Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings

Thanks to their distinctive smokey flavor, canned chipoltle peppers really bring this recipe to life, but they can be a little intimidating if you haven’t worked with them before.

map of MexicoThe chipotle pepper is not actually a pepper, but rather the process of smoking jalapeño peppers. Such process is said to have originated in the area surrounding Mexico City.

The chipotle pepper, once smoked and dried, tends to be brown and shriveled. It loses very little if any, of its heat or spiciness through the smoking process. It is enjoyed by many for its spiciness and the natural wood smoke taste that accompanies it.

You can remove some of the heat from a chipotle pepper by carefully cutting the pepper in half down the center and gently removing the seeds and membranes that hold the seeds to the inside of the pepper. There will still be a little heat, as the flesh of the fruit also contains capsaicin, the compound that makes chilies hot and spicy.

Be assured though, with the seeds removed, most of the heat is also removed.

A word of caution, if you choose to remove the seeds, be careful not to touch your eyes during the removal, as the pepper can be extremely irritating to the eyes and skin. If you want, just wear some gloves while removing the seeds.

Because of the chipotle pepper’s spiciness, only a small amount of the pepper needs to be used in a recipe, large or small to provide flavor without creating a dish that is too hot.

Freezing Canned Chipotle Peppers In Adobo Sauce For Later Use

can of chipotle peppers in adobo sauceMost recipes call for a very small amount of the chipotle, which means you will end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid into a food processor.

If you don’t have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice.

Place the peppers in your food processor and pulse them until a paste is formed. If you don’t have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved liquid. Stir to combine thoroughly.

Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don’t run together. Place plate in the freezer to harden.

Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite recipe that calls for a little heat.

Start small with the amount of chipoltle peppers you use. You can always add more if you like a little more heat.

Our featured recipe is Sweet and Spicy Chicken Wings, and here is what you will need.

Ingredients

3 pounds chicken wings
2 teaspoons himalayan salt
2 teaspoons frsh ground black pepper
2 tablespoons butter
3-4 fresh garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teasapoons from a can of chipotle peppers in adobo sauce
1/3 cup honey
1/3 cup soy sauce
2 tablespoons rice wine vinegar

Preheat oven to 425 degrees.

spicy chicken wingsLine a rimmed baking sheet with parchment paper. Next add chicken wings to baking sheet in a single layer. Make sure wings are not touching.

Season wings with salt and pepper, then place in oven. Bake until skin is crisp, approximately 45 – 50 minutes.

About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium heat until garlic becomes translucent.

Reduce heat to low and add ginger, chipoltle peppers, honey, soy sauce and vinegar. Reduce heat to low and simmer for about 15 minutes, until the liquid becomes syrupy.

Transfer the sauce to a glass bowl and add the cooked wings. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper and place under broiler for two minutes or until brown and bubbly. Serve with a side salad.

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National Meatball Day

raw meatballs on a cutting board with vegetables and herbs on wooden rustic background - National Meatball DayCloudy with a Chance of MeatballsWho remembers the movie – Cloudy With A Chance of Meatballs? We personally seen the movie, as we enjoy movies with a twist of culinary action in it (other greats: No Reservations).

A meatball is a small or large ball of ground meat, especially beef, often mixed with other ingredients of choice, like breadcrumbs, eggs, and seasonings

The preparing of meatballs is an individual’s expression of culinary creativity. Everyone who loves cooking has a different meatball recipe. 

There is no rule to cooking meatballs, as they are cooked by frying, baking, steaming, or braising in sauce.

The meatball dates back all the way to between 221 BC to 207 BC in China, with their culinary – Four Joy Meatballs.

Yes, there really is true love for a meatballs. How so? Just look at the different ways of taking ground beef (or meat of choice) and preparing them into little balls.

This list is not complete, but there are many meatball recipes out there.

Do you question the hedgehog meatballs? Well, it really isn’t hedgehog, but as Anglea Day Kitchen says, “This recipe is so called, because when cooked, the rice sticks out, making them look like hedgehogs.”

