Oven Crisp Chicken Wings – Great Taste

Oven Crisp Chicken Wings is one of those oven baked wings recipes that actually works!!! A very tasty way to make wings.

It doesn’t take long to mix the flour and spices and pop in the oven.

Even after being refrigerated, they still stay crispy! Great simple recipe.

You can dip them in your favorite sauce when baked or they are yummy as-is.

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Oven Crisp Chicken Wings
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Oven Crisp Chicken Wings
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

This Oven Crisp Chicken Wings recipe really works. Crispy, delicious chicken wings from your oven!

Course: Main Course
Cuisine: American
Keyword: Oven Crisp Chicken Wings
Servings: 4
Calories: 295 kcal
Ingredients
  • 1/3 cup flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 3 tablespoons butter
  • 10 chicken wings tips removed
Instructions
  1. Cut wings at joints.
  2. Preheat oven to 425 degrees.
  3. Be sure the wings are thawed and dry them well with paper towels.
  4. Combine the flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag. Shake to mix ingredients and add wings and coat well.
  5. Line a large baking sheet with foil and melt the butter on it. ( Makes for easy clean up.). Add the wings to the pan and turn to coat.
  6. Bake for 30 minutes.
  7. Turn the wings over and bake for 15 more minutes or until crispy and done.

Enjoy!

Up Next: 

Applebee’s Chicken Wings Copycat Recipe

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Recipe based on one by Marie
Photo by thecookierookie

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Broccoli Cheese Soup

I love this Broccoli Cheese Soup, and I like that it does not include Velveeta. Broccoli and cheese is a great soup and a deli classic but this homemade version is just as good.

Broccoli Cheese Soup

Steaming the broccoli first preserves the bright green of the broccoli and makes it look so much more appetizing than the gray-green color it fades to after extended cooking.

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Broccoli Cheese Soup
Ingredients
  • 1/4 cup onion chopped
  • 1/4 cup margarine or 1⁄4 cup butter
  • 1/4 cup flour
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon white pepper or to taste
  • 1 cup chicken broth
  • 2 1/2 cups milk
  • 2 cups chopped broccoli cooked crisp-tender
  • 1 -2 cup shredded cheddar cheese
  • 1/4 cup chopped celery
Instructions
  1. Saute the onion and celery in butter in saucepan over medium heat until tender.
  2. Add the flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
  3. Add the broth and milk (all at once), stirring constantly until the mixture comes to a boil and begins to thicken.
  4. Add the cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
  5. Remove from the heat and stir in the cheese until melted and smooth (place back on heat briefly if necessary).

Enjoy!

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Recipe based on one by Sue Lau
Photo by *Parsley*

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Jalapeno and Cheddar Cornbread

There are so many variations of cornbread, and this Jalapeno and Cheddar Cornbread is yet another wonderful one! It’s really flavorful with the chiles.

 

It’s great with ham & beans or chili or most anything.

I absolutely love the flavor of this cornbread. Spicy and totally irresistible. It’s got that grainy, crumbly texture and is extremely flavorful.

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Jalapeno and Cheddar Cornbread
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Jalapeno and Cheddar Cornbread
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This is an old favorite. Love this cornbread.

Course: Bread
Cuisine: American
Keyword: Jalapeno and Cheddar Cornbread
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons baking soda
  • 1 1/2 cups grated sharp cheddar cheese
  • 1 15 ounce can creamed corn
  • 1/2 cup canned sliced jalapeno drained
  • 1 cup buttermilk
  • 4 eggs lightly beaten
  • 3/4 cup unsalted butter melted
Instructions
  1. Preheat the oven to 375°F.
  2. Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
  3. In a large mixing bowl, combine the cornmeal, salt, sugar, and baking soda. Stir in the cheese, corn, jalapeños, buttermilk and eggs, just enough to blend. Stir in the melted butter.
  4. Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
  5. Remove from the oven and let cool in the pan 15 minutes then cool on wire rack.

 

Enjoy!

Up Next: 

Hamburger Ramen Skillet Supper

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Recipe based on one by Sue Lau
Photo by Starrynews

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Baked Frito Pie – Really Quick and EZ

This EZ Baked Frito Pie is great for times when you don’t want to cook, but still want a hot meal. It is very easy to make and the leftovers are great.

 

You can throw this dish together in very little time!

It is a meal in itself, though I sometimes enjoy it with a couple of warm flour tortillas.

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Baked Frito Pie
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EZ Baked Frito Pie
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This is a really quick to make casserole dish with a Southwestern flair.

Course: Main Course
Cuisine: American
Keyword: Baked Frito Pie
Servings: 6
Calories: 235 kcal
Ingredients
  • 2 cans hormel chili hot or mild, with or without beans
  • 1 small diced onion optional
  • sliced jalapeno optional
  • diced green chili optional
  • 1 bag Fritos corn chips
  • 3 cups shredded cheese
Instructions
  1. Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove.
  2. Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish. Pour about half of the heated chili evenly over the bottom layer of Fritos.
  3. Completely cover the chili layer with a thicker layer of Fritos.
  4. Sprinkle about half the shredded cheese atop the Fritos.
  5. Pour the remainder of the chili atop the Frito/cheese layer.
  6. Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese.
  7. Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted.
  8. Allow to cool for about 5 minutes before serving.

