I came across a great recipe for lower-guilt chicken wings back some months ago, and have been making them this way ever since. The fact that these come out crispy, are baked instead of fried, and are super easy to throw together, makes me love ’em even more. I do switch up the sauce at times, using one of my favorites from a wing place back home in Rochester, New York (Country Sweet Chicken and Ribs), and also just regular barbecue sauce and honey. Whether you use the sauce in this recipe, or your favorite, I think you’ll love this cooking method and how great these wings turn out.
2 pounds chicken wings (I used wings & drumettes)
1 cup peach jam
2-3 tbsp. chili paste
1 tbsp. lime juice
Preheat the oven to 450° and line a baking sheet (with sides) with parchment paper. Set aside.
Trim off any extra fat from the chicken wings.
Bring a large pot of water to a boil, adding 1-2 tablespoons of salt to the water.
Place the chicken wings in the boiling water, and boil for 8-10 minutes, stirring occasionally.
Remove the wings from the water to a wire cooling rack placed over a baking pan. Let the wings dry for a few minutes before patting them dry with paper towels (the drier the chicken wings are before you begin to bake them, the crispier they will become).
Place the chicken wings on the baking sheet in a single layer.
Bake in the preheated oven for 30 minutes. Flip the wings over, and bake an additional 10 minutes.
In a large bowl, stir together the peach jam, chili paste and lime juice. Reserve half of the mixture in a separate bowl to be used as dipping sauce when you serve the wings.
Place the hot chicken wings in the large bowl with the remaining sauce. Stir and toss to coat the wings completely with the sauce.
Transfer the wings to a plate and serve with the reserved dipping sauce, blue cheese or ranch and some celery sticks, if desired.
I realize it’s been two whole months since I posted a recipe so am way overdue. I made this delicious meal last month, and it’s super easy to put together. I cooked the chicken on top of the stove, but you can definitely use the grill if that’s your preference.
2 skinless, boneless chicken breasts
3 tbsp. balsamic vinegar
3 tbsp. low-sodium soy sauce
3 tbsp. honey
2 tsp. chile paste (like Sambal Oelek)
Preheat burner to high.
Using 2 tbsp. olive oil, cook chicken for 4-5 minutes without moving them, then turn over and finish cooking on the other side.
Transfer chicken to a small plate or bowl and set aside.
Combine vinegar, soy sauce, honey and chile paste in small saucepan. Stirring with a whisk, bring to a boil, and continue cooking for four minutes or until reduced to 1/3 cup.
Pour sauce over chicken, as much or little as desired.
Sweet and Spicy Broccoli
12 oz. package of broccoli
2 tbsp. low-sodium soy sauce
2 tbsp. rice vinegar
1 tbsp. dark sesame oil
2 tsp. sugar
1/4 tsp. crushed red pepper
Cook broccoli using your favorite method. (I prefer to steam)
Combine all ingredients (except broccoli) in a small bowl, stir well and drizzle over broccoli.
First, I would like to wish everyone a very Happy New Year. I haven’t posted a recipe since November, and apologize for my absence, but am back with a very easy and delicious appetizer just in time for the Super Bowl tomorrow (go Broncos), which I found on the back of the Ocean Spray cranberry sauce can (also on the back of the Heinz chili sauce jar). I’ve actually made these cocktail meatballs three times over the past couple of months (today being the fourth), with all of them being just slightly different in taste (and heat) because of the chili sauce I used. I’m giving you the recipe for the mild one as it is “kid friendly”, but will also provide some modification ideas to spice it up. These can be made either on top of the stove or in a crock pot, the latter being a smarter choice if you’re having or bringing to a party. In the interest of time, I’m using frozen, pre-cooked meatballs, but feel free to make your own.
1 14-oz. can Ocean Spray Jellied Cranberry Sauce
1 12-oz. bottle Heinz Chili Sauce
1 2-lb. bag frozen, pre-cooked, cocktail-size meatballs, homestyle (not Italian!)
1 tbsp. brown sugar (optional)
Combine sauces in a large saucepan.
Cook over medium-low heat, stirring until smooth.
Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Slow cooker preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.
Modifications to spice up the meatballs: If you desire a serious kick, skip the Heinz chili sauce, and use 6 oz. (3/4 cup) each of the sweet chili sauce and chili garlic sauce pictured above . For just a little spiciness (which I made today), use 11 oz. (a little less than 1 1/2 cups) of the Heinz and 2 tbsp. of the chili garlic sauce.
