all things food
Tired of the same old chicken routine but strapped for time? This zesty lemon skillet chicken is here to save your weeknights! As one-pan wizards, we’ve conjured up a crazy easy method that gives you lusciously tender chicken and crisp-tender asp…
Tired of the same old chicken routine but strapped for time? This zesty lemon skillet chicken is here to save your weeknights! As one-pan wizards, we’ve conjured up a crazy easy method that gives you lusciously tender chicken and crisp-tender asparagus ready in 30 minutes. But the real star is the lick-the-skillet lemon butter sauce…
The post Skillet Lemon Chicken appeared first on Girl Carnivore.
Have leftover chicken? Make this creamy chicken tater tot casserole loaded with veggies and bacon. The kids love the golden brown tater tots on top! One of my meal planning hacks it to make 3 or 4 oven roasted chickens, then freeze the meat for leftove…
Have leftover chicken? Make this creamy chicken tater tot casserole loaded with veggies and bacon. The kids love the golden brown tater tots on top! One of my meal planning hacks it to make 3 or 4 oven roasted chickens, then freeze the meat for leftover chicken casseroles such as buffalo chicken casserole, chicken and…
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This Crock Pot Chicken Alfredo brings together tender chicken, rich cream cheese sauce, and perfectly cooked pasta in a slow-cooked meal your whole family will love.
Buffalo wings are the ultimate game day appetizer and party food. But guess what? We don’t have to confine these…
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Buffalo wings are the ultimate game day appetizer and party food. But guess what? We don’t have to confine these hot wings to just football season! Here’s my recipe for the best buffalo wings, which are a spicy spin on these delicious double fried wings.
That means we’ve got the flavor of classic Buffalo wings — plus some extra sweetness — paired with the smoking, frying and saucing masterpiece that is double fried wings. Add some ranch dressing or blue cheese dressing and it’ll be like your personal Super Bowl party any day of the week.
Buffalo wings were invented in western New York city. There are plenty of stories about how classic Buffalo chicken wings came to be, but all I need to know is that they’re so freakin’ delicious.
Because I love putting my own spin on an oldie but goodie recipe, we’ve got local honey in our homemade Buffalo sauce to add a tinge of sweetness to the heat of the wings. The double frying method really gets us those extra crispy Buffalo wings. The smoking step helps to add some savory smoke to the whole combo!
In this recipe I utilize the process of smoking and then frying the wings. This process works amazing for wings, as can also be seen in Smoked Double Fried Wings and Smoked and Fried Sticky Wings. I also used this process for my Ribs, Turkey and even Chicharrones! It’s a cooking process that definitely worth trying since it results in a crispy exterior texture while also keeping the meat inside tender and juicy!
I’ve used this easy ranch dressing recipe for my smoked jalapeño poppers. It’s super simple, and it works just as well here if you want something different than blue cheese dip! In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy.
Get stoked for life
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Get ready for the best wings that Buffalo has ever seen!
First, slather your chicken wings in canola oil. In a bowl, mix together 1 tablespoon of kosher salt, 1 tablespoon of black pepper, 1/2 tablespoon of cayenne and 1 tablespoon of garlic powder. Then, add the spice mixture to the chicken and mix thoroughly. Set chicken in the fridge for 30 minutes.
Preheat your grill to 250 degrees Fahrenheit for two-zone indirect cooking. If you’d like some extra smoke flavor, add some wood chips to the fire. Then, place your chicken wings on the smoker and cook for about 2-2.5 hours or until 165F internal. Once the wings are done, pull them off and keep them warm until you’re ready to use them.
Next, kick up the heat in your grill to 400 degrees F. Add 1 cup of hot sauce, 1/2 cup of local honey, 2 tablespoons of unsalted butter and kosher salt to taste to a cast-iron skillet. Bring those ingredients to a simmer; once the sauce has begun to bubble up on the sides for 1 minute, pull it off the fire and keep it warm you’re ready.
If you’re a fan of buffalo sauce, make sure to also check out my Buffalo Chicken Quesadilla, Cheesy Buffalo Chicken Sliders and Easy Buffalo Chicken Dip with Stuffed Crust. All of which are great to enjoy on your own, or shareable for a party!
Next, place a Dutch oven on the smoker and carefully add your frying oil. You’ll want to heat the oil up to 350 degrees F before you add your chicken wings. Carefully add the cooked wings to the frying oil, in small batches as needed, and cook for 2-3 minutes. Flip and stir occasionally.
After the wings have fried for the first time, pull them off and place them in a large bowl. Toss chicken wings with about 1 cup of your buttery Buffalo sauce.
