Who knew that when I started making these amazing chicken wings so many years ago they would come to benefit us on our new food journey?

These are simple and a great substitute for those Plucker's chicken wings I crave so often.   Don't get me wrong I am not comparing these to Plucker's, but when you live overseas and a can't get a decent chicken wing these just might get you past that craving!

And I (as well as everyone else in my family) love them!!

Wing spice:
2 1/2 TBL garlic salt
2 1/2 TBL cayenne pepper
2 1/2 TBL ground black pepper
2 TBL oregano

Mix them all together and there you have it:
Wing Spice

Generously sprinkle wing spice over both sides of wings.
Cook on grill till done and serve with blue cheese and celery sticks.

OR

Bake in the oven at 400 for 17 minutes, flip and cook for another 17 minutes.
Serve with baked sweet potato and salad.

***Normally I break apart the wings into drumettes  and little winglets parts but today I was in a hurry so I left them together.

***These are much better cooked on the grill.

Hubby is so in love with caramel popcorn from the Korean movie theaters that it inspired me to try my hand at it.    And check it out!
It was as good as it looks.

1 cup popping corn
1/4 cup canola oil

Put oil in large stock pot and heat over medium high heat - add popcorn - put lid on stock pot and let it pop!  Just like in the microwave just listen for the popping.  Sometimes I shake the pan for effect - you know like you do the old school Jiffy Popping pans.  When the popping slows to almost none pull the pan off the stove top. 

***If you are making regular popcorn, this is the time to add all that crap that makes it bad for you - melted butter and those yummy popcorn seasonings.  Butter and White Cheddar are our favorite seasonings.  We have fresh popcorn at least once a week.

To make it YUMMY, DELICIOUS, CARAMEL POPCORN do this:

Put the popcorn in 2 large bowls with extra room. 
Set aside.

Line 2 large cookie sheets with parchment paper.
Set aside.

Preheat oven to 250 degrees F.

In medium size saucepan bring these ingredients to a boil:

1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup - dark or light whichever you prefer.  I had a little of white and borrowed a little dark from a neighbor!

After bringing them to a boil let it simmer for about 2-3 minutes.

Remove from heat and add:

1/2 tsp vanilla
1/2 tsp baking soda 

Stir well...it will get a little thicker and change colors.
 
Pour immediately over popcorn and mix to coat popcorn.

Once popcorn is coated properly coated pour onto cookie sheets - spreading out.

Bake in oven for 1 hour - mixing popcorn every 15 minutes.

If you don't bake it you will have ultra chewy caramel corn that sticks to your teeth, so don't skip the baking step.

This may take a while, but it is TOTALLY worth it.
Hubby said it was better than Megabox. 
Bam! That's what I'm talking about!

We have them for lunch, we have them for dinner, we have them for snack.  Heck, we have even been known to have a cold one for breakfast.

Chicken cutlets ROCK and they freeze well.
I use them has homemade chicken nuggets.
Much better than that frozen crap you buy in the freezer section.

This is one thing every single person in our family will eat without complaint.
The only time they complain is when I don't make mashed potatoes and gravy to go with it.

OK.  Let's get started - what you will need:

(This is one of those recipes where I am guessing at the measurements!)

4-6 Boneless skinless chicken breast - sliced thin lengthwise (you can buy the thin sliced chicken breast or tenders, but I feel they are too expensive so I cut them thin myself.)
Your favorite paprika (I use smoked - thanks for sending it to me Lara!)
Salt
Pepper
2-3 cups of flour
3-4 cups of your favorite bread crumbs
3-4 eggs
2-4 cups of vegetable oil

Slice your chicken breast lengthwise into 3 pieces and then pound the heck out of them with a meat mallet. (OK...maybe not the heck out of them, but pound them enough to help make them a little more tender:)
When tenderizing place a sheet of plastic wrap over of the chicken to keep chicken juice from splattering all over you.

Sprinkle with a little salt, pepper and paprika.

Put flour, eggs & bread crumbs in separate dishes.
Scramble eggs.
Dredge chicken in flour.
Dip chicken in egg then coat with bread crumbs.

Over medium high heat, heat enough oil in frying pan to almost cover the cutlets.
To make sure oil is hot enough drop a little flour into pan, if it sizzles you are good to go. 
Add chicken one layer at a time like this:

Fry for about 2 minutes on each side until golden brown.

Cut them up into bite size pieces for you kids to eat as an after school snack.

** Sure you can cut the chicken up into bite size pieces in the beginning so that all pieces of the chicken is coated, but I feel that takes too long and my kids are just as happy to have chicken nuggets with a little chicken showing.  Sometimes when I have enough time I do it the right way, but not today.  :o)

To freeze: I let them cool first then I flash freeze them - I put them on a cookie sheet in a single layer, pop them in the freezer for 10 minutes and then put into a Ziploc bag to freeze.
(Flash freezing helps prevent things from sticking together.)