Mi Favorite Peanut Butter Bacon Sandwich

Your Favorite super delicious Bread.

Peanut Butter of your choice.

A few nice slices of crisp Bacon.

Mi Spicy Korean Chicken Wings

Ingredients
2-3 lbs chicken wings, wingettes, and drumettes only
salt
ground black pepper
3 cloves garlic, minced
3 tablespoons Korean red chili pepper paste, Gochujang
1/2 teaspoon Korean chili powder, Gochugaru
2 tablespoons soy sauce
1/2 tablespoon apple cider vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon sesame oil
white sesame for garnishing
chopped scallions for garnishing

Instructions
Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 - 45 minutes, until they are cooked through and crisp. You can also deep fry your wings and I suggest peanut oil for frying.
Fry at 350°-375° for 12 - 14 minutes for larger wings and 8 - 10 minutes for smaller wings. Place on brown paper bags to absorb grease.

In a small saucepan, add the remaining ingredients except for white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.
Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.

Mi Xtra-Crispy Spicy Fried Chicken with “Delta” Sauce

3 eggs
1/3 cup water
About 1 cup “Texas Pete” hot red pepper sauce
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1-quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying.

Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

Place all chicken pieces in a freezer bag with flour mixture. Shake until all pieces are evenly coated.

Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to the bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

Heat oil in a deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover the chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

 

Delta sauce 

1/2 cup mayonnaise

1 tablespoon lemon juice

1/4 cup vegetable oil

1/4 cup chili sauce

1/4 cup ketchup

1/2 teaspoon paprika

1/2 teaspoon pepper

1 teaspoon onion powder

1/2 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

2-3 dashes hot pepper sauce

1 clove garlic, minced

Chill 1 hour before serving.

Mi Creamy Chicken Bacon Pasta

INGREDIENTS

5 slices bacon

1 pound chicken breasts (2 each), sliced

Salt and pepper, to taste

2 ­½ teaspoons Italian seasoning

1 ­½ teaspoons smoked paprika

½ teaspoon red chili flakes

5 ounces baby spinach

4 to ­5 small tomatoes, diced

5 cloves garlic, minced

1 ­½ cups heavy cream

2 cups Parmesan, shredded

12 ounces penne, cooked al dente ( try whole wheat )

DIRECTIONS

1. In a large skillet over medium heat, cook the bacon until crisp. Remove, drain on a paper towel and chop. Drain grease from the pan and reserve.
2. Add 2­ to 3 tablespoons of the bacon grease back to the pan. In batches, so as not to crowd the pan, add the sliced chicken and season with salt, pepper, Italian seasoning, paprika and chili flakes. When the chicken is cooked and no longer pink, remove it from the pan and set aside. Continue cooking in batches until all the chicken is cooked and set aside.
3. Add the spinach and tomatoes to the skillet and cook until the spinach is wilted. Add the garlic and cook for 30 seconds more.
4. Add the heavy cream and bring to a simmer. Cook until thickened, then add the Parmesan cheese. Stir until the cheese has melted and the sauce has thickened.
5. Add the cooked pasta, chicken and bacon back into the skillet. Stir to evenly mix.
6. Remove from the heat and let stand for 5 minutes to allow the sauce to absorb and thicken.
7. Serve with additional shredded Parmesan and chili flakes, if desired.

Mi Bacon Parm Penne Pasta Salad

1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta ( try whole wheat )
1/4 cup olive oil
1/2 cup grated Parmesan cheese

Directions
Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl and stir in the olive oil to coat the pasta.
Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Variations
Try adding heavy cream to the drained bacon and onion and simmer for 4 minutes for a cream sauce.

Add a bit of pasta sauce if you prefer.

Add Garlic.

Or Just add whatever you like. This is a basic recipe, great the way it is and can be customized to your own preference.

Mi Mom's No Bake Chocolate Peanut Butter Oatmeal Cookies

2 cups quick-cooking oats

2/3 cup peanut butter 

1 can (31/2 oz) flaked coconut

1/4 cup unsweetened baking cocoa

1 teaspoon vanilla

2 cups sugar 

1/2 cup milk 

1/4 cup butter or margarine

Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, 

coconut, cocoa and vanilla; set aside.

In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, 

stirring constantly. Pour over oat mixture; quickly stir to mix well.

Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. 

Carefully remove from waxed paper to serve.

Mi Cappuccino Chocolate Cheesecake

1 cup chocolate cookie crumbs

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

8 (1 ounce) squares semisweet chocolate

2 tablespoons whipping cream

1 cup sour cream

1/4 teaspoon salt

2 teaspoons instant coffee granules dissolved in 1/4 cup hot water

1/4 cup coffee-flavored liqueur

2 teaspoons vanilla extract

1 cup heavy whipping cream

2 tablespoons confectioners' sugar

2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). 

Butter one 9 or 10-inch springform pan.

Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan set aside.

In a medium-sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.

To Make Chocolate Leaves: Melt 1-ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Mi Authentic Italian Pizza Crust

INGREDIENTS

250 grams Caputo 00 Flour (about 2 cups)

1/4 cup warm water

1/2 cup cool water

1/4 tsp Active Dry Yeast

1 tsp Fine Sea Salt

1/2 tsp Granulated Sugar

Dissolve the yeast in warm water with the sugar. In a standing mixer bowl, add the cool water and dissolved yeast.

With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. This helps to develop the gluten in the dough.

CAPUTO 00 FLOUR HELPS GLUTEN DEVELOP IN THE DOUGH FOR A PERFECT TEXTURE.

Add remaining Caputo 00 flour and salt.  Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes.

First Proofing

Form dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 1.5 hours).  Since very little yeast is used, the dough shouldn’t double in size, as is common for bread recipes.

Remove dough from bowl and portion into two dough balls.  Place on a floured sheet pan, cover well with plastic wrap and a towel to make a tight seal and refrigerate for 24 hours.

Remove dough balls from fridge 1.5 hours prior to making pizza. This allows the dough to reach room temperature, making it more workable.

HELPFUL TIPS

An alternative / quicker method is to forgo the 2nd long proof in the fridge and instead proof the dough the 2nd time at room temp (approximately 4 hours) Care must be taken so that the dough balls do not overproof (ie more than double in size). If it appears the dough would be ready too soon, it can simply be put in the fridge to slow down the growing dough a bit. The goal is to have the dough “rise” in the oven – and making sure the dough doesn’t “overproof” is key!

The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day.

The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees.

Use a baking stone or baking steel.  Preheat oven for an hour at the maximum temperature prior to making pizzas.