Monthly Archives: October 2013

A Bang For Your Buck

For those who love seafood, here is a recipe that’ll give you a bang for your buck. Get ready to experience a tornado of life altering flavors.

This recipe is called “Bang Bang Shrimp.”

This recipe was adopted from


1 lb. medium shrimp, peeled and deveined
For the sauce:
½ cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk
For the breading mixture:
½ cup all-purpose flour
½ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil
For frying:
8 to 12 cups vegetable oil
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Posted by on October 21, 2013 in Uncategorized


Chinese Fiesta

If you’re in the mood for some Chinese but don’t want to eat takeout, here’s a recipe you can make at home that’s better than takeout.

Better-Than-Takeout Chicken Fried Rice.
This recipe was adopted from Rachel SchultzServes:

-4 cups rice, prepared½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken)
-1 cup peas & carrots, frozen
-1 white onion, chopped
-2 cloves garlic, minced
-2 eggs
-3 tablespoons sesame oil¼ cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat.Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.



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Posted by on October 14, 2013 in Uncategorized


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A Treat with a Trick

If you want to give a little scare to some friends or your family here is a recipe that’ll sure have people wondering “what were you thinking?”

They’re called Falcon Wings. Just like a real falcon wing, these wings are also black.

8 whole chicken wings (tips included)
12 ozs low sodium soy sauce
1 cup brown sugar1/4 cup 
scallions (chopped)
2 tbsps oil (chili sesame, or plain sesame oil)
1 tbsp garlic paste (ginger)
1 in fresh ginger (piece of)
1/4 cup sriracha
2 tbsps honey
4 drops food coloring (blue)

Even though these wings look scary and nasty, they’re full of flavor.

This recipe was adopted from


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Posted by on October 14, 2013 in Chicken


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A Treat That Requires No Tricks

Since this is the month of October and one of the most popular holidays is in this month, I’m going to post a few  Halloween food ideas that’s easy to make, scary and gross, but enjoyable to eat.


First I’m going to start off with Halloween Parfaits. They are very simple to make but extremely tasty.

All you’ll need

– small cups or small glasses

– vanilla pudding

– orange sprinkles

– crushed oreos

Apply a small portion of the vanilla pudding inside your cup or glass

Then sprinkle as many orange sprinkles as you would like

Thirdly crush up some oreos and spread them on top of the sprinkles

Lastly, repeat the process over until you’ve reached the top or to you’re satisfied.

Get ready to enjoy an amazing treat that’s easy to make and big on taste.

Halloween parfaits - vanilla pudding, orange sprinkles, and crushed oreos - yummy - Click Pick for More Ideas - #halloween #party #foods

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Posted by on October 14, 2013 in Uncategorized


A Firecracker With A Bang

This week I’m going to post some great dinner ideas for your family or for yourself. I went looking for some amazing recipes and delicious food and I found something that anyone would love thanks to this recipe adapted from

This recipe is similar to sweet and sour chicken but has a little added kick. Not too much kick and not too spicy. So don’t worry, it isn’t going to set your house on fire and you don’t have to be 18 to handle it, but you are going to absolutely love it!


  • ¼ cup canola oil
  • 4 boneless skinless chicken breasts
  • Salt
  • pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • Sauce:
  • ⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
  • 1¼ cup packed light brown sugar
  • 1 tablespoon water
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes


  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.


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Posted by on October 7, 2013 in Uncategorized