Hedgehog Meatballsceramic baking dish with Hedgehog Meatballs

2 1/4 pounds ground beef (can also use chicken, turkey, lamb, or pork)

3/4 cup uncooked long-grain white rice

1 onion, finely chopped

1 green pepper, finely chopped

1 cup grated cheddar cheese

1 teaspoon garlic, minced

salt and pepper

Sauce:

1 teaspoon olive oil

1 onion, chopped

1 40 ounce can of chopped tomatoes

3 tablespoons tomato paste

1/2 cup chicken stock

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 tablespoon chopped fresh sage

salt and pepper

pinch of sugar

Combine the ingredients for the meatballs and mix well. Shape into balls about the size of a golf ball. Prepare sauce, and place meatballs into an ovenproof baking dish, then pour sauce over the meatballs.

Cover with foil and bake at 350 degrees for 30-40 minutes.

Remove the foil for the last 10 minutes of baking.

SAUCE:
Heat the oil in a small saucepan and fry the onion for about 5 minutes.
Add the tomatoes, tomato paste, stock, herbs, seasoning and sugar.
Simmer for 15 minutes.

Remove from the heat and pour into a blender or food processor, and puree to a smooth sauce.
Pour the sauce over the meatballs.

Meatballs Are Not Only For Spaghetti

Spaghetti with meatballs is not an authentic Italian dish. As is bowls of olive oil set out for for dunking bread at Italian restaurants (USA), so is spaghetti served with a red sauce and topped with meatballs, both an American creation. The pasta recipe may have made its appearance in New York or New Jersey (USA) in the late 19th century.

Sue, owner and writer of “The View From Great Island” says, I love meatballs.  They’re like little soldiers, all lined up, just waiting to be of service…” She even like’s these little bite sized Bourbon Meatballs which are drenched in apricot chili bourbon sauce, and she says, “They’re perfect for the cocktail hour.”

Bourbon Meatballs on a small white plate with dipping sauce

Image credit: The View From Great Island

3/4 pound ground beef

3/4 pound ground pork

1/2 cup  Ritz Cracker, finely crushed into crumbs (you can opt for plain bread crumbs)

1/2 cup finely chopped onion

1/2 teaspoon salt

lots of fresh cracked pepper

1 egg

2 tablespoon olive oil

Bourbon Sauce

1 jar apricot preserves

1/4 cup brown sugar

3 tablespoon hot chili sauce

1/2 cup bourbon

1/2 cup barbecue sauce

1/4 cup water

Set oven to 350F

Put the above ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. Form into small 1 inch balls.

Heat 2 tablespoons of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through, about 160 degrees.

Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.

To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.

Sue even makes Herbed Meatballs and says, “You can eat these meatballs on pasta, on a split French roll with sauce and melted mozzarella, or all by themselves in a little bowl.”

Yes, meatballs are not just for topping a plate of spaghetti any more.

Orange Ginger Pork Meatball SoupOrange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

There’s even a – Meatball Stuffed Baked Potato – recipe found here at Homemade By Elle.

Enjoy some meatballs however you choose, this day – National Meatball Day!!

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The Have To Know Food Preparation Techniques

college of hands of chefs in the process of cooking Sometimes preparing food to either cook or bake can seem like a tedious job. Yes a job which takes up far too much time that you just don’t have.

But there are ways to save time with your food prep so you can spend more time doing other things you like or want to get done. Check out these creative food preparation techniques to help you save time in the kitchen.

Peeling Garlic Cloves

Image GIF Credit: America Cooks For Health

Peeling Garlic Cloves – Lay the clove on the cutting board and place the side of your knife over the garlic.

Place the knife on the garlic clove and with the palm of your hand push lightly over the glove, and the papery skin will peel fight off.

Need to peel multiple garlic cloves? Hit the head of the garlic with the palm of your hand, and then put all the cloves in a large jar.

