Crispy Baked Chicken Wings

Who doesn't love crispy chicken wings?  They are one of my favorites!  They are one of my go-tos for big game days, holidays, and get-togethers.  

This recipe is perfect because it requires only two ingredients.

2 lbs chicken wings

Salt

Preheat your oven to 450 degrees.

Heat up a big pot of boiling water.  Season the water like you would for boiling pasta (it should taste a little like sea water).

Add the chicken wings to the pot and reduce the heat slightly to keep them at a simmer for 7 minutes.

Drain the chicken pieces in a colander, then place them on a wire rack for a couple minutes, letting the steam evaporate from the cooling wings and also letting any excess moisture drip down.  Then dry them very well with paper towel.

Place the chicken wings directly on a metal sheet pan, with the fattier top side down.  

Bake for 25 minutes on the first side, then flip the pieces over and bake for another 5 - 10 minutes on the other side, until the skin looks golden and crisp.  Make sure to keep your eye on them, particularly if you have smaller wings, to check for doneness.   Overcooking risks drying the inside out.  

Fettuccine with Cherry Tomato Butter Sauce

Every summer my garden provides and over-abundance of cherry tomatoes.  This recipe is the perfect way to use some of them up.  It's fresh and yummy!

1 lb fettuccine -- linguine or spaghetti can be substituted

1/2 cup butter

1 medium onion, finely diced

4 cups cherry tomatoes, halved

Salt and pepper to taste

1/4 cup minced parsley

1/4 cup fresh oregano leaves, sliced

2 cups reserved pasta water -- probably won't use all of it

In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes).  Add the tomatoes and oregano and season with a tsp of kosher salt.

Cook the sauce over medium heat for 30 - 35 minutes, stirring frequently or until cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.  

Bring a large pot of salted water to a boil.  When the sauce is almost to your liking, begin boiling the fettuccine to 1 minute less than al dente.

A few minutes before the pasta finishes cooking, add 1 cup of pasta water to the sauce and stir to combine.  Continue to cook the sauce over medium heat.  

Add the pasta to the sauce and toss to coat.  Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper.  Add the parsley, toss once more and then plate.  If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up.  

Serve with grated Parmesan cheese.  Enjoy!

 

 

Butter-Broiled Lobster Tails

As much as I complain about learning to cook for one, there is one advantage.  I can afford to fix things I really like for dinner that I couldn't afford if I were cooking for four or five people.  Lobster tails fall into this category.  I really love this recipe!

2 lobster tails

4 Tbsp melted butter

1 garlic clove, minced 

1 Tbsp lemon juice

Parsley, chopped

Salt and pepper

Preheat your oven to broil

Using kitchen shears, cut the top shell lengthwise to expose meat.  Gently lift meat above the shell.

Mix butter, garlic, lemon juice, salt and pepper.

Brush lobster meat with mixture.  Broil 5 - 7 minutes until opaque and slightly golden.

Sprinkle with Parsley.  Serve with extra butter on the side.  

Our local grocery store, Schnucks, has been selling two lobster tails for $14 around each holiday, so I make it a point to buy a few and keep them frozen to enjoy anytime I'd like.  How about that?  A delicious lobster dinner for about the same as I'd spend on dinner from a fast-food restaurant. 

Grilled Ribeye Steak with Garlic and Herb Butter

I absolutely love a good ribeye steak and this very simple recipe never disappoints.  I grow fresh herbs in my garden every year and when late fall and winter roll around, I grow them in my Aero Garden.  There is nothing better.  

2 Ribeye steaks (1 1/2" thick)

Salt and black pepper

1 Tbsp olive oil

2 Tbsp butter

2 garlic cloves, smashed

1 - 2 sprigs fresh rosemary or thyme

Bring the steak to room temperature.  Pat dry and season generously with salt and pepper.

Heat a cast iron skillet or grill over high heat with olive oil.

Sear steak 4 - 5 minutes per side for medium (adjust to preferred doneness).

In the last 2 minutes, add butter, garlic, and herbs.  Spoon butter over the steaks as they finish.

Let rest 5 - 10 minutes before slicing.

   

Roasted Garlic Mashed Potatoes

I am a lover of all things garlic, and mashed potatoes are just better when they are mashed with garlic.  This recipe is perfect for a crowd.

2 lbs Yukon Gold or Russet potatoes, peeled and cubed

1 whole garlic bulb

1/2 cup heavy cream (more, if needed)

4 Tbsp butter

Salt and pepper to taste

Olive oil (for roasting garlic)

Preheat your oven to 400 degrees.

Slice off the top of the garlic bulb to expose the cloves.  Drizzle with olive oil, wrap in foil.

Roast for 35 - 40 minutes until soft and golden,  Cool slightly, then squeeze out the roasted garlic.

Place potatoes in a pot, cover with salted water.  Bring to a boil, then simmer 15 - 20 minutes until fork tender.  

Drain potatoes and return to the pot

mash with butter, roasted garlic and cream.

Season with salt and pepper.  Add more cream and/or butter if needed.

 

White Wine Cream Sauce

This white wine cream sauce is delicious served with lobster, crab legs, and steak.  I'm a fan of all three.  It pairs well with pasta too.  

2 Tbsp butter

2 garlic cloves, minced

1/2 cup dry white wine

1/2 cup heavy cream

1 tsp Dijon mustard

Salt and pepper to taste

1 Tbsp grated Parmesan

Fresh parsley or chives, chopped (for garnish)

In a saucepan, melt butter over medium heat.  Add garlic and sauté 1 minute.

Add white wine and simmer until reduced by half (about 3 - 5 minutes). 

Stir in heavy cream and Dijon.  Simmer another 2 - 3 minutes until slightly thickened.  

Season with salt, pepper and Parmesan.

Serve warm over you dish of choice and garnish with herbs.  

Greek Yogurt Chicken Salad Wraps

Looking for a way to use last night's leftover chicken breasts?

Do you have leftover rotisserie chicken?  Need a good lunch or dinner idea for a really hot day?  This is your answer . . . Greek Yogurt Chicken Salad Wraps.  They are easy, fresh and delicious.

2 cups cooked chicken, shredded

1/2 cup plain Greek yogurt

1 Tbsp Dijon mustard

1 Tbsp lemon juice

1 celery stalk, finely chopped

2 green onions, sliced

1/4 cup chopped fresh parsley or dill

Salt and pepper to taste

Optional 1/4 cup almonds and/or cranberries

Butter lettuce leaves or large tortillas for wraps

In a mixing bowl, combine Greek yogurt, mustard, lemon juice, salt, and pepper.  Stir in chicken, celery, green onions, herbs, and any optional add-ins.  Mix well.

 Spoon the chicken salad into the tortillas and wrap.  You may use lettuce cups for a low-carb option.

Serve chilled or at room temperature with sliced cucumbers, cherry tomatoes, or sweet potato chips on the side.