Saturday, March 21, 2020

Sunday Dinner March 22, 2020

On the Menu

Honey Garlic Chicken Wings
4 Servings

2 pounds of chicken wings, drumettes, and flats
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon of sea salt
1 teaspoon freshly ground pepper
¼ cup honey
2 tablespoons hot sauce
1 tablespoon olive oil
1 pat butter
2 tablespoons soy sauce
1 tablespoon Dijon mustard

Preheat oven 450 degrees F
Pat chicken with paper towels until very dry and place in a large bowl. In a small bowl, mix together the granulated garlic, onion, sea salt, and ground pepper. Sprinkle mixture evenly over the chicken, toss until all pieces are thoroughly coated. Let the chicken marinate in the seasoning a few hours or overnight.
Spray or using a paper towel, wipe a sheet pan lightly with oil then arrange wings in a single layer on the pan.
Bake in a preheated oven for 25 minutes. Turn chicken over and continue baking until well browned and crispy or a thermometer inserted in the thickest part reaches 165 degrees.   Remove chicken from oven, drain on paper towels and let it rest for 5 minutes.
Meanwhile in a small saucepan over medium heat, stir together honey, hot sauce, olive oil, butter, soy sauce, and mustard. Continue cooking mixture, stirring occasionally until mixture thickens and coat the back of the spoon.
Place chicken in a large bowl. Pour sauce over chicken, toss well to coat.
Serve immediately.

Sautéed Greens with Caramelized Onions and Red Peppers
4 – 6 Servings

2 pounds collards, kale or any greens, washed, chopped
¼ cup olive oil
¼ - ½ teaspoon crushed red chili peppers
1 large onion, sliced thin
1+ teaspoon sea salt
3 - 4 cloves garlic, minced or sliced
1 medium-large red bell pepper, sliced thin
½ cup orange juice or 1 large orange, juiced
1 teaspoon pepper
2 teaspoons oregano or dried herb

Heat the olive oil in a large skillet or wok.  Add the crushed red chili peppers, sliced onions, and ½ teaspoon salt.  Sautee the onions over medium heat until they are caramel in color, do not let them burn.  Add the garlic and red bell peppers; continue sautéing approximately 3 minutes.  Add the greens, orange juice, 1 teaspoon salt, pepper, and dry herb; mix until all ingredients are well incorporated.  Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes, stirring occasionally.  That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

 6 - 8 Servings

1 ½ tablespoon olive oil
1 large onion, chopped
8 medium garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground coriander
2 – 15-ounce cans fire-roasted tomatoes
1 pound dried black beans, sorted, rinsed
2 chipotle chilies, canned in adobo sauce, minced
2 Teaspoons dried oregano
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
10 Cups water
2 Teaspoons coarse sea salt
1 Medium butternut squash, peeled, seeded, cut into ½ inch cubes
1 cup Morningstar Farms or Boca Vegetable Crumbles
Coarsely grated pepper Jack cheese
Diced onions
Chopped fresh cilantro 
Pickled jalapeno slices                                                                                     

Heat oil in a heavy large pot over medium heat, add onions and cook until soft and beginning to brown, stirring often about 5 minutes. 
Add garlic, saute 1 minute.
Sprinkle in chili powder and coriander, saute a few seconds.
Stir in tomatoes with juice, beans, chipotles, oregano, granulated garlic, and onions.
Add 10 cups of water. Bring to a boil, reduce heat to medium-low and simmer uncovered 1 hour.
Add 1 teaspoon salt
Continue cooking until beans are tender, stirring occasionally.  Total cooking time should take approximately 2 hours. 
Add squash, vegetable crumbles and remaining salt to chili. Simmer uncovered over medium-low heat until squash is tender, about 30 minutes.

Serve with any or all of the following:   Cheese, onions, cilantro, and pickled jalapeno slices

Note:  To make a meat chili, add ½ - 1 pound of ground turkey (sautéed and seasoned with salt and pepper) instead of the vegetable crumbles.

Curried Rice
4 Servings
2 cups of water
1 cup of rice
¼ cup crushed pineapples
2 tablespoon cranberries, dried
1 tablespoon cashew pieces
½ teaspoon of sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 – 3 teaspoon curry powder

Place all ingredients in a small pot and mix thoroughly.
Bring to a boil then mix again. 
Reduce heat to its lowest setting and cover.
Cook undisturbed according to the directions on the package

This dish will go great with the Cashew Crusted Tilapia and New Age Greens.

No comments:

Post a Comment