Miso-Honey Glazed Chicken Wings

As my belly gets bigger, I am able to spend less time on my feet in the kitchen. Between my waddling from one counter to another and the belly bumping into things, I think it's safer for everyone if I just get out of the way. Still, I try to get in he kitchen here and there to make simple things like smoothies or oatmeal for breakfast. I have also been able to muster the strength to make these miso-honey glazed chicken wings a couple of times, much to my husband's delight. They are sticky, sweet, salty and oh-so-easy. And did I mention they are baked? Well, they are. And that makes them even better and healthier and more appealing.

Here's what happens: the wings get brown and crispy skin thanks to a 475 degree oven before being brushed with a flavor explosion of miso, honey and a touch of rice vinegar. They are baked for a few more minutes to make the glaze extra sticky before one last coating is brushed on before serving. Done and done.

I've mentioned in previous posts that I'm not much of a football fan unless there is delicious food involved. These wings are helpful for getting anyone and everyone through a game. They are also delicious as an appetizer while playing a fierce game of Chutes & Ladders with a 3 year old.

Now, if I could devise a plan to eat this entire plate of wings and suffer no pregnancy-heartburn-side-dish-of-tums, I'd really be winning at life.

NOTES:

• As you can see, I did not break these wings down. You don’t have to! If you do want to, the recipe still works as written, so you do you! If you do break them down, save the wing tips in a freezer bag to use in homemade stock if you feel so inclined.

• You can totally grill these. Just grill instead of putting them in the oven!

• If you are struggling to get your miso paste to whisk into the honey and rice vinegar smoothly, pop the miso and the honey in the microwave for 10-15 seconds to soften it all up a bit. DO NOT add water- the glaze won’t be as sticky!

Miso-Honey Glazed Chicken Wings

Makes 6-8 servings

• 3 pounds chicken wings

• 2 teaspoons kosher salt

• 2 tablespoons miso paste (anything you have is fine- I used shiro)

• 3 tablespoons honey

• 1 1/2 teaspoons rice vinegar

1. Preheat the oven to 475˚F. Pat the chicken wings dry with paper towels and arrange them on two large, parchment-lined baking sheets. Brush them with some canola or avocado oil and season with salt.

2. Bake for 15 minutes or until the skin is golden brown and crisp. Meanwhile, whisk the miso paste, honey and rice vinegar together in a bowl.

3. Remove the wings from the oven, toss them in a large bowl with the glaze. Turn on the broiler so it can heat while you place the wings back on the baking sheets. This time, broil them for 3-5 minutes, turning occasionally. It is ok if the skin gets dark brown in places- that’s where you’ll get the most flavor.

4. Serve as is immediately, or sprinkle with some mint leaves or sesame seeds to a little color and texture.

Cranberry-Jalapeño Relish with Savory Cheesecake

Christmas is next week. NEXT WEEK. I don't know if it's the whole being pregnant thing or perhaps it's the typical hustle and bustle of the season that has made me lose all track of time, but I am no where near as ready as I like to be with presents, plans, and everything in between. Instead of wrapping presents I've been folding baby clothes (they're so tiny!) and thinking about everything that needs to happen before our new little one arrives in just a few short weeks. Sometimes I worry that I'm not as prepared this time around. Maybe that's normal for the second baby. Maybe what happens is, since you've done it once, you figure having a newborn around is kind of like riding a bike. It isn't, of course. Riding a bike is much easier. Lucky for me, I have the very best holiday appetizer on hand that can be made ahead and looks pretty and festive and like you spent hours working on it. Cranberry-Jalapeño Relish with Savory Cheesecake = your holiday appetizer secret weapon.

A college friend of mine gave me the relish recipe. It took me a while to get around to making but after one bite I was kicking myself for not making it once a week starting the second she sent me the recipe. Ellie, you've made my holiday season easier and more flavorful. Thanks!

This relish could be used for any number of things but I love it over savory cheesecake. My savory cheesecake is simply cream cheese, greek yogurt, garlic salt and a couple of eggs. So simple you won't even know what to do with yourself. The relish and the cheesecake both last a couple of days in the fridge so they can be made ahead of time. To add a little extra color to the relish before serving, I like to add an additional sprinkle of cilantro. Other than that, the only prep you need to do before serving is to add a few crackers to the platter!

What are your go-to survival tips for the holidays? Any food tips and tricks to keep us all sane? I'd love to hear anything and everything!

Cranberry-Jalapeño Relish with Savory Cheesecake

Recipe barely adapted from my friend Ellie.

Makes 8-10 servings

For the relish:

• 1 c. dried cranberries
• 1/4 cup fresh cranberries
• 1/2 c. orange juice
• 1/2 c diced red onion
• 1/2 c. chopped fresh cilantro
• 1 t. garlic, minced
• 1 jalepeno, seeded and minced
• 1/4 c. fresh lime juice
• 1/2 t. salt

For the cheesecake:

• 8 oz cream cheese, room temperature
• 8 oz plain Greek yogurt
• 1 teaspoon garlic salt
• 2 eggs

Begin by combining the relish ingredients in a bowl. Toss together, cover with plastic wrap and refrigerate for at least 2 hours.

Meanwhile, make the cheesecake.

Preheat the oven to 325 degrees Fahrenheit.

Spray a 7 inch springform pan with cooking spray and wrap the bottom tightly with foil. Set the pan inside a 9x13 inch pan with 2 inch sides that has been filled with 1 inch of water.

Combine the cream cheese, yogurt, garlic salt and eggs in the bowl of a stand mixer. Mix on medium-high speed until smooth. Pour into the prepared springform pan and bake for 45 minutes until the center jiggles just slightly. Remove the cake from the water and set on a wire rack to cool for 1 hour. At this point, you can place it on a serving platter and chill for 2 hours and up to 2 days.

Top the chilled cheesecake with the relish and serve with a variety of crackers.

Pumpkin-White Bean Skillet Dip

We went out for Ethiopian food over the weekend with some friends. Eating out is not something we do very often, thanks to the fact that I'm always cooking something, and when we do go out it is usually to a favorite place that serves something our picky toddler will eat. But this time, there would be no toddlers. No bowls of macaroni and cheese, plates of pizza, or crayons being dropped on the floor every 3 seconds. No. This time, we were having an adult night out at a brand new, interesting restaurant. And it was awesome. I'm now completely obsessed with Ethiopian food and with the woman who owned the restaurant we went to. She was beautiful in every way, from her silvering hair to her twinkling eyes and genuine, child-like smile, she captured my attention from the start. We ate with our hands by scooping up bites of lamb, lentils, and chicken with a piece of injera. Injera is basically Ethiopia's answer to tortillas, crepes, bread, and utensils. It has a flavor similar to sourdough bread and is light and airy yet quite filling. I started thinking about how much fun it is to eat this way and how we don't have nearly enough of that in American cuisine. Then I realized that we do: dip! Chips and dip may be far less romantic, but it's a similar concept, yes? With that in mind, I bring you a delicious, football-worthy dip: Pumpkin-White Bean Skillet Dip.

That's right. A savory pumpkin recipe has now graced my blog and I am excited about it. Creamy white beans, pumpkin puree, a bottle of Oktoberfest, some onions, garlic, and sage make this dip wonderfully flavorful and healthy. There is a little cheese added at the end but this creamy, satisfying dip is made without dumping in a bunch of sour cream, cheese, or cream. Served with some whole wheat pita chips or whole grain tortilla chips, this is an ideal fall snack.

I'm starting to like football season more and more thanks to recipes like this one. But don't tell my husband...

Pumpkin-White Bean Skillet Dip

Serves 4-6

Total time: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, sliced with the grain
• 1 12 oz can white beans, rinsed and drained
• 1 bottle Oktoberfest beer
• 4 sage leaves
• 1/2 cup pumpkin puree, unsweetened
• salt and pepper to taste
• 4 oz Gruyere cheese, cut into 1/4 inch cubes
• 1 oz grated parmesan cheese
• Tortilla or Pita chips for serving
•  

Instructions

1. Heat the olive oil in a large cast iron skillet over medium heat.
2. Add the garlic and onion and sautee until fragrant and just beginning to brown.
3. Add the white beans and increase the heat to medium high. Cook, stirring gently, until the beans being to brown slightly in places.
4. Add the beer and sage leaves to the skillet and bring to a boil. Cook until the liquid has reduced by half.
5. Remove the sage leaves and discard.
6. Add the pumpkin puree and stir until the liquid has been absorbed, about 2 minutes.
7. Season with salt and pepper to taste.
8. Top with the cubed Gruyere and place under the broiler for 5 or 6 minutes until the cheese is melted and golden.
9. Sprinkle with the parmesan cheese and serve with chips.