Feb 2, 2025
These chicken wings are crispy and slathered in garlic and Parmesan cheese. The perfect snack for game time viewing!
INGREDIENTS
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon baking powder, optional
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 1/4 cup butter
- 5 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 1/4 cup Parmesan cheese, freshly grated
DIRECTIONS
- Move an oven rack to the middle of the oven.
- In a small bowl, mix together the garlic powder, onion powder, salt, pepper, smoked paprika, and baking powder.
- Working in batches, place the chicken wings in a plastic bag along with the spice mix, and toss to coat well. Place the coated wings in a baking dish. Once all the wings are coated in the spice mix and placed in the baking dish, drizzle the olive oil over the wings. Bake for 45 minutes.
- Meanwhile, in a small saucepan, over low heat, melt the butter. Add the garlic and parsley and stir until the garlic is fragrant; about 2 minutes. Remove from the heat.
- When the wings are cooked, remove them from the oven. Pour the garlic butter mixture over the wings and then sprinkle with the grated Parmesan cheese. Return to oven and bake for 5 minutes, until the wings become crispy and brown.
Feb 2, 2025
Crispy potatoes on a stick! Spice them up, or load them up, for a fun hands on snack.
INGREDIENTS
- 4 wooden or metal skewers
- 4 large Russet potatoes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- Oil, for frying
- ¼ cup grated Parmesan cheese, optional
- Fresh parsley, chopped, optional
- Dipping sauce, optional: sour cream, ketchup, or garlic aioli
DIRECTIONS
- Wash and dry the potatoes. Insert the skewer through the potato and push the potato to the center of the skewer.
- Hold the skewer in one hand and using a sharp knife, carefully cut the potato into a ¼-inch thick spiral. Start at the top of the potato and cut at an angle, continuing to twist the potato as you slice to create a continuous spiral to the bottom of the potato. Working from the middle gently pull the potato slices apart along the skewer to create space between the spirals without breaking them.
- In a bowl, mix paprika, garlic powder, onion powder, oregano, black pepper, and salt. Sprinkle the mixture over the spiraled potatoes before frying.
- Deep-fry at 350°F for 4-5 minutes on each side or spray with oil and air-fry at 400°F for 18 minutes, flipping once in between.
- Sprinkle with finely grated Parmesan and parsley, load them up with bacon, cheese, sour cream and guacamole, or serve with dipping sauces, if desired.
Jan 6, 2025
Glazed with mustard and garlic, this pork loin males a tender and flavourful addition to weeknight meals.
INGREDIENTS
- ¼ cup stone ground mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 2 teaspoons minced fresh rosemary
- 1 teaspoon olive oil
- 1 teaspoon honey
- ½ teaspoon sweet curry powder
- 3½ pound boneless pork loin roast
- 4 large cloves garlic minced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons canola oil
DIRECTIONS
- In a small bowl, combine all mustard sauce ingredients. Set aside.
- Pat the pork loin dry using paper towels. With butcher’s twine, tie up the pork loin every 2 inches.
- Using a mortar & pestle crush together the garlic and salt until a paste forms. Add the pepper, and mix together until combined. Rub the garlic paste mixture over all sides of the pork loin. Set aside at room temperature.
- Preheat oven to 350° F.
- Heat a 12-inch skillet over medium-high heat. Add canola oil and heat until shimmering. Add the pork loin, fat side down. Sear and brown on all sides, about 4 to 5 minutes per side. Once all four sides have browned, transfer pork loin, fat side up, to rack positioned inside a roasting pan.
- Brush the pork loin on all sides with mustard sauce. Cover the pork loin loosely with aluminum foil (keeping the foil from touching the pork). Cook for 35 minutes. Remove foil tent and cook for another 15 to 20 minutes or so, or until an instant-read thermometer inserted into the thickest part of the pork reads 145° F. Remove pork loin from oven and let rest 5 minutes before slicing.
Nov 28, 2024
Complete with gravy for dipping, this easy Leftover Turkey Ring is perfect for using up those holiday leftovers.
PREP TIME: 10 mins • COOK TIME: 20 mins • MAKES: 8 servings
INGREDIENTS
- 1 (8-oz./8 roll) tube crescent rolls
- 1 cup leftover mashed potatoes
- 1 cup leftover stuffing
- 1 1/2 cups leftover turkey, shredded
- 1 cup leftover cranberry sauce
- 1 Tbsp. butter, melted
- 1 Tbsp. garlic powder
- Fresh thyme, for garnish
- Leftover gravy, warmed, for dipping
- Fresh cranberries, for garnish, optional
DIRECTIONS
- Preheat oven to 375°.
- Unroll crescent rolls, separating each pastry triangle. Arrange on baking sheet in a star pattern, with the pointy ends of the triangles facing outward and bases of triangles slightly overlapping.
- Spread mashed potatoes over triangle bases, forming a ring. Top with stuffing, turkey, and cranberry sauce. Fold triangle tips over the filling. Note: there will be gaps between the filling and the pastry.
- Brush crescent dough with melted butter and sprinkle with garlic powder.
- Bake until golden, 15 to 20 minutes.
- Garnish with thyme and cranberries, and serve with gravy for dipping.
Nov 12, 2024
This Brussels Sprouts dish is creamy, cheesy, and delicious! Even the pickiest sprouts skeptics will dive into a second helping!
PREP TIME: 15 mins • COOK TIME: 30 mins • MAKES: 8 servings
INGREDIENTS
- 10 ounces bacon cut into strips
- 2 lb. Brussels sprouts, trimmed, halved lengthwise
- 2 Tbsp. unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. chopped fresh thyme
- 1 tsp. kosher salt
- 1 cup heavy cream
- 1/2 cup sour cream
- Pinch of grated fresh nutmeg
- 1 tsp. freshly ground black pepper
- 1/2 cup finely grated Parmesan
- 1 cup shredded mozzarella, divided
DIRECTIONS
- Preheat oven to 375°F.
- Fry the bacon in a large oven-safe skillet over medium heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Set aside.
- Drain most of the bacon fat from the pan, leaving about 1 tablespoon for added flavour. In the same skillet, melt the butter, then add the Brussels sprouts. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. Add the shallots, garlic, and thyme, and cook while stirring, for about 4 minutes, or until shallots are just tender. Stir in the heavy cream, sour cream, nutmeg, black pepper, and 1 tsp salt. Crumble the cooked bacon into the mixture, and stir to combine. Remove the skillet from the heat and add the Parmesan and 1/2 cup mozzarella cheese. Stir until the cheese is melted and smooth. Top the sprouts mixture with the remaining 1/2 cup mozzarella cheese.
- Bake the Brussels sprouts, uncovered, until cheese is bubbly and sprouts are tender; about 20-30 minutes.
