2 pounds (to 3 Pounds) Chicken Wing Drummettes
Canola Oil
2 sticks Butter
1 bottle Frank’s Red Hot (12 Oz Bottle)
Tabasco Sauce, To Taste

In a deep skillet or Dutch oven pour about 1 inch to 1 ½ inches of Canola oil. Begin heating the oil over medium/medium high heat. Meanwhile, throw your wing drummettes into a strainer and give them a good rinse.

When the oil is good and hot (about 360 degrees) place the raw wings into the skillet.

Keep them moving with a pair of tongs so that they don’t stick to the bottom of the skillet.

While the chicken is cooking melt 2 sticks of butter

(1cup) in a medium-sized saucepan. To it add one 12-ounce bottle of Frank’s Red Hot Sauce (a.k.a. “Louisiana Hot Sauce” or “Cayenne Pepper Sauce”).

Stir well until combined. Next you will add Tabasco sauce to your preferred temperature. I usually like 12 to 13 shakes.

When the chicken has cooked for about 25 minutes, take them out with a pair of tongs and place then on a paper towel to drain.

In small batches begin placing the cooked wings into the sauce to coat. Give them a good stir until thoroughly coated. Place them in a serving bowl. Repeat until all of the chicken is coated with sauce and ready to eat.

When you have hot wings you gotta have Celery and carrots

Serve with ranch or blue cheese dip.

2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don’t Oversalt!)
1 whole Baguette
8 Tablespoons Butter

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir,

lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes,

balsamic, basil, and salt and pepper to the bowl.

Toss to combine,

then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices

to allow for the most surface area possible. Melt half the butter in a large skillet

and grill half the bread on both sides,

making sure they’re nice and buttery. Cook till golden brown on both sides.

Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

what you will need is:  Potatoes, Butter, Sour Cream, Cheddar/Jack Cheese, Bacon/Bacon Bits, Lawry’s Seasoned Salt, Black Pepper, milk (if necessary) and Green Onion…

FIRST THINGS FIRST: Wash, then place six baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. (I rubbed the outside of my potatoes with olive oil and garlic salt)

I had made these for the Broncos, New England game…

I also made Bronco Cupcakes to help support our team! Russ really liked the cupcakes…

Mmmmmmm this is some good cupcake

this is the best thing I’ve ever eaten, since the last time I was here…

and since I had the dudes over for Jamie food, I thought what better time than for them to hang the cupcake picture my mom got me…

Russ was supervising and posing for the camera

OK so on The Pioneer Woman Recipe she calls for bacon bits, but I am sorry I had to use REAL bacon…

She does say in her recipe though:
“you are more than welcome to fry a bunch of bacon and crumble it to make one cup of bacon pieces.”

So I did just that…But I bake my bacon so it makes less of a mess…

and I think I added more like 3 cups…

I love bacon (have I mentioned that before).

hey look, while the bacon cooks, I can come over here and see my sign hung up and take pictures…

So when I cook bacon in the oven I usually cook it at 400 degrees and I get a cookie sheet and line it with Parchment paper and cook it for about 15-20 minutes until its nice and crisp…

then I drain it on paper towels and set it aside until its cool enough to handle

Now begin slicing two sticks of butter into pats.

Place them into a large mixing bowl.

Holy Heart Attach!

So now onto the sour cream, another love of mine…
Measure one cup

and add to butter

then that bacon you set aside, chop that up, maybe put aside a few pieces too munch on and maaaybe one for the hubby lovie to have too…

then add the bacon to the butter, and sour cream

Now, the potatoes are all done. The reason you bake them “naked” is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out.

Cut each potato in half lengthwise.

with a large spoon, begin scraping out the insides and I added it to the butter, sour cream and bacon

Keep scraping, being careful not to tear the shell.

You should leave just a little bit in there for support, but try to remove most of it.

Lay the hollowed out potato shells on a cookie sheet.

then get you a potato masher

Begin smashing the potatoes with the other ingredients.

keep the mixture a little bit lumpy.

Now grab your Lawry’s Seasoned Salt, Measure about 1/4 teaspoon and add it to the bowl. You can always adjust the seasonings later. (I did).

Now add about 1 cup of grated cheddar/jack cheese and mix it in well.

then add ground black pepper, to taste

and then add in about 2/3 of sliced green onions

And mix them in. Per Pioneer Woman: (IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion. Did you know freezing chemically alters the taste of green onions? Oh, gosh, it does and it happened to me once. The potatoes were ruined. I’ve never forgotten.)

now Scoop out some of the yummy potato filling and begin filling the shells.

Keep going until the filling’s all gone. I like to fill the shells so they look abundant and heaping.

Now top each potato with more grated cheddar/jack cheese

While those bake, its time for some more cupcakes…

and Tebowing

and goofing around…

pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.

I recommend adding tabasco

and Ranch dressing to your potato…

and don’t be skimpy with the ranch…

and what you have are 3 happy men…

Don’t spill any on Brownie, also known as the couch. yes I named my couch Brownie. He’s so soft and cozy, he’ll make you feel lazy and better when you are sick and he will make all your friends feel comfy too and they won’t want to get up, because he is so soft and cozy…

The End!

