Pineapple Pepper Chicken Drumettes and Wings

Today's post is about my pineapple pepper Chicken Drumettes.  First off I would like to thank my friend Rosette for giving me the idea and inspiration for this recipe. Rosette used pepper jelly in her wings so I took the idea and changed it up for my recipe.  I must admit I do love the drumettes and this recipe is quite additive.

To begin cook the drumettes and wings.  Its a combo pack here in Canada, I would prefer all drumettes but both work. You can deep fry the chicken wings and drumettes but I prefer to bake them in the oven on a foiled lined cookie sheet fitted with a rack.  I season the chicken with pepper and cayenne pepper and then place on the rack and cook in the oven.

While the chicken is cooking, I prepare the sauce.  In a small saucepan  on medium high heat, I add all the ingredients and still until melted and mixed together.  To the saucepan I add the jar of pineapple pepper jelly, 2 Tablespoons of honey, pinch of red pepper flakes and 1 tablespoon of butter.  

Once the chicken is cooked I remove them from the oven and place the chicken drumettes and wings into a serving dish. And pour the sauce over them and toss them all together.  Then before serving I sprinkle chopped green onions over them.  

Enjoy, these are delicious and quite addictive.  Also have fun with this recipe and change the pepper jelly that you use.  Just browsing my local store and there are many varieties of pepper jelly.

INGREDIENTS:

1 package of drumettes/wings

ground pepper

cayenne pepper

1 jar of pineapple pepper jelly

2 Tablespoons of honey (use an additional tablespoon if you don't want your wings too hot)

pinch of red pepper flakes

1 Tablespoon of butter

1 bunch green onions, chopped

DIRECTIONS:

Season the drumettes and wings with cayenne pepper and ground black pepper.  Cook as you prefer either in the oven or deep fried.

To make the sauce add the jar of pineapple jelly, pinch of red pepper flakes, 1 tablespoon of butter, 2 tablespoons of honey.  Heat until everything is melted and mixed together.

Once the drumettes and wings are cooked transfer to a serving dish and pour the sauce over the drumettes and wings.  Toss together and sprinkle with the green onions.

Enjoy!

Kitchen Sink Veggie Crock Pot Soup (Vegan)

Nothing is as comforting as a big bowl of homemade soup on a chilly day.  You might be wondering why its called kitchen sink veggie soup.  Well its a phrase my mom would use when using up leftovers in a dish.  We had many kitchen sink stew or casseroles. She used to say the dish contains everything except the kitchen sink. :)   So I decided to call this soup the Kitchen Sink soup plus it sounds better than cleaning out the fridge soup.

I was cleaning out the fridge and used vegetables that were near their time as well as some pantry ingredients.  The soup contains, lettuce, spinach, onions, sweet potatoes, field red peppers, jalapeno peppers, ginger root, pears, corn, turmeric, cinnamon sticks, light coconut milk and water.

I chopped all the ingredients and put them in the crock pot, added turmeric, ground pepper, cinnamon sticks, can of coconut milk and can of water, I used the coconut milk can for measurement.  Put the lid on the crock pot and set to low for 4 hours.

After 4 hours, remove the lid and turn off the crock pot. Remove the cinnamon sticks.  Allow to cool slightly before pureeing the mixture in a blender.  Be careful as contents will be hot.

Once pureed, taste for seasonings and adjust if necessary.  Serve up in a bowl and enjoy :)

INGREDIENTS:

1  large sweet potato, peeled and chopped

2 onions, peeled and chopped

2 pears, cored and chopped

2 field red peppers, deseeded and chopped

1 jalapeno pepper, deseeded and chopped

1 cup frozen corn, thawed

1 /2 cup frozen chopped spinach, thawed

1 small head of gem lettuce, chopped

2 inch piece of ginger root, peeled and chopped

2 cinnamon sticks

1 / 2 teaspoon turmeric

4 turns of pepper mill

1 can of light coconut milk

1 can of water

DIRECTIONS:

Chop the vegetables, pears, and ginger root,  and add to crock pot.  Add the turmeric, black pepper,  and 2 cinnamon sticks. Add the can of coconut milk and 1 can of water use the coconut milk can for measurement. Put the lid on the crock pot and set to low for 4 hours.

After 4 hours remove the lid and remove the 2 cinnamon sticks.  Allow mixture to cool slightly before pureeing the mixture in a blender.  Be careful as the mixture will be hot.  taste for seasonings and adjust to taste if required.  Serve soup in a bowl or big mug.  Enjoy !

CROCK POT LEMON HONEY CHICKEN

Lemon is one of my favourite flavours.  I absolutely love lemons, even as a child I love sucking on lemons and I put lemon in my water, teas, veggies etc.  I created this recipe today and its good not sweet it has a pucker to it. The only thing is I would prefer more sauce so I will definitely make double the amount of the sauce next time.

I chopped boneless, skinless chicken breast into cubes and added them to a ziploc bag which contained cornstarch, salt, pepper and cayenne pepper. I coated the chicken in this mixture and then, in batches I lightly browned the chicken in a sauce pan with melted coconut oil.

Once the chicken is lightly browned (the chicken will continue to cook in the crock pot) I added it to the crock pot.

Once all the chicken has been lightly browned and added to crock pot I made the sauce.  The sauce contains lemon juice, honey and grated ginger.

Once the ingredients have been whisked together add to the chicken in the crock pot.  Put the lid on to the crock pot and set to low.  Cook for about 4 hours.

After 3 1/2 hours remove lid stir and add the chopped green onions, reserving some of the green onions for garnish.  Replace lid and continue cooking for 15 - 30 mins more.

Serve over rice and garnish with green onions and a wedge of lemon. 

Enjoy :)

INGREDIENTS:

1 package boneless, skinless chicken breasts

1 cup cornstarch

1 / 2 teaspoon cayenne pepper

salt

pepper

2 Tablespoons of Coconut oil

1 / 2 cup lemon juice, about 5 lemons juiced

3 Tablespoons of honey

2 inches of ginger root, grated

1 bunch of green onions, chopped

DIRECTIONS:

Cut the boneless, skinless chicken breast into cubes.  Add to a ziploc bag that has the cornstarch, salt and pepper to taste and cayenne pepper. Close the bag and shake until chicken is coated.

Melt 1 TBS of coconut oil in a saucepan on medium high. Once the coconut oil is melted add the chicken and lightly brown.  Do this in batches adding more coconut oil if required.  Once the chicken is lightly browned add to the crock pot. The chicken will continue to cook in the crock pot.

In a large measuring cup, squeeze the juice from the lemons. It should measure 1 / 2 cup of juice, whisk in 3 Tablespoons of honey and the grated ginger root. Once it is thoroughly whisked pour the mixture over the chicken in the crock pot. Place the lid on the crock pot and set to low for about hours, until the chicken is cooked.

After 3 1/2 hours remove the lid, stir the chicken and add the chopped green   onions. Replace lid and cook for another 15 -30mins.  Serve the chicken over rice.  Enjoy :)