Boneless Buffalo Wings

• 1lb boneless skinless chicken breasts
• 1/2 tsp salt
• Breading
  • 2 cups all-purpose flour
  • 4 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp white pepper
• Egg Wash
  • 2 eggs
  • 1 1/2 cup milk
  • 2 tsp hot sauce
• Buffalo Sauce
  • 1/2 cup favorite hot sauce
  • 1/4 cup melted butter

Preheat your fryer to 375 degrees Fahrenheit.

Trim the chicken and then cube it up into 1-1 1/2 inch cubes.  Season with salt.

In a large bowl combine the breading ingredients.  Whisk together so that all of the ingredients are incorporated.

In medium bowl combine the egg wash ingredients.  Whisk together.

When your oil is heated and ready to go it is time to dredge the chicken.

Place the chicken into the egg wash.  Make sure that all of it gets coated.

Then place the chicken into the breading mixture.  Roll it around and make sure that there are no wet edges.

Place the chicken back into the egg wash.

Then back into the breading mixture.

I know this second coating sounds redundant, but it is the key to getting those perfectly coated wings.  Unlike standard fried chicken, boneless hot wings have a nice thick breading to absorb the sauce.  Without a second coating you do not get that.

Tap the breaded chicken pieces to release any extra flour and then place into the fryer.  If you have a smaller fryer like I do, you will have to do this in a couple of batches.  Fry the chicken for 5-6 minutes or until the outside is nicely browned and the chicken is cooked to an internal temperature of 180 degrees.

Remove from the chicken from the fryer and let drain on a paper towel.

Then add to a bowl of your favorite hot wing sauce.  A quick sauce is to combine your favorite hot sauce with butter. Simple and delicious.

Toss to coat and then serve with your favorite dipping sauce (Blue Cheese) and a side of celery.

These wings were awesome!  My first go around included a single dip in the breading and it came out too thin.  Then I figured out that while the breading was seasoned, the chicken also needed to be seasoned.  I also added a little more kick to the egg wash.  In the end, Dana and I both thought that these were the best boneless wings around.

Thanks for the question Alex.

Steak Kabobs

• 1 1/2 pounds top sirloin steak, cubed
• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tbs Worcestershire
• 3 garlic cloves, minced
• 2 tsp dried parsley
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp pepper
• 8 oz baby bella mushrooms, stemmed
• 1 red bell pepper
• 1 green bell pepper
• 1 sweet onion

Clean and wash the veggies.  Cut the bell peppers and onion into 1 inch cubes.  Leave the mushrooms whole.

Place all of the veggies into a 1 gallon zip top bag.

Trim the top sirloin steak and cut it into 1 inch cubes.  Add the steak to another 1 gallon zip top bag.

In a medium bowl combine the olive oil, apple cider vinegar, Worcestershire sauce, garlic, parsley, rosemary, smoked paprika, salt and pepper.  Whisk together.

Pour half of the mixture into the veggie bag and half of the mixture into the steak bag.  Seal and refrigerate for at least 4 hours.  Flipping once or twice during the marination process.

After the steak and veggies have marinated, remove them from the fridge and assemble the kabobs.  Alternate the meat and veggies on pre-soaked bamboo skewers.

Preheat your grill to medium/high.

Also set aside a piece of aluminum foil.  Place a small sheet on the grill covering the area that you will place the skewer handles.  This will act as a heat shield, preventing the handle ends of the kabob skewers from going up in smoke.

You can also use a skewer grill shield.  This one by Steven Raichlen is awesome!  The Raichlen shield is far superior to a piece of foil as it has a comb like ridge that holds the skewers in place.  I don’t have one yet, but I saw Chris from NibbleMeThis use one a couple of months ago.  I really want to get one, but for now foil will do.

Lightly oil the grill grate with vegetable oil.  Then place the skewers on the grill and cook for roughly 10 minutes, turning as needed, or until meat is cooked to order and vegetables are tender.

