Hoisin Chicken Wings

In addition to Sunday Sundaes that were served during our Puppy Bowl Party, we had chips, salsa, and chicken wings. But these were no ordinary chicken wings – these were hoisin.

And if anyone responds with, “did you say, ‘poison??!?!'” again I’m going to have to ask to you leave. ūüėČ

Hoisin is something I use a lot around here, and it’s common in Chinese cooking. The gist of it is that it’s a thick, flavorful sauce that is both salty and sweet. Yum!


The instant I took these out of the oven, people descended upon them (and then complained about their burnt fingers). I was actually kind of worried that we’d run out ¬†before I had a chance to try them myself. Or before I even had a chance to toss them in a little extra sauce. Pre-sauce:




Delicious either way, frankly. ūüôā

The beauty of a wings recipe is that it requires minimal effort. Cleaning up your fingers afterwards is probably the worst part of the process, but at least then you are full of yummy things.

Hope you like ’em!

Hoisin Chicken Wings
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Recipe type: Appetizer
Cuisine: Chinese Fusion
Serves: 6 servings
  • 1 crockpot liner
  • 3 lbs. chicken wings
  • ½ cup Hoisin sauce
  • ½ cup honey
  • 4 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1 Tablespoon sesame oil
  • 1 Tablespoon Sriracha (optional, for heat)
  • 2 Tablespoons Corn Starch
  • ½ bunch green onions, sliced
  1. Line your crockpot and toss in the frozen chicken, Hoisin, honey, garlic, ginger, sesame oil, and Sriracha.
  2. Stir together until semi-evenly coated.
  3. Cook for four hours on high.
  4. If you prefer your wings a little crispier, remove them from the crockpot and place them on an aluminum foil lined pan.
  5. Bake at 450 for 20 minutes.
  6. While they are baking, take the juices leftover in the crockpot liner and transfer them to a small sauce pan. Whisk in the corn starch over medium heat until thickened (add more cornstarch if it doesn't thicken enough to coat the wings after about 5-7 minutes over the heat).
  7. Pour sauce over wings, sprinkle with green onions, and enjoy!


Smothered Cheese Fries

I may be born and (mostly) raised in San Francisco, but the Montana years shine through now and again. This particular recipe is a nod to the late nights I spent studying with my bestie over cheese fries and coffee in a truck stop diner near Bozeman, MT. When I think of cheese fries, these are what spring to mind: thick fries drowned in flavorful, cheesy sauce.  This recipe delivers exactly that, plus green onions and bacon.


If we’re honest, everyone is a little persnickety when it comes to french fry particulars. I prefer this sauce with wedges or crinkle cut, baked rather than fried – but you do you. Whatever speaks to your cheese-fry-loving heart, ya know?


If it glistens, it must be good for you, right?

Smothered Cheese Fries
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Tasty cheese sauce, perfect for pouring over french fries.
Recipe type: Delicious, Appetizer
Cuisine: American
Serves: 6-8 servings
  • 1 large ziplock bag
  • 4 strips bacon, cooked and roughly chopped
  • 2 green onions, sliced
  • 4 cups shredded cheddar cheese
  • ½ cup shredded Gouda
  • 2 Tablespoons cornstarch
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 oz. cream cheese
  • Approximately 1 cup of milk or heavy cream
  • Large bag of frozen French fries of your choice (crinkle cut, wedge, etc).
  1. Prepare fries according to preference and place in a large casserole dish.
  2. Combine the cheeses, cornstarch, and spices in the ziplock bag and shake until evenly mixed.
  3. Lightly warm about ½ cup of the milk or heavy cream in a medium pot.
  4. Stir in the cheese mixture and cream cheese.
  5. Continue to stir over medium-low heat until cheese starts to get melty.
  6. Add in about ¼ cup more milk and continue stirring.
  7. Keeping stirring until well combined - add a little more liquid if the mixture seems too thick to pour (should be very smooth, not chunky).
  8. Pour over fries.
  9. Sprinkle with green onion and bacon bits.
  10. Enjoy!


