Hawaiian Haystacks

These delicious Hawaiian Haystacks start with a bed of rice, then a spoonful of chicken in gravy sauce, and add all of your favorite toppings. They’re make for a quick weeknight meal using ingredients you have on hand.

Quick and easy dinners are what weekdays are all about.  Don’t miss all my easy 30 minute meals including Penne Arrabbiata, Pesto Chicken and Vegetables, and Tostadas.

Hawaiian Haystacks were always one of our favorites growing up because everyone was able to customize their bowl, adding the ingredients they liked best.

How to Make Hawaiian Haystacks:

1. Make the sauce:

Whisk together milk, cornstarch, butter, chicken bouillon paste, spices, and water in a large saucepan on medium heat.  Cook for 7-10 minutes, stirring frequently, until mixture thickens.

Two process photos for making homemade sauce for Hawaiian haystacks.

2. Prepare the toppings.

The toppings needed for Hawaiian haystacks.

3. Assemble:

Add a layer of rice to your bowl.  Top it with chicken and gravy, and your favorite toppings.

Make Ahead And Freezing Instructions:

To make ahead: Make the rice, cook the chicken, and make the sauce up to 1 day ahead of time.  Store rice and gravy separately in the refrigerator.

To freeze: The Hawaiian haystacks sauce will freeze well.  Allow it to cool completely once it thickens and store it in a freezer safe container for up to 2 months.  Thaw in the refrigerator overnight and reheat slowly on the stovetop.

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Hawaiian haystacks served over white rice, in a bowl with a spoon.

Print

Hawaiian Haystacks

Hawaiian Haystacks are rice stacked with chicken, pineapple, all your favorite toppings, and simple homemade gravy sauce.  A quick weeknight dinner made with whatever you have on hand!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 3 hours 20 minutes
Servings 5
Calories 257kcal
Author Lauren Allen

Ingredients

  • 2 1/2 cups cold milk
  • 3 Tablespoons cornstarch
  • 3 Tablespoons butter
  • 2 teaspoon chicken bouillon paste or cubes or powdered
  • Salt and pepper , to taste
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup water
  • 3 cups chicken uncooked, or cooked
  • Hot cooked rice , for serving

Topping Ideas:

  • Pineapple
  • Chow mein noodles
  • Green onion
  • Shredded Cheese
  • Sliced Olives
  • Tomatoes
  • Toasted Coconut
  • Peas
  • Celery
  • Bell peppers
  • Slivered almonds

Instructions

  • Prepare rice according to package instructions.
  • In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder and garlic powder.
  • Bring to a low boil, stirring frequently. If using uncooked chicken, season it with salt and pepper and add to the pot, Reduce heat and cook until chicken is cooked through and sauce has thickened to gravy consistency. If using leftover cooked chicken, stir it in at the end.
  • To serve, add a spoonful of rice to a bowl. Pour chicken gravy on top. Add desired toppings.

Notes

Make ahead instructions: Make the rice, cook the chicken, and make the sauce up to 1 day ahead of time.  Store rice and gravy separately in the refrigerator. 

Freezer instructions: The Hawaiian haystacks sauce will freeze well.  Allow it to cool completely once it thickens and store it in a freezer safe container for up to 2 months.  Thaw in the refrigerator overnight and reheat on the stovetop.

Nutrition

Calories: 257kcal | Carbohydrates: 11g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 907mg | Potassium: 359mg | Fiber: 1g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?!

RATE this recipe and COMMENT below! I would love to hear your experience.

The post Hawaiian Haystacks appeared first on Tastes Better From Scratch.

Cucumber Onion Salad

This simple Cucumber Onion Salad is a delicious combination of cool cucumber, sweet onion, and tangy marinade that will have you eating most the dish before it ever makes it to the table. 

Cucumber Onion Salad is a total classic, and one of my favorite salad recipes during the summer for BBQ’s and potlucks. It’s pretty much on constant rotation with tomato cucumber salad, potato salad, and pasta salad.

