Sunday, June 16, 2013

Honey Garlic Wings

Ok, so I have been having a Pintrest problem lately. I keep finding all these good recipes on it. Made a few so far. Haven't been disappointed yet. I made these to go with the macaroni and cheese in the previous post. These wings are a good choice to make when you are tired of buffalo wings. They are sweet and the soy sauce adds the saltiness to it.

3 lbs chicken wings
1 tsp seasoned salt
1/4 cup flour
1/4 cup honey
1/4 cup soy sauce (I used reduce sodium soy sauce)
1 tsp garlic powder
Vegetable oil for frying

Combine honey, soy sauce and garlic powder in a sauce pan. Stir and let it boil. Remove from heat and seat aside.

Prepare chicken wings by removing tips and then cutting apart at the joint. Season with season salt.

Roll each piece in flour and deep fry in heated oil until the wings turn brown, around 4 minutes on each side. Drain on a paper towel.

In a large bowl, toss the wings in the honey garlic sauce and serve..

** I baked the wings. Preheat oven to 400*. Spray a cookie sheet, place the chicken on, season with the season salt and spray the tops of the chicken with cooking spray (helps to get the skin crispy). Bake for about 20 minutes or until golden brown..

Macaroni and Cheese

I made a summer list of things to do with my kids for the summer. My husband put on it to make homemade mac and cheese. I came across this recipe on Pintrest (my new best friend) it just happens to be a Pioneer Women's recipe (fav).. I did everything but bake it. It was still delicious. Both my kids help to make it.  
  • 4 cups Dried Macaroni
  • 1 whole Egg Beaten
  • 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
  • 1/4 cup All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 pound Cheese, Grated
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Seasoned Salt, More To Taste
  • 1/2 teaspoon Ground Black Pepper
  •  Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Cookin' With the Deens- Peach Cobbler

This was made to the Cookin With the Deens blog. Peach Cobbler was picked. And wow it was good. I'm not a big fan of cooked peaches, but this was good. I made it with Michelle from Something New is Cooking. We do dinner every Sunday together, family night..

5 cups sliced fresh or frozen peaches, unpeeled if fresh, thawed and drained if frozen
3 tbsp plus 1/3 cup packed light brown sugar
1 tbsp plus 1 cup all-purpose flour
2 tsp fresh lemon juice
1/4 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
5 tbsp cold unsalted butter, cut into small pieces

Preheat oven to 425*.

In a large bowl, toss together the peaches, 3 tbsp brown sugar, 1 tbsp flour, the lemon juice and cinnamon. Spoon the mixture into a 2-quart baking dish and bake for 10 minutes.

Meanwhile, in a medium bowl, whisk together the remaining brown sugar, flour, baking powder, and salt. Cut in the butter with a fork until the mixture resembles coarse meal. Stir in 1/4 cup of boiling water and mix just until the dough comes together.

Spoon dollops of dough over the baked peaches. Return to the oven and bake for about 25 minutes, until bubbly and golden brown. Let it cool slightly and serve.

** We served it with some vanilla ice cream.. Yummm..