Featured Post

SLOW COOKER QUINOA ENCHILADA CASSEROLE

-
Image
SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
Post a Comment

SAY SOMETHING TO KEEP THIS PAGE VISIBLE

-
SAY SOMETHING TO KEEP THIS PAGE VISIBLE


Appetizing! Those chicken wings look like they're coated in a delicious, sticky glaze.

Sticky Honey Garlic Chicken Wings

Ingredients:

 * 2 lbs chicken wings, separated into drumettes and flats

 * 1/4 cup all-purpose flour

 * 1 tsp salt

 * 1/2 tsp black pepper

 * 1/2 tsp paprika

 * 1/4 cup honey

 * 1/4 cup soy sauce

 * 2 tbsp rice vinegar (or white vinegar)

 * 2 cloves garlic, minced

 * 1 tbsp vegetable oil

 * Optional: sesame seeds, chopped green onions for garnish

Instructions:

 * Prepare the wings: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the chicken wings with flour, salt, pepper, and paprika until evenly coated.

 * Bake the wings: Arrange the wings in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping through halfway, until the wings are cooked through and slightly crispy.

 * Make the sauce: While the wings are baking, prepare the sauce. In a small saucepan, combine honey, soy sauce, rice vinegar, and minced garlic. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce has thickened slightly.

 * Combine and glaze: In a large bowl, toss the baked chicken wings with the honey garlic sauce until evenly coated.

 * Broil for extra stickiness (optional): For extra sticky and caramelized wings like in the picture, you can broil them for the last 2-3 minutes. Watch carefully to avoid burning.

 * Garnish and serve: Sprinkle with sesame seeds and chopped green onions, if desired. Serve hot and enjoy!

Tips inspired by the image:

 * Emphasis on the glaze: The wings in the image have a thick, glossy glaze. To achieve this, make sure to reduce the sauce enough so it becomes sticky. You can also add a touch of cornstarch to the sauce to thicken it further.

 * Deep color: The wings have a rich, deep color, suggesting the use of soy sauce and possibly a longer cooking time or broiling. Don't be afraid to let the wings get some good color in the oven or under the broiler.

 * Presentation: The wings are piled high in a bowl, which makes them look extra attractive. Consider serving them in a similar way.

Enjoy your delicious, sticky chicken wings!

Comments

Post a Comment

Popular posts from this blog

Green Chili Chicken Enchiladas (New Way)

-
Image
A creamy, cheesy twist on the classic enchiladas — filled with tender chicken, smothered in green chile sauce, and topped with melty cheese for a rich, comforting meal!  Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Yield: 8 enchiladas Ingredients: * 2 cups cooked shredded chicken * 1 can (10 oz) diced green chiles * 1 can (10 oz) green enchilada sauce * 1/2 cup sour cream * 1/2 cup cream cheese, softened * 2 cups shredded Monterey Jack and cheddar cheese blend (divided) * 8 flour or corn tortillas * 1 tsp garlic powder * 1 tsp cumin * Salt and pepper to taste Instructions: 1. Preheat oven to 375°F (190°C). Lightly grease a baking pan. 2. In a bowl, mix chicken, green chiles, sour cream, cream cheese, half the shredded cheese, garlic powder, cumin, salt, and pepper. 3. Spoon filling into tortillas, roll tightly, and place seam-side down in the pan. 4. Pour green enchilada sauce evenly over the rolls. 5. Sprinkle the rest of the cheese over the top. 6. Cover wit...
Read more

Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

-
Image
Made with a mix of fresh, frozen, and pantry staples, this crunchy Tex-Mex casserole comes together so quickly and easily that it can be made for dinner in less than an hour on Taco Tuesday. Ingredients 2 (8.5-ounce) boxes cornbread muffin mix 1 cup chicken broth 3 cups shredded rotisserie chicken 1 (15-ounce) jar salsa (mild or medium) 1 (12-ounce) bag frozen corn kernels, thawed 2 cups shredded Cheddar cheese 1 cup lightly crushed nacho-flavored tortilla chips 1 (2.25 ounce) can sliced black olives, drained 3 medium green onions, chopped 1 cup ranch dressing 1 teaspoon hot sauce, or to taste Directions Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch glass or ceramic casserole dish with nonstick cooking spray. Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish. Bake in the preheated oven for 15 minutes. Add shredded chicken on top of the cornbread ...
Read more

Mediterranean Protein Power Salad 🥗🐟🥚

-
Image
Ingredients: 2 cups arugula or mixed greens 🌿 ½ cup cooked chickpeas 🧆 ½ cup cooked pasta (fusilli or rotini) 🍝 ¼ cup tuna chunks 🐟 1 boiled egg, quartered 🥚 ¼ cup shredded carrots 🥕 ¼ cup mixed olives (green & black) 🫒 ¼ cup diced mozzarella or feta cheese 🧀 1 tbsp olive oil & 1 tsp lemon juice 🍋 Salt, pepper & chopped parsley to taste 🌿 Instructions: 1. Layer greens in a bowl. 2. Arrange chickpeas, pasta, tuna, egg, carrots, olives, and cheese neatly on top. 3. Drizzle olive oil and lemon juice. 4. Season with salt, pepper, and parsley.
Read more