Category Archive
The following is a list of all entries from the Appetizers category.
Fenway
The first time I ever tried kimbap was in a hair salon. No joke. Sure, this isn’t the usual place one may expect to chow down on this Korean rice dish, but to be fair we were expecting to be at the salon for several hours and beauty requires energy. You see, when my cousin and I were in high school we went through this period of getting out naturally curly hair straightened. I can’t remember why. I guess it was hip or something, which was a shame really because curls run in the family and now that I’m an adult I better appreciate their beauty. But we were kids and our mothers may have had something to do with it. Her own mother being Korean, we always made a long drive a few towns over to get to the Korean salon (and honestly they do hair the best; I’ve tried the Brazilian treatments and would go Korean/Japanese in a heartbeat). Anyway, so that’s how I came to discover the magnificence that is kimbap, sitting on a leather couch in the middle of a Korean run salon while I watched my cousin’s thick curls be flattened out to straight perfection. It was love at first bite.
Now kimbap isn’t as easy to come by as one might think. Korean doesn’t seem quite as popular as Chinese takeout, but I’ve managed to find a few holes in the wall. Even better is making friends with someone that can make kimbap. I’ve attempted to make it myself a few times, following recipes quite miserably. But Friday night all that changed when I went over to a coworker’s apartment for lessons. And you know what? It really is not that hard.
Since it was a lesson and I was at a friend’s place, I didn’t document the process as well as I could have, but hopefully you find what I do have to be helpful.
Ingredients:
Seaweed sheets
Sticky rice
Cucumber
Spam (I usually eat it with imitation crab strips)
Egg
Daikon (pickled radish)
Really, you can put whatever you like in your kimbap, but I think the usual ingredients include daikon, egg, spam/crab, bulgogi, cucumber, carrot, maybe some spinach. We didn’t use all these things in my lesson.
Make up some sticky rice. I’m not 100 % sure how to do this, but my friend said it was better than using sushi rice.
Fry your egg and spam, then slice them into long strips. Slice your veggies into long strips as well.
If you’re not a professional sushi or kimbap roller, a recommend using a bamboo mat to make your rolls. Spread the rice out thinly over a seaweed sheet, rough side up.
Line the end closest to you with your fillings. Using the bamboo mat as a guide, roll everything together. This may be awkward at first but you’ll get the hang of it!
And that’s it. Keep rolling them slice it up into bite size pieces. Yumm
Share with the dog if you feel so obliged
Confessions
I’m a terrible blogger! I know, I know it’s been awhile since my last post- but do let me explain. I moved. It’s as simple as that. I moved and these recent changes have made me either too lazy or too social to stay at home and do what I love, which is spending time in the kitchen. But it’s hard to spend time in the kitchen when you’re only cooking for one. Do you know how hard it is to cook for one? Of course, you should always cook for two because that means leftovers for lunch the next day, but I think you understand my point. I’m really enjoying my new apartment; there are perks to living alone. But that doesn’t mean you don’t miss certain things. And now we’re getting off subject and I refuse to make this post a depressing one.
So I will leave you with a small treat. Usually when I search for a new recipe, I go through a list of blogs until I find something I like. But recently, I’ve been watching cooks on YouTube. It’s great! I don’t know why I didn’t think of it before. No worrying about if there are step by step instructions and pictures. It’s just as easy as watching the video!
The other day I was really craving some souvlaki. Mmm souvlaki. I had the fortune of first trying souvlaki at a wonderful little cafe in Greece when I was 17. What I would do to go there again! Greece is beautiful, and you know what? I actually preferred Athens to all those islands. I was surprised, too. Anyway, so I really wanted some souvlaki, but it’s hard to find the good stuff around these parts. Naturally, the only solution was to just make some myself. So did a little research and discovered TheScranLine. Not bad stuff. He had a video on how to make souvlaki…and tzatziki!.
Enjoy!
Find some Greek yogurt
Dump it into a bowl lined with cheese cloth
Looks kinda gross, doesn’t it?
Tie up the cheesecloth in a ball around the yogurt
Done! Let rest in a bowl on the counter for the rest of the day (or on top of the fridge if you have a cat). By the time you get back, all that extra juice will be sitting at the bottom of the bowl
And you’re left with creamy, thick yogurt!
