Thai Chicken Wings

Spicy Thai Chicken Wings
20 chicken wings, arm of the wing intact
1 tsp cracked black pepper (5ml)
tsp ginger, freshly grated (10ml)
15 g garlic, freshly chopped (15ml)
1 Tbsp palm sugar, grated (15ml)
1 Tbsp soy sauce (15ml)
2 Tbsp vegetable oil (30ml)
2 Tbsp lime juice (30ml)
1 Tbsp chili garlic sauce to taste (15 –30ml)
6 lime wedges (optional garnish)
Cilantro leaves to taste (optional garnish)

1. Rinse chicken wings with cold water and pat dry. Place wings in a large glass bowl.

2. In a separate bowl combine pepper, ginger, garlic, palm sugar, soy sauce, vegetable oil, lime juice and chili garlic sauce and stir to evenly combine. Add the wings and toss evenly with the marinade. Place the wings in the refrigerator and allow them to marinate for a minimum of 2 hours and a maximum of overnight.

3. When ready to bake the wings, preheat the oven to 400 degrees F (200 degrees C).

4. Place the wings on a baking tray and bake for 20 minutes, turning them half way through. Wings are done when they look shiny, golden brown and have a bit of a crispy edge around them.

5. Serve with your favourite hot sauce.

6. Garnish with lime wedges and cilantro if desired. Serve with mango salad (see recipe).

Caramel Cake (Ant Hive Cake)

12 servings
400 grams granulated sugar
150 grams unsalted butter
200 ml condensed milk
7 large eggs
200 grams all-purpose flour
50 grams cornstarch
2 tsp baking soda
1 tsp baking powder
450 ml boil hot water
15 mins

Preheat oven 350° F. Cook sugar into the pot. Stir until sugar melted, and colour change into dark brown.

After the sugar melted perfectly, pour hot water into the pot. Cover the pot while pour it. Stir, continue put butter into hot caramel until blend together. Turn off the stove.
Add dry ingredients, use strainer directly into wet batter. Mix it well using wisk.
In another bowl wisk all the eggs. No need long time to wisk it. Then pour into the wet batter.
Pour batter into 2 loafs pan using strainer, that already grease and flour. For baking pan, you can use that you already have. Bake 30 – 40 mnt or until tooth pick inserted comes out clean.
Note.. open little bit the oven for 10 mnt once a while the cake inside the oven. In order the cake has much anthill pattern.

Cowboy Caviar


1/2 cup olive oil
1/3 cup sugar (see notes)
1/3 cup white wine vinegar
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can super sweet corn, drained (see notes)
1 red onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped cilantro (1 bunch)


1) In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

1) Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
2) 1 sweet onion or a bunch of green onions may be substituted for the red onion.
3) A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
4) In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America’s Dairyland. And we love it.


Tomato-Watermelon Salad

Serves 4.
1/4 cup red wine vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil

1 small cucumber, peeled
1/2 small red onion
3 heirloom tomatoes (about 12oz total), cut into bite-sized chunks
3.5 cups watermelon, peeled, seeded and cut into bite-sized chunks
1 red bell pepper, cored, seeded and cut into bite-sized chunks
7 oz feta cheese cut into 1/2 inch cubes
1 cup fresh mint leaves thinly sliced

Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.

Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandoline or a sharp knife, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell peppers, cheese, and mint in a large bowl with enough vinaigrette to coat. Serve immediately. Refrigerate leftovers.

Spiced Apples and Butternut Squash Soup

Serves 6 to 8

1/4 cup unsalted butter
2 large onions, diced
2 large Granny Smith apples, peeled, cored and diced
1 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
4 butternut squash, peeled, halved lengthwise and seeds removed, diced into 1 inch cubes
3 quarts chicken stock
salt and freshly ground pepper, to taste

1) Melt the butter in a large pot over medium heat. Add the diced onions and apples, and cook until tender, about 10 minutes.
2) Stir in the spices, cook for 1 minute, and then add the squash and chicken stock.
3) Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20 to 30 minutes.
4) Puree and serve. Add additional stock, if necessary, to the desired thickness. Season with salt and freshly ground pepper. Refrigerate any leftovers.

Slow Cooker Hot Chocolate

1.5 cup of heavy cream
1 can (14oz) sweetened condensed milk
6 cups of milk
1 tsp vanilla
2 cups of semi-sweet chocolate chips

1) In a slow cooker, stir together heavy cream, milk, vanilla, and chocolate chips.
2) Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Top with your favorite fixings and enjoy.
3) Refrigerate any leftovers!

Spaghetti Squash


1 medium spaghetti squash (2 to 3 pounds)

1. Preheat the oven to 400°F: Preheat the oven while you prep the squash.
2. Slice the squash in half.
3. Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh. The inside should look clean and fairly smooth. Save them and roast them for a snack!
4. Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan. Drizzle with oil
5. Cook the squash for 30 to 45 minutes:
6. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands.
7. Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
8. Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.


Tomato Sauce


1 pound thick-cut bacon or pancetta, chopped
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced + 1 can tomato sauce + some tomato paste if you want it thicker
1/2 cup red wine
Roasted red peppers

4 tablespoons basil, chiffonade or 3 cold Persian zucchini
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
caramelized onions (from 2 onions) with garlic

Things that go great with this recipe:
1 to 2 squash spaghetti

1. In a large cast iron over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan.
2. Caramelize the onions with that bacon fat. Keep onions separate from the rest of the recipe.
3. In another pot, add tomatoes and some of the caramelized onions.
4. Add herbs, wine, and water. Then add roasted red peppers. Adjust the sourness with some sugar!
5. Keep boiling the tomato sauce mixture until the desired consistency is reached.
6. Add tomato sauce to pasta with the garnishes

Heavily adapted from

Parmesan Roasted Cauliflower

Parmesan-Roasted Cauliflower