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Wing it at the Super Bowl

Published the week of January 29, 2015

Americans will eat over one billion chicken wings during the Super Bowl, and for good reasons. Wings are tasty, versatile, and easy to nibble on while watching the big game. And when you choose a baked recipe over fried, they are easier to prepare as well.

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Teriyaki Chicken Wings

1 cup water
1 cup soy sauce
1 cup granulated sugar
1/4 cup pineapple juice
1/4 cup vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
3 pounds chicken wings

In a large glass or ceramic bowl, whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.

Preheat oven to 350 degrees. Lightly grease a baking sheet. Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking sheet. Discard the remaining marinade. Bake wings until chicken is no longer pink and juices run clear, about 1 hour. Makes 12 servings.

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Buffalo Chicken Wings

12 chicken wings
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt

Preheat oven to 350 degrees. Melt 2 tablespoons butter in a 9×13-inch baking dish in preheated oven. Coat chicken with flour, shake off excess, and place in dish. Bake uncovered for 20 minutes. Turn pieces and bake, uncovered, until chicken is no longer pink and juices run clear, about 20 to 25 minutes. Drain on paper towels.

In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce, and salt; mix until well blended. Add chicken and toss until evenly coated with mixture. Makes 6 servings.

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Honey Garlic Chicken Wings

1 large white onion, chopped
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup butter
2 teaspoons mustard powder
1-1/2 teaspoons garlic, minced
5 pounds chicken wings
In a saucepan over medium heat, stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic; cook until hot, about 5 minutes. Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings. Marinate wings in refrigerate at least 1 hour.
Preheat oven to 350 degrees. Bake the chicken wings, turning occasionally, until no longer pink and juices run clear, about 90 minutes. Makes 18 servings.

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Pantry Pointers

Ranch dressing and barbecue sauce are the most popular dips for chicken wings, followed by bleu cheese dressing.

Meatless Mondays help meet many resolutions

Published the week of December 28, 2015

Every year, the temptation to make New Year’s resolutions is hard to resist. Saving money and eating healthier are two popular ones. Accomplishing either can be helped by joining the Meatless Monday bandwagon, where you eat vegetarian one day a week. Eating vegetarian meals can be cheaper and usually healthier, with potential benefits to your heart, your cancer risk, and your overall weight. And as an added bonus, skipping the meat might make meal preparation quicker.

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Broccoli Quiche

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 9-inch unbaked pie crust
1-1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1-1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Preheat oven to 350 degrees. In a large saucepan over medium-low heat, melt butter. Add onions, garlic, and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. In a large bowl, combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake until center has set, about 30 to 50 minutes. Makes 6 servings.

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Cucumber Sandwich

2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately. Makes 1 serving.

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Tomato and Spinach Spirals

1 8-ounce package spiral pasta, uncooked
1 10-ounce package frozen creamed spinach
1 15-ounce can diced tomatoes, undrained
6 tablespoons grated Parmesan cheese, divided

Cook pasta according to package directions. Meanwhile, prepare spinach according to package directions. Drain pasta; return to pot. Mix in spinach, tomatoes, and 4 tablespoons of cheese; heat through. Sprinkle with remaining cheese. Makes 4 servings

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Pantry Pointers

If you are going meatless for the entire day, be sure to have vegetarian snacks handy. Easy choices include tortilla chips and salsa, veggies dipping in salad dressing or hummus, crackers and peanut butter, nuts, and maybe even a little bit of chocolate.