Now just add garlic, cucumber and some oil and you’re on your way to some fantastic tzatziki. Pacha seemed to like it anyway…
Mistletoe
It’s Christmas Eve! I can hardly believe it. I don’t know what it is about this year, but it does n’t really feel all that much like Christmas to me. Perhaps it’s the crazy Virginia weather we have. 70 degrees one day, 35 the next. It’ll throw a person for a loop! Oh, but wouldn’t it be nice if we could get a little snow? For the most part, it snows once or twice a year around these parts. Sure, it melts almost as soon as it comes, but even one day of a winter wonderland is a magical, wondrous thing. Last year the magic didn’t come. I think we had an hour tops of flurries and not a spec of it showed up on the ground. I suppose I better stick some mittens under my pillow to invoke some winter chill. I remember doing that as a little girl. I don’t recall who taught this ritual to me, but every year I would pull out my mittens or even some gloves if mittens couldn’t be found and I would whisper some Christmas prayer in hopes to wake up the next morning to a frosted window. Believe it or not, it worked…though that’s likely due to the fact I usually did it on nights that were already calling for snow. Magic or no, it’s a tradition I always enjoyed. Like the elves knocking on our door every Christmas Eve and leaving pajamas. I still can’t figure out how those “elves” managed to ring the door bell every year without getting caught. Oh, the joys of Christmas.
But this year I don’t quite have the Spirit that I usually do. I just chuck it up to all the recent changes in my life. There’s just too much stimulation to sit down and really enjoy the nog, which goes completely against my last post about Indian Time. Plus, all my friends are spread out across the continents this year and things are just not the same. But that’s okay. I’ll still relish a feast of beasts tonight along with a little Christmas mass. And let’s not forget the presents either! We finally finished up the last of our presents last night and I’m rather satisfied with everything. Now I just need to get some boxes to start shipping a few things out to those too far away to visit (sorry guys…you won’t be getting anything until after the holidays).
Christmas aside, I did promise to finish up my Thanksgiving posts and true to nature I’m cutting it right down to the wire. But my first recipe is for a lovely blackberry-cranberry sauce that would be just perfect for Christmas dinner. See, I’m not late. I’m just making the recipe better accessible for holiday chefs.
Now I’ll admit that this recipe is not completely my own. It’s a hodge podge of at least three different ones I found while browsing the web. Here are the links in case you’re interested to draw some inspiration of your own:
Spinach Tiger’s Cranberry Blackberry Sauce and Syrup
Joy of Baking Cran Raspberry Sauce
Fake Food Free Blackberry Cranberry Sauce with Cinnamon
Ingredients:
- 12 ounces fresh cranberries
- 1 package fresh blackberries (I used the large pack)
- 1/2 cup sugar
- 1/2 lemon juice
- Honey
- Cinnamon
I promise is super easy, much easier than the last recipe I posted. The first thing you want to do is rinse off your cranberries and blackberries, then dump them into a decent size pot/sauce pan. We’re making sauce after all!
Add a 1/2 cup of sugar…
And a 1/2 cup of lemon juice (or however much your taste buds desire!). If you’re feeling real adventurous, throw in some zest too. I prefer lemon juice, but you could totally substitute orange juice. Be creative
Now for the cinnamon and honey. This step is completely optional and completely to taste. I really enjoy both cinnamon and honey, so I was a little generous with my shakes and tablespoons
Stir stir stir and set your heat to medium high
Watch it bet bubbly!
Did you know sitting a wooden spoon over your pot helps prevent it from boiling over? I wish I had known this years ago. It would’ve saved me a lot of clean up and certainly is a lifesaver nowadays. Stir occasionally as your sauce boils, about 10 minutes or so. You’ll hear the cranberries popping away.
After 10 minutes of boiling and your berries are all popped, turn the heat down low to simmer. This is where you should taste taste taste to see if your sauce is too bitter, too sweet, not cinnamony enough. Adjust accordingly. This is YOUR sauce! Also, as your sauce simmers, it will thicken
Of course, you can remove your sauce from the heat if you want to skip the simmering bit. Either way, it will thicken. I just like to simmer for another 10 minutes because it makes me feel important and sophisticated. When you have enough sophistication in your life, turn off the heat. Once the sauce is cool, you can put it in a pretty mason jar!
Yum yum, if this doesn’t get you into the holiday spirit (whether it be Thanksgiving or Christmas), I don’t know what will
Be warned! This sauce may be a little too tart for your friends who insist on buying the sugary sweet store bought stuff in a can. That just means there’s more for you! But seriously, if you aren’t big on tartness just bump up the amount of sugar in the beginning. But I embrace the tartness! Ah, isn’t is just beautiful?
