Just because football season is over doesn't mean the party in your mouth has to stop. These wings are SO incredibly easy to make! Baking wings is way more manageable and the clean-up is by far better than figuring out how to smash all those Styrofoam containers into your garbage can. I can't wait to try these again with buffalo sauce. I will make a tiny suggestion for you...... I would highly recommend putting one baking sheet in the oven at a time. If you have the super large baking sheets, you'll be able to fit 1/2 of the wings on it. If you put two baking sheets in the oven they won't cook nearly as evenly, or for the time mentioned below.
1 c. ketchup
1 c. unseasoned rice vinegar
1/2 c. coconut aminos
2 T. honey
2 T. gochujang (Korean red pepper paste)
5 lbs. chicken wings, split (I couldn't find split, so I just bought what they had)
1/4 c. canola oil
Salt & Pepper
Thinly sliced scallions, toasted sesame seeds & chopped cilantro
Lime wedges for serving
In a medium saucepan, whisk the ketchup with the vinegar, coconut aminos, honey & gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 c., about 15 minutes.
Meanwhile, preheat the oven to 325. Line 2 large rimmed baking sheets with foil. I double layered them to ensure no juice leaked underneath. In a large bowl, toss the chicken with the oil; season generously with salt and pepper. Arrange in a single layer on each of the baking sheets. Bake until cooked through and lightly browned, for 30 minutes. Since my wings were un-split, they ended up cooking for 50 minutes, till turning lightly golden brown. That was also one baking sheet. If you happen to have 2 in the oven be prepared to babysit them. If you are able to find split chicken wings, they will definitely be in there for just 30 minutes. Remove from the oven and increase the temperature to 450.
Using a pair of tongs, transfer the wings to a large mixing bowl, preferably one with a lid. Remove the foil from the baking sheet and discard any juices. Re-line the baking sheet with foil. Pour the sauce over the wings and firmly attach lid to mixing bowl. Shake around till all the wings are evenly coated with the sauce. Arrange in a single layer on each of the foil lined baking sheets. Bake until glazed and lightly charred in spots, around 10 - 15 minutes. Transfer the wings to a platter and top with all the amazing garnishes. Serve with lime wedges.
As I sit here at work on this Friday, all I can think about is how exhausted I am from this week. Every single day it's the same thing...go to work, go to the gym, make dinner, make breakfast & lunch for the next day, clean up the kitchen, shower, go to bed, repeat. It's really quite monotonous. Even more so, when you are following some sort of meal plan/diet/whatever you want to call it. I must say that in order to keep your sanity, meal prep is by far the most important thing.
Clearly, this week I did such a horrid job at it. I was just non stop complaining about cooking dinner and blah blah blah. So much so, I wanted to punch myself in the face. hahahahah Who honestly loves listening to a complainer?!?! I sure as heck don't! And I'm over here blabbing away like it's the most horrible thing in the world. So I'm going into this weekend, with a sense that this next week will be better. I know what's in my freezer, so I know what I have to work with. I've picked out my recipes for next week and two of them are crock pot meals. I made my grocery store list and already knocked half of it off the list. Meal planning is honestly so important, because you'll have those moments (like I did) when the day was just that bad and you throw your arms in the air and go, "That's it!" If you don't have it all planned out, that's when things go haywire and you're eating whatever you have that is quick, like chicken fingers which my husband loves to always have in the freezer. No joke, I almost made them yesterday. I opened the drawer and they were just sitting there staring at me. Luckily the stir-fry was already prepped and ready to go in the fridge, otherwise those nuggets would've been getting diunked in my Whole 30 Kicking Ranch, even though they're clearly not Whole 30 tenders. hahahahaha So another day was saved and I'm still on the Whole 30.
So I wish everyone a very wonderful weekend and an even better next week!
If you need some motivation or recipe ideas, just give me a shout out and I’d be happy to help!
