Quick and Easy Brazilian Spicy Cheese Bread (GF)... and an idea.

Blender Brazilian Spicy Cheese Bread (GF)... and an idea. While I've made and posted the Brazilian  cheese breads (pao de queijo) before, this version is much, much easier! So easy in fact, that I've made them way too many times than I should have:). They are so delicious that you don't realize how quickly they disappear! And I love the amount it makes... not too many, nor too few. 

When I first made the first batch, I wanted them to be more mochi-like in texture because I like them chewy. But then I noticed something interesting with a pan that I had left a little longer in the oven. They no longer had the mochi like interior, especially after I had allowed them to cool. They froze extremely well and when I defrosted them some time later, I found the chewy texture had completely disappeared. Inside they were a bit hollow, which immediately reminded me of the pate choux pastry used to make eclairs/profiteroles... 

Of course my mind started thinking of all the possibilities. I just knew they would be wonderful as little "breads" that I could fill, to use for an afternoon tea sandwich... or even for an appetizer when I needed to make something for the gluten intolerant. And so I quickly filled the breads with an egg salad, and they were simply wonderful! My husband really loved these. The cheese flavor complimented the egg...  and well,  it was a win-win situation:). Hope you enjoy...

Tip: You can freeze the breads to use later and fill them if you like. To fill, simply cut the tops while still semi-frozen, scoop out some of the bread interior and then defrost completely.  Fill with your favorite filling... you can use them as a gluten-free appetizer or "sandwich" for afternoon tea.  

Ingredients: Now while I made these to be spicy, you can certainly make them without any chile:)... 

1 egg, at room temperature (I'll be honest, it's not always at room temp:)

1/3 cup extra light olive oil

2/3 cup milk

1 1/2 cups (170 grams) tapioca starch

1 cup medium packed (100 grams) grated cheese of choice*

1 teaspoon salt, or to taste

1/4-1 teaspoon togarashi chile flakes, can use any finely ground chile/adjust amount to taste/ or skip

*can use mozzarella, cheddar, parmesan, gryuere, or combination of hard cheeses, etc.

Directions:

• Preheat the oven to 400°F. 
• Grease 3 mini muffin tins generously. My tins are really mini... so if yours are bigger you might not need 3 tins, but you might need to adjust baking time to allow for the bigger tin.

1. Place all ingredients in blender and blend until smooth.

2. Divide batter into the mini muffin tins wells, filling the well to the top.

3. Bake in the oven for 12 -14 minutes, until all puffy and lightly browned.  

4. Eat while warm or save to reheat later... or simply freeze for later.

NOTE: If you want a more mochi-like interior, bake until breads barely get any color... if you want to have them on the drier side, bake a  minute or 2 longer or until the breads catch a bit more golden color. To dry them even further, turn off oven and allow the breads to cool in oven with door slightly open. Check on them though... and remove when you feel they have dried up enough. 

I filled mine with an egg salad, but tuna or chicken salad would work well... as well as other fillings of choice.

Grain- Free Plantain Waffles

Grain-Free/ Nut-Free Plantain Waffles... Have you ever had waffles made with plantains? Ok, do you find yourself even buying plantains? Well, if you're anything like me, you would be curious to find out that plantain waffles are possible. Ok, so these waffles are a bit softer than the traditional crisp waffles.... but waffles nevertheless:). Actually, they do crisp up rather nicely if you place them in the toaster oven to bake further.

The first time I had plantain waffles was maybe about a half year ago, when my husband and I were visiting family. We had on overnight flight and were arriving early in the morning hours. My sister-in-law greeted us with these freshly made and delicious plantain waffles. Along with maple syrup and some great coffee we were set for the day. 

I was so amazed with the waffles that I knew I was going to make them when I got home. While my sister-in-law used some almond butter and some other good stuff, I have provided the basic recipe.You can adjust to your liking by adding some chia seeds, flax seeds, etc.

Yes, these waffles are gluten-free, and contain no flour of any kind. While these are great for breakfast as a sweet alternative, you can easily turn them into something a bit more savory... and serve them when you need some type of  "bread". I think they'd be especially good as a sandwich, for those days when you need something on the go. 

I should mention, that if you don't have a waffle maker... you can just turn them into pancakes:). Hope you enjoy...

