I have a weak will when it comes to wings of any kind. Buffalo wings in particular are my guilty pleasure. I adapted the recipe from Punchbowl, making it less burning-my-mouth. The image is from the day after I baked them, so it doesn’t do these lovelies justice.
- 3/4 cup flour
- 1 teaspoons cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 20 chicken wings
- 1/2 cup melted butter
- 1/2 cup hot red pepper sauce
- Blue cheese or ranch dressing (for dipping)
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray (VERY IMPORTANT).
2. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag then shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place in the refrigerator. Refrigerate at least 1 hour.
3. Preheat the oven to 400 degrees F (200 degrees C).
4. Whisk the melted butter and hot sauce together in a small bowl. Dip the wings into the butter mixture and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
5. Serve with dressing.
Chili Mayo Sauce
I bite into a burger or sandwich and wonder what is missing. The meat is perfectly cooked, I got all the trimmings, there’s even bacon, but why does it still taste dull? That’s where condiments and spices come in. Nothing fancy required. Just a dash of chili powder or an already made salad dressing can add a ray of sunshine for the tastebuds.
Here’s a few I’ve discovered:
- Thousand Island Dressing aka “Anything Dressing” adds a sweet and tangy dimension to burgers and sandwiches
- Mayonnaise + ketchup + dash of red wine vinegar for burgers
- Tzatziki sauce is a creamy and refreshing addition to any sandwich
- Ranch – I like adding some to my mac n’ cheese
- Guacamole – versatile and delicious on anything
- Cajun spice for eggs, potatoes, and seafood
- Red pepper flakes to add a kick to any sautéed dish
- Sour cream + Mayonnaise + Chili powder + dash of lime juice for any seafood dish
- Sour cream + maple syrup for sweet potatoes
- Dijon mustard
20oz package of Extra Lean Ground Turkey (I used Jennie-O)
1 cup spinach, chopped
2 dashes of worcestershire sauce
1/4 cup of Italian breadcrumbs
1/4 cup of shredded mozzarella
salt and pepper
1. Preheat oven to 375.
2. Combine all of the ingredients in a large mixing bowl. Use hands to knead the ingredients together, about 1 minute. Form into four round patties. (Note: Patties will be very soft)
3. Brush the top part of an oven boiler pan with olive oil. Arrange the patties on the boiler pan. Bake 30 minutes, turning once. Top each patty with a slice of cheese during the last few minutes to let it melt.
Serve on a bed of sliced avocado and your usual trimmings. Maybe even try with this burger sauce: http://yumdom.com/better-burger-sauce/234830!
1lb cooked mussels
1 Tb. olive oil
1 Tb. butter
1 Tb. minced garlic
1/2 cup green onions, chopped
1 cup tomatoes, chopped
2 Tb. dry parsley
1 Tb. thyme
1 ts. Creole Seasoning
1/3 cup White Zinfandel
1/4 cup Chinese cooking wine
1. Heat olive oil and butter over medium heat in a large pot. Add greens onions and garlic. Cook for 3 minutes. Add tomatoes, parsley, thyme, creole seasoning, white zinfandel, and cooking wine. Cook until heated through.
2. Add mussels, cover the mussels with the sauce. Cover the pot, turn the heat to medium low, cook for 8 minutes or until heated through.
TIP: Use leftover sauce for pasta.
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Orange Witches’ Brew
Halloween Cheese Pizza
Back in the day my family always ate at fast food restaurants during vacations. It was quick, cheap, and delicious. Now we don’t go as often, but a few things still elicit cravings. My brother was craving chili so I found a copycat recipe for Wendy’s chili and made some adjustments.
2lb fresh ground beef
3 (8-ounce) cans of tomato sauce
1 (14.5 ounce) can of diced tomatoes
2 cans of western chili beans (or Bush’s chili beans)
1 1/2 cups white onion, chopped
1/2 cup diced celery
1/4 cup chili powder (use less for milder chili)
1 Tb Chinese curry powder
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Shredded cheddar cheese
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. Serve with fritos and shredded cheddar cheese.