Tuna can be an excellent substitute for red meat on the grill. Look for tuna steaks cut about 1 inch thick. You can wrap each steak up in aluminum foil with your choice of: butter or olive oil, soy sauce or teriyaki marinade, green onions, ginger, or pineapple slices, and some salt and pepper. In less than 15 minutes you have a delicious, healthy main dish. Try grilling summer squash, pineapple chunks, or Vadalia onions to have on the side. Add a salad and you have an amazingly delicious, healthy meal. It’s so easy; I hope you’ll enjoy this gourmet side of grilling like we have.
Whether you are grilling in your own back yard or in a park, nothing says summer like the flavor of barbecuing. Barbecues are a great way to bring friends and family together to enjoy the long summer nights. I thought I would share a few quick food tips with you. First, marinating your meats really adds flavor and make the meat mouth-watering tender. A marinade is comprised of an acidic ingredient,such as vinegar or wine; an oil, such as olive or canola; and a blend of herbs and spices. Barbecued meats freeze well and reheat easily. To add zest to your cookout, use colored plates, hang lanterns, or blend a signature cocktail. From my back yard to yours, enjoy!
If you want to be able to cook sweets without the negative effects of refined sugar, honey is an excellent option since it is metabolized in the body much more slowly than refined sugar. However, many people find cooking with honey challenging. Let me walk you through the most common problems and their solutions.
1. Honey burns easily; solve that by cooking at lower temperatures.
2. Honey has more liquid; solve that by adjusting the liquid added to cakes and cookies. Pies and bread tend to not need any adjustment.
3. The flavor of honey is a bit different; this is negligible usually. However, if the change in taste bothers you remember that the lighter in color the honey is, the milder it is. So buy a lighter honey or simply use part honey and part other sweetener such as stevia, apple juice, or agave nectar.
I hope with these tips you will find that honey becomes a favorite option in your recipes.
Pasta and Chicken are always a favorite at my house, and this dish is no exception. The fresh tastes of the tomatoes and basil come through. Using a store bought chicken broth makes this recipe ideal for the beginner cook; however, for an even better flavor, you might try making your own broth by simmering a whole chicken.
4 Garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)
Spray baker with olive oil spritzer. Slice or press garlic into baker Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes. Add pasta, broth, wine, salt and black pepper.
Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker ; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings
Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g
Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
To grill chicken in a Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Digital Pocket Thermometer registers 170°F.
Another favorite chicken recipe of mine is Chicken Bourguignon with White Wine
Most of us have found some sort of Italian cuisine that has become a favorite for our families and ourselves. Unfortunately, far too many of us discount the possibility of bringing Italian cooking into our very own American kitchens for fear that many of the recipes are far too difficult. Learning to cook Italian food just might make your home the favorite drop in dining spot for friends and family all over.
Believe it or not, most great Italian recipes have an easier version that can be made with very similar effects when it comes to flavor and aroma. Also, despite the commercials of old, all Italian cooking does not require an entire day of simmering in order to achieve great flavor. You do not have to let your friends and family in on that little secret though.. You do not have to let anyone in on your best-kept secrets when it comes to preparing these often simple dishes.
The biggest challenge that most Americans face when it comes to Italian cooking is basically learning a new set of essential ingredients. The cheese, meats, or grains that are used in their creation most often identify or define Italian cuisine. It’s the combination of these primary ingredients that create some of the most distinctive flavors on earth. Learn about these ingredients. Identify the flavors and study the combinations of flavors and you should be able to not only follow many great Italian recipes but also to invent a few of your very own Italian inspired recipes.
The greatest thing when it comes to cooking Italian food is that most of these dishes are rather difficult to destroy. This of course does not indicate that it cannot be done, only that it isn’t as simple as with some of the more delicate cuisines around the world. Italian food is durable and flavorful but for the most part not too terribly delicate when it comes to flavor. You can go a little heavy with some spice or cheese without completely ruining the dish in most instances. If you are anything like me, this is a regular occurrence when cooking and one of the reasons I enjoy cooking Italian food so much. Fresh ingredients is the key to an authentic Italian meal. Fresh herbs like basil can be purchased in most chain grocery stores. You don’t have to grow it yourself or even stop by a farmer’s market. Fresh basil, fresh garlic and some good quality extra virgin olive oil and you are well on your way to success.
