Top 5 Recipes from 2018

You guys! You are so sweet to read my blog, I seriously appreciate it so much!  Today’s post is about the 5 most viewed recipes by you!  It just so happens that these recipes are also some of my personal faves and are definitely enjoyed frequently in our little home.

Photography by Allyson Regan

Number 5 on the list is Chipotle Butternut Squash Risotto, which was one of my favorite posts, especially because after we were done shooting it, my sister and I ate the rest right out of the pan! This was the perfect cozy fall dish, and used some pantry items that most people already have. Plus, goat cheese, which automatically equals cozy and fall. Who doesn’t love these kinds of recipes???

Photography by Allyson Regan

The number 4 most viewed post was Burrata: The Better Mozzarella. I was so excited to research for this post because I’m OBSESSED with burrata. I mean I’ve always loved cheese, but I first had this cheese when I was working at a country club as a cook. We served it as an appetizer with fresh heirloom tomatoes, crusty bread, basil, balsamic, and plenty of salt and cracked black pepper. Then, when I went to Italy to film that TV show, we actually went to a factory that produces mozzarella and I got to see first hand how its made! Isn’t it crazy how food can transport you back through time to those fantastic memories?

Third on the list are these Boneless Chicken Wings, and at this point, I could probably make them in my sleep. My household went through roughly 12 boxes of panko crumbs during 2018. Just kidding, I have no idea but we ate this so much this year! Not that I’m complaining, at all! This is the perfect thing to make for a bunch of guys or for any kind of sporting event. Pair it with a cold beer and you’ve got yourself a crowd pleaser.

Photography by Allyson Regan

Number 2 is the Chicken Tikka Masala from just a couple weeks ago! I loved making this dish! I think it was so popular because its one of those recipes that you might be wary of trying to make at home but my recipe is fairly simple. If you are nervous about trying a new recipe, just give it a shot! Worse case, just order pizza.

Photography by Allyson Regan

The Most viewed post from 2018 is….. drumroll please…… Peanut Butter Chocolate Chip Cookies!! Of course, the most delicious looking photos just drew viewers to my site and I don’t blame you! These cookies are so good, I’ve continued to make them since posting it. I even made them for our Christmas Cookie boxes. If you’ve made this recipe, or any recipe from my blog, I’d love to see how they turned out! Don’t forget to tag me in your photo on social media, or comment with a picture below!

Photography by Allyson Regan

I can’t wait to see what favorite new recipes 2019 will bring! Happy Cooking!

Advertisements

Boneless Chicken Wings

 

chicken_wings-11
Photography by Allyson Regan

It’s almost the weekend and we all know what that means.  There’s so many sports games on and we can’t just watch them empty-handed!  I don’t know about you, but I love watching football with my husband.  And I love making game-day food.  A Michigan win would be good too.

chicken_wings-8
Photography by Allyson Regan

This recipe for boneless chicken wings is so incredibly easy, and it’s one of the most requested meals in our home.  Seriously, if you are entertaining for the game this weekend, you have to try this recipe.  What I love about this dish is that it uses boneless, skinless, chicken breasts, but you can easily switch it up and use chicken thighs, or just chunk up a whole chicken.  Even though bags of frozen chicken wings can be delicious and easy, I like to be able to have chicken wings made from good, antibiotic-free, hormone-free, delicious chicken that I normally buy.  Also, in those frozen convenience chicken products, they don’t use the best chicken.

 

chicken_wings-3
Photography by Allyson Regan

Boneless Chicken Wings

1 2.5 pound package of boneless, skinless chicken breasts

3 eggs

4 cups of panko breadcrumbs

3 cups all purpose flour

salt and pepper

1 quart vegetable oil

Begin by pouring vegetable oil into a small saucepan.  You want to have 3-4 inches of oil, but you also need 2-3 inches of space from the top of the pan.  Heat to medium, maybe medium high depending on your stove.  Heat your oven to 400 degrees.

Cut the chicken into 1 inch cubes.  Gather three bowls and place flour in one, the eggs in another, and the panko breadcrumbs in the final bowl.  Season the flour.  Whisk the eggs well.  Dunk the chicken cube into the flour, then the egg, and then the panko.  Make sure to fully cover the previous layer at each step.

Gently place the breaded chicken into the heated oil, making sure to only add enough chicken so that they can float around.  Don’t crowd the oil, this will promote even browning.  You don’t have to worry about taking the temperature of the chicken at this point, because you will be frying the chicken in shifts and you will bake them after done frying.  I like to cook them this way so that they don’t get cold, and so that I make enough, these never last long!  When you remove the chicken from the oil, transfer to a sheet tray that has a cookie rack on top.  If you place the chicken right onto the pan, the bottom will get soggy.  Once you’re done frying all the chicken, bake for 15-20 minutes until hot and the internal temperature reaches at least 165 degrees.

chicken_wings-4
Photography by Allyson Regan

Don’t these just make your mouth water??  And they are super easy, they just make a lot of dishes.  My husband loves these with buffalo sauce, barbecue and ranch, with plenty of celery and carrots!  If you’ve never made buffalo sauce before, it’s super simple.  Just equal parts hot sauce and butter.  The less butter you add, the spicier it will be.  Heat both ingredients over low heat until melted and combined.

chicken_wings-6
Photography by Allyson Regan

Even if your team doesn’t win, your tummy will!! Be sure to make more than you think you’ll need.  You can also save the fried nuggets by freezing them in a single layer on a tray and then placing in a freezer bag.  Bake at 400 degrees to reheat for 25-30 minutes.

Go Blue!