Ingredients: adapted from PaleoMom

3 large green * plantains (about 2 cups pureed), mine were on the small side and I used 4

4 large eggs

2 tsps vanilla 

3 TBS extra virgin coconut oil/butter, I used a combination

2 TBS coconut sugar, can be optional, you can add more if you like

1/8 tsp salt, or to taste

½ tsp baking soda

cinnamon, nutmeg, or any other flavorings you like

*Note:While I specify green plantains, I've also made the waffles using somewhat yellow plantains, which also works...  in case you buy the green and don't get the chance to make the waffles then and there:)

Directions:

1. Quarter and peel plantains. 

2. Place plantain pieces in blender and blend till smooth, or until consistency of play-dough. 

3. Add eggs and blend again till you get a smooth batter.

4. Add the rest of the ingredients to the blender and process on high for an additional 1-2 minute or until you get a really good smooth batter.

5. Preheat waffle maker and add about 1/2 cup batter, or as much/ little as your  waffle maker takes. 

6. Repeat with remaining batter.

7. Serve with maple syrup and fruits if desired.

Jacques Pepin's Pork Schnitzel ...with crispy rice coating.(Gluten-Free).

Jacques Pepin's Pork Schnitzel ...with crispy rice coating.(Gluten-Free). I needed to share this recipe with you... not only because it's a recipe that comes from one of my very favorite chefs, but because this is an outstanding dish. 

If you are looking for a quick dinner option that kids and adults will enjoy, well this crispy pork schnitzel will please even the pickiest of folks.

While I've made schnitzel many times over and over again, this recipe caught my eye recently because of the ingenious idea to use rice cakes for the crumb topping. Why, oh why have I never thought of using rice cakes? Maybe, because I really don't have them around the house:)...  

In any case, we simply loved the result of the crispy and delicious tasting coating that added a pop of texture a well as flavor to an otherwise ordinary schnitzel. Schnitzel. Ordinary? Not exactly. But this... rice cake topping... takes the schnitzel to another level. A must try!

Using crushed up rice cakes is an excellent alternative to the usual regular bread crumb/panko crumb topping... not only because of the "pop" in texture but it makes the schnitzel gluten-free, making it ideal as a dinner option for the gluten intolerant.

While I have posted the recipe for the balsamic pan sauce that accompanies the schnitzel recipe, I ended up adjusting my sauce to include ingredients on hand. Of course, this dish can easily be made with chicken breasts... even veal. Hope you enjoy...

Tip: You can can easily freeze cooked schnitzels(wrap each individually) and re-crisp in oven for another day. I use my toaster oven for re-heating.

You will need: adapted from Jacques Pépin Heart & Soul in the Kitchen via the Kitchn

4 (5 oz) boneless pork loin steaks 

3/4 teaspoon salt, or to taste

3/4 teaspoon freshly ground black pepper, or to taste

3/4 teaspoon dried oregano, optional

1 egg, beaten well with a fork in a shallow bowl

3 rice cakes (1oz), I used wild rice- lightly salted

2 tablespoons olive oil

1 tablespoon unsalted butter

Making Balsamic Pan Sauce:

3 tablespoons balsamic vinegar( I used white)

1/2 cup homemade chicken stock ( I used a mixture of chicken and beef)

1/3 cup Bloody Mary mix (I used a bit of ketchup)

2 tablespoons chopped fresh cilantro or chives (I omitted)

Directions:

1. Trim pork  pieces of sinew and fat. Place a piece of plastic wrap over meat and using a meat pounder, pound pork steak until about 3/8-inch thick. 

2. Sprinkle the pork with the salt and pepper and dried oregano. Set aside.

3. Process rice cake until broken up completely and has small pieces of crumbs... don't over-process so that it gets too powdery.

4. Place rice cake crumbs in a bowl, add egg in separate bowl and beat till combined.

5. Dip each piece pork into the beaten egg and coat well with the rice cake crumbs.

Tip:You can make this ahead if you like and refrigerate.

6. In a non stick pan, heat the oil and butter and add the coated pork and cook for about 1 1/2 minutes on each side... or until cooked through and browned on the outside. Depending on the size of your pan you may need to do this in 2 batches (or 2 skillets), adjusting the oil and butter as needed. 

7. Place cooked pork schnitzels on a paper towel lined plate to absorb any excess fat. Transfer to a serving platter.

To make ahead re-crisp: You can place pork schnitzel in toaster oven at 425 for a few minutes until hot and crispy

To make Sauce: This sauce is a bit on the sweet and savory side... feel free to make your own pan sauce or skip altogether. I ended up adjusting my sauce according to ingredients I had in the house. However, I am posting the original ingredients and method.

