Spicy Apricot Chicken

My absolute favorite flavor combination is spicy and sweet, love, love, LOVE it!  This quick and easy recipe is a perfect glaze for chicken wings.  No more boring buffalo or BBQ, try this tasty glaze next time you have wings.

1/2 onion -small dice
2 teaspoons chopped garlic
2 Thai chili peppers -diced up
1 tablespoon tomato paste

1 jar apricot jam (great from the store or make your own)
bunch of fresh parsley

1 pound chicken wings and drums

Saute the first three ingredients in a touch of olive oil.  Once they have softened add the tomato paste and swirl it around the pan for about 30 seconds.  Add your jam and let simmer for ten to fifteen minutes.

 Deep fry your chicken wings and drums (to an internal temperature of 165) then toss with the glaze and parsley.  Serve warm and try not to get addicted! 

Fall Pumpkin Recipes

It’s that time of year again; the leaves are changing color, there is a chill in the air and almost every porch in town has a pumpkin as decoration.  Whether it’s spending the day looking for the perfect one at the pumpkin patch or carving up a jack-o-lantern, a pumpkin is a sure sign of fall fun.  With all these festive ways to use pumpkins it is easy to forget that they are first and foremost food.   

            The pumpkins you see carved into jack-o-lanterns are the same variety used to make canned pumpkin.  Fresh and canned pumpkin is edible and its health benefits are numerous.  Pumpkin is naturally fat free, cholesterol free, sodium free and a strong source of vitamins A and C.  A one cup serving has less than 50 calories, about ten grams of carbohydrates and a little over one gram of protein. 

            Whether you use canned or fresh pumpkin, your recipe options are limitless.  This sweet squash obviously lends itself well to baked goods, who hasn’t enjoyed a slice of pumpkin pie during the holiday season?  However, it is easy to become creative with this versatile ingredient.  Lesser known uses include soup, risotto, pudding, pancakes and lasagna.  If you are looking for a way to add pumpkin into your diet this holiday season try one of these recipes. 

For your sweet tooth:    Vanilla Pumpkin Cider Cake (contains alcohol)

Ingredients:

2 cup of all-purpose flour
1 3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
3/4 teaspoon salt

2 teaspoons vanilla
2 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
3 room temperature eggs

1 room temperature egg white
1-15 oz. can of pureed pumpkin
1 cup sugar
1 cup brown sugar
3/4 cup vegetable oil

1/2 cup Woodchuck hard cider

To make this cake combine flour, baking powder, baking soda, salt and spices in a bowl and set aside.  In a separate bowl or mixer combine eggs, egg white, pumpkin, sugars, oil, vanilla and cider and mix well.  Using small batches add the flour mixture to the wet ingredients and mix until just incorporated.  Pour the batter into a greased and floured 9 x 13 pan (or two round pans).  Bake at 350 for 25 to 35 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and cool. 

As your cake cools you can prepare a whipped cider icing. 

Ingredients:

1 container cool-whip

¾ cup woodchuck hard cider

1 ½ teaspoon vanilla

1 teaspoon cinnamon

Whisk all the ingredients together in a large bowl; keep refrigerated until ready to use.   Spread icing onto a cooled cake and serve. 

For a savory option: Pumpkin and White Bean Soup

Ingredients:

1 can (15 oz) white beans – drained

1 small white onion –finely diced

1 ½  cups chicken stock

3 sliced bacon- chopped small

1 can pureed pumpkin (15 oz)

½ cup apple juice

½ cup water

½ teaspoon black pepper

¼ teaspoon salt

1 teaspoon fresh thyme

In a large pot slowly cook the bacon to render the fat, remove the bacon from the pot. Add the onion and cook in the bacon grease until translucent.  Add all other ingredients (except thyme) to the pot and simmer until warm.  Remove from heat and puree in a blender.  Pour into individual serving dishes and top with the cooked bacon you set aside and the thyme.  Serve and eat. 

woodchuck sneak peak

home-made popsicles

This is a sweet, slightly tangy treat that is easy, easy, easy to make.  It is also yummy thawed and served with fresh fruit.  Take two small containers of low fat flavored yogurt, one container of low fat cool whip, fresh fruit of your choice.  I made two varieties, one with key lime yogurt and fresh raspberries and the second with strawberry yogurt and fresh pineapple.  Pour the mixture into wax cups (the little kind you get for your bathroom) place a stick in the middle and freeze.  When they are frozen the wax cup will just pull right off.  Enjoy!  P.S. They taste even better when you have two adorable babies to watch gobble them up!

BBQ Veggie Pizza

This pizza is a low calorie veggie delight.  Please don't ask me just how low calorie it is, I'm no scientist.  I'm calling it low calorie because it has very little cheese, no greasy meats and loads of vegetables. 

Start with the crust of your choice, if you make your own a thin to medium crust works well.  So does a whole grain crust. (need a recipe? check out my previous blog Pizza! Pizza!) This time around I skipped the home made crust and used some fresh naan from my local grocery store.  This is a great quick fix if your craving pizza and are short on time or need a small serving.  For the toppings I roasted a head of garlic and used that as my first topping (not the whole head, just a couple cloves smeared over the crust).  Followed by a light brushing of BBQ sauce.  Next I sauteed some sliced zucchini, mushrooms, asparagus and cherry tomatoes.  They topped the BBQ.  Finally I caramelized a small onion and added that to my vegetable delight.  A light sprinkle of Parmesan cheese before placing it in a pre heated oven.  400 degrees until the crust is crisp and cheese is melted.  Shouldn't take more than 10 -12 minutes.  Yummo!  This pizza was so tasty it is taking alot of effort to not make it over and over, but instead try out some of my other ideas. 

Roast Beast

Recently I've been working in a deli, so I've always got my mind on sandwiches. This one is a simple favorite of mine. It is amazing on the ciabatta bread that I used in these photos but it is also incredible on sliced bread and served grilled cheese style.

Here's what you need:
you choice of bread
thinly sliced roast beef, I prefer medium
thinly sliced red onion
2 tablespoons mayo
1 teaspoon prepared horseradish
sharp cheddar cheese slices
tomato

Mix together the mayo and horseradish and spread it on the bread, add your meat and cheese and place in the oven under the broiler until warm and bubbly. Add your fresh veggies and enjoy. If your making it grilled cheese style add all the ingredients at once and grill it up with a little butter on the bread. Yumm!