Thai Style Chicken Wings

I must admit I am not much of a sports fan.  I was, however, inspired Sunday by “Super Bowl” fare with this recipe I made for Buffalo wings. It’s not a traditional take, instead I used Thai inspired flavors like green curry and fresh cilantro. It’s my take on a recipe I did for awhile back. I served these spicy wings with coconut rice which I will surely make over and over again since it was so addictive. Easy as pie, I just replaced half of the rice cooking liquid with coconut milk. It came out sweet and silky and was just the right balance for the spicy Chicken Wings. They were crispy on the outside, from baking them at a high temperature and succulent on the inside. Continue reading “Thai Style Chicken Wings”

Rice Noodles with Chicken a la Vietnamese


It’s all about reinventing the leftovers, creating new variations on the theme, so there are new flavors that make you look forward to the next meal.  Last week, Carolina (the fantastic new Chef at the Children’s Storefront School), told me how much the kids loved the Honey Ginger Chicken she made, a take on her mother’s recipe. I had a fine Eberly’s organic chicken in the fridge so I tried it for myself. I threw in some butter, ginger, garlic, soy sauce, honey and mustard and made a lovely glaze. These days, my most favorite way to roast a chicken is butterflied. You just cut the backbone out and press to flatten slightly, breast side up. Continue reading “Rice Noodles with Chicken a la Vietnamese”