Serve with your favorite sides or eat as is.

These were some of the tastiest kabobs that I have ever eaten.

Competition Chili

• 3 pounds trimmed Beef Chuck, cubed into 1/4-1/2 inch cubes.
• 2 tbs Vegetable Oil
• 32 oz Beef Broth, low sodium
• 1 tsp Franks Red Hot
• 8 oz can Tomato Sauce
• 5 tbs Chili Powder
• 2 tbs Beef Base
• 1 tbs Onion Powder
• 4 tsp Cumin
• 2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp White Pepper
• 1/2 tsp Cayenne Pepper
• 1/2 tsp Paprika
• 1/4 tsp Black Pepper
• 1/4 tsp Oregano
• 1/2 Bay Leaf Crushed

Trimming the Meat

I purchased a beef chuck roast.  I then proceeded to cube it into 1/4-1/2 inch cubes.  The more uniform the size the better.  Make sure to trim the meat to remove all of the fat and connecting tissue.

As you can see the cubes are small and this step is quite time consuming.

But it is necessary for the best results.

The Dump

In a small bowl combine the Chili Powder, Cumin, Onion Powder, Garlic Powder, Salt, White Pepper, Cayenne Pepper, Oregano and Bay Leaf.  Mix together and then split into three equal portions (called dumps).  It is funny I know.

The Beef

In a heavy based dutch oven or stock pot, heat the pan over medium heat.  Add the vegetable oil and then toss in the beef.

Once the meat is browned, add the Franks Red Hot, tomato sauce, beef base and enough beef broth to cover the meat. It may not take the whole container.

Cover and simmer for an hour.

Layering the Spice

Add the first portion (AKA the first dump) to the pot,  stir. Add more beef broth if the meat is not fully covered.  Cover and cook for 1 hour.

Add the second portion (AKA the second dump) to the pot, stir.  Add more beef broth if the meat is not fully covered. Cover and cook for 1/2 hour.

Add the final portion (AKA the final dump) to the pot, stir.  Cover for 15 minutes and the chili is ready.  Serve straight up and enjoy.

This chili was awesome!  Dana hates spice, but she said that this chili was the best!  It is the perfect balance of awesome flavor and spice.

Tips

Splitting the spices up into three separate dumps allows you to layer the flavor.  It keeps the punch in the chili.

Also only adding enough broth each time to cover the meat keeps the potency up and allows the flavors to effectively permeate the meat.  So, I know it sounds easier, but don’t add all of the broth at the beginning.

Soft Sugar Cookies With Light and Fluffy Frosting – from Fake Ginger via SavorySights

• Cookies
  • 4 1/2 cups all-purpose flour
  • 4 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups butter (3 sticks), room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 5 tsp vanilla
• Frosting
  • 5 cups confectioners’ sugar
  • 1/3 cup unsalted butter, melted
  • 1 tbs vanilla
  • 7-8 tbs milk
  • food coloring (optional)
  • sprinkles (optional)

The Dough

In a large bowl combine the flour, baking powder and salt.  Whisk together.

In the bowl of a mixer combine the butter and sugar.  Cream together on medium/high until the mixture is light and fluffy.

Beat in the eggs one at a time.  Make sure to fully mix in each egg before adding the next.  Then add the vanilla and mix.

Turn the mixer to low and slowly add the flour mixture.  Mix until everything is incorporated.

Cover the bowl and chill in the refrigerator for an hour or more.

Time to Bake

Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

When the dough has fully chilled, scoop out 1/4 cup portions and roll into a ball.  Then place the balls on the parchment lined baking sheets about 2-3 inches apart.  Then flatten the balls slightly to form disks.  Repeat with the remaining dough.

Bake the cookies for 10-12 minutes or until they are just set.  DO NOT OVERBAKE!  The edges should be just be lightly turning brown.  You do not want the cookies to get any color.  If so they will start to harden.

When the cookies are just set, remove them from the oven and let cool on the baking sheets for 5-10 minutes.  Then transfer them to a wire rack to fully cool.

The Frosting

While the cookies are cooling place the confectioners’ sugar to a mixing bowl.  Add the melted butter, vanilla and milk. Whisk the mixture until smooth.  If the frosting is too hard, slowly add another tsp of milk to the mixture.  Whisk and repeat until you have the desired texture.  If you want colored frosting add the desired color to the frosting now and whisk.

Frost the cookies and add sprinkles to finish the cookies.

If the frosting starts to harden, whisk in another tsp of milk to the frosting.  This will loosen it up to all you to finish frosting the cookies.

Store in an airtight container.

These cookies are awesome! They are light and fluffy.  Plus since they are so light they just dissolve in your mouth.  The perfect cookie.

Cheesy Meatloaf

• 1 lb beef
• 8 oz white cheddar (block not shredded)
• 1 cup seasoned bread crumbs
• 1/2 cup beer
• 1 tbs Worcestershire sauce
• 2 tbs parsley
• 1 clove garlic
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 eggs

Glaze

• 3/4 cup Ketchup
• 2 tbs mustard
• 2 tbs brown sugar
• 6 dashes hot sauce (optional)

Preheat the oven to 350 degrees Fahrenheit.

In a bowl add the beef, Worcestershire sauce,  parsley, garlic, salt and pepper.  Mix together. Add the eggs and mix.

Then add the beer and mix.  Finally add the breadcrumbs and mix, the final mixture should be moist but not soupy.

Dice the cheddar into 1/2 inch cubes.

Divide the meatloaf mixture into thirds.  Add 1/3rd of the mixture into a loaf pan.  Pat down and then add 1/2 of the cheese cubes.  Cover with another 1/3rd of the meatloaf mix.  Pat down and then add the other 1/2 of the cheese cubes. Finally top with the remaining 1/3rd of the meatloaf mixture.

In a small bowl combine the ketchup, mustard and brown sugar.  Add the hot sauce if you like a little heat, but this is optional. Not necessary if you do not like the heat.  Mix the ingredients and then coat the top of the meatloaf with the glaze.

Place the meatloaf in a preheated 350 degree oven for 55-65 minutes.  This will vary depending on the size of your loaf pan.  The best way is to check the temperature of the meatloaf after 55 minutes.  You want the thermometer to read 155 degrees.

When the meat reaches 155 degrees, remove it from the oven and let it rest for 10 minutes before cutting.  You need to let this meatloaf rest or else the cheese will ooze out like molten lava.

Slice it and serve.

This was a delicious meatloaf.  Tasty, tender and full of flavor.

The cheese added an extra layer of flavor and texture that made this meatloaf over the top.

Cinnamon Roll Dough

• 2.5-3 cups all-purpose flour
• 5 tbs sugar
• ¾ teaspoon salt
• ¾ teaspoon rapid rise yeast
• 2 eggs, beaten
• 1 cup water
• 5 tbs margarine (room temp)
• 1 egg yolk, beaten
• 1 9×13 pan or 1 9 in round

Cinnamon Roll Filling

• 1 stick margarine, room temperature
• 1 1/2 cups dark brown sugar
• 1 1/2 tbs cinnamon (Try Indonesian Korintje)
• 1/2 tbs xantham gum

Awesome Frosting

• 6 oz unsalted butter, softened
• 4 oz cream cheese, softened
• 3/4 cup powdered sugar (10x confectioner’s sugar)
• ½ tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp lemon extract

The Dough

In the bowl of a stand mixer combine the 2.5 cups flour, sugar, salt and yeast.

