2 tablespoons sugar
• 1 teaspoon kosher salt
  

For the Totchos:

• 1 1/2 teaspoons onion powder
  
• 1 teaspoon garlic powder
  
• 1 teaspoon ground black pepper
  
• 1 (28-ounce) bag frozen tater tots
  

For the Queso:

• 1 pound fresh chorizo, casings removed
  
• 1 small yellow onion, diced (about 1 cup)
  
• 12 ounces processed cheese (like Velveeta), cubed
  
• 1 (10-ounce) can diced tomatoes with green chiles (such as Rotel)
  
• 1 (4-ounce) can chopped green chiles
  

For Serving:

• 1 jalapeño, thinly sliced
  
• 1 (2.25-ounce) can sliced black olives, drained
  
• Fresh cilantro, coarsely chopped

Instructions

1. Preheat the oven and prep the baking sheet: Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper to prevent sticking.
   
2. Pickle the onions: Place the thinly sliced red onions in a heatproof container. In a small saucepan, combine the apple cider vinegar, sugar, salt, and 1/2 cup of water. Bring it to a boil, stirring until the sugar and salt dissolve. Pour the hot liquid over the onions and press down to submerge. Let the onions cool to room temperature for about 30 minutes. Cover and set aside.
3. Prepare the totchos: In a small bowl, mix the onion powder, garlic powder, and black pepper. Spread the frozen tater tots in a single layer on the prepared baking sheet. Sprinkle the spice mixture evenly over the tots and toss them to coat. Bake for 24-26 minutes, or until crispy and golden brown.
   
4. Make the queso: While the totchos are baking, heat a large nonstick skillet over medium-high heat. Add the chorizo and diced yellow onion. Cook, breaking up the chorizo with a spoon, for 3-4 minutes, until browned and the onion is softened. Drain any excess fat, then return the skillet to medium-high heat. Add the processed cheese, diced tomatoes with green chiles, and chopped green chiles. Stir and cook until the cheese has melted and the queso is smooth, about 2 minutes. Keep warm.
   
5. Assemble the totchos: Once the totchos are crispy, divide them into two sections on the baking sheet. Spoon a generous layer of queso over the center of the tots. Top with jalapeño slices, black olives, pickled red onions, and cilantro. Add the remaining tater tots on top, then spoon another layer of queso. Finish by topping with the remaining jalapeños, olives, cilantro, and pickled red onions. Serve any leftover queso in a bowl on the side for dipping.

Notes

• Don’t Overcrowd the Tater Tots: Spread the tater tots evenly on the baking sheet to ensure they get crispy. Overcrowding will make them soggy.
• Use Fresh Chorizo for Best Flavor: Fresh chorizo adds a rich, flavorful taste to the queso. Don’t substitute with pre-cooked chorizo for the best results.
• Customize Your Toppings: Feel free to switch up the toppings! You can use jalapeños, olives, or even add some diced tomatoes for extra freshness.
• Keep the Queso Warm: Once the queso is made, keep it warm until serving. If it thickens too much, just add a splash of milk to loosen it up.
• Make Extra Pickled Onions: The pickled onions are a great addition to other dishes like tacos or sandwiches, so make more than you need!

Keywords:Pioneer Woman Queso Totchos

Ingredients Needed

• 1 Tbsp. olive oil
• 8 oz. ground beef
• 2 garlic cloves, finely chopped
• 1/2 small red onion, chopped
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 cup beef broth
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can pinto beans, rinsed and drained
• 8 oz. processed cheese (such as Velveeta), cubed
• 8 oz. sharp yellow cheddar cheese, shredded (about 2 cups)
• 1/2 cup homemade or store-bought pico de gallo
• Tortilla chips, for serving

How To Make Chili Cheese Dip

1. Cook the Beef: In a large skillet, heat olive oil over medium-high heat. Once hot, add the ground beef, garlic, and onion. Season with chili powder, cumin, salt, and pepper. Cook for 3–4 minutes, breaking up the meat with a wooden spoon, until browned and cooked through.
2. Add Liquids and Beans: Stir in the beef broth, tomato sauce, and pinto beans. Bring to a simmer, then reduce the heat to medium-low. Let it cook for about 10 minutes, stirring occasionally, until the chili thickens and flavors meld. You should have around 2 1/2 cups of chili.
3. Add Cheese: Reduce the heat to low and add the cubed processed cheese, stirring until melted. Add the shredded cheddar cheese, a handful at a time, stirring after each addition until fully melted.
4. Serve: Top the dip with pico de gallo and serve with tortilla chips.

