Crispy Dry Rub Chicken Wings

 

Crispy Dry Rub Chicken Wings

Perfectly Spiced Crispy Chicken Wings

Ingredients:

2 pounds chicken wings

2 tablespoons olive oil

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon dried oregano

Directions:

Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet to allow for maximum crispiness. 

In a large mixing bowl, combine the olive oil, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried oregano. Mix well to create a dry rub.

Pat the chicken wings dry with paper towels to remove any excess moisture. This step is crucial for achieving crispiness. 

Add the chicken wings to the bowl with the dry rub and toss until the wings are evenly coated with the mixture.

Arrange the wings in a single layer on the wire rack, making sure they are not touching. 

Bake the wings in the preheated oven for 40-45 minutes, turning them halfway through, until they are golden brown and crispy.

Once cooked, remove the wings from the oven and let them rest for a few minutes before serving. Enjoy them as is or toss them in your favorite sauce!

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 330 kcal | Servings: 4 servings

Bulk Homemade Brownie Mix

INGREDIENTS

  

• 4 cups flour
• 4 cups unsweetened cocoa powder
• 4 cups granulated sugar
• 2 cup powdered sugar
• 1 TB salt

INSTRUCTIONS

 

• To make the mix, combine the flour, sugar, powdered sugar, cocoa, and salt in a large bowl. Mix well. Transfer the brownie mix to an airtight container and store at room temperature for up to 3 months.
• This equals 8 store bought boxes of brownies.

To make brownies from the mix:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
• Combine 2 1/2 cups of the brownie mix, 1/2 cup melted butter, 2 eggs, 1 TB vanilla extract, and 2 TB water in a bowl. Mix until smooth. Transfer the brownie batter to the prepared baking dish. 

School Pizza

 Servings: 8

Ingredients :

Crust :

2-2/3 cup flour

3/4 cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-2/3 cup warm water (110-115)

2 T vegetable oil

Filling :

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 tsp pepper

1/2 tsp salt

1 (8oz) block mozzarella cheese

Sauce (I made the day before) :

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

1/2 T dried oregano

1/2 T dried basil

1/2 t dried rosemary

Instructions:

Crust :

Preheat the oven to 475.

Spray an 18 x 13 sheet pan with Pam and lay parchment paper down.

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into the flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots.

Spread dough onto a sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8-10 min. Remove from the oven and set aside.

Filling :

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce.

To assemble the partially baked

crust:

Spread sauce all over the crust.

Sprinkle meats.

Sprinkle cheese.

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand for 5 min, cut into slices and serve.

ENJOY!! 

Notes

The sauce was good, but too much sauce for a half-sheet. Too much meat too, could reduce by 1/2. The crust was thick, dense and pastey. Could reduce the crust by half to thin it out, add more flour until it resembles dough (instead of batter), and let it rise a bit so it’s more airy

Stuffed Hatch Chile Peppers

 

Servings: 4

Ingredients

8 Hatch Chile Peppers
1 ½ cup Shredded Chicken (rotisserie)
¾ cup small cubed sharp Cheddar Cheese
8 oz softened Cream Cheese
2 TBS Dalmatia Fig Spread (can substitute with honey)
½ tsp Crushed Red Pepper
3 cloves Garlic, crushed
pinch Salt and Pepper
1 lb pckg of Slice Bacon

Steps

Bring a large pot of water to a boil.
Add Chile peppers and boil for 4 minutes.
Remove peppers and allow to cool.
In a medium sized mixing bowl, add cream cheese, chicken, cheddar cheese, fig spread, red pepper, garlic and salt/pepper. Mix until well blended. (I do this in the mixer).
Preheat oven to 400°.
With a sharp knife, slice peppers down the center from the top to close to the bottom. Remove seeds for less heat or leave them for more heat.
Open the pepper and fill with chicken mixture, using a small spoon.
Wrap bacon around the pepper starting from top to bottom. Keep ends of bacon on the bottom of the pepper to avoid using toothpicks to hold it.
Line a large baking tray with foil and set a cooking rack on top of it.
Place peppers on the cooking rack and bake for 45 minutes or until the bacon is cooked.
Serve and enjoy.

Notes

Grandmother’s Pie Crust

 

Why You’ll Love This Recipe

There’s so much to adore about Grandmother’s Pie Crust. Here’s why it’s a must-try:

1. Flaky and Tender : The secret technique ensures a buttery, melt-in-your-mouth texture that’s perfect for both sweet and savory pies.
2. Simple Ingredients : With just a few pantry staples, you can create a crust that’s better than store-bought.
3. Versatile : Use it for fruit pies, custard pies, pot pies, or even tarts—it’s endlessly adaptable.
4. No Fancy Tools Needed : All you need is a bowl, a fork, and your hands (or a pastry cutter if you have one).
5. Nostalgic Comfort : There’s something heartwarming about recreating a recipe that’s been loved for generations.

---

Ingredients You’ll Need

The secret to this pie crust lies in its simple yet high-quality ingredients. Here’s what you’ll need:

• 2 1/2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 cup unsalted butter (cold, cut into small cubes)
• 6–8 tablespoons ice water

Optional Add-Ins:

• 1 tablespoon sugar (for sweet pies like apple or cherry)
• 1 teaspoon vinegar (optional, helps keep the dough tender)

---

Step-by-Step Instructions

Ready to make the flakiest, most buttery pie crust you’ve ever tasted? Follow these easy steps:

Step 1: Chill Your Ingredients

Cold ingredients are key to a flaky crust. Make sure your butter and water are chilled before starting. You can even pop your flour in the fridge for 10 minutes if your kitchen is warm.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour and salt (and sugar, if using). This ensures the salt and sugar are evenly distributed throughout the dough.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. These butter pieces are what create those irresistible flaky layers.

Step 4: Add the Ice Water

Sprinkle 1 tablespoon of ice water over the mixture at a time, gently mixing with a fork or your hands after each addition. Stop adding water when the dough begins to come together in a shaggy mass—it should hold together when squeezed but not be overly wet or sticky.

Step 5: Form the Dough

Divide the dough in half (for a double-crust pie) or leave as one piece (for a single-crust pie). Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough relaxes the gluten and firms up the butter, ensuring a tender crust.

Step 6: Roll Out the Dough

On a lightly floured surface, roll out one disc of dough into a circle about 1/8-inch thick and 2 inches larger than your pie pan. Carefully transfer the dough to the pan, pressing it gently into the edges. Trim any excess dough, leaving a slight overhang for crimping.

Step 7: Blind Bake (Optional)

If your recipe calls for a pre-baked crust (like for cream pies), prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for an additional 5–10 minutes, or until golden brown.

Step 8: Assemble and Bake

Fill your pie crust with your favorite filling, top with a second crust if desired, and bake according to your pie recipe’s instructions. For a shiny, golden finish, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking.