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Tag: cayenne pepper

  • Gardener shares simple hack for keeping critters away from your plants: ‘So smart’

    Are rabbits and groundhogs chewing through your garden like it’s an all-you-can-eat buffet? You’re not alone — and one gardener has had enough.

    “They didn’t care about the fancy preventatives,” said TikToker Sonya (@njgardenteacher) in a video where she showed damage to her Alabama Black-Eyed Butterbean Lima plants. “They’ve also pulled some of my plants out of the ground.”

    That’s not a small problem. Rabbits and groundhogs are known for yanking up entire seedlings and defoliating plants. Left unchecked, they can destroy weeks of work in a single morning.

    But here’s the twist. After trying all the usual tricks, she found one unlikely hero: cayenne pepper.

    The scoop

    Turns out, you don’t need fancy sprays or ultrasonic gadgets. Just grab the cayenne pepper from your kitchen cabinet. Sprinkle it directly around the base of your plants and even on the leaves. You can also mix it with water and a few drops of dish soap to spray over vulnerable crops.

    Cayenne contains capsaicin, the stuff that gives peppers their heat. It doesn’t hurt the animals, but it hits their nose hard — especially mammals like groundhogs and rabbits, who have powerful senses of smell. Birds? No problem. Capsaicin doesn’t bother them.

    “They don’t like the scent of it, and they don’t like the spice,” she explained. “Once they’re getting a good whiff of that cayenne, they’re leaving my plants alone.”

    In the video, Sonya walks through how and where to apply the spice and shows clear results.

    “I do have to reapply it after every rain,” she added, “but that’s OK.”

    How it’s helping

    This hack doesn’t just save your garden. It saves money. No need to buy chemical sprays or build elaborate fencing. A dollar store jar of cayenne will do the trick — and it lasts a while.

    What’s the hardest thing about taking care of your yard?

    Mowing the lawn

    Controlling weeds

    Keeping pests at bay

    I don’t have a yard

    Click your choice to see results and speak your mind.

    It also keeps chemicals out of your soil and off your food. Harsh pesticides can harm pollinators and even affect your own health. A natural deterrent like cayenne helps you protect your plants without adding pollution.

    If you’re growing your own food, this trick pulls double duty. It protects your harvest and supports a cleaner, healthier way to eat. Home gardening already boosts physical health and reduces stress. One study even linked community gardening to improved fiber intake and lower mental health risk.

    Maybe the only thing tougher than a pepper is a hungry groundhog. Still, for most folks, this pantry fix is keeping gardens safe and dinners fresh.

    What everyone’s saying

    People chimed in with their own experiences.

    “Oh this [is] so smart,” said one commenter.

    “Worked for years till one day I got a groundhog who liked his food spicy,” joked another.

    Join our free newsletter for easy tips to save more and waste less, and don’t miss this cool list of easy ways to help yourself while helping the planet.

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  • Chicken Fried Chicken

    Chicken Fried Chicken

    Chicken fried chicken is made from crispy fried chicken breasts topped with a savory country-style gravy!

    Chicken Fried Chicken with mashed potatoes and gravy
    • It’s the ultimate comfort food. Crispy, savory, and delicious!
    • The chicken comes out tender and juicy with a crunchy coating.
    • This recipe uses ingredients you likely have on hand.
    • Chicken fried chicken is loved by the whole family – I mean, what’s not to love.

    Chicken Fried Chicken vs. Fried Chicken

    Fried chicken is made with bone-in chicken pieces coated in flour and fried (or oven-fried).

