Dulce de Leche Cream Custard Recipe

Disclosure: This is a sponsored post in partnership with Coffee-mate.  However, all opinions are my own.

One of my favorite recipes to make during the Fall  is Dulce de Leche Cream Custard.  I serve it as a light dessert  after a meal, as an afternoon with tea or as a delicacy with warm milk in the evening.     It brings welcoming  aromas of a bakery into our home and reminds me of  my mothers baking.  It is also the perfect multi-purpose recipe that can be used to make pastries.   It’s one of my go to recipes because the possibilities with Dulce de Leche Cream Custard are endless.

Coffee-mate recently introduced new flavors that capture the natural flavors of Dulce de Leche and Chocolate Abuelita and are a wonderful way to make traditional recipes with ease.   In addition to using it to add delicious flavors to my coffee, I also use it to make my favorite Holiday recipes.

Dulce_De_Leche_Cream_Custard_03

 

I used Coffee-mate’s Dulce de Leche creamer to make Cream Custard and it is amazing!   I have developed several recipes, but this by far is one of my favorites.   It’s is my favorite ingredient for mult-purpose recipes. To make sure I have enough for the entire family I made 3 batches of Dulce de Leche Cream Custard and stored a batch in a container for future use during the week.

Dulce_De_Leche_Cream_Custard

 

Recipe

Ingredients

1 cup Nestle La Lechera Dulce de Leche Coffee-mate
1 cup milk
2 egg whites
1 egg
1/4 cup cornstarch (maizena)
1/3 cup caster sugar
1 teaspoon vanilla

Directions *

1. In saucepan stir in Coffee-mate La Lechera Dulce de Leche Creamer, milk and egg whites. Bring to boil over medium heat.

2. In a medium bowl, whisk together egg whites and egg. Stir remaining sugar and cornstarch; then stir the mix into egg until smooth. When milk comes to boil, pour it into bowl while mixing. Return mixture to the saucepan and slowly boil, stir constantly to prevent so curdle or scorch on the bottom.

3. Remove from heat and pour into container(s). Refrigerate until chilled before using.

*To make the perfect custard you need to stir continuously.

Giveaway

To celebrate the special occassion, Cofee-mate has offerred to give one of my readers 2 coffee-mate full value vouchers, $25 VISA, Coffee-mate Coasters, Coffee sleeve and a beautiful custom-made mug from Crafty Chica!

The Giveaway prize is valued at $60.  You have the opportunity to win by participating in the giveaway below:

winner_dulce_de_leche_giveaway

Cooking With Chef Alejandra Schrader’s Seasoning Blends and Curried Cauliflower Recipe

I recently attended Chef Alejandra Schraders’s Seasoning Blends launch.  It was a gathering of fellow chefs and friends who support and enjoy Alejandra’s healthy cooking.  We tastes several meats, vegetables and small plates made with love and her delicious seasoning blends.  I really enjoyed the savory flavors of the Curried potatos, Cocoa-Mom Dark Seasoned chicken and curried Cauliflower Alejandra made with her natural seasoning blends.  The Seasoning Blends contain non GMO organic spices and are made with high quality ingredients  in Los Angeles, California.  Alejandra was inspired to create the spices by her love of global cuisine, bold flavors and healthy cooking.

If you are looking for a healthy nonGMO alternative to generic spices you purchase in the stores consider buying Chef Alejandra’s Seasonings and enjoy the natural flavors of global cuisine with every dish.

To celebrate the special occasion, Chef Alejandra also shared her secret Curried Cauliflower recipe with me to share with my readers. Make sure to visit the store and Cook Global Eat At Home for more delicious recipes, including the Cocoa-Mom Dark Seasoned chicken.  I’m looking forward to making healthy cuisine with Alejandra’s Seasoning Blends!

 

Chef Alejandra Schrader Seasoning Blends

 

Un abrazo with Chef Alejandra!

 

Chef Alejandra making Nothing but Love Tostadas!

