Wingers Sticky Fingers Copycat Recipe

Pretty much half of my husband's family has worked for or is currently working at Wingers. They're probably sick of serving Sticky Fingers, sick of the Amazing Sauce, and sick of the smell of popcorn by now. I, however, am not sick of any of those things :)

My brother-in-law was a cook there and I was shocked when he basically gave away the secret to the Amazing Sauce: "All it is is Frank's Hot Sauce and brown sugar" he said so nonchalantly. I was slightly dumbfounded. Not uh. People would make it themselves and never come to this restaurant if they knew that! Well, I guess I'm giving away the secret, but even though I know it, I still find myself going to Wingers because:

A) We don't have one here so I enjoy it while I'm visiting home and

B) Because they have Asphalt Pie there and I don't know how to make that! Just kidding.

Anyway, here is the recipe for the Sticky Fingers. I love to baptize mine in ranch so it probably takes away some of the heat. You're welcome to add/subtract brown sugar according to your own taste. If you want to go all out, you could serve this dish with celery sticks and a bowl of popcorn. It's probably not the healthiest of meals, but every now and again it certainly hits the spot if you know what I mean.

SAUCE:
1/3 c Frank's Hot Sauce
1 1/2 c brown sugar
1 T water

Heat up hot sauce, brown sugar, and water in a saucepan until all the sugar dissolves. You want it nice and thick.

 Remove from heat and allow to cool before administering to chicken strips. Don't pour warm sauce over them.

STICKY FINGERS:
Just buy a package of Tyson breaded chicken tenders and cook according to package instructions.

 Dunk each strip in the sauce and move to plate.

 Pour remaining sauce over chicken and enjoy!

Waffles

We are very big on breakfast foods at our house. Waffles, pancakes, crepes, German Pancakes, French Toast, we do it all and not just for breakfast, sometimes we eat these for lunch and dinner, too! We're huge fans.

This is actually one of the first recipes Chris tried out on me when we were dating. You see, when you're dating, you tend to spend a lot of time with that person and usually you end up having to eat together. Some couples go out to eat (we did that), some bring sack lunches and plan meals together (did that, too), and some cook for each other to demonstrate what an excellent spouse they would make (we did this as well).

Well, one day I ended up at Chris's house and wouldn't you know it, I got hungry. Once I alerted him to my miserable state, he swiftly stood up and proceeded to the kitchen. I saw him thumb through this stained. floury, well-used cookbook and then I saw him use a wheat grinder. I was kind of perplexed, but comforted to know that he was responding to my needs. To see him grinding the wheat into flour reminded me of the Little Red Hen and I felt a little guilty for not helping him. So, I stood up and discovered that he was making me some waffles.

It reminded me of Donkey's line in the movie Shrek: "In the mornin', I'm makin' waffles!"

These were delicious and very satisfying! Hopefully, you have a good waffle iron because that sort of makes or breaks this recipe (I discovered that when we used our cheap Walmart-brand Waffle Iron). Oh, and the whole grind your own wheat into flour thing is unnecessary, but I think that little extra effort makes a delectable difference. Chris went the extra mile and blended some strawberries for this dish. It was such a beautiful combination, but you're welcome to add any topping you like!

INGREDIENTS:
2 egg yolks
1 3/4 c milk
1/2 c cooking oil or melted shortening
1 3/4 c all-purpose flour
1 T baking powder
1/2 t salt
2 egg whites

DIRECTIONS:
1) In small mixing bowl beat egg yolks with fork. Beat in milk and cooking oil or melted shortening.

2) In large mixing bowl stir together the flour, baking powder, and salt.

3) Add egg mixture to flour mixture.

4) Stir mixture till blended but slightly lumpy.

5) In small mixer bowl beat egg whites till stiff peaks form (tips stand straight).

6) Carefully fold egg whites into egg-flour mixture.

7) Leave a few fluffs of egg whites. Do not overmix!

8) Lightly grease the waffle baker. Preheat.

9) Pour batter onto grids of preheated baker. Close lid quickly; do not open during baking.

10) Remove waffle from baker using a fork.