    Chicken fried chicken is made from boneless pieces that are flattened and double-dipped in flour, eggs, and flour again before being cooked, so it’s extra crunchy!

    milk , salt and pepper , cayenne pepper , paprika , garlic powder , flour , eggs , chicken with labels to make Chicken Fried Chickenmilk , salt and pepper , cayenne pepper , paprika , garlic powder , flour , eggs , chicken with labels to make Chicken Fried Chicken

    Ingredients for Chicken Fried Chicken

    • Chicken: Chicken fried chicken is made with boneless and skinless chicken breasts or chicken breast cutlets. It’s also great with chicken thighs.
    • Seasoned Coating: I use all-purpose flour as the base of the coating, and, while it’s not traditional, I add a bit of cornstarch to make it extra crispy—this comes from my crispy chicken sandwiches, which has one of my favorite crispy coatings.
    • White Gravy: The gravy is simple with flour and milk. The flavor comes from the brown bits in the pan from frying the chicken and lots of black pepper.

    We love chicken fried chicken with gravy over waffles or homemade buttermilk biscuits.

    How to Make Chicken Fried Chicken

    1. Prepare bowls of seasoned flour, whisked eggs, and milk (recipe below).
    2. Dredge chicken pieces in seasoned flour, the wet batter, and back into the flour again.
    3. Cook chicken in hot oil in a skillet until golden brown on both sides.
    4. Transfer pieces to a paper plate to drain. Season if desired.

    Heat the oil a little hotter than 350°F (I heat to 375°F) and use a thermometer to ensure it stays at 350°F while cooking the chicken.

    How to Make the Gravy

    Chicken fried chicken wouldn’t be the same without a delicious peppery white gravy!

    1. Drain most of the oil from frying the chicken, leaving 1/4 cup and the brown bits and in the pan.
    2. Add the flour and cook for a few minutes. Gradually whisk in the milk and cook until the gravy is thickened. Season with salt and pepper and serve over chicken.

    Our Fave Fried Chicken

    Did your family love this Chicken Fried Chicken? Leave us a rating and a comment below!

    Chicken Fried Chicken with mashed potatoes and gravyChicken Fried Chicken with mashed potatoes and gravy

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    Chicken Fried Chicken

    This Southern-inspired recipe creates perfectly crispy chicken fried chicken with savory and creamy gravy.

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

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    Prevent your screen from going dark

    • If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼ inch thickness. Marinate for 1 hour (per the notes) if desired. Remove from the marinade and pat the chicken dry with a paper towel. Discard the marinade.

    • Combine 1 cup flour, corn starch, pepper, salt, garlic powder, paprika, and cayenne pepper in a bowl.

    • Whisk eggs, ½ cup milk, and 1 tablespoon of the dry mixture in a small bowl.

    • Dredge the chicken breasts in the dry mix. Shake off any excess mixture and dip the chicken into the wet batter. Dip back into the dry mixture and gently press to coat the chicken. Let the coated chicken rest for 10 minutes.

    • Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).

    • Gently place the chicken into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes. Flip the chicken and continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more. Ensure the oil temperature remains at 350°F between batches of chicken.

    • Transfer fried chicken to a clean baking rack and season with additional salt if desired.

    Gravy

    • Drain the oil from the pan, leaving the brown bits and ¼ cup of oil in the bottom. Heat over medium heat.

    • Add ¼ cup flour and cook for 2 to 3 minutes.

    • Add in milk a little at a time, stirring after each addition. Continue adding milk to reach the desired consistency – you may not need all of it.

    • Bring to a boil and let simmer 2 minutes. Taste and season generously with salt & pepper.

    • Serve the gravy over the chicken.

    Marinade (optional)
    1 cup buttermilk
    1 teaspoon hot sauce such as Frank’s
    ½ teaspoon garlic powder
    ½ teaspoon salt

    To keep cooked chicken warm if frying in batches, preheat oven to 200°F. Place fried chicken on a wire rack over a baking sheet and keep warm for up to one hour to maintain crispness without drying. 
    For a smooth gravy, add a little bit of the milk at a time and stir after each addition. It will initially seem thick and pasty, but it will thin out with each addition. Be sure to season generously.
    Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler or in an air fryer to keep it crispy. 