Happy (late) Thanksgiving and Merry Christmas! Now, where can I find some mistletoe…
Nothing like it
I never liked sausage all that much. I didn’t care for hot dogs. I didn’t eat kielbasi. I hated brats. In fact, I remember the first time someone offered me a brat. I was at a barbecue and brats were the only thing on the grill. I remember they looked good. They smelled good. So I plopped one onto a bun, squeezed on some spicy mustard, took a bite…and tried my hardest not to spit it back out. It was terrible. I don’t know if it was the grill master or the brat itself, but I swore them off for a couple years, categorizing them with all the other sausage products I didn’t eat.
Of course, my tastes have expanded now. Kielbasi? Yes please! Italian sausages? I’ll have seconds! Brats, you say? Bring them to mama! Since that terrible brat moment, I’ve since learned that brats are my friend. Especially the beer brats. Mmm mmm mmm! Seriously, I could eat a whole pack by myself. There’s no such thing as leftovers. So I only make them when I know I’ll be sharing. Otherwise I’d surely go into a brat coma and never recover…
My preferred method of cooking brats? Well, as you all know I am a devoted advocate of the broiler. It’s December. I am not standing outside by the grill (though recently you would think it was May rather than December the weather’s been so nice). Besides, broiling is a pretty quick cooking method and now that I’m working that 9-6 schedule, quick dinners are something to be desired. And for brats, all you need is a pan and the meat and your good to go!
Ingredients:
- 1 package beer brats (or any brat of your choosing. Or kielbasi. Or Italian sausage- the possibilities are endless)
This is so easy, I’m inclined to write it down in steps. A little change in pace if you will
Step 1– Preheat broiler. Mine is 500 degrees. Make sure your oven rack is about 7 inches below the broiler
Step 2– Pull out your broiler pan and line it with your sausages. If you want those pretty grill marks, lay them horizontally so you can tell everyone they’re hot from the grill
Step 3– Place pan in oven. Cook for about 8 minutes. Throw some pierogies in the oven while you’re at it
Step 4– When your timer goes off, flip those brats! See? Grill marks! Mission accomplished
Step 5– Cook for another 8 minutes or so and Voila! All done. So go get your grub on. Wasn’t that easy? Dinner ready in under 20
I don’t know about you guys, but I would totally cook these up for a quick breakfast, too. It’s sausage, right? Enjoy!
Tijuana
Tida
Tonight, since we were out and about anyway, the boyfriend and I decided to stop somewhere and grab some grub. The shopping center we parked in boasted Italian, Thai, and Mexican cuisine. I could’ve really gone for a good sub at the Italian place. I’m a big- and I mean BIG- sandwich person and, frankly, I can’t remember the last time I enjoyed a good sandwich. But we decided to go Thai instead…which was good since I’ve never had Thai food before. I remember once in high school going to a Thai restaurant with a friend, but as strange as it sounds, I don’t remember eating a bite. Perhaps I was just meeting them there for later shenanigans. And once, another friend came over after lunch and offered me a taste of some rice. Not exactly a full Thai experience, though.
So I was quite intrigued when we walked through the door and were led off to a quiet corner all to ourselves. The menu baffled me. I had no idea what to order. I wanted to be adventurous, but at the same time felt I should experience some basics first. What to do! In the end, the boyfriend, who didn’t seem quite as perplexed as I, ordered the Thai Fried rice and I followed suit, ordering the Thai Spicy fried rice. Both with chicken. We also got some Crispy Wontons and shared a bowl of Wonton Soup to tie us over. The Wontons were good, though not quite as big as their Chinese counterparts. The sweet chili sauce made the whole thing, I’m telling you. The soup was pretty good too, the broth flavorful and swimming with cabbage and shrimp. There was only one downfall: cilantro.
Is there any kind of food on this planet that you just cannot tolerate? Even the thought alone makes you cringe and turn your nose up. For me, that food is cilantro. I can’t stand cilantro. Not the smell. Not the taste. Not the look of the stuff. After only one sip of the Wonton Soup, I knew exactly what was wrong. Sure enough, there they were, little green specs floating around in the broth, mingling in with the cabbage and dumplings. I was oh so disappointed and politely pushed the bowl across the table toward the boyfriend. I could wait for my fried rice, thank you. Of course, I did eventually help the boyfriend finish off the soup, carefully picking out the pieces of cilantro. We were meant to share it after all and the soup itself was really tasty. Was I really going to give up on an entire dish for a tiny part of the whole? No, ma’am. It’s just not in my nature. Shortly thereafter, my rice was served and I enjoyed the rest of the evening with my nose dripping. Talk about cleared sinuses!
