The Super Bowl is just days away so it's time to get serious about your Superbowl snacks plan. Seriously, what are you making? There are so many different types of munchies to decided between but what's more classic than wings?
I created this recipe to fulfill my craving for sweet and spicy wings that are crispy but not deep fried. This recipe is pretty easy to follow and the result is crispy skin from roasting them at a high temperature (and flipping them a few times) with a yummy sweet and spicy glaze on top. Try this out and let me know what your think. Now you only have to come up with nine other snack recipes for your Superbowl party. :)
Roasted Chili & Brown Sugar Chicken Wings with Maple Sriracha Glaze
3 lbs. chicken wing sections
2 tablespoons olive oil
Combine the spices in a small bowl and stir to combine.
2 teaspoons chili powder
1 teaspoon light brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
Sriracha Maple Glaze
1/2 cup maple syrup
1/4 cup Sriracha
1/4 cup Worcestershire sauce
2 tablespoons butter
2 minced garlic cloves
In a small saucepan melt the butter over medium heat. Add the garlic and saute for 1-2 minutes before adding in the rest of the ingredients. Bring the glaze to a boil and then turn down to simmer for another 5-7 minutes.
1. Preheat the oven to 425.
2. Drizzle the olive oil on wings in a large bowl and mix to coat the wings.
3. Pour the spice rub over wings and mix around until all the wings are coated with the spices.
4. Let the wings sit for 15 minutes to marinate.
5. Coat a sheet pan with spray oil.
6. Spread the wings on the sheet pan so there is a little room between each wing and they are not all touching. If they are to crowded, use two sheet pans.
7. Roast for 10 minutes and then turn each wing and continue cooking for 10 more minutes.
8. Turn the wings over again and brush the tops with the Sriracha maple glaze.
9. Roast for 5 minutes and then turn wings and brush the tops with glaze. Roast for 5 more minutes.
10. Take wings out and check for doneness (no pink on the inside)
*Glaze and roast for another 5-7 minutes if you want them to be extra crispy
Check out my winter cooking class schedule!
Kids age 9-11 $30 per class
5 Wednesdays 3:30-5:30 (*no class on 2/20)
1/23 Winter baking favorites
1/30 Taco Tuesday
2/6 Hungry kid breakfast
2/13 Movie night snacks
2/27 Cupcake party
Tweens & Teens $30 per class 7 Fridays 3:30-5:30 (*please note there is no class on 2/15 or 2/22 )
1/25 Knife skills & sushi
2/1 British Baking Show style team challenge - cake
2/8 Indian vegetarian dishes
3/1 Superbowl Snack Stadium
3/8 British Baking Show style team challenge-tartlets
3/15 Brunch food
3/22 Caribbean party
NEW* Cooking bootcamp for high school juniors & seniors $45
3/2 4-6pm or by appointment Learn some important cooking basics before heading off to college. We’ll cover knife skills and some key cooking techniques to make breakfast, lunch, and dinner meals.
Appetizer Tasting Evening
Get a group of friends together to learn some easy and impressive party appetizers. During this tasting evening you bring your appetites and I will demonstrate several easy and delicious appetizers. Feel free to bring a beverage to accompany these tasty treats. By appointment $35 per person
Order a grazing board to make your fall event or holiday party complete!
Fruit, Cheese, and Nibbles
small serves 6 $45
medium serves 10-12 $75
large board serves 20 $140
The Everything Board
fruit, cheese, charcuterie,veggies, and nibbles
medium serves 10-12 $95
large serves 20 $180
We’ve really been enjoying snacking on the wonderfully sweet cherries this season. While I love eating them right out of a bowl, it’s also nice to use them to cook with. I made this quick sauce to accompany some grilled chili spiced chicken thighs. It was a delicious sweet and tangy addition to the spices in the chicken.
This sauce would also be lovely with a soft cheese like brie on a cracker. It took me all of twenty-five minutes to make so I highly recommend trying it out!
Cherry Balsamic Sauce
2 1/2 cups fresh cherries: washed, pitted, and roughly chopped
3/4 cup balsamic vinegar
3 tablespoons of maple syrup
1 sprig of rosemary
small pinch of salt
Combine all ingredients in a saucepan and simmer on low for about 20 minutes until the liquid has reduced and the fruit is soft like a chunky jam.
Remove the sauce from the heat and let it cool until it becomes room temperature and slightly thicker.
Kick off your summer menus with these two fresh and yummy salsas!
These salsas can be paired with chips but would also make a great topping for grilled meats and fish, a topper for salad greens, or a tasty sandwich condiment.
I hope you try them out! Cheers!
Corn and tomato salsa
4 ears of sweet corn (steamed boiled, or grilled)
*easy steam tip- put corn that’s in the husk in the microwave and cook 2 minutes for each piece of corn you’re cooking. 2 mins for 1 & 4 mins for 2 ….
2 tomatoes medium diced or 1 cup grape tomatoes cut in half
1/2 cup diced red onion
2 chopped scallions
2 chopped cloves of garlic
1/2 teaspoon cumin
1 teaspoon chili powder
the juice of 1 lime
2 teaspoons chopped cilantro
2-3 teaspoons chopped jalapeno
1/2 teaspoon of salt & black pepper and more to taste
Cut cooked corn kernels off the cob into a medium bowl.
Mix in the onion, scallions, garlic, cilantro, and jalapeño.
Mix in the cumin, chili powder, salt, and lime juice.
