foodyeats



Ingredients

  • 2 pounds chicken wings
  • 2 cups all purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 cup butter
  • 2 teaspoons garlic powder
  • 2 tablespoons Parmesan cheese
  • Parsley for garnish - if desired

Instructions

  • Preheat oven to 350 degrees. 
  • Blend together all-purpose flour, seasoned salt, cayenne pepper, and ground black pepper. 
  • Cut wings and dredge them in the flour.
  • Heat oil to 350 degrees, use either a deep fryer, or a large heavy pot. Deep fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evening. 
  • Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.
  • Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.

Garlic Parmesan wings


Ingredients

  • 8 chicken wings 
  • 1/2 cup Corn Starch
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon  seasoned salt
  • 1 teaspoon freshly ground black pepper
  • vegetable oil for frying
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon hot sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • fresh parsley, for garnish

    Instructions

    1. Rinse chicken pieces. Crack eggs into a medium-sized bowl and whisk. In a separate bowl, combine cornstarch and flour. 
    2. Place chicken into the whisked eggs. Sprinkle salt and pepper over chicken and mix with hands. Make sure all of the chicken pieces are coated with the egg mixture.
    3. Coat the chicken piece by piece in the cornstarch mixture. After coating put on a plate until all pieces are coated.
    4. Pour about an inch of oil into a cast iron skillet and heat up on medium. You will know the oil is ready when you put a wooden spoon into the oil and bubbles form around the spoon and rise to the top of the oil.
    5. Working in batches, making sure not to crowd the skillet, carefully place coated chicken pieces into hot oil. I like to use tongs for this part .
    6. Cook the chicken for about 12 minutes or until you see the batter turning a golden brown on the sides. Using the tongs, flip each piece of chicken and continue cooking for another 3-4 minutes, or until the chicken is a nice, golden brown.
    7. Carefully remove the chicken from the skillet and put on a paper-towel lined plate. Repeat until you've cooked all the chicken.
    8. To make the Bang Bang Sauce, pour the sweet chili sauce, hot sauce, mayonnaise, and honey into a small bowl and stir using a fork. Stir until all there are no more lumps
    9. Drizzle the sauce over the cooked chicken. If you have any remaining sauce, save it for dipping.

Bang Bang chicken


 

  • 8 pieces chicken Thighs or 
  • 3 cups all purpose flour 
  • 1 tablespoon baking powder
  • 2 tablespoons cornstarch 
  • 2 tablespoon paprika
  • 3 teaspoons garlic powder 
  • 1 teaspoon onion powder 
  • 3  celery salt 
  • 3 teaspoons seasoned salt
  • 3 teaspoons oregano 
  • 1/2 cup hot sauce , 
  • 3 teaspoons thyme 
  • 3 teaspoons Cajun season 
  • 1- quart buttermilk to marinate chicken

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  • Deep skillet 
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Best Fried chicken

Ingredients

For the Meat

  • 1 Large pot roast
  • 1 1/2 Tbsp Salt
  • 1 Tbsp Pepper
  • 1 Tsp Ground Cumin

For the Sauce/Broth

  • 4 Dried Ancho Chiles
  • 4 Dried Guajillo Chiles
  • 1 Chipotle Pepper
  • 1 Tsp dried thyme
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Ground Ginger
  • 1/2 Cinnamon Stick
  • 8 Cloves Garlic
  • 1/2 Large Onion
  • 1 1/2 Tbsp Salt
  • 4 Red Tomatoes
  • 1/4 cup Apple cider vinegar
  • 2 cups Water
  • Cilantro 
  • 1 bag of Mexican blend cheese

Instructions

Preparation (all methods)

  • Season the meat with salt, pepper, and cumin
  • Cut open the dried chiles with scissors and remove the seeds
  • Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
  • Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened. 
  • In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often. 
  • Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Then set aside the resulting sauce for the next step. 
  • Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary. 
  • Follow the cooking instructions according to your preferred method below. 

Method 1 - Stovetop

  • Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred. 

Method 2 - Oven 


  • Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred. 

Method 3 - Electric Pressure Cooker *Preferred Method

  • Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker. 
  • Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred. 

How to Serve And make tacos 

  • Remove the meat From sauce and shred it. You can then Dip it in the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa. Now after you have shredded the meat place it inside corn tortilla shells and add Mexican blend cheese then cook in a skillet with a little oil for 3 to 4 minutes on each side til crispy.  Remove from skillet and add cilantro and onions. Repeat until all tacos are cooked.

BIRRIA MEXICAN TACOS




Ingredients

  • Devil’s Food Chocolate cake mix plus ingredients listed on the cake box
  • 1 14- ounce can sweetened condensed milk
  • 1 16- ounce jar caramel sauce
  • 1 8- ounce tub of Cool Whip
  • 4 Heath bars chopped

Instructions

  • Preheat oven to 350 degrees. Prepare a 9x13 dish by spraying with nonstick spray.
  • Make the cake according to the package directions for a 9x13 cake.
  • When the cake is done baking use the round handle end of a wooden spoon and poke holes all throughout the cake.
  • Pour the sweetened condensed milk all over the top of the cake and spread it out.
  • Then pour the caramel sauce over the top of the cake and spread it out.
  • Refrigerate the cake for at least two hours.
  • Spread the Cool Whip on top of the cooled cake and sprinkle with chopped Heath bars.




