Caribbean Chicken Wings

Aggie Goodman — Wed, 17 Feb 2010 17:59:30 +0000

I stumbled onto this wing recipe on A New York Foodie right before Super Bowl Sunday. Wings were on the menu, but I hadn’t decided how I wanted to cook them yet. I loved the flavorful list of ingredients that went into the marinade. Don’t be intimidated by the length of the list…what’s great about marinades is you do most of the work ahead of time, then the marinade does rest of the work while you go on with your day. I let the wings sit in the marinade in the fridge for about 8 hours. They baked up nicely and we enjoyed them alongside some crunchy veggies for dinner.

Caribbean Chicken Wings

Ingredients:

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

Directions:

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Recipe from Sunny Anderson, Food Network

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Ellie Krieger’s White Chili

Aggie Goodman — Sun, 19 Apr 2009 21:07:00 +0000

You know what I love? I love when I cook something and my husband gives me the excited mouth full of food nod of approval…do you all know what I’m talking about? It’s the “oh this is good” without words expression. I just love it.

I saw Ellie making this soup on an episode I had saved on DVR the other night…my husband normally doesn’t sit and watch cooking shows with me, but somehow I inconspicuously finagled a way to keep him from changing the channel to ESPN or CNN. Once he started watching though he did get interested and started to pay attention to what Ellie was making. All I had to hear from him was “oh that looks good” and I knew I would be making it soon. As a matter of fact, I made it the next day.

This light and nontraditional version of chili is a new favorite for me. I loved it…as did my husband and nephew. It has just enough kick from the poblanos and just enough creaminess from the Greek yogurt…and is still healthy. I didn’t have any hominy on hand, so I substituted frozen corn instead. I did pick up hominy today and will be trying it for the first time the next time I make this chili, which will probably be very soon.

A soup like this is perfect for a light weeknight dinner or an easy lunch to take to work. I found it filling and satisfying and knowing that it’s good for me is added bonus. I can’t wait to get through my leftovers this week.

Ellie Krieger’s White Chili

Ingredients:

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper, more to taste
1 pound ground white meat turkey
2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
4 cups low-sodium chicken broth
3/4 teaspoon dried oregano
1 (15.5-ounce) can hominy, drained and rinsed
Salt
1/4 cup nonfat plain Greek-style yogurt
2 tablespoons chopped fresh cilantro leaves
Lime wedges

Directions:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Recipe from Ellie Krieger, Healthy Appetite with Ellie Krieger

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(…light and creamy after the Greek yogurt is stirred in.)

I ran the Spirit of the YMCA 5k this past Saturday, it was my first 5k in a few years and I’ll tell ya I think I’m hooked again. It was a great event, very family friendly which is a big reason why I love the Y. They held a kid’s Fun Run after the big race and my little guy couldn’t wait to use his speedy legs. He had been excited about it all week…he “trained” for it by running from driveway to driveway as fast as he could.

Seeing him out there so happy and proud like that definitely made my heart smile. 😉

Have a great week!

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cayenne pepper Archives - Aggie's Kitchen

Caribbean Chicken Wings