The Perfect Baked Grilled Chicken Wings and Calzone

The Perfect Baked Grilled Chicken Wings and Calzone

2 lbs. chicken wings, cut into 2 pieces with tips removed.

Preheat oven to 450 degrees.

Bring a pot of half water half chicken broth to boil. Boil the wings 8 to 10 minutes and remove to drain on a wire rack. (Helps to reduce some of the fat allowing for quicker crisping in the oven.)

Season the wings with your favourite DRY seasoning, salt, pepper, garlic powder, etc. (See below for Emeril Lagasse's Essence which I use. See recipe below).

Bake wings on a sheet pan for 30 minutes, then turn wings over the other side for 10 minutes.

Remove to a large bowl and toss in your favourite sauce. (My recipe to follow.) Serve while hot.

#ovenbakedchickenwings

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder 

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients throughly.

(I use this rub on my roast beef as well.)

Original Buffalo Wing Sauce

1/2 cup Frank's Redhot Sauce

1/3 cup butter or margarine

(You can add some BBQ for a milder taste)

Family Style Calzone

Ingredients

3/4 pound whole wheat pizza dough

1 cup tomato sauce

About 6 to 8 slices ham, chopped

1 small red pepper, sliced and cooked or 1 roasted red pepper

1 cup cooked mushrooms

About 2 cups grated mozzarella cheese

Olive oil, for brushing

Directions

Preheat oven to 425 degrees F.

For the filling: Combine tomato sauce, ham, red pepper, mushrooms and mozzarella. 

Set aside.

Sprinkle work surface with a little flour. Using a rolling pin, roll dough into a round 12-inch circle, about 1/2-inch thick.

Transfer to oiled pizza pan. Leaving about 1-inch board, spoon filling onto one side of dough. Fold to create a calzone. Seal edges by crimping the dough with your fingertips. Roll edges up further seal the dough. Cut a few steam vents into the top of the calzone with a paring knife. Brush with oil.

Bake until golden brown and when you tap the bottom of calzone, it sounds hollow, about 25 to 30 minutes. Let cool for 5 minutes before slicing. Slice and serve.

Stefano Faita 

Note: You can add anything you like as a filing. Think of this as a stuffed pizza.

#calzone

Almond Biscotti

My coffee break at home today after baking in the kitchen...a nice hot cappuccino and a homemade biscotti. Nice way to beat off the cold today! Once again, here is the recipie.

Almond Biscotti

54  biscotti 

1 1/3 cups whole toast almonds         325ml

3 cups all purpose flour                       750ml

1 2/3 cups sugar                                  400ml

1/2 tsp salt                                               2ml

1 tsp baking powder                                5ml

2 lemons - grated rind only                      2

1 orange - grated rind only                       1

3 large eggs                                              3

1 tsp vanilla extract                                   5ml

1/3 cup canola oil                                    75ml

1 milk chocolate bar                                85g

2 tbsp butter                                            25ml

Grease and lightly flour two baking sheets. 

In a bowl, mix together all purpose flour, sugar salt and baking powder.

In a large bowl whisk rind, eggs, vanilla and oil.

Add dry ingredients to egg mixture combining to form a soft dough.

Stir in whole almonds. (I sometimes use the sliced almonds or both)

With well floured hands, gather dough into a ball. Divide dough in three equal parts. 

On a well floured surface, roll each piece of dough into a 12"x 2" log.

Bake at 350*F (180*C) for 25 to 30 minutes. Let cool 10 minutes,

Slice logs at a slight diagonal into 5/8" wide pieces. Turn biscotti onto cut side.

Bake at 300*F (350*) for 10 to15 minutes on each side.

Let cool. 

Chocolate Drizzle: In a double boiler, melt milk chocolate and butter together, stirring constantly until melted. Using fork, drizzle chocolate on top of each biscotti.

#almondbiscotti #biscotti #italiancookies

Taralli with Fennel Seeds #1

These savoury biscuits are a traditional Italian appetizer, (I like them anytime!) light and tasty with the extra kick from the fennel seeds!

