For the Love of Food

Yesterday I blogged about some buffalo chicken wings that I thought needed some tweaking to keep the coating from falling off.

Well, my idea to substitute egg for milk was right on and the breadcrumb coating stuck tot he chicken after baking and after coating with hot sauce.

Because I decided to make chicken legs and not chicken wings the second time around, we decided to eat these without sauce. The flavors present in the seasonings of the flour and breadcrumb mixtures gives this recipe a lot of flavor and can hold its own without the addition of hot sauce. Continue Reading »

About a year ago I came across a recipe for Buffalo Tempeh “Wings” on 28 cooks. Although it’s a vegan wing recipe, the texture of the final product really caught my eye and I decided to use the recipe as a base for making chicken wings.

Some thoughts…the flavors of this recipe were absolutely perfect, and the large bread crumbs* are perfect for soaking up maximum amounts of hot sauce….the largest problem I had with the recipe was, because of the use of milk instead of egg to hold the bread crumbs to the chicken, the bread crumbs all came off after pouring sauce on them. It is worth a second try with some tweaking to perfect this recipe.

*The original recipe calls for Panko bread crumbs, but after running out, I used some roughly processed homemade bread crumbs that I made from and old baguette. The breadcrumbs worked better on the chicken wings than the Panko breadcrumbs did. Continue Reading »

The other day, while looking for sweet potato fry recipes, I came across a recipe from Our Best Bites that was not only baked, but looked very crispy!

The problem with my past attempts at making sweet potato fries in the oven have always ended with limp results. These fries came out perfect.

I did change-up the spice mixture a bit since I was not in the mood for cumin or coriander at the time, and my husband liked it so much he kept asking me all day if I had written down the spice mixture yet. Continue Reading »

The other day I came across a really really good-looking recipe for “San Marzano “Quick” Salsa” on Bucky’s Barbecue and Bread blog. And, just by looking at the photos, I knew it would not only be a fantastic salsa, but the salsa that I have been trying to reproduce for the past 5 years.

I changed-up the recipe a bit to fit the ingredients that are available to me here in Germany. This salsa is not only really easy to make, but tastes just like my favorite Chili’s salsa that are served with Chili’s “BOTTOMLESS TOSTADA CHIPS™”. Most of the people who tried this salsa last weekend were surprised that I had not used fresh, but rather, canned tomatoes. Continue Reading »

Happy 1st of May everyone!

I wanted to share these ice cream sandwiches that my husband and I made together over a week ago. They still need some tweaking before they are good enough to give you the recipe to…such as baking time and ice cream amounts, but I thought you’d enjoy some nice images today.