The Gothic Chef Chicken Wings

 Ingredients

6 Chicken Wings (flat and drumstick connected) take the pointy thing off the end (see video)

1 Tsp salt

1 Tsp black pepper (fresh ground)

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Paprika

1/2 tsp Cayenne Pepper

1/2 cup all purpose flour

For sauce

Duffs (or your favorite) wing sauce (about 1 1/2 cups)

1 Tablespoon butter (optional but try it! )

1 tsp white vinegar (optional but try it)

 Celery and ranch dressing (or traditional blue cheese) to serve with wings. 

Pre heat your oven to 400 degrees F if it is convection 425F if no convection. Prepare a baking sheet large enough for 6 wings with parchment paper and a rack over top. 

Directions

Wash and gently pat dry your chicken wings. Leave a little water on so the seasonings and flour stick. Place skin side up on flat plate. Sprinkle seasonings one at a time covering entire top side of wing in the order they are listed above. No need to season the bottom side unless you want to. Then sprinkle the chicken wings on both sides with flour. Make sure the entire wing is covered in flour. Shake excess off. Place each wing skin side up on baking sheet. Bake at temp above for 40-45 minutes or until desired crispiness. 

Get a medium saucepan. Melt 1 tablespoon of butter on med high heat. Put about 1 1/2 cup your favorite wing sauce in pan after butter melted. Add 1 tsp white vinegar. Stir until combined. Place 3 wings at a time skin side down for 30 seconds then turn over for another 30. Repeat for last 3 wings. Serve immediately with ranch or blue cheese dressing and celery.   Follow video here https://www.youtube.com/watch?v=j0nQ-gslV00

Enjoy!

xo 

 Ingredients

For the Crust
12 large graham crackers

4 tablespoons of melted butter

For the Filling

3 whole eggs room temperature

1/3 cup of a combination of key lime and regular lime juice or use all of either if you prefer

1 -14 ounce can of Condensed Milk

1 Cup Heavy Cream

1 Tsp Vanilla

1 tsp salt

Green Food Coloring (optional)

Pre heat your oven to 350 degrees

Directions

Crush the graham crackers in a food processor. You can do it by hand by putting them in a ziplock bag and using a rolling pin but it crushes better in a food processor. You can also use a ready made crust. Mix the butter in with the crumbled crackers right in the food processor. Press the cracker mixture into a 9 inch pie pan (preferably non stick). Bake in the oven for about ten minutes just until the crust is browned on the outside. Cool slightly.

Zest one of your limes to about 1 tablespoon of zest (don't get the pith in (the white) it's bitter). Squeeze your lime juice into a cup to 1/3 cup. Mix the eggs in a large bowl until they are yellow and foamy. Add the lime juice, zest, salt and vanilla. Mix. Add the condensed milk and heavy cream and mix thoroughly. Add a dash of green food coloring (just a little bit) . This is optional but I think it makes it look refreshing. Use the gel if you can. Mix it thoroughly. Pour mixture into cooled pie crust and bake for about 15-20 minutes. This depends on your oven. If the ends are cooked but the middle is slightly jiggly it's done. Cool to room temperature then refrigerate for 6 hours to overnight. Then serve with whipped cream if you like. Follow the video here --> https://www.youtube.com/watch?v=YqzQIgQmLRI

Enjoy!

xo

 Ingredients
Eggs- Large or Jumbo (I used large) in their shells (As many as you like)

Butter (I use a tablespoon for each egg, yes it's a lot and you can use a teaspoon for each instead but the butter makes them creamy so don't skimp too much)

Seasonings- as much and any kind you like it's your choice. I usually do salt and lots of black pepper but sometimes I will also put in paprika, garlic powder and onion powder. 

Equipment

Frying pan, non stick preferably. 

