Honey Lime Chicken Wings

Who doesn’t love a good chicken wing?  If you’re looking to impress your friends this Superbowl weekend, then watch-out! These chicken wings will knock your sox off. Chicken wings are typically a very cheap buy.  Roughly $1.50 for an 18 wing package, this fowl limb can be done in hundreds of combinations. Here’s one way I particularly like to eat them.

Ingredients:  (double or triple recipe if feeding a large party)

  • 18 whole chicken wings, cleaned and split
  • 1/4 cup honey
  • 3 tablespoons fresh lime juice
  • 1 tablespoon grated lime zest
  • 2 clove garlic, minced
  • 1 tablespoons of fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 2 quarts vegetable oil for frying


Fry Directions: In a large bowl, mix together the honey, lime juice, lime zest, soy sauce, ginger, garlic, salt and ground black pepper.  Reserve half in a separate bowl.  In a zip lock bag or shallow dish combine 1/2 of the mixture with the wings and refrigerate for at least 4 hours. When ready to start preparing, drain off chicken wing marinade and pat dry. Place the flour in a plastic bag and begin shake the chicken wings in the flour to coat (you could do this in batches).

In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in a bowl with the other half of the the honey/lime mixture and toss to coat well. Serve immediately and garnish with lime wedges.

Grill Directions: Season the  raw chicken wings with salt and pepper.  Arrange on the grill and cook until lightly browned and mostly cooked through, then begin to brush on the sauce.  Allow to grill about 10-15 minutes more or until a crispy amber crust begins to form.  Remove from heat and serve immediately with lime wedges.

Either cooking method will yield delicious results. Grilling is obviously the more healthy way but not always accessible or weather permitting.  Enjoy!


Lemon Parmesan Chicken

Parmesan chicken

A very good friend of mine recently asked for easy recipes involving chicken.  Because we were at a party and not seriously getting into jotting down ingredients and measurements, I told her I’d blog a few ideas for her. My friend, a recent newlywed, and over worked teacher, would like to come home and cook something healthy and quick… Does this sound familiar? I think most of us can relate. This dish is perfect for two, easy to make, and with a few simple ingredients you might just have in your kitchen anyway.

"How easy is that?"

Recipe adapted from one of my favorite chefs, Ina Garten

You need:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup AP flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 extra-large eggs + 1 tbsp of water
  • 1 cups seasoned dry bread crumbs
  • 1/4 tsp lemon zest, minced
  • 1/3 cup freshly grated parmesan, plus extra for serving

    I prefer arugula for the peppery crispness. It balances out the lemon vinaigrette and the salt from the chicken.

  • unsalted butter
  • Good olive oil
  • Arugula (enough for 2), washed dry
  • 1 recipe Lemon Vinaigrette, recipe follows
    • 1/4 cup freshly squeezed lemon juice (2 lemons)
    • 1/2 cup good olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

1. Pound the chicken breasts until they are 1/4-inch thick.

2. On a plate, combine the flour, , salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, lemon zest, and 1/2 of the grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Cooks Tip: Try to stick to using just one hand for the dipping and dredging, it is less messy, and your clean other hand is free in case the guy you’ve been swooning over calls.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Cooks Tip:Use a real saute pan for a crunchy crust. If you use a Teflon pan, your seared crust will be less developed.  However, either will produce a a similar taste result.

Add Julienne radishes for a pop of color.

4. Toss the arugula with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Cooks Tip: garnish with a few thin slices of good Parmesan and a some Julienne radishes for a pop of color.

Thanks for reading, I hope you enjoy!  xo-G

Comfort food, low-cal and super easy: Chicken Enchiladas

photo c/o myrecipes.com

Who doesn’t love Mexican food? Especially easy, tasty, low-calorie Mexican food.  My mom’s been making this dish for quite sometime and it’s a favorite comfort food of mine.  However I’ve taken her recipe and found a few tricks to make it even more low-cal, protein packed and full of flavor.

Here’s what you will need to get started.

  • 9×13 baking dish
  • 2 large Chicken Breasts
  • 10 oz Frozen Chopped Spinach (thaw, drain all water) + a couple handfuls of raw spinach
  • 4 Scallions, diced. (save some for the top of the dish)
  • 4 tbsp Cilantro, roughly chopped
  • 1/2 can black beans, drained (optional)
  • ½ cup Plain Fat Free Yogurt
  • 8 oz low-fat Sour Cream
  • 1/4 cup skim milk
  • ½ Tbs Salt
  • 1 tbsp Cumin
  • 1/2 cup of onion, sauteed(do not heavily brown, this will change the white sauce color)
  • 1 Garlic clove, minced and added to onion saute
  • 1 can of Green Chiles, drained (you pick your heat!)
  • 1.5 cup of Colby Jack Cheese or Queso Fresco (again, your choice)
  • 2 pkg flour tortillas (6-8 count each)

1. Pre-heat oven to 350*F

2. Season the chicken with S&P. Sauté, let rest and cool, then pull apart (shred).

3. Combine all sauce ingredients in a large bowl. Taste to season (might need more salt or cumin depending…)

4. In your 9 x 13 dish add a thin layer of sauce to the bottom.  Filling one tortilla at a time, gently add a dollop of sauce, chicken and a few pinches of cheese, roll then layer side by side in the pan. repeat, repeat, repeat.  Disperse the remainder of the sauce on top of the enchiladas cover every inch*. Sprinkle with scallions and add cheese.

Note*covering the entire dish will prevent burning, drying or, or unpleasant, rock hard, tortilla sections.

Bake at 350*F for 30 minutes

Easy, peasy!  Serve with Mexican rice and margaritas for best results.