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Recipes

Sesame Garlic Wings with an Instant Pot

If you liked the Instant Pot® Barbecue Chicken Wings, you’re going to love these Sesame Garlic Wings! I love the combination of sweetness from the honey and kick from the fresh ginger, mingled with the always yumminess of garlic.

Sesame Garlic Wings with an Instant Pot

Sesame Garlic Wings
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Sesame Garlic Wings with an Instant Pot

Course Appetizer
Cuisine Chinese
Keyword Asian Cuisine, barbecue, bbq, wings
Prep Time 10 minutes
Cook Time 16 minutes
Natural Release Time 10 minutes
Total Time 36 minutes
Servings 4

Equipment

  • Instant Pot®

Ingredients

  • 4-4½ lbs. chicken wings
  • Salt and black pepper to taste
  • 1 cup water
  • White sesame seeds for garnish

Sesame Garlic Sauce Ingredients:

  • ¼ cup soy sauce
  • 2 Tablespoons sesame oil
  • 3 Tablespoons honey preferably fresh and local
  • 1 Tablespoon unsalted butter
  • 2 teaspoons fresh ginger very finely minced
  • 1 teaspoon garlic powder

Instructions

Cook the Wings

  • Season wings lightly with salt and black pepper.
  • Place the metal trivet inside Instant Pot® and add one cup of water.
  • Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.

Sesame Garlic Sauce

  • In a small saucepan over medium heat, stir together the soy sauce, sesame oil, honey, butter, ginger, and garlic powder. Cook, stirring frequently until butter is melted and the mixture is thoroughly combined. Remove from heat and set aside.

Assembly

  • When cook time on Instant Pot® is complete, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam.
  • Remove lid and transfer wings to a large bowl. Set aside and cool slightly.
  • Meanwhile, position the top oven rack in the top position and pre-heat the broiler to high.
  • Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
  • Pour 1/3 of the sesame garlic sauce on top of the wings and toss to coat.
  • Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color.
  • Turn the wings and repeat on the remaining side.
  • Remove from the oven and toss the wings with half of the remaining sesame garlic sauce.
  • Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side.

Working with Fresh Ginger

Giger root can be tough to work with, but there are a few ways you can make it easier.

  1. Freeze it. Frozen ginger root is much easier to work with, and both cuts and shreds a bit easier than fresh. However, it doesn’t keep in the freezer long, so if you don’t use it a lot, this isn’t a great option.
  2. Store it in the ground. This one sounds weird at first, but when I tried it, it really worked. I purchased a ginger root at the grocery store, and a nice pot, and some potting soil at a garden store. And then I buried the root in the pot and kept the pot on my kitchen counter. When I needed some ginger, I dug it up, cut off what I needed, and then re-buried it. This kept the root fresher longer. In fact, it even started to grow!
  3. Buy pre-frozen and grated ginger. Dorot makes a fresh frozen crushed ginger product that is very easy to use. I’ve reviewed it on the blog before.

Why the sesame garlic combo?

Sesame garlic noodles. Spinach with sesame and garlic. Why does sesame go with garlic so well? I did some digging and here’s what I found out:

First, sesame has a stronger affinity with soy sauce, ginger, sesame oil, honey, scallions, and rice vinegar than it does with garlic. Good thing many of those are in this recipe, eh?

Why … no one would tell me!

So I got logical.

The flavor profile of the sesame seed is mild, sweet, and nutty. The flavor profile of garlic is pungent with slight sulfurous notes. Interestingly enough, I discovered that sweet and pungent are two of the five tastes identified in ancient Chinese tradition, the others being bitter, salty, and sour. Each taste maps to an element and sweet maps to earth, which pungent maps to metal. Where does one find metal? In the earth!

So there you have it! Sesame garlic go together because earth and metal go together! How’s that for a scientific answer to your question.

Creative Cooking Tips Banner

I’ve got a different idea for unleashing your kitchen creativity today: A Honey Experiment. Go to your local Farmer’s Market and buy several different kinds of local honey, from the light to dark varieties. Then make these wings with each kind and see if you can taste the difference!

