Name: Crispy brown butter baked buffalo wings with blue cheese dip
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 people
Ingredients: 2 1/2 oz gorgonzala cheese (or blue cheese); 3 tbsp buttermilk; 3 tbsp sour cream; 2 tbsp mayonnaise; 2 tsp white wine vinegar; 1/4 tsp sugar; 1/8 tsp garlic; 1 recipe for Crispy baked chicken wings (*See link to recipe in instructions ); 5 tbsp unsalted butter; 1/2 cup buffalo hot sauce (I used Louisiana Hot Sauce ); 1 1/2 tbs dark brown sugar; pinch of smoked paprika; pinch of garlic powder; 1/2-1 tbsp buttermilk (Start off with 1/2 taste add 1/2 tbsp more if needed); 2 pinches of onion powder; 1 1/2 tsp cornstarch; 1 tsp water

Buttermilk Crispy Baked Buffalo Wings

March 4, 2018 by April Leave a Comment

Do you want to cool down the heat in your buffalo wing sauce? If so, this recipe is great for you! The heat in this sweet and spicy buttermilk brown butter buffalo wing sauce is toned down by adding a bit of buttermilk. Yup buttermilk…Not only does the buttermilk reduce the buffalo sauce heat but it gives it an amazing flavor. Try it and see for yourself. This sauce is perfect with my blue cheese dip (recipe below) and crispy baked chicken wings.

I know of a couple of restaurants that serve amazing buffalo wing sauce. I consider it perfect because it’s not overly spice and a bit sweet. I can tell when buffalo sauce only contains buffalo sauce and butter. I don’t know about you, but I need more flavor than just buffalo sauce and butter.

These crispy wings have it all, browned butter, garlic, dark brown sugar and just a bit of buttermilk. I’ve made buffalo wing sauce 3 times in one week. The first time I made the sauce, I used one brand of buffalo sauce and only melted butter. I thought it was waaaaaay too spicy. The second time I made it, I thought that I needed to try another brand so I did and still, I only added butter. Nope. Still too spicy.

The third time I figured I’d just be a bit daring and add buttermilk to the sauce. Then for even more flavor, I browned the butter then added the buffalo sauce and a pinch or two of garlic powder. I like sweet and spicy wings so I added dark brown sugar. The buffalo wing sauce came out so good but what is buffalo wings without blue cheese so I ended up making homemade blue cheese dip. These wings are so addictive and the blue cheese is like the icing on the cake. So darn good! Feel free to use blue cheese. I used Gorgonzola to make the sauce.

Homemade buffalo wing sauce is a waste if your wings aren’t super crispy . Slippery wings ain’t gonna cut it. Make perfect crispy wings. Recipe is HERE.

Crispy brown butter baked buffalo wings with blue cheese dip

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Do you want to cool down the heat in your buffalo wing sauce? If so, this recipe is great for you! The heat in this sweet and spicy buttermilk brown butter buffalo wing sauce is toned down by adding a bit of buttermilk. Yup buttermilk...Not only does the buttermilk reduce the buffalo sauce heat but it gives it an amazing flavor. Try it and see for yourself. This sauce is perfect with my blue cheese dip (recipe below) and crispy baked chicken wings.

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings: 4 people

Author: April

Ingredients

Blue cheese dip

2 1/2 oz gorgonzala cheese (or blue cheese)
3 tbsp buttermilk
3 tbsp sour cream
2 tbsp mayonnaise
2 tsp white wine vinegar
1/4 tsp sugar
1/8 tsp garlic

Buffalo Wing Sauce

1 recipe for Crispy baked chicken wings *See link to recipe in instructions
5 tbsp unsalted butter
1/2 cup buffalo hot sauce I used Louisiana Hot Sauce
1 1/2 tbs dark brown sugar
pinch of smoked paprika
pinch of garlic powder
1/2-1 tbsp buttermilk Start off with 1/2 taste add 1/2 tbsp more if needed
2 pinches of onion powder

Cornstarch slurry (optional) I prefer my buffalo hot sauce to be a bit thicker than regular thin buffalo sauce

1 1/2 tsp cornstarch
1 tsp water

Instructions

Want to make crispy baked wings too? Get recipe HERE.
Mix the cornstarch and water together until the clumps are gone. Set to the side. Place the butter in a sauce pan. On medium heat, cook the butter until it foams and browns with a nutty aroma about 3-5 minutes.
Immediately, add the brown sugar, hot sauce, garlic, paprika and onion powder. Add the buttermilk. Add the cornstarch slurry (optional). Mix until the sauce thickens. Set to the side. See note for storing the sauce.
If making the sauce for wing. Add the wings to a large bowl. Pour the sauce over the chicken wings and toss to coat.

To make the blue cheese dip

In a medium bowl, mix all of the blue cheese dip ingredients. Serve immediately or for better flavor cover and chill in the refrigerator for a couple hours.

Recipe Notes

Recipe for super crispy baked wings is HERE.
Stir the buffalo sauce in the sauce pan very well to prevent the butter from separating.
Use the buffalo wing hot sauce immediately or store in an airtight container or a mason jar in the refrigerator up to 1 month. Shake well before you use it. To reheat the sauce. Spoon the sauce into a bowl then microwave for 10-15 seconds. Whisk well before using.
Cornstarch is optional. If your buffalo hot sauce is kind of thin you can use it to help thicken the sauce.

Blue cheese dip adapted from Allrecipes.

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So Crispy Baked Chicken Wings

March 4, 2018 by April Leave a Comment

Extra crispy chicken wings that are baked and not fried and ready to be dipped in homemade blue cheese sauce. This is how you make crispy chicken wings without frying. Serve them with my buffalo sauce and delicious and easy blue cheese sauce. These crispy baked wings are not only DELICIOUS but since they’re baked, their so much more healthier!

I absolutely love these crispy wings. These wings are not fried, they are baked and they’re just amazing and so addictive. Once you try baking your wings with the method I’m going to talk about soon, you’ll never fry your wings again.

