Monthly Archives: December 2011

Eggnog Custard Pie


I used to be an eggnog fiend when I was younger. I couldn’t get enough of the stuff. Then as I got older and had kids it just seemed like I was the only person in the crowd that was interested so I stopped buying it. This year Kevin told me he really likes eggnog. How do I not know these things??? So immediately so many eggnog ideas ran through my head. I literally made a list;

regular eggnog (with rum of course)
eggnog brownies
eggnog fudge
eggnog cookies
eggnog pancakes
eggnog pound cake
eggnog ice cream
eggnog cupcakes
eggnog pie *DING DING* We have a winner folks!

For whatever reason I have been anti-pumpkin pie this year. I mean I love it but, well I just wanted to be different. For Thanksgiving I made Pumpkin Spice Cake with Cream Cheese Frosting. I hadn’t come up with dessert for Christmas yet and that was where the eggnog fit into my little plan. Replace pumpkin pie with eggnog custard pie..hhmmmm yes that sounded mighty tasty!

This recipe is super easy. I was even a tad ummmm, well, I cheated and didn’t even make the effort to make pie crust. Good ol’ frozen pie crust at my house this Christmas. I had an epic fail with trying to make homemade dinner rolls and I just couldn’t face the KitchenAid right then *sigh* So it came together in just a few minutes. Everyone agreed it was a great pie so this recipe is going into my holiday bank of go to menu ideas.

Eggnog Custard Pie 
  • 1/2 (15-ounce) package refrigerated pie crust
  • 1 cup sugar
  • 4 large eggs
  • 1 (12-ounce) can evaporated milk
  • 3/4 cup water
  • 1/4 cup light rum
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, for garnish
  • Powdered sugar, for garnish

Preheat oven to 350 degrees F.
On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it’s fitted firmly in the plate.
In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
Cut into desired sizes and garnish with whipped cream and powdered sugar.

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Standing Rib Roast with Rosemary and Garlic


I don’t know about you but in my family rib roast was something we couldn’t afford for a long time. Once we were able to make the splurge, rib roast was reserved for the New Year’s Day dinner. We rang in the new year with yummy roast and lots of champagne (New Year’s Eve I was allowed to have a glass of champagne with the family, I felt so grown up!!).

So through the year the traditions dictated this:

Easter = Ham
Thanksgiving = Turkey
Christmas = Turkey
New Year’s = Rib Roast

For years I didn’t deviate from those traditional meals. Many years I passed up the New Year’s meal because I was married to a military man and inevitably he was gone for New Year. But for the other holidays I followed the “plan” without question. Then one year my ex and I decided we wanted to entertain at Christmas and go out for New Year’s. I didn’t want to miss my chance to make that luscious rib roast so we decided to make it at Christmas instead. Now it has become my new tradition. My kids are older so more often than not they have plans for New Year’s and Kevin and I have gotten used to a quiet evening out together and then home to ring in the New Year alone. This way I get to enjoy all of my favorite traditional meals AND spend a romantic evening with Kevin. The best of both worlds I believe that is called!

OK back to the roast. I do love meat just seasoned with salt and pepper and roasted to a nice yummy medium rare. The rib roast being the wonderful cut of meat could be served plain like that and still be wonderfully flavorful. However, since when could a true foodie pass up and opportunity to “guild the lilly” just a bit?

I have done several different rubs/crusts on my past rib roasts. Horseradish was the star last year. This year I decided the supporting players would be rosemary and garlic with a tad bit of red wine. When I threw the idea out at Kevin to ask him if it sounded good, he just looked at me with this funny look.

Me – Hey Honey I am thinking this year I want to do a crust for the rib roast with rosemary, garlic, and add some red wine to the pan. Does that sound OK?
Kevin – *insert strange look here*
Me – (confused) what is that look for?
Kevin – Why do you even ask me these questions? Everything you make is wonderful!
Me – Aaaaawwww

Yes, my dear friends, he won some points with that answer!!

So without further adieu let me present the star of our Christmas meal.

