#Cooking #Recipes #Recipe #Fries
4/22/26
Pizza Burgers
1. Classic Pizza Burger
Ingredients:
1 burger bun
1 beef patty
2 tbsp pizza sauce
1/2 cup shredded mozzarella cheese
4–5 pepperoni slices
1 tsp dried oregano
Salt & black pepper
Instructions:
Cook beef patty until browned. Toast bun lightly. Spread pizza sauce on both buns. Place patty on bottom bun, top with mozzarella and pepperoni. Cover and heat until cheese melts. Sprinkle oregano, season, and serve.
2. Cheese Lovers Pizza Burger
Ingredients:
1 burger bun
1 beef or chicken patty
2 tbsp pizza sauce
1/2 cup mozzarella cheese
1/4 cup cheddar cheese
1/4 cup parmesan cheese
1 tsp dried oregano
Salt & pepper
Instructions:
Cook patty fully. Toast bun. Spread pizza sauce on bun. Place patty on bun and top with mozzarella, cheddar, and parmesan. Cover pan until cheese melts. Sprinkle oregano and serve hot.
3. Hawaiian Pizza Burger
Ingredients:
1 burger bun
1 chicken or turkey patty
2 tbsp pizza sauce
1/2 cup mozzarella cheese
2 tbsp cooked ham (diced)
2 tbsp pineapple (diced)
1 tsp dried oregano
Salt & pepper
Instructions:
Cook patty until done. Toast bun. Spread pizza sauce on bun. Add patty, mozzarella, ham, and pineapple. Cover pan until cheese melts. Add oregano and serve warm.
4. Veggie Pizza Burger
Ingredients:
1 burger bun
1 veggie patty
2 tbsp pizza sauce
1/2 cup mozzarella cheese
1/4 cup bell peppers (sliced)
1/4 cup red onion (sliced)
2–3 black olives (sliced)
1 tsp dried oregano
Salt & pepper
Instructions:
Cook veggie patty. Toast bun. Spread pizza sauce on bun. Add patty, mozzarella, bell peppers, onion, and olives. Heat covered until cheese melts. Sprinkle oregano and serve.
5. BBQ Chicken Pizza Burger
Ingredients:
1 burger bun
1 grilled chicken patty
2 tbsp BBQ sauce
1/2 cup mozzarella cheese
1/4 cup red onion (sliced)
1/4 cup bell peppers (sliced)
1 tsp dried oregano
Salt & pepper
Instructions:
Cook chicken patty. Toast bun. Spread BBQ sauce on bun. Add chicken patty, mozzarella, onion, and peppers. Cover pan until cheese melts. Sprinkle oregano and serve hot.
6. Spicy Jalapeño Pizza Burger
Ingredients:
1 burger bun
1 beef patty
2 tbsp pizza sauce
1/2 cup mozzarella cheese
2–3 jalapeños (sliced)
1/4 tsp chili flakes
1 tsp dried oregano
Salt & pepper
Instructions:
Cook beef patty. Toast bun. Spread pizza sauce on bun. Add patty, mozzarella, jalapeños, and chili flakes. Cover pan until cheese melts. Sprinkle oregano and serve immediately.
#Food #Cooking #Recipes #Recipe #Burgers
Breakfast Choice
A,B,C,D ... I'll be at the KIDS Table ALL WEEK!!!A is my 1st choice, D is my 2nd choice.
#Food #Breakfast
The Searing Truth: Why, How, and What to Sear for Maximum Flavor
The Searing Truth: Why, How, and What to Sear for Maximum Flavor
For many home cooks, the phrase “sear the meat” evokes a certain anxiety. The sputtering oil, the aggressive hiss, and the fear of turning a beautiful steak into a charred hockey puck can be intimidating. Yet, searing is not merely a culinary suggestion; it is a chemical imperative. It is the gateway to depth, complexity, and texture that separates a good dish from an unforgettable one. Understanding the purpose of searing, mastering the technique, and selecting the right cuts will transform your approach to cooking meat.
The Purpose: More Than Just “Locking In” Juices
Let’s begin by dispelling a persistent myth. For decades, novice cooks were taught that searing “seals in the juices.” This is false. In fact, scientific testing most famously by food scientist Harold McGee has shown that seared meat loses slightly more moisture than unseared meat cooked identically. So if it doesn’t trap juices, why sear at all?
The answer lies in two powerful chemical reactions: the Maillard reaction and caramelization.
