Brittany's PantryHot Wings My Way
Brittany wrote this on 31 December 2010
chicken, garlic, gluten-free, lemon
Try new things. That is my motto this week. I am always making new things and thankfully, I have been blessed with a family that isn’t picky in the slightest. The animals will eat anything! But recently, my weekly menus have lacked anything familiar. I have been trying recipe after recipe in the hopes of knocking down the pile of thousands of recipes that I have stashed around my house that I keep saying I am gonna try. I test them, modify them, make little notes, create my own, or sometimes toss the whole recipe all together. Lets see…
Last night I made these Beef Empanadas. Pretty good, but we discovered that no matter how much my son Eli loves Mexican food, it keeps him up at night so he ate a sort of modified supper with us. Do taste preferences run in the family? They must because my in-laws LOVE Mexican food, as does my husband. Our daughter would eat salsa with a spoon at restaurants when she was a year old so I am pretty sure that my kids have whatever sickness causes the craving for enchiladas, pollo los toros, and homemade tortilla chips with chunky salsa. This recipe wasn’t super spicy by any means, but it wasn’t mild either. I served it with brown rice. Yum.
Tonight I am experimenting with potato nachos, spicy garlic shrimp with crusty bread and homemade limoncello, but I am rounding out the menu with fresh veggies, dip, and old favorite. My hot wings. And let me tell you, just typing this makes me wish they were already done because I am dying to eat some right now. And I blame this soley on my friend Dede. I lived my life blissfully unaware of the spell that hot wings have over you until my teen years, at which time she corrupted me and I haven’t been able to pass them up on an appetizer menu since. My recipe is a bit different from the traditional vinegary tasting sauce at a chain restaurant. I love the heat of them, but generally prefer more flavor. Unfortunately, I never seem to get sick of eating these and several pounds later I can be found licking my fingers and cursing my food limits as a human. I can’t wait till dinner!
Hot Wings
1/4 c (1/2 stick) of butter
2 T brown sugar
1 T fresh lemon juice
1/2 tsp black pepper
1 tsp chopped garlic
1/3 c bottled hot sauce, such as Franks
Melt all ingredients together in a large bowl. Toss with fully cooked chicken wings, about 3-4 pounds.
Note: To cook chicken wings, remove tips and toss with a drizzle of olive oil and salt and pepper. Dump into a single layer on a sheet pan and roast in the oven at 425 until cooked through and crispy. Turn halfway through if needed. Alternatively, the wings can be deep fried in oil.
Sweet Cream Biscuits: Hello, Old Friend
Brittany wrote this on 29 December 2010 cream
Every once in awhile, I come across a recipe that I wonder how I ever did without. It becomes an instant classic, a regular, a staple that I make over and over again and never get sick of. It turns out the same every time and you can count on its predictability. If it happens to be fast, versatile and soooo good that I wish I could eat it every day…*sigh*…even better! Raise your hand if you knew I was talking about carbs!
Sweet Cream Biscuits. Dozens of batches and many years later, I still love these things! OK. I may have said this before but I am totally serious this time. If there was only one recipe you ever make off this blog, let it be this one. They are ridiculously easy. They taste heavenly! And you can modify them for endless possibilities. You can call them scones, you can call them biscuits-whatever! The beauty of these is how versatile they are. They are perfect for breakfast, a great addition to a brunch menu, and in my experience, a sure way to win kisses from the man in your life. Every time I mention them, my husbands eyes light up like a marquee. And I am not exaggerating. This recipe started me on my ‘scone’ phase. I think I made scones three or four times a week for months, creating new recipes, testing out different ingredients, and generally enjoying all the bread! I still make tons of biscuits and scones the old fashioned way, cutting in butter and rolling them out. But this is my favorite method and much more conducive to my lifestyle. Hope it becomes a favorite of yours too!
Sweet Cream Biscuits-Recipe Modified 2012
Make these! I am not kidding!
2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 c sugar
1 1/4 c cream
1/2 tsp vanilla
Preheat oven to 425. In a medium bowl, mix all dry ingredients together. Add cream and vanilla and mix with a fork until moisture is evenly distributed. Using your hands, gently press the dough against the side of the bowl just until a ball forms. The less you handle the dough, the more tender the biscuits will be. Divide the dough into 6 equal parts, gently forming each into a flat disc. Place onto a baking sheet and sprinkle with sugar, if desired. Bake for 15 minutes or until tops are golden brown.
And if you want to vary it a little…Cranberry Orange Scones!
After you mix the dry ingredients, toss in 1 c of dried cranberries. Before you add the cream, add the zest of two oranges to it and mix it in. Or use lemon zest and dried blueberries. Both are awesome.
Brown Sugar Shortbread-The 5 Minute Christmas Cookie
Brittany wrote this on 21 December 2010
Nope! I am not exaggerating! This cookie will literally take you 5 minutes to make. A half an hour total from start to finish if you count baking time, a few minutes to cool and then cutting it into squares. Its light, crunchy, and the perfect addition to a holiday cookie tray or treat box for the neighbors. I was feeling a bit guilty that I haven’t flooded you with Christmas recipes so I thought I would make up for it with the easiest recipe I know. And everybody loves shortbread, right? Most shortbread recipes only have a few ingredients and this one is no exception. Three to be exact. So no excuses! You barely even need a recipe! Feel free to be really sinful and dip one end of the cookie in melted chocolate.
Brown Sugar Shortbread
1 c flour
1 stick of softened butter
1/3 c brown sugar
Mix all ingredients until fully incorporated. Press into the bottom of an 8X8 or 9X9 pan. Bake at 350 degrees for 15-20 minutes, or until evenly golden brown across the top. Cool slightly and then cut into 16 squares. Cool completely. Store at room temperature, tightly sealed.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