 

Enjoy!

Up Next:

Beefy Cabbage Soup — Quick & Easy

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Recipe based on one by Mark H.
Photo by lazyme

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Southern Fried Chicken Gizzards

These Southern Fried Chicken Gizzards are not tough! If you’ve tried fried chicken gizzards before and found them tough you really need to try this method!

 

The initial stewing makes these gizzards melt-in-your-mouth tender and yields a very flavorful chicken stock for other uses.

Once they’re stewed nice and tender they are fried up nice and crispy.

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Southern Fried Chicken Gizzards
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Southern Fried Chicken Gizzards
Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
 

I love chicken gizzards and with this technique, they are always tender and crispy

Course: Main Course
Cuisine: American
Keyword: Southern Fried Chicken Gizzards
Servings: 4
Calories: 375 kcal
Ingredients
  • 1 lb chicken gizzards
  • 3 garlic cloves
  • 1 small onion halved
  • 1 small carrot
  • 1 bay leaf
  • herbs of your choice such as thyme and majoram
  • 1 cup all-purpose flour
  • 2 teaspoons salt to taste
  • 1 teaspoon cayenne pepper to taste
  • 1 teaspoon Old Bay Seasoning or 1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
  • 1 egg beaten
Instructions
  1. In a pot, combine the gizzards with the garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender.
  2. Drain the gizzards and cool to room temperature. Reserve the broth for another use.
  3. Cut the gizzards into 1/2" chunks, working around any gristle or tendons.
  4. Combine the flour with the salt, cayenne and seasoning. Beat egg in a small bowl.
  5. In a large cast iron skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F.
  6. Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
  7. Place the coated gizzard pieces into the oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.

 

Enjoy!

Up Next:

Grilled Moroccan Chicken

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Recipe based on one by DrGaellon
Photo by mightyro_cooking4u

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Bavarian Pork Tenderloin Stew

This Bavarian Pork Tenderloin Stew is so quick, tasty and easy to do on the stove that even you won’t believe it. The German in me loves the flavors.

Pork tenderloins are one of my favorites and this recipe is exceptionally good. There are so many different layers to the flavors.

It’s my go-to every year for the last couple years when it gets cold. My family absolutely loves it!

It’s great the day you make but even better the next day as most stews are.

I like to serve it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!

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Pork Tenderloin Stew
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Bavarian Pork Tenderloin Stew
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

The part of my heritage that's German loves this stew. Well, so does the rest of me!!!

Course: Main Course
Cuisine: Eastern European
Keyword: Pork Tenderloin Stew
Servings: 4
Calories: 395 kcal
Ingredients
  • 2 1 lb pork tenderloin
  • 2 tablespoons butter
  • 1 large onion chopped
  • 1 garlic clove minced
  • 1 cup chicken broth
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme leaves crushed
  • 1/2 pound mushrooms sliced
  • 2 cups new potatoes peeled cubed
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 1/2 cups half-and-half
  • 2 tablespoons flour
  • 3/4 cup light sour cream
Instructions
  1. Cut the pork tenderloins into 1-inch cubes.
  2. Melt 2 tablespoons butter in a 5-quart Dutch oven. Stir in the pork, onions and garlic; cook until pork is browned.
  3. Stir in the broth, vinegar, sugar, seasonings and vegetables. Bring to a boil. Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
  4. In a medium bowl, slowly add light cream to flour; mixing until well blended. Stir into pork mixture.
  5. Heat until thickened, stirring constantly.
  6. Just before serving, stir in the sour cream. Heat until warm.

Enjoy!

Up Next: 

Marinated Pork Tenderloin – Easy and Delicious!

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Recipe based on one by LAURIE
Photo by yogiclarebear

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Bacon Potato Chowder

This Bacon Potato Chowder is an excellent! Hearty enough for a soup only meal main dish along with a salad. Excellent flavor, easy to make and very filling. It’s also very budget-friendly.

Bacon Potato Chowder

It’s hard for me to think of chowder without seafood coming to mind. Seafood chowder, clam chowder, lobster chowder, etc…

These are all dishes popular in the New England area and they are delicious! However you don’t have to have seafood to make a chowder.

This Bacon Potato Chowder is a basic chowder and it’s ingredients would be included in any respectable New England seafood chowder. Bacon and potatoes!

It’s exceedingly satisfying, and needs no seafood or shellfish to justify its existence. Plus it’s extremely budget friendly!

For best results, buy a good, very smokey bacon from a butcher shop.

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Bacon Potato Chowder Recipe
Ingredients
  • 6 slices bacon very smokey local bacon is better
  • 1 cup onion chopped
  • 1 garlic clove minced
  • 3 cups potatoes diced
  • 3 cups water
  • 3 chicken bouillon cubes
  • 3 tablespoons flour
  • 1 can evaporated 2% milk
Instructions
  1. Fry the bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
  2. In a large pot saute the onion and garlic with 2 tbsp bacon drippings. Add the potatoes, water, bouillon cubes to pot.
  3. Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
  4. Mix the flour with a small amount of evaporated milk, making a paste. Gradually stir in remaining milk. Add to the potato mixture.
  5. Cook over medium heat until the mixture comes to a boil and thickens. Stir often to ensure the soup doesn't burn on the bottom of the pot.

