Homemade Boneless Buffalo Wings


Howdy!  I’m keeping it simple today!  Here is an easy recipe for Homemade Boneless Buffalo Wings!  They are scrumptious!  These are a great game day treat!

Homemade Boneless Buffalo Wings

  • Servings: 6-8
  • Difficulty: easy
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  • 3 boneless Chicken Breasts
  • 1 cup Flour
  • 3 Eggs
  • 1 cup Bread Crumbs, seasoned (doesn’t matter which flavor)
  • 1 cup Panko Break Crubs, seasoned (doesn’t matter which flavor)
  • Salt and Pepper
  • 1 stick of Butter
  • 1/2 cup Frank’s Red Hot Sauce (this is for mild wings)
  • 1 tsp ground Cayenne
  • Vegetable Oil (for frying)
  • Ranch or Blue Cheese Dressing (for dipping)


  • Cut the chicken into 2 inch cubes and season with salt and pepper.
  • Beat the eggs in a small bowl.
  • Mix the two bread crumb types together in a small bowl.
  • Place the flour in a small bowl and season with black pepper.
  • Working in small batches, dredge the chicken in flour, then egg, then the bread crumb mixture.
  • Fry chicken in small batches using a skillet and a 1/2 inch of vegetable oil.  (You can bake these if desired)
  • Set fried chicken aside on paper towels and cover to keep warm.
  • Melt butter in a skillet and add the hot sauce and cayenne.  Use a spoon to taste.  If you want it hotter add 1/4 cup more hot sauce.  This is all about personal preference.
  • Add the fried chicken and wing sauce in a large bowl and toss using a large spoon.
  • Serve immediately with Ranch or Blue Cheese.


All photos are property of Katy from http://www.redbirdrecipes.com


Eggs Benedict with Crawfish Cakes


Howdy and Salut!  I was inspired by my recent travels to New Orleans to create this latest dish, Eggs Benedict with Crawfish Cakes.  Y’all, it’s to die for.  It’s crispy, savory, and buttery goodness!  I got the idea from a restaurant on Jackson Square called Stanley’s.  They serve a dish called Breaux Bridge Benedict which is Eggs Benedict with a fried Boudain Patty and ham slice.  I decided to put my own spin on this and I dare say it’s divine!

Eggs Benedict with Crawfish Cakes

  • Servings: 4
  • Difficulty: intermediate
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Crawfish Cake Ingredients:

  • 1 pound of cooked Crawfish
  • 1 Egg, beaten
  • 3 tbsp of Mayonnaise
  • 1 tbsp of Dijon Mustard
  • 1/4 tsp Tabasco Sauce
  • 1/4 tsp Worscheshire Sauce
  •  1 tbsp Old Bay Seasoning
  • 1 tbsp Fresh Parsley
  • 1/2 tbsp Fresh Chives
  • Fresh Ground Pepper to taste
  • 1 cup Panko Bread Crumbs

Eggs Benedict Ingredients:

  • 4 Eggs (for poaching)
  • 1/2 tbsp White Vinegar (for poaching, this is optional depending on your preferred poaching technique)
  • 1/4 tsp Tabasco Sauce
  • 3 Egg Yolks (for Hollandaise)
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 stick of Real Butter (1/2 cup)
  • Fresh Ground Pepper for Garnish
  • Chopped Chives for Garnish
  • 4, 1/2 inch slices of French Bread, toasted and buttered


Crawfish Cakes:

  • Squeeze as much juice out of the crawfish as you can.  Capture the juice in a bowl to save for other recipes or to make a crawfish butter.  (Crawfish butter: crawfish juice, butter, old bay seasoning)
  • Mix crawfish and all listed ingredients together.
  • Form 8 patties on a plate and let chill for 1-3 hours in the fridge.
  • Fry the crawfish patties in a skillet with 1/4 inch of vegetable oil, 4-5 minutes on each side.

Eggs Benedict:

  • Put a pot of water with vinegar on the stove and set it to simmer.  (simmer, not boil)
  • Place the 4 eggs into 4 separate little prep bowls.  Do not break the yolks.
  • Stir simmering water to make a whirl pool effect then slowly drop one egg in at a time.  Do not stir while the eggs are poaching.  Get the egg as close to the water as possible before dropping it in.  Poach for 3-4 minutes.
  • To make the Hollandaise use either a blender food processor that allows you to add liquid at the top while running it.  You may also use a traditional double boiler method but this is easier.  Use a slotted spoon to scoop poached eggs out and onto a paper towel.
  • Add the yolks, lemon juice, Dijon, Tabasco and blend in the food processor.
  • Melt the stick of butter in a bowl using the microwave.
  • Blend the Hollandaise mixture on high while slowly adding the hot melted butter.
  • Keep the Hollandaise warm until ready to serve by placing the container of Hollandaise in a bowl of warm water.

