Elaine Ambrose

Bestselling Author, Ventriloquist, & Humorist

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Sing Along with “Kickin’ Chicken Wings”

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Chicken Wings aren’t just for breakfast anymore. These easy, healthy snacks can cause perpetual crabby people to smack their lips, shout with joy, and run off to dance and sing in the streets. Impress a date, be the star of the luncheon, or make a batch and eat them all by yourself.

Recipe – Serves One Teenage Boy or Three Adults

Set oven to 400 degrees. To set the mood, play music from Queen and sip an adult beverage.

Assemble:

2 pounds of organic chicken wings (about 8)

¼ Cup plus two tablespoons of avocado oil

1 Cup of All-Purpose Batter Mix (Eliminate this ingredient to stay on Keto diet.)

½ teaspoon Sea Salt

Random twists of freshly ground black pepper

Dash of red pepper flakes, optional

Wash wings, pat dry with paper towel, cut apart at joint to make 16 pieces, cut off and discard wing tips.

Happily mix chicken pieces in bowl with oil, salt, and pepper until coated. Sing along with “Bohemian Rhapsody.”

Dump batter mix in a plastic bag and add the chicken. Smoosh around until the meat is covered.

Place pieces on large, rimmed baking sheet. Bake at 400 degrees for 30 minutes. Turn over each piece after 15 minutes. Broil for an additional 3 minutes.

Cool. Serve with butter dill sauce and/or BBQ sauce.  Add a green salad, and congratulate yourself on eating healthy as you stomp and clap to “We Are the Champions.”

Share the last piece while singing “Somebody to Love.” Be happy.

 

 

 

 

Elaine’s Idaho Potato Soup

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potato soup

 

Record-breaking amounts of snow and frigid temperatures mean it’s time for sweaters and jeans, a cozy fire in the fireplace, and a large pot of homemade potato soup. Here’s my favorite recipe. It serves a large family or two teenage boys.

 

6-8 Idaho Russet potatoes, cubed, (peeling is optional)

1 pound bulk spicy Italian sausage

1 pound bulk regular Italian sausage

One onion, diced

6 stalks of celery, diced

2 Tablespoons mustard seed

2 Cups Chicken Stock

2 Cups of Cream or Half-and-Half

Salt, Pepper

Optional: 2 cans of creamed soup, any kind

Cover spuds with water and boil in a large soup pot with mustard seeds for 10-15 minutes. Do not drain. (The mustard seeds are for my mother who always believed the parable of having the faith of a mustard seed.)

In separate large skillet, brown sausage. Sauté onion and celery in sausage drippings or olive oil.

Combine all ingredients into the soup pot. Add salt and pepper to taste. (For thicker soup, add 2 cans of creamed soup, any kind.)

Heat but don’t boil. Yummy. This soup is delicious to reheat for several days but doesn’t freeze well.

My favorite memory with this soup: My wee 2-year-old granddaughter and my 80-year-old mother competed for the last helping.