Ingredients:

  • Cucumbers: I love mini cucumbers or English cucumbers because they are long, thin, and seedless and there is no need to peel them.  Regular, grocery store cucumbers have a thicker, tougher, and waxier skin that you may want to peel first.  However, any cucumbers will work well.
  • Onion: I recommend using a sweet onion or red onion so that the flavor doesn’t overwhelm the cucumbers.
  • Vinegar: I used a combination of white vinegar and red vinegar, but you can use what you have on hand including cider vinegar, or rice wine vinegar.
  • Salt and pepper
  • Sugar

Labeled ingredients needed for Cucumber Onion Salad.

How to make cucumber onion salad:

1. Chop vegetables; slice the sweet onion and cucumbers into thin slices.

2. Mix dressing. Mix the vinegar, red wine vinegar, sugar, and salt and pepper.

3. Toss together and marinate.  Toss dressing over veggies and stir to combine. Refrigerate until ready to serve.

An overhead view of Cucumber Onion Salad in a bowl.

Serve Cucumber Onion Salad with:

  • Grilled chicken
  • BBQ Drumsticks
  • Slow Cooker Ribs
  • Salmon
  • Grilled Fish Tacos
  • Grilled Chicken Burgers

Thin slices of Cucumber and chopped onion in a bowl.

Make ahead instructions:

This is a great salad to make a few hours ahead of time and will stay good in the fridge for 1-2 days.

Consider trying these popular salad recipes:
  • Classic Wedge Salad
  • Healthy Chicken Pasta Salad
  • Creamy Pesto Tortellini Pasta Salad
  • Roasted Butternut Squash Salad
  • Waldorf Salad
  • Thai Quinoa Salad

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Cucumber Onion Salad | tastesbetterfromscratch.com

Print

Cucumber Onion Salad

This simple Cucumber Onion Salad is a delicious combination of cool cucumber, sweet onion, and tangy marinade that will have you eating most the dish before it ever makes it to the table.
Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 48kcal
Author Lauren Allen

Ingredients

  • 6 mini cucumbers
  • 1/4 large sweet onion
  • 3 Tablespoons white vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon red wine vinegar
  • salt and freshly ground black pepper

Instructions

  • Cut the cucumbers into very slices. Slice the wedge of sweet onion into very thin slices.
  • In a small bowl combine the vinegar, sugar, red wine vinegar, salt and pepper. Taste the dressing–it’s easy to adapt it if you want it to be a little sweeter or more tangy.
  • Pour dressing over veggies and toss to combine. 
  • For best results, allow the mixture to marinate for at least an hour or up to overnight, before serving.

Notes

Make ahead instructions: This is a great salad to make a few hours ahead of time and will stay good in the fridge for 1-2 days. 

Nutrition

Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Sodium: 7mg | Potassium: 489mg | Fiber: 2g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 11.6mg | Calcium: 50mg | Iron: 0.8mg

I originally shared this recipe July 2017. Updated March 2020 with ingredient photo and improved instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Cucumber Onion Salad appeared first on Tastes Better From Scratch.

7-UP Biscuits

These 7 UP biscuits are tender and flakey layers of soft baked bread that melts in your mouth with every bite. These biscuits won’t last long at your dinner table!

If you are loving biscuits try this homemade biscuits and gravy recipe with these 7 UP biscuits recipe. These buttermilk biscuits are also another great biscuit recipe that are simple to make.

7-UP Biscuits

These will be the best biscuits you will ever make. I wanted to try this recipe because it sounded weird. 7-UP in biscuits? But they are so good! They are soft and buttery and they didn’t even make it to the table before they were gone!

What are 7-Up biscuits?

These are the type of biscuits that seem to just melt in your mouth. This taste is so delicious and easily achieved with this recipe. These biscuits are just the perfect amount of butter and softness that compliment so many dishes. 

What do you need to make 7-Up biscuits?

The 7-Up biscuits are perfect for your weekly meals because they are simple enough to whip up at a moment’s notice. Only dilemma is they seem to disappear just as quickly as they are made! 

Good thing these require your basic ingredients that are not too hard to get a hold of. 

  • 2 cups Bisquick- can not forget the main ingredient that gives these biscuits life
  • 1/2 cup sour creamhelps create that fluffy texture that melts in your mouth
  • 1/2 cup 7-uphelps create a very soft dough that can rise easily 
  • 1/4 cup melted butterprovides that buttery sensation that we all love

How do you make 7-Up biscuits?

This is by far one of the most straightforward recipes you can find. It is perfect for pairing with meals at the last minute if you are needing an extra side because it is simple, quick to make, and worth every bite!

