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Tuesday, March 26, 2013

Spicy Thai Chicken Wings


























http://www.howsweeteats.com/2012/05/sticky-thai-chicken-wings/

Probably the best thing I have ever made; I seriously can't wait to make them again, the spicy sweetness is burned in my taste buds...thank you How Sweet It Is and Food and Wine magazine for coming up with this fantastic and simple dish.  

I had been eyeing it for some time, now, but never really was in the mood, and, honestly, it looked a little more involved than I have been wanting to take on.  How wrong I was, but worth the wait, and no leftovers, which is always a good sign in my household.  The picture doesn't do it justice, but I went a little crazy on the toppings, note for next time.

Spicy Thai Chicken Wings

Preheat oven to 375 degrees F. Pat:

2.5 pounds chicken wings

completely dry then season with:

salt and pepper

Combine: 

1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/4 cup lite canned coconut milk
3 tablespoons brown sugar
3 garlic cloves, pressed or finely minced
1 tablespoon creamy peanut butter
1 teaspoon-sized knob of ginger, grated
1 lime, juiced
1/2 tablespoon soy sauce

mixing with a fork.  Heat a large oven-safe skillet over medium-high heat and add: 

2-3 tablespoons olive oil

Add chicken wings and sear, about 2-3 minutes per side. Remove wings and set on a plate, then reduce heat to medium-low. Add chili sauce mixture and bring to boil. Let simmer for 1-2 minutes, whisking constantly.

Add wings back into the sauce, tossing to coat. Place skillet in the oven and bake for 25-30 minutes. Remove and spoon the sauce over top of the wings, then garnish with:

1/4 cup chopped peanuts
1/2 cup fresh cilantro

4 green onions, sliced

Serve and enjoy...and you will!!!


Ingredients

2.5 pounds chicken wings
2-3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/4 cup lite canned coconut milk
3 tablespoons brown sugar
3 garlic cloves, pressed or finely minced
1 tablespoon creamy peanut butter
1 teaspoon-sized knob of ginger, grated
1 lime, juiced
1/2 tablespoon soy sauce
1/4 cup chopped peanuts
1/2 cup fresh cilantro
4 green onions, sliced


Saturday, March 9, 2013

Italian Sausage, Kale and Tortellini Soup

Based on recipe from Two Peas and Their Pod: http://www.twopeasandtheirpod.com/italian-sausage-tortellini-soup/  

It has been a cold winter...the bite-through-to-your-bones type of cold.  From earlier posts, you have noticed that I have been making stick-to-your-bones type meals to keep all that nasty cold out, and hopefully keeping us from getting colds!  However, those meals are not the most calorie friendly, and, with spring creeping just around the corner, I would prefer not to have to wait to wear some more figure friendly clothes when the time is right, so I decided to look for a healthier meal that won't make us too roly poly by the time the bulbs start to bloom.  I also have been trying to experiment with vegetables I am not used to using, such as kale.  

This was a great recipe, loved by all (meaning the husband :-)), and a great addition to our winter soups!  I changed it up a little bit, and with the added kick of heat from the hot Italian sausage, it was just our style.  It's even better as leftovers with some parmesan cheese sprinkled on top.  Enjoy!

Skin:

1 lb. Italian Sausage (I used Hot Italian Sausage, but you don't have to.  It just gives the soup an added kick)

and remove from the casing.  Roll the Italian Sausage into 1/4 teaspoon size balls.  In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.

In a large pot, heat:

1 T. olive oil 

over medium high heat.  Add:

1 small onion, diced

and cook until tender, 3-4 minutes.  Stir in:

3-5 cloves of garlic, minced (the recipe called for 3 cloves, but I always add a few more for good measure)

and cook for 2 minutes.  Stir in:

2 red bell peppers, diced
3 bay leaves (the recipe called for 1 bay leaf)
1/8 teaspoon red pepper flakes (if you use hot Italian sausage, I suggest you omit the red pepper flakes, unless you are looking for an even spicier soup)

Cook until peppers are soft, about 3 minutes.  Stir in:

8 cups chicken broth or stock (stock will have a more hearty flavor.  I usually will add stock, instead of broth, but use what you have on hand)
2 (15 oz) cans diced tomatoes
2 C. chopped kale
Salt and pepper, to taste

Cook until the kale has softened a bit, about 5 minutes.  This is all based on preference, so if you want your kale to still be crisp, do not cook for too long, closer to 1 minute.  Add:

2 C. cheese tortellini, fresh or frozen (I like fresh better, but, again, whatever you have on hand)

Cook until tortellini is tender (typically, follow the time on the box or bag it came in.  Stir in:

1/4 C. chopped fresh basil
Salt and pepper, to taste

Stir in the mini sausage balls and heat until warm, although it shouldn't take long.  Just a few minutes.  I left it on low for a while, because we weren't ready to eat yet, but it didn't do anything but combine the beautiful flavors better.  Remove the bay leaf and enjoy!

Ingredients
1 lb. Italian Sausage, rolled into 1/4 tsp size balls
1 T. olive oil
1 small onion, diced
3-5 cloves garlic, minced
3 bay leaves
1/8 tsp red pepper flakes
8 C. chicken broth or stock
2 (15 oz) cans diced tomatoes
2 C. chopped kale
2 C. cheese tortellini, fresh or frozen
1/4 C. chopped fresh basil
Salt and pepper, to taste