Actually Crispy Oven Baked Wings

So Christian and I ordered pizza and wings the other day and when the wings showed up they were just gross :(
Flabby wet balls of chicken fat, instead of wings, was such a disappointment. It was in this moment I decided, I *must* figure out how to just make my own.
BUT, here's a secret, I hate frying food. Not for health or taste reasons (that would just be silly).
No, I hate frying for other logistical reasons:
1) It makes the house smell and the smell lasts forever. I don't need to smell like fried food for a week.
2) It gets this weird grease film all over the kitchen, I'm lazy, I don't wanna clean all that up :P
3) Like I said in 2, I'm lazy and I hate having to clean up all that fryer oil.

This meant that, somehow, baked wings had to happen. Christian and I agreed though, soggy flabby wings are the worst, the WORST, and, if I was going to do this, then I had better figure it out, fast. Thus internet research began!! Eventually I settled on a plan that was a combination of Pinterest science magic and good old Alton Brown. Needless to say, it worked!! Now I will share with you the second round, with my new combo recipe, plus all the fine tunes and tweaks made from the first round.


Ingredients
Wings, I did about 2.5 lbs
1/2 tsp salt
1 tbsp baking POWDER (not soda)
3 oz Butter
1/2 cup Hot sauce
1 clove garlic minced

1) Prep a cookie sheet by lining it with foil and then putting a layer or 2 of paper towels down. Then, get a pan ready with a little bit of boiling water and a steaming tray/device. There are lost of ways to do this. I used a large shallow pan with a steamer basket. Place the wings in the steaming device and steam for 10 minutes. You will have to do this in shifts as not all the wings will fit.

 When 10 minutes is up, place the wings on the waiting paper towels. Keep this up until all the wings are processed.

Now there's no need to sugar coat it, right now these wings look gross, and they are. These wings are NOT cooked. This step is to help start rendering fat out of the wings before you place them in the oven. Supposedly by doing this, it helps keep the wings dryer, and therefore crispier, during your baking process. WIN

2) Once cool enough to touch, put the wings in a big a$$ bowl. Sprinkle them with the salt and baking powder and toss all together with your hands till everything looks evenly distributed. This is where the cool science stuff comes in. The baking powder and salt are going to do their chemical magic, tweak some pH, and eventually help make these crispy little bites of yum. This isn't supposed to be a breading so its ok if you feel like the wings aren't just covered in stuff.

3) Remove the paper towels from your foil lined tray and place a rack in there. The rack helps air circulate all around the wing and prevents it from sitting in stuff while baking, both are crucial for non flabby saggy wings. Place the wings evenly across the rack making sure to leave space between them (remember when I said air circulation is important, let that air get all the way around the wing). Place this sheet of wings in the fridge for at least an hour. This gives the salt and powder time to work their magic. Mine sat for about 6 hours as I had prepped them in the morning.

4) Pre-heat oven to 450. Once ready, place wings on the medium high shelf of the oven, so they're up but not too far up.

Let them cook for 20 minutes the pull them out and flip them over. Place back in oven and cook for another 20 minutes. At this point the wings are technically done.

Now, we like to make sure they are good and crunchy, so I turn on the broiler and make sure to cook each side under the broiler till they're really crunchy. Times on this vary so you'll just have to use your judgement, I trust you. Here's what ours looked like.

You can see they look a little more brown and crunchy.

5) Melt butter and add hot sauce and garlic. Mix them together till thoroughly combined and then add the hot wings and toss to coat.

6) EAT THEM!!!

Cheesy Chile Corn Chowder

Cheesy Chile Corn Chowder

Just so you know, I love soup, a lot. I believe this is why I've gotten so good at making it. Usually I just throw my soup together and never write down my recipe; today I decided to actually write down what the heck I was doing so I could share my soup recipe with you!

Ingredients
8 slices bacon, diced
1 large russet potato, cubed small
        (I don't peel mine, I say because of the nutrients but it's really because I'm lazy)
1 1/2 large onions diced
2  7oz cans diced green chile
1/4 chipotle peppers, diced into almost a paste
3 tbsp flour
8 oz cubed ham
2 cans unsalted corn
8 cups broth
2 cups shredded sharp cheddar


1. In a large pot, render the fat from the bacon and cook it until it's crisp.

2. Add the onion to the bacon and it's fat. That's right, we are not straining the bacon fat, we are using it because it's delicious. Cook onion until translucent, making sure to pull any bacon brown bits from the bottom of the pan. Brown bottom bits are where you get lots of flavor!!!!

3. Now add the chipotle peppers and green chile. Stir and let that saute together for about 30 seconds. You'll have a puddle of liquid and fat. Don't worry, we're going to use it. Stir in the flour and let cook for about 30 seconds to get rid of raw flour flavor. It'll look all sticky, like a lumpy paste.

4. Add your broth, stirring to make sure you got all that sticky bacon onion chile paste incorporated. Bring it all to a boil before adding your ham and potatoes and reduce heat to simmer.

      *I used pre-diced ham from the store but you can do whatever works for you.

5. Simmer at least 30 minutes. Add corn and cheese closer to serving. That's it, all done!

Red Lentils

Recently Christian and I have been changing the way we eat. Part of this change is eating a lot more legumes. To give a short answer on what legumes are; beans and lentils. Now this may come as no surprise to you, but I had never before eaten, let alone tried to make, lentils. Increasing my intake of beans was easy, the things are everywhere, and come in cans! Needless to say, it doesn't take long for one to get bored, really bored, with beans. It dawned on me one day when Christian finally said, " Baby, please, can we try something different with the beans." He had this look of desperation in his eyes.

This led to internet research and I found a new recipe that looked easy and tasty. Most of the ingredients I bought at Lee Lee's Oriental market here in Phoenix. I know that many of the ingredients can be found in the regular store, but they are more expensive and it is always a gamble. If you can find a specialized market I highly recommend trying one. Here's how it goes:

Ingredients:

Lentils (Also known as Dal):

• 1 cup masoor dal red lentils, picked through for stones (which I never actually do, but feel free)
• 2 cups water
• 1 onion, diced
• 4 cloves garlic, thinly sliced
• 1 (1/2-inch) piece ginger, peeled and minced
• 2 medium tomatoes, diced
• 1 serrano chile, sliced in 1/2, optional (I didn't use this)

Tempering oil (bagaar):

• 1/2 teaspoon cumin seeds (I didn't have these so I used a heaping 1/2 tsp of cumin powder)
• 1/2 teaspoon black mustard seeds
• Generous 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1 tablespoon vegetable oil
• *Because I didn't have cumin seeds I used a 1/2 tsp coriander seeds

• 
• 

Step 1: Get your lentils out and rinse them in a strainer.

Step 2: In a medium to large saucepan combine the lentils, water, onions, garlic, ginger, and the chile if you want it.

Bring this concoction to a boil over medium-high heat and slap a lid on it. Lower the heat and let simmer 20-40 minutes. Yes, this is quite the time range. This just means start checking the lentils after 20 minutes.

You want the lentils to be tender, translucent, and almost falling apart.

Step 3: Remove from the heat and whisk the lentils to help them release their starchy goodness. This is also the time for you to add the slat to your liking.

Step 4: Measure all your spices for your oil because you will need them all ready right away.

Put the oil in a small skillet and heat up over medium high heat. When the oil is good and hot (looks like it is shimmering a little on the surface) add the seeds and spices. Be careful please because this can spit a little and oil burns can ruin the whole cooking experience. Below are videos of me adding the spices to the oil and the spices "blooming", or foaming. The spices will only stay in the oil 30 seconds.

Step 4: Add the oil/spice mixture to lentils and stir. Watch for more oil spits.

That's it!! Try this, it was easy and yummy. Christian also loved it.

Lime Bar Recipe!

I never posted it! Shame, shame, shame.

Here it is, from Americas Test Kitchen:

INGREDIENTS

Crust

• 5ounces animal crackers
• 3tablespoons packed brown sugar (light or dark)
• Pinch table salt
• 4tablespoons unsalted butter , melted and cooled slightly

Filling

• 2ounces cream cheese , room temperature
• 1tablespoon grated lime zest , minced
• Pinch table salt
• 1(14-ounce) can sweetened condensed milk
• 1egg yolk
• 1/2cup fresh lime juice , either Key lime or regular

Garnish (optional)

• 3/4cup sweetened shredded coconut , toasted until golden and crisp

INSTRUCTIONS

• 1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

• 2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

• 3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

• 4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

• 5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Pop-em-Corn

Alright ladies and Gents, I am back with more recipes. I have sadly been neglecting this blog and my extreme love of documenting food. This post has been sitting unfinished since March of 2010 and I believe it is time for it to be shared with the world!

Caramel Corn, you too can make your own and it will be magnificent! Seriously, it is different than the stuff you buy in the store and I feel it is absolutely deserving of being attempted at least once in your life time. Break out those bucket lists people!

Here are the things you will need:

Food stuffs

• popcorn kernels
• brown sugar
• butter (mmmmm, butter)
• light corn syrup
• baking soda
• vanilla

Equipments

• air popper
• big a$$ bowl
• silicone spatula (it is important that it is silicone, the caramel will be HOT, and melted plastic does not taste good)
• two cookies sheets lined with aluminum foil and then parchment paper for ease of cleanup and to prevent sticking
• wooden spoon
• measuring cups and spoons, of course

Now that you got everything lets get started!

Turn your oven on and get it heated to 300°

Step 1: Put the kernels in the popper. Each popper is different so follow the directions for the machine on the limit you can put in.

Turn the machine on and pop your corn. I make sure to watch as it pops because sometimes it spits out un-popped kernels. These are no fun in the finished product and can lead to costly dental repairs; pick them out now when they're easy to spot.

Stop popping when you have 7-8 cups of popped corn.

Step 2: Put the butter, sugar, and corn syrup in a medium sized sauce pan.

Cook and stir (yes, this means you can't just walk away, stay and stir) over medium heat until mixture boils.

It will take awhile for this whole boiling thing to happen, don't give up! Keep stirring!

Once it boils, DON'T TOUCH IT! Just let it sit there boiling at a moderate, steady rate for 5 minutes. Remember, don't stir during this 5 minutes!

Step 3: After the 5 minutes, take the pan off the heat. Stir in the baking soda and vanilla. The mixture will look like it's becoming foamy and will get lighter in color.

Here's a closer look after a little more stirring. It's chemistry! Just more fun and tasty than in high school.

Step 4: Pour caramel goo over popcorn in big a$$ bowl.

Stir gently, so as not to murder all your lovely fluffy popcorn. Stir until all that white fluffy goodness is coated.

Step 5: Pour the coated popcorn onto the parchment lined cookie sheets. Spread it out into a thin even layer. Place in the oven for 15 minutes.

Pull the corn out of the oven.

Stir the mixture and put back in the oven to bake for 5 more minutes.

Step 6: Remove the corn from the oven. I just pull the parchment off the pans and let it sit to cool. You can also spread it out on buttered foil.

You can keep this delightful treat for up to a week tightly covered, but in my house it never survives the night.

Mexican Basket Experiment

Lately I have been trying this new thing called Bountiful Baskets. It is a produce co-op where you can order a "basket" on Monday/Tuesday and then wake at the crack of dawn on Saturday to pick it up. The cool thing about it is they try to use only seasonal fruits and veggies from local (or as close as possible) growers; oh, and you get a lot for your $15. This is my second week and I have been really pleased and challenged. Challenged because I am not a big fan of fruits or vegetables and have frequently ignored or underused them in my culinary endeavors. This whole process of getting a giant batch of "rabbit food" has forced me to eat more healthy things and start testing the boundaries of my recipe collection.

As for today I am going to focus on the goodies I received in my "Mexican" pack. I made two new items: Tomatillo Chicken and Calabacitas.

For the chicken I started by moving the top rack all the way up in the oven and turning on the broiler to let the oven get all toasty. Next, I went about peeling off the husks and rinsing the tomatillos. Don't be alarmed if they are sticky that's just how they are. Once they are all clean and de-stick-i-fied, I placed them on a foil lined cooking sheet. The foil is not required, I just like the easy clean up. (I'm a little lazy, so what)

When everything was ready, I put the tomatillos in until the tops started getting all black and crispy, or charred as the fancy chef types might say. Now I don't know if this will happen to you but mine started making all kinds of funny whistling and popping noises. It all worked out though.

Once the tops are done, it is time to flip them bad boys over so the other side can get all broiled as well. I did get really smart for the other side and lined my tomatillos into two rows on far sides of the pan. The reason this is so smart is because it put all these little green wonders right under the heating element making them get black faster and far more evenly.

This is what it will look like when they are all done. Make sure to keep all the juices and everything because we will use all of it.

While my tomatillos were cooling off, I started working on getting my other veggies chopped. I diced three of these onions.

Used all of it including the greens.

Then I diced up two of the little peppers. Now I take out the seeds because I can't handle the heat but if you want it spicy leave them bad boys in.

Next was the chicken. I took three boneless skinless breasts and sprinkled them with salt and pepper on both sides. I put them in a big pan with high sides that I got all warm on medium high heat with some olive oil.

Sear the chicken till it's golden brown then flip it over and do it to the other side.

I took the chicken out of the pan and added the onions and peppers and a teaspoon of garlic. Right now you might be asking yourself, "Teaspoon?" Here's the deal, when I use garlic I cheat and use the pre-minced stuff in the jar. I do this because I haven't yet replaced my garlic press and hate the way my hands smell if I chop it by hand. So tah-dah, garlic in a jar. I didn't put any more oil in the pan because I still had some from the chicken but you might need to add more. I sauteed the veggies till they stared to get brown.

While the veggies cooked I took the tomatillos and put them into my food processor; don't forget all the juices. I pureed the heck out of them till I had a nice sauce.

When the veggies were done I poured the tomatillo puree into the pan with about a 1/4 cup of water. I used the extra fluid to deglaze the pan. After the deglazing, I just nestled the chicken breasts into everything, slammed the lid on top, and left it all on low to simmer for about an hour. The only time I touched the pan in that hour was to occasionally flip the chicken over so everything could get coated in the yumminess.

And this is the finished product.

As a side dish I decided to try and use the Mexican Grey Squash. To be honest, I had no idea what to do with this squash so I did a little research. This squash is also called Calabacitas. I got some really great ideas and this is what I came up with.

Preheat the oven to 350. Start dicing up a small brown onion. Next, chop up two of the grey squash.

Then open a can of green chiles and get a cup of frozen corn.

In a pan, heat some olive oil over medium heat. When it's ready add the onion and a teaspoon of garlic. Sauté them until they are just hinting at turning brown.

Add the squash a cook for about 4 minutes and then add the corn.

Once the corn is no longer frozen add the can of chiles.

Now the good part, take the pan off the heat and add a cup of cheese.

I used this because it is "authentic Mexican" but I figure you can use whatever you like.

Put this delicious concoction in a baking dish and put in the oven for 30 minutes.

At the end broil it for a couple extra minutes till it looks a little crispy and golden on top.

That's it!

This is everything all together. Yum!