 

 

We loved Chef Alejandra's Cocoa-Mom Dark Seasoned chicken

 

Chef Alejandra's Signature Sachon Roasted Beef Sandwiches made with Love!

 

Thank you Chef Alejandra for a Superb meal!

 

Chef Alejandra’s Curried Cauliflower Recipe

Ingredients

  • 1 head cauliflower
  • ½ medium brown onion, chopped
  • ¼ cup golden raisins
  • 2 tbsp Alejandra’s Gingerlove Curry
  • 3 tbsp coconut oil, melted
  • Coarse sea salt
  • Black pepper

 

Preparation

 

Preheat oven at 425° F

Cut cauliflowers into florets. On a large, rimmed baking sheet plate cauliflower, onions, raisins, Gingerlove Curry, coconut oil. Toss to coat evenly; season with sea salt and freshly ground black pepper.

 

Roast, tossing occasionally, for about 30 minutes until cauliflower is tender but still firm and edges are a bit crispy (you may leave for additional time to achieve desired level of doneness.)

 

Chef Alejandra’s Healthy Tip:

  • Get your cauliflower ON! This hearty vegetable is delicious and I’ve also learned that it provides a great deal of nutrition–from omega-3s and vitamin B to antioxidants like vitamin C and manganese. Oh, and It is also known for its anti-inflammatory properties and for helping with heart disease and cancer.
  • Spicy does not mean hot. Spices will help enhance the flavor of your food and will also provide plenty of good stuff like disease-fighting antioxidants. Spices can make cauliflower a rock star, infusing this mild dish with flavors that you will love!

 

 

¡Buen Provecho!

Sweet Jalapeno Habanero Pepper Jelly and Walnut Brie

Brie is one of the most delicious gourmet cheeses.  You can eat it plain at room temperature with fresh bread and also add it to  cheese plate to provide multiple options when entertaining.   Every year during the Thanksgiving Holiday I bake brie with nuts, jelly and a hint of pepper.

 

You can make the pepper jelly yourself or purchase it at a local market.   I recommend buying the Brie at a market with gourmet cheeses  or a store that specializes in Wine and Cheeses.  I also recommend you bake the Brie on a baking stone for best results.

I have developed several Baked Brie recipes over the years, but by far this recipe is always a crowd favorite.    This is a great recipe to bring everyone into a room or introduce guests at a gathering.   It is the perfect conversation starter and also very easy to prepare.  I recommend preparing the recipe in advance and baking it about 15 minutes before serving.

 

Sweet Jalapeno Habanero Pepper Jelly and Walnut Brie Recipe

Ingredients

1/2 cup walnuts
1/4 cup jalapeno habanero pepper jelly
1 round of Brie (about 4 inches) or 1 8oz slice
1 french baguette

 

 

Directions

1. Preheat oven to 425 degrees.  Chop walnuts into small pieces with food chopper.

2. Cut the Brie side-up into two 1/4 inch slices and place on baking stone.  Combine Jalapeno Harbanero Pepper Jelly on top of Brie and sprinkle walnuts on top.

3. Cut french baguette into 1/4 inch thick slices.   Arrange the baguettes around the brie. Bake for 10 minutes or until baguette slices are golden brown and brie begins to melt.    Remove from oven and lightly mix melted brie cheese, jelly & nuts. Let stand about 5 minutes before serving.

 

 

Buen Provecho!

 

Easy Chicken Enchilada Recipe

Disclosure: This is part of a supported campaign with Chef Merito.  However, all opinions expressed are my own.

Over the years I’ve inherited many recipes from my mom and tias.   My all time favorite recipe, next to my moms  tamales are my tias enchiladas. As a child I would watch my aunt make her spicy red enchiladas and vowed to make them just like her some day.   I was so enamored with her recipe I asked her to make her special enchiladas for our engagement dinner.  It ended up being a huge event with a cooking lesson and  her enchiladas served as our reward.   My auntie makes her recipe real spicy with hot red chiles.  As I got older, I learned the recipe and modified it with a mild red chili sauce instead of a spicy sauce.   I also experimented with green chiles and white sauce enchiladas.

