Buffalo Hot Wings Mmm Umm Good !

I wanted to make some good game night ready food. Me and the hubbie watch a lot of football so decided to make some hot wings and pizza. This recipe was super easy and they were so good. The recipe is supposed to be as close to hooters wings as possible. I cant vouch for that , I have never had Hooters wings but these wings are awesome. These were inhaled at my house, gone in 60 secs lol. Perfect with blue cheese dressing!

Ingredients

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

Directions

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
   

Chicken fried Rice & Crab Rangoon :-)

Yum Yum and dem some! I really wanted to expand my culinary palate and try out cooking some more Asian dishes so decided to try to make chicken fried rice and crab rangoons. Both of these recipes were super easy .The rice was good not 100% like the local Chinese joint , more like 85% but still yummy. The crab Rangoon's omg so so so good, taste 110% authentic

Chicken fried Rice

• 1 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 green onion, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 2 cups cooked white rice (make sure rice is cold)
  
• 3 eggs
• 1/3 cup soy sauce
• 2 tablespoons butter
• 1/2 cup frozen sweet peas
  

Directions

1. Heat sesame oil in a large skillet over medium heat and butter. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, green onion, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Crab Rangoon Recipe

Ingredients

1- 8oz pack of Philly cream cheese
1- 6oz can of Crab meat
2 - green scallions cut small
1/2 tsp garlic salt
1 tsp. Worcestershire sauce
pack of won ton wraps
small bowl of warm water

Directions:
This recipe was really easy , however the hardest part about making these are folding them.

• Mix all ingredient in large bowl.
• Place small amount of mix in won ton
  
• with finger apply water along the bottom of the won ton wrap then fold the top over to seal
• After triangle is made with the won ton, push the middle part in with thumb and add water to left corner of won ton.
  
• Fold over the two corners. Finished product will look like the picture if done correctly.
  
• Fry in vegetable oil until golden brown. Serve with sweet and sour sauce or duck sauce. Enjoy!

I have added this video that shows step by step directions for the crab Rangoon's and the recipe I used. These are super easy once you get the hang of it and turned out so good. These were easy but takes about 1 hr to make the whole batch (around 34 Rangoon's) Another thing to remember when sealing the corners make sure you press down firmly to ensure that there are no spaces where the mix will pop out when frying.

Tabbouleh

Tabbouleh

2 bunches of parsley
2 tbs mint
1/2 cup Spanish onion
2 vine ripened tomatoes
1/2 cup bulghar wheat
1/4 to 1/2 cup olive oil
1 1/2 tsp sea salt
Juice from 1 lemon
1 cup boiling water

Directions:

1. Place bulghar wheat in a bowl with the boiling water. Cover and let it stand for 20 minutes. Strain the bulghar wheat to drain off any excess water. Set aside.
2. Finely chop the parsley and mint. Place in a mixing bowl.
3. De-seed the tomatoes and dice. Dice the Spanish onion. Place tomato and onion in the mixing bowl with the parsley and mint.
4. Add the cooled bulghar wheat to the mixture. Add the lemon juice, remaining salt and olive oil. Mix thoroughly.
5. Cover and refrigerate . This salad is soo good. I could eat this everyday. This is another recipe I found on Taste buddies blog thanks Syrie.
   

Hummus

I love Hummus !!! This was my first try making it & it turned out great. I added extra garlic 4 cloves total and dash of cayenne pepper.

INGREDIENTS

• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

DIRECTIONS

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

(only 77 calories !!!!)

Lamb Samosa

Ingredients

• 1 (14 ounce) package spring roll wrappers
• 2 tablespoons olive oil
• 2 pounds ground Lamb
• 1 leek, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground cardamom
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon water, or as needed
• 1 quart oil for frying

Directions

Heat olive oil in a large skillet over medium heat.Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin,cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with thepaste. Repeat until wraps or filling are used up. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Samosa a few at a time until golden brown. You can also make these with ground beef or turkey. This recipe is actually the Somalian version of Samosa not the Indian . I prefer the Somalian recipe , the combination of spices are makes it soo soo good.