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Monday, May 27, 2013

At the last minute Memorial Day cooking "Lemon Garlic Chicken Wings "

Hi Beautiful Ones!  I hope your long Memorial weekend is going great so far. Yesterday was not such a great day for me. I turned on my computer and was preparing to update my blog and the whole thing was gone. My whole blog got deleted by blogger with no explanation and no forewarning. I was mortified and spent a very frustrating day trying to get it restored.  Can you imagine waking up one day and your whole blog is gone and you have to start over with nothing? I am so glad that everything worked out.

That taught me a very valuable lesson about how important it is to back everything up.

Wooooooh! now that the blogger folks have taken care of that fiasco yesterday. Lets Cook!  This recipe is for lemon garlic chicken wings. I thought this would be a refreshing change from the buffalo wings most of us are used to. This is an easy recipe and if you don't have wings, you can do this with regular chicken as well.
I must warn you that they are saucy and delicious and we all know that there is just not a cute way to eat a chicken wing...LOL
  • 2 1/2 pounds chicken wings
  • 3 cloves garlic, crushed
  • 1 teaspoon onion powder
  • 2 teaspoons Italian seasoning 
  • 1 teaspoon sugar
  • 3 tablespoons fresh rosemary leaves stripped from stems
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
  • 1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.

Generously coat wings with olive oil and then combine dry seasonings and coat chicken wings with seasoning. Let marinate for 30 minutes (overnight is even better)

Spray baking sheet with vegetable cooking spray or lightly oil the pan with canola oil. Arrange wings in a single layer on a baking sheet and roast for 30 minutes. Turn wings over and roast another ten minutes. While wings are roasting combine lemon juice and wine or broth and Roast another 5 minutes to blend the flavors.
Stay tune and I'll back with more recipes ! Loves xox

Shrimp and Chicken Pad Thai :)

Pad Thai is one of those dishes with multiple dimensions of flavor. Chock full of spices, vegetables, noodles, what's not to love? I always order this when I go out for Thai food, but I wanted to switch it up and make it myself.  I had all of the ingredients on hand except for the noodles, which I purchased in the Asian section of  the grocery store.  This dish is very filling and bursting with flavor and texture!  It takes a little time to prepare this dish, but I promise it will be time well spent. When those delicious aromas start floating around the neighborhood,  you might have a few new friends after you make this dish:-)

Just the hint before jumps to cooking : Garlic adds delicious flavor and has lots of great health benefits too :)
Bean Sprouts add lots of crunchy texture.
Lime adds a refreshing burst of flavor .
Cilantro is the perfect topping for this dish!
A hint of chopped peanuts on top makes this extra special.

 I love this with Shrimp and Chicken, but you can easily make this a vegetarian dish by omitting the shrimp and chicken or you can substitute with Tofu.  Ok, lets make Pad Thai!


  • 1 (8 ounce) package dried flat rice noodles
  • 3 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons Asian chili pepper sauce, divided
  • 1/4 cup chicken stock
  • 1/4 cup vegetable oil
  • 1 tablespoon chopped garlic
  • 8 ounces medium shrimp - peeled and deveined
  • 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 eggs, beaten
  • 2 cups bean sprouts
  • 6 green onions, chopped
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into 8 wedges
  • 1 additional cup of bean sprouts for topping

  1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
  2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chili sauce and chicken stock. Set aside.
  3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
  4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
  5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side. 
Stay tune I'll be back with more recipes ! Loves xox


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