This has to be my best Buffalo Chicken Wings Recipe but this time instead of frying, I had them baked. I always watch what I eat, but sometimes at least once a week I can enjoy whatever I want. So this week it is my wings.
Ingredients
Baked wings
4 lbs. - Chicken wings, wingettes and drumettes. Tips (optional)
2 tbsp. - Baking powder
1 tsp. - Onion powder
1 tsp. - Sweet paprika
Sauce
4 tbsp. - Unsalted butter
1/4 cup - Piri Piri or Frank’s Original red hot sauce
1 tbsp. - Brown sugar
2 tbsp. - Ketchup
Salt - As needed
Blue Cheese Dip
1/4 cup - Blue cheese, soft part.
1/4 cup - Sour cream
2 tbsp. - Mayonnaise
2 tbsp. - Lemon juice
Splash - Milk
Salt and pepper to taste
Cooking times - 350 degrees for around 35 to 40 mins, flip wings once.
Restaurant Baked Buffalo Chicken Wings This has to be my best Buffalo Chicken Wings Recipe but this time instead of frying, I had them baked. I always watch what I eat, but sometimes at least once a week I can enjoy whatever I want. So this week it is my wings.
Ingredients
Baked wings
4 lbs. - Chicken wings, wingettes and drumettes. Tips (optional)
2 tbsp. - Baking powder
1 tsp. - Onion powder
1 tsp. - Sweet paprika
Sauce
4 tbsp. - Unsalted butter
1/4 cup - Piri Piri or Frank’s Original red hot sauce
1 tbsp. - Brown sugar
2 tbsp. - Ketchup
Salt - As needed
Blue Cheese Dip
1/4 cup - Blue cheese, soft part.
1/4 cup - Sour cream
2 tbsp. - Mayonnaise
2 tbsp. - Lemon juice
Splash - Milk
Salt and pepper to taste
Cooking times - 350 degrees for around 35 to 40 mins, flip wings once.
Steak Bites With Mushrooms
I just love making this recipe for it is so fast to make and it always turns out great. It goes good as a stand-alone dish or as a side dish.
Now the meat you choose will have an influence on how soft and tender it will be. The more expensive cut of meat you select the better it will be. You can also use rib-eye or New York strip.
Equipment
Cast iron fry-pan
Regular fry-pan
Air Fryer
Ingredients
1 1/2 lbs - Top sirloin, cubed
8 oz. - Baby bell mushrooms or other
2 tbsp. - Cooking oil
2 tbsp. - Worcestershire sauce or HP sauce
1 tsp. - Garlic powder
1 tsp. - Onion flakes
Salt and pepper to taste.
Going to have that party or get together and do not know what to serve. Well here it is, serve it as a main dish or a side dish, any way you do it, it will always be a great hit. The only problem you will have is that it will go very fast, so keep that oven hot and ready for the second and third batch.
Ingredients
1 1/2 Potatoes - Peeled or skin on cut into wedges
1 to 2 tbsp. - Olive oil
1 tsp. - Garlic oil
1 to 2 tsp. - Onion flakes
1 tbsp. - Sweet paprika
Salt and pepper to taste
Well, here is another potato recipe for my new Playlist "Classic - Everyday Basic Recipes" where you can find basic recipes that are classic and have been used for generations.
It seems that everyone just loves potatoes for they are so diversified and you can not count how many dishes you can come up with. This recipe is so easy to make and I know that your family or friends will love you for it.
Ingredients
1 1/2 lbs. - Potatoes peeled or leave the skin on, cut into 1-inch cubes.
1 tbsp. - Olive oil
1 tsp. - Garlic powder
1 tsp. - Onion flakes or powder
1 tsp. - Dried rosemary.
Salt and pepper as needed
Toppings - Fresh rosemary, Chopped parsley
Caprese Pasta With Mozzarella Recipe - One-Pot Recipe
Video
Caprese Pasta With Mozzarella Recipe - One-Pot Recipe
Well, another pasta dish request by a few. I love this dish for it is so easy and fast to make especially when you will be having a large group showing up with huge hunger pains. This dish gives you an awesome combination of cream and cheese that is guaranteed to please.
Ingredients
10 oz. - Penne pasta (1/2 pkg.)
2 tbsp. - Olive oil
1 med. - Red onion, diced
3 to 4 cl. - Garlic, minced
1 cube - Chicken bullion, low-sodium
1/2 to 1cup - Cherry tomatoes, halved
1/3 cup - Cream, more if needed, milk or pasta water for a top-up.
1/2 cup - Parmesan cheese, shredded
1 cup - Mozzarella cheese, cubed or shredded
Salt and pepper to taste
Toppings - Fresh parsley or basil
Options - 2 tbsps. Balsamic vinegar
Alternative cooking method - One-pot
- Add 5 cups of water to the pot, add pasta and cook until dente (not too soft), reduce the amount of cream.
Best Classic Fried Egg Recipe - Perfect Every Time
Video
Best Classic Fried Egg Recipe - Perfect Every Time
The egg always can stand alone and it can be made in so many ways that it would be hard to try them all in a year. I know some of you are asking what am I adding such an easy recipe. Well, most people have trouble making a simple fried egg, so here I am showing how easy and foolproof it can be.
The closed lid will trap the heat in and cook the egg slowly to the point of softness or hardness you want by simply taking a peek at it. When it reaches the desired texture than "turn off the heat and there you go.
Why are eggs good for you.
Eggs are a very good source of, protein. More than half the protein of an egg is found in the egg white. Eggs are rich sources of selenium, vitamin D, B2, B6, B12, and minerals such as zinc, iron, and copper.
Ingredients
Bit of cooking oil
Eggs - As much as you want.
Salt and pepper to taste
Options - Butter, parsley
Ah, the potato. We fry, boil and bake them and they come in hundreds of varieties from all over the world.
Of course, there are hundreds of recipes out there on the internet and I know that they are all great. But, here I am giving your my best traditional recipes that I like best. Easy, fast, and using basic ingredients that use, gives this the perfect recipe to serve to your family or friends.
Give it a try and let me know how yours turned out.
Start - Crispy Garlic Baked Potatoes Wedges
Ingredients
1 1/2 lbs. - Potatoes peeled or leave the skin on, cut into wedges.
1 tbsp. - Olive oil
1 tsp. - Garlic powder
1 tbsp. - Smoked paprika
1 tsp. - Onion flakes or powder
Salt and pepper as needed
1 1/2 lbs. - Potatoes peeled and cut into 4 pieces.
1/3 cup - Sourcream
2 tbsp. - Butter
Options - Extra milk as needed, Chopped parsley
Salt and pepper as needed
For more information, please see the video.
Friday, November 27, 2020
Potato Omelette - Only 3 Main Ingredients
I just love potatoes like most people and I cannot get enough of them. So when it comes to potato omelets or pancakes, you can count me in.
I like this recipe because it is a real crowd pleaser and I get great compliments on it. It goes perfectly with almost anything from breakfast, a side dish a just a complete meal by itself.
Remember when cooking this omelet, keep the heat on med heat so it will cook through the potatoes and it will give it enough time for it to cook through and through. If the heat is too high then it could burn or it will be cooked on the outside but raw on the inside. As it is going, please give it a peak under the omelet an is how it is doing, and make adjustments to the heat.
For many years I saw my family and friends make corn on the cob and cook them until they were hard as a rock. So after a while, I kept doing the same thing but I did try some made by other people and they were perfect. So off I went in search to find a way that was foolproof, and easy to cook without all the fuss.
So one day I was at a farm, the type of farm where you can go into the fields and harvest things that you want and need. When I came back from the fields, there was a large pot of corn just sitting there with no heat going at all but the cooking pot was very hot and steaming.
I was told that the water was brought up to a boil and then the corn was added and closed with the lid to keep in the heat. So in 10 mins, the corn was ready to eat. I was very doubtful but it turned out to be the sweetest most tender corn I ever ate. So to this day, I have prepared my corn in this way and I never looked back.
Set a timer to ten minutes because if you let your corn overcook the kernels will become tough and do not add any salt to the water for that also helps the corn become hard. The goal is juicy, crunchy kernels, not mushy dry ones. Works every time.
Remember to get the right corn, people corn on the cob, not field corn used in order to feed farm animals. After removing the leaves and silk, cut off the ends and break or cut them into two pieces. We do this so the heat from the water can penetrate the cob better and thus cook faster without full boiling in a shorter time.
Bring up the water with a full boil then add all the corn. Put the lid back on and wait for it to show you a slow light boil, it is not necessary to reach a full rolling boil again. Then turn off the heat and let it sit for ten minutes but halfway through give it a quick stir and put the old back on quickly in order not to have heat loss.
Now if you decided not to cut the corn in half then leave it in the pot for about twelve minutes, an extra two minutes.
