Chicken wings are the ultimate comfort food. They’re crispy, flavorful, juicy and easy to make. Fresh from the fryer, there is nothing better. This is not up for debate. Wings come in many varieties, but a heavy favorite for most are the buffalo wings. They have just enough spice to give your tastebuds a workout. My buffalo wings are not traditional in that they’re breaded. I prefer breaded wings, so that’s why I do it. However, I know there are many traditionalists out there. That’s why I’m sharing two versions of my hot wings recipe. One that will be breaded and fried and another that is without the breading and is roasted in the oven. Why am I offering that alternative option? Well, mainly because we’re having a national shortage on flour right now and the non-breaded option doesn’t require flour. Also, it’s considerably a healthier option, since we’re roasting instead of frying. Whatever option you choose, understand you can’t go wrong. Both recipes produce flavorful and amazingly juicy buffalo wings.
One of my favorite movies of all time is The Sandlot. Real renegade, I know. I know it’s a super popular and mainstream movie, but for me, it’s a part of my childhood. I’m an early ’90s baby, so it was literally everywhere when I was growing up. I’m pretty sure my first crush ever was Benny Rodriguez and I mean, who can blame me? And of course, it’s just a really funny and fun movie. So, that’s why I couldn’t and can’t resist the pull of The Sandlot. Pretty much every scene in the movie is my favorite and is super quotable, but one of most iconic in the movie is when Scotty aka “Smalls”, is in the treehouse for a campout and is called out by “Ham” for not knowing what a s’more was. “I haven’t had anything yet…so how can I have some more of nothing?” Ah, Smalls you fool. Your naiveté is quite hilarious. Regardless, The Sandlot is no doubt an All-American movie and the S’more is no doubt an All-American snack. Thus, to honor both one of my favorite movies and one of my favorite snacks, I’ve decided to share this full-proof recipe for delicious homemade s’ mores ice cream.
Vegetarian food can get a bad wrap for being flavorless, dull and boring. Sorry vegetarians, it’s a hard truth you have to admit. However, that’s not the case with Lebanese food. We have a lot of vegetarian dishes that are packed with flavor and this dish is no different.
Warak Enab is the counterpart of the beef-filled Warak Areesh. They’re both Lebanese stuffed rolled grape leaves. Where they differ is the filling. The filling for warak enab is vegetarian and full of flavor. The filling includes parsley, tomato, rice and more. When cooked, the grape leaves are tender, tangy and they melt in your mouth. You won’t be missing any flavor with this very healthy Lebanese vegetarian dish.
There is currently six inches of snow outside. We still have a couple of months of this. I need something bright to remind me of the light of at the end of the tunnel, Spring. That’s where these lemon bars come in. Lemon bars are a staple of your local bake sales for good reason. They’re incredibly easy to make, tangy, creamy, and chewy. Great flavor and texture, which is what we all really want. Bakery-style bars right from your own home. It doesn’t get much better than that!
You know how we all grew up with those frozen chicken nuggets we were served at school or with our Lunchables? Well, those were all fine and well when we were like eight. By the time you got to fifteen, you started to notice just how bad those nuggets were. We’re adults now. We can do much better. In comes chicken poppers. These chicken poppers are essentially adult chicken nuggets. They’re not just for adults though. Your kids will love them as well. Packed with flavor, juicy and very easy to make.
Last week, I shared my mom’s Lebanese chicken noodle soup recipe with you. Well, this week I’m bringing you another one of mom’s recipes. I’m going to show you how to make this dish that typically accompanies the chicken noodle soup in our household. Tidbeha is a Lebanese rice dish that consists of cooked basmati rice cooked in onions with minced beef, garnished with slivered toasted almonds (optional). It’s a wonderful variety to the normal rice or rice pilaf we make. It’s a comfort dish, so flavorful and easier to make than you think.
Thanksgiving is inching closer and closer as each day passes and I can not wait! It’s by far my favorite holiday. For me it’s all about family, food and football. The ultimate All-American holiday. Of course, the All-American holiday can’t be complete without some pie for dessert. But, what is THE pie for Thanksgiving? There is always an intense debate about which of the holy trinity of pies is THE pie for Thanksgiving. Obviously, the holy trinity of pies include pumpkin, pecan and apple.
Well, I’m not really a pecan fan. I do love pumpkin, but there’s still one that has my heart even over pumpkin. Yes it’s true. I only have eyes for one pie in my life and that’s easily apple. I mean you have apples, cinnamon and brown sugar blanketed in a flaky pie crust. You really can’t go wrong with that. If you’ve never tried a homemade apple pie, now is your chance to check that off your bucket list. We’re going to turn you into an apple pie making machine. I know some of you are fearing this, but it’s going to be okay…I promise. Some of you are intimidated by the mere thought of making pie at home. I’ll tell you the honest truth. It’s SO much easier than you think. I guarantee it.
Pound cake gets a bad wrap. There are some crazies out there that think it’s bland, dense and not worth the effort. Well crazies, you’re dead wrong. Pound cake is SO worth the effort…when done right. What do I mean by “done right?” Well, it’s pretty simple. We need a tons of fat in the form of butter, sour cream and cream cheese. Why? Because fat is flavor! This fat also provides moisture to our cake. We need great flavor and I can promise you that is what you get here. There’s tanginess from the buttermilk, lemon, cream cheese and sour cream. There’s great warm flavors from the molasses, cinnamon and brown sugar. Lastly, we need great texture. For a pound cake, it should be a bit dense, yet still have some lightness and moisture to the cake. We also get wonderful texture from our streusel topping. Trust me pound cake haters, this pound cake is one you’ll want to try.
It’s my favorite time of the year. Those who know me, know that I Fall is my season bar none. Though Fall officially started a couple of weeks ago, I noticed that I’ve yet to post any Fall-related recipes. Well, that changes today. I’m sharing my version of a beloved fall staple. Cinnamon rolls! Now, there are tons of recipes out there for cinnamon rolls. But, I’m a bit of a perfectionist. If I’m going to make a cinnamon roll, it’s going to have to hit all the marks. So, what makes a great cinnamon roll? In my opinion, it should be soft, tall, fluffy, golden, full of flavor and topped with a delicious glaze. I didn’t want to share a cinnamon roll recipe until I feel like I nailed all those points. After much research and testing, I believe I’ve arrived at the pinnacle of cinnamon roll goodness. I’m happy to share it with you!