The Maillard reaction occurs when amino acids (from proteins) and reducing sugars react at high temperatures, typically above 285°F (140°C). This produces hundreds of new aromatic compounds nutty, savory, roasted, and slightly bitter molecules that create the crust we crave. Caramelization, a separate process involving only sugars, begins around 320°F (160°C) and contributes sweet, toasty notes.
Beyond flavor, searing creates texture. The contrast between a crisp, brown crust and a tender, juicy interior is one of the most satisfying sensations in eating. Additionally, searing kickstarts the fond the browned bits stuck to the bottom of the pan. These are not a mistake; they are liquid gold, waiting to be deglazed with wine, stock, or water to form the base of a pan sauce, stew, or gravy.
In summary, the purpose of searing is to: build deep, savory flavor via the Maillard reaction; add textural contrast; and create a foundation for sauces.
How to Sear Meat: A Step-by-Step Technique
Searing is simple in concept but demanding in execution. Follow these steps for a perfect crust.
1. Start with Dry Meat
Moisture is the enemy of browning. As water turns to steam at 212°F (100°C), it cannot rise above that temperature until it evaporates. That means a wet steak will steam not sear until the surface is bone-dry. Pat your meat thoroughly with paper towels. For even better results, leave the meat uncovered on a rack in the refrigerator for 1–12 hours before cooking.
2. Bring to Room Temperature (Optional but Helpful)
Letting the meat sit out for 20–30 minutes helps it cook more evenly, though for thin cuts this is less critical.
3. Choose the Right Fat
Use an oil with a high smoke point. Canola, grapeseed, avocado, or refined vegetable oils are ideal. Butter burns too quickly unless clarified (ghee). The fat should just coat the bottom of the pan about 1–2 tablespoons.
4. Preheat the Pan Aggressively
This is non-negotiable. A cold pan will not sear; it will steam. Use a heavy-bottomed pan (cast iron or stainless steel; avoid non-stick, which cannot handle extreme heat). Heat the pan over medium-high to high heat until a drop of water dances and evaporates instantly, or until the oil shimmers and just begins to smoke. Temperature settings: For most stovetops, this means a 7 or 8 out of 10. An infrared thermometer should read 375–450°F (190–230°C) for searing. For ultra-thick steaks, you might start even hotter 450–500°F (230–260°C).
5. Season Generously Just Before Cooking
Salt draws out moisture, so season immediately before the meat hits the pan. Use kosher salt and fresh cracked pepper.
6. Place Meat Away from You and Don’t Crowd
Lay the meat into the pan away from your body to avoid oil splatter. Leave at least ½ inch between pieces. Crowding lowers the pan’s temperature instantly, causing steaming. Sear in batches if necessary.
7. Leave It Alone
Resist the urge to poke, flip, or slide the meat. Let it develop a crust. For a 1-inch steak, sear for 60–90 seconds per side. For larger roasts, you may need 2–3 minutes per side. The meat will release naturally from the pan when the crust has formed. If it sticks, it’s not ready.
8. Sear the Edges (For Thicker Cuts)
Use tongs to hold the meat on its fatty side (e.g., the strip of fat on a NY strip) for 30 seconds to render the fat and crisp it.
9. Lower the Heat After Searing (For Finishing)
Once you have a beautiful crust, reduce the heat to medium or transfer the pan to a lower temperature zone to cook the interior without burning the outside. For thin cuts (less than ¾ inch), the searing alone may be sufficient.
Temperature Settings in Detail
Temperature control is the soul of searing. Here is a practical guide:
Low heat (250–300°F / 120–150°C):
No searing occurs here. This is for gentle simmering or keeping food warm.
Medium heat (300–350°F / 150–175°C):
Light browning over long periods. Suitable for sweating vegetables or cooking bacon slowly, but not for primary searing.
Medium-high heat (350–400°F / 175–205°C):
The ideal searing zone for most home cooks. You get a deep golden-brown crust without excessive smoke or burning. This works well for pork chops, chicken thighs, and thin steaks.
High heat (400–475°F / 205–245°C):
For serious crust on thick steaks (ribeye, strip) and tuna steaks. Requires a high-smoke-point oil and good ventilation. At this range, searing takes 45–60 seconds per side.
Extreme heat (475°F+ / 245°C+):
Typically achieved with cast iron on a powerful burner or a commercial broiler. Used for “Pittsburgh rare” (charred outside, raw inside) or for quick wok hei in stir-frying. Not recommended for beginners.
Always finish thick cuts (over 1.5 inches) in a 350°F (175°C) oven after searing, or reduce the stovetop heat to medium-low to cook through gently.
