Vietnamese Style Chicken Wings

Vietnamese Wings 1Yes, once again I’m making chicken wings.  Most the Vietnamese chicken wing recipes I’ve seen call for fish sauce. As my son and I are allergic to most things seafood, I cannot use it as it is too strong.  So, believe it or not, that is why I am using Worcestershire sauce for the unami in this recipe. Thus, the reason why I call it Vietnamese “style.”  These wings are sweet, sticky and a little bit spicy. Good news is this recipe is quite simple, uses only a few ingredients, no oil frying required and done in less than 45 minutes.  For my vegetarian friends, maybe you can substitute fried or pan seared tofu as the sauce itself is quite tasty.

INGREDIENTS:

  • 2 1/2 pounds chicken wings
  • kosher salt
  • ground black pepper
  • garlic powder
  • 4 tablespoons sweet soy sauce Kecap Manis
  • 2-3 tablespoons Sambal Oelek Chili Paste (start with 2 tablespoons and add more to taste)
  • 2 tablespoons Worcestershire sauce
  • cilantro chopped for garnish
  • lime wedges (optional)

DIRECTIONS:

  1. Preheat oven to 475 F degrees.
  2. For easier clean up, cover a baking sheet in foil or use a silicone mat as the sauce becomes quite sticky.
  3. Lay out the chicken wings in a single layer in prepared baking pan.
  4. Season the chicken wings on both sides using salt, pepper and garlic powder.
  5. Bake in oven for 25 minutes or until lightly browned or cooked through.
  6. While the chicken wings bake, prepare the sauce.
  7. In a small bowl or measuring cup, combine the sweet soy sauce, chili paste and Worcestershire sauce. Stir to mix well.
  8. When the chicken is fully cooked, transfer the wings to a large bowl. Add half the sauce and, using tongs, toss to thoroughly coat. Return the wings to the lined sheet pan and arrange in a single, even layer. Vietnamese Wings Tray
  9. Bake for an additional 6 to 8 minutes, or until browned. Remove from the oven. Top with the remaining sauce and sprinkle with chopped cilantro.
  10. Optional: Serve with a lime wedge. I like how the lime juice offsets the sweetness of the soy sauce. Vietnamese Wings 2

 

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Mexican Cornbread Casserole

Mexican Cornbread Casserole platedHappy Cinco de Mayo! This recipe is like a mash up of my Mexican Casserole and a tamale pie recipe I’ve tried in the past. And for my fellow home cooks who like quick recipes, the 35 minutes baking time is the longest you have to wait.  I love shortcuts, so if you do not have all the required spices in your cupboards you can also use a packet of taco seasoning. Since there is only two of us at home to eat this, I used half the meat and only one box of the Jiffy cornbread mix and an 8×8 baking pan. Otherwise I used the same amount of all the other ingredients. For my vegetarian friends, omit the ground beef and add pinto beans.

INGREDIENTS:

  • 2 (8.5 ounce) boxes Jiffy cornbread mix
  • 2 eggs
  • 2/3 cup milk
  • 1 1/2 cups grated Mexican cheese blend; separated into 1/2 cup and 1 cup
  • 1 (4 ounce) can diced green chilies (optional)
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans (15 ounce)
  • 1 cup corn kernels
  • 1 can (2.25 ounces) sliced black olives
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (10 ounce) Ro-Tel Diced Tomatoes and Green Chiles
  • 1 1/2 cup chunky salsa

DIRECTIONS:

  1. Preheat oven to 350 F degrees. Meanwhile in a large bowl, prepare Jiffy cornbread mix by combining mix, eggs and milk. Stir well then add 1/2 cup grated Mexican cheese blend. Set aside. (If you like some extra spice, add a small can of diced green chilies to the cornbread mixture.)
  2. In a skillet add olive oil and cook ground beef over medium high heat until cooked through. Drain any grease. Add onions and garlic and cook for 2-3 minutes until onions are tender.
  3. Add remaining ingredients to the meat mixture in skillet. Mix well and remove from heat.
  4. In a 9X13 baking pan, add meat and vegetable mixture. Top with 1 cup grated Mexican blend cheese.
  5. Add prepared cornbread mixture on top of cheese layer. Be sure to spread out evenly.
  6. Bake in oven for 33-35 minutes or until cornbread turns golden.  Enjoy with your favorite beverage.

Mexican Cornbread Casserole

Easy Oven Baked Chicken Fajitas

chichen-fajitas-1Okay. I admit it. I am a picky eater. You will not find green bell peppers or yellow onions in my fajitas. I love every type of bell peppers except green. I will always substitute whenever a recipe calls for green bell peppers. As for red onions, they just happen to be my favorite type of onion. I always have them on hand. Don’t get me wrong, I like yellow onions too. But I ALWAYS have red onions. So feel free to substitute your favorite colors of the rainbow for this dish. You can even omit the chicken and use sliced portabella mushrooms and add other vegetables to make a fantastic vegetarian fajita.

INGREDIENTS:

  • 1 large onion sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 4 boneless, skinless chicken breasts sliced into strips
  • 4 tablespoons olive oil
  • 4 tablespoons Mexican seasoning (chili powder, crushed red peppers, cumin, garlic powder, oregano and paprika)
  • 1 lime, juiced
  • tortillas and your favorite fajita sides for serving
  • lime wedges for garnish

DIRECTIONS:

  1. Preheat oven to 400 F degrees.
  2. Place onions, peppers and chicken in 9×13 baking pan or dish.
  3. Drizzle and coat with olive oil. Sprinkle Mexican seasoning over dish. Top with lime juice. Toss to coat.
  4. Bake in the oven for 30-35 minutes, stirring halfway.
  5. Serve with tortillas and your favorite fajita sides. Add lime wedge to each plate for garnish and extra lime juice if wanted.

