recipe

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

Ah, back to flavors a bit more familiar. My previous recipe, Bang Bang Shrimp, was challenging in that I have never deep fried before (nor did I have proper equipment), and typically don’t make Asian dishes, so I’m not adept at improvising with spices, etc. The third and final recipe I made last week involved baking and brown sugar, so it was more in my zone (on paper, anyway)…plus it was a great excuse to use our new Ninja!

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

from Damn Delicious

Yields 3-4 servings

INGREDIENTS:

  • 2 pounds chicken wings
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup roasted red pepper, chopped
  • 2 ounces goat cheese
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt

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DIRECTIONS:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  • In a large bowl, combine the wings, olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.
  • Place the wings onto prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
  • To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.
    • TORIE’S NOTE: If you’re like me and didn’t know how to roast a red pepper, instructions are here.
  • Serve wings immediately with dipping sauce.

Everything was going as planned until – RUH ROH! – my wings did not look like their wings. In the package, they looked like adorable little drumsticks all lined up like toy soldiers. But upon opening the package…

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WAY DIFFERENT. Panic ensued. Frantic cries to Tristan to Google how to chop wings. Those bones were thick, man. Chicken-slimed fingers didn’t help with using a knife. After hacking away for several minutes, I was content to move on with the smaller pieces I’d created.

Pepper roasted and chicken coated with divine sweet and savory spices:

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NINJA ACTION for the cream sauce!

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And ta da!

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Very very nummy. Next time, I would do the chicken in my broiling pan instead of on a foil-lined pan to increase the crisp-ness. The cream sauce is like crack – would be great on pita triangles with sea salt, or really anything. Definitely my favorite recipe of the week, and it was nice to go out on a high note.

I hope you liked my first series, 3 Recipes, 3 Days! If you missed any of the others, here is 1 and 2.

What awesome recipes have you created lately? I have several birthdays (and duh, holidays) coming up and would love ideas!

-t&T

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Hawaiian Honey BBQ Crockpot Chicken

This is the first post in my 3 Recipes, 3 Days series. YAY! A series. My dad’s a pastor and he would approve – pastors love serieses.

Before I was married, I thought my life would be one giant 7 Recipes, 7 Days series, because I thought I’d be cooking THAT much. Wrong. This is a huge week for me in that I had enough weekend time to figure out three recipes to try, made shopping lists for all the ingredients, purchased the items, and – this is key – had no conflicting appointments during dinner time for three days in a row that could interfere with actually cooking. Clearly, the stars have aligned.

Since I do often times have dinner time appointments or meetings, Tristan definitely puts on his chef hat weekly  and it’s wonderful… but it does feel good to put on the Stepford Wife hat and cook for him, though!

I wanted to start with something easy that would yield enough for dinner and a few lunches. Making dinner was really depressing when Tristan and I were first dating — I finally had someone to cook for, but what would have normally fed me for a week was gone within a day. All my efforts, gobbled up in a half hour, in HUGE bites! How can he possibly taste the flavors!?

Now I am more used to making enough for the male appetite, and/or have stocked up on “gourmet” frozen lunches in case there’s no leftovers (it’s fine). But crockpot recipes are generally a safe bet that you’ll have leftovers.

Here is the recipe I tried –

Hawaiian Honey BBQ Crockpot Chicken

By MOMables

Ingredients

  • 4-5 Boneless Chicken Breasts
  • 1 (18oz) bottle of your favorite honey bbq sauce.
  • 1.5 cup of chicken broth
  • 2 cups of frozen bell pepper strips
  • 1 (20 oz) can of pineapple chunks, drained
  • ½ cup of water

Instructions

  1. Place all ingredients in crockpot.
  2. Cook on HIGH for 2-3 hours or LOW for 4-6 hours.
  3. Use 2 forks to shred chicken while it is still in the crock pot. Let shredded chicken remain in crockpot sauce for 15 more minutes.

BEFORE:

3 recipes 3 days 002 (2)

AFTER:

3 recipes 3 days 004 (2)

3 recipes 3 days 008 (2)

Tips for next time:

  • Accompany with a carb-y side to neutralize the sweetness. We ate our chicken with brown rice on the side. The recipe author shows the chicken in sloppy joe format between buns. It’s definitely still good a la carte, but when I ate the leftovers for lunch yesterday, I tended to pick the chicken pieces out and let each bite drain a bit first.
  • Add more vegetables. The red peppers were a good compliment to the pineapple, but I think broccoli and celery could be a nice addition and up the heartiness factor.

