Boneless Buffalo Wings

I binge watched Undercover Boss on Netflix over the weekend. There was an episode featuring the restaurant chain "Hooters". It was terrible. Lol. But it made me want wings. I never have wings. So, I did a little searching and found a great recipe that I adapted and I had wings without having to leave the house! Yay! They were SO good. And really easy. You've got to try them.

Ingredients: chicken breasts, flour, cayenne pepper, paprika, garlic powder, salt, pepper, milk and egg.

Mix flour, cayenne, paprika, garlic powder, salt and pepper in a bowl.

Mix milk and egg in a seperate bowl. That completes your breading station!

Cut the chicken into bite sized pieces.

Dip pieces of chicken in flour mixture. Then dredge in egg mixture. Coat again in flour mixture. Then egg mixture again...and one more time in flour. (Flour-egg-flour-egg-flour) I know it sounds like a lot, but it makes them amazing!!!

Fry in 375 degree oil in small batches.

Drain on paper towels. 

                                           Serve with dipping sauce and celery.

Toss warm chicken pieces in sauce to coat. Serve with celery and blue cheese. Yum!!! 

You can use store bought sauce or make your own. This time I used premade. 

Ingredients:

2 skinless boneless chicken breasts

Vegetable oil (for frying)

1 cup flour

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1 egg 

1 cup milk

Directions:

Heat oil in pan to 375 degrees. Mix flour, salt, pepper, cayenne, paprika and garlic powder in a bowl. Mix egg and milk in a seperate bowl. Dredge chicken pieces in flour mixture. Then coat in egg mixture. Put back into flour. Then back into egg. And a final time into flour. (flour-egg-flour-egg-flour). Fry in small batches until golden brown. Drain on paper towels. Coat with sauce of your choosing. Enjoy!!!

There are a variety of sauces you can use with this! I've made a few that I love. I'll do a whole post on different sauces soon.  

Try these out!! They are so worth it. Let me know what you think. 

I adapted this recipe from blogchef

Bacon Wrapped Scallops With Chili Butter

 

 

Happy 4th of July!!! I hope you all have a fun and safe holiday! We are definitely enjoying the break here in our house. And to celebrate, it's scallop time. I've been trying to incorporate some new recipes of more of seafood fav's into the menu. I made this for the first time a few months back and it was immediately on the list of his all time favorites. I just had to share it with you!

 Sometimes the most delicious things end up being the most simple. I had never really cooked scallops. I had heard all of the warnings and musings about working with them (they have the tendency to be chewy if over cooked and are tricky to work with etc.) It is easy to be intimidated by new things...especially ones that come with reputation of being tricky. But these are SO easy and SO incredible. Don't be intimidated! You can't go wrong with this VERY easy with recipe with only 4 ingredients!



Here are your star players...bacon and scallops. Mmmmm

Wrap the bacon around the scallops and throw into a preheated oven.

While scallops are cooking away make the chili butter. Place butter in bowl and melt. Add chili powder.

Mix together.

Remove scallops from oven and place on plate.

 

Drizzle with chili butter.

Sit back and watch as people are amazed by your intense awesomeness.

 

 

INGREDIENTS:

2 lbs large scallops

Bacon cut to size to fit around scallops

1/4 c. (half stick) of butter

1 teaspoon chili powder

 

 DIRECTIONS:

Preheat oven to 425 degrees.* Wrap bacon around scallops and secure with toothpick. Place on foil lined baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for about 20 minutes or until bacon is done.  While scallops are cooking Melt butter and stir chili powder into butter. Take scallops out of oven and drizzle with chili butter. (They're good with out the butter too!) And that's it! Done-zo! Yeah!

 

*Alternatively you can cook them under your broiler for 15 minutes...or...grill until bacon is sizzling and brown. Any method is good, choose whichever one is your favorite! (I've done them all and they're all amazing.)

 

I adapted this recipe from thepioneerwoman.com, so thanks to her for that! :)

 

 

Now, all I need is my little buddies (the Tao and the Potus) to share it with. Hoping they have a fun 4th! Thanks for stopping by, and I hope you try this! Let me know how it goes for you if you do!

 

Coconut Chicken With Sweet Chili Sauce

I've had this recipe for about a year and I LOVE it. Coconut chicken has the most amazing flavor. I have used this coating recipe for shrimp as well and it's great! I served this tonight with some store bought sweet chili sauce, but normally I like to make a tasty apricot sauce to dip it in. Both are incredible though.

 

Ingredients: chicken breasts, eggs, flour, panko, shredded coconut, sea salt and vegetable oil.

 

Slice chicken breasts into strips.

Prepare breading station. (flour and salt...eggs...and panko with coconut)

Heat vegetable oil in large skillet.

Dredge chicken in flour, then egg and panko/coconut mixture.

Put breaded chicken in hot oil in skillet.

Cook a few minutes until golden brown and flip over. Continue cooking until second side is golden brown and chicken is cooked through.

Drain on paper towels.

Serve with sweet chili sauce, apricot sauce or sauce of your choosing and enjoy!

