Homemade oven baked hot wings

 

Ingredients:

• 1 1/3 C flour
• 2 T cayene pepper
• 2 T black pepper, coarse ground
• 1/3 C (plus a little) Chili powder
• 2 1/2 tsp onion powder
• 1 1/2 tsp salt, sea prefered for its fine grain
  *each of these measurements is approximate — I tend to cook by eye, but this time tried to measure while eyeing the amount
• 1 large bottle of Frank’s Hot Sauce
• 1 stick of butter

Instructions
Combine dray ingredients in gallon Ziploc bag.
Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I’m done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.
Place wings on a standard plate and refrigerate for 30 – 40 minutes.
Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.
After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.
Preheat oven to 375 degrees.
Flip the wings over once on the pan to coat both sides with oil.
Place in the 375 degree oven and set timer for 60 minutes.
After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.
Combine 1 bottle of Frank’s RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.
After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.
During the 5 minute rest, prepare “serving dish” and “refuse dish.” Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!
After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.
Place them in the serving dish. Grab a beer or margarita and ENJOY!

Broiled Scallops

 

Ingredients

• 1 1/2 pounds bay scallops
• 1 tablespoon garlic salt
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice

Directions
Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Pan Seared Shrimp That’ll Knock You Into Next Week!

 

Ingredients

• 2 tsp Wesson vegetable oil
• 1 1/2 lbs shrimp, peeled and deveined (weight after peeled)
• 1/4 tsp Morton salt
• 1/4 tsp ground black pepper
• 1/4 tsp crushed red pepper
• 2 tbsp McCormick dry parsley (optional)
• lemon wedges

Instructions

Heat 1 tsp oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp with salt, pepper, parsley and crushed red pepper. Add half of the shrimp to the pan in single layer and cook until edges turn pink about 1 minute. Remove pan from heat, flip shrimp using tongs and let it stand about 30 seconds until all of the shrimp is opaque except for the center. Transfer to a plate and repeat with the second batch and the remaining teaspoon of oil. After the second batch has stood off the heat, add the first batch to the pan and toss to combine. Cover skillet and let shrimp stand for 1 – 2 minutes. Shrimp will now be cooked through. Serve immediately with lemon wedges.

Fill Your Belly With This Delicious Slow Cooker Pepper Steak

 

Ingredients

• 6 to 8 pepper steaks
• 1 large can mushroom soup
• 1 Tbsp gravy master
• 1 large onion, sliced in rings
• 1 bell pepper, cut in strips
• 1 c fresh or canned mushrooms
• 1 c Gold Medal flour
• 4 beef bouillon cubes
• black pepper
• 4 Tbsp Wesson cooking oil

Instructions

1. Roll pepper steaks in flour and pepper.
2. Fry in cooking oil over medium heat until lightly browned.
3. Place in crock pot, pour soup over meat. Add the Gravy Master and bouillon cubes.
4. Arrange vegetables on top.
5. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.

STUFFING BALLS

 

INGREDIENTS

• 2 loaves white bread
• 2 eggs
• 1 cup milk
• 1 cup water
• 1/4 cup butter
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 small green pepper, chopped (optional)
• salt, to taste
• pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 teaspoons ground sage
• 1 1/2-2 teaspoons poultry seasoning
• Turkey broth

DIRECTIONS
Open the loaves of bread and allow the bread to get stale for a day.
Tear the bread into 1-1/2″ pieces including the crusts.
Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
Add the warm celery and butter mixture to the bread.
Add the parsley and sprinkle in a little rubbed sage.
Cover lightly with poultry seasoning.
Gently toss with your hands.
Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
Form the stuffing into small balls similar to a baseball.
You may freeze the balls at this point by arranging on a baking sheet and flash freezing.
When frozen, place stuffing balls in the bread bag wrappers.
When ready to bake, place balls in a 9 x 13 inch pan with about 1/4″ hot broth in the bottom of the pan.
You can bake them frozen or defrosted, adjust your time accordingly.
Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

 

INGREDIENTS

• 2 medium chicken breasts, chopped
• 1 cup bell pepper, chopped (any colors you like)
• ½ onion, chopped
• 1 zucchini, chopped
• 1 cup broccoli florets
• ½ cup tomatoes, chopped or plum/grape
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon italian seasoning
• ¼ teaspoon paprika (optional)

INSTRUCTIONS
Preheat oven to 500 degree F.
Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
Nutrition Facts

The Only Recipe You’ll EVER Need For Chicken Legs

 

Ingredients

• 2 1⁄2 lbs chicken legs
• 1 2⁄3 tablespoons Bertolli olive oil (to help it stop sticking to the pan)
• 1⁄2 cup Kikkoman soy sauce
• 1 2⁄3 tablespoons Heinz ketchup
• 3⁄4 cup honey
• 2 -3 garlic cloves, minced
• salt and pepper

Instructions:

Preheat oven to 350 F.

