Recipes

Cajun Ranch Chicken Wings

December 11, 2012

Chicken wings cause me to gain weight! Plan and simple. I should explain, I'm a skinny woman, I was a skinny teenager, a skinny child, and probably even a skinny baby! My mother says I was born at a normal weight, 7 lbs 3 ounces or something like that. I just never gained much after that. I don't really have a secret to why I haven't, which should be obvious by some of my recipes, other than I have never been one to eat a lot in one sitting. I'm more of a grazer. I should start making veggie platters and keep them in the fridge to pick at. Really, that's a good idea, Bernadette. Ok, I should probably stop thinking and typing at the same time.....

I don't remember eating chicken wings as a kid. I probably didn't, I was quite picky back then. Then in my late teens and early twenties I dated a guy and we started ordering wings on the weekends. Like I said, I don't really eat much in one sitting, so for a while I probably would only eat four wings, but then I slowly increased, ok five wings, maybe six, oh well I'm here I might as well eat them all! With that, just once a week or so, I gained 13 pounds in a few years. Yep, I went from all of 93 to 106 pounds!! Yes, I'm fully aware people hate me, you don't have to tell me 🙂

We broke up, I dyed my hair red, and moved on. Ok, it wasn't really that simple, but I'm not going into details because that ex-boyfriend I still consider a friend and he follows my Facebook page. Hi Bob!! Since then I don't eat chicken wings once a week anymore, but maybe once a month. I usually just make hot wings, but if we are out I love the Buffalo Bleu wings at Charlie's Cafe. The last time we were there my best friend ordered Cajun Bleu, I tried a few and LOVED them!

The next time I went to make wings I was thinking of making them, but I was out of bleu cheese dressing. Are you ready for the simplest, so simple I'm not even sure I should consider this a recipe, recipe?

Cajun Ranch Chicken WIngs

1 Package Chicken Wing Sections, frozen ( I buy Tyson's)

1 cup ranch dressing

1 ½ tablespoons Cajun seasoning ( I use Weber N'Orleans Cajun)

Fry the wings in a preheated (375*F) deep fryer or in oil deep enough to cover in a large pot, 13-15 minutes depending on how crispy you like your wings. In my deep fryer I have to do two separate batches, we eat one batch while cooking the other 🙂 In a bowl large enough to hold the wings, combine the ranch dressing and Cajun seasoning. Pour in cooked wings and stir to coat. My husband said that maybe they could have used more Cajun seasoning, but I didn't want the seasoning to be overwhelming. I would suggest tasting the dressing mixture after 1 tablespoon and then adding more to taste.

What is your favorite kind of wings? Give me different ideas, and if I make them I'll write about them in the future 🙂

Lemon Dill Salmon (Contest Winner Announcement!)

December 2, 2012

I will announce the winner of the cookbook by Jodi Ambrose featuring two of my recipes at the end of this post 🙂

I make seafood often. It's normally quite easy to do, and many recipes are interchangeable between different types of fish. Our favorites around here are shrimp, clams, salmon, tilapia, and catfish. The best thing is my 3-year-old will eat most fish, no matter how I cook it, but she doesn't like store-bought fish sticks!

So, one day I was thinking of doing something different with salmon, and came up with this easy and delicious recipe.

Lemon Dill Salmon

4 salmon fillets, 4 ounces each

¾ cup Panko bread crumbs

½ teaspoon dried dill

¼ teaspoon salt

1 tablespoon chopped fresh parsley

3 tablespoons unsalted butter, melted

1 ½ tablespoons lemon juice

Preheat oven to 350 degrees F. In a bowl combine panko bread crumbs, dill, salt, parsley, and lemon juice. Lay salmon fillets out on a baking dish ( I used a clear glass one) and press the bread crumb mixture into the fillets with your fingers. Drizzle with the melted butter. Bake, uncovered, for 15 minutes, then turn up the oven to 425 F just long enough to crisp the bread crumbs, about 5-10 minutes longer. Serve with rice and steamed broccoli for a delicious and easy meal!

