Kickin’ the ’cocks Boneless Buffalo Wings

{Disclaimer: I am aware this title is a bit on the edge. We are playing South Carolina this week and they’re the gamecocks. Come on, you know it’s funny. The twelve year old inside you is laughing right now.}

It’s Friday friends! It’s finally here. This week has been d.r.a.g.g.i.n.g. Why? Because the Kiwi’s parents are coming to town! We love having folks over, but we especially love it when those folks are our folks.

But before I run pick them up at the train station, I wanted to share a quick game day recipe for your tailgate this weekend. Last week was close, but my dawgs didn’t finish the drill. Hopefully they can make it happen this weekend, and hopefully I will be able to convince the crew that what they really want to do on their only Saturday night in Munich is watch an American football game.

Kickin’ the ’cocks Boneless Buffalo Wings

Kickin’ the ’cocks Boneless Buffalo Wings

The Chicken
2 chicken breasts
buttermilk

The Breading
3/4 cup almond meal
1/4 cup whole wheat bread crumbs
1 tbsp paprika
1/4 tsp chili flakes
salt and pepper

To Cook
1/2 cup canola oil {enough for there to be about 1cm of oil in your pan}
1 cup hot sauce {or for the lightweights, BBQ sauce}

Get started by slicing your chicken breasts into strips. Put the strips in a tupperware container and pour in the buttermilk until the chicken is just covered. Let the it soak in the buttermilk for at least an hour, but if possible, overnight is best.

When you’re ready to eat, start heating the oil in a frying pan on medium heat and preheat your oven to broil {or grill for the Kiwis}.

Mix together all of the breading ingredients in a shallow bowl. When the oil is hot, coat the chicken strips with the breading and pop them in the oil. Shallow fry for about 3-5 minutes on each side. When the breading is crispy, transfer the chicken to a paper towel and let some of that grease drain off. Discard the used cooking oil that’s still in the pan.

Grab a bowl and pour your hot sauce {or BBQ sauce} in it. One by one dip the chicken strips in the sauce and then return to the frying pan. Once all of your chicken is back in the pan, pop it in the oven for about 5-7 minutes. This will finish cooking the chicken and crisp that breading even more. Yum!

Serve it up with some blue cheese dipping sauce and dig in!

Roasted Pumpkin Hummus

I get a stupid amount of the warm and fuzzies when I get to cook for people. There is something about the thought process that goes into creating a meal for someone that is the ultimate display of friendship and caring to me. As we’ve explored the world, I’ve discovered that this communion, which I had always considered inherently Southern, is actually the most universal kind of thing. {duh!}

This weekend one of our close friends here in Munich celebrated the big 3-0. Since food is obviously my love language, I volunteered to do some cooking for her little get together. Since another friend was whipping up dessert, I was got to work on the savories. Wanting to keep it simple and fresh, I made two whole wheat pizza bases and topped one with pesto and roasted heirloom tomatoes and the other with caramelized onions, figs, and gorgonzola cheese. {recipes for both coming soon!}

I also really wanted to whip up something for us to munch on before dinner. I was leaning toward making hummus, and when I spotted pumpkins at the market, it was sold. I love fall!

I’ll go more in depth on how to make your own pumpkin puree next week, but suffice it to say that it is incredibly easy and is so much more flavorful than the canned stuff. {Plus we got pepitas!}

What about you? How do you show people they are loved? What gives you the warm fuzzies?

Roasted Pumpkin Hummus | kiwi+peach

Roasted Pumpkin Hummus with Veggies

The Hummus
1/2 cup pumpkin puree
1 cup chick peas
1 clove of roasted garlic {non-roasted will work too, it’s just spicier}
1/3 cup olive oil
juice from 1/2 of a lemon {1-2 tbsp}
1 tbsp cumin
salt and pepper to taste

The Presentation
pumpkin seeds
bell peppers of various colors
cucumber

Combine all of the hummus ingredients in your food processor and process the heck out of it. {By that I mean let it go for a couple of minutes until you’re happy with the consistency.}

Prep your veggies for dipping. When you dish it up for serving, sprinkle a few salted pumpkin seeds on top and enjoy!

Baked Jalapeño Poppers

We have found that, as a general rule, Germans are not huge fans of the spicy stuff.  German extra hot salsa is what we in the States would call mild. At our favorite Mexican take away, Condesa, which recently closed {sob}, they always asked what level of spicy sauce we want: 1 {German spicy, no not spicy at all}, 2 {American spicy}, 3 {Mexican spicy}, or a 4 which had the chilies spilling out the top of the bottle {I’m going to go ahead and assume that was English spicy}. That is why I laughed out loud at the shop the other day when I saw some habaneros. It took me a year and a half to find a jalapeño in this city, but they have habaneros, something that even I am not going to touch. Go figure.

Anyway.

