Southern Spicy Vidalia Hot Wings

Southern Spicy Vidalia Hot Wings
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We’ve been eating a lot of chicken lately, especially fried chicken. That’s because I finally make excellent bacon fried chicken, and don’t like seeing good shortening go to waste. One of my favorite ways to have chicken is Buffalo Wings. Spane’s father, Douglas, gave me a recipe from the bar where Buffalo Wings originated, when he was frequenting the establishment and became friends with the owner.

Different Strokes for Different Folks

Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ‘em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.

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Pimento Cheese Spread

Recipes in this PostPimento Cheese Spread

Memories of Long Ago

When I was growing up in Germany, and my parents went to the PX, sometimes, if I was lucky, my mother would buy Pimento Cheese. I loved it! I’m not the only one. According to Epicurious Regional Favorite Recipes, Pimento Cheese is the second most popular recipe in the East South Central region of the United States.

I know I can buy it at the store, and I know that if I buy it at the store, it’s not going to be as good as mine, and it will have all kinds of nasty preservatives and other ingredients I just don’t want.

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Savory Watermelon Basil Salad

Savory Watetmelon Basil SaladRecipes in this Post

I love when spring comes and all the fruits and vegetables you missed over the winter come into season. I especially miss watermelon. There are all sorts of watermelon flavored things, but they are just not the same, and who knows what’s really in them.

Last year, I found a great recipe from Jeff Potter’s book, Cooking for Geeks, for a watermelon and feta cheese salad. It was an experiment in sweet salty that I made one of the times I was Guest Chef at Ascencia in Glendale.

Spane had gotten a good report card and had requested Jambalaya for dinner. It’s spicy food, and with Global Warming Climate Change giving us warm nights already, we needed something to cool down our selves and our palates. I was reminded of the watermelon salad I made last year, and it was time to make another.

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Mothers Day Bacon Crusted Mini Quiches

Bacon Crusted Mini Quiches

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I have been pinning to my Recipes I Gotta Try Pinterest Board for quite some time, and the other day I decided it was high time I started actually trying some of the things I pinned.

This egg dish has got to be the easiest thing in the world. I have asked Spane to make this for me for Mother’s Day, it’s that simple. You can prepare it at night, and bake it in the morning. You don’t have to stand over a hot stove cooking eggs, while they are baking, you can take your time doing what you normally do – get the kids up, dressed, and ready, read the paper, check Facebook and/or other social media, even contemplate your navel. Just pour, bake and serve , that simple. Of course, you don’t have to make these for breakfast, you can use them as appetizers or as a healthy snack.

Having made these a few times, however, there are some caveats. To prevent sticking, it’s important to make sure the bacon is hugging the surface of the muffin tin as closely as possible, otherwise, egg will get in there and stick. Try to use solid pieces of bacon without any holes. Grease the muffin tin with the bacon. You can also use appropriate cupcake holders, makes cleanup a breeze!

The ratio is about 2 muffin tins to each egg, without other ingredients. If you want to add more ingredients, like cheese, or vegetables, it is a little less, and you will have to compensate for that. Remember to fill only two-thirds full because the eggs expand and puff up.

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Supreme Baked Asparagus Fries

Supreme Baked Asparagus Fries Mis En Place

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A few birthdays ago, my friend Adel took me out to a lovely dinner at one of the new restaurants at the Americana at Brand. We ordered asparagus as an appetizer. Boy, what a surprise that was. Those asparagus were dripping in melted butter and Parmesan, and just delicious. I wanted to make them at home.

I had forgotten about them until I saw something similar on Pinterest, and pinned them to my Recipes I Gotta Try board. When I looked at the recipe, I knew that I could improve it, and I did.

The original recipe calls for and egg wash and a dip in flour, then dipping in cheese and Panko bread crumbs. I’m sure they are delicious, but asparagus CRIES out for butter. Butter also makes an excellent coating to which a variety of things will cling, so I decided to forgo the egg and flour, and go with butter.

These asparagus spears were supreme, and that is why they are called Supreme Asparagus Fries. My recipe is for 6 spears per person, but if you have asparagus lovers, you might want to increase the recipe.

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Tuna Quesadillas

Recipes in this PostTuna Quesadillas

When I was making all the dishes for Thanksgiving today, I got hungry, but there really wasn’t anything in what I was preparing that I could munch on. I looked in the cupboard and saw I had a nice can of tuna in oil. But, I didn’t want a sandwich, because tomorrow I am having The Sandwich, and I’m having stuffing tonight. That’s a lot of bread. However, I also spied a package of corn tortillas in my refrigerator. Mexican sounded like the perfect thing for a Thanksgiving snack.

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