Super Bowl Sunday is right around the corner and I am getting requests for snack food. You will like this one if HOT wings are not to your taste.
There are only a few ingredients and you probably have most on hand, especially if you are like my friend Trish
who is ambitious and talented enough to make her own Teriyaki !
Double or triple this recipe !
Teriyaki Chicken Wings.
24 Chicken Wings
1/2 cup Soy Sauce
1/2 cup White Cooking Sherry *see note
1 clove Garlic, minced
1 Tablespoonful Sugar
1 pinch Cayenne Pepper
1/4 teaspoonful Black pepper
1 teaspoonful fresh ginger
1/4 cup Vegetable Oil
In a 3 quart saucepan, measure 1 Tablespoonful of the oil. Reserve the rest.
Add all other remaining ingredients to the saucepan.
Bring to a boil and immediately remove from the heat.
Pour the marinade over the chicken wings and place in refrigerator for 30 minutes, turning at least once.
Remove the wings from the marinade, shaking off excess and place on paper towels to absorb extra.
Place remaining oil in a large heavy or cast iron skillet. Gently place wings in the oil and brown on all sides. (be careful of spatters when adding chicken) remove when browned..
Drain oil from the skillet.
Replace the wings in the skillet and add the marinade. Cover and simmer on low for 10-10 minutes until wings are cooked through. Remove the cover and simmer for 10-15 minutes longer, turning wings occasionally until the marinade is thick and the wings are well coated.
*Note: If you do not have Cooking Sherry on hand; substitute 1/4 cup White Vinegar, 1/4 cup water and 1 Tablespoonful of sugar stirred together.
Monday, January 31, 2011
Saturday, January 29, 2011
Pico De Gallo
Pico De Gallo - Salsa Fresca - Rooster's Beak. What ever you want to call it; call it delicious!
This is a fresh salsa that is slightly chunky and is said to resemble a rooster's beak. Hence, the name.
There are two tricks to the recipe. 1. Use fresh ingredients 2. Do not over process.
Note: Use caution when handling peppers. Wash hands well and avoid contact with eyes.
Pico De Gallo
1 med White Onion
10 Roma Tomatoes
1 Jalapeño Pepper, seeds and stems removed.
2 teaspoonfuls Salt
1 bunch Cilantro
Juice of 2 Limes
Peel and quarter the Onion and place in food processor and pulse 4-5 times.
Remove the stems of the Tomatoes, then quarter each and add to processor.
Remove the stems and seeds from the pepper and roughly chop and add to processor.
Add the Salt to the processor.
Roughly chop the Cilantro Leaves. Do not use stems. Add to processor.
Pulse the processor just until items are chopped. Do not over process.
Remove Pico to a bowl, set aside.
Juice the Limes and add juice to the mixture. Place lime halfs in microwave for 10 seconds to extract more juice.
Stir to combine the Lime Juice.
Cover and refrigerate at least one hour before serving with corn chips.
This is also excellent over chicken or fish.
This is a fresh salsa that is slightly chunky and is said to resemble a rooster's beak. Hence, the name.
There are two tricks to the recipe. 1. Use fresh ingredients 2. Do not over process.
Note: Use caution when handling peppers. Wash hands well and avoid contact with eyes.
Pico De Gallo
1 med White Onion
10 Roma Tomatoes
1 Jalapeño Pepper, seeds and stems removed.
2 teaspoonfuls Salt
1 bunch Cilantro
Juice of 2 Limes
Peel and quarter the Onion and place in food processor and pulse 4-5 times.
Remove the stems of the Tomatoes, then quarter each and add to processor.
Remove the stems and seeds from the pepper and roughly chop and add to processor.
Add the Salt to the processor.
Roughly chop the Cilantro Leaves. Do not use stems. Add to processor.
Pulse the processor just until items are chopped. Do not over process.
Remove Pico to a bowl, set aside.
Juice the Limes and add juice to the mixture. Place lime halfs in microwave for 10 seconds to extract more juice.
Stir to combine the Lime Juice.
Cover and refrigerate at least one hour before serving with corn chips.
This is also excellent over chicken or fish.
Tuesday, January 25, 2011
Dinner Salad
I got several requests to follow up on yesterday's blog entry.
