Easy food to make at home, from My Wella's Kitchen to yours.

Prep Time:  10 minutes

Cook Time: 50-60 Minutes

Servings: 6-8

Ingredients   

• 2 lbs. chicken wings, tips removed and split
• 6 Tablespoons butter, melted
• 3/4 cup fresh finely shredded parmesan cheese (tip: throw in a mini food processor to get it very fine)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon fresh ground black pepper
• pinch of red pepper flakes
• garnish with more shredded cheese and red pepper flakes
• ranch or blue cheese dressing for dipping

Direction   

• Preheat oven to 425F degrees.
• Spread wings in a single layer on a baking sheet coated with butter flavored nonstick cooking spray or covered with aluminum foil that has been sprayed with butter flavored nonstick cooking spray.
• Bake wings until light brown, approximately 40 minutes. Flip the wings halfway through the cooking time.
• Meanwhile in a large bowl, combine butter, parmesan cheese, garlic powder, Italian seasoning, onion powder, pepper, and red pepper flakes.
• Gently fold in wings to butter/parmesan mixture.
• Return to the cookie sheet, pour any remaining mixture (this is heaven) over the wings and bake for an additional 10-20 minutes, depending on how crispy you like them.
• If desired, garnish with extra parmesan and red pepper flakes. Serve with ranch or blue cheese dressing.

Prep Time:  10 minutes

Cook Time: 15-20 Minutes

Servings: 4

Ingredients   

• 1 lb. ground beef
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 corn tortillas
• oil for frying tortillas
• sour cream
• shredded lettuce
• shredded cheese (use your favorite melting cheese, I used a cheddar jack blend)
• 1 vine ripened tomato, diced
• 4 green onions, chopped
• salsa (use your favorite, I used my green chile salsa)

Direction   

• Heat a skillet over medium heat. Once the skillet it hot, add the ground beef and break it apart with a wooden spoon.
• Cook, stirring and breaking apart the beef often, until it begins to brown.
• Mix in the cumin, paprika, garlic powder, chili powder, salt and pepper. Continue to cook until the beef is just browned.
• Meanwhile, heat a heavy bottomed pot (large enough to accommodate the tortillas) with 1 1/2" of oil to 350F degrees.
• Fry the tortillas until crispy, drain on paper towels to absorb excess oil and sprinkle with a little salt.
• To serve, spread a little sour cream over the tortillas, top with ground beef, lettuce, cheese, tomatoes, salsa and green onions.

Prep Time:  5 minutes

Cook Time: 15-20 Minutes

Servings: 6-8

Ingredients   

• 2 lbs. chicken wings, tip removed and leg and flat separated
• 1 Tablespoon olive oil
• 2 Tablespoons chili lime seasoning
• 1/4 cup pure maple syrup
• 3 Tablespoons lime juice
• 1 teaspoon chili lime seasoning
• pinch of red pepper flakes
• cilantro and lime wedges for garnish

Direction   

• When ready to cook, preheat a grill to medium-high heat.
• In a large bowl, combine wings, olive oil, chili lime seasoning and toss until the chicken is completely coated in the mixture. Note, you do not need salt as the chili lime seasoning contains salt. (This step can be done up to 4 hours before grilling and is better if you have the time to do this.)
• Transfer the wings to the grill, placing directly on the grill grates in a single layer (you could use a grill pan on the stove as well).
• Cook for 15 - 20 minutes, turning halfway through, until golden on the outside and cooked through on the inside (and the chicken has reached an internal temperature of 165F degrees).
• Meanwhile, combine maple, lime, red pepper flakes and chili lime seasoning in a large bowl and mix well.
• When the chicken wings are done, immediately transfer them to the maple glaze bowl and toss well to coat entirely in glaze.
• To serve garnish with chopped cilantro and serve with lime wedges.

