Wing and Wilted Salad Wednesday
Raspberry-Jalapeno Glazed Wings and Wilted Arugula-Spinach-Tomato Salad with Balsamic-Bacon Vinaigrette & Sunny Side Egg
Keepin' it fun in the kitchen and theming out dinner night...and tonight I came up with WING and WILTED SALAD WEDNESDAY!!!
Serves: 4 (6 wings each)
Prep: 10 minutes
Cook: 1 hour 15 minutes
24 wings
2 T. vegetable oil
1/2 c. red raspberry jam
1/4 c. jalapeno jelly
2 T. balsamic vinegar
1/2 c. water, or more as needed
2 c. arugula
2 c. spinach
2 tomatoes, diced
2 celery stalks, sliced
1/4 c. basil leaves, minced
4 slices bacon
2 T. Dijon mustard
3 T. balsamic vinegar
1 T. brown sugar
1 clove garlic, grated
1 pinch salt and pepper to taste
4 eggs
Preheat oven to 375 degrees F. Place wings in a large bowl and drizzle with oil. Toss to coat evenly then lay skin side up on a rack placed over a baking sheet. Bake until golden crisp turning a couple times while cooking. Should take about 1 hour and 15 minutes. Remove and set aside.
In the meantime for the glaze combine raspberry jam, jalapeno jelly, balsamic and water. Bring to a low boil, reduce heat and simmer on low until slightly thickened about 15 to 20 minutes. Remove from heat and also set aside. Use a basting brush to evenly glaze wings until completely coated.
In a medium bowl combine arugula, spinach, tomato, celery and basil. Set aside.
For the dressing heat a large non-stick skillet over medium and add bacon. Cook until crisp about 5 to 7 minutes, reserving fat. Remove and drain on paper towel. When cool chop into small bits. Using the same skillet add eggs and cook just until the white is set. (You can cover the skillet with a lid, turn off the heat and allow to sit a minute or two) Combine remaining ingredients, excluding eggs but including the bacon bits and fat, in a small bowl and whisk until slightly emulsified. Serve each portion of salad with one sunny side egg and evenly drizzle with vinaigrette.
Keepin' it fun in the kitchen and theming out dinner night...and tonight I came up with WING and WILTED SALAD WEDNESDAY!!!
Serves: 4 (6 wings each)
Prep: 10 minutes
Cook: 1 hour 15 minutes
24 wings
2 T. vegetable oil
1/2 c. red raspberry jam
1/4 c. jalapeno jelly
2 T. balsamic vinegar
1/2 c. water, or more as needed
2 c. arugula
2 c. spinach
2 tomatoes, diced
2 celery stalks, sliced
1/4 c. basil leaves, minced
4 slices bacon
2 T. Dijon mustard
3 T. balsamic vinegar
1 T. brown sugar
1 clove garlic, grated
1 pinch salt and pepper to taste
4 eggs
Preheat oven to 375 degrees F. Place wings in a large bowl and drizzle with oil. Toss to coat evenly then lay skin side up on a rack placed over a baking sheet. Bake until golden crisp turning a couple times while cooking. Should take about 1 hour and 15 minutes. Remove and set aside.
In the meantime for the glaze combine raspberry jam, jalapeno jelly, balsamic and water. Bring to a low boil, reduce heat and simmer on low until slightly thickened about 15 to 20 minutes. Remove from heat and also set aside. Use a basting brush to evenly glaze wings until completely coated.
In a medium bowl combine arugula, spinach, tomato, celery and basil. Set aside.
For the dressing heat a large non-stick skillet over medium and add bacon. Cook until crisp about 5 to 7 minutes, reserving fat. Remove and drain on paper towel. When cool chop into small bits. Using the same skillet add eggs and cook just until the white is set. (You can cover the skillet with a lid, turn off the heat and allow to sit a minute or two) Combine remaining ingredients, excluding eggs but including the bacon bits and fat, in a small bowl and whisk until slightly emulsified. Serve each portion of salad with one sunny side egg and evenly drizzle with vinaigrette.
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