Baked Sticky Spicy Chicken Wings

 

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I don’t think I can have enough chicken wing recipes.  These are perfect if you are looking for a sticky, slightly spicy, chicken wing.  Make sure you have plenty of napkins handy, you will need them.  If you like them extra spicy, just use more of the chile paste.

CHICKEN MARINADE

  • 2 pounds chicken drumettes
  • 1 TBSP toasted sesame oil
  • 1 TBSP soy sauce
  • 1 TBSP freshly squeezed lime juice
  • 1 TBSP chile garlic paste (sambal oelek, or Korean chili paste)
  • 1 garlic clove, minced
  • 1 tsp grated ginger

Using a ziplock bag, mix all ingredients except chicken wings.  When all ingredients are blended add the chicken and give it a good massage.  Put entire bag in the fridge for at least 3 hours.

SAUCE

  • 3 TBSP honey
  • 1 tbsp of the same chile paste you used in the marinade
  • 1 TBSP soy sauce
  • 1 TBSP toasted sesame oil
  • 1 TBSP freshly squeezed lime juice
  • 2 cloves garlic, minced

GARNISH (if desired)

  • sesame seeds
  • slivered green onions

Preheat oven to 425.

Spread wings out on a parchment lined baking sheet.  You will thank me later for reminding you to use parchment …

Bake for 20 minutes.

While chicken is baking, whisk to combine all sauce ingredients in a heavy bottom saucepan and bring to a boil.  Reduce heat to medium and allow to thicken.

Brush over chicken (or toss in a bowl to evenly coat) and return chicken to oven for another 5-10 minutes until crispy and browned in spots.

Garnish with sesame seeds and slivered onions.

Gazpacho, Morelia style

The gazpacho we encountered in Morelia was unlike anything we had tried before.  Certainly not cold tomato soup.  We loved that each bite hit all the notes we were looking for; sweet, sour, spicy, salty and refreshing.  Versatility is key here, and in my opinion, so is hand chopping the fruit and vegetables.  Sure, a food processor would make short work of it all, but you might not get such great flavour in every spoonful.

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We first tasted this in Morelia, Mexico – where everything is fresh and delicious!  Even at home though, we have loved the refreshing dish.  Try serving it in small dishes as a palate cleanser for a Mexican fiesta ….

Everything finely diced:

2 cups jicama

2 cups cucumber

1 cup watermelon

1 cup mango

1/2 – 2/3 cup red or white onion

I say 1/2 – 2/3 cup of onion because it will depend on how pungent your onion is, and how much you love onion flavour, play with it.

1 tsp chile flakes

1/2 tsp salt

juice of 1 lime

juice of 1 orange

Stir this all together, and taste!!!  Every little bit of fruit and vegetable should be in each bite and you should love the way it all comes together.  If not – adjust!

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As you can tell, this is no small bite!  – Small version in the market in Morelia.

 

 

Pizza Pockets & Hand Pies

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Following is the recipe for a basic, soft and easy to work with dough.  I used this recipe for making pizza pockets for my granddaughter Sloan’s first week of Grade 1, and then turned leftover dough into meat hand pies for 93 year old Auntie Elsie, who is kind of tired of cooking these days. Leftover dough you say???  Well I didn’t think 8-10 small pizzas would give me enough dough so I doubled the recipe … which yielded 25 pizza pockets, 10 hand meat pies and 1 pizza for our dinner.  Significant yield!!!

Pizza Crust: (makes 8-10 small pizzettas)
Ingredients:

  • 750 g white flour (use Tipo ’00 flour if you can or a strong bread flour)
  • 200 g semolina flour
  • 2 ½ cups lukewarm water
  • 2 tsp. sugar
  • 1 Tbsp. (or 1 x 8 oz packages) yeast
  • 2 tsp. sea salt
  • 3 Tbsp. olive oil

Directions:

  1. Place your flour(s) and sea salt in a large bowl and whisk together. Create a well in the center.
  2. In a large measuring cup, mix together your lukewarm water and sugar until the sugar dissolves. Sprinkle in the yeast and let it sit for approximately 5 minutes, until the yeast starts to ferment.
  3. Pour the water/sugar/yeast mixture into the well along with the olive oil and stir together with a fork or large spoon until it is well mixed. Once it becomes too difficult to mix together with your fork or spoon, sprinkle extra flour on the dough and your hands and mix with your hands until the dough comes together in a ball.
  4. Place the dough on a well-floured flat surface and knead, pushing the dough using the palms of your hands, for approximately 10 minutes, until the dough looks smooth and stretchy. You may need to add extra flour as you go, being careful not to add too much to keep the dough from being too stiff.
  5. Place the ball of dough in a large bowl coated with olive oil, dust the top of the dough with flour, and cover with a clean dish towel and place in a warm draft-free area for about an hour, until the dough has doubled in size. Punch the dough down.  At this point you can either refrigerate the dough overnight (or up to 2 days, covered with plastic wrap and occasionally punched down) or divide the dough into 4-6 portions (depending on how big you want your pizzas).  I highly recommend making your dough in advance and letting it sit in the fridge as the longer ‘proof’ really makes a difference.   Ensure that your pizza dough comes to room temperature before cooking (bring it out of the refrigerator 1-2 hours before you are ready to cook).
  6. Once ready to cook, heat your oven to the highest heat setting (500F for most ovens) and place your pizza stone in the oven for at least 20 minutes.
  7. Portion the dough into 8-10 balls and place on a well-floured surface. Using your hands, with your knuckles, (dusted with flour, along with the counter to prevent the dough from sticking) form your pizza crust 15-20 minutes before cooking your pizza on a flat surface dusted with semolina flour until it is nice and thin. Keep stretching it with your hands to make a flat pizza base (it doesn’t have to be round or perfect!).
  8. Remove the pizza stone from the oven, lay your rolled dough on the stone, and add your ingredients ….

If you are using this dough for pizza pockets or hand pies, after step 5 skip to step 7 and form circles of dough.

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For pizza pockets, layer on pizza sauce, your chosen ingredients and cheese, closing the pockets with a fork.  Make sure to prick the top surface with the fork so steam can escape.

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For the meat pies I used an ice cream scoop to get a consistent amount of the meat mixture – centered on the dough, and then brought up the edges to crimp over the middle of the circle.  Brush with beaten egg and poke with a fork.

Bake pizza pockets or meat pies at 400 until golden brown, about 20 minutes.

FILLING FOR MEAT PIE

1 onion, minced finely

1 garlic clove, grated

2 carrots

2 stalks celery

1/2 cup each frozen corn and peas

1 small zucchini, diced

1 lb ground beef

1 tbsp each dried oregano and basil

Saute the onion and garlic until the onion is lightly carmelized, add the carrots and celery, season with salt and pepper, and cook until vegetables are almost cooked through, then add zucchini and saute for another few minutes.  Remove from heat and place in bowl.  Add frozen corn and peas.  Return pan to heat and stir in ground beef – cooking until lightly browned, seasoning with salt and pepper.

Add beef to vegetable mixture and season with dried herbs, adding more salt and pepper if needed.  At this point, if you feel like it needs a bit more flavour, add 1 tbsp of tomato paste.  Stir well and set in fridge to cool down.  When cool, continue on with forming your hand pies.

These pies are only limited by your imagination – use whatever you feel like to fill the pies, making sure to taste the mixture before filling the dough rounds.  Made in a smaller size they make a great appetizer too.

Lamb Meatballs with Tomato Olive Sauce and Mint

lamb meatballs

 

These meatballs are tender and delicious – the sauce is rich and that mint sauce is a perfect taste to brighten it all up. If you aren’t a big fan of lamb, then use minced pork.

You could buy lamb merguez sausage to make these meatballs, but if that isn’t available to you, this is an easy fix and tastes amazing.

1 pound lean ground lamb

1 tsp salt

1/4 tsp fennel seeds

1 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp ground coriander

1/4 tsp turmeric

3 cloves minced garlic

2 tbsp harissa

1 tbsp tomato sauce

Grind salt and fennel together until smooth, then add the rest of the spices and stir together.  Add in garlic, harissa and tomato sauce to make a paste.  Lightly toss paste with ground lamb, until well blended.

