Mexican Chicken Wings

Mexican Chicken Wings
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Who ever said "it ain't no thing to be a Chicken Wing" obviously hasn't tried these wings yet

Course: Appetizer
Cuisine: Mexican
Servings: 12
Calories: 110 kcal
Author: Straight Outta My Kitchen
  • 1/2 c Corn oil
  • 1/4 c Chili powder
  • 1 ts Oregano
  • 1 ts Ground cumin
  • 12 oz Tortilla corn chips
  • 1 lb Chicken wings; disjointed
  • -and tips discarded
  1. Preheat oven to 350F. In a small bowl, whisk together the oil, chili
  2. powder, oregano, and cumin to blend well.
  3. Pulverize the tortilla chips in a food processor. Pour into a shallow
  4. bowl.
  5. Dip the chicken pieces in the seasoned oil; then dredge in the ground
  6. chips until coated. Set on a foil-lined baking sheet and bake for 45
  7. minutes, until browned and crisp outside and tender inside. Serve hot.


Cleaning/Restoring A Cast Iron Pan


Cast Iron just get better with age It’s like a nice aged bottle of Scotch Or Rye or Whiskey I Suppose. it just naturally get’s better as the years go on and  as long as it’s looked after properly.  If it’s been way to long and I mean way too long, since you’ve actually used your Cast Iron, chances are it’s in need of some TLC. Covered in rust, you say? No problem! These are the go to rules for cleaning/restoring for these Eight Simple Cast Iron Cleaning/Restoring Rules to help you return your pan to its former glory.


What You Need


  • Coarse salt

  • 1 potato


Depending on the shape of your pan, this job could get messy. I recommend going outside, or covering your table in newspaper for easy cleanup.

  1. Sprinkle a hefty amount of course sea salt into the pan. I use a half cup to 1 Cup to start, and add more as need.  

  1. Cut your potato so that one half easily fits in the palm of your hand.

  1. Place the potato cut side down on top of the salted pan and start scrubbing. Work your way around the pan in a circular motion, apply some elbow grease.

  1. Continue to scrub the sides, edges, and bottom of your pan. Don’t forget the handle! 

  1. Once the pan is clean, wipe with rag and get rid of unwanted debrie. Place the pan on the stove over low heat for a minute or so to help dry out any remaining moisture. The salt will get very dirty pretty quickly. Depending on the condition of your pan,  maybe want to rinse the dirty salt out and start over with new, clean salt as you continue the process.  Just saying.

  1. Once dry, pour a small amount of oil in the pan and rub it in with a paper towel until the bottom and sides of the pan are coated. Use a clean paper towel to remove any excess oil.

  1. Keep pan over low heat for 30 minutes.  

  1. Once your skillet has cooled, wipe off any remaining oil before storing away.

Follow These Simple Steps & You’ll Be On Your Way To Cast Iron Culinary Bliss


11 Quotes On food That Are Just So Tasty


Hey Everyone Hope 2018 has been good to you thouse far,  Here at Straight Outta My Kitchen We thought we share 11 Quotes on Food that are just so tasty. Do you have a favourite Quote share it in the comment secton.  Well I guess That’s A wrap for Now,  Lol Get a Wrap man I Crack My Self Up Sometimes.

  1. “The salt is to the food, what soul is to the body.”  Amit KalantriWealth of Words

  2. “A good food is mouth watering when you see it and finger licking when you eat it.”  Amit KalantriWealth of Words

  3. “Angry is always hungry to cook guilty.”  Prabakaran Thirumalai

  4. “Life is no different than cooking and to make a great meal, be a great cook!”  Mehmet Murat ildan

  5. “Life is a recipe book our words always cook enough.”  Kishore Bansa 

  6. “A bowl of diligence and perseverance, a cup of faith and a pinch of inspiration mixed with a spoon of contentment are the ingredients of a delicious success. Cook yours well.”  Joe Mari Fadrigalan

  7. “I lurched away from the table after a few hours feeling like Elvis in Vegas – fat, drugged, and completely out of it.”  Anthony Bourdain

  8. “Hunger gives flavour to the food.”  Amit KalantriWealth of Words

  9. “Food is symbolic of love when words are inadequate.” —A lan D. Wolfelt

  10. “There is no love sincerer than the love of food.”  George Bernard Shaw

  11. “Great food is like great sex.  The more you have the more you want.” — Gael Greene

What do you think of these 11 Qoutes about food?

