Spicy Glazed Chicken Wings

Unfortunately our favorite football team lost this past week. Yep, we are a Green Bay Packers family. So when it comes to game day, I typically make things like a batch of chili, nachos, or other finger foods. This particular weekend, I was browsing through my freezer and realized I had frozen a bunch of chilies from the garden this summer. Everything from habaneros, to serrano, to jalapeno peppers. Not only that but a package of chicken wings that I knew my kids would devour. This is when I thought I would come up a spicy glazed chicken wing, and boy did they hit the spot.

Spicy Glazed Chicken Wings Recipe
Spicy Glazed Chicken Wings Recipe

As much as I like a fried chicken wing, I wanted to go a bit more simple on this recipe and bake them. I bake them from time to time and they always turn out great, at least in my opinion.

So let’s get started.

Ingredients:

  • 2 lbs of chicken chickens, split (I keep the wing tip on)
  • Large pot or dutch oven, with about 1 cup of water
  • 6 chili peppers, I used an array of habanero, jalapeno, and serrano, punctured
  • 1 cup of light brown sugar
  • 2 cups of water
  • large rimmed baking sheet
  • 2 tbsp spiced seasoning (I used Slap Ya Mama)
  • 2 tbsp unsalted butter

Take the chicken wings and add them to your large pot. Add in the water, bring to medium heat, and lightly poach the chicken for about 25 minutes. The goal is to par cook.

During this time add the chilies, light brown sugar, and 2 cups of water to a stock pot. Bring to a simmer, reduce the heat to low, and stir along the way. This will be your spicy glaze. Adjust the heat as necessary as you want the consistency of a light syrup.

Spicy Glazed Chicken Wings Recipe
Spicy Glazed Chicken Wings Recipe

Preheat your oven to 375 degrees. Remove the chicken with a slotted spoon, and add them to your baking sheet.

Cook for about 1 hour or until your desired doneness. We actually like ours a bit crisp and a bit more dry. Once cooked and crisped, remove them from the oven and dump them into a mixing bowl. Add in the butter, and spoon on as much of the spicy glaze as you desire.

Sprinkle on some of the spiced seasoning, give a good toss, and plate and serve.

The result was everything we love in a crispy chicken wing with just the amount of spice. If you are looking for a good wing, and one that is baked, give these a shot. Hope you enjoy!

Indian Style Spiced and Glazed Cashews

I thought of just posting photos of food, but that would just be Instagram or Facebook, right? There is a rhyme to my reason, and that being said is to have this as part of my virtual memoir for my family. It’s part of that story where one of them is going to say ‘what was that awesome food Dad made that one day?’. That’s what this is about. This particular is only due to the fact that I went to Costco (yep) and purchased a crap load of cashews. Not only were they great sampling, hence why I bought them, but I figured I was going to create something out of them. When I brought them home, my wife started snacking on them, like her daily dose of almonds. I knew I made the right decision, so when my family left to run errands, I decided to come up with a spiced up cashew snack that I knew she would love (my kids, not so much).  Indian style spiced and glazed cashews that were addicting.

Indian Spiced and Glazed Cashews Recipe
Indian Spiced and Glazed Cashews Recipe

Let’s get this started.

Ingredients:

  • 3 cups of plain cashews
  • 3 tbsp light brown sugar
  • 1 1/2 tbsp salt
  • 1 tbsp curry powder (make your own)
  • 1/2 tsp cumin powder
  • 2 tbsp unsalted butter
  • 1/2 cup of water

Start by preheating your oven to 325 degrees.

Next, on a medium heat on a large skillet, add the butter, and sugar. Toss in the water and nuts and cook on medium heat for about 7 minutes. You want the water to pretty much evaporate, and the butter and sugar to caramelize those nuts.

Indian Spiced and Glazed Cashews Recipe
Indian Spiced and Glazed Cashews Recipe

Excellente. Toss those suckers as well as you don’t want those cashews to burn. Adjust the heat as necessary but keep them from burning.

Once you have a great glaze on those cashews, remove them from the heat, and add them to a large bowl (or whatever holds the amount of cashews) and toss in the spice mix.

Toss well, or use a spoon to make sure the glaze and spice gets all over those nuts.

Line a baking sheet, or in my case a cast iron skillet, with parchment paper, and layer the spiced cashews.

Place into the oven and cook for about 12-15 minutes or until they look delicious and you cannot wait any longer.

You want to talk about great Indian spices, and an awesome nut, well sit around a small bowl of these and you have it going on. I hope you enjoy!

Filipino Adobo Sandwich

Do you remember that awesome Filipino pork rib adobo recipe I posted not too long ago? Yeah, it was awesome to say the least, and again that great introduction to an authentic Filipino dish. I’m surprised I had any left over to be quite honest with you. But with that being said, I decided to use that leftover Filipino adobo and make a killer sandwich out of it. This sandwich was heavenly.

Filipino Pork Adobo Sandwich Recipe
Filipino Pork Adobo Sandwich Recipe

Let’s get started.

