Blue Cheese Buffalo Wings

I can't believe it's almost Superbowl time again!  Mike and I are having a few friends over to watch the game Sunday so this week I've been trying to think up a menu. I'm careful not to get too creative - I mean, the staples are pretty vital: wings, beer, and anything you can scoop up with a tortilla chip.

I love making homemade wings in the oven, but I'm worried i'm getting a bit too predictable with my Asian Sticky Wings (who am I kidding, i'll probably make some of those too.. ugh, so good).  This year, I'm going with the Superbowl Superfood: Buffalo Wings.   The sauce is inspired by my favorite Wild Wing Cafe sauce, the Red Hot and Blue, which is a buffalo sauce with blue cheese mixed right in.  I did learn during this process that blue cheese is very hard to melt, so I just left it chunky in the sauce and it all came together in the oven!

Ingredients:
* 2 lbs chicken wings (I buy the wings that are already divided into two parts)
* 3 tbsp. butter
* 1/2 c. hot sauce (I like Frank's)
* 2 tbsp. blue cheese crumbles
* cooking spray

Preheat the oven to 450.  Line a cookie sheet with tin foil and spray lightly with cooking spray.  Arrange the wings on the tray and spray the tops lightly with cooking spray as well.  Transfer to the oven and bake for 20 minutes.  Meanwhile, to prepare the sauce, melt butter in a small sauce pan over medium heat.  Add hot sauce to the butter and stir until well combined.  Add the blue cheese to the sauce and set aside.  After 20 minutes, remove wings from the oven and increase the oven temperature to broil.   Spoon the sauce over the wings and return to the oven for 5-10 minutes until nicely browned (the time will vary based on your oven, I find my broiler doesn't heat quite as quickly as others - just keep an eye on the wings so they don't burn).  Serve with ranch. Go team!

Turkey Meatballs

Well, here we are on January 27th and I'm finally delivering one of those healthy recipes I promised! Sure, I can make grilled chicken and veggies with the best of them, but this is one of the first recipes I made that was both light on calories and super hearty; I promise you won't even miss the beef!

I wasn't sure the meatballs would work with the 99% fat free turkey, but the ricotta cheese and egg helps keep the turkey moist and flavorful.  Serve these up with a little whole wheat spaghetti and you're all set!


Ingredients (serves 4):
* 1 (20 oz.) package 99% lean ground turkey
* 1/3 c. part skim ricotta cheese
* 1/3 c. italian seasoned bread crumbs
* 1/3 c. parmesan cheese
* 1 egg
* 2 tbsp. flat leaf parsley, chopped
* cooking spray

Sauce:
* 1 (28 oz) can San Marzano crushed tomatoes
* 1 onion, finely chopped
* 2 tbsp. olive oil
* 2 garlic cloves, finely chopped
* 1 (15 oz) tomato sauce with Italian herbs (I prefer Contadina brand)
* 1 (6 oz) can tomato paste
* 1 bay leaf
* 1/2 tsp. dried oregano

Preheat oven to 350.  Prepare the tomato sauce by adding olive oil to a pot (you'll need one with a lid) and heat over medium high.  Add onions to pan and sauté until the onions are soft (about 8 minutes, stirring often).  Add garlic to onion mixture and sauté for 1 minute or so.  Add remaining ingredients (if you prefer a smooth sauce, add all ingredients except bay leaf, simmer for a few minutes, then blend with an immersion blender; add bay leaf after blended).  Reduce heat to low and let the sauce simmer.

Line a baking sheet with parchment paper (or spray with cooking spray).  To prepare the meatballs, combine all ingredients in a bowl.  Using your hands, work the meat mixture until ingredients are well incorporated, being careful not to overwork it.  Form into meatballs and place on baking sheet.  Spray the tops of the meatballs lightly with cooking spray and transfer to the oven; bake for 20 minutes.  After twenty minutes, carefully transfer the meatballs to the simmering sauce.  Cover the pot and let the meatballs simmer until cooked through, about 20 minutes.  Serve over pasta.  Enjoy!

Birthday Swag

I'm not going to lie, I'm a huge fan of my own birthday.  I just love an opportunity to put on a sparkly dress (whether there's a reason or not), drink champagne, eat cake, more cake, and yes...I love presents.   

I just have to share some of the amazing swag I received for the big 2-7.  If you're in need of a gift for the hostess, foodie friend, or even the grilled cheese lover in your life, look no further!

