The other morning I was watching the local News and the chef they had on that morning in the Blue Flame Kitchen was making Five Spice Chicken Wings. It looked so easy and delish I had to make it.
2 lb (1 kg) chicken wing and drumettes
2/3 cup (150 mL) gluten free soy sauce
1/4 cup (50 mL) sugar
2 tbsp (25 mL) dry sherry
4 slices fresh ginger, minced
2 tsp (10 mL) Chinese five-spice powder
Combine the soy sauce, sugar, dry sherry, minced garlic and chinese five spice powder.
Place chicken in a large plastic bag. I put the large plastic bag in a bowl for easier preparation. Who doesn’t like easy? Pour over chicken; toss carefully.
Refrigerate 8 hours or overnight.
Put the BBQ on at 425 F and make sure your meat doesn’t stick. My trick is taking an onion and cutting it in half, and rub the cut side on the grill grate. Try it!
*If the weather isn’t cooperating and you have to cook inside – Bake at 425ºF (220ºC) on a rack in shallow pan for 30 – 40 minutes or until well browned and glazed. May be frozen for up to 6 weeks. Makes about 2 dozen pieces.
We are lucky to have one of the most beautiful places in the world in our backyard. Now that Spring is upon us (yay) and ski season is dwindling we can take day trips for biking, hiking and shopping in beautiful Banff, Alberta. Best part is there is Chicken in the slow cooker so when you get home dinner is ready. Well maybe not the best part…but makes a day much easier.
The most important ingredient is the sherry. Honestly I don’t know anything about sherry other than it tastes good and it enhances the flavour in recipes.
1 small onion chopped up
2 tablespoons of olive oil
6 marinated skinless chicken thighs
1-2 large sweet potatoes peeled and cut and cubed
1-2 red skinned potatoes cut and cubed (optional)
2 cups of frozen or fresh kale
1 cup of frozen corn
1/4 -1/2 cup sherry
1 tablespoon granulated garlic
salt and pepper to taste
Get the skillet out and start frying up the onion until translucent; add the marinated chicken and brown both sides
While the chicken and onion are cooking get the slow cooker out and add the sherry, sweet potato, frozen corn and kale.
When the chicken mixture has finished browning, about 5 minutes put the chicken in the slow cooker and for more flavour make sure you add the onion mixture. Season the chicken with salt and pepper and granulated garlic; close the lid and cook it on low for 8 – 10 hrs.
My youngest son started Rugby this week and comes home every day after 2 hours of practice, famished.
Today I managed to defrost ground beef but had no idea what we were having for dinner other than ground beef. Off I went to meet up with friends for lunch and when I arrived home at 4pm I still had no idea what was for dinner. One of my son’s favorites is Shepherds pie and I had all the ingredients. What makes my Shepherds Pie different is one of the ingredients I use.
Chinese Five Spice adds flavour to the ground beef
Pre Heat Oven at 350 F | Oven Safe Casserole
1 Tablespoon Olive oil
2 -3 pounds Lean or extra lean ground beef
6 – 8 Yellow fleshed potatoes or red skin potatoes
1 leek chopped up
1 tablespoon granulated garlic
2 Cups beef bouillon
2 Tablespoons cornstarch
1 Cup of frozen peas and carrots
2 Teaspoons Chinese Five Spice
Salt & Pepper to taste
First thing I do is grab the potatoes and give them a good scrub. To save time I leave the skins on. I used both yellow and red potatoes.
Add oil to the skillet and saute the chopped up leek until golden brown; take the ground beef out of the package and add to the skillet with the leeks, cook until the meat is no longer pink.
I make my own gravy to keep the recipe simple and easy. Cornstarch is my friend and gluten free. Whisk together 2 tbs cornstarch and 1 cup of beef bouillon; add to the meat mixture. Sprinkle in 2 tsp of Chinese 5 spice and the granulated garlic. Add the frozen peas and carrots to the meat mixture, let simmer for 5 minutes or until the meat mixture thickens.
Add the meat mixture to an oven safe casserole dish; take the remainder of the beef bouillon and pour it into the casserole dish.
Potatoes should be done now, mash them up the way you like them and spread over the meat mixture. Bake at 350 F in the oven for 45 minutes. Take out of oven and let stand for 5 minutes and serve.
*if you want it with a bit more kick add 1 tablespoon chinese 5 spice.
I was looking through Pillsbury.com and found this recipe. I have three young growing men in the house and my hubby who is very hungry when he gets home from being on the road all day.
30 min prep 55 minute total time 12 servings Gluten free option
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 1/2 cups organic frozen mixed vegetables
1 tablespoon of butter
1 organic leek chopped up
1 pound of organic lean ground beef
1/3 cup of organic cup of beef broth
1/4 teaspoon of salt
Pepper to taste
left over mashed potatoes or refrigerated pre made mashed potatoes
Preheat oven to 400 F.
Unroll the pie crusts. Roll each crust to 12 inches in diameter. I used a 4 – inch round cutter. Firmly press each round pie crust into the bottom of each 12 ungreased regular size muffin cups. Bake 7 – 10 minutes or until lightly browned. Remove from oven and reduce oven to 350 F.
I love my cast iron frying pan and use it daily; it’s been completely seasoned with love. I prefer leeks over onion and they add flavour to any dish. Brown the ground beef and when no longer pink add the beef broth and frozen veggies. Let the meat and veggies simmer in the beef broth. Mmmmm I can smell the goodness cooking.
Fill each muffin cup with 1/4 cup the beef mixture. Top each pie with 1/4 cup of scrumptious warm mashed potatoes. Bake at 350 F for 25 to 30 minutes or until crusts and mashed potatoes are lightly browned. Let it stand for 10 minutes in pan before serving.
I also did a gluten-free version that proved to be just as delicious. Most grocery stores offer a gluten free-crust that can easily be substituted into the recipe. For extra love and tenderness add gravy The meal is complete with a side salad of choice.