Categories
Recipes

Raspberry Chicken Mixed Green Salad

Summer is just around the corner and I’ve always thought of summer as Salad Season! Here’s a simple raspberry chicken salad you can use as a main dish for lunch or dinner. And because raspberries are in season during mid- to late summer — you can probably pick them up fresh at a local farmer’s market. You can use your favorite dressing, or use the one I’ve included below.

Raspberry Chicken Mixed Green Salad

Ingredients for Raspberry Chicken Mixed Green Salad

  • 4 cups mixed salad greens
  • 1 lb. rotisserie or other cooked chicken breast
  • 1 cup fresh raspberries
  • 4 oz. goat cheese
  • Salad dressing

Directions for Raspberry Chicken Mixed Green Salad

  1. Rinse and pat dry the greens. Divide among four chilled individual serving plates.
  2. Slice chicken and arrange on greens.
  3. Arange raspberries around the edges.
  4. Crumble goat cheese and sprinkle on top of salad.
  5. Drizzle salad dressing on top and serve.

Ingredients for Suggested Salad Dressing

  • ½ cup lemon-flavored olive oil
  • ¼ cup white balsamic vinegar
  • ¼ teaspoon garlic powder
  • Sea salt and black pepper, to taste

Directions for Suggested Salad Dressing

  1. Place all ingredients in a mason jar. Cover and shake until well combined. Set aside until ready to use.

The Benefits of Raspberries

a cup of raspberriesDid you know that just one cup of raspberries provides more than half of the minimum daily target for vitamin C? This means that they can help support immunity and skin health, as well as help your body produce collagen. This bright red summer fruit also contains manganese, vitamin K, vitamin E, B vitamins, magnesium, copper, iron, and potassium.

Despite their sweet taste, raspberries are low in sugar, containing only 5 grams of sugar per one cup of fresh raspberries. A single apple has about four times that amount! Raspberries also contain antioxidants and anti-inflammatory compounds. They are high in fiber and linked to a reduced risk of diabetes.

Categories
Cooking Techniques

Jamaican Jerk Chicken – Prepared Safely

Do you have a hankering for some spicy Jamaican Jerk Chicken? Before you begin, make sure that you are preparing the meat safely!

Chicken, the base of so many wonderful meals. Loved by old, young, rich, and poor, alike. It goes in our sandwiches, makes fantastic stock, and is the cornerstone of one of the biggest fast food chains in the world. It is an economical source of protein, as well.

raw chicken thighs
By gran (Own work) [GFDL or CC BY 3.0], via Wikimedia Commons

But as with every meat, there is a risk of food poisoning. While you may have read about raw chicken being a delicacy in Eastern countries, the fact of the matter is that it’s not safe to eat raw chicken in any form! So here’s a little reminder of how to keep your chicken on the right side of healthy and tasty, with a tasty Jamaican jerk chicken recipe.

Safe Chicken Practices

Don’t wash your chicken! Some people have been taught to wash raw chicken but this actually helps to promote cross contamination because washing poultry can spread the juices around and therefore spread bacteria further than the immediate area. Instead, simply pat dry with a paper towel and dispose of the paper towel directly.

Avoid cross contamination. The first thing to do to avoid this is to make sure there is nothing dripping from the package and make sure you use different surfaces for different foods. Make sure your chicken stays in one area and doesn’t touch anything else before being cooked. You only have to see a number of food poisoning claims that are made in any one year due to poor hygiene in professional restaurants. There’s a lot of them! I have separate cutting boards that I use for different types of food to help with this.


Thaw properly. If a chicken has been frozen raw, three of the methods of letting it defrost naturally include: placing it in the refrigerator overnight, in the microwave, or in cold water. Never leave chicken on a counter. And make sure that you keep the temperature of the outside of the chicken less than 41°F.

Cook it properly. You need to cook the meat to a temperature of 165°F. This needs to be on the inside of the meat, so you need to use a digital thermometer that is tip sensitive as well as check the meat temperature in various spots.

Jamaican Jerk Chicken

jamaican jerk chicken
Public domain photo via Pexels

Now that you know how to prepare chicken properly, let’s make some tasty jerk chicken!