Silicone or heat proof spatula

Directions

Melt butter in pan on medium high heat. You don't want it very high but too low and the eggs won't cook right. Once the butter is melted and crackling break the shells and add the eggs right into the hot butter. Do not beat them prior to adding them. This is why I crack them right into the pan then scramble them. You would not think it tastes different but it does. The eggs are much creamier and not rubbery. One of the main reasons I don't get scrambled eggs in a restaurant is because they are always like rubber. Yes you can add all sorts of cream, cheese, etc.. but when I want Scrambled eggs I just want eggs, nothing else. 

Bust the yokes then scramble them continuously just until they are fully cooked. Don't over do it because then they will be like rubber. Watch the video here https://www.youtube.com/watch?v=bhnnaZ9e06c of me demonstrating. 

Serve with you favorite toast and meat if you like. 

Enjoy

xoxo

 Ingredients
18  Wonton wrappers (you can use egg roll wrappers if you can't find wontons watch the video  I will show you what to do)

4 ounces of whole fat cream cheese at room temperature

1/2 cup freshly shredded cheddar cheese

1 garlic clove minced

1 scallion (green onion) minced

1 carrot shredded or chopped

1 Tablespoon dark soy sauce

1 teaspoon of fresh ground pepper

1 tsp salt

4 cups frying oil (I used vegetable oil)

Directions

Mix all ingredients together except the wontons and the oil. Place 1 teaspoon of filling in center of each wrapper. Wet your finger and run it on all sides of the wrapper. Seal wrapper (watch the video). Once all wrappers are filled and sealed. Fry in a pot of 325 degree F oil for about 5 minutes or until golden brown. Fry a little at a time usually 3-4. You can freeze these for later use if you don't want to use all of them at once. Place them on a freezer proof plate wrapped in parchment or waxed paper and covered with freezer paper. Keep them in a single layer. They can be used up to 6 months. 

Enjoy!

xoxo

 Ingredients
 

200 Grams Flour (any Kind, pizza, all purpose, whole wheat etc...)

50 grams Semolina flour

1 large egg

Water

Philips Pasta Maker -this one https://www.amazon.com/gp/product/B07TCJGJS6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Directions

Use a scale that measures grams to weigh your ingredients. Weighing your ingredients is much more accurate. 

Weigh out 250 grams of any combo of flour. The recipe book that comes with the pasta maker has many different combinations. I like 200 of flour and 50 of semolina. I think it has the right "bite" to it yet it's soft enough. 

Weigh out your flour in a bowl and set aside. Use a 2 cups container. Crack your egg into the container first (see video) then add enough cool water to equal 95 grams. Mix the egg and water until foamy. Do not mix the egg and water mixture in with the flour before putting it in the machine. Pour the flour into the machine and start the machine. Slowly add the egg/water mixture through the lid opening. Let the machine due the rest. Have a plate under the extruding area and have the pasta cutter tool ready. Follow the instructions. DO NOT ADD MORE LIQUID to the mixture. No matter how crumbly it looks. It will ruin the pasta. Wait until all of the dough has gone through the pasta die. Cover and refrigerate until ready. See Pasta video here. ----> https://www.youtube.com/watch?v=RJagGhgDx08

Enjoy!

xo

 Ingredients
1 pound of Shrimp. I recommend Large or Jumbo Shrimp. large is 25-30 per pound Jumbo - 16-25 per pound.  I used jumbo

Juice of 1 lemon

1 Cup of a good semi sweet or dry wine (I used Pinot Grigio)

4 Tablespoons of butter (don't use Margarine)

2 tablespoons of good quality olive oil

6 cloves of garlic minced

3 tablespoons of fresh parsley chopped (either Italian or Curly will do. I used Italian in this recipe)

2 Tablespoons of Flour

1teaspon each of salt, fresh ground pepper and paprika

1 pound of fresh cooked pasta. Used Angel hair I made with my pasta machine (see Pasta video here https://www.youtube.com/watch?v=RJagGhgDx08  ) 

Directions

Have ALL of your ingredients ready to go. All things chopped, lemon squeezed, wine poured. This recipe goes very fast. You will not have time to get stuff out and ready once you start cooking. 