But the whole episode did get me to thinking about other foods I don’t enjoy. Granted, there aren’t many. But that’s not to say there aren’t occasions where I’m prone to decline an offered meal (or in the very least make it look like I’m eating the food when I’m really shuffling it around my plate. Here’s a list of my top five most hated foods
5. Green beans. I’ve never liked green beans and don’t think I will ever truly appreciate them. Especially the stuff from a can. A green bean casserole has been known to make me momentarily forget my distaste. Sometimes I’ll even eat them willingly if fresh and prepared well. But you won’t find them in my house.
4. Black Eyed Peas. We had to eat them once on New Years. Supposedly for prosperity and good luck for the following year. I was still sitting at the table long after everyone else had suffered the awful stuff down. Eventually, I spooned the peas into my napkin, stuffed them into my pocket, and flushed them down the toilet. Problem solved. I think I was 17 or 18.
3. Grapefruit. I was a kid and we were having a big family breakfast at either Golden Corral or Shoney’s. I’m leaning toward Golden Corral. I ordered grape juice. The waitress accidentally brought my grapefruit juice. Do you know how bitter grapefruit juice is especially when compared to sweet sweet grape juice? I think I spit it right back into my cup. Gross!
2. Blueberries. I remember the very moment I discovered I didn’t like blueberries. I was young, mayhaps seven or so, and my grandmother on a whim decided to make blueberry pancakes. Sounded good to me! I loved pancakes and adding blueberries seemed like an exotic yet fun idea. So she made the batter and began frying up her cakes. The thing I remember most vividly is the smell. The smell of those blueberries cooking in the pancake batter filled the entire house. Some people may find this smell mouthwatering. I found it gag-worthy and actually did make my way toward the bathroom to expel the contents from my stomach. I’ve never looked at a blueberry the same since, though thankfully my opinion has not changed about pancakes (except for the fact I can’t cook them without burning half the batter to pieces)
1. Cilantro. I never had a bad experience with cilantro. I just plain don’t like it. I’ve heard tale, however, that it’s a genetic thing that causes one to despise cilantro. I don’t know if there’s any truth in that. Maybe one day I’ll investigate.
Well, there you go! What are your top 5 no-no’s?
Tijuana
Technical conspiracies
I’m so upset! As you all know, my lowly yet trusted camera phone stopped working the other day. It’s a bad thing, a very bad thing for my style of blogging. My poor photos may not be high quality, but at least they are instructional. So how, pray tell, am I supposed to make regular updates without photos? I suppose we’re just going to have to use our imaginations for a while. Or, I can attempt at doodling…which has never been my strong point.
Yeah, the doodling is not working out so well. Anyway, the reason I really wanted to post some pics today is because I finally finally finally attempted to make a dough that turned out perfectly. What a feat! I mean, remember my last few attempts with dough? They weren’t very pretty. But today I stumbled upon a fairly simple recipe for homemade pretzels and it was an absolute success. I was ecstatic!
Recipe courtesy Joanne Ozug at Fifteen Spatulas
Ingredients:
- 2 1/2 cups flour
- 1/2 teaspoon sea salt
- 1 teaspoon sugar
- 2 1/4 teaspoons quick rise yeast
- 1 cup warm water
- Sea salt
- Baking soda mixture (see below)
When I said this recipe was simple, I really meant it. Take all your ingredients and dump them into a bowl. Your warm water should be around 110 degrees.
Mix it all together with a wooden spoon until the dough begins to form.
Knead the dough. This surely is not my strong point so after a few minutes of trying to figure out if the dough was doing what it was supposed to be doing I decided to stop.
Dust the dough with flour and seal into a Ziploc bag. Allow to rest for half an hour.
After 30 minutes, remove the dough from the bag and divide into however many pretzels you want. The original recipe makes eight. I decided to make six small ones for snacking and two big ones for sandwiches. Who doesn’t love a pretzel sandwich?!
Once the dough is divided, roll and form into little pretzel knots on a lightly oiled surface. Dunk each knot into a Baking Soda Mixture, which consists of a cup of water mixed with a tablespoon of baking soda microwaved in a bowl together.
