Oven baked wings

Leave it to Alton Brown to come up with the perfect way to make wings without a deep fryer. This is a time consuming recipe, but the results are definitely worth it. We chose to make 12 wings with two different sauces; our own 6 ingredient bbq sauce, and a honey sriracha sauce. 

Here's the recipe, according to Alton: http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe.html

Some notes: 

• When steaming the wings, you'll know when they are done with the meat is a little darker and loots like boiled meat
• Don't skimp on the drying off time. The oven baking will only be successful if the wings are dry
• With the honey sriracha sauce, melt the butter first before adding the other ingredients

Prep time: 1 hour and 15 mins
Bake time: 40-50 mins

Wings: 

• Using a steamer basket, steam the wings for about 10 mins. You'll know they are done when they look a little darker. 
• While the wings are steaming, line a baking sheet with paper towels and place a cooling rack on top.
• When the wings are done, pat them dry and line them up on the cooling rack. Place them in the fridge to dry for at least an hour
• Once they are out of the fridge, pre-heat the oven to 425. Replace the paper towels with parchment paper and ditch the cooling rack. Line the wings in a single layer on the parchment paper and bake for 20 mins. Flip them and bake for another 25-30 mins, or until the skin is crispy and browned.
• Toss the baked wings with your sauce of choice. Serve and enjoy! 

Sweet Pepper Pasta

Say that three times fast!

This is one of the most simple and satisfying meals. To boot, it also helps you eat seasonally.

Roasting the peppers give them a great taste, while topping it with burrata or fresh mozzarella is just fun.

Prep time: 45 mins
Cook time: 20 mins

What you'll need:

• 1 16 oz package of linguine or fettuccine 
• 2 red peppers
• 2 yellow pepper
• 1 clove of garlic
• 1 package of burrata (if that's not available, fresh mozzarella or ricotta)
• olive oil 

What to do:

Boil the water and cook the pasta according to directions.

Quarter the peppers and lay them out in a single layer on a foil lined broiler pan. Broil the peppers for about 10 minutes, or until the skin is blackened. Once they are nicely roasted, put them in a ziptop back and let sit for about 15 minutes. When the peppers are cooled, peel the skin and discard.

Take our your favorite food processor and puree 1/2 of each color of pepper and set aside. Chop the other half. 

Heat up the olive oil and brown the garlic. Toss in the chopped peppers and saute for 5 minutes. 

Drain the pasta and mix with pureed peppers. Top with chopped pepper mix and buratta. Serve immediately and enjoy. 

Crispy Cauliflower Patties

Vegetables are great, but vegetables coated in panko? Out of this world.  This is another gem from Cooking Light, with our edits to better fit a busy schedule.

Try pairing this with a some greens and a tangy vinaigrette, or place it on an English muffin for a light sandwich.

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients:

• Cakes: (makes about 8-10 patties)
• 1 head of cauliflower
• 1 peeled yellow potato, cut into 4 wedges
• 2 large shallots, sliced into quarters 
• 1 1/2 tablespoons extra-virgin olive oil 
• 2 cups of Trader Joe's mixed shredded cheese (Parmesan, Asiago, Fontina and Provolone) or, just Fontina
• 1/2 teaspoon Kosher or sea salt
• 1/2 teaspoon black pepper
• 1 large egg, lightly beaten
• 1/2 cup panko, lightly toaster
• 2-4 tablespoons of freshly grated Parmesan cheese 
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• Sauce:
• 2 tablespoons light sour cream 
• 2 tablespoons mayo
• 2 teaspoons minced fresh chives
• 1/4 teaspoon black pepper
• 1 garlic clove, minced

Preheat oven to 400 and line a large baking sheet with parchment paper or foil. 

Cut the florets off the head and mix it with the cut potatoes and shallots. Drizzle olive oil on the mixture and spread it on the baking sheet. Bake for about 30 minutes. They should be tender. Keep the baking dish handy, you'll need it for the patties.

Cool the mixture for about 15 minutes. While it's cooling, toast the panko by placing it in a pan on low heat until lightly browned. Combine with the Parmesan in a shallow bowl.