Ingredients  
1 1/4 Lb - Flour (about 3 cups)
1/2 Cup - Water
1/2 Cup - White wine
1/2 Cup - Olive oil
1 Oz Fennel seeds
1/2 Oz - Fresh yeast (1 tbsp)
1/2 Tbs - Salt 

 Directions/Steps 
In the bowl of a stand mixer put all the liquids, the yeast and the salt. Mix well. Add the flour, the fennel seeds and mix well until all the ingredients are well amalgamated.
Cut a chunk of dough and roll it into an 8 inch length, a little less than 1/2" thick.
Unite and press both ends to form a little bow or any shape that you prefer. Let all the Taralli rest for about 15 minuites covered with a cloth.
Take a few taralli at the time and boil them in water. When you place the taralli in the boiling water they will sink to the bottom of the pan and may tend to stick to the bottom. With a wooden spoon, move them gently to remove them from the bottom. When they come up to the surface, remove them from the water and put them on a white cloth to dry.
After you have boiled all your taralli, place all the taralli on a flat baking sheet and bake them for about 35 mins. at 380F.  Keep an eye on them as all ovens have their own personality. Midway thru the baking cycle, turn the taralli to make sure that they cook evenly on both sides.

#taralli #italiancookies #cookieswithfennel 

Chicken Caesar Salad

Chicken Caesar Salad
You will surprised how delicious (and proud you will be) when you taste this restraunt style salad!

Ingredients

Croutons:

Half a baguette, cut into 1" cubes

1 tablespoon dried oregano

Olive oil for drizzling

Salt and pepper

Dressing:

Zest and juice of 1 lemon

1/2 cup olive oil

1/4 cup mayonnaise

5 anchovies, packed in oil

2 cloves garlic, peeled

3 large splashes of Worcestershire sauce

Chicken:

3 tablespoons olive oil

Salt and pepper

3 boneless skinless chicken breasts

Salad:
1 head of romaine lettuce

1 cup chunk of Grana Padano Parmesan cheese (I use 1/2 cup grated Parmesan cheese)

Ingredients 

Croutons:

Preheat oven to 375°F.

Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.

Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.

Toast in oven until they are crisp and golden, about 20 minutes.

Dressing:

Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender
until smooth.

Chicken:

Heat a skillet over medium-high heat and add oil.

When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.

Salad:

Tear romaine into large pieces and put into a large salad bowl.

Add croutons, slice chicken breasts, and then pour in dressing and toss well.

Garnish with the cheese by slicing it into ribbons with a vegetable peeler.
#chickencaesarsalad #salad

Garbage Buffalo Chicken Bread

Garbage Buffalo Chicken Bread

Not a tasty name for this, but if you like spicy chicken and pizza, then you will like this! 

Ingredients

2 boneless chicken breasts

1 tsp olive oil 

1 pizza dough (either homemade or store bought letting it sit for 30 minutes)

8 oz. shredded mozzarella cheese

3 oz. shredded cheddar cheese

1/2 cup Frank's Wing Sauce

1/3 cup ranch or blue cheese dressing

Directions

Cut chicken into cubes. Season with salt and pepper. Heat the teaspoon of olive oil in skillet and add chicken. Cook chicken completely then add 1/4 cup of the wing sauce. Stir to cook chicken and let simmer for a minute or two. Take chicken off the heat and let cool.

Preheat oven to 425 degrees F.

On a well floured surface, spread pizza dough into a long rectangular shape.

Add ranch or blue cheese dressing (depending on your preference) and the remaining 1/4 of the wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can add a bit more of the wing sauce on top of the cheese if you want it a bit spicer.

Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn't ooze out when baking.

Spray baking sheet with light coat of non-stick cooking spray. Place the garbage bread on the pan and bake for 20-25 minutes. 

Let sit for 5 minutes then cut into and enjoy!

Note: For even baking, place the rack in the middle of the oven to prevent from the bread being under cooked in the centre.

#buffalochickenbread #spicychicken

Junie Lemasters

Chicken Cacciatore

Chicken Cacciatore

Ingredients

4 chicken thighs

2 chicken breasts with skin and backbone, halved crosswise

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. 

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.

 Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

#chicken #chickencacciatore #comfortfood

Giada De Laurentiis

After a long hiatus, I'm back! I do not post any recipes until I have tested them myself making sure they are to my liking and is simply made. This way I can give you my true opinions! During the winter months I find I am not as busy in the kitchen as I am in the summer and fall with the fresh garden vegetables. However, I do have recipes to follow. Hope you enjoy them as I have enjoyed making them :)