For me, Halloween means candy + Simpson’s Halloween Marathon
Aside from all the sweets, I figure I should probably eat something that’s not covered in chocolate or caramel (blasphemy). That’s when I decided I would try making Mummy Halloweenies. A quick, easy recipe that only calls for 2 ingredients and very minimal effort? Count me in.
Check out my how to video below!
Difficulty: Easy
Cost: $
Time: 20 Minutes
Ingredients:
1 package hot dogs
1 package Pilsbury Crescent Rolls
Fall of your chair easy right?!
Hope you enjoyed the video! Have a Happy Halloween!
Vietnamese Summer Rolls: easy, quick, delicious, AND HEALTHY!
I promise you won’t feel like you’re eating rabbit food!
Now, I’ve grown up calling these things “spring rolls” or “Gỏi cuốn,” but I’ve noticed that a lot of Vietnamese restaurants are now calling these “Summer Rolls.” I’m not quite sure of the difference (neither is Wikipedia), but I do know that whatever you want to call them, they are delicious. Which may be a little surprising because all of the ingredients are boiled with very little seasoning (simple salt and pepper)–however–having the perfect peanut dipping sauce is also key to this refreshing delicacy. As you might know by now, I’m a fan of spicy, so I did add some heat to my peanut sauce, but as always, you can omit to your preference.
This recipe can also be used as a fun way to have the whole family involved with dinner–just delegate your assembly line and you’ll have spring rolls in no time!
Anyway–enough blabbering and more cooking, right?
Watch me prep, cook, and serve my Vietnamese Spring Rolls/Summer Rolls/Gỏi Cuốn here:
Difficulty: Easy
Cost: $
Time: 20 Minutes
Ingredients:
1 package rice paper
1 package rice noodles (also known as vermicelli)
~1.5-2 lbs pork tenderloin
~1 lb boiled shrimp
1 head of lettuce
Salt & Pepper to taste
Peanut Dipping Sauce:
Hoisin Sauce
Lime
Chunky Peanut Butter
Chili Sauce (also known as chili paste)
Sriracha (optional)
Easy, right?? Stay tuned/subscribe for my next video: VEGETARIAN SPRING ROLLS!
Whether smothered in sauce, or served extra crispy, I’m always up for a good chicken wing.
After years of being convinced that I could never make the perfect, crispy, chicken wing at home, I decided it was time to give it a try. Well, really, I was forced in giving it a try when I couldn’t get a damn chicken wing anywhere during Superbowl XILX (go pats!). It was like every single person in Boston pre-ordered their wings a year in advance and was doing the Superbowl right except for me. Rough times man. So, I ran over to the supermarket and managed to grab the two last packs of wings to get this party started.
While I LOVE a good, saucy chicken wing, I wanted to try something different (also just wanted to stay away from ladling my chicken wings in a sauce made of 80% butter–sorry Paula). That’s when I decided I wanted to make a dry, spiced rubbed chicken wing. Perfectly crispy on the outside and ridiculously juicy in the inside.
You can watch prep, cook, and serve my spice rubbed chicken wings here:
Difficulty: Easy
Cost: $
Time: 20 Minutes
Ingredients:
2 lbs chicken wings (party wings separated at the joint)
1-2 tbsp Cumin
1-2 tbsp Chili Powder
1-2 tbsp Cayenne
1-2 tbsp Smoked Paprika
Salt and Pepper (to taste)
Instructions:
Prep
Place your chicken wings into a large mixing bowl
Sprinkle in the spices spices (you can add more or less depending on your love of heat)
1-2 tbsp Cumin
1-2 tbsp Chili Powder
1-2 tbsp Cayenne
1-2 tbsp Smoked Paprika
Salt and Pepper (to taste)
Mix the chicken and the spices together to get an even coating on every wing
Cook
Bring a large-sized pan to medium heat on the stove (non-stick if you have it)
Add in about 1/2 a cup of canola oil
Give that about a minute or two to heat up
Add the chicken wings one by one (as to not overcrowd the pan, which causes the food to boil instead of fry!)
Let the chicken cook for about 5 minutes on each side
When the chicken has finished frying, place the wings on a baking rack to let the excess fat drip off
A lot of people tend to place freshly fried food on top of paper towels or paper bags to try to drain off excess fat, but what they’re really doing is just allowing the food to sit in its own fat and get soggy 🙁 that’s why I prefer using a baking rack instead.
Eat
Once the chicken is done, serve with your desired dipping sauces
tip: these wings go great with guacamole!
What do you think? Are you more of a sauce or dry rub person? Let me know! I’m working on a couple of sauce recipes as well that I’ll be sure to share with you guys soon! 🙂
