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Smokin’ Hot Smokies Recipe | Bacon-Wrapped Cocktail Sausages.

Visits: 24

Smokin’ Hot Smokies Recipe | Bacon-Wrapped Cocktail Sausages.

The year is full of occasions for gatherings; weddings, birthdays, anniversaries, sporting events, or even as just an excuse to have fun and socialize! And whether you’re a host or a guest, with these Smokin’ Hot Smokies, you’ll be the hit of the party!

Smokin’ Hot Smokies

Ingredients you will need:

  • 1 (14 oz) pkg. cocktail sausages
  • 14 to 15 bacon strips
  • 1½ cups brown sugar, divided
  • ½ tsp. five-spice powder
  • ¾ cup cola
  • Toothpicks

Preheat oven to 325 degrees. Cut the bacon strips crosswise into three pieces. The Rada Stubby Butcher Knife is ideal for this.

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Wrap cut pieces of bacon around individual cocktail sausages.

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Insert a toothpick through the bacon-wrapped cocktail sausages, securing the ingredients together.

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Place the bacon-wrapped smokies in a greased 9 x 13 pan. Sprinkle with 3/4 cup brown sugar. Bake about 40 minutes or until sugar is bubbly.

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Remove pan from oven. Transfer smokies into a Crock-Pot or slow cooker, which need to be sprayed with nonstick coating.

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Add ¾ cup of brown sugar, ¾ cup of cola, and ½ tsp. of five-spice powder to the smokies. Add hot sauce as desired to control the level of heat. Cover the Crock-Pot or slow cooker and set to high, allowing the smokies to cook for four hours.

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After cook time, remove from heat source and serve!

Smokin’ Hot Smokies

Whether you’re a host or a guest, with these Smokin’ Hot Smokies, you’ll be the hit of the party!
Prep Time10minutes 
Cook Time40minutes 
Total Time50minutes 
Course: Appetizer
Servings: 40

Ingredients

  • 1 (14 oz.) pkg. cocktail sausages
  • 14 to 15 strips bacon
  •  cups brown sugar, divided
  • ½ tsp. five-spice powder
  • ¾ cup cola
  • wooden toothpicks

Instructions

  • Preheat oven to 325 degrees. Spray a 9 x 13″ baking pan with nonstick cooking spray; set aside.
  • Cut each bcon strip crosswise into 3 even pieces.
  • Wrap cut pieces of bacon around individual cocktail sausages.
  • Insert a wooden toothpick through the bacon-wrapped cocktail sausage, securing the ingredients together.
  • Place the bacon-wrapped smokies in the baking pan and sprinkle with 3/4 cup brown sugar. Bake about 40 minutes or until sugar is bubbly.
  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Transfer sausages to prepared cooker. Sprinkle with remaining 3/4 cup brown sugar and five-spice powder. Drizzle with cola and hot sauce.
  • Cover and cook on high for 4 hours.

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Coca-Cola Chicken Wings Recipe.

Visits: 21

Coca-Cola Chicken Wings Recipe.

From game day to movie night, there’s no beating delicious fried chicken wings as an appetizer or snack. This garlicky chicken wings recipe brings restaurant-quality wings to your kitchen, living room, or backyard barbecue! Eat them during the Super Bowl, share them with friends, or bring them to a party to be the MVP!

Garlicky Chicken Wings Recipe

Ingredients you will need:

  • 1 tablespoon olive oil
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 lbs. chicken wings
  • 1/2 cup brown sugar
  • 3/4 cup Coca-Cola
  • Garlic powder to taste

Add 1 tablespoon olive oil to skillet.

Kristy puts oil in cooking pan.

In a mixing bowl, combine 2 1/2 tablespoons soy sauce, 1/2 cup brown sugar, 3/4 cup Coca-Cola, and garlic powder to taste (we used 1 tablespoon).

Kristy combines ingredients, including Coca Cola.

Stir thoroughly.

Kristy stirring sauce mixture.

Heat the olive oil in the pan on medium heat. Place the chicken wings inside the pan and cook, turning to ensure both sides receive heat.

Kristy cooking chicken wings.

Once wings are browned on both sides, reduce heat to low and add Coca Cola mixture.

Adding sauce to chicken wings in frying pan.

Cover wings and simmer for 30 minutes, occasionally turning as they cook.

Placing lid on chicken wings so they can simmer.

Remove from heat.

Kristy places wings on a plate.

Serve and enjoy!

Kristy with completed garlicky chicken wings.

Garlicky Chicken Wings

From game day to movie night, there’s no beating delicious fried chicken wings as an appetizer or snack. This garlicky chicken wings recipe brings restaurant-quality wings to your kitchen, living room, or backyard barbecue! Eat them during the Super Bowl, share them with friends, or bring them to a party to be the MVP!

Ingredients

  • 1 tablespoon olive oil
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 lbs. chicken wings
  • 1/2 cup brown sugar
  • 3/4 cup Coca-Cola
  • Garlic powder to taste

Instructions

  • Add 1 tablespoon olive oil to skillet.
  • In a mixing bowl, combine soy sauce, brown sugar, Coca-Cola, and garlic powder to taste (we used 1 tablespoon).
  • Stir thoroughly.
  • Heat the olive oil in the pan on medium heat. Place the chicken wings inside the pan and cook, turning to ensure both sides receive heat.
  • Once wings are browned on both sides, reduce heat to low and add Coca Cola mixture.
  • Cover wings and simmer for 30 minutes, occasionally turning as they cook.
  • Remove from heat.
  • Serve hot!

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Going Grocery shopping at a Salvage store.

Visits: 44

Going Grocery shopping at a Salvage store. As some of the regulars here know, my wife and I are big fans of Salvage grocery or as some call them, scratch and dent.

If you need to make drastic cuts to your grocery bill and are willing to step outside of your favorite grocery market, shopping at a salvage grocery store could be the answer. Salvage grocery stores, sometimes referred to as outlet or discount grocery stores, specialize in selling items that traditional grocery stores can’t or won’t sell. Here’s a look at what salvage grocery stores are all about.

What Is a Salvage Grocery Store?