1. If using two skillets, combine the drippings in one skillet. 

2. Add the vinegar to the pan and cook for 30 to 45 seconds, until most of the liquid has evaporated.

3. Add the chicken stock and Bloody Mary mix then continue to cook for about 1 minute, until slightly thickened.

4. Pour the sauce over and around the steaks. Sprinkle cilantro or chives on top, if desired

Romanian Oven-Roasted Cabbage... "Varza La Cuptor"

Romanian Oven-Roasted Cabbage... "Varza La Cuptor"... This cabbage dish has become one of my new favorites in the last few weeks. I've made it multiple times... and never got tired of it:).

What I love most about it is that it uses real basic ingredients, resulting in a dish I can eat for days. Funny thing is that I love it cold out of the fridge as well! I know...

Now, this dish has roots to my Romanian heritage. It was a dish made often in our home while growing up. Since my mom always had homemade sauerkraut in the house, she would make this dish using only fermented  cabbage...whole cabbage heads which she sliced thinly....  and she really didn't add any fresh cabbage like I do. But since I don't always have a barrel of sauerkraut on hand, I opt to "fill in" the sauerkraut amount with fresh cabbage and add some lemon juice to make up for some of the acidity sauerkraut imparts to the dish. 

But what I really like, is that on a whim, when I crave this dish, I can make it with just an 18 oz container of store-bought fermented sauerkraut... and a raw head of cabbage. Now I found a particular brand for sauerkraut(Wildbrine) that tastes exactly like the sauerkraut I grew up with... so that's what I used here. However, I've also used jarred Bubbies brand sauerkraut as well... without the garlic and dill flavor. 

If you like anything caramelized... onions especially, you might enjoy this dish. The cabbage in this dish bakes and releases wonderful aromas and tantalizing caramelized flavors. While you can add all sorts of other ingredients to the dish... I love it in its simplicity- cabbage, sauerkraut and onion. 

I am always amazed when simple ingredients produce a dish that's complex in flavors. In the end, the roasted cabbage should have a "dry" consistency... without any liquid lingering in the dish. 

Romanians love to pair this dish with sausages, fried pork chops and roast duck. A side of freshly made polenta usually completes the meal. I'm fine eating it by itself... but my husband enjoys it with sausage:). 

Next time, try roasting the cabbage in the oven... you'll notice roasting brings the cabbage to another level. Hope you enjoy...

Note: While I drained my sauerkraut of all the juice and added lemon juice instead, you can opt to not drain the  sauerkraut in case you have no lemon juice on hand... I like to reserve the sauerkraut juice for making soups and love to add lemon juice to the cabbage as it adds another level of acidity the cabbage needs.

Also, while I added the amounts needed for the cabbage and sauerkraut, you can easily adjust by adding more sauerkraut and less cabbage... same goes with the tomato paste or olive oil. For me these amounts work wonderfully well. The cabbage isn't too greasy, nor is it too tomato-y, nor too sour. But everyone's taste is different:)...

You will need:

Oven-Roasted Cabbage

1 head (3lb) green cabbage, sliced thin

1 med/large onion, sliced thin

1(18 oz) container, sauerkraut, drained- (mine was dill and garlic flavored)

3-5 TBS lemon juice, or to taste -I used 5 TBS meyer lemon juice

6 TBS olive oil

3 TBS tomato paste, can be optional

1 tsp sea salt, or to taste

pepper to taste

Other Additions Can Be Added To Taste:

smoked paprika

pepper flakes/cayenne

dill

caraway seeds

lardons of bacon

sausages, added at the end of the cooking time- or you can pan fry

Directions:

• Preheat oven to 375 deg F

1. Gather ingredients. Drizzle a tablespoon of olive oil on the bottom of a large roasting pan( I used a 13x9 pan)

2. Slice cabbage thinly, can use mandoline if desired. Add to pan.

3. Slice onion thinly, can use mandoline if desired. Add to pan.

4. Drain sauerkraut(reserve liquid for other uses, such as soups) and add sauerkraut to the rest of cabbage ingredients that's in the pan.

5. In a small bowl, mix  the remainder of the olive oil(5 TBS), tomato paste(if using), salt, pepper and lemon juice until combined thoroughly. Pour over cabbage ingredients.

6. Mix all cabbage ingredients thoroughly until all cabbage is coated with the oil mixture. At this point you can add other ingredients you may like... I added some spicy red pepper. 

