Coca Cola Chicken Wings
It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. Each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! Recipe type: Appetiser Cuisine: American 900 gms – 2 lbs. chicken wings (wings and drummettes separated) 60 ml - ¼ cup soy sauce 2 tbsp vegetable oil 2 tbsp dry sherry or rice wine 175 ml – ¾ cup Coca-Cola Chopped chives for garnish Put the chicken wings in a zip lock bag with half the soy sauce. (Linkup closed) Print
Oreo and Peanut Butter Brownie Cakes
So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com
The Perfect Sunday Afternoon Sandwich
Weekends come and go so fast, don’t they? By the time Sunday arrives, it seems like all of the things I needed to accomplish on the weekend are still hanging around- laundry, grocery shopping, and preparing for the work week ahead. Since my fridge is pretty bare once Sunday rolls around, it’s easy to fall into the trap of stopping at the sandwich shop on the corner by our apartment before we go grocery shopping. But if there is one thing we always have on hand in our freezer, it is bacon. I don’t use it very often, but Adam always seems to sneak a pound in our grocery cart “just to have on hand.” That boy loves bacon way too much! Before assembling the sandwiches, crisply cook slices of bacon. Before I started assembling the sandwiches, I cut avocado slices. Use a spoon to scoop out the cut pieces, and voila, you have perfectly sliced avocados to use on the sandwiches. Now to assemble: start by buttering one side of each piece of bread that will make up your sandwich.
Honey Biscuits Recipe
Just a small twist on a classic recipe can go a long way. That’s what we did here. We added a little honey, and got a slightly sweet, nuanced drop biscuit. Ingredients 2 cup all-purpose flour1 Tbsp baking powder½ tsp salt¼ cup shortening¾ cup milk2 Tbsp honey Directions Preheat the oven to 450.Stir the flour, baking powder and salt together in a bowl.Add the shortening and use a fork or a pastry cutter to cut the shortening into the flour, until it forms a mealy texture.Add the milk and honey last, and use either a wooden spoon, spatula or your (clean) hands to gently mix together.Drop onto a cookie sheet and bake for 10-15 minutes (keep an eye on them!). Read more from pdxfoodlove. Tags: Breakfast & Brunch, Vegetarian
General Tso's Chicken Recipe
At nearly any buffet or take-out place you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. This is probably one of the best and easiest recipes around, you will be surprised at how little time it takes to prepare. I decided to get brave and use the boneless skinless chicken thighs, and I wasn’t disappointed. However, If you want to use chicken breasts that would work fine as well. Ingredients: 1lb boneless skinless chicken thighs (cut into 1” chunks) 5 dried red chili peppers 3 green onions (sliced) 3 eggs (beaten) ½ cup cornstarch oil (for frying)Sauce-1 ½ tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons sugar 3 tablespoons soy sauce 2 teaspoons cornstarch Cooking Instructions: Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches.
Blueberry Hemp Smoothie Recipe
This smoothie marked my inaugural use of hemp seeds. I wasn’t sure what to do with hemp or whether I would like it, but I found that the seeds added a nice texture and nutty flavor to my smoothie. They also made a smoothie more of a filling meal because of their fat, protein, and fiber content. Remember that smoothies need to be viewed as a meal or hearty snack rather than a drink. Ingredients 1 Tbsp almond butter1 ½ cup frozen blueberries1 cup vanilla soy milk½ cup plain low-fat yogurt1 cup ice cube1 banana, fresh or frozen¼ cup hemp seed Directions Combine soy milk, yogurt, almond butter, and hemp in a blender.Add frozen fruit (break banana into chunks) and ice cubes and pulse until smoothie is thick and smooth.Add more ice cubes if you like a thicker smoothie. Read more from Eating Made Easy. Tags: Smoothie, Breakfast & Brunch, Beverage, Healthy, Vegetarian, Blueberry
Baked and Breaded Avocado Bites
These vegan avocado bites are baked instead of fried, making them a healthier option for avocado lovers everywhere! How will you eat them? Try creating the perfect pairing by adding the bites to some fresh-cut French fries for a vegan version of “fish and chips,” using them to accent a light salad with a citrus dressing, or layering them on a baguette with tomato, onion, arugula, and vegan mayo for an out-of-this-world sandwich. 2 large Hass avocados, pitted, peeled, and sliced into bite-size pieces 1/2 cup Soy Milk 1 Tbsp. vegetable oil 1 cup panko bread crumbs 1/2 tsp. paprika 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup flour Preheat the oven to 450°F.Whisk the soy milk and vegetable oil together in a small bowl.Combine the bread crumbs, paprika, onion powder, garlic powder, salt, and pepper in a small bowl and stir well.Take a slice of avocado and roll in the flour. Notes Like what you see here? Follow OfficialPETA on Pinterest!
Pozole Rojo
Michael Harlan Turkell total prep Recipe courtesy of Simple Food, Big Flavor by Aaron Sanchez/Atria Books, a division of Simon & Schuster, Inc. I think my nose is outfitted with pozole GPS. Anytime I’m in Mexico and hunger strikes, I can sniff out a great bowl whether I know the neighborhood or not. Compulsively slurpable, this hearty soup starts out delicious -- an aromatic chile-spiked broth floating with hominy -- and after you’re done topping it with chopped onions, herbs, and crunchy fried tortilla strips, it’s table-slapping good. 1.
Cheddar Bacon Ranch Pulls
A few weeks ago I shared my recipe for Cinnamon Roll Pulls, a sweet pull apart bread. In the post I mentioned a savory cheesy version. I had several requests for the cheesy bread recipe. Well, you asked for it, you got it! I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. Cheddar Bacon Ranch Pulls (a.k.a. 1 unsliced loaf of (round is preferable) sourdough bread 8-12 oz cheddar cheese, thinly sliced 3 oz bag Oscar Mayer Real Bacon bits 1/2 cup butter, melted 1 Tbsp Ranch dressing mix Using a sharp bread knife cut the bread going both directions.
