Appetizers

Hawaiian Roll Ham and Cheese Sliders- A.K.A. Crack Sandwiches

January 13, 2015 by Lynsey 3 Comments

If you’re anything like I was when I first heard “ham and cheese sliders” you’re thinking , really? How good could these really be? Is there really something that special about a ham and cheese sandwich and does it really constitute an instruction recipe post. I was a skeptic too. When I heard that’s what was on the menu for a gathering I was less than ecstatic. But, all that changed with the first bite. There is a reason they are known as crack sandwiches.

It only took one bite to get me hooked and immediately ask for the recipe. You see, this isn’t just any ham and cheese sandwich. It’s not simply two pieces of bread, a little mayo or mustard, some ham and cheese. While the humble ham and cheese is the base for this ever so familiar recipe, there is actually so much more to this little sandwich.

We’re all addicted to Hawaiian bread, am I right? What is it that’s so incredibly addicting about that fluffy, light bread that has a touch of sweetness? Well, those amazing little rolls are the bread for these addicting little sandwiches.

Sold yet? If not, let me tell you a little more. A mixture of mayonnaise and mustard is spread on the rolls, followed by the ham and cheese. Then the sauce. This is where the magic happens. The sauce is a mix of butter (good start, right?), Worcestershire sauce, minced onions, sesame or poppy seeds, and mustard powder. It’s all combined and poured over the assembled sandwiches and given the chance to really soak in the bread. After marinating for a while, they are baked to crisp up the bread and to allow the cheese to melt.

These are the best little sandwiches ever. They are a hit with both adults and kids. My 5 year old gobbles them up every. single. time I make them. They are also one of the first foods to disappear at any gathering. Along with being incredibly simple to make, they can also be made ahead of time. Allowing you to mark just one more thing off your “to do” list so you can enjoy time with your family and friends.

These little sandwiches are great for parties and get togethers (uh-hum…Super Bowl) . They are also great for snacks, as well as easy, weeknight meals. They only need to “marinate” for about an hour but are just as good even if they sit overnight. So, be sure to add these simple, yet addicting sliders to your game day menu.

Hawaiian Roll Ham and Cheese Sliders

Ingredients:

For the sandwiches-

1 (12 count) package King’s Hawaiian Rolls

12 Pieces honey or maple glazed ham, thinly sliced

12 Pieces swiss or provolone cheese

1/4 Cup mayonnaise

2-3 Tbsp mustard, depending on taste

For the sauce-

1 Stick unsalted butter

2 Tsp mustard powder

1 Tbsp minced onion

1 Tbsp Worcestershire sauce

2 1/2 Tsp sesame or poppy seeds

Directions:

For the sandwiches-

Split the rolls in half. In a small bowl combine mayonnaise and mustard and stir to combine. Spread the mixture on the top and bottom half of the rolls. Fold the ham in quarters and place on each roll. Top ham with cheese, followed by the top of the rolls.

Place the sandwiches in a pyrex baking dish that is slightly larger than the rolls.

For the sauce-

Place butter in a microwave safe bowl and heat until melted. Add the mustard powder, onion, worcestershire and seeds and whisk to combine. Pour evenly over the rolls. Cover with foil and allow to chill for at least 1 hour, or overnight.

Remove pan from fridge and allow to come to room temperature.

Preheat oven to 350. Place the sandwiches in the preheated oven and bake for 10-15 minutes, until the rolls are golden brown and cheese has melted.

Recipe source: Adapted from a family friend

Cannoli Cheeseball

January 9, 2015 by Lynsey Leave a Comment

I’ve always been infatuated with cannolis. There’s something about that fried pastry dough that’s rolled into a log and filled with that creamy filling. Andy my favorite version is capped off mini chocolate chips. It’s a perfect dessert; crunchy, creamy, with a hint of chocolate. It’s not too heavy or too sweet; it’s the perfect balance.

While I would love to take the challenge of making cannolis at home, I just haven’t found the time. it’s not that it would be hard, but I know my little helper would want to be there every step of the way and I just don’t want to risk him getting burned. So, the traditional cannolis will go on the infamous waiting list.

In the meantime, this cannoli cheese ball will definitely tied me over. And, it’s a perfect recipe for my little guy to help me with. Not to mention it comes together fairly quickly, it’s no bake, portable making it ideal to take to parties or gatherings, and it’s incredibly addicting. Oh, and it’s a cheeseball…and let’s face it, who doesn’t like a cheeseball?

