Game Day Wings

Looking to impress for your at-home game day party? If your spread usually includes a store bought bean dip or having pizza delivered it doesn’t have to be that way! Our chicken wing recipe includes pantry staples you already have at home – and plenty of time to get other party preparations done while they cook in the crock pot!  

Cilantro Sesame Sticky Wings is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now!

Cilantro Sesame Sticky Wings

# Servings: 8 Category: Appetizers

Serving Size: Pan Size: Slow cooker, baking sheet

Ingredients:

  • ½ cup brown sugar, packed
  • ⅓ cup soy sauce
  • ⅓ cup balsamic vinegar
  • ⅓ cup honey
  • 3 tablespoons minced garlic
  • 3 tablespoons Sriracha hot chili sauce or to taste
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 3 pounds chicken wings
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons sesame seeds

Directions:

Combine the brown sugar, soy sauce, vinegar, honey, minced garlic, chili sauce, ginger powder, garlic powder, onion powder and pepper in a bowl and whisk to mix well. Place the chicken wings in a slow cooker. Pour the brown sugar mixture over the chicken and toss to coat. Cook, covered, on low for 3 to 4 hours. Combine the cornstarch and water in a small bowl and whisk to mix. Pour over the chicken and stir. Cook on high for 10 to 15 minutes or until sauce is thickened. Preheat the broiler. Line a baking sheet with foil. Remove the chicken to the prepared baking sheet, reserving the sauce. Broil for 2 to 3 minutes or until the caramelized and slightly charred. Sprinkle with the cilantro and sesame seeds. Serve immediately with the reserved sauce on the side. 

To learn more or purchase your own copy of the A Century of Serving cookbook click here.
Images by Joshua Foo

Cool Down With Cocktails

Looking for a light and refreshing drink to cool down in the summer heat? Check out this recipe for Whiskey and Bubbles! The Champagne and whiskey base with a splash of lemon will give you the cool down you’ve been looking for and is the perfect drink for Labor Day Weekend! 

Whiskey and Bubbles is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now. 

Whiskey and Bubbles

# Servings: 2 Category: Beverages

Ingredients:

  • 2 teaspoons honey
  • 1 teaspoon warm water
  • 2 cups ice
  • 2 ounces whiskey
  • ½ ounce yellow Chartreuse
  • 1 ounce lemon juice
  • 2 ounces Champagne
  • 2 spiral-cut lemon twists

Directions

Combine the honey and warm water in a small dish and mix well. Fill a cocktail shaker with the ice. Add the whiskey, Chartreuse, lemon juice and honey mixture. Cover and share vigorously. Strain into 2 chilled double old-fashioned glasses or Champagne flutes. Add 1 ounce of the Champagne to each flute and stir. Place a lemon twist on the rim of each flute and serve.

The Cookbooks Are Here!

The Junior League of Omaha’s fourth cookbook, A Century of Serving: A Centennial Celebration Cookbook, has more than 200 mouthwatering recipes, from cocktails to desserts and every course in-between. This book will help you turn any meal into an occasion. Did you know, if every League member bought seven cookbooks or encouraged seven people to buy, we would hit our 2018-2019 goal? Bring one to work, your kids’ sporting event, or a friend gathering. Let’s work together to rally the Omaha community and celebrate 100 years of The Omaha Junior League!

The cookbooks are on sale now at general membership meetings and the JLO Holiday Social for $35 plus tax. You can also purchase online at https://www.jlomaha.org/cookbook/. You’ll even get a 10% discount if you purchase a case of 10, online only! Online orders should be placed by Dec. 8 to ensure delivery by the holidays.

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Here is one recipe to highlight: 

Junior League of Omaha – A Century of Serving: A Centennial Celebration Cookbook

Turtle Bars

# Servings: 3 dozen Category: Desserts

Serving Size: Pan Size: 9 x 13 baking pan

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • ½ cup butter, melted
  • 1 ½ cups pecan halves
  • ¾ cups packed brown sugar
  • ⅔ cup plus 3 tablespoons butter
  • 1 ½  cups chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine the flour, 1 cup brown sugar and ½ cup melted butter in a bowl and mix well. Press over the bottom of a 9 x 13-inch baking pan. Sprinkle with the pecans.

Combine ¾ cupbrown sugar and ⅔ cup plus 3 tablespoons butter in a heave saucepan. Bring to a boil. Boil for 1 minute, stirring constantly. Pour evenly over the pecans. Bake for 20 minutes or until bubbly and light brown. Sprinkle with the chocolate chips. Let stand to cool completely before cutting into bars.

Cooking for a Crowd

Cooking for 20 can be tricky, but every month Junior League of Omaha Board of Directors take on the challenge of providing dinner for a monthly Board meeting. When it came time for New Member Chair Bethany Banister and Communications Chair Melissa Carlberg to take their turn, they were confident the Junior League’s Toast to Omaha cookbook would be the perfect resource – and would build excitement for the upcoming release of the League’s new cookbook, to be released in conjunction with our 100th anniversary in 2019.

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“We thought soup would be a crowd-pleaser, and also figured it’d be fairly easy to transport and keep warm,” says Melissa. “Bethany and I got together, picked out some recipes that looked delicious and started planning a couple weeks before the meeting.”

Melissa made the following soup recipes:

  • Curried Pumpkin Soup, page 49
  • Upsteam Brewing Company’s Smoked Gouda Beer Soup, page 59
  • Italian Vegetable soup, page 55

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For a side, Bethany chose Ron’s Wheatfield Cornbread, page 182, and for dessert, gave Very Rich Everything Bars, page 214, a try.

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“The cornbread was super easy,” says Bethany. “I do have a suggestion for the dessert, though. Use creamy peanut butter instead of crunchy for both the base and the fudge topping. I also used salted nuts, even though the recipe called for unsalted. It seemed to cut down the richness a little!”

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Final consensus? Everything was a hit! The sausage soup was nearly gone and the beer cheese soup reheated wonderfully.  

“The Italian vegetable soup was a fairly quick, easy recipe and you can even save some time by eliminating the chopping and buying frozen spinach and carrots,” says Melissa. “I’d definitely make it again. In fact, I’d make them all again. I especially liked the Upstream beer cheese soup. I used a cheddar to supplement the Gouda, simply because it was a bit more economical for a double batch.”

Both Bethany and Melissa agree that the dinner was a success; board members all tasted several Toast to Omaha recipes for the first time and everyone seemed excited to make them again! Hopefully, it got members thinking about what they can submit for the next Junior League of Omaha cookbook!

The Cookbook Committee is currently planning for the upcoming edition, A Century of Serving, and looks forward to hosting tasting parties beginning this summer to choose the entries for the anniversary cookbook. Be on the lookout for recipes you’d be interested in submitting – and if you’d like one of the special edition Junior League of Omaha aprons, orders will be available soon at jlomaha.org.