I just finished off Week 2 of the Whole 30, with this amazing pork tenderloin from Butcherbox. I know, I keep mentioning Butcherbox and I pray that you're not getting annoyed. But my gosh, it's just that good. My mom, who is not a huge fan of meat, kept saying how tender it was. So now she is hopping on the Butcherbox bandwagon. For this recipe being Whole 30, it’s pretty darn tasty. Thank goodness I get to eat the leftovers tonight. The bacon gets super crispy and delicious. I ended up having some sauce leftover, so halfway through I rotated the roast, basted it with the leftover sauce and served it on top of some cauliflower grits. The grits are sooooooo easy and took literally less than 10 minutes. You should definitely give this one a try!
Prep Time: 10 minutes
Cook Time: 75 minutes
2 - 2.5 lb Butcherbox pork tenderloin (obviously cook time will vary based on the size of your tenderloin)
2/3 cup pitted dates softened with 4 T. water
1/2 cup coconut aminos
4 Tbsp brown mustard
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp black pepper
sea salt to sprinkle on meat
10 slices Butcherbox bacon
Lightly sprinkle tenderloin with salt all over and set in a roasting pan. Preheat your oven to 400 degrees.
To make the sauce, a food processor or high speed blender will work best. Place the softened dates and water in the food processor and process on high until a paste forms. Add the coconut aminos, mustard, smoked paprika, onion powder and black pepper and pulse until combined.
Pour half of the sauce over the meat and turn to cover the bottom as well. Lay the strips of bacon over the top of the pork to cover (tuck gently underneath if there's extra), then pour remaining sauce over the top and brush to evenly coat.
Roast in the preheated oven for 1 hour & 15 minutes or until internal temperature reaches 155 degrees. . Allow the meat to rest 5-10 minutes, then slice and serve over some cauliflower grits.
Cooking time: 6 min.
2 bags (12 oz ea.) riced cauliflower
1 clove minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. almond milk
Place the cauliflower in a microwave safe bowl, cover and cook on high for 6 min. Let stand 1 min.
Add the butter, garlic, salt, pepper, and milk. Using an immersion blender, blend until fairly smooth. I ended up adding about another 1/4 c. of milk.
Cover and keep warm.
We received our Butcher Box for the New Year and they tend to always include their amazing pork loin chops. I started the Whole 30 with some girls at the gym, so my hubby did some searching for a great pork chop recipe. This one did not disappoint. It's such a simple recipe to make during the week and the leftovers were just as good. The only thing is we didn't feel like making an extra trip to the grocery store to pick up the liquid smoke and we didn't even miss it. So feel free to omit.
4-5 Boneless Center Cut Pork Chops about 3/4 - 1 inch thick
2 tbsp olive oil
For the rub:
1 tbsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp chipotle chili pepper spice
1/2 tsp coarse sea salt
1 cloves garlic minced
For the sauce:
1 cup canned coconut milk
1/2 tsp chipotle chili pepper spice
1 tsp liquid smoke
1/4 cup chopped fresh cilantro
Juice of 1 lime
Chopped fresh cilantro
Begin by heating a large skillet to medium high heat.
Prepare your pork chops. Mix together ingredients for the rub, brush each pork chop with olive oil. Rub each side of the pork chops with spices, and use remaining olive oil to coat your skillet.
Cook your pork chops for 4-5 minutes per side, or until the center reaches 165 degrees and is only slightly pink. Reduce heat to low.
While the pork chops are cooking, mix together coconut milk, chipotle pepper, cilantro, and liquid smoke in a blender or food processor until smooth.
Once pork chops are cooked through, pour the sauce on top. Reduce heat to low, and scrape any bits of rub seasoning to add to the sauce.
Garnish with juice of 1 lime and extra cilantro and serve immediately.
Over the weekend I started playing around with some Whole 30 recipes. Everyone has been talking about this Whole 30 compliant ranch dressing. I was pretty skeptical, because honestly there is no possible way it can be that good. There are quite a few different recipes out there. So I ended up going with the one that you didn't have to use an immersion blender on. It's super simple and freaking delicious. I made some tweaks and put my own spin on it, because I do love things that have a little kick to it. I've never wanted to dunk carrots so badly into ranch dressing. It's that good.
