Monday, September 30, 2013

The Perfect Baked/Grilled Chicken Wings

The Perfect Baked/Grilled Chicken Wings

2 lbs chicken wings, cut into 2 pieces with tips removed

Preheat oven to 450 degrees Bring a large pot of half water half chicken broth to boiling. Boil the wings 8-10 minutes and remove to drain on a wire rack. (helps reduce some of the fat allowing for quicker crisping in the oven)

Season the wings with your favorite DRY seasoning, salt, pepper, garlic powder, onion powder, etc.

Bake wings on a sheet pan for 30 minutes, then turn wings over and cook the other side for another 10 minutes.

Remove to a large bowl and toss in your favorite sauce. (see recipes to follow) Serve while hot

For all Sauces: Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.

Classic Hot Sauce
Makes about a cup

2/3 cup hot pepper sauce
1/2 cup melted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Sweet N Spicy Sauce
1 cups red hot sauce, such as Frank's
1/2 cups melted butter
1/2 cup mango habanero sauce
8 tbsps brown sugar
4 tsps chili powder
4 tsps garlic powder
4 tsps onion powder
4 tsps black pepper
4 tsps cayenne pepper
4 tsps seasoning salt

Garlic Ranch Sauce
2 cups melted butter
1 cup Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank's
4 heaping tbsps fresh minced garlic
4 tbsps brown sugar
2 tsps black pepper
4 packets powdered ranch dressing

Chili Lime Sauce
2 tbsps of jalapeno pepper chopped finely
1 tbsp chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tbsps fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Asian Sweet n Sour Carmel Sauce
1/2 c Water, divided into 2- 1/4 c measurements
1 c Sugar
1/4 c Fish Sauce
1/4 c Mirin
1/4 c Lemon, Lime, orange or other sour citris (each ones will give offer a different variation)

Honey Ginger Sauce
4 garlic cloves, finely minced
3 tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 cup rice vinegar
1/2 cup packed brown sugar
1/4 honey
1 tsp soy sauce

Garlic Parmesan Sauce
1 cup butter, melted
2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1 cup parmesan cheese, grated

Honey Sriracha Sauce
6 tbsps butter
1/3 cup sriracha
2 tbsps honey
1 lime, juiced
1/2 orange, juiced 3 tbsps cilantro

Tandori Indian Sauce
¾ c Yogurt
1/2 tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1 ½ tsp Coriander powder
½ tsp Chilli powder
1 tbsp Lemon juice
¼ tsp Ground black pepper
1tbsp Oil- 1 tbsp
Salt- to taste

Vietnamese Pok Pok Sauce
1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 tbsps vegetable oil, plus more for frying
1/3 cup cornstarch
1 tbsp chopped cilantro
1 tbsp chopped mint

Sticky Bourbon Sauce
8 oz. red pepper hot sauce
1c Bourbon
1 tbsp onion powder
1 tbsp garlic powder
½ cup honey
½ cup brown sugar
1 ½ tsp black pepper
1 tsp smoked paprika
2 tbsp concentrated tomato paste

Coca Cola sauce
1/4 cup soy sauce
2 tbsps canola oil
2 tbsps dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper n salt to taste

Thai sticky Sauce
½ tsp salt
½ tsp pepper
½ cup sweet chili sauce
¼ cup rice vinegar
¼ cup lite canned coconut milk
3 tbsps brown sugar
3 garlic cloves, pressed or finely minced
1 tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ tbsp soy sauce
¼ cup chopped peanuts
½ cup fresh cilantro
4 green onions, sliced

Chinese Plum Sauce
1 (15-16-ounce) can whole unpitted purple plums
2 tablespoons bottled hoisin sauce
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon soy sauce
2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce
½ cup natural peanut butter
1½ cup grape jelly
1 cup grape juice
½ cup vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings
1 c Soy Sauce
1 Tablespoon fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tablespoon white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon mustard powder
2 teaspoons wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce
6 green onions (chopped)
1 onion (chopped)
1 jalapeƱo pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

For more great tips, recipes, support, and fun, join our facebook group: Sheyrl's Weight Loss Support Group

Get More Recipes

Creamy White Chicken Alfredo Lasagna

Creamy White Chicken Alfredo Lasagna, this is AMAZING!!!!!


2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Saturday, September 21, 2013

Make boxed cake taste like it came from a bakery

Did anyone ever try this trick on how to make boxed cake taste like it came from a bakery?

Step 1: Look at the directions on the cake mix
Step 2: Add one more egg (or add 2 if you want it to be very rich
Step 3: Use melted butter instead of oil and double the amount
Step 4: Instead of water, use milk.
Step 5: Mix well and bake for the time recommended on the box.

Loaded Chicken & Potatoes

Loaded Chicken & Potatoes

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

How to Make:
1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. 2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. 3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). 4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Thursday, September 19, 2013




1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment


1. Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes.
2. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3. Next, prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.
4. Pour pudding mixture over entire cake. Spread evenly, filling all holes.
5. Refrigerate for two hours or until set.
6. Top with sliced banana, whipped topping, and crushed vanilla wafers! Serve and enjoy. (Refrigerate any leftovers.)



12 Herbs and spices.


1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating

2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt


Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Monday, September 16, 2013

Strawberry Punch

1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled

In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

Baked Shrimp

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp (Approx 1LB.), then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

Saturday, September 14, 2013




1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust. Refrigerate for an hour to and hour and a half and viola.

Tuesday, September 3, 2013

Popeyes Fried Chicken


3 eggs
1/3 cup water 1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper 1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.