Hot Wings

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Its time to start planning for March Madness! Whether you’re a casual observer, or you watch every team get placed on the bracket and have a bet all your buddies, you’ll need some hearty snacks to get you through the games. And you can’t go wrong with the ultimate finger food – hot wings!

These are zesty with a tiny bite of heat you’ll crave all year long! With how easy to whip these up are, people will not believe you didn’t buy these from a caterer.

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Hot Wings

Appetizer, Chicken, Comfort Foods, Dinner, Fried, Holiday, Meals for a Crowd, Meat, Party

Ingredients

2 lbs chicken wings
1 1/2 cups flour
1/2 tablespoons onion powder
1/2 tablespoons garlic powder
1/2 tablespoons black pepper
1/2 teaspoon lemon zest
1 teaspoon smoked paprika
1/2 tablespoon black pepper
1 1/2 tablespoons ground Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning

Instructions

Prepare a baking sheet with parchment paper. Mix flour, onion powder, garlic powder, and black pepper until fully combined. Toss wings in flour mixture, coating pieces completely. Shake excess flour off of pieces and place on prepared baking sheet. Place in the freezer for 30 minutes.
Preheat deep fryer to 375 degrees Fahrenheit. Fry breaded chicken in batches until golden brown and cooked through, about 10-12 minutes. Cool wings slightly, do not drain on paper towels.
Meanwhile, mix the lemon zest, paprika, black pepper, and Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning in a small bowl. Place wings in a large sealable bag or bowl. Sprinkle seasoning over wings, seal, and shake to coat.

What is your favorite sporty snack? Comment below and we may just feature it!

December 12, 2019January 6, 2020

Buffalo Mozzarella Sticks

With holiday parties coming up, more than likely you are looking for easy appetizer ideas. We recently went to an appetizer party where that’s all we ate, and these were a huge hit!

These mozzarella sticks have a zesty twist everyone will love! They are great paired with some homemade ranch or marinara sauce, or all on their own. They get even better as they cool down!

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Buffalo Mozzarella Sticks

Appetizer, Cheese, Comfort Foods, Dinner, Freezer, Fried, Non-Traditional, Sides

Ingredients

3 lbs Mozzarella cheese
15oz plain Breadcrumbs
3 tbs parmesan
2 tbs onion powder, divided
2 tbs garlic powder, divided
2 tbs Italian seasoning
4 cups flour
1 tbs black pepper
3 1.6 oz packets buffalo wings seasoning, divided
10 eggs
¼ cup buttermilk
¼ cup milk

Instructions

Cut cheese into 1 oz strips. Set aside.
Mix breadcrumbs, parmesan, 1 tbs onion powder, 1 tbs garlic powder, and Italian seasoning in a large bowl.
In a separate bow mix together flour, black pepper, 2 packs of buffalo seasoning, 1 tbs onion powder, and 1 tbs garlic powder.
In a third bowl, beat together eggs, milk, buttermilk, and 1 packet buffalo wings seasoning.
Dredge Mozzarella strips in egg mixture first, then flour, eggs again, and finally breadcrumbs. Place breaded cheese onto a pan lined with parchment paper. After breading all cheese, place pan in freezer for at least one hour. *
Preheat deep fryer to 375 degrees Fahrenheit. Fry frozen Mozzarella sticks for 3-5 minutes or until golden brown. Drain on cooling rack over a pan lined with paper towels.

Notes

* To store in freezer long term, place mozzarella sticks into an air tight container after original hour of freezing. Can be stored for up to 3 months. Fry as usual when ready to prepare.

What is your favorite appetizer to share (or not)? Let us know in the comments!

September 9, 2019September 9, 2019

Eating Salads on a Budget (with Spinach Apple Salad recipe!)

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A simple way we try and keep our family healthy while making our food last as long as possible (read: less money spent on food!) is pairing foods with a great salad!

When we had our pizza night the other day, we paired those delicious slices of carb filled glory with this tart and savory salad!

