Our 7 Best Chicken Wing Recipes Slideshow – Bon Appétit.
Okay, there’s still time for you to get in recipes for the big game tonight. everyone wants some type of chicken wings for game day, and Bon Appetit has 7 great chicken wing recipes to suit all of your tastes with the favorite snack for watching sports. Check it out!
I’ll be back tomorrow and starting up with some more of my own recipes I have tried, I promise!
21 Sandwiches for Your Game Day Spread | Serious Eats.
I have been really busy work and stuff around the house this week with Michelle leaving on a business trip so I haven’t had much time for blogging the last few days. I should be able to get back into a rhythm next week, but for now here are some more great Super bowl party ideas. If you are looking to try some great sandwiches for the big game, Serious Eats has put together 21 sandwich recipes to wow your crowd. Try them on game day or any time, because a good sandwich is always a great option. Check it out!
Super Bowl Food Ideas and Party Recipes – Bon Appetit.
As we deal with a snowstorm here in my area of New York and then a family party later today, you can have a chance to look over some more great Super Bowl snack, appetizers and recipes for your party, to bring to a party or just to have for your own while you watch the game. Bon Appetit has all kinds of great ideas for your Super Bowl party guide for all of your favorite game-time snacks. Check it out!
Recipes to Cook with Your Cast Iron Skillet.
I love my cast iron skillets and you can never have too many recipes that make great use of them. Bon Appetit has put together 18 recipes for you that you can use for your cast iron skillet for everything from breakfast to dessert. Check it out!
If it were up to me, I could pretty much eat sandwiches all of the time and probably every day. They’re great for breakfast, lunch or dinner and very often we will have different variations of sandwiches for dinner during the week to make things a little bit easier to fit into our crazy schedules. Chicken sandwiches are always a personal favorite and there are a lot of different things you can do with them. Sean really liked the fried chicken sandwiches I have made in the past and I have done them on biscuits before, but when I came across this particular recipe at Chow.com, it seemed like a really easy one to do and it made use of the boneless chicken thighs that I already had on hand. The recipe makes both the biscuits and the chicken and both are really simple to do so that you can have in easy meal just about any night of the week.
Fried Chicken Biscuit Sandwiches
For the biscuits:
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup cold butter (1 stick), cut into 12 pieces
1 cup cold buttermilk
For the fried chicken:
6 boneless, skinless chicken thighs
Kosher salt
1 cup all-purpose flour
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon dried thyme
1 cup buttermilk
Vegetable oil or canola oil
To serve:
Sliced dill pickles
Hot sauce
Honey (optional)
For the biscuits, preheat the oven to 425° and arrange a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper. In a food processor, add the flour, baking powder, baking soda, and salt. Pulse to combine the mixture. Scatter the butter pieces over the top of the flour mixture and pulse until the butter is pea-sized. Add the buttermilk and pulse the mixture just until a moist, shaggy dough comes together.
Alternatively, in a mixing bowl, the whisk together the flour, baking powder, baking soda, and salt. Scatter the butter pieces over the top of the flour mixture and toss to coat them in the flour mixture. Using a pastry blender, and working quickly, cut the butter into the dry ingredients until it is pea-sized. Drizzle in the buttermilk and stir the mixture just until he moist, shaggy dough comes together.
Dust a work surface with flour. Scrape the dough onto the surface and dust the top with more flour. With floured hands, pat the dough into a circle 1-inch thick. Using a 3 1/2-inch round (or fluted) cutter dipped in flour, cut out as many biscuits as possible. Press straight down through the dough — do not twist the cutter, or the biscuits will not rise properly.
Transfer the biscuits to the prepared baking sheet, spacing them at least 1-inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 6 biscuits in total. Bake until the biscuits are golden brown, about 15 minutes. Set the biscuits aside to cool on a wire rack.
