Buffalo baked chicken wings

             Buffalo Baked Chicken Wings

Chicken wings certainly are always are a hit in our house TH and TS cant get enough of them

They are great to make for a fun dinner or just when you have a bunch friends for a gathering
They also remind me of great nights with lots of laughter

I have now found a great place in the local market to buy them, I'm able to practice my Dutch when we finish off the transaction. I can't start off in Dutch in case I get it totally wrong!
They see me and start putting what I want in the bag before I've even asked for it.....one time I didn't even what wings,I just never had the heart to tell her.....well it might have been I wasn't brave enough to tell her either

you'll need

chicken wings/drumsticks ~ I used 25 pieces
flour ~1/3 cup
hot sauce ~ 1/3 cup
butter ~ 1/4 cup
baking powder ~ 1 1/2  tablespoons
chili powder ~ 1 teaspoon
garlic powder ~ 1/2 teaspoon
salt~ 1/2 teaspoon
pepper ~ 1/2 teaspoon

wash and dry the chicken

line a baking tray with silicone mat/parchment paper

in a bowl mix the flour, baking powder, chili powder, garlic powder, salt and pepper
mix well

add the chicken to the bowl making sure the chicken is all coated
shake off excess flour
place the chicken onto the lined baking tray
bake in a preheated at 200°C /400°F for 30 minutes

in a sauce pan add the hot sauce and butter
cook over a low heat stirring the sauce until mixed

remove the chicken from the oven
pour over the sauce making sure all the chicken is coated

bake for a further 10 minutes

Enjoy

              Not quite Julie's Chicken & grilled 
           peach salad with a mint vinaigrette

I was looking through my Instagram and noticed a friend had posted her dinner from the night before.
Oh my it looked so good! It was Grilled chicken with grilled white peach salad.
I looked for the recipe, but I couldn't find it.

Then I started thinking what could I make similar.
Hence Not quite Julie's chicken and grilled peach salad was made

I don't normally like fruit in my mail meal and especially cooked fruit
fruit salad dressing or a little fruit in a salad is ok.
BUT.......I have to tell you this salad ROCKS!!!!!

This was one of the nicest salads I have ever eaten at home
Definitely  will be making this again
Thank you Julie!!!


What you'll need for the salad

Mixed salad leaves
fresh peaches ~ 1-2 ( I use one per person for a dinner)
chicken breast ~ I used 1 small breast per person
feta cheese crumbled ~ 1/2 cup
smoke, sweet and spicy pecans ~ 1/2 cup
salt for seasoning chicken

firstly start by poaching the chicken
In a saucepan add the chicken and cover with water and season with a pinch of salt
cook the chicken for about 8 -10 minutes. Making sure the chicken is cooked through
When cooked remove from saucepan and leave a  a few minutes before slicing

Wash the leaves and add to your dish/plate
wash the peaches and slice in half and remove the stone
slice the peach into slices or wedges
heat a griddle pan with a little butter/oil or coconut oil
add the peaches to the HOT  griddle
When the peaches are marked turn over. They will not take long to cook
add the chicken and peaches to the leaves, add the crumbled Feta cheese, add the pecans and drizzle with the vinaigrette

The pecans are a lovely extra touch. I make something similar to these at Christmas time.

What you'll need for the smokey, spicy, sweet pecans

plain raw pecans  ~ 1 cup
smoke paprika ~ 1/4 teaspoon
cayenne pepper ~ 1/2 teaspoon
onion powder ~ 1/4 teaspoon
maple syrup ~ 3/4 tablespoon
olive oil ~ 1/2 teaspoon

preheat the oven to 180°C/350°F

in a bowl add the pecans, smoked paprika, cayenne pepper and onion powder
add the oil and maple syrup and mix well making sure all the pecans are coated.

line a baking tray with parchment paper or using a baking mat
spread the pecans onto the the prepared tray and bake for 12-14 minutes
keep checking every 4-5 minutes and also stirring the pecans and turning if needed

when they have a deep rich colour remove from the oven and leave to cool

The mint vinaigrette also really adds to this dish.
its not overpowering but enough to make the difference

What you'll need for the vinaigrette

fresh mint leaves, chopped ~ 2 tablespoons
apple cider vinegar ~ 2 tablespoons
honey ~ 1 teaspoon
red onion chopped ~ 2 tablespoons
olive oil ~ 4 tablespoons
salt and pepper to taste

in a dressing bottle or a old jam jar/mason jar
add the apple cider vinegar, honey, olive oil, red onion and mint leaves
then add a pinch or salt and pepper to taste

add the lid to the bottle/jar and shake well

***
I have been asked what a pinch is , I literally just take a pinch of each with my thumb and finger
or you can measure out 1/8 teaspoon
***

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Mini Chicken Satay

                     Mini Chicken Satay 

TH and I love satay, it's an appetizer that we order a lot.

