Wednesday, June 24, 2009

Simple Baked Chicken Wings

These are sooo easy and soooo good! There are many different ways you could make these; terayaki, honey soy, etc. I figured this was a good alternative to grilling and I'm glad I tried it.

Simple Baked Chicken Wings
from RecipeZaar.com
Ingredients
8 chicken wings (or drummettes)
1 dash onion powder
1 dash season salt
1 dash paprika
1 dash pepper
3/4 cup barbecue sauce
Directions
1Rub seasonings onto both sides of individual chicken wings.
2Place in glass casserole dish.
3Bake at 350°F for 30 minutes.
4Take out of oven and coat both sides of wings with barbecue sauce.
5Bake for another 7 minutes, flip wings.
6Bake for another 7 minutes, flip wings.
7Bake for another 7 minutes, flip wings.
8Enjoy!

Bow Ties with Pesto, Feta and Cherry Tomatoes

Summer is definitely a time for salads. I love tomatoes, pesto and feta so this sounded yummy. I didn't make the pesto from scratch this time, just bought some as a grocery store to save time.
Bow Ties with Pesto, Feta and Cherry Tomatoes
courtesy Dave Lieberman, The Food Network
Show: Good Deal with Dave LiebermanEpisode: Salad Bar
Ingredients
1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed
Directions
Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Yield: about 1 1/2 cups

Carrot, Zucchini and Potata Cakes

I was very excited to try these but ultimately disappointed. They are basically hashbrowns with a different flavor. I'm not a hashbrown fan but if you are you will like these hashbrown type pancakes.
Carrot, Zucchini and Potato Cakes
Better Homes & Gardens
Ingredients
1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Directions
1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
3. In extra-large nonstick skillet heat half of the oil over medium heat.
4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.
5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.
6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.