To serve, top the buttered and toasted french bread with 2 crawfish cakes, a poached egg, and drizzle with Hollandaise sauce.  Garnish with cracked pepper and chives.  Enjoy!

All photos are property of Katy from http://www.redbirdrecipes.com


Jalapeno Cream Cheese Sliders


Howdy!  Here’s what I’m whipping up for the Super Bowl this Sunday!  Jalapeno Cream Cheese Sliders!  Make these in small or large batches!  This is expert pub grub right here!  I was inspired by a burger I had here in town at Harvey Washbangers.  It’s safe to say I have surpassed their burger with this slider!  😀  ::toots own horn::

Try it out!  Let me know what you think!

Jalapeno Cream Cheese Sliders

  • Servings: 6
  • Difficulty: easy
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  • 6 Slider Buns
  • 1 Lb Ground Beef
  • Worcester Sauce
  • Salt
  • Pepper
  • Chili Powder
  • Garlic Powder
  • Sriracha Mayo (Mayo with desired amount of Sriracha)
  • 1 whole Vidalia Onion, diced
  • 4 oz Cream Cheese
  • 1-2 large Jalapenos
  • Spinach Leaves
  • Butter (for toasting buns)


  • Form beef into 6 small patties.
  • Season patties with salt, pepper, chili powder, and garlic powder.
  • Cook patties in skillet until done.  Set aside wrapped in foil to stay warm.
  • Toast buns in a skillet using butter. Set aside.
  • Caramalize onions: Cook on medium high heat for 15 minutes uncovered.  Stir onions then cover and cook for another 10 minutes.  Uncover onions and add 3 tbsp water and cook for another 5 minutes or until water is cooked out.
  • Melt cream cheese in a covered container using the microwave.  It will only take about 15 seconds.  Be careful or it will explode if you microwave it too long.
  • Put Sriracha mayo in a zip lock bag and clip corner.
  • Build the burger in the following order: meat, dollop of cream cheese, scoop of onions, 2 jalapeno slices, a drizzle of Sriracha mayo, and finally 2 spinach leaves.
  • Serve immediately!

Katy from http://www.redbirdrecipes.com



Game Day Cajun Pizza Bread


Hello all!  College football is finally over for our household!  It’s so nice to have more family time!  It’s definitely been a busy Fall, we have not even been able to go hunting this season!  😦  Anyways, Happy New Years to everyone out there on the interwebs!    I look forward to reading everyone’s posts I’ve been missing out on for the past few months!

The Super Bowl is coming up and I decided to share a recipe that I usually reserve for large gatherings.  It’s savory, spicy, and meaty!  This recipe always gets a lot of compliments and always gets devoured at parties.  It’s dangerous because it’s so yummy you won’t want to stop eating it!  That’s why I only make it for special occasions!

This recipe will make up to 3 giant loaves.  Don’t need that much food?  Make one loaf and freeze the remaining meat stuffing for another loaf in the future!  🙂

Game Day Cajun Pizza Bread

  • Servings: 20-25
  • Difficulty: easy
  • Print



  • 3 loaves of Rhode’s Frozen Bread Dough (thawed)
  • 1lb Owen’s Spicy Breakfast Sausage
  • 1 package of Pepperoni (mini pepperonis are a great choice!)
  • 1 small can of chopped Black Olives
  • 1 small can of diced Green Chiles
  • 5-6 chopped fresh Mushrooms (I dice it up small for picky eaters :-D)
  •  2-3 cups of grated Mozzarella
  • Crushed Red Pepper
  • Italian Seasoning
  • Tabasco Pepper Sauce


  • Let the bread dough thaw according to package directions until it has doubled in size.  (I thaw dough on lightly floured parchment paper)
  • Cook and brown the sausage.  Add in 1/2 tbsp Tabasco, the chiles, olives, mushrooms, and half of the pepperoni.  Set meat mixture aside.
  • The following process will be repeated for each loaf.  Only do 1-2 loaves at a time for ease.
  • Gently use floured hands and gravity to stretch out the dough length and width wise without poking holes in the dough.  Lay up to 2 stretched dough pieces on a cookie sheet lined with parchment paper.
  • Add a few drops of Tobasco down the center of the dough.  Then add cheese down the center.  Finally add the meat mixture down the middle.  If you want to add any other ingredients this is the time to do it.  I always add extra mushrooms or pepperoni.
  • Carefully close up the dough by bringing the sides together and pinching it shut.  I recommend leaving the bread seam side up just in case the seal opens up in the oven, though I’ve done it seam side down as well.
  • Top the stuffed dough with a small handful of cheese, crushed red pepper, and Italian seasoning.
  • Bake at 350*F for approx. 15 minutes or until cheese on top is golden.
  • Serve with warm marinara or ranch.

