Wingers Sticky Fingers

For all of you who don't know what Winger's is, well it's a lovely little diner in Utah, Idaho, and a couple other states and they are know for their spicy wings and "sticky fingers".  Their sticky fingers are delicious chicken fingers drenched in their Famous sauce (aka Freakin Amazing Sauce).  This sauce really does live up to its name of being Freakin Amazing!

I wanted to share my version of these delectable little bites with you because I think these would be a great appetizer or dish to share with friends for the upcoming super bowl.  I made homemade chicken fingers which were super easy and very affordable, but if your in a time crunch you can always use breaded frozen chicken tenders also.

Recipe:

For the Chicken Tenders:

2 boneless skinless chicken breasts

2 cups panko bread crumbs

season salt

1/2 cup flour

1 egg

1/2 cup milk

salt & pepper

For the Sauce:

3/4 cup Franks Hot Sauce (HAS to be Franks!)

1-1/2 cups brown sugar

1/4 cup water

2 Tbsp. Honey

Preheat your oven to *350.  Line a baking sheet with lightly greased foil.

Trim the chicken of any fat.  Slice the chicken widthwise into 6-8 strips.  In 3 seperate bowls, combine the flour and a little salt in the 1st bowl, whisk together egg and milk in the 2nd, and combine the panko bread crumbs and seasoning in the 3rd.  Take each strip and dip into the flour, then egg wash, then dredge in the bread crumbs. Repeat with each strip.

Bake the strips for 25-30 minutes.  While the chicken is baking combine all the ingredients for the sauce together and set aside. 

As soon as the chicken is done baking, pour sauce over each chicken tender till they are completely covered with sauce.  Serve with a side of celery and extra sauce for dipping.

*We like to combine some of the Freaking Amazing Sauce with some Ranch and you've got yourself some Creamy Freaking Amazing Sauce, which Seriously is AMAZING!!!

Recipe Source: Me

Baked Coconut Chicken Tenders w/a Sweet Chili Sauce

I came across this recipe on Pinterest and knew at once I had to try it! These chicken strips were super tender and full of flavor!  The original recipe had you fry the strips in oil but I decided to bake mine to make them a little more healthy and I feel like they turned out great! The crust was still very crispy, and the chicken was super tender. 

I lined the baking sheet with foil to allow the bottom side of the strips to crisp up and it worked like a charm.  I definitely suggest you make these asap! They are a fun and delicious change to your typical weeknight meal and i'm sure your family will love them!

Recipe:

2 boneless skinless chicken breasts

2 eggs

1/4 cup coconut milk

1/2 cup flour

1/2 tsp. salt

1 cup Panko bread crumbs

1 cup shredded coconut

1 cup Sweet chili sauce

Preheat your oven to *350.  Line a baking sheet with foil and lightly spray with cooking spray.  Trim the chicken of any excess fat then slice it into 6 even strips widthwise.  Next, take 3 seperate bowls and combine the flour and salt into the first bowl.  Whisk together the eggs and coconut milk into the 2nd bowl.  Then lastly, combine the bread crumbs and shredded coconut together. 

Take each chicken strip and dip it into the flour mixture, then dip it into the egg mixture, and lastly dredging the strips in the coconut/bread crumb mixture.  Place the coated strips onto the lined baking sheet and bake for 25-30 minutes.
Serve with sweet chili sauce to dip in.(You can purchase this sauce in the asian section at your local grocery store).  We also used ranch and honey mustard for dipping sauces also and they were just as delicious :)

Recipe Source: Pinterest

Green Onion Cheeseball

Wow! It has been way too long!!!  We have been super busy over the past couple of months!  We took the LO to Disneyland for her first time, we went home to Utah for a couple of weeks over Halloween, then we just got back last week from a Mexican Cruise with The Hubs company!  We have had so much fun but I have definitely missed blogging and all my blogging buddies!  We just got a new computer for an early christmas gift so I can now finally update the blog!

