Make Hot Wings That Aren’t Hot?

The phone rang at 4:30 in the afternoon. It was a beautiful Friday and I was just about to go outside to water the garden. “Honey, James wants to come over tomorrow and discuss some projects we have coming up at the office” Rick is always so nervous when his supervisor wants to discuss business at our home. “No problem. I’ll whip up something delicious for you two to snack on” I said. “Thank you, Sue. I hear he loves hot wings…” “Oh, that’s no problem! I have a wonderful recipe for those.” Little did I know that James was about to throw me a curve ball. “Great!” Rick replied with audible relief in his voice, “Just make sure they’re not hot.” “What was that? For a second there I thought you said to make hot wings that aren’t hot.” “That’s right” Rick replied, “James can’t handle hot foods.” “Wait a minute” I was starting to get a little nervous “If he doesn’t like hot food why does he like hot wings?” I could hear some voices in the background as Rick asked some of his co-workers how their supervisor could have such conflicting tastes. “They say he likes spice…whatever that means. All I know is his stomach can’t handle hot food.” Apparently I was silent a little longer than I should’ve been. “Are you there, Sue?” “Yeah, I’m here. I don’t know how I’m going to make hot wings that aren’t hot but I’ll definitely do my best.” “Thanks again, Sue. You’re a life saver!”

As I hung up the phone, my mind was racing. “Hot wings that are spicy but not hot.” As I opened my cupboard door, Kilimanjaro’s African Jerk Sauce caught my eye. “Hey! That might work! It’s got bold flavors, it’s spicy but it’s not hot.” So I grabbed the bottle and went to work. “I hope Rick doesn’t mind having hot wings tonight for dinner, too”, I thought.

When Rick came home he was presented with a plate of non-hot hot wings. “Ok, try these” I said with a mixture of excitement and cautious optimism. He picked one up and took a bite. “Wow, this is good! It’s got spice and tons of flavor but I definitely wouldn’t call it hot. I think James will like these.”

Saturday afternoon came and I had a new batch of wings made up. Rick and James were on the patio discussing business when I brought out the plate. James perked up quickly. “These are my favorite!” He said as he bit into a wing. “And they’re just how I like them. Spicy but not hot. Hey, do you think you could give me the recipe?” “Sure thing!” I quipped and ran inside to write it down.

So that’s how Kilimanjaro’s African Jerk Sauce helped me to make hot wings that aren’t hot. There really is no recipe to share since what I used was a pretty standard hot wings recipe. The only difference is I used the jerk sauce instead of  hot sauce. So if you or someone you know loves wings but doesn’t like hot food, grab a bottle of African Jerk Sauce and give this method a try!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

 

A Twist on Ginger Beef

Ginger beef is crispy strips of steak tossed with a sweet and spicy sauce. If you are a fan of Mongolian beef, you will love this recipe. Of course, I’m adding a Kilimanjaro’s Sunrise Ginger Syrup and African Jerk Sauce to give it a bit of a different flavor.

Ingredients:

Ingredients:
1lb sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup Sunrise Ginger Syrup
2 tablespoons Kilimanjaro African Jerk Sauce
Canola oil (for frying)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup sugar

Instructions:

Step 1: In a bowl add cornstarch and then gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).

Step 2: Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger syrup and jerk sauce. Stir fry for 30 seconds-1 minute.

Step 3: In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.
(Makes 2 Servings)

Enjoy this tasty twist on ginger beef!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

 

Ginger Marmalade Chicken Salad

I’ll admit it. Chicken salads are one of my all time favorite dishes and if you enjoy them as much as I do, I think you’ll find this ginger marmalade recipe out of this world! And the best part is you can have it served up and ready to eat in only 25 minutes.

Ingredients:

• 4 skinless boneless chicken breast halves
• 1/3 cup orange marmalade
• 1/4 cup Kilimanjaro Sunrise Ginger Syrup
• 1 teaspoon Dijon mustard
• 1 Tablespoon extra-virgin olive oil
• 5 teaspoons red wine vinegar
• 8 cups mixed salad greens
• 4 thin red onion slices, separated into rings (optional)

Preparation:

Place chicken on plate. Season with salt and pepper to taste.

Mix marmalade, ginger syrup and mustard in bowl. Spoon 1/4 cup of the marmalade mixture (reserving excess in separate container) over chicken and turn to coat.

