Margarita Wings & Creamy Spinach Dip

These are recipes from Paul Kirk.

I know you will like these, Paul Kirk is the man when it comes to cooking.
I am too... but Paul just got a head start on me. (G)
Enjoy!!!

Macdaddy


Margarita Wings

2 lbs. precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
1/2 c. gold tequila or mescal
1/4 c. frozen orange juice concentrate
Grated zest of 1 lemon
Juice of 1 lemon
2 cloves garlic, minced
1/2 tsp. ground cumin
1 tsp. freshly ground coarse black pepper
1 tsp. salt
2 Tbsp. minced cilantro


Wash the wings, pat dry, and place in a large, heavy-duty reseal able plastic food bag.
In a small bowl, combine the remaining ingredients and pour the marinade over the wings in the bag.
Seal the bag and refrigerate several hours or overnight.

Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.
Drain the wings, discarding the marinade.

Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.




Creamy Spinach Dip

This dip is very popular & easy to make.

8 oz. cream cheese, cubed
5 oz. frozen chopped spinach
2 Tbsp. pimento, diced
1 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/4 c. whipping cream
2 Tbsp. Parmesan cheese, grated
2 tsp. onion, finely chopped
1/4 tsp. thyme


Combine cream cheese and cream in crock pot.
Cover and heat until cheese is melted, 30 to 60 minutes.
Add remaining ingredients.
Cover and heat 30 minutes.

Serve with raw vegetables, crackers, or bread pieces.