Month: April 2014

Ham, Cheese, and Pineapple Egg Rolls

Ham, Cheese, and Pineapple Egg Rolls

As you might have seen from my last post regarding my Root Beer Glazed Ham, it is obvious that I had plenty of leftovers due to the size of that beast. As my son pretty much devoured much of it through the next couple of…

Root Beer Glazed Ham

Root Beer Glazed Ham

I’m still here, don’t worry about me. It seems like it has been an eternity since my last post, and there are reasons for that. One is that I have been busy, and too is that our family was on vacation. We went to the…

8 Minute Hard-Boiled Eggs

8 Minute Hard-Boiled Eggs

My wife and I have been making hard-boiled eggs since we have been together, and often make them on a weekly basis. I love them. They are quick to take on the go, especially during the frantic workday mornings. In the past, I really took my wife’s lead and placed the eggs in cold water, brought them to a boil, then covered them and set the timer for 13 minutes.  I thought I was doing this right, but realized the shells were a bit difficult to remove, and the eggs were definitely hard-boiled, which I did not really mind all that much.  I then read an article about cooking the eggs a different way, and fell in love with the process.

Welcome the 8 minute hard-boiled egg.

8 Minute Hard-Boiled Egg

I went with 8 minutes because that is where I found the perfect creaminess to my liking. I tried a 6 minute, 7 minute, as well as a 10 minute egg, and again, I fell in love with the timing. The egg white is cooked perfectly, and the yolk is slightly hard but has just a bit of warm creaminess that just goes perfect with toast.

Let’s get started.

Ingredients:

  • 3 eggs (or less/more)
  • Water, enough to cover the eggs by an inch
  • Salt, to taste
  • Cracked Black Pepper, to taste
  • Toast, optional
  • Bowl of Iced water

Bring a pot of water to a boil. Slowly, and carefully add in the eggs. Set the timer for 8 minutes.  After 8 minutes, remove the eggs with a slotted spoon and place into the bowl of iced water.

Let them sit in the iced water for a minute or so before removing and cracking into the egg.

8-minute-egg-ingredients

My mistake in the past was never knowing when my water was coming to a boil as I typically walked away from the stove, and guessing on the length of time it would take to come to a boil. This technique is much more precise as you boil the water beforehand, resulting in a a perfect hard-boiled egg, and one where the shell simply slides off. A win-win in my book.

Once the shell is off, season with salt and pepper and go to town.

So if you are looking for a perfect egg, give this one a shot. I’m certain you will fall in love.

Mexican Cemita

Mexican Cemita

I’ll admit that I could probably eat Mexican food every day if I could. Anything from the soups, stews, enchiladas, tacos, and heck, even a plate of rice and beans with some roasted chili toreados.  I love everything about Mexican cuisine to be honest, and…

Seared Tuna Steak

Seared Tuna Steak

Every Friday I make an attempt to make either a classic Wisconsin fish fry, or at least some type of fish or seafood. It’s probably how I was raised, as many of us in Wisconsin, where the default meal on Friday was typically a fish…

Roasted Garlic and Parmesan Chicken Wings

Roasted Garlic and Parmesan Chicken Wings

My family and I have been visiting a local restaurant in town known as Buffalo Wild Wings. You have probably heard of it, and it is basically bar grub such as wings, burgers, flatbreads, and the like. When it first opened we were pretty stoked as the food was half way decent, the service was good, and it was a place where the kids could agree on. Over the course of the past year, if not more, service has gone down hill, and in my opinion so has their food. Their wings are becoming rubbery, even somewhat cold on one occasion, and their nachos, which both my wife and I love, are never consistent. Point of the story is two things; we stopped going, and I figure out how to make their garlic and parmesan sauce, which is finger licking delicious, and I’m not one to lick my fingers if you know what I’m saying.

Roasted Garlic and Parmesan Chicken Wings

I’m a sucker for really good wings, dry or wet, so why not take a chance and make them your own, right? I’m also into baked chicken wings, and a bit on the drier side, but you make them any way you desire. This sauce has that perfect tang, with awesome roasted garlic flavor. They were hard to stop eating, let’s just put it that way.

Let’s get started.

Ingredients:

  • 1 tbsp olive oil
  • 8 cloves garlic, skin on
  • 1/2 cup mayonnaise
  • 3 tbsp parmesan cheese, grated
  • 1 tsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • Generous pinch of red pepper flakes
  • Generous pinch of parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24-36 Baked or Fried Chicken wings

Start by getting a sheet of aluminum foil out, and place the garlic cloves on top. Drizzle with the olive oil, and place in a 350 degree oven for about 30 minutes. Remove, and let cool.

During this time, add the remaining ingredients to a small mixing bowl.  Once the garlic is cooled, remove from the skins, and mash into small bowl, then mix well into the sauce. Set this sauce, covered, in the refrigerator for at least one hour to let the flavors merry.

How to make garlic parmesan chicken wings

Deep fry or bake your wings until the are fully cooked and crispy. I like to bake mine. Preheat your oven to 400 degrees.

Line a large baking sheet with parchment paper. Use two baking sheets if you have to. place the chicken onto the baking sheet, and place in the preheated oven for 1 hour and 30 minutes. Turn once around 60 minutes. After 1 1/2 hours, turn off the oven, and let them sit in there for another 15 minutes.

Once you are ready to eat and the wings are fully cooked, add them to a larger mixing bowl. Add in as much or as little sauce, and coat to your liking. Give them a nice toss and dig in.

The result is awesome. Perfectly crisp chicken wings with the roasted garlic and parmesan sauce just sold me that I no longer need to visit the longer Buffalo Wild Wings, plus I make better nachos to boot! Hope you enjoy!

Roasted Garlic and Parmesan Chicken Wings
Author: 
Recipe type: Chicken Wings
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 tbsp olive oil
  • 8 cloves garlic, skin on
  • ½ cup mayonnaise
  • 3 tbsp parmesan cheese, grated
  • 1 tsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried basil
  • Generous pinch of red pepper flakes
  • Generous pinch of parsley flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 24-36 Baked or Fried Chicken wings
Instructions
  1. Start by getting a sheet of aluminum foil out, and place the garlic cloves on top. Drizzle with the olive oil, and place in a 350 degree oven for about 30 minutes. Remove, and let cool.
  2. During this time, add the remaining ingredients to a small mixing bowl. Once the garlic is cooled, remove from the skins, and mash into small bowl, then mix well into the sauce. Set this sauce, covered, in the refrigerator for at least one hour to let the flavors merry.
  3. Once you are ready to eat, and the wings are fully cooked, add them to a larger mixing bowl, add in as much or as little sauce, and coat to your liking. Give them a nice toss and dig in.
  4. The result is awesome. Perfectly crisp chicken wings with the roasted garlic and parmesan sauce just sold me that I no longer need to visit the longer Buffalo Wild Wings, plus I make better nachos to boot! Hope you enjoy!