Hot Wings

Ingredients

1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
20-24 chicken wings
oil for deep frying
1/2 cup butter
1/2 cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Directions
1. Make sure wings are completely defrosted and dry.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large  bowl. cover wings with the flour mixture, and then cover the bowl and let them sit for an hour to an hour and a half.

2. Heat oil in a Fry Daddy, or large skillet.  The oil should be just enough to cover wings entirely, an inch or so deep.
My Fry Daddy takes 15 minutes to heat up, and its roughly 2 inches deep.

3.Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Leave on a low heat.

4. Fry coated wings in hot oil for 10 to 12 minutes, or until parts of wings begin to turn brown. Remove from heat. Now.. I place mine on a paper towel and then put them in the hot sauce mixture, give them a couple turns and put them on a platter to serve.

Not crowding the pan, and only frying 4-5 pieces at a time they took 10 minutes. These were nice and crispy, I did half in the sauce for Aaron and I and then half with no sauce for my children.

With Superbowl in a few weeks i think these babies will be on the menu! If you try this and have success or comments please share with me via facebook or email i always love feedback!

This is a very basic wing sauce, in the future i am going to try a spicy garlic, that's my favorite.

crockpot- chicken taco

The more I cook chicken thighs, the farther in love I fall with them!  This is an extremely flavorful and delicious chicken recipe! And I was so pleased when I  found a box of authentic white corn taco shells to serve this in!!  WHAT A HIT!! Aaron and I each ate four, and Miss Teagan had two!! This is one of those good ones that will be a repeat in my kitchen!

As you will see this recipe says to cook on low for 8 hours. Now..I put my chicken thighs in FROZEN at 9am and they fell apart done by 3:30!

I crossed through what I didn't use.

Ingredients
1 can Green chiles, diced
1 jar salsa, (about 12 ounces; mild or spicy to taste)
1 teaspoon Ground cumin
1 whole onion, chopped
2 cloves Garlic, minced
2 pounds boneless, skinlesschicken thighs (I used 1 pound)

Directions
Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.
Remove chicken from pot, shred, and return to juices.
Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas

original link:

http://family.go.com/food/pkg-family-approved-recipes/recipe-an-814457-slow-cooker-chicken-tacos-t/

Detra, Cordon-Bleu.

Above is a picture from Detra, she made this for her family tonight and they enjoyed it! I am so excited to hear, and...now I can't wait to get it going in my kitchen!! She did make some changes such as adding Parmesan to the bread crumb and frying until golden brown first and then finishing in the oven.

When you are trying new recipes never be afraid to make adjustments!


Ingredients

2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)

8 thin slices Swiss cheese

8 thin slices baked ham

2 eggs, well beaten

ground sea salt, to taste

freshly ground black pepper, to taste

½ cup fine, dry bread crumbs

4 tablespoons cornstarch

3 tablespoons butter

3 tablespoons extra virgin olive oil

In a small bowl, beat 2 eggs and set aside.

Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil.

Brush both sides of each chicken breast piece with beaten egg.
Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn't overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn't overlap.

Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place.

Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour.

In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour.

Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately.

http://www.ifood.tv/recipe/elegant-chicken-cordon-bleu

Best Baked Chicken Thighs!

Fun with boneless/skinless chicken thighs!!!


All I can say is... FANTASTIC! Came across this one over at cooks.com and had to try it. Four ingredients, that's it! I didn't have onion powder I had onion flake, also I used chicken flavored stuffing mix. This was a comfort food type meal tonight for sure.

served with roasted red potatoes and spinach.

Check it out!


LAZY BAKED CHICKEN

4 boneless chicken breast halves OR 8 boneless thighs
2 tsp. onion powder
1 1/2 c. herbed stuffing mix, crushed
4 tbsp. butter, melted


Preheat oven to 350 degrees. Line baking dish with foil (for easy cleanup). Mix onion powder with stuffing mix. Dredge chicken in butter, then in stuffing mix, pressing to coat thoroughly.

Place meat in prepared pan. Drizzle remaining butter over the chicken. Bake 25 to 30 minutes for breasts, 35 to 40 minutes for thighs (meat should not be pink). Makes 4 servings.

orginal link:

http://www.cooks.com/rec/view/0,1839,145166-231205,00.html

Chicken lo-mein (30 minute meal)

What a great dinner! I am not one who usually cares for stir fry or lo mein.. I think its because as silly as this is.. I can't stand water chestnuts! So when I came across the asapargas stir-fry mix I was happy! It is so good, it has carrots and squash.. and NO water chesnuts!!

This was extremely easy to make and it came together very quickly. By using the boneless/skinless chicken thighs ..it gives it a deep, rich chicken flavor. I honestly  give this one 2 thumbs up and will be making it again in the future, so YES gives it a try!

1 tablespoon oil
1 lb boneless skinless chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons  teriyaki sauce
2 teaspoons freshly grated ginger or 1 teaspoon powder
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen asparagus stir fry mix
1/4 cup water

Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.

Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.

In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.

Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.

orginal link:
http://family.go.com/food/recipe-788714-easy-chicken-lo-mein-t/

kielbasa w/ red potatoes one skillet meal

Tonight's dinner, was feel good food...not good for you food by any means. But I figured since I was cooking kielbasa I shouldn't feel bad about using a little bacon grease! This was on the table in 30 minutes. Everyone enjoyed. My kids liked having ketchup on theirs.

Ingredients:

1 pound Kielbasa (sliced)
2-3 large red potatoes diced
1-2 tbl of bacon grease OR canola OR whatever you want;)
1/2 large red pepper, chopped
1 small red onion chopped really small (I use my food processor)

simply heat the oil and add potatoes.. cook them until they are brown and crisp. Next add your onions.. and then your red peppers. A little salt and pepper to taste and then throw in your Kielbasa  cook until Kielbasa is heated through.

Tonight we had fresh cucumbers from the garden with a little Italian dressing, big glass of Milk... dinner done!

A Note From The Author

I would like to welcome all of the new readers and followers of this blog. Chucklesgrill is a great place for Moms and Dad's that are new to cooking. As I am not terribly new at it, I like to think of myself as still a beginner in the kitchen. Now that my children are out of that toddler stage..dinner time is a lot more fun. Aaron (my husband) and I look forward now to sitting down at the table for a good healthy FAMILY meal. And that's just what this blog is about.. what WE have for dinner!

Sometimes it is easy to fall into a cooking rut. Where you just end up making the same old thing night and after night. What I have done or am trying to do anyways is give you a user friendly free place to come and look around for ideas. Just like you all I fall into the rut too. And I find myself searching website after website looking for something that is budget, kid friendly, and doesn't take rocket science or 500 hours to get to the table. I like meals that are family tested! With this being said I am asking kindly for you to send me your recipes so that I can make them and then get them up on the blog to share with everyone!

It doesn't matter if its similar to something that is on the blog already. There are so many variations and different ways for things to be done!!! When it comes to cooking the possibilities are endless!

I have set a goal to have 4,000 page views here by then of August, and I can't do it without all of you!


As always if you care to have a guest spot on  chucklesgrill, or if you want to come over and do a live on location video (lol) just let me know!

here is the contact information!

hardwick.carolyn@zoho.com
facebook-
Carolyn Hughes-Hardwick

Thank you all for your continued support of the blog. Please feel free to invite you friends and family over to take a visit. I encourage all of you to join up as a follower, or at the bottom of the front page you can choose to follow by email, and you will be notified when new postings are up. Another way is on facebook- you can "like" the blog.

http://www.facebook.com/pages/chucklesgrill28blogspotcom/212383812106896#!/pages/chucklesgrill28blogspotcom/212383812106896?sk=wall

spaghetti pizza



Thanks again to Sherry, for submitting this and winning the 3rd contest!

“I made this last night and my 1 year old LOVED it!!! I was planning on sharing a piece with her and she ended up eating the whole thing! Even my husband loved it. The recipe calls for regular pepperoni but I use turkey pepperoni and no one knew the difference!! I believe next time I will add more toppings like yummy mushrooms! You can go crazy with the toppings as long as it stays healthy!
I did get this recipe from Weight Watchers so in case anyone wants to know it is 8 points per serving! I hope you enjoy it as much as we did!!”

Ingredients

2 sprays olive oil cooking spray
12 oz uncooked whole-wheat pasta- spaghetti
2 lrg egg white
1 lrg egg
2/3 cup fat-free milk
3/4 tsp garlic powder
1/2 tsp salt
1 1/2 tsp oregano
1/4 cup basil fresh, chopped
9 oz shredded part skim mozzarella divided
32 ox bottled spaghetti sauce
2 oz pepperoni finely julienned (about 1/2 cup)


· Preheat oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.

· Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.

· Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350ºF.

· Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings. Yields 1 slice per serving.

Chicken and Ravioli Carbonara 30 minute meal

If you are looking for a fast and delicious one skillet meal, this is it. Add a salad or a green vegetable and dinner is served. If you do not have bacon on hand, or do not feel like frying bacon try using real bacon bits. You can find them in the salad dressing isle at your grocery store. The house smelled like an Italian restaurant! This is rich and filling, a true feel good meal. I really liked that you cook your chicken in Italian dressing verses cooking oil. The chicken broth and half/half make a wonderful sauce. Please give this a try, I am pretty sure you will enjoy it as much as my family does!

 

Ingredients

2	tablespoons Italian dressing
1	lb boneless skinless chicken breasts, cut into 1/2-inch strips
3/4	cup chicken broth (from 32-oz carton)
1	package (9 oz) refrigerated cheese-filled ravioli
1/2	cup half-and-half
4	slices bacon, crisply cooked and crumbled
	Shredded Parmesan cheese, if desired
	Chopped fresh parsley, if desired

1. In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
2.  Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
3. Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.

Original Link:

http://www.bettycrocker.com/recipes/chicken-and-ravioli-carbonara/1c608246-e552-48d8-87eb-e755a06f8d87?sr=2&st=7#/?term=30+minute&pi=3&mr=20

cheeseburger pie, a must try!~

This is one of those recipes you stumble across and say "hmmmm...this could be interesting". I made this for dinner 7-17-2011 and it was fantastic! The kids loved it, and so did my husband and I. We had crinkle cut fries and a small side salad with it. It was so tasty...really! We put ketchup, mustard, and a pickle on top. I liked mine with the lettuce tomato and onion from my salad, i didn't need salad dressing! We will have this again, it's a KEEPER!

It calls for "shredded" American cheese...well I have never heard of that, so I just took American cheese slices and melted them in. I did not add the extra cheese on top, I didn't think it needed it..but you make this how you want to!


1 can crescent rolls
1 pound ground beef
1/4 cup finely chopped onion, OR 1 teaspoon onion powder
1/3 cup chopped dill pickle slices
2 tablespoons ketchup
1 teaspoon prepared mustard
2 tablespoons flour
2 tablespoons dill pickle juice
2 tablespoons milk
2 cups shredded American cheese, divided


Preheat oven to 375°.

Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.

Cook ground beef in a skillet until browned. Drain well.

Stir in onion, chopped pickle, ketchup and mustard.

Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.

Remove from heat and add 1 cup of shredded cheese.

Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.

Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.

Garnish with extra ketchup, mustard and pickle slices.

below is the original link!
http://family.go.com/food/pkg-family-approved-recipes/recipe-633078-cheeseburger-pie-t/