A Little Personal History: Here’s my favorite chicken wings scorching hot. Consume at your own peril! Print Recipe Scorching Hot Chicken Wings Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Appetizer Cuisine American Equipment Basting Brush, Broiler Pan, Measuring Spoons, Medium
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A Little Personal History: Ribs and BBQ go hand in hand, well actually hand in mouth . Yet there’s nothing worse than tough chewy pieces getting stuck in your teeth. This method of marinating, baking and finishing off on the grill makes for an easy and quick to serve succulent, fall off the bone ribs that
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A Little Personal History: Let’s face it, nothing can replace a great outdoor grilled barbecue. But, sometimes you just don’t feel like firing up the grill or sometimes you do, and you’re out of propane, or it’s pouring rain or blowing snow sideways, etc. This is a great way to bring barbecue goodness indoors. Just
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A Little Personal History: When dining out casually, many of the restaurants frequented offer their own version of potato skins on the appetizer menu. While tasty, the potato skins are almost always deep fried. This version makes the skins flavorful and crispy without deep frying. Print Recipe Baked Potato Skins Potato skins – Wikipedia http://en.wikipedia.org/wiki/Potato_skins Chef
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A Little Personal History: Bread bowls are great for soups, chili, dip and almost anything that’s best served in a bowl and these bowls are edible ? Print Recipe Bread Bowl Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Side Dish Cuisine
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A Little Personal History: Every since living in New Orleans many years ago, spicy Cajun seasoning has been one of my favorite go to spice mixes when I want to add a little heat to the dish. It’s a staple for every dish with “cajun” in the name and this is my favorite blend of
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