If you’ve never made a cheeseball it’s incredibly simple. They come in all shapes and flavors; sweet and savory. They come together pretty quickly and easily. To make coating them a little easier, and a little less messy, they are chilled for at least an hour and then rolled in the desired coating.

This cannoli cheeseball is amazing. It’s everything you love about the traditional cannoli all rolled up in a cheeseball. To make it even better, it’s rolled in about a cup of mini chocolate chips. It’s creamy, slightly sweet with just a hint of cinnamon and a little texture from the chocolate chips. It can be served with graham crackers, vanilla wafers, or even pound cake crisps.

This dip is delicious and so addicting. You will have to use all your willpower to resist taking the entire ball, cuddling up on the couch and inhaling it yourself. So, the next time you want something sweet or need an easy and impressive dessert make this cannoli cheeseball.

Cannoli Cheeseball

Ingredients:

1 (8oz) block cream cheese, room temperature
1/2 Cup ricotta cheese
1/2 Cup powdered sugar
1 Tsp cinnamon
2 Cups mini chocolate chips, divided

To serve-vanilla wafers or graham crackers

Directions:

Place cream cheese in a medium bowl and beat until smooth. Add the ricotta, powdered sugar and cinnamon and mix to combine. Add 1 cup of chocolate chips and stir to incorporate.

Place the mixture in the center of a piece of plastic wrap. Gather the plastic wrap, bringing it up around the sides of the mixture, and bring the edges together while squishing the mixture into a ball. Place in the refrigerator for at least 1 hour.

Place the remaining 1 cup of chocolate chips on a plate or in a shallow bowl. Open the plastic wrap and turn the cheeseball onto the chips. Using your hands, roll the ball to coat in the chips.

Place on dish and serve with vanilla wafer and graham crackers.

Recipe source: Taste and Tell, who adapted it from The Rachel Ray Show

Salted Caramel Marshmallow Dip

December 19, 2014 by Lynsey Leave a Comment

It is no news to you that I’m a sucker for sweet and salty. I absolutely love the contrast of flavors, and the way the salt helps to balance the sweetness in dishes. And salted caramel, well that ranks right up at the top of my list of faves. I on or in pretty much everything.

While I have a homemade recipe that I adore, I have to say I was over the moon with joy when I came across this sea salt caramel sauce from Bosco’s in the grocery store. It made it in my buggy before I could blink. Once I got home, it was time for the real test. The taste test. Would it live up to my hopes, dreams…and expectations?

I quickly ripped off the seal and squeezed a hefty amount on a spoon. I mean, we are taste testing here so you I had to make sure I got enough in my mouth to really get a good taste. Once that caramel hit my tongue…ohmygoodness…I was ecstatic. It was creamy, buttery, smooth; everything you want in a delicious caramel sauce. And, it had the perfect amount of salt to balance the flavors.

I was beyond excited about this discovery. The wheels in my ol’ noggin started turning and I started thinking about all I could do with this amazing sauce. Not only would it be delicious on ice cream, but on brownies, in frostings and oh-so-good in some sweet dips.

This time of year we are pulled in so many different directions and it seems like there are parties galore. When it comes to parties, I know I don’t like to show up empty handed so I am always looking for quick recipes that can be made in advance, chilled and can sit out at room temperature for an extended amount of time.

And this dip fits all those. It comes together in under 10 minutes, requires very few ingredients and can be made in advance. This dip I’m talking about is salted caramel marshmallow dip. It includes several of my favorite foods; salted caramel, cream cheese, salt and marshmallow fluf.

It’s tangy from the cream cheese which helps balance the sweet from the powdered sugar. The heavy whipping cream and marshmallow fluf help give it a light and fluffy texture and the buttery, salty caramel add so much flavor.

This dip is perfect for those upcoming parties, but also a great gift. Place it in a small mason jar and tie an apple on top for a simple, but oh-so-cute presentation. You could also attach a bag of cookies to the jar for additional dipping “utensils”. This simple but delicious dip will light up the faces of all who have it.