Look at how crispy these baked wings are? So GOOD. Here’s the easy method to get extra crispy wings. First you need baking powder. Please don’t make the mistake and use baking soda. Baking soda and baking powder are not the same. Trust me, You will be pretty upset if you use baking soda so make sure you use BAKING POWDER.

Make sure you pat the chicken dry. If the chicken isn’t dry then the chicken wings won’t crisp up so please make sure you really pat the chicken down using paper towels.

Next thing you’ll need is a cookie sheet. Put the baking rack inside of the cookie sheet. Spray your rack with cooking spray.Add the chicken to a bowl or ziploc bag. Add the salt and the baking powder and salt, then toss to coat evenly. Place the chicken wings on the rack in a single layer. Do not let the chicken touch.

If the chicken is touching they will steam and won’t crisp up. Place the wings on the lower middle oven rack and bake for 30 minutes. After 30 minutes do not remove the wings from the oven just raise the heat to 425°F. Bake for 40-50 minutes until brown and crispy. Remove and let the chicken wings rest for 5 minutes then serve plain or serve with my not too spicy buttermilk buffalo wing sauce or your favorite sauce.

Recipe for my buffalo wings is HERE.

Super Crispy Baked Chicken Wings

Prep Time

5 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 15 mins

Extra crispy chicken wings that are baked and not fried with browned butter buffalo sauce that's ready to be dipped in homemade blue cheese sauce. This is how you make crispy chicken wings without frying. Serve them with my buffalo sauce and delicious and easy blue cheese sauce. These crispy baked wings are not only DELICIOUS but since they're baked, their so much more healthier!

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings: 4

Author: April

Ingredients

4 lb chicken wings split
2 tbs baking powder (DO NOT USE BAKING SODA)
3/4 tsp salt
cooking oil spray

Instructions

Find the recipe to my buffalo wing sauce HERE.
Make sure you use baking powder and NOT BAKING SODA. Baking soda tastes awful.
Preheat oven to 250°F. Adjust oven racks to upper-middle and lower-middle positions. Pat the chicken completely dry or you can also place the chicken wings on a cookie sheet and refrigerate for a couple hours so they can dry out.
Line the cookie sheet with with foil, then place a rack on the foil. Spray the rack with cooking spray.
Place wings in a large bowl or in a zip top bag. Add the salt and the baking powder and salt, then toss to coat evenly.
Place the wings on the rack in a single layer with the skin side up.Place wings on the lower middle oven rack and bake for 30 minutes. After 30 minutes move wings up to the upper middle rack and increase the oven temperature to 425°F. Bake for 40 - 50 minutes, rotating the pan halfway through.
Let the wings cool for 5 minutes then toss with my buffalo wing sauce or your favorite sauce.

Recipe Notes

Recipe adapted from Cook's Illustrated.

Chicken Tacos and a Taco Seasoning Recipe

February 13, 2018 by April 35 Comments

Delicious and easy cheesy shredded chicken tacos with BIG flavors! These shredded chicken tacos with homemade taco seasoning is easy and delicious! Top these chicken tacos off with my homemade habanero chunky salsa. These shredded chicken tacos are so easy and delicious!

I’ve been craving shredded chicken tacos for the longest time. The last time I had chicken tacos was about a year ago. I don’t know why it took me so long to make these shredded chicken tacos but I recently made them and my family and I loved them so much that they requested that I make them again this week. I think I’ve had these cheesy chicken tacos about five times in the past two weeks.

I like to make a large serving of these chicken tacos so that my family and I can have something that tastes fantastic and quick to eat for lunch or even dinner. My teen loves eating a lot of different variations of chicken tacos and so far he says these are the best ones yet, so leftover shredded chicken is always a great option for making tacos.

The tacos, habanero salsa and the homemade taco seasoning for my shredded chicken taco or any Mexican style recipe are all simple to make. The ingredients in this homemade taco seasoning are onion powder, garlic powder, red pepper, smoked paprika, Mexican chili powder, pepper. Mix all the seasonings together.

Season the boneless skinless chicken thighs liberally with 2 tablespoons of the homemade taco seasoning. I like to use boneless skinless chicken thighs for my tacos because chicken thighs have so much more flavor than chicken breast. Juicy tender chicken tacos is a good thing!
Cook the chicken for about 3-4 minutes on each side. While the chicken is cooking, chop up the onions and mince the garlic. I used canned diced tomatoes and one small habanero minced.

Cook the onions until they’re soft then add the other vegetables. Using a wooden spoon smash the chunks of salsa as it cooks. Add a bit of sugar about 1-2 teaspoons to get rid of the bitter taste of the tomatoes. Lastly, add about 1 tablespoon of lime juice to the homemade salsa then season the homemade habanero salsa with salt and pepper. With two forks, shred the chicken thighs leaving some bigger pieces of shredded chicken.

Line a baking sheet with parchment paper and spray a bit of vegetable oil on the parchment paper. Place about 3 small soft tacos on the baking sheet (you may be able to add more or less tacos depending on the size of your baking sheet) and spray a bit of vegetable oil.

The vegetable oil will make the soft tacos have a soft crunch. Add the cheese, the shredded chicken then more cheese to the taco. Bake the chicken tacos for only 2-3 minutes then add the homemade habanero salsa, fresh sliced grape tomatoes and the lettuce. Add sour cream if you like. So good! Enjoy!

Quesadillas in the oven (Sheet Pan Quesadillas), Enfrijoladas, Jamaican Beef Patties , Cheesy Jalapeno Ground Beef Tamale Pie

5 from 20 votes

Chicken Tacos with Homemade Taco Seasoning and Habanero Salsa

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Delicious and easy cheesy shredded chicken tacos with BIG flavors! These chicken tacos are made with juicy tender chicken thighs. The chicken thighs are deeply seasoned with homemade taco seasoning. Throw away your taco seasoning packets and make my homemade taco seasoning. Top these chicken tacos off with my homemade habanero chunky salsa. So delicious!

