Pull the Rip Cord Jerk Wings
Road Grill by Matt Dunnigan

Ingredients

Rub

2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons lightly packed brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground habanero or cayenne pepper
2 teaspoons ground black pepper
2 teaspoons dried thyme leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Vegetable oil for brushing
1 sprinkle Fresh cilantro and sliced lime for garnish

Wings

20 whole chicken wings (drumett and wingette attached) rinsed and patted dry

Directions

Combine all ingredients for the rub in a bowl and mix until well combined.

Rinse and pat dry the wings. Using slight pressure, rub the wings with the mixture.

Place in the refrigerator for a minimum of 2-4 hours to marinate up to overnight. Once chicken has marinated, preheat grill to medium heat 350 F (176 C). Oil grill to prevent sticking.

Place wings on grill and cook for approximately 10 minutes or until caramelized and golden brown on one side.

Flip and continue to cook another 10 -15 minutes or until fully cooked and golden brown.

Remove wings from grill, let cool slightly and serve.

Balsamic Glazed Chicken (Megan's Cooking Blog)

adapted from Weight Watchers

1/2 cup ketchup
1/4 cup balsamic vinegar
1 teaspoon oregano
6 tablespoons packed brown sugar-divided
juice of 1 lime
1 tablespoon oil
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoon salt
1 teaspoon pepper
3 1/2 pounds chicken

For the spice rub, combine 2 tablespoons brown sugar with paprika, chili powder, cumin, lime juice, oil, salt and pepper. Rub all over the chicken getting under the skin. Keep in refrigerator if left to marinade for more then an hour.

For the glaze, mix ketchup, vinegar, oregano, and 4 TBSP of brown sugar.

Grill chicken over medium heat till almost done. Glaze chicken with glaze mixture being careful not to burn. Grill until internal temp reads 165 degrees.

Muffin omelets DELICIOUS with fresh fruit
5 eggs
1/2 cup chopped cooked ham
1/2 cup (2 ounces) shredded Cheddar cheese
1/4 cup sliced scallions

Instructions
1.Preheat oven to 350 degrees F. Coat 6 muffin cups with cooking spray.

2.In a large bowl, combine all ingredients; mix well then spoon into prepared muffin cups.

3.Bake 20 to 25 minutes, or until eggs are set. Serve immediately.

CUCUMBER DILL DIP (Cooking Channel)

2 cups plain whole milk yogurt
1/4 English hothouse cucumber, small dice (about 3/4 cup)
2 tablespoons minced fresh dill
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables or pita chips for dipping.