Salted Caramel Marshmallow Dip

Ingredients:

1 (8oz) block cream cheese, room temperature
1/2 Cup powdered sugar
3-4 Tbsp heavy whipping cream
1/4 Cup + 3 Tbsp Bosco’s sea salt caramel sauce, divided
Pinch of sea salt
1/2 Cup marshmallow fluf

Directions:

Place cream cheese in a large bowl and beat on high until smooth, about 1 minute. Add the powdered sugar and 3 tablespoons of cream and mix to combine. Add 1/4 cup and 1 tablespoon of the caramel sauce and mix to combine. Add salt and mix to incorporate. If the mixture is too thick, add a little more cream. Lastly, add the fluf and mix until just incorporated. Taste, add more salt or caramel if desired.

Pour in a bowl in 3 additions, adding the remaining caramel sauce between the layers. Loosely cover with plastic wrap and refrigerate at least 1 hour or until ready to serve.

To serve, drizzle with additional caramel sauce. Serve with apple slices, strawberries, chocolate covered graham crackers, graham crackers, vanilla wafers, or shortbread cookies.

Recipe source: A Lynsey Original

Fall Spiced Popcorn

November 13, 2014 by Lynsey Leave a Comment

Folks, popcorn is no longer just for the movie theaters. Just as with all other food crazes, over the past few years popcorn has been given a food category all it’s own. Popcorn lover’s rejoice!

While I’m a fanatic of freshly popped popcorn that’s been tossed in melted butter, there’s so many more other ways to serve that fluffy, crispy stuff. Just think about it, long before the chef’s and home cooks started experimenting with different flavor concoctions there were Cracker Jacks, Crunch N Much, Fiddle Faddle and those infamous tins that come out during the holidays.

Put, the popcorn creations aren’t limited to large companies or chefs anymore. Home cooks around the glob are taking those crispy kernels and making some amazing creations. I have to admit, I’m a little behind on the popcorn bandwagon. Not that I haven’t found, bookmarked, clipped and pinned several recipes with every intention of making them. The problem is, I’m sometimes over ambitious and have these grand plans, then I get myself overwhelmed and take a brake. Unfortunately for myself, I did this with the popcorn and never got back around to it. Until now!

Popcorn is so so so easy to make. I mean, within a matter of minutes you have a bowl full of delicious popcorn that can be drizzled with butter and sprinkled with salt and you’ve got a snack that will please the whole house. Believe it or not, the butter and salt are just the tip of the iceberg. The options of what can be added to the stuff are endless.

So, for my entry into the gourmet popcorn world I decided to start with something simple, a little spicy, sweet and salty. A snack or appetizer that could be thrown together in under 5 minutes, if need be. This popcorn is full of flavor from smoky cumin, a little heat from cayenne pepper, a dash of salt, and a burst of flavor from a trio of parmesan, romano and asiage cheese. To add a little more substance and texture to the mix I threw in some walnuts and pecans, but any type of nut would work. To add a fall flare along with a little more texture I added some dried cranberries and pomegranates. It’s all toss together and given a light coating of coconut oil

All of these spices and flavors come together to make an amazing, flavorful snack that is ever so addicting. Folks, popcorn isn’t just for movie night anymore. Make this fall spiced popcorn whenever you want a quick, light snack, have last minutes guests, for an appetizer, or just to dress up that beloved snack when you get a hankerin’.

Fall Spiced Popcorn

Ingredients:

2 Tbsp brown sugar
1/4 Tsp salt
Pinch cayenne pepper
1/8 Tsp garlic powder
1/8 Tsp cumin
1 1/2 Tbsp Mama Francesca parmesan, romano and asiago grated cheese
2 1/2 Cups popped popcorn
1/2 Tbsp coconut oil, melted
1/4 Cup walnuts, roughly chopped
1/4 Cup pecans, roughly chopped
1/4 Cup dried cranberries
1/4 Cup dried pomegranate, if you can’t find dried pomegranate just use 1/2 cup dried cranberries

Directions:

Place brown sugar in a food processor and process for 1 1/2 -2 minutes, until slightly powdery and doesn’t stick together. Once the sugar is “dehydrated” add the salt, cayenne pepper, garlic powder, and cumin and pulse to combine.

Place coconut oil and chopped nuts in a large bowl and toss to coat. Add the popcorn and spice mixture and toss to evenly coat. Add the cranberries and pomegranates and toss to combine. Serve immediately.

Recipe source: A Lynsey Original

Watermelon Salad with Feta and Mint

July 4, 2014 by Lynsey Leave a Comment

I was first introduced to this salad a few weeks ago. I went to eat supper with my brother and sister-in-law and when I walked in I saw her working away chopping watermelon, olives and onions. I was intrigued at the combination of ingredients and immediately asked what she was making. Watermelon feta salad. Instantly I knew I was going to love it and I couldn’t wait for supper so I could dive in. This salad was just as good as I thought it would be and have been thinking about it and looking for a chance to make it ever since.