Wash and pat dry the shrimp. It's important there is no moisture on the shrimp when you cook them. Make sure if you are using frozen shrimp to thoroughly thaw them out and then wash and pat dry with paper towels. 

Lay out the shrimp on a plate in a single layer. Sprinkle the seasonings on one side then lightly dust with flour. Then flip them over and do the same on the other side. Melt 2 tablespoons of the butter and all the olive oil in a large frying pan on medium-high heat. You do not want to crowd the shrimp. Once butter is melted and fat is slightly sizzling, place the shrimp in single layer in the pan. You want to get a nice brown crust on each side of the shrimp but not burn them or over cook them. Click video link below. Adjust your stove temp as needed. Put the garlic in after you seared the shrimp on both sides. Sauté for a minute don't burn the garlic. It won't taste good if you do. Pour in all of the lemon juice and all of the wine and 1 tablespoon of the parsley. Sauté for a minute. Pull out the shrimp and put them in a plate. Put the other two tablespoons of butter and another tablespoon of parsley in the pan and stir, reducing the sauce until it is semi thick. Pour the sauce over the shrimp. Plate the cooked pasta and pour shrimp and sauce over pasta. Makes 4 servings. 

Service with wine of your choice but that Pinot Grigio you have left over (if you didn't drink it while cooking, haha ) will go perfectly. Here is the video for my Shrimp Scampi https://www.youtube.com/watch?v=qzwODD7YWOc&t=934s

Enjoy!

xo

 Ingredients
 

Grandpa's Boilo 

 4 1/2 pounds of Honey 

4 cups cold fresh water

 4 Oranges quartered with the rind on

 3 Lemons quartered with the rind on

 1 teaspoon of Caraway Seeds

 1 Cup of Dark Raisins 

1 Tablespoon of All Spice berries 

1 Tablespoon of Lemon and Orange Zest 

1 Teaspoon of Whole Cloves

 8 ---2 inch cinnamon sticks

 1/2 Teaspoon of Fresh Nutmeg 

2 Bottles of Four Queens Whiskey or 1/2 gallon of moonshine or pure grain alcohol.   

Directions

Mix the honey and water together and mix on high heat just until the honey has slightly melted and combined with the water. Add all of the rest of the ingredients. Bring to a boil. As soon as it boils immediately turn the heat to low. Simmer for 30 minutes  When it's done simmering shut off the heat and immediately strain into another clean pot either using a fine strainer or cheesecloth. If you want the mixture a little thicker use the strainer.  If you want it very fine and clear use a cheesecloth. (we like a little residue in ours you know, like rock and rye)   Let it cool completely. DO NOT PUT IN THE ALCOHOL UNTIL ITS COMPLETELY COLD. You will burn off the alcohol and that will be no fun. Chill in the refrigerator overnight for best results.   Next day mix two bottles of Four Queens (they are about 52 ounces each) or 1/2 Gallon of 190 proof grain alcohol if you can find it and not get arrested wink wink. Mix thoroughly and use the empty Whiskey bottles to store. Store in the refrigerator. It last for a few months really but I doubt it will be there that long.

My Video of the Boilo   https://www.youtube.com/watch?v=v1GpQ9UGOfM

 Ingredients
5 cups bread flour 

1 Cup Vital Wheat Gluten ( https://tinyurl.com/57yj6adj ) <-- check it out here

2 Cups of Warm Water between 105-110 degrees F

1/2 Cup REAL sugar (you cannot use fake sugar. The yeast won't rise. Sorry, this is one time we need real sugar)

1 and 1/2 Tablespoons Yeast - I like Platinum Yeast. It never fails. 

1 and 1/2 Teaspoons Salt 

1/4 Cup Oil (Olive, Vegetable, Canola, Even Avocado oil will work)

Little extra oil for the bowl

Directions

Proof your yeast first. I cannot stress how important this is even with instant yeast. I just don't trust it is always fresh. I would rather take ten minutes to see if my yeast is good than lose all my ingredients. If the yeast is dead your bread will NOT rise and you will just have to throw everything in the trash. Proof the yeast by placing 1 tablespoon of the sugar in the warm water. Stir it until dissolved then mix in the yeast. Wait ten minutes. 

