Wing Wednesday is hitting a little harder with this one!!
SN: Did y’all see @robsing47 eat the whole bone? 🤣
Spicy PineApple-Glazed Chicken wings
2-3lbs chicken wings
1/2 cup soy sauce
1/2 cup rice wine vinegar
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 tablespoon garlic chili sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 8oz can crushed pineapple
One piece fresh ginger, peeled and minced
1 tsp cayenne
1 tsp ground ginger
1 tsp cumin
Sprinkle salt and pepper
2-3 tbs baking powder (makes it crispy)
Lil bit of olive oil or avacado oil or whatever oil honestly
Preheat oven to 400
Separate your drums from your flats and pat dry...very dry
add wings to a bowl with all of your seasonings
Place wings , skin side up, on foil lined baking sheet on top of a baking rack (spray the rack with pan or something)
Throw in the oven for 50 minutes flipping them every 15- 20 minutes
For the sauce throw everything in a sauce pan and bring to a simmer. Cook until reduced by half. You want it to be able to coat the back of a spoon...kinda thick
Let your sauce cool a bit
Once wings are done let cool for about 15 minutes then place in a bowl with some sauce and toss until coated
Plate and enjoy with your favorite dipping sauce!
My Jammie Dodger, Raspberry and Strawberry Jam Blondie recipe 🍓
I’d seen many Jammie Dodger blondies flying around, but none that emphasised the staple strawberry taste of a Jammie Dodger. So, I created this!
First, I added raspberries and small tsps of strawberry jam to a basic blondie mixture. Then, once in it’s lined tray, I scattered the Jammie Dodgers, left over white chocolate oreos, raspberries and big dollops of strawberry jam over the top.
Through swirling the jam through the blondie mixture, I made sure when the blondies were cut the jam would ooze. These blondies are so fruity and sweet, and really capture the strawberry flavouring of the classic biscuit 😍
I’ve been craving chicken Parmesan (an all time italian staple for me), but I wanted to do it a bit healthier and wanted to try and change it up. Instead I made it with a creamy lemon sauce, and it turned out so good! Super easy to make and I almost like it more than the OG 🤯. Deeets below!
For the chicken:
🔥2 pierces of organic chicken breast, sliced in half and pounded down thin
🔥1 cup of gluten free bread crumbs
🔥2 tbsp of nutritional yeast
🔥2 tbsp Italian seasoning
🔥2 tbsp minced fresh garlic
🔥Zest from 1 lemon
🔥Pepper and sea salt
For the sauce:
🔥1 canned coconut milk
🔥1/2 c of chicken bone broth
🔥Leftover breadcrumb/nutritional yeast mixture
🔥1 tbsp Italian seasoning
🔥1/4 c of grated Parmesan
🔥Juice from 2 lemons and more zest
🔥Slice the chicken in half and pound down to make super thin. Add the breadcrumbs, lemon zest, nutritional yeast, seasoning and garlic to a large plastic baggie and then add the chicken pieces to the baggie and shake all over to make sure all the pieces are covered with the mixture. Add olive oil to a cast iron pan and heat - add the pieces of chicken and cook on medium for 3-4 minutes on each side. Lower the heat and then add the broth, coconut milk (just the fat), lemon juice and zest, Italian seasoning and the leftover breadcrumb mixture. Top with the Parmesan (omit if you want dairy free - a substitution would be to add cashews, nutritional yeast, lemon juice, garlic to a food processor for a vegan Parmesan). Add to the oven and cook at 400 for 12 min. Serve over pasta or with veggies - I paired with air fried Brussels sprouts!
I made the fam some burrito bowls the other night and they did not disappoint! Here’s what I did:
Chop and sauté onions and peppers on a pan, then remove and sauté thawed ground turkey for 8-10ish minutes. I added salt, pepper, garlic powder, paprika and elote seasoning to the turkey and mixed it in. After, I added a corn/bean can mix to the turkey and let it simmer for a few minutes. I microwaved a brown rice-quinoa mix and put everything into separate bowls. For toppings, we used lettuce, fresh salsa, cheese and guac! Add whatever toppings you want and some tortilla chips and you’re good to go!
Ground turkey is the only raw meat I can confidently make. It’s super easy to cook, keeps me filled with the protein and lasts for a few days for more meal preps. I’ve recently been eating more meat and dairy and have really shifted my diet back to what it was a few years back. I love eating a good protein packed meal with lots of veggies and nutrients and this is a quick meal that’s easy to make at home for a fam dinner or school for a week of meal prepping!
I swear there are oats under there 🥰 practicing what I preach & including protein / carbs / healthy fats in each meal #dEATS 👉🏻 1/2 cup of @quaker old fashioned oats, 1/3 of a mashed banana mixed in w/ 1tsp of 100% cacao & a few drops of stevia 😍 topped with blueberries 🫐 strawberries 🍓@traderjoes hemp seeds, @bobsredmill black chia seeds & @navitasorganics cacao nibs 🤤 finished by drizzlin’ @traderjoes raw creamy almond butter 🤩 (no such thing as too much almond butter) 👏🏻👏🏻
Happy National Chocolate Cake Day! One of our favorite chocolate desserts is the Chocolate Polenta Tart by @hudsonvalleybakingcompany Hudson Valley's desserts are all made by hand -- they truly consider baking to be an art.
🥬CREPS DE ESPINACA CON TOMATE Y QUESO 🥬 cuando querés un almuerzo fácil rápido y saciador los creps de verduras no fallan jamás!! Y lo mejor es que podés hacer tú versión con lo que tengas en casa, cuál es tu comida salvadora cuando hay poco tiempo y pocas cosas en casa? 🙈 La mía, sin dudas, ésta!
🍃Ingredientes: Para 4 unidades
- Masa🔸un atado de espinaca🔸2 huevos🔸½ taza de harina de avena🔸½ taza de agua leche o bebida vegetal🔸1 cdita de polvo para hornear🔸condimentos.
- Relleno🔸queso fresco descremado🔸tomates cherrys.
🍃Procedimiento:🔸lavar muy bien la espinaca y quitar las pencas🔸Cortar pequeña y colocarla en una minipimer o licuadora junto a los huevos + harina de avena + polvo de hornear + condimentos a gusto🔸Queda de una consistencia semilíquido espeso🔸Esparcir rocío vegetal sobre una sartén🔸Distribuir la preparación sobre la misma🔸Cocinar de un lado y luego dar vuelta🔸adicionar el queso y tomate en una mitad del crep🔸cocinarlo algunos minutos más hasta derretir el queso🔸cerrarlo con la parte sin relleno juntando los dos extremos.
Si te gustó este post podés guardartelo 🔖y espero tu ❤️ etiqueta a tu amigo/familiar fan de los creps de verduras 😋
Lic. Ailín Gilardo
👉🏻Para consultas, me encontrás
📍online, podés informarte en (2226)15516685 o email@example.com
✔️ Cañuelas: solicitud de turnos en @rolandelliconsultorios llamando o mandando WhatsApp al 📞 2226 603337, o Aymed, podés sacar turno llamando al 📞 2226-422980 o través de la 🖱️Página web https://aymed.drapp.com.ar/
✔️ San Vicente: Clínica Privada San Vicente
112808-0420 / 2225 483388
Muy buen miércoles 🤗
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