Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
Baked Smoked Paprika Chicken Wings (Adapted from Damn Delicious via Domestic Fits)
2 – 4 servings
– 3 pounds chicken wings
– 2½ tablespoons olive oil
– 3 teaspoons smoked paprika
– 3 teaspoons light brown sugar
– 3 teaspoons garlic powder
– 1½ – 3 teaspoons chili powder
– 1½ teaspoon onion powder
– 1¾ teaspoon kosher salt
– 1½ teaspoon ground black pepper
Preheat the oven to 425˚F. Line 2 baking sheets with foils or parchment papers.
In a large bowl, combine the olive oil, smoked paprika, brown sugar, garlic powder, chili powder, onion powder, salt and pepper. Mix well.
Pat dry the chicken wings with paper towels. And mix them well with the paprika mixture.
Place the chicken wings on the prepared baking sheets in a single layer. Bake in the oven 15 minutes. Then turn the other side and continue to cook for another 10 – 13 minutes until cook through. Transfer the wings to a serving plate. Serve immediately.
Regular paprika is NOT smoked paprika. It doesn’t have much flavors. Smoked paprika has a sweet and smokey taste which can’t be substitute. I got my smoked paprika in a regular supermarket on the spices section.
The original recipe comes with a dip, but I found the chicken wings very flavorful and juicy by themselves. No dip is needed.
There are about 30 small wings in 3 pounds of chicken wings. It is just right for 2 people for dinner if chicken wings are the only dish.
For the chili powder, 1½ teaspoon is perfect for mild. Adjust to your own taste.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…