Do you have a favourite one ?

Home Made Apple Fritters

Apple Fritters
Prep Time
6 mins
Cook Time
12 mins
Total Time
18 mins

What can go wrong with Apple Fritters not a thing,  Try these classic's

Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 280 kcal
Author: Straight Outta My Kitchen
  • 1 Egg
  • 1/3 c Milk
  • 1 c Flour all purpose
  • 1 1/2 tsp. Baking powder
  • 1 tbsp. Sugar
  • 1/4 tsp. Salt
  • 1 c Apples dice
  1. Beat egg and add milk. Sift flour, measure and sift again with baking
  2. powder, sugar and salt. Add to beaten egg and milk. Stir in apples. Drop
  3. by teaspoonfuls in shortening and fry until golden brown. Drain on paper
  4. towels. Serve with Kayro light corn syrup or sprinkle with powdered sugar.


The Cloves Article of Your Dreams


Cloves are definitely one of the most distinct herbs around but ironically enough, cloves have been around forever and are not finished doing business just yet. Usually if you can not get your hands on some cloves, Allspice can be a substitute. Cloves have some preservative properties to them but they work well as an antiseptic, expectorant, anesthetic, or an Emmenogogue, working well on the kidneys, the spleen and the stomach.

Some make a combination of Cloves, Bay Leaves, Cinnamon, and Marjoram for a hot tea that helps bronchitis, asthma, coughs, a tendency to infection, tuberculosis, altitude sickness, nervous stomach, nausea, diarrhea, flatulence, indigestion, dyspepsia, gastroenteritis, the side effects of lobelia, and depression. Sometimes people mix cloves with hot water, again making a tea and claim that it helps them get a good night’s sleep.

Cloves and ginger is a sure way to settle the stomach and stop vomiting. If you combine equal parts of cloves and basil it is supposed to detox meals from the body. Cloves have been used for failing eyesight and tooth problems. It was used for earaches very often throughout history as putting a little warmed oil of clove on a piece of cotton and in your ear was certain to rid any earache. Mostly, cloves are known for being warm and spicy but also have a strong relationship with pain relief, easing nausea and vomiting, and improving digestion. Cloves also kill intestinal parasites and act as an antimicrobial agent against fungi and bacteria. It has also been suggested that cloves have antihistamine properties as well.

Do not be too quick to pass off the possibilities of cloves and aromatherapy as the two have a very strong bond between them. Since cloves have such a positive and stimulating effect on the mind they pair up great with other oils for aromatherapy purposes. In the 16th and 17th centuries cloves were worth their weight in gold however it is the clove oil that is most essential. In Indonesia many people Smoke Clove Cigarettes and that did spill over into the United States for a while but lost most of its vigor when it was found that clove cigarettes could cause adult respiratory distress syndrome.

The word clove comes from the Latin word “Clavus” which means nail. If you have ever looked at a clove you will notice that it does resemble a nail. Many people use whole cloves when they cook ham by sticking the spiky part around the outer edges of the ham for extra flavor. Indian Curries can not do without cloves but it is also used in pickles, sauces, Worcestershire sauce, and even spice cakes that are baked from scratch.

Throughout history cloves has never been forgotten but has lost some of its popularity. Some still use it as a spice and some for minor dentistry and even still more for the purpose of Aromatherapy. People still look at cloves as an “Old Fashioned” herb. For some families it has been passed down through generations and in the pantry still sits a jar of whole cloves for that Special Ham Dinner.

Linking Up With Cloves



Cooking Myths You Need To Ignore


Add Oil to Pasta Water to Prevent Noodles From Sticking

We’ve all seen the instructions on the back of the fresh-pasta package: Add a spoonful of oil to the cooking water to keep your fettuccine from turning into a big blob. That’s just a waste of oil, Salt the water (which doesn’t have anything to do with sticking; it just seasons the pasta), stir every few minutes while the noodles cook, and once you’ve drained them, toss with a tablespoon of olive oil to keep them separated.