Course: Dinner, Lunch

Cuisine: Mexican, Tex Mex

Author: April

Ingredients

Taco Seasoning

2 tbsp garlic powder
2 tbsp red pepper
1 tbsp plus 1 tsp Mexican Chili Powder
1 tsp smoked paprika
1 1/4 tsp onion powder
1 tbsp pepper

Chicken

2.5 lbs boneless skinless chicken thighs
2 tbsp of the homemade taco seasoning mix

Homemade Habanero Salsa

1 14.5 oz diced tomatoes
1 1/2 cup diced onions
3 garlic cloves minced
1/2 tbsp lime juice
1-2 tsp sugar
1/2 tbsp jarred jalapenos diced very smalll
1/2 cup grape tomatoes halved
1 habanero diced very small
6-8 soft flour tacos

Instructions

Taco seasoning mix

Add all of the seasoning to a bowl or jar big enough and mix well. Season the chicken thighs with the homemade taco seasoning.

Habanero Salso

Add 1 tablespoon of vegetable oil to a large skillet over medium high heat. Once the skillet is hot add the onion Cook the onions until softened. Add the diced canned tomatoes, habanero and jalapeno. Cook for about 5 minutes. Add sugar if the tomatoes are too bitter. Add the lime juice, salt and pepper for taste.

Chicken

Line a baking sheet with parchment paper. Add 2 tablespoons of vegetable oil to a large skillet over medium high heat. Once the skillet is hot add the Season chicken thighs. Cook for3-4 minutes or until done. Add the cooked chicken into a medium sized bowl. With two forks shred the chicken leaving some bigger pieces of shredded chicken. Add more homemade taco seasoning to the chicken if needed. I usually add an additional 1 teaspoon of homemade taco seasoning to the shredded chicken. Season with salt and pepper for taste.
Lightly spray the baking sheet with vegetable oil. Place the soft tacos on the baking sheet ( I was only able to fit 3 tacos on my baking sheet) Spray a tiny bit of vegetable oil on top of each soft taco.
Add your choice of shredded cheeses. I use monterrey jack cheese and Mexican mixed cheeses. Add the chicken then add more cheese. Place the baking sheet into the oven and cook for about 2-3 minutes. You want the tacos to have soft crunch. Don't leave the tacos in the oven too long or they will become hard.Add the homemade salsa and fresh grape tomatoes and lettuce. Serve immediately.

Peanut Butter and Jelly Heart Shaped Thumbprint Cookies

February 12, 2018 by April 8 Comments

The flavors of classic Peanut butter and Jelly sandwich in a heart shaped cookie form. Soft and chewy peanut butter and jelly shaped thumbprint cookies are so easy and fun to make. Kids love them!

My kids will not eat any sandwich except for peanut butter and jelly sandwiches. FYI, they are so picky! My kids love anything with peanut butter so when I told them we were making peanut butter and jelly cookies they got pretty excited. I shouldn’t say both of them were excited. My 3 years old doesn’t really care about baking. He just wants his toys, letters, books and my Ipad.

My 4 year old loves to help me bake, only because he likes to snatch and eat the ingredients. I had to stop him from eating all the candy eyeballs when we made the this. I had a hard time trying to get him to focus on sprinkling the cookies with the red sparkly sprinkles but noooo, he wanted to eat them. Boys will be boys…

Peanut butter dessert fans, these peanut butter heart shaped cookies were so much fun to make and not to mention Delicious! I had to make them a couple times because the first time they came out way too crumbly. I’m a soft and chewy peanut butter cookie kind of gal. I think that was the only cookie fail I had. Oh wait, I also thought the first batch was way too sweet so when I re-made them, I reduced the sugar and I also added a bit of confectioners sugar to the cookie dough. Results? Soft and chewy!

These peanut butter heart shaped cookies hold their shape pretty well too. Don’t let the shape of the hearts scare you. These are super simple cookies. To make the heart shape, all you need is a finger. Your index finger. That’s it! Using your index finger, press down on the left side ball of dough then do the same on the right side of the dough.

Once you get the first two cookies going, making the heart shapes will become easier and easier. Before you know it, you’ll be a thumbprint cookie pro! Remember to set your timer because these peanut butter and jelly thumbprint cookies cook fast. Bake the cookies for ONLY 8-9 minutes on 325 degrees Farenheit. You want the cookies to be a bit under-baked.

I used strawberry jam but feel free to use kind of jelly or jam you like. The red sugar sprinkles are optional. I added them on for a nice Valentine touch, plus what kid doesn’t love sprinkles? These peanut butter and jelly cookies would be perfect snack to pack in your kids lunch box or make a big batch, package them in cute packaging and have your kid hand them out to their teacher and classmates.

Kids love the little things in life. I love seeing the joyful look on my kids face when I make them fun treats. My kids couldn’t stop eyeballing these peanut butter and jelly cookies. I don’t blame them because these peanut butter and jelly heart shaped cookies are too sparkly red gorgeous! Both my kids go straight to the strawberry jam center first then they’ll eat the rest of the cookie haha!

PEANUT BUTTER AND JELLY HEART SHAPED THUMBPRINT COOKIES

The flavors of classic Peanut butter and Jelly sandwich in a heart shaped cookie form. Soft and chewy peanut butter and jelly shaped cookies are so easy and fun to make. Kids love them!

