We are talking wings today. Superbowl is around the corner and these would be a perfect appetizer! BUT for me this is a way to have my favorite meal lightened up. They are so crispy with a burst of juice and all that spice from the sauce. These are one of my new favorite meals for sure! I served some salt and olive oil baked fries on the side. Our ranch was 1 cup of light sour cream, 1 tbsp of milk, 1 tsp of dill weed, 1 tsp of garlic powder, and 2 tsp of ground pepper. If you are doing Whole 30 or eating Paleo you can easily swap this out for approved ranch with homemade mayo.
Now I want to talk about this sauce. One of my favorite things to cook in the kitchen is chopped garlic. I love the smell of garlic heating up in olive oil or butter. Patrick always comes in the kitchen and asks what I’m doing when I drop that garlic into the skillet. You can use olive oil, butter, ghee, coconut oil – whatever you have on hand. I used 2 tbsp of salted butter then added 2 heaping tablespoons of chopped garlic. Then I sauteed for a few minutes over medium heat. Do not let the garlic brown. All you do after that is pour in a cup of your favorite hot sauce and finish with fresh ground pepper. Delicious!
Usually baked wings have a bad reputation because it is SO HARD to replicate that beautiful fried wing. The trick to getting that crispy skin is to boil the wings for 3-5 minutes before baking. You are going to render a lot of that fat which will help it crisp up fast!
Baked Chicken Wings With A Garlic Buffalo Sauce
Recipe Type: Appetizer, Chicken Wings
Crispy baked chicken wings in a garlic buffalo sauce!
1 pound of mixed drumsticks and flats (frozen or fresh)
6 quarts of water for boiling
1 cup of hot sauce
2 tbsp of butter (or clarified butter)
2 tbsp of chopped garlic
1 tbsp of fresh ground pepper ( you can eyeball this, I just like to have enough pepper to speckle throughout the sauce)
Preheat the oven to 400 degrees.
Bring water up to a boil and boil the wings for 5 minutes.
You will start to see the fat pulling off into the water.
Drain and pat dry.
Line the wings a baking tray. (If possible try not to use a non stick pan)
Season lightly with salt and pepper.
Bake for 15 minutes then flip to cook the other side.
I used a bench scraper to flip so I could get any skin that was starting to stick.
Bake for another 15 – 20 minutes depending on your preferred crispy level.
To make the fries just slice some potatoes and toss in olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes or until golden brown!
You won’t ever pull out your fryer again after you try these wings!
Lobster fries have been blowing up my instagram feed lately. Everyone is serving up crispy salty fries covered in lobster to celebrate summer. This is a trend I can definitely get on board with! I wanted to add something a little extra because I just don’t seem to know when to stop. These fries are coated with a light dusting of seasoning salt, warm queso drizzled on top then piled with lobster and a side of steak. These surf and turf fries bring a whole new meaning to summer dinner.
Did I mention the red wine mushroom sauce drizzled over the steak? This sauce mixed with the cheese and fries is pure heaven. Lobster and steak are fairly lean proteins, but adding this cheese and buttery wine sauce turns the meal into quite the indulgence.
I remember growing up and thinking surf and turf was a dinner special for retired people. Now as a 30 year old woman I know surf and turf is just special and it is for all people. The first time I had a surf and turf special it was a seared ribeye topped with shrimp and garlic butter. I didn’t think there could be anything better. Now I know there is. This cheese. This filet. This buttery lobster. Seriously a match made in heaven.
Cheesy Steak and Lobster Fries
Recipe Type: Dinner, Main Course
Filet Mignon in a rich red wine mushroom sauce with crispy seasoned fries covered in cheese and lobster.
1/2 pound of filet mignon
1 lobster tail
2 russet potatoes
4 tbsp of salted butter, melted
1 tbsp seasoning salt
1 shallot chopped
1/2 baby bella mushrooms
1 cup of shredded queso cheese (my favorite is the white queso blend from Kroger)
1 tsp corn starch
1/2 cup of milk (I used 2%)
1/2 tsp cayenne pepper
Oil for frying.