Yields three 9 inch waffles.

Fun side notes:
-Whenever we're thinking of making breakfast foods, we usually end up singing this song to each other. It's quite catchy!

-International Waffle Day is March 25th

-National Waffle Day is August 24th.

-Waffle Day is a day that you can waffle on issues and decisions and it certainly is a day to eat waffles.

-The origin of the waffle: The waffle dates back to the 1300s in Greece. Greeks cooked flat cakes between two metal pans. At the time, they topped it with cheeses and herbs. Pancake syrup wasn't around back then.

International Waffle Day
This holiday originated in Sweden. It is called Våffeldagen. The holiday coincides with the Feast of the Annunciation. This day was also considered the start of spring in Sweden and Europe. It became a custom for Swedish families to celebrate the two events by making waffles on this day.

National Waffle Day
Celebrates the patenting of the waffle iron by Cornelius Swarthout of Troy, New York on August 24, 1869.

Corn on the Cob (The Easy Way)

My mom discovered (via chain e-mail) the easiest way to enjoy corn on the cob. All you need is your un-shucked corn and a microwave. You ready?

Corn on the Cob in the Microwave
DIRECTIONS:
Place one un-husked corn in the microwave. Shut the door.

Set the cooking time for 4 minutes.

Remove corn from microwave using a hot pad.

Cut off the handle.

Go to the other end and shake the corn from the husk (you shouldn't have any silk clinging on if you're doing this correctly).

Enjoy your corn on the cob! Add butter, salt, or eat it plain!

Oreo Balls

My family practically worships all foods involving Oreos. It's such a versatile cookie! Anyway, my brother-in-law decided to support a school business endeavor (a chocolate stand) and sampled an Oreo Ball. Then he Googled the recipe and made some for Chris's family and since Chris knows how much I love Oreos, he came over and taught me how to make these. We made a batch for our mothers on Mothers Day 2011. I think that's when I realized we would make a great team in the kitchen (he certainly knows that the way to my heart involves Oreos).

DISCLAIMER: Oreo Balls might taste a little too rich for some people and others see the Almond Bark and freak out a little because they don't know what it is. Remain calm. Almond Bark CAN be found in the Baking section in Walmart; you don't have to go to some specialty food store to find it. And if you prefer to shy away from Almond Bark because it sounds too healthy (it's not), you're always welcome to use chocolate chips. Oh, and if you don't have an expensive food processor, have no fear! You can probably get away with using a blender or mixer.

INGREDIENTS:
16 oz package Oreo cookies, crushed
8 oz package cream cheese, softened
24 oz package white almond bark
24 oz package chocolate bark

DIRECTIONS:
1) Using a food processor, mix Oreos then add cream cheese together.
2) Roll into walnut size balls.
3) Chill for an hour.
4) Melt 12 oz of white almond bark in double broiler. (I just used the convenient, ol' microwave)
5) Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6) Allow to harden on wax paper.
7) Takes about 15 minutes.
8) While waiting, melt about 1/4 package of chocolate almond bark.
9) When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark (I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark).

"Viola" as my dad likes to say (his version of "voila")

Indian-Style Grilled Chicken

The two year anniversary of our engagement is approaching and I have been reflecting upon that crazy time period. We opted for the short, Six-Week Engagement. It was incredibly inconvenient for everyone, but it worked out well for us.

Perhaps the most stressful thing that we had to plan was our honeymoon. We didn't know where we should go, how much money we wanted to spend, etc. Thanks to the our friends who found us cheap flights and Chris's sister (who let us use her reward points for some sweet hotels) we were able to celebrate in Orlando, Florida.

So we had flights and hotels covered, but that still left food. We knew we didn't want to spend a lot and since our hotels came with kitchens we decided it would be fun to cook.

I went recipe hunting. I looked through magazines, newspapers, my mom's cookbooks, etc. and I found this little gem :)

If you love to BBQ, you're going to want to add this to your menu! Seriously, it is the best grilled chicken I have ever had in my life. We were so surprised by how much flavor it packed!