Put the chicken legs in a 9×13 inch baking dish.

Combine the oil, soy sauce, ketchup, honey, garlic, salt and pepper in a bowl. Pour the sauce over the chicken.

Bake in preheated oven for one hour, or until sauce is caramelized.

Could also use wings or pork ribs.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

 

Ingredients:

• 2 Boneless skinless chicken breast
• 4 tablespoons cream cheese
• 1/4 cup Pepperjack cheese, shredded
• 2 tablespoons green onion, chopped
• 4 to 8 pieces of bacon

Directions:
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4″ thick.

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.

MARYLAND CRAB CAKES

 

INGREDIENTS:

• 1 large egg
• 2½ tablespoons mayonnaise (I like Hellman’s Real)
• 1½ teaspoons Dijon mustard (I like Maille brand)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon salt
• ¼ cup finely diced celery (you’ll need one stalk)
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat*
• ½ cup panko (I like the Whole Foods 365 brand for this recipe)
• Canola oil

DIRECTIONS:

1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce
Ingredients:

• 1 cup mayonnaise
• 1½ tablespoons sweet pickle relish
• 1 teaspoon Dijon mustard
• 1 tablespoon minced red onion
• 1-2 tablespoons lemon juice, to taste
• Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve

Slow-Cooker Barbecue Beef Brisket

 

Ingredients

• 3 tablespoons packed brown sugar
• 1 tablespoon plus 1 1/2 teaspoons chipotle chili powder
• 2 teaspoons ground cumin
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 to 5 lb fresh beef brisket (not corned beef)
• 1 1/2 cups ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup finely chopped yellow onion
• 1 tablespoon Worcestershire sauce
• 3/4 cup low-sodium beef, chicken or vegetable broth or water

Steps
1-In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.
2-Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.
3-In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.
4-Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.
5-Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.
6-Thinly slice brisket; transfer to serving plate. Spoon sauce over top.

Cheese and Spinach-Stuffed Mushrooms

 

Ingredients

• 48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
• 1 package (8 oz) cream cheese, softened
• 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 1/2 cup Progresso™ panko crispy bread crumbs Save $
• 2 tablespoons butter or margarine, melted

Steps
1-Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17×12-inch half-sheet pan.
2-In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
3-Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

Make Your Morning Healthy And Delicious With This Yummy Breakfast Bake

 

INGREDIENTS

• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• 1 small onion, chopped
• 1 1/2 pounds zucchini, finely chopped (about 3 medium)
• 1 can cannellini beans (10 oz.), rinsed and drained
• 8 eggs
• 1/2 cup fresh basil, chopped (or 2 tablespoons dried)
• 1 cup parmesan cheese, grated
• 1 pound ripe tomatoes, sliced (about 3 medium)
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 400º F and lightly grease a 9×13-inch baking dish.
Heat olive oil in large skillet over medium heat and sauté onion and zucchini until tender. Stir in red pepper flakes, and season generously with salt and pepper.
Add beans, then stir until well combined and heated through. Transfer veggie mixture to baking dish and top with sliced tomatoes.
Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients.
Place baking dish in oven and bake for 30 minutes, or until egg is set, and casserole is lightly browned and puffy. Remove from oven and serve hot.

