Felicity Huffman's What the Flicka-Easy Recipes


4 ounces crumbled blue cheese
1/3 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1 cup Franks Hot sauce (no substitutions)
3 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon fresh back pepper
2 quarts vegetable oil
1 cup cornstarch
40 chicken wings
6 celery stalks, topped, tailed halved and cut lengthwise


1. Mix all first 5 ingredients in a bowl, set aside in the fridge until ready to serve.

2 Preheat oven to 200°F. Take wings out of the fridge for at least 45 minutes (this will make sure they cook evenly and more crisp)

3. Place hot sauce, butter, salt, pepper in a saucepan and keep over a very low heat until ready to toss with the wings.

4. Pour oil into a heavy based saucepan to about 2-3 inches up the sides. Place a deep fry thermometer to the pan and heat oil until it reaches 370 – 375°F. (if you don’t have a thermometer, buy one)

5. Place cornstarch in a bowl, toss wings in cornstarch and fry in small batches, about 7 -9 per batch. Fry for about 10 minutes. Place on a tray fitted with a wire rack and place in oven to keep warm. Repeat until all wings are cooked.

6. In a large bowl, toss wings in batches of 10 until all coated. Serve with celery sticks and dressing and of course ENJOY THE GAME this sunday.

I came across this recipe a few weeks ago and have made it for my husband and I twice already. It’s so easy as well as fast and delicious. I had never cooked fish before this but it was much easier than I thought. I only got 2 salmon steaks to cook since our daughter doesn’t like fish but you can easily double the recipe.

2 salmon steaks (or filets)
1 lime
2 tablespoons brown sugar
1 tablespoon chili powder
dash of cayenne pepper
dash of salt
1 tablespoon extra virgin olive oil


In a bowl, add brown sugar, chili powder, cayenne pepper, and salt. Mix together. Lay salmon on a cutting board. Cut lime in half and squeeze each half on salmon steaks on both sides. Take the rub and coat the salmon on each side with fingers.

In a large pan, heat olive oil over medium high heat. Add the salmon steaks (if using filets, put them skin side up) and cook, undisturbed for 4 minutes. Flip the salmon on the other side and cook another 4 minutes until fish is firm and flaky.

I served this along with baked sweet potatoes and fresh steamed green beans. Delicious!

I hope you enjoy!
This recipe was originally featured on Elle’s blog, This Is Mommyhood

Mexican hot chocolate is one of my favorite indulgences. When you drink it, you get the most wonderful warm fuzzies. It has masa in it which is corn flour and it makes the hot chocolate nice and rich. I have a Mexican market where I live but you can also check the Mexican aisle of your local grocery store for masa harina.

Champurrado will no doubt put a smile on your face. Enjoy!

2 cups of water
1 cinnamon stick
1/4 cup masa harina
3 cups of milk (whole milk or 2%)
1 disk of Mexican chocolate, chopped (Abuelita is great)
1/2 cup light brown sugar

In a medium pot, add the water and cinnamon stick. Bring water to a boil and then remove from heat. Cover and let the cinnamon stick steep for 10 minutes.

Remove the cinnamon stick and put water on low heat. Slowly add the masa harina to the warm water and whisk until combined. Next, add the milk, chocolate, and brown sugar.

Bring the mixture just until boiling and reduce heat to low. Simmer uncovered for 10 minutes, whisking occasionally. Serve immediately.

I love sparkling cider so when I came across this recipe, I couldn’t wait to try it. When I was younger and came home after school to see my grandmother, she would always have a slice of pound cake waiting for me. Making this recipe brought me back to a really nice place.

1/2 cup butter, softened
1/4 cup shortening (like Crisco)
1 1/2 cups sugar
2 eggs
1/4 tsp. salt
1/4 tsp. baking powder
1 1/2 cups flour
1/2 cup Sparkling Cider
1 1/2 cups powdered sugar
1/4 cup Sparkling cider

Cream butter, shortening and sugar together in a large bowl. Beat in eggs one at a time. In a small bowl, combine salt, baking powder, and flour and stir to evenly combine. Add alternately with 1/2 cup sparkling cider to the wet ingredients and beat until well incorporated. Pour into a greased and floured 9 inch by 5 inch loaf pan.

Bake at 350 degrees F for about 40-50 minutes or until the top is golden brown and until a toothpick can be inserted and come out clean.

Let cool in the pan for 5-10 minutes then transfer to a cooling rack. In a medium bowl, whisk sparkling cider and powdered sugar until smooth consistency is reached. Pour over cooled pound cake.

What recipe reminds you of your childhood?