Leila's Fried Chicken Winglets

Ingredients

Winglets, or chicken wings
White Vinegar
Adobe
Garlic Powder
Black Pepper
Salt
Soy Sauce
Vegetable Oil

Directions

Soak the chicken in white vinegar for 30 minutes
After the chicken has soaked, drain off the vinegar.
Sprinkle 1 tablespoon Adobe,1 teaspoon garlic powder, a shake of black pepper, 1 teaspoon salt and 4 good shakes of soy sauce over the chicken. Mix together.

Dip chicken in flour completely so it is coated. Shake excess flour off.
Pour vegetable oil into a pan so the oil is about 1 inch deep and heat.
Make sure vegetable oil is hot on the fire approximately 375 degrees Fahrenheit.
Fry chicken until golden brown on all side, turning the wings once or twice.
Drain on paper towel.

Smoked Mackerel Dip

Smoked mackerel by itself is a bit like Pacific smoked salmon, but perhaps more salty. I recently had a smoked mackerel dip which was delicious. Charleen Atkins whipped it up during a short visit, she mixes it with horseradish, mayonnaise and lemon juice. Eaten with heated up pita bread, it was very good. By the time she e mailed me her recipe, I had looked up smoked mackerel pate and dip. I decided not to make a pate, too smooth, I liked the fish bits, and I couldn’t be sure if she used mayonnaise or cream cheese and creme fraiche.  I opted for cream cheese and creme fraiche, but I’m sure either way it’s delicious.

Ingredients

Frozen packet of smoked mackerel (two filets)
1 tablespoon cream cheese
3 tablespoons creme fraiche
the zest of one lemon
1 1/2 lemons squeezed, save the leftover half
2 stalks of scallions
4 parsley stalks chopped
1/2 teaspoon horseradish

Directions

Remove the skin from the fish and break up the flesh into a food processor. Pulse to break up the fish one or two times. Add cream cheese and creme fraiche, pulse again, then add the lemon juice and lemon zest. Pulse a few more times. Add the horseradish, pulse again.
Remove and place in a bowl, add chopped scallion and parsley, fold in to the fish mixture, serve with lemon wedges and warm pita bread or french loaf.

Roasted Yams and Carrots with Clementine Orange Drizzle

This recipe was actually sent with my new Weight Watchers card this month. It asked for Korean Yams, which I couldn’t find so I used ordinary yams.  It is a really nice fresh tasting dish.

Ingredients

3 small yams peeled and cut into 1/2 inch wide julienne
3 carrots peeled and cut into 1/4 inch wide julienne
1/2 teaspoon salt
4 clementines
3 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1/2 teaspoon ground black pepper
greens, such as watercress, baby arugula for decoration on top.

Directions

Preheat oven to 450 degrees Fahrenheit. Spray a pyrex dish with Pam spray
Add vegetables to prepared pan, add 2 tablespoons olive oil and 1/2 teaspoon salt and mix together. Spread vegetables in a single layer so that every piece is lying flat, then roast until golden, about 30 minutes, flipping once midway through cooking.
Juice 1 clementine in a small bowl, combine clementine juice, oil, mustard, vinegar and salt and pepper to taste. Peel remaining 3 clementines and separate into sections.
Place vegetables on a serving platter with clementine
segments and greens, drizzle with dressing.

Pecan Pie Bars

This Thanksgiving, Sarah Nejaime surprised us with her delicious pecan pie bars. She said she made them one evening with her school friends, she found the recipe on justataste.com by Kelly Senyei. Totally wonderful!

Ingredients
For the Crust
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all purpose flour
1/2 teaspoon salt

For the Topping
1 stick (1/2) cup unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions
Preheat oven to 350 degrees F and line a 9x13 inch pan with foil, leaving enough for a 2 inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Pork Tenderloin with Pears and Cider

I still have pears left from the huge basket Jocelyne gave me from her garden.
These pears are quite firm and really cook well, they don’t end up mushy or falling apart.
Continuing to search for a savory dish to make with them, I found this recipe is by Laraine Perri from Fine Cooking. It’s quite quick to make and also a delicious fall dish.


Ingredients

1 pork tenderloin
1 teaspoon olive oil
salt and pepper
2 tablespoons butter
3 firm Anjou pears, peeled, cored and cut into 8 wedges
3 shallots chopped
2 tablespoons sherry vinegar (I used champagne vinegar)
2/3 cup apple cider
3 tablespoons heavy cream
1 1/2 teaspoons Dijon mustard
1 teaspoon dried thyme
1/2 cup sliced cooked mushrooms (optional)

Directions

Position a rack in the center of the oven and heat the oven to 500 degrees Fahrenheit.