Another thing you should keep in mind when cooking Italian food is that nothing seems to bring out the flavor of Italian food better than a good bottle of wine to match. Perhaps this is the reason that it is difficult to ruin an Italian meal, no matter how bad it is, the good wine paired with it, will erase all ill will and tastes in very short order. You will want to spend a little time researching and studying the science (though some will argue that this is truly an art form) that goes along with pairing a good bottle of wine with the right flavor combination when it comes to Italian cooking. Once you’ve mastered this, there is nothing to prevent you from being the diva of all things Italian when it comes to food preparation.
The most important thing for you to remember when cooking Italian food is not to take the cooking too seriously. Good Italians know that the enjoyment of the meal is far more important than the process of preparing the meal. Make your meal an event with plenty of time for pleasant conversation and enjoyment of your company in between courses. You should also never rush a good Italian meal or you will find that all your efforts cooking Italian will be for naught as the true pleasure of Italian cuisine has been lost somewhere in translation. For now check out this extremely easy “Grilled Chicken Penne al Fresco” that is posted on my site – more will come later.
Adjustable Measuring Tools (starting at $8) “Thanks for making a “measurable” difference in my child’s life!”
Apple Wedger ($13.00) (with apple on top, all tied with a ribbon) “Any way you slice it, you’re a great teacher!”
Bamboo Collection ($4-15.50) “Your classroom is an “island” of learning!” Cutting Board/Bar Board ($9.50) “No matter how you “cut” it …you are a great teacher!”
Creative Cutters ($11.00) “Thank you for your “creative” teaching!”
Easy Opener ($5.00) / Jar Opener($11.00) “Thank you for “opening” up our kids to learning!”
Measure All Cup ($10) (?lled with candy, of course!) “No matter how you measure it…you’re the best teacher!” or “No one can measure up to you!”
Micro-Cookers ($8.50-11.00) “Here’s for cooking up some holiday cheer!”
Mini-Serving Spatula ($5.50) “Thank you so much for ‘serving up’ great lessons this year!”
Peelers (citrus, avocado, vegetable, julienne – $1-10.25) You’ve made learning very “a-peeling”
Quikut Paring Knife ($2) – “I’ll make it “quik”, you’re a great teacher!”
Recipe Books ($1-14.75) – “You are a great teacher…you have all the ingredients”or “Hope you cook up some fun over the Holiday break!”
Rubs ($4.50) “I hope this doesn’t “rub” you the wrong way, but we think you are a great teacher!”
Small Stainless Steel Scoop ($14.50) or the Ice Cream Dipper($15): “Here’s the scoop: You are a great teacher!”
Small Batter Bowl ($12.00) “You’ve “bowled” us over with your great teaching!”
Spices & Sauces ($6-12): Hope your Holidays are full of "spice"! or “Be sure to “pour” on the fun this Holiday!”
Spreaders (all purpose, small & large $5.00-9.50) “Start “spreading” the news…we think you’re great!” “Thanks for “spreading” your knowledge!”
Suds Pump ($11.50): “You’ve pumped me up for learning!”
Twix-it Clips ($5.50) Thanks for keeping your teaching “fresh”
Put more love and less labor into cooking and entertaining.
Did you know that one out of every two new brides and brides-to-be say they feel more pressure to cook and entertain compared to when they were single? It’s no wonder. As a new bride, you’ll inevitably be faced with entertaining “firsts,” like hosting your in-laws, throwing couples’ dinner parties, and upgrading your usual gatherings to elegant parties.
In this guide, you’ll discover tips and ideas from entertaining and lifestyle expert Debi Lilly, and simple, yet elegant recipes from our Test Kitchens, to help make those firsts as easy as can be.
Whether you’re newly engaged, a newlywed or just new to entertaining, enjoy learning how to entertain with ease!
1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.
Keeping Basil or Others Herbs Fresh
Do you know how to keep fresh herbs fresh? The key to making herbs last and stay fragrant for days (and even weeks) after purchase is to treat them like the living plants they are. That means you do NOT store fresh herbs in the refrigerator. Fresh basil leaves quickly turn black and slimy, and lose their signature spicy sweet flavor when refrigerated. The best method of basil storage is to keep the fresh herbs in a jar of water on your kitchen counter
Tired of Greasy, expensive takeout food? Well you're in luck! They will just be a thing of the past when you invest in these kitchen workhorses! Prepare easy, delicious recipes at only $2 a serving* your family will love. These fantastic products will pay for themselves in just a few meals!