I finally got my chance and I was beyond excited. This, my friends, is my new favorite salad. It’s so simple but comes together with big flavors. The subtle sweetness of the watermelons is the perfect base for this salad. Salty olives, crunchy, sweet onions, salty feta and a mixture of olive oil, tart lemon juice and hot sauce are the additions that make this complete.

Before you run off with the thought of watermelon and olives, please stop and hear me out because I’ve convinced many skeptics to try this salad and they have all LOVED it. First, you have to get over the fact that you are mixing olives and fruit. Do you like your watermelon with a little salt sprinkled over the top? Because, honestly, there is nothing better than a sweet juicy watermelon topped off with a bit of salt. So, if your like me, and like salt on your melon then just think of the olives and feta as the added salt.

The hot sauce adds a touch of heat without being too overwhelming, it honestly helps to balance the sweet and salty. The cheese adds another element of salt but also adds a creaminess to the mix as well. All of the flavors on their own on delicious, but when you get a little watermelon, olive, cheese, onion and mint in one bite let me just say it is delicious.

This salad is summer in a bowl. It’s light, refreshing and filling at the same time. This salad would be the perfect addition to your picnic spread and the ideal side to grilled or fried chicken, steak or pork. Once you try it, this will be your new favorite salad and it will be making an appearance at all of your cookouts and gatherings.

Watermelon Salad with Feta and Mint

Ingredients:

1/3 Cup extra virgin olive oil
3 Tbsp fresh squeezed lemon juice
2 Tsp kosher salt
1 Tsp hot sauce
1/2 Tsp freshly ground black pepper
1 (8lb) seedless watermelon, cut into bite size cubes or scooped in 1/2 inch chunks with a melon baller
1/2 Lb crumbled feta cheese
1 1/4 Cups pitted kalamata olives, coarsely chopped (optional)
1 Small sweet onion, cut into 1/2 inch dice
1 Cup coursely chopped mint

Directions:

In a small bowl combine olive oil, lemon juice, salt, hot sauce and pepper and whisk to combine.

Place watermelon, cheese, olives, onion and mint in a large bowl and toss to combine. Pour olive oil mixture over the watermelon mixture and gently toss to combine. Place in refrigerator and chill until ready to serve.

Recipe source: Food & Wine

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

June 20, 2014 by Lynsey 1 Comment

There are some foods that I could take or leave, some that I just have to be in the mood for, but then there’s pizza. Oh, glorious, cheesy pizza. I love pizza, and if I’m not addicted to it then I’m close to it. I could eat pizza multiple times a week, and honestly, sometimes I do. Tucker, like me, is obsessed with the stuff. If I give him the option to choose what we have for supper one of the first things that comes out of his mouth is pizza.

Since pizza is such a popular request for him, I try to let him choose whether we stay in or eat out. It’s a toss up, sometimes we’ll go to one of our favorite local pizza joints and other times we’ll stay home. It all depends on his mood and if he feels like playing games or just vegging. On those nights we stay home, I try to make pizza night special.

Our pizza night is typically Friday, because pizza is the perfect way to end the week. Our pizza night usually consists of me and my little guy tossing the dough, and yes, we literally toss the dough and he laughs his head off the whole time. Then he helps me make the cheese sticks and “his” pizza. After they go in the oven, we go set up our spot in the living room, pop in a movie and wait for the pizzas to come out of the oven.

Since we have pizza so often, I have plenty of opportunities to try out new dough recipes. Because, well, the dough can truly make or break the pizza experience. I’ve tried a lot of dough’s, some were amazing and others fell just a little short. When I came across this fail-proof dough from Lauren’s Latest I was beyond eager to make it. Not only has she tested out methods, water temperatures and kneading times, she’s shared her tips and tricks to ensure every person who makes this dough gets perfect results every time.

Not only was I excited to try this dough, but Lauren also shared a recipe for cheese sticks. But not just any cheese sticks, cheesy garlic bread sticks that are just like the restaurants. I think I was more excited about pizza night than Tucker!

