I love the flavors of good Caribbean food and the Jerk Seasoning in authentic cuisine is nothing like you can buy in a bottle. Although I must admit – the use of more than just a couple of habaneros really scared me (and I warned the family that our dinner might be way too spicy to eat), but in the end it was just the perfect level of heat for all to really enjoy! Thank goodness, I could not have been happier with the end results!
I have your last minute fun Super Bowl Recipe right here!
*this is a savory treat which only looks like a cupcake!
These may look like your normal sweet cupcakes (with some chicken on top?!?) but they are really Cornbread Muffins with Mashed Potato Frosting & Buffalo Hot Chicken Wing sauce all over the place!
If you still want one more thing for your Super Bowl Party (or a good fake-out for April Fools & just leave off the chicken to fool everyone!!!) then you have come to the right place – the flavors on these are great and they are just so much fun!
Cornbread Buffalo Chicken Cupcakes
I used all ‘mixes’ for these Cupcakes – but you can very easily follow your own favorite recipe for any of the elements and make yours from scratch – this is an easy & quick & fun recipe which is even easier with the quality “prepared” ingredients – original inspiration from The Cupcake Project
yield – 6 cupcakes
- 1 package Corn Bread Muffin mix (& everything that your mix needs: milk, egg, butter)
- Instant Mashed Potatoes (& the things you need for that: milk, water, butter)
- 1/2 dozen Frozen Chicken Nuggets (or tenders or wings OR make your own)
- Frank’s Hot Sauce (to taste – I used about 1/2 cup total?)
- 1/2 cup crumbled blue cheese (to taste)
- 2 Tablespoons Ranch Dressing
- 2 tablespoons Sour Cream
Follow the directions on your package to cook your Corn Bread Muffins (and throw about a 1/2 teaspoon of hot sauce on top of each uncooked corn bread to give that some kick). I did not put any Blue Cheese in mine – but you should go ahead and stick a chunk (or 5) of Blue Cheese right into the center of your uncooked batter to have a hidden burst of Blue Cheese in the middle!
Make your instant mashed potatoes (according to package directions. Once they are done – add the ranch and some sour cream (and maybe some milk) until you get them the consistency of really thick frosting or something that you can easily pipe on top of your cupcakes
Bake your chicken of choice (according to package directions) & then toss in your hot sauce.
Drizzle some hot sauce on top of your cupcakes, then top with a piece of chicken. Carefully put some Blue Cheese on top of the cupcakes as well (and maybe even some more hot sauce if you are feeling crazy)
* these were discussed on Good Morning America as an alternative to just “plain chicken wings” – so see what all the hype is about and enjoy some GMA Buffalo Chicken Wing Cupcakes today!
One Year Ago – Dry Rubbed Pulled Pork (now a go-to ‘recipe’)
And I leave you with this, Today’s Question of the Day… What foods do you like to reinvent into something else?
My mother makes the best chicken soup! (I think all good Jewish Mothers need to make a good chicken soup, so I am working on that before having kids of my own.) Last week when Whole Oven Roasters were on sale I bought one for about $5. This made an amazing roast chicken (sorry, we were hungry and didn’t take photos). Then I cut all (as best as I could) the meat off of the carcass and left it in my Cast Iron pot (with all the juices), threw in the neck, added some water… and called my mom!
Mom told me that I was supposed to make her Chicken Soup using a whole *uncooked* chicken and that it wouldn’t be the same as hers! She wished me luck and told me to put in some more onion and garlic as well as carrots & celery.
Let me tell you – mom is right, this is not the same as hers, but it is a pretty gosh-darn good chicken soup (with perfect timing since I might be starting to come down with something!) So, look for those sales and then make a tasty roast chicken and turn the leftovers into an awesome soup!
“Leftover” Chicken Soup
- 1 chicken carcass (which has already been seasoned with salt & pepper & garlic & thyme & rosemary & sage & onions)
- chicken neck
- 3 carrots (or 1/2 bag of baby carrots – large sliced)
- 4 stalks celery
- 1 – 2 more medium onions
- Water to cover the chicken carcass
Cut most of the meat off your bones. Leave the bones in the Pot, add in the rest of the ingredients and fill the pot to the top with water. Allow to boil for about an hour and taste (then adjust seasoning as needed). Divide it into containers and allow the fat to rise to the top & skim most of it off. ENJOY your fresh ‘leftover’ chicken
One Year Ago – delicious Apple Turnovers
And I leave you with this, Today’s Question of the Day… what does your mom (or dad) make the best that you always strive to make as best as they do?
I am trying to eat healthy. This blog does not help. Neither does living with someone who loves (and encourages my cooking). Another fact not helping in the healthy-eating movement is things like these fries, and cravings, and foodgawker, and my lack-of will power.
BUT – on a good note, these are at least ‘healthier’ fries (served with ‘healthier’ buffalo chicken). “Healthier than what?” you may ask – well healthier than what you would get at a restaurant of course! Now, I am not saying by any stretch of the imagination that this is good for you, but its not really that bad for you. A meal like this once in a while partnered with a regularly scheduled healthy diet and some activity equals a well balanced and happy life (I’m working on that moving more part – thanks to those around me for helping me by yelling at me to motivate me)!!
Crispy Oven Fries
- approx. 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
- 5 T vegetable, canola or light olive oil, divided
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. freshly ground black pepper, plus more to taste
Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put about 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush or fingers can help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5-10 minutes. Rotate the pan as needed to ensure even browning.
*NOTE – at some point in this process my smoke alarm always goes off from the high heat and oil – no worries, that just means its working the way it should
This goes amazing with Buffalo Chicken Tenders (and the combination of these fries with the amazing chicken tenders earned me not only my normal thank you & an extra compliment, but a kiss as well – so you know its got to be good.)
One Year Ago – 2010 Pack the Pantry @ DDF!
And I leave you with this, Today’s Question of the Day… What was the last thing you made that earned you extra praise/appreciation?
We all have lots of things going on and life is busy, but that doesn’t mean that there isn’t time to sit down for dinner. According to research, less than 10% of families eat together more than 2 times a week – that blows my mind because I grew up eating together as a family. There are SO MANY benefits to eating together as a family which include things like healthier diets, improved grades, & improved behavior/attitude. Now I know that it is not always practical to eat dinner together every night (sports, classes, etc – I know, even in our household of two life can get hectic many days of the week with both of us taking graduate classes). But everyone has to eat – so when you are home why not carve out that time to eat together. I know that the next problem is the when, when should you create this dinner to eat together! How about the night before when the kids get to bed, or even in the morning?
This chicken is SO easy to put together (thanks Julie) – rub it all over, throw it in the crock pot, turn it on low and come home to a tasty smelling house & a family dinner ready to go. You can broil it for a few minutes to toast up the skin (that does give an extra dish and takes a few extra moments) and also serve it along with some roasted potatoes and you’re set with a delicious meal!
Crock Pot Roasted Chicken
- 4 tsp salt
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp white pepper
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 roasting or fryer chicken (at least 3-4 pounds, I can fit 6 pounds no problem)
- 1 cup chopped onion, approx 1 medium/large onion
- 4-5 carrots, scrubbed, chopped in halves or thirds
- 4 celery stalks, cut in thirds
- 4 garlic cloves, peeled and smashed
- [1 lemon quartered]
Combine rub ingredients in a small bowl.
Remove chicken from packaging and remove neck and pouch with organs. Rinse chicken and pat dry with paper towels. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
Place onions, carrots and celery inside the slow cooker. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (I just put it in when I left for work.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer.
To crisp up the skin: Remove chicken and place in a 9×13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes.
Serve with Potatoes… 4-5 medium potatoes diced & tossed in olive oil, salt, garlic powder, & pepper. Cook at 350 for about 30 minutes. Then add 1 onion & 2-3 medium sized peppers (whatever colors). Toss the onions & peppers in the casserole dish with the potatoes, cover and cook for another 20 minutes or so, until done.
One Year Ago – Healthy Chicken Fingers & Fries
And I leave you with this, Today’s Question of the Day… do you call it a Crock Pot OR a Slow Cooker – and is there a difference between the two!?