Recipe Tips

• Brown the Beef Well: Make sure to cook the ground beef thoroughly until it’s nicely browned. This adds more flavor to the dip.
• Stir Cheese in Gradually: Add the cheeses in small handfuls and stir well after each addition. This helps the cheese melt evenly for a smooth dip.
• Use Full-Fat Processed Cheese: For the creamiest dip, use full-fat processed cheese like Velveeta. It melts better and gives the dip a smooth texture.
• Adjust Spice Level: If you like your dip spicier, feel free to add a pinch of cayenne pepper or more chili powder to kick it up.
• Let the Dip Simmer: Let the chili simmer for a few minutes to blend the flavors. This makes the dip richer and more flavorful.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers chili cheese dip in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze leftovers chili cheese dip for up to 2 months in an airtight container. Thaw overnight in the fridge and reheat before serving.
• Reheating: To reheat leftovers chili cheese dip, warm the dip on the stove over low heat for 5-7 minutes, stirring occasionally, or microwave in 30-second intervals, stirring in between, until hot and creamy. Add a splash of beef broth or water if needed to restore the creamy texture.

Nutrition fact

Serving Size: 1/4 cup (approximately 71 grams)

• Calories: 140
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 280mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 6g

More Pioneer Woman Recipes:

• Pioneer Woman Popcorn Chicken
• Pioneer Woman Cheeseburger Wontons
• Pioneer Woman Layered Cheeseburger Dip Recipe
• Pioneer Woman Bacon Cheeseburger Dip
• Pioneer Woman Hawaiian Roast Beef Sliders

Pioneer Woman Chili Cheese Dip

Author: Mohamed Shili Cooking Method:Simmering Cuisine:American Courses:Appetizer Recipe Keys: P Pioneer Woman Chili Cheese Dip

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 6 minutesCalories:140 kcal Best Season:Suitable throughout the year

Description

This delicious Pioneer Woman Chili Cheese Dip is a quick and creamy appetizer perfect for any gathering. With savory ground beef, melty cheese, and a zesty kick, it’s a simple, crowd-pleasing dip you can easily customize with ingredients you have on hand. Serve with crispy tortilla chips for the ultimate snack!

Ingredients

• 1 Tbsp. olive oil
• 8 oz. ground beef
• 2 garlic cloves, finely chopped
• 1/2 small red onion, chopped
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 cup beef broth
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can pinto beans, rinsed and drained
• 8 oz. processed cheese (such as Velveeta), cubed
• 8 oz. sharp yellow cheddar cheese, shredded (about 2 cups)
• 1/2 cup homemade or store-bought pico de gallo
• Tortilla chips, for serving

Instructions

1. Cook the Beef: In a large skillet, heat olive oil over medium-high heat. Once hot, add the ground beef, garlic, and onion. Season with chili powder, cumin, salt, and pepper. Cook for 3–4 minutes, breaking up the meat with a wooden spoon, until browned and cooked through.
2. Add Liquids and Beans: Stir in the beef broth, tomato sauce, and pinto beans. Bring to a simmer, then reduce the heat to medium-low. Let it cook for about 10 minutes, stirring occasionally, until the chili thickens and flavors meld. You should have around 2 1/2 cups of chili.
3. Add Cheese: Reduce the heat to low and add the cubed processed cheese, stirring until melted. Add the shredded cheddar cheese, a handful at a time, stirring after each addition until fully melted.
4. Serve: Top the dip with pico de gallo and serve with tortilla chips.

