Source: By: Joseph Stromberg — American food,Food History | blogs.smithsonianmag.com/foodThe chicken wing, now a ubiquitous bar food, was often thrown out or cooked into stock as recently as the 1960′s. Image via Flickr user Mike Saechang
With the Super Bowl around the corner, it seems that buffalo chicken wings may have become the country’s favorite football-watching food. While the annual rumors that we’re running out of wings simply aren’t true, wings have indeed become the most expensive part of the chicken due to their popularity when fried and covered in buffalo sauce.
Few of us realize, though, that less than 50 years ago, wings were considered one of the least desirable cuts of the chicken—a throwaway part often cooked into stock—and “buffalo” was just a wooly ungulate that wandered the Plains.
Despite the recency of the invention, the event itself is shrouded in mystery. Nevertheless, there is one thing we…
I just wanted to let you in on a favorite soup of mine! I first tried this recipe last fall, and it is a true crowd pleaser! 🙂
On side note: the reason why I’m not posting the recipe right here & now on Sweet 16’s Country Kitchen, is because The Pioneer Woman has a full length version (with pictures and everything!) already posted on her website….and also, i am working on a crock-pot/slow-cooker version of the recipe! So anyways! Head on over there for her fabulous –Recipe for Italian Chicken Soup– and enjoy her amazing recipe! 🙂
Thought i would share with you all a recipe that came from mom’s expertise experimenting in the kitchen a few weeks ago. – Leave a comment for me if you find or think of any “perfections” that could be made to it! 😉
2 lbs. Boneless-Skinless Chicken Breasts
1/2 cup Water (you don’t have to add this, but if you use only one can of RO*TEL’s you will probably need it.)
2 cups (shredded/sliced) Colby Jack Cheese (you can use more or less depending on how you like it)
Directions:Now, there are really two ways of making this recipe…Either way is fine, just your own preference which way you like best. -We do it both ways. 😉
#1. Spread a can of the RO*TEL into the bottom of the crock-pot first, and THEN place your chicken in on top and cover with the water and second can of RO*TEL.
#2. Put your chicken in the crock-pot, cover with water, and both cans of RO*TEL.
After you’ve assembled your chicken and toppings, Let cook in Crock-Pot on low/med. for about 6hrs. Or if you need it done sooner, cook on High for about 3hrs.) – After the chicken is fully cooked, sprinkle the cheese right on top and let it melt there for a bit. Serve over Rice or with Tortilla Chips and Sour Cream. Serves approx. 6
Happy Cooking & Bon Appètit!
Disclaimer: This not a paid advertisement.I can assure you that the RO*TEL company has never heard of me before. – i just love their products and want to share! Over and Out! 😉
“Courage does not always roar. Sometimes it is a quiet voice at the end of the day, saying. ..”I will try again tomorrow.” – Author unknown
This is a easy, quick, and delicious chicken recipe. With a nice combination of a hint of Ranch dressing and a crispy coating, of butter and cheese.
Breaded Ranch Chicken
3/4 cup crushed cornflakes
3/4 cup Parm. cheese
1 envelope Ranch salad dressing mix
8 boneless/skinless chicken breast halves (2 lbs.)
1/2 cup butter/melted
In a shallow bowl, combine cornflakes, cheese, and dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in greased 9×13″ pan. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear.