Sweet and Sticky Orange Ginger Wings

from Joanna Smith of www.fedandfulfiled.com/sweet-sticky-orange-ginger-wings/

A big, Happy New Year, to everyone. If you’re like most people you are now 25 days into whatever diet you decided to do after the excesses of the holiday season. I have renewed my plan to eat paleo but also, it’s near the end of the month and the Super Bowl is coming so I was looking around for something I could make or serve, that didn’t seem like diet food.

These wings really hit the spot. As the title suggests, they’re sweet and sticky with just a hint of heat from the ginger, so perfect for kids as well as adults. This recipe is already Auto Immune Protocol (AIP) ready but I changed some things up to make it paleo as well.

Sweet and Sticky Orange Ginger Wings serves 4 – 6

Hardware

Cutting Board

Medium Mixing Bowl

1 cookie sheet

1 – 2 wire racks (like for cooling cookies)

Small saucepan

Zester

Large Knife

1 Cup Measuring cup

Measuring Spoons

Large Spoon

Ingredients

For the Chicken Wings

2 lbs of chicken wings, thawed (I used a bag of wings from Walmart which was 4 pounds, so double what this recipe makes.)

2 Tablespoons arrowroot starch (Optional)

1 teaspoon garlic powder

1 teaspoon powdered ginger

½ teaspoon sea salt

For the Orange Ginger Garlic Sauce

¾ cup orange juice (use whatever you have but here in Arizona it’s orange season and I was able to juice some lovely totally ripe oranges from a friend’s tree. It took about 4 oranges.)

½ cup coconut aminos (a substitute is soy sauce, but if you’re going for gluten free, use the gluten free kind.)

¼ cup apricot preserves (again, to keep it paleo and gluten free I made my own by finely chopping dried apricots, covering with water, and simmering until the water was just about gone. The result isn’t really jam, but the liquid is thick and sticky and acts enough like the preserves to use as a substitute. No sugar or honey needed, the fruit is plenty sweet enough.)

1 Tablespoon minced garlic

1 teaspoon orange zest (removed from one of the oranges before juicing. It will need the whole orange.)

1 teaspoon grated ginger

1 teaspoon powdered ginger

1 teaspoon garlic powder

1 teaspoon raw honey

½ teaspoon sea salt

1 teaspoon arrowroot starch, to thicken

¼ cup chopped scallions, plus extra for garnish

Directions:

Preheat oven to 400F degrees. Grease a wire, oven-safe rack and place it over a baking sheet.

Put chicken wings on a plate and dry with a paper towel.

Mix together arrowroot starch, ginger, garlic, and sea salt and lightly dust the chicken wings. Toss to coat. Place wings in a single layer on wire rack.

Bake wings for 45 minutes, or until cooked through. I flipped my wings once part way through cooking. Turn oven broiler on and broil for 5 more minutes, until skin is crispy.

While wings are baking, whisk sauce ingredients together (except for arrowroot and scallions) in a saucepan and ring to a low boil over medium heat.

Turn down to low and simmer sauce for 8 – 10 minutes, then whisk in the arrowroot starch and allow to thicken for an additional 1 – 2 minutes. Remove from heat and stir in scallions.

In a bowl, toss baked wings in the orange sauce and top with extra chopped scallions. Note: I thought only half of the sauce was needed. I stored the rest for later use.

It’s a lot of steps but each one is very easy. Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite chicken dish to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Arroz con Pollo: Chicklets in the Kitchen Post

Arroz con Pollo

Arroz con Pollo (Rice with Chicken)

No pasta this month, it’s rice instead. I saw this recipe on Food Network’s, Farmhouse Rules with Nancy Fuller. An upstate girl myself, I enjoy Nancy’s show and this one was shown around Cinco de Mayo, of course! Anyway, I haven’t made a chicken and rice casserole in I can’t remember when. So while I missed doing it on May 5th, it was shortly thereafter and on a rainy, cold day. I was grateful to have that lovely smell of rice, chicken and saffron filling the house and the heat of the oven making things all warm and cozy.

Serves 4 – 6.