Prep Time:  10 minutes

Cook Time: 10 Minutes

Servings: 2

Ingredients       

• 1 Tablespoon olive oil
• 1/2 medium onion, chopped
• 1/2 red pepper, diced
• 1/2 poblano pepper, diced
• 1 jalapeno, seeds and membrane removed and finally diced
• 6 oz. mushrooms, diced
• 1 garlic clove (minced)
• 2 Tablespoons butter, divided
• 6 oz. rare deli roast beef, thinly sliced or diced (I used Boar's Head, trust me, spring for the higher quality)
• ¼ tsp sea salt (or to taste)
• 1/8 tsp ground black pepper (or to taste)
• 1 1/2 cups shredded mozzarella and provolone blend (you can substitute your favorite cheese)
• 2 teaspoons mayonnaise
• 2 teaspoons whipped cream cheese
• 2 flour tortillas (burrito-sized)

Direction   

• In a large skillet, heat oil, once hot add the vegetables and garlic. Season with salt and pepper and saute until vegetables are tender.
• Add the beef and 1 tablespoon butter to the skillet, stir and cook until meat is heated.
• Combine mayo and cream cheese together and spread evenly on each tortilla.
• Spread 1/2 of the cheese on one half of each tortilla.
• Divide the filling between the tortillas and top with the remaining cheese and fold in half.
• Reheat the same skillet (not wiping it clean to add all that flavor to the outside of the quesadillas) over med heat.
• Add the remaining 1 Tablespoon of butter to the skillet and place the quesadillas in the hot pan.
• Cook until the cheese is melted and the outside is golden and crisp, flipping once.
• Slice and serve with your favorite accompaniments.

Prep Time:  20 minutes

Cook Time: 55 Minutes

Servings: 8-10

Ingredients       

• 5-6 slices bacon
• 1/2 lb. ground beef
• 1/2 lb. spicy italian sausage (you can substitute regular to reduce the spice level)
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1 jalapeno, seeds and membrane removed and finely diced (again, you can omit to reduce the spice level)
• 2 16 oz.  cans of pork and beans
• 1/2 cup ketchup
• 1/2 cup of your favorite barbecue sauce
• 1 Tablespoon soy sauce
• 2 Tablespoons spicy brown mustard
• 2 Tablespoons Worcestershire sauce
• 4 Tablespoons dark brown sugar (you can substitute light brown sugar; you will just have less molasses taste)

Direction   

• Preheat the oven to 350F degrees.
• Fry bacon in a large skillet until crispy. Remove from pan and discard grease.
• In the same skillet, brown the ground beef and sausage, then drain off the excess grease.
• Add onion, jalapeno and bell pepper and cook until vegetables soften.
• Add pork and beans, barbecue sauce, ketchup, spicy brown mustard, Worcestershire sauce, soy sauce, and brown sugar to the meat and simmer for 5 minutes.
• Transfer beans to a greased 2 qt. dish baking dish. Crumble bacon over the top. Cover with aluminum foil and bake for 45 minutes.
• Remove foil and continue to bake for an additional 10 minutes.
• Allow the beans to stand an additional 10 minutes before serving.

Prep Time:  10 minutes

Cook Time: 1 1/2 - 2 hours 

Servings: 6

Ingredients       

• 3 lbs. boneless turkey breast, thawed
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 1/4 cup lemon juice
• 1/2 teaspoon granulated garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground pack pepper
• pinch of red pepper flakes (optional)
• 1/2 cup extra virgin olive oil

Direction   

• Preheat the oven to 325F degrees.
• Prepare a roasting pan with a rack. Line the pan with foil or parchment for easy cleanup if desired.
• Remove the wrapper (and gravy packet, if any) from the thawed boneless turkey breast. You can leave the butcher's string on but loosen it a little, so it doesn't cut into the turkey.
• Place the turkey breast upside down on the roasting rack in the pan.
• Combine the apple cider vinegar, lemon juice, brown sugar, granulated garlic, salt, pepper and red pepper flakes in a bowl. Whisk to combine.
• Slowly drizzle in the olive oil, whisking continuously, until an emulsion is formed.
• Separate the marinade into two separate bowls and set one aside for basting.
• Use one bowl of marinade to thoroughly coat the turkey breast, starting with the underside of the breast. Then, turn the breast right side up and coat the top and sides.
• Place the pan in the oven.
• Roast for about 1 1/2 to 2 hours, or until a thermometer reads 165F when inserted in the thickest part of the breast. (During the cooking process, occasionally baste with the second bowl of marinade.)
• Remove the turkey from the oven, lightly tent with aluminum foil and let rest for a minimum of 15 minutes before slicing.
• Serve with some of the pan juices over the turkey.
• *Tip: if the turkey came with a gravy packet, heat per package directions, adding the pan juices to the gravy.