Replace Baking Powder Every Six Months

Leavening agents like baking powder do have a shelf life (old ingredients are often the reason for flat baked goods), but don’t automatically assume a canister is useless if it’s past the six-month mark. You can test yours by sprinkling a spoonful into a cup of warm water; if it makes the water effervescent, it’s fine to use.

Let Hot Food Cool Completely Before Refrigerating It

It’s true that putting a big pot of piping hot soup directly into the fridge isn’t ideal (it makes the motor work harder), but the other extreme—letting that minestrone sit out until it’s cold and then packing it up for storage—isn’t great, either (because microorganisms that could lead to foodborne illness tend to multiply in conditions between 40 degrees and 140 degrees).

transferring the hot soup to smaller containers, which will help it cool more quickly than it would in the pot. They can sit on the counter, uncovered, for two hours. Then, snap on the lids and refrigerate.

|Cooling Food|

Don’t Use Soap on Cast Iron

Although cast-iron pans look tough, they can be high maintenance: The conventional wisdom is to avoid washing them with soap, not to put them in the dishwasher and not to let them air dry (use a towel or they’ll rust). Those last two rules are important to follow

Use kosher salt to scrub off sticky residue, then re-season the pan by heating it in a warm oven and rubbing it with oil.

|How To Clean/Restore Cast Iron Pot’s & Pans|

Don’t Drink Red Wine with Fish

Red wines generally have a lot of tannins, which come from grape skins and seeds and are often described as tasting bitter and puckery (tannins are also why strong black tea can taste astringent). So tannic reds—like cabernet or merlot—can react with the fish oil in seafood and make it taste bitter and even metallic. (The proteins in red meat soften the tannins, making the wine taste smooth and fruity.)  actually  some reds goes with fish. Pinot noir and Beaujolais are two (they happen to be lighter reds) that can beautifully complement any fillets from halibut to salmon. 

Leaving an avocado pit in the avocado puree will prevent it from turning brown

Oxidization causes the avocado to discolor but it only works on the pulp near the pit. To keep all it from oxidizing, add some acid like lime or lemon and cover tightly with plastic wrap.

|Oxidization Process|

Searing meats before cooking locks in all the juices

While searing meat in a pan definitely helps contain the juices, it’s imperative you let the meat or poultry rest for at least 10 minutes after its come out of the oven. If you simply start cutting into it before letting it rest, all the searing in the world won’t help the juices redistribute from the meat’s center.

Sriracha Pulled Pork

Sriracha Pulled Pork

  • Servings: 1 Cup
  • Difficulty: Easy

Can Serve As A Sandwich Or A Taco. Either way it's damn good.


  • 3 T Olive oil, divided

  • 6 garlic cloves, peeled and minced

  • 1 onion, diced

  • 1 cup tomato sauce

  • 3 T fish sauce

  • 1/4 cup Sriracha

  • 1 T apple cider vinegar

  • 1/2 cup hoisin sauce

  • 1 T brown sugar

  • 1/2 t black pepper

  • 7 pound pork butt (also called pork shoulder)

  • Kosher salt

  • Fresh cracked pepper


1. Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 T olive oil and when the oil is hot, sauté garlic and onions for about 5 minutes. Add the next 7 ingredients and cook over medium-low heat for about 5 minutes. Transfer the sauce to your slow-cooker.

2. Rinse and dry the pan and put it back on the stove. Rub the pork butt down with the remaining olive oil and season the entire roast with kosher salt and pepper. Heat the skillet and sear the roast on all sides to get a nice crisp crust, about 4 – 5 minutes on each side.

3. Remove the seared roast from the skillet and add it to the slow-cooker. Turn the roast over in the sauce, coating every bit of the roast with sauce. Cover and turn your slow cooker on.

4. You can cook the pork on high for 6 hours or on slow for 10 hours, depending on when you want it to be done. The roast is done when it easily shreds with a fork. Remove it from the slow cooker and set aside to cool.

5. Skim off any extra fat that is on top of the remaining sauce. Turn the slow cooker on to the sauté function and cook until the sauce is reduced in volume by half. This will take between 15 and 25 minutes. If your slow cooker does not have a sauté function you can transfer the sauce to a pan and reduce it on the stove top. Taste the sauce and adjust seasonings, adding more sriracha if you like.