I fully realize this is my third recipe for boneless beef ribs, but figure everyone can use another great and easy crock pot recipe, right? This literally takes about ten minutes to throw everything together prior to cooking. The sauce is just slightly different from my other recipes, but equally as delicious. You can use your favorite barbecue sauce, but I think homemade is always better. A lot of people like searing their ribs prior to cooking them (including me) as it gives a nice, caramelized crust, but it’s not a “must-do”. I’ve including the instructions on how to do that, but feel free to skip it if you desire.
2 lbs. Chuck boneless beef short ribs
1/2 cup ketchup
3 oz. (half can) tomato paste
6 tbsp. brown sugar
1 tbsp. honey
1 tbsp. molasses
1/2 tsp. cayenne
1 clove garlic, minced
1/4 cup apple cider vinegar
1 tbsp. Dijon mustard
1/4 cup chopped onion (or 1 tsp. onion powder)
1 tsp. Kosher salt
2 tbsp. olive oil (if searing the ribs)
Heat 2 tbsp. olive oil in a large skillet on medium-high heat
Season ribs with salt & pepper, and sear on both sides until lightly browned.
Mix all ingredients in crock pot until brown sugar & salt are dissolved.
Add ribs & stir to coat. Cover and cook on low for 7 hours or high for 4.
I regularly receive emails from Pillsbury, and after seeing a yummy one for a Crescent Taco Bake, I decided to buy the few (missing) ingredients I needed. I made some modifications, like I normally do, to make this a bit healthier/lighter and added a couple of ingredients I thought would increase the tasty factor; however, you can omit these if you choose. This is a good basic recipe which can be suited to your own preference, if you have a favorite way to make tacos. Feel free to add jalapeños, beans (refried or black), onions, etc.
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 lb. lean (at least 90%) ground beef
3/4 cup salsa (I use medium heat)
2 tbsp. taco seasoning mix (from 1-oz package)
1/2 can Rotel Mexican Lime & Cilantro (optional)
1 cup light shredded Cheddar cheese
Shredded lettuce, (optional)
Diced tomato, as desired
Black olives, as desired
Avocado slices/cubes (optional)
Greek yogurt (optional)
Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. (I had some overlapping, so removed and threw away some of the dough.)
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, Rotel (if using) and taco seasoning mix; simmer 5 minutes.
Spoon meat mixture in crust-lined pan; sprinkle with cheese.
Bake 18 minutes or until crust is deep golden brown and cheese is melted.
Serve topped with diced tomato, black olives and lettuce (if desired), and avocado and plain greek yogurt on the side.
Sorry I haven’t posted in a while… I did a little traveling to South Florida and went on the most amazing adventure trip to Costa Rica with a ginormous group of friends. Truly EPIC! But I’m back now, and have a scrumptious recipe to share (courtesy of my Mom). I was very anxious to see how the apples would mesh in this dish, and honestly, was blown away when it was done!
1 3/4 lb. boneless, skinless chicken breasts
1 leek, sliced
1 crisp, sweet apple, chopped
1 tsp. fresh thyme leaves, coarsely chopped
4 cloves garlic, coarsely chopped
1 tbsp. canola or olive oil
1/2 tsp. kosher salt
1/2 tsp. pepper
1/4 cup unsalted chicken broth
1/4 cup maple syrup
1 tbsp. coarse ground mustard
1 tbsp. apple cider vinegar
Preheat large sauté pan on medium.
Add 1 tbsp. oil to pan. Season chicken with salt and pepper and place in pan; cook 3-4 minutes on each side or until well browned.
Add leeks, apples, and garlic to chicken; cook and stir 1-2 minutes or until leeks begin to soften. Reduce heat on pan to low.
Combine broth, syrup, mustard, vinegar, and thyme, then add to chicken; simmer 2-3 minutes or until mixture thickens and chicken is 165°F.
Remove chicken from pan; let stand 5 minutes to rest.
I decided on a whim yesterday, to try making beer bread after hearing my Mom rave about some she had made. I didn’t have her recipe so did a quick search online and found a simple one using regular (non self-rising) flour, which I have on hand. I realized I also had a can of Guinness draught in the fridge from a recipe I made a while back, so decided to look online again for bread recipes strictly using Guinness, and saw a couple with molasses. Mmmmm, molasses. I wasn’t entirely sure how this was going to turn out, and was prepared to toss it if it came out sub-par for my standards. Fortunately, it came out fabulous and tasted delicious!