Serves: 1 1/2 c.
1/3 c. unsweetened almond milk
1 tsp. apple cider vinegar
1 c. whole 30 compliant mayo
2 cloves garlic grated on a microplane
2 T. chopped Italian parsley
1 T. chopped chives
3 T. chopped green onions
1 jalapeno, minced
1 tsp. white wine vinegar
Salt and pepper to taste
pinch of cayenne pepper
Pour milk into small mixing bowl. Add the apple cider vinegar and allow to curdle, for about 10 minutes. Meanwhile prep the rest of the ingredients.
Add the mayo, garlic, parsley, chives, green onions, jalapeno, white wine vinegar, salt and pepper.
Whisk the ingredients together, and pour in a mason jar to store in the fridge.
The most perfectly cooked Prime Rib Roast. Super simple. This would be an excellent dish to make for Valentines Day or an Anniversary Dinner. Leftovers make excellent beef sandwiches.
4-6 lb. Butcher Box prime rib roast ( I cooked 2 - 4.3 lb. roasts)
1 c. butter (softened at room temperature)
1/2 c. prime rib seasoning from Costco
Once the butter has softened, mix in the seasoning till it's thoroughly combined. Remove the prime rib from the fridge an hour before popping in the oven. Smear the butter mixture over the entire roast. Place on a rack inside a roasting pan.
Preheat the oven to 500 degrees.
Pop the roast into the oven at 500 degrees for 32 minutes. You are supposed to cook it at 500 for 7 minutes per pound. I had a 4.3 lb., so it was cooking at 500 for 32 minutes. After the timer goes off, turn the oven off. DO NOT open the oven door. Leave it in the oven for 2 hours, undisturbed. No peeking, no cracking open the door, just leave it alone.
Pull it out of the oven after the 2 hours. Insert a thermometer to make sure it hits medium rare. Let it rest for 15 minutes, before you start cutting. It will be perfectly cooked.
So we're about a week and a half out from Christmas and for all of you procrastinators out there, I have come up with my very own Gift Guide for this season. There are so many cool and fun exciting options out there for you. I feel like the options keep getting better and better as each year passes. So get to work!
1). Farm To People, have endless options. Amazing gift boxes for every kind of person. My personal favorites, Pizza Party, Smoke & Bourbon, The Home Mixologist. They even have one called Pregnancy Cravings. I mean how freaking cool is that?!? It's a one a done kind of thing.
2). At Sur la Table, the instapot is honestly flying off the shelves. People are going nuts for these things. It's literally a crock-pot on steroids. You have zero time to make dinner after you've just walked in the door from work and the gym. You throw it in the pot and it can be ready in 30 minutes or less. There also is a delay start option.
3). At Sur la Table, the crock-pot is always a great gift option for busy bees, who never have the time but want to start cooking. Turn it on before you leave for work and turn it off or to warm when you get home from work. Sur la Table usually sends out 20% coupons in there catalog, so I would definitely sign up for their emails.
4). Erath has absolutely delicious wines that are the perfect gift for any hostess. Bottles are around $30 which you can find at Total wine or Costco. They really are a great wine for a great price. It will definitely make your hostess feel super special.
5). The SkinnyTaste Fast and Slow Cookbook is an AMAZING gift for anyone who loves to cook, wants to learn to cook or someone who just got a crock-pot and doesn't know what to do with it. The recipes are so delicious and easy, and just down right good, and HEALTHY! Macros are listed out for each recipe, so it's perfect for the health-nuts.
6). Barkbox is honestly the only gift you should give your pet or someone else's pet. It's a box full of goodies that make your pup just so very happy. To see them get excited for fun toys and really good treats, is so worth it. If you have a dog that is super rough with toys, like my nugget. Check out the super chewer option, well worth it.
7). Gainz Box is for those Crossfitters, your hubbies or bfs that are obsessed with all things gym. It's filled with the latest and greatest brands, apparel and accessories, supplements, clean eats, and equipment They even have boxes for the girls. Definitely worth checking out.
