On many occasions, I’ve made Buffalo Wings in the oven baked in a large oven bag. The meat would just fall off the bone, like all meats should do. I would remove the Chicken Wings from the bag during the last 15 minutes of baking to crisp up the skin, or I would broil them for about 5 minutes.
I saw that I had a Buffalo Wing Spice Packet on hand. It contains the powdered “Buffalo” spices and (1) large oven bag, but no Wings. However, I did have a Whole Chicken, so I used the spice mix and the process on it.
I coated the Chicken with the seasoning, then baked it in the bag. And as like the Chicken Wings, the meat fell off the bone. I removed the Chicken from the bag, brushed it with Frank’s Red Hot Buffalo Wing Sauce to add even more kick, and then gave it a quick broil. It was cooked perfectly. Those oven bags are so easy and fool proof, but one should definitely crisp up the skin before serving. It makes the meat look and taste better.
I served it with Carrots, Ranch Dressing and more of Frank’s Sauce, since I didn’t have Celery, nor Blue Cheese Dressing on hand — The traditional accompaniments, when eating Buffalo. But what I substituted was great together. I can’t wait to try Snipe ; )
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For some reason, preparing this dish makes me want to go back to Italy. I’m not sure why — I didn’t eat this there. Maybe because it’s rustic, simple and flavorful.
Just cut all the florets off (1) whole Cauliflower, then toss with a fair amount of Olive Oil, several whole or cut Garlic Cloves, Lemon pieces, Salt, and freshly ground Pepper. Place all in a glass baking dish and ROAST in the oven at 475° for 20 minutes, or longer if necessary. Stir a couple times to evenly brown. It tastes so great, and it’s pretty good for you too. I even eat the Garlic and some Lemons.
Note: Although most roasting is at 500°, I often prefer the oven be preheated, and a bit lower in temperature. 475° can be good too, or 500° if deemed necessary. If areas of your baking dish start to burn, add a little water to loosen. It can steam the Cauliflower a bit, and help to avoid adding more oil.
What Not To Do: It’s not necessary to squeeze the Lemons into the mix, it can make the dish too tart. It’s best to just stir in the pieces. It imparts a better flavor.
Here’s the basic recipe minus the measurements — It makes too much for a small quick serving. It’s simply a mixture of chopped Artichoke Hearts, Jalapenos, Green Chilies, Shaved Parmesan (since that’s the type currently on hand, but grated is best), and Mayonnaise. Just mix all ingredients to a balanced creamy consistency. Cover with just enough mayo to coat.
One of my friends brings a larger serving of this dip to my Annual Christmas Party. I believe she won a Ribbon for it in 2007. FYI: I didn’t provide the measurements below, because they appear to be off — Way too much mayo, which doesn’t seem necessary. Read more…
There are certain things we eat that MUST be accompanied by a Glass of Milk. For me, it’s Chocolate, most sweets, a homemade dinner or lunch, and breakfast. Does anything satisfy or compliment certain foods better? I know Red Wine does too, especially after a hard day, but we’re talking about Milk now. Sometimes “Got milk?” does make a lot of sense.
I don’t know all the ins and outs about Milk — Some say aspects are good and others say differently. I know I wouldn’t want to give it up. I often crave a very cold glass of it.
On a side NOTE: I once won a contest using it in a recipe. The contest was sponsored by Milk, thus I’m sporting a Milk Mustache in a print AD. My recipe and mug were published in Gourmet and Bon Appétit Magazines a few years back. See the link below for the print copy and recipe.
Related Link:
http://www.ineedtext.com/Gourmet%20Magazine.pdf
More information regarding Milk itself:
http://en.wikipedia.org/wiki/Milk
http://www.whymilk.com/
http://www.gotmilk.com/
http://www.moomilk.com/tour.htm
http://www.nutritionexplorations.org/
Fried Rice is so easy to make, especially if you already have left over rice. For a simple and flavorful Fried Rice, just dice half an Onion, then carmelize in Oil/Butter. Once cooked well, add a clove of minced Garlic, cook for a minute, and then add the prepared Rice, thawed Peas, Soy Sauce and Sesame Oil.
Mix all together and heat through. Then push the Rice to one side of skillet and scramble a couple Eggs on the other side. Once cooked, fold the Eggs into the Rice. Taste. Stir in more Soy sauce, if necessary. You’re done.
Note: Sometimes it’s easier to scramble the Eggs in a separate pan to avoid having them prematurely mix with the Rice.
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Six Chicken Thighs marinated in ‘Feast from the East Sesame Dressing’, plus two others marinated in the Pasta Connection’s Chimichurri Sauce. It’s been previously mentioned that Chicken marinated in this sesame dressing is supurb, but wanted to test something different. This Cimmichuri Sauce has been great on bread, and an awesome marinade for a Pork Loin, so thought I’d try it on Chicken this time. For the record, I think it toughened the meat a bit, which wasn’t good. The two weren’t as juicy as the other six. All were BBQ’d on a propane grill.
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Today’s Mother’s Day. Time to enjoy our family meal. It’s different than what’s typically considered BBQ’d Chicken, BBQ Sauce wise. The baste and dipping sauce is made of Nucoa Margarine, Apple Cider Vinegar, Garlic Salt and Paprika. Dad bastes the chicken breasts over mesquite chips. Mom says Butter won’t do, nor any other Margarine. They say Nucoa doesn’t flare as much on the BBQ when basting. The combination definitely makes a great dipping sauce too. I still love it after all these years.
With the Chicken we have Mom’s Restuffed Potato, which is a baked Russet Potato hollowed out, then beat with Sour Cream, Butter, Green Onions, Salt & Pepper, and then placed back into the potato, topped with Paprika and rebaked. Both are terrific each holiday with an ever-changing Salad and Vegetable. Happy Mother’s Day Mom. Thanks for all the years of great meals!
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Since I usually buy the large pack of thighs and marinate groups of them in various things to enjoy throughout the week. Here it’s with an old favorite, Italian Dressing. My preference is the original Good Seasons I mix up myself. These days I usually make it with Red Wine Vinegar, but I’m always experimenting.
Here’s a couple marinating for the rest of the week. All taking in more flavor. I double bag them, because they sometimes leak which is aweful. Avoid that potential.
Related Links:
http://www.kraftfoods.com/goodseasons/flavors/dry-salad-dressing-and-recipe-mix/
I like to marinate skinless chicken thighs in something different each time I cook them. This time it was simply Olive Oil, Garlic, Lemon, Salt and Pepper, then roasted in the oven.
Another favorite marinade is Feast Kitchen’s Sesame Dressing. Chicken Thighs marinated in it a day or two are truly amazing. They’re sweet and juicy. I usually barbeque them. You must try it. Here’s the link to the dressing I use as a marinade. It’s the best dressing for a Chinese Chicken Salad too. I get it from Costco.
http://www.feastkitchens.com/products.html
My dad just caught this. He’s been going to Bishop’s opening day every year for more than twenty. He competes with his best friend to catch the biggest fish. He won again this year and I always reap the rewards. This one was broiled in the oven with Italian Dressing. Seafood Broiler Restaurant used to make a ‘Trout Italiano’ when I worked there way back in the 80’s. It was the best. Ever since then I’ve had the taste for the combination. It’s optimum over a mesquite barbeque.
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