Tag: Recipe

I thought I would post my new favorite buffalo chicken wing recipe just in time for the Super Bowl! This is what we will be having for dinner tonight so I wanted to share the recipe just in case you were still searching for what to serve during the big game!


These are honestly the best wings I have ever eaten! They are mild but have the amazing buffalo flavor just without the killer heat. The great thing about this recipe is it starts off mild but you can easily adjust it to soot the needs of the person eating them.


If you want them to be hotter just add more Franks hot sauce, if the recipe is too hot just add more honey! It’s very easy to adjust based on your preference. I do highly and I mean HIGHLY recommend Franks Red Hot Sauce. It really did make this receipt phenomenal I would never use anything else again!

• 2lbs Chicken Wings (I used boneless chicken breast cut into small pieces)
• 3/4 cup flour
• 1/2 Tsp. salt
• 1/2 Tsp. pepper
• 1 Tsp. garlic powder
• Oil for frying

• 1/2 cup butter
• 1/3 cup Franks red hot sauce
• 1/3 cup ketchup
• 2 tablespoons honey

1. Combine the flour, salt, pepper, and garlic powder in a large zip bag. Toss the chicken in the flour mixture, coating completely, then you back up. 
2. Put the coated chicken in the fridge for at least 1 hour. This is very important because it will help the coating adhere to the chicken during frying, and it also helps to avoid having to dip your chicken in egg or milk before dredging it in the flour mixture.
3. While your chicken getting happy in the refrigerator  in a medium saucepan, combine the butter, hot sauce, ketchup, and honey (I highly recommend doubling the wing sauce). 
4. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes or until a nice it is nice and thick! Set aside.
5. Heat the oil to 350 degrees. 
6. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. To keep over of your chicken warm while you finish frying it up place it in a baking dish or on a cookie sheet in the over on 200 degrees. 
7. When all chicken is cooked, toss in the sauce until completely coated, or serve it on the side as a dipping sauce!
8. Enjoy!

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• 1 lb. ground beef (90/10)
• 1 large onion (chopped)
• 1 (1 1/4 ounce) package hidden valley ranch dressing mix
• 1 (15 ounce) can pinto beans (drained and washed)
• 1 (15 ounce) can hot chili beans
• 1 (15 ounce) can whole kernel corn
• 1 can of Rotel
• 1 (15 ounce) can stewed tomatoes 
• 1 tablespoons mild chili powder 
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 2 teaspoons cumin
• 1 teaspoon seasoning salt 
• 1 teaspoon black pepper

1. Brown the meat and onions and drain very well.
2. Mix in ranch dressing mix and all of these spices into the meat.
3. Without draining unless stated, add all other ingredients.
4. Mix together well
5. Simmer 1 hour.

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• 12 good white dinner rolls
• 12 pieces good honey ham
• 12 small slices Swiss cheese
• mayonnaise
• miracle whip

• 1/2 Tablespoon poppy seeds
• 1 Tablespoons yellow mustard
• 1/4 cup butter, melted
• 1/2 Tablespoon minced onion
• 1/4 teaspoon Worcestershire sauce
• ¼ teaspoon brown sugar

1. Spread onto both sides of the center of each roll may or miracle whip. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

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• 2 1bs. skinless, boneless chicken thighs.
• 1/2 c. low sodium soy sauce
• 1/3 c. packed brown sugar
• 1/4 tsp. garlic powder
• 1/4 tsp. ground ginger
• 1 large Onion Chopped
• 1 Tbsp. ketchup
• 1 Tbsp. toasted sesame seeds

1. Place chicken thighs in the slow cooker. 
2. Whisk together remaining ingredients in a bowl and pour over chicken.
3. Cover and cook on low 6 to 8 hours or on high 3 or 4. Serves 4 – 6.

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• 1 cup cubed whole-wheat country bread
• 2 teaspoons extra-virgin olive oil
• 4 medium tomatoes, divided
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons minced green onions
• 2 teaspoons distilled white vinegar
• 1/4 teaspoon garlic powder
• Freshly ground pepper, to taste
• 5 cups chopped hearts of romaine lettuce
• 3 slices center-cut bacon, cooked and crumbled

 Directions:

1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

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