8). Restoration Hardware has the most beautiful classic games. Our family has always been big into playing board games around the holidays. A few years ago I gifted Scrabble to my brother and we've been playing it every Christmas since. It's such a great gift you buy for the family. Definitely a one and done kind of deal.
Beef Stroganoff is one of my favorite meals to make in the winter. It gives me all those comfy, cozy feelings. With Christmas being so close, work, holiday parties, who has time for complex meals? This recipe is so easy to make. It all goes in the crockpot! Beef courtesy of Butcher Box.
2 lb. stew meat
2 tsp. Italian seasoning
salt and pepper, to taste (I used about 1 teaspoon salt and ½ teaspoon black pepper)
2 c. beef broth
2 c. sliced mushrooms
1 pkg. dried shitake mushrooms, soaked in 1 c. of white wine
3 T. Worcestershire sauce
1 T. minced garlic
1 tsp. dijon mustard
1 tsp. paprika
2 T. fresh thyme
1 c. sour cream
5 oz. cream cheese, cut into 1-inch cubes, softened
4 T. corn starch (or flour) + ½ cup beef broth
12 oz. egg noodles, cooked according to package instructions
Lightly grease your slow cooker, then add stew meat and sprinkle Italian seasoning, and salt and pepper to taste over the top. Add all mushrooms (including soaking liquid), beef broth, garlic, Dijon mustard, thyme, paprika and worcestershire sauce. Cover and cook on low for 6 hours.
About 30 minutes before serving, stir corn starch (or flour) into ½ cup beef broth and stir mixture into slow cooker. Add cream cheese and sour cream to slow cooker then cook another 20-30 minutes on high, stirring occasionally until cream cheese and sour cream are incorporated and sauce is thickened. Taste, add salt and pepper to your personal taste if needed, and stir in noodles. Serve immediately garnished with cracked black pepper.
Growing up in Indiana, we had this lovely place called Strongbow's Inn. They made the most perfect turkey pot pies. Hands down, still to this day they are my favorite. It's so unfortunate that they closed, but luckily I came across this recipe online a long time ago and I've been making them this way ever since. You can follow the from scratch version, or you could do the quick and easy version with your Thanksgiving leftovers.
Pick up a pre-made crust from Trader Joe's and cut in half. Roll up into a ball and then roll out into a circle. For one serving - Mix together your leftover Turkey (6oz), your leftover gravy (1/3c.) and some frozen mixed vegetables (3/4c.) into a medium size saucepan. Place your rolled out dough into a mini pie tin or baking dish. Spoon mixture on top of dough and fold the dough pieces over and pinch together. Flip dough ball on to baking pan or mini pie dish. Pierce top with a fork and bake at 425 for 30 min, or until lightly golden. Let cool for 5 minutes before diving in. You can also use leftover rotisserie chicken. It honestly my favorite pot pie. If your gravy is very thin, whisk in a few tablespoons of flour to thicken it up, otherwise it will be super runny and make your crust soggy. If you follow the recipe for my Thanksgiving gravy, it comes out perfectly. Hope you all enjoy!
Pot Pie Pastry (see below)
1 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1 3/4 cups turkey stock or chicken broth
3 cups cubed cooked turkey
1 egg white, lightly beaten
Turkey Gravy (recipe follows)
Prepare the Pot Pie Pastry. Cover and chill in the refrigerator while preparing the filling.
For filling: In a large saucepan, melt butter over medium heat. Add celery and onion and cook until onion is tender but not brown, stirring occasionally. Stir in flour, poultry seasoning, and salt. Stir in stock all at once. Cook and stir over medium heat until thickened and bubbly. Stir in turkey. (For make ahead, cool filling and store, covered, in the refrigerator up to 3 days.)
Lightly grease a 15x10x1-inch baking pan or line pan with parchment paper; set aside
On a lightly floured surface, divide 1 pastry portion into two balls, one 1/3 of the portion, the other 2/3 of the portion. Roll the larger ball to a 7-1/2-inch circle and the smaller ball to a 4-3/4-inch circle; set aside. Repeat with remaining 3 pastry portions.