Ingredients

  • 2 tablespoons thyme
  • 1 tablespoon rosemary
  • 1 tablespoon allspice
  • 1 tablespoon ginger
  • 1 1⁄2 tablespoons sea salt
  • 1 1⁄2 teaspoons onion powder
  • 1 1⁄2 teaspoons black pepper
  • 1 1⁄2 teaspoons cinnamon
  • 3⁄4 teaspoon nutmeg
  • 3⁄4 teaspoon garlic powder
  • 3⁄4 teaspoon paprika
  • 2 teaspoons scotch bonnet peppers*
  • 12 bay leaves
  • 1⁄3 cup sugar
  • The juice of 1 lime
  • 1⁄4 cup olive oil
  • 3 lbs of chicken

Directions

  1. Ground all the ingredients (except the lime juice and oil) into a fine paste.
  2. Whisk together the lime juice and oil.
  3. Rub the chicken with lime and oil mix (but don’t marinate).
  4. Coat chicken with the ground ingredients.
  5. Refrigerate for 1-3 hours, then remove and allow it to come to almost room temperature.v
  6. Grill chicken. Once seared, move it to the indirect heat part of the grill, cook it to 165°F (internal temperature).

And voila! Enjoy with some rice and peas and you’ve got an amazing Jamaican meal!


Scotch bonnet pepper
By Temaciejewski (Own work) [CC BY-SA 4.0], via Wikimedia Commons

* Scotch bonnet peppers are also known as Bonney peppers or Caribbean red peppers. It is a variety of chili pepper named for its resemblance to a tam o’ shanter hat.

These peppers are used to flavor a variety of dishes from cuisines around the world. They are often used in hot sauces and condiments. The Scotch bonnet pepper has a sweeter flavor and stouter shape, which makes it distinct from its habanero relative (with which it is often confused). This pepper gives jerk dishes, both pork, and chicken, as well as other Caribbean dishes, their unique flavor.

Categories
Recipes

New Orleans Wine Sauced Chicken

New Orleans Wine Sauced Chicken
New Orleans Wine Sauced Chicken shown here with a trinity of roasted herbed potatos (red potato, sweet potato and yam).

Ingredients:

  • 4 chicken breast fillets
  • 6 Tbsp all-purpose flour
  • 3⁄4 tsp salt
  • 1⁄4 tsp black pepper
  • 1⁄4 tsp paprika
  • 4 Tbsp unsalted butter
  • 3⁄4 cup white wine (you may substitute water)
  • 1 tsp chicken bouillon
  • 1⁄4 tsp poultry seasoning
  • 1 bay leaf
  • 1 3⁄4 cups sliced mushrooms
  • 1⁄2 cup diced onion
  • 3⁄4 cup diced celery
  • 1⁄2 cup grated carrot
  • 1⁄2 cup sour cream
  • chopped parsley, for garnish

Directions:

  1. Rinse chicken and pat dry.
  2. In a shallow dish or pie plate, mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture. (Keep the flour mixture, too!)
  3. In a large frying pan, melt 2 Tbsp butter until bubbly. Brown the chicken breasts on both sides in pan. Set aside on a dish.
  4. Add remaining butter to the pan and melt. Stir in reserved flour mixture until smooth. Add wine (or water). Stir until smooth.
  5. Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
  6. Add chicken breasts. Cover and simmer for 20 to 25 minutes. Remove chicken to plate.
  7. Stir sour cream into pan and cook until just heated through.
  8. Pour sauce over chicken. Garnish with parsley. Serve.

Source: This recipe was adapted from Great American Recipes

Categories
Creative Cookery Healthy Living

Budget Meal: Cook a Whole Meal for Less Than $10

Budget meal making is a hot topic these days. Making meals that are inexpensive is something many families are striving for — including mine. Having them taste good or maybe even restaurant quality while still not eating a huge hole in your budget can be a challenge, however. Add to that the desire to make your home-made meals healthy, and you’ve got some planning and strategizing to do! That said, it can be done. Here are five tasty and healthful meals that can be made for less than $10 each and will feed your whole family.

Budget Meal 1: Roast Chicken

budget meal - roast chicken

Because you can get a whole chicken for very cheap this is a perfect meal that seems expensive, but isn’t. Just include some potatoes and carrots in the roasting pan with the chicken and you have a whole meal in one pan that won’t cost you an arm and a leg.

