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Hot Chicken Wings

Yum, hot chicken wings. It’s funny, I didn’t always love them but I absolutely do these days. I think my love affair with chicken wings started when I worked at Slocum’s Tavern and Grill, way back in the mid 90’s. Yes, when I was a tiny baby. Who am I kidding?

Back to the story – Slocum’s had the best wings. They would make some wet like those in this recipe and some dry, which I actually prefer.  Some were mild and some were spicy hot. My preference . . . the hotter, the better.  In fact, you just can’t beat a wonderful plate of really crispy hot wings and a pitcher of cold beer. That is a perfect meal in my book.

This recipe will not disappoint. We all know the wing sauce is what makes the wings really tasty and this sauce is the best. It’s quite flavorful with just enough heat.

Try this recipe the next time you have a small gathering at your home or anytime you plan to sit and watch a ballgame with a few friends! Your guests will be begging for more!

Bon appétit!

Hot Chicken Wings
 
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Author:
Serves: 4
Ingredients
  • 24 Chicken wings mix of drums and flats (about 2 pounds)
  • 1 tablespoon Grapeseed oil
  • ⅓ cup Sriracha chile sauce
  • ¼ cup Malt vinegar
  • ¼ cup Soy sauce
  • 2 tablespoon Sugar
  • 2 cloves Garlic very thinly sliced
  • ¼ cup Scallion very thinly sliced
Instructions
  1. Preheat the oven to 500 degrees.
  2. Pat the wings very dry with a paper towel. Heat a large(14-inch) cast-iron skillet or two smaller cast-iron skillets over high heat until smokin' hot. Add just enough oil to coat the bottom of the pan. Using tongs, set the wings in the pan in a single layer with the meatiest side down. This will help render the fat. Cook the wings for 2 minutes, then transfer the skillet to the oven for 5 minutes. Carefully remove the skillet from the oven and, using tongs, flip the wings over. Continue baking until the wings are cooked through and the juices run clear, another 10 minutes.
  3. Combine the sriracha, vinegar, soy sauce, sugar, and garlic in a small saucepan. Bring to a boil over high heat, then cut the heat down to medium-low and simmer for 5 minutes. Pour the sauce into a large bowl and toss in 1 tablespoon of the scallions.
  4. Carefully remove the skillet from the oven and, using tongs, transfer the wings to the bowl and toss with the sauce. Transfer to a platter and garnish with the remaining 3 tablespoons scallions.
Nutrition Information
Serving size: 6 pieces Calories: 364 Fat: 13g Saturated fat: 3g Unsaturated fat: 5g Trans fat: 4g Carbohydrates: 11g Sugar: 8g Sodium: 2542mg Fiber: 1g Protein: 49g Cholesterol: 148mg

 

Mardi Gras!

“A day late and a dollar short” as my Mama might have said, but here is my contribution to the week long celebration that is known as Mardi Gras. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. Lent, as it is more commonly known, starts on Ash Wednesday (the day after Fat Tuesday), concluding 47 days later on Easter Sunday.  Whew!  Did everybody get that?

So, to commemorate Mardi Gras I made this fabulous Cajun inspired Shrimp Creole. It is quite simple and packs tons of flavor. Add a few extra dashes of Tabasco sauce to “kick it up a notch”. Paired with cooked white rice and you have a delicious meal.

Bon appétit!

Mardi Gras!
 
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Author:
Recipe type: Mains
Cuisine: Cajun
Serves: 6 servings
Ingredients
  • 2 quarts water
  • 2 pounds shrimp unpeeled
  • 1 cup onion chopped
  • 1 cup green bell pepper chopped
  • 1 tablespoon vegetable oil
  • 2 14 oz cans tomatoes drained and chopped
  • 1 6 oz can tomato paste
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon lemon pepper
  • ¼ teaspoon pepper
  • dash Tabasco sauce
  • 2 cups cooked rice
Instructions
  1. Bring water to a boil in a large Dutch oven; add shrimp and cook 3 to 4 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
  2. Saute onion and green pepper in oil. Drain. Combine tomatoes, tomato paste, bay leaf, Worcestershire, oregano, salt, lemon pepper, pepper, and Tabasco sauce in large Dutch oven. Add green pepper and onion. Simmer over low heat for about 45 minutes. Add shrimp and simmer until shrimp are heated. Ladle hot shrimp creole over hot white rice.
Nutrition Information
Serving size: ½ Cup Calories: 338 Fat: 6g Saturated fat: 1g Unsaturated fat: 2g Trans fat: 2g Carbohydrates: 36g Sugar: 5g Sodium: 479mg Fiber: 3g Protein: 35g Cholesterol: 230mg

 

It’s Soup Time!