I know the picture quality is not very good but here you can see how the rosemary and garlic paste turns into a wonderful flavorful crust.
Then you cut into it and the juicy goodness inside just makes you want to grab it like a caveman and eat with your hands!
Standing Rib Roast with Rosemary and Garlic
  • 1/2 bunch rosemary, leaves finely chopped
  • 6 cloves garlic, smashed and finely minced, 3 cracked and skin removed
  • Extra-virgin olive oil
  • 1 (8 to 8 1/2-pound) bone-in standing rib roast
  • Kosher salt
  • 2 onions, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 cup red wine
  • 2 cups beef stock
  • 2 bay leaves

Preheat the oven to 450 degrees F.
In a small bowl combine the rosemary, and minced garlic. Add enough olive oil until it becomes a loose paste. Rub the the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
Place the veggies and garlic in the bottom of a roasting pan. Toss with olive oil and salt to taste. Add the red wine and 1 cup of beef stock and bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
Taste the pan juices and season with salt, to taste, if needed. Strain out the veggies and skim off any excess fat.
Slice the roast and arrange on a serving platter. Serve with the the pan juices.

Serves 8

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Candied Sweet Potatoes with Rum Sauce


Hmmm I am sensing a theme here. The holiday’s…well yes, of course! What would the other one be….hhmmmm…..aahhh yes, RUM!! Seriously though, I am not hooked on rum. I do love the way it tastes in certain foods and around the holidays it just seems to come out in abundance, rum soaked cakes, cupcakes, balls, so it isn’t just me!

Actually this recipe was taken from one that used bourbon, but it was just too bitter for me. Plus I liked some of the aspects of the old family recipe. So I smooshed them together and WALA made one awesome recipe! Don’t take my word for it, ask the family. They get excited for the holidays because I make them. This year I played around with the idea of NOT making them. WOW you should have seen the looks on their faces. You would have thought I told them we were eating road kill or something. OK that was dramatic I know, but pretty much sums up the looks I got.

I have made this recipe with yams as well as sweet potatoes, and you are more than welcome to substitute them. However, with trying to make things a bit healthier I chose sweet potatoes because they are lower in calories and have a lower glycemic load. I also reduce the amount of marshmallows I use. I wanted to try it with out them completely but the family threatened to boycott Thanksgiving if I did!!

Candied Sweet Potatoes with Rum Sauce
  • 8 large sweet potatoes, peeled and cut into 1/8ths
  • 3 cups light brown sugar
  • 1 cup water
  • 1 cup fresh orange juice
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons orange zest
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup rum
  • 1 stick butter, cut into pieces
  • Marshmallows 

Preheat the oven to 375 degrees F.
In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
Add the rum to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes. Add the pieces of butter and the marshmallows (as many as you like). Place in the oven. Bake until the marshmallows are browned, about 10-15 minutes. Remove from the heat and serve immediately.

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Roasted Turkey with Lemon and Sage Compound Butter


With Thanksgiving  past and Christmas on the horizon I was a bit shocked when Kevin suggested we make a turkey this week. We were just wandering around the grocery store picking up a few items when we stumbled upon the turkeys and they were on sale. He looked at me and said, “Do you want to make a turkey?”. I don’t know why it seemed strange to me at first to make a turkey at any other time of year besides the holidays, but the foodie in me kicked in and my response was “Heck ya!”. I knew it would give me the opportunity to try a new way of roasting my turkey.

I have to admit to the fact that, even though I am adventurous in writing new recipes and changing up old ones, I have never altered the way I make my turkey. It is the same way my grandfather and my mother made it. I guess it just seemed like a tradition (or laziness….let’s go with tradition though because it sounds better).

I was watching the show The Chew and they had one episode where all of the stars made their own version of roasted turkey. All of them sounded wonderful but one of them used a compound butter and that set off the light bulb in my head. A while back I made a chicken with compound butter up under the skin and it was fabulous! I have no idea why I never connected that wonderful experience with a turkey. I mean really? A turkey is just a big chicken right? OK, I decided to roll up my sleeves and give it a try.

Oh, one of the best parts about this recipe? No basting!! The butter bastes the turkey and crisps the skin.

OK I know this isn’t a turkey picture but I just wanted say Merry Christmas to everyone!
Now on to the grub….
Mix your butter, sage, shallot, garlic, salt, and pepper.
Get your turkey all washed up, patted dry, and nestled into it’s roaster bed. Season the inside and outside with salt and pepper.
Place your pierced lemons and sage leaves inside the cavity.
Gently loosen the skin and spread the compound butter underneath it, I used my hands (sorry no photos of that but I was all alone with no camera man). Reserve a bit of the compound butter to rub on the outside of the turkey.
The result? A golden brown turkey with soooo much flavor!
Roasted Turkey with Lemon and Sage Compound Butter
12-16 pound turkey, thawed 
2 sticks unsalted butter at room temperature
5 tablespoons fresh sage leaves, minced
10 whole fresh sage leaves
3 lemons, one zested, one half juiced
3 cloves of garlic, minced
1 large or 2 small shallots, minced
Juice of half a lemon
Kosher salt
Cracked black pepper

Preheat oven to 425° F. Arrange an oven shelf in the lower third of the oven.