Course: Dessert

Cuisine: American

Author: April

Ingredients

1/2 cup salted butter
1/2 cup dark brown sugar
2 tbsp confectioners sugar
1 egg
1 tsp vanilla extract
1/2 cup peanut butter
1/2 cup + 3 tbsp all-purpose flour
1/4 tsp baking soda
1/3 cup or more if needed strawberry jam or your choice
red sugar sprinkles

Instructions

Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a bowl add flour and baking soda and whisk well. With an electric mixer, cream together the butter and sugars on low speed until light and fluffy about 3-4 minutes remembering to scrape down the sides of bowl.
Add the peanut butter then add the eggs and vanilla extract. Add half the flour and mix until just combined then add the rest of the flour. Mix until just combined. Do not over-mix the dough. Cover the dough and let it chill in the refrigerator for 30 minutes.
Remove the cookies from the fridge and roll the dough into balls then place them on the baking sheet. The cookie dough should not be sticky but it should be firm. If it's not yet firm let it chill longer.
When working in batches place the unused dough in the refrigerator until you need to use it. You should be able to make about 20-22 cookies. Do not press down on the cookie dough. The only time you will press it down, is when you began making the heart shapes with your index finger.
To make the heart shape with your index finger, press down on the left side ball of dough then do the same on the right side of the dough.
With a small spoon, scoop a bit of the jam and fill each indentation with the jam of your choice. I prefer to use jam over jelly since jam is easier to work with. As the cookies bake the jam will flatten some so I always add a bit more of jam as soon as I take them out of the oven.
The jam will set while the cookies cool off on the stove-top. If you notice the dough getting softer once your done. Place the dough back into the fridge or you could place them in the freezer to speed things up. Let the dough firm up then bake.
Bake the cookies for ONLY 8-9 minutes, until lightly golden brown around the edges. Remove from the oven and place the cookie sheet on the stove-top. Add more jam if needed. Sprinkle cookies with red sparkling sugar sprinkles or sprinkles of your choice. Let the cookies cool completely before serving them.

Recipe Notes

Storing: Baked cookies that are covered at room temp can last up to 3 days. Up to 7 days covered in the refrigerator.

Photos inspired by by Martha Stewart

Ina Garten Fresh Salmon Cakes

February 9, 2018 by April 14 Comments

Delicious delicate, crisp and fresh salmon cakes are easy to make. These old bay seasoned salmon cakes with bite-sized chunks of salmon are small but bursting with flavor. Salmon cakes made with fresh salmon are perfect for lunch, dinner, as an appetizer or a snack.

Fresh salmon cakes are so good, plus they taste so much better than canned salmon cakes. I grew up eating canned salmon cakes but I couldn’t bring myself to like it. I just ate it because I didn’t want to end up hungry plus I didn’t want my mom to get on me about not eating my dinner.

Fresh salmon is just that. It’s fresh with a more distinct salmon flavor. The first time I tried fresh salmon cakes, I fell in love with it. My friend and I was out eating at a restaurant. She told me that she was going to order salmon and a salad. I frowned my face at her. She said that the salmon at that particular restaurant was extremely delicious. I told her that I DO NOT like salmon.

My friend was pretty positive that I would like the salmon. She said that the salmon was not canned but fresh and filled with peppers and celery, onions, capers, etc. I still wasn’t convinced so I ordered pasta. Our food came out and everything looked amazing. She insisted that I try the salmon out. I gave in and tried a tiny piece. I was pleasantly surprised that the salmon cake was actually very good. She let me taste a bit more. Long story short, I ended up buying a salmon cake to go. From that day on I have been in love with salmon cakes. I’ve also been searching for a recipe that tasted similar to the one I tried at the restaurant and this Ina Garten’s recipe is pretty close.

Salmon cakes are so easy to make and they are delicious with a sauce and a simple salad, rice potatoes, asparagus. I’m getting hungry just thinking about salmon cakes. Below is a quick rundown on how I make them.

First, I bake the salmon until just cooked through.
Let it cool then refrigerate it for 30 minutes.
Cook the vegetables with the seasonings.
I mix the fresh flaked salmon with the cooked veggies mixture, mayo and eggs.
Shape into 10 (2 1/2 to 3-ounce) cakes. You can also use a 1/4 and scoop the mixture instead of measuring it.
I coat the fresh salmon patties in flour then I fry them and serve with either mayo and lemon juice, thai chili sauce, or Thai chili mayo.

You’re going to want a sauce for these fresh salmon patties so I posted a couple of quick recipes for you below in the recipe below.

I love frying salmon cakes. They fry up delicate but nice and crisp with tiny piece of FRESH salmon, a good dose of sweet bell peppers, onions and celery. So tasty! The vegetable amount in the recipe may seem like a lot but it’s not. The sweet bell peppers, onion and celery really boosts the flavor in the fresh salmon cakes. I love to serve salmon cakes simply with fresh lemon juice with mayonnaise. I also love it with Thai chili sauce. or with remoulade sauce. Salmon patties and Thai chili sauce go SO well together. I think that’s my favorite way to serve them. Give it a try and see for yourself.

5 from 4 votes

INA GARTEN FRESH SALMON CAKES

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

Delicious delicate, crisp and fresh salmon patties/cakes are easy to make and perfect for lunch, dinner or a snack. These patties with bite-sized chunks of salmon are small but bursting with flavor.

Course: Dinner, Lunch, Snack

Cuisine: Southern American

Author: April

Ingredients

1/2 lb fresh salmon
Kosher salt and ground black pepper
4 tbsp unsalted butter
3/4 cup small-diced red onion (1 small onion)
1/2 cup small diced red bell peppers (small pepper)
1/2 cup small-diced yellow bell pepper (small pepper)
1/4 tsp good quality olive oil
1 tbsp capers drained
1/4 cup parsley
1 1/2 tbsp 3 celery stalks diced small
1 1/2 tsp old bay seasoning
1/4 tsp cayenne pepper
1/4 tsp hot sauce
1/2 tsp Worcestershire sauce
1 cup 3 slices of bread, ends trimmed that has been processed in the food processor
1/2 cup good quality mayonnaise
2 tsp Dijon mustard
2 extra-large eggs, lightly beaten
1/8 cup cornmeal optional

