January when I was growing up, was the month we cleaned out the fridge with after Christmas leftovers and it was also a celebration month. There were birthdays, basketball games (in those days I cheered for IU but I saw the light and was saved of course), and football. I loved watching football with my dad. Monday night was winding down and the playoffs were happening. Now we still watch football bowl games and playoff and whatnot and because I want to watch too we got in the habit of having grazing food so I wouldn’t miss anything thing. Here are a couple of the things I keep premade in the fridge & freezer to warm up as we want them. Black Bean Dip, and Spicy chicken wraps
BLACK BEAN DIP Created because Scott loves the Desert Pepper Trading Company brand but it was expensive and hard to find. After some experimenting we have this.
INGREDIENTS
• 1 can refried black beans
• 2 TBS tomato puree
• 1 ½ TBS white vinegar
• 1to 2 TBS chipotle chili powder (Add to taste)
• 1 chili powder
• 1 clove garlic minced or ½ tsp garlic powder
• ½ tsp onion powder MIX ALL INGREDIENTS in a bowl Store in fridge up to 1 week or to fix for immediate serving transfer to a baking dish to warm @ 300 degrees until warm about 10 minutes. *Sometimes we will put a little shredded cheese on top.
SWEET AND SPICE BACON CHICKEN WRAPS This can be done as an appetizer or on as strips from a of chicken breast just adjust time to accommodate larger pieces of chicken.
INGREDIENTS 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) 1 (1-pound) package thin sliced bacon 2/3 cup firmly packed brown sugar 1/4 cup chili powder (I add ½ tsp chipotle chili powder as well) PREPARE
• Preheat oven to 350F. • Cut chicken breasts into 1-inch cubes.
• Cut each bacon slice into thirds.
• Wrap each chicken cube with bacon and secure with a wooden pick.
• Stir together brown sugar and chili powder.
• Dredge wrapped chicken in mixture.
• Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack (I prop up with toothpicks in the slits of the rack on the broiler pan.)
• Bake 350F for 30 to 35 minutes or until bacon is crisp. These are great hot out of the oven or at room temp an hour later. *If you are pre-making to freeze for later. Cook for only 20 minutes cool then freeze. To serve remove from freezer and put directly in oven rack cook for 20 minutes until bacon is crispy and chicken is done. I do test this with a quick read thermometer 165F