Most salvage grocery stores buy their merchandise from grocery reclamation centers, which include:

  • Food that is near or past its expiration
  • Items in dented or torn packaging
  • Items in seasonal or otherwise-dated packaging
  • Store closeouts
  • Manufacturer overstock
  • Salvage from truck wrecks

Unlike a traditional grocery store, which stocks the same items each week, salvage grocery stores stock different items weekly depending on what’s available. The prices at a salvage grocery store are typically half of what you’d expect to pay at the grocery store—but could be even cheaper.

Is the Food Safe?

As long as you follow a few rules, the food at a salvage grocery store is just as safe as the food you’d get at a grocery store. Salvage grocery stores are inspected and regulated by the government just like regular grocery stores.

All items are also inspected for serious damage at the reclamation center before they’re shipped to stores. Leaking or bulging cans and broken jars are tossed immediately. Torn or dented boxes are OK, as long as the plastic bag that the food is wrapped in is still sealed. If it’s something like macaroni, where the food sits directly inside the box, you should probably pass on torn boxes.

Tips and Warnings

If you decide to shop at a salvage grocery store, there are a few things to consider:

  1. Frozen foods are still safe after their expiration date as long as they’ve been kept frozen. If you see any evidence of improper food storage at the store, skip them.
  2. Sell-by, use-by, and best-buy dates all mean different things. Educate yourself on the difference, so you understand what you’re buying.
  3. Never buy expired baby formula and baby food at a salvage store. It’s the only food product that the federal government requires dating on.
  4. Avoid expired over-the-counter drugs. They may lose their potency or undergo an adverse chemical change after expiration.
  5. Dented cans aren’t always safe to buy. A small dent is fine, but if you see cans with big dents or any dent along the top or side seam, leave them at the store. Ditto for bulging or leaking cans. They could be a botulism risk.
  6. Recalled items shouldn’t end up at salvage stores, but it’s good to stay on top of recent recalls just in case.

Additionally, salvage grocery stores may not be as organized as a regular grocery store, but they should be just as clean. If a store appears dirty or you see signs of bug or rodent activity, take your business elsewhere.

 

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Shrimp Piccata.

Visits: 22

Shrimp Piccata.

Whenever I was in Dana Point California, there was a small Italian Restaurant where I always ordered the Shrimp Piccata. It’s been closed for about 10 years now, but I always remembered how this was one awesome dish. Here’s a recipe that’s similar.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4

Ingredients

  • 1 (16 ounce) package linguine pasta
  • ¼ cup olive oil
  • ¼ cup butter
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 10 baby bella mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 (6 ounce) jar marinated artichoke hearts, chopped, with juice
  • ½ lemon, juiced
  • 3 tablespoons capers with juice
  • 1 splash dry white wine (Optional)
  • salt and ground black pepper to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

  2. Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and mixture is bubbling, about 10 minutes.

  3. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

Use any pasta you prefer.

Shrimp Piccata Recipe (allrecipes.com)

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Pumpkin Nut Muffins.

Visits: 29

Pumpkin Nut Muffins. Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.

 

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 eggs
  •  cup buttermilk
  •  cup butter, melted
  • 1 tablespoon molasses
  • ½ teaspoon vanilla extract
  • 1 cup white sugar
  • 1 cup canned pumpkin
  • ½ cup chopped pecans

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.

  2. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.

  3. Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.

  4. Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

Nutrition Facts (per serving)

123 Calories
5g Fat
18g Carbs
2g Protein

Pumpkin Nut Muffins Recipe (allrecipes.com)

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Hot Pizza Appetizer |Pepperoni Pizza Dip Recipe.

Visits: 23

Hot Pizza Appetizer |Pepperoni Pizza Dip Recipe.

When you add the ingredients of a delicious pizza with the heavenly cream cheese, you get this amazing hot pizza dip! Caution: don’t serve this unless you want friends and family to ask you to make it over and over!

Hot Pizza Dip Recipe

Ingredients you will need:

Kristy poses with Rada's 101 Recipes with Cream Cheese cookbook.

  • 1 8 oz. package cream cheese, softened
  • 1 teaspoon Italian seasoning
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1 8oz. can pizza sauce
  • 2 tablespoons chopped green pepper
  • 2 tablespoons thinly sliced onion
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup mini-pepperoni
  • Breadsticks, crackers, or tortilla chips (for dipping)

Chop 2 tablespoons green peppers. Thinly slice 2 tablespoons onions.

Kristy chops green peppers and onions.

In a bowl, mix 1 8 oz. package cream cheese, softened, and 1 teaspoon Italian seasoning.

Kristy prepares softened cream cheese.

Spread mixed cream cheese across bottom of 9″ pie pan.

Kristy spreads cream cheese in stoneware baking pan.

Combine 1 cup mozzarella cheese and 3/4 cup Parmesan cheese in bowl.

Kristy combines cheese in a bowl for hot pizza dip.

Sprinkle half of the cheese across the top of the cream cheese in the pan.

Kristy spreads cheese over cream cheese.

Pour 1 8 oz. can pizza sauce over the top of cheese mixture.

Kristy adds sauce to cream cheese.

Spread the sauce evenly.

Kristy spreads sauce evenly across cream cheese.

Put remaining cheese on top of pizza sauce.

Kristy spreads more cheese across hot pizza dip.

Spread chopped green peppers and onions across cheese.

Kristy adds pepper and onions to hot pizza dip.

Place 1/4 cup mini-pepperoni across the top. Place in microwave and heat on high for 3 or 4 minutes, or until cheese is melted.

Kristy adds pepperoni to hot pizza dip.

Remove from microwave. Let sit for 2 minutes before serving. Enjoy!

Kristy displays completed hot pizza dip. It's going to be awesome!

 

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Food Recipe

Apple Streusel Cheesecake Bars | Cinnamon Apple Cheesecake Treat.

Visits: 23

Apple Streusel Cheesecake Bars | Cinnamon Apple Cheesecake Treat. Brace yourself; this Apple Streusel Cheesecake Bar is so delicious it will knock you out of this world! Just make sure to grab yourself a piece early, because once your friends and family taste them, they’ll be gone in a flash! Pick up some apples and get out the baking pans! It’s time to make dessert!

Apple Streusel Cheesecake Bars Recipe

Ingredients you will need:

  • 1 (1 lb 1.5 oz) package oatmeal cookie mix
  • 3 Granny Smith or Gala apples
  • 1/2 cup butter
  • 1/2 teaspoon ground cinnamon
  • 2 (8 oz) packages cream cheese, softened
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1/4 cup chopped pecans of walnuts
  • 2 eggs
  • 1/2 cup caramel ice cream topping
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a large bowl, pour 1 package oatmeal cookie mix. Add 1/2 cup butter.