Chill chicken and remaining marmalade mixture separately overnight.

Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through (about 5 minutes per side).

Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.

Whisk oil and vinegar in large bowl. Season with salt and pepper to taste.

Add salad greens, pepper strips, and chicken; toss to coat.

Top salad with red onions if so desired.

And there you have it. A delicious ginger marmalade chicken salad to titlate your taste buds! I hope you enjoy this recipe and, as always, happy cooking!

Be sure to ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

 

Ginger Lime Chicken

When you need a quick, healthy and tasty meal try this ginger lime chicken recipe. It only takes 15 minutes to prepare and it’s delicious. Enjoy!

Ingredients:

1/2 cup honey mustard

zest from 1 lime

juice from 1 lime (or 2 tbs lime juice)

1/4 cup Sunrise Ginger Syrup

1 tbs soy sauce

4 boneless, skinless chicken breasts

Directions:

Stir together soy sauce, ginger syrup, honey mustard, lime juice, and lime zest and spread over chicken breasts making sure to cover them evenly.

Broil chicken until cooked through and juices run clear- about 3 to 5 minutes on each side depending on the thickness of the chicken.

Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces

 

Grilled Hawaiian Chicken with Ginger Syrup

Hawaiian chicken is one of my favorite dishes. I just love the flavors involved and how they mingle together. So I guess it was natural for me to experiment with adding Kilimanjaro’s Sunrise Ginger Syrup to one of my Hawaiian chicken dishes. The recipe I’ll be sharing in this article went over very well at a BBQ I hosted this past weekend and all my guests wanted to know what the “something extra” was they were tasting. I told them they’d have to read my article to find out! So here is my recipe for Grilled Hawaiian  Chicken with  Ginger Syrup.

Ingredients:
* 1 lb boneless skinless chicken breast
* Enough pineapple rings to cover the chicken breast (2 or 3 should work)

Marinade:
* 1/2 cup soy sauce
* 1/4 cup rice vinegar
* 1/4 cup canola oil
* 1/4 cup brown sugar
* 1/4 cup Sunrise Ginger Syrup
* 1/2 teaspoon dry mustard

Directions
1. Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
2. Heat grill to medium-high.
3. Place chicken on grill and pineapple rings on chicken and grill until chicken is cooked through (about 5 minutes on each side depending on the thickness of the chicken).

Grilled Hawaiian Chicken with Ginger Syrup Skewers

Ingredients:
* 1 lb boneless skinless chicken breast, cut into 1-inch squares
* 2 cups fresh pineapple, cut into 1-inch squares
* 2 cups red peppers, cut into 1-inch squares

Marinade:
* 1/2 cup soy sauce
* 1/4 cup rice vinegar
* 1/4 cup canola oil
* 1/4 cup brown sugar
* 1/4 cup Sunrise Ginger Syrup
* 1/2 teaspoon dry mustard
Directions:
1. Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
2. If you are using wooden skewers, be sure to soak them in water for 2 hours.
3. Heat grill to medium-high.
4. Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.

I hope you enjoy these recipes as much as my guests and I did! Of course, we always encourage experimentation so try other flavor combinations and let us know what you come up with.

Ask your local grocer to carry Kilimanjaro’s line of gourmet sauces

 

Ginger Grilled Salmon

Salmon is probably my favorite fish to eat and I always enjoy finding new ways to prepare it. A few nights ago, I was hosting a party for some of my close friends and I decided to serve grilled salmon but I wanted it to be different than anything they’ve had before. So I grabbed my bottle of  Sunrise Ginger Syrup and got creative. Everyone loved the recipe so I thought I would share it with you. Here is my recipe for Ginger Grilled Salmon.