Pumpkin Spice Rice Crispy Treats

Pumpkin Spice Rice Crispy Treats

I’ve been craving Rice Crispy Treats for a while now, and honestly I don’t think I would ever turn them down.

pumpkin spice rice cripsy treats 1


This week though, with Autumn upon us, I knew I wanted to add a little twist.

pumpkin spice rice cripsy treats 3

I found the Pumpkin Spice marshmallows in my grocery store and thought, “Perfect!”

These treats couldn’t have been any easier or quicker.

pumpkin spice rice cripsy treats 2

I highly suggest whipping these up for a snack, a dessert, or for bringing to any get-together in the Fall and Winter seasons.

Pumpkin Spice Rice Crispy Treats
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Recipe type: Dessert
Serves: 9 squares
  • 3 tablespoons salted butter
  • 10 ounces Pumpkin Spice Marshmallows
  • 6 cups puffed rice cereal
  1. Melt the butter in a medium sized pot over medium head.
  2. Add the marshmallows and stir continuously until completely melted and remove from heat.
  3. Add the puffed rice cereal and stir until combined.
  4. Transfer mixture into a large buttered/greased glass baking dish and spread evenly, pressing down with a greased spatula.
  5. Cover the dish and refrigerate for 1-2 hours until chilled.
  6. Cut into squares of desired size and enjoy!



Perfect French Fries

Perfect French Fries

Pretty much the first, and I guess really only thing, I learned during my semester at culinary school, was how to make perfect french fries.


We ended up making them a lot because we would practice our knife work and have a lot of cut potatoes without a home, so in the fryer they would go.


There’s a couple of tricks to perfect fries.

The first thing you need to do is to soak your cut potatoes in water for at the very least an hour, even better several, or up to overnight!

The second thing, though slightly more annoying to do but very important, is the double fry.  This means, fry first in a lower temperature to soften the fry, remove and drain, and then return into hotter oil to finish off.

If you don’t do¬†these things and just dump your potatoes into hot oil, it’ll still be tasty,¬†but you wont get the perfect mixture of a crisp outside and that soft and fluffy inside.


All in all, these are really easy to make and are always received well. We had these a couple of times in the last few weeks, first with my Chicken Tenders, and just this last Friday with some homemade burgers!


Perfect French Fries
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Serves: 4-6
  • 4 large russet potatoes
  • Oil for frying (corn and peanut are my favorite, vegetable is also fine)
  • Salt
  1. Peel and rinse potatoes.
  2. Cut into long, ¼" width sticks and place in a bowl of cold water (to cover the fries) to soak for at least an hour. You can also place that bowl in the fridge and soak over night to break up the prep.
  3. Drain the water and spread the fries out onto a couple of layers of paper towels and pat dry.
  4. In batches, place the fries into oil heated to about 300 degrees for about 2-3 minutes or until soft when pinched with tongs.
  5. Remove from the oil and drain onto paper towels.
  6. Heat the oil to 375 degrees and in batches place the drained fries back into the oil for another 3-4 minutes or until golden and crispy.
  7. Remove from the oil and place back on paper towels, salting to taste immediately.
  8. Serve warm and crispy!


Corn Dogs

Corn Dogs

One of my favorite guilty pleasure foods is frozen corn dogs. Pretty glam, I know.


On a whim, I decided to research homemade corn dog recipes – it turns out that they are a lot easier than I thought. (And it doesn’t hurt that Brie has that deep fryer we all love so much).


I’d say that these turned out even more delicious than the frozen kind and they were certainly¬†gobbled up pretty quickly. Hope you enjoy!

Corn Dogs
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Recipe type: Dinner
Serves: 4-6
  • Plenty of oil for frying (we like corn oil)
  • 1 cup flour
  • ⅔ cup cornmeal
  • ¼ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • 2 Tablespoons bacon drippings (go ahead and snack on the bacon itself, if you want!)
  • 1 egg
  • 1¼ cups buttermilk
  • 2 packages hotdogs
  • wooden skewers
  1. Heat oil to 365 degrees.
  2. Whisk together all dry ingredients.
  3. Stir in egg, bacon drippings, and buttermilk.
  4. Pat the hotdogs dry and skewer with sticks.
  5. Dip into batter one at a time and fry until golden brown.
  6. Serve & enjoy!