Kristy adding cookie mix to bowl

Combine butter with cookie mix. Try using the Rada Food Chopper, a useful tool that makes this an easy task.

Adding butter

Set aside half of the crumb and butter mixture for later.

Cutting butter

Place the other half in a  9 x 13″ pan. With most pans you should line with foil and grease lightly. With the Rada Rectangular Baker, no foil or grease is necessary. Bake at 350 for 10 minutes.

Lining pan with cookie mix

While the mixture is baking, combine 2 packages cream cheese, 1/2 cup sugar, 2 eggs and 1 teaspoon vanilla extract.

Adding cream cheese

Beat until smooth.

Beating mixture

Core and slice 3 apples. Try using the Rada Vegetable Peeler to peel and the Heavy Duty Paring Knife to slice.

Slicing Granny Smith apples

With a large knife, finely chop the apples. The Rada French Chef Knife is ideal for this. In a bowl, combine apples, 1/2 teaspoon ground cinnamon, 2 tablespoons sugar, and 1/4 teaspoon ground nutmeg. Mix well.

Chopping apples with French Chef Knife

When cookie mixture is done baking, remove from oven and spread cream cheese mixture evenly across the top.

Spreading cream cheese

Sprinkle cream cheese mixture with apple mixture.

Adding apple mixture

Chop 1/4 cup pecans or walnuts.

Chopping pecans

Add remaining cookie mixture to top. Sprinkle with 1/4 cup chopped pecans or walnuts. Drizzle with caramel ice cream topping. Bake at 350 degrees for 30-40 minutes or until topping has set.

Adding pecans

Serve and enjoy!

Kristy with completed Apple Streusel Cheesecake

 

 

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Bite-Sized Pizza Snack | Pizza Puff Recipe.

Visits: 21

Bite-Sized Pizza Snack | Pizza Puff Recipe.

Be the hit of the next party with these quick and easy pepperoni pizza puffs. These appetizers are great at any number of different events. They are easy to make and in no time at all you will have a great snack. Even better, kids love them!

How to Make Pepperoni Pizza Puffs:

Ingredients you will need:

  • 3/4 C. flour
  • 1 (3 oz.) pkg. pepperoni
  • 3/4 t. baking powder
  • 1 C. shredded Italian cheese blend
  • 3/4 C. milk
  • 1/4 C. grated Romano cheese
  • 1 egg, beaten
  • 1/2 C. pizza sauce

Preheat  oven to 375 degrees. Grab the pepperoni and chop it into smaller slices. Kristy used the Rada Cook’s Utility knife. Set aside.

chopping up the pepperonis

Mix together flour, baking powder, and Italian seasoning.  The Rada Non-Scratch Cook’s Spoon with holes is shown below.

start mixing ingredients together

Add milk and eggs. Whisk together. The Rada Handi-Stir is great for the job.

adding more ingredients

Add the chopped pepperoni and cheese mix. Mix together and then set aside for 15 minutes. Stir well one last time.

mixing final ingredients together

Spoon your mixture into a muffin pan. Then bake in the oven for 20-25 minutes or until golden.

place a large spoonful of mix in each spot

When the pizza puffs are done, place them on a plate with pizza sauce and they are ready to be served!

pizza puffs ready to be served

Pepperoni Pizza Puffs

Be the hit of the next party with these quick and easy pepperoni pizza puffs. These appetizers are great at any number of different events. They are easy to make and in no time at all you will have a great snack. Even better, kids love them!
Prep Time15minutes 
Cook Time20minutes 
Total Time35minutes 
Course: Appetizer, Snack
Servings: 28 puffs

Ingredients

  • 3/4 C. flour
  • 1 (3 oz.) pkg. pepperoni slices, chopped
  • 3/4 t. baking powder
  • T. Italian Seasoning
  • 1 C. shredded Italian cheese blend
  • 3/4 C. milk
  • 1/4 C. grated Romano cheese
  • 1 egg, beaten
  • 1/2 C. pizza sauce

Instructions

  • Preheat oven to 375°. Spray 28 mini muffin cups with nonstick cooking spray; set aside.
  • In a large bowl, stir together flour, baking powder, and Italian seasoning.
  • Whisk in milk and egg.
  • Stir in chopped pepperoni, Italian cheese blend and Romano cheese; let stand about 15 minutes, then stir again.
  • Divide mixture evenly among greased mini muffin cups. Bake for 20-25 minutes or until golden.
  • Serve with warm pizza sauce.

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BIG MAC SALAD (CHEESEBURGER SALAD).

Visits: 43

BIG MAC SALAD (CHEESEBURGER SALAD).

This Big Mac salad recipe (cheeseburger salad) makes an easy, healthy, low carb lunch or dinner in just 20 minutes, with simple ingredients.

This 20-minute Big Mac salad recipe (or simply cheeseburger salad) will convince you to skip the drive-through! This dish captures the satisfying taste of a cheeseburger with all the crisp freshness of a salad. It also gets a classic McDonald’s upgrade with copycat Big Mac sauce — just like the casserole version of this burger.

The inspiration for a hamburger salad came from my childhood memories of rare stops at McDonald’s after gymnastics practice. We seldom ate out when I was growing up (my parents much preferring home cooked meals), so even though I loved my mom’s food, those unexpected stops for fast food were such a treat. Now I try to avoid all those processed ingredients myself, and with this keto Big Mac salad recipe, I can enjoy the same flavors at home, all the time — and so can you!

WHY YOU’LL LOVE THIS BIG MAC SALAD RECIPE

  • Tastes like a Big Mac in salad form
  • Crisp, meaty, and fresh textures
  • Sweet, creamy dressing
  • Simple, natural ingredients
  • Ready in 20 minutes
  • Healthy, low carb, keto friendly, and gluten-free
  • Easy healthy dinner idea

Let’s be real — the key to this cheeseburger salad is the Big Mac salad dressing! The sauce at the fast food joint is loaded with sugar, but I sweeten mine with Besti powdered instead. It’s just as sweet and has no aftertaste, but has 0 net carbs, 0 calories, and unlike most sweeteners, dissolves easily for a smooth texture. Try it out and see for yourself!