I recently discovered Chef Merito seasons.   Chef Merito is the official season of the Los Angeles Dodgers and has created  spices to season chicken, carne asada or grilled chicken.   One thing I also love about the products is that it makes cooking easy.  Each Chef Merito recipe such as its carne asada seasoning, adobo marinade and achiote paste was personally created in the kitchen of Plinio Garcia Sr. The company is now run by a two generations of the Garcia family members.   They also have authentic mexican marinades in a bottle to save a lot of time with the preparation.  My favorite seasoning is the Chicken seasoning because it makes poultry taste good and adds a great flavor to seasoned grilled chicken.  It also helped me prepared this easy Enchilada recipe in less than 30 minutes! 

Can’t wait to try Chef Meritos seasoning to all my other favorite mexican recipes.  The possibilities are endless.

Chicken Enchiladas Recipe

Ingredients

1 Chicken breast
2 Tomatoes
1/2 Onion
2 Cloves of Garlic
8 Corn tortillas
2 Tablespoons of oil
2 Teaspoons Chef Merito® Chicken Bouillon
2 cups of Water
1/2 Pound of Shredded Cotija Cheese
1/4 Pound of Shredded Cheddar Cheese
1/4 Pound of Shredded Mozzarella Cheese
1/2 Pound of Sour Cream
4 Tablespoons of Chef Merito® Adobo Costillas Norteñas

 

Preparation

Sprinkle chicken breast with 2tsp. Chef Merito® Chicken Bouillon Boil chicken in a pot with enough water to cover the breast. Until fully cooked. Once it is cooked and cool, shred the chicken breast.

In a blender mix: 2 tomatoes, 1/2 onion, 2 garlic cloves, along with 4 tbsp. Chef Merito® Adobo Costillas Norteñas in 2 cups of water and blend.

In a separate pot add the 2 tbsp. of oil, add the sauce and cook until it starts boiling (simmer 20 minute).

Place sauce in a dish and dip the tortillas one at a time. In a separate dish, stuff tortillas with the shredded chicken; fold in half or as a “taquito”.

Pour the sauce on top of the “taquitos” and drench to taste.

Add cheddar cheese and mozzarella cheese.

Place in 375 degree oven for 15 minutes.  Cool.

Add cream, cotija cheese to taste.

 

For additional recipes and tips, visit Chef Meritos website at www.ChefMerito.com, on Facebook at www.facebook.com/chefmerito  or Twitter at www.twitter.com/chefmerito.

To celebrate, Chef Merito has provided one of my readers with a gift basket. Please follow the instructions to enter to win:

 

a Rafflecopter giveaway

 

Homemade Strawberry Lemonade Recipe

It’s summertime once again in our home.  During the summer I’m always looking for creative methods to hydrate and make a lot of use of my  Breville Juice Fountain duo juicer.   Creating homemade juice with natural fruits is one of my favorite pastimes.  I love the taste of strawberries and put them on everything from pancakes, crepes, oatmeal and cereal.   Most recently I started experimenting with strawberry recipes and created a recipe with fresh strawberries and organic lemons.

I used a Breville Juice Fountain duo to make the delicious beverage at home.  I’m in love with this Home Tech gadget!  If you do not have a juicer you can also use a blender to puree the fruit.  For this recipe I will use a blender.

 

Strawberry Lemonade | Agua Fresca de Fresa y Limon

Ingredients

1 cup white sugar
1 cup water
1 pint fresh strawberries
1 cup fresh lemon juice (6 -8 lemons)
6 cups cold water
6 cups ice

Directions

In a saucepan over high heat, mix together water and sugar until sugar dissolves and it becomes a clear syrup. Remove from heat and set aside to cool. Place the strawberry into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve. Place the lemons into a blender. Cover and puree until smooth.  Stir in 6 cups of cold water, the lemon juice and stir.  Add clear syrup. Divide the ice into 12 glasses, and then top with the lemonade. Gently stir before serving.