Using a mixer with a dough hook, pour in half your flour, the rest of the sugar, salt, and the vital wheat gluten. Stir on low to combine. Add the oil then the yeast. Mix it on low speed gradually adding in more flour. Use the video as your guide to know if you need all 5 cups of the flour. You might not need it. (url of the video below). Please note: you CAN do this by hand. It is just easier with a mixer with a dough hook. 

Once the dough is a smooth consistency, paint a large bowl with oil using a pastry brush. Form the dough into a tight ball, place in the oiled bowl and add a little more oil to the top. Put a shower cap or cling wrap on top of the bowl. Place it in your turned OFF oven with the light on. Let it rise for one hour. 

Take it out and heat your oven to 325 F degrees if fan assisted (convection) or 350F degrees if not fan assisted. 

De-gas the dough by punching it down and kneading it for a minute. Cut it in half. This recipe makes two 1.5 pound loaves. Spray a 9"X5" non stick bread pan with cooking spray. Form half the dough into a loaf and place in pan. Let it rise for another 30 minutes. 

After 30 minutes, put it in the heated oven and bake 30-40 minutes. You do NOT want to under bake this bread. It will be gooey. It is better to over bake it a little than under. Take it out after 30-40 minutes and tap the bottom. If it sounds hollow, it's done (see the video). 

Let cool for 15 minutes at least before cutting it. Use a nice serrated bread knife. Butter and enjoy!

See my video for visual instructions here ---> https://youtu.be/LF5bSPGeroM

xo

 Ingredients
12 Zucchini or Pumpkin Blossoms 

1 egg

1/2 cup cold water

1/3 cup whole milk

3/4 teaspoon salt

1/2 Teaspoon Fresh Ground Black Pepper

1/2 Cup Corn Starch

1 teaspoon baking powder 

1/2 Cup Flour

1 Cup fresh grated parmesan cheese

3 cups of vegetable oil for frying

Directions

In a large bowl beat the egg. Add the water, milk, salt and pepper and mix thoroughly. Add the baking powder and cornstarch mix thoroughly. Gradually add the flour and mix thoroughly. Add the parmesan last. Mix until well blended. 

Heat 3 cups of vegetable oil in a deep pan. I love to use a wok. It always fries every thing so nice. Or if you have a deep fryer use that. When the oil reaches 350 degrees F. Dip each blossom in the batter, let the excess drip and place them gently into the hot oil (see the video https://youtu.be/nwdZDG7J9Sg ). You can probably fit about 4 in the pan. Don't crowd them. Fry until golden brown on each side. Drain on a rack. Enjoy!

 Ingredients
4 boneless skinless chicken breasts 2 teaspoons salt

1 cup all purpose flour

2 large eggs beaten 

1/2 cup cold fresh water add a little at a time

2 teaspoons paprika

1 teaspoon fresh ground black pepper

1 tablespoon garlic powder

1 Tablespoon of Cinnamon

1 Cup Italian Style Seasoned Bread Crumbs (it won't taste the same if you use plain)

4 cups of vegetable oil for frying

Directions

Cut your chicken breasts in whatever style you wish. I'm doing medallions you can do chicken fingers, nuggets all will work. Spread them out on a plate single layer and sprinkle one teaspoon of salt on the entire surface of the chicken breasts. Turn them over and do the same on the other side. Put them in the refrigerator UNCOVERED for 1-2 hours. This is what is known as "dry brining". The salt will tenderize your chicken and it also takes the "game taste" out of it. 

In a bowl combine the beaten eggs, flour and about 1/4 cup of the cold water. Mix with a whisk. Add one teaspoon at a time to the batter until it resembles a thin pancake batter (see the video). 

