I originally was going to grill my chicken wings on my charcoal grill…but due to a windy afternoon I improvised with the oven…I do not regret this! These wings are crispy, juicy and honestly you’d thought they came right off the grill!
- 1-2lbs of chicken drumettes or chicken wings
- Dry Rub seasoning: Garlic powder, garlic salt, pepper, cayenne, onion powder, chili powder and Italian season
- 2TBSP of olive oil
- 1 large ziplock bag
- First lets get out chicken wings seasoned so they can soak up the seasoning for about 15-20 min prior to cooking.
- Put drumettes or wings in ziplock bag. Proceed to add in olive oil and seasonings.
- Zip bag and shake to spread and evenly coat chicken.
- Preheat oven to 475.
- Get a large baking sheet and cover with tin foil to save from a messy clean up.
- Place chicken on foil tray, evenly spread out.
- Put in oven once read, bake for about 15 min on one side, then pull out and flip chicken. Place back in oven for 15 min. (If you think your chicken doesn’t’ look cooked, keep in oven longer–you never want undercooked chicken!)
- Pull chicken out again, reflip so that the ski and then set your oven to broil.
- Place chicken back in oven and let broil for about 5-10 minutes. You just don’t want to burn your chicken to keep an eye on it. Once it looks good to your liking pull out.
When one finds mushrooms discounted for a $1.00 at Kroger, you need to find something to make and I decided to make stuffed mushrooms. First time making them and they were just bliss. Perfect for any occasion and sure to impress your family and friends!
- Baby bella mushrooms
- 1 half sweet onion
- 1/2 cup spinach
- 1 package of cream cheese
- about 1/3 cup of Italian bread crumbs
- 2 TBSP olive oil
- 1/3 cup Parmesan cheese
- 1 clove garlic
- Salt/pepper/red crushed pepper/garlic salt/Italian seasoning
- Preheat over to 425 degrees
- Wash your mushrooms thoroughly and carefully PLUCK the stems from the mushrooms, creating a hollow shell of a mushroom top.
- Put the mushrooms tops in one bowl and set your stems in another.
- We’ll come back to tops at the end.
- We’re going to make the filling for the mushrooms by mincing, cut into tiny pieces, the mushroom stems and onion. Chop your Spinach fine also and lastely mince you garlic.
- Add your mushroom stems, onion, garlic and spinach into a pan; add your olive oil and sautee until onions and mushrooms become tinder.
7. Once tinder, season with salt and pepper and add in your cream cheese. Make sure the temperature is on low so you don’t burn your cream cheese or other ingredients.
8. Mix your cream cheese, Parmesan and begin seasoning! Our filling our should well combined and smooth. When you’re happy with the flavor we can begin filling your mushroom tops!
9. Line your mushroom tops on a foil lined baking sheet, fill with a spoonful of filling.
10. Finish them off by sprinkling the bread crumbs over top.
11. Place in oven and bake for 20-25 minutes. Around 15-20 minutes begin checking on your mushrooms to make sure they’re not burning. The mushrooms should turn a deeper brown and kind of flattened out adn tops should be a good deep golden brown.
12. Plate and enjoy! A double bonus for this is, if you have left over filling, you can save this and serve it as a cracker spread or dip! Cheers!
Unlike Italian bruschetta, this recipe is simple and leaves out the cheese and garlic.
- Cherry/grape tomatoes, I usually pick up the medley pack at Kroger. The colors make your dish really pop
- Olive oil
- 1 clove of garlic
- Balsamic Vingar
- Fresh Basil
- Salt and pepper
- Italian seasoning
- Parmesan or mozzarella cheese
- Preheat your oven to 350 degrees
- Take your baguette and begin slicing on a diagonal, creating little slices
- Once you have the amount you’d like of bread slices, set them aside
- To give the bread some flavor outside of jsut toasted bread, we’re going to make a seasoning.
- Pour in about 2 tbsp of olive oil, add in italian seasoning, salt, pepper and give it a good stir
- Now dip one side of the bread into your oil mixture and place on a baking tray
- Begin mincing your clove of garlic then spread over your bread slices
- When your oven temp is ready place in oven. These will cook about 10 minutes. Watch to make sure they’re not burning, since everyone’s oven is different
- Begin cutting up your tomatoes and place in a bowl
- Once all tomatoes are diced, add in about 2 tbsp of olive oil , 1/2 tbsp of balsamic vinegar, 1 tbsp of fresh cut basil and then season with salt and pepper. Taste Taste Taste! I found that its better to use less vinegar at first then can add in more if needed. Then I adjust the seasoning.
- Check on your bread, this is about the time where its starting to turn golden. If you’re wanting to add some cheese, this is when I’d pull out my bread from the oven sprinkle some on and place back in the oven to get it melted and finish toasting the bread.
- Once your bread is at the crisp level you’d like add your tomatoes and serve.