  1. Preheat the oven to 450.
  2. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
  3. Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in the pan and bake for 12-15 minutes or until golden brown.

The process of making 7 Up biscuits in a glass bowl, cutting out the circular then placed on a pan ready to bake.

 

What do 7-Up Biscuits Pair Well With:

When it comes to bread and rolls, they can honestly go with just about anything. They are versatile enough to be a great filler for almost all of your meals. And with these 7-Up biscuits, you will WANT them to be at all of your meals.

Popular dishes you normally see bread paired with would be pastas, casseroles, seafood and meat dishes and so much more. A couple of my favorite recipes that go well when served with 7-Up biscuits would have to be Slow Cooker Beef Bourguignon, this is a warm beef stew that pairs perfectly with biscuits that just melt in your mouth. There is also Slow Cooker Tortellini Soup that is complete with 7-Up biscuits. Stews and soups are definitely great meals to pair with this recipe because there is nothing better than having a warm meal with bread to boot! 

Can you Make 7-Up biscuits ahead and store them

Absolutely. If you are trying to plan ahead or know that you’ll have minimal time when it comes to your meal you are able to make these biscuits beforehand. The tricky part may be storing or packaging them correctly because you do not want them to get stale. Here are a couple of tips and reminders when it comes to storing these biscuits.

  • Make sure to let biscuits cool on a wire rack for 30 minutes before storing
  • Once cooled, store biscuits in an airtight container, resealable bags work as well just make sure to squeeze out as much as possible when sealing them.
  • You can refrigerate biscuits with perishable items up to 1 week
  • If you are just keeping them at room temperature they can be stored for 1-2 days
  • If you decide to freeze them, wrap tightly in heavy duty aluminum foil or freeze wrap  to prevent biscuits from drying out or losing flavor
  • Properly wrapped biscuits that are frozen can last up to 2-3 months.

7 up biscuits baked on a pan.

How Do you Reheat Frozen Biscuits?

Frozen biscuits are an easy solution when you are trying to plan meals out ahead or are delivering meals to those in need. Just because they were frozen does not mean they need to lose their fresh out of the oven taste. Here are steps to follow when it comes time to reheat your biscuits.

  • Start by preheating the oven to 350 degrees Fahrenheit
  • Next, line a baking sheet with parchment paper and arrange the biscuits on top
  • Then bake the biscuits until they are hot, normally this will take about 12-15 minutes.
  • Top the biscuits with butter.
  • Serve and enjoy!

You can also choose to add honey, jam, or any other spread you like on your bread as well. These biscuits go with just about anything. 

Can you Make 7-Up Biscuits Without Bisquick:

Say it is later in the evening you have your main dish all put together and it is almost done cooking and you realize that biscuits would go perfectly with it. You have this recipe all ready to go and then see that you are all out of Bisquick. Not a problem! There is a simple substitution you can do so that you can still make delicious 7-Up biscuits. 

All you need is :

  • 6 cups all-purpose flour
  • 3 tablespoons of baking powder
  • 1 tablespoon of salt
  • 1 cup of vegetable shortening, cubed

This will make a total of 7 cups of Bisquick, so plenty to use if you need to make multiple batches!   

7 up biscuits stacked on top of each other with flour on a wooden spoon and butter on a wooden plate.

Try More Bread Sides:

  • Perfect Soft and Buttery Rolls
  • Homemade Cornbread
  • 30 Minute Asiago Cheese Rolls
  • Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter
  • Mini Orange Monkey Rolls

Print

7 UP Biscuits

These 7 UP biscuits are tender and flakey layers of soft baked bread that melts in your mouth with every bite. These biscuits won’t last long at your dinner table! 
Course Bread, Side Dish
Cuisine American
Keyword 7 up biscuits, biscuits, biscuits recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 Biscuits
Calories 189kcal
Author Alyssa Rivers

Ingredients

  • 2 cups Bisquick
  • 1/2 cup sour cream
  • 1/2 cup 7-up
  • 1/4 cup melted butter

Instructions

  • Preheat oven to 450.
  • Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
  • Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Video


Notes

Updated on March 31, 2020

Originally Posted on August 2, 2012

Nutrition

Calories: 189kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 397mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

How To Make A Sourdough Starter At Home – Tips, Tricks And Troubleshooting

How many of you have always wanted to bake your own Sourdough loaves? It is a super fun and rewarding process that starts with making a Sourdough Starter from just flour and water. With my extremely simple guide to creating your own Sourdough Starter at home in just 9 days, you will be ready to bake beautiful Sourdough Bread for your family and friends. With the world literally coming to a standstill due to the Coronavirus and everyone having to stay at home, this is the perfect time to mix some flour and water and watch the magic happen right before your eyes.

