| Chipotle Chicken Wings With Honey Blue Cheese Dip 40 mins.Serves 4-6 Print PlanSend to MobileGet PodcastIngredients 2 pounds chicken wings (approx. 15 wings) Extra-virgin olive oil Kosher salt and freshly ground black pepper Leaves from 1/2 bunch fresh cilantro 2 limes, cut into wedges 1 tablespoon white wine vinegar 1 stick of unsalted butter 2 chipotles in adobo sauce, finely chopped Blue cheese ranch: 1 cup sour cream 1 cup mayonnaise 1 cup crumbled domestic blue cheese 1/4 cup honey 1 lemon, juiced 2 tablespoons chopped chives Kosher salt and freshly ground black pepper Cooking Instructions Toss 2 pounds whole chicken wings (around 15 pieces) in extra virgin olive oil and season with kosher salt and freshly ground black pepper. Preheat grill to medium heat. Using a paper towel blotted with oil, wipe down the grates to form a non-stick surface. Lay out wings flat on the grill. Prepare the chipotle butter. Combine 1 stick of unsalted butter (melted, or at room temperature), 2 chipotles in adobo sauce (finely chopped), and 1 tablespoon white wine vinegar in a mixing bowl. Baste wings with chipotle butter as they are cooking on the grill. The wings should take about 20-25 minutes to cook. While the chicken is cooking, prepare the honey blue cheese dip. In a bowl, combine 1 cup sour cream, 1 cup mayonnaise, 1 cup crumbled domestic blue cheese, 1/4 cup honey, 2 tablespoons chopped chives, juice of 1 lemon, and a dash of extra virgin olive oil. Season with salt and pepper, and stir everything well. Remove wings from the grill and put them back into the chipotle butter
bowl. Toss wings in the butter for a final coating of flavor. Serve wings
with honey blue cheese dip and garnish with fresh cilantro leaves and
lime wedges. |
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| Crispy Asian Chicken Salad 1 hr., 10 mins.Serves 4 Print PlanSend to MobileGet PodcastIngredients 2 large full free-range chicken breasts, each cut into 2 single breasts 1 2-inch piece of fresh ginger, grated 2 tablespoons sesame seeds, toasted 2 tablespoons sesame oil 2 tablespoons honey 2 tablespoons low-sodium soy sauce Kosher salt and freshly ground black pepper for seasoning 1 cup dates, cut in half Sweet sesame soy dressing: Fresh cilantro leaves for garnish Combine the grated ginger, sesame seeds, sesame oil, honey, salt and soy sauce in a mixing bowl and stir to combine. Set aside -- this is the glaze that will be used on the chicken. Heat a 2-count of olive oil in a large saut pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color -- about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the preheated oven and roast for 5-7 minutes until chicken juices run clear. The breasts should remain moist and tender. Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl, combine the rice vinegar, soy sauce and sugar. Stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl, add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy. Serve salad with the roasted chicken breasts on top and drizzle with
remaining sweet sesame soy dressing around the plate. Garnish with fresh
cilantro leaves. |
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| Chili Dogs With Creamy Coleslaw 1 hr.Serves 4 Print PlanSend to MobileGet PodcastIngredients Extra-virgin olive oil 1 medium onion, chopped 1 pound lean ground beef 1 cup ketchup 1 teaspoon chili powder 2 teaspoons prepared yellow mustard Kosher salt and freshly ground black pepper 4 all-beef hot dogs 4 hot dog rolls Creamy Coleslaw: 1/2 head of Savoy cabbage, washed and shredded 1/2 red onion, sliced 1/4 cup sour cream 1/4 cup mayonnaise 1 lemon, juiced Extra virgin olive oil Kosher salt and freshly ground black pepper Cooking Instructions Put a skillet over medium heat and drizzle in 2 tablespoons of olive oil. When the oil gets hazy, add 1 medium onion (chopped) and cook, stirring until soft and translucent, about 5 minutes. Add 1 pound of lean ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in 1 cup ketchup, 1 teaspoon chili powder, and 2 teaspoons prepared yellow mustard and simmer for 15 minutes until thickened. Season with salt and pepper. Make the coleslaw. Combine 1/2 head of Savoy cabbage (washed and shredded), 1/2 red onion (sliced), 1/2 cup mayo, juice of 1 lemon, some extra virgin olive oil and toss together. Season with salt and pepper and toss again. Cover and set aside in the refrigerator until you're ready to use. Heat the grill to medium heat. Add a couple of garlic cloves to a pot of water and heat to a simmer. Dunk hot dogs in the water for about 5 minutes, until they are plump and juicy. Take them out of the water, pat dry, and throw them on the grill -- just long enough to leave a nice grill mark. Brush the insides of hot dog rolls with olive oil and lay them face down on the grill, and cook until toasty. To serve, put a dog in each roll and top with chili and a big scoop of
creamy coleslaw. |
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