For the fried chicken, arrange the chicken in a shallow baking dish and sprinkle it all over with salt; set the chicken aside at room temperature. In a shallow bowl, stir together the flour, paprika, cayenne pepper (if using), and thyme. Pour the buttermilk over the chicken and toss the chicken to coat it well. Add the vegetable or canola oil to a large, straight-sided cast-iron skillet or frying pan. The oil should be 1 1/2 to 2 inches deep, reaching slightly less than halfway up the sides of the pan. Warm the oil over medium heat until it reaches 340° on a candy thermometer. When the oil is ready, lift a piece of chicken from the buttermilk, letting the excess drip off, then dip the chicken into the flour mixture, coating it completely. Shake off any of the excess flour. Fry the chicken until it is cooked through and golden brown, turning the pieces halfway through the cooking process, about 6 to 8 minutes in total. The interior of the chicken should register 155° on an instant-read thermometer when you remove the chicken from the oil; the temperature will rise to 165° as the chicken rests. Drain the chicken on a paper towel-lined plate.
To serve, split the biscuits and place a piece of the fried chicken on the bottom half of each biscuit. Add dill pickles, hot sauce, and the optional honey, or any other condiments you may like, cover the chicken with the biscuit top, and serve.
There is nothing quite like having a piece of fried chicken, and having it on a flaky, moist buttermilk biscuit just seems to make it even better. I always add pickles to my chicken biscuits and they go really well with coleslaw either on the side or right on the biscuit itself with the chicken. Adding a little hot sauce to the mix also can kick it up just a bit if you like that kind of flavor, though the honey is also a nice touch and Sean did add some honey to the top of his piece of chicken and he said it went really well with the biscuit. You can serve these pretty simply with coleslaw or potato salad or any other type of salad you might like, or even some homemade or store-bought French fries if you prefer. Overall I think it is a great sandwich you could even do for a buffet or a party if you are all getting together to watch the game or hang out.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, try to stay warm (it is about 4° here in New York without the wind, and with the wind it is about 15 below), and enjoy your meal!
With all of the cooking I have done recently you would think most of it was just for big holiday dinners where things would be fancy with lots of courses. While it is true that that involved a lot of the recipes that I tried, I also wanted to make some things just to have at home for the 3 of us for a weeknight meal. We all really like to have turkey around here but finding a turkey that is a reasonable size for just the 3 of us is never an easy thing. Luckily this time of year you can usually get a turkey breast that is a decent size so that you can get a good meal out of it and have some leftovers to do some other things like turkey pot pie, turkey sandwiches, turkey soup or a wide variety of other things. When I made the roasted turkey breast, I used a recipe from Williams-Sonoma. It is a pretty basic recipe and a lot easier than roasting an entire turkey. This recipe takes about 2 hours so you are able to get it done during the week if you wanted to have something different for a weeknight dinner.
Roasted Turkey Breast
1 large onion, halved
2 large carrots
2 large celery stalks
1 large parsnip
1 garlic clove
1 bone-in full turkey breast, about 6 to 8 pounds
1 tablespoon butter, at room temperature
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 to 4 cups chicken broth
Position a rack in the lower 3rd of the oven and preheat the oven to 450°. Place the 2 onion halves next to each other in the center of a roasting pan. Line up the carrots, celery and parsnip on either side of the onions. Place the garlic cloves in among the other vegetables.
Pat the turkey breast dry with paper towels. Working your hand carefully under the skin of the turkey to avoid tearing it, separate the skin from the meat on both sides of the turkey breast, but do not detach it. Pat the meat dry with a paper towel. Rub the butter over the turkey meat under the skin on each side of the breast. Season the turkey breast with salt and pepper. Pull the skin down to cover the meat. If necessary, stick toothpicks through the skin and the ribs to secure the skin. Set the turkey breast, skin side down, on top of the vegetables. Pour in 3 cups of the chicken broth. Roast the turkey breast for 30 minutes.
Reduce the oven temperature to 325°. Turn the breast to rest on one side and baste with the liquid in the pan. Roast the turkey breast for another 30 minutes. Turn the turkey breast to rest on the opposite side and baste it again with the pan liquid. Roast the breast for another 30 minutes. Turn the breast skin side up and baste it again with the pan liquid. If the liquid has begun to evaporate, add the remaining 1 cup of the chicken broth to the pan. Roast the turkey breast for another 30 minutes, baste and then continue roasting until an instant-read thermometer inserted into the thickest part away from the bone registers 165°, about 2 to 2 1/2 hours total cooking time at approximately 20 minutes per pound. If the top of the turkey breast begins to over brown, tent it loosely with aluminum foil.
