Whether you are gearing up for Race Week here in the Carolinas, or tailgating for your favorite sport, these stacked wings are sure to be a hit!
Super Stacked Wings – Two Ways
2 tbsp. maple syrup
2 tbsp. mustard
2-3 dashes hot sauce
½ tsp. kosher salt, divided
4 tsp. corn starch, divided
3 tbsp. honey
2 tbsp. orange juice
1 tbsp. Southwest Chipotle Seasoning Blend
3 lbs. chicken wings, divided
1. In the 3-Qt. Stack Cooker Casserole, stir together maple syrup, mustard, hot sauce, ¼ tsp. salt and 2 tsp.
corn starch. In the 1¾-Qt./1.75 L Casserole, stir together honey, orange juice, Southwest Chipotle Seasoning, remaining salt and remaining corn starch. Stack casseroles, cover and microwave on high 30 seconds.
2. Remove from microwave. Divide chicken evenly between two casseroles, stir to coat chicken in sauce.
3. Restack casseroles on top of each other. Cover and microwave on high 18 minutes or until wings are cooked through, 160 F . Remove from microwave, let stand 10 minutes before serving; sauce will thicken.
Note: Garnish with thinly sliced green onions, and make an extra serving of sauce for dipping.
And remember you can always get your own Tupperware party with me or I can come teach you this as well as the DIY seasoning to go with it.
As a mom I understand the struggles of balancing not only your work life and your home life but your children plus the struggles of life and then oh my goodness now I have to do dinner? Lol!!! Tupperware has some of the best weeknight solutions and this Citrus Herb Chicken is one of the favorite winners my hostesses request at my parties.
Citrus Herb Chicken
1/2 cup fresh basil leaves
1 green onion
2 Tbsp. flat-leaf parsley
2 Tbsp. capers
1 Tbsp. fresh lemon juice
1 clove garlic, peeled
3 Tbsp. olive oil
salt and pepper to taste
Take the first seven ingredients and place in the base of your Chop ‘N Prep (or food processor) and blend to a coarse puree. Transfer sauce to a small bowl and season with salt and pepper to taste.
Chicken and Vegetables
1 1/2 C. water
2 boneless, skinless chicken breasts
1/2 lb. fresh green beans, trimmed, or frozen whole green beans, thawed under warm running water.
1 red bell pepper, cut into strips
salt and pepper to taste
3 Tbsp. Citrus Sauce
Place water in water tray of steamer. Place chicken in base of Tupperware Smart MultiCooker, season with salt and pepper, and brush with Citrus Sauce. Place green beans and red pepper strips in Colander Tray. Microwave on high for 14 minutes, or until chicken reaches an internal temperature of 165º F. Remove chicken to serving platter and brush with more sauce. Toss the vegetables with 1 Tbsp. Citrus Sauce and serve with chicken.
So easy right?? Let me know what you think and remember you can always date your own Tupperware Party with me to see this or another great recipe in person while earning Tupperware for FREE!
To get my Fresh Product picks for your own home you can always just go to www.twcorinne.com to shop 24/7.
I had a great time this morning on WBTV’s Morning Bounce sharing Tupperware’s newest innovation that is sure to help with the pressure of fixing dinner now that school is back. (Well, any night LOL). The New Smart Multi Cooker is 4 in 1 ~ Cooking your Grains, Pasta, Meats and Veggies all at once. You can even make yummy desserts all in the microwave. Right now you can only get this amazing new product when you host a Tupperware Party, so contact me to schedule your in home or facebook party today!
Roasted Red Pepper-Feta Chicken with Pasta
Serving Size: 1 thigh + 2 cups pasta
4 boneless, skinless chicken thighs, chopped
1¼ tsp. kosher salt, divided
½ tsp. black pepper
1 cup diced yellow squash
½ cup onion, diced
2 cups farfalle pasta
½ tbsp. minced parsley (garnish)
For the sauce
2 roasted red bell peppers, roughly chopped
3 tbsp. feta cheese crumbles
1 tbsp. tomato paste
3 garlic cloves, peeled
¼ tsp. dried oregano
½ cup heavy cream
1 tsp. white vinegar
¾ tsp. kosher salt
¼ tsp. cracked black pepper
Place chicken in the shielded colander of the Tupperware® Smart Multi-Cooker, season with ½ tsp. of the salt and pepper and set aside. In the shallow colander, combine squash and onions, season with ¼ tsp. of the salt and set aside.
In the base/water reservoir of the Smart Multi-Cooker, stir together remaining salt, pasta and water (filled to the ring indentation in the base). Microwave, uncovered, on high power 3 minutes. Remove from microwave.
Place shielded colander with chicken inside base (without removing pasta). Cover with shielded cover and microwave on high power 8 minutes.
While chicken begins to cook, make the sauce. In the base of the Power Chef® System fitted with the blade attachment, combine bell pepper, feta, tomato paste, garlic, oregano, cream, vinegar, salt and pepper. Cover and pull cord until pureed.
Transfer mixture to the 2-cup/500 mL Micro Pitcher. Microwave on high power 45 seconds. Stir and microwave 45 seconds more.
Remove Smart Multi-Cooker from microwave. Place shallow colander with vegetables on top of shielded colander. Cover with shielded cover and microwave on high power 3 minutes more. Remove from microwave. Transfer chicken and vegetables to a large bowl. Drain pasta using the shielded colander and transfer to bowl with chicken and vegetables; set aside.