Superbowl and Chicken Wings go hand-in-hand. These sweet, sticky wings are loaded with ginger, chili, soy, sesame, and combined with local Kentucky soda – Ale-8-One. Yummy topped with thinly sliced scallions, then dipped in an Ale-8-One, honey, soy, and garlic butter sauce.
1¼ cups Ale-8-One soda, divided
1 teaspoon salt
1 teaspoon pepper
2 ¼ pounds chicken wings
¼ cup cornstarch
2 tablespoon grapeseed or canola oil
1 tablespoon sea salt
½ teaspoon ground ginger
1 teaspoon dried chili flakes
2 tablespoons butter
2 tablespoons soy sauce
¼ cup honey
1 clove garlic, minced or pressed in a garlic press
2 teaspoons grated ginger
Scallions, thinly sliced
Toasted sesame seeds
Preheat oven 425°F. Set a cooling rack inside a foil-lined baking sheet.
Whisk together seasoned salt, pepper, cornstarch, and 1 cup of Ale 8 until smooth. Using kitchen scissors, trim the tips from the wings and discard. Cut the wings in half at the joint and place in a plastic bag with the cornstarch mixture. Toss the wings to coat in the mixture and marinate for 30 minutes. Remove from the liquid. Set the wings aside and discard liquid.
Combine the oil, salt, ginger and dried chili flakes in a large bowl. Add the wings and toss to coat. Place on the rack and roast, turning once for 40-45 minutes or until crisp and 165 degrees on a thermometer inserted into the thickest part of a wing piece. If the wings are not crispy, place under a broiler to crisp the skin.
Melt the butter in a small saucepan whisk in the remaining Ale 8, soy sauce, honey, and garlic. Heat over medium heat until bubbling and slightly thickened.
Toss the baked wings in half the sauce and sprinkle with scallions and sesame seeds on top. Place the other half in a small serving bowl and serve with the wings for dipping. Makes about 2 pounds wings.
Nothing warms the soul like a bowl of homemade bean soup. A rich broth filled with white cannellini beans, shredded ham, and fresh cilantro topped with sour cream and cornbread croutons. It’s an all-time favorite comfort food.
2 tablespoons olive oil
2 large leeks white and light-green parts only, chopped
2 stalks celery, chopped
1 carrot, chopped
4 garlic cloves, crushed
1 hambone with meat scraps attached
2 sprigs parsley
2 bay leaves
1 tablespoon whole peppercorns
2 cans cannelloni beans, drained
1 cup corn bread, cubed
2 tablespoons melted butter
Heat the olive oil in a large saucepan over medium heat. Cook the leeks, celery, carrot, and garlic, stirring frequently, until tender and golden, about 10 minutes. Add ham bone, parsley, bay leaves, and peppercorns. Cover with enough water to rise about 1″ above top of bone. Simmer, uncovered, for about 3 hours until the stock is flavorful and fragrant. Strain the stock through a fine-mesh sieve into a large bowl; discard the solids except the ham meat. Shred the meat and add with the beans to the broth. Cook for another 30 minutes.
While the soup cooks, preheat the oven to 375˚F. Cube the cornbread. Brush the cuts side with butter and bake in the oven for 10 minutes.
Place the soup in warmed bowls, add the sour cream and sprinkle pepper over the sour cream. Top with croutons and fresh cilantro right before serving,
Keep your healthy month going with this great tasting Pasta Power Bowl. High in vitamins and protein, the types of pasta we used provide 3 servings of Vegetables and 25 grams of Protein. So, the easy to make seared tomato topping is just a yummy fiber bonus!
8 ounces Ancient Harvest POW! Red Lentil Pasta
8 ounces Ronzoni Super Greens Rotini
2 tablespoons olive oil
2 pints cherry or grape tomatoes
2 cloves garlic
4 tablespoons tomato paste
1 teaspoon salt
4 tablespoons thinly sliced green onion
4 tablespoons grated parmesan cheese
4 tablespoon chopped fresh parsley
Following the package directions, prepare the pasta in separate saucepans. Drain and set aside.
While the pasta cooks, heat a large sauté pan over medium-high heat. Add the tomatoes and sauté until the skins blister. Crush the tomatoes and add the garlic, tomato paste, and salt. Cook for another 3-4 minutes.
Add the pasta to warm bowls, top with the tomatoes and sprinkle with the green onions, cheese, and parsley. Makes 4 servings
After an indulgent holiday, everyone is looking for a tasty way to get on a healthier track in the new year. Grain bowls are an easy and delicious way to get started. You can make them with your favorite grains or try some new ones using this simple recipe. Be sure to choose lots of veggies in different colors for flavor and nutrition. So select your favorites and assemble your grain bowl – they taste great warm, cold, or room temperature.
Choose a grain such as brown rice, quinoa, farro, barley, millet, or spelt. Following the package directions to prepare your grain, plan on cooking ½ cup per bowl, and replace the water with vegetable or chicken stock to add extra flavor. Place your cooked grains in the bowl and top with your favorites listed below. For our photos, we used brown rice, quinoa, and farro in our sample bowls.
Choose a protein such as 1/3 cup beans, 3 ounces cooked omega 3 fatty fish – like salmon, 4 ounces cooked chicken, 1-1/2 ounces of cheese, an egg, 3 ounces of tofu or 1 ounce of nuts or seeds. In our photo samples, we used salmon, chicken, black-eyed peas, cannellini beans, lentils, Parmesan cheese, pine nuts, and walnuts.
Choose lots of vegetables such as oven-roasted kale, sweet potatoes, asparagus, cherry tomatoes, Brussels sprouts, broccoli, or cauliflower. Add some raw veggies too such as radish, cherry tomatoes, carrots, cucumber, bell pepper, fennel, cucumber, sprouts, scallions, and salad greens. For our bowls we used roasted kale, sweet potatoes, asparagus, and cherry tomatoes; plus, fresh bell peppers, carrots, cucumber, and scallions. See our vegetable roasting recipe below.
Choose a fat such as 2 tablespoons nuts or seeds, ¼ cup olives or ¼ avocado. Or add 2 teaspoons extra-virgin olive oil or any healthy nut oil, any healthy salad dressing or use our easy lemon dressing.
Top with fresh herbs or spices for additional flavor. Sprinkle your bowl with parsley, thyme, cilantro, basil, dill, mint, or oregano. You can also add minced ginger, lemon zest, or red pepper flakes.
Easy Lemon Dressing Combine 1/2 teaspoon finely grated lemon zest with 2 tablespoons freshly squeezed lemon juice, and 1/4 teaspoon kosher salt. Whisk in 3 to 4 tablespoons extra-virgin olive oil and freshly ground black pepper to taste. Toss 1 tablespoon with the grains or beans, or pour over the finished bowl. Makes 4 servings
For oven roasted vegetables: Preheat the oven to 400˚F, toss two cups of vegetables in a tablespoon of olive oil, spread evenly over a foil-lined baking sheet and season with salt and pepper. and roast until lightly browned and tender. Thicker veggies will take 20-30 minutes. Thinner or leafy, such as Kale and asparagus, will take only 10 minutes.