The winner of a copy of Darn Good Eats, The Cookbook For Creative Chefs and Reluctant Cooks is twitwhitmom!! Congratulations!! Please email me your address to [email protected] no later than December 8, 2012. If I don't hear from you by then, I will choose another winner!

Chocolate Pumpkin Brownies with Whipped Cream Cheese Icing

November 30, 2012

Anyone else bothered by the glowing icing?? I'm going to play with this picture when I have more time, but for now...

I've said before that I'm not much of a baker. I will bake desserts occasionally, but my daughter gets enough sugar without cookies and cakes here, and I will eat desserts but not all the time. This thought comes as a shock even to me, who used to eat chocolate every chance I got. I guess it's true that your tastes change as you get older, because now I crave salty or spicy foods. I also have issues with flour, every time I use it I make a mess!

I do, however, always make some kind of dessert for the holidays and I made these brownies for Thanksgiving this year. Not to toot my own horn, but for someone who doesn't bake these were pretty awesome 🙂 Oh, I should tell you the texture is a bit more like cake than brownie, but somewhat thinner than cake.

Chocolate Pumpkin Brownies

¼ cup cocoa powder

½ milk chocolate chips

½ cup pumpkin puree

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 ½ cups melted butter ( I know, that seems like A LOT! Just trust me 🙂 )

2 teaspoons real vanilla extract

3 eggs

¾ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Preheat oven to 350 F. Grease an 8 by 8 baking pan. In one bowl stir together the flour, baking powder, and salt. In a separate bowl stir together the melted butter, sugar, and vanilla, then beat in the eggs one at a time with a large spoon or fork. Gradually stir in the flour mixture until moistened. Divide the batter in half into two separate bowls.

Blend the cocoa powder and chocolate chips into one bowl of batter. Blend the pumpkin puree, cinnamon, and nutmeg into the other bowl of batter.

Cover the bottom of the baking pan with the chocolate batter, then spread the pumpkin batter over the chocolate, repeating layers. It won't be evenly layered and that's ok!

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan while you prepare the icing.

Whipped Cream Cheese Icing*

1 8 ounce block cream cheese, softened ( you can do this in the microwave for 20 seconds then leave sit out for a few minutes)

1 ¼ cup powdered sugar

1 teaspoon vanilla extract

Put softened cream cheese and vanilla in a small mixing bowl, then begin whipping with a hand-held mixer, slowly adding powdered sugar until well mixed. Refrigerate until brownies are cooled, then spread evenly over the top.

*Note: This isn't a really sweet icing, but if you would like it sweeter just add an additional ¼ cup of powdered sugar at a time until desired taste is reached.

Beef Noodle Soup

November 14, 2012

I have become horribly behind on posting new recipes. These "party" links I've been posting are wonderful and very useful if you're looking for recipes in a particular category, but I feel it's time to give all of you some more of my own recipes 🙂 How does yummy homemade Beef Noodle Soup sound?

There was a bit of debate over this soup as to whether to add potatoes or noodles or both to it. How do you like beef soup? I was originally going to do just potatoes, no noodles, but my husband wanted noodles. He said do both, but I felt that was too much starch. So I made it with just the noodles.

Beef Noodle Soup

1.5 pounds beef eye round steak, cubed into ½ inch pieces

2 cartoons Kitchen Basics Beef Stock, 32 ounces each ( or homemade, or whatever brand you prefer)

1 cup red wine

1 cup sliced carrots

2 celery stalks, sliced ( about ⅔ cup)

½ red onion, diced fine

2 cloves garlic, minced

1 cup frozen peas

1 tsp fresh oregano, chopped

¼ teaspoon black pepper

about 3 cups egg noodles

In a large pot, bring broth, wine, and beef cubes to a boil. Reduce heat and simmer for 30 minutes, covered. Add celery, carrots, onions, oregano, garlic, and pepper and continue to simmer for 15 minutes. Add in the noodles and the peas and simmer until the noodles are cooked through.

