#1 Sloooow and easy for expected guests: Chinese Five Spice Chicken Wings

#2 Quick and easy for unexpected guests: Baked Brie with Curry and Chutney

#3 Quick and easy too! : Queso Flameado con Chorizo y Salsa

#4 Slooow, then quick and easy (huh?): Italian Sausage Stuffed Mushrooms
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Chinese Five Spice Chicken Wings (or drumettes)

1 Package frozen chicken parts
Soy sauce or Teriyaki as preferred
Ginger, fresh, pickled or powdered
Chinese Five Spice Powder
Garlic, fresh grated or the stuff in a jar

Dump (yes, dump!) chicken into a casserole or lasagna dish. Spread chicken evenly.
Sprinkle Ginger, Garlic and prolific amounts of Five Spice over the chicken.
Turn chicken to evenly coat the other side with the spices.
Pour soy and/or Teriyaki over the chicken until almost covered, then cover with aluminum foil.
Place in oven at 350 degrees for at least 2 hours, turning chicken occasionally.


Baked Brie with Curry and Chutney

1 round of Brie or Camembert
Curry Powder
Mango Chutney
Raisins or Nuts (optional)

Slice the cheese round through the long way (so that you end up with two rounds half the original height).
Spoon Chutney onto the cut side of one round.
Add optional raisins and/or nuts.
Place second round on top of the chutney (cut edge to cut edge).
Roll edge of reassembled cheese in curry powder sprinkled on a plate.
Place in oven at 350 degrees for 5-10 minutes or until the cheese is runny and the chutney melts.
Serve with crackers or sliced baguette

Queso Flameado con Chorizo y Salsa

Soft, white Mexican Cheese
Chorizo Secco
Tortilla Chips
Fresh or Jar Salsa

Remove the Chorizo from its casing and sauté until crisp.
In a heatproof metal serving dish, grate or crumble the cheese.
Place cooked Chorizo on top of Cheese.
Bake at 400 degrees until fully melted (10-15 minutes).
Serve with Tortilla Chips and Salsa.

Note: Chorizo comes in two types, dry (secco) or wet (just called chorizo), I prefer the dry version but either will work perfectly well. Chorizo and Mexican cheeses are available in most markets, but the stuff from the Mexican grocery stores tastes better!


Italian Sausage Stuffed Mushrooms

2 Italian sweet sausages (roughly 1/3 pound)
1/4-tsp. fennel seeds
Pinch of red pepper flakes (optional)
1/4 tsp. finely minced yellow onion
1 peeled, minced garlic clove (Only one!?)
Olive oil as needed
1/4 cup chopped parsley
1/4 cup chopped olives (optional)
1/3 cup thick Béchamel sauce
Salt and pepper to taste
12 large white mushrooms
Good quality grated Parmesan

Remove sausage meat from casings, crumble into a skillet, sauté, season with fennel and the red pepper flakes. Remove sausage but save pan drippings.
Sauté onion and garlic in the drippings (this is where you might need to add the olive oil). Taste and season with salt and pepper as desired.
Stir olives and béchamel into the mixture and taste again (I love recipes like this)
De-stem the mushrooms, wipe them clean, and fill full with stuffing,
Arrange in a lightly oiled baking dish. Sprinkle with Parmesan cheese.
Bake at 450 degrees for 15 minutes or until bubbling. Cool (settle) for 5 minutes.

Note: This says it makes four portions (3 each) so double or triple the recipe as needed. You can do everything except the baking ahead of time. Just prepare everything and put it in the refrigerator until you hear your guest's car! Once you've taken their coats and got them drinks, it'll all be ready!