Grilled Zucchini and Corn Tostadas

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


Grilled Zucchini and Corn Tostadas are the perfect summer meal!

Ingredients:

6 Old El Paso soft flour tortillas (taco size) 3 small zucchini, cut in half lengthwise 2 ears sweet corn, husked Olive oil, for brushing zucchini and corn Salt and black pepper, to taste 2 green onions, chopped 1/2 cup fresh cilantro, chopped 2 ripe avocados, pit removed and chopped 2 limes, cut into wedges 1/3 cup cotija cheese

Directions:

1. Preheat oven to 400 degrees F. Spray both sides of the flour tortillas with cooking spray. Sprinkle a little bit of salt on each side of the tortilla. Using a fork, poke little holes all over the tortillas. This will prevent them from puffing up in the oven. Place on a large baking sheet and bake for 4-5 minutes, then turn tortillas over, and bake for 3-5 minutes longer until the tortillas are crisp and light brown. Set aside.
2. Preheat grill to medium-high heat. Brush the zucchini and corn lightly with olive oil. Season with salt and black pepper, to taste. Place zucchini and sweet corn on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and let cool to room temperature. Chop the zucchini into pieces. With a sharp knife, carefully remove the corn kernels from the grilled sweet corn ears.
3. Top each crisp tortilla with zucchini, corn, green onion, cilantro, and avocado. Squeeze fresh lime juice over the top and garnish with cotija cheese. Serve immediately.

Grilled Zucchini and Corn Tostadas

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Grilled Zucchini and Corn Tostadas are the perfect summer meal!

Ingredients:

6 Old El Paso soft flour tortillas (taco size)
3 small zucchini, cut in half lengthwise
2 ears sweet corn, husked
Olive oil, for brushing zucchini and corn
Salt and black pepper, to taste
2 green onions, chopped
1/2 cup fresh cilantro, chopped
2 ripe avocados, pit removed and chopped
2 limes, cut into wedges
1/3 cup cotija cheese

Directions:

1. Preheat oven to 400 degrees F. Spray both sides of the flour tortillas with cooking spray. Sprinkle a little bit of salt on each side of the tortilla. Using a fork, poke little holes all over the tortillas. This will prevent them from puffing up in the oven. Place on a large baking sheet and bake for 4-5 minutes, then turn tortillas over, and bake for 3-5 minutes longer until the tortillas are crisp and light brown. Set aside.

2. Preheat grill to medium-high heat. Brush the zucchini and corn lightly with olive oil. Season with salt and black pepper, to taste. Place zucchini and sweet corn on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and let cool to room temperature. Chop the zucchini into pieces. With a sharp knife, carefully remove the corn kernels from the grilled sweet corn ears.

3. Top each crisp tortilla with zucchini, corn, green onion, cilantro, and avocado. Squeeze fresh lime juice over the top and garnish with cotija cheese. Serve immediately.

Sticky Honey Lime Grilled Chicken


Prep Time: 5 minutes
Cook Time: 10 minutes


Yield: 8 servings

Serving Size: 1 piece






Sticky, flavorful grilled chicken on the bbq!


Ingredients
8 boneless chicken thighs
oil
for the sauce
1 lime, juiced
1 tablespoon apple cider vinegar
1 cup of honey
for the rub
2 teaspoons chili powder
1 1/4 teaspoon cumin
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
Instructions
Heat the grill to medium high heat.
In a small saucepan over medium heat, melt the lime juice, honey and vinegar together, bring to a simmer and then remove from the burner to cool.
Rub a little oil (we use grapeseed but you can use anything) all over the chicken then mix the seasonings together in a small bowl and rub all over the chicken. Place on the grill for 3-5 minutes, flip over and begin to baste with half of the sauce mixture. Allow to cook for another 4-6 minutes. Flip the chicken and baste the other side right before removing from the grill, and allow to cook for another minute. Take the meat off of the grill and dip each piece in the remaining sauce then serve.
Sticky Honey Lime Grilled Chicken

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 8 servings

Serving Size: 1 piece

Sticky, flavorful grilled chicken on the bbq!

