Tag Archives: Cup Apple Cider

Buffalo Style Chicken Wings

I love chicken wings, but was looking for a more “figure-friendly” version. So I asked myself  why not try making my very own by baking them? I had to find  the right combination of technique and ingredients that would give taste and crispiness to satisfy the most demanding palates (not interested in their figure) . After many tries… here it is!

They can be make with fresh or frozen chicken; if using frozen increase cooking time by 15 mins (total) . For a low-carb version, use a low carb sweetener instead of sugar. The best part is that you have the freedom of making the wings as hot or as mild as you like, even within the same batch!

Enjoy with celery sticks and blue cheese dressing, or whip up a batch of honey-mustard sauce.


Ingredients: (4 to 6 servings)

5 lbs chicken wing sections
salt, pepper and or seasoning to your taste
1/4 cup vegetable oil such as canola oil
1/2 stick of butter
1/4 cup apple cider vinegar
2 Tbls sugar or artificial sweetener
Hot sauce to your taste

Preheat oven to 375 degrees. Salt, pepper and or condiment chicken wings, place on a baking tray and cook in the oven for 15 minutes. Turn wings over once and let cook for another 10 minutes or until wings are brown.

In large sauté pan, melt the butter and slowly incorporate the vinegar and the sweetener. Add hot sauce to taste, start with a tablespoon and remember to taste often. Once the sauce is to your desired heat incorporate 1/4 the wings, turn to coat with the sauce, let cook for a minute and remove with thongs. Incorporate another batch and repeat the operation.
Serve immediately with celery sticks and blue cheese dressing. Enjoy!

Herb-Roasted “Smoked” Turkey


Does your family love the taste and scent of smoked turkey ? Is it cold as the ARTIC CIRCLE and no one wants to put in 8 hours worth of harsh weather? Try making it in your oven! The secret is in a delightful product called liquid smoke. Choose mesquite for the turkey and you are sure to score a big time hit!!!

Make the experience extra easy by using a alarm clad meat thermometer . This has saved many many thanksgiving and holiday roasts from over and under doing! We insist…! they are well worth the investment.

Roasted Turkey is  the traditional bird for he holidays This jazzed up version goes well, with a ripe Australian cabernet


1 15 to 16 lb turkey
1/2 stick of butter room temperature or 4 Tbls of Olive oil for milk free version
4 Tbls apple cider vinegar
4 Tbls liquid smoke 
1 cup apple cider or apple juice
2 tsp herbs of choice: sage, herbs de province or rosemary go very well


Preheat oven to 325 degrees. Mix the apple cider,  and the cider in a saucepan over medium heat, bring liquid to a boil, then  remove from heat ,stir in the liquid smoke and set it aside.
Rinse turkey inside and out, pat dry with paper towels. Sprinkle cavity with salt and pepper. Spoon in stuffing (if any). Tuck the wing tips under the breast and tie legs together with twine.

Rub the turkey with the butter and the herbs. Pour half of the basting liquid over the turkey. Salt and pepper the turkey to taste. 

Insert a meat thermometer (if using one) in the thickest part of the leg and place the turkey in the oven. Roast the turkey for 40 minutes, then baste with the remainder of the liquid.

Roast for 2 hours, continue to baste frequently, add a cup of water if juices run dry. Cover the turkey with foil to avoid drying. Continue to cook for approximately 1 and one half hour or till the meat thermometer inserted in thickest part of thigh reads 175 to 180 degrees Fahrenheit . Transfer turkey to a platter, and let stand (with the foil) for 30 minutes before carving. meanwhile use the drippings to prepare pan gravy. Enjoy!


Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer       

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.





Longhorn Liquid Mesquite Smoke Longhorn Liquid Mesquite Smoke    

The taste of the Great Southwest is as easy as opening a 4 oz. jar. Delicious seasoning for seafood, poultry and meats. Just sprinkle on before and after cooking, for unique flavor. Can be used to create many regional dishes such as dips, tacos, chili, nachos, pizza, shrimp creole, gumbos, rice dishes… an unlimited variety. For creativity in the kitchen… use Longhorn Grill Seasonings! Contains no MSG. Also available in full cases of 12 jars. INGREDIENTS Water, natural mesquite smoke flavor, vinegar, sugar and honey. NET CARBS: 0g $2.52


Forget disposable aluminum roasting pans, they bend, break, they can’t even hold their contents!!