Instructions

Preheat oven to 350 degrees Fahrenheit. Place salmon on a sheet pan skin side down. Brush with olive oil. Sprinkle with salt and pepper. Bake the salmon for 15-20 minutes until just cooked through Remove from the oven cover with foil. Let the salmon rest for 10 minutes then chill in the refrigerator until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil and all the vegetables, parsley, the seasoning, hot sauce, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon pepper sauce in a large saute pan over medium low heat until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mustard and and mayonnaise and eggs. Add the vegetable mixture and mix well. Cover with foil or saran wrap and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Sprinkle both sides of the salmon patties with cornmeal. (optional) This step is not in Ina's recipe but I like to add it.
Heat remaining 2 tablespoons of butter and two tablespoons of olive oil in a large saute pan over medium heat. Cook patties for 3-4 minutes on each side or until cooked through and browned. Drain salmon cakes on paper towels. Serve hot with your choice of sauce. See notes for sauce recipes/recommendations.
Remoulade sauce:
4 tbsp plus 1/2 tsp good quality mayonnaise
2 tbs Dijon mustard
1/4 tsp pickle juice (optional)
4 pinches of Cajun seasoning
Add all ingredients to a bow and mix well.
**********************************************************
Thai Chili sauce: Homemade or a good quality sauce
********************************************************
Thai Chili Mayonnaise:
4 tbs mayonnaise
2 tbs Homemade Thai chili sauce or a good quality (Add more for taste)
Add all ingredients to a bow and mix well.
**********************************************************
Simple lemon and mayo:
4 tbsp mayonnaise
1/2 tbs fresh lemon juice, (Add more for taste)
Add all ingredients to a bow and mix well.
Recipe adapted from Ina Garten aka Barefoot Contessa

Recipe Notes

FYI: Recipe inactive time is 30 minutes.

Freezer instructions: Shape into patties but do not cook them. Place patties on a baking sheet until they firm up some. Using wrapping paper wrap each patty in the plastic wrap then place them in a freezer Ziploc bag. Store for up to one month. Defrost overnight in the refrigerator. Cook the salmon per the recipe instructions.

YOU MAY ALSO LIKE: SOUTHERN FRIED FISH (WHITING FISH RECIPE)

SALMON WITH RHUBARB SWEET CHILI SAUCE

PARMESAN FISH WITH BROCCOLI, CORN AND TOMATO SALSA

EASY SWE ET THAI CHILI SAUCE

HERBY GARLIC BUTTER SIDE OF SALMON

Thai Chicken Stir fry with Green Beans

February 6, 2018 by April 14 Comments

The best ever garlicky Thai Chicken Stir fry with Green Beans- fresh green beans stir fry is ridiculously mouth-watering delicious! Thai Chicken Stir fry with Green Beans is my families new favorite kind of chicken stir fry. Read this entire post for important information and tips.

A sticky, sweet and spicy (but not too spicy) Thai Chicken Stir fry with Green Beans will hopefully become your family favorite too! Use a quality Thai chili sauce or my homemade Thai Chili sauce.

Love stir frys then check out my General Tso Stir fry.

My Vietnamese Caramel Chicken is delicious and easy to make too!

This Thai Chicken Stir fry with Green Beans takes a bit longer to cook than most stir fry’s because the fresh green beans and fresh bell peppers are cooked down until they’re both very soft. Have you ever noticed how soft the peppers are in popular Chinese takeout food? Well, that’s how I love my peppers and that’s how I cooked them in this recipe. I do NOT like crunchy peppers at all . This Thai Chicken Stir fry with Green Beans has fresh garlic as well as garlic powder (for concentrated flavor). FYI, the garlic really mellows out as this stir fry cooks so the garlic flavor isn’t too much. Cooking the vegetables down is the secret to get the look and the big flavor this sweet Thai chili chicken with green beans stir fry has. My other secret is jarred roasted peppers in combination with fresh bell peppers.

The jarred roasted peppers also gives this sweet and spicy stir fry a delicious concentrated flavor. This Thai Chicken Stir fry with Green Beans is a great delicious fulfilling meal. This Thai Chicken Stir fry with Green Beans good, my picky toddler loves it and he’s not even a veggie eater, so I was pretty shocked that he finished his entire plate and then wanted seconds. My other toddler did not dear try this stir fry. That’s normal for him though. He’s pickier than my other picky toddler. I really don’t think my toddler would have eaten this if the green beans hadn’t been soft.

I came up with this recipe because I had boneless skinless chicken thighs I needed to use up. I always see stir fry’s with other vegetable on the internet but there’s not a lot of stir fry’s that use green beans. I’m glad I decided to play around with this recipe because like I said, it’s absolutely DELICIOUS!

The prep time to make this Thai Chicken Stir fry with Green Beans can range from 15 minutes for an experienced cook and longer for a beginner. If you are a beginner cook then this recipe is a good one for you. Make sure you use a good knife as well cause a dull knife will slow you down.

Couple shortcuts: To shorten the prep time, use canned string beans or cook the string beans in water (See notes 2) separately while you chop your vegetable and the chicken (*SEE RECIPE NOTES 1). Fyi, canned green beans won’t have the same flavor as fresh green beans. So keep that in mind. You can also ditch the fresh bell peppers and use more jar roasted peppers. I love jarred roasted peppers. They can instantly make any meal delicious. So decide how you want to cook your stir fry before you make this recipe.

I don’t normally like green beans cooked longer than a couple minutes, but the longer cook time is a must for this recipe. Just so good! I wish I would’ve doubled this recipe. I plan on making this again this week and I might just triple it because everyone wanted more but unfortunately I didn’t make enough!

5 from 9 votes

Sweet Thai Chili Chicken and Green Beans Stir Fry

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Garlicky Sweet Thai chili & chicken green beans stir and fresh green beans with sweet Thai chili sauce is ridiculously mouth watering delicious! Sweet Thai chicken and green beans stir fry is a new family favorite. A spicy (slightly spicy) and sweet Asian style stir fry that hopefully will become your family fav too!

Course: Dinner, Lunch

Cuisine: Asian, Asian American, Asian style

Servings: 3

Author: April

Ingredients

Chicken

1.5 lbs boneless skinless chicken thighs cut into cubes
2 tbsp cornstarch

Vegetables

1 bell pepper
1/2 lb fresh green beans trimmed, washed and cut into 2 inch pieces Or you can used canned (See note)
3 roasted red peppers sliced 1/4 inch wide ( I used Mt. Olive brand)
5 garlic cloves minced
1 tsp ginger (optional)
Vegetable oil or Olive oil

Seasonings

1/8-1/4 tsp garlic powder (add more for taste)
1 tsp crushed red pepper
1/16 tsp sesame oil
1/2 cup Good quality Thai Chili Sauce or homemade (see notes 3) use more for flavor

Instructions

If you are using fresh green beans you may want to cook them down alone on the stove-top if you're short on time. This recipe shows you how to cook the green beans down with the peppers and chicken.

In a large bowl add the diced chicken and cornstarch. Mix to combine. Stir-fry the chicken in a large skillet or wok in a single layer with 2 tablespoons of oil (depending on the size of your skillet or wok, you may have to cook the chicken in batches) over medium-high heat until golden and crisp. Remove the chicken. Set to the side.
Add more vegetable oil if needed. Cook the bell peppers until very softened. Add the minced garlic and ginger. Cook until fragrant. Alternatively, you can leave the peppers a bit firm since they will finish cooking with the green beans and chicken.
Add the green beans, and the chicken to the skillet with the peppers and cook them down until the green beans are to your desired softness. Add the roasted bell peppers and the Thai chili sauce and cook for 5 minute or until the sauce thickens. Remove from hear and serve with hot with rice.

Recipe Notes

Use my recipe to make homemade Thai Chili Sauce.

Shortcuts: To shorten the prep time, use canned string beans or cook the string beans in water (See notes 2) separately while you chop your vegetable and the chicken (*SEE RECIPE NOTES 1). Fyi, canned green beans won't have the same flavor as fresh green beans. You can also ditch the fresh bell peppers and use more jar roasted peppers. So decide how you want to cook your stir fry before you make this recipe.

Canned green beans: Add them right before the stir fry is done and cook until warmed through.

Cooking green beans separately first to save time? Prepare the green beans and add them to boiling water (see below) then begin to chop your veggies and chicken .

To cook green beans on the stove separately. Bring 1 inch teaspoon of water to boil in a medium frying pan or saute pan. Add the green beans. Place a lid/cover until green beans are softened to your liking. Tender green beans usually take 3-5 minutes. If you want your beans softer cook them longer. You may need to add more water if you cook them longer than 5 minutes.

The Best Meatloaf Recipe

January 25, 2018 by April 143 Comments

“Yasss” may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist meatloaf.

This post may contain affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link. I will only refer you to products that I use that work well, are helpful and useful.

I struggled to snap that one perfect picture of my meatloaf. It is hard to make meatloaf look good but at the end of the day, the flavor is all that matters. Am I right?

I could probably eat the whole 2 lbs of this meatloaf! I’m serious. This is some GOOD meatloaf!

Meatloaf is one of my favorite comfort foods! My family always fight over the last slice of meatloaf. Back in the day, you wouldn’t find me fighting over meatloaf because I pretty much hated it. I grew tired of trying dry or bland meatloaf recipes. I eventually worked on making my own meatloaf. If you don’t like meatloaf I bet you’ll love this recipe.

Meatloaf isn’t rocket science. Don’t skimp on seasonings and use a generous amount of sauteed onions. The cooked onions made this meatloaf super delicious. A lot of recipes use milk but I don’t use milk. I only use beef broth. It works, trust me. The beef broth provides so much flavor.

I preheat the oven to 350 degrees Fahrenheit. For an easy cleanup, I line my tray with parchment paper or heavy-duty aluminum foil. I cover the entire top and sides of the baking sheet with foil. I used parchment paper for this recipe since I was out of foil, BUT I prefer to use aluminum foil. The baking tray stays a bit cleaner with foil.

I always use fresh bread not the breadcrumbs from the store. Fresh bread will keep the beef moister. I rip the bread in half then place it in the food processor then process into tiny crumbs. I then soak the bread crumbs in a small bowl with beef broth, eggs, and Worcestershire sauce.

I don’t care for tough meatloaf, so I gently combine the ground beef with the egg, bread, and onion mixture, making sure I don’t overdo it. I place the beef on the baking sheet then shape it into a loaf. With a basting brush, I slather on the sweet and savory peppery brown sugar ketchup then pop it into the oven.

Lastly, I place an empty baking sheet on the shelf below the meatloaf and fill it with water. This will help keep the meatloaf nice and moist. I bake the meatloaf for 45-55 minutes or until it’s done.

Do you see all that great flavor? The sweet tangy peppery red ketchup glaze. Yum! The diced cooked onions are looking good too! This meatloaf is amazing. I couldn’t wait to sink my teeth into it.

I won’t be surprised if your family gobbles this meatloaf up in minutes. I don’t brag very much but this meatloaf is ridiculously easy to make and so DAMN good!

My sister made this meatloaf. Her picky husband and daughter both hate meatloaf but LOVED this one! My sis said it tasted like restaurant meatloaf. Those are the type of things I love to hear. I love cooking and I love helping people create delicious easy food. I hope you can try it!

If you love this recipe, you’ll love Salisbury Steak with Onion Gravy

Since Facebook is showing less content I figured I would make groups where members can connect more closely, laugh, post recipes or food stuff and ask questions etc just click the link below.

If you LOVE soul food/ southern food join our NEW FB group: Soul Food Love/Southern Recipes. You are not required to post recipes if you don’ t have it, we just want to see your yummy food!!

5 from 42 votes

The Best Meatloaf Recipe

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Yasss may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist meatloaf.

