ZING WINGS

Ingredients

• 2 lbs. chicken wings 
• 1/4 cup honey 
• 2 Tbsp soy sauce 
• 1 Tbsp chili garlic sauce 
• 1 Tbsp sesame oil 
• 2 Tbsp teriyaki sauce 
• 1 Tbsp rice vinegar 
• 2 Teaspoons garlic powder 
• 1 Teaspoon ginger 
• Oil for cooking about 1 1/2 cups 
• 1/2 stick of melted butter 

Instructions

In a bowl combine the honey, soy sauce, chili garlic sauce, rice vinegar, sesame oil and teriyaki sauce, ginger and the garlic. Melt butter add it as well. Stir it all to combine.

• Place the chicken wings in a bowl and rinse well , season chicken with seasoned salt and lightly coat with flour (optional)
•  Cut each wing at the joint to get a drummet and a wing (in the meantime get your oil . Once oil is hot and ready to cook your chicken ). Cook wings for 15 minutes til crispy Add the wings to the bowl of sauce and stir to coat.
  
  to recoat the wings in sauce stir the wings Flipping in the sauce then turn the oven on to broil. And let them stay warm while you coat the other wings, if you have a lot.
•  Broil for 3-5 minutes, then remove.
  Let the wings cool for 5 minutes before serving. The sauce will thicken further as it cools. Stir the wings around in the sauce to coat them well before serving. Sprinkle any extra sauce on top.

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BBQ Meatloaf

Ingredients

• 2 pounds lean ground beef
• 1 cup of milk
• 3 slices of old crumbled bread
• 4 tablespoons BBQ sauce (for inside meatloaf)
• 1 tablespoon onion powder 
• 1 diced onion

• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1/3 cup BBQ sauce (for topping)

Instructions

1. Preheat oven to 350 degrees F. Prepare a baking sheet foil and set aside. 
2. Using your hand gently mix together all ingredients (except for 1/3 cup of bbq sauce for topping) until just combined. Without overworking the meat shape it into a log and place it onto the prepared baking sheet.
3. Spoon on remaining BBQ sauce then bake for 55minutes 

   minutes or until meatloaf is cooked all the way through and at the appropriate temperature. Remove from oven and let sit for 5 minutes.

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Dirty Rice w/ Chicken and Sausage

INGREDIENTS

• MARINADE:
• 1 tsp salt
• 1 tsp garlic powder
• 1 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp dried minced onion
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 tsp lemon juice
• Tbsp enough olive oil to make a pasteabout 1
• REST OF DISH:

• 2 Tbsp Olive oil
• 1 link of smoked or Kielbasa sausage sliced into 1/4" slices
• 4 bone-in skin on chicken thighs
• 1 medium yellow onion diced
• 1 jalapeno pepper seeded and diced
• 2 celery stalks diced
• 1/4 tsp cayenne pepper
• pinch of red pepper flakes
• salt and pepper to taste
• 1 cup DRY long-grain rice
• 2 1/4 cup chicken stock or broth
• Sliced green onions for garnish
• Minced fresh parsley for garnish, optional.

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs or Legs and turn to coat. Set aside.
   
   

1. Preheat oven to 350 degrees F.
2. Add drizzle of olive oil to Dutch oven 
    and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
3. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.
   1. Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.
   2. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
   3. Add cayenne, red pepper flakes and salt and pepper and stir.
   4. Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
   5. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.
      1. Bake at 350 degrees for 35 minutes (covered).
      2. Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
      3. Garnish with sliced green onions and minced parsley!

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Cajun Chicken Pasta

INGREDIENTS

• 2 

    chicken breasts, boneless skinless 
• 4 

  teaspoons cajun seasoning
• 4 

  tablespoons  butter or 4 tablespoons  margarine
• 3 

  cups  heavy cream
• 1⁄2

  teaspoon  lemon pepper seasoning
• 1 

  teaspoon  salt
• 1 

  teaspoon  black pepper
• 1⁄4

  teaspoon  garlic powder
• 8

  ounces  pasta,of your choice  cooked and drained .I used Linguini. You can use penne.
• 2 

    roma tomatoes, diced 
• 1⁄2

  cup  parmesan cheese

  
  

  
  

  
  

  
  

  
  

DIRECTIONS

• Slightly moisten chicken with water.
• In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
• 
  
• In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
• When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
• When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
• When chicken is cooked through, place on cutting board and slice into strips. Place on top of pasta.
• Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan. Garnish with green onions or parsley for cuteness ♥️
• Throw a thick slice of Texas toast on that bad boy and enjoy!

BEEF FAJITA

Ingredients
1  tablespoon canola oil
1 pound flank steak sliced thinly against the grain
2 cloves garlic minced or 1 tablespoon of garlic powder
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 yellow onion thinly sliced
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon sugar
1 teaspoon dried onion flakes you can substitute onion powder
1/4 teaspoon cayenne pepper I use 1/2 teaspoon because we like a bit more spice
1 teaspoon ground cumin
1/2 cup chicken broth
Instructions
Add the steak to the cast iron skillet on medium high heat and sear 2 minutes on each side.
Remove the steak from the pan and add the canola oil, garlic, bell peppers and onions.
Cook for an 3-5 minutes, stirring occasionally.
Mix the remaining ingredients in a small bowl.
Add the spice mixture to the pan with the veggies along with the and stir well.
Cook for an additional 2-3 minutes to allow the flavors to meld together well.
Add the steak into the pan and toss just before serving.