I'd was asked to bring an appetizer recently and I thought why not take satay.

I knew I wanted to make a finger type food so these were just what I was looking for.

What you'll need
for the chicken ........

chicken breasts cut into strips ~ I used 2
greek yogurt ~ 1 cup
curry powder ~ 1 teaspoon
grated ginger~ 1 teaspoon
garlic, minced  ~ 1 clove
onion powder ~ 1 teaspoon
hot sauce ~ 1/4 teaspoon
salt ~ 1/2 teaspoon

Food sticks


Cut the chicken into strips,  about 4-5 inches.
not to thick and not too thin but the same thickness along the strip

In a bowl add the yogurt, curry powder, ginger, garlic, onion powder, hot sauce and salt.
Mix everything really well

Add the chicken, making sure the chicken is coated with the yogurt mix.
Cover the bowl and place the chicken and yogurt mix in  the fridge for a couple of hours.

insert the food stick into the chicken, you'll need to scrunch the chicken slightly

Heat a nonstick pan and place the chicken on the sticks into the pan.

I found it was easier to cook all slights of the chicken.
The chicken doesn't take long to cook as the chicken is thin and a small amount amount
Each batch took less than five minutes to cook

While the chicken was marinating I made the satay (peanut sauce)

What you'll need  for the satay sauce
Peanut butter 1/3 cup
coconut milk ~  ~ 1/4 cup
lime juice ~ 1 lime
soya sauce ~ 2 tablespoons
grated ginger 1 teaspoon
oil ~ 1 teaspoon
onion powder ~ 1 teaspoon
garlic powder 1/2 teaspoon
curry powder ~ 1 teaspoon
chili flakes ~ 1/2 teaspoon
brown sugar ~ 1 tablespoon
Hot water ~  1/4 -1/3 cup depending on the thickness of the sauce you'd like

In a pan heat the oil and add the grated ginger, onion powder and garlic powder
heat very low and cook for a few minutes, making sure NOT to cook this to high and not to burn it.

In a blender add the peanut butter, coconut milk, lime juice, soya sauce, curry powder, chili flakes brown sugar and the cooked ginger and garlic and onion powder mix
add a little bit of water at a time ( I used a 1/3 of a cup of water)
Turn the blender on until the sauce is completely mixed together.

Place in  a dish and refrigerate, the longer the satay is left the better.
The longer its left the more you'll taste the flavours coming through.

Enjoy!

 

Somosa Stuffed Baked Potatoes

Somosa Stuff Jacket Potatoes

We love Indian food, only problem is that some of us just can't eat take as much of the spicy heat.

The one thing we normally all agree on is the appetizers.

The one appetizer that TH really likes are Samosas. They are ok, but the casing is not my favourite.
The fills can be lovely, vegetable or meat.

I'd bought some larger potatoes and was trying to think what I could make that we would all eat.

We' hadn't been  to our favourite Indian restaurant in a while.
 So this got me thinking to about the Baked Potatoes. Why not make samosa stuffed baked potatoes

What you'll need

Large potatoes ( I used 3 )
butter  ~ 1 tablespoon
1 tablespoon
onion ~ 1 chopped
curry powder ~ 1 1/2 teaspoons
mustard seeds ~ 1/2 teaspoon
ground cumin ~ 1/4 teaspoon
fresh grated ginger ~ 3/4 teaspoon
frozen peas ~ 1/2 cup
fresh coriander/cilantro, chopped (some stalks included)  ~ 1 1/2 tablespoons
Salt and Pepper ~ to season
greek yogurt ~ to garnish

Wash the potatoes and piece the potatoes, bake in the oven at 200°c/400°f for about 1 hour or until the potatoes are cooked
after chopping the onion, put in a pan with the butter.
cook until the onions have started to soften, don't let the onions brown or burn
when the onions have started changing colour/softening add the mustard seeds, curry powder, ground cumin and salt and pepper.
mix well and continue to cook.
add the frozen peas and fresh chopped coriander/cilantro mix and keep on the heat at the lowest setting to keep warm.

when the potatoes are cooked, remove from the oven
cut them in half and scoop out the potato and put the potato in a bowl.
place the skins to one side
with a folk mash the potato, then add the curry onion and pea mix and and mix well.

spoon the potato mix in the potato skins, add some greek yogurt and garnish with some fresh coriander/cilantro


Enjoy!