I like comments, so let me know what you think.

Thanksgiving Menu Ideas

November 12, 2012

Thanksgiving here in the United States is quickly approaching. I have so much to do, I haven't even asked my mother or sister if they are coming for dinner yet! Thanksgiving has been at my house for several years now, along with Christmas and Easter. Good thing I like to cook, huh? The photo above is of my Pumpkin Soup, which I make every Thanksgiving.

As many of you know I have been holding "parties" on my Facebook page, and this past Thursday's Thanksgiving Dinner Party was by far my most popular one yet based on the tons of recipes shared! I figure I'd better get to copying all of the links before Thanksgiving passes. After this, my next post will be a new recipe 🙂

Be forwarned, once you start looking at these yummy recipes, you're not going to want to stop! If you don't want to look at all of the links right now, at least scroll down to the end and read what my friends sent me. One of my readers said it was the funniest recipe she ever read!

http://cookingfromasahm.blogspot.com/2012/11/rosemary-garlic-twist-bread.html

http://rantsfrommycrazykitchen.com/2012/05/22/crab-cakes-and-lack-of-sleep ( I would make these crab cakes bite size for a nice Thanksgiving appetizer.)

http://jazzygourmetblog.com/2012/10/chocolate-pumpkin-mousse-pie/

http://rantsfrommycrazykitchen.com/2012/09/30/pumpkin-soup

http://foodthoughtsofachefwannabe.blogspot.com/2011/11/stuff-it-or-dress-it-that-is-question.html

http://onceamomalwaysacook.blogspot.com/2011/12/chicken-cornbread-dressing.html

http://alilcountrysugar.blogspot.com/2012/11/scalloped-potatobutternut-squash-ham.html

http://lifecurrents.dw2.net/this-is-the-best-pumpkin-pie-ever-seriously/

http://www.rotinrice.com/2011/11/jeweled-rice-pilaf/

http://bibisculinaryjourney.com/2010/05/corn-cheese-fritters-2.html

http://www.miasdomain.com/2012/02/roast-turkey.html

http://stayathomefoodie.com/cooking-school-confidential-good-ole-fashion-apple-pie/

http://pantrydreams.blogspot.com/2012/08/creamy-corn-with-herbs.html

http://hunwhatsfordinner.blogspot.ca/2012/10/tarte-au-sucre-sugar-cream-pie.html

http://fooddonelight.com/mini-apple-pecan-pies/

http://mywholefoodlife.com/2012/11/05/healthy-candied-yams/

http://groundbeefbudget.com/2012/11/two-must-have-southern-thanksgiving-dishes/

http://fountainavenuekitchen.com/honey-orange-roasted-carrots-parsnips-optional/

http://theslowroasteditalian.blogspot.com/2011/11/corn-and-bacon-casserole.html

http://baked-inthesouth.blogspot.com/2012/08/junior-league-french-quarter-cheese.html

http://www.sumptuousspoonfuls.com/soft-and-fluffy-do-ahead-dinner-rolls/

http://redwhiteandblueberries.com/2011/05/12/greek-green-beans/

http://citronlimette.com/carrot-and-ginger-soup/

http://tonettejoycefoodfriendsfamily.wordpress.com/ (Cranberry Relish)

http://taracooks.com/?p=564 (Carrot Cake Chess Squares)

http://www.manilaspoon.com/2012/10/lumpiang-pabo-turkey-spring-rolls.html

http://myreciperoundup.blogspot.com/2011/11/pork-sausage-dressing.html

http://cookbetterthan.wordpress.com/2012/01/23/grandma-swans-fool-proof-pie-crust/

http://www.thefoodiephysician.com/2011/11/lightened-up-holiday-stuffing-with.html

http://mooreorlesscooking.com/2011/11/04/baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs/

http://lifecurrents.dw2.net/veggies-baked-in-apricot-and-thyme-sauce/

http://www.skinnykitchen.com/recipes/pumpkin-cheesecake/

http://www.letscookathome.co.uk/category/blog/ ( Blackberry Cake)

