1 stick butter
1 cup Franks Hot Sauce
1/2 cup KC Masterpiece BBQ sauce
3 tbl brown sugar
1 tbl cajun seasoning, more if you want it spicier
1 tsp garlic powder
1 tsp onion powder
Melt butter in pan. Add rest of ingredients over medium heat, stir constantly until well mixed. Reduce heat to low for 5-10 minutes.
Deep fry wings, place in shallow baking pan, cover with sauce and bake uncovered at 350 for 10 minutes.
1/2 cup Sugar
5 Tablespoons Heinz Ketchup
1/2 cup Seasoned Rice Vinegar
1 Tablespoon Soy Sauce, Low Sodium
1/2 teaspoon Garlic Powder
1/4 teaspoon Sea Salt
In a medium skillet on medium high heat, whisk ingredients together for approximately 5 minutes. Turn heat to lowest setting and simmer, uncovered, for 5 minutes.
Adapted from Mel’s Café.
4 to 6 servings
1½ pounds brussels sprouts
½ cup extra-virgin olive oil
¼ cup rice-wine vinegar
¼ cup honey
2 tablespoons Sriracha, or more to taste
Kosher salt and freshly ground black pepper
1. Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half.
2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
3. Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it.
4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.
1 50 oz can Sweet Sue Boned Chicken
1 14.5 oz can chicken broth (low sodium is preferred so you can adjust the salt later)
1 12 oz bag No Yolks Dumplings or other noodles
3 Tbsp dried chicken base (I used Bellview brand)
5 3/4 cup water (1 50oz can full)
Place half of the chicken in a large pot, reserving remaining chicken for another batch. Fill pot with chicken broth and water. Add chicken base and bring to a boil. Add noodles and boil 10-12 minutes or until done, stirring occasionally.
Recipe type: Chicken, Air Fryer
5 tablespoons of balsamic vinegar
¼ cup of brown sugar
3 tablespoons of soy sauce
3 tablespoons of olive oil
3 tablespoons of Dijon mustard
4 Boneless Skinless Chicken Breast
Mix all of the sauce ingredients in a bowl, mix well.
Then add your chicken, and let marinade for about 30 minutes. (place the chicken in the refrigerator)
Place the chicken directly on the rack in the air fryer.
Cook for 15 minutes at 380 degrees Fahrenheit.
1 14-oz can sweetened condensed milk
1 15-oz can cream of coconut (like Coco Lopez or Goya)
1 12-oz can evaporated milk
1 13.5-oz can of coconut milk
2 teaspoons vanilla, or 1 vanilla bean, split and seeded
2 whole cinnamon sticks
1/2 teaspoon grated nutmeg
1 to 2 cups rum
Grated nutmeg or ground cinnamon for garnish (optional)
1 Steep the spices: Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer.
Remove from of heat, cover, and let infuse for 30 minutes.
2 Mix in the rum: Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions like rice pudding.)
Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
3 Chill in the fridge for at least 2 hours or for up to 3 days.
4 Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
Preheat oven to 375 degrees F (190 degrees C).
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9×13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
1/2 cup sugar
3 tbsp flour
1 cup whole milk
1/4 cup butter melted
1/2 tsp salt
1/2 tsp pepper
2 bags frozen corn (or you can use can creamed corn)
Combine everything together except in a separate bowl whisk your eggs in with the milk (like your making French toast) and then pour it in with the rest of the ingredients! Bake at 350F for 40-50 minutes.
2 boneless skinless chicken breasts (sliced into wide strips)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup milk
Vegetable oil (for frying)
½ cup yellow mustard
1/3 cup apple cider vinegar
1/8 cup molasses
¼ cup honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon mild hot sauce
In a medium bowl whisk together all of the sauce ingredients. Set aside.
Heat oil in a deep-fryer to 375 degrees F.
In a pie dish combine flour, salt, pepper, garlic and onion powder. In another pie dish whisk together egg and milk. Roll the chicken pieces first in the flour mixture, then dip in the egg mixture and then roll in the flour mixture again. Repeat with the remaining chicken pieces.
Deep-fry in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels. Toss with the sauce and top each piece of chicken with 2 pickle slices.
Adapted from Spork and Barrel.
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard
1. In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350° for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160°. Yield: 8 servings.