For the past two weeks, I have been sharing my daily Sourdough Starter process (from scratch!) on my Insta Stories. I have been feeding, mixing, discarding, fermenting LIVE while sharing all my handy tips and tricks that will help you make a sourdough starter at home. So, follow me on Instagram, watch my Insta Stories and read this blog post. Have fun!

How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking

BASIC SOURDOUGH STARTER INSTRUCTIONS

Equipment Needed For Sourdough Starter

  1. Clean and dry 1-litre glass jar or container with a lid.
  2. Linen or muslin cover.
  3. Clean long-handled steel spoons.
  4. Weighing Scales
  5. Notepad and pen

 

Important Things To Remember Before Starting

  1. Wash a 1-litre glass jar or container with warm water and baking soda. Wash thoroughly, rinse and dry.
  2. Measure your empty jar and write down the weight because that will be useful later.
  3. You don’t need to secure the lid of the jar or container tightly. I prefer using a linen cover or just a screw-top lid placed lightly on top of the jar.
  4. Always use filtered water. You can also boil and cool tap water/bottled water and use that.
  5. The ideal temperature for a starter is between 21C-29C. If the temperature is lower than 24C where you are, remember to warm your water slightly before using.
  6. You can start your starter with 100% of Baker’s/Organic White Flour. Or you can use 50% Baker’s/Organic White Flour and 50% high-mineral textured flour like Wholemeal/Rye/Spelt/Khorasan. The high-mineral flour helps with the fermentation.
  7. It is important to have a warm environment for the starter to ferment. This is easily achievable in late spring and all through summer. But during the cooler months of autumn and winter, invest in a Brewer’s heating pad to consistently keep your starter warm. Alternatively, warm wheat bags in the microwave and wrap around your starter jar with tea towels. Place your starter jar along with the tea towels/warmed wheat bag in a box and place the box in a warm, non-drafty area of your kitchen or pantry. You can also place your starter jar close to your cooktop or oven for residual cooking heat. In cooler months, placing the jar in direct gently sun is also a good way to give it some much-needed heat.

How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking

How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking

How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmakingHow To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking

How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking

 

Feeding Schedule – Days 1 To 4

Day 1 Start With A Big Feed – Mix all in a clean, dry jar, cover loosely, place in a warm spot.

3-4 organic raisins or sultanas, soaked in warm water for 15 minutes

100g Baker’s Flour (or any Organic White flour)

100ml Filtered Water

 

Day 2 – Small Half

50g Baker’s Flour (or any Organic White flour)

50ml Filtered Water

 

Day 3 – Small Half

50g Baker’s Flour (or any Organic White flour)

50ml Filtered Water

 

Day 4 – Small Half

You can remove raisins at this point and discard or just leave them in.

50g Baker’s Flour (or any Organic White flour)

50ml Filtered Water

 

Discard & Feeding Schedule – Days 5 To 9

Day 5 Discard Half & Feed Small (Can Split Sourdough Starter In Two Starters and Feed Both Half. If you have left raisins in, divide them between both jars if splitting starter in two)

Discard Half

Feed :

50g Baker’s Flour (or any Organic White flour)

50ml Filtered Water

 

Day 6 Discard & Grow (Big Feed – Original Amount)

Discard Half

Feed :

100g Baker’s Flour (or any Organic White flour)

100ml Filtered Water

 

Day 7 Discard & Grow (Big Feed – Original Amount)

Discard Half

Feed :

100g Baker’s Flour (or any Organic White flour)

100ml Filtered Water

 

Day 8 Discard & Grow (Big Feed – Original Amount)

Discard Half

Feed :

100g Baker’s Flour (or any Organic White flour)

100ml Filtered Water

 

Day 9 Discard & Grow (Big Feed – Original Amount)

Discard Half

Feed :

100g Baker’s Flour (or any Organic White flour)

100ml Filtered Water

 

Leave at room temperature for 4-5 hours. Now Sourdough Starter is Ready. You can cover tightly with lid place in the refrigerator until ready to use.