It’s simple but delicious 






Better than sexy cake

Ingredients
  • 2 cups warm water barely warm to your wrist
  • 1/4 cup sugar white, granulated sugar
  • 2 Tablespoons yeast active dry yeast
  • 1/4 cup butter melted
  • 2 large eggs
  • 1 Tablespoon Salt

  • 5.5-6 cups Flour
Ingredients for the Cinnamon and sugar filling
  • 1/2 cup butter melted
  • 1 cup brown sugar
  • 2 Tablespooons Cinnamon 
Caramel Sauce for Cinnamon Rolls
  • 1/4 cup butter
  • 1 cups brown sugar
  • 1/2 cup karo syrup 
  • 1/2 can sweetened condensed milk
Instructions
  • in a large bowl ( I like to use my Kitchen Aid for this recipe And use the kneading hook.  If you aren't using an electric mixer and plan to knead the dough by hand, no worries, just double the kneading time) add the warm water, sugar, and yeast. Stir and let the yeast activate for a couple of minutes. By activating you will see it start to foam.
  • Add the melted butter, eggs, salt, and 2 cups of flour.  Stir in the electric mixer with the bread hook for 2 minutes or until everything is mixed and the dough is stringy.
  • Add 2 more cups of flour while stirring.  Add up to 5.5-6 cups total.  You will know you've added enough flour when the dough pulls away from the sides of the mixing bowl.  (if you are mixing by hand, it's when you can knead the dough and the dough isn't sticking to your hands.)
  • Continue to knead for 3 minutes.  
  • Let the dough rest in a warm place, about 30 minutes until double.
  • Roll the dough out onto a floured surface and roll out with a rolling pin until the dough is evenly about 1/2" thick.  
  • Spread the 1/2 cup of butter out onto the rolled dough. Sprinkle the cinnamon on the butter and spread the brown sugar on it too. 
  • Rolls the dough up into a long tube and cut into 1" slices.
  • Lay the slices in a greased 9 by 13" baking pan. Let the cinnamon rolls rise for another 30 minutes or until double and touching in the pan.
  • Bake in a 350 degree oven for 18-22 minutes or until the bottom and the top is golden brown.  
How to make Caramel Sauce for Cinnamon Rolls
  • In a non-stick saucepan, melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. Constantly stir and bring the caramel mixture to 220 degrees measuring with a candy thermometer. 
  • Use a non-stick pan. Melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. 
  • Stir while the ingredients dissolve and melt together. Bring to a rapid boil.  Bring the mixture to 215-220 degrees. This will leave the caramel sauce nice and pourable for the cinnamon rolls. 
  • Pour the caramel sauce on the cinnamon rolls when they come out of the oven. Hot sauce and hot cinnamon rolls.
  • The final cooking temp of the caramel is a result of the amount of liquid left in it. Caramel sauce is best when cooked to 215 degrees. It's pourable and saucy at that temperature. If you'd like to be able to pour it when it's cool or just out of the fridge, cook the caramel to 210-215 degrees. If you'd like it to have a bit of a chew on it when poured over ice cream, take it a little closer to soft-ball stage and cook it to 225 degrees. 

Caramel Cinnamon Rolls



Ingredients
2 cooked chicken breasts , cut into small chunks
1 cup salsa
1 onion , minced
1 jalapeno pepper , cored and minced
1 tsp cumin
1 lime , juiced
3/4 cup grated monterey jack cheese
3/4 cup grated cheddar cheese
24 corn tortillas
vegetable oil
Instructions
In a large bowl, mix together the chicken, salsa, minced onion, jalapeño pepper, cumin, lime juice and grated cheeses.
Fill skillet with oil so that it is about 1 inch deep. Heat to medium, around 350-375F.
Wrap corn tortillas in a towel and place on a plate. Heat in a microwave for 1 minute. Remove from the microwave and let the tortillas rest in the towel for 1-2 more minutes. This allows the tortillas to soften and be more pliable.
Spoon one heaping tablespoon in the middle of a tortilla. Spread it in a line across the middle of a tortilla. Tightly roll the tortilla into a cylinder. If desired, stick a toothpick in the tortilla to hold it in place.
Using tongs, place the flauta into the hot oil. If not using toothpicks, try to place the folded part of the tortilla at the bottom so that it does not open up during frying.
Let the flauta fry for 2-3 minutes (or until browned), then flip. Fry for another 2-3 minutes . Make sure that the flauta is nicely browned before removing from the hot oil.
Using tongs, remove the flauta from the oil and place on a paper towel to drain excess oil.
Prepare remaining flautas.
Serve with sour cream.

Chicken Flautas w/ sour cream and Guacamole

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