Delicious Brown Sugar Chops

 

Ingredients

• 6 pork chops
• 6 tbsp brown sugar
• 6 tbsp margarine
• 1 tbsp soy sauce

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the chops in a 9×13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.
Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

BAKED SPAGHETTI

 

Ingredients

• 1 lb. ground beef
• 1 can Hunt’s spaghetti sauce
• 1 can tomato sauce, 15 oz
• 1 onion, diced
• about 2 cups Mozzarella
• generous shakes of oregano, basil, salt and pepper (optional)
• 8 oz spaghetti (the picture shows 16oz., but you only need 8oz)

How to make it

Brown the meat with the onion. Drain the fat and rinse under hot water. Cook the spaghetti according to the package directions. Drain and stir it together with the meat, sauces and extra spices. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly

Mini chicken pot pies

 

INGREDIENTS:

• 2 cans flakey layers biscuits
• 2 cans cream of chicken soup
• 2 cans cooked chicken, or prepare fresh chicken (2 cups)
• 1 bag frozen mixed vegetables

DIRECTIONS:

Mix soup, veggies and chicken in a bowl, season to taste.
Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
Bake at 400 for 20 minutes.

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Meatball Sub Casserole

 

Ingredients

• Loaf of French bread or ours*
• Butter or margarine
• 1/2 teaspoon garlic salt (omitted from photo)
• 8 oz of cream cheese, softened to room-temperature (omitted from photo)
• 2 tablespoons mayonnaise
• 1/2 teaspoon of Italian seasoning
• 1 pound of frozen, fully cooked, thawed Italian meatballs (NOTE: it is often sold in 2 pound bags so use only 1/2 a bag.)
• 1 can Hunts Spaghetti Sauce (any flavor, our favorite is Garlic & Herb)
• 2 cups shredded mozzarella cheese

How to make it :

Turn oven on to broil. Slice the French bread into thick one inch slices. Butter one side lightly. Place on a cookie sheet with buttered side up. Repeat with the remainder of slices. Very lightly sprinkle the bread with garlic salt. Broil until toasty on the edges.
Turn oven down to 350 degrees. Spray a 9×13 metal or glass pan with cooking spray. Place bread (toasted side up) into your 9×13 pan. Fill it up leaving very few gaps; cut one slice into pieces if necessary to fill large gaps. In a medium bowl, combine the cream cheese, mayonnaise and Italian seasoning using an electric mixer until smooth (be sure to scrape down the sides of your bowl). Using a spatula, spread the mix over all the bread slices creating a sheet of the cream cheese mix.
Cut the thawed meatballs in half sprinkling them all over the cream cheese mix.
Pour your can of spaghetti sauce evenly over the meatballs.
Evenly sprinkle the shredded mozzarella over the spaghetti sauce.
Bake for 30 minutes until heated all the way through and cheese is golden and bubbly.

LIVER AND ONIONS

 

Ingredients

• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 lb beef liver
• 2-3 Tbsp Butter (For Onions)
• 2 Tbsp oil (For Onions)
• 2 cups thinly sliced onions
• 1⁄2 cup beef stock
• 2-3 Tbsp Butter (To Brown Liver)
• 2-Tbsp Oil (To Brown Liver)
• 1 tablespoon minced Italian parsley if desired

Directions

Combine flour, salt and pepper in bag.

Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set Aside.

Heat skillet with 2-3 Tbsp of butter and oil.

Saute the onions on medium heat until tender and glossy.

Transfer to side dish and sprinkle with, salt and pepper.

Return skillet to medium high heat, add 3-4 tablespoons butter and dash of oil.

Add liver and cook about 5 minutes until brown.

Remove liver and onions from pan and plate.

Use stock to deglaze pan and reduce liquid til you have a thickened sauce.

Sprinkle with parsley if desired and serve.

SOUR CREAM AND ONION TATER TOT CASSEROLE

 

Ingredients:

• 1 lb. ground beef (ground turkey would also work well here- you can also do ground Veggie crumbles to make it Vegetarian)
• 1 32 oz. package Tater Tots
• ¾ cup Hood sour cream (use light for less calories)
• ¼ cup milk (use low fat or skim for less calories)
• ½ cup chicken broth
• 1 ½ cup shredded Colby Jack cheese
• 1 ½ tsp garlic salt
• 1 medium onion
• 2-3 tsps. oil mix (90% veg oil, 10% olive oil)
• salt and pepper to taste

Directions:

Thaw tater tots.

Dice onion finely. (I have been known to mince mine- same flavor, but if your kids don’t enjoy the texture of onions, the smaller they are, the less likely they are to notice them in the dish)

Grease a 9×13 baking pan.