Recipe from Katy at http://www.redbirdrecipes.com



Mixed Berry Cream Cheese Pies



This is one of those successful concoctions that came about whilst trying not to waste ingredients.  I had extra pie dough and cream cheese that needed to be used and a bowl of fresh mixed berries.  These three things were a great combo!  These little pies were delicious!

Mixed Berry Cream Cheese Pies

  • Servings: 4-6 mini pies
  • Difficulty: easy
  • Print


  • Mixed berries ( I used blue berries, black berries, and raspberries)
  • 4 oz Cream Cheese
  • 1 sheet of Pie Dough


  • Select a circle cookie cutter of your preferred size.  Cut dough into circles.
  • Place 1oz of cream cheese in each circle and about 3-5 berries.
  • Close circle and fold edges up to prevent leaking.
  • Bake at 375*F for 6-8 minutes until light golden brown on top.



Fruit Dip

Fruit Dip

Howdy gang!  Fall is creeping up all around here in Texas!  😀  I’ve been quite busy the past few months and I haven’t had much time to blog!  Our town has been filled with a fresh bunch of college kiddos and football fans!  Each year we get more and more students up here!  It’s crazy!

Today I plan on setting up my Halloween decor around the house and yard!  I know I’m not the only one that looks forward to this all year long!  Halloween has always been my favorite holiday.  I have more fond memories of Halloween than any other holiday.  When I was younger my parents would take my brother and I to a pumpkin patch that was actually a farm!  It wasn’t one of those fundraiser pumpkin patches where the pumpkins are pre-picked and set on pallets.  This place had a tractor and acres of pumpkins still growing on the vine!  You actually got to pick your pumpkin from the vine!  There was also a hay ride.  Need I say more.  It was a total kid’s paradise!  Good times.

Anyhoo!  The recipe I’m sharing today is incredibly simple but delicious!  It’s a quick fruit dip that makes a great party dip for game day! 🙂  Pair it with your favorite fruit!  I chose strawberries!

Fruit Dip

Fruit Dip

  • Servings: 20
  • Difficulty: easy
  • Print


  • Milk
  • 1 Package Instant French Vanilla Pudding
  • 1 Package of Dream Whip
  • Food Color (optional)  I used a drop of pink to make an orange melon color.


  • Mix pudding as directed in one bowl.
  • Mix Dream Whip as directed in a second bowl.
  • Combine the pudding and Dream Whip into one of the bowls.
  • Let set in the fridge for a 5 minutes before serving.


Fruit Dip

Creamy Avocado Salsa Dressing- Tried it and Liked it


Here’s another “tried it and liked it” recipe!  If you like avocados then this dressing is for you!  The hubby absolutely LOVED this dressing!  I stumbled upon this recipe on good ole’ Pinterest.  Each week I make a conscious effort to prepare salads and other healthy options for lunch and dinner.  I have been searching for different homemade salad dressings to try and this was one of the first ones I found.  In my husband’s words this dressing was “restaurant quality”.  In our town that is not an insult.  We are lucky to live in a city where many of the restaurants are not chains and pride themselves on preparing everything from condiments, dressing, and bread from scratch.  Our restaurants do not discount the side items.  Over the past 2 years I’ve tried to also have this mindset.  Why not make fresh hamburger buns to go with the hand crafted patties?  Why not make my own butter?  This quest has led me through many failures but also has yielded many successes. 🙂

Jen over at carlsbadcravings.com is the author of this delicious and refreshing dressing!

The original recipe includes suggested salad toppings to create a Southwest Pepper Jack Salad which I have not tried yet, but plan to!

Original Recipe HERE!!!



  • 1 small avocado, peeled and sliced
  • 1 small jalapeno, seeded, deveined and roughly chopped
  • 1 clove garlic, peeled
  • 1/4 cup loosely packed cilantro
  • 1/4 cup sour cream
  • 1/4 cup smooth salsa
  • 1/4 cup milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon sugar*
  • juice from 1 lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/8 teaspoon smoked paprika (I didn’t use this)
  • hot sauce to taste (I used Tabasco)






Leftover French Bread Croutons


Have leftover bread?  Well then you have the materials for some fantabulous homemade croutons!  🙂  Homemade croutons are always superior to bagged croutons in our house.  I think many will agree.  I make several salads each week for my husband and when there is left over French Bread croutons are my go to thing to make!

