I've made chicken wings for years, however I've only made a few attempts at making my own signature sauce. Usually it was easier to pick up a bottle of wing sauce and slather it on while baking. I can proudly say that I don't deep fry them anymore, haven't in a while! Trying to eat healthily is a full time job it seems!
Supposedly, the future is bright when it comes to food prep. According to the media we will run out of food and will resort to eating crickets for our protein source so this whole blog will be in vain! The sound of that almost sends me running to buy acres and acres of land and produce my own food. Or, at least, get a greenhouse. Any solutions?
As long as there are chicken wings out there, this is a nice sauce to slather over them. Try it!
Spicy Wing Sauce
Preheat oven to 400 degrees.
1/4 cup your favorite barbecue sauce
2 Tbsp ketchup
1 Tbsp sweet Thai chili sauce
1 Tbsp chili garlic sauce
1 tsp sriracha sauce
2 Tbsp low sodium soy sauce
about 20 wings or wing parts
Spray a cookie sheet with pan spray. Put all ingredients, except wings, in a bowl, mixing well. Cook the plain wings for about 15 minutes, turn and brush both sides with sauce. Continue to bake for an additional 10-15 minutes or until done.
Still in the hunt to find that perfect cookie! It doesn't exist in my kitchen, but I found a recipe to tweak which has no added sugars! And it tastes good! Hooray. The recipe included turmeric, however, healthy as it may be....I didn't want to go there, yet! I figured Chinese 5 spice would be an interesting substitution for the turmeric. It was, and we proceeded to make them disappear within 24 hours (or less). I know they would never win a contest for the best looking cookie...who cares if they taste good and are good for you!
Five Spice Chocolate Chip Cookies
1 Tbsp Chinese five spice powder
1/4 cup oatmeal
1/2 cup almond flour
1 ripe banana, mashed
2 Tbsp applesauce
2 Tbsp tahini (or peanut butter)
2 Tbsp coconut oil
1/2 tsp cinnamon
2 Tbsp honey
1/3 cup brown rice crisps (or rice crispy type cereal)
1/3 - 1/2 cup mini chocolate chips
In a bowl, add all the ingredients, except cereal and chips, and mix well. Add the cereal and chips blending well. Preheat the oven to 350 degrees. Place small spoonfulls of batter onto a parchment covered cookie sheet. Bake for about 20-25 minutes. This recipe makes approximately 20-24 cookies. Enjoy!
Everyone has cravings and I'm no different! Now that I live in the middle of High Desert country (land locked) my cravings for FRESH seafood are more intense. Even growing up near the ocean I don't remember having halibut very often. I had my share of tuna, swordfish and sole which, I guess, are warm water fish. We were given a gift of some halibut fillets recently and I couldn't wait to try this recipe.
It would work just as well with cod, snapper or sole, too. Any mild flavored fish will love the blanket of cheesy goodness and you will also!
Cheesy Halibut
Serves 2
2 halibut fillets
1/3 cup Parmesan cheese, grated
2 Tbsp butter, softened
2 Tbsp mayonnaise
1 Tbsp lemon juice
2-3 Tbsp green onions, chopped
a sprinkle of salt (optional)
a dash of hot sauce (optional, but gives it some heat)
Turn the broiler to high. Spray or butter a baking dish. Place the halibut in baking dish. In a bowl add the remaining ingredients from cheese to hot sauce. Mix well and set aside.
Broil the fish for about 8-10 minutes or until just done and flakes using a fork. Spread the cheese mixture on top and continue to broil for another 1-2 minutes or until it's bubbly. Serve on top of rice or orzo. Delicious!!
I sadly gaze out my window at what was once a thriving garden filled with the Summer's finest producing zucchini plants this backyard has ever seen. After a rambunctious wind storm this past weekend that hammered our yard, downed tree branches and stripped them of their ever changing Fall colors, I can, at least, reminisce about a staple side dish of zucchini hash! I will surely miss my sweet fresh zucchini..
I think of the word hash and remember my mom combining potatoes, cubes of meat, onions and whatever else she could think of and calling it dinner. Somehow it worked quite nicely and is the inspiration for this meatless dish.
Zucchini Hash
2 cups chopped zucchini (bite size pieces)
5-6 small Yukon gold potatoes
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dried or fresh rosemary
1-2 Tbsp oil
1 tbsp butter
1/3 cup broth
Optional herbs: lemon balm, parsley, Thai basil (all fresh and chopped)
In a pan of water parboil the potatoes first leaving the skins on. Cool slightly and cut into bite size pieces.
In a large frying pan add the oil and butter, melt on medium heat. Add the zucchini, potatoes, onion, and garlic powder. Cook until zucchini starts to soften, stirring as you go. Add the rosemary and other herbs and broth. Keep stirring occasionally until done.
Have you ever gone out for a meal and later lived to regret it. As I laid in bed the other night, tossing and turning, I knew I had crossed the line. I love Mexican food, but sometimes it doesn't love me back! Too much salt and fat for this girl. Whenever the urge for Mexican food arises I try to make better choices. This was one of those better home made choices.
Meatless meals are not only healthier (for me) this one was a snap to prepare.
Black Bean and Corn Enchiladas
6-7 soft taco size tortillas. I used multi grain but I usually prefer flour or white corn tortillas
1 can of low sodium black beans, rinsed well
1/2 cup frozen corn kernels
1/3 cup chopped onions (I used red onions)
1 small can of black olives
1 small can green chili enchilada sauce
about 1 Tbsp chopped cilantro (optional)
3/4 - 1 cup grated jack cheese (I used reduced fat)
Preheat oven to 375 degrees. In a pan add the beans, corn, onions, olives and 2 Tbsp of the green chili sauce. Mix well and heat on medium for a few minutes. Add the cilantro, if using.
In a glass pan (11 x 7 size) pour about 1/2 cup of the green chili sauce. Lay out one tortilla and put a bit of filling in the middle, fold over each side and place into the glass pan, seam side down. Repeat, until you can't fit any more (about 6-7) Pour the remaining (or just enough to barely cover tortillas) sauce over the top. If there is any filling left over you can sprinkle that on top also. If there's cheese left, use that on top, too. Cover with foil and cook in the oven for about 20-25 minutes. Uncover and continue to bake for another 5-10 minutes.
Garnish with guacamole, shredded cabbage or sour cream. Do what you like!