Once the mixture is cooled, pulse until chopped. Place in a large bowl and mix in cheese, salt, pepper and the eggs.

Form small patties out of the cauliflower mixture and dredge it in the panko mixture. Line them up on the baking sheet and bake for about 12 minutes on each side.

To make the sauce, just combine the sour cream, mayo, chives, pepper and garlic. 

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Chicken with Feta, Vegetables

Low carb meals don't necessarily have to be dry, tasteless affairs. We consulted old, reliable Cooking Light and added to the delicious Feta Chicken and Vegetables recipe. 

We needed more on the vegetable front and added mushrooms and yellow and orange peppers to their mix. The original recipe only accounted for two servings, so we increased it to about 8. 

The dish is savory and filling, and the vegetables add a satisfying crunch. 

This is a bit time consuming, but the effort is worthwhile, as the dish heats up well and makes great leftovers.

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients:

• 1/3 cup all-purpose flour
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 8 thin sliced chicken breasts
• 1 teaspoon olive oil 
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 2/3 cup fat-free, less-sodium chicken broth 
• 10 oz sliced white mushrooms
• 1 tablespoon red wine vinegar
• 1/4 cup crumbled feta cheese

Pre-heat oven to 350. 

Combine flour, chili powder, black pepper and salt in a shallow dish and coat each chicken breast in mixture. 

Heat oil in a deep pan and cook chicken for 3 minutes on each side, until browned. Transfer chicken to a 9x13 dish, sprinkle with 1/8 cup feta and bake in pre-heated oven for 10 minutes. 

Saute vegetable mix in the same pan for about 3 minutes. Add chicken broth and vinegar and stir until tender, about five minutes. In a separate bowl, mix vegetables and 1/8 cup of feta cheese.

Serve!

Almond-Crusted Tilapia

We're always searching for new ways to prepare fish. This crusted fish recipe combines this All Recipes post and an episode of America's Test Kitchen. (If you haven't seen this on your local PBS channel, we highly recommend it. It is fascinating!) The cornstarch addition keeps the fish tender, but a very crispy crust. 

The recipe adds a thick-ish layer to a very thin fish, but not in an unpleasant way. Even though the fish is pan fried and coated, it holds its crispness, due to the structure of the almonds. We recommend serving this with a simple side salad and your favorite dipping sauce like tartar sauce or even plain mayonnaise. 

Cook time: 40 minutes
Prep time: 20 minutes

Ingredients:

• 2 eggs
• 1 teaspoon lemon pepper
• 1 teaspoon garlic pepper
• 1 cup raw ground almonds
• 1 cup freshly grated Parmesan cheese
• 6 (6 ounce) tilapia fillets
• 1/4 cup all-purpose flour for dusting
• 1/4 cup cornstarch
• 1 tablespoon red pepper flakes (or to taste)
• Salt to taste
• 1 tablespoon olive oil
• 1 cup freshly grated Parmesan cheese

With a large, heavy knife, chop the one cup of almonds into very small pieces, but not quite crumbs. Place in a shallow dish and set aside.

Combine the cheese, flour, corn starch, red pepper flakes and salt in a shallow dish. Beat the eggs in a separate dish. 

Heat the oil in a deep pan. 

Dredge the fillets in the flour mixture, then the eggs, and finally the almonds. Cook for about 3 minutes per side in the hot oil. Drain each fillet on a paper towel.

Tomato Tart with Fontina

A light savory tart is just the antidote to the winter blues. This gem comes from Southern Living, which is a twist on a lighter French classic. We put our own small kitchen twist on the the tart and made it a bit smaller and manageable. 

This can be a side dish, or you can pair it with a hearty salad for a light entree. It's a great potluck choice as well. 

