{Weekend Roundup} Say goodbye to wing season: 5 killer wing recipes

I feel like the Super Bowl is like the last hurrah for the chicken wing. Can you eat wings while watching the Olympics? nah. Baseball? Golf? Tennis? that would just be weird. So this weekend is your LAST CHANCE to make those wings until September. The pressure is on. Kidding, but I know what we’ll be having for the Superbowl this weekend: probably nearly every kind of wings below!

Also find my Football Food board on Pinterest for more Super Bowl ideas.

My classic Super Easy Baked Buffalo Wings



Taste. Love. Nourish’s Maple Sriracha Baked Wings. I need to put Sriracha on my wings this year.

Sweet Tea Brined Hot Wings from Love and Olive Oil. This brings out the Southerner in me!

Baked Honey Sriracha Wings from Damn Delicious. Are you seeing a trend here?

Or, go big with Sesame, Honey, & Soy Drumsticks from Cooking with Books.

What’s your favorite Super Bowl food?

Chicken with 37 Cloves of Garlic

Ugh, it happened. I got it. The dreaded head cold. You know the one–where the only way you find relief is by squinting your eyes, tilting your head back, and relaxing your jaw so your mouth is hanging half open. You do that for awhile and then realize how ridiculous you look. So you try to look normal. But the pressure just builds up and you’re so out of sorts that you don’t realize you’re doing it again until you notice people staring at you.

Or telling you how tired you look. Really? Is that ever ok to say to someone? What are you supposed to say to that? Hey, thanks! Despite my herculean effort to drag my sorry ass out of bed and attempt to put myself together with some sense of normalcy you are so observant that you noticed underneath all of this style and grace over here I am, indeed, in need of a nap. Are you offering to take my kids/workload/chores off my hands so I can have a little snooze? Is that why you mentioned it? No? Then shut your face, thanks.

So, coping. Dan offered to delay his studying so I could relax at home, but I still have some energy I just feel like crap. And we just have to get out of the house. So instead:

A body pump class at the gym turned into sitting in the sauna while the kids still went to the kids club.

At naptime I was going to do a much-needed grocery run. Nope. I need naptime for couchtime. Hey kids, let’s do something extra special today and eat lunch at the grocery store! And if you’re extra good maybe you can pick out your cereal for the week!

For dinner, I wanted something really warming and nourishing and enough flavor to bust through the fog my head is in. Something that isn’t hard to make and lets me be mindless in the kitchen. So, roasted chicken and garlic. I lost count of peeling garlic. Turns out it was 37 cloves. Brilliant.


Chicken with 40 Cloves of Garlic

Yield: 6 servings

Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic is the perfect comfort food when it's cold outside or you're feeling under the weather. The garlic melts into a sweet silky sauce to coat the braised chicken. Serve over toasted baguette to sop up the delicious sauce.


  • 1 Tablespoon olive oil
  • 1 4-lb chicken, cut into 8 pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 shallot (approx 1/4 cup), finely diced
  • 40-ish cloves of garlic, whole and peeled (I just smash them slightly with the side of a knife and the skins peel right off)
  • 2 sprigs fresh thyme
  • 1/4 cup brandy or cognac
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 Tablespoon flour
  • Chopped parsley or celery leaves (optional, for serving)
  • Toasted baguette slices (optional, for serving)