For the best flavour, allow to sit over night but they are great if made into meatballs right away too.

Form balls about 1″ in diameter.  Heat oil until shimmering, then cook meatballs until just crispy on the outside and

 

Meanwhile ….. on roasting pan in moderate oven (375) toss in olive oil:

3 tomatoes, chopped

1 onion, chopped

3 garlic cloves

1/2 cup black olives

 

Roast until vegetables are tender, and blend with enough olive oil to make a smooth sauce.  Season to taste with salt and pepper.

Toss meatballs with tomato sauce and serve with mint sauce.

Mint Sauce

Blend fresh mint leaves with a drizzle of honey, freshly squeezed lemon and olive oil just until smooth – season to taste with salt.

Olive Tapenade

If you love olives …. why haven’t you tried tapenade?? This is more simple than you can even imagine, and absolutely delicious.

pretty hard to make a pile of minced olives look good …… but try it out and taste it, you will love it - every taste is packed with flavour

pretty hard to make a pile of minced olives look good …… but try it out and taste it, you will love it – every taste is packed with flavour

1/2 pound olives (go ahead, mix it up – kalamata, green, stuffed, whatever you have on hand)
2 anchovy fillets (rinsed)
1 small clove garlic, minced
2 tbsp capers
1 tbsp fresh lemon juice
2 tbsp really good quality extra virgin olive oil
1 tbsp each fresh parsley and basil, chopped

Toss it all into a food processor and whiz it up – taste and season with salt and pepper.

Serve with crackers, fresh baguette, or crisp pita triangles.

Tomato Thyme Bacon Tart

Fresh garden tomatoes and thyme combined with bacon and cheese

Fresh garden tomatoes and thyme combined with bacon and cheese

Nothing screams summer like tomatoes! This tart is quick and easy to make, allowing the tomato to be the star of the show. Todays tart was made with heirloom tomato – such a big tomato that it only took 3 slices along with a few cherry tomatoes to fill in the gaps.

This works amazingly well as either an appetizer or side dish.

Roll out 1 thawed puff pastry sheet in to 10 x 14 rectangle on lightly floured surface. Transfer to parchment lined baking sheet.

Sprinkle on 1 1/2 cups cheese (gruyere, gouda and cheddar are good choices). Leave a 2 inch border on the long sides……

Crumble cooked, crumbled bacon over the cheese (4 slices)

Slice tomatoes and layer across bacon/cheese.

Sprinkle with fresh thyme, salt and pepper.

Fold the long sides over to create a border, and fold in the short ends to create a seal.

Using a sharp knife, cut vent holes in the pastry and brush with beaten egg.

Bake at 400 until golden brown, about 30 minutes.

Sprinkle with fresh basil for serving.

Hot Layered Bean Dip

I know, we all have a layered bean dip recipe …. but this one is hot, creamy and delicious! Serve it with taco chips or toasted pita chips. Thanks to Lorellei for sharing this one – a brilliant addition to Sloan’s 5th birthday party.

Any time you have a crowd to please, go for this hot bean dip!

Any time you have a crowd to please, go for this hot bean dip!

1 tin refried beans
2 avocadoes (soft and ripe)
juice of 1 lemon
1 tbsp hot sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp chili powder
1 tsp cumin
1 crushed garlic clove
1 tsp paprika
1 tsp salt
1 tsp pepper
3/4 cup grated cheddar
3/4 cup grated mozzarella
1/2 cup sliced green onions
1/3 cup cilantro, chopped
1/2 cup pitted kalamata olives, halved

Grease a 9 x 11 baking/serving dish.
Spread out beans on the bottom of dish
Mash avocado, lemon juice and hot sauce – spread on top of bean layer
Mix sour cream, mayonnaise, garlic and spices – spread over avocado layer
Mix cheeses together and sprinkle over sour cream layer
Top with halved olives, then scatter with green onions and cilantro

Bake at 350 for around 25 minutes, until cheese is golden, bubbly and looking delicious.

This can be made ahead of time and kept in the fridge until ready to heat.