Chicken, Party Foods, Starters

Crispy Baked Parmesan Garlic Wings

I’m a huge chicken wing fan! I would say over the last few years I’ve really come to enjoy wings and really started to seek out the best wings around. I know they aren’t a healthy food habit but they are delicious. I never really made them at home. I always felt like it was too much work and that never thought I could capture the deliciousness I look for in a chicken wing. I look for crispiness yet tender and flavorful.

I decided to give it a go and the wings came out SO good I wanted more. They were delicious and had all the key things I look for in a chicken wing. These can be made with a traditional wing sauce or even bbq sauce. I just decided to do a quick Parmesan Garlic coating.

Give this recipe a try for your next wing craving.

Crispy Baked Parmesan Garlic Wings

Ingredients:

3 lbs chicken wing portions, wingettes and drumettes
1 T baking powder (NOT soda)
1 T olive oil
Sprinkle: Garlic & Onion powder
2-3 T Parmesan cheese, finely grated

Sauce:

Ingredients:
6 T butter, melted
4 garlic cloves, minced
1/2 T olive oil
1/2 T parsley dried (or 1T fresh)
1 t garlic powder
1 t onion powder
sprinkle: salt

Directions: Preheat oven 250°. Pat dry the wings. Place on a greased baking sheet, skin side up. Brush baking powder over the top of the wings. Sprinkle with garlic and onion powder. (Note: you can also mix the baking powder with the wings in a large bowl. Also, you can bake on a metal rack over a baking sheet)

Bake in the oven 30 minutes. Once 30 minutes are up, raise the temperature to 425°. Remove wings from the oven and drizzle with olive oil. Put back in the oven and bake 30 minutes.

A few minutes before 30 minutes is up make the sauce. In a small bowl mix melted butter, garlic, parsley, garlic and onion powder and salt. Set aside. Once time is up remove wings from the oven and brush with half of the butter mixture. Place back in the oven and bake for another 15-17 minutes.

Once completed remove from the oven and toss with remaining butter mixture and Parmesan cheese. (Note: If the butter has harden, melt in microwave for 10-15 seconds. Serve immediately.

Notes: Feel free to serve with blue cheese or ranch. However, the wings are very flavorful you don’t need any dipping sauce.

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Cakes, Desserts, Sweets

Piña Colada Cake

My birthday was over this past weekend and my Mom made a Piña Colada cake that is one of my favorite cakes she makes. It’s not super sweet and is has a refreshing taste. My Mom use to make this all the time for my Dad and over the last few years I’ve had her make it for my birthday. It’s a delicious alternative to a regular frosted cake and is really very simple.

Check out this recipe and give it a try! It’s definitely a favorite of mine!

Piña Colada Cake

Ingredients:
1 yellow cake mix
1 package instant coconut cream pudding
1 15 oz can cream of coconut, (Mix to remove chunks)
½ cup vegetable oil
4 eggs
1, 8oz can crushed pineapple (drain pineapple if using rum, if not using rum keep liquid from pineapple)
½ cup flaked coconut
½ cup rum (optional, see note below)
1-2 T flour (For pan)
Cooking spray

Directions: Preheat oven to 350. Combine cake mix, ½ cup cream of coconut, vegetable oil, eggs, flaked coconut and rum (if you using.) Mix or beat 2 minutes. Stir in pineapple and liquid if omitting the rum. Mix till full incorporated. Grease with a Bundt pan with cooking spray. Add in flour to lightly coat the pan. Shake off excess flour.

Bake for 50-55 minutes, checking after 45 minutes. Bake until fully cooked and a toothpick comes out clean and the cake bounces back against your finger. (That’s what my Mom says.”

Cool slightly about 15 minutes. Next poke holes all over the top, pushing down almost to the bottom of the cake. Pour remaining cream of coconut over the cake evenly into the holes. Use a spoon if needed to help the liquid get into the holes.

Chill thoroughly before eating.

Note: You can omit the rum from the cake but then just add the liquid from the crushed pineapple for moisture. If using the rum, make sure to remove the liquid from the crushed pineapple. This cake is much better once it’s chilled. If you eat while it’s still warm it will fall apart and not have the same taste.

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After baked

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With coconut cream topping.
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Finished, chilled and sliced
Comfort Dish, Family Recipes, Peppers

Italian Sausage & Peppers with Potatoes

One of my family’s favorite dishes is Italian Sausage & Peppers!! It has always been a favorite in my family since I was little. My grandparents,made Italian sausage and peppers often. I think at every major party in my family my Mom would make sausage and peppers. It was one of my Dad’s favorite meals, he LOVED his sausage and peppers.

