Sticky Chicken Wings With Blue Cheese Dip

ingredients

• 12 chicken wingettes, separated at the joint and tips discarded

• 1 tablespoon vegetable oil

• Salt and pepper

• 1/4 cup sour cream

• 2 ounces (1/4 cup) cream cheese, at room temperature

• 1/4 cup crumbled blue cheese

• 1/4 cup store-bought tangy barbecue sauce

• 1/4 cup honey

• 1 clove garlic, finely chopped

• 1/4 cup sesame seeds, toasted

directions

1. Position an oven rack in the upper third of the oven and preheat to 450 degrees . Line a large rimmed baking sheet with foil. In a large bowl, toss together the chicken, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange the chicken on the prepared baking sheet and roast for 15 minutes.
2. Meanwhile, in a small bowl, mash the sour cream and cream cheese with a fork; season with salt. Stir in the blue cheese and 1 tablespoon water. Refrigerate until ready to use.
3. In another large bowl, stir together the barbecue sauce, honey and garlic. Transfer the partially cookedchicken wings to the sauce with tongs and stir to coat. Discard the foil and line the same baking sheet with parchment paper. Return the wings to the baking sheet and roast in the oven for 8 minutes. Sprinkle with the sesame seeds and roast until the wings are nicely browned, about 5 minutes more. Serve with the blue cheese dipping sauce.

source:rachaelraymag.com

SALMON AND CHICKPEA SALAD

Ingredients

2 salmon fillets

salt & pepper

3 teaspoons dijon

2 cans garbanzo beans, drained and rinsed

1/2 medium red onion, finely diced

1 cup halved kalamata olives

1/4 cup capers

2 tablespoons lemon juice

1/4 cup olive oil

1 teaspoon coarse salt

1/2 teaspoon fresh cracked pepper

1 pint cherry tomatoes, halved

1/2 cup chopped dill

1/4 cup chopped basil

3 cups arugula

For the Salmon:

Preheat your oven to 350°F

Season the salmon fillets with salt and pepper then cover with the dijon. Roast on a parchment lined sheet tray for 20 minutes or until just cooked through.

Salad:

In a large bowl combine the garbanzo beans, red onion, olives, capers, lemon juice, salt, pepper, and cherry tomatoes. Toss well and taste. Adjust to your liking. This can sit for up to an hour if need be.

Just before serving add in the herbs and arugula. Add the salad to a platter and top with the room temperature or just warm salmon that has been broken into very free form pieces. Finish with a few more bits of herbs if you have them.

Serve right away.

Leftovers, however not as pretty, do keep for a couple days in the fridge. You can hide their tired look in between a couple pieces of butter toasted bread.

source:  notwithoutsalt.com

Grapefruit Margarita

Ingredients

1 part grapefruit juice

1 part tequila

1/2 part Cointreau

Procedure

Salt the rim of a margarita glass and add the ingredients. Stir and then add ice. Garnish with a thin slice of grapefruit.

source   notwithoutsalt.com

Banana-Berry Yogurt Pops

ingredients

1/4

cup  milk

3/4

cup  thawed COOL WHIP LITE Whipped Topping

1

container  (5.3 oz.) honey nonfat Greek-style yogurt

1/2

cup  fresh strawberry halves

1/2

small  banana, cut into chunks

1/4

cup  blueberries

steps

BLEND ingredients in blender on high speed until smooth.

POUR into 6 (3-oz.) paper cups; cover with foil. Insert wooden pop stick into center of each cup.

FREEZE several hours or until firm. Peel off paper cups just before serving.

source kraftrecipes.com

French Flan

Ingredients:
 - Ten eggs
 - Two cans of evaporated milk (12 oz each)
 - Two cans of sweetened condensed milk (14 oz each)
 - One tablespoon of lemon peel (for simplicity, I use orange marmalade, same same)
 - Four tablespoons of sugar
 - Four tablespoons of vanilla extract or rum essence
 - A pinch of salt
 - One pie crust

Preparation:
 - Break the eggs in a bowl, and add the sugar, the rum or vanilla, the lemon peel, and the pinch of salt. Mix everything until uniform. Add the condensed and the evaporated milk. Use a mixer to ensure the composition is homogeneous.
 - Note that the French flan needs to be between three and four fingers tall when cooked. Choose a baking pan where the composition would fill about that much space. Also, make sure that there is a bit of extra space on top - the flan tends to bloat while cooking, and then it reverts pretty much to its original volume.
 - Preheat the oven to 425F.
 - Carefully lay the pie crust such that it uniformly covers the baking pan (both bottom and sides). Add the flan batter. Leave about half an inch of crust above the batter level, and discard the rest.
 - Bake for 50 minutes. Remove from heat and allow to cool. Serve cold.

Presentation:
 - Carefully slice the flan, making sure you don't crumble the crust.
 - For presentation, I topped the flan with a few fresh berries. I also placed the dish on an orange plate - I believe this color nicely matches the colors of the flan.
 - It's a French recipe, so you might as well serve it alongside a glass of champagne.

source : artsybites.com