This pizza dough turned out better than I expected. I followed Lauren’s instructions and tips to the T and it turned out perfectly. Our pizzas were terrific, and Spencer said this was by far his favorite dough that we had tried to date. Oh, and the cheese sticks. Ahhh-mazing. They were buttery, packed with garlic flavor, and uberly cheesy. Just what I want out of a good ol’ cheese stick.

We’ve made pizza several times since I initially tried this recipe, and this dough and these cheese sticks are still requested at the first mention of pizza night. So, for your next pizza night I encourage you to stay home and create you own pizzas…on this dough, of course!

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Ingredients:

For the dough-
1 Cup warm water
2 1/4 Tsp active dry yeast
1 Tbsp honey, or sugar
2 Tsp salt
2 Tbsp olive oil
3 Cups bread flour, start with 2 1/2 and add the remaining as needed

For the cheesy garlic bread sticks-
1/2 Recipe fail-proof pizza dough
2 Tbsp softened salted butter
2 Cloves garlic, finely minced
1/4 Cup grated parmesan cheese
1/4 Pound grated mozzarella cheese
Salt and pepper, if desired

Directions:

For the dough-
Add yeast, honey and warm water to a large bowl, preferably of a stand mixer. Allow to sit for 5-10 minutes or until bubbles begin to form and mixture begins to foam. (This shows you the yeast is alive) Pour the salt, oil, and half of the flour to yeast mixture. Mix until the flour is incorporated. Once the flour is incorporated, begin adding the flour to the mixture 1/4 cup at a time until the dough comes to the desired consistency. You want the dough to be slightly tacky, but not so tacky it sticks to your hands when you touch it. Once you reach this stage, knead for 6 minutes. Lauren says, turn the timer on and walk away. The dough should be smooth and easy to work with. {Dough can be frozen at this point. Divide dough, place in freezer bags, remove air and place in the freezer. To use, remove from freezer and allow to sit at room temperature and double in size. This process takes about 6-8 hours.}

Lightly grease a bowl, roll the dough around the bowl to coat. Cover with plastic wrap and allow to rise for 1-2 hours, until doubled in size.

For the cheesy garlic bread sticks-

Preheat oven to 500. Place pizza stone in the oven while it’s preheating.

Combine butter and garlic in a small bowl and mix to combine.

Spread the pizza dough into a 12 inch circle and place on parchment paper.

Spread the butter mixture over the dough and top with parmesan and mozzarella cheeses. Top lightly with salt and pepper, if desired.

Carefully remove pizza stone from the oven. Transfer bread sticks to the pizza stone by sliding off the parchment paper. Place in oven and bake for 5-8 minutes, until cheese is melted and the crust begins to turn golden brown.

Recipe source: Lauren’s Latest

Sweet and Spicy Nut Mix

June 12, 2014 by Lynsey Leave a Comment

I have long been a fan of snack mix; the regular ol’ seasoned mix, sweet and salty and even the variety that has a drizzle of chocolate. I’m not prejudice, I like them all. My favorite part of any snack mix is those little overly-seasoned pieces. I will pick through an entire bag of snack mix and search for those little pieces of seasoned goodness.

So what’s your favorite part of snack mix? The nuts, cereal, pretzels, pieces of rye toast? Or, are you like me, and like the overly-seasoned pieces?

I’m addicted to all the deliciousness so much that I’ve been wanting to make my own for so long, but for some reason or another just haven’t gotten around to it…until now. And it couldn’t be better timing since Father’s Day is right around the corner. What better snack to give dad than a big bowl full of sweet and spicy mix filled with a variety of nuts, pretzels and rice cereal.

It’s the perfect mix of sweet and salty with a hint of spice. It’s a subtle spice that hits you kind of in the back throat but then is quickly cut by the sweet brown sugar. I love this mix of nuts and spices; it came out exactly like I had hoped for. A little salty, sweet, spicy and a hint of stickiness; which if you think about it it’s kind of like our family. A little nutty, a hint of spice, a lot of sweet and a little sticky because of all the fun messy chaos we have!

So make this mix for your special guy and tell him he’s the nut that holds the family together!

Sweet and Spicy Nut Mix

Ingredient:

1/2 Cup almonds
1/2 Cup dry roasted peanuts, unsalted
1/2 Cup walnuts
1/2 Cup pecans
2 1/2 Cups Chex rice cereal
3/4 Cup mini pretzel rods
3 1/2 Tbsp unsalted butter
1 Tbsp Worcestershire
1-2 Tsp hot sauce, more or less depending on spice preference
2 1/2 Tbsp brown sugar
1 Tsp salt
1/8 Tsp cayenne pepper
1/4 Tsp chili powder
1/4 Tsp cumin

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.

