Happy Mother’s Day – not sure this one will be like any other. Not sure about your area in this crazy world but flower delivery is not considered an essential business, not that I ever got flower’s for mothers day delivered. One of my kids lives with me and the other is just up the road. But I sent a few over the years. Sorry Mom your going to get a call in a bit.
I hope you are hanging in there and staying safe and healthy! I hear about so many people cooking at home a lot more or even learning how to cook. I actually haven’t gone above and beyond my “norm” in all fairness my “norm” is usually making something I haven’t made before or changing up something we have on hand.
1/4 cup Thai sweet and spicy chili sauce
2 tablespoon soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sesame oil
1 teaspoon ginger
1 teaspoon lemongrass paste
20 chicken wings, split and tips tossed
Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
preheat the oven to 375’F
Lightly brush or spray with the oil, and season with salt and pepper to taste.
Place wings on a sheet pan
bake for 10 minutes.brush the wings with the sauce; bake another 10 minutes.
Flip the wings and baste again with the sauce, bake for another 10 minutes.
Turn one last time and baste with the last of the sauce and bake another minute or so until the cooked through.
This past week I needed a little more space in my freezer so I pulled out some chicken wings and had some leftover white rice that I had made for dinner a day or so ago so here is what I made that was not my “norm”
Pineapple shrimp fried rice Ingredients
3 tablespoons vegetable oil
1 small white onion diced
1 tablespoon minced garlic
6 ounces peeled and deveined shrimp
6 cups steamed jasmine rice – best if it is a day old
2 teaspoon sugar
3 tablespoons stir fry sauce
1/4 cup drained canned crushed pineapple
1/4 cup toasted cashews
2 green onions, cut on an angle
salt and pepper
Pineapple shrimp fried rice Directions
make sure to have everything prepped – it goes quickly
heat am empty wok over high heat until it begins to smoke, swirl in the oil. Once the oil is shimmering, add the onion and garlic and stir-fry until they are softened and translucent. add the shrimp and cook until slightly opaque, 10-20 seconds.
Add the egg and mix with the onion and garlic. once the egg is soft scrambled, add the rice, sugar and stir fry sauce. working the rice around the wok so the sauce distributes evenly and breaking up the egg.
stir-fry until there is no more moisture in the rice and it is lightly toasted, not fully brown you don’t want it to stick to the wok.
remove from the heat and add the pineapple, cashews and green onion. taste for seasoning add salt and pepper if needed.