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.

Sweet Potato Fries

My 1 year old is eating solid foods now and some day it is a challenge to come up with healthy things to feed her. I have been reading about what a super food the sweet potato is and have been looking at different ways to bring this vegetable to the table. The vegetable is a excellent source for vitamin A, vitamin C, Vitamin B-6, dietary fiber, potassium, and iron, why wouldn't I want to serve it to my kids. So thinking of ways to eat this that did not involve the use of forks, or pureeing the sweet potato where a challenge until I remembered how many people keep telling my how good sweet potato fries are. French fries are a great finger food, my daughter has never had them that I know of (a question for my husband perhaps?) so why not make her first experience a healthy one. I looked up some sweet potato french fries recipes and realized that I was going to want to bake them and not to season the fries so much that the nutritional benefits of the sweet potato were lost. I was amazed at the amount of recipes that called for tons of sugar my only thought was why bother adding sugar to something that is already so sweet. So here is what I came up with:

Sweet Potato Fries

1 sweet potato, peeled

1/2 teaspoon of salt

1/2 cup of olive oil

1/2 teaspoon of paprika

Preheat oven to 400 degrees F. Cut the sweet potato into strips about 1/2 inch thick. In a bowl large enough to hold the potato strips mix olive oil, salt, and paprika and toss potatoes making sure that each is coated. Place seasoned fries on a baking sheet in a single layer and bake for 45 minutes for a slightly crispy fry. Serve immediately.

Stuffing Stufted Chicken

I have a problem figuring out how to use leftovers. I used to make my husband a lunch that was made up of the leftovers from the night before, but that doesn't work anymore. John doesn't get packed lunches quite yet, and I tend to eat sandwiches for lunch, so I felt it was time to get creative and came up with this recipe using the left over stuffing from our pork chop dinner the other night. This meal was a big hit, next time I will add some more yummy things to the stuffing, but this worked for the first time making this recipe.

4 boneless skinless chicken breasts

2 granny smith or other tart green apples, peeled and diced

1 1/2 cups of cooked stuffing

1/3 cup of diced onion

a pinch of dried sage and parsley

salt and pepper to season

Preheat oven to 350 degrees F. Heat a medium sized pan to medium high, add onions and apples and cook for about 5 minutes or until apples are soft. Remove apples and onions from skillet and mix with cooked stuffing. Butterfly cut chicken breasts, and place 1/4 of stuffing mixture inside, season breasts with sage, parsley, salt, and pepper and place in a shallow baking dish. Cook in the oven for about 30 minutes. Serve with a salad of blue cheese, apples, dried cranberries, and walnuts.