DAY 77, DAY 78 AND DAY 79 RECIPES: HONEY GARLIC CHIKEN WINGS; TURKEY BISCUIT CASSEROLE; AND EGG-Y HASHBROWNS

I have been so sad at kepping up with the blog! Again, my apologies! Things have been crazy busy hectic and about to get about 100 times more hectic! In the next three weeks,I have to plan and execute my little boys 2nd birthday party, and travel to Northern Alberta (again) pack all of our belongings into a UHaul and drag it all back here. LAME. The birthday party is very exciting, but alot of work. Some may think that I can get a bit over the top with my kids' birthday parties, but I cannot help it!
ANYWAYS, the recipes......The chicken wings are a family favourite, So tasty and can also be grilled on the BBQ if you don't want to heat up your house with the oven. The Turkey Biscuit casserole is just a great way to use up some leftover turkey...very delicious. Now, as some of you may already know, I am a HUGE breakfast fan! If it were up to me, I am sure I would only eat breakfast food (and maybe cotton candy!). So I thought I would be kind enough to share the famous EGG-Y HASHBROWN recipe. My little sister originally introduced me to this concept. I have tweaked it to suit me (my sister appears to not be particularily fond of "cooked" hashbrowns...haha...Dustin will agree with me), so this is my perfected version. One of my all time favourite meals!

DAY 77 RECIPE:
EGG-Y HASHBROWNS


INGREDIENTS:
1 Tbsp Butter or Margarine
3 Cups Frozen Diced Hashbrowns
4 Eggs, slightly beaten
1 Tsp Onion Powder
1 Tsp Salt
½ Tsp Pepper
¾ Cup Shredded Cheddar Cheese

DIRECTIONS:
In a large non stick fry pan melt butter over med high heat.
Add hash browns. Stir occasionally and cook about 20 minutes. Add seasonings (onion powder, salt and pepper) in the last 2 minutes or so of cooking).
Now, pour eggs over hash browns and stir around to evenly distribute the egg throughout the hash browns. Cook about 2 minutes (until eggs are cooked). Sprinkle cheese over the top and let melt (stir cheese throughout if you prefer), and serve!

DAY 78 RECIPE:
TURKEY BISCUIT CASSEROLE


INGREDIENTS:
8 Slices Bacon, cut into small pieces
2 Cups Cooked Turkey, shredded or diced
2 Large carrots, sliced
2 Celery Ribs, sliced
1 Medium Onion, diced
3 Tbsp Butter
3 Tbsp Flour
3 & ½ Cups Chicken Stock
2 Tsp Sage Leaves
1 Tsp Pepper
1 Cup Frozen Peas
Biscuit Top:
2 Cups Flour
½ Cup Butter or Margarine
3 Tsp Baking Powder
1 Tsp Garlic Powder
2 Tsp Sage Leaves
½ tsp Salt
1 Cup Milk

DIRECTIONS:
In a large pot over medium high heat cook bacon until slightly crisped, about 8 minutes. Add turkey and saute 3 minutes. Remove meat from pan, reduce heat to medium low and add butter. Stir until melted. Sprinkle in flour, whisk and cook for 2 minutes. Pour in 1 cup of stock, whisk until smooth. Cook 2 minutes. Slowly add remaining stock, stirring constantly and cooking another 4 minutes. Put veggies in (EXCEPT PEAS), return meat to pot, add seasonings and mix everything together. Let simmer over low heat for about 30 minutes (until veggies are tender). Remove from heat and stir in peas. Transfer to an ungreased casserole dish (9X13).
TOPPING:
Pre heat oven to 375 degrees.
In a mixing bowl whisk together flour, baking powder, garlic powder, sage, and salt. Cut butter in until crumbly. Pour in milk and stir just to moisten.
You can either roll out the dough to fit the top of your casserole dish, or you can drop thin pieces of dough across the top.
Place in the oven and bake for 20 minutes, or until top is golden brown.

DAY 79 RECIPE:
HONEY GARLIC CHICKEN WINGS


INGREDIETNS:
2.5-3 LBS Chicken Wings
1 Tbsp Butter or margarine
4 Garlic Cloves, Minced
¼ Cup Liquid Honey
3 Tbsp Soy Sauce
3 Tbsp Ketchup
½ Tbsp Sesame Oil
¼ Cup Water
½ Tsp Ground Ginger
½ Tsp Pepper
1 Tbsp Sesame Seeds

DIRECTIONS:
In a small sauce pan over medium heat melt butter. Add garlic and cook about 2 minutes. Add honey, soy sauce, ketchup, sesame oil, water, ginger, and pepper. Stir constantly and bring to a slow boil. Reduce heat and let simmer 10 minutes.
Remove from heat and stir in sesame seeds.
Let cool to about room temp(you can make it the night before and keep it in the fridge, but it only takes about 20 minutes to cool enough). Throw chicken and sauce into a large plastic freezer bag and squish around. Throw it in the fridge for 2 hours or so.
Pre heat oven to 400 degrees and cook for 15 minutes, turn chicken over and spoon sauce in the pan over the chicken. Continue to cook 15 minutes more, or until there is no pink left in the meat.