In a large bowl combine almonds, peanuts, walnuts, pecans, cereal and pretzel rods. Toss to combine and set aside.

Place butter in a microwave safe bowl and place in the microwave, heat in to melt. Once the butter is completely melted add the Worcestershire, hot sauce, brown sugar, salt, cayenne pepper, chili powder and cumin and stir to combine. Taste, adjust seasonings if needed.

Slowly pour the butter mixture over the nut mixture stirring to completely coat. Once all the butter mixture has been added, toss to ensure everything has been coated. Pour on the prepared baking sheet and spread in an even layer.

Place in oven and bake for 5-8 minutes, stirring every couple minutes. Remove from oven and allow to cool completely then transfer to an airtight container.

Recipe source: A Lynsey Original

Crispy Baked Buffalo Wings

April 3, 2014 by Lynsey Leave a Comment

By now you know that wings are a staple in our meal plans. While I love playing around with new flavors, I would have to say that the traditional buffalo wing dipped in a cold, delicious blue cheese is my all-time favorite. I can’t make wings without making sure that buffalo is one of the options of the night.

Some of the first buffalo wings I had were fried and they were amazing! The tender chicken, crispy skin tossed in a vinegar based hot sauce. There’s nothing better. But let’s face it. Setting up that deep fryer, filling it with oil, cooking and then cleaning it all up. Well. It’s just a pain. And the lingering smell of fried whatever seems to stay around longer than anyone desires.

So say so-long to deep fried hot wings and hello to crispy, better-for-you, baked wings. And honestly, I don’t miss the fryer at all. Actually, I love these baked wings even more. I still get all the taste and texture of the fried wings without the guilt and extra added fat. It’s a win win!

So whether you are preparing food for a big game, need some appetizers or are just in need of a wing night. Try these crispy baked buffalo wings out, you’ll be in-love. Guaranteed!

Crispy Baked Buffalo Wings

Ingredients:

15 Bone-in chicken wings
2 Tbsp Olive oil
2 Tsp Salt

For the sauce-
1/4 Cup unsalted butter
1 1/2 Tsp cayenne pepper
1/4 Tsp garlic powder
1/4 Cup hot sauce
1 Tbsp worschestshire sauce
Dash of soy sauce
Salt and pepper, to taste
1 Tbsp mayonnaise

Directions:

Preheat oven to 375. Place a wired rack on a rimmed baking sheet, spray with non-stick cooking spray and set aside.

In a bowl combine olive oil, salt and wings and toss to coat wings. Place the wings on the prepared baking sheet, place in oven and bake for 45-55 minutes, turning half way through, until wings are crispy.

Meanwhile, assemble the sauce. Place butter in a microwave safe bowl and heat to melt. Once melted add the remaining ingredients and whisk to combine. Taste and adjust seasonings if needed.

Once the wings are cooked remove and immediately place in the bowl of sauce and coat to combine. Serve and enjoy.

*Your favorite buffalo sauce can be used instead of making the sauce.

Recipe source: A Lynsey Original

Baked Lemon Pepper Wings

February 1, 2014 by Lynsey 3 Comments

It’s probably been at least 10 years since the first all-wing restaurant opened in our city. We had places that served wings among other items, but we didn’t have a place that served wings, and wings only. So when they opened Spencer, myself, his brother and then girlfriend (now wife) were beyond excited. Before going our first time we did our research; we looked them up, read about them and studied the menu thoroughly. We didn’t want to be overwhelmed our first time there.

We enjoyed the wings so much, that we made it a weekly thing. At least one evening every week we would all meet there; we’d order our wings (a variety so everyone could have a bite of this flavor and that flavor), get our fries, dips and drinks and scarf them down. That was a ritual until his brother and sister-in-law moved out of town. We still have our wing nights but they typically consist of either picking them up and bringing them home, or just making them at home. But even though things have changed, Spencer’s love for one flavor in particular hasn’t. He is obsessed with lemon pepper wings.

Any time we have wings there’s no question about one of the flavors he will order. Lemon pepper, always. I think if there came a day that he didn’t order them I would probably faint! So the other night when I was playing around with some different variations and flavors of wings I knew that lemon pepper had to one of the flavors. There were no questions.