For lemonade with pulp do not strain lemons and strawberries after blending.  Add club soda to make fizzy lemonade.

Buen Provecho!

 

Beef Empanadas Recipe

Empanadas name comes the Spanish verb Empanar which means to wrap or coat with bread.  The traditional hearty pastry  is made by folding a thin circular shaped dough over the stuffing and are served as street food in the Carribbean, Phillipines, Puerto Rico and Latin America.  The traditional empanada is prepared with fish or chicken.

I enjoy making empadas in bulk and serving them as a simple meal.   I also store the rest in the refrigerator to eat as an on the go snack or as a quick meal.

 

Ingredients
1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust recipe
1 egg

 

Directions
Preheat the oven to 375 degrees.  In a medium-sized skillet, heat the olive oil. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 8 to 11 minutes, stirring constantly to  blend ingredients. Set aside and let the filling cool.

Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.

 

Buen Provecho!

 

 

 

 

Question:  What filling do you like in your empanadas? 

 

Mexican Shrimp Cocktail Recipe | Coctel de Camaron Receta

Shrimp Cocktails bring back memories of  my life in Mexico.  The aroma of the cilantro, avocados and chili sauce provide a perfect combination to think of home.  Today I serve Shrimp Cocktail as an appetizer, lunch or a quick refreshing main dish on a busy night.  It is one of my families favorite traditional foods.

 

Ingredients:


1 (48 ounce) can tomato and clam juice (spicy if desired)
2 avocados, chopped
2 cucumbers, seeded and chopped
1 medium red onion, chopped
1/2 bunch cilantro, chopped
2 tomatos, chopped
1 lb large shrimp, peeled, de-veined and steamed
1/4 cup ketchup
2 limes, quartered
4 dashes Tabasco sauce
dash horseradish to taste

Directions:

Place the shrimp in a large bowl. Stir cucumbers, onion, cilantro and tomato. Mix in tomato and clam juice cocktail, ketchup, limes, tabasco sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours.

Serve in one large bowl or into individual tall parfait glasses, similar to the way Traditional Shrimp Cocktail is served in Mexico. Top with chopped cilantro, chopped onion and avocado.  Serve with Tortilla Chips.

 

Buen Provecho!

The Best Cupcakes Ever & Mini Red Velvet Cupcake Recipe

I’ll never forget the first time I tasted a Red Velvet Cupcake.  I was on business travel to New York City for the week.  My flight home was scheduled for Friday at 5pm to enjoy a day of shopping for clothing, more pizza and desserts.  I visited a small shop that made the most delicious cupcakes and miniature cakes.  I purchased 2 miniature red velvet cupcakes.   It was an afternoon of pure joy and deliciousness.  Just some time for me to spend by myself celebrating all that New York City had to offer. These were the best Red velvet cupcakes I ever had.

Every time I make Red Velvet cupcakes I think about the wonderful time I spent in New York City.

 

 

Red Velvet Cupcakes Recipe

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Sprinkles for garnish

 

Directions
Preheat the oven to 350 degrees F. Line 2 (24-cup) muffin pans with mini-cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish your cupcakes with sprinkles. Serve with tea or just to celebrate YOU.

Buen Provecho!

 

In Your Kitchen | Five Delicious Recipes – Appetizers – Salads – Soups & More

I enjoy making new recipes for my family.  One of my goals this year is to balance our meal plan with healthy meals.  I recently starting making recipes from Soy Connection.  According to USB’s 2008 Consumer Attitudes about Nutrition survey, soybean oil was among the top three oils ranked “very healthy” by consumers, along with olive and flaxseed oils.   I looked through my pantry and found several bottles of vegetable oil.  It wasn’t until I started taking a closer look at the ingredients that I realized that I have been cooking with Soybean oil for most of my life.