http://lifebyjillmarie.blogspot.com/2012/11/toasted-coconut-pound-cake.html

http://feedingbig.blogspot.com/2012/11/cranberry-orange-muffin-recipe.htm

http://www.manilaspoon.com/2012/11/portuguese-style-orange-cake.html

http://www.donnasawyerwow.com/2012/11/the-thanksgiving-table-bread-stuffing-wfresh-herbs

http://thefoodgeekdiary.com/1/post/2012/07/pork-chops-with-cherry-sauce.html ( a good alternative to traditional turkey)

And there it is, thirty-eight wonderful recipes to fill your Thanksgiving table! But wait, there is one more, sent to me by my friend. Read on: It's the most interesting recipe to read 🙂

Recipe By Margaret G. Garry

The token Thanksgiving thing I make: Broccoli Rice Casserole. 1 bag frozen "baby broccoli" (the little miniature florets, not the big ones you have to cut in two or three pieces to make it bite-sized - that's like mother nature bullying your taste buds) 1 small jar cheese whiz (my grandmother swore by cheese whiz when she was alive for this recipe only - at all other times, she adhered to the most rigid Old-Southern-Lady cooking standards which have yet to be replicated by mere mortals who are still alive today - now that I think of it, I should try cheese whiz in more of her recipes, as this is the only one to which I've ever done justice) One Small onion and one clove garlic (I don't like onions AT ALL, so I skip this step, and it's never fazed me - don't tell my deceased grandmother). 1 can cream of mushroom soup (or cream of celery soup if you are cooking for my husband and his family who categorically refuse to eat mushrooms - it's like they think mushrooms are onions or something - don't use celery if you are cooking for my dad, as he thinks celery is onions or something) Brown Rice (I don't for the life of me remember how much - I just cook a bunch, mix in as much as needed and feed the rest to my husband, who can eat straight rice the day before Thanksgiving and call it dinner) 1. If you are weird and you can eat onion without gagging on its inherent weird tangy, crunchy, overpowering disgustingness, chop up a small onion and a clove of garlic and saute them for 2 minutes, max. 2. While the onion is befouling your kitchen, prepare rice as you normally would (fancy people have rice steamers, I just follow Uncle Ben's instructions). 3. While these other things are happening, boil some water and cook the broccoli according to package directions. 4. Once all of these things have been prepared, mix them with the soup and cheese. You will probably use all the broccoli, but you might not need all the rice. Feed the leftover rice to your partner/child/rice tolerant pet/easily amused neighbor. 5. Do you have a disgusting looking, delicious tasting cheese/broccoli/rice paste going now? Yes? Excellent (try not to eat ALL the paste - you need to save it for Thanksgiving!) Not-so-much? Keep mixing. It's coming. 6. Once you have mixed it, transfer it from your mixing bowl to a corning wear dish. I always make a double-order of the stuff the day before Thanksgiving, keep it in the fridge in carefully separated dishes (so as not to contaminate the mushroom soup version and the celery soup version) overnight, and schlep it to far-flung parts of the county adjacent to the one where I live as I hit up multiple Thanksgiving celebrations. Keep it cool and it will keep you in your family's good graces for a day, but get the first family you visit to commit some fridge space to it in advance so it will still be good for the second round (it helps if your parents and your in-laws are friends - I never realized how dependent my recipe was on this type of privilege until right now). If other things need more or less time/heat, this stuff plays well with others. My in-laws and my parents both regularly stick it in the oven with a range of side dishes that require different times and different temperatures. If you have to adjust your oven temperature, just keep it in the oven until it looks pretty. 7. Once you get to a house where people are eating, bake for 30 minutes at 350 Fahrenheit. Whatever you do, don't confuse the celery soup casserole with the mushroom soup casserole. I put one in a square pan and the other in a round pan so I can tell the difference. This is pretty much the only thing I make from scratch. I know it, I love it, and I can't cook anything else.

