These were a result of two recipes, Alton Brown’s Buffalo Wings for his two step cooking method, and Krista’s Honey Garlic wing recipe for the sauce. The dumplings are from frozen and were steamed.I steamed the wings in two batches, about ten minutes each, because the basket was small. The steamed wings were allowed to drain and cool on paper towels before baking on parchment paper at 375 until browned, about 40 minutes more. Flip the wings over halfway through.Switching the paper for foil, the wings were dipped in the honey garlic sauce and baked until the sauce got bubbly, and then were re-dipped and baked again. Two thumbs up!
This soup was recommended in a comment at another blog. I’m a big fan of mushroom soup so I dived right in. It’s easy and delicious. I used those brown button mushrooms in mine because they were cheap and available. The picture on the recipe page shows a yellow soup, almost as if it was made with turmeric. The tamari soy sauce is in no way yellow. This is delicious soup!
I did something similar not too long ago. The wings were cooked in a crockpot that time but that was overkill so I roasted these in a similar marinade in my trusty toaster oven. I finished the thighs I used this time on the stove top in a non stick pan after separating the fat from the marinade and cooking juices. These spent some time in the pan over medium low heat but they never got to the sticky as glue stage. I decided I wanted sauce more than a crusted glaze so I added some stock with a bit more soy and oyster sauces along with more grated ginger root and minced garlic. Yummy stuff. Made fried rice to accompany the chicken.
And stir fried green beans with a side of fried rice. Lazy again, the dumplings were from frozen, bought in a bag at the Asian food store the other day. I’ve had these steamed, but I think deep frying them is the way to go. The dipping sauce was quick but good: regular soy sauce, sweet soy sauce, a spoonful of chili paste, two crushed garlic cloves, a splash of rice vinegar and a little Splenda for sweetener, topped with a sprinkling of sesame seeds.
The green beams were fresh, stir fried in hot chili oil then finished with a sauce made from soy sauce, brown sugar, garlic, and peanut butter. Yep-peanut butter, a teaspoon or so. Also has some black sesame seeds, I should have used the regular instead. Mrs J reminds me that I should have used regular oil instead as well, there was a bit of a bite from the hot chili oil.
The fried rice? Just the usual, has some ham, a few peas and shredded carrot, a beaten egg stirred in, a tablespoon of oyster sauce for a bit of flavor. It was good.