Winger's Dinner

My hubby's birthday was last week, and I surprised him with a Winger's Bar & Grill inspired menu. He'd been asking for wings for a while, and since that's one of his favourite places to eat in Utah, I wanted to make it as authentic as possible. I searched the web for some of the recipes, and just made up the rest. The recipes below are the ones I made, and are really just estimates. Here is the menu:

Chicken wings, this was a great recipe. The wings turned out really crispy just like they had been fried.

Winger's Original Amazing Sauce. I decided on this recipe as opposed to the Franks hot sauce recipes, since I didn't want it to be too hot for the boys.

Blue Cheese dipping sauce: 1/4 cup sour cream, 1/4 cup yogurt, Tbs chives, 1/4 cup crumble stilton cheese, salt and pepper to taste.

Potato Skins: Take small bakes potatoes, cut in half lengthways and scoop out the flesh, leaving just a little left in the skin. Top with crumbled bacon and grated cheese (you could spread pizza sauce on first if desired). Bake at a high temperature (about 400 F) until cheese is melted. Serve with sour cream and chives if desired.

Raspberry Lemonade. This was a bit hit.

Asphalt Pie: (It's impossible to get a good quality mint ice-cream in the UK, so I decided to make my own. I didn't measure the ingredients out. Maybe someday, I'll try it again, and measure the ingredients to make a real recipe. It was REALLY good).

Oreo crust: oreo crumbs, and enough melted butter to get oreo crumbs to just start to stick together. Press into a pie dish or round cake tin. Bake in oven, 350F for about 15 minutes.

Mint chocolate chip ice-cream: Mix 1/2 bar of grated mint flavoured chocolate (Lindt intense mint), with 1/2 can of sweetened condensed milk, and about 1/4 cup milk.

Whip one container of heavy cream with about 1/4 cup milk until soft peaks form. Mix a small amount of the whipped cream into the chocolate mixture until smooth, then gently fold the rest of the cream in until well combined. Pour over the cooled Oreo crust, cover and freeze until solid (a few hours at least).

Twice Baked Potatoes

This is a simple dish, and a good way to use canned tuna.

4 Large baking potatoes

1 can tuna, drained

1 large celery stalk, finely chopped

1 onion, minced

1 Tbs capers, rinsed and chopped (optional)

1 tsp dried thyme

1/4 cup grated cheddar cheese

1/4 cup grated Italian/Parmesan cheese

1/4 cup natural/plain yogurt

salt and pepper to taste

Preheat oven to 350 F/180 C. Wrap potatoes in foil, and bake for 30-45 minutes, or until potatoes are soft. Let cool, and then cut a slit across the top, leaving about 3/4" at each end. Push the ends together to open the potato.

Using a tablespoon, scoop out the flesh of the potato and place in a large bowl. Leave some flesh in the potato to help keep its shape. Repeat with all potatoes.

Mash the potato in the bowl and combine the rest of the ingredients and mix well. Season to taste. Stuff each potato with the filling, and sprinkle more grate cheese on top. Place in a baking dish, and bake for about 30 minutes, or until cheese on top is bubbly and brown.