Stay tuned for the next recipe: Bang Bang Shrimp!

 

-t&T

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This Weekend

This past weekend I attended the International Food Blogger Conference, and let me tell you – after eating and drinking for 48 hours, I am in a day-long FOOD COMA! Such a first-world problem, I know.

At the conference, I learned several cool things, which I will be sharing throughout the week. I thought I’d share a few highlights first.

The first highlight: I got to meet Dorie Greenspan, the conference’s keynote speaker and James Beard award-winning cookbook author/NY Times food writer extraordinaire. She commutes between her three kitchens in Paris, NYC and Connecticut, currently working on her 12th cookbook. One of the cookbooks, Baking with Julia, was written with and for Julia Child. Dorie was writing about food before food was cool. AND! She didn’t even bake so much as chocolate chip cookies before she was married and working on her doctorate.

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She’s about yea big (not sure how with all of the French pastries!), so perky and inspirational, and now I’m a huge groupie  (officially known as Doristas). I have selected her cookbook Around My French Table to add to my Christmas list.**

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** Yes, I already have a Christmas list; in fact, I ALWAYS have one… it helps me only buy truly urgent and important items throughout the year. Generally, I don’t start talking about what’s on my list until Thanksgiving though, so Tristan/people don’t hate me.

The second highlight was meeting my new friend Kate, of A Byte of Life! We met in line for the very first session (lunch), and were inseparable all weekend. We have a lot in common, and conveniently, she’s local, so we are excited to partner on blog posts in the future!

Here we are enjoying one of the things we have in common – a love of craft cocktails:

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We were sipping Moscow Mules at RN74, one of the 20 amazing restaurants that hosted a group of us bloggers for dinner on Saturday evening through Urban Spoon.

Here’s a bit of what’s to come this weekish:

  • Fondue for Game Day
  • Discover the top 5 (or so) recipes I’m most excited to try.
  • I took a break from the conference to go shopping in Paris (AKA Watson Kennedy). See my top picks from their amazing shop.
  • Wine Tasting for Dummies
  • Top 5 Back-to-School Snacks << Food blogger taste tested and approved!

Okay, bedtime!

-t&T

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Honey Parmesan Roasted Brussels Sprouts

For the second year, my work is sending me to the International Food Blogger Conference at the W Hotel Seattle, as I typically have PR clients and media contacts that are involved in the event. I go, I network, I eat … I learn a bit about food blogging. Since I have an actual blog this year, I thought it would behoove me to blog about food at some point before the conference. Here it is, the eve before, and I’m doing my first one – HA!

Earlier this week, I shared a recipe for Honey Parmesan Roasted Brussels Sprouts, and last night, I made it!

This is what they are supposed to look like:

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You need:

  • 1 lb. brussels sprouts
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 teaspoon onion powder
  • pepper to taste
  • 1/4 cup parmesan cheese
  • 1/8 cup honey

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DONE!

After preheating the oven to 450 degrees, microwave the brussels sprouts for 5 minutes in a bag or in a bowl covered with saran wrap (pierce hole in top to let steam out). The author suggests using a cooling rack for baking; I happened to have a broiling pan with rack so that worked well. I covered the bottom of the pan in foil and sprayed the whole thing with cooking spray. After spreading the brussels sprouts evenly across the rack, it says to spray the sprouts with cooking spray as well to help the seasonings stick; however I thought cooking spray seemed too artificial so I drizzled olive oil over them instead … next time, I would use an olive oil spray – best of both worlds!

The next and final step is to sprinkle all of the dry ingredients (including cheese) evenly across all of the brussels sprouts and place into the oven, baking 12-15 minutes.  Check, and check!

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Once out of the oven, drizzle the honey over the pan and VOILA!

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I gotta tell ya, it was pretty tasty! Even Tristan commented on how good the veggies were, and when accompanied with spaghetti and bread, that’s saying something!

I would LOVE to know other great ways to serve brussels sprouts… I want to say that last night was the first time I’ve ever had them. What other good recipes are out there? Please share!

-t&T

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