Happy 50th birthday, Buffalo-style chicken wings

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Buffalo Hot Wings

Buffalo-style chicken wings turn the big 5-0! Happy 50th Birthday!!!

 

It’s been 50 years since the Buffalo food scene was turned on its head. The chicken wing debuted a half century ago.

Let’s celebrate with a BIG batch of Buffalo Hot Chicken Wings!!!

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep-frying
• 1/4 cup butter
• 1/4 cup FRANK’S hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Directions

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes (do not skip this step).

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Lemonade

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Lemonade

Couldn’t wait any longer! … Today may be cool and foggy, but just couldn’t wait for some homemade lemonade. Sit down, relax, and pour a cool glass of lemonade. This is the best lemonade ever!

• 1 cup fresh lemon juice (about 5 lemons)
• 1 cup sugar
• 5 cups water

Mix together, and serve cold. I usually double this for summer.

Blackberry Cobbler

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Blackberry Cobbler, Cobbler

Throw together this cobbler in minutes using fresh berries. A warm cobbler is perfect for this cold evening. This is the only recipe you need for your fruit cobbler. Madison, my thirteen year old daughter, made this cobbler. It’s so easy she didn’t need a recipe. 🙂

• 1 stick Butter
• 1-1/4 cup Sugar (divided)
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Melt butter in a microwavable dish.  Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk.  Mix well.  Then, pour in melted butter and whisk it all well together.  Butter a baking dish.

Now rinse and pat dry the blackberries.  Pour the batter into the buttered baking dish.  Sprinkle blackberries over the top of the batter; distributing evenly.  Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly.  If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Chicken Teriyaki

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Chicken Teriyaki

This chicken teriyaki is a great recipe, and it has instantly become a favorite in my house. It’s so simple and easy to prepare. Great with rice and vegetables.

1 lb boneless, skinless chicken thighs, or chicken breast, sliced

2-3 cloves garlic

3/4 c teriyaki sauce

1. Rinse the chicken thighs. Pat dry and place in a large Ziploc bag.

2. Mince the garlic. Stir into the teriyaki sauce. Pour sauce over chicken,

seal, and refrigerate for at least 3-4 hours, or up to 24 hours.

3. Preheat grill to medium. Grill chicken thighs for 3-4 minutes per side, or

until no longer pink in the center. Serve with rice and vegetables.

Beef with Broccoli

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Beef and Broccoli, Beef with Broccoli

Beef and broccoli is a popular Chinese recipe. This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Beef and broccoli is great with fried rice.

First, marinate the meat:

1/2 teaspoon baking soda

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon low-sodium soy sauce

1 tablespoon water

2 tablespoon vegetable oil

1 1/2 lbs flank steak, sliced into thin strips

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and

vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover

and refrigerate at least 1 hour, then proceed below.

1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)

2 tablespoon brown sugar

4 cloves garlic, minced

2 tablespoon flour

1 tablespoon sherry

3 tablespoon vegetable oil

2 heads broccoli, crowns only

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry

until smooth. Set aside.

2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high

heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to

the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

Perfect Cocktail Sauce

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Cocktail Sauce, Shrimp Cocktail Sauce

Try this wonderful easy-to-make and very delicious cocktail sauce with your next shrimp cocktail. This is better than any store-bought brand. It’s perfect in every way, horseradish heat with tomato ketchup to create a zesty cocktail sauce perfect for seafood.

• 1 1/2 cups ketchup
• 5 tablespoons fresh lemon juice
• 2 1/2 tablespoons extra-hot horseradish (can use regular)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon hot sauce

Stir together all ingredients until blended. Cover and chill 30 minutes before serving. Store leftovers in an airtight container in refrigerator up to 5 days.

Fantasy Fudge

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Fantasy Fudge, Fudge

 

This Kraft Marshmallow Creme Fantasy Fudge recipe comes from the back of a 7 oz. jar of Kraft’s marshmallow cream. I don’t know why, but I never try recipes on packages unless I’m told how good it is. This is one of those recipes that is good enough to make again, and again. This is a wonderful creamy, nutty chocolate fudge!

3 cups  sugar

3/4 cup  butter or margarine

1 small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

3 pkg.  (4 oz. each) BAKER’S Semi-Sweet Chocolate, chopped

1 jar  (7 oz.) JET-PUFFED Marshmallow Creme

1 cup  chopped walnuts

1 tsp.  vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.ADD chocolate and marshmallow creme; stir until melted.  Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Deviled Eggs

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Deviled Eggs

The deviled eggs are a must for holidays, or get-togethers. They can be dressed up, or down to fit any occasion. You can put the filling in a piping bag if you want to make them fancy. This recipe is one that everyone will love!

• 12 eggs
• 1/2 cup Hellman’s mayonnaise
• 1/8 cup sweet relish
• 1/8 dill relish
• 1/8 cup onions, minced
• 1/2-1 Tablespoon of mustard
• 1 drop of Tabasco
• 1/4- 1/2 teaspoon Old Bay, salt, and ¼ teaspoon black pepper
• Paprika

1. Boil the eggs, then place in ice water so they will peel easily.
2. Slice eggs vertically and separate the yolks and whites.
3. Mash up yokes and add the above ingredients.
4. Spoon in, or pipe the filling into egg white.
5. Sprinkle with paprika.
6. Chill and serve.

 

Turnip Greens with Smoked Turkey Leg

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Turnip Greens, Turnip Greens with Smoked Turkey Leg

Growing up turnip greens were always on the table. My dad grows them every year, and now I do too, and we always have plenty for the freezer. I make sure I save a bag or two for Thanksgiving and Christmas. This is my favorite way to cook them, they have lots of flavor!

• 1 quart bag turnip greens
• 1 fully cooked, smoked turkey leg
• 1/4 onion, diced
• 1 garlic cloves, diced
• 3 cups of chicken broth
• salt, pepper

If you’re using fresh greens, wash first. I’m using turnip greens I had in the freezer.

• In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
• Add in the chicken broth and the turkey leg. Bring to a boil and then reduce heat to simmer for about 20-30 minutes. This helps the broth take on that delicious, smokey flavor!
• Add in the turnip greens. Cook on med-low heat until tender for about 45-60 minutes. I like to cut the meat off the bone and let it stay in the greens.

 

How to Easily Cover the Edges of a Pie Crust with Aluminum Foil

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Cover pie with aluminum foil, Pie, Pie Sheild Cover

The edge of a pie crust always browns quicker than the rest of the pie, but did you know it’s really simple to make your own pie crust shield from aluminum foil? It’s so simple, and you’ll never have an over-baked pie crust again.

Step 1 – Tear off a piece of foil slightly larger than the pie. Fold it into fourths.

Step 2 – Cut an arc from one of the sides with folded edges to the other.

Step 3 – Open it up and place on pie. (I spray the back of the foil with non-stick butter spray)

Step 4 – Fold the foil over the edges and they are perfectly covered!

Hope this tip helps you out with your next pie!