Bomdiggity Chicken Wings - Easy Dry Rub Recipe

When it comes to cooking, I love keeping it simple and easy. I am all for delicious food, but don't think I need to spend all my time in the kitchen making it. So this recipe definitely hits the top of my list for both ease in preparation and cleaning.

Ingredients:
12-14 Chicken wings whole or 24-28 chicken halved

Dry rub mixture:
8 tbsp Dark brown sugar
3 tbsp Kosher salt
1 tbsp Black pepper
1 tbsp Crushed red pepper
1 tbsp Chili powder
1 tbsp Garlic powder

Heat oven to 400 degrees. Line cookie sheet with foil and apply thin layer of vegetable oil. This will prevent the wings from sticking as they bake and help for easy turning. Set foil and cookie sheet aside.

Place dry ingredients into a large bowl and mix well. Coat chicken wings evenly with the dry rub and place onto foil-lined cookie sheet. Bake in oven for an hour. Be sure to check chicken wings every 20 minutes or so, turning them to prevent from burning/sticking. Once wings are fully cooked, remove from foil onto plate. ENJOY!

Live well and happy. :)

Chicken Soup for the Sick Soul - Recipe

With all of the Anderson boys in the house sick, there's nothing better than a hot and hearty bowl of chicken soup to warm their bellies. Here is a delicious and simple recipe that was handed down to me by my mother.

Ingredients for the almost home made broth -

16 oz Swanson's chicken broth, all-natural

4 cups cold water

1 lb sliced chicken breast, -organic

1 cup diced carrots

1 cup sliced celery

1 large russet potato, peeled and cubed

1 whole onion, peeled and sliced thick

Combine all above ingredients into large pot and set to boil. As broth boils, remember to scoop out all the foam. You want to keep your broth as clear as possible. Once broth boils, turn down to medium heat and let simmer until all vegetables are tender. About 15-20 minutes. Salt and pepper - season to taste. For extra bit of kick, throw in a small dash of chili pepper.

Noodles -

2 cups dry elbow noodles

In a separate large pot, add 8 cups water and 2 tsp of salt. Set to boil. Add your noodles and cook until slightly tender. About 7-9 minutes. Once cooked, drain and set aside.

Once the vegetables in your broth are nice and tender, remove your chicken breasts and slice or pull apart in thin strips. Set the chicken aside.

To assemble your bowl of chicken soup, place a 1/2 cup of the cooked noodles into a deep bowl, add some of the chicken broth with veggies and top with a large helping of chicken meat. For a refreshing topper, add some sliced cilantro and green onions. Salt and pepper, seasoned to taste.

Enjoy! Be happy and healthy.