Best Meats for Searing
While almost any meat benefits from browning, certain cuts shine when seared.
1. Beef Steaks (Ribeye, New York Strip, Sirloin, Tenderloin)
These are the classics. Ribeye and strip have marbling that bastes the meat from within during searing. Tenderloin (filet mignon) is lean but develops a magnificent crust; just be careful not to overcook the interior. Thickness should be at least 1 inch; 1.5 inches is ideal.
2. Beef Roasts (Chuck Roast, Brisket, Top Round)
Tough, collagen-rich cuts require long, slow cooking after searing. The initial sear creates fond and flavor for the braising liquid, while the crust adds complexity to shredded beef dishes like pot roast or barbacoa.
3. Pork Chops and Pork Tenderloin
Modern pork is lean, so sear over medium-high heat (not extreme) to avoid drying out. Bone-in chops are more forgiving. For tenderloin, sear all over, then finish in a 400°F oven for 8–10 minutes.
4. Chicken (Thighs and Legs, not Breast)
Chicken thighs have enough fat to withstand high heat. Skin-on, bone-in thighs seared skin-side down until golden and crispy are sublime. Chicken breast dries out too quickly sear briefly and finish gently.
5. Lamb Chops (Loin or Rib Chops)
Lamb’s distinct flavor intensifies with browning. Sear over high heat for 90 seconds per side for medium-rare.
6. Duck Breast
Duck requires a reverse approach: start skin-side down in a cold pan, then slowly render fat over medium heat. Once the skin is crisp, sear the flesh side briefly on high heat.
What Not to Sear?
Very thin cuts (minute steak, stir-fry strips) cook so fast that searing merges with cooking. Delicate fish like sole or flounder will fall apart; stick to skin-on salmon or tuna steaks for searing.
A Note on Reverse Searing
For thick steaks (1.5 inches or more), consider the reverse sear: cook the steak in a low oven (225°F / 107°C) until the interior is 10–15°F below your target temperature, then sear in a ripping-hot pan for 45–60 seconds per side. This yields an edge-to-edge pink interior with a perfect crust, no gray band.
Conclusion
Searing is not a mystical ritual but a straightforward application of heat and chemistry. By understanding that its true purpose is flavor and texture not moisture retention you can sear with confidence. Dry your meat, heat your pan to 375–450°F, use a high-smoke-point oil, and resist the urge to fiddle. Whether you’re searing a ribeye, a pork chop, or a chuck roast destined for hours of braising, that brown crust is your promise of a more delicious meal. Master the sear, and you master the foundation of great cooking.
#Recipes #Recipe #Meat #Sear #SearMeat #Cooking
The Boiled Egg: A Balanced Look at Benefits, Drawbacks, and Best Practices
The Boiled Egg: A Balanced Look at Benefits, Drawbacks, and Best Practices
For decades, the humble egg has swung back and forth on the pendulum of nutritional science once hailed as a perfect protein, later vilified for its cholesterol content, and now largely rehabilitated. Among the many ways to prepare them, boiling stands out as one of the simplest and most portable. But what does current evidence actually say about the benefits and detriments of eating boiled eggs? Do they cause digestive distress, and is there an objectively “best” way to eat them? This article examines the nutritional profile, health impacts, and practical considerations without commercial or ideological bias.
Nutritional Profile of a Boiled Egg
A large hard-boiled egg (approximately 50 grams) contains roughly 78 calories, 6.3 grams of protein, 5.3 grams of fat (of which 1.6 grams are saturated), and 0.6 grams of carbohydrates. It is also a rich source of choline (about 147 mg), vitamin B12, vitamin D, selenium, and lutein/zeaxanthin antioxidants important for eye health. Boiling introduces no additional fats or oils, making it one of the leaner preparation methods aside from poaching.
The Health Benefits of Boiled Eggs
High-Quality Protein for Satiety and Muscle Maintenance
Boiled eggs provide a complete protein, meaning they contain all nine essential amino acids in proportions the human body can readily use. The protein digestibility-corrected amino acid score (PDCAAS) for eggs is 1.0, the highest possible. This makes boiled eggs particularly beneficial for muscle protein synthesis, appetite regulation, and metabolic health. Because boiling coagulates egg proteins without denaturing them excessively, the body absorbs roughly 91% of the protein slightly higher than fried eggs, where oil can slightly slow digestion.
