If you’re looking for a quick game day appetizer, chicken wings can almost always be counted on for good eats. Toss them in a fryer, slather them with sauce, serve them with blue cheese, and accept accolades from friends. It’s that easy.
Of course, that requires you to have a deep fryer and be sober enough to deep fry something.
This recipe though requires almost no thought or skill. It requires a small amount of planning ahead, but other than that it’s about as fail safe as a recipe can get. Instead of cooking the wings in a blazing hot oven or deep fryer, this recipe requires a low and slow bake that results in wings that literally fall off the bone.
You could sauce them, but they don’t really need it. They are perfect with a slightly spicy rub.
When Betsy and I lived in Grand Junction, her office would do donut day every Thursday. When we first moved there, I made homemade donuts the first time it was her turn to bring in donuts.
Most of her coworkers made it fairly clear that I should never do that again. You see, there was a little homestyle bakery in Grand Junction that made amazing donuts. I don’t mean amazingly hipster donuts. I just mean legit good donuts. I think their website will tell you how hipster they are. Hint: They aren’t. They are bakers.
Betsy became completely obsessed with their old-fashioned sour cream donuts (and with good reason). In fact, I would say that these donuts are probably in her top 10 things she misses about Grand Junction.
So, I did my best to recreate them. Admittedly, my version was not as good as the original, but that kind of donut takes years to master. That said, these are dense, flavorful, and perfect with a morning cup of coffee. And, unless you happen to have a very good bakery in your town, you’ll be hard pressed to beat them.
At the end of 2012 I did the entire Insanity workout program from start to finish. I think I missed like 3-4 days out of two months. It was really hard, but my wife would even tell you that I was in better shape than I’ve been in since college.
I started doing the DVDs again but in a slightly more casual pace. Instead of doing nothing but Insanity, I’m integrating it into a larger workout program with running and rowing. Instead of six Insanity workouts a week, I’m doing more like two.
It’s still completely butt kicking though and it’s hands down the best workout you can get without any equipment in 40 minutes.
Does it Pay to Gamble in The Kitchen?- I think about this a lot as I’m naturally a gambler. I take a lot of chances in the kitchen and smash stuff together without too much worry. A lot of times it works out great, sometimes it’s a disaster. This is a great post and also fun recipe! (@ Mango Tomato)
This Week’s Meal Plan
This week’s meal plan features a full walkthrough on how to cook a perfect steak without a grill, plus three awesome steak recipes (and vegetarian substitutions)!
You can sign up now for Macheesmo Meals and get a free week to try out this plan and the others (there are now around 20 total) and see if you like them!
Have you ever made enchiladas at home, sat down to eat them, and thought, “These are good, but they are missing something.”
It just seems like really good restaurant enchiladas are somehow more flavorful than the enchiladas that most home cooks make.
Well, guess what? This post contains the secret.
The secret is this crazy addictive stuff called chili gravy that is half enchilada sauce, half brown gravy, and 100% amazing. You could make enchiladas out of soggy cardboard as long as you drenched them in enough of this stuff.
You could slather this stuff on any enchilada, but it really shines in a very basic cheese enchilada. No need to get fancy when you have the gravy on hand.
This is a reoccurring series on Macheesmo that shows life from the point of view of my phone.
I’m still going to therapy for my knee about twice a month. At this point I’m just working on lateral stuff and sprints. The knee is feeling so much better and I’m really glad I had the second surgery.
So it doesn’t interfere with my day, I’ve been going to the very early therapy session at around 7AM. My therapy office is on the top floor of a hospital downtown so I get these beautiful sunrises in the mornings when I go. There are worse ways to start the day for sure.
A typical way to infuse meats with flavor is to marinate them before cooking. This can work well for some marinades, but not with all of them. Sometimes you might have a marinade that will burn easily and if you pair that with a meat that you want to cook at high temperatures (like steak) you have a recipe for disaster.
The answer is to forget about marinating the steak before you cook it. Just sear the steak and get it to the right temperature and then marinate it after you cook it. Since the steak is hot, it’ll actually absorb a ton of flavor from the marinade.
The downside of this method is that it’ll leave you with a room temperature steak, but that’s not the end of the world for a noodle bowl dish like this. In fact, I actually prefer my steak to be on the cold side for a noodle bowl. Then you can pile on lots of crunchy veggies and serve a big vat of peanut sauce on the side.
When I first saw this recipe, I thought the same thing you are probably thinking which is, “That looks impossible.”
But the recipe looked so cool that I thought I would give it a shot. Turns out that my original thinking was correct. My first attempt was definitely a fail, but it was close enough that it gave me hope that the recipe was fixable and doable.
After a few minor recipe tweaks I had unbelievable success with this recipe! I was shocked by how well it turned out. It’s definitely easier than it looks to make and it’s perfect if you are feeding a crowd.
Let’s see how I messed this recipe up and how I fixed it!