The salads I make in our house are super fresh!  I usually chop everything up on the spot when preparing salads, even at lunch time.  I refuse to buy bagged lettuce anymore.  It is a terrible waste of money and once you have freshly chopped romaine it’s kind of hard to go back to gross bagged lettuce that actually costs more than a head of romaine.  Sometimes I prep salad toppings ahead of time, like boiled eggs, bacon, chopped peppers, onions, mushrooms, etc.  But I never prep for more than 2 days worth of salads at a time.  I’m able to keep the fresh tastes by only prepping a small amount of ingredients at a time.  I didn’t always find it so easy, when I first started I had no idea how many ingredients to buy and kept having to throw old produce away.  I’m definitely a very efficient produce shopper now.  I know exactly how much will be used and I NEVER throw anything away.  🙂  I’m sure there are several people out there like me that take pride in that! 🙂

Anyways, homemade croutons are just one way that I help make our salads more delightful!  If you have a slice of bread, you can make croutons.  What I like about this recipe is you can eyeball the ingredients to match the amount of bread you have.



-Any amount of French Bread

-Olive Oil

-Italian Seasoning

-Garlic Powder



Preheat oven to 300*F.

Slice the bread and then cut into cubes.

Place the bread cubes in a bowl.

Drizzle enough olive oil to thinly coat each cube bread.  Stir while slowly adding a thin drizzle of olive oil.

Lightly sprinkle the bread cubes with salt, garlic powder, and Italian seasoning.  Go very easy on the garlic powder and salt.  Stir to coat.

Bake on a cookie sheet lined with parchment paper at 300*F until golden brown and uniformly crispy inside and out.  For half a loaf of french bread it takes 15 minutes.




BBQ Whiskey Sliders- Tried it and Liked it


Y’all…these are divine.  This is a Pioneer Woman recipe that I tried for this year’s super bowl party!  It was juicy, spicy and everything I hoped it would be!  The Pioneer Woman’s recipes have yet to disappoint me!  For her original recipe click the link below for awesomeness!  This recipe would also be amazing as a full size burger!

Original Recipe:  http://thepioneerwoman.com/cooking/2011/12/spicy-whiskey-bbq-sliders/

I will definitely make this recipe again.  Everyone at the party really seemed to enjoy them!  These bad boys are sweet and spicy!

I did make 3 tiny changes to the ingredients:

1. I added sliced pepper jack on top of each patty.

2. I used 1/2 jalapenos and 1/2 roasted red peppers in the sauce instead of just jalapenos.

3. I seasoned the patties with salt, pepper, AND chili powder.   🙂



– 2 lbs of ground beef

– salt

– pepper

– chili powder

– 4 tbsp butter

– butter spread (for toasting the buns)

– 1/2 cup whiskey

– 1 cup BBQ sauce (I used Sweet Baby Ray’s)

– 1 yellow onion, diced

– 3 tbsp jarred jalapenos, diced

– 3 tbsp jarred roasted red peppers, diced

– 12 slider buns or King’s Hawaiian Dinner Rolls IMG_1902


Make 12 patties and season with salt, pepper, and chili powder.  (I let them bask in the seasoning for about 3 hours in the fridge.)

Melt the butter in a large skillet over medium high heat.

Cook the patties in the butter on both sides until pink in the center.  I did this in 2 batches of 6.  Set patties aside.

Add onion and peppers to the butter and cook for about 5 minutes.

Slowly add in the whiskey and BBQ sauce.

Return the patties to the skillet with sauce and finished cooking the patties til well done, flipping occasionally.  I was able to fit all 12 patties in the skillet for this step.

For the buns, heavily butter the insides and toast until dark brown and crispy in a separate skillet.

Cut pepper jack slices to fit each slider.IMG_1897

Place a slice of cheese on the bottom of each bun.

Then place a patty on each bun.

Spoon extra sauce on each patty.

Then slap a 2nd piece of cheese on each patty.

Put the top bun on and DIG IN!!!


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Copy Cat Chuy’s Jalapeno Ranch Dip


This dip is addicting.  You can pour it on anything, fish tacos, omelets, pulled pork sandwiches, burritos, nachos, grilled chicken, salads, etc!

This is a copy cat Chuy’s recipe called Jalapeno Ranch Dip!  This dip recipe was passed to me by a family member that found it on the ever fabulous Pinterest!  The only change I made was to put 1 fresh jalapeno in it in addition to the canned jalapenos.

Dump all of the ingredients in a large blender, blend, and inhale!

It makes almost 6 cups of dip!!!!  Keep in the fridge for up to 5 days!

Chuy's Creamy Jalapeno Ranch Dip

  • Servings: 20
  • Difficulty: easy
  • Print

Creamy Jalapeno Ranch Dressing


2 cups mayo

2 cups sour cream (16 oz tub)

1 cup tomatillo sauce (salsa verde)

1/4 canned jalapenos with some juice

1 fresh jalapeno seeded

1/2 cup of buttermilk

1 bunch of cilantro, washed

3 cloves of garlic

2 packets of ranch dressing mix


Puree all the ingredients in a large blender adding the ranch packets in last.

Store for up to 5 days!