Wicked Chicken

Wicked Chicken (Wicked *Good* Chicken)

Wicked Chicken – As in Wicked Good Chicken! And the saying “wicked” is very much a New Hampshire thing, and that just happens to be where we live ūüôā

These chicken nuggets are like candy! A little sweet, a little spicy, a little sticky & just down right addictive! It’s really easy to make, too!

For the sauce you need:

  • 1 1/2 cups dark brown sugar
  • 1/3 cup Frank’s RedHot Sauce (this is a MUST!)
  • 1/2 tsp garlic powder
  • 1 tsp water
  • Throw all of the ingredients into a small sauce pan, stirring to remove lumps from the brown sugar.
  • Let it come to a simmer and it will start to boil up, be careful not to let it boil overWicked Chicken Sauce
  • Let it simmer for a few minutes.
  • Take off of heat and let it set while you are getting your chicken ready*
  • I use a 29 oz bag of frozen Perdue Chicken Breast Nuggets
  • Spread nuggets evenly on a metal cookie sheet
  • Bake them at 425 for 13 minutes
  • Carefully remove from oven and flip the nuggets over & put back into the oven for 5-8 minutes longer
  • Remove from oven & get your sauce ready.
    *If sauce has thickened, just put back on the heat for a minute to loosen up
  • Pour the sauce into a large bowl.
  • Using tongs, grab some chicken nuggets and toss them in the sauce, a few at a time.¬†Put coated chicken back onto the cookie sheet
  • Now you could dig in at this time BUT I highly recommend giving the nuggets a good drizzle of Ranch Dressing!
    I just happen to have a delicious recipe for Ranch Dressing¬† ūüôā
    You can also serve the ranch on the side for dipping!Wicked Chicken & Ranch Dressing
  • You could use this Wicked Good sauce on ¬†your favorite baked or fried chicken nuggets and tenders.
  • It makes a delicious sandwich, too!
    Take crispy chicken patties, coat them in the sauce. Top with ranch dressing, american cheese & lots of iceburg lettuce
  • This post is not sponsored by Franks RedHot Sauce or Perdue Chicken – Just my personal preferences!!!

Homemade Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

This Ranch dressing will blow away any bottled or dry seasoning packages you’ve had, I promise! I’ve been told on many occasions, it’s good enough to drink! Ha! It also rinses off the dishes with ease… Have you ever noticed how that bottled stuff is like glue on dishes!? Imagine how it must be sticking to your insides, too! Blah!!! No thank you.

This recipe makes about 5 cups, so share it – use it on everything, from salads, to dipping french fries or pizza crusts or even veggies – use it on sandwiches – use in recipes calling for ranch dressing – or halve the recipe if you must. It stores nicely in the refrigerator for a couple of weeks.

Homemade Buttermilk Ranch Dressing


  • 2 cups Sour Cream
  • 1 1/2 cups Mayo
  • 1 cup Buttermilk
  • 3 Tbsp Apple Cider Vinegar
  • 3 Tbsp Worcestershire Sauce
  • 2 Tbsp Dried Chives
  • 1.5 Tbsp¬†Fresh Garlic, Minced or Grated
  • 1.5 Tbsp¬†Dill Weed
  • 1 Tbsp Dried Parsley
  • 1 tsp Dried Basil
  • 1 tsp Ground Mustard (prepared yellow or dijon is fine, too)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/2 tsp Fresh Cracked Black Pepper

What to Do:

  • In a large bowl, whisk together all of the ingredients until thoroughly combined.
  • Taste & Season to your liking!!! Sometimes I add a little more dill, a little more garlic, a little more chives…
  • Fresh herbs can also be used. If you have an herb garden, go for it. Dried herbs are cheaper and still very tasty! And you probably have all of them in your pantry anyway.
  • If you want a thicker consistency, reduce the buttermilk to 1/2 cup and add another 1/2 cup of sour cream
  • Transfer to Mason Jars & Refrigerate for a few hours for the best flavor

Homemade Ranch Dressing

Balsamic & Brown Sugar Strawberries

Balsamic & Brown Sugar Macerated Strawberries

Who doesn’t love strawberry shortcake!? Really!

My family is just a little obsessed with it!

I use this basic recipe to macerate strawberries.

In a medium sized mixing bowl, combine:

1 Pint of Strawberries – cleaned and sliced
2 Tbsp Dark Brown Sugar
1 – 2 Tbsp Balsamic Vinegar

I have also added fresh lemon zest & even black pepper to it for a little zip!

Cover & chill for a few hours – If you like it a little mushy, use a potato masher & mash away

No measuring required – Really! Just wing it ~ Since it’s that hard to mess it up – Really!

It’s great over ¬†vanilla bean ice cream, French toast, chocolate cake and of course SHORTCAKES! I made this batch will good old Bisquick mix.


It’s so good & I promise you will LOVE it just as much as we do!!!

Salsa Verde ~ Tomatillo Salsa

Salsa Verde


This is one of those salsa dishes that is good all on it’s own with tortilla chips. It’s even better when you add it to tacos or burritos or quesadillas.¬†It’s just yummy and refreshing and fresh and yummy…

You should make this salsa, then make this Salsa Verde Chicken Chili

1 1/2 pounds tomatillos, husks removed
1 -2 serrano chile(s), chopped*
1 garlic clove
1 teaspoon kosher salt, plus more for seasoning
1/2 cup fresh cilantro leaves, coarsly chopped
1 cup white onion, chopped
Grated queso fresco or Cotija cheese, optional

Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.

  • Oven roasting method:¬†place the tomatillos, peppers, onion and garlic on a foil lined baking sheet and put in a 500 degree oven for 15-20 minutes, until they are slightly charred and the tomatillos are soft.

Add the tomatillos to a blender along with the chile(s), garlic and a teaspoon of salt.
Puree until smooth.
Stir in the chopped cilantro and onion. ( You could add the onion to the blender and do a “quick blend” on them if you want a smoother texture, just don’t over do it )
Taste for salt and add more, if necessary.

*Leave the serrano chile(s) whole if you like the heat – or scrape the seeds and ribs out of the inside of the pepper(s) for a milder version before chopping.

Pour into a serving bowl and garnish with cheese, if desired.