Note: If you find the pan is too small to mix all the cabbage ingredients in, then opt to mix them in a large bowl beforehand and then level it out in the roasting pan. 

7. Place pan in preheated oven and bake for 1 hour - 1 hour and 30 minutes... or until cabbage is nicely colored and caramelized... and all liquid is evaporated.  You will need to turn the cabbage over in the pan every 10-15 minutes... so the cabbage gets caramelized evenly. My cabbage was done around 1 hour and 15 minutes. 

NOTE: 

I made 2 versions of the oven-roasted cabbage... one with tomato paste ... and one without tomato paste. Both were delicious! So in case, you don't have any tomato paste, you can still enjoy making the dish with just a few simple ingredients. 

Gluten-Free Beet Brownies

Gluten-Free Beetroot Brownies... I am always intrigued with different sorts of recipes... recipes that have something out of the ordinary included... such as an ingredient or a technique that's not usually expected. So when I picked up the mail the other day, I noticed our local natural food store flyer advertising the weekly sales... inside the flyer, there were also a couple of recipes. 

As you can guess, one of the recipes in the flyer was for beet brownies. I just had to make it. Why, the recipe was gluten-free as well... requiring minimal ingredients... not to mention that it looked super simple to make. Oh, and I love beets:). Just never used them in a dessert.

These brownies are real chocolaty... and while they are called brownies, they have more of a cake-like texture... but still maintaining a very moist and fudgy interior  I can easily see them doubling up as cupcakes, frosted with a natural whipped coconut frosting.  However, I think my husband wouldn't mind them with a scoop or 2 of ice cream. But since we have no ice cream in the house, he has been enjoying them straight out of the freezer:). Hope you enjoy...

Note: While the pictures show 2 beets, recipe uses only 1 beet... I was boiling another to make a savory beet salad :) ... therefore, the 2 beets in the pictures. However, you can easily double the recipe and bake in a 13x9 pan.

Tip: Feel free to top brownies with additional chunks of chocolate, chopped nuts... or adding other flavors to the batter, coffee, orange zest, etc. 

You will need: adapted from Natural Grocers

1 medium beet, cooked till soft, (about 1 cup pureed)

1⁄2 cup honey

2 TBS coconut oil

1 TBS vanilla extract

2 eggs

1 cup almond flour

1⁄2 cup cacao powder ( I used Hersheys' dark)

1 tsp baking powder

pinch of sea salt

Directions:

• Preheat oven to 350 degrees F. 
• Line an 8x8 inch pan with parchment paper- can lightly grease paper.

1. Boil beet until easily pierced with a fork. ( I pressured cooked mine  for about 25 minutes or so).

2. Allow beet to cool before roughly chopping it and transferring it to a blender.

3. To the chopped beet, add the honey, coconut oil, and vanilla extract. Blend well until mixture is pureed finely... about a minute or so.

4. Stop blender and add the eggs and blend again until smooth... another 30 seconds or so.

5. In a large bowl, sift together the almond flour, cacao powder, baking powder and salt. 

6. Pour the beet mixture into the dry ingredients and mix well. 

7. Pour batter in prepared into 8x8 pan and level it out.

8. Bake for 35-45 minutes, or until a toothpick inserted into the middle comes out free of crumbs. Mine baked for 35 minutes.

9. Let cool completely before cutting. I especially like to cut and serve them after they have chilled in the fridge... somehow the flavors get better in the chilling process.

Pollo Relleno... Poblano Chile Stuffed Chicken with a Cornmeal Crust

Pollo Relleno... Poblano Chile Stuffed Chicken with Pepper Jack Cheese and a Cornmeal Crust. I felt the need to add a savory dish amongst all the sweets I've been posting lately. Maybe it's not been so "lately"... but rather more like last year:).  In any case, I hope you have all been doing well and enjoying the new year. 

I thought to stop by for a bit to share a savory dish... to give us all a little break from all the sugar in the previous posts:).

So recently I ran across a written recipe I had stashed away in a drawer, in one of my notebooks. There I keep bits and pieces of paper with all sorts of written recipes... recipes that I have kept over the years. So while looking through the papers, I found a recipe that sounded so delicious and different, that I instantly knew I was going to make it. Kept wondering why I 'd never made it before... and it didn't take long before I did make it. And then, I made it again:)...