Being a Florida girl, I have to admit I have little experience making soups but through my years of living in Atlanta, I am definitely learning. Growing up I remember Mom making Chili, of course, Beef Stew, White Bean soup (oh my, so delicious), and 4 Bean soup.  I think that was it or at least that’s all I remember. We just didn’t have that many cold days to warrant soup!  But she did manage to squeeze in a nice soup every now and then.

With all that being said, I absolutely love making soup and do it often during the colder months. This Broccoli and Cheddar soup is delicious. It thickens up quite a bit so doesn’t render itself well to left overs but you could always add a bit more chicken broth the next day to loosen it up a bit.

Although the picture above is this recipe using Mild Cheddar cheese, I prefer to use White Cheddar Cheese.  I’m just not a big of fan of “orange” cheese. If you use a White Cheddar Cheese, the soup would look like this. Now, isn’t that more appetizing?

Add a slice of crusty bread and you have a hearty, stick to your ribs, warm you up, meal!!

Bon appétit!

Broccoli Cheddar Soup
 
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Author:
Recipe type: Mains
Serves: 6 cups
Ingredients
  • 1 tablespoon butter, melted
  • ½ medium onion, chopped
  • ¼ cup butter, melted
  • ¼ cup flour
  • 2 cups half and half
  • 2 cups chicken broth
  • ½ lb. fresh broccoli (about 1 cup),finely chopped
  • 1 cup carrot, julienned
  • ¼ teaspoon nutmeg
  • 8 ounces white cheddar, grated
  • salt and pepper to taste
Instructions
  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken broth. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper and cheddar cheese. Let the cheese melt and then serve. For a smooth soup, puree it using a stick blender. (I did not do this for mine as I prefer the chunks.)
Nutrition Information
Serving size: 1¼ cups Calories: 304 Fat: 23 g Saturated fat: 14.4 g Carbohydrates: 10.7 g Sugar: 5 g Sodium: 624 mg Fiber: 1.3 g Protein: 14.3 g Cholesterol: 70 mg

 

It’s Here

Labor Day has arrived.  It’s the conclusion of the summer season as most kids have headed back to school, summer vacations have been taken, and work projects are in full swing.

But for today, it’s a time to be with family and friends to celebrate this last summer holiday.  Most folks will cook a festive meal on the backyard grill, weather permitting, grilling everything from burgers to ribs. I decided to do ribs this year and I cooked them on Sunday so I could “play” on Labor Day.

I started the night before applying a rub, of sorts.  It was a combination of paprika, garlic powder, onion powder, chili powder, brown sugar, kosher salt, cayenne pepper, black pepper, white pepper, and one secret ingredient which shall remain secret.  The measurements were quite varied as I really just liberally sprinkled here and there.  Then, into the refrigerator the ribs went to stay the night, covered in their blanket of foil.

Around noon, I pulled them out and put them into a preheated 250 degree oven. There they stayed until about 6 p.m., still wrapped in their blanket of foil. Once their baking time was over, it was on to the last step – to thwebergrille Weber grill for about ten minutes where I slathered them a few times with that delightful barbecue sauce I made the other day.  Heavenly, I say, they were just heavenly!  Probably the best ribs I’ve made to date!

Obviously the key is to pre-bake them for many hours at a slow temperature.  And then to season them properly in whichever manner you prefer.  And then to douse them with sauce or not, as you prefer.  It’s seems to be a very personal choice, much like politics. And I fear the topic would get quite heated, again, much like politics.

Therefore, no recipe today.  Just a wish to everyone to have a delightful Labor Day holiday cooking whatever pleases you and having a great time!  In the end, that’s what its all about!

Bon appétit!

Sunday Meat Loaf

I can’t think of a more comforting Sunday dinner (or supper, if you prefer) than meatloaf, mashed potatoes and green peas.  Isn’t that the best, warmest combination you can imagine?  I love it!