Cheeseburger salad with Besti next to it.

INGREDIENTS & SUBSTITUTIONS

This section explains how to choose the best Big mac salad ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

CHEESEBURGER SALAD:

The main ingredients for this salad are very similar to what you’d find in a Big Mac:

    • Ground Beef – Use hamburger for classic flavor (I usually use 85/15 lean ground beef), but if you like, you can use ground turkey or ground chicken instead.
    • Sea Salt & Black Pepper
    • Romaine Lettuce – Chopped iceberg lettuce, arugula, or spinach leaves would also work.
    • Tomatoes – I used chopped Roma tomatoes, but you could use cherry tomatoes or grape tomatoes if you prefer. You can also omit them if you want to, as a traditional Big Mac doesn’t have any.
  • Cheddar Cheese – The Big Mac sandwich traditionally includes a slice of processed cheese, but we’re using shredded cheddar. You can omit to make the salad dairy-free and paleo-friendly if needed.
  • Pickles – Dice up some dill pickles and add them to the salad for a delightful crunch and an extra layer of flavor. You can also add diced or sliced red onions for even more crunch!
  • Sesame Seeds – Instead of a sesame seed bun, garnish with sesame seeds for the same flavor!

BIG MAC SAUCE:

The dressing for this hamburger salad is very similar to my sugar-free Thousand Island dressing:

    • Mayonnaise – I used my own homemade avocado oil mayonnaise, but store-bought would work as well (this is my favorite store-bought brand when I don’t have time to make my own).
    • Pickles – Use dill pickles and dice finely for the special sauce. You can also use sweet pickle relish instead, but beware that this will have added sugar or corn syrup.
    • Mustard – I used classic yellow mustard, but you could use Dijon instead, or even keto honey mustard if you like extra sweetness.
    • Vinegar – Adds tang to the dressing. I used white vinegar, but apple cider vinegar, white wine vinegar, or rice vinegar can all work instead.
    • Smoked Paprika – Adds a subtle smokiness to the dressing, and is responsible for its signature color. Regular sweet paprika would also work.
Ingredients in bowls.

HOW TO MAKE BIG MAC SALAD

This section shows how to make cheeseburger salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Brown the meat. Add the ground beef to a large skillet. Break apart with a spatula and season with salt and pepper. Cook until no longer pink.
  2. Blend the Big Mac salad dressing. Combine the mayo, pickles, mustard, vinegar, smoked paprika, and powdered Besti in a blender. Puree until smooth. Adjust sweetener to taste. Refrigerate until ready to use.
TIP: Need thinner sauce?

TIP: Need thinner sauce?

If the dressing is thicker than you like, you can thin it out with water or oil and puree again.

Browned ground beef in a skillet.
Big Mac salad dressing in a blender.
    1. Plate the cheeseburger salad. Add lettuce, tomatoes, shredded cheese, and pickles to a salad bowl.
    2. Add the beef and dressing. Top with ground beef crumbles, then drizzle with dressing and toss to coat.
  1. Garnish. Sprinkle with sesame seeds if desired.
Hamburger salad in a bowl without dressing.
Big Mac salad in a bowl with dressing drizzled on top.

STORAGE INSTRUCTIONS

  • Store: Keep leftover Big Mac Salad in an airtight container in the fridge for 2-3 days, with the dressing stored in a separate container. If you already added the dressing, it will only be good for 1 day.
  • Meal prep: Chop the pickles, tomatoes, and lettuce, precook the ground beef, and make the sauce. Store in separate containers in the refrigerator for up to 3-4 days. Assemble just before eating.

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Food Uncategorized

Let’s catch up on the gardens.

Visits: 39

Let’s catch up on the gardens. I should have done this back in June. But better late than never. This year we had 16 gardens. I started out with six, but ended up with my two what I call ghetto gardens.

We had a large variety of vegetables and this year I have some fruit trees. Peach, Orange, Cherry, Nectarine, Fig, Plum, and Lemon. My Cucumbers, Cantaloupes, Watermelons are not doing well. Garlic, Zucchini, Peppers, and Tomatoes are doing very well. I tried buying plants from the Amish this year. Next year all my plants will be from the Amish.

We had a gentleman who moved here from the South. Here’s a few plants he’s trying.

Did you guess Cotton? He’s actually growing a few cotton plants in Ohio. And below the one gardener planted four watermelon plants. This is back in June.

The beginning.

Here’s the four plants two days ago.

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10 Cities Known For Food & Drink In The USA.

Visits: 31

10 Cities Known For Food & Drink In The USA.
BY
KAITLYN ROSATI
PUBLISHED FEB 17, 2023

Some USA cities are drawing in tourism through an easy way to everyone’s hearts: the local food. These cities do it best.

 

Who doesn’t love a good bite to eat when traveling? It’s part of the experience to try local delicacies. However, some cities and towns in the USA might even draw tourism specifically for their cuisine or beverage. These 10 USA cities are best known for a specific dish or ingredient they produce and are well worth adding to every foodie’s bucket list.

 
 
 
 
 
 
 
 

10For Cherries: Head To Traverse City, Michigan

Not only is Traverse City home to where 40-50% of domestic cherries are grown, but this Michigan city is known to be the cherry capital of the world. Traverse City produces 100-120 million pounds of tart cherries each year. While tart cherries can be found here year-round, the best time to visit for peak harvest is in July. Even their airport is named Cherry Capital Airport. While cherries are the main event of Traverse City, this gorgeous town is also well-known for its wineries and picturesque blue waters of scenic Grand Traverse Bay and is notoriously one of the most popular places to visit along the Great Lakes.

 

 

9For Margaritas: Head To Dallas, Texas

When one thinks of food and Texas in the same sentence, their mind likely goes to beef, grilled meats, and barbecue. Texas is not only home to some of the country’s best beef, but one city is home to a favorite cocktail: the frozen margarita. That’s right, the origins of the frozen margarita can be traced back to the fun city of Dallas. Dallas has so many great margarita offerings that they, in fact, are well-known for their margarita mile, which comes in handy since national margarita day is right around the corner on February 22nd, 2023. Some notable spots to grab a marg on margarita mile are Gloria’s Latin Cuisine, Jalisco Norte, Jose, and Beto & Son.

