Who doesn’t love boiled peanuts? Yes, I know there are some people who can’t stomach them but being from the South, I absolutely adore them!
Of course picking up a bag from a roadside stand is the ideal way to savor this Southern delicacy and is how I was introduced to boiled peanuts when I was a kid. Since then, I’ve learned to always have a roll of paper towels in the vehicle in case you come across one of those roadside stands. You just never know!
But if you aren’t in an area where that is possible, this recipe is the next best thing and it is so very easy. You just dump the washed green peanuts into the crock pot, add the water, and then the Kosher salt. Cover and then forget about them until 18 hours have passed! It couldn’t be any easier.
See the notes below if you prefer a spicier boiled peanut. You just can’t go wrong with this recipe. Perfect for afternoon TV binge watching or a baseball or football game!
1 1/2 pounds Raw peanuts 3/4 cup Kosher salt (or to taste) 14 cups water
Combine peanuts, salt, and water in a tall, oval 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
If you want to spice it up a bit, add 3 sliced jalapenos, 2 tablespoons red pepper flakes, 2 tablespoons creole seasoning and 1 tablespoon garlic powder. Yum yum!!
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!
24 Chicken wings mix of drums and flats (about 2 pounds)
1 tablespoon Grapeseed oil
1/3 cup Sriracha chile sauce
1/4 cup Malt vinegar
1/4 cup Soy sauce
2 tablespoon Sugar
2 cloves Garlic very thinly sliced
1/4 cup Scallion very thinly sliced
Preheat the oven to 500 degrees.
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.
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.
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.
Yes, heaven – to die for – can’t live without, you get the picture! And I’m talking about homemade marshmallows! I made them yesterday and finished cutting them and dusting them this morning.
While cutting them, my Greyhounds were patiently standing behind me waiting to be the taste testers. As to be expected, they loved them! I think all of us had at least three each during the testing process but in the end, we all agree, the marshmallows passed without a doubt!
They are most delightful – light and airy and yummy, yummy, good! As always, much better than store bought! And just in time for the S’more season! I have a friend who has been hosting Wine and S’more Bar parties around their beautiful outdoor fire pit. What a great idea I thought! And wouldn’t homemade marshmallows really impress your guests! They are so easy, trust me. I’d never suggest something difficult for a party. You’ll have enough to worry about that day besides how the marshmallows turn out! Remember, though, they can be made the day before!
I honestly can’t believe I’ve never made these and it’s another one of those things on my list that I’ve always wanted to make and now I have. They are super easy and as I said, the end result is well worth it. You will probably never go back to store bought mushies (that’s what I call them) once you’ve tasted these!!
My Greyhounds are hoping I don’t and that I will continue to make these wonderful sweet confections just for them! I probably will. Remember, it’s all about the dogs . . .
In a medium sized saucepan soak the gelatin in the water. After the gelatin has softened (approximately 10 minutes) add the regular sugar and then gently dissolve over low heat for approximately 8 minutes. Remove from the heat and allow to cool to room temperature. Add vanilla.
In a mixer, beat the egg whites until stiff peaks form. Then fold in the sifted confectioners’ sugar. While the mixer is on low, slowly poor in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size.
Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter (or PAM), and coat with confectioners’ sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners’ sugar.
Okay, so apparently I have no life. No life in that I’m sitting here on a Sunday morning watching Food Network (my favorite) and Trisha Yearwood’s show is on. It’s a repeat which I had seen before. She is preparing to go to an award show so is eating lightly during the day (which includes a light Waldorf chicken salad and these wonderful crackers) so she can fit into her dress. After the awards show is over, all bets are off, and she transforms the chicken salad into a delightful panini. She finishes the day with a gorgeous single serving chocolate lava cake microwaved in a mug!
But it’s the crackers that caught my eye. I’ve wanted to make homemade crackers for some time so that was all the inspiration I needed. I hopped up and ran into the kitchen and started working on my own rendition.
They are to die for, seriously, really good and worthy of a remake. That’s how I classify my recipes – if its good enough to make again OR not! And I’ll definitely be making these crackers again. Next time, I will use my pasta roller to get the dough as thin as possible.
Today, I ate some of mine with, yes, you guess it, some leftover chicken salad from the weekend and some fresh strawberries. It was a perfect light lunch!
Adapted from Trisha Yearwood’s Homemade Herbed Crackers recipe. I would definitely use my pasta roller next time to get the dough thinner than I could just rolling it. It should be as thin as you can get it!
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3 tablespoons salted butter, room temperature
1 teaspoon salt
3 teaspoons dried grated onion
3 teaspoons dried thyme
3 teaspoons dried chives
1/2 cup whole milk
1 egg white, whisked
2 tablespoon King Arthur Flour Artisan Bread Topping
Preheat the oven to 450 degrees F.seeds
Combine the all-purpose flour, whole-wheat flour, butter and salt in a stand mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture resembles a coarse meal. Add the onion, herbs and milk; mix until just combined–do not overwork the dough.
Roll out the dough into a 1/8-inch-thick rectangle (or less thick) on lightly floured parchment paper. Brush the top with egg white and sprinkle with the Artisan Bread Topping.
Transfer the dough and parchment to a baking sheet and cut into 2-by-3-inch rectangles.