Then, add the tossed Buffalo wings back to the frying oil at the same temperature and fry for another 2-3 minutes, again in small batches if needed. Once they’re done frying, toss the Buffalo wings again in more sauce.
When you’ve finished cooking the wings, place them on a plate with ranch dressing or blue cheese dip. Serve and enjoy!
Celery sticks, of course. But really any crunchy vegetable would be great here — especially if you can dip it in the ranch or blue cheese dressing! A simple Caesar salad is a delicious option too.
For leftover Buffalo wings, store them in an airtight container in the refrigerator for 3-5 days. To reheat, use a 350 degree F oven or air fryer to help maintain the crispy texture. Microwaving can make these wings soggy, and no one is happy about a soggy wing!
Spice is such a personal preference. Fortunately, Buffalo recipes give you the option to make your wings mild or with a super spicy kick. Just use less or more cayenne pepper when you first season the chicken to match your taste buds.
Sure! These Buffalo wings taste the best when they’re fresh and crispy, you can partially make them ahead of time. Smoke and fry the wings, then refrigerate or freeze them. When you’re ready for your party, complete the second fry and toss the wings in the Buffalo sauce.
Like I said, there are plenty of origin stories out there about Buffalo wings, but a lot of stories point to Buffalo’s Anchor Bar as home to the geniuses who invented Buffalo wings. The restaurant now has locations all over the U.S., so grab me a Buffalo wing T-shirt if you go!
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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This Creamy Pesto Chicken Pasta is the definition of a crowd-pleaser! It’s hearty while still featuring super fresh flavors. My…
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This Creamy Pesto Chicken Pasta is the definition of a crowd-pleaser! It’s hearty while still featuring super fresh flavors.
My daughter, Sutton, came back from camp *raving* about the Pesto Pasta they made. I kept making variations of it at home and it was never *quite right*. Sure enough, this variation won and got the Sutton stamp of approval. It is now one of daughter’s most-requested meals. It’s simple, but one I now your families will love, too.
Featuring juicy chicken, perfectly al dente pasta and bright, sweet peas all tossed in a deliciously creamy sauce, this meal is sure to please the whole family. I promise, you won’t regret adding this to your weekly meal rotation!
Meanwhile, place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Season both sides with 1 teaspoon salt and ½ teaspoon of pepper. Set aside.
Bring a large pot of water to a boil. When the water reaches a boil, add the uncooked pasta and a big pinch of salt (about 1 tablespoon) and cook until al dente according to package direction. When the pasta is tender, reserve ½ cup of the pasta water and drain the pasta. Set aside.
Meanwhile, bring the oil large, deep skillet over medium high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a clean plate and set aside.
Reduce the heat in the skillet to medium low. Add the butter and let melt, then add in the heavy cream and the pesto and stir, scraping up any brown bits on the bottom of the pan. Add the parmesan and stir until melted and well combined, about 2 minutes.
Add the pasta, reserved pasta water, 1 teaspoon of salt, and the frozen peas and cook, stirring, until the pasta is well coated in the sauce and the peas are tender, about 3 more minutes. Taste and add more salt, as desired.
Remove from the heat and stir in the sliced basil. Slice the chicken breasts and nestle on top of the pasta and finish with a little more grated parm and garnish with more fresh basil! Enjoy!
You sure can! I love to sub fusilli in this recipe when needed.
Absolutely! This meal is super easy to customize based on what you have on hand. Broccoli has worked for me in a pinch, but asparagus is another great veggie to add to this pasta.
There are dairy-free substitutes you can use for butter and parmesan cheese, and you can always swap full-fat coconut cream instead of heavy cream. It won’t have the exact same creaminess, but those swaps are a great way to make this into a creamy dairy-free option.
I hope your family loves this Creamy Pesto Chicken Pasta as much as mine does! Let me know what you think after you try it.
Food Photography and Styling by Eat Love Eats.
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Looking for an easy weeknight meal that’s ready in 30 minutes? Apricot chicken is tender chicken covered in a sweet, tangy apricot glaze. It’s an easy dish that goes well with rice or vegetables, making it a tasty meal anytime.
Perfect BBQ chicken breast with a twist: grilled apples. Learn to balance smoky, tangy flavors with sweet fruit.
The post BBQ Chicken Breasts with Grilled Granny Smith Apples appeared first on Girl Carnivore.
Perfect BBQ chicken breast with a twist: grilled apples. Learn to balance smoky, tangy flavors with sweet fruit.
The post BBQ Chicken Breasts with Grilled Granny Smith Apples appeared first on Girl Carnivore.
Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are…
The post The Best Skewers Recipes appeared first on Over The Fire Cooking.
Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are also known as shish kabobs, are a freakin’ delicious way to grill lots of different kinds of meats and veggies at once. Since we’re cutting the protein into pieces, then marinating and basting with some incredible seasonings, these skewers recipes have the best flavor and can feed the whole family.
One of the best things about cooking with skewers is that this method exposes a lot of surface area on our meats and veggies. Because you have pieces of meat rather than one big steak or roast, you get even more browning and charring on the individual chunks. And we know what that means: even more freakin’ delicious flavor! Also, because you’re placing all those individual chunks on one skewer, you save time by just flipping the skewer instead of a bunch of pieces.
Guess what restaurants often serve with skewers or kabobs? Fries! Check out my recipes for Buffalo Chicken Fries, Birria Fries and Loaded Chili Cheese Fries to pair with your skewered food!
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Cut your protein and veggies into pieces that are the same size. That way, everything will cook evenly and at the same time.
Avoid tough cuts and marinate as long as possible. While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Also, allowing the meat plenty of time to marinate gets us the best flavor.
Place the same type of protein or veggie on one skewer. Chicken thighs cook differently than steak pieces, which cook differently that shrimp, and shrimp cook differently than bell peppers and red onions — I could go on and on. So, because of this, we don’t want to mix up all these proteins in our skewers recipes and mess up a delicious cut while trying to match cooking times. The best way to avoid this pickle is to make one skewer all with steak pieces, for example, another with all chicken thighs, another with red peppers, and so on. I know it doesn’t look as pretty this way, but everything will cook evenly and taste much better.
Once you’re done cooking, push the meat and veggies off the prepared skewers to serve. Because it’s hard to eat off a skewer, honestly. You don’t want one of your guests to get stabbed in the mouth by something that looks like the equivalent of a grilling sword, do you?
I’m definitely in the metal skewers camp. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t found this! But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues too.
Because there are so many skewers recipes, we’ve got tons of choices for sides! Depending on what kind of summer cookout you’re having, I’d go with a salad — bean salad, Greek salad, orzo salad, cucumber salad — or aromatic rice or homemade flatbreads.
If you have any leftovers from these skewers recipes, store them in an airtight container in the fridge. You can reheat them on the grill with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.
You’re going to love this answer: both! Kabob (or kebab) are terms that originated in the Middle East. Both refer to skewered meat grilled over an open flame. Typically, the “kabob” spelling is used by people from countries like Armenia and Iran. Then, “kebab” (or even “kabab”) is used by people from countries like Lebanon and Syria.
For red meat, New York strip or sirloin tip work well. For chicken pieces, I love chicken thighs for their juicy flavor on the grill. Just keep an eye on your cooking times and temperatures, since different meats require different things to make sure they’re both safe and delicious to eat.
Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your meat in your skewers recipe reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. I don’t grill without one!
Get The Cookbooks!
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
The post The Best Skewers Recipes appeared first on Over The Fire Cooking.
Enjoy bruschetta chicken pasta with juicy chicken and fresh tomatoes in a basil sauce over pasta. Easy, and perfect for busy weeknights or casual dinners.
Skip the takeout, and make these crispy garlic parmesan chicken wings in the air fryer in less than 30 minutes instead!
If you’re craving something crispy, savory, and loaded with flavor, these Garlic Parmesan Chicken Wings might just become your new go-to! They’re easy to make and guaranteed to be a hit on gameday, at your next gathering, or for a cozy night in.
Garlic parmesan chicken wings are the perfect blend of tender chicken, aromatic garlic, and rich parmesan cheese. The wings are coated in a mouthwatering mix of spices and seasonings and then air-fried to crispy perfection. Once they’re cooked to a golden brown, they’re tossed in melted butter, freshly grated parmesan, and a sprinkle of fresh parsley for a burst of flavor in every bite.
These wings are all about combining simple ingredients to create something truly irresistible. The smoky paprika adds a subtle depth of flavor, while the fresh lemon zest brightens everything up. Parmesan cheese melts into the wings, creating a savory, cheesy coating that’s hard to resist. Whether you’re enjoying these wings as a game-day snack or a fun weeknight dinner, they’re bound to become a favorite!
If stored, the wings might lose their crispiness. To keep them as close to fresh as possible, reheat them in the oven or
Refrigerate the wings in an airtight container for up to 4 days.
For longer storage, freeze the wings for up to 2 months. Thaw and reheat as needed.
On the prowl for more flavorful recipes that put poultry front and center? Check out more of our favorites:
Chicken Milanese with Caesar Salad
Tomato Basil Chicken with Burrata
