The play off games are beginning for professional football....and we want to have our favorite wings! But, we made a New Year's resolution to eat healthier. I have the solution! This is the third recipe in my "Healthier Wing Series"! Get the Wet One's out, or at least some damp paper towels, these oooey goooey wings will delight your taste buds!
Wee Bear and I have spent a lot of time over the years in Europe on vacations, whether it be skiing, cruising, road trips or just renting a house for a while. By far our favorite soup is a Tuscan vegetable soup. In Tuscany it is called Ribollita which in Italian means reboiled or reheated and simply refers to it as left over vegetable soup. It is delicious in cold weather and light enough in calories that I can safely put it into the "Figure Friendly" category, sans the bread! The recipe looks humble, however, this recipe blew us away! Just look at these pictures! The soup is gently simmered and baked and the bread ends up almost like a dumpling, breaking apart in the savory broth. Wee Bear had to stop between spoonfuls and proclaim how much he loved it!
Here is the 2nd recipe in my series on healthy chicken wings. This one reminds me of my time in Jamaica, the lime brings back good memories from our "Pig's, Limes and Pepper's" business! The Caribbean flavor is a take on "Jerk" seasoning, but mild.
Chicken wings and football...nothing beats it! What's a Super Bowl without chicken wings? They go hand and hand with a cold beer. However, these little fried bites can wreck havoc on your waistline, especially if you are having them every Sunday!!
On New Years Day and New Years Eve, I like to have champagne and I love to include it in the dishes I serve, knowing this is my last
Hoorah before my sanity comes back.....well hopefully! My guests
always ask for the recipe and think I’ve been cooking for hours, but it
is done in little more than half an hour. And there is zero fat added;
the chicken cooks in Champagne. So, in reality, I have already eased
back into my usual eating pattern. Cooking with wine adds flavor but the
calories of the alcohol burn off in the pan. Vermouth, Pernod or any
number of earthy reds or whites can add depth to a dish, but for
elegance of finish nothing beats Champagne.
These cookies are crisp and buttery with just enough sweetness. The lemon and rosemary add a twist to a classic shortbread cookie. I just love biting into this delicious cookie and getting a hint of citrus and savory rosemary. A match made in heaven.
A Standing Rib Roast claims center stage during holiday season for a very good reason. It is the king of beef cuts. This is my favorite way of cooking a Prime Rib. Both my Slow Roasted Prime Rib and my adaption of Eva Kenly's recipe (here) are excellent methods for cooking a Rib Roast. I have done it both ways, both ways, equally delicious.