 

INGREDIENTS:

2 lbs chicken breasts

2 eggs

1/2 cup flour

1 cup panko bread crumbs

1 cup shredded coconut

1/2 teaspoon salt

1/2 cup vegetable oil

Dipping sauce of your choosing 

DIRECTIONS:

Cut chicken breasts into about 1 inch strips. Prepare breading station. Put flour and salt in one bowl. Crack and lightly scramble eggs in separate container. (You can add 1/4 cup coconut milk to the eggs if you have it on hand. It's good either way). Mix panko and coconut in 3rd bowl. Heat 1/4 cup oil in large skillet over med/high heat. Dredge chicken in flour, then egg and finally in panko/coconut mixture. Place breaded strips in hot pan being careful not to over crowd. Cook a few minutes until chicken is golden brown. Flip and cook a few more minutes until second side is golden brown and chicken is cooked through. Place on paper towels to drain. Repeat with remaining chicken, adding oil to the pan if needed. Serve with dipping sauce of your choosing and enjoy! 

 

 

Here are two apricot dipping sauces you can use with this chicken. I like and use the apricot mustard recipe. It's delicious.

 

Apricot Honey Sauce:

1/4 cup apricot preserves

1/4 cup honey

 

Mix well.

 

Apricot Mustard Sauce:

1/4 cup apricot preserves

2 Tablespoons Dijon mustard

 

Mix well.

 

 

 

Baked Peaches With Vanilla Bean Ice Cream

I had a couple of peaches hanging out in my fruit basket and I came across a recipe on Pinterest that looked SO good. I took my inspiration from there and put my own spin on it. It was the one of the easiest things I've ever made and oh my G-O-S-H...SO GOOOOOOD! Amazing. The recipe I saw used marscapone and toasted slivered almonds, for mine I just topped it with vanilla bean ice cream. Best thing ever. 

Cut peach in half and put in foil lined baking dish. It makes for super easy clean up!

Top with a little bit of butter.

Drizzle with honey.

Bake for around 20-25 minutes.

Mmmmmmm

Top with ice cream. Yum!!

Ingredients:

Peaches

Butter

Honey

Ice Cream

Directions:

Preheat oven to 350 degrees. Cut peach or peaches in half and discard the pits. Line baking dish with aluminum foil. Place peaches in dish. Top with a little bit of butter. Drizzle with honey. Bake in oven for 20-25 minutes. Remove from oven and top with vanilla bean ice cream. Enjoy!

These turned out so good that I made them like four nights in a row. Mr. T LOVED them. After I ran out of peaches I used nectarines. I have to say that while they were still very tasty, they were not as good as the peaches :)

I got the inspiration for this from paleoeatsandtreats.com

Cherry Cake With Cherry Cream Cheese Frosting

 

I hardly ever make cakes. I make the obligatory birthday cakes for everyone in the fam, but other than that, not so much. Not because I can't or don't like them, but if I'm making a dessert, I usually choose something else. I came across this recipe on Pinterest and decided it would be good do something different. So I tried it.

 

Ingredients: cake flour, baking powder, salt, butter, shortening, sugar, maraschino cherry juice, whole milk, almond extract, maraschino cherries and egg whites.

Cream butter, shortening and sugar until fluffy, about 5 minutes.

Fluffy :)

Measure out milk, almond extract and cherry juice into measuring cup.

Mix in flour mixture and cherry mixture alternating wet and dry ingredients. 

Cut up cherries.

Add to batter.

Whip egg whites until stiff.

Fold egg whites into batter.

Done :)

Grease and flour cake pans.

Pour batter evenly into cake pans and put in oven to bake.

Cream together butter and cream cheese with half of the powdered sugar. 

Add cherry juice.

Mix the remaining powder sugar.

Done.

Baked and cooled cakes.

Cut the rounded tops off of the cakes.

Cake surgery...frosting, STAT!

Frost bottom layer completely.

Put second cake on top.

Frost top layer.

Garnish with left over cherries.

Enjoy!

 

INGREDIENTS:

 

CAKE:

3 cups sifted cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup butter, room temperature

1/3 cup vegetable shortening

1 1/2 cups sugar

1/4 cup maraschino cherry juice

3/4 cup whole milk

1/4 teaspoon almond extract

16 maraschino cherries cut into eighths

5 egg whites, room temperature, stiffly beaten

 

DIRECTIONS:

Preheat oven to 350 degrees. Generously grease and flour two 9 inch round cake pans, set aside. Sift flour, baking powder and salt together in medium bowl, set aside. Cream butter, shortening and sugar in a large bowl until fluffy, about 5 minutes. Measure out milk, almond extract and cherry juice into a liquid measuring cup. Beginning and ending with dry ingredients, alternately add the wet and dry to the creamed mixture. Beat well after each addition. Fold in the cherries. Stiffly beat egg whites in a separate bowl. Fold in 1/3 of egg whites into batter to lighten it. Fold in the remaining egg whites until mixture is well combined. Divide batter evenly between pans and bake for 30-35 minutes. Cool cakes on wire baking racks for about 10 minutes. Remove cakes from pans and place on racks. Let cool until room temperature. In the meantime, make the frosting.

 

FROSTING:

8 oz cream cheese, room temperature

3/4 cup butter, room temperature

1/4 cup maraschino cherry juice

6 cups powdered sugar

 

DIRECTIONS:

Cream together cream cheese and butter with half of the powdered sugar. Add the cherry juice.. Mix in enough of the remaining powdered sugar to get taste and consistency desired.

 

Even out the tops of the cooled cakes my cutting off the rounded top with a serrated knife. Frost the bottom layer completely. Add the top layer and frost. Garnish with remaining cherries. Enjoy!

 

I got this recipe from laurassweetspot.com