INGREDIENTS:
1/2 t black pepper
1 t ground cumin
1/2 t ground coriander
1 t chili powder
2 t garam marsala (optional)
1/4 c chopped cilantro
1/2 t salt
1/2 c Frank's Original Hot Sauce
3/4 c plain yogurt
1/4 c heavy cream
4 cloves garlic, minced
3 T soy sauce
Cooking spray
8 chicken breasts or bone-in chicken thighs

DIRECTIONS:
1) Combine all ingredients (except cooking spray and chicken)in a large bowl: stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.

2) Prepare grill and spray grate with cooking spray.

3) Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken 6-8 minutes skin side down over direct heat with the grill cover closed: turn and grill second side 6-8 minutes, or until chicken registers 165F on an internal thermometer.

Recipe by Relish chef Jon Ashton.

I swiped this photo from the Relish website since I don't have a great photograph of this chicken myself.

But here's an alright picture of when we made them for lunch with our wonderful friends.

Banana Pancakes with Berries

We all know that the way to a man's heart is through his stomach, right? Well, once upon a time I was on a quest to win the heart of my Prince Charming. I decided to wow him with a dish I had never made before: banana pancakes. I thought I would sing him a line or two from Jack Johnson's "Banana Pancakes" song for good measure, too :) I was really out to impress him!

We had the opportunity to substitute teach a Primary class and so he was coming over to my house that Sunday morning so we could prepare the lesson together. I enlisted the help of my father (I'm sure he could tell I was stressed out) and basically I owe him big time :) He always has been so supportive of our relationship.

Anyway, I stole this recipe from Taste of Home . Thank you, Katie Sloan! :)

INGREDIENTS:
Toppings
4 cups sliced fresh strawberries
1 cup sugar
2 T vanilla extract

Pancakes
2 cups all-purpose flour
2 T sugar
2 t baking powder
1 t baking soda
1 t salt
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
2 t vanilla extract
4 medium ripe bananas, cut into 1/4 inch slices
Whipped cream

DIRECTIONS:
1) In a bowl, combine the strawberries, sugar, and vanilla. Cover and refrigerate for 8 hours or overnight. (P.S. I did not do this. I did this the morning of and it chilled for an hour; it turned out fine but I'm sure the longer it soaks the more of that sugary goodness bonds with the strawberries)

2) For pancakes, combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the eggs, buttermilk, oil, and vanilla: stir into dry ingredients just until moistened.

3) Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle: place 5-6 banana slices on each pancake. Turn when bubbles form on top: cook until second side is golden brown. Serve with strawberries and whipped cream if desired (and I promise: you will desire it! jk).

4) Hit the play button on your iPod and allow Jack Johnson to sing to you about banana pancakes. Only jesting. This step is optional!

I didn't photograph the dish I made--I was too busy trying to woo this young man! This pic is taken from Taste of Home haha 

Welcome!

Regarding Recipes:
Let's be honest: I'm not a chef. I'm somewhat picky. I'm semi-healthy, but I'm definitely not afraid to use a little butter or sugar :) Basically, if a dish is easy to put together and tastes great, I'm in.

I created this blog for me; to help me link recipes to Pinterest because that is where I go for ideas and it's where I keep my virtual cookbook. There are many recipes I've already tried, so I'll be posting those tried and true recipes simply because I want to get those recipes off the cards and into my virtual cookbook. As a side note: I love to collect recipes. If I can't access it on my phone because a site is riddled with advertisements, I'll definitely link back to the original post, but I'm not a fan of losing fantastic recipes so I post them here. What can I say? I'm a recipe thief.

Regarding Photography:
I'm not out to promote my brand, I'm just trying to take on a new hobby. I'm looking to up my food photography game, but I'm mainly interested in taking fabulous photos of my children and satisfactory pics of others that they will treasure (I mean, I hope I can top a Family Selfie at least). I have much to learn but I hope I can get better :)

I post pics here so that I can keep myself accountable. I want to see progress!

Thanks for stopping by. I hope you find something that suits your fancy!

It's me . . . . could I be any more awkward? Challenge accepted!