Balsamic Chicken Wings

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You have GOT to try these wings!  I like Buffalo wings as much as the next person but I really enjoy a different tasting wing and these are it.  They are tangy and a little sweet and really just delicious.  I found the recipe on Epicurious but have seen it on Food.com and some other sites.

The thing to watch out for is while they are baking at 500º, they will smoke up your oven.  I know that Alton Brown has a trick to make them not smoke up your oven but I can’t for the life of me remember what it is.  Anyway, watch out for that.  Otherwise, they are super simple to make and everyone will love them!

Balsamic Chicken Wings

4 lbs. chicken drumettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Makes 6-8 appetizer servings.

Happy Cooking!

Warm Mushroom Salad and Some Blog Housekeeping

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Something else that I want to do this year is to make an index tab at the top of the page to make it easier to see what all is here.  That will take a bit of time so maybe in the next couple of months that will get done.

The printing issue continues to vex me so I found a neat little site that will take a page from here and put it into a printable form.  You will have to copy the URL of the page you are trying to copy, then go to Print Friendly, paste the URL in the bar and hit print preview.  From that page you can print, put it in a PDF, or email it.  It works, I’ve tried it.  I’ll be adding the button to my sidebar here shortly.  That’s about the best I can do until wordpress puts in a printer friendly function.

Now, the recipe.  This salad is the BOMB!!  I love mushrooms ~ I mean I REALLY love mushrooms.  I was in mushroom heaven eating this.  It’s super easy to make and I can’t see any reason why you can’t just use whatever mushrooms you like.

Remember I said I was going to cook from my cookbooks more?  This recipe is adapted  from one of my newer cookbooks ~ More Recipes Worth Sharing by Favorite Recipes Press.  Really delicious recipes in this book and well worth buying!

Warm Mushroom Salad

2 tbsps olive oil
2 shallots, sliced thinly
8 ozs white mushrooms, sliced
4 ozs shiiitake mushrooms, sliced
4 ozs baby bella mushrooms, sliced
2 tbsps olive oil
salt and pepper to taste
1 tbsp balsamic vinegar
6 cups salad greens
2 tbsps olive oil
2 tsps balsamic vinegar
4 ozs crumbled Gorgonzola cheese

Heat 2 tbsps olive oil in large skillet over medium-high heat. Add shallots and saute until shallots begin to caramelize. Add all the mushrooms, 2 tbsps olive oil, sand salt and pepper and continue to saute until the mushrooms are tender. Stir in the 1 tbsp balsamic.

Toss the salad greens with 2 tbsps olive oil and 2 tsps balsamic and season with salt and pepper if desired. Arrange the salad greens on a platter and spoon the warm mushrooms mixture over the greens. Sprinkle the Gorgonzola over the top.

Serve warm.

Makes 6-8 servings.

Happy Cooking!

Balsamic Roasted Potatoes

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Since I am hopelessly addicted to potatoes, it seems like I have a million and one recipes for them.  I found this recipe on the internet and fudged around with it until it was to my liking.  Very easy to make and delicious with any type of main dish ~ I served it with oven barbecued chicken. I think you could use any kind of potato but I like to use red potatoes as I think they hold up better in the oven.

Balsamic Roasted Potatoes

2 tbsps olive oil
2 lbs red potatoes, cubed
1 tbsp sliced green onion
6 cloves garlic, minced
1 tsp thyme
1/4 cup balsamic vinegar
salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add the potatoes, onion and garlic and mix to combine. Add the thyme and mix. Cook for 2-3 minutes until potatoes are hot.

Transfer to a 15×10 baking sheet coated with Pam.

Bake at 400º for 25-30 minutes or until potatoes are golden and tender. Remove the pan form the oven and add the vinegar, salt and pepper. Stir to combine. Bake 5-8 minutes longer.

Makes 6 servings.

Happy Cooking!