Makes 3-4 servings.

chichen-fajitas-2

Sweet and Spicy Chicken Wings

sweet-and-spicy-wings-1Those that have been reading my blog for a while know that I cannot resist chicken wings. I wanted to try another Asian style chicken wing, so this is a cross between honey sriracha and orange chicken. I made these fairly mild because my son can’t handle the heat. But if these were just for me, you know the amount of red pepper flakes and sriracha would be doubled or tripled. Feel free to adjust to your taste.

INGREDIENTS:

  • 2-3 pounds chicken wings

MARINADE INGREDIENTS:

  • 1/2 cup low sodium soy sauce
  • 1 teaspoon minced garlic
  • 3 tablespoons lime juice (juice of one lime)
  • 1 tablespoon grated ginger

SAUCE INGREDIENTS:

  • 1 teaspoon minced garlic
  • 1 tablespoon grated ginger
  • 1/2 cup honey
  • 1/4 cup orange juice
  • 4 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes
  • 3-4 tablespoons sriracha sauce

DIRECTIONS:

  1. Make the marinade. Combine soy sauce, garlic, lime juice and ginger in a gallon sized Ziplock bag. Add wings to marinade. Seal and toss well. Leave in the refrigerator for at least 2 hours.
  2. Preheat the oven to 350 F degrees. Place wings on a baking rack over a baking sheet or parchment sheet lined baking sheet. Cook the wings for 35 to 40 minutes.
  3. Make the sauce while the wings are cooking. Whisk all the sauce ingredients together in a small bowl.
  4. When the wings are done cooking, take the wings out and  turn up the oven to 450 F degrees.
  5. Baste the wings in the sauce you prepared. Be sure to turn wings over and baste all sides thoroughly.
  6. Return wings to oven. Cook for 5-7 minutes, until sauce caramelizes.

sweet-ans-spicy-wings-2

Egg Cups

Egg Cups PlatedThese were so much fun to make. If you have young children and want to introduce them to cooking I think these would be an ideal beginner’s dish. There are so many different variations you can make depending on what ingredients you like or what you have on hand. I made vegetarian ones and for my son I did a take on a Denver omelette using ham, cheese, bell pepper and green onion.

INGREDIENTS:

  • 6 eggs (will make 12 egg cups)
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground pepper

FOR VEGETARIAN EGG CUPS:

  • 1/2 small red onion, finely diced
  • 1 Roma tomato, diced
  • 2 large shiitake mushrooms, diced
  • 1/2 red bell pepper, diced
  • 3/4 cup baby spinach, diced

Egg Cups 1

FOR HAM AND CHEESE EGG CUPS:

  • 1/2 cup diced ham
  • 12 tablespoons shredded cheese, divided (I used cheddar and mozzarella mix)
  • 1/2 red bell pepper, diced
  • 2 green onions, diced

DIRECTIONS:

  1. Preheat oven to 350 F degrees. Meanwhile, generously spray muffin pans with nonstick cooking spray. Set aside. (For easier clean up, use baking cups instead of cooking spray.)
  2. Break eggs into a large bowl or 4 cup measuring cup. Add milk, salt and pepper. Whisk until ingredients are combined.
  3. Add equal amounts of your vegetables (or ham and cheese) into each cup of your muffin pan.
  4. Pour in egg mixture into each cup about 3/4 of the way up for each.

     

  5. Bake egg cups for 25 minutes, or until toothpick inserted into center comes up clean.Egg Cups 6
  6. Let cool for a few minutes before taking egg cups out of pans.Egg Cups 7
  7. Serve with your favorite condiments or none at all.

You can keep these in an air tight container for up to 4 days. Reheat in the microwave.

Egg Cups Plated 2

Zucchini and Yellow Squash Parmesan Crisps

Zucchini and Squash CrispsDo you ever crave fried foods? Or am I the only one who will admit it? Well, I crave fried foods, but I don’t necessarily give in to my cravings. I find other ways to satiate the craving. Instead of battered and deep fried vegetables, how about something a little lighter and just as tasty?  Great taste, less guilt.

INGREDIENTS:

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 1/2 tablespoons olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup panko bread crumbs
  • 1/2 tablespoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/8 teaspoon fresh ground pepper

DIRECTIONS:

  1. Preheat oven to 450 F degrees . Meanwhile, coat a baking sheet with cooking spray. Set aside.
  2. Cut zucchini and squash into 1/4 inch thick rounds.
  3. Put zucchini and squash rounds into a large bowl and add olive oil. Toss to cover all the rounds.
  4. In a smaller bowl, add Parmesan cheese, panko bread crumbs, garlic powder, Italian seasoning and pepper. Stir to mix well.
  5. Dip each round into the Parmesan mixture. Be sure to evenly coat on both sides by pressing the coating on to stick.
  6. Place dipped rounds onto prepared baking sheet in a single layer.
  7. Bake zucchini and squash rounds for 25-30 minutes, until rounds are browned and crisp.
  8. Serve immediately. I like to serve with a low fat zesty ranch dressing.

Zucchini Crisps