Ingredients

    • 8 boneless chicken thighs
    • oil
for the sauce
    • 1 lime, juiced
    • 1 tablespoon apple cider vinegar
    • 1 cup of honey
for the rub
  • 2 teaspoons chili powder
  • 1 1/4 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon onion powder

Instructions

  1. Heat the grill to medium high heat.
  2. In a small saucepan over medium heat, melt the lime juice, honey and vinegar together, bring to a simmer and then remove from the burner to cool.
  3. Rub a little oil (we use grapeseed but you can use anything) all over the chicken then mix the seasonings together in a small bowl and rub all over the chicken. Place on the grill for 3-5 minutes, flip over and begin to baste with half of the sauce mixture. Allow to cook for another 4-6 minutes. Flip the chicken and baste the other side right before removing from the grill, and allow to cook for another minute. Take the meat off of the grill and dip each piece in the remaining sauce then serve.

Serves: 2


Ingredients
For the sandwich (makes two):
4 pieces of your favorite bread
4 pieces of sliced cheddar cheese
1 avocado
Spoonful of organic butter
For the sauce:
¼ cup apple cider vinegar
1 tbsp corn syrup
1 tsp canola oil
1 tsp chili powder
1 tsp garlic powder
1 tsp honey
1 tbsp Frank’s hot sauce
½ tsp sriracha

Instructions
Make your grilled cheese the way you normally would—butter both pieces of bread and place avocado spread and cheese on the other side of one piece of bread; grill to perfection.
For the sauce: place vinegar, oil and syrup into a sauce pan over the stovetop and bring to a boil.
Turn the stovetop to low and add garlic and chili powder; stir.
Transfer to a small-medium sized mixing bowl; add honey, Frank’s and sriracha.
Stir until mixed together and transfer to ramekins.
Enjoy!
Serves: 2
Ingredients
  • For the sandwich (makes two):
  • 4 pieces of your favorite bread
  • 4 pieces of sliced cheddar cheese
  • 1 avocado
  • Spoonful of organic butter
  • For the sauce:
  • ¼ cup apple cider vinegar
  • 1 tbsp corn syrup
  • 1 tsp canola oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp honey
  • 1 tbsp Frank’s hot sauce
  • ½ tsp sriracha
Instructions
  1. Make your grilled cheese the way you normally would—butter both pieces of bread and place avocado spread and cheese on the other side of one piece of bread; grill to perfection.
  2. For the sauce: place vinegar, oil and syrup into a sauce pan over the stovetop and bring to a boil.
  3. Turn the stovetop to low and add garlic and chili powder; stir.
  4. Transfer to a small-medium sized mixing bowl; add honey, Frank’s and sriracha.
  5. Stir until mixed together and transfer to ramekins.
  6. Enjoy!
Mexican Style Corn on the Cob



Ingredients
4 Corn on the Cobs
4 tbsp Mayonaise
1 Lime
1/4 cup Cotija Cheese or feta
1/4 cup Cilantro, chopped
1 tsp chile powder (optional)
Instructions
Grill corn on the cob until tender
Remove from grill and spread 1 tbsp of mayo on each ear
Sprinkle cheese, cilantro and chile powder over corn
Squeeze lime over corn.
Serve immediately
Mexican Style Corn on the Cob

Ingredients

  • 4 Corn on the Cobs
  • 4 tbsp Mayonaise
  • 1 Lime
  • 1/4 cup Cotija Cheese or feta
  • 1/4 cup Cilantro, chopped
  • 1 tsp chile powder (optional)

Instructions

  1. Grill corn on the cob until tender
  2. Remove from grill and spread 1 tbsp of mayo on each ear
  3. Sprinkle cheese, cilantro and chile powder over corn
  4. Squeeze lime over corn.
  5. Serve immediately
Rustic Peach Pie
yield: one 9 to 10 inch pie
Preheat oven to  375 degrees.
A simple pie made from a sweetened peach filling that tops a single pie crust. The pie crust edges are lightly folded back over the peaches. No crimping is needed. Fresh or frozen peaches can be used.  If frozen, defrost before using.
4 cups sliced peaches, frozen or fresh. If frozen, thaw before using
juice of one lemon
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
A crust for a single 9-inch pie, homemade or store-bought
1 tablespoon half and half or cream
1 tablespoon raw or granulated sugar
Place peaches in a large  bowl and add lemon juice. Gently toss.
Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.
Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don’t stress over the shape. It doesn’t have to be perfect.
Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.
Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.
Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.
Remove from oven and cool before slicing.