Prep time: 40-45 minutes
Cook time: 30-35 minutes

Ingredients:

• 1/2 (15-ounce) package refrigerated pie crust
• 1 garlic bulb
• 1/2 teaspoon olive oil
• 2 cups shredded fontina cheese
• 2 medium sliced tomatoes, sliced
• salt and pepper to taste

1. Preheat oven to 450. Press refrigerated pie crust on bottom and up sides of a 9-inch tart pan with a removable bottom. Be sure not to stretch the crust too much, as it will shrink down during baking. Bake the crust for 7-8 minutes or until pie crust is lightly browned; set aside.
2. Cut off the pointed end of garlic bulb and place it on a piece of aluminum foil. Brush the bulb with the olive oil and fold the foil to seal it. Place the garlic on a cookie sheet and bake at 425 for 30 minutes. Cool then squeeze the pulp through the cut end and brush the pulp on the bottom and sides of the pie crust. 

Sprinkle 1 cup fontina cheese over the garlic crust. 

Slice tomatoes and sprinkle with salt and pepper. Place on paper towel and blot; let stand 10 minutes. Arrange tomato slices in concentric circles over shredded cheese. Sprinkle with remaining 1 cup cheese.

1. Bake at 350° for 30-35 minutes or until tart is lightly browned.

Pasta Salad with Shredded Chicken

Pasta salad is no longer relegated to plastic tubs to be carted off to picnics. This version is a riff of a pesto pasta salad and uses spinach and almonds, instead of basil and pine nuts. It's light and tangy without being too cloying. 

Preparation time is minimal, with the bulk of time spent chilling the mixture. This dish is versatile  and can be a satisfying side dish or light main dish. As a main dish, expect 6-8 servings, and as a side dish, about 10-12 servings.

Prep time: 10-15 minutes
Chill time: at least 4 hours

Ingredients:

• 2-3 lbs chicken breast, shredded
• 1 package rotini pasta, or other short pasta like ziti or penne 
• 4 cups of  baby spinach
• 3-4 tablespoons of Parmesan cheese, shredded
• 2 tablespoons olive oil
• 1 tablespoon water
• dash of salt
• 1 tablespoon sriracha
• 1/2 cup mayonnaise 
• 1.5 cups sliced almonds
• option to toast for extra texture

Brown the chicken in a pan. Once cooked, shred and set aside. Cook pasta according to directions and cool under cold water when finished.

In a food processor, combine spinach, cheese, olive oil, salt, sriracha and water. Pulse until well combined. Mix mayonnaise and spinach mixture  with pasta. Chill for at least 4 hours. Serve over a bed of spinach and a sprinkling of sliced almonds. 

Arroz con Pollo

Fresh spices have taken over our lives. We've moved on from our vanilla beans and onto saffron. While expensive, you use a very small amount to achieve a very satisfying flavor. Adding saffron to rice gives it a subtle flavor and a wonderful yellow color. 

Chicken and rice is an easily customizable dish, with a savory flavor made up of a number of vegetables. We put our spin on the classic Joy of Cooking recipe and did without the Dutch oven, ham and green olives. 

Very important tip: make sure the chicken is very brown and almost crispy before combining it with the rice mixture. This prevents overcooking the rice from cooking too long and sticking to the bottom of the pot. Making sure the chicken is well cooked also avoids a mushy dish, where all the textures melt into each other. 

This meal takes some time to prepare, but the reward is almost a whole week's worth of dinner for at least two people. 

Prep time: 30-40 minutes
Cook time: 35 minutes

Ingredients:

• 3.5-4.5 pounds of chicken parts. The more variety the better
• 2 tablespoons of olive oil
• 2 cups chopped onions
• 2-3 cloves of garlic, minced
• 2 cups uncooked long grain white rice 3 cups chicken broth
• 3-4 strands of saffron, roughly 1/4 teaspoon 
• 1 cup frozen peas
• 1 red pepper, diced
• salt, pepper to taste

Optional:

• 1/4 cup chopped green olives
• pimentos
• 1/2 cup of diced ham
• pinch of oregano
• 1 green pepper, diced

Season chicken with salt and pepper. Heat oil in a pan and brown the chicken well on both sides. Once browned, take the pan off heat and set aside. 