Support for Brain and Nervous System
One large boiled egg supplies about 27% of the daily adequate intake of choline for adult men and 35% for women. Choline is a precursor to acetylcholine, a neurotransmitter involved in memory and muscle control. Insufficient choline has been linked to cognitive decline and non-alcoholic fatty liver disease. For pregnant individuals, choline is critical for fetal brain development, yet surveys show most adults consume less than the recommended amount.
Eye Health Protection
The yolk contains lutein and zeaxanthin, carotenoids that accumulate in the retina and filter high-energy blue light. Boiling does not destroy these compounds; in fact, some research suggests that the heat from cooking can make lutein more bioavailable compared to raw eggs. Regular consumption of lutein-rich foods is associated with a lower risk of age-related macular degeneration and cataracts.
Minimal Calorie Density for Weight Management
Because boiled eggs are high in protein and fat relative to their calorie count, they rank high on the satiety index. A study published in the Journal of the American College of Nutrition found that participants who ate eggs for breakfast (compared to a bagel breakfast with equal calories) consumed fewer calories over the next 24 hours. The boiling method avoids the calorie inflation of frying or scrambling with butter or oil, making boiled eggs a practical choice for those monitoring energy intake.
Health Concerns and Potential Detriments
Cholesterol: Revisiting the Fear
A single large boiled egg contains approximately 186 mg of dietary cholesterol, all in the yolk. For decades, health organizations recommended limiting egg consumption due to concerns that dietary cholesterol raises blood cholesterol. However, large-scale meta-analyses published in journals like BMJ (2013) and Circulation (2019) have found no significant association between moderate egg consumption (up to one egg per day) and the risk of coronary heart disease or stroke in healthy individuals. The body compensates by reducing its own cholesterol synthesis when dietary intake increases. That said, a minority of people termed “hyper-responders” do experience significant increases in LDL cholesterol from dietary cholesterol. Additionally, individuals with diabetes or existing heart disease may show more variation; some studies suggest a modestly increased risk at high intakes, though evidence is not unanimous.
Risk of Foodborne Illness
When boiled properly, eggs are safer than raw or runny preparations. However, undercooking (leaving the yolk completely liquid) can still carry a risk of Salmonella enteritidis. The USDA recommends cooking eggs until both yolk and white are firm, which typically occurs after boiling for 9–12 minutes depending on size. For those who prefer softer yolks, pasteurized eggs reduce but do not eliminate risk. Proper storage is also crucial: boiled eggs left at room temperature for more than two hours should be discarded.
Nutrient Loss from Overcooking
While boiling preserves most nutrients, extreme overcooking (e.g., boiling for 20+ minutes) can degrade heat-sensitive vitamins like B12 and folate. A green-gray ring around the yolk is not harmful but indicates a chemical reaction where iron from the yolk reacts with hydrogen sulfide from the white, forming ferrous sulfide. This does not significantly reduce protein quality but does signal that some B vitamins may have been diminished.
Allergies and Sensitivities
Egg allergy is the second most common food allergy in children (after cow’s milk). Symptoms range from hives to anaphylaxis. Boiling does not eliminate allergenic proteins (primarily ovalbumin and ovomucoid), though some individuals tolerate baked or extensively heated eggs better than raw or lightly cooked. For those without allergy, no sensitivity is directly caused by boiling versus other methods.
The Gas Question: Do Boiled Eggs Really Cause Flatulence?
Yes, for some people, boiled eggs can contribute to intestinal gas, but the mechanism is often misunderstood. Eggs themselves contain very little fermentable carbohydrate the primary fuel for gas-producing gut bacteria. However, two factors explain the association:
1. Sulfur content.
Egg whites are rich in methionine and cysteine, sulfur-containing amino acids. When gut bacteria break down undigested protein, they can produce hydrogen sulfide, the gas responsible for the characteristic “rotten egg” smell. Boiling denatures protein, making it slightly less digestible than raw egg white (though still highly digestible overall). For individuals with borderline digestive function, this can lead to more protein reaching the large intestine.
2. Combination with other foods.
Eggs are rarely eaten in isolation. A classic boiled egg breakfast with beans, broccoli, or whole-grain toast provides ample fermentable carbohydrates (FODMAPs) that cause gas. The egg itself is rarely the sole culprit.
Research directly quantifying egg-related flatulence is scarce, but clinical experience suggests that most people do not experience significant gas from one or two boiled eggs unless they have an underlying condition like irritable bowel syndrome (IBS) or small intestinal bacterial overgrowth (SIBO). Cooking eggs thoroughly (hard-boiled vs. soft-boiled) may slightly reduce digestibility, paradoxically increasing gas in susceptible individuals. Conversely, pairing eggs with digestive aids like ginger or cooking them until completely firm may help.
