Super Food Day 6

You can't have a Super Bowl party wiithout wings and let me tell you that mine have even gotten approval from people from Buffalo. These are bettter for than most since they are not fried. They are time consuming but well worth it and by using thighs and drumsticks, you get to eat more of the yummy meat. 

Hot Baked Wings
4 pounds of chicken thighs and drumsticks with skin


1 bottle of your favorite wing sauce (I use Frank's Red Hot Original)

1 bottle of hot sauce (I like Texas Pete's or Louisiana)

1 tablespoon of Creole seasoning (Tony's for me)



In a large bowl place thighs and drumsticks and cover with sauces and seasoning, cover and refrigerate for at least one day but up to two. When ready to cook place thighs, drumstick, and marinade in 9x13 backing dish. Heat oven to 425 degrees, and cook for an hour. You want the skin to be crispy and slightly browned. Serve with blue cheese dressing and celery sticks.

Crockpot Chicken Gumbo

It would have been nice if I as able to post this before Mardi Gras rather than after, but better late than never, especially with a recipe this easy and tasty. This meal is fast becoming a family favorite as I have made it three times in a month and a half. I hope that your family enjoys this too.



Crock Pot Chicken Gumbo

2 pounds of boneless skinless chicken thighs, cut into bite sized pieces

1 large onion, diced

2 stalks of celery with leaves, diced

1 green bell pepper, diced

1 24 ounce can of diced tomatoes, partially drained

1 box of chicken broth

3-6 tablespoons of Creole seasoning

Cooked white rice

Combine all ingredients but rice in a crock-pot and cook on low for 4 to 6 hours. Serve over white rice. Enjoy.

1 Steak 2 Meals

Last week was pretty crazy around here. I barley got a chance to cook what I was hoping to so instead of the promised salads, here is the first of one night of cooking equals two meals posts. This features a kid friendly steak and fries meal, plus a great summer salad that can be used in various ways.

Grilled Steak to Pita Pocket

When looking to feed just myself and my son, I like to make simple meals that appeal to a 5 year old, yet are fun for me to eat to. my son loves steak, so I fired up the grill, seasoned the steak and made a simple meal.

2 8oz. New York Strip

1 teaspoon of Tony Chachere's Creole Seasoning

Heat grill on high. Cook steak for 3 minutes on each side. Let it rest, slice and serve half of one steak to each person. Reserve extra steak for meals the next day. Serve with Garlic Fries.

Garlic French Fries

1 package of frozen french fries or microwaveable fries (use enough to serve 2)

1 teaspoon of parsley leaves (fresh or dried)

1 to 3 pinches of garlic powder or 1/2 clove of diced fresh garlic

Salt and Pepper

Cook french fries according to package directions. Season with salt, pepper, garlic, and parsley. Mix well and optionally add some grated Parmesan cheese.

Left Over Steak Pita Pockets

2 Pitas, Sliced in half

1 steak, cut into thin slices

4 teaspoons of Mediterranean Humus (available at Trader Joe's)

1/4 cup of Greek Vegetable Salad (recipe follows)

Open 1 pita half and add 1/4 of humus to pita. Add steak and veggies. repeat until each pita is filled.

Greek Vegetable Salad

1 English Cucumber, peeled and sliced in to 1/4 inch thick slices

1 red onion, sliced into thin half moons

2 to 3 tomatoes, cut into large chunks

1/3 cup of Greek Salad Dressing (I like Kraft for this)

In a large bowl add all ingredients an mix well. Cover and place in fridge overnight. Serve with Crumbled Feta.