Ingredients for the pork adobo:

  • 6 lbs of pork ribs, silver skin removed, cut into 2 rib portions
  • 1/2 cup of soy sauce
  • 1 cup of vinegar
  • 1 tbsp black peppercorns
  • 3 whole bay leaves
  • generous pinch of salt
  • 1/2 onion, roughly chopped
  • 1 head of garlic, minced
  • garlic fried rice, optional (but you know you want it)

Ingredients for the sandwich:

  • Soft buns, lightly toasted on top and bottom
  • shredded pork adobo, warmed
  • Pickled red onions
  • Thinly sliced Thai bird chilies, optional

Start by adding all of those pork ribs to a large sealable bag or bowl. Next, take the soy sauce, vinegar, garlic, peppercorns, onion, bay leaves, and salt, and mix that into a bowl.

Pour this mixture into the sealable bag, and let this marinate 24 hours, preferably, but you can probably get away with 4 hours. Your call.

At some point in time, massage that marinade into the ribs.

When you are ready to cook, add the ribs and marinade into a dutch oven, or something that can hold all of those ribs, and cook on the stove on low heat for about 4 hours.

Filipino Pork Adobo Sandwich Recipe
Filipino Pork Adobo Sandwich Recipe

The ribs should be close to fall apart tender. Once you hit that stage, preheat your oven to 425 degrees.

Place however many ribs you want onto a baking sheet, and into the heated oven, and cook for about 10 minutes or until you get an nice crisp on the outside.

Take some of the cooked marinade and cook on medium-high heat on the stove. Bring to a boil, then add to a fat strainer if you have one. The ribs do give off a bunch of fat so you will want to remove as much as possible. Keep in mind you can make this a day ahead, store the ribs separately from the cooked marinade, then on the next day, when the fat has solidified from being in the refrigerator, scoop off and discard, keeping just the non-fat marinade.

Once the ribs have gotten nice and crisp on the outside, remove and pour over that cooked marinade.

To build your sandwich, take a mound of shredded pork adobo and place it onto the bun. Lay over some pickled red onions, and a bit of Thai chilies (optional), and top with the remaining bun. Grab this baby with both hands, lightly press down, and go to town.

You get the awesome Filipino adobo, but then you get this awesome surprise from the pickled red onion and spice from the Thai chilies that really make this sandwich shine. Hope you enjoy!

Caldo Verde

Caldo verde essentially translates to green broth, or in my case one delicious Portuguese soup. I have kind of made it a mission to make soup once a week, however I should probably make it a few times a week, but there are really only three of us soup eaters in the family at this point in time. Typically when I make soup, it tends to feed an army and hence why I probably only make it once a week. Caldo verde is loaded with awesomeness. It is essentially a soup made with greens, chicken stock, and typically some smoked sausage. I actually jazz mine up a bit adding a bit of bacon, and a handful of beans, but that kind of breaks some of that traditional soup, so those are optional if you are wanting to make it.

Caldo Verde Soup Recipe
Caldo Verde Soup Recipe

Let’s get started.

Ingredients:

  • 4 Yukon gold potatoes, peeled
  • 2 russet potatoes, peel and cut into cubes
  • 1 yellow onion, roughly chopped
  • 6 cloves of garlic, roughly chopped
  • 7 cups of chicken stock
  • 1 bunch of collard greens, cut into thin ribbons
  • 1 shallot, minced
  • 4 slices of bacon, cooked and crumbled
  • 1 ring of smoked sausage (I used kielbasa) sliced into bite sized pieces
  • 1/4 cup of olive oil
  • handful of red beans, optional
  • salt to taste
  • a good loaf of crusty bread

Start by getting a large pot, or dutch oven heating on medium heat.

Add in the olive oil, garlic, shallots, and onion. Cook for about 7 minutes, adjusting the heat if necessary, just to sweat the onions. Next add in the russet potatoes and chicken stock, and cook on medium heat for about 25 minutes or until the potatoes are fork tender.

Ingredients for making Caldo Verde
Ingredients for making Caldo Verde

Once the potatoes are tender, ladle this mixture into your blender. Please note that whenever you are adding hot stuff into a blender, do not fill it all of the way up, and always use a towel to cover the top lid. Pressure builds up doing this and I would not want you having hot soup all over your kitchen!

Blend the mixture into a smooth consistency. Do this in batches if you have to. Once you have a smooth mixture, return it back to the pot on the stove. Add the beans if you are using them. Bring the soup to a medium-low heat, and during this time cooke your bacon. I like to add in the sliced kielbasa as well when cooking the bacon to get it a bit crisp.

Add the kielbasa, cooked and crumbled bacon, Yukon potatoes, and ribbons of collard greens to the soup, and cook until the potatoes are for tender. Season with any salt, to taste, if you desire.

Ladle into your soup bowls, keep your head down, and dig in! This soup is super comforting and perfect on any winter day. Serve with some nice rustic bread for dipping and repeat! Enjoy.