Category Archives: Kids

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.

Crispy Oven Fried Chicken

One of my favorite meals of all time has to be fried chicken, mashed potatoes, and corn. Hands down. Typically this type of meal is only served in the cooler months of the year as it is my true comfort food, but lately I COULD NOT RESIST MAKING IT. I’ll admit, I broke down and could no longer tolerate my craving for this meal. However instead of frying it in a cast iron skillet, I decided to take a spin on it and go for an crispy oven fried chicken. The name itself doesn’t really make much sense as there is no frying involved, however, the result is everything you would expect in an awesome fried chicken, without cooking it in oil, and a lot less cleanup as well.

Crispy Oven Fried Chicken

This is pretty much a classic way of preparing fried chicken and it’s super easy and pretty much hands off, which is great during a busy work week.

Let’s get started.

Ingredients:

  • 1 whole fryer chicken, cut into pieces
  • 1 quart buttermilk
  • 1/2 tbsp cracked black pepper
  • 1/2 tbsp seasoned salt
  • 1 1/2 cup all purpose flour
  • 1/2 cup corn starch
  • 1 tbsp additional seasoned salt
  • 1/2 tbsp additional cracked black pepper
  • Cooking spray

Start by adding buttermilk to a large sealable bag, or large bowl. Add in 1/2 tablespoon of the cracked black pepper, along with 1 tablespoon of seasoned salt.  Stir. Add in the chicken pieces (breasts, wings, thighs, drummies), and make sure all is coated.

Place in the refrigerator for at least 4 hours but preferably overnight.

Next, add the flour, additional salt and pepper to a brown paper bag, or large sealble plastic bag. Shake well.

Remove the chicken from the buttermilk and place in the bag. Seal, and shake the crap out of it. Make sure all is coated.

Remove the chicken from the bag, shaking off any excess, and place on a rack, and let the flour mixture mellow a bit on the chicken.

How to make crispy oven fried chicken

During this time, preheat your oven to 425 degrees.

Lightly spray the cooking spray on each piece of chicken, and place the rack onto a baking sheet.

Cook in the oven, for about 45-60 minutes, or until golden and crispy and the chicken registers 165 degrees.

Plate and serve with your favorite sides, and well, in this case you know what I served mine with.

If you are looking for a no fuss, non-oil, crispy style fried chicken, this is the one. It’s crispy, it’s juicy, and well, it’s just darn delicious. Hope you enjoy!

Denver Omelette

Come every spring, I ask my kids what they want to plant in the garden. Two of my kids are pretty pumped with ideas, where one simply is not. That’s perfectly fine in my book. Regardless, my wife defaults to tomatoes and cucumbers, while the kids default to green bell peppers and green beans. I take the liberty of choosing either things, and in this case I decided upon watermelon, hot peppers, sage, rosemary, strawberries, and red onions. We have been picking a ton of tomatoes, green beans, strawberries, and fresh herbs, and as of last week we picked our first green bell pepper.

Denver Omellete Recipe

I had this darn green bell pepper on my cutting board for a few days, and every time I looked at it, I thought what was I going to use it in. It was only one green pepper, and as I thought of stuffing it, or making a chop suey, I always think of dicing it up and turning it into a Denver omellete.

I love a Denver omellete, and in fact, it could be one of my favorite omelletes. It’s simple, delicious, and very fulfilling.

Let’s get started.

Ingredients:

  • 3 whole eggs, beaten
  • 2 tbsp water
  • 1 pinch of salt
  • 1 pinch of cracked black pepper
  • 1/2 cup of chopped deli ham
  • 1/2 cup green bell pepper, diced
  • 1 shallot, diced
  • 1 1/2 tbsp unsalted butter

Start by adding the water, or cream if you want to the beaten eggs, and mix well.

Heat a skillet on medium, to low heat. Add in the 1 tablespoon of the butter and let that melt.

Toss in the ham, bell pepper, and shallots. Stir, and cook for about 5 minutes or until the peppers are slightly softened, yet still firm.

Remove from the skillet and place the mixture in a bowl.

How to make a Denver Omellete

Return the skillet back to the stove, and on medium heat, melt the remaining butter.

Add in the beaten eggs, and give that a gentle stir.

Using a spatula, or in my case a worn down rice paddle, begin lifting up the edges while maneuvering your skillet to let any wet egg mixture to to the edges. Continue this until the eggs are almost set.

Add in the bell pepper mixture into the center of the eggs, and gently fold over the eggs. Cook for another minute or so, or until how you like your eggs, and then slide onto your plate, and serve.

The result is everything you want in a great omellete. Tender and soft eggs, with the great salty and smokiness from the ham, and then the great, and fresh green bell pepper.  Hope you enjoy! What is your favorite type of omellete?

 

Soda Fountain® Malted Milk Powder – Product Review

I’m always open to trying out new products and giving my honest opinion. I think it is helpful to all of you, as well as the product provider. It was not long ago when I was approached to try a product from CTL Foods, Inc. based out of Colfax, Wisconsin. I was all for trying their Soda Fountain® Malted Milk Powder, and granted they are not local in the sense, however four hours north of me, so even more excited to try another Wisconsin product.

Soda Fountain Malted Milk Powder

I was sent 2 pounds of their malted milk powder, which was based on all natural ingredients. A cute product shot of some classic kids sharing a malt was on the front of their label, which immediately reminded me of a great classic malt. Now if you have never been from Wisconsin, we are known for a few things, and custard is one of them. Custard like you will not find anywhere else in the country, and this season is ice cream, and custard season in my house. My kids pretty much have it for dessert a few times a week, so this was a great time to have them taste what a classic malt tastes like.

Malted Milkshake using Soda Fountain Malted Milk Powder

One of my lucky kids got my good old mustache drinking class, actually it was my daughter, just to add a bit more fun into the mix.

The recipe calls for the following, of which I stuck to, however you can get as creative as you want as noted on their label.

Ingredients:

  • 2-3 scoops of any flavor ice cream (I used vanilla)
  • 3/4 cup of cold milk
  • 2 heaping tbsp of Soda Fountain® Malted Milk Powder

Start by adding everything to a blender, and blend until thick and smooth.

How to make a Malt

I made one for each of my kids and got their reactions. It took them a while to react because they sat there slurping and spooning the delicious malt for about 5 minutes, rarely coming up for air.

Their result was a two thumbs up. It was really their first malt (I think) they have ever tried, and they fell in love. Something they will continue to drink whether summer, fall, winter, or spring. If you are looking for a great malt product, give this a shot. Their products are sold online at http://www.ctlfoods.com/malted-milk-powder/.

For one lucky, and random winner, I have a 1 pound Soda Fountain® Malted Milk Powder to give away. Send me an email to daxphillips@gmail.com no later than August 24, 2014. I will then provide a random drawing and get one shipped out to you.