Chinese New Year Menu!!

Celebrate Chinese New Year with this yummy menu!!

Hoisin Chicken Lettuce Cups

Chicken and Crab Egg Rolls

Bang Bang Cauliflower

Bang Bang Cauliflower

I just randomly came across this recipe, it sounded delicious, and low and behold, it was!!!  Cauliflower absorbs the flavors of what it's being seasoned with.  Therefore, its a GREAT base for wonderful, flavorful dishes.  Cauliflower is also super trendy right now.  It's being used a substitute for calorie rich foods, so instead of chicken nuggets, there are cauliflower nuggets!!  There is also cauliflower rice, and cauliflower steak!!  I love a hearty, versatile ingredient that can be used in multiple ways!!

Bang Bang Cauliflower 

1 medium-large head of caulilflower, cut into bite sized florets

2 eggs, slightly beaten

2 cups panko bread crumbs

1/4 cup mayo (I've successfully substituted plain Greek yogurt!)

1/2 cup sweet chili sauce

1 Tablespoon brown sugar

Siracha to taste

Salt and pepper to taste

Chopped fresh parsley

Preheat oven to 350 degrees, line a rimmed baking sheet for easy clean up.  Spray baking sheet with cooking spray.

Set up your work space.  Have your bowl of cauliflower florets in a large bowl, next to that have a small bowl with the beaten eggs.  And, finally a medium-large bowl with panko bread crumbs.  Season the eggs and the panko with salt and pepper.  Dip the cauliflower florets into the beaten eggs, making sure they're completely coated.  Then dip the egg coated florets into the panko, gently shake the bowl to make sure the florets get covered in panko.  Place breaded florets on prepared baking sheets, and bake until cooked, about 30-35 minutes.

While the cauliflower is baking, make your sauce.  In a large bowl bombine the mayo, (or Greek yogurt), chili sauce, brown sugar, and Siracha in a bowl.  Mix until are well combined.  Taste!  Adjust seasonings as needed.

When the cauliflower is fork tender, remove from oven.  Let cool about 5 minutes, and then put in bowl with bang-bang sauce.  Gently fold sauce over the cauliflower until it's covered in sauce.  Pour cauliflower onto serving dish, and garnish with fresh, finely chopped parsley.

Cheers!!

Baked Chicken Wings w/ Two Classic Sauces

The other day, I met someone who went most of her life thinking that chicken wings were pointless.  She said, "there is no meat on them", or "too many bones", and, "what is the big deal?"..... then she tried chicken wings, and now she's thinking, "where have these been all my life?? Why didn't anyone tell me how amazing these things are??"  It's because they wanted all the wings for themselves!  Chicken wings are a family favorite! They can be a appetizer, or a casual messy meal.  They can be made ahead of time, and made in bulk!  Make sure you have lots of napkins ready, as these are messy little bites.

The sauces in this recipe are straight up, classic sauces.  One slightly spicy, classic Buffalo Sauce.  And, the other is a bold Honey BBQ sauce.  Both are delicious, and both leave your fingers sticky.  I started making my own sauces because I'm SO FUSSY!  I want to control the flavor profile and spice level of the sauces, and the best way to do it is to make it yourself.  Try your sauce, it may not be right the first time.  Re-season and taste again!  Make it your own!  Try drizzling blue cheese dressing over the top of the wings with Buffalo Sauce.  It's a party in your mouth!!

Baked Chicken Wings

5-10 pounds chicken wings, defrosted if previously frozen
salt and pepper

Preheat oven to 375.  For easy clean up, cover s baking tray with foil, and spray with cooking spray.  Generously season the chicken wings with salt and pepper, and place on baking trays.  Roast until done, about 35 minutes.  IF you want them a little crispier, about 10 minutes before the wings are done, take a cooling rack, and place it on top of a rimmed baking sheet.  Transfer the almost cooked wings to the prepared baking trays and bake at 425 until crispy.

Place desired amount of wings in a bowl, pour sauce over wings.  Gently toss wings to coat in sauce.  Pour on a plate with a side of carrot sticks.  Yum!!

Classic Buffalo Sauce

3/4 cup hot sauce
3 Tbsp butter, melted
1 tsp. Worcestershire sauce
cayenne pepper, to taste (optional!)
1/4 tsp. garlic powder

Put all ingredients in a bowl, whisk until smooth.  Taste, adjust seasoning as needed.  This sauce can be made up to three days ahead of time. 

Honey BBQ sauce

1/2 cup ketchup

1/4-1/2 cup honey (I prefer 1/4 cup, but this all depends on your sweetness preference)

1 Tbsp. Worcestershire sauce

1 tsp. Pepper

1 tsp. onion powder

1 tsp. garlic powder

Put all ingredients in a bowl, whisk until smooth.  Taste adjust seasoning as needed.  Sauce can be made up to three days ahead of time!