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* 12" Skillet: Whether you choose Stainless or nonstick Executive, you'll turn to this kitchen essential again and again for great family-pleasing recipes.
I'd love to teach you and your friends delicious recipes, using any of these great products. Contact me anytime – we can chat and I'll share my favorites!
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The perfect career no matter where you are.
You can be anywhere and still be part of my team. Don’t worry about the distance. In today’s world, training is easy no matter where you are located. Call me today.
Fundraisers Make money for your organization the easy way.
We can do a cooking show to kick it off and then all the participants take a catalog and collect orders. 15 – 20 % of all orders benefit your cause. Give me a call 407-273-7788 and get the details. Fundraisers are my passion. Let’s work together to make our passions a huge success!
Bridal Registry Congratulations!!!
Welcome to easiest and most generous registry program that you will find. More to come soon. If you are ready to get started
One Does Not Live by Bread Alone, There is also Fish and Vegetables…
What is Lent?
Lent is the forty-day liturgical season of fasting and prayer before the resurrection of Jesus Christ on Easter Sunday. The forty days represent the time Jesus spent in the desert, where, according to the Bible, he endured temptation by Satan.
Here is a little history….
On the Christian calendar, Lent is the 40-day period from Ash Wednesday to Easter. When it was first observed in the fourth century, its focus was on self-examination and self-denial in preparation for Easter, and Christians used fasting (abstaining from eating food) in the early years as a visible demonstration of this process.
Over the centuries, Catholics have relaxed some of the strict fasting rules. Today, only Ash Wednesday, Good Friday, and all Fridays during Lent are considered fasting days.
On these days, Catholics over the age of 14 are to refrain from eating meat. In addition, on Ash Wednesday and Good Friday, those between the ages of 18 and 59 are to eat only one full meal and two smaller meals and aren’t to eat between meals. Orthodox Christians are far more rigorous in their observance of fasting during Lent, believing that regular fasting is a crucially important discipline for one’s spiritual growth. Meat, dairy products, and eggs (which historically were considered more luxury foods than ordinary breads) aren’t allowed, with some additional restrictions on certain days. They can only eat fish (which was historically considered less of a luxury than red meat) on the feasts of the Annunciation and Palm Sunday. In addition to refraining from eating, Lent is often a time when Christians give up something pleasurable (furthering the focus on self-denial), be it chocolate, meat or — shudder the thought! — Coffee.
SO….What does this all mean to you?
Well whether you participate in Lent or not, it means you will need RECIPES!!! Whatever rules your family lives by, you need to know what to feed them right? So I have gathered up some recipes that are perfect for Lent, or anytime really. I hope a few of them will be your favorites!
Garlic and Lemon Shrimp
Famous for its potent smell, Bacalao was once one of the world’s most important food commodities. Popularized in Europe thanks to fisherman from northern Spain who cleverly devised a way to preserve it—cure it with loads of salt, then set it out to dry under the sun—during their long journeys on the high seas, bacalao eventually made its way to the new world, a pre-industrial protein that traveled well without refrigeration. These days, dried bacalao remains popular throughout Latin America, especially during the holy days of Lent, when it’s often braised in a flavorful, tomato-based sofrito-style stew.
But this recipe, takes a different approach to the beloved bacalao: lighter and simpler to make, it’s also better for those watching their sodium intake.
Bacalao with capers and cilantro
Spicy Baked Cod
For those who don’t enjoy seafood…here are a few veggie options.
Sweet Potato and Lentil Soup
In traditional French Onion Soup, you make the soup and float a piece of crusty bread topped with cheese on top of it. And it’s delicious! This recipe is a little bit different, though. The bread, onions, and cheese are in grilled Panini form. The (faux) beef broth is served on the side and you dip your sandwich into it. As you eat your Panini, bits of onion, cheese, and bread fall into the broth so when you’ve finished off your sandwich, you have a little bowl of French Onion bliss waiting for you.
