This week’s recipes from MamaLovesFood.com.
- 2.5 - 3 lbs chicken wings about 20 wings
- 1 - 2 cups buffalo sauce
- salt and pepper to taste
- celery sticks optional
- blue cheese dressing optional
- Place wings on a parchment or silpat lined baking sheet (they can be close together or even touching, but not on top of one another). If you are making plain wings, go ahead and dust with salt and pepper, to your liking.
- Bake at 425F for about 15 minutes* on each side, until wings are browning and cooked through.
- Remove wings and place in a prep bow. Pour sauce over, then cover and shake vigorously until wings are coated evenly.
- Use tongs to place wings back on a lined baking sheet and return the tray to the oven for an additional 5 - 7 minutes, until crispy and perfect. If your oven has a convection setting, use it now for best results.
- If you like your wings extra saucy, toss them once more in about a cup of buffalo sauce immediately before serving. Serve with celery sticks and blue cheese dip.
- 1 tablespoon olive oil
- 2 cups diced green bell peppers (about 2 peppers)
- 1 cup diced onions sweet yellow or white
- 1 tablespoon minced garlic
- 1 cup broth or stock I prefer chicken or turkey stock, but vegetable stock will also work
- 1 can green enchilada sauce 10 ounces
- 1 can cannellini beans or white beans 15 ounces (drained & rinsed)
- 1 pound chicken chopped (cooked or raw)
- 2 tablespoons sour cream
- additional garnishes: additional sour cream, shredded cheese, and fresh cilantro for garnish.
- In a large skillet, saute peppers, onions, and garlic in a small amount of olive oil until simmering and fragrant.
- Add stock and bring back to a simmer. If using uncooked chicken, add it now and continue to simmer until chicken is cooked through.
- Add enchilada sauce, and beans. If using cooked chicken, add it now, otherwise remove chicken, shred, and return it to the dish. Bring back to a simmer.
- Stir in sour cream and serve.
- Add everything everything except sour cream to crock, stir well.
- If using raw chicken, cover and cook on low for 8 – 10 hours or high for 4 – 6 hours. Remove chicken and shred, then add back along with sour cream and stir to the pot before serving.
- If using cooked chicken, cover and cook on low for 2 – 3 hours or high for 1 – 2 hours. Stir in sour cream before serving.
- Add everything everything except sour cream to instant pot, stir well, cover and set to sealing.
- If using raw chicken, cook on manual (high pressure) for 10 minutes. Allow 10 minute natural pressure release. Remove chicken and shred, then add back to the pot along with sour cream before serving.
- If using cooked chicken, cover and set to sealing. Cook on manual (high pressure) for 3 minutes, then do a very careful quick release pausing if it sputters (or a 10 minute natural pressure release). Stir in sour cream before serving.
- Acorn squash cut in half with seeds scooped out
- 1/2 tablespoon of butter PER half acorn
- 2 cloves garlic peeled, PER half acorn
- 1 1/2 tablespoons crumbled blue cheese PER half acorn
- salt to taste
- optional: cooked crumbled bacon
- Put acorns in a deep broiler-safe dish, cavity side up.
- Place butter and garlic in the cavity of each acorn, and sprinkle liberally with salt.
- Pour about 1/2 inch of water into the bottom of the pan.
- Cover pan tightly with foil and bake at 425 degrees for about 50 minutes, until acorn flesh is soft.
- Remove foil and put blue cheese in the cavity of each acorn. Broil on the top rack for 2 - 3 minutes until acorns and cheese are slightly browned.
- Garnish with bacon and serve with a spoon. Enjoy!
- 1 medium apple chopped (about 1 1/4 cups)
- 1/2 sweet yellow onion chopped (about 1/2 cup)
- 3 cups frozen Brussels sprouts thawed
- 1/2 tablespoon seasoned salt
- 2 - 3 servings salmon I used C. Wirthy & Co. Blackened Salmon filets, thawed
- Toss apples, onions, and Brussels sprouts in an oven safe dish.
- Drizzle with teriyaki sauce and sprinkle with seasoned salt. Stir so everything is coated.
- Place salmon over top (if you’re using unseasoned salmon, add an extra dash of seasoned salt and splash of teriyaki to the fish).
- Bake covered for 30 minutes at 375 degrees until salmon is flaky.
- 1 box vanilla cake mix not prepared
- 1 can pure pumpkin puree 15 ounces
- 1 egg large
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup powdered sugar
- 3-6 tablespoons heavy cream
- ¼ teaspoon real vanilla extract
- Combine all ingredients in a large bowl and mix thoroughly (I used a hand held electric mixer for about 60 seconds).
- Pour batter into a prepared bundt pan. (See below for link to our pan release).
- Bake at 350F degrees for approximately 50 - 60 minutes (until a toothpick or skewer inserted into the deepest part comes out clean).
- Allow to cool at least ten minutes before removing from pan.
- While cake is baking, whisk together glaze ingredients. Start with the confectioners sugar in a bowl and very slowly add cream until desired consistency is reached. Drizzle over cake after removing it from the pan.