 

8For Wine: Head To Fredericksburg, Texas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
A post shared by FredericksburgTX (@visitfredtx)

Margaritas aren’t the only boozy concoction the Lone Star state is known for. In fact, Texas is the fourth-largest wine-producing state in the United States of America. Who knew? Fredericksburg is one of the state’s primary wine-producing towns, with over 50 wineries there, donning it the epicenter of Texan wine production. Becker Vineyards in Fredericksburg was named Top All Around Winery and earned Top Texas Wine at the 2023 Rodeo Uncorked International Wine Competition, so though visitors can’t go wrong in choosing, they’d be remiss not to include Becker Vineyards.

 

 

7For Kumquats: Head To Dade City, Florida

A town known for the quirky fruit kumquat might seem odd, but Dade City, Florida, is so well-known for their kumquats that they hold an annual Kumquat Festival. Dade City is the largest kumquat-producing city in the USA, and anything from kumquat dressing to kumquat marmalade to kumquat body lotion can be found all throughout the city. Move over oranges; there’s a new tiny orange fruit that’s just as worthy in Florida: the sweet yet tart kumquat.

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6For Green Chiles: Head To Hatch, New Mexico

Green chiles are popular throughout the entire state of New Mexico, but one small town does them so well that the green chile has adapted its name: Hatch, New Mexico, where hatch green chiles are produced. Known as the “Chile Capital of the World,” Hatch is notorious for growing a wide variety of peppers. The green chile has been deemed the state vegetable of New Mexico and is a common ingredient in some of the state’s most popular dishes. Green chiles are so popular in New Mexico that there is an annual Hatch Chile Festival held each year in, that’s right, Hatch.

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5For Pizza: Head To New York City

Some might argue that Chicago makes the best pizza, and some might even argue that New Jersey is where it’s at, but only the true and tried ‘za lovers know where the best slice, pie, and cheesy late-night snack can be found: New York City. New York has all types of cuisines that knock other towns out of the water, many thanks to being the melting pot of the USA, but there’s no arguing that they really do their pizza right. Throughout each borough, pizza shops can be found on every corner, ranging from humble dollar slices to wood-fired sit-down restaurants to modern slices with toppings such as burrata, ‘nduja, and even pasta. It’s difficult to go wrong when grabbing pizza in New York, but for the best spots the city has to offer, check out this list.

RELATED:10 Best Vegan Restaurants In NYC

 

4For Hotdogs: Head To Chicago

While New York might claim the pizza title, Chicago gives the Big Apple a run for its money when it comes to another favorite cult street food: the humble hotdog. Chicago is worthy of visiting for many reasons, but toward the top of that list is to eat a proper Chicago-style hotdog. A Chicago-style hotdog starts with a steamed poppy seed bun and an all-beef frankfurter. It is then topped with yellow mustard, green relish, chopped onions, tomato, a kosher-style pickle spear, and a few spicy sports peppers, all topped with celery salt. Its origins come from the Great Depression in the 1930s, and to this day, it is a favorite in the windy city.

 

3For Cheesesteaks: Head To Philadelphia, Pennsylvania

A simple concoction made to perfection is perhaps the best way to describe the lush delicacy of the Philly Cheesesteak. Thinly sliced beef is typically griddled with onions, piled into a bun, and topped with cheese. While many variations now offer toppings such as fried onions, sautéed peppers, mushrooms, ketchup, and more, the classic Philly way is kept simple. There’s a big rivalry between two popular hotspots: Geno’s and Pat’s. Both spots are worthy, and hungry visitors to Philadelphia should try both to decide which one is superior.

 

2For Oysters: Head To Seattle, Washington

The state of Washington produces more oysters than anywhere else in the USA. With Seattle being a coastal town, it’s no surprise they do this aphrodisiac delicacy correct. While it’s hard to find a bad oyster in Seattle, some of the best spots to grab these seafood snacks are at The Walrus and the Carpenter, Taylor Shellfish Farms, RockCreek, and White Swan Public House.

 

1For Potatoes: Head To Blackfoot, Idaho

Idaho potatoes can be found in grocery stores throughout the United States of America, but it goes without saying that they simply taste better when eaten right from the source. Blackfoot, Idaho, is the state’s largest potato-producing town. There’s even a potato museum here, where curious visitors can learn all about the history of one of the most versatile vegetables. Whatever way visitors choose to eat potatoes in Blackfoot, Idaho, they can’t go wrong: from baked to fried to mashed.


 

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Food Recipe

Flag Fruit Pizza Recipe | Patriotic Dessert

Visits: 45

Flag Fruit Pizza Recipe | Patriotic Dessert. Looking for something quick ,tasty, and patriotic? This treat from Rada should do the trick.

Looking for a patriotic 4th of July dessert idea? Try this simple American flag cookie pizza. It’s the perfect 4th of July fruit pizza! It’s the perfect sweet treat for a sunny Fourth of July party!

This is a great treat for any occasion, especially as a patriotic dessert for Memorial Day or Independence Day. Try this recipe for your next summer get-together.  Step by step directions are directly below, or, if you prefer, watch the video instructions at the bottom.

Fruit Flag Pizza Recipe

Fruit Pizza Recipe Ingredients

Ingredients you will need:

  • 1 tube sugar cookie dough (or use your own recipe)
  • 8 oz. cream cheese, softened
  • ½ pkg. Island Coconut Quick Mix (this can be substituted with a 1/2 c white sugar and 1 tsp. vanilla)
  • 2 to 3 cups Sliced Fresh Fruit (Strawberries, Kiwi, Mandarin Oranges, Red or Green Grapes)

Spread cookie dough over a baking stone

Spread cookie dough onto a 12″ x 15″ cookie sheet and cook according to package directions. Remove from oven and let cool.

Make cream cheese frosting

While cookie dough is cooling, mix ½ package of Quick Mix with 8-ounces of softened cream cheese.

Our Island Coconut Sweet Dip Quick Mix will give your frosting a fruity flavor you won’t be able to duplicate, but if you don’t have our mix, try mixing your cream cheese with 1/2 c white sugar and 1 tsp. vanilla.

Spread frosting over cooked crust for fruit pizza

Spread flavored cream cheese mixture evenly over cookie crust.

Fruit flag pizza

Slice fresh fruit and layer over cream cheese. Try strawberries and blueberries like Kristy did to make it look like a flag!

How to Make Fruit Pizza

You’re done! Show off your beautiful creation at a family get-together or reunion. This treat is perfect for Memorial Day or the Fourth of July!

Fruit Flag Pizza

Looking for a patriotic 4th of July dessert idea? Try this simple American flag cookie pizza. It’s the perfect 4th of July fruit pizza! It’s the perfect sweet treat for a sunny Fourth of July party!

Ingredients

  • 1 tube sugar cookie dough, or use your own recipe
  • 8 oz. cream cheese, softened
  • ½ pkg. Island Coconut Rada Quick Mix, this can be substituted with a 1/2 c white sugar and 1 tsp. vanilla
  • 2 to 3 cups Sliced Fresh Fruit, Strawberries, Kiwi, Mandarin Oranges, Red or Green Grapes

Instructions

  • Spread cookie dough onto a 12″ x 15″ cookie sheet baking stone and cook according to package directions. Remove from oven and let cool.
  • While cookie dough is cooling, mix ½ package of Quick Mix, or the 1/2 c white sugar and 1 tsp. vanilla, with 8-ounces of softened cream cheese.
  • Spread flavored cream cheese mixture evenly over cookie crust.
  • Slice fresh fruit and layer over cream cheese. Try strawberries and blueberries to make it look like a flag!
  • You’re done!

Notes

Show off your beautiful creation at a family get-together or reunion. This treat is perfect for Memorial Day or the Fourth of July!

If you don’t want blueberries or strawberries on your 4th of July fruit pizza, try substituting these patriotic fruits instead!

Red

  • watermelon
  • red raspberries
  • red seedless grapes
  • pitted cherries

Blue Fruit

  • blackberries
  • black seedless grapes

Now you can enjoy your patriotic 4th of July dessert!

Read on to find Kristy’s video below that will show you step by step how to make our flag fruit pizza.

silver-spoon-homemade-lemonade

Four Easy Tips to Get the Most Out of Your Fruits

1. Did you know that if you slice citrus lengthwise you get more juice? You can get 3 times as much juice from a lemon simply by slicing it lengthwise instead of crosswise! Who knew? A lemon sliced crosswise — the way most people would normally cut it — yields around 2 tablespoons of juice. The one that is sliced lengthwise yields up to 1/3 cup!

2. Wrapping bananas in a newspaper and then refrigerating them can keep them fresh for longer. Don’t you hate it when that banana you were saving goes bad? Next time, try this simple tip to save your bananas for a longer time.

3. To preserve lemons, coat them with coconut oil and refrigerate them in an open container. If you’re like most people, your lemons are shoved in the fridge in a flimsy plastic bag. But lemons, if stored at room temperature, can only last a week before they start hardening.

4. Make your lemons more squeezable: Microwave a lemon for a few seconds. It’ll make it softer and easier to squeeze.

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Food Pictures Reprints from other.

8 New England Foods You Have to Try

Visits: 4

Dreamer extraordinaire. Ardent food lover. Vivian is prone to wander and escaping from responsibilities. At heart, she is a curious backpacker with a thirst for adventure. Based in Vancouver, Canada, Vivian is perpetually browsing through seat sales and scheming her next getaway.
The regional cuisine of New England is as varied as the landscape, influenced by the rocky coasts, weathered mountains, and wild forests. States in the Northeast host miles of apple orchards, self-pick berry farms, and fleets of fishing boats. They’re home to innovators of sweets and ice creams, and rich and hearty pastries.
Whether you’ve never been to New England, plan on traveling to the region sometime in the future, or have been a life-time visitor, try these seven beloved, and Northeast-approved, food items to get to know New England from the inside out.

New England Clam Chowder

Photo by Ezume Images
Photo by Ezume Images

 

As a staple of New England life, clam chowder is as typical as trips to the beach, followed by cups or bowls of the soup. New England clam chowder is commonly made with clams, potatoes, celery, onion, and salt pork mixed with a thick, hearty broth. Native to the area since the early 1700s, clam chowder became popularized throughout Boston in the 1830s when it was served at the famous Union Oyster House. Comforting and addictive, this seafood stew is perfect on any day and for any occasion.

Lobster Rolls

Photo by Sharon McCutcheon
Photo by Sharon McCutcheon 

 

In the early days of America lobsters were so common they piled on beaches, making the “cockroaches of the sea” a poor man’s meal (or even fertilizer). By the second world war things had drastically changed, and the shellfish were undeniably a delicacy. New England is now synonymous with lobster rolls. This coastal luxury is served on a grilled bun and is available at practically every seafood restaurant in the area. Lobster rolls arrive warm, dripping with butter, lemon juice, and salt and pepper. You can even top it with mayonnaise and chopped celery.

Baked Beans

Photo by Brent Hofacker
Photo by Brent Hofacker

 

In Boston (or Beantown), baked bean recipes are sweetened with molasses rather than the brown sugar sweetener used in traditional English baked beans. The difference is a rich, honeyed flavor that has existed in the area for centuries. It was originally prepared throughout New England and was a staple in the Pilgrim diet from the 1620s on. Baked beans are available as a side dish, sometimes served beside brown bread (another New England specialty) in restaurants around coastal Massachusetts and beyond.

Fluff

Photo by Brent Hofacker
Photo by Brent Hofacker

 

In the 1920s, two Massachusetts residents created a remarkable new marshmallow creme spread that’s now a common jar in most grocery stores: Fluff. While the taste is familiar for anyone who’s ever roasted marshmallows over a campfire and snuck a few of the pure white cylinders, the consistency is quite a different story. This is a spreadable confection that can be eaten on its own, but for a true New England experience a Fluffernutter sandwich (allergy permitting) consists of a layer of Fluff on one slice of bread and a thick spread of peanut butter on the other.

Whoopie Pie

Photo by Alp Aksoy
Photo by Alp Aksoy

 

Saying the words “whoopie pie” outside of New England draws some intriguing glances. This cake-like dessert is best described as a type of sweet sandwich, two mound-shaped pieces of cake on the outside and a hearty layer of cream between the two. Whoopie pies are available in a variety of flavors, the most traditional is a chocolate cake whoopie pie with a white cream filling. Seasonal flavors are offered during the year, such as pumpkin whoopie pies in the fall and peppermint cream whoopie pies during the holidays.