I think it is a shame that a great salad has been reduced to a bag of pre-washed greens and dressing poured from a cold bottle. Salad can be exciting, tantalizing and extremely satisfying with just a few steps and rules.
1. I am not saying there is any thing wrong with a bag of pre-washed greens. But, please, don't make that the entire salad. On the other hand, buying a variety of fresh greens and cleaning them before adding to the salad can be a wonderful experience and a family activity. Get a good salad spinner like the one that OXO makes. All items should be washed before eating.
2. Prepare the items you are adding to your salad. Some items are fine fresh and raw. but other items such as Broccoli or Snap Peas and benefit greatly from a quick blanching. Cut into pieces and plunge into boiling water for 30-60 seconds, then remove to ice water. Take the bite out of raw onions with a quick dip in the ice water only. Drain dry before adding to salad. Cut items into different shapes; bite size or smaller for most items. Carrots for example are often easier to eat grated or cut into matchstick shapes rather than large hard chunks. Cucumber can be watery; scoop out the seeds from the middle. Try strips or chunks for bell peppers.
3. Include herbs and spices. Salt and pepper are integral to a tasteful salad. Garlic, Parsley, Basil, Thyme, Tarragon and other herbs enhance the taste of other salad items. But, be careful. some herbs are very strong and can overwhelm the other items in your salad.
4. Include fruit. People who I have made salads for are often amazed that fruit is included. They seem to think that the sweetness of the fruit would taste awful with the dressing. The opposite is actually true. Even with a strong dressing like Caesar, the blend of tastes dance on your tongue. Try apples, oranges, strawberries or bananas.
5. Try something new. A dinner salad is a great venue to try a new vegetable yourself or to get your children to try a new vegetable. Put some in your salad. If it is not to your liking, simply push it aside. Try Broccoli rhab, Cauliflower, Cucumber, Squash, Green Beans or Peas.
6. Cheese. Put some cheese in your salad. Whether its some grated or shaved Parmesan, Cheddar, goat cheese or Feta. Most cheeses add rather than subtract from your salad experience.
7. Meats and More. Meats ( I'll include Eggs here too), Beans and Legumes included in your salad are excellent for protein, taste and texture. For Frugality, a little Chicken, Bacon or Ham goes a long way in a Dinner Salad. Again, this is a chance to include a new or less used item. Try Fresh Bean Sprouts, Alfalfa Sprouts, canned pinto beans, Chickpeas or Cranberry Beans.
8. Bread and Butter enhance the dinner and often complete it. With Vegetables, Fruits, Cheese and your choice of protein, a nice Crusty Bread really does complete the meal.
9. Dress your salad. This seems to be an old fashioned concept today. Whether it's at home or a restaurant, dressing is often just dumped over the top of a salad today. It is much better to dress the salad, coating all of the items in the salad with the dressing and the seasonings. This should only be done just before serving so that the delicate greens and herbs do not wilt or turn dark in the acid of the dressing. The salad will taste much better and you will find you use less dressing in the process. If you have a family that wants different dressings; you can dress the salad with a minimal amount of an oil and vinegar dressing. It will mix with any other dressing you finally use. But please dress the individual salad also.
Enjoy!
I think it is a shame that a great salad has been reduced to a bag of pre-washed greens and dressing poured from a cold bottle. Salad can be exciting, tantalizing and extremely satisfying with just a few steps and rules.
1. I am not saying there is any thing wrong with a bag of pre-washed greens. But, please, don't make that the entire salad. On the other hand, buying a variety of fresh greens and cleaning them before adding to the salad can be a wonderful experience and a family activity. Get a good salad spinner like the one that OXO makes. All items should be washed before eating.
2. Prepare the items you are adding to your salad. Some items are fine fresh and raw. but other items such as Broccoli or Snap Peas and benefit greatly from a quick blanching. Cut into pieces and plunge into boiling water for 30-60 seconds, then remove to ice water. Take the bite out of raw onions with a quick dip in the ice water only. Drain dry before adding to salad. Cut items into different shapes; bite size or smaller for most items. Carrots for example are often easier to eat grated or cut into matchstick shapes rather than large hard chunks. Cucumber can be watery; scoop out the seeds from the middle. Try strips or chunks for bell peppers.