How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking

Sourdough Starter Questions And Troubleshooting

What is the deal with raisins? Do I have to add them in? What else can I add?

On Day 1 we start by putting organic soaked raisins in the starter. You could take them out from Day 4 onwards. But I like to leave them in permanently. The sugar in the raisins helps the yeast to grow. You could add organic sultanas if you don’t have raisins. You don’t have to add either, it just helps the process and somehow imparts a beautiful flavour to the sourdough later on.

 

When I mix my flour and water on the first day, the paste seems a bit dry. What do I do?

This is fine. As the fermentation process kicks in, the organisms will eat the flour and release some liquid which will loosen your starter and make it soft and drippy like pancake batter. If you are using wholemeal, rye, spelt or any other whole flours, you may add extra 15 ml water on the first day as these flours tend to be a bit dry and soak up more water.

 

I have dried bits on the inside wall of my jar? What do I do?

All the dried bits are good. Use a clean long-handled steel spoon to mix your starter every day. Make sure you are scraping the insides of the jar and mixing every little bit in the starter ensuring there are no dry bits.

 

When will I see bubbles in my Sourdough Starter?

You should see bubbles and fermentation action from Day 2. If the starter feels flat and doesn’t have enough bubbles, give it warmth (place in gentle sunlight, wrap in heat pad, place near a warm oven etc..)

Why does your process call for feeding for four days straight while some others start discarding from Day 2 onwards?

You need to feed the starter for at least 3-4 days to get the bubbles going before you start to discard and feed (Refer to the feeding chart above). This is to allow sufficient bulk and yeast to grow. If you feel your sourdough doesn’t have enough bubbles and hasn’t grown, don’t start the discard process. Continue feeding it for an extra day or two till it starts bubbling and growing and then start with the discard.

My Sourdough Starter has bubbles but it also has liquid on top? What does this mean?

If the Sourdough starter has bubbles but liquid on top, it means it is hungry and needs a feed. This can happen in a warm climate where fermentation is faster and the organisms in the starter have eaten all the flour rapidly. It is okay to feed your starter twice a day at 12-hour intervals, in this case, to bring it to a bubbly, spongey state with no liquid on top.

Tell me about Sourdough Smells? Mine smells like alcohol? Has it gone bad?

After Day 1, your sourdough starter will have a mild honey-like smell. From Day 2, the smell will be slightly sour like yoghurt. A good sourdough starter will have a strong yeast smell, often vinegary sour and in some cases, alcoholic like acetone (nail polish remover). If you have liquid on top, it should be amber or light brown or even grayish.

 

How do I know if my Sourdough Starter is dead?

If there is liquid on top and it is pink or starter smells very cheesy, like rotten meat or something foul, throw it out and start again. If your starter has one or more of the above and looks flat and pastey with no bubbles, it is dead.

 

My starter took almost 10 days to show big bubbles, it had some bubbles but hasn’t grown like you said it would?

If your starter doesn’t show bubbles right away but takes up to a week or more, don’t worry. As long as it doesn’t smell foul and is not flat and pasty, it just means that it needs more warmth. Popping 2-3 soaked organic raisins in your starter and placing it in a warm spot (in the sun, near an oven, wrapped in a heat pad in an esky) will give it the yeast and sugar it needs to ferment.

Don’t worry if you are a couple of days off. As long as you have bubbles in the starter, you can’t go wrong. Once the starter gets going and you follow a couple of basic rules, it is very hard to kill the starter. Try and relax and feel and understand the process.

 

And finally .. Where can I find that cute little linen hat for my starter jar?

It is cute, isn’t it? It is the smallest of three linen food covers from the lovely people at Kinfolk & Co.

 

How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking How To Make A Sourdough Starter At Home - Cook Republic #vegan #sourdough #homemade #breadmaking

 

The post How To Make A Sourdough Starter At Home – Tips, Tricks And Troubleshooting appeared first on Cook Republic.

Strawberry lassi recipe, rich & creamy

Strawberry lassi is a rich and delicious lassi I have ever tasted. I just love how strawberry flavour blends well in this. Step by step pictures post.