Place the dunked knots onto a greased baking sheet. Sprinkle with sea salt and let rest for 10 minutes. Bake for 10 minutes at 450 degrees. Indulge!
These were pretty good, especially for my first try. I sincerely apologize for not having any photos. Next time I want to experiment and make garlic pretzels. Maybe I’ll even throw some herbs into the dough, too.
Air mail
Ahhhhh! Look what came in the mail today all the way from the U.K.
Yup, that’s right! It’s a pasty maker! Guess I should go buy some pastry and give it a go (you know, since we all know how making the stuff myself goes). I’m so excited.
Thanks Stepfordtart! Cheers to online communities/international friendship!
To the birds
(Allison stuck the cake topper onto his chest)
My best friend left us for Seattle. Left us for good. So he can go study Comparative Literature in a cozy grad program. We’re all excited for him, and perhaps just a tad bit jealous. Needles to say, we had to throw a little get together since Seattle is on the other side of the country. No more driving down the street to see each other!
Originally, the get together was supposed to be some sort of potluck, cookout thing. But it rained. And for some reason I thought it would be a good idea to try out a gnocchi recipe I had. Bad idea. The gnocchi didn’t exactly turn out, and it’s not really cookout food either, is it? But that’s okay. I managed to do something resourceful. See, the best friend decided to make quinoa salad.
I don’t know about you guys, but in my very good opinion the quinoa he brought into my home looked like a bag of birdseed. I was not excited, not at all. But I watched him cook it up. He roasted a red pepper to chop up into it and opened a can of beans. It now looked like fluffed up birdseed mixed with veggies. Poor guy! He didn’t make a sauce/dressing to go with it and that quinoa was one of the plainest things I’ve ever tasted. It wasn’t bad per say, but as bland as a econ book.
When I discovered the stuff sitting in my fridge the next day untouched, I decided something had to be done. It already had red peppers and limes, why not continue a southwest theme? Only problem was a lot of recipes I found called for lime and I had just used the last of my limes not too long ago. Same goes for my lemons. But I had some Greek yogurt. And some BBQ sauce.
I also had a couple tomatoes from the garden. I’m not that much of a gardener, but I encourage everyone to buy a tomato plant. Right now. Do it! So delicious and I’ve never been one to just bite into a tomato
A little more BBQ sauce and we were in business. The quinoa was now reminiscent of a chopped BBQ salad I’d had at a couple restaurants. Not too shabby for something meant for birds…
I also made up some of these muffins because I had no idea they existed. Reese’s are my favorite candy, especially the holiday ones. Oh. baby!
Here’s to lasting friendships!
Sweet sweet mercy
I’m a gardener. Actually, I only attempt to garden and even that I manage to muck up. My green thumb simply has not developed yet, though my mint and basil are flourishing as well as my salsa peppers. See, look at those babies!
Despite my gardening shortcomings, a few tomatoes have managed to struggle through my neglect. I save a few from the birds every week
Have you ever eaten a tomato straight off the vine? Oh goodness, it is one of nature’s divinities. There are few things in the world more enjoyable than biting into a tomato still warm from ripening in the sun. You can practically taste the sunshine in the juices
I never really liked tomatoes all that much growing up. Unless they were made into some sort of salsa or spaghetti sauce. Hey, I admit I was a picky kid. As I got older, sure I’d order them on my sandwiches but usually picked them off before I got to the third bite. But fresh tomatoes from the yard are rapidly changing my mind about this lovely little fruit. I’m sure it could change your mind, too, if you’re not already on the wagon. And they make a lovely snack sprinkled with salt and pepper. Slrrrp (that’s the sound of my mouth watering)
But of course, one thing that always comes to mind with fresh tomatoes is green fried tomatoes. I blame the movie
The fried tomatoes I made today are very simple. I’m sure they would be better with some cornmeal mixed in with the flour, but you do what you can in a pinch
Ingredients:
1 green tomato (though, honestly, mine was on the yellow side)
1/2 cup flour
1 egg
Splash of milk
Pepper to taste
Salt to taste
Oil for frying
Heat oil in a skillet on medium heat, about 1/2 inch. Slice your tomato. I was only cooking for myself, but you can up all the ingredients for a crowd
Gather your other ingredients together. In one bowl, mix together the flour, salt, and pepper. Add cornmeal if you have some in your pantry. In a separate bowl, whisk together milk and egg
Dip your tomato slices in the egg and then dredge them through the flour. You know the drill by now! Fry for about 3 minutes on each side until nice and golden
Annnnnnnnd EAT! I think they have enough flavor to be eaten plain, but feel free to serve with some ranch if you have a need to do some dipping. Or even some ketchup if you’re feeling sacrilegious
Note to self: remember to keep out of cat’s reach. He has vegetarian tendencies after all… But at least he saved me from a stinging insect. Good Toby!