3. Include herbs and spices. Salt and pepper are integral to a tasteful salad. Garlic, Parsley, Basil, Thyme, Tarragon and other herbs enhance the taste of other salad items. But, be careful. some herbs are very strong and can overwhelm the other items in your salad.
4. Include fruit. People who I have made salads for are often amazed that fruit is included. They seem to think that the sweetness of the fruit would taste awful with the dressing. The opposite is actually true. Even with a strong dressing like Caesar, the blend of tastes dance on your tongue. Try apples, oranges, strawberries or bananas.
5. Try something new. A dinner salad is a great venue to try a new vegetable yourself or to get your children to try a new vegetable. Put some in your salad. If it is not to your liking, simply push it aside. Try Broccoli rhab, Cauliflower, Cucumber, Squash, Green Beans or Peas.
6. Cheese. Put some cheese in your salad. Whether its some grated or shaved Parmesan, Cheddar, goat cheese or Feta. Most cheeses add rather than subtract from your salad experience.
7. Meats and More. Meats ( I'll include Eggs here too), Beans and Legumes included in your salad are excellent for protein, taste and texture. For Frugality, a little Chicken, Bacon or Ham goes a long way in a Dinner Salad. Again, this is a chance to include a new or less used item. Try Fresh Bean Sprouts, Alfalfa Sprouts, canned pinto beans, Chickpeas or Cranberry Beans.
8. Bread and Butter enhance the dinner and often complete it. With Vegetables, Fruits, Cheese and your choice of protein, a nice Crusty Bread really does complete the meal.
9. Dress your salad. This seems to be an old fashioned concept today. Whether it's at home or a restaurant, dressing is often just dumped over the top of a salad today. It is much better to dress the salad, coating all of the items in the salad with the dressing and the seasonings. This should only be done just before serving so that the delicate greens and herbs do not wilt or turn dark in the acid of the dressing. The salad will taste much better and you will find you use less dressing in the process. If you have a family that wants different dressings; you can dress the salad with a minimal amount of an oil and vinegar dressing. It will mix with any other dressing you finally use. But please dress the individual salad also.
Enjoy!
Monday, January 24, 2011
Sweet and Sour Salad Dressing
Artificial Flavor. Artificial Color. Guar Gum. Don't they just sound delicious!
The recommended guidelines for nutrition call for at least Five servings of Fruits and Vegetables a day.
http://www.fruitsandveggiesmatter.gov/
One easy way to get some of those servings is to eat a salad. But so often we pour out dressing from a bottle and drown the salad in artificial this and that and an extra serving of high fructose corn syrup. It is just as easy and much better for you to make your own dressing. It is better for you and even tastes better because you made it yourself.
This dressing is a little sweet I think. Feel free to back off the sugar a little after making it the first time.
Sweet and Sour Salad Dressing
1 cup Vegetable Oil
1/2 cup Sugar
1/4 cup White Vinegar
1/4 cup Honey
2 Tablespoonfuls Lemon Juice
1 teaspoonful Onion Powder
1 teaspoonful Salt
1 Tablespoonful Celery Seed
1 Tablespoonful Dry Ground Mustard
1 Tablespoonful Sweet Paprika
In a saucepan, combine all ingredients and heat over med heat whisking to combine and dissolve sugar.
Stir constantly and bring to a boil. Watch carefully so that it does not boil over.
As soon as the dressing boils, remove from heat and cool.
Pour into a jar and use to dress salad.
The recommended guidelines for nutrition call for at least Five servings of Fruits and Vegetables a day.
http://www.fruitsandveggiesmatter.gov/
One easy way to get some of those servings is to eat a salad. But so often we pour out dressing from a bottle and drown the salad in artificial this and that and an extra serving of high fructose corn syrup. It is just as easy and much better for you to make your own dressing. It is better for you and even tastes better because you made it yourself.
This dressing is a little sweet I think. Feel free to back off the sugar a little after making it the first time.