In a separate bowl mix the bread crumbs, and all seasonings (paprika, garlic powder, pepper and cinnamon) together. Mix well.
Get a clean plate. Using two different forks use one fork to dip a piece of chicken in the batter. Coat well. Let it drip, then with the other fork put that piece in the bread crumbs. Coat Well. Try not to mix up the forks to prevent a gunked up fork. Do this until all chicken is coated. Do not crowd the chicken. Put in single layer and use two plates if necessary. Let the chicken sit out at room temperature for twenty minutes. This ensures even cooking. 

Heat 4 cups of vegetable oil in a deep frying pan to 370 degree fahrenheit. You can also use a deep fryer. Follow the instructions for your deep fryer. Put in a few pieces of chicken at a time. Fry until deep brown about 5-6 minutes or until the chicken reaches a temperature of 165 degrees fahrenheit.
Drain on a rack to cool slightly and allow excess oil to drain off.
Enjoy with your favorite side dish (sweet potato fries and cinnamon dipping sauce goes great) or eat just by themselves!

Enjoy! xo










 

Ingredients

Filling

1 - 8 ounce package of cream cheese softened. Use full fat. You can use Neuftachel or Fat Free (bleck) but if you are doing Keto you will want the full fat and to be honest I don't know how these will come with fat free. They might be too liquid. (Don't say I didn't warn you) 

1 Cup Bocha Sweet Sugar Substitute. (you can get this on Amazon) You can use other sugar substitute but this really does taste like regular sugar. If you want them to taste "normal" This is the sugar sub to use

2 Tablespoons of real butter softened (do not use margarine or shortening)

3 Cups unsweetened coconut flakes. 

Chocolate Coating

1 ounce of Parrafin Wax FOOD GRADE !!! Must be food grade! (Amazon)

1- 9 ounce bag of Lilly's Milk Chocolate Chocolate Chips sweetened with Stevia (amazon sometimes you can find them in the grocery store). If you like Dark Chocolate you can use the Lillys dark chocolate chocolate chips with Stevia. There is also Choc Zero but I don't know  how they melt. If you dare you can also use unsweetened baker's chocolate but I don't know how bitter that will be. 

Directions 

Mix the cream cheese and butter together using a hand mixer. Add the sugar and mix. Add the coconut 1/2 at a time mix thoroughly. Once all your filling ingredients are mixed. Put the bowl in the refrigerator for 30-60 minute to solidify. DO NOT FREEZE. After your mixture has solidified a little, using a tablespoon or melon baller make 1-2 inch balls, or you can shape them into eggs if you want coconut easter eggs. Put the rolled balls on parchment lined paper plate and put them in the refrigerator again for about 30 minutes. OR You can now put them in the freezer but only for 15 minutes. Set a timer so you don't forget them in there. 

Chocolate Coating Station: 

Have the following equipment ready before you begin

Double boiler or makeshift double boiler (heat proof bowl over small sauce pan see my video), baking sheet with parchment paper and rack sprayed with cooking spray. Silicone or heat proof spatula, toothpicks. 

Once the filling is solid, use a double boiler to melt the chocolate chips and wax. Fill the bottom double bolier pan (or saucepan) with about 2 inches of water. Do not boil the water in double boiler bring to a simmer then once it starts simmering put the top bowl over water and add chocolate and wax to the top bowl. Keep stirring until the chips and wax are completely melted. Lift the top bowl every once in a while to release heat and steam so you don't seize your chocolate.  Line a baking sheet with parchment paper and place a rack over top. Spray the rack with cooking spray. If you don't mind the chocolate forming a little base you don't have to use the rack. Quickly but thoroughly coat eat coconut ball with chocolate. Use a toothpick. Once all your balls or eggs are coated place them in the refrigerator for about 15 minutes before eating. 

Tips

1. You must store these in the refrigerator because they have cream cheese in them!

2. IF your chocolate does seize, you might be able to salvage it by adding some coconut oil to it. Tablespoon at a time. 

Enjoy!