Place the lid on tightly and shake vigorously. Remove lid, and pour garlic cloves and paper skin into a large bowl. You’ll have these cloves peeled in less than ten seconds.

How To Soften Frozen Butter Fast – You know putting the frozen butter in the microwave can often end up melting instead of softening. You can never get it quite right. So instead, take a cheese grater to the frozen butter and shred it. It will be softened before you know it.

Peeling Pearl Onions – These little devils can be a royal pain to peel. Well, not anymore. Chop off the tip of the onion – the end opposite the root end.

Cook in boiling water for two minutes and drain. When they’re cool enough to touch, simply squeeze each one at the root end, and they’ll slip right out. Chop off the remaining roots, and you’re done.

Shucking Ears Of CornCorn on the cob is the perfect summer side dish, but preparing it can be a shucking mess. No longer do you have to sit there and peel ears of corn and pull off every little hairy strand.

Some individuals do, but if you don’t have any concerns using a microwave, than put two ears of corn in with the husks still on and microwave for 8 minutes – that’s 4 minutes for each ear of corn place into the microwave. Remove with a pot holder, cut off the end without the stringy parts, then simply squeeze the ear of corn right out of its husk, silky pieces and all.

Removing Tough Stems – You don’t even need a knife to separate those tough stems from vegetables like kale, collard greens, and chard. With one hand, hold a leaf at the bottom by the thickest part of the stem. Use your other hand to gently pinch the leaf with your index finger and thumb, and then pull it up and off along the stem.

Removing An Avocado Pit – Slice your avocado in half, lengthwise. Take your knife and chop into the exposed pit, then twist and pull. Out comes the pit. Watch your fingers when you remove the pit from the blade of the knife. Now you can scoop out all of the yummy avocado goodness.

How To Peel A Hard Boiled Egg – Soft boil the eggs for about 12 minutes (or until eggs are hard boiled) with about two inches of water above the eggs and one teaspoon of baking soda.

How to cool boiled eggsRemove eggs from water. While still warm, give one end of the egg a tap on the counter and remove the shell pieces from the tip. Repeat with the other end of the egg.

Now cup your hands with the egg, raise your cupped hands with the egg to your mouth and blow. The egg falls right out of the shell! No peeling necessary.

Be sure to get your hard boiled eggs into cold water right away. If not you will have some issues as demonstrated here in the image to your right.

Peeling A Potato – Simply cut the peel lengthwise with a knife, all around the potato. Put in a pot of boiling water and boil until it’s soft inside. Then immediately remove from the water into ice water. Allow to soak in the ice water for 10 seconds and remove. Rub between your hands and the peel falls right off.

a womans hand squeezing a lemonHow To Get All Of The Juice Out Of Citrus Fruits – No need to purchase expensive juicing tools. Get all of the juice out with a simple pair of tongs.

Cut the fruit in half, place between tongs over a bowl or pitcher with the cut half down, and squeeze. You’ll be amazed at how much juice you have been missing from your fruit.

You can also place the palm of your hand over the citrus fruit while rolling it back and forth over the kitchen counter-top. Cut the fruit in half and see all the juice squeezed from it.

How To Peel A Kiwi – Slice both ends off the kiwi. Put a tablespoon between the flesh of the fruit and the skin and move the spoon all around the kiwi. This will ease the kiwi right out of its peel.

Fishing Out Egg Shells – We’ve all accidentally dropped a small fragment of egg shell in the mixing bowl from time to time. You wouldn’t think it would be so difficult to fish this minuscule piece of shell out of the yolk, but it can be one of the most frustrating moments of cooking when it happens.

Simply wet the tip of your finger with water and lightly place your finger over the egg shell, and you’ll be amazed at how quickly that piece of shell will stick right to your finger.

cutting round vegetables Cutting Round Vegetables – Nothing can be more frustrating like chasing down that carrot, or potato to chop it up.

Next time you have to cut a round vegetable, cut a thin slice along the length of the vegetable to create a flat side, turn it cut-side down on the cutting board and slice away.

When you get to the point where it starts to roll again, flip it onto the flat side from your last cut and continue to slice.

Separate Egg Yolks From Egg Whites – This might not be a time saver, but it’s a fun way to separate an egg. Crack an egg into a bowl. Gently squeeze an empty plastic water bottle and hold it over the egg yolk. It should suck up just the egg yolk, allowing you to transfer it to another bowl.

Prevent A Pot From Boiling Over – They say a watched pot never boils, but if you don’t watch it then you have a mess on your hands. So to keep that pot from boiling over. Simply place a wooden spoon over the top of the pot. Any spoon will do really, but a wooden spoon won’t get scalding hot.

These are just a few food preparation tips we have used. There are many more. Tell us, what are some of your  Food Preparation Techniques?

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Mushroom Tortellini with Asparagus

Mushroom Tortellini with Asparagus

The medical journal, “American Medical Association” publish  in 2010 based on a study that found vitamin B-6 when combined with folate ( not folac acid, the inferior form, a synthetic form) and methionine ( an amino acid, also found in meat, chicken, fish, eggs, garlic, onions, legums, and some dairy) can reduce the chances of lung cancer by as much as two-thirds. Asparagus contains both of these vitamins, and including the amino acid methionine.

More great news of the vegetable asparagus is it contains saponins which helps to fight inflammation, and can help with arthritis and rheumatism. It can also help to prevent varicose veins. Ayurvedic medicine has used asparagus for century’s to treat the symptoms of menopause as well as infertility and loss of libido (in both men and women).

The featured recipe also includes vitamins and minerals like vitamin-A, vitamin-C, calcium, and iron. It also has 18% of your daily need of protein 9 grams (daily protein need is 25 grams for woman and 30 grams for men).

Now for our featured recipe, and here is what you will need.

Mushroom Tortellini with Asparagus

1 package cheese tortellini

Pint of cream

¼ cup grated Asiago cheese

5 – 7 asparagus stalks

1 4 oz. can mushrooms

1 cup baby spinach

1/2 tsp. black pepper

 

Asparagus being blanched - Mushroom Tortellini with AsparagusBring a pot of water to boiling. Separately prepare a bowl of cold water with some ice.

Add salt to the boiling water and blanch the asparagus for 2 – 3 minutes until they just start to become tender.

Remove and add asparagus to the cold water to stop the cooking and set the color.

Remove to a paper towel to drain and dice into ½ inch pieces. You could do this ahead of time and keep the prepare asparagus in the refrigerator.

Next bring a pot of water to boil and the tortellini according to package instructions.

While cooking the pasta, heat a large sauté pot over medium heat and add 3/4 of the cream. While the cream is heating continue to stir and allow it to slow reduce, scrap sides of pot if needed.

When the cream has reduced by about 1/3 lower the heat and simmer, about 3 to 4 minutes.

Next add the asiago cheese to the cream, and turn the heat to high, stir in till cheese is melted. Add mushrooms and black pepper, and stir in.

Tortellini should be done now, so quickly drain and add to the cream along with the asparagus and toss to combine.

Place spinach on top of mixture and place a lid over pot, and allow spinach to wilt, about 4 minutes.

If you see the cream sauce to thick and would like it a bit thinner, just add a little more cream a tablespoon at a time till you see the thinness you desire.

Plate paste and garnish with cheese, if desired.

A great addition to this recipe would be roasted pine nuts. You can also 86 the mushrooms if you like, in other words delete them from the recipe (86 is a restaurant term for “out of product”, can also mean, “you’re out of here”).

 

Anti-Pasta International Lasagna

Anti-Pasta Asian Lasagna

If you like Italian Food or Anti-pasta Italian Food…then you came to the right place.

I called this recipe an International Lasagna as food items from other cultures were added in. Like goat cheese from the Mediterranean, sesame seeds and oil, including soy sauce and fresh ginger from Asian cooking. Not to forget tortillas from the Mexican cuisine. Though we did use 100% whole wheat tortillas.