Sweet and Sour Salad Dressing
1 cup Vegetable Oil
1/2 cup Sugar
1/4 cup White Vinegar
1/4 cup Honey
2 Tablespoonfuls Lemon Juice
1 teaspoonful Onion Powder
1 teaspoonful Salt
1 Tablespoonful Celery Seed
1 Tablespoonful Dry Ground Mustard
1 Tablespoonful Sweet Paprika
In a saucepan, combine all ingredients and heat over med heat whisking to combine and dissolve sugar.
Stir constantly and bring to a boil. Watch carefully so that it does not boil over.
As soon as the dressing boils, remove from heat and cool.
Pour into a jar and use to dress salad.
Friday, January 21, 2011
Poppy Seed Bread
Yesterday's bread was sooo good that I thought today we should have another. This time it is Poppy Seed Bread. Try it; you'll love it!
Poppy Seed Bread
3 cups Flour
1 1/2 teaspoonfuls Salt
1 1/2 teaspoonfuls Baking Powder
3 Eggs
1 1/2 cups Vegetable Oil
2 1/4 cups Sugar
1 1/2 cups Milk
1 1/2 Tablespoonfuls Poppy Seeds
1 1/2 teaspoonfuls Almond Extract
1 1/2 teaspoonfuls Vanilla Extract
1 1/2 teaspoonfuls Butter Flavoring
Icing
1/4 cup Orange Juice
3/4 cup Powdered Sugar
1/2 teaspoonful Almond Extract
1/2 teaspoonful Vanilla Extract
1/2 teaspoonful Butter Flavoring
Preheat oven to 350 degrees
Grease and Flour a 9x5 Loaf Pan
In a mixing bowl Combine the Flour, Salt and Baking Powder. Set aside.
In a large Mixing Bowl, add the eggs and mix slightly. Add the Vegetable Oil, Sugar and milk and mix to combine well.
Add the dry ingredients in 2 parts and mix well after each addition.
Add the Flavorings and the Poppy Seeds and mix again to combine.
Pour batter into prepared pan and bake for 55-60 minutes until tester inserted in middle of the loaf comes out clean.
Let bread sit in pan for 5 minutes then remove to a cooling rack. Let sit at least 20 minutes before icing.
Icing:
Combine the icing ingredients, beating until a smooth consistency is reached. If icing is too thick to pour easily, microwave for 10-15 seconds.
Drizzle icing over bread.
Let bread cool completely. Enjoy.
Poppy Seed Bread
3 cups Flour
1 1/2 teaspoonfuls Salt
1 1/2 teaspoonfuls Baking Powder
3 Eggs
1 1/2 cups Vegetable Oil
2 1/4 cups Sugar
1 1/2 cups Milk
1 1/2 Tablespoonfuls Poppy Seeds
1 1/2 teaspoonfuls Almond Extract
1 1/2 teaspoonfuls Vanilla Extract
1 1/2 teaspoonfuls Butter Flavoring
Icing
1/4 cup Orange Juice
3/4 cup Powdered Sugar
1/2 teaspoonful Almond Extract
1/2 teaspoonful Vanilla Extract
1/2 teaspoonful Butter Flavoring
Preheat oven to 350 degrees
Grease and Flour a 9x5 Loaf Pan
In a mixing bowl Combine the Flour, Salt and Baking Powder. Set aside.
In a large Mixing Bowl, add the eggs and mix slightly. Add the Vegetable Oil, Sugar and milk and mix to combine well.
Add the dry ingredients in 2 parts and mix well after each addition.
Add the Flavorings and the Poppy Seeds and mix again to combine.
Pour batter into prepared pan and bake for 55-60 minutes until tester inserted in middle of the loaf comes out clean.
Let bread sit in pan for 5 minutes then remove to a cooling rack. Let sit at least 20 minutes before icing.
Icing:
Combine the icing ingredients, beating until a smooth consistency is reached. If icing is too thick to pour easily, microwave for 10-15 seconds.
Drizzle icing over bread.
Let bread cool completely. Enjoy.
Thursday, January 20, 2011
Zucchini Bread
Make a loaf tonight or save this recipe for the next snow day.
This tastes great with soft butter. But try it with Cream Cheese too!