I went ahead and changed some things with the original recipe... like roasting my own chiles and adding my own seasonings rather than using canned chiles or using prepared taco seasoning . But if you are in a hurry, or if you want to simplify the recipe, opt to use canned whole chiles and add about 2-3 teaspoons taco seasoning to the cornmeal.  

You know, we loved this variation to the usual stuffed chicken breasts. Just loved it! I'll admit, I wasn't exactly sure how the cornmeal crust would play out in the final taste, but it pleasantly surprised me. Sort of reminded me of the southern fried okra, or cornmeal battered catfish. I don't know what it was, but we loved the flavor of the pollo relleno...  the overall flavor was mild enough and not overpowering in any herb or spice. Oh, and it's baked and not fried. Always, always a plus:).

What I really liked about this dish, is that you can make as many or as few chicken rolls as you need. You can even slice the roll and use it as an appetizer. It works wonderfully well with a red chile sauce or salsa of sorts. I love paring it  with a simple oil and vinegar seasoned cabbage salad.... but you can serve it with other side dishes... macaroni and cheese, mashed potatoes or spanish rice. All work well. Just click on the links above if you are interested in the cabbage salad or red chile sauce ... it will take you to the recipe directly without having to search through the recipe index:). 

The nice part is that the rolls are gluten-free, so if you are looking for a dinner-party-sort-of dish to make for the gluten-intolerant guest, these chicken rolls work wonderfully well. And if you are on a search, looking for different ways to cook chicken breast, well, you may want to try this recipe. Different and definitely not boring:). 

I must mention that the cornmeal should be of a fine grind, not coarse...don't want to have it taste too gritty:). The finer the cornmeal the better texture in the overall product. Also, of you really don't like the green poblano pepper taste, I don't see why you couldn't substitute it with a red roasted bell pepper. And if you don't like to use corn, opt for using some ground up almonds as an alternative. Of course, all theses changes  would taste a bit different, but the idea is to make something you like:). 

So here is another variation to the ever-so-popular chicken cordon bleu recipe I posted a few years back. Hope you enjoy...

Note: Can assemble rolls ahead a few hours... say, in the AM and bake later for dinner. Also, roasted chiles freeze well, so make extra for another day.

Tip: While rolling the chicken and battering it up in the egg and cornmeal can be a bit messy, the overall product sort of falls into place as it bakes. 

Feel free to use a toothpick to hold the chicken roll in place before dipping in egg and cornmeal. Allowing the dipped rolls to rest in the fridge for an hour or so will firm up the chicken and minimize the cheese from oozing out too much.

Also, feel free to use a stick of cheese rather than a slice of cheese for easier rolling... but I personally like the cheese to be spread out a bit.

Tip 2: I have made these also with the addition of a  thin slice of smoked turkey as well... along with the green chile and cheese. Went rather well...

You will need:

2 skinless, boneless chicken breast halves, (cut in 4 equal pieces)

salt and pepper to taste

Cornmeal crust seasoning:

1/3 cup cornmeal, fine grind

1 tsp ground onion powder

1/2 tsp dried oregano

1/4 tsp cumin powder

1/4 tsp chipotle powder, can use smoked/regular paprika if needed

couple of pinches of kosher salt, or to taste

Egg wash:

1 egg

Roasted Poblano Chile:

2 whole poblano chiles, roasted, skinned, seeded and cut in half lengthwise (or you can use canned whole green chili peppers)

salt and pepper to taste

drizzle of olive oil

Cheese Filling:

4 slices Monterey Jack cheese

Directions

Roast Poblano Chile:

1. Wash poblano chiles and dry. 

2. Place chiles in a broiler pan and broil until skin is blackened and blistered. 

3. Turn over and do the same to the second side of the chile. I usually do this in my toaster oven for about 10-15 minutes on each side. Time is approximate, just check to see when poblanos are blistering and getting that dark skin. 

4. Allow roasted poblanos to cool, then peel  and take out seeds along with the core. Season lightly with salt and pepper and a drizzle of olive oil. Cut in half lengthwise and set aside.  

5. Cut each chicken breast half in 2 equal pieces lengthwise...you should have a total of 4 thin chicken breasts. Season with salt and pepper.

6. Place each thin chicken breast half between 2 pieces of plastic wrap. Or you can place chicken breast inside a large ziploc bag.

7. Pound chicken lightly into a rough rectangle about 1/8 inch thick.... being careful not to pound too hard so as too tear the chicken. Remove plastic wrap.

