1/4 cup soy sauce
2 tablespoon plus 1 teaspoon of white vinegar
1 tablespoon siracha sauce
1 tablespoon sugar
1 1/2 teaspoon of grated peeled ginger
1 1/2 teaspoon of toasted sesame oil
1 1/2 pounds of chicken wings
In a glass baking dish, whisk together soy sauce, vinegar, sriracha sauce, ginger and seasame oil. Add chicken and toss to coat. Marinate 30 minute, tossing halfway through. Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Friday, May 25, 2012
Bread soup with spring vegtables
1 tablespoon olive oil
1 small onion, diced
1 large celery stalk, diced
2 cloves of garlic salt and pepper
1 medium zucchini, diced
1 spig thyme
3 3/4 cups of chicken broth
1 cup of fresh or frozen peas
2 or 3 slices of day-old crusty bread, torn into bite size pieces
a dash of dry parsley
In heavy pot, heat oil. Add onion, celery and garlic, cook. Season with salt and pepper. Add zucchini and thyme for a minute. add broth and one cup of water, and bring to a boil. Add peas and cook until vegtables are tender, about 5 minutes. Remove thyme, stir in bread and season to taste with salt and pepper. Season with parsley. * Dustin asked me to add chicken next time. :)
1 small onion, diced
1 large celery stalk, diced
2 cloves of garlic salt and pepper
1 medium zucchini, diced
1 spig thyme
3 3/4 cups of chicken broth
1 cup of fresh or frozen peas
2 or 3 slices of day-old crusty bread, torn into bite size pieces
a dash of dry parsley
In heavy pot, heat oil. Add onion, celery and garlic, cook. Season with salt and pepper. Add zucchini and thyme for a minute. add broth and one cup of water, and bring to a boil. Add peas and cook until vegtables are tender, about 5 minutes. Remove thyme, stir in bread and season to taste with salt and pepper. Season with parsley. * Dustin asked me to add chicken next time. :)
Spring Vegetable Pizza
1 jar (12 oz) marinated artichoke hearts, drained well, reserve marinade, hearts quarted if whole
1 large bunch asparagus, trimmed, cut into 2 inch pieces, and halved lengthwise if thick
1 pint if cherry or grape tomatoes
pizza dough
salt and pepper
7 oz. of Gruyere cheese, grated. * I used mozzerella cheese
Preheat oven to 500. In a med bowl combine artichoke hearts, asparagus and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke marnade and roll out into a 14 inch long oval. Transfer dough on parchment paper to a rimmed baking sheet and top with half the vegtables, leaving an inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizza 10 minutes, rotating halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.
Makes 2 Pizzas. When I make them again, I would add small strips of pancetta.
1 large bunch asparagus, trimmed, cut into 2 inch pieces, and halved lengthwise if thick
1 pint if cherry or grape tomatoes
pizza dough
salt and pepper
7 oz. of Gruyere cheese, grated. * I used mozzerella cheese
Preheat oven to 500. In a med bowl combine artichoke hearts, asparagus and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke marnade and roll out into a 14 inch long oval. Transfer dough on parchment paper to a rimmed baking sheet and top with half the vegtables, leaving an inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizza 10 minutes, rotating halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.
Makes 2 Pizzas. When I make them again, I would add small strips of pancetta.
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