Coffee Milk

Unless you’re in or around Rhode Island, asking for a glass of coffee milk may get you a mug of regular coffee with a little extra milk. But as the official state beverage of Rhode Island, coffee milk is a common accompaniment to breakfasts and brunches. Bottles of sweetened coffee syrup are mixed with milk (not unlike making hot chocolate), and served beside heaping platters of eggs, bacon, and toast. Take it a step further and get a coffee cabinet, a vanilla ice cream, coffee syrup frappe.

Hoodsie Cups

Hoodsie cups were created by the Hood milk company in Massachusetts in 1947.  These adored desserts are made with vanilla ice cream on one side and chocolate ice cream on the other, and are served in small wax paper cups with even smaller wooden spoons. For many New Englanders, childhood memories consist of Hoodsie cups alongside slices of cake at birthday parties, and even a few late-night snacks when no one else is around.

Fenway Franks

Photo by Keith J Finks
Photo by Keith J Finks

 

New Englanders cram into Fenway Park, pulling their Red Sox caps down against the sun to watch the game. Since the park’s 1912 opening, Fenway Franks have been a staple of this regional and cultural gathering space. Other stadium hot dogs are grilled or steamed, but not the Fenway Frank. First boiled, and then grilled, the meat of these nostalgic ballpark treats is spiced with garlic, onion, and mustard, and cooled specially to make them the juiciest possible. Visitors top them with their preferred garnishes and bite between cheering for their team, or buy a pack for their own home-game cookout.

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Food

THE 8 PANTRY ESSENTIALS FOR PASTA LOVERS

Visits: 4

 

You only need a handful of thoughtfully produced ingredients to eat well in summer, so splurge on the good stuff. Don’t forget to grab handfuls of fresh herbs, and if you spot zucchini flowers at the market, they look lovely scissored and scattered over Fried Zucchini and Basil Casarecce.

Illustration: Eva Naroditskaya

1. Anchovies

These stealth flavor bombs can be melted into sauces, mashed into dressings or simply laid on top of a slice of bread and butter. Spanish Don Bocarte brand anchovies are fleshy and pink ($35 for 198 grams, amazon.com). Italian Rizzoli come in a charming tin ($33 for three 3.17-ounce tins, Food52.com). Ortiz can be found at many supermarkets.

2. Extra-Virgin Olive Oil

I use a versatile, neutral oil to cook with and a more distinct one for finishing. Lately I’ve been cooking with Partanna, fresh and rich ($46 for 3 liters, YummyBazaar.com), and delicate, buttery Frantoia, both produced in Sicily. I recently discovered a Portuguese oil, Herdade Do Esporão Azeite Virgem Extra: smooth, balanced, excellent for dressings and finishing. When shopping, search the label for the words “hand picked” and “cold pressed.” If it has a date stamped on it, you’re on to a good thing.

This light, bright recipe, spaghetti with sun-kissed tomatoes, ricotta and crispy prosciutto, is so quick to make. Find the recipe below

3. Butter

Let me bang on about butter. Big fan! Pasta and butter are the ultimate companions. Pure comfort. While a pound of pasta is cooking, scoop out about ½ cup of the salty, starchy pasta water, pour it in a frying pan, melt in 5-6 tablespoons of butter, and crank in plenty of black pepper. When the pasta is al dente, pop it in the frying pan and toss everything together until creamy and coated. Be sure to blanket it with cheese. Or, start the meal off with a warm slices of rustic bread, each topped with lashings of butter, an anchovy and flaky salt. For cooking, try Delitia Butter of Parma, a delicate, unsalted type made from quality pasteurized creams collected in Parma and Reggio Emilia, where some of the best Italian cheeses are made ($11 for 8 ounces, igourmet.com). For serving, try French Le Meunier Fleur Sel Butter, wood-churned and hand-molded, or Isigny Sainte-Mère Beurre Demi-Sel Gros Grains with coarse salt, famous for its golden color, easy to spread.

4. Tomatoes

Canned Certified DOP San Marzano Tomatoes are a must. Mutti San Marzano Pomodori Pelati Tomatoes are rich in flavor and color ($6 for 14.1 ounces, eataly.com). I’ve also been using Californian Bianco DiNapoli plum tomatoes. And I always have a few bottles of Rao’s brand marinara sauce in the pantry, too, for nights when I just can’t be bothered.

In ‘Simple Pasta’ (Aug. 30, Ten Speed Press), Odette Williams offers a pasta for every occasion, including plenty of light and easy recipes ideal for summer meals.

5. Italian Cheese

You want DOP Aged Parmigiano-Reggiano with its waxy rind that can be used in a stock or broth down the road, once the cheese itself is gone ($29 for a pound, MurraysCheese.com). I’m smitten with Pecorino Toscano: a softer, sweeter, Pecorino that sings shaved on a simple salad. A knot of burrata is always a showstopper with sliced heirloom tomatoes and basil leaves.

6. Flaky Sea Salt

You can’t do better than Maldon Sea Salt Flakes, which deliver a bright, briny crunch ($7 for 8.5 ounces, amazon.com). But don’t miss the brand’s Smoked Sea Salt Flakes, either. I use them a lot in the summer to add vavoom to tomatoes, corn, cucumbers, stone fruits and burrata.

This chopped salad pasta is a highly portable picnic and potluck hit. Find the recipe below.

7. Vino

You can’t have pasta without wine. Cardedu Nùo Vermentino di Sardegna is a light, highly drinkable, white from Sardinia ($20 for 750 ml, WhiteHorseWine.com). Dry-farmed, organic, from a family-run outfit, it’s worth hunting down. Over a long, boozy lunch at one of my favorite New York restaurants, Café Altro Paradiso, I discovered the 2018 Ronchi Barbaresco, a Nebbiolo from Piedmont. Served slightly chilled, this medium-plus-bodied beauty has backbone but won’t take you down in the daytime. I’m planning on buying a case as I’m told it’s going to age well.

8. No-Cook Desserts

Why turn on the oven? Chill cherries and serve them with Antica Torroneria Piemontese Hazelnut Nougat, so nutty and chewy ($9 for 5.3 ounces, eataly.com). Or, buy a good gelato, drizzle a little olive oil on top, sprinkle on flaky sea salt and serve with Le Nuttine, those charming straw-shaped Italian wafers filled with hazelnut-cocoa cream.