Here is what you will need:

First though preheat your oven to 350 F degrees.

ingredients for Anti Pasta Asian Lasagna

1 tbsp. honey

3 tbsp. molasses

3 tbsp. sesame seeds

3 tbsp. sesame oil

3 cloves garlic, minced

3 tbsp. fresh ginger, minced

3 tbsp. soy sauce

2 -14 oz. cans stewed tomatoes

Mix together in a small bowl: honey, molasses, soy sauce, sesame oil, minced garlic, minced ginger and sesame seeds. Set aside.

ingredients for Oriental Chicken Wraps

This is an image from another recipe, so ignore the peanut sauce on the cutting board. But you can check out that Splendid Recipe here: Oriental Chicken Wraps 

But you will need the following:

1 cup frozen string green beans

1 cup frozen mix peas and carrots

1 cup brown rice, cooked

1 large breast chicken, cooked and cut into small chunks

2 green onions, diced

1 cup chicken broth, no salt added

6 (7-8 inches) whole wheat tortillas

2 – 6 oz. can tomato sauce

Cook rice according to package instructions with 1 cup of chicken broth and 1 cup water. When rice is done add the diced onions and frozen vegetables and simmer 2 to 3 minutes allowing frozen vegetables to thaw and warm up. Turn off heat and set aside.

Cut up chicken breast in small chunks and mix in with rice mixture along with the honey mixture and one 6 oz. of tomato sauce till all mixtures are well incorporated. Set aside.

Next take your stewed tomatoes and pour them into a strainer and strain off liquid. Put the tomatoes into a food processor and puree them.

preparing Anit Pasta Asian Lasagna 1

Take a 13 x 9 inch baking pan and pour 1/4 cup of the pureed tomatoes and spread it over the bottom of the pan. Place two whole wheat tortillas over the sauce.

preparing Anit Pasat Asian Lasagna 2

Now pour 2 cups of the meat mixture over the tortillas. Spread a hand full of the two cheese(goat cheese and mixed Italian cheeses)over the meat mixture. Repeat this process two more times. Top with one 6 oz. tomato sauce and cheese. Place the prepared pan into the oven and bake for 30 minutes. Plate and serve.

Anti-Pasta Asian Lasagna (2)

Anti-Pasta International Lasagna served with a cool glass of lemon-ginger juice.

What Others are doing with Lasagna

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Stuffed Meatloaf with Spinach Salami and Cheese

Stuffed Meatloaf with Spinach Salami and Cheese

1 lb. ground beef lean

½ lb. mild Italian sausage

1 cup bread crumbs, whole grain wheat

1 cup ParmesanRomano cheese

1 tbsp. garlic, minced

¼ cup milk

2 eggs

1/8 tsp. Worcestershire sauce

25 fresh spinach leaves*

8-10 deli slices of turkey ham

8oz. pkg. salami

½ cup mixed cheddar/ jack cheese

1 cup ketchup

 

Heat oven to 350 degrees

Prepare a 13 x 9 inch glass baking pan. In a large bowl, mix first 8 ingredients together.

On wax paper, pat mixture to form an 8 x 12 inch rectangle; ½ inch thick. Next cover the meat mixture with 4-5 slices of ham. Layer the ham with spinach, cheese and salami. Repeat layer one more time.

Roll the mixture, like jellyroll fashion; starting at the narrow 8 inch end; left the wax paper to help shape the roll. Once rolled, seal the edges. This will prevent melted cheese from spilling out while cooking.

Place rolled loaf, seam side up into prepared baking pan. Cover with tin foil loosely to prevent over browning; and bake about 30 minutes or until juices run clear. Remove foil and top loaf with ketchup. Return to oven and bake an additional 7 to 10 minutes.

*If you wish, you can substitute fresh spinach with 10 oz. package of frozen chopped spinach (cooked and drained).

 

Here’s What Others are Saying about Meatloaf

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