Simply take your roast chicken and season with some salt, pepper, garlic powder, and onion powder. Place it in a roasting pan with rack. Surround the chicken with quartered potatoes and some cut up carrots with half a cup of water and place in a preheated 350-degree oven. Allow to cook half an hour per pound of chicken.

About half an hour before the chicken is done cooking, pour some chicken broth over it. Once done cooking, remove the vegetables from the pan. Mash the potatoes if you’d like and season with a little salt and pepper. Remove chicken to a cutting board and let stand a few minutes before carving. Meanwhile use the drippings from the pan to make gravy if desired. And there you have it – a full meal for under $10.

You can also roast your chicken in a slow cooker, however, I recommend using boneless chicken pieces instead. The slow cooker will make your chicken so tender, you’ll be challenged with finding all the small bones!

Budget Meal 2: Meatloaf

budget meal - meat loaf
Source: Flickr, Naotake Murayama

This is an American classic that’s inexpensive to boot. Pair this with some green beans and egg noodles for a meal that’s less than $10. And, you can get creative with this meal without raising the cost all that much.

A basic meat loaf recipe includes:

  • 1 lb ground beef
  • 1 egg
  • 1/3 cup ketchup
  • 1/4 cup water
  • 1/2 cup bread crumbs
  • 1 envelope onion soup mix

But here are some alterations you can make to make it more healthy or uniquely flavored:

  • Use ground turkey instead of ground beef
  • Use half ground turkey or beef and half sausage meat
  • Instead of bread crumbs, use the crumbs of your favorite flavor potato, corn or tortilla chips
  • Instead of onion soup mix, use ranch dressing mix

Use your imagination and experiment with ways to make meat loaf your own!

Once you’ve come up with your group of ingredients, mix them all together in a large bowl until thoroughly combined. Place in a loaf pan. Put in a 350-degree oven for 45 minutes. Remove from oven and serve.

Budget Meal 3: Slow Cooker Chicken Stew

budget meal - slow cooker
Source: MorgueFile.com

Slow cookers are great tools for making nice, hearty meals that really fill you up. And it’s easy because you can set it to cook all day in the crockpot while you’re away at work or running errands.

The basic rule of making something in a slow cooker is to layer the ingredients from those that require the longest to cook to those that require the least. For example, for this recipe you would layer the ingredient in this order:

  1. 1 cup carrots
  2. 6 red potatoes, quartered
  3. 6 pieces boneless skinless chicken thighs, cut into strips
  4. 1 cup peas

Once layered, add in 4 cups chicken broth and cook on low for 8 hours (high for 4 hours).

Ta da! Inexpensive, healthy and filling meal for up to four people!

Budget Meal 4: Chili con Carne

budget meal - chile con carne

Here’s another hearty meal that won’t break the bank, but will fill you right up. Serve with corn bread, sour dough bread or tortilla chips for extra flavor.

1 onion
1 head of garlic
Bell pepper
15 ounce can of black beans (or kidney beans)
14 ounce chicken broth
14 ounce stewed tomatoes
1 pound ground turkey

In a large saucepan heat onion, garlic, pepper and ground turkey. Cook until turkey is done, about 6 minutes. Drain the canned beans. Add to turkey with stewed tomatoes and half of the chicken broth. Bring to a boil. Reduce heat and simmer for half an hour.

If you’d like to reduce the gas-producing properties of the beans, drain them, clean them, soak them in water for 30 minutes and repeat once more.

Budget Meal 5: Tacos

budget meal - tacos

This is really very simple and basic to prepare. To make it more filling, use beans instead of meat. Just heat a pound of ground meat or a can of beans in a pan with some taco seasoning. Add your taco shells, salsa, lettuce, tomatoes, and cheese and you have a quick and cheap taco dinner for the whole family.

So those are just five recipes you can make that won’t break the bank. What other meals do you like to make that cost less than $10?

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Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

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Categories
Recipes

“Go for Gold” Chicken and Cashew Lettuce Wraps

Photo provided by The Hungry Fan
Photo provided by The Hungry Fan
By Daina Falk

Shaun White, America’s most famous snowboarder, has competed in three consecutive Winter Olympic Games. And he’s got two gold medals to show for it. Pretty remarkable if you ask me. Shaun has publicly shared that his favorite cuisine is Chinese, so I created this recipe in homage to the King of Snowboarding. This is a delicious and athlete-approved spin on the classic chicken with cashew stir-fry. I cut down on the fat by using chicken breasts instead of thighs and opted to couch this protein-packed entrée in lettuce, rather than serving it traditionally atop white rice. This way you’ve got an easy and tasty finger food recipe for your fangate.