Transfer the corn to a large bowl and drain out the excess water, I like to use a metal bowl because it holds the heat better. Now go ahead and add your topping, as for me I like just plain salt a butter. Just add the topping, wait a minute for the butter to melt and toss, toss, and toss.
Please let me know how yours turned out and tell if it is not 100 % perfect, just tender, and sweet.
Ok, ok I hear you this time, you want to enjoy a nice BBQ with some sort of spareribs. I know that this is one of American's favorite outdoor foods. The problem is that not everyone has an outdoor grill or they just live in an apartment with no BBQ facilities.
Never fret, for here it is and I can boldly say that it is just as good with all the bells and whistles.
The secret is by using a slow cooker to bring the ribs to the state of "bone falling off the meat". With this method, the ribs come out exactly as if you went to specialty BBQ house and it is all done indoors.
The ribs will be tender soft, falling right off the bone with a BBQ sauce that is out of this world.
Use spare ribs or baby back ribs, either one will turn out awesome.
Here I am using about 4 lbs of spareribs but these measurements will allow you to go up to 6 lbs.
One of the best was to get your ribs coming out as "bone falling off the meat" is to use a slow-cooker.
Now, you can use the oven but if you do not do it exactly right then it will turn out too dry. I always keep the slow-cooker at the lowest setting and let it go for about 8 to 10 hrs.
Pour about half of your sauce over the oiled ribs, make sure to move the ribs around to get an even coat of sauce everywhere.
Now just set the temperature to low and forget it until it is done.
When the ribs come out of the slow-cooker, then transfer them to an open rack, place them about 10 inches below your oven grill. Set the temperature to about 200 degrees for about 15 to 20 mins.
Remove the ribs and give them another good basting with the sauce. Repeat this once again but this time return it back to the oven grill for about 8 to 10 mins.
Well, here it is. Perfect soft, moist with a bone falling off the meat, with a nice thick sauce.
Never tell your guest how you made this indoors for they will never believe you.
As for me, I never get tired of hamburger. It seems that this never goes out of style and you can have hundreds of recipes that will always keep you cooking with hamburger. After all, recipes with this meat are usually very simple and easy, and anyone from the novice to the professional can produce awesome dishes.
I really like this recipe because when you combine the meat with the spinach and with the cheese you get the ultimate in taste and satisfaction. Now go ahead and add some gravy to the top and watch all the eyes at your table stare at the dish you presented. Make sure that you make some extra because you will need it.
Let me know how yours turned out or did you add anything extra. ******************************************************************************************************
Recipe;
1 1/2 Lbs. (1/2 Kilo) Medium ground beef
1 egg
1/3 Cup - Breadcrumbs
1 Sm. - Chopped onion
1/3 Cup - Green onion
1/2 Tsp. - Powered garlic
1 Tbsp. - Wine vinegar
1 Tbsp. - Mustard
1 Tbsp. - Winchester sauce
2/3 Cup - Spinach
1/2 Cup - Your favorite cheese
1/4 Cup - Parsley as needed
Salt and pepper to taste For more information, please see video below; ******************************************************************************************************
I used a medium ground beef in this recipe because the fat content is just perfect to add flavor to this dish. Of course, if you want to go on the leaner side you can use lean meat.
As for the cheese you can any type that you like, here I added a light cheddar cheese.
I was using frozen spinach because that is what I had on hand. Heat up the spinach until most of the water has been evaporated. If there is too much water then your patties will become very soggy and tasteless.
Make sure that you mix it up really well throughout the recipe because it has to all blend together and sticks well to make the patties.
Go ahead and add anything extra that you would like at this stage.
Divide the meat into equal patties and then flatten with a little dent to hold the spinach and the cheese.
Do not over load the patties for then it will all come out during the cooking process.
Add the patties to medium heat and when the cooking process reaches about half way up the pattie, then flip them over. Just check the color halfway up, it will turn dark.
Should be about 8 to 10 minutes on each side, be careful not to burn them because of high heat.
Now, go ahead and enjoy. Just see how moist and tender it will be in on the inside.
Do not forget to make extra because it will disappear fast.
Goral literally "highlanders" are a group of indigenous people found in southern Poland
For most Góral today, the decisive factor in their self-identification with a nationality is not ethnic but territorial. For example, those living in areas under a long tradition of belonging to the Polish state identify themselves as Polish, while those living in Slovakia have identified themselves as Slovaks, with notable exceptions to this rule on both sides of the border. While the origin of the Góral dialect is Polish, the language of Góral in Slovakia and in the Czech Republic is gradually shifting and increasingly becoming more similar to the literary standard in their respective countries.
