February 1, 2018
Crispy Chicken Wings
Florence
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American
- 3 lbs Chicken Wings
- 1/3 Cup Flour
- 1 TB Paprika
- 1 tsp. garlic salt
- 1 tsp. pepper
- 1/4 to 1/2 tsp cayenne pepper
- 3 TB Butter
Preheat oven 425 degrees.
Fresh Chicken should be patted dry with towels.
Combine all ingredients, except butter, in a plastic bag and shake to mix.
Add chicken and shake to coat well.
Place melted butter on baking sheet.
Bake for 30 minutes.
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Teriyaki Sauce
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 3 lbs chicken wings
- 1/2 cup soy sauce
- 1/3 cup water
- 1/2 cup brown sugar
- 1 TB dry mustard
- 1 TB ground ginger
- 3 garlic cloves minced
- 2 TB Flour
Mix all ingredients together with a whisk in a small sauce pan.
Simmer on low until the sauce has thickened.
Put over cooked chicken or beef and bake for 15 minutes.
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September 11, 2017
Turkey Meatballs
Florence
- 1/2 pound uncooked dark turkey meat cubed, well-chilled
- 1/4 onion peeled, chopped
- 2 garlic cloves peeled, minced
- 2 tablespoons chopped Italian parsley leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons bread crumbs
- 1 egg beaten
- Salt and pepper to taste
- Cooking spray
- 2 cups marinara sauce
Place cubed turkey into the 40-ounce Blend & Prep Bowl. PULSE until finely chopped. Do not overprocess.
Transfer turkey to a mixing bowl and add remaining ingredients, except cooking spray and marinara sauce. Mix to combine. Form mixture into 15 mini meatballs.
Lightly coat a large skillet with cooking spray. Over medium-high heat, sauté meatballs until browned on all sides, about 5 minutes. Add marinara sauce and simmer until sauce is thickened and meatballs are cooked through completely, about 15 to 20 minutes.
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July 16, 2017
Crock Pot Pulled Pork
Florence
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Dinner
Cuisine Southern
- 3 to 4 lb pork tenderloin
- 32 oz Beef Stock
- 1 Tbsp Chives
- 1 tsp Chili Powder
- 1 18 ounce bottle Sweet Baby Ray's Sauces
- 8 hamburger buns split and lightly toasted
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July 29, 2014
Grilled Fajitas
Florence
Course Main
Cuisine American
- 1 pound beef flank steak
- 1 onion soup mix
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1/4 cup water
- 2 garlic cloves -- minced
- 1 teaspoon grated lime peel
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 medium onion -- thinly sliced
- green -- red yellow peppers julienne
- 1 tablespoon cooking oil
- 8 flour tortillas -- warmed
Combine soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano and pepper and pour over meat
Cover and refrigerate for 4 hours or overnight
Drain and discard marinade/
Grill meat to desired doneness level and serve.
Fill fajitas with meat and your preferred items and serve.
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July 28, 2014
Grilled Fish
Course Main
Cuisine American
- 1 pound salmon fillet
- 1 pound swordfish fillet
- chili pepper
- 1 lemon
- 3 tablespoons butter
- crushed black pepper
Cut salmon and swordfish into two pieces and place on the grill
Sprinkle chili pepper over swordfish
Squeeze juice of 1/2 the lemon over salmon
Grill for 3 to 5 minutes before flipping
Flip fish
Brush swordfish with melted butter and more chili pepper
Squeeze other 1/2 of lemon over salmon and sprinkle with black pepper
Grill until cooked through
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July 26, 2014
Spicy Clam Dip
Florence
Course Dips
Cuisine Americcan
- 1 pound cream cheese
- 3 ounces clam juice
- 1/4 cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1/4 cup onion
- 1/2 teaspoon liquid hot pepper sauce
- 1 cup minced clams
- 1/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
Add cream cheese, clam juice, mustard in a food processor and mix well.
Add Worcestershire, horseradish, onions, and pepper sauce, process to mix well.
Fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature
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July 23, 2014
Cod Tortilla Soup
Florence
Course Seafood
Cuisine American
- 1/2 cup onions -- chopped
- 1 garlic clove -- minced
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes -- or to taste
- 1 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
In large skillet, saute onions and garlic until tender.
Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
Add corn kernels
Set cod fillets on top of broth and spoon liquid over cod
Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
Garnish each bowl with tortilla strips
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July 20, 2014
Meatloaf
Florence
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main
Cuisine American
- 1 1/2 lbs ground beef pork or turkey
- 1 cup milk
- 1/4 teaspoon dried sage leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground pepper
- 1/2 cup bread crumbs
- 1 egg
- 1 clove garlic
- 1 small onion finely chopped
- 1/2 cup BBQ Sauce
Preheat oven to 350°F.
Mix together all ingredients, except BBQ Sauce.
Make in to loaf shape and place in 13x9 pan.
Top with BBQ Sauce.
Bake for 60 to 75 minutes.
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Beef Fajita
Florence
- 2 lbs. Steak
- 1 Medium Onion
- 1 Medium Sweet Bell Pepper red, yellow or orange
- 8 Flour Tortilla
Saute the onions and peppers together until tender.
Remove from pan.
Brown the steak until it is to your desired taste.
Add onions and peppers and reheat.
Put in to tortilla and serve.
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July 18, 2014
Crazy Teenage Mac-n-Cheese Taco
Florence
Course Main
Cuisine American
- 1 cup left over taco meat
- 1 cup left over Mac-n-Cheese
- 4 small soft taco shells
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July 16, 2014
Sweet & Sour Pork
Florence
Course Main
Cuisine American
- 8 Pork Chops
- 3/4 cup white sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
Combined all ingredients, except pork, in small sauce pan.
Bring to boil over medium heat, stirring continuously until mixture has thickened.
Pork over pork chops and refrigerate for 2 hours.
BBQ on grill until no longer pink.
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