Heat 2 tablespoons of pan drippings in a large pasta pot. Add the onions, garlic, red and green pepper. Cook until onions are tender but not yet brown, then add the rice. Stir and cook for another minute, until the grains are coated with fat, then add the chicken broth and saffron. Bring the mixture to a boil, taking care to scrape the bottom of the pot in case rice begins to stick. 

Place the chicken in the pot and cover. Allow the mixture to simmer on low heat for 20 minutes, stirring occasionally. Then add the unthawed frozen peas. 

Cover again and cook until the rice is tender, about 10-12 more minutes. 

The Week's Favorite Meal: Barbecue Pork and Cheese Biscuits

We wanted to share one of the easiest menus that last a number of meals-it's pretty well balanced to boot. It's easy to reheat and initial preparation takes about 45 minutes. 

Menu:

• Barbecue Pork, with homemade barbecue sauce (prep time: 20 minutes)
• Baby spinach salad with thai vinaigrette (prep time: 5 minutes)
• Cheese biscuits (prep time: 25 minutes)

To prepare the barbecue pork, use thinly cut, boneless pork chops:

• Set the broiler
• Brush one side of the pork loin with the barbecue sauce and broil for 6 minutes
• Flip and brush the other side and broil for another 6 minutes

Broiled Tilapia with Parmesan

This recipe may be my new favorite fish recipe. Tilapia is a very light, white fish, that does not have a very strong taste. The Parmesan coating adds a nice crust, while the broiling method makes this recipe a good fit for a quick mid-week meal. I found this recipe on AllRecipes.com, but modified it to suit a spicier, less savory taste bud.

Be sure to adhere to the very short broiling time, because it is very easy to overcook the fish.

On a thrifty note,tilapia is one of the most inexpensive fish, especially if bought frozen. If using frozen fillets for this recipe, be sure to defrost them overnight.

Prep time: 10 minutes

Cook time: 9 minutes

Ingredients: 

• • 1/2 cup Parmesan cheese (freshly grated or ready made)
  • 1/4 cup unsalted butter, softened
  • 2.5 tablespoons mayonnaise (regular, not light)
  • 2 tablespoons lemon juice (fresh or bottled)
  • 1/2 tablespoon sriracha
  • 1/4 teaspoon crushed red pepper
  • 6 tilapia fillets

Directions

1. Preheat your oven's broiler and take butter out of the fridge to bring to room temperature
2. Line broiler pan with aluminum foil
3. Mix together the Parmesan cheese, butter, mayonnaise, red pepper flakes, sriracha  and lemon juice.
4. Arrange fillets in a single layer on the prepared pan. Place the pan on the top rack and broil for 3 minutes. 
5. Flip the fillets over and broil for 3 minutes. 
6. Remove the fillets from the oven. Cover the top and sides with the cheese mixture.
7. Broil for 3 more minutes or browned and the fillet flakes easily. Serve with vegetables and mashed potatoes.

Weekend Meal: Soy Glazed Salmon

In the new year, the Galley Kitchen vowed to do one fish dish a month. So far so good! This weekend, we broiled some salmon in a simple soy sauce marinade that gave the meal an Asian flair. We adapted this recipe from Sunset Magazine to better fit what was in the pantry and to suit our tastes.


Unlike other fish recipes, this one specifically calls for a filet with skin. The soy sauce and sesame seed mixture blends well with the stronger salmon taste. The skin acts as a welcome vehicle for the sesame seeds and adds a flaky texture.


A note: if using frozen fish, be sure to defrost it at least 6 hours before broiling


Prep time: 15 minutes
Cook time: 20 minutes

• 1 cup soy sauce 
• 1/2 cup honey 
• 1/2 teaspoon finely minced garlic (about 2 cloves, or 1 big clove)
• 4 pieces (about 6 oz. each) salmon fillet, with skin (fresh or frozen)
• 2 tablespoons sesame seeds

1. Pre-heat oven to 450 degrees.
2. In a medium pot, mix soy sauce, honey, and garlic. Stir constantly until it is reduced by 1/3
3. Reserve  3 tablespoons glaze into a small bowl and set aside. 
4. Line broiler pan with foil and pour remainder of the soy sauce mix. Set salmon pieces in dish, skin side up and let stand 15 minutes. Turn salmon pieces over and bake for 15-20 minutes, until it is opaque at the edges, but still translucent in the center.
5. Increase oven to broil. Evenly spread half the reserved glaze on the salmon and sprinkle evenly with sesame seeds. 
6. Broil 6 inches from heat until sesame seeds are toasted. Drizzle the remaining soy sauce mix on the salmon. Serve with a side of rice and steamed vegetables. 