Preheat oven to 350

1. Saute onions in oil mix until they begin to become translucent

onions-tater-tot-casserole

2. Add ground beef to pan and cook until done.

3. Drain excess liquid if needed.

4. In a large bowl combine tater tots, ground beef, sour cream , milk, chicken broth, shredded cheese, garlic salt, and onion- stir to combine all ingredients well.

tater-tot-casserole-mix-ready

5. Pour into prepared baking pan.

6.Sprinkle with additional cheese if desired.

tater-tot-casserole- before-oven

7. Bake for 30 minutes until top is golden brown and bubbling.

8. Allow to sit for 10 minutes before serving.

Lisa’s Dutch Oven Chili

 

Ingredients

• 2 lb ground chuck
• 2 can(s) (15 oz) pinto or black beans (or one of each)
• 1 can(s) (15 oz) corn, drained
• 1 can(s) (29 oz) crushed tomatoes
• 1 can(s) (8 oz) tomato sauce + 1 can water
• 1 chicken bouillon cube
• 1 green bell pepper, seeded, ribbed, and chopped
• 1 red bell pepper, seeded, ribbed, and chopped
• 1 large yellow onion, chopped
• 3 clove garlic, peeled and diced
• 1 to 2 ribs of celery, chopped or diced
• 1/2 tsp baking soda
• 3 Tbsp vinegar, white or apple cider
• 3 Tbsp brown sugar
• 1 Tbsp new mexico molido ground chile powder (comes in a cellophane package)
• 2 tsp steak sauce
• 1 Tbsp paprika
• 1 tsp garlic powder
• 1/2 tsp dried oregano (rub it between your palms to get the flavor going before adding in)
• 4 Tbsp olive oil·
• salt and ground black pepper·
• shredded cheddar cheese, for topping (optional)·
• sour cream, for topping (optional)·
• jarred jalapeno peppers, for topping (optional)·
• hot sauce, for topping (optional)

How to Make Lisa’s Dutch Oven Chili
Turn heat to medium-high; add 2 T olive oil to the Dutch oven; add beef. Brown beef; season with salt and pepper. After the meat is brown, turn off heat and carefully remove meat with a slotted spoon or spider to a bowl; empty grease from Dutch oven.
Turn heat to medium-high; add 2 T olive oil to Dutch oven; add peppers, onion, and celery; season with salt and pepper. Saute, stirring with a wooden spatula or spoon, until veggies are soft.
Add beef back to the Dutch oven; add the garlic; cook until garlic is fragrant. Add crushed tomatoes, tomato sauce, water, bouillon cube, corn, and beans. Stir to combine.
Add baking soda and stir (It will foam. This cuts down the acidity of the tomatoes and sweetens it slightly. Works great in spaghetti sauce, too!). Add in brown sugar, steak sauce, Chile powder, paprika, garlic powder, oregano, vinegar, about 2 tsp of salt, and black pepper; stir to combine. Bring it up to a bubble; cover and turn down heat to medium-low. Simmer 3 hours, stirring about every 20 to 30 minutes. Turn the heat down if it begins to stick at all, but it should not if you’re using enameled cast iron.
Serve with bread and butter, corn bread, or tortilla chips, and top with shredded cheddar cheese and sour cream. Can also be topped with pickled Jalapeno peppers and/or hot sauce.

Pizza Casserole

 

Ingredients:

• 1 lb. ground meat
• 1 16 oz. box bow tie pasta
• ½ teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• 2 ounces sliced pepperoni
• 1 (26 ounce) jar pasta sauce
• 1 10 oz. can diced Italian style tomatoes
• ¼ cup grated parmesan cheese
• 1 (8 ounce) package shredded Italian cheese blend
• Any other pizza toppings, you can add like black olives, sausage, onions, green peppers, etc…

Directions:
Boil water and salt for pasta. Once it starts boiling, add pasta. Brown meat in a separate frying pan. When pasta is cooked, drain.
In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom. Add a layer of pasta and add 1/2 of sauce, can of tomatoes, garlic powder, and oregano.
On top of pasta, layer the ground meat, then add a layer of pepperonis. Sprinkle Parmesan cheese, and Italian cheese. And layer more pepperoni. Top with bacon bits and anything else you like just like a pizza!
Bake in the oven at 350 degrees for 30 minutes