New & improved, courtesy of Abode! Mmmmm... the perfect addition to your party!
8 oz. Softened Cream Cheese
3/4 Cup Sour Cream
2-3 Tablespoons East Nashville Spice Co. “Original” or “Heat” All-Purpose Seasoning Blend
Blend all ingredients together until thoroughly combined. This dip can be served immediately, but gets even better with time! Refrigerate leftovers.
We love these wings for game days, holidays... or even just Wednesday! See how we spice it up below:
2 ½ pounds chicken wing sections
2 tablespoons baking powder
2-3 tablespoons East Nashville Spice Co. “Original” or “Heat” blend
Use a paper towel to pat the wings completely dry.
Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 250F.
Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
Place wings in a large bowl or a plastic zippy bag. Add the baking powder and spice, then toss to coat evenly.
Place the wings on the baking tray in a single layer- they should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
Place wings on the lower middle oven rack and bake for 30 minutes.
Move wings up to the upper middle rack and increase the oven temperature to 425F. Bake for 40 – 50 minutes, rotating the tray & flipping the wings halfway through.
Remove baking tray from the oven and let it stand for 5 minutes.
Toss wings in sauce of choice or serve sauce on the side for dipping.
Photo: courtesy of Plated Color
Here’s a filling, healthy recipe that we love from Plated Color!
INGREDIENTS:
1 acorn squash, halved and roasted
1 cup wild rice, cooked
3-5 cherry tomatoes
4 garlic cloves, crushed
Handful of pine nuts
Olive oil
Salt and pepper
1tbs butter
East Nashville Spice Co “Heat Spice” spice
STEPS:
1. Preheat the oven to 400. Cut the acorn squash in half and scoop out the seeds & guts. Place open face down in a casserole dish or rimmed roasting pan. Pour enough water in the dish to cover the surface area (so the squash won’t dry out when roasting). Roast for about 30-40 minutes, or until it’s completely soft with a fork.
2. Meanwhile, cook wild rice into a rice cooker for 50-55 minutes. I used fresh vegetable stock instead of water for added flavor and 1 tbs. butter.
3. Saute crushed garlic in olive oil in a sauce pan on medium to high heat and set aside. In the same pan, toast pine nuts until golden brown (but not burnt). Finely dice tomatoes.
4. Mix garlic and rice in a bowl. Then place the mixture in the center of the cooked squash in a soup bowl. Top with tomatoes & East Nashville Spice Co spice! Season with additional salt & pepper, if needed.