8. In a bowl combine cornmeal and seasonings. Mix to combine. If your cornmeal is  a bit coarse, opt to run it through a blender to make it finer.... what I ended up doing.

9. Place egg in another bowl; beat lightly.

10. Assemble chicken rolls: Place a chili pepper half on  pounded chicken piece. Place a slice of cheese atop chili pepper. You can also use a cheese stick if you prefer and place it near an edge. Fold in sides and roll up jelly-roll style....and secure with toothpicks as needed. Now, I didn't fold my sides and therefore had a bit of the cheese ooze out. This is normal.

11. Dip rolls into egg and coat with cornmeal mixture. 

12. Place rolls, seam sides down, on a baking sheet pan.... I like to place them in the fridge to firm up before baking... for an hour or so. 

13. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes, or until chicken is cooked through.  I love baking the rolls in my toaster oven. Some of the cheese will ooze out, but I like to allow the cheese to firm up a bit as the rolls cool for about 5 minutes on the baking sheet... I then stuff the cheese back in the sides:). You can use a cheese that doesn't melt so easily... a hard cheddar.

Note: Now, I like to make these rolls in advance and place them in the fridge to firm up before baking... baking time might increase a bit. But I rather like the ability to prepare them in advance.

Crispy Baked Chicken Wings(II)... using baking powder.

Crispy Baked Chicken Wings(II)... using baking powder. So here is the second recipe I promised to share awhile back... where you can bake up some delicious crispy chicken wings. No frying involved. 

This method involves using baking powder to crisp up the chicken skin. It's all science, but the result is fantastic. In a nut shell, the baking powder draws out the moisture, breaks down the protein and helps the meat brown. All this gives you the crispiness we enjoy from fried wings... but without actually frying. The method works... and makes for some wonderful hot wings!

I first came across this method a year or two ago but finally managed to make it recently. While the method used only 3 ingredients (chicken wings, baking powder and salt) , I managed to add my own personal touch... adding a bit of pepper and potato starch to further reduce moisture. This is the recipe I'm sharing today, but feel free to skip the potato starch. It works without it. 

I ended up looking at a couple of recipes and decided to combine them...  used the lower amount of baking powder found in one recipe and applied the baking technique of the other recipe. And in the end I managed to make my own version and liked the result.  

For this batch I simply went the traditional route... glazing them with hot sauce and butter:). Hope you enjoy... 

Note: While I posted 2 different temperatures(Cook's Country version), I've also done these wings at 450 deg F as well, with wings having an overnight rest in the fridge uncovered. Baking time will vary, but they bake up nice and crisp by 40-50 minutes or so... Either way you choose, the result will be crispy wings:). 

You will need: inspired by SeriousEats and Cook's Country.

3.5 lbs chicken wings( 12 whole wings= 12 flats+12 drumettes)

1 tsp kosher salt

1 TBS baking powder

1 TBS potato starch(can be optional)

black pepper to taste

Hot Sauce:

3 TBS butter, melted

1/3 cup Franks hot sauce

Directions:

1. Cut up chicken pieces into flats, drumettes, and wing tips. Reserve tips for stock by freezing them.

2. Mix salt, baking powder, potato starch and pepper in small bowl. 

3. With a paper towel blot chicken pieces from excess moisture.

4. Sprinkle baking powder mix all over wings, coating evenly. 

5. Line a tray with parchment paper and place wings in single layer without overlapping.(alternately place wings on a rack and then place them on a baking tray.

6. Place wings in fridge for several hours... this helps the wings dry up further. I placed mine in the fridge in the morning and baked in the evening... about 8 hours later. 

• Preheat oven to 275 deg F

1. Combine melted butter and hot sauce. Set aside until needed.

2.. Bake wings for 20 minutes at 275 deg F, then increase heat to 425 deg F and continue cooking for another 45-50 minutes, or until wings are nicely browned and crispy. 

Note: If you feel the wings aren't browned enough, increase heat to 450 Deg F the last 10 minutes of baking.

3. Remove wings from oven and place in a large bowl. Drizzle hot sauce over wings and toss to coat. Serve immediately. 

CRISPY Parboiled Baked Chicken Wings(I)... with Korean Sauce and Bonus Chicken Stock.

Crispy Parboiled Baked Chicken Wings... with Korean Sauce and Bonus Chicken Stock. Because I don't buy ready made chicken stock, I'm always on the "alert" when it comes to meat bones. I try not to toss them out when I'm de-boning. Funny thing is that sometimes I buy bone-in meat, just for the sole purpose of using the bones to have homemade chicken stock on hand. 

