Virginia Willis' Cola-glazed Wings Image Credit: Jaden Hair This is a recipe that I return to time and time again -- it's a friends and family favorite, and the entire plate gets devoured every time. That makes me a happy cook! Instead of deep frying wings (though I love that, too), it's more convenient to bake or grill them. I'm always perplexed on what to do with a big vat of oil after deep frying. Grilling the wings gives them a nicely charred flavor and crisp bits that will delight any barbecue lover. The recipe is from my friend Virginia Willis' cookbook Bon Appetit, Y'all: Three Generations of Southern Cooking. Virginia Willis' Cola-glazed Wings Servings: 4 as appetizer Ingredients:1 cup colaJuice of 2 limes1 1/2 cups firmly packed light brown sugar1 jalapeno, finely minced (discard the seeds)2 pounds chicken wings1/4 teaspoon coarse saltFreshly ground black pepper Directions:To make the glaze: In a small sauce pan, bring the soda, lime juice, brown sugar and the minced jalapeno to a boil over high heat.
Herb and Citrus Oven Roasted Chicken Herb and Citrus Oven Roasted Chicken We don’t go out to eat often. There’s nothing more I love than gaining a little cooking inspiration and having someone else whisk away the dishes. But, because my hubby (and sometimes, even I) thinks the food I make is just as good as the grub we get at restaurants, we tend to enjoy the majority of our meals at home. No complaints here – cooking is what makes my heart beat after all! This roasted chicken is simply not helping my case… Not to mention – making this meal probably cost me a whole $8. The chicken turns out citrusy, tender, and melt-in-your-mouth good. You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. However you dish up this delicious meal, though, you’re gonna love it. It’s even better if you let it marinade in the olive oil mixture overnight! Once the chicken has baked, remove the pieces to a serving platter. Print Save Ingredients: 1/4 cup olive oil 4 cloves of garlic, minced Directions:
Zucchini Fritters Recipe from Paleo Plan 1 Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel). 2 In a large bowl, beat eggs together. 3 Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important. 4 Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture. 5 Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut oil or bacon grease to coat the bottom of the pan. 6 Spoon the mixture into the pan in desired sized fritters. 7 Serve warm or at room temperature. 8 Optional: add other spices or fresh herbs to the recipe in step 4.
Make Your Own Ice Cream in Five Minutes Photo Credit: Sarah Fernandez I have such fond memories of making homemade ice cream in the summer when we were kids. We used to go pick fresh strawberries and blackberries and then come home and pull out the electric machine and load in the ingredients. Photo Credit: Sarah Fernandez Ingredients:1/2 cup whole milk or cream (you can use 1 or 2% milk, but you will get some crystalization due to the water content)1 tbsp sugar1 tsp vanilla extract6 tbsp Kosher salt2 cups ice Supplies:1 quart size zip top bag 1 sandwich size zip top bag Step 1: In the sandwich size zip top bag (if you can get the higher quality bags, I think it would be easier than with the store brand ones I bought) combine the milk, sugar, and vanilla extract and seal the bag tightly. Step 2: Now for the fun part! Carolina shakes it til she makes it. It should take about five minutes before the ice cream begins to form, but may take a little longer if you have some slow shakers. Then just serve and enjoy.
Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. I'd never had orecchiette before, but always thought it'd be great for saucy pasta dishes since they're basically like little scoop-bowls. So I picked up a package, came home, and decided to make a creamy rosemary lemon sauce for it (one of my co-workers had brought in several dozens of lemons to work from their lemon tree and I had smuggled a few back home). Also, last week I hosted a giveaway of my friend Amanda Steinhoff's pirate novel, Lily and the Golden Lute, and I am happy to announce that the winner is..... Congratulations Jessica! Ingredients: 3 Garlic Cloves, minced 1 Large Chicken Breast, cut into 1-inch cubes Juice from 1 Lemon 2/3 Cup Milk
Cauliflower Risotto with Roasted Mushrooms (Low Carb/Paleo/Vegan) Making risotto out of cauliflower should not taste this mind-blowingly amazing… but it does. Believe me. It so does. This dish is a problem solver. Doesn’t it make you feel like you should invite people over? Wands ready. Acquire a beautiful head of cauliflower. You just conjured rice out of cauliflower. And just to put it over the top, I added roasted mushroom to garnish because, well, I like roasted mushrooms. The two generous serving yield was no coincidence. Dedicated with love to Averie. Cauliflower Risotto with Roasted Mushrooms (Low Carb/Paleo/Vegan) Serves: 2 generous servings Ingredients For the roasted mushrooms: 8 ounces Porcini mushrooms, sliced salt and pepper olive or coconut oil cooking spray For the risotto: 1 medium yellow onion, thinly diced 2 teaspoons minced garlic 1 medium head cauliflower, cut into florets 2 cups low sodium vegetable broth 2 teaspoons white wine vinegar salt and pepper, to taste Instructions Preheat oven to 350 degrees Fahrenheit. Nutrition Information
LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious!
Lemon Potato Chicken This is one of my favorite recipes that my mom makes back home. My parents grow their own Greek oregano and it just has such a wonderful and aromatic taste to it. I started growing an herb garden out on my patio here and believe it or not I got cilantro seedlings to sprout at the end of November! The weather here is wonderfully convenient for gardening, but at the cost of the loveliness of the fall season. In the photo I have a sprig of thyme on the right and oregano on the left. Ingredients: 2 Ibs Chicken pieces (thighs, breasts, drumsticks) 5 large Potatoes, peeled and cut into wedges Juice from 1 Lemon 2 Tbsp Thyme 2 Tbsp Oregano 1/2 cup Olive oil 1 Medium Onion, chopped into chunks Salt Pepper Water Preheat the oven to 350 degrees Fahrenheit.
Egg White Veggie Frittata Muffins | Jamie Mendell I don’t think it is normal to get as excited as I did about these egg white muffins. But I was so excited to see these babies turn out! This is a recipe I had bookmarked probably about two years ago as something I wanted to make. I am all about eggs, and if you remember from this post, I grew up eating eggs all the time. However, on work mornings, there is no way I have time to make eggs. I started by sauteing spinach and half a zucchini in a skillet with some cooking spray. Then, I topped the veggies with liquid egg whites and sprinkled a few pieces of feta cheese on each: Popped them into a 400 degree oven for 30 minutes and they were done and I was smiling ear to ear These can be refrigerated for a few days and microwaved in the morning or just eaten as-is. The only thing I would change next time is I wouldn’t use the paper muffin cups. Otherwise, this recipe is a keeper! Egg White Veggie Frittata Muffins 1. 2. 3. 4. 5. 6. 7.
Pepperoni Pizza Monkey Bread Recipe Kids can be frustratingly picky eaters. They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. Un-Pepperoni Pizza. But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread. A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza. Or Pepperoni Un-Pizza. You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. Ingredients Instructions Heat garlic and butter over medium heat just until the garlic begins to brown. Wrap the dough around the pepperoni and cheese, pinching well to seal. Notes
One Pan Roasted Honey Orange Chicken and Potatoes - Jo Cooks One Pan Roasted Honey Orange Chicken and Potatoes with incredible flavors, simple to prepare, everything you want in a hearty and comforting meal. Since it’s officially December and it’s baking season for me, this is probably the last savory dish, well maybe not savory but the last “dinner” dish you’ll be seeing for a while. With that being the case, I thought I should give you something that truly represents my style of cooking and what I’m all about when it comes to simple but incredibly flavorful meals. This is where this one pan roasted honey orange chicken and potatoes sheet pan dinner comes into play. Now that’s a mouthful, literally and figuratively. Now let’s talk about these baby potatoes a bit. The combination of honey with the chili garlic sauce is so good, and don’t be afraid to add more if you need to. Check out the video! If you guys love this recipe, and most importantly make it yourselves, please let us know. Print One Pan Roasted Honey Orange Chicken and Potatoes Optional
Lemon-Garlic Scallopini Recipe | PERDUE® Careers FAQs Español Other Perdue Sites Contact Us Other Perdue Sites Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe