Yummy! Recipe tomorrow!
How many of us love them?! *raises hands* These Sesame Sticky wings are perfect! Asian inspired and easy to make! They can served with just about any starch-veggie or double veggie combination! Or you can indulge in them solely! Enjoy! I will be experimenting with dipping sauces so stay tuned!!!!
1 large garlic clove
1 tablespoon ginger (finely minced fresh or ground ginger)
3/4 teaspoon salt
2 1/2 tablespoons soy sauce
2 tablespoons hoisin sauce*
3 1/2 tablespoons mild honey
1 teaspoon sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings**
1 1/2 tablespoons sesame seeds,
2 scallions (green part only), finely chopped
1. Preheat oven to 375°F. Line a large baking pan with foil and
lightly oil foil.
2. Mince garlic and mash to a paste with salt using a spoon. Transfer
garlic paste to a large bowl and stir in soy sauce, ginger, hoisin,
honey, oil, and cayenne (to your discretion). Toss the wingettes in
the sauce, stirring to coat.
3. Arrange wingettes in baking pan and roast, turning over once, until
cooked through, about 40minutes. For crispy wings leave in fir an
additional 15-20 minutes, turning again, to ensure all around
crispiness. Transfer wingettes to a large serving bowl and toss with
sesame seeds and scallions.
*Hoisin sauce is a great add to your pantry! It is used in dozens of
**If using chicken wings instead of wingettes, cut off and discard
tips from chicken wings with kitchen shears or a large knife, then
halve wings at joint.
This is a perfect midweek quick and flavorful recipe. When picking peppers look for ones with flat bottoms. Many recipes will advise you to boil the peppers prior to baking them, I personally like the crunch. But if you would like softer peppers you can bring about 6 qt of water to a boil and add peppers for approximately 3-4 minutes.You can also make the rice the night before. Please allow rice to cool. You can do so by spreading on a baking sheet.
What you will need :
Yields 5 peppers
5 large bell peppers
2-3 boneless chicken breast (pounded evenly)
1 cup of cooked rice
1 medium onion (chopped)
1-2 cloves of garlic (minced)
1 can of diced tomatoes
3-4 sprigs of fresh thyme (take thyme off sprigs)
1/4 cup of chopped basil
1/4 cup of chopped parsley
2 tablespoons of oregano
2 tablespoons seasoning salt
1/2 tablespoon of paprika
salt and pepper
1 pkg of mozzarella cheese (shredded)
2 tablespoons of olive oil and a separate 1 tablespoon
Preheat oven to 350 degrees.
1. Cut off the tops of the peppers, and remove seed core.
2. Season chicken breast with oregano, seasoning salt, paprika, salt and pepper (your discretion).
3. Heat oil in a skillet, medium-low heat, and cook chicken for 12-14 minutes (turning once). Once cooked, set chicken aside for 5 minutes. Cut across width wise then in half.
4. In another skillet, heat the tablespoon of oil, add onions and about two tablespoons of diced tomato liquid, cook until translucent, about 2-3 minutes. Season with salt and pepper and add garlic.
5. In a large bowl combine cooked rice, onion-garlic mixture, 4-5 tablespoons of diced tomatoes (add some of the liquid also), chicken, basil, parsley, thyme and about 1/4 cup of cheese. Mix well and stuff the peppers.
6. Top the peppers with mozzarella cheese and bake for 20-25 minutes.
Welcome. Follow me on my journey. Fantastic food. Passion in plates.
This is the ultimate 25-30 minute meal! Full of flavor with little effort. I’m not a measuring cup kinda girl but here’s what you’ll need.
2lbs or raw shrimp. (peeled, deveined, tail-on)
Two cloves of garlic minced (about a tablespoon and a half)
1 medium onion (chopped)
1/4 cup of Italian parsley
1/4 cup of basil
3 tablespoons of oregano
3 tablespoons of olive oil
1 cup of white wine
1 1/2 tomato diced or can of diced tomatoes (will not effect the taste)
Red pepper flakes (to taste)
Pasta of your choice (Linguini, Angel Hair, etc. )
1. Boil water in a deep pot for pasta.
2. Toss shrimp with salt, red pepper flakes. Heat oil in large skillet. Add shrimp. Toss once. When done (1-2 minites) set aside on a plate. Sprinkle with cayenne pepper or more red pepper flakes, if desired.
3. Add onions, tomatoes, wine and oregano. Cook for 2-3 minutes. Add garlic.
4. Water should be boiling, add salt (if desired) and a drop of olive oil. Cook pasta al dente and plate.
5. Add shrimp back to sauce and let it thicken. About 2 minutes. Turn the skillet off. Add basil and parsley. Serve over pasta.
Presto! Little Italy in you’re dining room! Or sofa! ☺