1 (16 ounce) can black beans
1/2 teaspoon adobo seasoning (a flavored salt used in latin cooking)

1 tablespoon vegetable oil
1 slice cooked ham or 1 slice salt pork or 1 slice Canadian bacon , cubed

1/2 teaspoon garlic powder
1 (5 g) packet sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
1 1/2 tablespoons sofrito sauce (comes in a jar, a necessary ingredient in Puerto Rican cooking)

In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.

once it starts to sizzle, add the garlic powder and Adobo seasoning.

Then add the Sofrito and Sazon con Azafran seasoning, stir.

Next add beans (drain most of liquid, just a little bit is needed to pull the sauce together).

Mix and serve.

Recipe

2 cups onion, diced

2 cups green pepper, seeded and finely chopped

I Don’t have time for pictures! I am cooking here WOMAN!

2 tablespoons olive oil for sautéing
4 cloves garlic, minced

2 pounds ground beef
3 large roma tomatoes, chopped

1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped
1/3 cup raisins
1/2 teaspoon salt and black pepper (to taste)
(Normy cut this recipe in half, as it was just us 2 and we didn’t need as much as the recipe called for).

Before we start cooking, one must have some wine…

Some Malbec please

When cooking in Jamie’s kitchen, one must do this…

and this… (I taught him well)

Sauté onion and green pepper in olive oil

in a large frying pan.

Sauté about 5 minutes,

until the onion is softened, then add the garlic and ground beef.

Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.

Add the tomatoes,

cumin, cinnamon, cloves (optional) and oregano.

Reduce heat to low, cover and simmer for about 15 minutes.

Add olives

and raisins

and simmer 5 minutes longer. Salt and pepper to taste.

Serve hot over white rice

and in our house the person who cooks doesn’t do the dishes. The person who doesn’t cook does the dishes and that lucky person was me…

I HATE DOING THE DISHES!

This totally sucks!

this is why I cook all the time…so I don’t have to do the lame dishes!

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root (I used pickled ginger)

4 cloves garlic, minced

1 large red bell pepper, seeded and very thinly sliced

1 cup packaged shredded cabbage and carrot mix (I only got cabbage mix)
3 scallions, chopped on an angle

1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Thinly slice the chicken into strips and sprinkle with grill seasoning. (I cut mine into cubes)

Heat a large skillet to screaming hot. Add vegetable oil,

then chicken.

Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic,

peppers,

cabbage mix

and scallions

and stir-fry another 2 minutes. Add plum sauce

to glaze the mixture,

toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

The 1st time I made this dish was for Normy and James, and it was 2 years ago. So when I made it this time around, I was like damn this is kinda hard and a LOT of work, but SO worth it.

So James…

You know James! He’s a regular here on Crazy Jamie’s blog!

Well Mr. James was Born on January 3rd and well I wanted to make him a special birthday dinner. So I asked him what he wanted and I suggested Boeuf Bourguignon and he was like “OH YEAH”! So that’s what I made! So Saturday January 7th I made dinner for Normy, James, Russ, Matt and Anisa. And the Bronco’s were playing the Steelers, what a perfect Birthday for James! Friends, Food, and Football!

I also made Pioneer Woman’s Duchess Potatoes. Last time when I made Boeuf Bourguignon I put it over egg noodles. So I wanted to do something different this time, so I went with Potatoes! I think the potatoes were the better way to go…

Ok let’s make this dish…But really it’s 3 recipes to make one final dish that is amazing…

This is copied from my book Mastering the Art of French Cooking By Julia Child (Page 315,316, 317)

What you will need:

It says Boiled potatoes are traditionally served with this dish Buttered noodles or steamed rice may be substituted.  (I don’t think this dish would be good with rice).

A 6-ounce chunk of bacon
Remove rind, and cut bacon in lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (I did not do this step)

Preheat oven to 450 degrees.

A 9- to 10-inch fireproof casserole 3 inches deep, 1 Tb olive oil or cookingoil, A slotted spoon -
Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.

Remove to a side dish with a slotted spoon.

Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

3 lbs. lean stewing beef cut into 2 inch cubes -
Dry the beef in paper towels;

it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.

Add it to the bacon.

1 sliced carrot

1 sliced onion -

In the same fat, brown the sliced vegetable.

Pour out the sauteing fat.

1 tsp salt
1/4 tsp pepper
2 Tb Flour -
Return the beef and bacon to the casserole

and toss with the salt and pepper.

Then sprinkle on the flour

and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven

for 4 minutes. Toss the meat and return to oven for 4 minutes more (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti

2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves smashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind (Which I did not do)

Stir in the wine,

and enough stock or bouillon so that the meat is barely covered.

Add the tomato paste, garlic, herbs, and bacon rind.