I’ve been craving jalapeño poppers ever since we got back from our trip to the States last summer. There is just something about a crispy, spicy pepper filled with cheese that does me in. But, as previously stated, I couldn’t find a jalapeño in this whole city. I checked farmer’s markets, the special grocery stores that are in basements of department stores, and lots of Bio {organic} grocery stores other than my local. Nothing. Until last week, that is. I walk in the store and there, looking me square in the face is a huge basket of lovely, green jalapeños. And I only got a few dirty looks from other shoppers as I shoved handfuls of peppers into my shopping bag.

Naturally, the first thing I did when I got home was to whip up some jalapeño poppers.  Just a warning, these are not for the faint of heart. They are incredibly flavorful, but also really spicy. I’d say they’re a Mexican spicy on the Condesa scale. Unless of course, you miss a few seeds. Then it’s definitely a 4.

Kiwi+Peach: Baked Jalapeño Poppers

Baked Jalapeño Poppers

{inspired by In Fine Balance}

The Stuffing 
1/3 cup cream cheese
1 tsp sugar
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

The Breading 
whole wheat bread crumbs
1/2 tsp salt
1/2 tsp dried oregano

The Wichtige Sachen
6 jalapeños
1 Tbsp olive oil

Preheat your oven on high broil. {Grill for all y’all Kiwis.}

Slice your jalapeños down the middle. Remove the seeds and membranes, but leave the stem. It’s a great handle! As always when dealing with spicy peppers, be sure not to touch your eyes, nose, mouth, face, etc. until you’ve washed your hands really well. It makes for an unpleasant experience.

In a bowl, combine your cream cheese with all of the spices and mix well. Spoon a dollop into each pepper. Using the back of the spoon make sure the whole pepper is full of cheese.

On a small plate, mix the breading ingredients. Press each pepper, cheese side down, into the breading and then place on a grill rack. Drizzle a bit of olive oil over the tops of the peppers and pop them in the oven towards the top.

Bake for about 10-12 minutes or until the breading has browned a bit and it’s appropriately crispy.

Serve with some salsa and sour cream. Lots of sour cream.

Dig in! I may or may not have eaten an entire batch for lunch yesterday. True story.

Maple Baked Beans with Apple Salsa

I think it’s high time I share my favorite baked beans recipe with you. No Southern get together seems to be complete without baked beans and everyone has a slightly different way of making them. I think that the apple salsa really takes mine to a whole new level in terms of taste as well as nutrition. I might go as far as to call these beans…healthy. {Or maybe not, there is still a good bit of sugar!} I can easily say that these are the best baked beans I’ve ever had. {Sorry Mama.} Give them a try this July 4th, and let me know if you agree!

Kiwi+Peach: Maple Baked Beans with Apple Salsa

Maple Baked Beans with Apple Salsa

3-4 slices of bacon {depending on the size of the dish you’re cooking the beans in}

The Beans
1/2 cup kidney beans
1/2 cup black beans
1/2 cup BBQ sauce

The Apple Salsa {inspired by Tupelo Honey Cafe}
1 granny smith apple
1/2 of a red pepper
1/2 of a green chili
1/4 of a sweet onion
1 tbsp honey
a dash of salt and pepper

Preheat your oven to 400°F/200°C.

Put your bacon in a cold pan start heating over medium heat. You’re just doing this to render the fat, so once the white bit has become shiny and a bit translucent remove it from the heat. The bacon will cook completely in the oven, don’t worry.

In a medium bowl, combine your beans and BBQ sauce. Peel and dice your apple and add it to the bowl. Remove the seeds from the pepper and the chili. {Be careful with the chili seeds. Wash your hands with hot water and soap afterwards and avoid touching your eyes–ouch!} Dice them up and add them to the bowl. Peel and dice your onion and add it to the bowl too. Add in the bit of honey and salt and pepper and give it all a big stir.

Pour it into a baking dish. I used a 6in pie pan, but a 9×9 should be fine too {plus you’ll have room for more bacon}. Make a layer of bacon over the top and put it in the oven. Bake for 20 minutes and you’re done!

{This post contains an Amazon affiliate link. That means that if you head over to Amazon from the link and choose to buy the book, a tiny bit of the money you spent on the book will come back to me for the referral.} 

Roasted Green Beans

Back in college, my friends and I would do what every other college kid does for spring break and go to the beach. There were a good number of us, so we rented this amazing ocean front apartment that had a pretty sick kitchen. After a couple nights of ridiculously long waits at pretty average restaurants, we decided to make use of said kitchen. Each of us made part of the meal, and while everything was delicious, the thing that stuck with me most were Jill’s green beans. “Really? Green beans?” you say. Really. While stupidly simple to make, they are simply out of this world. I bet they would be great on a grill too!

What about you? Do you like cooking on vacation? Part of traveling to me is checking out what the locals are eating. While I love going to random grocery stores and markets, when it comes to meals, we always search out a good restaurant filled with locals. However, this week The Kichtn is talking all about cooking while traveling, and I’m feeling a little inspired. Or maybe we will check this out.