Let turkey come to room temperature. Remove the neck and giblets, reserve to make turkey broth. Drain the turkey and pat it dry inside and out.

Meanwhile, make the compound butter.  In a large bowl, combine room temperature butter, shallot, garlic, minced sage, lemon zest and lemon juice.  Stir together.  Add salt and pepper to taste. Set aside.

Place the turkey in a roaster with a rack. Season the inside of the turkey with salt & pepper to taste. Puncture two lemons with a knife and stuff inside the turkey along with fresh sage. Carefully loosen the turkey skin and spread the compound butter underneath it, reserving a bit of the butter to coat the outside of the turkey with. Sprinkle with a bit more salt and pepper if needed.

Roast the turkey in the lower third of the oven for 20 minutes. Then reduce the temperature to 325 degrees F and continue to cook the bird until a meat thermometer inserted into the thickest part of the leg/thigh joint reads 165 degrees F.

Remove turkey from oven and cover with tin foil. Allow the turkey to rest for 20 to 30 minutes before carving.

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Rachael Ray Wednesday – Reuben Mac and Cheese


Hello and Happy Wednesday to you my foodie friends! With everything that has been going on lately my schedule has gotten all flubbed up and there hasn’t been a Rachael Ray Wednesday or a Food Star Friday in what seems like forever! So I sat down and put on my thinking cap to figure out what recipe I wanted to make.

Last weekend I had a houseful with Kevin, Seth, Dylan, and Dylan’s girlfriend. I knew I wanted to make something that would fill them up but also reheat well for leftovers. So I decided on one of Rachael’s many mac and cheese recipes.

I personally love mac and cheese and there isn’t much I wouldn’t like mixed in really, but this one is one of my favorites. I know the first time I mentioned this combination to my family there were a few faces that looked a bit skeptical. Not after I made it. It was eaten in one night! And trust me this recipe can feed quite a few. I always know when it is a pasta recipe that Rachael says will feed 6 there will easily be enough to feed 10….or MORE! I remember one time my father said, “Feeds 6 what? Linebackers?”.

Speaking of my father, as you know from my past posts he could be a very picky eater. Well not picky so much as he was from Iowa farm country so he liked meat and potatoes, not foo foo fancy stuff. Well he shocked me because he really liked this mac and cheese. So that was another reason I knew I wanted to make this one again.

Another great thing about this recipe is how simple it is to put together. Bing bam boom you’ve got dinner on the table!

Reuben Mac and Cheese

  • Salt
  • 1 pound cavatappi, hallow corkscrew shaped pasta or, other short cut
  • 2 slices rye bread
  • 3 tablespoons butter plus some for buttering toast
  • A handful fresh parsley leaves
  • 1 teaspoon paprika
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1/4 cup spicy brown deli mustard (recommended: Gulden’s)
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Gruyere
  • 1 cup shredded yellow Cheddar
  • 3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped
  • 1 pound sauerkraut, rinsed and well drained

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in a food processor. Add parsley and paprika to bread and process into bread crumbs, reserve.
Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
Preheat broiler.
Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve.

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White Chocolate Chip Cookies with Rum Soaked Craisins


Christmas is my favorite time of year. Oh, I know you hear that all of the time, but seriously I could be one of those crazy people that stay decorated for Christmas year round. As soon as Halloween is over I am chomping at the bit to put up my Christmas goodies and the rest of the family have to hold me back until Thanksgiving. But that is as far as it gets! The day after Thanksgiving my tree goes up and the festivities begin!!

My kids and I have always made cookies at Christmas together and now that they are young adults, those memories bring me so much happiness and joy! I guess you could say I can’t think about Christmas without cookies. They just go hand in hand. Even above the whole Christmas dinner, cookies are the first thing I think of in my kitchen at Christmas.

So it just seemed a natural direction for me to go when I found out about the White Christmas Challenge through Very Good Recipes. If I think of a snowy white Christmas, I think of being warm and toasty inside with my kids and the wonderful smells of freshly baked cookies wafting through the air! I can close my eyes and picture it right now!!

This recipe is one that I have made for years, but this year I brought it up a “notch” by soaking the Craisins in rum. You don’t have to use the rum. You could soak them in apple cider or even cranberry juice if you like. But I will say that if you try them this way you will be hooked. The rum adds just a touch of a bite to the cookies and soaking the Craisins make them softer and chewier. Either way though, I hope you give these a try. Hopefully they will end up on your “Must have for Christmas” list.

White Chocolate Chip Cookies with Rum Soaked Craisins 
1 1/2 to 2 cups Craisins
2 cups rum, regular or spiced 
1 cup butter flavored shortening, room temperature
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups white chocolate chips
Place Craisins in a bowl and pour the rum over them, making sure they are all covered by the liquid. Allow to soak overnight. Drain and set aside.
Preheat over to 350 degrees F.
In a medium bowl combine the flour, salt, and baking soda. Cream butter and sugars together until fluffy. Add the eggs, one at a time, then add the vanilla extract and beat well. Blend in flour mixture a little at a time until completely incorporated. Add the white chocolate chips and the rum soaked Craisins and combine.
Drop by teaspoonful onto an ungreased cookie sheet and bake for 10 to 12 minutes

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Beef Stroganoff Over Buttered Egg Noddles with Herbs


Last night I was feeling a bit overwhelmed with things. Christmas, my father’s passing, just having a hard time getting my body and my mind motivated to get up and do anything but stress and worry. Then in the middle of all that the light bulb I have in my head went BING and the little voice said, “Psssssttttt hey….you…….ya YOU……get up off of your butt and get in the kitchen! You know it will make you feel better.” Ya know, that little voice is so frickin’ smart sometimes it is scary!

So I drug myself to the grocery store and what do ya know? I started feeling better! Weird how that works for foodies huh? For some reason Beef Stroganoff just popped into my head and I knew I had to make it so I was on a mission. Through the store I scurried looking for my ingredients, excited about getting home and cooking. It was so cold outside and I knew everyone would love some nice creamy Stroganoff over some buttery egg noodles yummmmm!

This recipe takes a while but it is not labor intensive. You chop and drop and then let the food and stove do all of the work for you. Once it is over your reward for a few hours of drooling due to the wonderful smells coming from your kitchen is a fantastically warm, filling dinner that is like a big hug for your tummy!

Beef Stroganoff Over Buttered Egg Noddles with Herbs
  • 3 cups beef stock
  • 1 carrot, chopped
  • 10 sprigs fresh thyme
  • 1 bay leaf
  • 2 pounds chuck roast, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 tablespoons Dry Marsala Wine
  • 5 tablespoons unsalted butter
  • 1 pound cremini mushrooms, sliced
  • 3 cloves garlic, chopped
  • 4 tablespoons sour cream, plus more for garnish
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 1 (1-pound) package wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the wine and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, and mustard Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, 2 tablespoons parsley, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

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Apple Blackberry Pie


I think I mentioned in one of my posts before Thanksgiving that I wanted to make something different this year for dessert VS the traditional pumpkin pie. Of course I couldn’t decide on just one thing so I compromised. I made the Pumpkin Spice Cake with Cream Cheese Frosting to satisfy my pumpkin tooth, and then to fulfill the pie opening in the line up I decided on an Apple Blackberry Pie.

Now, I had never made pie before so I was quite nervous about this undertaking. I chose to make Apple Blackberry Pie because I wanted apple and Kevin prefers blackberry so WALA simple choice to me was to throw them in to party together, seemed logical to me.

I was surprised how simple the process really was. I was expecting to stress out and struggle but it all went quite smoothly. Now I am excited to bake more pies! I hope the neighbors are ready!!!

Apple Blackberry Pie
For the pie dough:
2 1/2 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup ( 2 sticks) chilled unsalted butter cut into small cubes
1/4 to 1/2 ice water

For the filling:
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon ground cinnamon
4 tablespoons flour
1/4 teaspoon salt
2 1/2 pounds assorted apples, peeled, cored, and cut in 1/4 inch slices
2 1/2 cups blackberries (frozen can be used thawed)
2 tablespoons cold unsalted butter, cut into small pieces
1 egg yolk beaten with a teaspoon of water for egg wash
Sanding sugar for sprinkling (optional)
To prepare the pie crusts place the flour, salt, and sugar in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds. Add the ice water slowly through the feed hole in the processor just until the dough holds together. Don’t process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap and flatten to form two discs. Wrap and refrigerate for at least an hour.
Whisk together granulated sugar, cinnamon, flour, and salt in a large bowl. Add apples and blackberries and toss to combine. Pour filling into prepared pie crust and dot with butter. 
Preheat oven to 400 degrees F with the rack in the lowest position. Brush the rim of the crust with egg wash and top with second pie crust. Trim if necessary and pinch the edges together. Cut a small X in the center of the pie crust and then brush with egg wash. Sprinkle with sanding sugar. Place pie in freezer for 30 minutes.
Place pie on a baking sheet and bake for 20 minutes, or until crust is golden. Reduce heat to 350 degrees F and rotate the pie about halfway through baking. Bake about 1 hour and 45 minutes, until the juices are bubbling in the center and the crust is golden brown. 