I’ve tweaked the recipe over the years and removed the stewed tomatoes. (For those of you just tuning in, I don’t care for cooked tomatoes so I try to avoid them as much as I can) Sausage and peppers is really rather easy. It may be a little more prep but it’s really very simple. This is a great dish for a dinner party or for a crowd. You can make this ahead of time and then just pop in the oven and you have little to do when your guest arrive.

There are a few ways you can make this. My family use to make with green peppers and stewed tomatoes. It made a delicious juice that you could dip your crusty bread in. It was heaven!! I have changed it to my liking and now i use colored peppers, onions and I actually put in some potatoes. I personally like color bell peppers better than the green because they are less bitter and have a sweeter taste. I hope your family will enjoy this recipe as much as my family does.

Italian Sausage and Pepper

Ingreidents:
5-6 Italian sausage links (Mild or Spicy), chopped or left whole
1 large onion, cut into strips
2 red peppers, cut in strips
2 yellow peppers, cut in strips
2 orange peppers, cut in strips
1, 14 oz can diced tomatoes (optional)
1 T olive oil
6 golden potatoes or multi colored potatoes, cut in half or fourths depending on size
2 t oregano
1 t garlic powder
1 t onion powder
Sprinkle: Salt & Pepper

Directions: Preheat oven to 375°. Bake sausage for 15 minutes in a large oven safe pan. After times up remove sausage and set aside.

Add in peppers, onions and potatoes and drizzle with olive oil. Sprinkle with oregano, garlic and onion powder. Mix well. Add into oven for 30 minutes mixing half way through.

After 30 minutes add sausage back into the pan and add diced tomatoes (if you’re using) and cook another 20-25 minutes mixing half way through. Make sure sausage is completely cooked. Peppers should be soft and tender. Remove from oven and season with salt and pepper. Serve sausage with peppers, onions and potatoes and a nice chunk of crusty bread. Enjoy!

Note: This recipe freezes well. Cutting sausage in half or big chunks will make the sausage cook faster. If you choose to do that, just reduce the initial cook time for the sausage.

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#Recipes, Bacon, Breakfast, Brunch, Eggs

Bacon & Goat Cheese Frittata with Mushroom & Onion

Spice up your boring eggs with this frittata recipe. This is a great recipe to have for breakfast, brunch or even dinner. It’s so versatile and you can add any proteins, veggies or cheeses. I used bacon, (because I love it so much), mushroom, onions and goat cheese. It came out delicious. This is definitely an elevated dish for any meal. It’s sure to please even picky eaters and can be put together so quickly.

Take a look at my recipe and just add ingredients you love. There is no rules here. 🙂

Bacon & Goat Cheese Frittata with Mushroom & Onion

Ingredients:
5 eggs, whisked
1/4 cup milk
3 oz goat cheese
3/4 cup mushrooms, chopped
1/2 cup onion, chopped|
2 t olive oil
5 bacon slices, cooked and chopped
1 t dried thyme
1/2 t crushed red pepper, optional
Salt & Pepper to taste

Directions: Preheat oven 375°. Heat a medium, oven safe saute pan or cast iron skillet over high heat. Add in olive oil let heat a minute. Add in onion and let cook 2 minutes and then add in the mushrooms.

Lower heat to medium and let cook 4-6 minutes, mixing a few times. Season with salt and pepper. Add milk to the whisked eggs and season with salt, pepper, thyme and crushed red pepper. Mix well. Add in bacon, reserve a few pieces for the top.

Add the egg mixture to the pan and make sure it fully covers the mushroom mixture and the bottom of the pan. Let cook 3-5 minutes until edges are set. Crumble goat cheese evenly over the top of egg mixture and top remaining bacon. Remove from heat and put in the oven for 13-15 minutes until cooked and serve immediately.

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Chicken, Healthy, Quick Meals

Cheesy Garlic Crispy Chicken

I have really been eating healthier for the last few weeks. I’m trying to not go too much off course and trying to eat less throughout the day when I know I have an event or a time that I may not be eating the best. During the week I’m always looking for something new to try. That’s where this dish came in.

I usually make chicken often and like I’ve said before I’m always trying to come up with new chicken recipes. I just made this dish last night and I had to share. The chicken came out so tender with a crispy top and a nice pop of garlic. It was delicious. I needed something different for chicken and I wanted it to be healthier therefore I used light and low fat items. Feel free to use full fat ingredients in this dish too. I’m sure it will come out even better.