So when Spencer got home and I was making the wings his face lit up when he saw the plate with lemons on it. He immediately dug in, after getting the okay that pictures had already been taken, and he was over the moon. He said they were hands down the best lemon pepper wings he had ever eaten. He even liked them more than the original, and let me tell ya, that’s saying something! These wings are baked, but don’t let that deceive you, they still have all that crispy crunchiness your accustomed to. They are then tossed in a mixture of lemon zest, fresh lemon juice, salt, pepper and pinch of garlic salt. These wings will leave you loving all the lemon pepper taste and not missing the fact they aren’t fried.

Baked Lemon Pepper Wings

Ingredients:

12 Bone-in chicken wings
2 Tbsp olive oil
2 Tsp salt
1 Tsp pepper

For the sauce-
Zest of a lemon
Juice of half a medium lemon
1/2 Tsp salt
1/2 Tsp pepper
1/8 Tsp garlic powder

Directions:

Preheat oven to 375.

Place a wire rack on a rimmed baking sheet.

Place chicken wings, olive oil, salt and pepper in a large bowl and toss to coat. Place the coated wings on the wire rack. Place in the oven and bake for 45-55 minutes, turning halfway through, until skin is crispy.

When there is about 5 minutes left on the wings start the sauce. In a medium bowl combine zest, lemon juice, salt, pepper and garlic powder and stir to combine. Remove the crisp, cooked wings from the oven and transfer to the bowl, toss to coat. Serve immediately.

Recipe source: A Lynsey Original

Sticky Honey Soy Baked Wings

January 30, 2014 by Lynsey Leave a Comment

Okay folks, we are on the downward stretch to Super Bowl Sunday. The date is set, teams are picked, commercials are scheduled, Bruno Mars is getting ready to perform the half time (yay!) and the menus are being finalized! No matter what team you’re rooting for, one thing can be agreed upon by both Broncos and Seahawks fans; food is a must for the big day. Did you know that Super Bowl Sunday is the second biggest food consumption day of the year? So, needless to say, food plays a huge role on the big game day.

What food is a must at your game day spread? Pig in a blanket, nachos, salsa, guacamole, chili, wings? There are tons of foods to choose from; the hard part is narrowing down the options and finalizing the menu. To me, wings are one of those things that go hand in hand with football. They are a staple to any game day celebration.

We are definitely wing fans at my house. We love any and everything involving wings. Now I must say, I’m a traditional hot person myself, but there are times where I like to change things up and try new flavors. Mango habanero, garlic parmesan, lemon pepper, and the list goes on; I’ll try most flavors at least once. What about you? Do you like different wing flavors? If so, then I’ve got some wings for you. Honey soy baked wings. These were so good that me and my husband were literally licking the plate clean to ensure we had every bit of that sticky sweet sauce!

These wings, even though baked, are crisped to perfection. They are tossed in a combination of olive oil, salt and pepper and then baked. Once removed from the oven they are tossed is a sticky, sweet and slightly salty sauce. It’s just the right amount of sweet and salty and the flavors work together wonderfully. These are oh. so. good. All the deliciousness of a traditional wing, but baked, so that means you can eat twice as many with half the guilt! These are so easy to make and require very few ingredients, so be sure to add these to your spread. You and your guests will be so glad you did.

Sticky Honey Soy Baked Wings

Ingredients:

12 Chicken wings
3 Tbsp olive oil
2 Tsp salt
1 Tsp pepper

For the sauce-
2 1/2 Tbsp unsalted butter
1 Clove garlic, minced
2 Tsp soy sauce
3-4 Tbsp honey
Pinch red pepper flakes

Chopped green onions, for garnish, optional

Directions:

Preheat oven to 375.

Place a wired rack on a rimmed baking sheet and set aside.

Place wings, olive oil, salt and pepper in a large bowl and toss to coat. Place the coated wings on a wired rack and place in a preheated oven. Bake for 45-55 minutes, turning half way through, until very crispy.

When the wings have about 10 minutes left, start working on the sauce. Place butter in a small sauce pan over medium-low heat. Once the butter is melted, add the garlic and sauté until fragrant, about 45 seconds. Add the soy sauce, honey and red pepper flakes and stir to combine. Allow the mixture to cook until slightly thickened, about 3-5 minutes. Pour sauce in a medium bowl, add wings and toss to coat.

Transfer wings to a shallow bowl or serving dish and garnish with green onions. Serve immediately.

Recipe source: A Lynsey Original

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