Buffalo Wings

I used Alton Browns recipe for the wings.  I got yesterday I got some potatoes to use today but ended up using them yesterday so I made some rice instead and Charlie wanted kimchi. 
 

Easter dinner

Ham was cooked according to package directions with a glaze of one part Boar's Head brown sugar and spice ham glaze and two parts apricot jam. Deviled eggs were made with mayo, mustard, sweet pickle relish and a pinch of Ranch dressing powder mix. Green beans are Shelly's recipe with Swiss cheese instead of Feta.  Everything else is leftover from yesterday.

Smoker got a work out.

 

Brisket took about 12 hours in the smoker.  I used apple wood.

Potato Salad

How To Make The Best Potato Salad Recipe. My mom's potato salad recipe is hands-down the best potato salad I, or anyone else who's tried it, has ever eaten!

Prep Time 20 mins  Cook Tim e20 mins  Total Time40 mins

 Author: Sommer Collier

Ingredients

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  
• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
  

Notes

1. If you can't find golden potatoes, use Russets.
2. For best flavor, make your potato salad a day ahead.

Nutrition

Serving: 1cup | Calories: 317kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 360mg | Potassium: 643mg | Fiber: 4g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 16.8mg | Calcium: 63mg | Iron: 5.2mg

Crab legs for dinner tonight.

I went to Costco and they had crab legs for a few dollars less than any one else so I got some for dinner.  
 

Honey Lacquered Game Hens

 

I have been making this recipe for around 40 years but now I don't marinate it any more.  I roast the chickens according to package instruction, thicken the sauce and pour it on after the chicken is cooked.

Strawberries is on Angel food cake.  The potato salad was store bought.

HONEY LACQUERED GAME HENS II

2 game hens

1/4 C. triple sec

1 C. orange juice

1/3 C. soy sauce

3 inch strip orange zest

1/3 C. honey

1/2 tsp salt

1/4 C. dry vermouth

1/8 tsp red pepper flakes

1/4 C. sesame oil

1/2 inch thin slice of ginger

1/4 tsp. sesame salt

1 garlic clove, split and peeled

2 tsp. cornstarch dissolved in water to make a paste

3 green onions  

Mix all ingredients except cornstarch and hens and bring to a boil. Simmer 5-10 minutes, cool. Reserve some marinade for sauce. Place in plastic bag with birds and marinate overnight. Remove wing tips and cover drumstick ends with foil to prevent burning.  

Preheat oven to 350 degrees.  Place birds in shallow baking pan and pour marinade over. Bake 1 hour or according to package directions, basting hens every 10 to 15 minutes. Tent with foil if browning too much.  Thicken reserved marinate with cornstarch.  Serve with birds, garnish with orange peel.

Lasagna

Charlie said it was really good but I think it isn't my best effort.

World's Best Lasagna Allrecipes

It takes a little work, but it is worth it.By John Chandler

Cook:  2 hrs 30 mins Additional:15 mins Total:3 hrs 15 mins Prep:30 mins Servings:12

Ingredients 

• 1 pound sweet Italian sausage 
• ¾ pound lean ground beef 
• ½ cup minced onion 
• 2 cloves garlic, crushed 
• 1 (28 ounce) can crushed tomatoes 
• 2 (6 ounce) cans tomato paste 
• 2 (6.5 ounce) cans canned tomato sauce 
• ½ cup water 
• 2 tablespoons white sugar 
• 1 ½ teaspoons dried basil leaves 
• ½ teaspoon fennel seeds 
• 1 teaspoon Italian seasoning 
• 1 ½ teaspoons salt, divided, or to taste 
• ¼ teaspoon ground black pepper 
• 4 tablespoons chopped fresh parsley 
• 12 lasagna noodles 
• 16 ounces ricotta cheese 
• 1 egg 
• ¾ pound mozzarella cheese, sliced 
• ¾ cup grated Parmesan cheese 

Directions

• Step 1 In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  Step 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  Step 3 Preheat oven to 375 degrees F (190 degrees C).
  Step 4 To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  Step 5 Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.