Sweet & Smoky Wings

This recipe is perfect for Sundays or Friday nights, friends and family Sweet & Smoky Wings. It combines the perfect flavors: sweet, smoky and spicy! Serves 6 to 8 servings.

INGREDIENTS
2 1/4 pounds whole chicken wings
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. oregano
1 tsp. mustard powder
1 to 2 tsp. smoked sea salt
Freshly ground pepper, to taste
1 tsp. soy sauce
1 tbsp. vegetable oil
1/4 to 1/3 cup hot pepper jelly
Carrot and celery sticks, for serving (optional)

PREPARATION

1. Cut wings in half and remove wing tip.

2. For the spice mixture: Combine garlic, onion, paprika, oregano, mustard, smoked sea salt and pepper.

3. Add wings, spice mixture, oil and soy sauce to a large bowl. Toss to combine.

4. Preheat grill to high. Oil and clean grill.

5. Reduce heat to medium to medium low. Add wings. Grill, turning occasionally, until wings are just cooked through and golden brown, about 15 to 20 minutes.

6. Turn up heat to medium high. Brush wings with hot pepper jelly, turning frequently and basting with more pepper jelly until wings are lightly charred, about 3 to 5 minutes. Serve with carrot and celery sticks, if desired.

[recipe as seen in: cbc.ca]

Read more »

Stefano's Deep-Dish Meatball Pizza

This delicious Deep-Dish Meatball Pizza is perfect for Friday nights! It makes 8 pizza slides and it has fresh tomatoes, basil, peppers, parsley, Parmesan cheese and bacon.

INGREDIENTS
Meatballs
8 ounces ground beef
8 ounces ground veal
1 garlic clove, chopped
1 tbsp. chopped parsley
1/2 tsp. oregano
2 ounces grated Parmesan cheese
1 egg
2 tbsp. to 1/4 cup plain bread crumbs
Salt and freshly ground pepper, to taste
2 tbsp. olive oil

Sauce
1/2 (680 ml) jar pureed tomatoes (passata)
2 tbsp. tomato paste
1 garlic clove, chopped
2 tbsp. chopped basil

Assembly
1 1/4 to 1 1/2 pounds pizza dough
1 1/4 pound mixed grated cheeses, such as mozzarella, provolone and fontina
1 large onion, diced and sautéed in oil until tender
1/4 cup cooked crumbled bacon
3 ounces genoa salami, diced
Freshly grated Parmesan cheese, to taste

PREPARATION
Meatballs
1. In a large bowl, add beef and veal, garlic, parsley, oregano, Parmesan cheese, egg, 2 tbsp. bread crumbs, and salt and pepper. Using your hands, mix to combine. If mixture is too moist, add 1 to 2 tbsp. more of bread crumbs.

2. Shape and roll into 14 to 16 meatballs.

3. Heat oil in a large frying pan over medium to medium high heat. When oil is hot, add meatballs. Don’t overcrowd the pan, cook in batches, if needed. Cook meatballs until well browned and meat is no longer pink inside, turning to brown all sides, about 10 to 15 minutes depending on size of meatballs. Set aside.

Sauce
Combine pureed tomatoes, tomato paste, garlic and basil, if desired. Set aside.

Assembly
1. Preheat oven to 425 degrees F. Oil a 9-inch spring form pan.

2. Flour work surface and roll pizza dough to 1/2-inch thickness. Roll into circle big enough to fit pan with a 1/2-inch lip to overlap over the pan.

3. Fit dough into prepared pan.

4. Add grated cheeses, cooked onion, meatballs, bacon and salami. Pour over sauce. Finish with a sprinkle of grated Parmesan cheese, if desired.

5. Bake until crust is golden brown and filling is hot, about 35 to 40 minutes.

6. Let rest for 15 to 20 minutes before slicing. Sprinkle with more grated Parmesan cheese on top, if desired.






[recipe from: www.cbc.ca]

Read more »