Oven Baked Chicken Wings

• • 2 Kg (4 pounds) chicken wings cut into drumettes and flats
  • 1 tablespoon aluminium free baking powder (NOT baking soda)
  • 1/2 teaspoon salt
  • 2 teaspoons garlic powder
  • Pinch of cracked pepper

  BUFFALO SAUCE:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup Frank's Original Red Hot Sauce
  • 1 tablespoon white sugar, brown sugar or honey (optional — and even better!)

  BLUE CHEESE DIP:

  • 1/2 cup crumbled blue cheese softened
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Pinch of cracked black pepper

  TO SERVE:

  • Ranch dressing
  • Blue cheese dressing (RECIPE AS ABOVE) for serving
  • Celery sticks for serving
  Instructions

  1. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside. 
  2. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
  3. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated. 
  4. Arrange on rack, leaving about 1-inch of space between each wing.
  5. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
  6. While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
  7. Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.

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Sloppy Joes (Pioneer Woman)

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
• Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed. 

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Baked Chicken Taquitos

FOR THE TAQUITOS:

• 2 cups shredded chicken (we use rotisserie chicken)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 teaspoons fresh lime juice
• 1 cup shredded cheddar or Mexican blend cheese
• 20 corn tortillas

FOR THE TOPPINGS:

• Shredded lettuce
• Diced tomatoes
• Guacamole
• Sour Cream
• Chopped Green Onion
• Crumbled Queso Fresco
• Pico de Gallo
• Salsa

DIRECTIONS:

1. Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
2. In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
3. Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.
4. Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the tacquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.
5. Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.

Buttercream Frosting

-3 sticks of room temp butter
-4 cups of powered sugar
-1-2 teaspoons vanilla
-1-2 tablespoons milk

Mix together

Pasta Da Vinci (Cheesecake Factory Copycat)

• 1 pound  penne pasta
• 4 tablespoons  butter divided
• 1 pound chicken breast meat cut into 1" chunks
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 red onion chopped
• 1 pound shiitake mushrooms sliced (you can use crimini if you want)
• 2 cloves  garlic
• 1 cup  Madeira wine
• 1 cup chicken broth
• 1/2 cup  sour cream
• 1 cup  heavy cream
• 1/2 cup Parmesan cheese

1. Cook the pasta one minute shy of the directions on the box and drain.
2. In a cast iron skillet add 1 tablespoon of butter.
3. Add the chicken, salt and pepper in the pan on medium-high heat for 5-7 minutes, stirring once in the middle.
4. Remove the chicken from the pan and set it aside with the pasta.
5. Add in 1 tablespoon of butter.
6. Add in mushrooms and cook until browned, 5-7 minutes.
7. Add in 1 tablespoon of butter to the pan with the mushrooms and add your onions.
8. Cook on medium-low for 5-7 minutes or until caramelized.
9. Add in the garlic and cook one additional minute.
10. Add the wine and 1 cup chicken broth and let reduce by 3/4 of the liquid (10-12 minutes depending on how hot the skillet and flame are).
11. Add the sour cream, heavy cream, Parmesan cheese and final tablespoon of butter.
12. Whisk until it is well combined.
13. Add in the chicken and pasta and stir to combine.
14. Serve immediately.
15. Garnish with additional Parmesan cheese if desired.