What Is the Best Way to Eat Eggs?
There is no single “best” method for everyone, but based on nutritional retention, safety, and metabolic effects, evidence points toward moderate-heat, short-duration cooking with intact yolks.
Nutritional retention ranking:
Poached and soft-boiled (minimal heat, no added fat) preserve the most heat-sensitive vitamins, followed by hard-boiled, then scrambled, then fried. Frying at high temperatures can oxidize the cholesterol in the yolk, producing compounds linked to inflammation. Boiling, particularly at a gentle simmer rather than a rolling boil, minimizes oxidation.
Satiety and glycemic control:
Boiled or poached eggs, eaten whole, slow gastric emptying more effectively than blended eggs (e.g., omelets or scrambled), because intact protein matrices take longer to digest. A 2015 study in the *American Journal of Clinical Nutrition* found that whole eggs produced lower postprandial glucose and insulin responses than egg whites alone, likely due to the fat in yolks moderating absorption.
Practical best practice:
For most people, the optimal method is soft-boiled (cooked 5–6 minutes) or hard-boiled (9–12 minutes), with no added salt during boiling (salt can make whites rubbery). Peel and eat immediately, or refrigerate within two hours. If gas is a concern, hard-boiling (fully set yolk) may actually be preferable because the more denatured proteins are easier for some to digest; if symptoms persist, try eliminating the white (which contains most of the sulfur) or reducing portion size.
For individuals with high cholesterol sensitivity (familial hypercholesterolemia or known hyper-response), limiting yolks to 3–4 per week while eating whites freely is a reasonable approach. For the general population, up to one whole boiled egg per day is considered safe by the American Heart Association within a heart-healthy dietary pattern.
Conclusion
Boiled eggs offer a nutrient-dense, affordable source of complete protein, choline, and eye-protective antioxidants with minimal calories. The long-standing cholesterol concern has been largely overturned for most individuals, though specific populations should exercise caution. Flatulence is possible but not universal, usually mild, and often misattributed to companion foods. The best preparation method gentle boiling until the yolk is just set balances safety, digestibility, and nutrient retention. As with any food, context matters: a boiled egg in a diet rich in fiber, vegetables, and unsaturated fats is a health asset; a dozen boiled eggs daily alongside processed meats and refined grains is not. Moderation and cooking method are the true determinants of whether this ancient food serves or harms you.
#Eggs #Food #Recipes #Recipe #Cooking #Nutrition #boiledeggs
4/21/26
Fried Chicken and Desert Storm
Fried Chicken and Desert Storm:
So, when Desert Shield became Desert Storm my unit was about 40 minutes north of Kobar, Saudi Arabia. When it became Desert Storm on January 16th, 1991, we moved North and set up shop 30 miles south of Iraq. We were just off a rwo lane highway.
One day 3 Saudi guys pulled up across the highway in a Toyota P/U truck loaded with lumber. The unloaded the lumber. Two guys started banging away. One guy left. The other two guys kept banging away. I'm was like 'What are they doing'? I mean, they could have been building a 'Base'.
48 hours later I found out what they were doing. I was inside that 'building' standing in line ordering FRIED CHICKEN!!! That was some great fried chicken. The Saudis figured out US TROOPS LIKE FRIED CHICKEN!!!
Too bad they didn't have STEAK AND LOBSTER!!! Still, Fried Chicken is better than T-Rations or MREs ... However, when you are OUT THERE something is better than nothing.
#Chicken #DesertStorm #DesertShield #SaudiArabia #MiddleEast #Recipes #Recipe
4/17/26
13 Air Fryer Recipes That Taste Like You Spent Hours in the Kitchen
13 Air Fryer Recipes That Taste Like You Spent Hours in the Kitchen
#Recipes #Cooking #Food
Southern Biscuits & Gravy
"This was the only breakfast that could keep farm workers going from sunrise to sunset without stopping for lunch."
Southern Biscuits & Gravy
Gravy:
Cook 1 lb breakfast sausage in a skillet, breaking it up. Remove sausage. Whisk ¼ cup flour into drippings and cook 1 minute. Slowly whisk in 2 cups whole milk with salt and pepper. Simmer until thickened. Add sausage back.
Biscuits:
Cut ⅓ cup cold butter into 2 cups flour, 1 tbsp baking powder, and 1 tsp salt. Add ¾ cup cold buttermilk and mix. Cut into rounds. Bake at 425°F for 12-15 minutes. Serve with gravy.