Zucchini Bread
4 Eggs
2 cups sugar
1 cup Vegetable Oil
1 teaspoonful Vanilla
3 1/2 cups Flour
1/2 teaspoonful Baking Soda
3/4 teaspoonful Baking Powder
1 1/2 teaspoonfuls Salt
1 teaspoonful Cinnamon
2 cups grated Zucchini
1 cup Raisins
1 cup chopped Walnuts or Pecans
Preheat oven to 350 degrees
Grease 2 - 9x5 in Loaf Pans
In a mixing bowl combine: Flour, Baking Soda, Baking Powder, Salt and Cinnamon. Set aside.
In a Large mixing bowl, add Eggs, Sugar, Oil and Vanilla. Mix well until completely combined.
Add dry ingredients slowly, mixing to combine.
Fold in Zucchini, Raisins and Nuts.
Pour into prepared pans, dividing batter evenly.
Bake in preheated oven for 55-60 minutes until tester inserted into the middle of the loaf comes out clean.
Let set in pan 5 minutes then cool completely on cooling rack.
This tastes great with soft butter. But try it with Cream Cheese too!
Zucchini Bread
4 Eggs
2 cups sugar
1 cup Vegetable Oil
1 teaspoonful Vanilla
3 1/2 cups Flour
1/2 teaspoonful Baking Soda
3/4 teaspoonful Baking Powder
1 1/2 teaspoonfuls Salt
1 teaspoonful Cinnamon
2 cups grated Zucchini
1 cup Raisins
1 cup chopped Walnuts or Pecans
Preheat oven to 350 degrees
Grease 2 - 9x5 in Loaf Pans
In a mixing bowl combine: Flour, Baking Soda, Baking Powder, Salt and Cinnamon. Set aside.
In a Large mixing bowl, add Eggs, Sugar, Oil and Vanilla. Mix well until completely combined.
Add dry ingredients slowly, mixing to combine.
Fold in Zucchini, Raisins and Nuts.
Pour into prepared pans, dividing batter evenly.
Bake in preheated oven for 55-60 minutes until tester inserted into the middle of the loaf comes out clean.
Let set in pan 5 minutes then cool completely on cooling rack.
Wednesday, January 19, 2011
Savory Grilled Potatoes
It is January. It's plenty cold. It snowed here today and may well have snowed where you are or will soon.
But does that stop of from firing up the grill? Of course not.
This is a perfect recipe to grill in the cold since you can leave it there with little worry.
Try it your next snowy grilling day.
Savory Grilled Potatoes
3-4 med-large Baking Potatoes
1 Large onion
3 Cloves Garlic, minced
1/4 cup Salad Dressing (such as Miracle Whip)
1/2 teaspoonful Paprika
1/4 teaspoonful Salt
1/4 teaspoonful Black Pepper
1 teaspoonful dried Rosemary, crushed (optional)
Heavy Duty Aluminum Foil
Peal and slice Potatoes and Onion into 1/4 inch slices.
Mix all remaining ingredients in a large bowl until well blended.
Add Potatoes and Onions and toss gently to coat each piece.
Divide Potatoes and Onions into Four sheets of Aluminum Foil.
Seal each sheet "packet style".
Place on Med-Hot grill for 25-30 minutes, rotate once half way through cooking time.
Serve in packet on plates. Use caution when opening to prevent burns from the steam.
Serves 4
But does that stop of from firing up the grill? Of course not.
This is a perfect recipe to grill in the cold since you can leave it there with little worry.
Try it your next snowy grilling day.
Savory Grilled Potatoes
3-4 med-large Baking Potatoes
1 Large onion
3 Cloves Garlic, minced
1/4 cup Salad Dressing (such as Miracle Whip)
1/2 teaspoonful Paprika
1/4 teaspoonful Salt
1/4 teaspoonful Black Pepper
1 teaspoonful dried Rosemary, crushed (optional)
Heavy Duty Aluminum Foil
Peal and slice Potatoes and Onion into 1/4 inch slices.
Mix all remaining ingredients in a large bowl until well blended.
Add Potatoes and Onions and toss gently to coat each piece.
Divide Potatoes and Onions into Four sheets of Aluminum Foil.
Seal each sheet "packet style".