6. While the sauce is reducing, use two forks to shred the pork into bite-sized pieces. Toss the pork with the sauce and serve as sandwiches or to make tacos.

Set the pork butt on the counter, covered about an hour before you sear it. This allows the roast to come to room temperature before you put it in the slow-cooker.

Once you put the pork in the slow cooker and cover it, do not remove the lid until you think the roast is done. Every time you open the lid heat escapes and slows down the cooking process.

This pulled pork likes to be garnished with a squeeze of lime and something crunchy. I use thinly sliced purple cabbage and crisp Persian cucumber slices. A little fresh cilantro and a slice or two of jalapeno is also very good.

Give it a try and let me know what you think.  If you’re a fan of coleslaw try some of this Zesty Coleslaw to go along with it.

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I’m On We Graze Together List

Here you’ll find a list of Established Food Bloggers (Worldwide) each unique, as the special individuals behind the blog. Learn about them through their Blogs, enjoy their recipes, have the ability to follow them or receive emails directly on new posts, peruse 24/7 their recipe indexes, learn some tips, print the recipes, cook, bake, and enjoy! Make […]

via Participating Food Blogs… — “We Graze Together”

Why Rosemary is Sexy

sprigs of rosemary

Rosemary is a relative to the Mint family and the name is derived from its Latin origin to mean “Dew Of The Sea.” Rosemary is very common in Mediterranean Cuisine and has somewhat of a bitter astringent taste to it. While that is true it compliments oily foods very nicely. A tisane can be made from the Rosemary leaves and that is also very popular when cooking.


First it is burned and then added to a BBQ to flavor various foods. Sage, unlike many other herbs has a high nutritional value to it and is rich in Iron, Calcium, and Vitamin B-6 and is more nutritional in its dried form rather than fresh. Rosemary should be harvested just as you are going to use it because it truly loses its flavor once dried. Gardner’s swear that if you plant some Rosemary plants in and around your garden, the Rosemary will fend off moths, beetles, and carrot flies.


Older Europeans loved Rosemary and believed that it improved memory and also used it as a symbol of remembrance and was often tossed into fresh graves before they were buried over. Traditionally it has been said that Rosemary, left untrimmed, would grow for thirty three years where it will reach the height of Christ when he was crucified. Many would also place sprigs of Rosemary underneath their pillows to ward of evil and nightmares. Often the wood that comes from the stems of the Rosemary plant was used to make Musical Instruments. Remember that people back then liked to utilize every piece of something as not to waste. Today, many wreaths are made from Rosemary as a symbol of remembrance.

Today, Rosemary is still used for many things besides cooking as it is in potpourris, air fresheners, shampoos, and cosmetics. There has also been scientific evidence that Rosemary works very well as a memory stimulant. Rosemary has also shown some cancer prevention properties in animals. But further Rosemary has shown a strong relationship in relaxing muscles, and to soothe stomach upset as well as menstrual cramps. The main thing to remember when using Rosemary for this purpose is that if you use too much it can actually cause a counter effect.

When made into a tea it is ingested for calming nerves and anxiety and as an antiseptic. Rosemary when used as a tea many people find to taste very good. Making the tea from Rosemary is quite simple actually, just pour boiling water over the leaves and steep for 10-15 minutes. A little sugar can be added by you should not add any cream. A few sprigs can be added to oils and vinegars to flavor the products which add a nice taste for cooking.


When used cosmetically it can lighten and tone human hair and when mixed with equal parts of shampoo it has been known to strengthen hair too. It also makes for a nice additive in hot bath water. Rosemary is still used quite commonly today however more so for cooking than anything else.

Rosemary Links


What is Food Safety? — We Are Chefs

This is part one of a four-part series on building a food safety culture in your establishment by Francine L. Shaw, president, Food Safety Training Solutions, Inc. Many operators tell me that they have established a food safety culture, but when I ask what that means, they struggle to give me a confident answer. So how do…

via What is Food Safety? — We Are Chefs

This is a very important subject,  Food safety is a very important issue for everyone  4 million in Canada alone get food poisoning, also known as “Food-Borne Illness.”