Add the 2 eggs and water, stir to combine. Add the cold margarine and beat it into the dough. If the dough is a little loose add a tad bit more flour, it could take up to another 1/2 cup.  Add flour 1/2 tbs at a time.  The amount will vary based on the size of eggs and humidity.   Once combined, knead using a dough hook for 10-12 minutes.  Below is a pic of the perfect dough.  It is soft and pulls cleanly from the sides of the bowl.

Once the dough has been kneaded, wrap the dough in plastic wrap and place in the refrigerator over night, or until it doubles.  Make sure to leave a little room in the plastic wrap for the dough to expand.

After the dough has risen, remove it from the plastic wrap and place on a floured surface.  Roll the dough out so that it is roughly the size of a sheet pan.  About 18×22.  I just rolled it into a rectangle that was about 1/8-1/4 inch thick.

The Filling

In a large bowl, combine the brown sugar, cinnamon, and xantham gum.  Mix to combine.

Be careful with the xantham gum.  I broke the bag open and it formed a dust cloud in my kitchen.  Then every speck of the powder that touched water turned into slime.  It was quite the cleanup.  Dana thought I had a runny nose, but nope, I inhaled a bit of xantham gum and it looked like I had been slimed.  I know what you are thinking, do I need the xantham gum. However, xantham gum is necessary since it keeps the filling inside of the rolls instead of running out the bottom.

Making the Rolls

Once the dough is rolled out, spread the margarine over the top of the dough.  Keep a little edge butter free.  This will allow you to make a seal and keep the dough from unwinding once you make the roll.  I found that a cake icing spatula worked great for applying the margarine.

Once the butter is spread out, add the cinnamon sugar mixture to the dough.

Starting at the end away from the butter free end, roll the dough as tightly as possible.  The tighter the roll, the more layers the cinnamon roll will have.  When you reach the butter free end, brush a little egg yolk on it to form a seal.

Then divide the dough into 6 large rolls in a rectangular pan or you can do 8 smaller rolls and use a round pan.  The ends of mine were not uniform so I cut them off before measuring out my rolls.

Spray the pan with vegetable spray and then place a piece of parchment into the pan.  Then spray the parchment with vegetable spray.  I would not attempt to make these without parchment.  The filling is quite sticky.  Evenly space the dough out on the pan and then allow the dough to rise in a warm place for an hour or two. Until the rolls plump up in size.

Preheat the oven to 350 degree Fahrenheit and bake for 18-22 minutes or until the rolls are golden brown.  Depending on your oven you might have to rotate the pan to make them brown evenly.

Remove from the oven to let cool. While the rolls are hot add the frosting so that the heat allows the frosting to ooze all over the rolls.

The Frosting

In the bowl of a stand mixer add the butter, cream cheese, salt, vanilla and lemon extracts.  Beat on high until the mixture is light and fluffy.  Take approximately 5 minutes.  Then slowly add the powdered sugar in small increments. Beat the mixture to fully incorporate each little increment of powdered sugar.  Once all of the sugar has been added beat on high for a minute to make the frosting light and fluffy.

The Result

These were mighty fine rolls.

I made 6 huge rolls but you could roll the dough the short way instead of the long way and make 12 smaller rolls.  1 roll was way too much for Dana.  However, I managed to eat the whole thing.

I would definitely make these again.

Cheddar Bacon Ranch Pull Bread (Adapted from Plain Chicken)

• 1 unsliced round sourdough bread
• 8 oz block of cheddar cheese, sliced into thin slices
• 1/4 lb bacon, cooked and crumbled
• 1 stick butter, melted
• 1/4 tsp dried chives
• 1/4 tsp dried parsley
• 1/4 tsp dill weed
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp seasoning salt
• pinch black pepper

Using a sharp knife cut a cross-hatch pattern into the bread.  To do this slice the bread into 1/2 inch slices, making sure not to cut into the bottom crust.  After you make the cuts in one direction, it is easiest to get an extra set up hands to squeeze the loaf together to cut it in the other direction.