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My 1K Giveaway!!


WOW Wow wow…..that is all I can say. Thank you so much to all my fabulous foodie friends for putting me over 1000 Facebook fans!

When I started my food blogging journey a few short months ago I never dreamed that people would really be reading my blog. Oh well maybe a few I thought. Then a friend suggested a create a Facebook fan page. I can remember seriously laughing out loud. “Ya right” I thought, but I went ahead and gave it a shot. I am so thankful to her for suggesting it!

I want you to know that it isn’t just about the numbers. Yes, I am not going to lie, seeing that 1000 come up on my page made me jump up and dance around the room like a lunatic. But the best part of this whole journey is the people that I have found, or rather who have found me. If it wasn’t for this blog and Facebook I would have never “met” you. I look forward to signing on each day and seeing the comments and posts.

So many of you have been with me through the tough times of the last year, and have been supportive and helpful in ways you may not know. So this is my thank you to you all!

My 1K Giveaway Prizes

A rapid beverage chiller. Perfect for the holidays or any time you want that bottle of beer or wine cold right NOW!
An adorable Christmas cooking apron. No the matching tablecloth doesn’t go with it LOL
Baking set with oven mitts, rolling pin, large rubber spatula, whisk, and wooden spoon.
Chef Pals Oinking Pig Meat Thermometer

This is how you will get entries into the giveaway;
Leave a comment on this post letting me know what prize you are hoping for and why.
“Like” Bobbi’s Kozy Kitchen on Facebook if you don’t already. 
Follow this blog via GFC (Google Friend Connect) or Networked Blogs
Follow me on Twitter
Send out a Tweet about the giveaway (this can be done daily for extra entries)
Post about the giveaway on your Facebook page (this can be done daily for extra entries)
All winners will be decided by Rafftlecopter

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Baked Buffalo Chicken Wings


I love chicken wings. They are one of my all time favorite football munchies. I used to fool myself that they really weren’t that bad for me. I mean
chicken = protein,
celery = vegetable,
Ranch dressing = uummm dairy, ya that’s it, dairy.

But once I really started to pay attention to calories and all that fun stuff (plus watching The Biggest Loser), I realized that one serving of 10 buffalo wings could run as much as 1590 calories and 107 grams of fat!!! Which breaks down into 159 calories each! YIKES!!! I sadly walked away from my beloved buffalo wings thinking that I would never return again.

Then I began my cooking adventures. I started taking old recipes that I loved, or comfort foods I treasured, and trying to make them even just a bit more healthy. Why I never thought of changing things up with my wonderful tangy buffalo wings I have no idea. I am a little slow at times, but I get there eventually.

Now these wings still have a bit of butter in them, but by bypassing the deep frying process we are saving a ton, and I mean a TON of calories and fat. Wanna know how much? We cut that figure in half!! 10 baked wings? 786 calories BooYaaaa!! OK, no, they still aren’t the healthiest things under the sun, and I don’t recommend eating them every week. But it is nice to know that we can indulge once in a while without feeling like you have to sacrifice your whole entire days worth of calories just to eat 10 little buffalo wings right?

You can make these as hot or mild as you want by playing around with the cayenne pepper. I used 1 teaspoon and Jessi said they were a good heat level for her (remember she is my non-spicy girl). If I had made them for just Kevin and I, I would have used at least 2 teaspoons if not a touch more.

Baked Buffalo Chicken Wings
2 lbs chicken wings
3/4 cup all purpose flour
1 teaspoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon salt
1/2 cup melted butter
1/2 cup hot wings sauce (Recommended – Franks Red Hot)
In a plastic storage bag, add the flour, cayenne, garlic powder, and salt. Shake to combine and then add the chicken wings to the bag. Seal the bag and shake until the chicken is thoroughly coated. Remove the chicken wings from the bag one at a time and place them on a baking sheet sprayed with non stick spray. Refrigerate for at least 1 hour.
Preheat oven to 400 degrees F. 
Whisk melted butter and hot wings sauce together. Carefully dip each wing into the sauce and return to the baking sheet.
Place baking sheet on the center rack in the oven. Bake for 45 minutes, or until the coating it nice and crispy, making sure to turn the wings half way through.
Remove from oven and serve with your favorite dipping condiment (low cal of course)

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