We splurged a little on candied walnuts, and found the feta in bulk on sale at a discount store that sells excess products that restaurants didn’t end up needing.

Eating healthier doesn’t always have to break the bank. Here are our tips for eating salads on a tight budget!

Eat produce that is in season

When you eat produce that is in season, you’ll have fresher, better tasting salads that cost you less! If you garden this can get even cheaper! Not to mention, nothing tastes better than a warm tomato that was on the vine less than 5 minutes ago!

Not sure what is in season? Check out a list here.

Make it yourself

Sure, grabbing those bag salads as you walk through the produce section is easy and convenient. You tear open the bag a few minutes before you’re ready to eat, throw everything in a bowl (or not – sometimes we get lazy) and boom! You’re done.

However, those salads cost way more than the sum of their parts! You are trading convenience for cost. You also usually don’t know everything that goes in the dressings. If you like to keep your costs down and know what is going in your body, you’ll need to take a little extra time and make your own salads.

Buy some ingredients in bulk

Obviously, unless you have a very big family, you can’t buy some produce in bulk and eat it all before it goes bad. You can, however, buy some of your favorite salad mix ins and keep them on hand for when things go on sale.

If you know you love tortilla strips or chia seeds, buy them in bulk! Then you’ll always have them ready to go when your produce is in season or on sale!

Watch for deals and utilize them

I mentioned before that we bought feta cheese on sale. It was a HUGE 15 lb restaurant supply tub. Feta is typically a cheese we feel is out of the budget, but this tub was less than $0.60 a pound! We took it home, crumbled it, divided it into 1 lb bags, and froze them. Now, if we know we’re going to need feta we thaw a bag overnight, and use it up before it goes bad. We then can be on the lookout when we hit the store for things that pair well with feta.

If you watch for amazing deals and take advantage, you’ll cut your costs in the future.

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Anyone can consistently eat salad when they follow the above tips. Next time you’re planning your menu, keep them in mind!

Now without further ado, our yummy Spinach Apple Salad!

Spinach Apple Salad

Appetizer, Meals for a Crowd, Salad, Sides, Tips and Tricks, Vegetarian

Spinach Apple Salad

Ingredients

4 TBS red wine vinegar
4 TBS olive oil
1/2 tsp white sugar
1/2 tsp salt
1/2 tsp powdered mustard
1 bunch of spinach, rinsed, dried, stems removed
1/2 lb glazed walnuts
2 Granny smith apples
1 cup packed feta cheese

Instructions

In a small jar or bowl with a lid, combine vinegar, olive oil, sugar, salt, and mustard. Shake or mix thoroughly, making sure dressing is fully combined. Set aside.
Roughly chop the spinach into bite size pieces. Place in a large bowl. Chop apples into 1″ pieces and add to bowl. Add in walnuts and crumbled feta cheese. Toss salad.
Re-shake dressing again if separated. Pour over salad and toss again to combine.

What is your favorite salad mix in? Do you buy it in bulk? Share your favorite salad making tips and tricks in the comments below!

August 12, 2019August 12, 2019

Cream Cheese Krab Dip

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My wife, despite her lactose sensitivity, has a soft spot for cream cheese. Knowing this, when we had to make dips for our latest family get together, I decided to treat her to something I knew she would love.

Creamy, slightly sweet, and chock full of amazing seafood zing, this dip is great paired with some salty crackers!

Its one of the easiest recipes you’ll find. You literally mix everything up and put it in the oven! The list of ingredients is short, making it even easier!

Eat it on its own with crackers, or we found its just as delicious spread on a savory bagel! I’m sure you’ll find other uses for it as well.