(Clockwise from top left)

Grilled Cheese and Soup Plates...I can't even explain my excitement over these.  Mostly because I love eating my grilled cheese and soup under the covers on the couch - the divots hold your bowl perfectly! 

Kate Spade Tidbit Plates... I adore tidbit plates, and my dear friend Stephanie knows I only have holiday themed plates in my collection!  These plates really make a table setting pop for a little splash of color.

Cupcake teaspoons...Do I need to explain? Baking is just so much more charming when you have fancy accessories on your side.

Molecular Gastronomy Kit...This kit allows you to get super-fancy with your food, just like they do on Top Chef!  Balsamic caviar pearls anyone?  Champagne foam? Don't mind if I do.

Vino-2-Go ...Tumblers with a wine glass INSIDE!  Tailgating and picnics may have reached a whole new level.

Cocktails of the Ritz Carlton Paris...Is there anything more elegant then a Ritz Carlton?  I'm see a themed party in my future..

Birthday Recap

I hope your weekend was as fabulous as mine!  I spent the last few days welcoming myself into my official late-twenties.  It’s important to start each year with a bang, right?

On my actual birthday, Mike took me to dinner at the Chop House.  I enjoyed a perfect, mid-rare filet mignon, topped with béarnaise sauce and a side of onion rings (sorry Weight Watchers, I’ll be back later this week).  I was so jazzed about the steak I didn’t think to take a pic until the very last bite!  

I rounded out the meal with a slice of New York cheesecake.  Unfortunately, I had to school Mike in the rules of fine dining…When the waitress asks if you would like two glasses of complimentary champagne to celebrate your recent engagement, are you really going to take a pause to think about it? Honestly, what would Emily Post say..

Year after year, I claim the Azalea Pre-Festival party is actually my birthday party and invite my friends to celebrate with me.  I even bring Sleeping Booty and provide an open bar!  I’m the best, right? 

My charming fiance, Mike, and I

All the ladies at Pre-Festival party

Saturday night my sister took me to one of my favorite “lady restaurants”, Cameo 1900.  I call it a lady restaurant because Mike refuses to eat at Tapas restaurants (“you mean all the food is on small plates?”…let’s just say he ordered the Cowboy Ribeye at the Chop House), so I have to go with my girlfriends.  

Burger Sliders with Goat Cheese & Onion Marmalade

Filet Mignon with Butternut Squash Risotto

Fried Pickles

By Sunday I was ready for some rest, relaxation, and water…but what’s a girl to do when she discovers Las Olas has $3 red sangria Sundays?  Maybe will power will come in my 28^th year..

Shrimp Spring Rolls

As much as I hate to admit my own cliche, Mike and I have been on a healthy diet since New Years day.  I'm not going to lie, I do not enjoy minding my meals or counting calories.   I like butter...and bread; the sweet luxury of putting dressing directly on my salad (come on, dipping your fork in it is just not the same). But alas, we've got a wedding coming up and it's time to shape up!

I'm still working out some kinks in a few lightened up recipes, but one easy option i've come up with is Shrimp Spring Rolls. These are great for a party because you can make them in advance, let them chill, then slice them right before you're ready to serve.  I eat these for a light lunch or snack as well.




Spring Rolls:
* spring roll wrappers (as many as you would like to make)
* 2 shrimp per roll, cooked and peeled, tails removed (I usually buy cocktail shrimp)
* romaine lettuce, thinly sliced
* carrots, thinly sliced (I usually grab these from the salad bar)
* 1 tsp. cilantro, chopped, per roll
* 2 tbsp. cellophane noodles per roll

Peanut Dipping Sauce
* 1 tbsp. creamy peanut butter
* 1/4 c. hoisin sauce
* 1/2 c. teriyaki sauce

To prepare the sauce, combine all ingredients in a bowl and mix well with a fork or whisk; set aside.   Prepare cellophane noodles according to package directions.  Add some warm water to a shallow dish or bowl and place the spring roll wrapper in the water for 10 seconds or so until it is soft.  Remove the spring roll wrapper and lay it on a plate.  Fill the wrapper with shrimp, lettuce, carrots, cilantro, and cellophane noodles.  Fold in two ends of the wrapper, then roll the opposite ends in, being careful not to tear the wrapper.  Place the rolls seam side down on a plate and refrigerate until ready to serve.  Slice spring rolls at an angle and serve with Peanut Dipping Sauce.