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 Butter Roasted Chicken I’ve roasted many a chicken in my time. Many. First because it’s one of the most delicious meals you can serve your family. I had really never thought that there might be a better method for roasting a chicken until I saw one being done this way on a recent episode of French Food at Home on The Cooking Channel. For this recipe, you want a chicken that’s about 4 pounds. Now take your fresh herbs and stick them…well, you know where they go… And push those lemon wedges in there, too. Now place the chicken on its left leg in a roasting pan or an large cast iron skillet. Enjoy! A succulent roasted chicken scented with lemon and fresh herbs and basted with butter. Ingredients 1 whole chicken, about 4 pounds Salt and pepper Fresh herbs – my favorite combination is tarragon, thyme, rosemary and sage 1 lemon, quartered ¼ cup butter (1/2 stick) Instructions Preheat the oven to 400 degrees. What I was writing about…
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
Beer Pancakes | stetted Pancakes are a staple in our house. It doesn’t hurt that we smother them in real Wisconsin maple syrup, but there’s just something about pancakes that make people happy. Beer also makes people happy, but in a different way. If ever you run out milk and your kid is attaching himself to your leg because you promised pancakes – you promised, just grab a beer from your stash and make these. Beer: It’s what’s for breakfast. If you aren’t a pancake person, check out my Beer Cheddar Waffles – great for game-day noshing! Ingredients 1 1/2 to 2 cups flour (depending on how thick you like your ‘cakes) 2 eggs 12 ounces beer, such as New Belgium Mothership Wit 2 tablespoons pure maple syrup Instructions Beat eggs in a small bowl, then add eggs, syrup, and beer to flour. Note: Yes, it’s true that not all of the alcohol in the beer will burn off in the cooking process. Disclaimer: I created this recipe as part of my involvement with the Foodbuzz Tastemakers Program.
Restaurant Style Orange Chicken Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. You won’t be able to stop eating it, and it heats up great in the microwave as leftovers the next day. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. In one more bowl, zest your orange.
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.
How to Cook a Steak Perfectly Every Time I don’t consider myself much of a “steak and potato” guy. If I were in a situation where I was forced at gunpoint to self-identify using only pairings of disparate foods, I would describe myself as more of a “chorizo and cheese” kind of fella. I would also have to reconsider the life choices that led to me having to negotiate my way out of a gunfight using descriptive language about meat. But that’s neither here, nor there. You see, it’s not often that I get the urge to throw a charred piece of meat on a plate, growling and grunting, eating the meat with my bare paws. That craving may not strike often, but when it does, sweet mercy, I want it to be perfect. First, select a good cut of meat. Unwrap your steak, and allow it to come to room temperature. On the stovetop, heat a cast iron skillet over high heat. Allow to cook over high heat for exactly two minutes. Using tongs, transfer your steak from the oven to a cutting board. Got it?
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
Brown Ale and Cheddar Soup Okay, so it’s possible that this isn’t the kind of meal you eat before you do anything too strenuous, like run headlong into a burning schoolhouse to save dozens of screaming orphans. It’s probably not the kind of thing you want to have for dinner the night before your first day in basic training for the Marines. It may not be the kind of meal you settle down to the night before you run the New York City Marathon. It’s probably not an ideal meal for anyone looking to tackle a pre-dawn jog. It’s definitely not for anyone with any aspirations to, let’s say, make it into work on time. Why is that? Use the best cheddar you can buy, since it’s such a major player in this soup, along with a decent brown ale, like Newcastle, or a pale ale like Bass. Brown Ale and Cheddar SoupAdapted from a recipe from Food and Wine Ingredients: Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.