Course: Dinner, Lunch

Cuisine: American

Keyword: classic comfort food, classic dinner, comfort food

Servings: 8 people

Calories: 472 kcal

Author: April

Ingredients

2 lb ground beef preferably not lean ground beef
4 slices of fresh bread food processed
1/3 cup beef broth I used Better Than Bouillon Beef Base
1 1/2 tbsp Worcestershire sauce
2 eggs lightly beaten
1 pinch ground thyme
2 pinches dry parsley
1 tbsp vegetable oil
4 garlic cloves minced
2 cups red onion diced
1/2 cup ketchup
4 tbsp light brown sugar about 4-5 tablespoons
2 tsp pepper optional

Instructions

Preheat the oven to 350 degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. See notes.
Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot, enough add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic.
Cook until fragrant (about 30 seconds). Remove the onions and garlic from the skillet and let it cool for about 5 minutes.
To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes.
To a bowl add the ketchup, pepper and brown sugar. Mix well. Reserve for later.
Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic and gently mix.
Place the beef on the baking sheet lined with heavy-duty aluminum foil. Shape the beef into a loaf. Pour only half of the brown sugar ketchup over the meatloaf.
With the basting brush, brush the ketchup all over the top and side of the meatloaf. Place the meatloaf in the oven. Add another baking sheet on the lower shelf right underneath the meatloaf. Fill it with water. See notes.
Bake for 45-55 minutes or until the temperature on your meat thermometer reads 165 degrees Fahrenheit. Cover the meatloaf with the remaining ketchup glaze and serve with mashed potatoes and vegetables.

Recipe Notes

Do not overmanipulate the ground beef. Gently mix the ground beef into the seasonings and breadcrumb mixture.
The pan with water will make the meatloaf moist.
Storage: refrigerate meatloaf in airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap for 3-4 days.

Notes always reach for Better than Bouillon Beef Base whenever I need to use beef broth. It's just like homemade broth and it packs lots of flavors. It also lasts longer than the boxed or canned broth. The beef base is made from roasted beef & concentrated beef stock You can find the low sodium beef here. Be careful when using BTB because it contains salt. I use this sheet pan and meat thermometer.

Sage Pasta with Parmesan Sauce and Chicken Recipe

January 15, 2018 by April 11 Comments

Pasta with fried, warm aromatic sage, Parmesan sauce, chicken and lemon zest is a DELICIOUS, quick and easy meal. This sage pasta is perfect to make on those busy weeknights or last-minute fridge clean. Red wine with berries lemonade is perfect with this pasta dish!

I know you’re like “that sage pasta looks so good!” It is good, thanks to the sage and help from the light Parmesan sauce. I love warm sage. It’s my favorite herb. It tastes amazing in a lot of foods. I especially love the flavor of it in Tyler Florence cornbread sage stuffing with caramelized onions. That’s some amazing stuffing, just so you know. My sister put me on to his stuffing. Anyway,

I basically came up with this Parmesan sage pasta recipe in the midst of a fridge forage. So yeah, this is ONE pretty delicious fridge cleanse meal and you probably have all the ingredients to this recipe, but if you don’t, nows your chance to think outside the box but don’t let your creative juices spill everywhere. Try to keep it simple but delicious. My grandmother always said to keep things simple.

I love simplicity. I love helping people make the best out of anything. I adore pasta too, so I’m going to help you make some amazing pasta. If you can’t make this chicken Parmesan and sage recipe to the “T”, I’ve posted some options and tips below. I bet you have all the ingredients to make Cajun Chicken Pasta though. I’m addicted to it.

If you’re out of fresh sage, you could use sage seasoning or poultry seasoning or ditch it and use rosemary or marjoram instead. The options are endless.

If you don’t have heavy whipping cream, but you have Parmesan cheese, just top the pasta with a good amount of shaved parmesan cheese and lemon zest. It’s super delicious. I was amazed how tasty it was. This sage pasta with chicken and parmesan recipe tastes just as good as the dishes you’d eat at a 5-star restaurant.

This is evidence that you don’t have to dine out or shop for more groceries when you think you don’t have anything to eat. Just stare deep into that fridge of yours. You’ll figure out something delicious to make, better yet, you have this recipe to refer back to.

This recipe serves two people. Double the recipe if you need to. I used a tablespoon of fresh minced sage and 8 ounces of rigatoni and about 1/4 cup of heavy whipping cream. A bit of sage goes a long way. If this is your first time trying sage in simple kinds of pasta as mine, fry the whole tablespoon of sage and add just a bit to the pasta. Taste, then add more fried sage if needed.

I only had ONE huge chicken breast left. Yes, just one. I ended up splitting it. I don’t know or even remember why I didn’t just cook the last chicken breast but I’m glad I saved it because I was able to give you all the deeds of this sage pasta Parmesan with chicken. FYI, because I don’t wish food poisoning on anyone – been there, opened stored correctly/wrapped raw chicken must be eaten within 1-2 days. Anything past 2 days and you’re pushing it. If you have wrapped opened raw chicken in your fridge past two days, get rid of it.

Chicken thighs would be great with this pasta too. I would have used chicken thighs if I had some. Chicken thighs are so much juicier and full of flavor. They’re so underrated.

What kind of fridge forage meals have you made? I’d love to know.

4.75 from 4 votes

Sage Pasta with Parmesan Sauce and Chicken Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pasta with fried, warm aromatic sage, Parmesan sauce, chicken and lemon zest is a DELICIOUS, quick and easy meal. Hectic day? This sage pasta is perfect for those busy weeknights or last-minute fridge clean.