Hardware

Cutting board

Knife

Cast Iron Dutch Oven

 

Ingredients

Ingredients

1/4 c olive oil

12 bone-in, skin on, chicken pieces (I used 6 pieces, thighs and legs)

1 large onion, chopped

1 red bell pepper, chopped

4 cloves of garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon saffron threads

3 bay leaves

1/2 cup diced tomato

4 cups chicken stock

One 12-ounce bottle lager beer

2 cups arborio rice

1 cup frozen peas, thawed

1 pimento, chopped (jarred pimento is fine, about 1/4 cup)

Salt and pepper

 

Heat oven to 350 degrees Fahrenheit.

Brown the chicken

 

Read the rest at Chicklets in the Kitchen.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite rice or chicken supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.Share this:
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Chicken Scallopini with Mushrooms and Brandy Sauce: Chicklets in the Kitchen Post

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Here’s the thing. Aren’t we overwhelmed with food right now? I know, but chicken scallopini is an easy to make, impressive dinner that can be used for any holiday meal and wow your guests. Turkey could most certainly be substituted if you want to use a more traditional holiday protein.

Hardware

2 bowls or pie tins for breading process

Cutting Board

Knife

Cookie sheet with cooling rack

Large frying pan

Preheat oven to 300 degrees F.

 

Ingredients

1/2 pound sliced mushrooms, washed and patted dry

¼ cup diced onion

2 med garlic cloves, minced

Two full chicken breasts, butterflied and cut in half

2 T Olive oil and 2 T butter

2 eggs, whisked and put in one pie plate.

Cup flour, seasoned with salt and pepper.

1 cup chicken broth

1 cup half and half or heavy cream

Salt and pepper to taste

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In the large frying pan, add the olive oil and butter, melt. Add the mushrooms. Saute until browned, remove from heat.

Dice the onion and garlic.

Read more here.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite holiday meal? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Chicken Cordon Bleu: Chicklets in the Kitchen

Finished Chicken Cordon Bleu

Finished Chicken Cordon Bleu

Once in awhile, I like to get fancy and in February, I did just that. I happened to have ham and swiss cheese on hand and boneless chicken breast in the freezer so I decided to make chicken cordon bleu.

The first time I ever had this dish was when my husband and I were stationed in West Germany in the late 70’s. We went to a local Gast Haus (pub) in the small town where we lived and I spotted it on the menu. I’d heard of it in movies and books. Here was my chance to try it. It arrived on a plate by itself and covered the entire plate. Crispy and golden brown on the outside, the inside was a delight of tender white chicken wrapped around a ham and cheese center that just oozed out onto the plate when I cut into it.

I’m still trying to perfect my dish but here’s the recipe.      Click here to see the rest.

 

 

Thanks for stopping by Chicklets in the Kitchen. Have you ever had chicken cordon bleu? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.Share this:
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Chicken Noodle Casserole: Chicklets in the Kitchen

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Chicken Noodle Casserole

Leftovers. I know. It’s Christmas Day. You’re going to have left-over turkey, or beef, or even pork. Or later in the year, you’ll have left-over chicken, but not enough for everyone. What to do? Chop it up and mix it into a casserole. That way one chicken leg and thigh quarter will feed four instead of just one or two!

Mid-December I roasted four leg and thigh quarters because I was expecting company. They had to cancel at the last minute, so that meant I had leftover chicken. Not a problem. Hubby polished off some in his salad the next day. Then he asked if I’d make chicken noodle casserole. I was good with that.

So, here’s how you do it.

Click here for the rest.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite casserole recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Thrillers, Mysteries and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Chicklets In The Kitchen Blog Post: Grilling Chicken and Asparagus

Grilled Chicken Quarters and Asparagus by Connie Cockrell

Grilled Chicken Quarters and Asparagus by Connie Cockrell

For most of us Memorial Day weekend is the start of the summer season. Not so much in Texas, Oklahoma and the mid-west this year though. Anyway, summer means grilling. I grill a lot here in Arizona. Unless there’s snow on the ground and I can’t roll the BBQ out, I can grill. Summer grilling means making meals outside where I’m not heating up the house. I love that. Here is my go to grilled dinner, chicken thighs and asparagus. Add a potato or macaroni salad, made in the morning while it’s still cool, and you have a fast, easy, pan-free meal that’s practically hassle free.

See the rest at Chicklets in the Kitchen.

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