Stir well to combine.
Adjust seasonings to taste.
Pineapple and mango salsa
2 cups diced pineapple
1 cup diced mango
1/2 minced jalapeno
1/2 diced red bell pepper
1 chopped scallion
1/4 cup diced red onion
1 tablespoon chopped cilantro
juice of 1 lime
Combine all ingredients in a medium bowl.
Mix until well combined.
Kids ages 9-11 $30 per class
4 Thursdays 11-1pm
7/19 Summer snacking
7/26 Let’s do lunch!
8/2 Summer desserts
8/9 Patio picnic party
Tweens & Teens $30 per class
6 Thursdays 3:30-5:30
7/12 Summer snacking
7/26 Let’s do lunch!
8/2 Summer supper
8/9 Seasonal desserts
8/16 Patio picnic party
Art and Appetizer evening
Join Stephanie Todhunter and Tanya Howard for a night of eating, drinking and creating! Watch and learn as Tanya demos preparing some delicious appetizers and paint fun abstract art with Stephanie – all while relaxing with music and drinks. $80 per person: includes all food, painting supplies and non-alcoholic beverages. Feel free to bring your own beverage of choice to accompany the appetizers.
By appointment $80pp *minimum of 6 in a group
Appetizer Tasting Evening
Get a group of friends together to learn some easy and impressive party appetizers. During this tasting evening you bring your appetites and I will prepare several easy and delicious appetizers. Feel free to bring a beverage to accompany these tasty treats.
By appointment $40 pp
I make variations of this noodle stir-fry for my clients on a regular basis. The other night I made this vegetarian version for me and really enjoyed it! I've used tofu in stir-frys many times before and just recently realized that the trick to the crispy skin is to toss tofu with a little cornstarch. It really makes a difference!
You can also follow the basic recipe and customize the vegetables to your liking. It's a pretty quick and tasty recipe to make so try it out!
8 oz. of Linguini pasta
1 14 oz. package of extra firm tofu cut into cubes
1 cup shredded carrots
1 red bell pepper sliced into long thin strips
1 chopped scallion
1 cup sliced mushrooms (I used 1/2 cup each of shiitake and white mushrooms)
2 tablespoons of minced fresh ginger
3 minced garlic cloves
2 tablespoons of chopped cilantro
1/4 cup of Hoisin sauce
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/4 cup soy sauce
1 tsp minced ginger
3 tablespoons brown sugar (add an extra tablespoon if you like the sauce a little sweeter)
1. Prep all vegetables in the recipe.
2. Cook the linguini according to directions on package and then drain the noodles. Mix the noodles with a tablespoon of oil so they won’t stick together and then set aside.
3. Drain the excess water from tofu by placing it on a plate and put another plate on top of it for 5-7 minutes. Pour off the water that gets pressed out of tofu and then dry tofu well with a paper towel. After the tofu is dry toss it with some cornstarch.
4. Mix together the sauce ingredients and set aside.
5. Add 2 tablespoons of vegetable oil to a wok or a skillet on heat on high. When the wok is very hot add in the peppers and mushrooms and stir-fry for 3-4 minutes and make sure to move the vegetables around while cooking. Add in carrots, scallions, ginger, and garlic. Stir-fry for 2-3 more minutes to par-cook vegetables while keeping them crunchy.
6. Remove the vegetables from the pan and set aside.
7. Return the pan to the stove and heat up again. Add more vegetable oil to coat the bottom of the pan. Add the tofu and make sure it is in one layer in the pan.
8. Let the tofu brown on one side and then turn it over to brown on the other side. When the tofu is browned on all sides add the vegetables back to the pan with the noodles and the sauce. Combine all ingredients well and cook for 3-4 more minutes.
9. Remove from heat and garnish with cilantro or scallions and serve.
kI love having a little extra time on Sunday afternoon to cook a nice dinner. I shopped earlier in the day and was planning on making something totally different when I saw the lemons on display and the thought of Chicken Piccata jumped into my head. I love all things citrus and it seemed like the perfect dish to make for Sunday dinner. Give this recipe a try and let me know if you like it.
4 Boneless and skinless chicken breasts cut in half lengthwise and pounded to 1/4 thick
1 cup all-purpose flour
Juice of 2 lemons
1- 3.5 oz. bottle of non-pareil capers (drain the liquid)
3/4 cup chicken broth
1/2 cup white wine
3 sprigs of thyme
1 diced shallot
2 chopped cloves of garlic
6-8 tablespoons of butter
Salt and pepper
1. Season each chicken cutlet with salt and pepper. Dredge each piece of chicken with a light coating of flour.
2. Heat a skillet on medium temperature and add in 2 tablespoons of butter and 2 tablespoons of vegetable oil.
3. Brown the chicken on both side in several batches, so as not to crowd the pan. Remove chicken from the pan and set aside after each cutlet is brown on both sides.
4. When all the chicken has been browned put it aside and begin to make the sauce in the same pan.
5. Add 2 tablespoons of butter to the pan with chopped garlic, the sprigs of thyme, and the chopped shallot. Sauté for 2-3 minutes and then add in lemon juice, chicken broth, white wine, and capers. Stir to combine the liquids.
6. Add the chicken to the sauce with 2 tablespoons of butter. Cook over low heat and bring it up to a simmer and cover the pan and continue to cook for 5-7 more minutes.
Suggested serving: Serve over rice and with roasted vegetables on the side.