Now the other day, I was really craving some wings.... mainly because I had seen a recipe for a Korean sauce that I wanted to make. I thought it would be good to glaze the chicken wings with a different sort of sauce... something outside the usual hot sauce or BBQ sauce I tend to glaze the wings with. In any case, I ended up buying some wings to bake.

I love baking the wings and always skip the frying. But some time ago I had come across Alton Brown's steaming method... a method that promised crispy wings without frying.  I was willing to give it a go. It would be worth a try... 

But as I was fiddling around trying to find something to steam the wings in, I thought, why not parboil the wings instead. It'd be much simpler ... and this way I could make use of the flavorful liquid to make a stock. Oh, and I'd use up those little wing tips to their full potential, because I sure didn't want to throw them away:)!  Plus, I'd also use up those bits and pieces of vegetables I had sitting in the fridge. And that's what I ended up doing. Sort of went my own way with the recipe:)...

These parboiled wings tend to be a bit more drier than normal ... just because most of the fat is rendered in the boiling and baking process. However, they do have a nice crisp exterior. The Korean red pepper sauce worked wonderfully well with the wings. I lightly coated the wings, but it gave them the needed moisture as well as imparting a ton of flavor. A little bit of spice...  a little bit of sweet. 

My husband loved these wings, so I'm planning on making them again this way ... especially since I get the bonus chicken stock in the process. Always, always good to have some homemade chicken stock on hand. 

I made 2 versions of baked crispy wings. This was part 1....next time I'll share the second method. Hope you enjoy...

Note: The Korean red pepper sauce is so versatile... use it in all sorts of stir-fries or add it to ground meat for lettuce wraps, glaze meatballs, etc. 

Since I had some leftover sauce, I ended up using it as a stir-fry sauce for vegetables... it worked wonderfully well with the snap peas and zucchini I picked from my garden, but you can use other veggies of choice. 

You will need:

26 whole wings(about 3lbs), separated in 3 pieces( flats, drumettes, wing tips)

1 TBS kosher salt

1 large garlic clove, sliced

6 cups water

Bonus Chicken Stock

parboiled liquid from above

parboiled wing tips only

1/2 parsnip

1 large carrot

1-2 ribs of celery

1 small onion

1 cup extra water

Korean Gochujang Sauce adapted from Maanghci

2 garlic cloves, minced

1 TBS oil

1/3 cup ketchup

1/4 cup brown rice syrup(now, I haven't used honey, but it should work)

1/4 cup hot pepper paste(gochujang)

1 TBS cider apple vinegar

toasted sesame seeds

Other Sauce of Choice

BBQ sauce 

Hot sauce 

Honey mustard

Directions:

Parboil Chicken Wings:

1. In a large soup pot, bring 6 cups of water to a boil.

2. Add all wing pieces, sliced garlic and salt.

 

3. Boil chicken wings for about 7 minutes, stirring them every so often and skimming off the scum.  

4. Remove pot from heat and with a slotted spoon remove wings (flats and drumettes) unto a plate... leaving behind the stock and small wing tips.

5. Arrange wings on plate in a single layer and allow to cool. You can blot them from excess water and bake right away... or you can place them in the fridge uncovered for several hours(which is what I did).  

Make Bonus Chicken Stock:

1. To the pot with the chicken liquid and wing tips, add the cut up vegetables, 1 cup water and heat to a boil. 2. Lower heat to a simmer and cover pot. 

3. Simmer for 30 minutes. Remove from heat and strain vegetables. 

4. Place stock in small containers and freeze for later use... or use in recipe of choice.  

Make Korean Sauce:

1. To make sauce, add oil and garlic to a medium skillet and cook till garlic is lightly golden.

2. Add the rest of the ingredients, mix to combine  and continue to cook on low until sauce is thickened....3-5 minutes. Remove from heat and set aside to use for glazing wings. You can do this while the chicken wings bake.  

Bake Chicken Wings and Glaze:

• Preheat oven to 425 Deg F

1. While oven is preheating take wings out from fridge.

2. Line a baking sheet with parchment and lightly oil parchment paper.

3. Place wings in a single layer, skin side up unto parchment paper lined baking sheet.

4. Place baking sheet on top 1/3 rack and bake for 20-25 minutes.

5. Turn wings over and bake for an additional 10-15 minutes or until nicely golden and crispy. 

NOTE: Baking time varies depending on size of wings, so adjust accordingly. 