French Onion Soup Sandwiches
Feta & Spinach Couscous Patties
As with most quesadilla recipes, these whip up in no time. The most time-consuming step is sauteing the mushrooms, and I think you will agree that your 15 minutes was well-invested once you taste the resulting garlicky awesomeness. After the mushrooms are prepped, all you do is layer the ingredients and cook your quesadillas in a skillet until the tortillas are toasty, the spinach wilts, and the cheese is melted. And then? You dig in. And that’s the best part by far.
Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese
You won’t go hungry with these meals under your belt!
Lent is Feb 18 – April 2
Lent is meant to be about not what we lack, but what we gain in the form of spiritual growth and conversion.
- 1 tablespoon olive oil
- 1 tablespoon butter, divided
- 8 ounces mushrooms, cleaned, dried, trimmed, and sliced
- 1 clove garlic, minced
- 4 (8-inch) white or whole wheat tortillas
- 4 ounces shredded pepper jack cheese
- 1 ounce baby spinach leaves
- 1 avocado, thinly sliced
- Salt and freshly ground black pepper
- Set a 10- to 12-inch skillet over medium-high heat.
- Add oil and 1/2 tablespoon butter; once melted, swirl to coat pan.
- Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid.
- Increase heat to high and stir frequently until liquid has completely evaporated.
- Add remaining 1/2 tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five minutes more.
- Add garlic to pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark.
- Season mushrooms with salt and freshly ground black pepper and transfer to a plate, draining on a paper towel if they seem too oily.
- Lay out two tortillas on a cutting board.
- Sprinkle EACH tortilla with 1 ounce of shredded cheese, 1/2 ounce spinach, 1/2 of the cooked mushrooms, 1/2 of the sliced avocado, and final 1 ounce of shredded cheese.
- Lay the remaining tortillas on top.
- Heat a large skillet over medium heat.
- Transfer an assembled quesadilla onto the skillet.
- Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt.
- Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted.
- Remove hot quesadilla to a plate and repeat with second quesadilla.
- Alternatively, you may cook both quesadillas at the same time on a flat griddle.
- Slice each quesadilla into 6 wedges and serve hot.
- 1 cup water
- 2/3 cup whole-wheat couscous
- 1/2 cup nonfat plain Greek yogurt
- 2/3 cup shredded seeded cucumber
- 3/4 teaspoon garlic powder, divided
- 1/4 teaspoon salt
- 3/4 cup silken tofu
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2/3 cup crumbled feta cheese
- 1/4 cup snipped fresh dill
- 1/4 cup minced red onion
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 4 cups sliced or torn green leaf lettuce
- Grape tomatoes, halved, for garnish
- Bring water to a boil in a medium saucepan.
- Stir in couscous, cover and remove from the heat.
- Let stand for 5 minutes.
- Combine yogurt, cucumber, 1/4 teaspoon garlic powder and salt in a small bowl.
- Mash tofu with a fork in a large bowl.
- Add spinach, feta, dill, onion, pepper, the remaining 1/2 teaspoon garlic powder and the couscous; stir until well combined.
- Form into 8 patties, using about 1/2 cup for each.
- Place a baking sheet in the oven and preheat to the lowest setting.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
- Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total. Transfer to the baking sheet.
- Repeat with the remaining oil and patties.
- Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes, if desired.
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- Salt & pepper to taste
- 1/2 tsp dried thyme
- 4 Ciabatta rolls, halved
- 1 c. shredded Gruyere cheese
- 4 c. no-beef broth, heated (you can find meatless beef broth at stores like Whole Foods)
- Heat olive oil in a large skillet on low heat.
- Add sliced onions and cook until caramelized about an hour and fifteen minutes, stirring frequently.
- Remove from heat and stir in salt and pepper to taste and thyme.
- Heat Panini press or grill on high.
- Divide caramelized onions onto bottom of rolls and top each one with 1/4 cup of cheese and top half of roll.
- Grill for 10-15 minutes or until cheese is melted and bread is golden-brown.
- Serve each sandwich with 1 cup of broth.
- 2 Tbsp safflower oil
- 1 medium onion, diced
- 2 small tomatoes, diced
- 1 tsp fresh ginger, minced
- 1 1/2 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. ground coriander
- 1/2 tsp. cinnamon
- 1/8 tsp. cayenne pepper
- Pinch of sea salt
- 2-3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 7 cups vegetable broth
- 1 cup brown lentils
- 1 cup baby spinach or kale
- In a large pot, heat oil over medium heat and sauté onion for about 2 minutes, until soft.
- Stir in tomatoes and ginger, cooking an addition 3 minutes.
- Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure it’s to your liking.
- Next add the sweet potatoes, broth and lentils.
- Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
- Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!
- -1 lb cod fillet, cut in half (2 pieces)
- -salt & pepper, for seasoning
- -2 Tablespoons olive oil
- -1 or 2 large cloves of garlic, finely chopped (i grate mine with a hand grater, works great!)
- -1 teaspoon lemon juice
- -1 tablespoon Delallo Hot Pepper Bruschetta OR 1 teaspoon Sriracha Sauce (adjust according to taste)
- Preheat oven to 400ºF
- Rinse cod with cold water and pat dry; set aside
- In a medium bowl, add olive oil, garlic, lemon juice, & hot sauce; stir together
- In a shallow dish, season cod with salt and pepper on both sides and pour the marinade over it
- Marinate for about 20 minutes, turning once
- Transfer marinated cod to baking dish sprayed with non-stick cooking spray; pour any remaining marinade over fish
- Bake for about 25-30 minutes or until it flakes easily
- 4 fresh, skinless, boned cod fish fillets, about one inch thick
- Kosher salt
- Fresh ground pepper
- 1/4 cup flour, for dredging
- 1/4 tsp paprika
- 3 T butter
- 3 T olive oil
- 2 T capers
- 2 limes, one thinly sliced, 1 sliced in half and juiced
- 1 T finely chopped fresh cilantro, plus more for garnish
- 1 T finely chopped fresh parsley, plus more for garnish
- Dry the fish fillets with a paper towel and season with salt and pepper.
- In a large, shallow bowl, whisk the flour and the paprika to combine well.
- Lightly dredge the fillets in the flour, shaking off excess flour.
- In a large frying pan over medium-high heat, heat the olive oil and butter.
- Just before the butter starts to brown, add the fillets.
- Brown for 2 to 3 minutes, then carefully flip over to brown the other side for another 2 to 3 minutes.
- Reduce heat if butter starts to brown too much or burn.
- When the fillets are done (they should be opaque and flaky), remove to a warm platter.
- Add the capers to the pan and cook for another minutes.
- Add the lime juice, parsley and cilantro and stir to combine.
- Pour the sauce over the fish fillets.
- Garnish with sliced lime and more cilantro and parsley.
- Serve immediately.
- Makes 4 servings.
- 1 lb. jumbo shrimp, thawed if frozen
- (I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed.)
- 2 T olive oil
- 1 T butter
- 2 T finely minced garlic
- 2 T fresh-squeezed lemon juice
- 1 T lemon zest (or a little less if you’re not that fond of lemon zest)
- Sea salt to taste (I did not use much salt)
- If using frozen shrimp thaw them over night in the refrigerator.
- Drain shrimp and pat dry.
- Zest one large lemon and then squeeze the juice, to yield at least 2 T juice and close to 1 T lemon zest.
- Finely mince garlic cloves to make 2 T minced garlic.
- Heat the oil over medium high heat and then melt the butter, using a large heavy pan.
- (I used a pan that was nice enough to serve the shrimp from, which helps keep them hot.)
- Add the shrimp in a single layer and cook just until they start to turn pink at the edges, not more than 1-2 minutes.
- Turn shrimp over quickly and add the minced garlic.
- Continue to cook until shrimp are barely firm, probably not more than 3-4 minutes more.
- (Don’t overcook; the shrimp will continue to cook a little in the hot pan.)
- Turn off heat and add the lemon juice, lemon zest, and salt as desired and stir to coat shrimp. Serve immediately.
Not Your Ordinary Wings, No Sir!
These Wings Will Ruffle up Your
Game Day Feathers!
Just 3 days away and you are about to have a house full of hungry football fans cheering on their favorite team, and hoping to score a TOUCHDOWN!
You can score a personal TOUCHDOWN of your own, with a menu that totally says…
”This girl knows her crowd!”
Who doesn’t love WINGS and FOOTBALL!! That’s right…WINGS!!