Bring to simmer on top of the stove. Then cover the casserole

and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly and 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

then take a picture of you and the hubby together…

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

Oignons Glaces A Brun [Brown-braised Onions] Page 483

18 to 24 peeled white onions about 1 inch in diameter

1 1/2 Tb butter
1 1/2 Tb oil
A 9- to 10-inch enameled skillet

When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes,

rolling the onions about so they will brown evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly

1/2 cup red wine
salt and pepper to taste
A medium herb bouquet:
4 Parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth

Pour in wine, season to taste, and add the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bauquet.

Then don’t forget the mushrooms

Champignons Sautes Au Beurre [Sauteed Mushrooms]

A 10-inch enameled skillet
2 Tb Butter
1 Tb Oil
1/2 lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.

Toss and shake the pan 4 to 5 minutes. During their saute the mushrooms will be at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface as they have browned lightly. remove from heat.

Optional: 1 to 2 Tb Minced shallots or green onions

When the meat is tender,

pour the contents of the casserole into sieve set over a saucepan.

Wash out the casserole

and return the beef and bacon to it.

Distribute the cooked onions

and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two,

skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If to thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

For Immediate serving: Cover the casserole and sim,mer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice decorated with parsley.

Salt and pepper

I served my stew with Duchess Potatoes

recipe

5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender

8 whole Egg Yolks

1 stick Butter, Softened
2 teaspoons Salt, More Or Less To Taste
Plenty Of Black Pepper
1/4 Teaspoon Nutmeg (more To Taste)
1-1/4 cup Heavy Cream
1 whole Egg

Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.

Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper,

a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.

Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.

Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

Bake at 375 until golden brown around the edges.

Time to eat!

This is what happens when the food you make is OH SO GOOD…

ALL GONE!

So while I cooked Everyone else watched the football game…

Smoke break!

Tebowing

This was after the Broncos had won!

Check out the video when the Broncos won…

and for dessert…
I made James a cake…

Blue Frosting…

Happy Birthday James!

2 8 oz packages cream cheese (I used 1/3 less fat), at room temperature
1/2 cup mayonnaise
1/2 cup roasted red bell peppers, chopped
6 jalapeno peppers, seeded, ribbed and finely diced
2 cloves garlic, minced
2 T cilantro, finely chopped
2 T lime juice
1 1/2 cups Mexican blend shredded cheese
1 tsp Ancho chili powder
1 tsp ground cumin
1 cup panko bread crumbs

Preheat oven to 350 degrees. In a medium bowl, combine cream cheese

and mayo.

Add bell peppers,

jalapenos, garlic, cilantro, lime juice, 1/2 cup shredded cheese,

and half of the chili powder and cumin. Mix well to combine to a uniform mixture. Spread dip into a baking pan,

smoothing into an even layer.

Top with remaining shredded cheese,

cover with bread crumbs

and sprinkle with remaining chili powder and cumin.

Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown. Serve warm or at room temperature with tortilla chips.

and this is about 20 minutes after it was served…

Make this dip, You will NOT be disappointed!

I would have to say that this is probably my most favorite salmon recipe to make. I love the sauce that goes over the salmon. It’s so light and fresh (as my mother in law would say). It is perfect to have on a hot summer day, or in winter when you long for the fresh summer flavors. Make it, you won’t be disappointed…

recipe

Salsa:

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar (Got mine in Mexico, on our Honeymoon)

Kosher salt and freshly ground black pepper

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment.
Free the segments and add them to a medium bowl.

Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest,

lemon zest,

and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar

and season with salt and pepper, to taste.

Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

(I baked mine in the oven, at 400 degrees for 12-15 minutes, depending on the thickness of the salmon, cook for 12 and if it’s not done all the way, cook 3 more minutes).

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Is dinner ready yet, I’m SO HUNGRY!

Dinner’s ready!

Had some tomatoes and I didn’t want them to go bad, so I decided to make some salsa…

Start with 2 tomatoes, I also had 2 Roma tomatoes I added, but forgot to take a picture

Chop the tomatoes up like so, and throw them in a big bowl

add lots of salt and pepper and a pinch of garlic salt.

Then take 2 jalapenos

cut them in half and de seed one Jalapeno and leave one half with seeds. You can leave all seeds in, if you like your salsa spicy, I like a little heat so I left the seeds in, one half.

Dice the Jalapeno up and add to the tomatoes

then take a Bell Pepper, can be Red, Green, Orange or yellow (Like mine)

Chop it up as well and add to the bowl with the other goodness…

Then take a red onion and cut it in half and chop one half up

add onion to bowl as well

Then zest one lime

Add that to the bowl of love

Then cut the lime in half

and juice the whole lime in bowl

then take about 1/3 cup of Cilantro

and chop it up, and add to bowl

add more salt and pepper to taste and garlic salt

add in 1/4 teaspoon cumin

the add in the juice of half a lemon

and stir

stir really well to make sure all ingredients are well incorporated. then get a chip and taste to make sure flavor is good…It will be very tangy from the zest and lime juice and lemon juice so be ready! (I LOVE TANGY)

Adjust seasoning if you need too. You can eat the salsa right away. Or let it sit in the fridge and the longer you let it sit the better the flavor gets…