The type of recipes I found vary including tofu recipes, salads, soups and appetizers.  Soy easily adapts to every cuisine and every meal to please all ages and tastes. Try these delicious, tested soy recipes to see for yourself how easily soy can spice up your cooking and healthy lifestyle.  I’m enjoying balancing healthing recipes.

Wild Green Salad with Raspberry Walnut Vinaigrette Recipe

Ingredients:

Raspberry Walnut Vinaigrette

1/2 cup Soybean oil
1/2 cup Raspberries, fresh
1/4 cup Walnuts, toasted, chopped
1/4 cup Balsamic vinegar
1/4 cup Water
3 tablespoons Red onion, minced
2 teaspoons Sugar
1/4 teaspoon Salt
1/8 teaspoon Black pepper, ground
Wild Green Salad
6 cups Mixed wild greens (a 5.5 oz. bag of greens yields 6 cups)
1/4 cup Gorgonzola cheese, crumbled
1/4 cup Walnuts, toasted
1/2 cup Raspberries, fresh
Prep time:15 minutes

Cook time:none

Instructions for Wild Green Salad with Raspberry Walnut Vinaigrette:
To make dressing, place all Raspberry Walnut Vinaigrette ingredients in food processor or blender.  Process until smooth; refrigerate.  Makes 1 1/4 cups dressing.Place greens in large bowl.  Pour 1/2-cup Raspberry Walnut Vinaigrette dressing over salad; toss until blended. Sprinkle cheese, walnuts and raspberries over salad.  Serve immediately.

 Mediterranean Soup

 

 

Ingredients:

2 Cloves garlic, minced
2 tablespoons Soybean oil (vegetable oil)
2 quarts Vegetable or chicken broth
2 quarts Water
3 cups Textured soy protein (10 oz.)
2 cups Brown rice, uncooked
2 teaspoons Oregano leaves, dried, crumbled
1 teaspoon Thyme leaves, dried, crumbled
1 teaspoon Salt
1 teaspoon Ground pepper
3 quarts Diced tomatoes, canned
2 cups Zucchini, diced (3/4 inch)
1 cup Celery, sliced
1/2 cup Parsley, chopped (optional)
Instructions for Mediterranean Soup:
Saute onion and garlic in oil until tender.Add broth, water, soy protein, brown rice and seasonings. Bring mixture to boil; reduce heat and simmer, covered, 30 minutes.Add tomatoes, zucchini and celery; return to boil, reduce heat and simmer 20 minutes or until rice is tender.Portion 12 ounces into large bowls, if desired.Sprinkle 1 teaspoon minced parsley over each serving.

 

 

Creamy Edamame Arugula Soup

 Ingredients:

1 teaspoon Soybean oil (often labeled “vegetable oil”)
1 Onion (small), diced
3 cups Frozen edamame (shelled)
2 cups Low sodium vegetable or chicken broth
1 cup Plain soymilk
1 cup Baby arugula leaves, packed
1/2 teaspoon Salt (or to taste)
1/4 teaspoon Ground black pepper
Greek-style yogurt (optional)
Description:
Soup’s on! Packed with high quality soy protein and fiber, this quick and easy homemade soup will warm your soul and keep you satisfied for hours.Prep time:5 minutesCook time:15 minutes
Instructions for Creamy Edamame Arugula Soup:
Heat soybean oil in large saucepan over medium heat. Add onions and cook for 2 to 3 minutes, until soft. Add edamame and broth; simmer for 5 to 6 minutes, until just tender.Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.Thin soup with additional vegetable broth as needed.