I have compiled a pretty satisfying assortment of sticky, sweet, spicy and finger-licking good choices along with TWO tasty side dishes that I believe will have your guests yelling TOUCHDOWN on both counts!
Let’s get that party started!!
Root Beer Honey BBQ Wings
Baked Honey Sriracha Wings
How about something mouthwatering and savory! These delicious wings are for those who don’t care to be sticky….
Baked Parmesan Garlic Chicken Wings
The star of most Super Bowl parties is the chicken wing, crispy and covered in a delicious sauce. If you are going to make wings for your Super Bowl party …they may as well be amazing! Let’s keep going, I have a few more delicious options ahead….
Honey-Soy Chicken Wings
I am betting the kids will really dig this one…Yes, it tastes just like the chips! Grab a plate!
Salt and Vinegar Chicken Wings
If you enjoy Asian style food then you will LOVE this. These wings have an Asian flair and are sticky, saucy, sweet, and tangy.
Honey Lime Sesame Chicken Wings
Now that we have you all set with the wings…how about a few tasty sides to go with it.
Blue Cheese Coleslaw (with bacon)
And last but not least by any means…a little something that can be enjoyed as a side to all those delicious wings, or is just perfect as a stand alone type of dish for those who prefer just the veggies…
Vegetable Pasta Salad
The best thing about this MENU is that , all of these delicious recipes can be enjoyed the next day as well! Don’t forget to put out PLENTY OF NAPKINS!!
One final tip from me on game day ….
Don’t Get a Game Day Penalty! ( Follow these tips to keep everyone safe)
Baking Your Wings
To start baking wings, preheat your oven to 400 °F. Meanwhile, place your wings in a rimmed baking sheet. To ensure maximum crispiness, do not crowd the wings and place them in a single layer.
After 30 minutes of cooking take out the pan, flip the wings and continue baking for another 15 to 20 minutes. This will ensure both sides of the wings are crispy. Read on to learn how to properly take the internal temperature of a sample of your wings before your serve them. Taking the internal temperature is the only way to know if the wings are fully cooked and ready to eat.
Frying Your Wings
If you want to fry your wings, and are using a skillet, fill oil no more than 2 inches from the top of the skillet to allow space for the oil to rise. It is best if you have a candy or deep frying thermometer to ensure the oil reaches and stays at 375 °F. When your oil reaches that temperature you’re ready to cook.
Before frying, remove the chicken wings from the refrigerator and pat dry the wings to prevent oil splatter.
Make sure not to overcrowd the chicken wings as you place them in the fryer. If crowded, wings can turn our undercooked and increase the chances of giving your guests food poisoning.
While it is important to test the internal temperature of the chicken wings to ensure they are cooked, DO NOT test the temperature while the wings are submerged in oil. This will lead to an inaccurate temperature reading. To take the temperature of your wings, place them on a clean plate covered with paper towels.
Taking the Temperature
Whether you are frying or baking your wings, it’s important to take the internal temperature of multiple wings with a clean food thermometer. For an accurate reading, insert the meat thermometer into the thickest area of the wing being careful to avoid the bone.
If the wings are below the minimum safe internal temperature of 165 °F, return to the oven or submerge again in the hot oil.
Coat your delicious wings with a sauce of your choosing and remember to refrigerate leftovers within 2 hours. Cooked food left out longer than 2 hours can rapidly grow bacteria making it unsafe to eat.
- 2 oz. bow tie pasta
- 2 medium roma tomatoes
- 1 medium summer squash
- 1 medium zucchini
- 1 medium broccoli crown
- ½ medium red onion
- ⅔ (15 oz.) jar roasted red peppers
- ½ bunch parsley
- ¼ cup vegetable oil
- ¼ cup olive oil
- ⅓ cup red wine vinegar
- 1 Tbsp dijon mustard
- 1 tsp dried oregano
- 1 tsp minced garlic
- ¾ tsp salt
- to taste fresh cracked black pepper
- Bring a large pot of lightly salted water to a boil.
- Add the pasta and boil for 5-7 minutes or until tender.
- Drain in a colander.
- While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper).
- Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
- While the pasta is cooling, prepare the vinaigrette.
- In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
- Combine the cooked pasta, chopped vegetables, and vinaigrette.
- Stir until everything is well mixed and coated with vinaigrette.
- Serve immediately or refrigerate until ready to eat.