Cut potatoes into slices.
Soak in a bowl of water.
Prepare skillet or fryer with oil.
Heat to 350.
Dry the potatoes with paper towel.
Fry until golden brown.
Toss with seasoning salt.
Heat a saute pan over medium high and add 1 tbsp of the melted butter.
Liberally season the filet with salt pepper or your seasoning of choice.
Pan fry the filet on one side for 4-5 minutes.
Flip and fry for 1 minute.
Place the meat to the side and allow to rest.
Turn the heat up to high.
Drizzle red wine into the pan and let cook off slightly.
Add the shallot and mushrooms.
Cook for 5 minutes or until mushrooms are tender.
In a clean pan add 2 tsbp of melted butter and heat over medium.
Pull the meat out of the lobster tail and saute in the butter.
Cook for about 2 minutes each side.
Remove from heat and cut into bite size pieces.
In a small pot add the last of the melted butter.
Toss the shredded cheese with the corn starch.
Add milk to the pot and start to heat over medium low.
Add in the cheese and cayenne pepper.
Mix until melted through.
Spoon the mushroom sauce over the steak.
Layout a handful of fries and cover with a drizzle of cheese.
Top with lobster.
If you do one thing this weekend please let it be trying this recipe! These are my new guilty pleasure!
I have always wanted to try making my own bagels. It just always seemed like it would be such a long process. Last week I had extra time before work so I stopped by a local bagel shop to pick up coffee and a fresh french toast bagel. Something about that smooth crispy texture with the soft bread just wins me over every time. I decided I was going to make my own savory version as soon as possible. “P” and I love breakfast sandwiches on the weekends. We were brainstorming different flavors when I remembered a smoked gouda I still had in the fridge. Then it was born- the garlic gouda bagel.
The recipe is simple. If you have a bread maker then you can whip these up with only 10 minutes of hands on time.
What you need:
3 1/2 cups of bread flour
1/4 tsp fine salt
3 heaping tsp sugar
2 packs of dry active yeast
1 egg white
1 1/4 cups warm water
Shredded Smoked Gouda
2 Large Russet Potatoes
How to make them:
2 hours before you plan on serving mix together your dough. I used a bread machine on my dough setting. You can also use a mixer with dough attachment. In my bread machine I started with the sugar, water, and yeast. The warm water and sugar is going to activate your yeast. You would start this way in a mixer as well. Let the yeast sit for about 2 minutes or so. You can smell the yeast once it starts to activate. Add in your flour, egg white, and salt. I always put my salt in last because you never want it to directly touch the yeast. In a mixture you would just mix until combined, form a ball then let sit covered to rise. In the bread machine you just leave on the dough setting until it runs the cycle. My machine mixes the dough, lets it rise, kneads the dough, then lets it rise again. Your dough will have doubled by the end of two hours. Preheat your oven to 350. Drop onto a floured surface and make 6 evenly proportioned balls of dough. Let sit for 5-10 minutes. While the dough is resting bring a pot of water to a boil. I used a deep 12 inch sautee pan and it worked perfect. Poke your thumb though each ball creating a 2 inch opening. Turn your water down to a rolling simmer and drop in your dough. I did 3 at a time. It is important to only boil for 40-45 seconds. 20 on each side. Any longer and you start to get a tough exterior. They will start to firm up instantly. Place them on a baking pan and sprinkle your cheese and seasoning on each one.
Bake for 25-30 minutes until the exterior is lightly golden. Put bagels on a cooling rack and turn the oven up to 425. Cut your potatoes in halves then in wedges or strips. Laying them out on your baking sheet and drizzle with olive oil. Liberally season
Bake for about 20 minutes depending on your desired crisp level.
Serve your bagels with your desired filling. We used eggs, bacon, spicy bbq sauce, tomato and cheese.
Bagel tip- if your bagels are too hard after baking store them in a Tupperware while still warm. The steam will soften them dramatically.