Chicken Tenders

Chicken Tenders

Though similar to the Double Crunch Honey Garlic Chicken Breast recipe I reviewed not too long ago, these chicken tenders are a little simpler, a lot tastier and just a nice basic appetizer staple.


I fried these up in my recently uncovered and unboxed deep fryer, but they could just as easily be done on the stove top.

The trick is to season well, and double dip in the flour and spice mixture.


Serve these with some fresh fries, and you’ve got the perfect party food or comfort snack.

Chicken Tenders
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Serves: 6
  • 4 chicken breasts
  • Salt and Pepper for seasoning.
  • 1 heaping cup of flour
  • 3 tablespoons garlic powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons ginger
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons water
  • Enough oil (peanut, corn, vegetable) for submerged frying
  1. Cut the chicken breasts into thin strips (about five from each breast) and pat dry. Sprinkle with salt and pepper.
  2. Mix the flour and spices together and mix with a fork.
  3. Whisk the egg, milk and water together in a separate bowl.
  4. Heat your oil to 340 degrees.
  5. While its heating, coat your chicken strips with the flour mixture, dunk in the egg mixture, and then back into the flour, marking sure that the chicken is thoroughly covered and set aside for frying.
  6. Once the oil is heated and tenders are prepared, gently place the tenders into the oil until submerged. Put as many tenders into your pan or frying as will fit, without over crowding.
  7. Cook until golden brown and until chicken is done. Should be about 3-4 minutes.
  8. Place onto paper towels to cool and drain for a couple minutes, otherwise serve fresh and hot!


Copy-cat Recipe: Petite Vanilla Bean Scones

Copy-cat Recipe: Petite Vanilla Bean Scones

I don’t go to Starbucks that often (when I say not that often, I mean¬†maybe¬†twice a year), but a long day at jury duty (it was only lunch time) will make you do things you don’t normally do. ¬†I went in for a nice cold refreshing¬†frappuccino so I wouldn’t fall asleep and left with a few little vanilla bean scones instead. I sat outside enjoying the sunshine before I had to be ‘locked up’ again and¬†munched on¬†the scones. They were sweet vanilla-y, and soft. Just a couple of bites of deliciousness. I went back to¬†¬†Starbucks the next day on my jury duty lunch time and of course, they were out, and the same thing the next day.


I thought about them all the time after that. Which is so silly because all I had to do was go into Starbucks to get them. It was also silly because i’ve made scones a million times, and I hadn’t even thought about making them. I grabbed my favorite scone recipe, my vanilla beans and got to making. They were everything I was craving and more!

photo (1)


5.0 from 1 reviews
Petite Vanilla Bean Scones
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 2¼ cups powdered sugar
  • 3 ounces of unsalted butter (cold and cut into chunks)
  • 1 egg
  • 1 cup milk
  • 2 whole vanilla beans
  1. Split both vanilla beans in half length wise
  2. In a small sauce pan bring the milk and vanilla beans to a simmer
  3. Once the milk has simmered transfer to another container and cool completely
  4. In a mixing bowl, mix flour, baking powder, ¼ cup powdered sugar and butter together until the butter has turned into small pea size pieces
  5. Crack your egg in a measuring cup and add enough of your now cold vanilla milk to make ½ cup, you will use the rest of the milk for the glaze.
  6. Scrape two halves of vanilla beans (1 whole bean) and add it to your egg and milk then whisk to combine
  7. Slowly add the milk into the dry mixture.
  8. Turn your dough out onto a floured surface and roll out into a sheet about ½ inch thick, cut into about 1½ inch by 1½ inch squares, then cut the squares in half to form a triangle.
  9. Place on parchment or slipad lined cookie sheet and bake at 350¬įF for about 8-10 minutes, or lightly browned around the edges.
  10. While the scones are cooking, mix together 2 cups sifted powdered sugar, and vanilla milk. Adding only a few spoonfuls of milk at a time until it forms a thick, but runny glaze. Scrape the vanilla bean and add it to the glaze.
  11. Once the scones are done, cool slightly and dip them into the glaze. You can just dip the tops, or coat the whole thing. If you glaze the whole thing, you will need to place them on a wire rack to let drip. Once the glaze sets up you can move them wherever you'd like, they are best served the first day, but are fine for a few days.



Aries was investigating me and the scones at the light box