The rest of my trip home and my first dinner back in NY!
- Sarah Fowler
- May 17, 2016
- 2 min read
I just got back to New York yesterday afternoon, and I'm already missing my family (and the warmth!), but I am so glad to be back with my husband and my dogs! This post will be sharing photos from the last two weeks or so, and I will share the recipe I used for dinner last night, my first night back in New York! I went to Magic Kingdom, Animal Kingdom, Universal Studios and Islands of Adventure, ran at Circle B Bar Reserve multiple times (thanks Hailey), painted at Painting with a Twist for Mother's Day, saw my in laws get married, and so much more!
So I got back home yesterday afternoon, and after unpacking my bag, cleaning the house (thanks Cory........), and cuddling with my doggies, I figured out what to make for dinner, and oh my gosh it was such a dude dinner. I made Buffalo Chicken Nuggets and Potato Wedge Fries and it was so good. Newsflash!!! The buffalo chicken nuggets were the same as the chicken nugget copycat recipe that I shared a while ago, except its coated in my signature buffalo sauce (recipe for which will be below). Hope you all enjoy looking through photos of my trip home, and try out these recipes!
Sarah's Signature Buffalo Sauce
Ingredients:
~1 jar Texas Pete Buffalo Sauce
~1 cup honey
~2 tbsp butter
Directions:
1. Pour all ingredients in a medium sized pot, and combine until all ingredients are melted and thoroughly mixed.
2. Put each cooked chicken nugget in the pot with the sauce and toss until each nugget is coated. Serve and enjoy!
Potato Wedge Fries
Ingredients:
~2 potatoes (I used red potatoes, and only used 2 because it is just me and Cory) washed and sliced
~EVOO
~S&P
~oregano
~paprika
~garlic salt
~red pepper flakes
(all seasonings are used to taste)
Directions:
1. Preheat oven to 350F
2. After your potatoes are washed and sliced, place them in a baking dish, making sure they are not overlapping one another.
3. Pour all ingredients on the potato slices and toss to evenly coat the potatoes and place in the oven for 20ish minutes. When they are soft (if you use red potatoes) or crispy brown (for brown potatoes) they are ready to serve! Enjoy!
~S
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