Course: Dinner, Lunch

Cuisine: American

Servings: 2

Author: April

Ingredients

8 oz Use your favorite pasta (I used rigatoni)
1/4 cup finely diced onions
2 garlic cloves
1 tbsp minced sage
1/4 cup heavy whipping cream
3 tbsp butter
1/2 tbsp lemon zest
1/4 cup Parmesan cheese
1 large chicken breast split to make two
3 tbsp vegetable oil

Instructions

Cook pasta according to the directions on the back of the box. Don't forget to salt your water.
In a skillet large enough to fit all of the pasta over medium heat, add 1 tbs of butter. Add the minced sage. Cook just until the butter turns brown and the sage is crisp.
Transfer sage to a paper towel.
Heat one tablespoon of the oil in the same skillet over medium heat. Saute the onions until soft about 5 minutes. Add the garlic to the onions and cook until fragrant. Scoop the onions and garlic out into a small bowl.
Add more oil to the skillet if needed. Over medium-high heat cook the chicken for 4-5 minutes each side for small, thin chicken breast. For large thicker chicken breast, about 10 mins each side or until the temperature of the chicken breast reads 165 F. Set to the side.
In the same skillet over medium heat add the rigatoni heavy whipping cream and, butter, the onion and garlic and Parmesan cheese. Add the sage. Add salt and pepper to taste.
Toss everything together and heat through. Serve immediately with shaved Parmesan and lemon zest. If you prefer more sauce then add more heavy whipping cream and Parmesan cheese.

Asparagus Beef Roll-Ups Recipe

January 15, 2018 by April Leave a Comment

Beef roll-ups and fresh mozzarella and asparagus. Keto friendly and they’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

It’s a New year and some people are trying to eat healthier so I wanted to share my inexpensive but healthy delicious and cute beef roll-ups but you don’t have to be on a diet to enjoy these. I love them and nope, I’m not on any special diet.

These steak roll-ups may look hard to make, but they are simple and they cook up in a blast. They’re perfect for date night dinner with the bae and a nice cocktail, perfect for summer bbq’s, picnics, and parties. If you’re like me then you’ll make them anytime. To make these quickly, purchase your choice of thin steaks or you check with your butcher, who should be able to cut them thin for you. You will also need toothpicks or kitchen twine to secure the roll-ups.

I usually use a very thin sirloin steak as I did with my cheesy steak rolls, but this time I used a cut of beef called milanesa. It’s cheaper than sirloin steak and it gets the job done because it’s nice and thin, however, some of the packages of milanesa beef aren’t perfectly round so if you’re a perfectionist, you may want to trim them real quick. If you don’t care about perfection then just roll and tuck the excess steak.

The idea behind these beef roll-ups actually started when I was making my quick cheesy crusted spinach and mushroom steak rolls. One evening, as I was making my steak rolls, I forgot that I had some frozen asparagus. I always blanch my asparagus then freeze them because they used to always go bad in the fridge. I hated when my veggies went bad. These days, just to be on the safe side, if I’m not sure if I’m using my vegetables right away, I prep them then into the freezer.

Anyway, I remembered watching Tia Mowry at Home. She made her own version of Asian style beef wraps. I ended up making my cheesy steak rolls and the asparagus beef roll-ups at the same time. The more steak for dinner, the better. My family loves steak so they’re always waiting impatiently for me to hurry up with the food.

I wanted to add cheese to my roll-ups so I used some fresh diced mozzarella cheese that I had leftover from a previous recipe. Once the beef roll-ups were done, I covered each roll-up in marinara sauce. FYI, As with a lot of recipes involving steak, the outside of the steak will be more cooked than the inside.

Beef roll-ups and fresh mozzarella and asparagus. They’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

Don’t forget to check out these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs just use keto Italian dressing).

Beef Roll-Ups

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Beef roll-ups with fresh mozzarella and asparagus. They're simple to make, delicious and make excellent party appetizers or great anytime. These asparagus beef roll-ups can be eaten as is or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

Course: Appetizer, Dinner

Cuisine: American

Servings: 4 People

Author: April

Ingredients

1 1/2 lb very thin steak I used milanesa thin steak
1 bunch asparagus
8 oz fresh mozzarella cheese or one cup or more for taste or use your favorite cheese
salt and pepper for taste
1 tsp onion powder
1 tsp garlic powder
3 tbs vegetable oil or more as needed
Your choice of a quality brand sauce. I use marinara or my Parmesan sauce recipe. Parmesan sauce recipe linked below

Instructions

If you are using fresh asparagus, In a saucepan, add water to reach about 1 inches. Don't forget to add salt the water until boiling then add the asparagus and cook about 5 minutes then rinse and pat dry.
If you are using frozen asparagus, add to boiling water and cook until tender.
Cut the steak into slices (I was able to get 5 slices out of my steak) then season each steak slice with the seasonings, or you can seasoning the steak first then cut it.
Place about 3-4 asparagus on each steak and then sprinkle fresh mozzarella all over the length of the steak. Tightly roll the steak up around the asparagus and cheese. Secure the steak with kitchen twine or toothpicks.
Add vegetable oil to a large cast iron or frying pan over medium-high. When the pan is hot heat add the beef roll-ups. Cook each side for about 2-3 minutes on each side or to desired doneness. Serve immediately with your choice of sauce. I used marinara sauce or Parmesan sauce

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Homemade buffalo wing sauce is a waste if your wings aren’t super crispy . Slippery wings ain’t gonna cut it. Make perfect crispy wings. Recipe is HERE.

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Recipe for my buffalo wings is HERE.

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If you love this recipe, you’ll love Salisbury Steak with Onion Gravy

Sage Pasta with Parmesan Sauce and Chicken Recipe

Asparagus Beef Roll-Ups Recipe

MEET APRIL

Amazon Associates Disclosure

Homemade buffalo wing sauce is a waste if your wings aren’t super crispy . Slippery wings ain’t gonna cut it. Make perfect crispy wings. Recipe is HERE.

Recipe for my buffalo wings is HERE.

You may also like:

Quesadillas in the oven (Sheet Pan Quesadillas), Enfrijoladas, Jamaican Beef Patties , Cheesy Jalapeno Ground Beef Tamale Pie

If you love this recipe, you’ll love Salisbury Steak with Onion Gravy

MEET APRIL

*Amazon Associates Disclosure*

Amazon Associates Disclosure