I remember us having meatloaf for dinner often, but not so often that you grew tired of it.  And mashed potatoes seemed to always come out of the box – yes, those instant ones, unless I helped and made them from scratch which is much preferred.  As an adult, I would never think of using instant mashed potatoes.  It’s just not the same.  This recipe is decidedly “different” than your typical homemade mashed potatoes. They go perfect with any beef, chicken, or pork.

As for the meatloaf, there are a gazillion different recipes out there but I really like this one. It is very flavorful and holds together perfectly.  Topped with the traditional ketchup/brown sugar glaze and you simply can’t go wrong.  I’ve eaten it almost every dinner this week – you know, leftovers and more leftovers – but it just gets better and better with every meal!

Try it with your family and let me know how you like it!

Bon appétit!

Meat Loaf
 
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Author:
Serves: 8
Ingredients
  • 1½ pound Ground beef
  • ¾ cup Oatmeal uncooked
  • ¼ cup Onion chopped
  • 1½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 cup Vegetable juice V-8
  • 1 Egg beaten
  • ½ cup Italian bread crumbs
  • ⅓ cup Ketchup
  • Worcestershire sauce to taste
  • 3 tablespoon Brown sugar
  • 2 teaspoon Yellow mustard
Instructions
  1. Mix brown sugar, ketchup, and yellow mustard for glaze. Set aside. Mix ground beef, oatmeal, onion, salt, pepper, V-8, egg, Italian bread crumbs, and Worcestershire (to taste).
  2. Form into loaf. Bake at 350 degrees for 1 hour, 15 minutes.
Nutrition Information
Serving size: 1 Calories: 306 Fat: 17g Saturated fat: 6g Unsaturated fat: 1g Trans fat: 7g Carbohydrates: 17g Sugar: 7g Sodium: 814mg Fiber: 1g Protein: 16g Cholesterol: 71mg

 

An Imposter

Sometimes I have a craving for fried chicken – who doesn’t?  Sometimes when that happens, I’ll just go to KFC or Publix and get a tender meal to go. I hate fryifrydaddyng but since I discovered the convenience and beauty of using a Fry Daddy, frying is so much easier and it’s not messy at all. I wouldn’t do it any other way.

It’s funny, my Mom didn’t fry much either. Well, she did some pan frying but not a lot of deep frying. And when she did, she’d use a cast iron skillet or Dutch oven. No matter what, there would be grease all over the stove top. No so with the Fry Daddy!

So, to satisfy that recent craving, I had some chicken cutlets, all the spices, and I just happened to have some buttermilk on hand. Perfect opportunity to try this recipe which is said to be very much like KFC’s recipe. I’ll let you decide if that is true or not. Regardless, it’s really good.

The beauty of fried chicken is you can have it for dinner and if there are any leftovers, it’s perfect for lunch the next day chopped on top of a mixed green salad or you can take it on a picnic.

Bon appétit!

Best Fried Chicken
 
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Author:
Serves: 6
Ingredients
  • 1 cup All purpose flour
  • 1 teaspoon Dried oregano
  • 1 teaspoon Chili powder
  • 1 teaspoon Dried sage
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried marjoram
  • 1 teaspoon Pepper
  • 2 teaspoon Salt
  • 2 tablespoon Paprika
  • 2 tablespoon Onion salt
  • 1 teaspoon Garlic powder
  • 2 tablespoon Accent
  • 1 cup Buttermilk
  • 1 Egg
  • 6 Chicken cutlets
  • Vegetable oil for frying
Instructions
  1. Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
  2. Add the flour to a separate bowl and whisk in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.
  3. Add the oil to a fryer or Dutch oven and heat to 365 F.
  4. Use a utensil to lower chicken pieces into the hot oil. Be careful not to burn yourself with the hot oil.
  5. Fry for 8 to 10 minutes until golden brown.
  6. Remove chicken and drain on paper towels or rack.
Nutrition Information
Serving size: 1 Calories: 307 Fat: 14g Saturated fat: 4g Unsaturated fat: 3g Trans fat: 5g Carbohydrates: 20g Sugar: 2g Sodium: 3253mg Fiber: 1g Protein: 24g Cholesterol: 127mg

 

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