Place on Med-Hot grill for 25-30 minutes, rotate once half way through cooking time.
Serve in packet on plates. Use caution when opening to prevent burns from the steam.
Serves 4
Monday, January 17, 2011
Cheesy Herb Rice
Here is an easy side dish. Bake it in the oven while cooking the rest of dinner.
Cheesy Herb Rice
1/3 cup finely chopped Onion
1 clove Garlic, finely minced
1 Tablespoonful Butter
1 Cup uncooked Long Grain Rice, rinsed
1/3 cup Chopped Tomato
1 Bay Leaf
2 sprigs Fresh Thyme
1 1/4 cups Chicken Stock
2 Tablespoonfuls Butter
1/4 cup Shredded Swiss Cheese
2 Tablespoonfuls grated Parmesan Cheese
1 Tablespoonful chopped Fresh Parsley
Preheat oven to 400 degrees
In a Large Cast Iron Skillet, add 1 Tablespoonful of butter and the Onion and Garlic. Cook over low heat just until onions are tender.
Add Rice, Tomato, Bay Leaf, Thyme and Chicken Stock. Stir to mix well. Bring to a boil. Remove from heat.
Cover skillet with Iron lid or aluminum foil.
Place in pre-heated oven and bake for 15-17 minutes. Remove from oven. Discard Thyme sprigs and Bay Leaf.
Gently stir in 2 Tablespoonfuls Butter, the cheeses and Parsley.
Serve Immediately
Cheesy Herb Rice
1/3 cup finely chopped Onion
1 clove Garlic, finely minced
1 Tablespoonful Butter
1 Cup uncooked Long Grain Rice, rinsed
1/3 cup Chopped Tomato
1 Bay Leaf
2 sprigs Fresh Thyme
1 1/4 cups Chicken Stock
2 Tablespoonfuls Butter
1/4 cup Shredded Swiss Cheese
2 Tablespoonfuls grated Parmesan Cheese
1 Tablespoonful chopped Fresh Parsley
Preheat oven to 400 degrees
In a Large Cast Iron Skillet, add 1 Tablespoonful of butter and the Onion and Garlic. Cook over low heat just until onions are tender.
Add Rice, Tomato, Bay Leaf, Thyme and Chicken Stock. Stir to mix well. Bring to a boil. Remove from heat.
Cover skillet with Iron lid or aluminum foil.
Place in pre-heated oven and bake for 15-17 minutes. Remove from oven. Discard Thyme sprigs and Bay Leaf.
Gently stir in 2 Tablespoonfuls Butter, the cheeses and Parsley.
Serve Immediately
Friday, January 14, 2011
Taco Joe Dip (and soup)
It's almost that time of year again. Super Bowl XLV is right around the corner. That means it is time to plan your Super Bowl Party Menu.
This is a great recipe for a Super Bowl Party.
The ground beef can be replaced by BOCA soy crumbles or omitted for a vegan option.
This also makes a wonderful soup. See below
Taco Joe Dip
1 lb ground beef, crumbled, cooked and drained.
1 med onion, diced
1 Jalapeño pepper, ribs and seeds removed, finely diced
1 can Whole Kernel Corn, drained
1 can Black Beans, drained
1 14oz can Stewed Tomatoes
1 4oz can Diced Green Chilies
1 teaspoonful Chile Powder
1 teaspoonful Ground Cumin
1 8oz can Tomato Sauce, if needed
Corn Chips
Cook and drain the ground beef.
Add all ingredients except Tomato Sauce to the Crock Pot. Set Crock Pot to High and cook for three hours.
Test for consistency and add Tomato Sauce if needed.
Continue to cook for an additional hour until completely heated and onions are soft.
Reduce temperature to warm until ready to serve.
Serve with Corn Chips
For soup: Do not drain beans. Add a large can of tomato juice. Double spices and chilies.
Cut tortillas into strips and fry in a small amount of oil until crisp or use corn chips. Add to soup just before serving.
Garnish with Sour Cream
This is a great recipe for a Super Bowl Party.
The ground beef can be replaced by BOCA soy crumbles or omitted for a vegan option.
This also makes a wonderful soup. See below
Taco Joe Dip
1 lb ground beef, crumbled, cooked and drained.