Top with sour cream optional

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Onion Burger

Ingredients

• 1/4 teaspoon canola oil
• 5 ounces freshly ground beef, divided into two 2 1/2-ounce balls
• Kosher salt and freshly ground black pepper
• 1 medium onion, thinly sliced (about 1 cup sliced onions)
• 2 slices American cheese
• 2 soft hamburger buns
• Mustard, pickles, and other condiments, if desired

• Directions

  1. 1.
     Spread canola oil in the inside of a large cast iron skillet with a paper towel. Heat over high heat until lightly smoking. Add balls of beef and press down with the back side of a spatula until completely flattened. Season generously with salt and pepper.
  2. 2.
     Working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Let cook with no further pressing until burgers are well browned, about 2 minutes.
  3. 3.
     Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. Let cook until onions start to soften, about 1 minute. Add cheese and top with top bun. Place bottom bun upside-down over top bun to allow it to steam in the onion vapors.
  4. 4.
     When buns are soft, transfer bottom buns to a plate. Add condiments if desired. Lift up onions, burger, and top bun together and transfer to bottom bun. Repeat with second burgers. Serve immediately.

     For crispy onions see below

     • 1 Large Yellow Onion, peeled and Thinly sliced (don’t cut the onion, make really thing onion rings shapes)
     • 2 cups of Whole Milk
     • 1-1/2 cups of All Purpose Flour
     • 1 tsp of Paprika Pepper
     • 2 tsp of Granulated Onion Powder
     • Salt and Pepper, to taste
     • Vegetable Oil for frying
     1) Separate the onion slices with your fingers and place them in a bowl. Pour the milk over them and let them sit in the milk for about an hour.
     
     2) In a separate bowl, mix together the flour, paprika, onion powder, salt and pepper.
     
     3) Heat the oil to 375 degrees.
     
     4) Take a handful of the onions at a time, shake off the excess milk, dredge them in the flour making sure you shake off a lot of the flour and add them to the hot oil.
     
     5) Fry them for a couple minutes making sure you stir them around half way through the cooking time to make sure every strand is crispy.
     
     6) Remove them from the oil and place them on a paper towel lined plate.
     
     7) Repeat with the rest of the onions and enjoy them on top of your burger 🍔 

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PEACH DUMP CAKE

Quick, simple and tasty Peach Dump Cake will always be Lit .

This cake mix based treat is filled with peaches and butter and is the perfect dessert to make when you don't have much time to prep but want a warm, delicious cake. 

Ingredients

• 1-29 ounce can Sliced Peaches in heavy syrup, undrained
• 1 box yellow cake mix
• 3/4 cup butter sliced into 24 cuts

Instructions

1. Preheat oven to 350 degrees.
2. Spread peaches, with liquid, into a 9x13 baking dish.
3. Sprinkle cake mix evenly over peaches.
4. Place butter evenly over cake mix.
5. Bake for 40 - 45 minutes, until golden and bubbly. Serve warm or at room temperature.

COUNTRY RIBS W/ GRAVY

Ingredients

• 6-8 country-style pork ribs 
• salt and black pepper to taste 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon seasoned salt 
• 1 teaspoon chop and steak season
• 1 onion 
• 1 can condensed cream of mushroom soup 
• 1/4 teaspoon paprika 
• 1 Tablespoon all-purpose flour 
• 1 Tablespoon cold water 

Instructions

1. Lightly sprinkle the country-style ribs with  salt and all of the other seasonings including the pepper.
2. Cut the onion into slices and place them into the bottom of the crockpot. 
3. Arrange the pork ribs in the slow cooker on top of the onions.
4. Add the cream of mushroom soup over the pork ribs.
5. Sprinkle the paprika over the soup.
6. Cover and cook on the low setting for 8 hours, or on high setting for about 4 hours.
7. Remove the pork to a serving plate and keep warm.
8. Stir together the flour and water.
9. Pour the flour mixture into broth in the crockpot to thicken the gravy.
10. Turn the slow cooker to the HIGH heat setting and continue cooking for about 5 minutes or until gravy is thickened.

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INSTANT POT STEAK AND GRAVY

Ingredients

• 4 to 6 slices of Round Steak
• 2 Pouches of Onion Gravy
• 2 C of Hot Water
• 1 Medium Yellow Onion, Sliced
• 3 Cloves of Garlic, Peeled and Smashed
• 2 T of Butter

Steps

• Use a skillet and 1 T of butter to sear off both sides of your round steak. only cook these on each side for 2 to 3 minutes.
• In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
• Add the slices of meat to the pot.
• Add the two pouches of the gravy to 2 C of hot water and dissolve.
• Pour over the meat and onions. I get my gravy at Aldi. Now you know I love ❤️ me some Aldi. While this this cooking. Your water should be boiling for the mashed potatoes. I use the boxed potatoes from Aldi. I add milk butter and sour cream to mine to make them taste like homemade . Or you can serve with white rice.
• Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
• Release the steam and you are ready to serve.