Place the bread onto a large piece of aluminum foil and curve up the edges to form a packet.  Then place the thin slices of cheddar cheese in between the cut slices.  Then sprinkle the top with the crumbled bacon.

In a large microwave safe bowl, melt the butter.  Then add the dried herbs and spices. Mix everything together and let it sit for a minute.

Pour the butter/herb mixture all over the bread.

Wrap the foil all the way around the round of bread and place onto a baking sheet.

Slide the baking sheet into the preheated 350 degree oven and bake for 15 minutes.

Then unwrap the bread and continue to bake for another 10-15 minutes or until the cheese is melted and starting to brown.

Remove the bread from the oven and place onto a serving plate.

Have your guests tear pieces off to eat.  It is quite honestly the tastiest bread appetizer that I have ever eaten.

Crock-Pot Pot Roast

• 4-5 lbs pot roast, (top or bottom round, chuck or rump roast)
• 6 cloves garlic, sliced thin
• 1 tbs olive oil
• 1lb baby carrots
• 1 bag frozen pearl onions
• 2 lbs new potatoes, washed
• 1 cup beef stock or beef broth
• 1 cup red wine
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp rosemary
• 1 tsp thyme
• 2 tbs butter

Place a heavy bottom pan on the stove over medium/high heat.

Thinly slice the garlic.  Then using a paring knife, cut slits into the pot roast.  Then insert the garlic slices into the slits. Season the roast with salt and pepper.

It is noted that this was a bottom round roast.  The only reason I chose this cut was because it was on sale.  This recipe will work with any roast that you can find on sale.

In a large crock pot add the baby carrots, pearl onions and new potatoes.  I used a mixture to thin skinned potatoes that were of different varieties.  Any thin skin potato will work fine.

Add the olive oil to the pan and then sear all of the sides of the beef.  Roughly 2-3 minutes on each side to get a nice brown sear.

Remove the roast from the pan and place it into the crock-pot on top of the veggies.  You may need to move the veggies around to get the roast to fit.

Season with the herbs and add the beef stock and red wine.  (Make sure to pour yourself a glass too!)

Cover and turn the crock-pot to low.  Set the timer for 8 hours.

After 8 hours, your meal is ready.

Remove the roast to a serving platter and then place the veggies around the roast.

Add the butter to the remaining juices.  Once it melts serve with the remaining juices as your finishing sauce.

This roast was simple and delicious.  Plus the veggies were the perfect side.  No need for any extra cooking.

Spinach, Bacon and Swiss Quiche – (Adapted from Paula Deen)

• 6 large eggs
• 1 1/2 cups heavy cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 cups baby spinach, chopped
• 1 lb bacon, cooked and crumbled
• 1 1 /2 cups Swiss cheese
• 1 (9in) pie crust

Preheat the oven to 375 degrees.

Fit the pie crust into a pie pan or pie plate.  If you are using a pie crust that is in a disposable pan, it will be fine. Remember that if you use a dark colored pan or aluminum pan to check for doneness 10 minutes sooner.

Cook the bacon until crisp.

I find that if you slice the bacon before cooking it, you get a more even brown and altogether crispier pieces.

Cut the spinach into evenly sized pieces.

Layer the spinach, bacon and cheese into the pie crust.

I did two layers but feel free to do more.  You will find that it will float to the top of the quiche, but do your best.

In a blender combine the eggs, salt, pepper and cream.  Blend until thoroughly mixed.

Pour the egg mixture into the pie crust over the top of the bacon and spinach.

Place the quiche into the preheated 375 degree oven and bake for 45 minutes to 1 hour, or until the egg mixture is set.

This will all depend on your oven, pie tin and thickness of your quiche.  I found that mine took almost an hour to set.

If you see that your quiche is starting to brown too much on top, feel free to cover it with foil after about 20 minutes in the oven.

This quiche was delicious.  The eggs were light and fluffy and the bacon made it sing.  It was one of the best quiches that I have ever made.