The Góral cuisine is part of their culture. It is mainly based on greasy meat and cheese. Of all meats, pork, lamb and mutton are the most popular ones with the Podhale Góral. The most famous food, making the Góral and Zakopane famous all over the world, is the ''oscypek'' – salty sheep cheese in the shape of a spindle. Some smoke it. So since I have been now other seven-times to Zakopane and I love the Tatra Mountains, but the food there is mostly BBQ and I can not stop eating. Mostly I eat at the same restaurants and it is always a big portion of BIG juicy BBQ ribs, and yes it comes with all the sauce you could want.
Now I brought it home for anyone to try it. I made this one in the oven but go ahead and make on your outside grill and see how good this recipe is.
Please let me know how yours turned out and did you added anything different to it.
Go ahead and get them Big, as big as you can.Now to get them this large you may have to go to aButcher and have him cut them up for you like the picture.
It will be well worth it and you will not regret it for the little extra trouble to get the cut.
Steaming helps the softening of the spare ribs to help cut back the cooking time. We want it to a point that when the ribs are done, the bones are just falling off the meat.
This process can be used for indoor oven roasting or for the outside grill, either way it will turn out tender and flavourful.
After rubbing it with the spice mixture, center them in a large flat baking pan that has a grill so we can get an even cooking, all around.
Add some water to the bottom so the oven will be kept moist during the cooking time. remember, if the outside is starting to dry up too fast, then cover the ribs with tin-foil in the last 1/2 hour of cooking.
Use one of your oven mitts to help cut up the ribs to make your life a little easier. Remember to let the ribs rest for about 10 minutes before you start to cut it.
This cutting board was hand made be a Góral from Zakopane. Not only did he make it, but he got the wood from his forest, dried it for 6 months and handmade it from scratch. He also makes a lot of other hand carved wood products, too many to show. Hoping to have a link someday so others can order some of his crafts.
I always like finger foods that are spicy and just pop into
your mouth with just one bite and explode with full flavor into a great tasting
treat. I just love to make this ahead of
time, I make many just a few days before a Party or a Gathering to freeze ahead
of time. They really freeze easy and for some reason they even taste better
when you do this, for they marinate and all the flavor comes together. So when your event
has started, just throw them in a hot oven and in about 20 to 25 mins. you have
a delicious fast treat for your guests.
This can be served with almost any side dish, but on its own
it’s still awesome. The only problem I have with these Spicy Mini Meatballs is
that they disappear really fast and no matter how much I make, there all gone.
Please let me know how yours turned out and how your family
or friends like them.
1/4 Cup - Butter
1 Tsp. - Tomato paste
1 Tbsp. - Olive oil
1/4 Cup - Ketchup
1/4 Cup - brown sugar
1/4 Cup - Water
3 Tbsp. - Vinegar
1/2 to 1 Tbsp. - Paprika
1/2 to 1 Tsp. - Cayenne pepper or chili
1/3 Juice of a lemon
Alternative;
Baking - On a rack or oiled tray in a hot 180 degrees (350 F.) oven for about 25 to 30 mins.
I like to make this recipe by using a med. ground beef because of it's fat content, for in this way you get a more juicy and flavorful taste. Now if you want it more lean then just go with the leaner one if you are counting calories.
Make sure that your onions are minced as fine as possible because it will hold everything better when you roll them into small balls.
Add your fresh bread crumbs as per the recipe, but depending on the moisture content of the mixture, you could find that the balls are to wet and do not roll so easy and fall apart.
Just add more bread crumbs, but just a little bit at a time until you get it just right. Grab a bit of meat and just squeeze it in your fingers and see how well it holds together. If it still is to lose then add some more crumbs.
Use a teaspoon to scoop up the mixture to get it to the right size, or if you want them bigger the you can use a tablespoon.
To roll them I use only one hand because when I make a lot for one of my Gatherings, I roll one in each hand to make them faster. I would first start rolling with both hands at first with your palms. If you find that the mixture is a bit sticky, the add some cooking oil to your hands. Remember practice makes perfect".
One good idea is when your mini meatballs are done and cooled off, cover them and let them sit in the fridge overnight to marinate. Then just reheat.
To freeze them, add them separately on a tray and freeze them until solid. When solid just toss them into a bag and store away into the freezer, By doing it in this way you will not get a Hugh clump of meat that would turnout to be a disaster.
