Lemon Pepper Chicken Wings

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Football seasoning is officially here, so you’re definitely going to need a few appetizer recipes on hand. In this post I’m sharing a recipe for Lemon Pepper Chicken Wings. These Lemon pepper wings are simply amazing. They’re zesty, crispy, and unbelievably moist. For these wings, I will be using very few ingredients, and most of the ingredients ( if not all) you probably have on hand.

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So first thing first. Unlike most lemon pepper chicken wings, this version is battered and fried. I love the combination of the zest from the lemon, and the crisp fried skin.  I deep fried the chicken in corn oil, but you can use another vegetable oil such as canola, or even peanut oil if you choose.  Here’s the recipe

Recipe

  • 2 lbs chicken wings
  • 1/4 cup lemon juice
  • 1 tsp Old Bay Seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp lemon pepper
  • 1 1/2 cup all purpose flour
  • 1 tsp dried parsley flakes (optional)
  • * enough oil to deep fry in

Directions

  1. Pour the lemon juice over the chicken, then season the chicken with 1 tsp Old Bay Seasoning, 1 tsp garlic powder, and 1 tsp of onion powder. Use your hands to toss the chicken, and make sure it is well coated with the seasonings.
  2. In a separate bowl, add 1 1/2 cup of all purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp of lemon pepper, and 1 tsp parsley flakes. Use your hands or utensil to make sure that the seasonings are well threw out the flour.
  3. Coat the chicken wings with the seasoned flour.
  4. In your deep fryer or pan, pour in the vegetable oil. Heat the oil to 350-360 F.
  5. Place the chicken into the hot oil, and fry until it’s golden ( make sure it’s done, by piercing the chicken down to the bone with a small knife or fork. If no blood is visible, the chicken is done).
  6. Place the chicken on a paper towel lined cookie sheet or plate, for two minutes.
  7. Serve.

I like serving these wings with ranch, BBQ and bleu cheese dip. You can also dress up your platter with lemon wedges, and veggie sticks. I hope that you give this recipe a try!

Jambalaya Stew Recipe

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Hey friend! I have another yummy Crock Pot recipe for you to enjoy! In this post we’re making Jambalaya Stew!

Jambalaya stew is not the traditional way how to make Jambalaya, but it is just as comforting. In this stew, you will find shrimp, andouille smoked sausage, chicken, rice, and  vegetables.

Definitely give this recipe a try, and tell me what you think!


 

Ingredients

1 lb chicken
1/2 smoked sausage
1 cup chopped carrots
1 cup chopped celery
1/4 cup diced onion
2 cups crushed tomatoes
1 1/2 cup chicken broth
1 tsp cajun seasoning
1 cup rice
1/2 shrimp, peeled

 Directions

  1. Place the celery, carrots, and onions in the bottom of the Crock Pot.
  2. Next, add in the chicken and sprinkle in the cajun seasoning.
  3. Add in the smoked sausage, and pour in the crushed tomatoes, and chicken broth.
  4. Set the slow cooker on high for 6 hours.
  5. During the 5th hour add in the rice, and stir.
  6. 45 minutes, after adding the rice, add in the shrimp. Stir in, and let cook for 15 minutes.
  7. Serve along with crackers, rolls, or cornbread!

Baked Vegetable Ziti

IMG_5991 Last week I shared a recipe for Baked Ziti with Meat Sauce. Well, in this post I will be sharing another amazing ziti recipe, but this time it’s Meatless. Don’t let this meatless pasta dish fool you. It’s packed with flavorful vegetables ( which you can customize), alfredo sauce, and of course cheese IMG_5978 As many of you know, I love using frozen vegetables. For this recipe I used a combination of fresh and frozen. You can use whatever is your preference. The veggies used for this casserole were carrots, kale, and broccoli. I used what I had on hand and you should do the same. IMG_6000 If you have a child that HATES vegetables, use this recipe to sneak them in. Kids are usually too busy enjoying the cheese and pasta, to realize that they’re also eating vegetables ( hey! I’m a mom… my son unknowingly eats veggies that he CLAIMS to hate all the time). Give this recipe a try, and tell me what you think. Just remember, to use what you have, and keep it on a budget! XOXO

Baked Vegetable Ziti

Ingredients

2 1/2 cups uncooked penne pasta

24 oz Alfredo sauce

1 cup kale, chopped

1 cup broccoli, chopped

1 cup carrots, chopped

1/2 tsp salt

1 tsp garlic powder

1 tsp onion powder

1/4 tsp ground black pepper

2 tsp Italian seasonings

2/3 cup shredded colby and cheddar mix cheese

1 1/2 cup mozzarella

Instructions

  1. Cook the pasta until it is al dente' then drain it, and place the pasta in a bake dish.
  2. Sprinkle in the garlic powder, Italian seasonings, onion powder, salt, and pepper. lightly toss the pasta.
  3. Add in all of the vegetables, and fold in.
  4. Pour the alfredo sauce over the pasta and vegetables, then stir in.
  5. Sprinkle in the cheddar and colby mixed cheese, and mix the ingredients until everything is nicely incorporated.
  6. Top the pasta off with the mozzarella cheese.
  7. Optional, sprinkle parsley flakes on top of the mozzarella.
  8. Bake the pasta, uncovered, on 350 F for 30 minutes.
  9. Let sit for 5 minutes before digging in!
  10. Enjoy with a nice green salad and bread sticks!
http://www.iheartrecipes.com/baked-vegetable-ziti/

Pot Roast in the Crock Pot

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Super tender Pot Roast that is seasoned to perfection and cooked in the Crock Pot.

Here is another recipe that I think all of you busy parents are really going to love. POT ROAST!!! Now, before you roll your eyes, and look at me sideways- let me tell you that this is going to be q quickie. Seriously! All you have to do is prep, freeze, then defrost it whenever you are ready to make it!
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Making a roast into a freezer meal is quite simple. All you have to do is season it, combine it with your choosen veggies, place the contents in a freezer bag, label it, and
freeze it!

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For this recipe the most time consuming part will be searing. You MUST sear the roast prior to slow cooking it for the best results. The searing helps lock in all of the natural juices, therefore when you cook this roast, it will not try out.

In this recipe I did not use any potatoes. You, however, can definitely add in a few potatoes for this recipe. If you choose to add potatoes, I suggest adding the potatoes in during the last hour of cooking.

Try this recipe, and tell me what you think.

 

Pot Roast in the Crock Pot

Ingredients

3 lbs beef chuck roast

1 tbsp olive oil

1 tbsp Italian Seasoning

1 1/2 cup chopped carrots

1 1/2 cup chopped celery

1 large onion, chopped

2 tbsp of vegetable oil

Instructions

  1. Rinse the meat under cool water, then place it in a large bowl.
  2. Drizzle the oil over the meat, then sprinkle the Italian seasoning, and massage in.
  3. Add the onions, celery, and carrots, and toss the ingredients.
  4. * Place the contents in a freezer bag, label it, and save for another day*
  5. Defrost the meal, then place the vegetables in the Crock Pot.
  6. Pour 2 tbsp of vegetable oil into a pan, and place it over medium heat.
  7. Sear all surfaces of the roast, then place it into the Crock Pot.
  8. Add in the onion gravy mix, then the beef cooking stock.
  9. Place the lid on the Crock Pot, then set on high, and cook for 6 hours.
  10. After six hours, the roast will be done.
  11. Serve and enjoy!
http://www.iheartrecipes.com/pot-roast-in-the-crock-pot/