I thought I would share one of my favorite appetizers with you guys.  It is such a cinch to make and it is always a crowd pleaser. Perfect for the upcoming Holidays :) 

Recipe:

1 (8oz) package of cream cheese (room temperature)

3 green onions

1 cup Cheddar Cheese (shredded)

Sliced almonds for rolling

Allow your cream cheese to come to room temperature in a bowl (about 20-30 minutes).  Wash and dry the green onions.  Dice the whole green onion into small pieces and add to the cream cheese.  Add in the cheddar cheese and mix till well incorporated.  Form into one large (or 2 small) balls.  Place sliced almonds onto a plate and roll the ball around in the almonds till you can no longer see the cheese.  Cover and refrigerate for a couple hours or overnight is preferred.  Serve with your choice of crackers.  Lasts up to 3 days in the fridge.  

Bruschetta

Bruschetta is by far one of my very favorite appetizers!  It is so light and full of flavor, I absolutely just love it.  So I had an intense craving for it the other day so I ventured out to grab the ingredients and I whipped up a quick batch for lunch.  Needless to say, my craving was definitely fixed :)  This bruschetta recipe that I made is very simple to make, requires very few ingredients, and is quite the healthy little meal if you ask me :)

We are headed to Disneyland today to take the little munchkin for her first time! We will be back at the end of the week with some new posts! Hope you all have a great week!!!

Recipe:

1 Loaf Italian French Bread (sliced thin)

1 clove garlic (minced)

3 Tbsp. Olive Oil (I used Bertoli)

1/4 cup shredded parmesan cheese

3-4 roma tomatoes (diced into small cubes)

1 (8oz) ball fresh Mozzarella Cheese (cubed small)

1/3 cup fresh basil (sliced very thin)

2-3 Tbsp. Balsamic Vinegar

Slice the bread into thin slices.  Press the clove of garlic into 1 Tbsp. of the olive oil.  Give it a good stir.  Using a pastry brush, brush the garlic oil over the bread slices then sprinkle shredded parmesan cheese over the top of each piece of bread.  Place under the broiler till the cheese is melted and the bread is nice and crispy.

Next, rinse off the tomatoes and basil.  Dice the tomatoes into small cubes.  Roll the basil up and slice into thin pieces.  Next, cut the mozzarella into small cubes.  Place the tomatoes, basil, and mozzarella into a bowl and drizzle with 1-2 Tbsp of Olive Oil.  Season with salt and pepper.  Give it all a good toss and set aside while the bread cooks.

When the bread is done, scoop 2 Tbsp. the bruschetta mixture over the top of each piece off bread and lightly drizzle balsamic over the top of each piece.  Enjoy!

Beer Battered Coconut Shrimp & a Guest Blogger

I am so happy to introduce you to my very first guest blogger, Sabrina from the WONDERFUL blog, Eat Drink & Be Merry.  I fell in love with Sabrina's blog the second I came across it! She not only has the most amazing recipes but her photos are all beautiful!  They literally have you wanting to lick your computer screen!  I have loved getting to know Sabrina through her lovely blog and I just know that all of you will too!  So after lusting over this delicious shrimp recipe, head on over and check out her amazingness! (Yes that is a word, he he he :) ) 

So enough of me; Here's Sabrina!

Thank you so much Muriel for inviting me to guest post on your beautiful blog! I am completely honored since I am a loyal follower and always look forward to your new posts! Everything you post here is fantastic! From your home decor ideas to your delicious recipes! 

Ever since I can remember, I have loved cooking and creating meals. My mom, and both my grandmothers have been great teachers in the kitchen and I am so very lucky to have them-and their recipes! Food is huge in my family! Growing up we had a sit down dinner every night and celebrations were hosted with enormous amounts of food! I was taught early on the simple pleasure of great food and drink!

