Bellissimo Oven Recipes

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

AUTHENTIC ANCHOR BAR BUFFALO CHICKEN WINGS

Steps:

• Gather the ingredients.
• Dry wing pieces well with paper towel.
• Heat a large pot filled with 2 to 3 inches of the cooking oil to 350 F. Set the oven to warm.
• Place a few wings at a time in the hot oil to fry. Do not crowd the pot.
• Fry for 10 to 12 minutes until they are golden brown and crispy.
• Remove with a slotted spoon to a baking sheet and place in the oven to keep warm while you cook the remaining wings.
• After all of the wings are cooked, transfer to a large mixing bowl. Pour the hot sauce over the hot wings and toss with a spoon or spatula to completely coat.
• Serve immediately with celery and blue cheese dressing on the side. Enjoy.

MRS BELLISSIMO'S ORIGINAL ANCHOR BAR CHICKEN HOT WINGS (LOW-CARB

Steps:

• 1. Chop off the tip of each chicken wing, and discard it (or save for chicken stock). Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt. (here is where I vary from the recipe - I add the salt and pepper to the melted butter and hot sauce).
• 2. Heat the oil over high heat in a deep skillet, Dutch oven, or a deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. (I fry them for 7 minutes a batch and after the last batch put them all back into the fryer for two minutes, drain and toss in the sauce).
• 3. Melt the butter over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. (I nuked it).
• 4. Place the chicken on a warm serving platter, pour the sauce on top, and serve. (I also vary from the recipe by tossing the wings in a huge bowl with the sauce for total coverage).