Remove the turkey breast from the oven and transfer it to a cutting board. Allow the turkey breast to rest for 20 minutes. The internal temperature of the meat will rise to 170° during the 1st 10 minutes of resting, and the juices will settle. Carve the turkey breast into slices and serve immediately.
While this particular recipe does involve a little bit of work since you have to turn in baste the turkey every 30 minutes, it is certainly worth the results. You get a really nice crisp skin on the turkey and the turkey meat itself is very moist and tender. The drippings that were left in the pan make an excellent gravy as well. Of course, with just the 3 of us a 6 pound turkey breast meant there were plenty of leftovers so there will definitely be some turkey sandwiches in our future.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, and enjoy your meal!
Best New Year’s Eve Recipes : Food Network.
New Year’s Eve is just two days away and if you are planning a party, big or small, Food Network has some great recipe ideas for you for appetizers, snacks, main courses, cocktails and more so you can ring in the New Year. Check it out!
I will be back with more of my own recipes once the holidays are are all over with so stay tuned for some great, exciting new things to try for the New Year. Thanks for following!
Everyone gets into a bit of frenzy as holidays get nearer and you feel like you have a million things to take care of and plan. I know that is the way it is around here right now as we try to get all of the last-minute things done before the Christmas holiday really sets in. That usually does not leave you with a lot of time to make detailed meals in the days leading up to the holiday as you want to try to keep things as easy as possible. Sure, take-out is always an option when you are looking for something, but an easy alternative is to make some burgers of your own. You can have any type you like of course, but since it is the holidays why not try something different and have this holiday turkey burger, which uses ground turkey and turkey sausage together with some other holiday ingredients for a very different type of burger. I got this recipe from Serious Eats and tweaked it a little to make it my own.
Holiday Turkey Burgers
1 sweet potato
1 tablespoon butter
1/3 cup finely chopped yellow onion
1/4 cup finely chopped celery (about 1 small stalk)
2 teaspoons finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely minced garlic
1 pound ground turkey
1/3 pound loose turkey sausage or pork sausage
4 rolls
Cranberry relish, for topping
Turkey gravy, for topping
Fresh spinach. for topping
Fried onions, for topping
Using the tines of a fork, poke holes all over the sweet potato. Place the potato on a plate and microwave it on high until a paring knife can be inserted in the middle of the potato without any resistance, about 9 to 12 minutes, checking and flipping the potato every 3 minutes. Alternatively, place the potato in a 425 degree oven and cook until a paring knife can be inserted in the middle of the potato with no resistance, about 1 hour. Split the potato open and allow it to cool slightly, about 5 to 10 minutes. Using a spoon, scoop out the flesh into a small bowl and discard the potato skin.
Melt the butter in a skillet set over medium heat. When the foaming subsides, add the onion and celery and cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Stir in the sage, thyme and garlic and cook until the garlic is fragrant, about 30 seconds. Remove the mixture from the skillet and allow it to cool for 5 to 10 minutes.
Place the turkey, sausage, 1/4 cup of the sweet potato flesh and the vegetable mixture in a medium bowl and mix the mixture with your hands until it is well incorporated. Form the mixture into 4 patties and season each patty with salt and pepper to taste.
In the now-empty skillet, heat the skillet over medium-high heat and add 1 tablespoon of butter. When the butter has melted and the foaming has subsided, place the burgers in the skillet and cook the burgers until an instant-read thermometer inserted into the center of the burger registers at least 145 degrees, flipping the burger halfway through the cooking process to cook it on both sides, about 4 to 5 minutes per side.
Using the rolls (you can lightly toast them if you like), top each bottom half of the bun with a burger and then add the condiments you wish, such as cranberry relish, turkey gravy, spinach and fried onions.
You can get the complete flavor of your traditional holiday meal with this burger. The sweet potato adds to the density and taste of the burger and you get a bit of a stuffing flavor thanks to the sage and thyme in the mixture. Add on the gravy, relish, onions and spinach and you have everything to make a holiday meal right on the bun. It is a nice and different alternative to a regular hamburger if you want something a little different for a quick meal.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Best Christmas Main Dish Recipes : Cooking Channel.
If you are thinking about making something stunning for your Christmas meal, Cooking Channel has put together these fantastic main dish recipes that are sure to draw applause for your magnificent efforts. Check it out!
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 