I have followed cooking blogs for a long time, finding them extremely useful when I'm either looking for something to make for dinner, "how to" instructions, or to see what something looks like! When I finally graduated and got married, I knew that creating a food blog was the first project on my list! I created my blog so I could preserve all my recipes and my family's recipes, to have something to share with my future children, and to also share them with the wonderful food blogging community. Never would I have thought that it would be this much fun! I am meeting so many wonderful people and learning so much from them. I hope that people find my blog useful the same way I found others to be.

I chose the title Eat, Drink, and be Merry, because it perfectly explains how I feel about cooking and sharing my recipes. Food brings people together and in turn creates beautiful memories and great times! Where there is food and drink, there is fun! and I'm having so much fun!!!

Today I'd like to share with you my Beer Battered Coconut Shrimp and Sweet Chili Citrus Sauce. This recipe is special to me because it was the first meal Eric and I shared together on our honeymoon in Aruba. I can remember it perfectly! It was nighttime on the beach, we were sitting under the starry sky, our toes in the sand, with bright tiki torches all around us. I don't even think we said a word to each other! We were just taking it all in and listening to the waves crash in front of us. We were also starrrrrving and a little jet-lagged! The sweet and crispy coconut shrimp tasted sooo good and was the perfect meal to start off our incredible honeymoon! 

Beer Battered Coconut Shrimp and a Sweet Chili Citrus Sauce
serves 4, about 5 shrimp each

20 jumbo shrimp or prawns, about 1 1/2 lb, peeled and deveined with the tails left on
1 1/3 cup flour
1 1/2 teaspoon baking powder
1 cup beer, I used Sam Adams Summer Ale, Eric's favorite
2 cups shredded coconut, I used sweetened
1/4 cup coconut milk
2 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon each, salt and pepper
3-4 cups vegetable oil

Sweet Chili Citrus Sauce
1/.3 cup sweet red chili sauce, found near the thai food
1 cup pineapple preserves, orange would work good too1 tablespoon cilantro, chopped

For the Shrimp.

Pour oil in a medium sized saucepan and heat on med hi until it reached 360 degrees. An oil thermometer works wonderfully here! Mix together chili sauce and preserves and microwave for 30 seconds. Add the cilantro, mix and set aside.

Mix together flower, baking powder, beer, coconut milk, sugar, and spices. pour your coconut in a separate shallow bowl.

Once oil reached temperature, dredge 1 shrimp into the batter, and then into the shredded coconut, pressing the coconut into the batter.

Carefully, drop into the oil and fry for 3 to 4 minutes. With a metal slotted spoon, carefully remove the shrimp and place them on a plate, lined with a paper towel. I did 3 shrimps at a time to no over crowd the pan and they all came out perfect. 

Serve with Sweet Chili and Citrus Sauce and enjoy! :)

Thanks again Sabrina for gracing us with this amazing looking appetizer! Can't wait to give it a try!

Click HERE to check out Sabrina's Wonderful Blog!

Mozzarella Sticks

I am a major sucker for mozzarella sticks. I mean c'mon, fried cheese! How could you not like them?!?  I had never thought to make them before, till I realized the other day as I was rummaging through my cupboards trying to be creative with what I had on hand, that I had everything to make these little guys. They were quite easy too! All you need is a little flour, an egg wash, some bread crumbs, mozzarella cheese, and some vegetable oil for frying. Simple as that!

Now when you get that crazy craving like me, go raid your pantry and whip up a few of these bad boys and you will be in fried cheese heaven!

Recipe:

10-12 mozzarella cheese sticks (cut in half)

1 cup Panko bread crumbs

1 tsp. Italian Seasoning (for the bread crumbs)

1/4 cup flour

Egg Wash (couple of whole eggs and 3 Tbsp. milk whisked together)

Vegetable Oil (for frying)

Favorite Marinara Sauce for dipping

Take your cheese sticks and cut them in half.  Next, roll the cheese sticks in the flour, then dip into the egg wash, then dredge in the seasoned bread crumbs.  Make sure all the sides are covered with bread crumbs then place the tray of prepared cheese sticks into the freezer for about 20-30 minutes just to allow them to set up a bit.