Cheesy Garlic Crispy Chicken

Ingredients:
8 boneless and skinless chicken thighs
3 oz (1/4 cup+ 2 T) light ranch salad dressing
½ cup panko breadcrumbs
½ cup reduced fat mozzarella cheese
3 garlic cloves, grated (more or less to taste)
2 t olive oil
1 t Italian seasoning
1 t + more for sprinkling, garlic powder
1 t + more for sprinkling, onion powder
Salt & Pepper to taste

Directions: Preheat oven to 375°. Add chicken to an oven safe dish and season chicken with sprinkle of garlic and onion powder and salt and pepper. In a medium bowl mix together light ranch dressing, mozzarella cheese, olive oil, grated garlic, panko breadcrumbs, 1 teaspoon each of spices and sprinkle of salt and pepper. Once completely mixed add a spoonful of the breadcrumb mixture to top of all chicken pieces and flatten. Bake at 375° for 40-45 minutes until chicken in completely cooked to 165°. Let rest a few minutes and serve with your favorite sides.

Notes: You can do this with chicken breasts and depending on size you may have to just increase the cooking time. Feel free to double the topping to make extra as it’s super delicious. I only did this amount as I was trying to keep it healthier. Try to switch it up with different kinds of cheese or even different spices. You can make this earlier in the day and cook when ready.

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Before going in the oven!
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Cooked!
Bacon, Easy & Quick, Healthy, Salad, Seafood

Shrimp & Bacon BBQ Ranch Salad

I’m about 2 weeks into doing Weight Watchers and I’m finally realizing that dinner doesn’t have to be a production every single night. I have a habit of over thinking a meal and then getting frustrated or discouraged. I always feel like every meal should have a a protein, a vegetable and a starch. That must be my culinary professors in my head telling me that.

So, I’m learning it’s ok to have eggs for dinner or a quick thrown together salad or something simple. With doing Weight Watchers I feel it’s easier as I can really eat anything I want.

I put this salad together this for dinner that was full of protein and very delicious. It really was super simple.

Shrimp & Bacon BBQ Ranch Salad

Servings: 2

Ingredients:
20 medium shrimp, cleaned and cooked and slightly warm
1 small avocado
½ cup no salt black beans, rinsed and drained
½ cup corn, fresh or frozen
1 small red onion, diced
¼ cup shredded cheese
4 slices bacon, cooked and rough chopped
6- 8 cups romaine lettuce, cleaned and chopped
2 oz bbq sauce
2 oz ranch dressing

Directions: In a small bowl mix together bbq sauce and ranch dressing. Add lettuce to a large bowl. Add in corn, black beans, onions, cheese and dressing and mix well. Separate into individual bowls and top with even amount of shrimp, bacon and avocado. Enjoy!

Notes: Feel free to mix all these ingredients together and serve it up. I always like to make sure the main proteins or higher fat/calories items are equally distributed to both bowls especially when county calories or points. In this case, that would be the shrimp, bacon and avocado. Use any bbq sauce you’d like, mine had a slight kick and it gave a nice flavor profile. If you don’t have cooked shrimp, feel free to use raw and just cook them up. That’s exactly what I did.

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Breakfast, Easy & Quick, Healthy

5 Ingredient Healthy Bagels

You may be hearing about these easy healthy bagels.  They are made with very few ingredients and low in calories, fat and smart points.  I decided to make them last week and made again yesterday.  I’ve done it 2 different ways and I wanted to share with you what I did.  You will see so many variations out there of this recipe. This is just what I did.

I loved them so much I could probably eat them every single day.  So delicious and makes me feel guilt free as they are healthier and only 3 smart points per bagel.

5 Ingredient Healthy Bagels

Ingredient:
1 cup Greek yogurt, nonfat and unsweetened
1 cup flour (if self-rising flour, omit the salt and baking powder)
¾ t of salt
1 ½ t of baking powder
1 egg, beaten

Toppings, optional:
Everything bagel seasoning
Sesame or poppy seeds
Cinnamon & sugar (Will add more points/calories)
Cheese (Will add more points/calories)

Directions: Preheat oven to 400°.  In a bowl mix together the Greek yogurt and the flour.  Mix well until if forms a dough.  Knead the dough a few minutes.  Add flour to a flat surface and roll dough into a ball and cut into 4 equal pieces. Roll each piece of dough into a rope and pinch both ends together to create a bagel shape.   Place on parchment paper and brush with beaten egg then top with desired toppings.  Bake in oven 20-23 minutes until golden brown.  Let cool prior to eating. Then Enjoy!

Note: I have done the method where you boiled the bagels first then baked them. Honestly, it didn’t taste or come out any different to me.  The 2nd time I made them I baked for about 22 minutes.  Each oven is different so the time and temp may vary.  Some people cook at a lower temp for longer or a high temp for shorter.  You can also add the broiler to help crisp up the bagels.  I haven’t done this as mine have come out fine.  If you can wait to eat them, wait till they are cooled.  I’ve eaten right away both times and the insides felt slightly gummy, however they didn’t taste gummy at all.

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