    Calories: 715 | Carbohydrates: 54g | Protein: 42g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 1373mg | Potassium: 695mg | Fiber: 2g | Sugar: 8g | Vitamin A: 756IU | Vitamin C: 0.1mg | Calcium: 225mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree
    Cuisine American
    Chicken Fried Chicken with a titleChicken Fried Chicken with a title
    Chicken Fried Chicken with country style gravy and writingChicken Fried Chicken with country style gravy and writing
    Chicken Fried Chicken on a sheet pan and plated with a titleChicken Fried Chicken on a sheet pan and plated with a title
    Chicken Fried Chicken on a sheet pan with a titleChicken Fried Chicken on a sheet pan with a title

    Holly Nilsson

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  • Dry Rub Wings

    Dry Rub Wings


    This foolproof recipe for dry rub chicken wings takes just a few ingredients from the pantry to make!

    These dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!

    Air fry or bake them to crispy perfection just in time for the big game or movie night!

    plate of Dry Rub Chicken Wings

    Delicious Crispy Chicken Wings

    • This dry rub for chicken wings is the perfect blend of herbs and spices and can easily be modified to suit your flavor preferences!
    • Skip Buffalo Wild Wings and make these right at home.
    chicken wings , seasonings , brown sugar , oil with labels to make Dry Rub Chicken Wings

    Ingredients for Dry Rub Wings

    Chicken – To save time, purchase fresh split chicken wings that are already split into flats and drums (with the wing tips discarded). If you have whole chicken wings, they should be split by cutting them apart at the joints.

    Dry Rub – Pull out a few seasonings from the spice cabinet for this uniquely delicious spice blend! Add more or less chili powder or cayenne to suit your heat preference. A sugar-free substitute for brown sugar can be used as well.

    Variations

    • Add your own favorite seasonings or spices.
    • This blend is great on baked chicken thighs or breasts as well.

    How to Make Dry Rub Chicken Wings

    Dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!

    1. Stir together the rub ingredients.
    2. Prepare wings as directed in the recipe below.
    3. Toss wings in dry rub mixture (reserve 1 tablespoon).

    Air Fryer:

    1. Place wings in a single layer in a preheated air fryer and cook until crisp and cooked through.
    2. Sprinkle wings with reserved dry rub before serving.

    Oven Baked:

    1. Toss wings with 1 tablespoon of flour and 1 tablespoon of baking powder.
    2. Chill wings for 30 minutes in the refrigerator.
    3. Toss wings with oil and dry rub.
    4. Place wings in a single layer on a prepared baking rack and bake until crispy and cooked through.
    5. Sprinkle wings with reserved dry rub before serving.

    Dips & Sauces for Wings

    Serve dry rub chicken wings on their own with carrots and celery or serve them with your favorite dipping sauces.

    Keeping Chicken Wings Crispy

    • For best results, patting the wings dry before seasoning is an important step to ensuring the oil and dry rub evenly and thoroughly coat the wings. This helps remove excess moisture so the skin stays extra crispy.
    • Placing wings in a single layer with space between them in the Air Fryer ensures the hot air will circulate all around them, cooking them evenly. This same method applies to wings baked on a rack instead of directly on a baking sheet.
    • Store leftover dry rub chicken wings in a covered container for up to 4 days and reheat them in a preheated Air Fryer or under the broiler.
    Dry Rub Chicken Wings on a plate with celery

    Our Favorite Party Wings

    Did you make these Dry Rub Chicken Wings? Leave us a rating and a comment below!

    Dry Rub Chicken Wings on a plate with celery

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    Dry Rub Chicken Wings

    These chicken wings are crispy and juicy with the perfect mix of sweet and spicy!

    Prep Time 10 minutes

    Cook Time 25 minutes

    Total Time 35 minutes

    • Preheat the air fryer to 400°F.

    • Stir together the rub ingredients.

