Emeril’s Roasted Asian-Style Chicken Wings

Leave a comment

Wow were these wings delicious!  I’m sorry to say I made them for the Super Bowl and it’s taken me this long to post them.  I can be a  terrible procrastinator!

These were not hard to make but did take some time and planning around the other things I had in the oven.  The only ingredient that might be difficult to find is the mirin.  My grocery store happens to have a well-stocked Asian foods section so it was easy for me to find.  If you can’t find it, I would just leave it out.

Chicken Wings 1

Emeril’s Roasted Asian-Style Chicken Wings

5 lbs chicken drummettes
1 tbsp Emeril’s Original Essence
1 tsp salt
1/2 tsp ground black pepper
2 cups orange juice
1 cup pineapple juice
1 cup sugar
1/2 cup soy sauce (use low sodium if you can)
1/2 cup mirin
2 tbsps grated orange peel
2 tbsps minced garlic
2 tbsps minced fresh garlic
1 tbsp sesame oil
2 tbsps minced green onions
3/4 tsp crushed red pepper flakes
2 tbsps sesame seeds
2 tbsps chopped fresh cilantro (I left this out because it tastes like soap to me)

Preheat oven to 425º. Line a baking sheet with 1-inch sides with aluminum foil.

In a large bowl, season the wings with the Emeril’s Essence, salt and pepper. Toss to coat the wings all over. Place the wings evenly in the foil-lined pan and bake until brown, about 15 minutes.

While the wings are baking, in a large skillet, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, orange zest, garlic, ginger, oil, green onion and red pepper. Over medium-high heat, bring to a boil, stirring occasionally until the sugar dissolves and the liquid has become syrup-y, about 7-8 minutes. Remove from heat and cover the pan with foil.

Remove wings from oven and reduce temperature to 350º. Place wings in a large, heatproof bowl. Drizzle half the prepared sauce over the wings and set the other half aside. Toss the wings in the bowl to coat and toss with sesame seeds. Take the old foil off the baking sheet, reline with foil, place a wire rack on top of the foil, and place the coated wings on the rack. Return to the oven and bake 20-25 more minutes or until cooked through and crispy.

Arrange wings on a serving platter; top with cilantro.

Serve with remaining sauce for dipping.

Makes 4-6 servings.

Adapted from Emeril Legasse in Parade Magazine.

Chicken Wings 2

Happy Cooking!

My signature

Strawberry Mousse

3 Comments

I love any flavor of mousse but so many of them use raw eggs that I don’t usually make them.  Yes, I know I can use pasteurized eggs but  for some reason, I don’t.  Anyway, this recipe doesn’t have any eggs at all.  It tasted like fresh strawberries which I loved.  I hate when I can’t taste the flavor.  It is also very easy to make.

A Strawberry Mousse

Strawberry Mousse

1 cup fresh strawberries
1 cup sugar
1 tbsp unflavored gelatin
1/2 cup cold water
1/2 cup hot water
1 tbsp fresh lemon juice
1 cup whipping cream

Place the strawberries and sugar in a blender and process until pureed. Let stand for 30 minutes.

In a bowl, soften the unflavored gelatin in cold water. Add the hot water and stir until the gelatin dissolves.

Add the gelatin mixture to the pureed strawberries and process in the blender to mix well. Add the whipping cream and whip for 5 minutes. The mixture will not whip up like whipping cream usually does.

Pour into 4 dessert dishes and chill for 2 to 3 hours or until set.

Makes 4 servings. I made 2 large servings instead of the 4.

Recipe adapted from Something’s Simmering

Happy Cooking!

My signature

Key Lime Meringue Pie

2 Comments

This pie was another key lime recipe I made for Mr. Meat Eater.  I was pleasantly surprised when I tasted it and had to have my own piece.  It was delicious and I’ll be making this pie again in the near future.

Now, the recipe for the filling called for 5 egg yolks and the meringue called for 4 egg whites.  I used 5 egg whites for the meringue ~ no sense in wasting that last egg white.  I also used Nellie and Joe’s key lime juice instead of fresh lime juice.  I also made my own graham cracker crust instead of using a bought one.  I just followed the directions on the box.  I always find the meringue on pies gets really sticky after the first day so it would be easier to cut the pie into slices before refrigerating for the night.

I’m sure I got this recipe from Pinterest and it is attributed to the Deen Brothers.

Key Lime Pie

Key Lime Meringue Pie

Filling:
5 large egg yolks
1 (14 oz) can sweetened condensed milk
2 tsps grated lime zest
1/2 cup key lime juice ~ I use Nellie and Joe’s
1/2 cup heavy cream
1 prepared graham cracker crumb crust

Meringue:
5 egg whites
6 tbsps sugar
1/2 tsp cornstarch
pinch of salt

Preheat oven to 325º.

In a medium bowl, mix together the yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour into crust and bake for 20 minutes or until firm.

Increase oven temperature to 350º.

Meanwhile, using a mixer, beat the egg whites until soft peaks form. In a small bowl, mix together the sugar, cornstarch, and salt. Add the sugar mixture, a spoonful at a time, to the egg whites, beating between additions. Beat until sugar dissolves.