Line a 4-inch disposable foil pie pan or a 10-ounce custard cup with one of the 7-1/2-inch pastry circles. Spoon one-fourth of the filling into pastry-lined pie pan or cup. Top with one of the 4-3/4-inch pastry circles.
Lightly moisten edges with water and bring up the edges of the lower dough, crimping over top layer. Carefully turn the filled pie pan upside down onto prepared baking pan; remove the pie pan. Use a fork or wooden toothpick to prick the top of the pastry several times. Using the same pie pan, repeat with remaining pastry circles and filling. Brush tops and sides of the filled pies with egg white.
Bake in a 425 degree F oven about 25 minutes or until crust is golden brown. Serve with Turkey Gravy.
Pot Pie Pastry
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
1 teaspoon kosher salt or 1/2 tsp table salt
3/4 cup butter-flavored or regular shortening
1/2 cup ice cold water
1 egg yolk, lightly beaten
In a very large mixing bowl, combine flours and salt; add shortening. Beat with an electric mixer on low speed until pieces are the size of small peas. Add water and egg yolk; beat at low speed just until a dough begins to form (about 15 to 20 seconds).
Form dough into a ball with hands. Divide into 4 portions. Using your hands, gently flatten each portion. Tightly wrap portions with plastic wrap and chill for at least 30 minutes.
Continue as directed in Step 4 in Strongbow Turkey Pie recipe.
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups turkey stock or chicken broth
ground black pepper
In a small saucepan, melt butter over medium heat. Stir in all-purpose flour until smooth. Stir in turkey stock or chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and ground black pepper.
So now it's time for the fun part. Let's get that bird ready for it's big debut.
So you're probably wondering why I didn't have you prep your turkey for the brine. Well, I personally prefer a non-brined turkey. I feel brined turkeys just taste watered down. When you chose not to brine it, it actually tastes like turkey. So, it's your call. Remember, the turkey gravy is supposed to be a nice flavor booster, not a mask for covering up dry turkey.
The most important part is checking the temperature of your turkey. Remove it from the oven and close the oven door, do not check the temp of it in the oven. The turkey pop up timers are not the greatest of guides either. So make sure you have a good thermometer!
1 14 lb. whole fresh, turkey, thawed
6 T. unsalted butter, softened
1/4 c. fresh thyme, chopped
2 T. grated lemon zest
1 1/2 tsp. salt
2 tsp. black pepper
5 thyme sprigs
2 lemons, halved
1 onion, quartered
1/2 c. water
Remove giblets and neck from turkey. Make sure you have removed the package on the other side of the turkey. Mine was hidden in the backside. I almost missed it. Do not forget that part. lol That would be a disaster. Pat the turkey dry and preheat the oven to 425.
Combine butter, chopped thyme, lemon zest, salt and pepper in a bowl. Starting at neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub the mixture under the loosened skin. Lift the wing tips up and over back; tuck under the turkey. Place the thyme sprigs, onion, lemon in the cavity. Secure the legs with kitchen twine.
Coat the roasting pan and rack with cooking spray. Place the turkey neck underneath the rack and place the turkey on the rack in the pan. Add 1/2 c. of water to the pan. Bake at 425 for 45 minutes. Baste with some more softened butter or oil.
After the 45 minutes is up, reduce the oven temperature to 350. Cook at 350 for 1 hour and 15 minutes. Rotate the turkey from front to back and baste again. Check the temperature. Continue baking at 350 for 10 to 20 minutes more. Insert the thermometer into the thickest part of the thigh (not the breast). Once it has reached 160 degrees, remove from the oven, and place the bird on the cutting board. Cover loosely with foil and rest for 30 minutes. Pour those pan drippings into the gravy starter. If there are any bits stuck to the pan loosen with some white wine and a whisk.
Natalie Schembri was born in Crown Point, Indiana. Then lived in New York City for 10 years before making the move to Scottsdale, Arizona in 2014 to be near her twin brother and sister-in-law. Since becoming an Arizonian she has taken up Crossfit, where she has met some amazing friends and her wonderfully, hilarious husband.