Rustic Peach Pie

yield: one 9 to 10 inch pie

Preheat oven to  375 degrees.

A simple pie made from a sweetened peach filling that tops a single pie crust. The pie crust edges are lightly folded back over the peaches. No crimping is needed. Fresh or frozen peaches can be used.  If frozen, defrost before using.

4 cups sliced peaches, frozen or fresh. If frozen, thaw before using

juice of one lemon

1/2 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

A crust for a single 9-inch pie, homemade or store-bought

1 tablespoon half and half or cream

1 tablespoon raw or granulated sugar

Place peaches in a large  bowl and add lemon juice. Gently toss.

Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.

Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don’t stress over the shape. It doesn’t have to be perfect.

Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.

Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.

Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.

Remove from oven and cool before slicing.

Skillet Pizza Pasta Bake
 


Prep time
15 mins


Cook time
15 mins


Total time
30 mins

 


Author: This Gal Cooks
Recipe type: Dinner, Casserole
Cuisine: American Italian
Serves: 6


Ingredients
3 hot chicken Italian sausage links, casings removed
4oz baby bella mushrooms, sliced
½ green pepper, chopped
½ red pepper, chopped
½ sweet onion, chopped
1 tbsp olive oil
13.5 oz jar of all natural pizza sauce (I used Delgrosso Pizza Sauce)
½ tbsp Italian seasoning
8oz of gluten free elbow macaroni
2 tbsp grated parmesan cheese
1 C shredded mozzarella cheese
Parsley for garnish


Instructions
Cook the pasta according to package directions then set aside.
Heat the olive oil over medium heat in a large oven-safe skillet. Season the veggies with the Italian seasoning and then add them to the skillet. Cook until tender. Remove from the skillet and set aside.
Add the italian chicken sausage to the skillet and cook until browned. Be sure to break it up/crumble it as it is cooking.
Add the veggies back to the skillet. Then add the pasta and pizza sauce and mix well. Sprinkle with the parmesan and mozzarella cheeses, reserving 1 tbsp of the mozzarella cheese. Top with the pepperoni and then remaining mozzarella cheese.
Bake at 350 for 10 minutes. Then turn on the broiler and broil for 3-4 minutes or until the cheese is browned.

Nutrition Information
Serving size: 1.5 C Calories: 300 Fat: 10g Carbohydrates: 36g Sugar: 5g Sodium: 572mg Protein: 14g
Skillet Pizza Pasta Bake
 
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: This Gal Cooks
Recipe type: Dinner, Casserole
Cuisine: American Italian
Serves: 6
Ingredients
  • 3 hot chicken Italian sausage links, casings removed
  • 4oz baby bella mushrooms, sliced
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • ½ sweet onion, chopped
  • 1 tbsp olive oil
  • 13.5 oz jar of all natural pizza sauce (I used Delgrosso Pizza Sauce)
  • ½ tbsp Italian seasoning
  • 8oz of gluten free elbow macaroni
  • 2 tbsp grated parmesan cheese
  • 1 C shredded mozzarella cheese
  • Parsley for garnish
Instructions
  1. Cook the pasta according to package directions then set aside.
  2. Heat the olive oil over medium heat in a large oven-safe skillet. Season the veggies with the Italian seasoning and then add them to the skillet. Cook until tender. Remove from the skillet and set aside.
  3. Add the italian chicken sausage to the skillet and cook until browned. Be sure to break it up/crumble it as it is cooking.
  4. Add the veggies back to the skillet. Then add the pasta and pizza sauce and mix well. Sprinkle with the parmesan and mozzarella cheeses, reserving 1 tbsp of the mozzarella cheese. Top with the pepperoni and then remaining mozzarella cheese.
  5. Bake at 350 for 10 minutes. Then turn on the broiler and broil for 3-4 minutes or until the cheese is browned.
Nutrition Information
Serving size: 1.5 C Calories: 300 Fat: 10g Carbohydrates: 36g Sugar: 5g Sodium: 572mg Protein: 14g
Creamy Baked Double Cheese and Sweet Onion Dip