I have never ever thought there is lassi in this flavour until I saw in a restaurant menu. I noted that in to try list along with strawberry cake and decided to buy strawberries. For couple of weeks I was really scared to buy imported strawberries, that too it was from a epicenter country at that time. Later, just in two weeks time, the epidemic is all over the world and if I see that deep, I can’t buy any vegetable.

Latest Youtube video:

So went ahead to buy and as soon as I came home, just washed and cleaned well. Pat dried it and layered the fruits in kitchen towel. I used one box for cake and remaining used in my breakfast. Reserved some for trying out lassi. For couple of days I could not make it and when I was ready, there wasn’t much curd to make lassi

The post Strawberry lassi recipe, rich & creamy appeared first on Raks Kitchen.

Classic Buffalo Wings With Creamy Garlic Dip

This Classic BUFFALO WINGS is a family favorite and is a regular on the menu rotation — spicy, flavorful, and comes with a creamy, savory dip!

#PHLockdown Day 15.

I finally got a day off in cooking, thanks to Deli in the City for sending over their delicious food and letting us try it. They sent over: Sukiyaki Korean Bibimbop, Beef Caldereta with Mozzarella, Truffle Quattro Formaggi Pizza, American Wagyu Burger, Chicken Rissole with Sauteed Broccoli, and Fresh Salad.

I loved the Bibimbop but the kids devoured the Truffle Quattro Formaggi Pizza and the American Wagyu Burger. If you mommies would like to try their food, check out them out at  Deli In The City on Facebook to order.

For the meantime, let me share with you something that’s always on our menu rotation: Classic Buffalo Wings. And because we are on an Enhanced Community Quarantine (ECQ), WALA MUNANG UNLI…. WINGS LANG. LELz.

Aksheli, we always have 1 kilo of frozen wings in the freezer. 1 kilo of wings is ₱200 — that’ about 10-12 wings depending on how big the wings are. We always keep a kilo because we are a family of chicken wings lovers – kesehoda buffalo pa yan, plain, garlic parmesan, hay naku, lafang kung lafang pag wings ang usapan.

But our number one favorite is the Classic Buffalo Wings, opkors.

The signature sauce for Classic Buffalo Wings starts with Frank’s Red Hot Sauce – a vinegar-based cayenne pepper sauce.  If you don’t have Frank’s, any hot sauce will do — sriracha, jufran, hot saucce packets from pizza joints.

The hot sauce is combined with melted butter, giving the sauce a silky smooth texture which clings nicely to the fried chicken wings. Buffalo wings are typically served with blue cheese dip on the side, as well as celery sticks to help balance the spicy heat in your mouth. Since we don’t have blue cheese (syempre quarantine at sobrang haba ng pila sa supermarket), I just made a Creamy Garlic Dip that’s equally as good with these fiery wings.

Kayo mommies? Anong favorite nyong wing flavor?

OTHER WINGS RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 1 kilo chicken wings
  • 1 cup flour for dredging
  • 1 tsp salt
  • ½ tsp pepper
  • oil for frying
buffalo sauce
  • ¼ cup hot sauce (preferably frank’s)
  • ¼ stick of butter
  • 2 tbsp white vinegar
creamy garlic dip
  • 1 cup sour cream
  • 4 cloves garlic, minced
  • salt and pepper to taste

Directions
  1. Make the Creamy Garlic Dip: Combine sour cream, garlic, salt and pepper, mix well and set aside in the fridge. Prepare the dipping sauce ahead of time to give the ingredients a chance to marry each other’s flavor.
  2. In a plate, combine the flour, salt, and pepper and mix well. Set Aside.
  3. Wash chicken wings and let dry.
  4. Dredge with the seasoned flour one by one until coated.
  5. Heat -oil in a wok/pan and fry chicken wings until golden brown.
  6. Combine the hot sauce, butter, and vinegar in a large bowl and mix well. You can increase or decrease the measurement of the hot sauce depending on the level of spiciness that you prefer.
  7. Coat each chicken wing with hot sauce mixture. You can brush it OR put into a container and shake — -just make sure you coat each one.
  8. Serve with steaming hot rice and celery sticks or carrot sticks on the side

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Classic Buffalo Wings With Creamy Garlic Dip appeared first on The Peach Kitchen.