Becca Jane St Clair

Personal Blog

Food & Recipes

Since I’m a housewife and one of my main responsibilities is cooking for my family, I like to post the new recipes I come up with and find to help out other people who might be struggling for meal ideas, and since I also am a bit of a frugal cook, my meals are often cheaper than going out! So today, I offer several recipes by request. No photos, though.

Barbecue Chicken Wings

Buffalo wings are pretty synonymous in the US with Football, and with the Super Bowl coming up, I thought this would be a good recipe. Wings also go with pizza (in the US), so I made a batch this weekend when Tim and I were over at our friend’s house for a night of Pizza, booze, and Wii.

Buffalo wings hail from Buffalo, NY, but there are several stories and bars claiming to be “the original”. Typical buffalo wings are very spicy. My stomach doesn’t tolerate spicy food too well, so I created my own recipe that still has some kick to it.

You will need:
Chicken wings, about 2lbs
Heavy duty foil
cooking spray
disposable trays (optional, but save on mess!)

For the rub:
1/2 TBS chili powder
4 TBS paprika (if you’re daring and want them to have a kick, try smoked paprika)
1 TBS cinnamon
1/2 TBS red pepper flakes (in the UK, this is called crushed red chili)
1 TBS basil
1 tsp pepper
1 tsp salt

For the sauce:
one bottle of your favourite barbecue sauce (we use HP Honey Mustard)
2 TBS Splenda or brown sugar

Preheat oven to 200C (400F).
Mix together rub ingredients on your worktop.
Line whatever you’re cooking the wings in with TWO layers of foil and spray with cooking spray.
Dip wings in rub mixture and turn, coating wings on both sides. Arrange in a single layer in your baking tray. Lightly spray tops of wings with cooking spray.
Bake for 12 minutes, turning halfway.

Mix together 1 1/2 cups of your barbecue sauce with the Splenda or sugar.
Brush wings on both sides with barbecue sauce mixture
Bake for 15 minutes, turning halfway.

Because I was taking these over to a friend’s house and I wanted them to stay warm, I used my crock pot to keep them warm and moist. I lined my crock pot with some heavy duty foil and sprayed it with cooking spray before I put the wings in. I also emptied the rest of the bottle of barbecue sauce into the bottom of the crock pot. Then, I sprinkled a little Splenda over the tops of the wings, filled the barbecue sauce bottle halfway with water, gave it a shake, and poured it over the wings. We left this on low at my friend’s house for about 6 hours and the wings were fine.

Apple and Bramble Crumble – No Added Sugar

This recipe is posted by request of the friends I made this for! The original topping recipe came from the US. I never bothered converting it to metric, instead I just grab a smallish mug and use that as my “cup”. It also helps for adjusting the recipe based on how much fruit you are using.

You will need:
3-4 large Bramley Apples, cut into chunks (or Granny Smith)
a handful or two of blackberries (more if you want)
butter (I used Stork to cut on fat content)
3/4 cup Splenda
1/2 cup flour
3/4 cup porridge (rolled oats)
3/4 tsp cinnamon
3/4 tsp nutmeg

zipper-top bag
casserole dish

Preheat oven to 190C. Butter the bottom and sides of your dish.
Sprinkle apple chunks and blackberries (and whatever other fruit!) in dish.
In a zipper-top large bag combine 4 desert spoonfulls of butter with the dry ingredients.
Close up the bag and squeeze to mix it all together.
Carefully open the bag and spoon topping ontop of apples/blackberries.

Bake for about 30 minutes or until topping is brown and fruit is hot.

Homemade Chicken Nuggets

I didn’t measure anything out for this since it all depends on how much chicken you have. I also sometimes add other spices to the coating to give the chicken nuggets a flavour. Tim is fond of having Tikka spice added to his, but I prefer adding basil and thyme to mine.

You will need:
Chicken breasts, cut up/diced into however large you want your nuggets to be
equal parts flour, breadcrumbs, and cornmeal

baking tray
cooking spray

Preheat oven to 220C (425F) and spray a baking tray with cooking spray.
combine flour, breadcrumbs, and cornmeal on your work surface. Sprinkle a little pepper on.
Roll nuggets in flour mixture, making sure nuggets are coated.
Bake for 15-20 minutes, or until chicken is cooked through.

For a crunchier coating, shallow fry the nuggets in a few centimetres of oil.

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  1. Food & Recipes | CookingPlanet January 31st, 2011 22:25

    […] Food & Recipes […]

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