One plate fills you up for hours.
#Food #Recipe #Recipes
4/16/26
Wing Sauce Recipes
Wing Sauce Recipes
(1) Buffalo Wings Sauce (Classic & Spicy)
Ingredients
* Butter (as required)
* Salt (to taste)
* Hot sauce
* 1 tablespoon apple vinegar
* 1 tablespoon soy sauce (optional)
* ½ teaspoon cayenne pepper
* ⅛ teaspoon garlic powder
Instructions
1. First, place a saucepan on the stove without turning on the heat. Combine butter, salt, hot sauce, apple vinegar, and soy sauce in a mixing bowl. Sprinkle in the cayenne pepper and garlic powder.
2. Now turn the heat to low and start stirring continuously. Let the butter melt slowly and mix well with the other ingredients. Keep stirring until the sauce becomes smooth and fully combined.
3. Remove from heat once everything is well blended.
(2) Garlic Parmesan Sauce (Creamy & Savory)
Ingredients
* 1 cup mayonnaise
* 3 cups grated Parmesan cheese
* 1 tablespoon white vinegar
* Corn syrup (to taste)
* 1 tablespoon lemon juice
* ½ shallot, finely minced
* ½ red Fresno chili, finely minced
* ½ teaspoon oregano
* ½ teaspoon thyme
* ½ teaspoon basil
* ½ teaspoon black pepper
* ½ teaspoon crushed garlic
* ½ teaspoon red pepper flakes
* Salt, to taste
Instructions
1. In a mixing bowl, add the mayonnaise, grated Parmesan cheese, white vinegar, corn syrup, and lemon juice. Mix well until everything is smooth and fully combined.
2. Next, add the finely minced shallot and red Fresno chili. Sprinkle in the oregano, thyme, basil, black pepper, crushed garlic, and red pepper flakes. Season with salt according to taste.
3. Mix thoroughly until the sauce becomes creamy and evenly blended. The sauce is now ready to use.
(3) Thai Curry Wing Sauce (Rich & Aromatic)
Ingredients
* ½ cup coconut milk
* ½ cup buttermilk
* 3 tablespoons Thai red chili paste
* Thai red curry paste (to taste)
* 1 teaspoon minced garlic
* 1 teaspoon minced ginger
* 1 teaspoon soy sauce
* 1 tablespoon brown sugar
* White vinegar (to taste)
* Fresh cilantro, minced
* ½ teaspoon salt
* ½ teaspoon chili powder
* ½ teaspoon black pepper
* ½ cup mayonnaise
Instructions
1. In a saucepan, add the coconut milk and buttermilk. Place it over medium heat and bring the mixture to a gentle simmer.
2. Add the Thai red chili paste and Thai red curry paste, then whisk until fully emulsified with the milk mixture. Stir for about one minute, then add the minced garlic, minced ginger, soy sauce, brown sugar, white vinegar, and cilantro. Mix well.
3. Now add the salt, chili powder, and black pepper. Finally, stir in the mayonnaise and continue mixing until the sauce becomes smooth, creamy, and fully combined.
4. Remove from heat. The sauce is now ready to toss with wings.
(4) BBQ Sauce (Smoky & Tangy)
Ingredients
* 4 tablespoons tomato paste
* 1 tablespoon wholegrain mustard
* 2 tablespoons maple syrup
* 3 tablespoons Worcestershire sauce
* 1 tablespoon paprika
* Salt, to taste
Instructions
1. Take a mixing bowl and add the tomato paste, wholegrain mustard, maple syrup, and Worcestershire sauce. Sprinkle in the paprika and season with salt.
2. Mix everything thoroughly until the sauce is smooth, well combined, and packed with flavor. Check the flavor and adjust the sweetness or seasoning as required.
3. This sauce can be used immediately or lightly warmed before tossing with wings.
(5) Sweet Chili Glazed Chicken Wings
Ingredients
* 2 pounds chicken wings
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1/2 cup sweet chili sauce
* 2 tablespoons soy sauce
* 2 tablespoons honey
* 1 tablespoon rice vinegar
* 1 teaspoon minced garlic
* 1 teaspoon cornstarch
* 2 tablespoons water
* Optional chopped green onions
Instructions
1. Preheat the Oven
Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Season the Wings
Place chicken wings in a bowl. Add olive oil, salt, pepper and garlic powder. Toss well.
3. Arrange Wings
Spread wings on baking sheet in a single layer. Leave space so they cook evenly.
