Month: February 2018

Cauliflower Wings with Bang Bang Sauce

Cauliflower Wings with Bang Bang Sauce

Ok, they’re not chicken wings BUT, Cauliflower Wings with Bang Bang Sauce are pretty damn close on the yum scale. I love cauliflower, especially roasted cauliflower. I got this recipe from the delightful Cherise Danae of Midnight Munchies and More. You can get Cherise’s recipe…

Pineapple and Broccoli Chicken Bake

Pineapple and Broccoli Chicken Bake

What you make when you have fresh pineapple and broccoli to use up and some chicken tenders. Pineapple and broccoli chicken bake is not super sweet (not like sweet and sour) and with the Bang Bang sauce it hits just the right note of sweet…

Pork Empanadas with Phyllo Pastry

Pork Empanadas with Phyllo Pastry

Pork empanadas are spicy and filling. They make a great appetizer or side dish. While they are a bit of work, this recipe makes lots so you can freeze them for later. The filling is a variation of the Pork Enchilada recipe from Canadian Living and the idea to wrap them in phyllo pastry instead of short crust pastry came from the Chilean Empanadas recipe in Sheila Lukin’s All Around the World Cookbook.

Note: working with phyllo pastery is not that bad but you do have to work quickly and have all your “stuff” ready before you start wrapping the empanadas.

Ingredients

onion diced
5 cloves garlic minced
1 C strained tomatoes (I just used left over spaghetti sauce)
2 Tbsp chili powder
2 Tbsp brown surgar
1 tsp chipotle pwoder
1 tsp cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 lb pork chuck eye steak (or use pork, shoulder or butt)

4 carrots diced
1 head savoy cabbage rough chopped

Zest and juice of 1/2 lime added right before wrapping.

Method

  1. In your trusty slow cooker combine the onion, garlic, tomato sauce, chili powder, brown sugar, chipotle powder, cumin, oregano, salt and pepper. Add pork, rolling in sauce to coat.
  2. Cover and cook on low until pork is tender, 8 to 10 hours.
  3. Remove pork; discard fat and bone. Shred meat with 2 forks; place in bowl, cover and put it in the fridge.
  4. Add the carrots and cabbage to the sauce remaining in the slow cooker, stir well and cook on low for a couple hours or until the carrots are soft.
  5. Toss the veg in with the pork and return it to the fridge until you are ready to make your empanadas.
  6. Prepare phyllo dough. If it’s frozen take it out of the freezer and let it defrost in the fridge overnight.
  7. You’ll need a clean work surface for wrapping and one for keeping your phyllo covered.
  8. Preheat oven to 350F.
  9. Melt 1/3 C butter and find your pastry brush.
  10. Remove pork mixture from the fridge, stir in the zest of the lime and the juice from one half of the lime.
  11. Unwrap phyllo and lay the sheets on a clean, dry tea towel. Keep covered with a piece of wax or parchment paper and a damp tea towel so they don’t dry out while you are working.
  12. On a clean work surface, place one sheet of phyllo in front of you, brush with the melted butter and place another sheet on top, brush with butter again.
  13. Using a pizza cutter, cut the phyllo into four 3″ wide strips (the short way).
  14. Place 1 Tbsp of filling at one end of your phyllo strip, 1″ from the bottom. Fold the corner across the filling to make a triangle and continue to fold the triangle like you are folding a flag to the end of the strip.
  15. Place completed triangles on a parchment lined baking sheet.
  16. Repeat until you have used up all your phyllo and/or filling.
  17. Brush the triangles with more melted butter and bake for 15 minutes until golden.
  18. Serve hot.
  19. If you are making these ahead allow them to cool completely store in a covered container or in the freezer.
  20. Before serving, preheat oven to 350F and bake another 10 minutes to reheat.

Makes 32 good sized triangles.

 

Chocolate Quinoa Cake – Gluten Free

Chocolate Quinoa Cake – Gluten Free

Chocolate Quinoa Cake is moist, chocolatey, gluten free and dairy free (if you want it to be). It’s a combination of Best Ever Quinoa Chocolate Cupcakes from Epicurious and Chocolate Quinoa Cake from Lorraine Elliott’s blog, Not Quite Nigella, with a bit less sugar and…

Baked Korean Style Chicken Wings

Baked Korean Style Chicken Wings

Baked wings round two. I got the initial idea from Meal Prep On Fleek (I love that blog name) which directed me to this Korean chicken and vegetables sheet pan recipe from Dinner and Dessert. Than I saw this recipe from Honest Cooking and decided…

Crispy Baked Chicken Wings with Old Bay Seasoning and Honey

Crispy Baked Chicken Wings with Old Bay Seasoning and Honey

I do love chicken wings. Especially those to die for wings at Phnom Penh here in Vancouver. These Cambodian style wings are crispy and light but that crispiness is achieve via a deep fryer. I don’t have a deep fryer and have no plans to get one any time soon so I set out to see if I could make crispy baked chicken wings instead. The trick to getting them crispy is baking powder…yes, baking powder and a bit of fridge time.

Aka, set the damn smoke alarm off (again) wings, this recipe is a combination of The Cookful’s handy “How to bake chicken wings that are sooo Crispy,” and Lindsay Henry’s recipe for Grilled Old Bay Chicken Wings from her blog Vodka and Biscuits.

If you are from the East coast you will likely be familiar with Old Bay Seasoning. If you have no clue what it is, or what it can be used for, click here.

Ingredients

  • 1 lb chicken wings, split and tips removed
  • 1/2 tsp sea salt
  • 1 Tbsp aluminum-free baking powder (yes, you read that right) – NOT soda.
  • 1 teaspoon Old Bay Seasoning (or you can mix 1/2 tsp smoked paprika and 1/2 garlic or onion powder)
  • Honey sauce (2 Tbsp honey, 2 Tbsp butter, melted together)

Method

  1. Preheat oven to 250°F.
  2. Place a wire rack onto a cookie sheet lined with aluminum foil (to catch drips).
  3. In a large bowl, chicken wings with the baking powder, salt and Old Bay Seasoning.
  4. Cover the bowl and put in the fridge for a couple hours or overnight.
  5. Place wings on the rack in single layer and cook for 30 minutes.
  6. After 30 minutes, leave them in there and raise the heat to 425°F until brown and crispy, 40-50 minutes.
  7. Take wings out and let rest 5 minutes.
  8. While the wings are resting, melt two Tbsps honey with 2 Tbsps butter.
  9. Pour the honey butter onto the wings and toss to coat.