Kiwi+Peach: Roasted Green Beans

Roasted Green Beans

Two handfuls of fresh green beans
1 Tbsp olive oil
1 tsp garlic salt

Preheat the oven on broil.

Snap the ends off the beans and remove the strings on the sides. Wash them and pat dry.

Spread the beans out on a lined baking sheet and drizzle with the olive oil and garlic salt. Give it a stir to make sure that all the beans are covered with the oil and pop it in the oven for about 10-15 minutes*. About halfway through give them a stir. You’ll know they’re done when they start to crisp up.

*Time varies based on your oven. In the States, the top element in the oven seems to be very strong so it might be more like 10 minutes. Here it’s more like 20 minutes.

Cashew Pesto from Tupelo Honey Cafe

I was late to the pesto party. Up until 2010, I probably couldn’t have even told you that there was basil in it. {Don’t hate.} Until… one of my roommates started having it every night {well that or Kraft Mac and Cheese}. I was intrigued, and then I was hooked. While I like the pesto in a jar just fine, it’s hard for me to use up the whole jar before I start thinking that the contents are getting a bit questionable {which probably explains why she had it every night}. If you have a food processor, making it yourself could not be simpler. Plus it is so much fresher and you can easy to control the amount you’re making so you don’t end up wasting money. Not convinced you should make your own yet? It you make your own, you can use cashews. I wish I could take credit for this pesto recipe, but I can’t. It’s from the Tupelo Honey Cafe cookbook and just like the name implies it is made with cashews instead of pine nuts. I love pine nuts, but these cashews take this stuff to a new level.

Kiwi and Peach: Cashew Basil Pesto

Cashew Pesto from Tupelo Honey Cafe

{makes about 1/2 cup}

1/2 cup fresh basil leaves {pack as much in there as you can}
1/3 cup salted cashews
2 cloves of garlic
juice from 1/2 of a lemon {1 Tbsp}
pinch of salt
a few grinds of fresh ground black pepper
1/3 cup olive oil

Add all of the ingredients to your food processor and process. Technically you are supposed to drizzle the olive oil in gradually as you process, but my food processor isn’t fancy enough to have a hole into which to drizzle. I’ve never had a problem just doing it all at the same time, but if you do, try the adding it gradually method. One of our favorite dinners is whole wheat pasta {fusilli, spaghetti, it doesn’t matter} tossed in pesto with these oven roasted tomatoes. Add a healthy amount of parmesan cheese and a bit of cracked black pepper and I call that dinner.

{This post contains an Amazon affiliate link. That means that if you head over to Amazon from the link and choose to buy the book, a tiny bit of the money you spent on the book will come back to me for the referral.} 

Baked Sweet Potato Fries with Blue Cheese

I can not tell y’all how many times I’ve gone to check out at our local and the cashier will hold up the sweet potato I’m buying and ask me what the heck it is. It happens at least 50% of the time. It invariably leads to other questions which I can’t answer fully because my German is a bit limited. My fall back is always ‘Süßkartoffeln sind sehr gut für Ihre Gesundheit.” which sounds like something a third grader would say. The reason for their lack of knowledge of this magical root vegetable? Sweet potatoes, or kumara in New Zealand, have only been widely available in Germany for about 5 years, so they are relatively new to the German food market. Not everyone has caught on to and embraced the new potato in town. {Maybe they should though. I’m sure sweet potato Knödel would be infinitely better than its current form.}

However, when buying some the other day, I happened upon a little pamphlet in front of the bin from the North Carolina Sweet Potato Commission describing why they were good for you {Vitamin A! Very important for this carrot hater} and how to use them, auf Deutsch of course. I actually considered taking a few with me so I could spread the public service announcement to cashiers at other stores, but I refrained. Well done North Carolina. Thanks for having my back. Just one more reason for me to love you.

Baked Sweet Potato Fries with Blue Cheese Dipping Sauce

The Fries
1 sweet potato
1 Tbsp olive oil
1 tsp salt {or garlic salt}

The Sauce
4 ounces blue cheese, crumbled
¼ cup sour cream
2 Tbsp cream
1 Tbsp Worcestershire sauce
2 Tbsp plain yogurt

Preheat your oven to 450°F/225°C.

Peel your potato and chop into slices that are approximately 4.25 inches in length and 1/3 of an inch in width and height. Just kidding. Chop them to look like fries. Put them in a medium size bowl, add the salt and olive oil, and toss to coat. Line a baking sheet with parchment paper and spread your fries out on it. Pop them in the oven for 30 minutes. Give them a stir about half way through so they are evenly crispy.

While the fries are baking, break out the food processor. Add all of the ingredients for the sauce to the food processor and blend until its creamy and the blue cheese is in tiny chunks.

This is a great side if your making a burger or any sandwich for that matter. I also make them with wings and when I make buffalo chicken fingers {pictured} because then the sauce can serve double duty.