Get a nonstick set for 99.99 ( baster and lifters included) or just the pan with rack for 59.99

Cooking.com will ship it free till NOV 20 just click below and use code C89225at checkout

Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set      

Purchase this roasting pan and receive these bonus tools: a baster, injection needle and set of poultry lifters, everything you need to prepare your holiday bird. New looks from Calphalon’s Contemporary Nonstick line. The stainless handles are slim and flared and are multi-riveted for added strength. Made of hard-anodized aluminum with a nonstick interior, this new roaster heats evenly and quickly and comes with a removable, nonstick rack that holds up to a 25-lb. turkey – also ideal for chicken, pork or beef tenderloins. As your main course browns and glistens, vegetables roast and caramelize at the bottom of the pan. $99.99




Sweet & Spicy Tomato Glaze

This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish  and.. voila! lots of flavor layering!


  • 2 1/2 lbs plum tomatoes, peeled and coarsely chopped
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 2 Tbls fresh ginger
  • 1 Tbls butter
  • 1 cinnamon stick
  • 1/4 tps ground clove
  • 1/4 tps cayenne pepper
  • salt & pepper to taste
  • Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature.

    The glaze will keep for one week in the fridge, but we doubt there will be any leftover!

    Baby Back Ribs

    So you are in the mood to make your own baby backs and it’s raining, too hot or too “buggy” outside.  Try this simple oven version. They are finger licking delicious! Keep a meat thermometer handy and no more guess work.

    Try our Low-carb Buffalo version if you are watching your figure or are concerned with food allergies since many commercial sauces contain the most unexpected ingredients.

    Ingredients: (for 4 servings)

    One rack of baby back ribs
    Salt and pepper to taste
    2 Tbls olive oil
    1/2 cup of sauce of your choice or use our Low Carb Buffalo sauce (please double check ingredients for allergens)

    Preheat oven to 375 degrees. Trim rack of excessive fat, then and salt and pepper to taste, lightly coat with olive oil. Place rack, meat side up on a flat baking sheet and place in the oven. Let cook for 20 minutes, then turn, let cook for another 30 minutes or till the meat reaches a temperature of 155 degrees.
    Take out of the oven then coat with the sauce, turn the oven off and place the ribs back in, let the meat stand in the sauce for 10 minutes. Take them out and enjoy!

    LOW CARB Buffalo sauce:

    1/2 stick of butter
    1/4 cup apple cider vinegar
    2 Tbls  artificial sweetener ( Splenda works well)
    Hot sauce to your taste

    In large sauté pan, melt the butter and slowly incorporate the vinegar and the sweetener. Add hot sauce to taste, start with a tablespoon and remember to taste often. Once the sauce is to your desired heat 

    Buffalo Sauce

    Roasted Beef with Garlic Chipotle Paste

    Tis the season to be grilling! This flavorful dish has the spice and the depth of carnitas without the hassle! Roast on the grill or in the over if  you picked a rainy day!


    1 5to 10 lbs  marbled cut such as beef shoulder

    salt and peeper to taste

    For the paste:

    4 cloves garlic, minced

    5 tsp ground chipotle pepper flakes or your favorite pepper or Adjust to taste

    1/4 cup olive oil

    1/4 cup apple cider vinegar

    1 tbls salt

    1/4 cup dry parsley flakes.

    Mix all paste ingredients in bowl set aside . Salt the meat,  and let sit at room temperature for 1 hour. Meanwhile prepare the grill, coals or preheat the oven to 325 F.

    Wipe the meat off of excess salt and coat with paste.

    Place on grill, coal or in the oven and let cook till the internal temperature reaches:

    170F  for well done

    165F for Medium well

    160 for Medium

    145F for Medium Rare

    140F for Rare


    Enjoy with roasted or grilled vegetables and a nice Chilean Red