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Food

Garlic Shrimp Mafaldine

Visits: 1

—Adapted from ‘Simple Pasta’ by Odette Williams (Ten Speed Press)

Here, author Odette Williams tried to recreate the sizzling garlic shrimp from Trieste, the Italian restaurant of her childhood in Australia.

Look for shrimp with the heads on, since they add so much flavor to the sauce and give it a gorgeous coral-pink hue. Wavy ribbons of mafaldine ,or the curly nooks and crannies of trumpet-shaped campanelle allow the shrimp to nestle into every bite.

Honestly, use whatever pasta tickles your fancy. Showered with the garlic butter and chile bread crumbs, it’s gorgeous. The heady aroma of butter, garlic and shrimp cooking is one of life’s greatest pleasures, so enjoy!

Total Time: 45 minutes

makes: 4 servings

Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson

Ingredients

    • 1 cup bread crumbs
    • 4 tablespoons unsalted butter
    • 2 cloves garlic, grated
    • ¼ teaspoon crushed red pepper flakes
    • Kosher salt and black pepper
  • 1½ pounds large whole raw shrimp, with shells, heads and tails on
  • 6 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil 2 large shallots, finely diced
  • ¼-½ teaspoon red pepper flakes
  • 8 cloves garlic, finely grated
  • ⅔ cup dry white wine
  • Zest of 1 lemon, plus 2 teaspoons lemon juice
  • 2 tablespoons finely chopped chives
  • 1 cup finely chopped flat-leaf parsley
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 pound dried campanelle, mafaldine, or angel hair pasta

Directions

  1. Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes. Stir in crushed red pepper flakes, and season with salt and pepper.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cut off head of each shrimp and set aside. Peel shrimp and discard tails and shells. Use a sharp knife to make a shallow cut lengthwise along the back of each shrimp, and devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.
  4. In a large skillet over medium-low heat, melt together butter and olive oil. Add shallots and red pepper flakes, and sauté for a couple of minutes. Add reserved shrimp heads and continue to sauté occasionally pressing down slightly on heads with a wooden spoon to release juices, 4 minutes more. Remove and discard heads and any rogue bits of shell.
  5. Increase heat to medium-high, add shrimp and garlic, and sauté until shrimp are just pink, just a couple of minutes. Add wine, lemon zest, lemon juice, chive and ½ cup parsley. Season with salt and pepper. Sauté until wine has reduced by half, 4-5 minutes. Keep warm.
  6. Add pasta to boiling water and cook until al dente, according to package instructions. Use a large spider or slotted spoon to transfer cooked pasta to shrimp sauce along with about ½ cup pasta water, and toss to coat. Serve pasta sprinkled with garlic butter and chile bread crumbs and garnished with remaining ½ cup parsley.

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Life Pictures

Do you have a favorite room?

Visits: 0

We did our cool spot, now do you have a favorite room? For me it’s the kitchen. I do my best work there. Eat. How about you? Where can we find you? My son tells me it’s my office. That’s the second favorite.

 

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Food Life Uncategorized

Slow-Cooker Honey Sriracha Chicken Wings.

Visits: 96

Slow-Cooker Honey Sriracha Chicken Wings. I know, it’s been a while since we’ve had a recipe. And of all places it comes from one of my fav grocery stores. Kroger. This is not a quick one. So go out in the garden, do some painting, or pull some weeds.

The heat of Sriracha is paired with the sweetness of honey… making these chicken wings a guaranteed WOW!

Prep: 15 minutes Cook: 3 hours 30 minutes Total: 3 hours 45 minutes Difficulty: Easy

Ingredients

  • 3 pounds fresh chicken wings
  • 1 1⁄4 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄3 cup Sriracha hot sauce
  • 1⁄4 cup plus 1 Tbsp. honey
  • 2 cloves garlic, finely chopped
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 2 teaspoons lime zest

Directions

  • Set oven to Broil. Line a large rimmed sheet pan with foil; place a large rectangular wire rack on top; spray both with cooking spray.
  • Place chicken pieces in a single layer on rack; sprinkle 1 tsp. salt and pepper over chicken. Broil 3” from heat 10-12 minutes or until browned, turning halfway through broiling time.
  • Spray 3 ½-4 quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl mix hot sauce, ¼ cup honey, and garlic until well blended. Pour over chicken, stir to coat.
  • Cover; cook on Low heat setting 3 hours. Remove with tongs or slotted spoon; discard cooking liquid. In small bowl, mix sour cream, lime juice, zest and remaining honey and salt until well blended.
  • Serve chicken wings with lime sour cream and additional hot sauce, if desired.

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Food

Double Chocolate Banana Bread

Visits: 81

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Food Gifs Music

Let’s hear it for the food and drink.

Visits: 79

Let’s hear it for the food and drink.

This has always been an interesting topic of mine, listening to songs about food or drinks or having food or drinks mentioned in the title of a song. I always wanted to make this list, but never got around to it until now. I hope others enjoy this kind of list as much as I do. It made my hungry just making this list, so I had some cherry pie and pumpkin pie right after I finished it. Have fun listening to these songs.

 

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Food

Greek Slow Cooker Chicken.

Visits: 75

Greek Slow Cooker Chicken.

Modified  to use the 6-quart slow cooker in the summer instead of the oven.

prep:
20 mins
cook:
4 hrs
total:
4 hrs 20 mins
Servings:
6
Yield:
6 servings

Ingredients

Original recipe yields 6 servings
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the chicken, inside and out. Place one half of the lemon and 3 garlic cloves in cavity of chicken. Reserve other half of lemon.

  • Layer the sliced potatoes and the onions in the crock of a slow cooker. Sprinkle remaining 3 garlic cloves around the inside of the cooker; place chicken onto the vegetables. Pour in the wine and olive oil. Dissolve bouillon in the boiling water, and add to the cooker.

  • Squeeze the juice of remaining lemon half over chicken (strain out seeds); sprinkle with oregano. Season chicken with salt and black pepper.

  • Cover, and cook on Low setting for 8-10 hours, or on High setting 4-6 hours. A meat thermometer, inserted into the thickest part of a thigh, not touching a bone, should read at least 160 degrees F (70 degrees C).

471 calories; protein 36.7g; carbohydrates 39.8g; fat 17.9g; cholesterol 95.7mg; sodium 173.5mg. Full Nutrition

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