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Tuesday, January 27, 2015

Sweet & Spicy Asian Wings


I love Asian flavors.  I love wings.  Most of all, I love the two together!  The sauce for these wings is kind of like a "kitchen sink" of a recipe.  I just kept throwing things in that I thought would add to the many layers of flavor.  Result, BAM!  Big flavor!  Now, some of you may like the extra crispy texture of wings that are deep fried.  If that is the case then by all means, fry them!  The wings in this recipe are baked.  They are not quite as crispy as fried but they are healthier and taste just as delicious!  I am going to make up a couple of batches of these for the Super Bowl this Sunday!  Go Pats!

Sweet & Spicy Asian Wings


Ingredients:

  • 3 lbs of chicken wings, split in half, tips cut off and discarded
  • 1/2 C apricot jam
  • 1/4 C hoisin sauce
  • 1/4 C soy sauce
  • 1/4 C rice vinegar
  • 1/4 C brown sugar
  • 2 TBSP freshly grated ginger root
  • 1 TBSP crushed red pepper (or to taste)
  • 1 TBSP freshly minced garlic
  • zest and juice of 1 lime
  • dash of sesame oil
  • 1 TBSP chopped cilantro
  • 1 TBSP green onion
  • 1 TBSP toasted sesame seeds

Directions:

  1. Preheat oven to 425 degrees.
  2. Pat chicken wings dry with paper towels and place on parchment paper on a cookie sheet. (I baked the wings on foil the first time and the chicken skin stuck to the foil, even with lots of oil.)  Spray wings well on both sides with a non-stick cooking oil spray.
  3. Bake in the oven until golden brown and crispy (about 45-50 minutes) turning halfway through.
  4. While the chicken is baking, make the sauce.  In a medium sauce pan over medium heat, combine jam, hoisin sauce, soy sauce, rice vinegar, brown sugar, fresh ginger, crushed red pepper, fresh garlic, lime zest, lime juice and sesame oil.  Mix together well and cook until thickened (about 15 minutes).
  5. Keep the sauce warm on the stove on low heat until the wings are done baking.  When the wings are done baking, pour the sauce into a large bowl.  Add the wings and toss to coat.  
  6. Transfer the coated wings to a serving platter.  Garnish with cilantro, green onion and toasted sesame seeds.

Enjoy, and Go Pats!



Hot Cheesy Bacon Dip



It's no secret that I am a total foodie.  I am also a huge football fan!  So, the week before the Super Bowl is a pretty big deal to me.  To say that I am excited about this year's Super Bowl is a total understatement.  My team, the New England Patriots are playing the Seattle Seahawks. There are a whole lot of Seahawks fans here in Idaho so I've been receiving a whole lotta smack talk about "Deflategate" lately.  I am so over it all and just want to watch some football!  I won't be hosting a party on Super Bowl Sunday this year because if I invite friends over they might actually talk to me during the game!  :)  I will have a few friends over who know better than to do that.  I came up with this yummy, hot, ooey, gooey, cheesy bacon dip to serve up for them during half time.  I tried it out on some friends last night and it was a huge hit!  Here is the recipe...

Hot Cheesy Bacon Dip

serves 4-6




Ingredients:

  • 8 oz package of cream cheese (softened)
  • 1 1/2 C sour cream
  • 2 1/2 C shredded sharp cheddar cheese
  • 1/2 lb bacon, cooked to crispy and chopped up
  • 1 jalapeno pepper, diced small (leave the seeds and ribs in if you like it spicy!)
  • 6 green onions, finely chopped
  • 1 dash of worcestershire sauce
  • bread, crackers, chips or veggies for dipping

Directions:

  1. Preheat the oven to 425 degrees.
  2. In a medium sized mixing bowl, beat together the cream cheese and sour cream on low with a hand mixer until smooth and creamy (1 to 2 minutes)
  3. Add the shredded cheese, cooked and chopped bacon, green onions, jalapeno, and dash of worcestershire sauce and mix well with a rubber spatula.
  4. Put the dip into a 1 quart oven-safe baking dish and bake for 25 to 30 minutes, until hot and bubbly and the cheese is melted throughout. 
  5. Serve immediately with bread, crackers, chips or veggies.

If you live in the Boise area, tune into Good Morning Idaho at 6:40 a.m. on Channel 6 or at 7:20 a.m. on Channel 9 to watch me make this recipe LIVE!  

Enjoy, and GO PATS!