 

 

Fish Tacos

Ingredients:

4 cups Soybean oil (for deep frying)
1 Egg, beaten
1 cup Panko bread crumbs
1 pound Cod filets, uncooked, cut into 2 x 1-inch strips
6 tablespoons Fire-roasted salsa
2 tablespoons Mayonnaise
8 Fresh corn tortillas, 6-inch
1 cup Kimchi
2 cups Shredded red cabbage
1 cup Grated carrots
1/2 cup Frozen edamame (shelled), cooked according to package directions
Description:
Mix-and-match ethnic flavors in a single dish. Bite into a classic Mexican taco topped with pickled, spicy Kimchi, and awaken your taste buds with a global adventure.Prep time:10 minutesCook time:20 minutes
Instructions for Crispy Fish Tacos with Kimchi :
Preheat soybean oil to 350°F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.

Place egg in shallow dish. Place panko bread crumbs in a separate shallow dish. Dip fish pieces into egg and then roll in panko, pressing gently into each side of fish, to coat completely.

Carefully place 8 pieces of fish into hot oil. Fry approximately 4 minutes, turning once, until golden brown and crisp. Remove from oil; place on paper towels to drain. Repeat with remaining fish.

Combine salsa and mayonnaise in small bowl. Top each tortilla with 2 pieces of fish, kimchi and assorted vegetables as desired. Serve with salsa mixture.

 

Linguini with Roasted Garlic-Wine Sauce

 

Ingredients:

6 1/4 pounds Linguini, dry6
12 ounces Soybean Oil
1 1/2 pounds Roasted Garlic Paste*
12 ounces Shallots, minced
3 pounds Dry White Wine
3 pounds Chicken or Vegetable Broth
9 1/2 pounds Tomatoes, seeded, diced
4 pounds Edamame
2 pounds Pine Nuts, toasted
4 ounces Basil, fresh, chopped
1 tablespoon Salt
2 teaspoons Black Pepper
10 ounces Parmesan Cheese, grated
Instructions for Linguini with Roasted Garlic-Wine Sauce:
Prepare linguini as directed on package. Drain and set aside.Heat oil in large skillet. Sauté oil, garlic paste and shallots until shallots are translucent, stirring occasionally.Add wine and chicken broth. Simmer until reduced in half.Add tomatoes and edamame. Cook until heated through.

Stir-in pine nuts, basil, salt and pepper. SPOON over cooked linguini.

Sprinkle with Parmesan.

*To make roasted garlic paste, cut pointed top off 12 unpeeled garlic heads (2 lb 5 oz) leaving cloves intact. Place garlic heads on aluminum foil and drizzle with 4 oz vegetable oil. Seal foil around garlic and bake at 400°F 30 to 40 minutes until cloves are soft. Cool, squeeze paste from cloves and mash.

**Original recipe makes 50 cups pasta, 38 cups sauce

 

For additional information on United Soybean visit the Website or Facebook Page.   For additional recipes you can also find them on Twitter  via the #SoyParaSoy hashtag. 


Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board. However, all opinions expressed are my own.

Question: What is your favorite recipe?

Fried Chicken Wings Recipe

My husband often talks about his favorite childhood recipes.  One of the favorite stories he shares is a recipe about his moms fried chicken and how his mom would make chicken for his siblings every Friday.  His face brightens everytime he shares it.

One day I surprised him with a Fried Chicken dinner and its been one of our favorite family recipes.  Over the years I have modified the recipe as well similar to my Spicy Salt & Pepper Chicken Wings.   This recipe is gauranteed to keep a smile on your families face.

 

Ingredients:

  • 3 cup all-purpose flour
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons  crushed black pepper
  • 1 teaspoons salt
  • 2 eggs
  • 1 teaspoon milk
  • vegetable oil for deep-frying
  • 3-4 pounds chicken wings

 

Instructions:

  1. In one medium bowl, mix together 3 cups of flour, garlic salt, black pepper and salt. In a separate bowl, stir together egg yolks and milk.
  2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the egg mix. Dip in the flour mix.
  3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels.
  4. Place chicken wings on serving bowl and add green onions, crushed pepper and dash of ground pepper before serving.

 

 

Buen Provecho!

 

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