Tuesday, March 18, 2014

Honey Mustard Chicken Tenders

This is my latest chicken creation. Crispy baked chicken tenders with a honey mustard glaze.

Like a lot of my recent chicken creations, this is pretty easy to put together. These were ready in about 30 minutes.

Tuesday, March 18, 2014

Dunkin’ Donuts San Diego


The first Dunkin’ Donuts opened in San Diego last Monday (it’s technically the second since there is a location in Camp Pendleton, but that one is not open to the public), with people lining up hours before its 6 a.m. opening. The crowds have not yet subsided.

Such a craze over Dunkin’ Donuts might seem inconceivable to those living on the East Coast where Dunkin’ Donuts are prolific. But for those of us living in California, it’s been a long, long wait. After years of pleading for Dunkin’ Donuts to make its way back to California, last year, Dunkin’ Donuts finally announced its plans to do so. The timing seems right as the donut scene has greatly picked up in the last few years.

Dunkin’ Donuts has plans to open 45 locations in 2015, but San Diego got an early start with a Dunkin’ Donuts opening inside the Embassy Suites downtown. There’s no missing the store-front, with the oversized banners and large crowd of customers. It’s actually a combo store of Dunkin’ Donuts and Baskin Robbins, but the Baskin Robbins portion has been pretty much ignored.

Tuesday, March 18, 2014

Crispy BBQ Chicken Wings


I’ve been a little obsessed with making crispy baked chicken wings lately ever since making my honey garlic wings.

I’ve been taste testing glaze variations to add to the wings, including this tangy spicy bbq version.

These wings are super easy to make. Bake them for about 40 minutes until the skin turns thin and crunchy. Prepare and brush on a bbq glaze. And you’re done. I was having a hard time stopping myself from “taste testing” too many of these wings before taking a few quick photos.