Crustless Broccoli and Cheese Quiche

A quiche is one of those rare rich, calorie packed food few have tried to de-fatify. The rich creams and cheeses in a quiche make for a guilty pleasure meal. With this recipe, we try to cut down on carb and fat intake by eliminating the crust and all its flaky, buttery goodness.


We tweaked the original Cooking Light recipe , (used 2% milk and cheddar instead of 1% and Swiss cheese, and a few others). The extra calories are definitely worth it. We also opted for a side salad, instead of the side of toast.


This quiche should last two people about  three dinners.


Prep time: 20 mins
Cook time: 45 mins

• 2 teaspoons olive oil 
• Cooking spray/oil to grease pan
• 1/2 cup vertically sliced red onion
• 1 garlic clove, minced
• 1 10 oz package of frozen broccoli florets, steamed/defrosted (chopped broccoli pieces also works well)
• 1 1/4 cups 2% milk
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cumin
• 4 large egg whites, lightly beaten
• 2 large eggs, lightly beaten
• 1 tablespoon grated fresh Parmesan cheese

Pre-heat the oven to 350 degrees and grease a 9 inch pie plate.


Sautee the onion and garlic until the onion is translucent. Add the broccoli and sautee under tender and place in pie plate.


In a large bowl, mix the milk, cheese, parsley, mustard, pepper, cumin, egg whites, and eggs. Pour egg mixture over the broccoli mixture and sprinkle with freshly grated Parmesan cheese.


Bake for 45 minutes or until top is golden brown and a knife inserted in the middle comes out clean.

Really Spicy Tofu

You have been warned: this is really, really, REALLY spicy. The mix of peppers gives this dish a complex heat, but it does have a kick. If tofu doesn't tickle your palate, chicken will fit the bill. Just be sure to cube and brown it before adding the rest of the ingredients.


Ingredients:

• • 3 tablespoons peanut oil
• 1 pound firm tofu, cubed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 2 serrano peppers, chopped (to reduce the heat, use 1 pepper)
• 3 cloves garlic, crushed
• 1/3 cup hot water
• 3 tablespoons white vinegar
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 tablespoon crushed red pepper flakes (to reduce the heat, use 1 teaspoon)
• Brown rice (optional)

1. Heat peanut oil in a large frying pan over medium. Brown the tofu for at least 3 minutes.
2. Once browned, toss in onion, bell pepper, serrano pepper and garlic for 5 minutes.
3. Whisk together hot water, vinegar, soy sauce, sugar, cornstarch, and red pepper flakes. Pour over tofu and coat vegetable. 
4. Simmer 3 to 5 minutes, or until sauce thickens slightly. Tastes great over brown rice!

Stroganoff, the remix

A thrifty, quick meal and a delicious, savory meal are not mutually exclusive. Remixing classic recipes can sometimes yield new family favorites. I tried my hand with the always welcome Campbell's Soup beef stroganoff (original can be found here: Campbell's Kitchen).

Due to some childhood guilt about never eating all the peas, I added one 15 oz can, though truthfully, it may taste better without it.

The Galley Kitchen remix fed two people for approximately three days (six total dinners).

Total prep time: 5 mins

Total cooking time: 20 mins

Reheating tip: To fight some of that dryness that comes with reheating food, add a spoonful of sour cream.

Ingredients:

• 1 tablespoon vegetable oil
• 1 lbs ground turkey
• 1/2 cup chopped shallots
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (98% Fat Free)
• 2 tablespoons Worchestire sauce
• 1 ice cream scoop sour cream (yes, ice cream scoop)
• 1 package egg noodles, cooked
• 1 15 oz can sweet peas, drained (optional)
• 2 garlic cloves, minced
• 1/3 cup chicken broth

Time saving tip: Start the egg noodles first so they'll be ready to rock by the time the turkey is done.