Breakfast Ideas

October 31, 2012

Almost two months ago I started having a "party" on my Facebook page every Thursday. Each week is a different theme, I have done Chicken and Halloween ( at the same time, just because!), crock pot recipes, soups, tailgating, and so on. A while back I intended to put all the links into blog posts so they would all be in one place if any of my readers wanted to find a recipe they had seen me share during the party. I have since learned my lesson, if I'm going to share these "parties" on here, I need to do it MUCH sooner, Facebook makes scrolling back that far really difficult!!!!

The first party I held was not planned, it was because I was hungry!! I had taken my daughter to preschool, came home, turned on my computer and thought Breakfast!! So, here we go!!

http://thenewlywedchefs.com/2012/09/07/red-velvet-gooey-butter-cake/

http://www.chocolateforbreakfast.com/no-bake-chocolate-almond-bars/

http://www.youtube.com/watch?v=KwH7CjIo8gE&feature=plcp (this one is breakfast bowls from Danny's Kitchen)

http://projecthealthyeverafter.com/2012/08/breakfast-banana-split/

http://www.chindeep.com/2012/08/29/vanilla-buttermilk-pancakes/

http://hunwhatsfordinner.blogspot.ca/2012/01/nutty-blueberry-maple-oatmeal.html

http://alilcountrysugar.blogspot.com/2012/05/challenge-me-again-sausage-gravy.html

http://www.sumptuousspoonfuls.com/hashbrowns-supreme/ ( I've made these since, they are good!)

http://cookingwithmaryandfriends.blogspot.com/2012/05/light-and-fluffy-biscuits.html

http://foodthoughtsofachefwannabe.blogspot.com/2012/04/post-easter-recovery-spaghetti-frittata.html

http://21stcenturyhousewife.com/index/Blog/Entries/2012/6/11_Meatless_Monday_Warming_Vegetarian_Breakfast.html

http://onceamomalwaysacook.blogspot.com/2011/10/breakfast-bowls-for-dinner.html

http://cookingfromasahm.blogspot.com/2012/08/apple-pie-cinnamon-rolls.html

http://365daysofbaking.blogspot.com/2012/07/cinnamon-peach-pancakes.html

http://www.facebook.com/photo.php?fbid=439106149467541&set=a.321658574545633.83349.321621191216038&type=3&theater (from The Food Geek Diary)

http://rantsfrommycrazykitchen.com/2012/05/09/the-best-egg-i-ever-ate/ (this one is mine, and I love it!!)

http://fountainavenuekitchen.com/baked-egg-avocados/ (I have also made these, and they are really good, although I didn't manage to get all of the egg to stay in the avocados, and I had to bake them a LOT longer than the time given, still, once done, they are great!!)

http://dannyskitchen.me/2012/09/02/lessons-learned-part-ii-stuffed-breakfast-peppers/

http://wifeofthecolonel.blogspot.com/2011/12/homemade-granola.html

http://www.familyfoodfinds.com/2012/08/huevos-rancheros.html

Wheew!! I think that's it! If you shared any recipes or links and I missed them, please let me know 🙂 For everyone else, I hope you enjoy so many wonderful Breakfast recipes in one spot! I'll have the next party up soon 🙂

Salisbury Steak and Cheesy Garlic and Herb Mashed Potatoes

October 22, 2012

I first made this Salisbury Steak and mashed potatoes as a guest post for www.onceamomalwaysacook.blogspot.com months ago, and then I forgot about it and never shared the recipe over here 🙂 The mashed potatoes are inspired by Audra's Chessy Garlic and Herb Mashed Potatoes. The recipes will be right up, but first let me state the obvious. If you are going to make something, anything, make sure you have all the ingredients you need OR you know how to improvise! You'll see why...