  1. In a large, heavy bottom Dutch oven (this would be the time to bring out your Le Creuset), heat the olive oil over medium hight heat until shimmering.
  2. Meanwhile, season the chicken liberally with salt and pepper.
  3. Put half of the chicken skin side down in the pot and cook without moving until skin is good and brown--7-10 minutes. Turn over and cook for another 5 minutes. Remove chicken to a plate and cover loosely with foil. Repeat with remaining chicken.
  4. After all of the chicken is cooked and is resting on a plate, add the diced shallots, cooking until the shallots are tender and you've lifted some of the brown bits from the bottom of the pan--about 2 minutes. Add the garlic cloves and thyme and cook until very fragrant--3 minutes.
  5. Pour in the brandy, stirring vigorously until all of the brown bits are lifted from the pan and the brandy has just about cooked all the way off. Then add the white wine and bring to a simmer.
  6. Add the chicken back into the pan in a single layer, turn the heat down to low, cover and cook for 30 minutes. Check on the chicken once or twice to ensure the liquid is simmering gently. If there is no liquid in the pan add the stock or water and bring it back up to a simmer.
  7. When the chicken is cooked through, remove it to a plate and cover gently. Remove thyme springs. Scoop out about 1/2 cup of the sauce. Put the flour in a separate small bowl. Add a Tablespoon or two of the sauce to the flour and whisk. When smooth, add another tablespoon of sauce again whisking until smooth. Continue to do this until all of the sauce you've pulled from the pan is incorporated with the flour and there are no lumps. Then pour the flour mixture back in the pan and stir to incorporate.
  8. Bring back up to a simmer. The sauce should be the consistency of a very loose gravy. It should just coat the back of a spoon. If it's too thick add more stock or water. At this point you can decide if you want to mash up some of the garlic into the sauce or leave the cloves whole. I usually mash mine up to maximize the garlic flavor but it would be a more dramatic presentation if left whole, so I'll leave that up to you.
  9. Add the chicken back to the pan and just heat through.
  10. Serve over toasted baguette pieces to sop up the sauce. Garnish with chopped parsley or celery leaves.
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I served this with braised kale and pureed turnips for a soul-warming meal that the entire family loved.

Pairing: While I didn’t have a good wine with dinner this time, the perfect pairing would be Chardonnay from the Burgundy region of France.

What is your go-to meal when you’re not feeling well?
chicken 40 cloves 4

BBQ chicken (or turkey) pizza

bbq chicken pizza

Featured Recipe: BBQ Chicken & Greens Pizza
Featured Pairing: Beer!

As a mother of a light-speed growing boy, I have accepted the fact that pizza is going to be a key part of my life for the next dozen years or so. It’s easy, it’s filling, he can make it himself before he’s 5 and feed a crowd, what’s not to love? It turns out that it’s also a great way to clean out the fridge and feel all fancy doing it.  [Read more…]

The week in food

pizza making CollageOnce a week I usually lay out what I plan to make for the following week with a list so I can gather all of the ingredients in one go. Then I get completely distracted by farmers markets, sales at the grocery, or the arrival of my Food and Wine mag so my plan evolves, or devolves. Either way, it’s usually delicious and generally pretty economical. Here’s what evolved this week. What’s your favorite weeknight cooking tip? [Read more…]

Buffalo Wings

Nothing says football more than Buffalo Wings. But they can be so greasy & messy, especially if you try to fry them at home. Plus, frying chicken just isn’t feasible with kids in the house.

I bake mine, so I like to think they’re a little healthier than the real deal, but absolutely taste just as delicious. And Frank’s hot sauce is great as is, no need to add extra butter like the traditional recipe calls for.

Buffalo Wings

Yield: 12 wings

Buffalo Wings


  • 12 fresh chicken wing segments
  • 1/4 cup Franks hot sauce
  • 1/4 cup blue cheese dressing


  1. Preheat oven to 375 degrees.
  2. wings preppedIn a sheet pan, arrange cooling racks so wings will be elevated from the bottom of the sheet pan. Place wings on the cooling racks.
  3. Bake for 45 minutes to 1 hour, turning once halfway through.
  4. Place hot sauce in a large bowl. Add wings and toss thoroughly. Serve with dressing.
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Weekly Menu: Orange you glad it’s Halloween?

Brrrrr, fall is upon us and winter is close behind! Time for some warming comfort foods! I’ve gotten in the Halloween spirit this week and made a menu almost entirely of orange foods that are both comforting and seasonal. Since I just headed back to work after my maternity leave, I’m also focused on recipes that are super easy and come together in under 1/2 hour.


Dinner #1

Butternut Squash RisottoButternut Squash Risotto
Garden Salad

I’m making this dinner on Halloween. I’ll roast the squash on Sunday afternoon, make some pureed squash for Katie while I’m at it, so Halloween dinner will come together in 20 minutes or so. It’s orange and festive for the holiday, but also chock full of veggies so hopefully will offset some of that candy.

Dinner #2Broccoli Cheddar Soup

Broccoli Cheddar Soup
Toasted Whole Wheat Bread
Garden Salad

Nicholas LOVES broccoli. It’s weird, but I’m not complaining. If your kids aren’t such a fan, here’s a way to encourage them to try again. Creamy, cheesy soup…that’s actually made up mostly of broccoli!

