Tag Archives: crockpot

The Patriots are going to the Super Bowl and I made wings. Everybody’s a winner.

24 Jan

This past weekend, the AFC championship was a big deal in Boston, and while Tom Brady admitted he sucked, my food choices definitely did not. Emotions were high on Sunday, especially in my house where the dude friend is a huge Pats fan. I decided the best way to try to keep everyone calm was to cook and I made lots of deliciousness. I started with the slow cooker chili that I love so much. It was a snowy weekend here and it seemed like a perfect opportunity to break out the crock pot.

I also tried out a new recipe: buffalo wings. Since I don’t have a deep frier (*sigh*), I poked around and found a recipe for baked wings. It’s linked here and pasted below.

The dude loved them (I’m guessing since he ate like eight of them in 15 minutes) and they’re also super yum reheated in the oven. If you like things mega hot, you could sprinkle some red pepper flakes on them after you’ve coated them in the hot sauce.

Ingredients

    3/4 cup all-purpose flour
    1/2 teaspoon cayenne pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon salt
    20 chicken wings
    1/2 cup melted butter
    1/2 cup hot pepper sauce (such as Frank’s RedHot®)

Directions

  • Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

My favorite part of the game time fare was dessert. I’d been craving cupcakes all weekend, so I grabbed a box of Betty Crocker, a can of frosting that sounded like it had the most chocolate/fudge/cocoamazingness in it, and made these little bites of heaven. I think I ate three …

They're round, but I think you get the point.

I posted this picture on Facebook and was promptly told to take it down, as my caption might have implied that I was nervous that the Patriots might not pull off the win. In the end, they did, though, and I feel confident that the food would have put a smile even on Billy Cundiff’s face … Poor Billy.
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Recipe: Low Fat (I’m assuming) Slow Cooker Chili

19 Jun

I suppose it makes sense that because I love to eat so much, I also love to cook. I’ve decided to spend a little blog space sharing some of my favorite things to cook, most of which are super easy and not overly time consuming. Below is my first “recipe” to share – you’ll notice that I follow measurement rules pretty loosely.

Slow Cooker Chili
I use bison meat (which is super delicious f you’ve never tried it) and ground turkey, which is why I’m giving it the low fat label – both these meats are definitely better for you than beef, so happy chili-ing.

1 lb bison
1/2 lb ground turkey
1 can kidney beans (or pinto beans or whatever kind of beans you like)
1 or 2 cups onion, diced (depending on how much you like onions)
1 tomato, diced
1 large can crushed tomato
1 small can tomato paste
pepper
salt
garlic powder
cumin
chili powder
red pepper flakes
paprika

Brown the two kinds of meat together and combine it with all the other ingredients in the slow cooker. I never really measure the spices – I just put in what I assume is enough (if this is new for you, you might want to low ball it a little) and then taste it frequently as it cooks. I add a little more of whatever tastes good as I go. You’ll figure it out, don’t worry. Cook it in the slow cooker on high for an hour or two, then turn it down and cook for three or four hours more. The longer it simmers, the better it tastes.

I usually serve it with lots of extra sharp cheddar and tortilla chips (which I guess probably negates the low fat business from earlier). Yums.