4. Bake the Wings
Bake wings for 40 minutes. Flip halfway so both sides turn crispy and golden.
5. Make the Glaze
Add sweet chili sauce, soy sauce, honey, vinegar and garlic into a saucepan. Whisk gently.
Thicken the Sauce
Mix cornstarch with water. Add to saucepan. Cook until sauce thickens slightly.
7. Glaze the Wings
Remove wings from oven. Brush glaze generously over each wing using tongs or brush.
8. Final Bake
Return wings to oven for 5 minutes. This sets the glaze and adds shine.
(6) Cowboy Butter Sauce
Ingredients
* ½ cup unsalted butter, melted
* 2 tablespoons fresh lemon juice
* 4 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 1 tablespoon prepared horseradish
* 1 small shallot, finely minced
* 1 teaspoon smoked paprika
* 1 teaspoon red pepper flakes (optional)
* 2 tablespoons fresh parsley, chopped
* 1 tablespoon fresh chives, chopped
* Salt and black pepper, to taste
Instructions
1. Prep the Chicken Wings
* Cut off wing tips (save for stock).
* Separate drumettes and flats at the joint.
* Pat wings completely dry with paper towels.
* Let sit at room temperature for 20-30 minutes while preparing the sauce.
2. Make the Cowboy Butter
* Melt butter in a saucepan over low heat.
* Whisk in lemon juice, garlic, Dijon, horseradish, shallot, smoked paprika, and red pepper flakes.
* Stir in parsley and chives.
* Season with salt and black pepper.
* Keep warm over very low heat.
3. Fry the Wings
* Fill a heavy pot or Dutch oven halfway with vegetable oil.
* Heat oil to 350°F using a thermometer.
* Fry wings in batches (6-8 pieces at a time).
* Smaller pieces: about 6 minutes
* Larger drumettes: about 8 minutes
* Internal temperature should reach 165°F.
* Remove with tongs or spider skimmer.
* Drain on a wire rack (not paper towels).
4. Toss in Cowboy Butter
* Place fried wings in a large mixing bowl.
* Ladle warm cowboy butter over the wings.
* Toss gently to coat evenly.
* Serve immediately with extra sauce on the side.
4/6/26
4/2/26
HONEY BUTTER GARLIC CHICKEN TENDERS
HONEY BUTTER GARLIC CHICKEN TENDERS
Ingredients:
1 lb chicken tenders
¼ cup honey
2 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 cup breadcrumbs (panko or regular)
Cooking spray
Directions:
. Make the Honey Garlic Mixture:
In a bowl, whisk together honey, melted butter, minced garlic, paprika, salt, and pepper. Set aside half of the mixture for drizzling after cooking.
. Coat the Chicken:
Dip each chicken tender in the honey garlic mixture, then roll in breadcrumbs to fully coat.
. Preheat the Air Fryer:
Set your air fryer to 400°F (200°C).
. Arrange and Cook:
Spray the air fryer basket with cooking spray. Place tenders in a single layer (work in batches if needed).
Air fry for 10–12 minutes, flipping halfway through, until golden and fully cooked.
. Finish and Serve:
Drizzle the reserved honey garlic sauce over the tenders just before
serving for extra flavor.
Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Calories: ~320 kcal per serving
Servings: 4
#Recipes #Recipe #Food #Cooking
3/29/26
3/20/26
Big Mac salad for dinner? Yes!Big Mac Salad!
Big Mac salad for dinner? YesBig Mac Salad!
Ingredients
For the salad:
* 1 pound lean ground beef
* 1 teaspoon salt
* ½ teaspoon cracked pepper
* ½ teaspoon onion powder
* ½ teaspoon garlic powder
* 6 cups chopped romaine or iceberg lettuce
* 1 cup shredded cheddar
* 1/2 cup sliced dill pickles
* ¼ cup diced yellow onions
* Sesame seeds, for garnish
For the Big Mac sauce:
* 1/2 cup mayonnaise
* 2 tablespoons sugar free ketchup
* 2 tablespoons dill relish or chopped up dill pickles
* 2 teaspoons mustard
* 2 teaspoons distilled white vinegar
* ½ teaspoon onion powder
* ½ teaspoon paprika
Instructions
* Add the beef to a large skillet over medium heat and break the meat up as it cooks. When the beef has cooked through, drain the fat.
* Season the beef with the salt, pepper, onion powder, and garlic powder.
* Divide the lettuce evenly between 4 salad bowls, about 1 1/2 cups each.
* Top the lettuce with the the cheddar, onions, pickles, and beef.
* To make the big mac sauce, whisk together all of the ingredients until well combined.
* Drizzle about 3 tablespoons of the big mac sauce over each salad and toss well.
* Sprinkle with sesame seeds and additional pickles just before serving, if desired.
I used iceberg lettuce and forgot the sesame seeds. Also used natural hunts ketchup because I didn’t have any sugar free ketchup. One other mod was that i sautéed the onions instead of having them raw
#Recipes #Recipe #BigMacsalad #dinner #BigMac #salad
3/18/26
Would You Pay $74 For A Pizza? And No, The Box Isn’t Included.
Would You Pay $74 For A Pizza? And No, The Box Isn’t Included.
Something Besides Turkey: Steak Fingers with Gravy
Something Besides Turkey: Steak Fingers with Gravy
Steak fingers are a delicious comfort food often found in diners or served at family gatherings. They’re essentially strips of steak that are breaded, seasoned, and deep-fried, similar to chicken fingers but with beef. Here's how you can make them at home:
Ingredients
- 1 pound of round steak or sirloin, cut into strips
- 1 cup of all-purpose flour
- 1 cup of buttermilk (or regular milk if preferred)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- Cooking oil (vegetable or canola oil for frying)
Instructions
1. Prepare the Steak: Cut the steak into finger-sized strips, roughly 1 inch wide and about 3–4 inches long.
2. Season: In a bowl, season the flour with garlic powder, onion powder, paprika, salt, and pepper.
3. Dip the Steak: In another bowl, whisk the buttermilk and eggs together. Dip each steak strip into the buttermilk mixture, then dredge in the seasoned flour, coating well. For extra crispy steak fingers, repeat this step to double coat.
4. Fry: Heat oil in a large skillet over medium-high heat. Once hot (about 350°F), fry the steak fingers in batches to avoid overcrowding. Cook each side for 2–3 minutes or until golden brown.
5. Drain and Serve: Place the cooked steak fingers on a plate lined with paper towels to drain excess oil.
6. Serve: Serve hot with country gravy, ketchup, or your favorite dipping sauce.
Quick Gravy Recipe (Optional)
- 1/4 cup pan drippings (or butter if you prefer)
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
1. In the same pan, whisk the flour into the drippings until smooth and cook for 1–2 minutes.
2. Gradually add milk, whisking constantly until smooth.
3. Simmer until thickened, then season with salt and pepper.
Enjoy your homemade steak fingers!
#food #cooking #steak
Why You Should Use A Wine Rack
Why You Should Use A Wine Rack
For wine to mature in the proper way, you'll need to have the right humidity, temperature, light condition, and movement. Whenever you are storing wine for any amount of time, you'll need to ensure that the wine is in a safe place. Even though there are a few ways that you can store wine, none are safer or smarter than using a wine rack.
When you choose your wine rack, you should always remember to choose one that will store your wine properly. There are a several styles to choose from, including those that stack, wall mounts, and side mounts. You should also pay attention to size as well, as the sizes range from storing a few bottles to storing hundreds. You'll also have a lot of varieties and designs to select from, all of which depend on your needs and your space.
Among the best types of wine racks are the horizontal racks. Contrary to what many may think, vertical racks aren't a good choice for storing your wine. Wine that is stored on vertical racks are stored vertically, which means that the cork will dry out and eventually start to shrink, bringing air into the wine and ruining it. On the other hand, vertical racks can come in handy when storing wine for short periods of time, or wine that is best consumed young.
Tilted racks are another type of rack you should avoid using, as they can dry out the corks or deposit the sediments too close to the cork. For your wine storing needs, you should always go with a horizontal rack. Horizontal racks will keep the cork moist, and keep unwanted air from making contact with the wine. The sediment will fall towards the side of the bottle, preventing spillage when you pop the cork. Horizontal racks are also very affordable and you can always add more racks to the design with little to no problem.
The materials for wine racks are normally wood or metal. You can hang them from ceilings, mount them on the wall, or simply place them on the floor. Metal racks are the strongest, although wood is more flexible. Wooden racks provide a bit more storage, for the simple fact that you can always add to them. Wood racks are also visually appealing, durable, and provide plenty of strength.
All in all, a wine rack is a fine investment for anyone who appreciates wine. There are various sizes to choose from, all of which are very affordable. The small to medium sizes work best for homes, while the large styles are best for commercial settings. No matter where you keep your wine - you can count on a wine rack to keep your wine stored for years to come.
#wine #kitchen #winerack #furniture
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