For this past Qwerty dinner the one thing I knew I wanted was Cheddar Bay Biscuits, and what goes better with biscuits than fried chicken?
I had never *really* attempted fried chicken before; I think I half-assed it once and it turned out so poorly that I didn’t want to try again.
This felt like the right time to give it a shot though, so brushed off my Google-fu, got some temperature/time approximations and just went for it.
Besides for briefly setting the kitchen on fire with a silly oil spill over, this recipe really worked out well. The chicken was cooked perfectly and turned out so crispy and delicious, I don’t know what had me nervous in the first place!
This Sunday I got the most excellent call from my brother-in-law to let me know that he had a few summer squash from his garden for me.
They were big and beautiful and ready for eating. I grated up one to put in a zucchini raisin bread, and the rest I diced up with some sauteed chicken and a 40 clove garlic sauce from Trader Joe’s to pour over some multicolored bow-tie pasta.
The flavor was so light and fresh and just screamed “summer”.
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. 😉
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. 🙂
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.
Line your crockpot and toss in the frozen chicken, Hoisin, honey, garlic, ginger, sesame oil, and Sriracha.
Stir together until semi-evenly coated.
Cook for four hours on high.
If you prefer your wings a little crispier, remove them from the crockpot and place them on an aluminum foil lined pan.
Bake at 450 for 20 minutes.
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).
Pour sauce over wings, sprinkle with green onions, and enjoy!
When I lived in New Hampshire, there was a local pizza joint that we frequented and one of the things I would get most often was a Chicken Cutlet Sub. It was simple and delicious and my favorite.
I have much loved memories of getting a whole sub to myself while we watched the New England Patriots play in the super bowl; it felt super special.
Ever since I moved away I haven’t been able to find one quite like it. I don’t really see it on the menu around here either.
My craving became so intense that I decided to embark on a journey to make my own.
I didn’t realize it would be a journey at first though, I assumed that I would be able to just throw the ingredients together and have it be exactly what my mouth remembered, but clearly that was asking too much.
Although this recipe is delicious and tasty and yummy and such that Cat immediately wanted seconds, it’s not quite what I was hoping for. I’m determined to keep tweaking to see what needs to change. Maybe the bread?
I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.
In a medium bowl combine all ingredients until thoroughly mixed.
Refrigerate for 4 hours or overnight for best flavor.
Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
* You'll see that most simply poach their chicken, which is fine, but I highly suggest preparing it in a way that you would want to eat it plain. So grilled/baked and seasoned with salt, pepper would be perfect.
** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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