Ingredients

• salmon fillets
• lemon pepper to taste
• salt to taste
• 1/3 cup ginger syrup
• 1/3 cup brown sugar
• 1/3 cup water

DIRECTIONS

1. Season salmon fillets with lemon pepper and salt.
2. In a small bowl, stir together ginger syrup, brown sugar and water until sugar is dissolved. Place fish in a large resealable plastic bag with the ginger syrup mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Be sure to ask your local grocer to carry Kilimajaro Foods’ line of gourmet sauces

 

Delicious Fruit Slush with Ginger Syrup

I love experimenting with different fruit juices and coming up with new and delicious drinks. Sometimes, though, I find a fantastic recipe online and add some ginger syrup for a little spicy-sweet twist. Here is a refreshing and delicious fruit slush recipe I found:

Ingredients

• One 6-oz can of thawed lemonade concentrate
• One 6-oz can of thawed orange juice concentrate
• One 1 pound 4ounce can crushed pineapple
• One 12 ounce can of ginger ale
• One cup of sugar (sugar substitute okay)
• Three sliced bananas
• One 10 ounce package of frozen strawberries
• 1/2 cup of Kilimanjaro Sunrise Ginger Syrup

1. Combine lemonade, orange juice, ginger ale, crushed pineapple with juice, ginger syrup and sugar
2. Blend well then add bananas and strawberries.
3. Pour mixture into individual plastic cups and freeze.

This recipe will yield 24 servings.

Remove from the freezer about 15 minutes before serving.

 

Pineapple Ginger Coolers

In the heat waves of summer nothing cools and refreshes like a delicous fruit cooler. Where I live, the temperature can hit record high numbers and last Friday was one of the hottest days we’ve had all year. I was craving something refreshing so I decided to make myself a pineapple cooler to quency my thirst and cool me down. As I was gathering the ingredients, a thought struck me. Why not add a little spice to this drink? So I grabbed my bottle of Sunrise Ginger Syrup and began experimenting. What I came up with was a sweet, cool, refreshing drink with just a hint of spice. Below is my recipe for Pineapple Ginger Coolers. I hope you enjoy this great way to beat the heat.

• 1/2 fresh pineapple – peeled, cored and cut into chunks
• 2 cups pineapple juice
• 1/4 cup Sunrise Ginger Syrup
• 10 cubes ice

In a blender, combine pineapple chunks, pineapple juice and ginger syrup. Puree until smooth. Then, with the blender running, drop ice cubes one at a time into the opening in the lid of the blender. Make sure each cube is crushed before adding the next. Blend to desired texture. Serve in tall glasses and enjoy!

 

Sunrise Ginger Lime Shrimp

We love to experiment with new flavors and food combinations here at Kilimanjaro Foods and we’ve come up with a delightful shrimp recipe I think you’ll find delicious. We call this healthy, low carb dish Sunrise Ginger Lime Shrimp.

* juice of 2 limes
* 1 tablespoon dijon mustard
* 1/3 cup of Sunrise Ginger Syrup
* 1/4 cup chopped cilantro
* 2 scallions, sliced, white part only
* 2 pounds (about 36) large shrimp, cooked
* 8 cups mixed salad greens (optional)

Directions:
In a small bowl, whisk together the lime juice, mustard and Sunrise Ginger Syrup. Add the cilantro and scallions. Place the shrimp in a large, resealable plastic bag. Pour the lime/ginger juice mixture over the shrimp, coating them completely. Let the shrimp marinate in the refrigerator for at least 4-6 hours, preferably overnight. Serve chilled over a bed of the salad greens, if you are using them.

Hot recipe (simply omit salad greens)

For a tasty stir fry, mix with snow peas (1 cup) and (1/2 cup) of chopped carrots.

Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces

 

Ginger Pimm’s Cup – A Cool, Refreshing Way to Beat the Summer Heat

In 1840 Jim Pimm, a London Oyster bar owner, had the idea of mixing dry gin with liqueurs, bitters, quinine, fruit extracts and spices to create a drink he called Pimm’s No. 1. Since that time, Pimm’s No.1 has been the basis of a slew of cocktails all known as Pimm’s Cups.

A Pimm’s Cup is quite simple, really. Just combine a glass of ice, a couple of ounces of Pimm’s concoction, two to three times as much Sprite, Seven-Up, Ginger Ale, or lemonade and a garnish of lemon, lime or anything else you like. Stir it up and you now have a drink that resembles iced tea, is cool and refreshing enough to get you through even the hottest, most humid days and contains very little alcohol.

Of course, that’s the basic version of a Pimm’s Cup. You can jazz this flexible cocktail up by adding various combinations of berries and fruits and, of course, add a little spice with Kilimanjaro’s Ginger Syrup. The addition of the spicy-sweet flavor of ginger syrup will add a new dimension to this already delicious summer drink.

Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces