Ohana's Honey Coriander Chicken Wings

Ohana's Honey Coriander Chicken Wings

Wing Seasoning:

1 tablespoon kosher salt

1 tablespoon ground paprika

1 tablespoon sugar

1/4 teaspoon pepper

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

5 lbs chicken wings, and drumettes

2-4 tablespoons vegetable oil

Coriander wing sauce:

1/2 cup honey

1/4 cup low sodium soy sauce

1 tablespoon cornstarch

1/2 tablespoon chili powder

1/2 tablespoon fresh lime juice

1/2 tablespoon ground coriander

1/4 teaspoon ground ginger

1 Cover a cookie sheet in foil and set aside.

2 Preheat the oven to 500 degrees.

3 Make wing seasoning by placing all ingredients (through cayenne pepper) in a small bowl and using a whisk to incorporate.

4 Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well with your hands.

5 Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees.

6 Meanwhile, place all wing sauce ingredients in a large saute pan and bring them to a gentle simmer over medium-low heat. Cook and stir until thickened.

7 Using tongs, transfer the cooked wings into the sauce

Chicken Enchiladas

Ingredients

4 cooked chicken breasts, cubed

1 can fire roasted dices green chilies, drained

1 3 oz. package cream cheese

1 T milk

1/4 t ground cumin

12 corn tortillas

8 oz. shredded cheddar cheese

1 can La Perefedera mild red enchilada sauce

1 can black beans

In a medium bowl stir together cream cheese, the 1 tablespoon milk, 1 T of the diced green chilies, and the cumin; add chicken. Stir until combined.

Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Sprinkle with shredded cheese.  Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish.

Mix the remaining diced green chilies with the red enchilada sauce and black beans and pour over the tortillas.

Cover with foil and bake at 350 degrees for 35 minutes. Remove foil, sprinkle with remainder of the shredded cheese. Bake about 5 minutes until cheese is melted.

Easy Baked Chicken Parmesan

Ingredients:

• 4 boneless chicken breasts, pounded to 1/2 inch thickness
• 1 egg
• 1/2 cup milk
• seasoned bread crumbs
• 2 to 3 tablespoons olive oil
• 8 slices mozzarella cheese, or more
• 1 jar (16 oz) spaghetti sauce
• Parmesan cheese

Preparation:

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. 

Mushroom Ragu

INGREDIENTS

1 ounce dried porcini mushrooms, rinsed well
1 cup low-sodium chicken broth
4 ounces pancetta, cut into 1/2-inch pieces
1/2 pound portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
4 medium garlic cloves, peeled and sliced thin
1 tablespoon tomato paste
2 teaspoons minced fresh rosemary leaves
1(14.5-ounce) can whole tomatoes, roughly crushed by hand
Table salt and ground black pepper
1 pound spaghetti
Grated Pecorino Romano, for serving

INSTRUCTIONS

1. Place porcini and broth in small microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power 1 minute, until broth is steaming. Let stand until mushrooms soften, about 10 minutes. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
2. Heat pancetta in 12-inch skillet over medium heat; cook, stirring occasionally, until rendered and crisp, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste.
3. While sauce simmers, bring 4 quarts water to boil in large Dutch oven. Add 1 tablespoon salt and pasta; cook until al dente. Drain pasta, reserving ½ cup cooking water, and return to pot. Add sauce to pasta and toss to combine. Adjust consistency with reserved pasta water and season with salt and pepper to taste. Serve, passing Pecorino separately.

Roasted Garlic Mushrooms

Roasted Garlic Mushrooms

1 lb Mushrooms cremini or white, halved lengthwise if large
3 T. Capers, whole
3 Large garlic cloves, minced
2 T. Olive oil
3 T. butter, cut into pieces
2 t. fresh lemon juice
¼ C. Dry White wine
¼ C. Flat-leaf parsley, chopped

Preheat oven to 450°F. Toss mushrooms with capers, garlic, oil, wine and ½ teaspoon salt and several grinds of pepper in a 1 ½ to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side.

Buffalo Chicken Enchilladas

9 tortillas
3 4-ounce boneless, skinless chicken breasts, cooked and shredded
1 cup red enchilada sauce
1/3 cup buffalo wing sauce
1 cup 2% Mexican blend cheese, shredded
3 oz gorgonzola cheese, crumbled
2 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Directions:

Preheat oven to 375 degrees F.
Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/2 cup buffalo wing sauce. Set aside.

Add shredded chicken to a bowl with 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.

Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the green onions and cilantro and serve. Yield: 9 enchiladas.

Chocolate Cheesecake

Ingredients

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted

FILLING:
2 cups (12 ounces) semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract

Directions
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.