Cream Cheese Krab Dip

Appetizer, Cheese, Comfort Foods, Dinner, Dip, Meals for a Crowd, Seafood, Sides, Summer

Cream Cheese Krab Dip

Ingredients

24 ounces of cream cheese, softened
5 cups sour cream
2.5 lbs krab meat (imitation crab)
5 cups pepper jack cheese, shredded
3/4 cup green onion, chopped

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the cream cheese and sour cream completely.
Flake the krab into the bowl using your hands, making the pieces very small strips.
Add in the pepper jack cheese and green onion. Mix well to combine.
Place mixture into a 9×13 glass pan. Using a spatula, smooth the top of the mixture, making it level throughout.
Bake for 40 minutes or until warmed through and slightly brown on top. Serve warm.

Want more recipes like this one? Be sure to subscribe and we’ll let you know every time we post!

August 8, 2019

Layered Chicken Enchilada Dip

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Between church, work, and family parties, my wife and I attend our share of pot lucks. We’ve brought a wide variety of things to these, but I think this new recipe is one of our favorites!

For our monthly get together with my wife’s family, the theme was “dips”. We, in true procrastinator fashion, waited until Friday night to pick what we were going to do (the party was Sunday). We decided on two – a crab dip (coming soon!) and this…

It takes all the favorite parts of the best enchilada, and put it in dip form to eat with chips! The dip was a hit, and my year old niece especially loved it. She begged her parents for thirds!

Its not as hard to make as it sounds like it would be! Of course, we make it with our homemade refried beans which add a little more time, but otherwise its pretty dump and go!

Layered Chicken Enchilada Dip

Appetizer, Beans, Cheese, Chicken, Comfort Foods, Dinner, Dip, Meals for a Crowd, Mexican, Sides

Layered Chicken Enchilada Dip

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
1 Anaheim pepper
5 cups enchilada sauce
1 batch of Pressure Cooker Refried Beans*
1 cup sour cream
1/4 cup green onion, chopped
3 cups shredded pepper jack cheese

Instructions

Cut up the chicken into 2″ pieces. Finely chop Anaheim pepper. Place the chicken, pepper, and enchilada sauce in a slow cooker. Cook on high for 2 hours. Stir, and then cook on low for an additional 4 hours.
Using two forks, shred the chicken and mix it thouroughly into the sauce.
Preheat your oven to 350 degrees Fahrenheit.
Place a few spoonfuls of sauce onto the bottom of a 9×13 baking pan. Spread half of the refried beans over the sauce, making it smooth and even.
Layer on half of the chicken and sauce, making it even. Layer on the rest of the beans, smoothing down, and then top with the remaining chicken and sauce.
Place pan in the oven for 25 minutes or until heated through. Remove from oven and allow to cool for about 10 minutes.
Spread sour cream evenly over the pan. Sprinkle on green onion, followed by the cheese. Serve hot with tortilla chips.

Notes

*If you don’t want to make your own beans, you can use one can of refried black beans per layer.

What is your go to potluck dip? Let us know in the comments!!

July 22, 2019

Loaded Italian Pasta Salad

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When I think of summer, I think of barbecue, fresh produce, and delicious sides! Pasta salads can be a good way to balance rich flavors and taste with a tight budget.

This one is loaded with savory zest and classic Italian flavors. Its also super easy to throw together! If you use the olive oil listed in the recipe, this definitely falls into our “Splurge” category, but you can substitute other oils – though the flavor won’t be as rich.

Great to keep on hand or bring to your next potluck, we can’t rave about this pasta salad enough!

Loaded Italian Pasta Salad

Appetizer, Comfort Foods, Dinner, Italian, Meals for a Crowd, Pasta, Salad, Sides, Splurge, Summer

Ingredients

36 oz rotini pasta
1 1/2 cups olive oil**
1/2 cup red wine vinegar
4 tsp dried parsley leaves
5 tsp minced onion
5 tsp fresh lemon juice
3 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1 tsp sea salt
2 tsp white sugar
1/2 tsp black pepper
1 lb mozzarella cheese
1/2 lb salami
1 can black olives
1/2 red onion
1 red bell pepper
1 green bell pepper

Instructions

Boil pasta until cooked thoroughly. Drain and cool.
In a medium bowl, combine oil, vinegar, parsley, minced onion, lemon juice, basil, oregano, garlic powder, salt, sugar, and pepper. Mix well and set aside.
Chop mozzarella and salami into very small pieces. Drain the olives and quarter. Finely chop the red onion and bell peppers.
Place pasta into a large bowl. Add in half of the dressing and mix well. Add cheese, salami, olives, onion, and peppers. Stir thoroughly. Add in remaining dressing and mix once more.
Allow to rest in refrigerator for at least 1 hour for flavors to meld. Serve cold.