6. Remove from oven and glaze with sauce of choice. Sprinkle with toasted sesame seeds, if using the Korean sauce. 

Tip: If you have any leftover sauce, you can easily stir-fry a few veggies with a TBS of oil for a couple of minutes and add in a heaping TBS of the Korean red pepper sauce to coat. For the veggies I used 1/4 of an onion, a couple handfuls of  flat snap peas and 1 medium zucchini.

French Style Omelette... with herbs and cheese.

French Style Omelette... with herbs and cheese. With summer in full bloom, my garden has yielded plenty of herbs... mostly in stages throughout the summer season.However, I don't always use all the herbs growing, as some of it goes to seed rather quickly. But somehow, parsley and chives have been plentiful all summer long. And so recently I was determined to use some of them in a dish...

For some time now we've been buying local farm fresh eggs and love their taste. As of late though, we've been able to get them delivered in town which makes it much easier for us... eliminates the long drive down to the farm. In any case, my husband ends up picking them up during the work week and brings them home... right around lunch time. It's the perfect time to make a super quick and delicious meal... with ingredients I have on hand. Ingredients that are super fresh. And of course an omelette is always welcome.... but the French style makes it especially nice.

The French style omelette is different than a regular omelette in that it is much creamier.... has small curds rather than large. And it also has a smooth surface that lacks the usual golden color found in regular omelettes. Traditionally, the omelette is stuffed with herbs or cheese and then rolled in a cylinder. Looks pretty fancy. And when you think about it... it's just eggs:). 

But making the omelette does take some practice. However, once you learn the technique it's real fun to do. And you can easily change it up by using different fillings and herbs... or if you want, you can even leave it plain. But a good French omelette is almost custard-like in texture... so you don't want to over cook and have the center be dry. Unless of course you prefer it that way:).

There are a ton of videos online that show you how to make the French style omelette, but I've only included a link to the more traditional technique mastered by Jacques Pepin. You'll find the link below. I fold mine a bit different than Jacques Pepin, just because I find it easier for me(and it's not so wet inside)....but feel free to use whatever folding method works for you. Hope you enjoy...     

Note: While I used herbs I had in my garden(parsley, dill and garlic chives) you can use whatever herbs you like ... classic combination is chives, tarragon, chervil and parsley.

Tip: If you would like to see a video of the technique you can see Jacques Pepin making the French omelette HERE . Practice does make "perfect":)...

  

You will need:

2 ex-large farm fresh eggs

1 TBS butter( now, I'll be honest, I also use oil)

2-3 tsps fresh herbs of choice*

salt and pepper to taste

*I used regular chives, garlic chives, parsley, dill... can use tarragon, chervil,etc. or chives only.

Additional Filling: optional, can use other fillings of choice like cooked vegetables or meat.

1-2 TBS grated cheese (gruyere, jarlsberg, or whatever cheese you like and have on hand)

Directions:

1. Finely chop herbs of choice. Set aside. Grate cheese if using and set aside.

2. Crack eggs and beat well. I love to use my chopsticks, but you can use a fork or rubber spatula. 

3. Season eggs with salt and pepper and add the herbs. Mix to combine.

 

4. Heat a 6 inch non-stick skillet on medium heat. Add a pad of butter and allow it to melt and sizzle.

5. Lower heat to low and pour the eggs in the hot buttered skillet. With one hand, using your chopsticks, fork or rubber spatula,mix the eggs continuously but gently.... while all along shaking the skillet back and forth with the other hand.... until mixture resembles small curds surrounded by liquid egg. 

6. Stop moving the pan and scrambling the eggs and allow the eggs to set for 30 seconds or so.... making sure the top is still somewhat wet.  

7. Remove skillet from heat and use the chopsticks or a rubber spatula go around the edge to release the sides, making sure the omelette can easily move in the pan.

7. Tilt the pan so that 1/3 of the omelette is sitting in the "lip" of the skillet, sprinkle the cheese in the "nook"and fold the omelette in thirds(like a letter) using a spatula if needed. Place it back on the heat to set a bit (only if you feel it needs it) then roll it onto a plate... making sure the fold is underneath.

8. Form the omelette into a pointed long cylinder shape. Serve immediately.

OPTIONAL: Brush the top with a bit of melted butter.