I bought a big bag of Kosmo’s Q Honey Barbecue wing dust for… wait for it… wings! Yep, sure did! And they were oh, so good! I love the sweetness and the barbecue flavor. It didn’t take me long to think of sprinkling some of the dust on roasted nuts. And oh, my…. talking about crazy addictingly good! I am one serious chicken wing eater, but these nuts were so great I might just have to save the rest of the dust for more nuts!
I was pretty heavy-handed with the Kosmo’s Q Honey Barbecue wing dust on my roasted nuts. I wanted it everywhere, on every nut, under every nut, and specially on my fingers (hey, it’s finger-licking good!). You might now want quite as much as I added, so maybe start with half and see. You can actually add more after the nuts have roasted.
I don’t get my deep fryer out from the back of the pantry often, but when I do I make sure it’s for something good. I’m not getting it out to make salad. I want something breaded, something crunchy. This copycat of Chili’s chicken crispers hit the spot. Great breading that sticks. None of this take-a-bit-all-the-breading-falls-off stuff. A bit crunchy, with tender juicy chicken inside. And a crazy-good honey mustard dipping sauce that I’ll be making for other things too (like nuggets).
I had a few of these copycat Chili’s chicken crispers leftover. I reheated them for lunch the next day. Much to my happiness, they stayed a bit crispy crunchy. That’s a major plus for me because as much as I love deep-fried food, I can’t eat 4 servings at once so there’s gonna be leftovers!
As much as I love the honey mustard dipping sauce, my malt vinegar aioli is also excellent for dipping these crispers.
1cupself-rising flourif you don't have any you can make it by combining 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon kosher salt
vegetable oilfor frying
For the honey mustard dipping sauce
Whisk together all ingredients in a small bowl. Cover and refrigerate until ready to use.
For the chicken crispers
Whisk the egg, milk, broth, salt and pepper in a medium bowl.
Whisk in the self-rising flour and let rest 5 minutes.
Heat the oil in a deep fryer or Dutch oven to 350 F.
Place the all-purpose flour in a shallow bowl or pie plate.
Working in batches, roll each tenderloin in the all-purpose flour. Shake off any excess then transfer to the batter. Coat well, shake off any excess, then fry 7-9 minutes or until golden brown. Remove to wire rack or paper towel-lined plate to drain.
Sometimes, I just want something easy, something hassle-free, for a nice lunch on a cold day. No troubles, but flavorful. This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery. This soup does not skimp on flavor. It looks deceptively fancy, but it’s so easy to make.
The only change I’d make to this celery and cheddar soup would be to substitute a 4 ounce jar of pimentos (drained) for the red bell pepper. Sometimes in winter good peppers can be hard to find. Pimentos (or chopped jarred roasted red peppers) make for a great substitute.
You can also make this soup on the stovetop. Just bring to a slow simmer and cook, stirring often, for 30 minutes.
This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery.
Prep Time 10minutes
Cook Time 2hours30minutes
2 10.75ouncecream celery soup
4cupsshredded cheddar cheese
1largered bell pepperchopped
1/4teaspoonfreshly ground black pepper
1 1/4cupshalf and half
green onionchopped, for garnish
Place all but the half and half and green onion into a slow cooker.
Cover and cook on low for 2 hours.
Stir in the half and half and heat another 30 minutes.