Notes

**Other oils can be substituted, but olive oil gives the best flavor.

What is your favorite summer pasta salad? Let us know in the comments!

Dying to know how to make something? Send in a recipe suggestion and we’d love to make it for you!

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July 1, 2019July 1, 2019

Spicy Hush Puppies

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When we fried up our catfish, I looked into what sides commonly got paired with deep fried seafood in the south. I saw coleslaw, greens, and hush puppies – which intrigued me. I had never had hush puppies, but Lexi and her family love them.

Of course, I couldn’t just make hush puppies. I added my own twist, adding just a touch of spice that gives your throat a tickle without overwhelming you. They paired great with the catfish, and are amazing on their own as well!

Spicy Hush Puppies

2 hours

Cook Time: 6 minutes

Total Time: 2 hours, 6 minutes

Appetizer, Comfort Foods, Dinner, Freezer, Fried, Meals for a Crowd, Sides, Southern, Spicy, Vegetarian

Yields 18-24 pieces

Spicy Hush Puppies

Ingredients

3/4 cup corn meal
1/4 cup all purpose flour
2 TBS sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cayenne pepper
1 tsp creole seasoning
1/4 tsp sea salt
1/2 bunch green onions
1 egg
1/2 cup buttermilk

Instructions

In a large bowl, combine corn meal, flour, sugar, baking powder, baking soda, cayenne, creole, and salt. Mix until well combined.
Thinly slice green onions. Add to a medium mixing bowl with egg and buttermilk. Mix thoroughly.
Add wet ingredients to dry ingredients. Mix until just combined – do not over mix.
Lightly grease a mini muffin tin. Spoon batter into tin, filling each cup about halfway. Place tin into freezer for about 1.5-2 hours. (See notes for long term storage.)
Heat deep fryer to 375 degrees Fahrenheit.
Place frozen hush puppies into fryer in small batches. Fry for 3 minutes, then roll and flip. Cook for an additional 3 minutes. Remove from oil and drain on paper towels.

Notes

Frozen hush puppies can be stored in the freezer in an air tight container for up to 6 months.

Want to pair your Southern soul food with something else? Maybe try our homemade french fries or a salad instead!

May 31, 2019May 31, 2019

Strawberry Summer Salad

Summer time is the perfect time to fill up your plate with a healthy hearty salad! My wife loves to smother hers in ranch, but I like something a little lighter.

I’ve been experimenting with vinaigrettes lately, and I love how this Blackberry Vinaigrette ended up. I knew I had to make a salad to fit it. This one turned out so beautifully! My wife was swooning over how easy it was to make this look good with its pop of vibrant colors against the dark green of the spinach.

Eating this salad as a side or on its own will make you feel healthy without sacrificing taste!

Strawberry Summer Salad

Appetizer, Cheese, Fruit, Salad, Sauce, Sides, Summer, Vegetarian

Strawberry Summer Salad

Ingredients

1 bunch of spinach
1 lb fresh strawberries
1 15oz can of mandarin oranges
8 oz crumbled feta cheese
Blackberry vinaigrette

Instructions

Remove stems from spinach. Loosely chop the spinach into bite size pieces and add to a large bowl.
Remove stems and slice strawberries. Add to the bowl.
Drain can of mandarin oranges. Place oranges on a baking sheet or plate lined with paper towels and lightly dab to remove excess liquid. Add to the bowl.
Serve, sprinkling feta cheese and light dressing over individual servings to taste.

Notes

Please note the dressing has a very strong flavor. Use lightly or it may overpower other flavors.