Ingredients:

8 ounces cream cheese, softened (light is okay, I used TJ’s Soft Spreadable Light) 1 cup mayonnaise (light is okay, I used Best Foods Light Mayo) 6 to 8 ounces grated cheese, divided (I used 7-ounces Blarney Castle Gouda, use your favorite cheese) 1 medium/large sweet Vidalia onion, peeled and diced (about 1 heaping cup) 1 tablespoon ground black pepper 1/4 teaspoon cayenne pepper, optional and to taste
Serving Suggestions - chips, bread, crackers, bagel chips, pita chips, Fritos Scoops, mini toasts, carrot sticks, celery sticks, cucumber sticks, zucchini sticks, jicama, bell pepper wedges, mushrooms, your favorite crudites, or eat by the spoonful



Directions:
Preheat oven to 350F. Spray a 9-inch pie dish (or 1o-inch, or similar-sized oven-safe baking dish) with cooking spray; set aside.
In a large bowl, add all ingredients (except reserve about 1/2 cup cheese to be sprinkled on top) and stir to combine.
Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
Evenly sprinkle reserved 1/2 cup cheese over the top.
Bake for about 45 to 50 minutes, or until top is golden browned, bubbly, and dip is done to your liking (I baked for 47 minutes). Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that’s a consideration for you.

Creamy Baked Double Cheese and Sweet Onion Dip

Ingredients:

8 ounces cream cheese, softened (light is okay, I used TJ’s Soft Spreadable Light)
1 cup mayonnaise (light is okay, I used Best Foods Light Mayo)
6 to 8 ounces grated cheese, divided (I used 7-ounces Blarney Castle Gouda, use your favorite cheese)
1 medium/large sweet Vidalia onion, peeled and diced (about 1 heaping cup)
1 tablespoon ground black pepper
1/4 teaspoon cayenne pepper, optional and to taste

Serving Suggestions - chips, bread, crackers, bagel chips, pita chips, Fritos Scoops, mini toasts, carrot sticks, celery sticks, cucumber sticks, zucchini sticks, jicama, bell pepper wedges, mushrooms, your favorite crudites, or eat by the spoonful

Directions:

  1. Preheat oven to 350F. Spray a 9-inch pie dish (or 1o-inch, or similar-sized oven-safe baking dish) with cooking spray; set aside.
  2. In a large bowl, add all ingredients (except reserve about 1/2 cup cheese to be sprinkled on top) and stir to combine.
  3. Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
  4. Evenly sprinkle reserved 1/2 cup cheese over the top.
  5. Bake for about 45 to 50 minutes, or until top is golden browned, bubbly, and dip is done to your liking (I baked for 47 minutes). Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that’s a consideration for you.
Cinnamon Roll Cupcakes [Printable Version] Makes 12 cupcakes
Ingredients
FOR THE SWIRL 1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted) 1/3 cup (85 grams) brown sugar 1 teaspoon cinnamon
FOR THE CUPCAKES 1 1/2 cups (190 grams) all-purpose flour 1/2 cup (100 grams) sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature 1/2 cup (113 grams) sour cream 2 eggs, at room temperature 1 teaspoon vanilla extract
Coffee Icing [Printable Version]
Ingredients
2 tablespoons (28 grams) unsalted butter, softened 1 cup (125 grams) confectioner’s sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons (15 to 30 ml) brewed coffee
1/2 recipe of Cream Cheese Frosting
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Cinnamon Roll Cupcakes [Printable Version]
Makes 12 cupcakes

Ingredients

FOR THE SWIRL
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Coffee Icing [Printable Version]

Ingredients

2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

1/2 recipe of Cream Cheese Frosting

To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.

To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.

Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.