No reservations
If there’s one thing I love in the summer, it’s a good ol’ cookoff- I mean cookout! Grilled chicken, polska kielbasa, coleslaw, corn on the cob…yummm. Let’s not forget the steak and ribs. Last summer the boys had a steak-off. I arrived late so missed out on the fun and haven’t the slightest clue who won the competition, but I’m itching for a rematch! I may not be a grill master (in fact, I myself have never cooked on a grill), but I’m pretty determined I could show those guys a thing or two about flavor. I’m sure it wouldn’t take much convincing to arrange some ground rules. Hmmm
But it’s been way too hot to spend an excessive amount of time outdoors, and if it’s not scorching out and humid, it’s storming. So tonight we’re just going to bring the cookout-for-two indoors and make use of our oven. The star on our menu? Buffalo chicken. Not just any buffalo chicken either. Baked buffalo chicken. Baked buffalo chicken made with skinless boneless breasts. That’s right. Tonight we’re going healthy. Perhaps lite might be a better word than healthy. Hey, I’ll take what I can get! But honestly, the star tonight might just be the coleslaw, which is what got me thinking about cookouts in the first place. Sometimes you just get those summer cravings and coleslaw is generally at the top of my list, which is funny considering I just became a coleslaw lover two summers ago. Yup, refused to try the stuff as a child.
Now, coleslaw is one of those foods best prepared ahead of time. Yeah, you can eat it right away no problem. But if you cover it and let it chill in the fridge for a spell, some real magic takes place and the flavor will just burst across your taste buds. Trust me you!
Ingredients:
Coleslaw
- 1 bag prepared coleslaw mix (you can chop up your own cabbage and carrots if you have them on hand)
- 3/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- Salt
- Pepper
I hope by now you have all realized that I love my food tangy. You know that tingling sensation that creeps up your jaw when you bite into something tart? I’m addicted to that sensation. Needless to say, that means my coleslaw is pretty darn tart. If you prefer a creamier coleslaw, add an extra 3/4 cup of mayonnaise.
Get together your dry ingredients and put them in a medium bowl. Use salt and pepper to taste (I did about a teaspoon of each)
I remembered that I had some dry mustard and added a few dashes on a whim. Next whisk in the apple cider vinegar and mayo
Now that your dressing is all ready to go, add the shredded cabbage mix
Easy peasy! If possible, don’t forget to cover and leave in fridge for a couple hours. Oh, and taste a little bit to make sure it’s to your liking. Try not to eat the whole bowl while you’re at it
Now onto the chicken! I didn’t get this recipe from any single source. I Googled baked buffalo chicken and combined a few ideas together. Hopefully, it turns out!
Buffalo Chicken
- 4 chicken breasts, skinless and bonelss
- 1/4 cup hot sauce (I used Texas Pete)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground mustard
- 1 tablespoon melted butter
- Pepper to taste
- Salt to taste
As usual, clean and trim your chicken. I chose to chunk mine up, but you can serve your breasts whole if you wish. I’m sure they would make bangin’ sandwiches! Go ahead and salt your chicken up a bit while you’re at it
Drizzle olive oil in a skillet and lightly brown your chicken. I’m pretty sure this step can be skipped, but quite a few of the recipes I found called for browning the chicken so I decided to give it a go. But don’t cook it all the way through. We just want a little color
Mix together hot sauce, vinegar, mustard, butter, and pepper
Spray a baking dish with PAM
Once the chicken is browned, coat with buffalo mixture
Pour chicken into baking dish and pop into a 400 degree oven for 25 minutes. Uncovered. Halfway through, flip for the sake of it
And there you have it, indoor cookout!
Of course, no summer cookout is official without some corn. Fill a pot with water, add 1/4 cup of sugar, and boil your corn 5-8 minutes. Mmm mmm mmm! The chicken was pretty good, too, for my first try. In the future I’ll probably tweak it a bit, but it is definitely a recipe worth saving. Oh yeah, and the spice was pretty mild. For something hotter, just increase the Texas Pete!
Tijuana
armadillas 