Next week we’re publishing our first subscriber suggestion post! What recipes do you want to see on our site? Please submit all requests through the form on the bottom of this page and we’d love to write a post about them! (While you’re at it, don’t forget to subscribe! )

May 6, 2019May 6, 2019

Summer Spinach Salad with Strawberry Vinaigrette

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Its time for us to get on the lighter side of things. We’ve been eating a lot of meat, pasta, and potatoes, and boy are we starting to feel it!

(Not that those things are unhealthy on their own. Moderation in all things!)

Though I am not always a fan of cooked spinach, its one of my favorite veggies when it is raw. I love green fruit smoothies, and my favorite salads are chock full of it.

These are one of those. This salad can seem overly simple – but it has the best qualities of a good salad! Its tangy, has a bite of salt, savory greens and a sweet pop with berries. What ties it all together is the smooth vinaigrette that’s perfect for summer!

It goes together so easily! Especially when you use a good blender like our Ninja to make the vinaigrette.

Summer Spinach Salad with Strawberry Vinaigrette

Appetizer, Cheese, Meals for a Crowd, Salad, Sauce, Sides, Summer, Vegetarian

Summer Spinach Salad with Strawberry Vinaigrette

Ingredients

Spinach
Feta cheese, crumbled
Fresh blueberries

For the Vinaigrette

1/2 pound of strawberries
2 TBS honey
1 TBS rice wine vinegar
1 TBS lemon juice
2 TBS olive oil
1/4 tsp salt
1/4 tsp black pepper

Instructions

Remove stems from strawberries. Chop to make them easier to blend.
Add strawberries, honey, vinegar, lemon juice, oil, salt, and pepper to blender. Pulse a few times to get more contact with the blades, then blend until desired consistency.
Remove stems from spinach leaves. Roughly chop if desired.
In a large bowl, combine spinach, feta cheese, and blueberries to taste. Pour over desired amount strawberry vinaigrette or leave vinaigrette on the side. Mix thoroughly and serve.

Notes

Left over vinaigrette can be stored in the refrigerator in an airtight container for up to 2 weeks. Shake if separation occurs.

This would be a great side for our ravioli, or served at your next barbecue with our grilled chicken!

What is your favorite type of salad? Comment below and we may feature you in our next post!!

April 11, 2019April 11, 2019

Deep Fried Mozzarella Sticks

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

With the NBA playoffs coming up (I say “Go Trailblazers!” and my wife is an unapologetic Jazz fan) we’ve been making up appetizers and finger foods. Nothing is better than a hot bit of deep fried cheese!

Sure, you can go to the frozen section of the nearest grocery store and grab a giant bag of frozen sticks. We prefer to make our own – you can mix up what cheese you use, and make up some fresh breadcrumbs if you want. You’ll always know you have the freshest ingredients and the best quality ingredients without all the preservatives or chemicals the store bought variety will have.

Deep Fried Mozzarella Sticks

Appetizer, Cheese, Comfort Foods, Fried, Sides, Vegetarian

Deep Fried Mozzarella Sticks

Ingredients

10 oz block of Mozzarella cheese
3 Eggs
2 TBS Milk
2 1/2 cups of seasoned breadcrumbs

Instructions

Cut cheese into 20 1/2″ square strips weighing about 1/2 oz each.
In a shallow bowl or dish beat together eggs and milk. Place breadcrumbs in another shallow dish.
Dredge cheese strips in breadcrumbs, then dredge in the egg mixture. Place back into breadcrumbs and coat thoroughly.
Preheat deep fryer to 375 degrees Fahrenheit. Fry the strips in batches for 1 1/2 to 2 minutes or until crispy and golden. Drain on paper towels to remove excess oil.

If freezing for later:

After breading the cheese, place in a single layer on a baking sheet. Place in freezer for 2 hours.
Place in air tight bag or container. Freeze for up to 3 months.

Fried cheese not your thing? Start the party off right with our other appetizers like Fried Calamari or Homemade French Fries!