Description
These wings have a sweet Asian flavor to them, with just the right amount of crushed red pepper to bring a little heat. These wings are baked, which is a great alternative to higher calorie fried wings, and the flavor doesn’t suffer at all.



Ingredients
FOR THE WINGS:
5 pounds Chicken Wings
2 Tablespoons Salt
1 Tablespoon Pepper
3 Tablespoons Olive Oil
2 Tablespoons Garlic Powder
2 Tablespoons Sesame Seeds
2 whole Scallions, Chopped
FOR THE GLAZE:
2 cups Orange Juice
1 cup Pineapple Juice
½ cups Sugar
½ cups Soy Sauce
½ cups Mirin
2 Tablespoons Garlic, Minced
2 Tablespoons Fresh Ginger, Minced
2 whole Scallions, Chopped Fine
1 Tablespoon Sesame Oil
1 teaspoon Crushed Red Pepper
½ teaspoons Cayenne Pepper
1 Tablespoon Wondra Flour, Optional


Preparation
Preheat oven to 425ºF.
Season the wings with the salt, pepper and garlic powder. Place wings on a baking sheet sprayed with cooking spray. Drizzle with olive oil. Roast in the oven for 35 minutes, turning halfway through cooking time.
While the wings are roasting, make your glaze. In a small saucepan, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, garlic, ginger, minced scallions, sesame oil, crushed red pepper and cayenne. Bring to a simmer and let reduce for 30 minutes. After the 30 minutes is up, if you still want a thicker sauce, add the Wondra® flour and whisk until the desired consistency.
When the wings are done, remove them from the oven and place into a large bowl. Lower the oven temperature to 350ºF.
Toss the wings in about half of the glaze and place onto a clean baking sheet, also sprayed with cooking spray. Place back into the oven for 20 minutes, turn and brush with more glaze, and cook an additional 15 minutes.
Place the wings on a platter and garnish with sesame seeds and chopped scallions. You can either drizzle more glaze over the wings at this point or serve with the remaining sauce on the side.

Description

These wings have a sweet Asian flavor to them, with just the right amount of crushed red pepper to bring a little heat. These wings are baked, which is a great alternative to higher calorie fried wings, and the flavor doesn’t suffer at all.

Ingredients

  • FOR THE WINGS:
  • 5 pounds Chicken Wings
  • 2 Tablespoons Salt
  • 1 Tablespoon Pepper
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Sesame Seeds
  • 2 whole Scallions, Chopped
  • FOR THE GLAZE:
  • 2 cups Orange Juice
  • 1 cup Pineapple Juice
  • ½ cups Sugar
  • ½ cups Soy Sauce
  • ½ cups Mirin
  • 2 Tablespoons Garlic, Minced
  • 2 Tablespoons Fresh Ginger, Minced
  • 2 whole Scallions, Chopped Fine
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Crushed Red Pepper
  • ½ teaspoons Cayenne Pepper
  • 1 Tablespoon Wondra Flour, Optional

Preparation

Preheat oven to 425ºF.

Season the wings with the salt, pepper and garlic powder. Place wings on a baking sheet sprayed with cooking spray. Drizzle with olive oil. Roast in the oven for 35 minutes, turning halfway through cooking time.

While the wings are roasting, make your glaze. In a small saucepan, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, garlic, ginger, minced scallions, sesame oil, crushed red pepper and cayenne. Bring to a simmer and let reduce for 30 minutes. After the 30 minutes is up, if you still want a thicker sauce, add the Wondra® flour and whisk until the desired consistency.

When the wings are done, remove them from the oven and place into a large bowl. Lower the oven temperature to 350ºF.

Toss the wings in about half of the glaze and place onto a clean baking sheet, also sprayed with cooking spray. Place back into the oven for 20 minutes, turn and brush with more glaze, and cook an additional 15 minutes.

Place the wings on a platter and garnish with sesame seeds and chopped scallions. You can either drizzle more glaze over the wings at this point or serve with the remaining sauce on the side.

Ingredients
1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Instructions
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.
Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup Panko*
  • 1/2 cup grated Parmesan cheese
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

Instructions

  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, combine Panko and Parmesan; set aside.
  • Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  • Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
  • Serve immediately.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.