Make sure to make enough soup to have 2 servings leftover for the next night’s dinner.

Dinner #3Cheesy Chicken Rice Casserole

Cheesy Chicken & Rice Casserole
Garden Salad

This casserole is a great way to use up leftovers. It calls for cooked chicken and cooked brown rice; I typically have both of those in my freezer because I notoriously make way to much food and always have leftovers. If you don’t already have cooked chicken on hand though, consider getting a rotisserie chicken. Take the meat off the chicken for this recipe, and use the bones to make stock on the weekend.

This recipe also serves 6-8 depending on appetites, so you may be able to get two nights of eating out of this one.

Homemade Baby FoodPureed Broccoli

Pureed Broccoli
Pureed Squash


Shopping List

cooked chicken, 1 cup (rotisserie chicken)
broccoli (2 lbs, plus more for baby food)
butternut squash (2 1/2 lbs, plus more for baby food)
onions (2)
sage (fresh preferred, but dried is fine)
brown rice
Arborio rice
chicken or vegetable stock (1 1/2 quarts)
sharp cheddar cheese (8 oz)
Parmesan cheese
whole grain bread

Weekly Menu: Chicken Flatbread, Greek Salad, Curry Chicken Salad

This is the first of a series of weekly menus to help busy parents prepare homecooked meals a few times a week. It includes dinner recipes for 3 nights and a shopping list. I plan to post these on Saturday mornings so you can use it for your weekly grocery shopping. I hope you find it useful!

When I was planning this week’s menu, I started with the Chicken Flatbread because it’s one of our favorites. But I realized that we’d have a bunch of random things leftover from that recipe, so decided to make a Shrimp Greek salad later in the week to use it up. And to make life easier later in the week, while I’m making Chicken Flatbread I’ll grill up some extra chicken breasts to use another day in Curry Chicken Salad.

Dinner Menu #1Chicken Flatbread complete

Grilled Chicken Flatbread with Tahini Dressing

This is pretty much a meal in and of itself, but if you wanted you could grill some zucchini and/or eggplant on the side for some added vegetable nutrition.

Dinner Menu #2

Shrimp Greek Salad
Hummus and pita

This is a great way to use up the extra ingredients from the chicken flatbread recipe.

Dinner Menu #3Curried Chicken Salad complete

Curry Chicken Salad Sandwiches
Garden Salad

I’m going to serve the sandwiches on either a hearty whole grain bread from the bakery or perhaps wrapped in naan if I can find some. Add lettuce and tomato and it’s done! A quick garden salad on the side makes a simple, delicious meal for the whole family.

Shopping List

2 lbs boneless, skinless chicken breasts
1 lb peeled shrimp
2 lemons
1 large head romaine lettuce
grape tomatoes
olive oil–extra virgin
curry powder
slivered almonds
chickpeas (also called garbonzo beans)
tahini (often found near peanut butter)
Greek yogurt
1 cup Kalamata or Greek olives
whole wheat pocketless pita

No Muss, No Fuss Bacon

One of the biggest struggles I’ve had cooking with a new baby is cooking in a way that allows me to stop what I’m doing and address baby’s needs. Something like bacon, one of my favorite ingredients, is one of those challenging ingredients that not only requires constant attention if you’re frying on the stove, but is also dangerous to baby if he gets too close to the action. My remedy? Cook the bacon in the oven. This is a technique I saw used during my restaurant days, but also cooks like the Barefoot Contessa like to use.

Best practice is: Preheat over to 375. Line a cookie sheet with aluminum foil (for easy removal). Lay cookie sheets or broiling pan over cookie sheet. Lay thick-cut bacon slices on the cookie sheet. Bake in oven for 30-40 minutes, or until desired doneness. Barefoot Contessa style: in the last 10 minutes or so, brush with maple syrup, cracked blacked pepper or both for added flavor.

I like using this method for cooking bacon while making my Grilled Chicken BLT Salad. Each component of the salad can be cooked in it’s own time and stopping as necessary. Perfect when you’re trying to make a tasty light dinner while also on baby-duty.