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Boneless Buffalo Bites

BAKED BONELESS BUFFALO WINGS

 

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Author: Becky

INGREDIENTS

• 1 cup flour
• ½ cup panko bread crumbs
• 1½ teaspoons kosher salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 large egg or 2 egg whites
• ¼ cup milk
• 3 small boneless, skinless chicken breasts, cut into small chunks or strips (about ¾-1 lb. of chicken)

Sauce:

• ¼ Cup Buffalo Wing Sauce (I prefer Frank’s)
• 1-2 tablespoons butter
• 2 tablespoons water

INSTRUCTIONS

1. Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
2. Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
3. Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. (Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.)
4. Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken begins to brown.
5. Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy.
6. As the chicken cooks, combine the Buffalo Wing Sauce, butter and water in a microwave safe dish. Cover and microwave on high until the mixture begins to bubble, then remove, stir and keep covered to stay hot.
7. When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken and hot sauce mixture in a bowl until all pieces are coated. Serve immediately.

Alton Brown Buffalo Wings

Alton Brown's Buffalo Wings

Recipe courtesy of Alton Brown

For Food Network Magazine

• 266 Reviews 

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Total Time: 2 hr 15 min

Prep: 25 min

Inactive: 1 hr

Cook: 50 min

Yield: 6 servings

Level: Easy

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Ingredients

12 whole chicken wings (about 3 pounds)

3 ounces (6 tablespoons) unsalted butter

1 small clove garlic, minced

1/4 cup hot sauce

Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, meltthe butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Almond milk

Go Nuts! Homemade Almond Milk

July 16, 2014 @ 6:13 pm › Grace Elkus
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Almond milk continues to gain popularity as a delicious alternative to its dairy counterpart, and here at Cooking Light, we can’t help but get in on the trend. We’re drawn to its many health benefits—low in calories and carbs, no cholesterol or saturated fat—and we’ve fallen in love with its wonderfully nutty flavor.

In our August issue, we shared the results of our almond milk taste test. While we stand behind these store-bought favorites, it’s possible the best one yet wasn’t eligible for inclusion: our delightfully simple homemade version!

I’ve been an almond milk drinker for the past couple of years, and until recently, I never thought to make it myself. But eliminating those hard-to-pronounce additives and tightening the ingredient list from 6+ to 2 has me hooked. The result is remarkable—a heavenly, slightly foamy “milk” that looks almost identical to store-bought but tastes infinitely better. Closing my eyes and taking a sip, I find myself savoring the natural flavor of almonds in a creamy, refreshing new form, and the unpleasant aftertaste I now notice in store-bought is eliminated entirely. If you’re still not convinced, take a look at the ingredient list below. It’s. So. Easy.

Homemade Almond Milk

Ingredients:

1 cup raw, unsalted almonds

2 cups water (plus more for soaking)

Optional: vanilla extract or honey for sweetening

Kitchen Tools:

Blender

Cheesecloth or nut bag

Yield: About 2 cups

Serving size: 1 cup

Step 1: Place almonds in a medium-sized bowl. Pour in enough water to completely cover the almonds and let them soak overnight. (If you’re in a rush, use boiled water to help plump the almonds more quickly).

Step 2: In the morning, your almonds should be almost doubled in size, lighter in color, and softer to the touch.  Drain the almonds and rinse them under cold water. Place in a blender (I used a single-serve smoothie blender and it worked just fine) with 2 cups water and blend for 1-2 minutes, until a smooth, cream-colored liquid forms.

Step 3: Using a cheesecloth placed over a fine mesh strainer (the strainer alone will leave you with too much pulp), strain the almond milk into a bowl or glass measuring cup. Take a sip and smile—you’ve just made almond milk! Try it with cereal, in a smoothie, or poured into your morning cup of coffee.

If you prefer sweetened or flavored almond milk, blend the almonds with half a vanilla bean or add a teaspoon or two of vanilla extract or honey to the finished product. I also experimented with strawberry almond milk (added frozen strawberries and a bit more water to the blender) and chocolate (added melted dark chocolate chips to the milk). My conclusion? You really can’t go wrong.

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Quinoa chickpea avocado salad

http://www.skinnytaste.com/2014/04/quinoa-chickpea-and-avocado-salad.html?m=1

Garbanzos, avocado, quinoa, cucumbers, tomatoes, red onion, lime juice and cilantro – this flavorful vegetarian salad is loaded with protein, fiber and healthy fats. Chickpeas (garbanzo beans) are my new favorite legume. I only recently started liking them in my salads, but now I can't get enough. Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. This is also vegan, gluten-free and dairy-free and under 250 calories.

I don't know about you, but I'm counting the days until summer (54 days to go!!) Living near the ocean, nothing makes me happier than having my feet in the sand with a good book or magazine. But that also means bathing suit shopping (ugh!) and exposing a lot more skin than I did all winter. My solution – eat more salads (and of course exercise)! 

This salad is perfect for lunch, you can make it ahead, leaving the cucumbers and avocado out, and add the just before your ready to serve.



Quinoa Chickpea and Avocado Salad
Skinnytaste.com
Servings: 4 • Size: 1 1/4 cups  • Old Points: 5 pts • Points+: 6 pts
Calories: 248 • Fat: 7 g • Carb: 41 g • Fiber: 8 g • Protein: 9 g • Sugar: 1 g
Sodium: 403 mg (without salt) 

Ingredients:

• 1 cup quartered grape tomatoes
• 15 oz can garbanzo beans, rinsed and drained
• 1 cup cooked quinoa
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 1 1/2 limes, juice of
• kosher salt and fresh pepper, to taste
• 1 cup diced cucumber
• 4 oz diced avocado (1 medium hass)

Directions:

Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.

Makes 5 cups.

You might also like:

Spinach and Quinoa Salad with Grapefruit and Avocado

Mediterranean Quinoa Salad

Southwestern Black Bean, Quinoa and Mango Medley

Asparagus Egg and Bacon Salad with Dijon Vinaigrette

Linkwithin

Mojito

Ingredients

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste

• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Adjust Servings

Adjust

Metric

US

Original recipe yields 1 cocktail

Directions

1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Sprinkler

Zone 1

Front yard

3 heads

By front door

Along sidewalk

By fire hydrant

Zone 2

Front yard

3 half way down front center

1 by wall - hits front side bed

Not getting bed by garage

Zone 3

4 heads side yard 

Maple to corner

Zone 4

By kitchen adjust wider

Front bed by John adjust wider

By hot tub

Back yard center adjust to hot tub

By wall

Microwave life hacks

http://www.gadgetpics.com/gallery/6365/microwave-snack-life-hacks

iPhone article

http://gizmopod.com/gallery/6078/15-things-you-didn-t-know-you-could-do-in-ios-7/61196

Oatmeal recipe

http://m.foodnetwork.com/recipes/17140

Steel Cut Oatmeal

Recipe courtesy Alton Brown

197 Reviews

           

Total Time: 0 hours 45 minutes

Prep:

Cook:

0 hours 10 minutes

0 hours 35 minutes

Yield:

Level:

Ingredients

• 1 tablespoon butter
• 1 cup steel cut oats
• 3 cups boiling water
• 1/2 cup whole milk
• 1/2 cup plus 1 tablespoon low-fat buttermilk
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon

Directions

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring. Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon. SERVINGS: 4 (MAIN); Calories: 142; Total Fat 5 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 19 grams; Sugar: 6 grams Fiber: 2 grams; Cholesterol: 12 milligrams; Sodium: 57 milligrams

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My first blog post for my wonderful wife!