Next, in a large pot, heat 1-2 inches of vegetable oil over medium heat.  When the oil is ready, place 3-4 sticks into the pot at a time and cook for about 20-30 seconds turning once if needed. When they are done the breading will be slightly browned. (Do not let the cheese boil out the sides of the breading.) Heat up your marinara sauce and Dip Away!

(recipe source: adapted from Pioneer Woman)

Ham & Poppyseed Sandwiches

Ham-A-Rama Recipe #3

Anyone sick of ham yet?!?! Cause I'll be honest I am getting quite tired of it! However, these little sammies are seriously so good, that even though we have eaten ham for the last 4 days straight, the hubs asked if I would make them for lunch again tomorrow!  And to be honest, I just might! These little sandwiches are great for a get together like the super bowl, a bridal/baby shower, or just for a really yummy lunch or dinner! 

Recipe:

1 package (12 count) Kings Hawaiian Sweet Rolls

12 generous slices of leftover Honey Baked Ham (or 1/2 lb. sliced deli ham if you haven't recently made a ham)

6 slices of Baby Swiss Cheese

6 slices of Smoked Cheddar

1 stick (1/2 cup) Butter (melted)

2 Tbsp. dried minced onion (I use lipton onion dry soup mix)

1 Tbsp. yellow mustard

2 Tbsp. poppy seeds

Mix together the melted butter, onion, mustard, and poppy seeds and set aside.  Slice all of your rolls in half and layer with a slice of ham and one slice of cheese ( I like to make 6 sandwiches with swiss cheese and 6 sandwiches with smoked cheddar. You can do all swiss or all cheddar, its up to you. )

Place the sandwiches into a 9x13 baking dish.  Drizzle the butter/onion mixture over the top of the rolls.  Place in the oven at *325 and bake for 20 minutes or until the cheese has melted.

*Note: Since there are only 2 of us, I cut the sauce recipe in half and made only 5 sandwiches and it was perfect for the 2 of us for lunch.

(Recipe Source: Slightly adapted from All Recipes)

Toffee Dip

Ok I'll just say it... I am a huge Bachelor Fan!  I know, I know, its full of really cheesy dates and tons of crazy, dumb, drama but I just can't help it.  I Love It!  Anyways, one of my good friends brought this dip to one of our Bachelor parties last year and I fell in love! Since were on the road, currently in a hotel, I will just be dreaming of this amazing dip (I made this last monday for the bachelor cause I knew we would be moving, kinda turning it into a finale tradition!). This dip is so creamy and delicious and then surprises you with lovely bits of toffee!  It's so good.  Well, for all of you bachelor fans out there, this is a great dip for the occasion. I highly suggest you make this and tune in tonight @ 7:00 to hopefully see him choose Emily... or Chantelle. (I like them both actually) Also, Happy Birthday to my amazing little sister Eliza and amazing friend Norma! Miss you and hope you have the best day ever!

Recipe:
1 cup Brown Sugar
1 (8oz) cream cheese
1 tsp. vanilla
1/3 cup Heath Toffee Bits

Soften cream cheese in microwave for about 20-30 seconds. Then with a mixer beat till smooth. Mix in brown sugar and vanilla and beat till a silky smooth texture about 2 minutes. Stir in toffee bits. Serve with sliced apples or any fruit of choice. Also great with graham crackers. Hope you enjoy! 

(Recipe Source: My Friend Sharee O.) 

Chex Treats

(I used Chex and Golden Grahams in this picture, my favorite is Crispix but sadly we were out) 

So I know this post is a little late missing the Super-Bowl and all, but this little treat is also great for parties or get togethers with friends, or even a movie night with the family!

