I made a couple modifications to this recipe. First, I added a slice of lemon to my slow cooker, along with a stick of butter, and a few squirts of sriracha since I only had one bottle of Frank’s Red Hot (this recipe calls for two). I cooked it on low for 1 hour, then high for 1 hour in the slow cooker. At the very end, I dumped in my entire bottle of Frank’s. Then, I baked the wings on a cookie sheet at 400 for about 30 minutes, flipping the wings halfway through, and basting twice with the sauce sitting in the slow cooker pot. When they came out of the oven, I gave them another dose of the sauce. They were really fantastic. Like, I’ve been searching for the perfect wings for years, and I think this is the closest I’ve ever come. Super tender, falling off the bone slightly, crispy on the outside, rich and soft inside, sauce full of umami and flavor, a little hot – not too much.
Let the slow cooker do the main work of making spicy, buttery hot wings to serve during the game. The wings are finished in the oven and brushed with more sauce for serving. Great with ranch or blue cheese dressing.
I simply adore strawberry rhubarb pie. I used this recipe, but used store bought pie crusts. I modified the recipe to make it a little healther. I used fully half the sugar (1/2 cup) and added 1 chopped mango. I then split the recipe between two pie crusts, leaving each one un-topped, effectively reducing half the dough per pie. Each pie is fairly small, not overfilled, encouraging each slice to be less without feeling like it.
MODS: Personally, I dont use any sugar in any apple pie type thing. I dont think its needed. But what you do is up to you :p I didnt use any other sweetener either. It probably would have been a little better with a tablespoon of honey or maple syrup added… but it was still delicious without any.
I also ran out of cinnamon, so I used chinese five spice powder, which worked out well!
Instead of adding flour or cornstarch to the apples, I put in about a half cup of oats.
I used cooking spray instead of melted butter.
I made mine half the size of the recipe, using a smaller muffin tin, and cutting each sheet of puff pastry into 9 pieces rather than the 6 in the recipe. I covered the bottom of each muffin hole with the pastry, and smushed it part way up the sides, but not all the way to the top.
I used a spiralizer (a mandoline would work well too) to quickly get thin slices of apple, rather than cutting them by hand.
I also added a pear, cut up just like the apples and mixed it in 🙂
Source: Baked Apple Cups – foodiecrush
This recipe happened because my favorite cooking reference, Google, totally failed me. It was Halloween and I was inspired. Pumpkin chili was on the menu. One of our children was a vegetarian and it seemed like a wonderful, hearty solution. But I had no recipe and Google was no help. I even looked through actual cookbooks. Every version I found contained meat, pumpkin purée, or both. My vision was a meat-free dish with chunks of pumpkin. Goshdarnit, the pumpkin chili was happening, recipe or not. I decided to wing it.
This decadent comfort food gets a muscle-building protein kick with whey. You can find unflavored whey protein on Amazon. To add more protein, use Barilla Protein-plus elbow pasta. With protein pasta, expect about 25g of protein and 300 calories for a serving (half of this recipe). Add in veggies if you need more food to fill you up but still keep the calories low.
Source: Whey Better Mac and Cheese
I had a random but very strong craving last night for beer battered mushrooms. First I searched local restaurants.. I found one place that served “breaded mushrooms” but it costs like $8 and I just knew it wouldnt be satisfying, around here, those kinds of things resaurants buy frozen and then fry them up. Usually meh, and the breading is usually gross mush on the inside. And, restaurants are all about 20 miles away..
Turns out it was incredibly easy, cheap, and quick to make my own. Cost me around $3 to make, and about 5 minutes of prep work and 10 minutes of cooking time. So in under 20 minutes, I was eating these delicious things, less than the time it would have even taken me to drive to a restaurant.
I served them with mayo mixed with frank’s red hot sauce.
Flourless pancakes have become a trendy food recently, combining two ingredients .. just mashed banana and eggs. My version has a few more, but it has a fluffier texture and improved taste.
2 eggs, whisked
1 bannana, mashed well (small lumps are ok)
1/4 teaspoon apple pie spice or blend of cinnamon and nutmeg
1 teaspoon lemon juice
1/4 teaspoon baking soda
Pinch of salt
A couple drops of vanilla
Mix all ingredients together well. Heat pan to medium high with a dab of butter or spritz of cooking spray. Pour batter into pan. Keep them smaller, about 3 to 4 inches across. After 30 seconds to 1 minute, flip and cook another 30 seconds or so. Be aware they are quite soft and can be hard to flip, but they burn easily so don’t let them harden up for too long.
Makes 1 serving, about 4 small pancakes.
Add a dollop or yogurt, fresh berries, and some raw local honey on top.
A lighter but still delicious and rich version of grilled cheese and tomato soup.