1 med onion, diced
1 Jalapeño pepper, ribs and seeds removed, finely diced
1 can Whole Kernel Corn, drained
1 can Black Beans, drained
1 14oz can Stewed Tomatoes
1 4oz can Diced Green Chilies
1 teaspoonful Chile Powder
1 teaspoonful Ground Cumin
1 8oz can Tomato Sauce, if needed
Corn Chips
Cook and drain the ground beef.
Add all ingredients except Tomato Sauce to the Crock Pot. Set Crock Pot to High and cook for three hours.
Test for consistency and add Tomato Sauce if needed.
Continue to cook for an additional hour until completely heated and onions are soft.
Reduce temperature to warm until ready to serve.
Serve with Corn Chips
For soup: Do not drain beans. Add a large can of tomato juice. Double spices and chilies.
Cut tortillas into strips and fry in a small amount of oil until crisp or use corn chips. Add to soup just before serving.
Garnish with Sour Cream
Thursday, January 13, 2011
Easy Hot Wings
Ok, everyone loves them in one form or another. Mild, Hot, Fire or Hell Fire.
I am not saying they are good for you, but they sure are good.
Here is a quick and easy recipe you will love.
3-4 lbs Chicken Wings (separated and wing tip removed)
4 Tablespoons Butter
1/2 Cup Hot Sauce (Such as Frank's Hot Sauce)
1 Package Dry Ranch Dressing Seasoning Mix
Salt and Pepper
Blue Cheese or Ranch Dressing (Serve at Room Temperature)
Celery and Carrot Sticks
Preheat oven to 350 degrees
Spray a large baking sheet with non-stick spray.
In a 2-quart saucepan, melt butter and add the hot sauce. Whisk both ingredients together. Remove from heat.
Quickly dip each wing part in the sauce, shaking off excess. Place on prepared baking sheet.
Lightly sprinkle the wings with the dry seasoning mix and salt and pepper
Add remaining dry seasoning mix to the sauce mixture.
Bake wings in preheated oven for 18-22 minutes until cooked and slightly crispy.
Bring the remaining sauce to a boil and immediately remove from heat.
Toss baked wings in sauce.
Serve with your favorite dressing and celery and carrots
I am not saying they are good for you, but they sure are good.
Here is a quick and easy recipe you will love.
3-4 lbs Chicken Wings (separated and wing tip removed)
4 Tablespoons Butter
1/2 Cup Hot Sauce (Such as Frank's Hot Sauce)
1 Package Dry Ranch Dressing Seasoning Mix
Salt and Pepper
Blue Cheese or Ranch Dressing (Serve at Room Temperature)
Celery and Carrot Sticks
Preheat oven to 350 degrees
Spray a large baking sheet with non-stick spray.
In a 2-quart saucepan, melt butter and add the hot sauce. Whisk both ingredients together. Remove from heat.
Quickly dip each wing part in the sauce, shaking off excess. Place on prepared baking sheet.
Lightly sprinkle the wings with the dry seasoning mix and salt and pepper
Add remaining dry seasoning mix to the sauce mixture.
Bake wings in preheated oven for 18-22 minutes until cooked and slightly crispy.
Bring the remaining sauce to a boil and immediately remove from heat.
Toss baked wings in sauce.
Serve with your favorite dressing and celery and carrots
Out Sick
Thanks to all who expressed concern the last few days as I was away sick. I am feeling much better now.
Did it just run it's course? Possibly.
I think it was the Chicken Soup!
Its good to be back!
Did it just run it's course? Possibly.
I think it was the Chicken Soup!
Its good to be back!
Wednesday, January 5, 2011
Hepburns
Katharine Hepburn has always been one of my favorite actresses.
These are the Brownies that she made from her family recipe.
This Brownies recipe appear in many many books as well as supposedly originally being printed in
the gossip column of Liz Smith.
For a slightly different taste: add the cinnamon to the recipe.
Hepburns
Preheat oven to 325 degrees.
Butter and flour an 8 inch square metal baking pan.
