Category Archives: Baking

Denver Omelette Cups

I love breakfast, don’t you? It’s one of the first things I ever taught myself to make back in middle school (if not earlier), and it was the eggs that I started to master.  I still lean towards making eggs when I make breakfast for myself or for my family. Weekends are the best time for me to teach my kids how to make things like sausage egg mcmuffins or homemade egg mcmuffins, but recently I was sitting on some awesome leftover Nueske’s ham steak, and some fresh green bell peppers from my garden. This is when the light went off, to come up with a new twist on the Denver omelette.  I decided to create little Denver omelette cups, very similar to what I did in the past when making my taco cups.

Denver Omelette Cups

These Denver omelette cups were so fun to make, and super delicious. Did I mention they were awesome the following morning?

Ingredients:

  • 6 whole eggs
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup green bell pepper, diced
  • 1 large shallot, minced
  • 1 cup of thick cut, cooked ham, diced
  • 3/4 cup of shredded cheddar cheese
  • 2 tbsp unsalted butter
  • muffin tin

Crack the eggs in a large bowl. Add the salt and pepper to the eggs, and beat the eggs until they are slightly frothy.

Preheat your oven to 350 degrees.

Lightly butter about 8 of your muffin tins.

How to make Denver Omelette Cups

Ladle the eggs into 8 of the tins, about 90% to the top.

Add in the shallots, ham, and bell peppers into each of the cups. Gently stir each cup. Top each cup with shredded cheese.

Bake in the oven for about 20 minutes, or until the eggs are set and the cheese is nice and melted.

Use a knife and run it along the outer edge of each cup and gently lift the Denver omelette cup out of the muffin tin.

Plate and serve.

These things were awesome. They were everything you could ever want in a Denver omelette but in great little bite size muffins. The great thing is that you can get as creative as you want with these which I am a big fan of. These were great as leftovers as well and perfect for a quick bite before heading out the door for work. Hope you enjoy!

 

Old Bay Chicken Wings

It’s finally football season, and with that said there is always a discussion on Saturday afternoon, if not sooner, as to what we are going to eat while watching the football game(s).  Default items are always things like chili, or nachos, but if I event mention chicken wings around my oldest son, well I have to make them. As much as a picky eater as he is, I’ve always been surprised that he likes chicken wings, you know because he eats the chicken down to the bone. But I’m also extremely happy as he is going out and trying new things.  If you have been following me for some time, you know that I go out and experiment with an array of chicken wings.  My oldest is not a sauced wing kind of kid,  so I have been tinkering with dried spices. We all devoured my recent creation of the baked garlic and parmesan chicken wings, so I figured I would go out on a limb and try making old bay chicken wings.  They were a total hit.

Old Bay Chicken Wings

Let’s get started.

  • 2 lbs of chicken wings, drumette and wing separated
  • 2 tbsp soy sauce
  • 1 tbsp garlic powder
  • 2 tbsp melted butter
  • 2 tbsp Old Bay seasoning
  • celery sticks, optional

I like to keep the wing tips in tact when cutting the chicken wings, but you do whatever you feel is best.

Place the wings in a sealable bag and add the soy sauce and garlic powder. Seal the bag, and move the wings around to get the wet and dry ingredients incorporated. Place in the refrigerator to marinate for a couple of hours.

When you are ready to make the wings, preheat your oven to 325 degrees. You can fry these in oil if you desire. I have been into baking them lately, but you do what you want to do.

Line a large baking sheet with parchment paper. Add the wings. Bake for about 1 hour, or until they are golden and crispy. I like my wings a bit on the dry side, over cooked if you will, but you cook them to your desired doneness.

How to make Old Bay Chicken Wings

Once cooked, add them to a large mixing bowl.

Pour on the melted butter, then add the Old Bay seasoning and give it a good toss, making sure the wings are nicely coated with the seasoning.

Dig in.

These are divine. If you have never had Old Bay seasoning, it’s a must try. I typically use the seasoning on shrimp or crab boils, but it works really well with these chicken wings.  Hope you enjoy!