Notes

• Brown the Beef Well: Make sure to cook the ground beef thoroughly until it’s nicely browned. This adds more flavor to the dip.
• Stir Cheese in Gradually: Add the cheeses in small handfuls and stir well after each addition. This helps the cheese melt evenly for a smooth dip.
• Use Full-Fat Processed Cheese: For the creamiest dip, use full-fat processed cheese like Velveeta. It melts better and gives the dip a smooth texture.
• Adjust Spice Level: If you like your dip spicier, feel free to add a pinch of cayenne pepper or more chili powder to kick it up.
• Let the Dip Simmer: Let the chili simmer for a few minutes to blend the flavors. This makes the dip richer and more flavorful.

Keywords:Pioneer Woman Chili Cheese Dip

Ingredients Needed

• 3 tablespoons (tbsp) ground cinnamon
• 2 teaspoons (tsp) ground ginger
• 2 teaspoons (tsp) ground nutmeg
• 1 1/2 teaspoons (tsp) ground allspice
• 1 1/2 teaspoons (tsp) ground cloves

How To Make Pumpkin Pie Spice Recipe

1. Combine the spices: In a small bowl, whisk together ground cinnamon, ginger, nutmeg, allspice, and cloves until evenly mixed.
2. Store your blend: Transfer the mixture into a small airtight jar or container to keep it fresh.
3. Use as needed: Add this homemade spice mix to pumpkin pie, lattes, oatmeal, or any fall-inspired recipe.

Recipe Tips

• Use fresh spices for the best flavor: Old spices lose their aroma and taste, so make sure your spices are fresh for a stronger, richer blend.
• Measure carefully: Use proper measuring spoons to get the right balance of flavors in your spice mix.
• Whisk thoroughly: Mixing well ensures all the spices are evenly blended for a consistent taste.
• Store in an airtight container: Keep your spice mix fresh longer by using an airtight jar, and store it in a cool, dry place.
• Customize to your taste: If you like a stronger flavor, add a little extra cinnamon or nutmeg to suit your preference.

How To Store Leftovers

Keep leftovers pumpkin pie spice in an airtight container in a cool, dry place, it doesn’t need refrigeration or freezing.

Nutrition Facts

• Calories: 6
• Total Fat: 0.3g
• Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 1mg
• Potassium: 11mg
• Total Carbohydrate: 1.8g
• Dietary Fiber: 1.1g
• Sugars: 0.1g
• Protein: 0.1g

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Pumpkin Pie Spice Recipe

Author: Mohamed Shili Cuisine:American Courses:Spice Recipe Keys: P Pumpkin Pie Spice Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time: minutesTotal time: 5 minutesServings: 6 minutesCalories:6 kcal Best Season:Suitable throughout the year

Description

This delicious Pumpkin Pie Spice recipe is quick and simple to make with everyday pantry spices. Perfect for adding warm, cozy flavors to pies, lattes, or muffins, it’s a versatile blend that’s ready in minutes. Save money and customize the mix to suit your taste with this easy homemade version!

Ingredients

• 3 tablespoons (tbsp) ground cinnamon
• 2 teaspoons (tsp) ground ginger
• 2 teaspoons (tsp) ground nutmeg
• 1 1/2 teaspoons (tsp) ground allspice
• 1 1/2 teaspoons (tsp) ground cloves

Instructions

1. Combine the spices: In a small bowl, whisk together ground cinnamon, ginger, nutmeg, allspice, and cloves until evenly mixed.
2. Store your blend: Transfer the mixture into a small airtight jar or container to keep it fresh.
3. Use as needed: Add this homemade spice mix to pumpkin pie, lattes, oatmeal, or any fall-inspired recipe.

Notes

• Use fresh spices for the best flavor: Old spices lose their aroma and taste, so make sure your spices are fresh for a stronger, richer blend.
• Measure carefully: Use proper measuring spoons to get the right balance of flavors in your spice mix.
• Whisk thoroughly: Mixing well ensures all the spices are evenly blended for a consistent taste.
• Store in an airtight container: Keep your spice mix fresh longer by using an airtight jar, and store it in a cool, dry place.
• Customize to your taste: If you like a stronger flavor, add a little extra cinnamon or nutmeg to suit your preference.

Keywords:Pumpkin Pie Spice Recipe