I’m not posting this recipe because it’s complicated, I’m posting it because it’s so dang simple. My sister makes wings and I always think, “Sheesh, way too much work for such little meat!” Even though she said it’s easy I don’t believe her because she makes intricate cakes and cupcakes and cookies and whatnot. Stuff I don’t have the patience for. I love food, but I hate messing stuff up. Plus, I was always intimidated by cutting up the wings. So unless they came pre-cut on sale, I never buy them.

That said, I’m working on the best recipe for smoked wings. I’m not there yet. But in the meantime, this is a good go-to. Again, like the St. Louis BBQ steaks, would be a perfect 4th of July food. Or once it cools off, a football or basketball game watching food. Basketball season, I miss you (NBA doesn’t count for me).

So, here it is. A super-simple recipe (along with a short video to show you how to cut wings if you never have).

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Yum, right?

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Normally I don’t waste my time posting a replicate or review of another site’s recipe. Partially because I generally change the recipe and then link to the origination of its former self. But also because, why reinvent the wheel? But, in this case, I think you fellow Wichitans should take advantage of pork shoulder steaks and make this happen. Soon. Maybe on the 4th of July? That’s when I plan to make it again!

So, what do we have? Well, we have a replica of Cook’s Kitchen’s recipe, with one clarification (it frustrates me when a cooking show that claims to be scientific misses the specifics), and one modification for my tastes. First, let’s get our salivary glands going with an unnecessarily close up shot of meat. Mmmmm. Meat.

ImageSeriously, I am NOT a huge BBQ fan, and this is delicious. I don’t lie. Why would I? 

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I’m not a huge fan of meatloaf, but I actually like this version. Well, my version, adapted from this recipe.  I adapted the recipe because, well, it’s what I do. But also a friend of mine made it and said it was “a little bland.” When someone else says something’s bland, I’m sure not to like it. I’m not a food snob or anything, but I’m one of those annoying people who eats for pleasure. And I firmly believe even healthy food should taste good. Is this the best thing I’ve ever made? Probably not. I’d far prefer my Mexican Hamburger with Kale, Spinach and Tomatoes over this. But for meatloaf, it’s good. In fact, many say the “bland” meatloaf in the original recipe is “fantastic.” And I think this is an improvement on that. Not just because I made it non-paleo with dairy (those two things could easily be left out). But because of the increased seasonings. Plus, I’ve eaten it for lunch for three straight days, and don’t hate it. Anyway, my point is, this is a fantastic starting point. Feel free to adjust to your taste buds.

The mashed cauliflower, however, I believe is gold. I love the stuff. Maybe more than mashed potatoes. No, seriously. I mix mine with a hand mixer, and it generally comes out somewhere between mashed potatoes and rice, which I love. I don’t do cheesy rice, but this stuff is rich enough it feels like a treat. So, if you want a meatloaf recipe, this one’s respectable and better ingredients than dumping ketchup on top (which grosses me out). But if you have your own meatloaf recipe, and are looking for a good side, try the cauliflower. So. Good!

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About a month ago I bought my first portion of a cow. An 1/8th of a cow, to be exact, but I bought 25 extra pounds of ground beef. My sister says it’s all in my head, but I swear this ground beef tastes better than any ground beef I’ve ever had. Anyway, since I bought so much, I have been having ground beef as a breakfast or snack staple. Specifically, I love this recipe. I’ve been making it for weeks and it’s fantastic. This week I made some guacamole to go along with it. I look forward to it every day!

A side note: I have a couple of weird food intolerances going on. One is eggs, which isn’t an issue with this recipe. The other is peppers. Any kind of peppers: sweet, hot, chilis, etc. But only if they’re fresh or canned. Dry doesn’t bother me (I assume it’s either that the pepper’s so processed, or because you use such a small amount). Anyway, I’ve been find with adding chipotle pepper, chili powder, smoked paprika and even Sriracha to stuff. I do it as minimally as I can stand, but if I eat even a little bit of fresh or canned peppers, my face breaks out, and I hate to think what’s going on inside my body. So keep that in mind with these two recipes. Both would be better with fresh peppers.

Also, due to my allergy, I drain my tomatoes with green chilis and pick out the chilis. It’s a lot of work. I don’t doubt this recipe would be just as good with the chilis in it, but I’ve been eating it without.

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It’s Black (and Yellow) Friday, Wichitans! Whether you’re a die hard Shockers fan, a band-waggoner, or a casual fan, it’s celebrating time! WSU’s had a fantastic run in the tournament, and if you’re going to a bar tomorrow, you need something festive to get you to 5:00. So here’s the best yellow cupcake with chocolate frosting recipe (according to the recipe title) I could find. So I present to you, chocolate chip cookie dough yellow cupcakes with chocolate cream cheese frosting. Yes, they are as decadent as they sound. And if your audience is anyone other than my co-workers, they’ll love these things

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Pho. How do I love thee? Let me count the ways. I love thee to the broth and the noodles and the slurping.

This post is going to be a doozey in length. If you’ve never made pho but want to, I will describe all of the ingredients, what they look like, where to find them, and why you use what you use, and whether I took any shortcuts.

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Today I have a beanless chili recipe for you. It has instant coffee (don’t freak out, it really is good). It has cocoa powder. It has bacon! It’s ALMOST paleo, but I couldn’t resist adding a little hot Italian sausage. And if you’re generally disappointed in the texture of beanless chilis (I can relate), it also has cubed chuck for a variety of texture. If you have any reason to eat beanless chili (diet, your spouse has threatened to divorce you if you dutch oven her one more time, a new variety in chili), give this one a shot. And make changes to it if you’d like. I’m sure it can be improved. But I wanted to document it so future Kelly, who forgets things, will always have this one shining moment in her kitchen documented.

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