Spoon meringue over the hot pie filling. Bake for 10-12 minutes or until the meringue is golden.

Serve pie warm or at room temperature.

Makes 8 servings.

Happy Cooking!

My signature

Rum Cake

3 Comments

This was a favorite of ours years ago and I decided it was a good time to bring it back.  It’s very easy to make which is a plus!

This is the same Bacardi Rum recipe that was in every magazine in the 70’s and can now be found in almost every community cookbook published.  It’s a winner!

I just filled up the middle with fresh fruit but otherwise made exactly as the recipe states.

A Rum Cake

Rum Cake

Cake:
1 cup chopped pecans
1 pkg yellow cake mix ~ DO NOT add ingredients on the box
1 small box instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum ~ I used spiced rum

Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum ~ I used spiced rum

Grease a 10 inch tube pan or a bundt pan and sprinkle pecans over the bottom of the pan.

Mix together the cake mix, pudding, eggs, water, oil. and rum. Pour over the nuts in the prepared pan.

Bake at 325º for 1 hour or until toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes.

Invert onto a serving dish. I did it a bit different. I inverted onto a cookie sheet until it was glazed and then I carefully moved it to my serving plate.

For the glaze: Melt butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.

Brush glaze over the top and sides of the cake. Allow cake to absorb the glaze. Repeat until glaze is used up.

Makes 10-12 servings.

Happy Cooking!

My signature

Key Lime Fudge

Leave a comment

Mr. Meat Eater loves all things key lime.  I, on the other hand, could cheerfully live without it.  Since he’s such a nice guy, I make something key lime once in awhile.

I had seen a picture of key lime fudge on Pinterest but there was no recipe attached (that makes me crazy, btw) so I hunted around and found this recipe on Real Mom Kitchen.  We had a few friends over and I was tired of making chocolate fudge so I decided to try this fudge.  Much to my surprise, everyone loved it!  I took a bite and found it was not as sweet as I thought it would be and I would have liked more lime taste to it.  Everyone else thought it was perfect as is.

For the crust, I just followed the pie crust recipe on the box of graham cracker crumbs (just like Real Mom Kitchen did) so I am not going to write it out here but if anyone needs it, let me know.

A Key Lime Fudge

Key Lime Fudge

Graham cracker crust following recipe on graham crumbs box
16 ounces white chocolate, finely chopped
14 ounce can of sweetened condensed milk
1 tbsp butter
1 lime, zested
3 tbsps key lime juice or lime juice ~ I use Nellie and Joe’s Key Lime Juice

Preheat oven to 350º and line a 9×9 baking dish with aluminum foil. Butter the foil and set aside.

Place the mixed graham crust ingredients and spread in the pan evenly and press down slightly when even.

Bake for 8-10 minutes or until lightly browned on the edges.

Remove from oven and let cool.

Place in a saucepan, the chopped white chocolate, sweetened condensed milk, and 1 tbsp butter. Cook on low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in zest and lime juice.

Carefully pour this mixture over the crumb crust and even out carefully with a spatula.

Cover and refrigerate for 12 hours.

Before cutting, sprinkle a few graham crumbs from the box if desired.

Using the foil, remove the fudge from the pan and cut into small squares. Discard foil.

Makes about 24 pieces of fudge depending on how large you cut the squares.

Happy Cooking!

My signature

Cajun Chicken Pasta

1 Comment

I found this recipe on Skinnytaste and it is so good you won’t know you’re eating a skinny version of cajun chicken pasta.  The only thing I did differently was to use regular linguine instead of Dreamfields.  I just cannot get used to Dreamfields so I’ll stick to the regular.  I think whole wheat pasta would work, too, but whole grains bother my gout so I just stick to regular.

If you haven’t been to Skinnytaste ~ take a look!

Lighter Cajun Chicken Pasta

8 ozs uncooked linguine
1 lb chicken tenderloins
1 to 2 tsps Cajun seasoning ~ use more or less if you like
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, thinly sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free, low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsps light cream cheese
fresh cracked black pepper
2 scallions, chopped
salt to taste
Cooking spray

In a small blender, mix mix milk, flour, and cream cheese and set aside. Make sure all veggies are prepped. Season chicken tenderloins with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to the package.

Heat a large skillet over medium-high heat; spray with cooking spray and add half of the chicken. Cook until no pink remains and set aside on a plate. Repeat with the other half of chicken. Set all chicken aside.

Add olive oil to the skillet and reduce to medium; add bell pepper, onion, garlic to skillet and saute for 3-4 minutes.

Add mushrooms and tomatoes and saute for 3-4 minutes or until all veggies are tender. Season with 1/ tsp salt, garlic powder, and fresh black pepper.

Reduce the heat and add the chicken broth and pour in the cream cheese,flour/milk slurry and stir for about 2 minutes.

Place the chicken back in the skillet, adjust salt and Cajun seasoning if needed.

Add the linguine and toss to coat the linguine.

Sprinkle the green onions over the top and serve.

Makes 4-6 servings.

Happy Cooking!

Red, White and Blue Trifle

2 Comments

This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.

It’s very easy to make and looks very patriotic.  You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either.  This recipe uses help from prepared products, but you can always make yours from scratch.  I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings

Happy Cooking!