Sunday, February 5, 2017 the game to end all games; the Super Bowl to decide which team is the victor of the 2016-2017 NFL season!!! I might be biased towards one team over the other, but my lips are sealed since I want to keep ALL of my readers! However, regardless if you are going for the Pats or the Falcons, I think we can all agree that wings are a must have at any Super Bowl gathering... well any football gathering for the matter! These wings did go through some tries and tweaks, I have tried them coated in flour for a more crispy coating, placed on aluminum foil or parchment paper, etc. That being said, the chicken skin gets quite crispy by itself and therefore to bake the wings all I believe you need is some oil, salt and pepper and a wire rack - no one wants their wings getting soggy in their own fat! Now, as pictured above these wings are delicious themselves, they are crispy and delicious ready to dip into whatever you like: sour cream, blue cheese dressing, ranch dressing, etc. They are also a great base wing to start experimenting with different types of sauces and coatings! Experiment with some dry rubs, or store bought sauces to coat them after cooking! But, in my opinion, it wouldn't be Super Bowl Sunday without some sort of buffalo wing! So sometimes, I coat half or all in an easy-peasy buffalo sauce which I have included with the recipe. Happy Wing Eating!!! Hope you all enjoy the Super Bowl! :) Crispy Baked Wings with Buffalo Sauce The Beader Chef Original Yield: ~60 wings Ingredients: Crispy Wings:
Buffalo Sauce:
Directions:
Notes: The wings are just as great without the buffalo sauce! Try experimenting with different sauces to coat or dry rubs before baking! I use aluminum foil for easy clean up, the grease produced while the wings are cooking can sometimes be a challenge to clean! Additionally, wire racks help prevent the wings from getting soggy from siting in their own grease while cooking; it also allows for better air flow around the wings so that they become nice and crispy!
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With awards season already underway and the super bowl looming closer and closer (Go Green Bay!), it is definitely time to start thinking about what tasty eats and treats you can serve at a get together or eat by yourself during your favourite award show, hockey game or football game. One tasty eat that I love and that also pairs well with nachos or chips and salsa is - you guessed it - GUACAMOLE!!! The much loved crazy dip for chips, nachos, even veggies, and it's great for tacos, burritos, or even tex-mex salads. The key to any good guacamole is the ripeness of the avocados; without ripe avocados the taste is off and trying to mash them with a fork or a potato masher is next to impossible. I don't know if it's really true, but in my experience the little trick I am about to share with you as served me well in my past and hopefully my furture avocado mashing days: Unripe: Pressing into the avocado feels like you are pressing your forehead. Too ripe: Pressing into the avocado feels like pressing into your cheek. Just right: Pressing into the avocado feels like pressing into the tip of your nose. In all, I say the recipe for my guacamole is just a suggestion, perhaps you don't like coriander so you put less or none at all, or you prefer more onion. Whatever the case, start with avocado and taste and tweak as you go! Happy guacamole-ing! :) And as always (as for 3 posts ago) Pinterest wrothy picture at after the recipe!) Guacamole The Beader Chef Original Servings: 4 to 6 people as a dip for chips or nachos, or as a topping to tacos or burritos Ingredients:
Directions:
Yes... Yet again a quick and easy soup! This one is sure to become one of your weekday work horses and it's a great recipe for all of you who have meal prep Sundays making quick, healthy, hearty and easy to grab meals for the week ahead. This beef and vegetable soup leaves no excuses to turn to a canned soup. It's quite simple to make and takes ingredients that I (and hopefully you) always have stocked in my fridge or pantry. Nonetheless, if I don't have something needed: like fresh green beans, or canned tomatoes, it is easy to substitute: frozen beans (or vegetables) cooked longer, and chopped fresh tomatoes with an additional 1/2 to 1 cup of water to replaced the canned juices. Even in the pictures I didn't have regular carrots, and therefore I substituted for baby carrots cut in half. Remember, recipes can be taken as suggestions, EXCEPT WHEN BAKING, but even then some things can be changed - just takes experimentation and the ability to accept defeat when a change does not work out. More examples of substitutions for this recipe? Sausage meat instead of beef, even the addition of celery with the onions and carrots - as pictured below! Have fun swapping and adding ingredients to this work horse of a recipe! :) P.S. Pinterest pin at the bottom!!! Beef and Vegetable Soup Adapted from All Time Best Soups by Cook’s Illustrated Servings: 4 Ingredients:
Directions:
Notes: This soup keeps very well because there are no grains or pasta to absorb the liquid and get mushy – perfect for Sunday meal prep for the week! Feel free to add other vegetables or try different meats! I’ve omitted the green beans opting for celery addition in the first step, and using sausage instead of beef! |
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