Recipe:
2 Sticks Butter (I know what your thinking, really low in fat right?)
1 1/2 cups Sugar
1 1/2 cups Light Karo Syrup
1 tsp. Vanilla
1/2 cup sweetened coconut flakes
4-5 cups Chex cereal (or cereal of choice, like chex, crispix, or golden grahams)

In a saucepan over medium heat, bring butter, sugar, karo syrup and vanilla to a boil. Boil for 3 minutes. Meanwhile, in a large bowl, layer cereal and coconut. When mixture is done boiling, pour immediately over the cereal and stir. Let cool for a few minutes and Enjoy!

Fruit Dip

I really like this dip because its light, sweet, and refreshing. It would make a great after school snack or perfect for a get together with friends.

Recipe:
6 oz cream cheese (softened)
1 (7oz) jar marshmallow cream
1 Tbsp. Orange Juice
1/2 tsp. Orange zest
1/8 tsp. ground ginger
2 Tbsp. powdered sugar

Soften cream cheese in the microwave for about 30 seconds.  Mix all ingredients together till there are no clumps and dip looks glossy. Serve with fruit of choice.

Sweet & Spicy Chicken Quesadilla

So my husband and I love BBQ Chicken Quesadillas but when I came across this recipe for an amazing hot sauce we had to give it a try in our quesadilla's and let me tell you were they a hit or what! Give them a try I'm sure you'll love em! This dish is perfect for an appetizer at a party or a get together like the Super Bowl thats this coming Sunday.

Recipe:
For the Sauce:
1 cup Franks Hot Sauce
1 1/2 cups Brown Sugar
1/4 cup water
2 Tbsp. Honey

For the quesadilla:
2-3 chicken breasts (cooked and shredded)
2 green onions (diced)(optional)
1 4oz can diced green chilis (optional)
1-2 roma tomatos (diced)(optional)
1 1/2 cups shredded cheese of choice (we prefer cheddar or monterey jack)
8 Burrito sized tortillas

Heat a griddle or skillet to medium heat. Take 1/4 cup of sauce and mix in with the shredded chicken. (You can always add more if you would like) Next, spray cooking side of tortilla with cooking spray. Sprinkle cheese on tortilla, then layer the chicken, onions, green chili's, and tomatoes and top with other tortilla. Lightly spray top of that tortilla also to help with the cooking process. When finished, slice into 4 parts and serve with sour cream and salsa. (Note- the sauce makes quite a bit, so if your only planning on using it for this recipe I would suggest cutting it in half. We like to use the leftovers for breaded chicken breasts or chicken wings)

Now this is what we call "Yummy Popcorn"

Well, I'm not quite sure what to say about this popcorn other than "It's absolutely, positively, without a doubt my favorite, faaavvorate, carmel popcorn!!!!" If your looking for something to satisfy your sweet tooth or you just need something amazing to snack on during a movie, than look no further. You have found it. This popcorn is really easy to make and only takes about seven minutes of your time.

(Lets be honest this picture really doesn't do it justice but it is oh so tasty!)

Recipe:
1/2-3/4 cup unpopped popcorn kernals (or 1-2 bags microwave popped popcorn)
1 1/3 cup granulated sugar
3/4 cup butter
1/3 cup karo syrup
1 1/2 tsp vanilla
2-3 cups marshmallows for layering

Pop kernals in a popcorn popper. (if you do not have a popcorn popper than buy the unsalted and unbuttered microwave popcorn at the grocery store. However, I highly suggest you invest in one. Makes this process that much funner. I know funner is not a word but it just sounded right at the time.) Moving on, you will then sort through the popcorn and remove any hard unpopped kernals that may be present. Next layer the popcorn and marshmallows in the bowl. Then bring the sugar, butter, syrup, and vanilla to a boil. Boil for 3 minutes. Finally, pour the hot mixture over the popcorn and mallows and give it a good stirring. Allow the popcorn to cool before eating! I know it's tempting, but trust me I learn the hard way everytime I make it! This popcorn also works as a great gift. Just toss some in a cute celophane bag or a cute box and you are good to go! Happy Popcorn Popping!