Ingredients

1/2 Stick of Pepperoni (I use Margherita because it's less fatty but you can use whatever brand you like) cut into 1/4" slices then into fourths (see the video)

29 ounce can of Diced Tomatoes

29 ounce can of Garbanzo Beans (chick peas or cici beans) whatever you call them in your neck of the woods

2- 29 ounce cans of fresh cold water (58 ounces)

3 ribs and 1 heart of celery chopped into 1/4" piece about 2 cups

2 Cups of carrots cut into 1/2 inch pieces (I use the "baby" carrots)

1/2 Sweet Vidalia Onion chopped (about 1 cup)

1Tablespoon of Oregano

6 cloves of garlic cut into 1/4 inch pieces (yes, cut that big. The reason why is because the garlic takes on this nutty sweet flavor when it is simmered in liquid. It's yummy. You will see)

Salt and Pepper to taste

Freshly Shredded Parmesan or Mozzarella for garnish and added flavor. This is important because this adds the cheese to the "pizza" taste of the soup. 

Procedure

Use a large soup pot. Add the liquid ingredients first. Then the garlic, vegetables, pepperoni, and seasonings. Stir to incorporate. Then add the garbanzo beans last. Gently stir them in. Cover the pot. Bring to a boil then quickly reduce to simmer and simmer for 90 minutes or until all vegetables are fork tender. Check every half hour. Serve with shredded parmesan or mozzarella (or both if you are a cheesehead like me) and Enjoy!

So for this recipe it's really just FRESHLY graded Parmesan Cheese. Do not use the already graded. I am not sure the already graded will come out the same. It might not melt properly or it might just turn to a fatty glob. Now you might be able to use Pecorino Romano or Any other hard cheese but I have not tried those. I think Parmesan has just the right moisture and nutty flavor for these snacks. These are excellent if you are doing a low carb or Keto diet! These have saved me from hunger pangs many times. They are salty, and crispy and just the right mouth feel to satisfy your snack attack!

Ingredients

3 Cups Freshly Graded Parmesan Cheese

Added nuts, seeds and flavorings as desired. My ideas will be below. 

Recipe:

Heat your oven to 400 Degrees Fahrenheit. (convection/fan assisted oven is fine. That is what I have)

Use a muffin top pan if you have one. Mine is a Wilton and I got it off, you guessed it, Amazon. You do not have to use a muffin top pan. You CAN use a baking sheet with parchment paper on it and just shape them in circles or however you want but I found the actual muffin top pan keeps them circular and does not allow them to spread out so they crisp more evenly. I know this because I used the baking sheet first. If you are worried about buying a useless muffin top pan and never using it for anything else don't be. I also use it to make mini egg omelets, mini pancakes, mini quiche etc... And of course MUFFIN TOPS! haha

Spray each compartment with your favorite non stick spray. I use Bertolli Olive Oil spray.  

Use 1 Tablespoon for each crisp. Spread evenly as shown in the video. don't stuff it but don't skimp. Add 1 Teaspoon of sesame seeds and 1 Teaspoon of everything bagel seasoning to each crisp. Bake in 400 degree Fahrenheit oven for 8-10 minutes. You want them golden brown. Not burnt and not greasy. Watch them carefully. They cook fast. 

Once out of the oven immediately pop them out onto a rack to cool.  If using the non stick pan always use a silicone utensil so you don't scratch your pan. They will be ready to eat in 5 to 10 minutes. You can store them in a ziplock bag and take them to work with you. I do. When that 2 PM snack attack hits I grab some and hunger cured! They last about two weeks but trust they won't be there for two weeks. haha

Some of my other favorite things I like to add to my crisps

Sunflower seeds

Everything Bagel Seasoning

Pumpkin Seeds

Dried Dill

Dried oregano (this, garlic powder and dried tomato flakes makes them taste like a pizza!)

Basil (you also add pine nuts and garlic powder and it's like a Pesto Cheesy Crisp)

Red Pepper Flakes

Cayenne

Poppy Seeds

The list is endless! Let me know what you have tried and pop it in the comments or send me a note! Enjoy!