Chimichanga Suiza

One of my wife’s favorite dishes is probably the chimichanga. I could be wrong about that, but she has never turned one down, and any Mexican or Tex-Mex restaurant we have ever been to, she almost always orders the chimichanga. I used to deep fry the chimichangas, but now I have recently started baking them. It’s a lot easier, and a lot less of a mess, and that it right up my alley. My kids have also been turned onto the chimichanga, and as they can be picky eaters (yes, still), these still make a great dinner because I can make a variety including just plain chicken, or chicken and cheese, or chicken, refried beans, and cheese. So a couple of weeks ago, I decided to create my own, and for whatever reason I could not shake enchiladas suizas out of my head, and so that is the direction I went, however simplifying the cheese sauce by using some leftover baby Swiss cheese. It was awesome to say the least.

Chimichanga Suiza

Let’s get started.

Ingredients:

  • 1 large flour tortilla
  • 1 cup cooked chicken, shredded or cubed
  • 1/2 cup cooked refried beans
  • 2 tbsp diced green chilies
  • 3 slices of Swiss cheese
  • Hot sauce
  • Cooking spray or canola oil

Preheat your oven to 400 degrees.

How to make a chimichanga suiza

Heat a large flour tortilla in the microwave, or in a large skillet, only for a few seconds so that you can easily work with it.

Spread the refried beans onto the warm tortilla. Top with chicken,  and chilies. I added my fire roasted habanero salsa as well. Fold over both sides, then roll into a chimichanga.

Lightly spray with the cooking oil and place it onto a baking sheet.

Bake until a light, golden brown, roughly 15 minutes. Once golden, remove and place the Swiss cheese onto the chimichanga, covering the top. Return back to the oven and cook a few more minutes until the cheese is fully melted.

Chimichanga Suiza Recipe

Remove and dig in. I drizzle hot sauce on mine as I like some extra kick and serve it with some Mexican rice, sliced avocados, and a simple salad. Give this one a try. It’s really, really good, especially with that Swiss cheese. Hope you enjoy!

Baked Garlic and Parmesan Chicken Wings

My boys are now getting in to eating chicken wings. My oldest has been a fan for a couple of years now, and now my other boy is really starting to get into them. Me? Well, I’m a huge fan. I love everything about the chicken wing, especially trying out new sauce combinations, or spice rubs. The funny things about my oldest son is that he will not eat sauced wings, while my other is all about the sauce. With that said, I always have to please both kids. So recently I decided to create a chicken wing that had just a bit of wet sauce to it, while having for the most part, a dry rub. This was my attempt to get my oldest to continue to explore. These baked garlic and parmesan chicken wings are to die for. Even my wife dug into a couple of them and she is one who is not a fan at all. That’s always a sign of something really, really tasty.

Baked Garlic and Parmesan Chicken Wings

The great thing about these wings (besides everything) is that they are baked. No messy oil splatter, just place them on a baking sheet and let them bake until nice and crispy.

Let’s get started.

Ingredients:

  • 2 lbs chicken wings (or as many as you want)
  • 2 tsp seasoned salt
  • 1 tsp cayenne pepper
  • 1 tsp cracked black pepper
  • 2 tsp garlic powder
  • 4 tbsp unsalted butter, melted
  • 3 tbsp grated parmesan cheese
  • parchment paper, optional

Start by breaking down your chicken wings. I love to keep the wing tips on, but you can remove them if desire. My kids love them as they get nice and crispy, so I leave them in tact.

Preheat your oven to 325 degrees.

Line a large baking sheet with parchment paper. Add the wings. Bake for about 1 hour, or until they are golden and crispy. I like my wings a bit on the dry side, over cooked if you will, but you cook them to your desired doneness.

Once cooked, add them to a large mixing bowl.

How to make Baked Garlic Parmesan Chicken Wings

Add all of the seasonings to a small bowl and give them a good mix.

Add the melted butter to the chicken wings, then shower on the parmesan cheese and seasoning. Toss the wings a few times to get everything well coated.

Add to your serving plate and dig in.

Baked Garlic and Parmesan Chicken Wings

These wings were loaded with tons of awesome flavor. Salty, spicy, and all balanced by that little bit of butter. My entire family loved them so much I wish I would have made double the order. Next time. Next time. Hope you enjoy! By the way, if you want a saucy version, give these roasted garlic and parmesan saucy wings a try.