Enjoy!

You might need chowder bowls! These are a true bright white color which goes with everyday plates. Good big size for soup or chili. Great bowls if you are looking for something substantial.


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Recipe based on one by Kat
Photo by Marg

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Crock Pot Beef Bourguignon

Believe it or not I got the recipe for this Crock Pot Beef Bourguignon fancy French dish from a booklet that came with a new crock pot!

Crock Pot Beef Bourguignon

I’ve been making it for years and it’s one of those never fail to please recipes. Sooo easy!!!

I often buy and use beef that is already cubed to save a little time. I also by a jar of small onions and add that instead of the fresh.

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Crock Pot Beef Bourguignon
Ingredients
  • 6 slices bacon
  • 3 lbs beef round steak cut into cubes
  • 1 large onion peeled and sliced
  • 1 carrot peeled and sliced
  • 3 tablespoons flour
  • 1 10 ounce can beef broth
  • 1 tablespoon tomato paste
  • 2 garlic cloves minced
  • 1/2 - 1 teaspoon thyme
  • 1 whole bay leaf
  • 1/2 pound white pearl onion peeled
  • 1 lb fresh mushrooms sliced
  • 1/2 cup Burgundy wine
Instructions
  1. Cook the bacon in large skillet until crisp. Remove from pan and drain the fat.
  2. Add the beef cubes to the same pan and brown well. Place the browned beef cubes in the crock pot.
  3. Add the onion slices and carrot slices to skillet. Add the tomato paste, thyme and minced garlic. Season to taste with salt and pepper; stir in the flour.
  4. Add the broth and mix well. Add this mixture to the crock pot over the beef.
  5. Add the bay leaf and pearl onions. Crumble the cooked bacon and add to crock pot.
  6. Cover and cook on LOW for 8-10 hours.
  7. Saute mushrooms and add to crock pot with the wine about 1 hour before serving.

Enjoy!

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Up Next:

French Dip-Crock Pot Recipe

This is VERY good. I always consider this a treat when getting it at restaurants, and now I can make it at home! The au jus is excellent.

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Recipe based on one by Lvs2Cook
Photo by Calee

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Crock Pot Garlic Brown Sugar Chicken

Crock Pot Garlic Brown Sugar Chicken is really good and different from anything I usually make. It’s very easy to make too.

Crock Pot Garlic Brown Sugar Chicken

The house smells wonderful while this is cooking!

I’d never thought to put ingredients for chicken together in this manner before now.

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Crock Pot Garlic Brown Sugar Chicken
Ingredients
  • 1 large chicken cut into serving pieces
  • 1 cup packed brown sugar
  • 2/3 cup vinegar
  • 1/4 cup Sprite or 7-Up soda
  • 2 -3 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper regular black or cayenne
Instructions
  1. Place the chicken in the crock pot. Mix all the remaining ingredients and pour over the chicken.
  2. Cook on low for 6-8 hours.
  3. Serve over rice or noodles.
  4. You can thicken the juices after cooking with a little cornstarch.

Enjoy!

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Recipe based on one by Mirj
Photo by Delicious as it Looks

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Albondigas Mexican Meatball Soup

If you lived in Arizona you could get this Albondigas Mexican Meatball Soup at every restaurant around the corner. But this homemade version is at least as good if not better!

 

It’s definitely one of my favorite soups. The flavor is amazing!

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Albondigas Mexican Meatball Soup
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Albondigas Mexican Meatball Soup
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This homemade Mexican Meatball soup is the best I've ever had.

Course: Soup
Cuisine: Mexican
Keyword: Albondigas Mexican Meatball Soup
Servings: 6
Calories: 325 kcal
Ingredients
Meatballs
  • 1/2 pound lean ground beef
  • 1/2 pound chorizo sausage casing removed (not the fully cooked kind)
  • 1 egg beaten
  • 2 garlic cloves minced
  • 1/2 carrot minced
  • 1/2 cup cooked rice
  • 1/2 cup cilantro leaf chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon ground cumin
Albondigas Soup
  • 6 cups chicken broth I usually use nonfat and low sodium
  • 1/2 cup onion chopped
  • 3 stalks celery cut in chunks
  • 1 16 ounce can diced tomatoes (with nothing added)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 cup cilantro
  • 1 large zucchini sliced
  • salt
  • pepper
Instructions
Make the meatballs first:
  1. Combine everything and mix thoroughly. Form the meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.
For the Soup
  1. Combine the chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes.
  2. Drop the meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 10 minutes.
  3. Add the zucchini and cook 10 minutes. Season with salt and pepper, to taste.
Recipe Notes

You could top the soup with cooked rice, or just have it by itself.

 

Enjoy!

Up Next:

Easy Mexican Pork Pozole Recipe

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Recipe based on one by RuizA
Photo by Sandi (From CA)

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