Spicy Roasted Chicken Wings

Posted by: Annie

Hello.  My name is Annie, and I have been absent from this blog since July 4th.  I have been a terrible co-blogger to Maggie, and vow to get back in the blogging game!  My absence from the blog world has been due to my recent move from Philadelphia back to New Jersey, and also due to the hardships of my summer job that requires me to take the two best kids to the pool or beach every day. I know - tough life.  I also have moved back in with my mom, and have had to adapt to her kitchen, and cooking and baking on her turf! Ok, excuse time is over.

This past weekend Scott and I spent a lovely day at Ocean Grove beach, and spent the evening making Pioneer Woman's amazing wings, roasted red potatoes, corn on the cob, and devouring a loaf of french bread. I will say this, the wings were outstanding, the meat literally fell off the bone, and the skin was crispy and so flavorful.  Make these now!!!!

 Here's what you'll need:

24 chicken wings
2 sticks salted butter
1 tablespoon Morton's hot salt
1/2 cup lemon juice

First, clean and pat dry your chicken wings. Set aside. Next, in a medium sauce pan, melt butter and then stir in seasoning and lemon juice. Using tongs, dip each wing into the sauce and place on a baking sheet. I placed a cooling rack on top of my baking sheet, which I think    really upped the crisp factor. After all the wings have been dipped in the butter mixture, take the remaining butter and use a pastry brush to give them one last coating. Sprinkle the wings with a little more seasoning. Roast the wings in the oven at 400 degrees, for approximately thirty minutes. Half-way through cooking, flip the wings and give them an extra coating of butter and seasonings if desired. Place the finished wings under the broiler for a few minutes, until they are nice and golden brown.

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Source: The Pioneer Woman

Vanilla Cupcakes for Two

Posted by: Maggie


I kind of wish I never made this recipe...

Now that I know how easy it is to make two perfect little cupcakes, I'm concerned that I'll do it way too often. Since there is no waiting for the butter to soften, these cakes were mixed up and baked in a matter of 20 minutes. Amazing. And addicting.

I topped these with cream cheese frosting since I had a little bit of cream cheese leftover from the blueberry lemon cheesecake bars, but you can use whatever you want. Even canned frosting...your secret is safe with me!

Here's what you'll need:

For the cupcakes...

1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 heaping teaspoon baking powder
pinch of salt
1 1/2 tablespoons milk

Preheat the oven to 350 degrees, and line your muffin tin with two liners.

In a medium bowl, whisk together egg white and sugar until thoroughly combined. Whisk in butter and vanilla until fully incorporated. Add in flour, baking powder, and salt, and stir until completely incorporated. Stir in milk.

Divide the batter between the two liners, and bake for 15-17 minutes, or until cake is set. (Note: The original recipe said to bake for 10-12 minutes, but mine took 16. You may want to keep an eye on things starting around 10 minutes just in case my oven was running cool or something.)

Let cool completely before frosting.

For the frosting:

2 ounces cream cheese, softened (1/4 block)
1 tablespoon butter, softened
1 cup powdered sugar, sifted

Beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until fully incorporated and creamy. Color with gel food color if desired.

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Source: How Sweet It Is (cupcakes)
Muh Brain (frosting)

Seared Salmon with Dill Dijon Sauce

Posted by: Maggie

It's time for something healthy. I give away or share the majority of the baked goods you see on here, but that doesn't change the fact that I had two slices of the peach pie, and two of the cheesecake bars over the past week and a half.

In the interest of not giving myself diabeetus, I decided to end my sugar binge and make this easy, healthy, and delicious salmon recipe. This recipe makes enough sauce for about 4-6 servings of salmon, but I just cooked one piece and will probably end up using the rest of the sauce as a dip for carrot sticks or fingers.

I am all about sauce on my food. Oftentimes I will specifically order something at a restaurant because I think the sauce sounds delicious. I recently ordered a patty melt specifically because it was served with chipotle ketchup. Not because I actually wanted a patty melt. This sauce does not disappoint. It is so rich and creamy from the greek yogurt that you will have a hard time believing it's fat free. And the dill...oh yum. I challenge anyone to find an herb that smells better than that stuff.

Make it for dinner tonight - I promise you won't regret it!

Here's what you'll need:

1/4 cup dijon mustard
1 6-ounce container fat-free Greek yogurt (I swear by the Fage brand - it's the creamiest!)
3-5 tablespoons chopped fresh dill, removed from tough stems

4 6-ounce salmon fillets
Salt and pepper
2 tablespoons canola oil

Mix dijon, yogurt, and dill in a small bowl. Set aside in the fridge until you're ready to serve.

Rinse salmon fillets and dry thoroughly. Season the non-skin side with salt and pepper. In a non-stick skillet, heat canola oil over medium high heat until shimmering. Place salmon seasoned side down into pan, and cook for about 3 minutes on each side, or until salmon flakes easily with a fork.

Serve fillets with sauce spooned over the top, and additional dill for garnish.

Source: Adapted from Blue Kitchen