    • Pat the wings dry with a paper towel, toss them in olive oil, and then sprinkle generously with the dry rub, reserving 1 tablespoon of the rub. Gently massage the rub into the wings.

    • Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.

    • In a clean bowl, toss the wings with the remaining rub and cook for an additional 4 to 5 minutes or until crisp and cooked through.

    1. To bake in the oven, toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder. Refrigerate 30 minutes (or up to 4 hours) uncovered.
    2. Toss the wings with olive oil and then rub with the dry rub mixture.
    3. Place the wings on a rack that has been sprayed with cooking spray.
    4. Cook in a 425°F oven for 20 minutes, flip, and bake for an additional 15 to 20 minutes. Broil for a few minutes to crisp.

    Calories: 180 | Carbohydrates: 3g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 636mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Chicken
    Cuisine American
    Dry Rub Chicken Wings in the fryer and plated with a title
    plated Dry Rub Chicken Wings with a title
    Dry Rub Chicken Wings in the air fryer with writing
    close up of Dry Rub Chicken Wings with a title





    Holly Nilsson

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  • Hot Honey

    Hot Honey

    Hot honey is a flavor game-changer!

    This quick and easy condiment is sweet and spicy, perfect for drizzling over ever everything from fried chicken to pizza.

    Once you try it, you’ll want to keep it on hand for dipping, dunking, and drizzling!

    Hot Honey dripping from a honeycomb into a jar

    Homemade Hot Honey

    • Hot honey is the ultimate all-purpose sauce or glaze!
    • Hot or mild – add a little or a lot to tailor the honey to your liking
    • Double up the recipe and gift this uniquely spicy condiment to friends!
    honey , sriracha , cider vinegar and cayenne pepper with labels to make Hot Honey

    Ingredients for Homemade Hot Honey

    Honey – Plain regular honey or creamy honey will work in this recipe.

    Spice- There are many ways to add spice to hot honey. I use sriracha as I always have it on hand, and there is no need to heat or strain the honey. You you can experiment with other varieties of hot sauce to change the flavor – try Tabasco. While it’s optional, a little bit of apple cider vinegar balances the sweetness.

    Variations

    This hot honey recipe is simple, but feel free to get creative and make your own version!

    • Replace the sriracha with red pepper flakes (if doing this, I would suggest heating the honey and let it simmer for a minute or so to infuse the flavor and then strain the honey).
    • Stir in a bit of garlic powder.

    How to Make Hot Honey

    Make hot honey in minutes and use it on anything from wings to pizza!

    1. Blend ingredients until well combined.
    2. Transfer to a jar or other container and enjoy.
    honeycomb with Hot Honey in a jar

    Ways to Use Homemade Hot Honey

    Storing Hot Honey

    Honey virtually lasts forever, or until you run out! Store this spicy honey mixture at room temperature in a jar with a tight-fitting lid. If it crystallizes, simply warm it in the microwave; this will not affect the flavor or the shelf life.

    More Dips and Sauces

    What’s your favorite way to use Hot Honey? Leave us a comment below!

    Hot Honey dripping from a honeycomb into a jar

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    Hot Honey

    Hot honey sauce puts a sweet and spicy twist on all your favorite dishes!

    Prep Time 5 minutes

    Total Time 5 minutes

    Author Holly Nilsson

    • Stir all ingredients together until well combined.

    • Store in an airtight container at room temperature.

    • Enjoy over pizza, chicken wings, or cheese or crackers – or whatever else you would like!

    Store hot honey in an airtight container at room temperature in the cupboard or the pantry. 

    Calories: 104 | Carbohydrates: 28g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 44mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dip, Sauce
    Cuisine American
    sweet Hot Honey in a jar with a title
    close up of Hot Honey with writing
    Hot Honey in a jar and on a honeycomb with a title
    Hot Honey in a jar and dripping from a honeycomb with a title

    Holly Nilsson

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