Pat the pork dry with a paper towel, rub it with olive oil and season generously with salt and pepper. Heat a heavy-duty skillet over medium-high heat until very hot, then sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140 degrees Fahrenheit, 10 -15 minutes (I checked after 10 minutes and next time, I would roast for 13 minutes). Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.

Meanwhile, melt 1 tablespoon butter in the skillet over medium-high heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and keep warm.

Collard Greens with Spiced Pears

This weekend, I was given a beautiful

basket of very large home grown pears. They were quite firm - I thought they would be perfect for cooking. So I made a batch of butternut squash and pear soup.
There were still many pears left over and I began searching around for a savory way to use the pears.  I found this recipe by Mary Ellen Driscoll, posted on Fine Cooking. She uses slivered almonds, lightly toasted to
sprinkle on afterwards, but I chose not to use almonds. The pears are a pleasant addition to collard greens. Mostly when I’ve tried making collards, they seem a bit bitter, but the spiced pears gave the greens just the right balance of not too sweet and not too bitter.

Ingredients

1 bunch of collard greens - trimmed, center stalk removed and cut crosswise into strips
4 pears, peeled, seeded and cut lengthwise into 12 slices
3 shallots
3 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
pinch of cayenne
pinch of ground cloves
salt and pepper
2 tablespoon extra virgin olive oil
1/4 cup slivered almonds toasted (optional)

Directions

Melt 3 tablespoons unsalted butter in a skillet and stir in cinnamon, cayenne and cloves. In a medium bowl, gently toss the pears with the spiced butter mixture and add 1/4 teaspoon salt and a shake of pepper.

Place the pears in a layer in the skillet and add 2 shallots chopped. Cook undisturbed over medium-low heat until the pears are golden on one side (about 3 minutes) then gently turn the pears over and cook until pears are golden brown. Transfer the pears and shallots to a plate. Add the remaining chopped shallots to the pan and saute till golden brown, add 1/3 cups water to the pan and stir scraping the bottom of the pan. Transfer the shallots and any liquid to a small bowl. Wipe the skillet clean.

Heat the oil in the skillet over medium heat until shimmering hot. Add half of the collard greens (which you have trimmed, removed the center stalk, and cut the leaves into strips crosswise.)quickly stirring and turning. Once the greens have begun to wilt, after about 30 seconds, add the remaining greens, turning and stirring briefly. Pour the shallots and liquid over the greens. Reduce the heat to a gently simmer and cover with a tight-fitting lid. Braise until the collards are tender, about 5 minutes. Season to taste with salt and pepper and stir in the pears.
Serve with almonds scattered on top (optional)

Amazing Paleo Chocolate Cupcakes (gluten-free, dairy-free)

While searching for a gluten free dairy/ free cake to make at Thanksgiving for our cousin. My daughter found this recipe for me. It was originally a cake recipe, but my granddaughters and I decided to experiment with cupcakes and see how they would taste. We were very doubtful they would be any good.
We had great fun making them and they were indeed amazing. Moist, rich, and delicious. We have decided to stick with cupcakes rather than a cake . . . easier to pick up . . .
The blog we found this recipe on is downshiftology.com by Lisa Bryan. She says she suffered with 4 different autoimmune diseases in her mid thirties and, by changing her diet, especially eliminating gluten, she is pain free and healthy. She has several other recipes, it’s worth visiting this site, her amazing chocolate cake batter is excellent.

Ingredients
Dry Ingredients

3 cups almond flour
1 cup tapioca flour
1/4 cup coconut flour
2 cups coconut sugar
1 1/2 cups raw cacao
(I used cacao powder)
2 teaspoon baking soda
1 teaspoon expresso powder
(I used instant ground expresso)
1 teaspoon salt

Wet Ingredients
4 large eggs (I used egg replacer powder)
1 1/2 cups coconut milk
1 cup water
1/2 cup coconut oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit.
Line mini cupcake baking dishes with mini liners
(Or if making a cake, grease three 8 inch cake pans and line the bottom with parchment paper)
Add all of the dry ingredients to a very large mixing bowl and whisk together (note the bowl must be large as it is indeed quite a mountain of dry ingredients!)
In a separate mixing bowl, add all of the wet ingredients and mix well together. Then pour the wet ingredients into the dry and whisk together for one to two minutes to make the batter.
Spoon the batter into the cupcakes and bake in the oven till a toothpick comes out clean. Depending on your oven, 15 - 20 minutes.
If making a cake, bake for 28-30 minutes. If using 2 9-inch pans, bake for 35 minutes.
Let the cupcakes cool frost the cupcakes. I used a store bought vegan organic frosting.
This blog does have a recipe for vegan chocolate buttercream frosting, but I haven’t tried it yet.