I added baby spinach and bok choy to mine. As I dont eat seafood, I omitted the shrimp and fish sauce. In place of fish sauce I added a bit of soy sauce, green curry paste and red miso. To make this a full meal, I also added some maifun rice noodles.
Make this Thai Coconut Soup (Tom Kha) recipe for a quick, tasty, nutritious lunch that comes together in just minutes! Paleo and dairy-free!
I made a couple modifications to this recipe. First, I added a slice of lemon to my slow cooker, along with a stick of butter, and a few squirts of sriracha since I only had one bottle of Frank’s Red Hot (this recipe calls for two). I cooked it on low for 1 hour, then high for 1 hour in the slow cooker. At the very end, I dumped in my entire bottle of Frank’s. Then, I baked the wings on a cookie sheet at 400 for about 30 minutes, flipping the wings halfway through, and basting twice with the sauce sitting in the slow cooker pot. When they came out of the oven, I gave them another dose of the sauce. They were really fantastic. Like, I’ve been searching for the perfect wings for years, and I think this is the closest I’ve ever come. Super tender, falling off the bone slightly, crispy on the outside, rich and soft inside, sauce full of umami and flavor, a little hot – not too much.
Let the slow cooker do the main work of making spicy, buttery hot wings to serve during the game. The wings are finished in the oven and brushed with more sauce for serving. Great with ranch or blue cheese dressing.
I just made something similar to this when i went camping. I added a couple chopped up radishes from my garden. And I marinated it in greek seasoning and twice as much lemon as the recipe calls for. I marinated the veggies and chicken separately, so I could throw in some veggies for a vegetarian friend who was joining me. It also meant I could add them easily to a variety of things, from adding a small amount to a cornbread i made in the dutch oven over the fire, to mixing them with my eggs in the morning. It really changed my camping experience to feel much more wholesome and healthy by having fresh veggies incorporated at every meal.
“Happy 4th of July week, friends! I am currently camping in Wyoming with Logan for a few days on our way up to Driggs, Idaho, where we will be spending the actual 4th. No, you did not misread the last Read on! →
This sounds really good, although a little bit high-maintenance for me. I would probably just bake the chicken to make this a little easier. I think this would be quite good with some spinach thrown in. Use GF pasta if you want to make this gluten free. Also, I never have white wine on hand, I found the following suggestions for substitutions on The Kitchn : (http://www.thekitchn.com/simple-nonalcoholic-substitutes-for-red-and-white-wine-tips-from-the-kitchn-184394)
Grilled Chicken with Corkscrew Pasta in Preserved Lemon and Garlic Sauce. This recipe starts by marinating the chicken in preserved lemon, the lemon brine and lots of garlic. It is then grilled to perfection. While your pasta cooks you create a luscious, lemon and garlic infused creamy sauce that will coat the ridged, corkscrew pasta. Those lovely ridges are what help hold the sauce onto the pasta and deliver the most amazing bite.
After having the best buffalo wings ever at a tiny bar in Athens, OH, I have made it a sort of lifelong quest to find the perfect wings. I think the trick is to double-fry them, and definitely use Franks Red Hot for the sauce. But thats like… REALLY unhealthy… Maybe I should give these a try.
‘The last thing I want to do if there’s a party happening and a major game on the television is man the deep-fryer back in the kitchen. But you can’t have a Game Day party without buffalo chicken wings on the buffet table — inconceivable. The solution, obviously, is to turn to the next best thing: the oven. Doused in a double dose of hot sauce — first to marinate and then to coat — these oven-baked wings are arguably just as crispy, just as sticky, and just as addictive as their deep-fried brethren. Here’s how to make a batch for yourself; you only need four ingredients! (Not including the blue cheese and celery!)’
When Hali first mentioned that she saves tough winter greens stems over the course of a week for roasting, I was a bit skeptical. That is, until I tried it myself and realized it was a brilliant idea — and a delicious one, too