3 cups flour, sifted
3 tsp. baking powder
1 tsp. salt
1/4 cup sugar
1 (12 oz.) can Guinness beer (I used draught)
1/3 cup molasses
1/4 cup butter, melted + more for greasing pan
Preheat oven to 350°F. Grease a 9″x 5″ loaf pan with butter.
Put the flour, baking powder, salt and sugar into a large bowl and whisk to combine.
Slowly add the beer and stir until about halfway done (all the Guinness has been added, but it’s not totally mixed together), then add the molasses.
Mix until ingredients are just combined, but do not over stir.
Pour/place into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, but check at 50 minutes. Insert a toothpick into deepest part of bread, and if it comes out clean, it’s done. If not, put back in oven for additional 10 minutes.
Remove from oven, let cool for about 5 minutes and take out of pan.
Let cool for 15 more minutes, slice and serve.
Tips: It is VERY important to sift the flour. VERY. IMPORTANT. Do not skip this step. If you don’t have a sifter, then use a spoon to spoon the flour into a measuring cup. Do not level it off.
This recipe produces a hearty bread with a crunchy, buttery crust. If you prefer a softer crust, incorporate the melted butter into the mix instead of over it.
The Guinness “pub cans” are 16 oz. but have better carbonation, so measure out 12 oz. and discard the rest… or drink it 🙂
I bought a jar of honey roasted peanuts about a month or so ago with the intention of eating most of them, but also wanted to use them to crust either a piece of fish or chicken. With just a couple of handfuls left, I figured I better use them in a recipe before I ate the rest. This recipe is not only delicious, but is easy and quick to prepare. Oh, and the honey mustard sauce is a copycat of Outback’s!
2 thin chicken breasts
4 tbsp. honey roasted peanuts, finely chopped
2 tbsp. panko bread crumbs
1 tsp. mayonnaise
1 tsp. Dijon mustard
Ingredients (Honey Mustard Sauce)
2 tbsp. Grey Poupon Dijon mustard
2 tbsp. honey
1 tbsp. mayonnaise (I use light)
Preheat oven to 375°F.
Spray a shallow baking dish with non-stick cooking spray.
Combine the ingredients for honey mustard sauce, mix well and refrigerate until ready to use.
Crush/chop peanuts using a mortar & pestle or in a food processor so the pieces are around the same size of the panko.
Pour the chopped peanuts into a shallow bowl and add the panko.
In a small bowl, mix together the teaspoon of mayo and teaspoon of Dijon until well combined.
Put chicken in baking dish, season with a little salt and pepper, and spread the Dijon/mayo evenly over both chicken breasts.
I am always on the lookout for new recipes which are both easy and delicious, and this one definitely fits the bill. I have to thank my Mom for sharing it with me, as it has quickly become my favorite chicken dish. And when I tell you it’s delicious, that’s really an understatement. Seriously, it is the bomb! This recipe calls for fresh spinach, but I opted to go with creamed spinach simply because I love it.
I had a hard time finding the bread-dip seasoning so I made my own using 1 tsp. Parmesan, 1/2 tsp. each: oregano, garlic powder, and kosher salt, 1/4 tsp. each: dried basil, parsley flakes and onion powder, and 1/8 tsp. each: thyme and tarragon. Grind spices until fine, then add the Parmesan to spices and mix well. Store in container until ready to use.
Preheat oven to 425°F.
Combine soy sauce, molasses, garlic powder, and 1/2 tsp. pepper.
Place mixture in bag and add chicken, turning to coat. Let stand at least 10 minutes (the longer, the better) or overnight in the fridge to marinate.
Toss fresh onions with oil, salt, and remaining 1/4 tsp. pepper.
Place onions in 13 x 9-inch baking dish; top with chicken.
Bake 20–25 minutes or until chicken reaches 165°F.
Top chicken with crispy onions and cheese; bake 2–3 more minutes or until cheese melts.
Combine both dressings; microwave on HIGH 20–30 seconds or until hot. Drizzle sauce over chicken and serve.
Place spinach in microwave-safe bowl and cover; microwave on HIGH 4–5 minutes or until tender. Drain, if needed.