½ cup (1 Stick) Butter
1 ounces Unsweetened Chocolate Squares
1 cup Sugar
2 Eggs
½ teaspoon Vanilla
¼ cup Flour
¼ teaspoon Salt
1 cup Walnuts, chopped (optional)
½ teaspoonful Cinnamon (optional)
Melt the Butter and the Chocolate slowly in a 2 quart saucepan. Remove from heat.
Stir in the Sugar until well combined. Add the Vanilla and the Eggs, one at a time, mixing well after each.
Add the Flour and stir just until well combined.
Add the Nuts and or Cinnamon and combine.
Pour into the butter and floured baking pan and bake for 30 - 35 minutes until the edges begin to pull away from the pan.
Cool in the pan on an elevated rack.
About 16 brownies
Tuesday, January 4, 2011
Feel Better Chicken Soup
Last week my brother, beaten down by the winter cold and flu that eventually hits us all, asked for a quick, easy
Chicken Soup. This soup is designed to be made when you are sick using pantry items; hence the dried herbs. Feel free to adjust for fresh herbs by doubling measurements. you may omit the Kale, but it is very beneficial in making you feel better.
Here is the recipe for when any of us feel beaten down or just when we want a quick warming dinner.
Feel Better Chicken Soup
8 Cups Chicken Stock * See Note
1 med Onion, diced
2 ribs Celery, diced
2 Carrots, diced
1 clove Garlic, crushed
1 Bay Leaf
1/2 teaspoonful dried thyme
1 teaspoonful Parsley
1 boneless skinless Chicken Breast, cut in half
8 oz dried noodles
1 bunch Kale, ribs removed and chopped
Salt and Pepper * See Note
In a large stock or soup pot, add all ingredients, except Noodles and Kale. Bring to a boil over med-high heat and Immediately reduce to a simmer.
Simmer for 15-20 minutes until Chicken is no longer pink. Remove chicken and let cool for 5 minutes.
Pull apart or shred Chicken with two forks. Return Chicken to pot.
Add the Noodles and Kale and let simmer for 8-10 more minutes until noodles are tender.
Remove soup from heat.
Remove garlic and bay leaf. \
Serve with a piece of nice crusty bread then feel better.
*Note It is great to always have home-made or at least canned Chicken Broth on hand. However, that isn't always possible. In the spirit of a make-when-you're-sick recipe; it is perfectly acceptable to used dried soup base and water. Just follow the package directions and then add a letter extra soup base. Also, many bases have a large amount of salt added. Adjust added salt accordingly.
Pepper seems to carry very well in Chicken Soup. Add a small amount at first, then adjust.
Chicken Soup. This soup is designed to be made when you are sick using pantry items; hence the dried herbs. Feel free to adjust for fresh herbs by doubling measurements. you may omit the Kale, but it is very beneficial in making you feel better.
Here is the recipe for when any of us feel beaten down or just when we want a quick warming dinner.
Feel Better Chicken Soup
8 Cups Chicken Stock * See Note
1 med Onion, diced
2 ribs Celery, diced
2 Carrots, diced
1 clove Garlic, crushed
1 Bay Leaf
1/2 teaspoonful dried thyme
1 teaspoonful Parsley
1 boneless skinless Chicken Breast, cut in half
8 oz dried noodles
1 bunch Kale, ribs removed and chopped
Salt and Pepper * See Note
In a large stock or soup pot, add all ingredients, except Noodles and Kale. Bring to a boil over med-high heat and Immediately reduce to a simmer.
Simmer for 15-20 minutes until Chicken is no longer pink. Remove chicken and let cool for 5 minutes.
Pull apart or shred Chicken with two forks. Return Chicken to pot.
Add the Noodles and Kale and let simmer for 8-10 more minutes until noodles are tender.
Remove soup from heat.
Remove garlic and bay leaf. \
Serve with a piece of nice crusty bread then feel better.
*Note It is great to always have home-made or at least canned Chicken Broth on hand. However, that isn't always possible. In the spirit of a make-when-you're-sick recipe; it is perfectly acceptable to used dried soup base and water. Just follow the package directions and then add a letter extra soup base. Also, many bases have a large amount of salt added. Adjust added salt accordingly.
Pepper seems to carry very well in Chicken Soup. Add a small amount at first, then adjust.
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