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the turkey and brown. Once browned, drain of any fat.

Reduce the heat to medium and add the onion and garlic to the skillet and cook until it's tender.

Stir the soup, sour cream, peas (if using) and Worcestershire sauce in the skillet. Allow the ingredients to simmer for 10 minutes, stirring occasionally.

Mix the turkey with the noodles and enjoy.

Tofu Vegetable Hot Pot

Adapted this Cooking Light recipe to use slightly more accessible ingredients and last two people about 8 dinners (4 days). The original recipes is found at MyRecipes.com (Tofu Vegetable Hot Pot ).

This is a great way to introduce people to the joys of tofu. The spice is not so shocking because of the coconut milk and if served over rice.

Ingredients:

• 1 teaspoon vegetable oil
• 1 cup thinly sliced shallots
• 6-8 tablespoons sriracha, depending on how spicy you want it (or any type of Thai, chili paste or sauce)
• 1 garlic clove, minced
• 1 1/2 cups shredded green cabbage
• 4 medium/large shiitake mushroom caps, chopped
• 1 cup water
• 1/4 cup low-sodium soy sauce
• 1/2 teaspoon sea salt
• 1 (14-ounce) can light coconut milk
• 1 pound water-packed firm tofu, drained and cut into 1-inch cubes
• 2 tomatoes, cut into 1-inch-thick wedges
• 1 bag frozen vegetable mix that can includes: carrots, baby corn, onions, snap peas and other stir fry type vegetables
• 1/4 cup (1-inch) sliced green onions
• 2 cups hot cooked jasmine rice

Total prep time: 15-20 mins

Total cook time: 25 mins

Serves: 2 for approx. 4 dinners (8 meals total)

Cooking Tip: Begin cooking the rice first, so it will be done by the time the entree is ready.

Defrost frozen vegetables and set aside.

• Heat oil in a large nonstick saucepan and add shallots; sauté 2 minutes. Reduce heat to medium. Add garlic, cabbage and defrosted vegetables. Cook 2 minutes until tender, stirring occasionally.
• Stir in water, soy sauce and coconut milk; bring to a boil. Add tofu.
• Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in onions. Serve over rice.

Weekend Meal: Southwest Chicken Soup

Count this as one of the easiest and thriftiest meals out there. The long and short of it: mix some things and let them simmer in a slow cooker for about 6 hours. I found the original recipe from a Campbell's book, but made a few adjustments.

Those things to mix are:
Serving size: 6-8 bowls of soup

• 1 lbs chicken breast, browned and shredded
• 1 large onion, diced
• 8 oz chunky salsa-with heat depending on taste
• 1 cup frozen, whole corn kernels
  
• 2 tablespoons of garlic pepper
• 5-8 dashes of your favorite hot sauce
• 1 3/4 cup reduced sodium chicken broth

Brown the chicken breast and onion. Cube or shred the chicken. I think shredding it spreads the chicken love more evenly throughout the soup. To shred the chicken, take two forks and pull the chicken apart.

Mix the onion, salsa, corn, garlic pepper, chicken and onion in the slow cooker. Turn it on low for about 6 hours.

This meal is a great fix for the whole week.

Enjoy!

Weekend Meal: Turkey Taco Bake

The name is a bit deceiving, as this is really more of a turkey taco slow-cooker dish. It's an easy, thrifty meal. Beef also works, but it makes for a fattier meal.

• 1 lbs. ground turkey (or beef)
• 1 10.75 oz can of condensed tomato soup
• pico de gallo
• 1/2 cup of milk
• 1 package of 8-inch flour tortillas sliced into 1-inch pieces
• shredded cheese
• sour cream
• 1 package of corn bread
  

Cook the meat until browned and pour of any fat. Stir the soup, milk, and tortilla pieces into the skillet and place into a slow cooker. Cook for about 4-5 hours on low.

Serve with corn bread and tortillas.