Prep Time:  10 minutes

Cook Time: 1 to 1 1/4 hour

Servings: 8

Ingredients      

• 1 1/2 lbs. ground chuck
• 2 eggs, beaten
• 1 onion, chopped
• 1 cup milk
• 1/4 cup ketchup
• 1 cup gluten-free panko breadcrumbs
• Pinch of red pepper flakes
• salt and pepper to taste
• 2 Tablespoons brown sugar
• 1/3 cup ketchup
• 1 teaspoon Worcestershire

Direction  

• Preheat oven to 350F degrees.
• In a large bowl, combine the beef, eggs, onion, milk, panko breadcrumbs, red pepper flakes and salt and pepper to taste.
• Place in a lightly greased 5x9 inch loaf pan, or form into a loaf and place in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Place in the pre-heated oven and bake for 1 to 1/4 hour or until internal temperature reaches 160F degrees.
• Remove from oven, tent with aluminum foil and let rest for 15 minutes.
• Serve with your favorite mashed potatoes and beef gravy. Garnish with chopped parsley if desired.

Prep Time:  10 minutes

Cook Time: 15-20 minutes

Servings: 4-6

Ingredients      

• 1/4 cup honey
• 1/3 cup soy sauce
• 2 Tablespoons sriracha sauce (you can add as much or as little as you like, Grandude loves his very spicy!)
• 3 garlic cloves, grated
• 2 1/2 cups cooked chicken
• 2 28 oz. cans of stir fry vegetables, drained and patted dry to remove all moisture
• cooked rice for serving
• chopped green onion and sesame seeds for garnish

Direction  

• For the sauce, combine the honey, soy sauce, sriracha and garlic in a small bowl.
• Add the chicken, vegetables and sauce to a heated wok (medium-high heat) and heat until a rolling boil. Reduce heat and simmer for 10 minutes.
• Serve over rice and garnish with onions and sesame seeds.

Prep Time:  5 minutes

Cook Time: 15-20 minutes

Servings: 6-8

Ingredients      

• 1/4 cup butter (my mom always used bacon fat)
• 1/4 cup all-purpose flour (you can substitute all-purpose gluten-free flour)
• 2 cups milk, at room temperature
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 teaspoon granulated garlic, or to taste

Direction  

• Heat butter in a heavy bottom skillet.
• Once the butter has melted, add the flour and whisk until smooth and bubbly about 1 minute.
• Add the milk very slowly, whisking the entire time. Season with salt, pepper and garlic powder.
• Bring to a boil and reduce the heat to low and simmer, continually whisking until desired thickness is achieved, about 5 minutes, adding milk as necessary to control the thickness.

Prep Time:  10 minute

Cook Time: 2 hours

Servings: 20-24

Ingredients      

• 8-10 lbs. cooked bone-in spiral sliced ham (you can substitute a whole or half ham and hash mark the outside to have crevices for the delicious glaze to fill in)
• 1/2 cup bourbon, divided
• enough chicken stock to cover 1/4" deep in bottom of roasting pan
• 2 cups packed brown sugar
• 1/4 cup orange juice
• 1 teaspoon ground mustard
• 1/4 teaspoon ground cumin
• 1/2 teaspoon cinnamon

Direction  

• Preheat oven to 300F degrees.
• Place the ham cut side down in a roasting pan and pour 1/4 cup of the bourbon all over the top.
• Cover tightly with foil and place in the oven for 90 minutes.
• In the meantime, mix together the brown sugar, 1/4 cup bourbon, orange juice, ground mustard, cumin and cinnamon in a small bowl.
• Remove the ham from the oven and set foil aside.
• Pour the glaze over the ham and brush all over and in between slices ensuring complete coverage of the ham.
• Place pan uncovered back into the oven and cook for an additional 30 minutes.
• Remove the ham from the oven and allow to rest, covered loosely with the foil, for at least 15 minutes before serving.