Salisbury Steak

just under 2 pounds ground round

2 cloves garlic, minced

2 ¼ tablespoons finely chopped onion

⅓ cup Italian breadcrumbs

1 egg

salt and freshly ground pepper, to taste

Mix all ingredients together in a large bowl. You are going to have to use your (clean!) hands for this, there's just no way around it. Form into 6 patties about an inch thick. In a large pan over medium heat brown patties, turning until both sides are browned but not cooked through. Pour the gravy ( recipe below) over the top, reduce heat and simmer, turning occasionally until desired doneness.

My remake of Cheesy Garlic and Herb Mashed Potatoes from Once A Mom Always A Cook ( original recipe here )

6 small to medium russet potatoes, peeled and sliced about ½ inch thick

3 cloves garlic

1 cup shredded mild cheddar

⅔ cup light cream

3 tablespoons softened butter

1 tablespoon chopped chives

2 tablespoons chopped parsley

salt, to taste ( I used it in the boiling water)

Add sliced potatoes to a pot of cold water as your slicing them to prevent browning, add whole garlic cloves to the water ( don't worry they will mash right in with the potatoes!). Bring to a boil over high heat, reduce heat and simmer until potatoes are tender ( about 15-20 minutes) Drain in a colander, then add softened butter, light cream, cheddar cheese, chives and parsley. Mash well with a potato masher, using a spoon to scrape up any large pieces of potatoes stuck on the bottom of the pan. Let sit for a minute or two to absorb cream.

Beef Gravy ( Or how the whole thing was almost ruined!)

Yep, almost messed this up entirely! If your making Salisbury steak of course you are going to need gravy, and I just never though about it while I was grocery shopping last week. I had 2 cups of beef broth in my refrigerator, and thought I had more in my cabinet, but I didn't. I did have a can of gravy, though it wouldn't be enough either. So I had to improvise!

Beef Mushroom Gravy

2 cups beef broth ( I used Swanson's)

1 10 and ¼ ounce can Campbells beef gravy

⅓ cup chopped onion

1 cup chopped baby bella mushrooms

½ tablespoon cornstarch

Combine all except the cornstarch in a medium saucepan. Bring to a boil, reduce heat and simmer until mushrooms and onions are soft. Mix cornstarch with a small amount of gravy in a small cup and pour into saucepan. Bring back to a boil and stir constantly for one minute.

The gravy was just ok. I know, my fault! But overall it was very good 🙂 Someday I'll tell you about the REALLY fast and cheap way I've been known to make Salisbury Steak.

STOP THE PRESSES!!!

October 13, 2012

For the past few weeks I've been hinting at a secret I've been keeping on my Facebook page. It's not really the biggest news ever, but it's pretty awesome to me! Would you like to know what it is?

An awesome blogger I follow is Jodi Ambrose. Have you ever heard of her? She has written two relationship help books, but her blog is why I like her. She's normally hilarious in her writing, definitely R rated, usually her posts leave me cracking up laughing, although she can be serious too. Well, around the time I started following her, she and her husband started writing a cookbook and she emailed me asking if I would be interesting in contributing!! Ummmm, YES!!!! So, that the big news! Not one, but two of my recipes from this very blog are going to be in her cookbook!!! Here is the link from her blog about the cookbook release, you'll have to read it if you want to know the title and when and where you can get it 😉 http://jodiambroseblog.com/ You know you want a copy!! And you really should follow her blog while your there 🙂

While your reading this, do you like the new look? I'm not sure about the birdcage, since that has nothing to do with anything, I just liked the colors! Tell me what you think!

Garlic Alfredo Sauce

October 9, 2012

My 3 year old daughter, Amanda, doesn't like tomato sauce at all. She won't touch any pasta that has it, ever. She liked the Roasted Red Pepper with Asparagus Sauce I made a couple of weeks ago, but she normally won't eat cream sauces either. Or creamy soups. To say my kid is picky would be putting it mildly!

Last week she told me she wanted spaghetti and meatballs, which she would eat without sauce, but I didn't have time to make meatballs or the tomato sauce my husband would want. So, I decided to try a cream sauce again. Sad part, I honestly can't remember if she ate it or not. I'm way too used to her refusing everything!

