Wednesday, October 26, 2016

Crispy Baked Chicken Wings with Carolina Mustard Sauce

These were SO crispy and yummy!  They were easy to make and we really liked them.  Great football fare!  I halved the recipe for the mustard bbq sauce, since I didn't have enough yellow mustard in the house.
Crispy Baked Chicken Wings with Carolina Mustard Sauce

1 24 oz bag chicken wings
1 24 oz bag of mini drumsicks
2 tablespoons baking powder
1/2 teaspoon salt

Butter Sauce:
4 T butter, melted
1 tsp crushed rosemary
1 clove minced garlic

For the bbq sauce:
½ cup yellow mustard
3 tablespoons Pompeian Organic Red Wine Vinegar
1 tablespoons white vinegar
½ teaspoon paprika
2 teaspoons honey
1 tablespoons brown sugar
Hot sauce to taste

Preheat oven to 300 degrees. Place aluminum foil over the bottom of a baking sheet; cover with a baking rack that has been sprayed with non-stick spray.

In a large bowl, toss wings with salt and baking powder. Arrange wings on the baking rack and bake on low for 25 minutes, turning once.

Combine melted butter with rosemary and garlic, stir.*This was missing from the original recipe, so is what we did. After 25 minutes, increase oven temperature to 425. Remove wings and drizzle with butter mixture. Continue to bake the wings for another 45 minutes, turning once.

To prepare the bbq sauce, whisk all the ingredients together.

Serve the wings with the mustard sauce on the side.

Tuesday, October 25, 2016

Pepperoni Chips

I had heard low "carbers" talk about pepperoni chips and decided to try to make them.  They turned out perfectly crisp.  They do shrink up a bit, but still can hold enough dip to satisfy!
Pepperoni Chips

pepperoni slices
paper towels
microwavable plate and dish

Put two layers of paper towels down, and then a layer of pepperoni.  Cover with another paper towel.  Microwave for 1 minute to 1:30. 

Use as a 'cracker' for dips.

Monday, October 24, 2016

Subway's Southwest Sauce

Kathleen made this the other day for a sandwich.  It is great as a veggie dip, too.
Subway's Southwest Sauce

1/2 cup mayonnaise
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon white vinegar
1/2 teaspoon water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle chile
pinch dried thyme
pinch ground cumin

Mix all ingredients together and serve as a dip or on a sandwich.

Sunday, October 23, 2016

Pumpkin Breakfast Cookies

Kathleen made these for an easy on the go breakfast for her.  They were tasty.
Pumpkin Breakfast Cookies

1⁄4 cup coconut oil, melted
1⁄4 cup honey
1 cup rolled old­ fashioned oats (we didn't have these, so I used 1/3 cup steel cut oats and 3/4 cup quick cooking oats)
1 cup quick cooking oats
2⁄3 cup unsweetened, dried cranberries 
2⁄3 cup pumpkin seeds
1⁄4 cup ground flaxseed
1 teaspoon pumpkin pie spice
1⁄2 teaspoon sea salt 
1⁄2 cup pumpkin puree 
2 eggs, beaten

Preheat oven to 350 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on
the stove top).

In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

Drop about 1⁄4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15­20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.

Saturday, October 22, 2016

Coffee Toffee Cookies

Kathleen made these for Don to take in his lunches.  Very tasty.

Coffee Toffee Cookies

3 sticks unsalted softened butter
1½ c. packed brown sugar
½ c. granulated sugar
2 eggs
1 tbsp. vanilla extract
4 c. all purpose flour
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 - 1½ tbsp. ground coffee
1 c. chocolate chips
½ c. chopped toffee pieces

Preheat oven to 350 degrees.

Combine flour, cornstarch, baking soda, salt and coffee grounds in a medium bowl. Set aside.

In mixer bowl, cream together butter and sugars  Add eggs, vanilla, and mix until creamy.
Slowly stir in the flour mixture until it is combined well. Fold in chocolate chips and toffee bits.

Bake for approx. 12-15 minutes or until edges are browned- cool on pan 5 minutes before transferring to wire rack

Friday, October 21, 2016

Frozen Strawberry Lemonade

Kathleen made this while we were gone to Nashville.  Jenna loved this.

Frozen Strawberry Lemonade

1 cup Frozen Strawberries
1 Tbsp Frozen Lemonade Concentrate
¾ cup Sprite
1 Tbsp Sugar

Add ingredients to your blender and blend thoroughly.
Serve in a Mason Jar and get ready to be refreshed… Yum!

Thursday, October 20, 2016

General Tso's Cauliflower

Jenna and Kathleen made this while we were gone to Nashville.  They really, really liked it.
General Tso's Cauliflower

General Tso's Sauce:
1 tablespoon sesame oil
3 cloves garlic, minced
1 knob of ginger (grated)
1/2 cup chicken or vegetable broth
1/2 cup soy sauce
1/3 cup rice vinegar
1/4 cup sugar (more to taste)
2 tablespoons tomato paste
2 tablespoons cornstarch

1 cup flour
2/3 cup cornstarch
1 1/2 teaspoons baking powder
2 teaspoons salt
3 eggs
water as needed (about 1/2 cup)

1 head cauliflower, separated into small florets
oil, for frying

General Tso's Sauce: 
Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.
Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).

Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it - when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. :) 

Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).
Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.