Back when I was living on my own, I would eat Chicken Wings every week. I would buy the frozen Buffalo style wings from Costco and was in heaven…after I got married, this wasn’t a suitable weekly dinner idea, but I would still buy them for when we had friends over for appetizers…a couple of years ago when we got a deep fryer, I started making boneless Buffalo Chicken Wings similar to Chili’s or Applebee’s and loved them…they were so good, I even started making them for dinner once in awhile. However, it’s still deep fried so I didn’t want to make it a staple of the diet.
Well, this recipe is a happy medium. You still get the taste of chicken wings with all the seasonings…except that it’s fresh and baked so you know it’s not loaded with preservatives, and tastes a million times better.
I used the recipe/quantities below to make two different flavors…so I had two separate bowls going and put all the same amount of seasoning in it except for the “Chef’s” spice, which was different in each bowl. If your just making one flavor, just use one bowl and add 50% to the dry measurements below…
1/2 pack of Chicken Wings
2.0 tbsp Cornstarch
1.0 tsbp Sugar
1.5 tsp spice (Chef’s Pick) – for tonight, I did 2 different batches, so I had both Curry Powder and Mesquite Seasoning
1.0 tsp Salt
1.0 tsp Pepper
Preheat your oven to 350 F
In a bowl, mix all the ingredients above (except the wings) and mix the seasoning together
Now add the wings and toss until the wings are covered
Bake for 60 minutes, turning once if desired (I didn’t tonight since I was VPN’d to work while this was baking and forgot)
Plate and serve…I used a roll and coleslaw as the side dishes tonight
Normally, I think it’s safe to say that I hate Brussels Sprouts…with a passion. Like any other normal person out there. Nowhere near as much as I hate the Packers or Saints, but pretty close. About 2 years ago I was at one of the glowbal chain restaurants for dinner and my meal was served with this on the side and I was in heaven.
Even since then, I’ve refused to buy them at home and attempt to make them…that is, until a co-worker pointed out last week that they’ve posted their recipe online. Since I saw it used my deep fryer, I was willing to try it out, and am so happy I did…it was the best part of dinner! The shocking part is just how easy it was to make this!
Bag of fresh Brussels Sprouts (halved)
Juice of half a Lemon
1.5 tsp Capers
0.25 cup Parmesan (I only had a 0.25 cup, so added Mozza as well)
Pinch of Salt
Chilli flakes (more for me, but if you don’t like spice just add a dash)
Bring your deep fryer to 375 F
Heat the Sprouts for 60 seconds and drain
Pour in a bowl and toss all other ingredients until well mixed
This is a recipe I saw a couple of days ago on Food Network (the best non-Sports channel around). My Mom has always made the best Potato Salad around, and so I never bothered getting a recipe of my own…until I saw this one…any recipe that calls for reserved bacon fat to be mixed into the final product…SIGN ME UP!
6 Yukon Gold Potatoes
Salt & Pepper
1/2 pound Bacon 🙂
2 stalks of Celery (chopped)
8 Green Onions (chopped)
1/2 cup Mayo
1/4 cup Dijon Mustard
2 tbsp Vinegar
2 tbsp Relish
2 tbsp Bacon fat
Put Potatoes into a pot with cold water and put on high until they are cooked thru (it took me 45 minutes from sink to ready tonight)
While Potatoes are boiling, chop up the bacon and cook to your liking, set aside the bacon and 2 tbsp of the fat
Mix the Mayo, Mustard, Bacon fat, Relish, and Vinegar together
Once Potatoes are done, immediately remove from water and chop into bite-size pieces (make sure you don’t burn yourself). You want to do it while it’s hot since it absorbs more of the dressing flavor that way
Put the celery, green onions, potatoes, and dressing into a bowl and season with Salt & Pepper and mix Tasted pretty good for my first time, but I think next time I’ll add more Bacon fat…