This is a thin sauce, I know some people like it that way, but if you would rather a thicker sauce combine 3 tablespoons cornstarch or flour with enough COLD cream or milk to make a thin paste, and then mix it in to the hot prepared sauce, cooking and stirring constantly for 1 minute.

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No ratings yet

Garlic Alfredo Sauce

Perfect Garlic Alfredo Sauce, quick and easy to make!

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Servings:

Calories: 327kcal

Author: Bernadette

Ingredients

2 ½ tablespoons minced garlic
2 tablespoons butter
2 tablespoons chopped parsley
1 ⅓ cup heavy cream
1 ⅓ cup milk (eliminate the milk and use all cream if preferred)
1 cup thinly shredded Parmesan cheese
2 tablespoons grated romano cheese
¼ teaspoon black pepper
½ teaspoon salt
½ teaspoon onion powder

Instructions

In a medium-sized pot saute garlic in butter over medium heat until just softened, around 2-3 minutes.
Stir in cream, milk, salt, pepper and onion powder and heat through, but don’t allow to come to a boil. Slowly stir in Parmesan and Romano cheese, then continue to stir until cheese is melted. Serve over thin spaghetti.

Notes

For a thicker sauce combine 3 tablespoons cornstarch or flour with enough COLD cream or milk to make a thin paste, and then mix it in to the hot prepared sauce, cooking and stirring constantly for 1 minute.

Nutrition

Chicken Wing Soup

September 21, 2012

Everything you love about chicken wings in soup form! This Chicken Wing Soup is loaded with chopped chicken, celery, wing sauce, and blue cheese, plus it's healthier than fried wings.

I THOUGHT with our daughter starting preschool I would end up having more time to post new recipes. Sure, I also want to get caught up on other things I've been neglecting like going through our closets, her clothes, my clothes, better organizing cabinets....I could go on forever. Then, last Thursday we kind of unexpectedly bought a puppy! We had been considering getting one for about two days, went to the ASPCA to look at some beagles that had been brought in from a puppy mill, but there weren't any puppies available just 1-2 year-olds. I would have been ok with that, but my husband wanted a puppy to grow up with our daughter. When the ASPCA didn't work out, he found a breeder about an hour away and we went to see 6 beagle puppies. I didn't really think we were going to come home with one THAT NIGHT, but we did!! Introducing Bella, 10 weeks old today!

That was last Thursday. On Monday night Amanda woke up crying her ear hurt, had a fever, and didn't sleep most of the night. First ear infection, first antibiotic, and two weeks into the school year first three days absent from school. She also decided FINALLY to start using the potty. Now, let me give you a little piece of advice. Unless it absolutely cannot be avoided NEVER EVER potty train and housebreak at the exact same time. It will only lead to tears. Your's!!

So, I really did mean to post this Chicken Wing Soup recipe a few weeks ago when I made it, and some people may call me lazy, but I'm not lazy, I'm not content unless I have a ton of things to do and somehow that sometimes leads to I have so much to do that nothing gets done. And that's life!

Chicken Wing Soup

Now onto this soup! Several weeks ago I made a Fresh Tomato and Blue Cheese Soup that I saw on my friend Ann's blog. It was very good EXCEPT I added way more blue cheese than Ann's recipe called for just because I like blue cheese, but it ended up being too much. My husband added some Tabasco sauce to his to try to lessen the blue cheese taste, and that lead to a discussion that resulted in the recipe below! This Chicken Wing Soup is amazing, it tastes exactly like chicken wings from your favorite pizza place or bar, only in soup form! Shredded chicken, celery, blue cheese, and your favorite wing sauce.. Best part, it's ready in 15 minutes if you already have cooked and shredded chicken!

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5 from 1 vote

Chicken Wing Soup

Chicken wings in soup form!

Prep Time5

Cook Time10

Total Time15

Course: Soup

Servings:

Calories: 298kcal

Author: Bernadette