Mongolian Chicken Wings

Mongolian Wings 7

Yes, it’s another chicken wing recipe from me. I can’t help myself. I just love trying out all different flavors of chicken wings. This recipe is fairly simple and for a change I had all the ingredients so, why not? If you like sweet and spicy, then you are going to love these wings. Best of all the spice level is up to you.


  • 1 1/2 pounds chicken wings (about 20 pieces)
  • 2 tablespoons vegetable oil
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon fresh ground pepper
  • 1/2 tablespoon garlic powder
  • 1/3 cup honey
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Sriracha ( or more if you like it really spicy, less if you can’t handle too much spice)
  • 3 cloves minced garlic
  • 1 tablespoon grated fresh ginger
  • green onions for garnish
  • sesame seeds for garnish


  1. Preheat oven to 425 F degrees and place metal rack on top of large baking pan. Be sure to use cooking spray on the rack so the chicken skin does not stick.
  2. In a large bowl or Ziploc bag, toss chicken wings with oil, salt, pepper and garlic powder. Place wings on wire rack and cook 45-50 minutes, until crispy and golden. Mongolian Wings 1
  3. While chicken is baking, add honey, soy sauce, rice wine vinegar, Sriracha, garlic and ginger into a small saucepan.  Bring to a simmer until the flavors meld and the sauce reduces slightly for about 10 minutes. Mongolian Wings 2
  4. Transfer baked wings to a large bowl and toss with glaze. Mongolian Wings 4
  5. Return to rack and broil for 2-3 minutes until glaze is caramelized. Mongolian Wings 5
  6. Garnish with green onions and sesame seeds. Mongolian Wings 6

Asparagus Beef in Black Bean Garlic Sauce

Asparagus beef in black bean and garlic sauce

It’s asparagus season here in California. I find myself buying asparagus every shopping trip now. But instead of  making my usual grilled asparagus as a side dish, I wanted to add it into the main dish. If you love making quick dinners like I do then you are going to love this.  Also, this recipe only requires a few ingredients which makes this even simpler.  I have another variation of this dish ( Asparagus Beef ) where you make your own sauce, however this one is using a premade black bean garlic sauce which cuts the time in half and does the work for you.  This serves 2-4 depending on your portions.


  • 12 ounce sirloin or flank steak, sliced into thin strips
  • 3 tablespoons vegetable oil for cooking, separated into 2 tablespoons and 1 tablespoon
  • 1 tablespoon cornstarch
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 pound of asparagus, sliced into thirds
  • 1/2 red onion, sliced
  • 2-3 tablespoons black bean and garlic sauce (found at local grocery stores in your international aisle or Asian markets)  Black bean and garlic sauce
  • 1 teaspoon sugar (this offsets the sharpness of the black bean sauce)
  • 1/2 cup beef or chicken stock



  1. Add beef strips to a bowl. Then add cornstarch, grated garlic and ginger. Mix well and set aside. Asparagus beef in black bean sauce 1
  2. Heat up wok or skillet on high heat.  Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
  3. Quickly spread the beef slices around the pan in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the pan hot enough. Take the meat out of the pan and set aside.
  4. Keep the wok/skillet on high heat and add one tablespoon oil.
  5. Add in asparagus and onions.
  6. Stir for about 10 seconds and cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
  7. Add the black bean and garlic sauce paste, sugar and beef stock. Stir to mix well.
  8. Let beef and vegetables continue to cook with the sauce for 2-3 minutes or until asparagus is cooked tender. Asparagus beef in black bean sauce 10
  9. Plate with jasmine rice and serve immediately.

Asparagus beef in black bean sauce



Crock Pot Honey Garlic Chicken

Honey Garlic Chicken plated

I haven’t jumped into the Instant pot craze yet. I think it is probably because most my recipes can be made in 30 minutes or less anyway. But I do love having a crock pot!  All you have to do is put all the ingredients in and set your temperature to either high or low and then set the timer and go about your day.  My crock pot will even keep the ingredients warm after the timer has completed. So if you have other things going on or say, maybe you forget you had something cooking, (um, not speaking from experience) the “keep warm” feature will not make all your hard effort get cold and go bad.

I bought another one of those organic chicken packs that come with two breasts and four drumsticks. (Those organic chickens must look funny.) So I thought I’d pull out the crock pot and put it to use. If you do not have a crock pot, that’s quite okay. You can still use this recipe and put everything in a baking dish and bake at 350 F degrees for 50-60 minutes.


  • 1 whole cut up chicken (or all thighs, all drumsticks or two breasts and four drumsticks pack like I used.)
  • 5-6 cloves garlic, minced
  • 1/3 cup honey
  • 1/2 cup lite soy sauce
  • 1/2 cup chicken broth or stock
  • 1/4 cup ketchup (low sodium if you have)
  • 1-2 teaspoons sriracha sauce (optional)
  • 2 tablespoons fresh parsley or cilantro (whichever taste you prefer)
  • sesame seeds for garnish


  1. Arrange chicken on the bottom of your crock pot. Do not season chicken with salt as there is plenty of sodium in the other ingredients. You can season chicken with pepper if you would like though. Set aside. Honey Garlic Chicken 1
  2. In a mixing bowl, combine garlic, honey, lite soy sauce, chicken broth, ketchup, sriracha and parsley or cilantro. Whisk until mixed well. Honey Garlic Chicken 2
  3. Pour the sauce over the chicken pieces. Honey Garlic Chicken 3
  4. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH. Honey Garlic Chicken 4
  5. Remove lid and transfer chicken to a serving plate.
  6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
  7. Serve with rice or salad.


Baked Garlic and Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops 1I was originally going to make this recipe with chicken breasts. Then I discovered I actually only had chicken wings on hand. Oops. Good thing I did have a pack of thin cut pork chops. While I was hesitant at first, I am glad I made the substitution.  Crunchy on the outside, moist on the inside and quite tasty from the garlic and cheese combination. If you are in a rush you will love that these can be prepared and cooked in less than 30 minutes as well.


  • 4 thin cut boneless pork chops (you can use thick cut or bone-in but remember to adjust cooking time)
  • 3/4 cup Panko bread crumbs
  • 1/2 tablespoon garlic powder
  • 1/2 cup grated or shredded Parmesan cheese, reserve 1 tablespoon for garnish
  • 2 teaspoons Italian seasoning
  • 1/4 cup chopped Italian parsley, reserve 1 tablespoon for garnish
  • 1/4 cup olive oil


  1. Preheat oven to 425 degrees.
  2. In a large shallow bowl combine Panko bread crumbs, garlic powder, Parmesan cheese, Italian seasoning and Italian parsley. Mix well and set aside.
  3. Prepare pork chops by covering each piece in olive oil. Be sure the pork chops are well coated on both sides.
  4. Individually dip pork chops into Panko mixture. Pat down on both sides to ensure even coverage. Place covered pork chops on non stick baking pan.
  5. Bake pork chops for 15-18 minutes or until internal temperature reaches 145 degrees.
  6. Let rest for 3-5 minutes before serving. Garnish with reserved Parmesan cheese and Italian Parsley.

Baked Garlic Parmesan Pork Chops