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 1/4 pounds boneless, skinless chicken breasts, chopped into 1/4-inch pieces
  • 2 tablespoons cornstarch
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 cup finely chopped green onion bulbs, plus 2 tablespoons thinly sliced green onion tops
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 8 ounces snow peas, ends and threads removed, thinly sliced on the diagonal (about 2 cups)
  • 1 large red bell pepper, julienned (about 1 cup)
  • 1/2 red onion, thinly sliced (about 1 cup)
  • 2 stalks celery, peeled and diced
  • 1/4 cup chicken stock
  • 1/4 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup roasted cashews
  • Freshly ground black pepper
  • 16 Boston bibb or butter lettuce leaves

Directions:

  1. Heat the oil in a wok or a large skillet over high.
  2. Place the chicken, cornstarch, red pepper flakes, and salt in a large zip-top plastic bag, and shake to coat.
  3. When the oil is hot, add the chicken, and cook for 5 to 6 minutes, until the chicken turns opaque and is lightly browned. Transfer to a paper towel-lined plate to drain.
  4. Reduce the heat to medium-high. Add the green onion bulbs, garlic, ginger, snow peas, red bell peppers, onions, and celery to the wok, and cook for 3 to 4 minutes, stirring often, until tender-crisp. Transfer the vegetables to a plate.
  5. Stir together the chicken stock, hoisin sauce, soy sauce, and vinegar in a small bowl. Add to the wok, and stir with a wooden spoon to remove any browned bits from the bottom of the pan. Reduce the heat, and simmer the sauce for 1 to 2 minutes, or until slightly thickened. Return the chicken and veggies to the wok, and toss to coat everything well. Add the green onion tops and roasted cashews, season with pepper, and toss again.
  6. Transfer the stir-fry to a serving bowl with a spoon. Serve with the lettuce leaves for wrapping.

About the Contributor

“Fangating™” expert and celebrity cook Daina Falk, founder of the Hungry Fan®, is author of The Hungry Fan’s® Game Day Cookbook, which includes 165 Fangating™ recipes—including 40 that she collected from Olympians and professional athletes like LeBron James, Boomer Esiason, Michael Jordan and Andre Agassi! Daina merges sports, food and entertaining (including tailgating and homegating) to celebrate and curate game day revelry like none other. Reach her online at www.HungryFan.com.

Categories
Taste Tests

Product Review: Hi Mountain Seasonings Wine-Based Finishing Sauce

Hi Mountain Seasonins Wine-Based Finishing Sauces

Hi Mountain Seasonings recently introduced four new wine-based Finishing Sauces in Chardonnay, Merlot, Pinot Gris and Pinot Noir. I was fortunate enough to score samples and tried one out last night.

I chose the Chardonnay Finishing Sauce, which “showcases the classic French pairing of chardonnay with the delicious flavor of Portobello mushrooms and beef stock,” according to the press release I received. I served it over sautéed chicken with onion and garlic over white rice and paired with Trader Joe’s Cauliflower Romanesco Basilic.

finishing-sauce-plate

The sauce added a nice tang to the chicken, lifting the simple meal up a notch or two. In addition, it was quick and easy to prepare — simply mix with cold water, heat until it thickens, and then stir in some butter. If you need to keep it warming on the stove, like I did because the meal was finished before everyone was home to eat it, don’t worry. The sauce tasted just as good when it was “old” as when it was “fresh.”

I look forward to tasting the other three sauces, as well: Merlot Finishing Sauce, which blends merlot, beef stock, rosemary and garlic; Pinot Gris Finishing Sauce, which combines pinot gris with cranberries, citrus and herbs; and Pinot Noir Finishing Sauce, which blends pinot noir with beef stock, garlic and honey.

Founded in 1991, Hi Mountain’s entire line of products, cooking tips, instructional videos, and recipes are available at www.himtnjerky.com.



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